Recipes

Spicy Vegan Chorizo Tacos with Roasted Veggie Salsa

Spicy Vegan Chorizo Tacos with Roasted Veggie Salsa

Tired of bland taco Tuesday? Get ready for a flavor explosion! These Chorizo Tacos are packed with spicy, smoky soy chorizo and topped with a vibrant, chunky roasted veggie salsa that is so good, you’ll want to eat it with a spoon. It’s the perfect dish for your next Mexican Food Night, proving that a fiesta in your mouth is always a good idea. Prepare for a seriously delicious, and seriously spicy, night.
Couverts6
estimated costs pp $3 per person
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Preheat the oven to 200°C (400°F).
  • Have a large rimmed baking sheet ready.
  • Combine the tomatoes, bell pepper, lemon, onion, and garlic on the baking sheet.
  • Drizzle the olive oil and sprinkle salt over the vegetables, tossing to coat evenly.
  • Place the lemon cut side down.
  • Roast for 20 minutes, or until the tomatoes appear deflated.
  • Stir once halfway through to ensure nothing burns.
  • Meanwhile, place the soy chorizo in a skillet and brown over medium heat for about 8 minutes.
  • Set aside.
  • Once the veggies are roasted, crush the garlic with the flat of a knife and transfer it to a food processor along with three-fourths of the tomatoes, the onion, and cilantro.
  • Squeeze the roasted lemon juice over the mixture.
  • Pulse several times to create a chunky salsa.
  • Cut the bell pepper into large chunks and arrange them on a warm tortilla.
  • Top with a few whole tomatoes, the chunky salsa, and crumbled chorizo.
  • Repeat with the remaining tortillas.

Notes & Wine Advice

Serving Tip:
Want to take these tacos to the next level? Top them with your favorite animal-friendly shredded cheese, a dollop of nondairy sour cream, or some fresh sliced avocado for extra creaminess and flavor.
Wine Advice:
With the bold, spicy flavors of these tacos, you need a wine that’s ready for a fiesta! A crisp, chilled Sauvignon Blanc is the perfect partner. Its vibrant acidity will cut through the richness of the chorizo and the smoky notes of the roasted salsa, balancing the spice and leaving your palate feeling refreshed.

Nutrition values

Calories: 290 kcal | koolhydraten: 30 g | Eiwitten: 12 g | Vet: 15 g | Suiker: 7 g
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Course; Main Course / Taco’s
Cuisine; Mexican
Diets; Vegan / Vegetarian

Vegan Stuffed Artichokes with a Savory Mushroom Filling

Vegan Stuffed Artichokes with a Savory Mushroom Filling

Tired of the same old appetizers? Get ready to impress with this show-stopping recipe for Carciofi Farciti! These Italian stuffed artichokes are filled to the brim with a savory mixture of couscous, mushrooms, and sun-dried tomatoes. It’s a deliciously unique dish that looks incredibly fancy but is surprisingly simple to make. Get ready to have your guests ask for the recipe before they’ve even finished their first bite.
Couverts2
estimated costs pp $6 per person
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • Skillet or frying pan
  • Small baking dish
  • Kitchen shears
  • Knife
  • Cutting board

Ingredients

For the filling:

Instructions

  • Prepare the artichokes by removing the top one-third of the leaves and the stem.
  • Use kitchen shears to cut off the pointy tips of the remaining leaves.
  • Open the artichoke and remove the inner purple flowers, scraping out the “hairy” parts.
  • Bring a large pot of water to a boil.
  • Place the prepared artichokes in the boiling water, cover, and cook for 10 minutes.
  • Drain.
  • Preheat the oven to 230°C (450°F).
  • Pour the broth into a small baking dish.
  • To make the filling: In a skillet, heat 2 tablespoons (30 ml) of the oil over medium-high heat.
  • Sauté the onion, mushrooms, and garlic for 5 to 7 minutes, until fragrant and translucent.
  • Remove from heat.
  • Bring the water to a boil, add the couscous, cover, and let it stand for 5 minutes.
  • Add the couscous, sun-dried tomatoes, basil, and balsamic vinegar to the sautéed mixture.
  • Stir to combine.
  • Stuff the mixture into the center and between the leaves of the artichokes.
  • Top with pine nuts, salt, and pepper.
  • Place the artichokes in the baking dish and bake for 15 to 20 minutes, until the pine nuts are golden brown.

