32 vegan recipes

About the cooking measurements I use in my book:

tsp = teaspoon
tbs = tablespoon
dl = deciliter

1 deciliter = 0.4 cup (almost ½ cup)

I hope you will enjoy my book!

/Sofie “Fully_vegan”
 BEET CHIPS

Ingredients
5 beet roots

1 tbs sea salt

Spaces of choice

Instructions
Slice the beets with a mandolin or just a sharp knife. The thinner you slice the beets,
the quicker it goes to dehydrate them.

Put the slices on a baking tray and slice with salt and other slices of choice. I used dill
sprice.

Put in baking tray in the oven for about 8 hours (depending on how thin you make
the slices) on 75 celcius degrees.
 SWEET POTATO CHIPS

Ingredients
1 large sweet potatoe

1 tbs sea salt

A pinch of chili spice

Instructions
Slice the beets with a mandolin or just a sharp knife. The thinner you slice the
potatoes, the quicker it goes to dehydrate them.

Put the slices on a baking tray and slice with salt and chili spice (or any spice of
choice).

Put in baking tray in the oven for about 3 hours (depending on how thin you make
the slices) on 125 celcius degrees.
 POTATO PATTIES

Ingredients
500 grams boiled potatoes

1 small onion

1 green chilli

1 dl fresh coriander (or parsley)

½ tsp cumin

salt

pepper

Coconut oil or olive oil for frying

the burgers

Instructions
Blend all the ingredients together and shape into patties. Fry on medium heat in
coconut oil or olive oil.
 RED LENTIL PATTIES

Ingredients
1 small red pepper

2 dl boiled red lentils

1 small onion

½ dl rolled oats

2 tsp NoEgg (or 1 tbs soy flour)

1 tsp paprika podwer

A dash of chilli powder

1/2 teaspoon salt

1/4 teaspoon pepper
Coconut oil or olive oil for frying the burgers

Instructions
Mix all the ingredients together in a food processor. Let the batter rest in the fridge
for 30 minutes. Shape into patties. Fry in some olive oil on medium heat.
 GREEN LENTIL BURGERS

Ingredients
4 dl boiled green lentils

1 small chopped onion

1 carrot, finely chopped in a processor

1 dl rolled oats
1 Tablespoon flax Seed meal and 3
tablespoons water (OR 2 tsp NoEgg)

1 dl bread crumbs

3 tablespoons tamari

½ dl fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

Coconut oil or olive oil for frying the burgers

Instructions
Mix all the ingredients together in a food processor. Let the batter rest in the fridge
for 30 minutes. Shape into patties. Fry in some olive oil on medium heat.
 BRAWNIE

Ingredients
2 dl fresh dates

2 dl walnuts

1/2 dl raw cacao

1 small avocado
1 tsp agave syrup

Instructions
Mix all the ingredients together in a food processor. Shape into brownies, sprinkle
some grated coconut on top (optional) and refrigerate.
 SALSA

Ingredients
4 tomatoes

1 handfull basil

1 tsp seasalt

1 tbs olive oil

A dash of pepper

Instructions
Chop the tomatoes into small cubes. Chop he fresh basil. Stir together all the
ingredients.
 CREAMY GREEN SMOOTHIE

Ingredients
1 avocado

Juice from 1 lemon

Juice from 1 orange

2 dl spinach
2 dl cup frozen mangos

Instructions
Mix all the ingredients together in a blender and pour in a glass.
 LEMON SMOOTHIE

Ingredients
1 small avocado

1 dl frozen pineapple

1 dl frozen mango

Juice from 1 lemon

1-2 dl water
Some ice cubes

Instructions
Mix all the ingredients together and pour in a glass.
 AVOCADO CREAM

Ingredients
1 large ripe avocado

1 tsp lemon juice

1/2 dl fresh coriander

1 clove garlic
dash salt to taste
dash cayenne, chili powder or taco sauce

Instructions
Mix all the ingredients together.
 FALAFEL

Ingredients
A can of chickpeas

1 small onion

2 cloves of garlic

2 tsp cumin
1 tsp coriander
2 tablespoons cornstarch cornstarch
OR NoEgg

salt
pepper

Olive oil for frying

Optional: graham flour or sesame seeds to roll the balls in before frying

Instructions
Peel and chop the onion and garlic. Blend the chickpeas with spices and onion until
you get a smooth batter. Season with salt and pepper.

Shape your batter into small ball. Roll the balls in sesame seeds or graham flour.
This makes the falafels stick together better.

