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Delicious vegan lasagna


One of the most known and loved Italian dish has to be lasagna according to us. Lasagna has been known since the Middle Ages and the recipe can vary depending the different Italian regions.

This recipe has been put together after a long time of testings and adaptations. We’re so pleased to share the following recipe which will garantee you success on all your dinners.

Ricotta uncheese

– 125 gr firm bio tofu (crumbled)
– 100 gr cashew nuts
– 50 gr spinach
– 50 ml of cashew milk
– Salt and pepper

Put all the ingredients in a blender and blend until you obtain a fine grainy texture (like ricotta cheese).
Important tip and trick, put the spinach at the bottom of the blender otherwise it won’t mix easily.
Keep in the fridge until you start assembling the lasagna.

Vegan bolognese sauce


– 170 gr diced zucchini
– 170 gr diced yellow bell pepper
– 170 gr diced eggplant
– 170 gr diced carrots
– 400 gr diced tomatoes
– 180 gr ready to use minced tofu
– 1 small diced onion
– 3 garlic cloves
– 4 tbsp. extra virgin olive oil
– 1/2 tsp oregano
– 1/2 tsp crushed fennel seeds
– 1 cube vegetable stock
– Cayenne pepper (if no kids eating), pepper and salt to taste

1. Cook the onions into 4 tablespoons of olive oil until they’re glazed and add the carrots (on medium heat). After 2 minutes add the garlic cloves to the pan (the best is to press them into a garlic press, if you don’t have one just chop it fine with a knife). Add oregano, fennel seeds and cayenne pepper to the onions/carrots mixture.
We add the spices at this stage because they release most of their flavors when directly baked in the oil.

2. Add the zucchini, bell pepper and eggplant to the mixture. Stir from time to time (this should take about 5 minutes).

3. Add the minced tofu, tomatoes and vegetable stock. Stir and let simmer for about 10 minutes (stirring from time to time).
The tomato is going to give you a juicy tomato sauce.

Béchamel sauce


– 3 tbsp. vegetable butter
– 50 grams all-purpose flower
– 300 ml coconut milk

Melt 3 tablespoons of vegetable butter in a saucepan on medium heat. Stir 50 grams of all-purpose flower to it and keep whisking until you see the flower starts to get a little golden color (takes about 1 to 2 minutes).
Stir in 300 ml of coconut milk (a little at a time). It is important you keep whisking all the time to avoid lumps. Keep stirring until you get a thick and glossy mixture. Add Himalayan pink sea salt (or any other kind of salt) and pepper to taste.



Pre-heat the oven at 200 °C (gas mode 4)

Now it’s time to assemble the lasagna.
For this you will need one pack of 250 gr of lasagna sheets and a lasagna pan (2 kg) or silver takeaway trays.
To make it easy and less messy, we always use lasagna sheets which don’t have to be cooked in advance.


First put the bolognese sauce than follow by layering some lasagna sheets (overlapped/overlay). Follow with the ricotta, than bolognese sauce, followed by the béchamel sauce and again a layer of lasagna sheets. Continue those steps until the lasagna pan is full, finishing with the béchamel sauce on top. If you would like to give it a little crunch you can finish with some bread crumb on top.

After assembling the lasagna it should be ready to go into the oven and should look like this… and make you get your mouth watering. Put in the oven at 200 °C (gas mode 4) for 30 minutes.

This lasagna has always been a huge success for both vegan and non-vegan people. What people love the most about this lasagna is how light and satisfying it is, it doesn’t leave you with  a heavy feeling after dinner.

For meal preps is this the perfect buddy as well! Make a big batch of every sauce whenever you have time and put them in different silver takeaway trays, cover and freeze. Whenever you have a lazy day you will have something healthy and delicious at hand.

After 30 minutes take the lasagna out of the oven and let cool for a few minutes. We’re sure you will score with this delicious vegan lasagna and people won’t even notice they’re missing the cheese and meat 😉
The best compliment we had is from a colleague who had a gastric bypass surgery a few years ago. Eating a lasagna for her would be limited to only  1 small portion of the regular lasagna and with this recipe she managed to eat 2 portions as it’s not heavy at all.

Please give it a try, you won’t regret it. And don’t forget to share your experiences with us.







Black Puy lentils with sweet potato, ginger and coconut milk


This vegan journey is treating us very good thus far. We have loved every single bite of this vegan lifestyle… going from snacks (such as fruits, raw vegetables (carrots, radishes, cauliflower, cherry tomatoes, …) to nuts, dates, …) to lunch and dinner. But what we love the most has to be the green smoothie breakfast ritual, so fast, easy, fresh and delicious at the same time.

Next recipe we will share is from Top Chef host Padma Lakshmi. When we saw this recipe on her Facebook page a few weeks ago we knew we had to try this out! One thing is for sure… definitely worth it guys! The first bite we had in our mouth can’t be described, flavors of spiciness, sweetness and freshness in every single bite! Let us tell you a little secret, we even ended up licking our plates :p

This recipe isn’t slightly adapted to what I had in the fridge.