Notes & Wine Advice

Serving Tip:
For an extra touch of deliciousness, serve these stuffed artichokes with a side of warm marinara sauce or a simple vegan mayonnaise for dipping. A squeeze of fresh lemon juice over the top adds a bright, zesty finish that will make the flavors pop.
Wine Advice:
With a dish this elegant, you need a wine that’s equally sophisticated. A light, dry white wine like a crisp Pinot Grigio or a zesty Sauvignon Blanc is the perfect partner. Their bright acidity and subtle citrus notes will beautifully complement the savory filling and the earthy artichoke. It’s a pairing that’s so good, you might forget all about the main course!

Nutrition values

Calories: 360 kcal | koolhydraten: 45 g | Eiwitten: 8 g | Vet: 18 g | Suiker: 8 g
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Course; Appetizer / Main Course / Starters
Cuisine; Italian
Diets; Vegan / Vegetarian

Hearty Potato-Stuffed Portobello Mushrooms

Hearty Potato-Stuffed Portobello Mushrooms

When you’re craving the ultimate comfort food but want to keep it wholesome, these Potato-Stuffed Portobellos are here to save the day! These meaty mushrooms are filled to the brim with a rich, creamy mash made from baby red and gold potatoes. It’s a dish so satisfying, you won’t believe it’s plant-based. Get ready to fall in love with comfort food all over again!
Couverts4
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • Large pot
  • 9 × 13-inch (23 × 33-cm) baking dish
  • Hand masher or potato ricer
  • Knife
  • Cutting board

Ingredients

Instructions

  • Add the potatoes to a large pot of salted water, bring to a boil, and cook until fork-tender.
  • Drain and return to the pot.
  • Preheat the oven to 190°C (375°F).
  • Place the olive oil and soy sauce in the bottom of a 9 × 13-inch (23 × 33-cm) baking dish.
  • Remove the stems and gills from the portobello caps.
  • Place the mushrooms, top side down, in the dish.
  • Add the creamer, butter, nutritional yeast, scallions, garlic powder, paprika, cumin, chili powder, salt, and pepper to the potatoes.
  • Using a hand masher, mash the potatoes until fairly smooth but still a little chunky.
  • Spoon an equal amount of mashed potatoes into each mushroom cap.
  • Bake for 30 minutes, or until the tops of the mushrooms begin to brown.

Notes & Wine Advice

Serving Tip:
These stuffed mushrooms are a meal in themselves, but they pair perfectly with a side of roasted root vegetables or a light, crisp salad. The combination of textures will make your taste buds sing.
Wine Advice:
With the earthy, meaty portobellos and the creamy, savory mashed potatoes, you need a wine that can handle all that flavor. A dry white wine, like a lightly oaked Chardonnay, is a fantastic choice, as its crispness will cut through the richness of the dish. For an adventurous pairing, a bright and zesty Pinot Grigio will beautifully complement the herbs and spices. It’s a pairing so good, it might just make you forget about the rest of the meal!

Nutrition values

Calories: 290 kcal | koolhydraten: 38 g | Eiwitten: 5 g | Vet: 14 g | Suiker: 3 g
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Course; Main Course / Vegetables
Cuisine; International / Global
Diets; Soy Free / Vegan / Vegetarian

Nutty Stuffed Veggies with Tofu and Peanut Filling

Nutty Stuffed Veggies with Tofu and Peanut Filling

Tired of the same old boring dinners? Get ready for a delicious surprise with these Nutty Stuffed Veggies! With a bold and unexpected filling of spicy tofu and creamy peanut butter, this recipe proves that vegetables can be the star of the show. It’s a surprisingly simple dish that’s packed with flavor, texture, and pure satisfaction. Prepare to have your mind blown—and your belly filled!
Couverts4
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • Baking dish (9 x 13 inches)
  • Food processor
  • large saucepan
  • Knife
  • Nonstick cooking spray or oil for greasing
  • Cutting board
  • spoon

