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Vegan recipes for everyday and special occasions

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Have you thought about having more vegetarian food in your daily diet? Maybe you need a quick idea for a vegan party treat? These recipes are great whatever the situation! There’s an easy variation of a popular childhood macaroni dish, undergoing a vegan transformation with dark soya mince, which can be enlivened with fresh herbs for parties. Then there is a bitterly-good lemon and mint cheesecake, perfect as a healthier treat when craving a mouthful of something good for everyday evenings, whilst being beautifully eye-catching when served at parties, thanks to the decorative edible flowers.

Vegan macaroni casserole

2 dl dark soybean meal
2 tablespoons rapeseed oil
1 dl of water
1 cube of vegetable stock
1 onion
a few sprigs of fresh parsley
a few sprigs of fresh oregano
a pinch of salt and pepper

5 dl pasta
1 teaspoon oatmeal
0.5 dl breadcrumbs

Heat the oil in a pan, chop the onion into small pieces and saute in the pan. Once the onions are softened, add the soya mince and briefly fry. Add water, the vegetable stock cube, salt and pepper while stirring. Leave the mixture in the pan until all the water has been absorbed into the soya mince. Add the finely chopped parsley and oregano to the finished soya mince mixture.

Boil the pasta until cooked through. Mix in the finished soya mince mixture and pasta into an ovenproof casserole dish. Stir in the oatmeal. Sprinkle the breadcrumbs on top of the pasta and soya and bake the casserole dish in the oven at 200 degrees for about 30 minutes. Serve with ketchup and a green salad. Suitable salads, grown in a Pantui, include radish leaf, pak choi or wild rocket, for example.

Vegan cheesecake

200 g of digestive biscuits
70 g of milk-free margarine

1 tbsp plant-based whipped cream
1 tbsp fresh oat cheese
0.75 dl of fine sugar

1 lemon zest and juice
1 dl of water
4 g or 3 tablespoons of agar powder

a few sprigs of fresh mint
plenty of edible flowers such as yellow pansies and snapdragon buds

Crush the biscuits in a food processor or by hand. Melt the margarine and mix it with the biscuit crumbs. Loosely line the bottom of a baking tin with the baking paper and press the biscuit mixture over the bottom. Place the tin in the refrigerator to solidify.

Measure the water, lemon juice and agar powder into a saucepan. Bring to the boil, stirring constantly, and cook the mixture for a couple of minutes until the agar is completely dissolved in the mixture. Whisk in the vegetable-based cream and add oatmeal cheese, sugar and lemon zest. Add the boiled water mixture to the rest of the filling while stirring. Pour the filling over the base of the cake and smooth down its surface. Leave the cake in the refrigerator to solidify overnight. Garnish the cake with fresh mint leaves and edible flowers before serving.

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