• Fleur

Bijgewerkt: jul 25

Love me a good pasta dish! The vegan sausages really bring this meal to the next level, but if you don't have any you can always use beans, like chickpeas or lentils, or more vegetables.

Recipe (served 3-4 persons): Prep time: 30 min

· 1 tablespoon olive oil

· 1 onion

· 2 garlic cloves

· 450 grams (Napolitano) tomato sauce

· 1 tablespoons tomato paste

· 1/2 bell pepper

· 5-6 big mushrooms

· 2 vegan sausages, chopped

· Salt & pepper to taste

· 300 grams dry pasta Method:

1. First fry the onion in olive oil until translucent.

2. Add the garlic after a few minutes.

3. Lower the heat to medium and add the chopped sausages and fry them till they are crispy.

4. Add the chopped bell pepper and mushroom and cook for 3 minutes.

5. Add the tomato paste and cook another 2-3 minutes.

6. Next, add the tomato sauce and basil. Lower the heat and simmer for 10-15 minutes.

7. Serve with cooked pasta/spaghetti, fresh basil and pine nuts

  • Fleur

Bijgewerkt: jul 25

This hearty and filling meal is full of plant protein. These chickpea crepes are easy and quick to make. The fun part is filling them with whatever you think is delicious.

Recipe Prep time: 20 minutes

(4-5 pancakes)

· 1 cup chickpea flour

· 1 cup plant milk or water. Milk makes it firmer

· 2 tablespoons nutritional yeast

· 2 teaspoons apple cider vinegar

· 1/2 teaspoon turmeric powder

· 1/2 teaspoon onion powder

· 1/2 teaspoon garlic powder

· Salt & pepper to taste


1. Combine all ingredients together with a whisk.

2. Heat up a pan to medium heat and pour about 1/4-1/4 cup of pancake batter onto the pan and spread out.

3. Cook until bubbles start to form (this happens relatively quick). Flip them and cook another 1-2 minutes. That’s it!

4. Fill with whatever you desire. Tip: miso sautéed mushrooms, lentils, avocado and hummus.

  • Fleur

Bijgewerkt: jul 25

This is one of my most favourite recipes to make because it is super quick to make and absolutely packing with flavour.

Recipe (serves 2) Prep time: 20 minutes Peanut satay sauce:

· 2 tablespoons peanut butter (almond butter/ tahini would also be nice)

· 4 teaspoons soy sauce

· 1 teaspoon miso

· 1 teaspoon lime juice

· 1 garlic clove

· 1 teaspoons sriracha

· 1/2 red chilli, finely chopped (optional but makes it spicier)

· 3-4 tablespoons oat/coconut/almond/soy milk


· 200 grams glass noodles

· 1 carrot

· 1/4 medium red cabbage

· 1/2 cucumber

· 200 grams smoked tofu

· 1/2 avocado

· 2 tablespoons sesame seeds

· Cilantro


1. First, start thinly cutting your carrots, red cabbage and cucumber. Chop the smoked tofu in cubes and slice the avocado. Set aside.

2. Whisk together the peanut butter, soy sauce, miso, milk, lime juice, sriracha and finely chopped garlic.

3. Soak the glass noodles in boiling water for 5 minutes. Drain, and rinse with cold water.

4. Then proceed to add the vegetables, noodles, tofu and cilantro in a bowl and mix. Drizzle the satay sauce on top and mix well.

5. Divide into 2 bowls and top with avocado, more cilantro and the sesame seeds.