Heat some oil in a large frying pan. Fry the falafels on medium heat until golden.
 CHOCOLATE STRAWBERRIES

Ingredients
Strawberries

Chocolate:

0.5 dl cacao butter

1 dl raw cacao
2 tbs agave syrup

Instructions
Melt the cacao butter in a bowl over boiling water. Make sure no water goes to the
bowl with the butter. When it has melted, add the rest of the ingredients and stir till
smooth. Dip the strawberries in the chocolate and put on a plate. Refrigerate for 30
minutes.
 GOJI INFUSED WATER

Ingredients
2 tbs goji berries

4 dl water

Sweetener of choice

1 small lemon

Instructions
Soak the goji berries for 1 hour in 4 dl water. Mix the water and goji berries together
with sweetener of choice. I used just a pinch of stevia. Serve with some lemon slices.
 STRAWBERRY DREAM

Ingredients
1 banana

15 frozen strawberries

2 dl almond milk

3 dates
1 tbs goji berries

Instructions
Mix all the ingredients together in a blender and pour in a glass. Top with some goji
berries.
 BANANA CHOCO ICE-CREAM

Ingredients
4-5 ripe bananas

2 tbs raw cacao

½ dl water

Instructions
Peel the bananas and put them in the freezer for at least 6 hours.

Put all the ingredients in a blender or food processor and blend till smooth. Put the
ice-cream in a bowl and top with some grated coconut.
 CARROTS CAKES

Ingredients
Bottom:

5 carrots (or just the pulp from the

carrots

1/2-1 cup walnuts

1.5 cups fresh dates
2 tsp cinnamon

Topping:
3 dl cashewnuts (soaked overnight)

Juice from 4 oranges

1 dl pitted dates

1 tsp vanilla powder

Instructions
Bottom: Grate the carrots. Put all the ingredients in a food processor and mix until
smooth. Put the batter in muffin cups.

Topping: mix all the ingredients in a food processor. Put the mixture in a freezer
bag and cut a hole in one corner of it. Decorate the bottom later with the mixture.

Freeze for at least 6 hours.

 CHOCOLATE MOUSSE

Ingredients
100 grams cashew nuts (soaked for 8-12
hours)

100 grams fresh dates

1 tsp raw cacao

1-2 dl water

Instructions
Mix all the ingredients together in a blender or food processor. Be careful when you
add the water, and use just enough to make it blend smoothly.
 LEMONADE

Ingredients
3 small lemons

1.5 litre water

A pinch of stevia

Instructions
Peel the lemons and blend with the water in a blender or food processor. Add the
stevia. Pour in a bottle and store in the fridge.
 CHOCOLATE BALLS

Ingredients
2 dl dates

2 dl walnuts

1/2 dl raw cacao

1 tsp agave syrup

Instructions
Mix all the ingredients together in a food processor. Shape it into balls or a cake
and then refrigerate. If you want, you can roll the balls in coconut flakes.
 ORANGE BLISS

Ingredients
1 dl oats

2 dl dates

1/2 dl walnuts

2-3 tbs raw cacao

Juice and peel from 1 orange
1 tbs agave syrup (optional)

Instructions
Mix all the ingredients in a food processor. Shape into balls and decorate with cacao
nibs, goji berries or grated coconut. Freeze for 1-2 hours.
 PANCAKES

Ingredients
3 tsp NoEgg

6 dl nut milk of choice

1 dl wheat flour (or any flour of choice)

1 dl rolled oats
1 tsp salt
Olive oil

Instructions
Mix all the ingredients together in a bowl. Put it in the fridge for 30 minutes. Fry the
pancakes in some olive oil.
 ALMOND CAKE

Ingredients
Bottom:

2 dl pitted dates (soaked for 30 min)

0.5 dl walnuts

0.5 dl of raw cacao

1 dl almonds

Topping:
2 ripe bananas
4 tbsp almond butter

0.5 dl of raw cacao

2 tbs agave syrup

Instructions
Bottom: Mix the dates, walnuts and cocoa in a food processor till smooth. Chop the
almonds coarsely and add to the mixture. Press out the batter on a plate.

