Herbivore

She/her. Living vegan because of ethical and environmental reasons ♥

[herbivore-en]

How to steam Veggies in a microwave

Steamed veggies have multiple benifits: the veggies are gently cooked, become al-dente and don’t loose als the flavors as they would when boiled in water. 

You need:

1 container suitable for the microwave and with a lid

Whatever veggies you like

ca 100 ml water

First of all cut the veggies into chunks with about the same size.

Afterwards pour the veggies as well as the water (100ml) into the container. Lay the lid on top without sealing the container.

Now put everything into your microwave and cook for the time as listed below.

Let the container rest for further 5 minutes bevor season the veggies as you like.

You’re ready to serve!

cauliflower      500g    8 MInuten

brokkoli          500g    7 Minuten

frozen peas    300g    7 MInuten

carrots            500g    8 Minuten

potatoes         500g    7 Minuten

corn                300g    4 Minuten

zucchini          400g    5 Minuten

spinach           200g    3 Minuten

Enjoy!

[herbivore-en]

Fast and easy falafel

Falafel are incredibly versatile: whether you serve them as canapes on a party, combine them with salad, serve them in a bowl or put them in a wrap. That’s the reason why I am so into this fast and easy recipe.

Ingredients:

1 can Chickpeas

1 Onion

2 gloves of garlic

1 bunch parsley

1 Tps ground curmin

1 Tps curcuma

6 Tbsp flour

1 Tsp baking powder

to taste salt an pepper

oil for roasting

Tools:

hand-held blender or blender

At first drip off the chickpeas (1 can) and pour them into a bowl or into the blender.

Peel the onoin and garlic (2 gloves) roughly cut them into chunks and add them as well as the parsley and blend everything together.

After that fold the remaining ingredients into the mixture.

Using a teaspoon take small amount of the mixture and form it to balls. Heat the oil in a pan and gently roast the falafel on medium heat until golden brown.

Enjoy!

[herbivore-en]

Christmas Nut Roast with sauce

Christmas is kind of a synonym for eating lots and lots of food. Being vegan does not mean, there are no awesome roast recipes. For christmas eve I’ll prepare this quite easy recipe!

Ingredients

6 Servings

Roast:

500 g Potatoes

1 Tbsp oil

1 large onion

3 gloves of garlic

200 g champignons

400 g ground nuts (I really like almonds)

4 slices Toast

4 Tbsp flour

80 ml vegan red wine

80 ml vegetable broth

to taste pepper, smokes paprika powder, parsley

2 EL Almond milk

1 pck puff pastry

Sauce:

1 carrot

1 onion

150 g champignons

1 Tbsp Margarine

1 bayleaf

1 Tsp thyme

1 Tsp sugar

1 Tbsp flour

350 ml vegetable broth

50 ml vegan red wine

1 Tbsp soy sauce

1 Tbsp vinegar

1 tbps mustard

Tools:

loaf pan

brush

hand-held blender

At first the roast has to be prepared. Therefore peel and soft-boil the potatoes (500g). Afterwards use a fork to mash the potatoes and take the pot to a side to cool.

Up next dice champignons (200g), the onion as well as the garlic.

Heat a pan with some Oil (1 Tbsp) and gently roast all 3 ingredients. Take the pan to a side and let it cool aswell.

Preheat the oven to 180°C.

Pour the mashed potatoes into a large bowl and add the groud nuts (400g). Add the ingredients from the pan and kneat until just combined.

Pick the toast (4 slices) into small pieces and add it to the bowl. Pour flour (4 Tbsp), red wine (80 ml), broth (80 ml) and seasonings into the bowl and kneat everything togehter.

Prepare the loaf pan with some baking paper and pour the nut dough into it. Bake for 50 minutes at 180°C.

As soon as the nut roats is done let it cool - if you are going to try to wrapg the puff pastry around the roast too early, the pastry will melt and stick too everything except the roast. 