Ingredients

Instructions

  • Preheat the oven to 200°C (400°F).
  • Lightly coat a 9 × 13-inch (23 × 33-cm) baking dish with spray.
  • If using eggplant, cut in half, place on a lightly oiled baking sheet, and roast for 15 minutes, or until partially tender.
  • Cool slightly, scoop out the flesh, chop, and set aside.
  • If using tomatoes, cut a slice off the top, scoop out the flesh, chop, and set aside.
  • If using bell peppers, cut in half, remove seeds, and rinse.
  • In a food processor, combine tofu, apple, garlic, shallot, and parsley.
  • Blend until coarsely chopped.
  • Transfer to a large bowl and stir in the cooked wild rice.
  • In the food processor, combine coconut milk, diced tomatoes, peanut butter, agave, curry powder, turmeric, cayenne, salt, pepper, and basil.
  • Blend until smooth.
  • Heat the olive oil in a large saucepan over medium heat.
  • Add the tofu mixture and half of the coconut sauce.
  • Add the veggie flesh (eggplant or tomato) if using.
  • Simmer for 8 minutes.
  • Place the veggie shells in the prepared baking dish.
  • Fill them with the tofu mixture.
  • Drizzle the remaining coconut sauce on top.
  • For tomatoes, place the sliced top back on.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 10–20 minutes, or until veggies are tender.
  • Serve hot.

Notes & Wine Advice

Serving Tip:
This dish is incredibly filling on its own, but for a truly complete meal, serve it with a side of fluffy couscous or nutty quinoa to soak up all that delicious sauce.
Wine Advice:
With a dish this complex—spicy from the cayenne, nutty from the peanut butter, and a little bit sweet from the agave—you need a wine that can handle the party. A light-bodied red like a Pinot Noir is a great choice; its delicate fruitiness won’t clash with the bold flavors. For a refreshing contrast, a chilled rosé will cut through the richness of the peanut butter and complement the spicy kick perfectly.

Nutrition values

Calories: 350 kcal | koolhydraten: 38 g | Eiwitten: 20 g | Vet: 18 g | Suiker: 9 g
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Course; Main Course / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Vegan / Vegetarian

Cozy Coconut Curry

Cozy Coconut Curry

When the weather outside is frightful, this Veggie Curry Feast is absolutely delightful! This simple, healthy, and affordable veggie curry is packed with warm spices and creamy coconut milk, making it the perfect remedy for a chilly winter night. It’s so comforting and delicious, it’s basically a warm hug in a bowl.
Couverts4
estimated costs pp $3 per person
Deel op Facebook Print Recipe

Equipment

  • large saucepan
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Wooden spoon

Ingredients

Instructions

  • Heat the oil in a large saucepan over medium-high heat.
  • Add the shallot, garlic, and ginger.
  • Cook for about 2 minutes until fragrant.
  • Stir in the curry powder, turmeric, garam masala, basil, and salt.
  • Cook for another minute.
  • Pour in the coconut milk and tamari.
  • Bring to a boil.
  • Add the cauliflower, cover, and let simmer for 15 minutes, or until tender.
  • Coarsely mash the cauliflower, then stir in the beans and broccoli.
  • Let simmer for another 5 minutes.
  • Garnish with toasted slivered almonds, if desired.

Notes & Wine Advice

Serving Tip:
This curry is best served over a bed of fluffy basmati rice to soak up all that delicious sauce. For a truly indulgent meal, serve it with warm naan bread for dipping.
Wine Advice:
This spicy and aromatic curry needs a wine that can handle its strong personality. A crisp Riesling is a perfect choice, as its bright acidity and fruity notes will cut through the richness of the coconut milk and complement the warm spices. For a light-bodied red, a Gamay would also work beautifully, offering a refreshing contrast without overpowering the dish. It’s a pairing that makes a cozy night in feel extra special.

Nutrition values

Calories: 290 kcal | koolhydraten: 30 g | Eiwitten: 11 g | Vet: 15 g | Suiker: 5 g
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Course; Curry / Main Course / Vegetables
Cuisine; India
Diets; Gluten-Free / Vegan / Vegetarian

The Ultimate Vegan Shepherd’s Pie

The Ultimate Vegan Shepherd’s Pie

When the weather outside is frightful, this Very Veggie Shepherd’s Pie is so delightful! It’s the ultimate winter comfort food, packed with a hearty filling of savory lentils and a luscious mashed potato topping infused with vibrant kale pesto. Every spoonful is a warm hug that makes you forget all about the cold. This dish proves that the best way to get your veggies is to bury them under a delicious pile of mashed potatoes.
Couverts4
estimated costs pp $3 per person
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • large saucepan
  • medium saucepan
  • Mixing bowls
  • Potato masher