1 cup Black Puy lentils
2 large sweet potatoes
2-3 tbsp olive oil
4 garlic cloves
1/2 tsp fennel seeds
1 cup diced shallots
1 cup diced celery
1 cup diced carrots
1/4 cup minced fresh ginger
2 red chilies
1 cube vegetable stock
1 tsp sambar curry powder (or madras)
1 can unsweetened coconut milk
1/2 cup fresh chopped cilantro
1/4 cup fresh lime juice

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1. Boil 1 cup lentils for 25 minutes in 6 cups of salted water and bay leaves. Drain.

2. Boil 2 large sweet potatoes for 30 minutes, for medium sized ones. Peel and cut in chunks.

3. Heat oil on medium high. When hot sauté 1 cup diced shallots and fennel seeds.

4. After 1 minute, add the garlic, 1 cup diced celery, 1 cup diced carrots and 1/4 cup minced fresh ginger.

5. Then after 4 minutes, add 2 red chilies  and 1 teaspoon sambar curry powder.

6. When veggies are browned, slowly add a can of unsweetened coconut milk and 1 cube of vegetable stock. Reduce heat to medium low. Stir and leave to simmer.

7. After 10 minutes add the lentils and sweet potatoes. Adjust for salt. Let simmer another 5 minutes and then remove from heat.

8. Add 1/2 cup fresh chopped cilantro and 1/4 cup fresh lime juice.

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Enjoy your meal foodies! And please feel free to share your experiences!


Veggie stir fry with soy sauce and wild rice


Day 3 of our vegan challenge! We must say that we are loving this journey so far… who said veganism was boring? It’s the least to say that we feel like getting more inspiration in the kitchen.

Today we tried a veggie stir fry with soy sauce and lots of fresh herbs and we must say that we loved the result and can’t wait to serve this to friends and family.

Ingredients (serves 2):

– 125 gr oyster mushrooms
– 1/2 red bell pepper
– 1/2 yellow bell pepper
– 150 grams chikpeas
– 2 full hands spinach
– 1 red onion
– 2 garlic cloves
– spring onions
– ginger
– parsley
– cilantro
– basil
– 1 small chili pepper
– 2 tablespoons soy sauce
– 2 tablespoons soy cream
– 1 tablespoon curry powder
– salt

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1. Cook some wild rice while cooking the stir fry.

2. Wash all the vegetables and slice them as shown bellow.

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3. Fry the red onion, garlic, ginger and chili pepper for about 1 minute. Add the bell peppers and chickpeas, stir fry for another 3 minutes. Add 2 tablespoons soy cream, 2 tablespoons and approximately 15 tablespoons water. Cook for another 2 minutes and add the oyster mushrooms and spinach and cook for approximately 5 minutes. Add some salt if needed. Take from the stove and add spring onions, parsley and cilantro and stir thourougly.

4. Serve with some lime and sprinkel the plate with some lime zest. This will add this extra freshness to your dish.

The secret to this recipe is definitely lots of fresh herbs and the lime!

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Enjoy foodies!


Lentil salad

Food Lovers,

July equals summer so let’s share a summer lentil salad which will be a perfect side dish to your BBQ or even delicious by its own for the vegetarian and vegan people among you. This side dish is so nutritious and healthy.

Low in calories and high in nutrition, lentils are the perfect vegetable to eat in the summer in salads. You can find green, red and brown lentils on the market.
Below are a few benefits of lentils listed to convince you to put lentils into your regular diet.

1. Protein: of all nuts and vegetables, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans. Lentils are a great substitute for meat.

2. Weight loss: lentils are low in calories and contain no fat. One cup of cooked lentils only contains about 220 calories and most of all it will leave you feeling full and satisfied after your meal.

3. Energy: lentils increase slow-burning energy due to their fiber and complex carbohydrates. Lentils are a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

4. Digestion: fiber found in lentils helps prevent constipation and other digestive disorders.

5. Heart Health: several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease.


– Boiled lentils
– 1/2 bell pepper (paprika)
– 1/4 cucumber
– 1 tomato
– some half sundried tomatoes (in oil)
– 1/2 lemon juice
– some basil (used about 20 leaves)
– some cilantro (coriander)
– olive oil
– pepper, salt, Cajun pepper, cinnamon, cumin

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To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 minutes, while red ones require 20 minutes.

1. Slice the cucumber, bell pepper, tomato into cubes. Slice the sundried tomatoes and shop the cilantro and basil as shown below. Spring onions would be a great asset in this recipe but I decided not to use it as my guest doesn’t like the taste of raw onion.

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2. Put the lentils, sliced vegetables, lemon juice and the herbs in a big bowl. Add a tablespoon of cumin, a teaspoon of cinnamon, a teaspoon of Cajun pepper, some salt and pepper. Stir all these ingredients all together.
The only advice that I can give you is to add the spices as you desire. As for example we are used to spicy food, I used more Cajun pepper than indicated.

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3. Your side dish is ready to serve.
You can accompany this side dish with some potatoes (cold potatoes added to the lentil mixture) and vegan nut burger. The possibilities to accompany this dish are endless.


One more tip I can give you, cook a big amount of lentil (for example 1 kg) and store it in the freezer in small boxes. This will make it easier to consume lentils more than once a week.

Enjoy and stay blessed food lovers.