Wrap the puff pastry aroud the roast and brush the almond milk on top. Poke some holes into the pastry before putting everything back into the ofen.

Bake for further 15 minutes at 190°C.

Meanwhile the Sauce can be prepared.

Peel the carrot and onion and chop both into cubes. Cut the shampignons into slices.

Heat a pot and melt the margarine (1 Tbsp) on medium heat. Add onion and carrot and gently roast for a few minutes.

Add thyme and bayleaf and brew for a few minutes.

Pour sugar (1 Tsp) as well as flour (1 Tbsp) into the pot. Deglaze everything with the broth (350 ml).

Add all other ingredients to the pot and let it come up to a boil. When everything is soft-boiled, remove the bayleaf and blend the rest to a sauce using a hand-held blender.

Cut the nut roast into slices and serve with the sauce. Red cabbage and  dumplings are great side dishes.

I wish you a happy christmas and enjoy!

[herbivore-en]

Easy Vanilla crescents

Ingredients

1 vanilla bean, alternatively 1 tsp Vanilla extract

100 g powdered sugar

3 tbsp powdered sugar (to cover the baked cresents)

300 g flour

200 g ground almonds

200 g cold vegan margarine

1 package Vanilla sugar 

If you’re using a vanilla beand use a knife to cut the bean open and scrape out the paste using the back of the knife.

Pour powdered sugar (100g), flour (300g), ground almonds (200g) and the vanilla bean paste (only if you’re using the bean, do add the vanilla extract later) into a bowl and whisk everything together.

Add the margarine (200g) in smal flakes by using a knife and scrape one flake at a time. If you’re using the vanilla extract, add is aswell.

Kneat everything until the dough just comes together. Put everything into plastic wrap and let it sit for at least an hour in the fridge.

Now the cresents can be molded. Tip: Just handle one fourth of the dough at a time while the rest still sits in the fridge. 

Preheat the oven to 200°C  upper and lower heat.

Form the dough into a roll and slice it into about 1,5cm thick slices. Roll the slices again and mold them into a semi circle. Put the cresents on a baking sheet with a gap of about 1 cm.

Bake for 10 minutes.

Let the cresents cool for 10 minutes. Mix in a  bowl the powdered sugar (3 tbsp) and vanilla sugar. Add the still warm cookies to the bowl and gently mix until all are covered in sugar.

Enjoy!

[herbivore-en]

Raw chai dates cookies

This recipe is so incredible easy and these fast cookies are a nice alternation to the usual christmas cookies - I remember several nights I spent preparing, baking and decorating all the cookies.

You’ve surely spotted the vanilla crescents on that photo too - You can find the recipe in my upcoming post!

Ingredients:

about 15 cookies

300 g Dates

1 tps ground Ginger

100 g oatmeal

100g chocolate drops

1 tsp cinnamon

1 pinch of ground clove

Alternatively: Instead of the spices you can use 2 tsp of a chai tea spice

At first finely chop the dates and put them in a bowl.

Add all ingredients to that bowl and knead until everything is just combined.

Roll about 15 balls and place them on a plate with baking paper. Afterwards press the balls flat to form the cookies.

Put the plate into the fridge and let them cool for about an hour until they’re ready to serve.

Enjoy!

Icon by Freepik

[herbivore-en]

Awesome kidney bean patties

A vegan burger is at least just as good as the meaty version (and maybe somewhat more healthy). It also contains a good amount of proteins aswell!

Furthermore this recipe is a nice way to gather first experiment with the egg replacement aquafaba - which is just proteins of any legume dissolved in water. The most common ones are chickpeas.