Ingredients

Instructions

  • Place the cubed potatoes in a large saucepan, cover with water, and bring to a boil.
  • Cook until very tender, about 15–20 minutes, then drain and return to the saucepan.
  • Add 2 tablespoons butter, milk, ½ teaspoon salt, and ¼ teaspoon pepper, then mash until smooth.
  • Stir in the pesto and walnuts, then set aside.
  • In a medium saucepan, bring the water to a boil, then add the lentils.
  • Cook until tender, about 15–20 minutes, then drain and set aside.
  • Preheat the oven to 190°C (375°F).
  • Lightly coat an 8-inch (20-cm) square baking dish with the remaining ½ teaspoon butter.
  • In a large saucepan, heat the oil over medium heat.
  • Add the onion, garlic, zucchini, tomato, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
  • Cook until the zucchini browns, about 6 minutes.
  • Stir in the basil, tomato paste, cooked lentils, and Fu-ttage Cheese, then simmer for 2 minutes.
  • Spread the zucchini and lentil mixture evenly in the bottom of the baking dish.
  • Top with the kale pesto mashed potatoes, spreading in an even layer.
  • Cover with foil and bake for 20 minutes.
  • Remove the foil and bake for another 15 minutes.
  • Let stand for at least 15 minutes before serving.

Notes & Wine Advice

Serving Tip:
Let this pie stand for at least 15 minutes after baking to ensure it holds its shape. Serve it with a side of steamed green beans or a crisp winter salad for a complete and wholesome meal.
Wine Advice:
For a hearty, earthy, and comforting dish like Shepherd’s Pie, you need a wine that can stand up to its rich flavors. A light-bodied red wine, such as a bright Pinot Noir, would be a fantastic choice. Its earthy notes will beautifully complement the savory flavors of the lentils and vegetables. If you prefer a white, a crisp Sauvignon Blanc would be a refreshing contrast to the richness of the pie. It’s a pairing that proves comfort food can also be elegant.

Nutrition values

Calories: 340 kcal | koolhydraten: 48 g | Eiwitten: 14 g | Vet: 12 g | Suiker: 5 g
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Course; Casserole / Main Course / Vegetables
Cuisine; England
Diets; Gluten-Free / Nut Free / Vegan / Vegetarian

Noodle-Free Lasagna

Noodle-Free Lasagna

Who needs noodles when you have perfectly layered eggplant? This Gluten-Free Eggplant Lasagna is a delicious and healthy twist on a classic, proving that you don’t need pasta to create a truly satisfying Italian feast. Layered with rich marinara, fresh basil, and a creamy tofu ricotta, this dish is so good you won’t even miss the carbs. It’s a guilt-free slice of heaven that will have everyone asking for more!
Couverts12
estimated costs pp $3 per person
Deel op Facebook Print Recipe

Equipment

  • 9 × 13-inch (23 × 33-cm) baking dish
  • Sharp knife or mandoline slicer
  • Baking sheet
  • aluminum foil

Ingredients

Instructions

  • Preheat the oven to 180°C (350°F).
  • Lightly grease a 9 × 13-inch (23 × 33-cm) baking dish.
  • Spread a very thin layer of marinara sauce on the bottom of the dish.
  • Place a single layer of eggplant slices over the sauce.
  • Spread another thin layer of sauce over the eggplant.
  • Add about 10 basil leaves on top of the sauce.
  • Sprinkle with a layer of ricotta.
  • Add a single layer of tomato slices over the ricotta.
  • Repeat the layering process until you have 4 complete layers.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for another 20 minutes.
  • Let stand for at least 15 minutes before serving to allow the layers to set.

Notes & Wine Advice

Serving Tip:
The key to a perfect slice is patience! Let this lasagna rest for at least 15 minutes after baking to allow the layers to set beautifully. Serve with a side of fresh arugula salad and a drizzle of balsamic glaze for a complete, elegant meal.
Wine Advice:
This lasagna is so fresh and vibrant, it practically tastes like a sun-soaked afternoon in the Italian countryside. To match that energy, you need a wine that’s equally lively. A light-bodied red like a Sangiovese or a light Pinot Noir is a perfect partner. Their high acidity and notes of red fruit will playfully complement the rich tomato sauce and earthy eggplant, making every bite feel like a happy dance in your mouth.