Topping: Mix the bananas, the almond butter, cocoa and agave in a food processor.
If you want, you can add a tbs coconut butter. Put the topping on the bottom and
freeze the cake for at least 30 minutes.
 CHOCOLATE CAKES

Ingredients
Bottom layer:

4 dl walnuts

0.5 dl cup almond butter

2 dl fresh dates
1 dl raw cacao

Top layer:
2 dl cashews (soaked for 8 hours)
2 dl fresh dates

1/2 dl raw cacao

A pinch vanilla powder

Instructions
Bottom layer: mix all the ingredients in a food processor and shape into balls. Press
the balls so they get a little flat.

Top layer: mix all the ingredients in a food processor. Put the mixture in a freezer
bag and cut a hole in one corner of it. Decorate the bottom later with the mixture.

Freeze for a couple of hours.

 LEMON SMOOTHIE

Ingredients
3 dl nut milk of choice

1 frozen banana

Peel from 1 organic lemon

1/2 tsp vanilla powder

2 dates

Instructions
Mix all the ingredients together in a blender. Pour in a glass.
 BERRY SMOOTHIE

Ingredients
3 dl nut milk of choice

10 strawberries

1 dl frozen blueberries

3 dates
1 tbs chiaseeds

Instructions
Mix all the ingredients together in a blender and pour in a glass.
 VEGAN MEATBALLS

Ingredients
600 grams frozen soymeat

2 dl breadcrumbs

1 onion

3 dl soy cream
2 tsp No egg
1 tsp salt

1 tsp pepper
1 tbs tamari

Instructions
Fry the onion. Stir together all the ingredients and let it rest in the fridge for 30
minutes. Shape into balls and fry them until they get a nice colour.
 FROZEN BANANAS

Ingredients
2 bananas

Chocolate
1/2 dl cacao butter
2/3 dl raw cacao
1 tbs agave syrup
1/2 tsp sea salt

Instructions
Slice two bananas and put them on a plate. Melt the cacao butter and stir in the rest
of the ingredients. Pour the topping on the banana slices and put in the freezer for at
least two hours.
 CHOCHORANGE SMOOTHIE

Ingredients
5 dl frozen bananas

1 tbs peanut butter

2 tbs raw cacao
1 orange (peel and juice)

1/2-1 dl water

Instructions
Peel the bananas and put them in the freezer for at least 6 hours.

Juice the orange and grate the peel. Put it in a blender together with all the
ingredients. Mix until smooth.
 MINT CHOCOLATE DREAM

Ingredients
BOTTOM
1 dl walnuts
1 dl almond
10 pitted dates
1 1/2 dl raw cacao
1/2 tsp sea salt

FILLING
5 dl cashew nuts
1/2 dl agave syrup
1/2 coconut oil
2 drops peppermint oil
2 tsp spirulina

TOPPING
1 dl cacao butter
1 dl raw cacao
2 tbs agave syrup
1/2 tsp sea salt
1 tsp cacao nibs

Instructions
BOTTOM: Soak the walnuts and almonds for about 2-3 hours. Pour out the water and blend all the
ingredients in a food processer. Press the mix into the base of a cake tin.

FILLING: Soak the cashews for about an hour. Pour out the water. Put all the ingredients in the
food processor and blend until smooth and creamy. Pour the mix over the bottom.

TOPPING: Melt the cacao butter and stir in the rest of the ingredients. Pour the topping on the
cake and put in the freezer for at least one hour.
 RAW VEGAN BURGERS

Ingredients
4 dl carrots

1.5 dl sunflower seeds

1 dl soaked sundried tomatoes

1 tbs green onion

1 tsp dijon mustard

Instructions
Soak the sundried tomatoes for about an hour. Grate the carrots and blend all the
ingredients together. These burgers are supposed to be eaten raw. If you want a
healthier version of hamburger bun, use two mushrooms, one to put at the bottom
and one to put on the top. Add fresh salad!
 GREEN SMOOTHIE

Ingredients
4 dl fresh spinach
3 dl frozen pineapple

2 dl frozen mango

2 dl water

Chia seeds on top

Instructions
Mix all the ingredients together in a blender. Top with some chia seeds.
 CRISPBREAD

Ingredients
4 dl oatmeal

1.5 dl flaxseed
1 dl sunflower seeds

1 dl sesame seeds
0.5 pumpkin seeds

1 tsp salt
6 dl water
2 tbs oil

Instructions
Mix all the ingredients in a bowl. Cover the bowl and put it in the fridge for at least
four hours. Spread the batter on two baking sheets. Set the oven to 200 celsius
degrees and bake for about 20 minutes. Cut the bread into pieces. Put back the
pieces on the baking sheet. Reduce the temperature to 150 celsius degrees and bake
for another 30 minutes.