Ingredients

3 large patties

1 Onion

2 Gloves of garlic

2 tbsp oil

3 tbsp sunflower seeds

1 can Kidneybeans

1 tbsp Mustard

2 tbsp Ketchup

100 ml Aquafaba (That’s the liquid in Chickpea cans - don’t worry this stuff is an awesome egg replacement)

to taste: Salt, Pepper, Paprikapowder

100 g flour

100 g breadcrumbs

Burger buns

1 Tomato

Salad

Sauce for serving (e.g. ketchup, vegan aioli…)

Optional: vegan cheese slices

Optional: Fries (usual potatoes or sweetpotatoes)

At first finely cube the onion and chop the garlic (3 gloves). Heat a pan with oil (1tbps) and gently roast both ingredients.

Once the onions become translucence add the sunflower seeds (3 tbsp) and roast them aswell. Remove the pan from the heat.

Thoroughly drip off the can of kidney beans, pour them into a bowl and mash them with a fork.

Add mustard (1 tbsp), ketchup (1 tbsp), aquafaba (100 ml), the spices as well as the onion,-garlic-sunflower seed mixture to the bowl and knead until everything is combined.

Gradually add the flour and breadcrumbs until you got a dough that slightly sticks to your fingers but can be easily formed to patties. You may not have to add all the flour - or more. This depends on how dry the beans where before they were mashed. The less flour you have to add the better will the patties taste.

Now it’s time to fry the patties! At first form patties as large as your burger buns are - the patties won’t shrink. Put them into a hot pan with oil (1tbsp) and roast from both sides until golden brown.

Optional: As soon as you turned the patties for the first time, add a slice of vegan cheese on top of the patty for a cheeseburger version.

For serving slice the tomato and assemble the burger with sauce, patty, tomato and salat.

Enjoy!

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[herbivore-en]

One Pot Shakshuka

Ingredients:

2 servings

1 onion

3 cloves garlic

Olive oil for roasting

250g tomatoes (Cherry tomatoes work great!)

1 can sieved tomatoes

3 tbsp tomato paste

1 tbsp agave syrup

2 tsp smoked or sweet paprika powder

1 tsp ground cumin

3 tsp cayenne pepper

1 tsp ground cinnamon

100g olives

salt to taste

Fresh parsley

Rice, bread or pasta for serving

Optional: Soft-boil the rice or pasta.

Dice onion (1) and garlic (3 gloves) and gently roast them in a pan with heated olive oil on medium heat.

Dice tomatoes (250g) and add them to the pan as well as the sieved tomatoes (1 can) and tomato paste (3 tbps). Let the mixture come up to a simmer and stir until it thickens a bit.

Now add agave syrup (1 tbsp), paprika powder (2 tsp), cumin (1 tsp), cayenne pepper (3 tsp), cinnamon (1 tsp). Cook for 2-3 minutes, stirring frequently.

Reduce heat to medium-low, add olives and simmer for 15-20 minutes.

Taste and add salt as needed. Serve with bread, rice or pasta.

Enjoy!

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[herbivore-en]

Chickpea Bolognese

This is my favorite way to prepare chickpeas! I love how crispy they can get while still soft on the inside.

Ingredients

2 servings

chickpeas:

1 can chickpeas

1 Tbsp vegetable oil

1 Tbsp dried or fresh oregano

1 pinch of salt

2 tsp garlic powder

yeast flakes  to taste

tomato sauce:

1 Tbsp olive oil

3 cloves garlic

3 carrots

1 can sieved tomatoes

150 ml vegetable sauce

50 g tomato paste

2 Tbsp mustard

1 Tbsp dried or fresh oregano

yeast flakes to taste

1 Tbsp sugar or agave syrup

salt and pepper to taste

At first prepare the chickpeas:

Therefore you can use a hot air deep fryer or an oven. Preheat the deep fryer/oven to 190°C. Rinse and roughly dry the chickpeas before coating all with the oil. Now put them into the deep fryer/ofen. Make sure they’re distributed evenly. Bake for 20 minutes. Afterwards stir/shuffle the chickpeas and put them back for further 10 minutes or until you’re happy with the crunchyness. While still hot pour the peas into a bowl and add all the other ingredients. Stir everything well. Chickpeas done!