Nutrition values

Calories: 120 kcal | koolhydraten: 15 g | Eiwitten: 5 g | Vet: 5 g | Suiker: 7 g
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Course; Main Course / Vegetables
Cuisine; Italian
Diets; Gluten-Free / Keto / Low Carb / Vegan / Vegetarian

Creamy Mushroom Lasagna

Creamy Mushroom Lasagna

Forget everything you know about lasagna—this one breaks all the rules! This Creamy Mushroom Lasagna throws out the red sauce in favor of pure, earthy mushroom and velvety goodness. With its rich, savory flavor and luscious texture, this dairy-free and gluten-free-friendly version is the perfect cozy comfort food for a chilly winter night. It’s so good, you might just find yourself making it for every holiday dinner!
Couverts6
estimated costs pp $4 per person
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • Frying pan or cast-iron skillet
  • Mixing bowls
  • Whisk
  • Measuring cups

Ingredients

Instructions

  • Preheat the oven to 180°C (350°F).
  • In a frying pan, melt the butter over medium-high heat.
  • Add garlic and mushrooms, sautéing for 5–7 minutes until the mushrooms reduce in size by half.
  • Add the milk, yeast, basil, pepper, and salt.
  • Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes.
  • Slowly stir in the flour slurry to thicken the sauce, then remove from heat.
  • Spread a thin layer of mushroom sauce at the bottom of the baking dish.
  • Lay 3 lasagne noodles across the bottom, followed by mushroom sauce and ricotta.
  • Repeat the layering process, ending with a final layer of sauce and a sprinkle of ricotta.
  • Cover and bake for 25 minutes, then uncover and bake for another 15 minutes.
  • Let stand for at least 15 minutes before serving to ensure clean portions.

Notes & Wine Advice

Serving Tip:
Just like any good lasagna, letting this dish stand for 15 minutes before slicing is crucial. Serve it with a simple fresh green salad and a side of your favorite crusty bread for a complete, comforting meal.
Wine Advice:
This rich, earthy, and savory lasagna deserves a wine that can match its elegance. A crisp Pinot Grigio or a light-bodied, un-oaked Chardonnay would be a perfect companion. Their bright acidity will cut through the creamy sauce and complement the earthy flavors of the mushrooms without overpowering the dish. It’s a pairing that makes you feel like you’re wrapped in a cozy blanket on a cold winter night.

Nutrition values

Calories: 310 kcal | koolhydraten: 48 g | Eiwitten: 14 g | Vet: 7 g | Suiker: 3 g
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Course; Main Course / Pasta
Cuisine; Italian
Diets; Lactose Free / Low Fat / Vegan / Vegetarian

Butternut Squash Lasagna

Butternut Squash Lasagna

Tired of the same old red sauce lasagna? Prepare your taste buds for a creamy, savory, and surprisingly delightful twist! This Butternut Squash Lasagna layers rich, homemade béchamel sauce with a smooth, flavorful butternut squash hummus. It’s a plant-based masterpiece that will have everyone at the table asking for seconds. You’ll never look at lasagna the same way again!
Couverts4
estimated costs pp $6 per person
Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • Whisk
  • 8-inch (20-cm) square baking dish
  • aluminum foil
  • oven

Ingredients

For the béchamel:

For the lasagna:

Instructions

  • To make the béchamel, heat a medium saucepan over medium heat.
  • Add the butter and garlic, cooking for 1 minute until fragrant.
  • Stir in the nutmeg, paprika, salt, and pepper.
  • Cook for 1 minute.
  • Add the flour and cook briefly, then whisk in the soy creamer.
  • Cook and whisk until thickened.
  • Set aside.
  • Preheat the oven to 190°C (375°F).
  • Lightly coat the bottom of an 8-inch (20-cm) square baking dish with a small amount of béchamel.
  • Layer 2 lasagne noodles, followed by hummus, Nutty Cheese, and more béchamel.
  • Repeat until all ingredients are used, ending with béchamel on top.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and bake for another 15 minutes, until golden brown.
  • Let the lasagna rest for at least 15 minutes before serving to ensure clean portions.

Notes & Wine Advice

Serving Tip:
Letting this lasagna rest for at least 15 minutes is crucial for neat, clean slices. Serve it with a simple green salad and a sprinkle of fresh parsley for a balanced and beautiful meal.
Wine Advice:
For a creamy and savory Italian dish with a twist, you need a wine that can handle the richness. A crisp Pinot Grigio or a light-bodied, un-oaked Chardonnay would be a perfect match. Their bright acidity and clean finish will cut through the creamy béchamel and complement the earthy flavors of the squash. It’s a pairing that makes you feel like you’re dining in a little trattoria in the Italian countryside, no matter where you are.

Nutrition values

Calories: 450 kcal | koolhydraten: 58 g | Eiwitten: 14 g | Vet: 16 g | Suiker: 5 g
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Course; Casserole / Main Course / Pasta
Cuisine; Italian
Diets; Lactose Free / Vegan / Vegetarian