While the peas are in the hot air deepfryer or oven you can prepare the tomato sauce:

Finely cut the carrots into small cubes and chop the garlic. Now heat the oil in a pan and once hot add carrots and garlic. Gently roast until the carrots becoming slightly soft and deglaze the pan with the sieved tomatoes as well as the vegetable broth. Reduce the heat to medium and add tomato paste and mustard. Bring everything up to a simmer and cook for 15 minutes or until you’re pleased with the thickness of the sauce.

Now add oregano, yeast flakes and sugar or agave syrup and season with salt and pepper.

Serve with some pasta, pour the tomato sauce over and garnisch with the chickpeas and some yeast flakes

Enjoy!

Icon by Freepik

[herbivore-en]

Creamy Lentil Soup

This is a super delicious recipe! Filled with enough protein for the day :)

I really love the creamy texture of the soup but the mixed in peanuts add a crunchyness to the dish, that really takes it to the next level!

Ingredients

4 servings

1,5 L vegetable broth

500 g potatoes

200 g carrots

500 g lentils

150 g peanuts

1 tsp smoked paprika powder

1 tbsp mustard

1 tsp caravay powder

lemon squeeze of half a lemon

Optional: 100 g soy granule

Tools

hand-held blender

Bring the vegetable broth up to a boil and meanwhile peel potatoes as well a carrots. Cut both veggies into cubes and add them to the broth. 

Add the lentils and let everything cook for 10 minutes. Chop the onions and add them to the soup. If you want to add soy granule pour them into the pot too. 

Frequently stir and let the soup cook for further 15 minutes. 

As soon as everything is cooked through blend everything together until you’re happy with the texture. 

Last but not least add the peanuts and spices. Taste the soup and  add some salt & pepper if needed.

Enjoy!

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[herbivore-en]

Easy pumpkin curry recipe

Here is another curry recipe! curries can be so diverse and I really love trying different ingredients. Autumn is pumpkin season so here is an suuuper simple vegan pumpkin curry!

Ingredients

4 Servings

2 tbsp oil

1 pumpkin (hokkaido works great)

400g smoked tofu

1 large onion

200g green beans

1 can coconut milk

150ml vegetable broth

2 tbsp lemon squeeze

paprika powder, salt & pepper according to taste

300g rice

Optional: Pumpkin seeds

Optional: 1 Avocado

Soft-boil rice.

Chop the pumpkin, onion and tofu into cubes. Heat the oil in a pan and fry onions and tofu until goldenbrown. Now add the pumpkin and gently roast everything for 5 minutes. Pour the vegetable broth as well as coconut milk into the pan and cook everything for 10 minutes. Season the curry with the lemon squeeze, paprika powder, salt and pepper.

Optional: The seeds of the pumpkin can be peeled, roasted without oil for few minutes and add it right before serving. You can alternatively use already peeled pumpkin seeds from the store.

Optional: Cut the avocado in half, remove the pit and lift the avocado out of the peel. Cut the avocado into slices and decorate use it for decoration.

Enjoy!

[herbivore-en]

Halloween mold cake

This really easy and awesome recipe is pefect for every occasion but since Halloween is coming up and I’ve got lots of food coloring I’ve decided to turn this in a colorful halloween party dessert 🎃

Ingredients

Base:

140 g flour

1 tbsp starch

1 tsp baking powder

1 pinch of salt

70 g sugar

10 g vanillin sugar

50 ml oil

80 g apple sauce

70 ml almond milk

Filling:

2 apples

100 g apple sauce

Crumbles:

120 g flour

30 g oat flakes

30 g finely chopped walnuts

100 g sugar

1 tsp cinnamon

1 pinch of salt

60 ml oil

80 g apple sauce

Halloween-Option: food coloring (I used green and blue)

Preheat your oven to 180°C/350°F.

Start with the base: Sift the flour and mix all dry ingredients together using a whisk. Afterwards add oil, milk and apple sauce. When everything is just combined pour the mixture into an oiled baking tin and blind-bake for 10 minutes.

The filling is preprared easily: Just cut the apples into slices and mix it with the apples sauce. Put it aside for later.

Now prepare the crumbles.

Mix the dry ingredients and add the oil as well as the apple sauce. Combine everything by pressing a whisk into the mixture and rotate it around its own axis. Now divide the mixture into 1 larger, 1 medium and one small part. I added to the larger part green and to the medium blue food coloring and mixed everything until I was happy with the colors.

After the base is blind-baked, filling and crumbles are prepared you are ready to assemble the cake. Arrange the filling on top of the base until you got an even distribution. Afterwards crumble the crumbles on top. I started with the green crumbles, then added the uncolored and finished with the blue ones.

Now bake everything for 35-40 minutes (also 180°C/350°F)

Enjoy your weird looking cake!

[herbivore-en]

Massaman Curry

My all-time favorite curry recipe. One serving combines the beautiful textures of  crunchy peanuts with soft potatoes.

Ingredients

4 servings

250g rice

1 tbsp oil

175g smoked tofu

2 onions

1tsp sugar

4 tbps curry paste

1 can coconut milk

200ml vegetable broth

600g potatoes

100g champignons

1 tbsp lemon squeeze

150g peanuts

3 scallions

100g tomatoes

Peel onions and chop them as well as the smoked tofu into cubes. Soft-boil the rice.

Heat the oil in a pot. Gently roast the onions mixed with the curry paste. Add the tofu after a few minutes.

While the tofu gets golden brown, peel the potatoes and cube them into rough pieces and slice the champignons. Afterwards deglaze the pot with the coconut milk and vegetable broth. Add the champignons, potatoes and lemon squeeze. Sprinkle some sugar into the pod. Depending on how soft you like the peanuts, add them now or before serving. Flavor the curry with a pinch of salt if needed.

Bring everything up to a boil and soft boil the potatoes while slicing the tomatoes and scallions. Add them as last ingredients right before serving.

Serve the curry with some rice in a bowl. You can use some peanuts, scallions or tomatoes for decoration.

Bon appétit!

[herbivore-en]

15 min One Pot Pasta

Ingredients

2 servings

250g Pasta (spaghetti, penne or fusilli)

1 Onion

2 - 3 garlic cloves

1 can baked beans

1 can tomatoes

Optional: Olives

1  tsp. Chilli

1  tbsp. Olive oil

100 ml Soja Cuisine

300 ml  vegetable broth

Basil for garnishing

This recipe is incredible fast because of the few Ingridients that need to be chopped and after this everything is thrown into one pot and cooked through.

At first chop onions and garlic. Put both into a big pot and gently roast it with the olive oil.

Now deglaze the onion-garlic mixture with the vegetable broth and add the tomatoes, baked beans, chopped olives and chilli. Let everything come up to a boil and add the pasta. You may add some water during the cooking process.

Let the noodles soft-boil before adding the soja cuisine. And your ready to serve!

Garnish the plate with the basil

Bon appétit!

[herbivore-en]

Rohe Chai Dattel Plätzchen

Dieses Rezept ist richtig einfach und schnell gemacht! Für mich eine perfekte Alternative zu den herkömmlichen Weihnachtsplätzchen. Ich erinnere mich an vergangene Weihnachten, an denen ich bis tief in die Nacht noch Plätzchen gebacken und dekoriert habe.

Schwer zu übersehen sind auch die Vanillekipferl auf dem Foto. Das Rezept für sie gibt es nächste Woche!

Zutaten:

ca. 15 Plätzchen

300 g Datteln

1 TL (frisch) gemahlener Ingwer

100 g Haferflocken

100 g Schokoladentropfen (Zartbitter)

1 TL Zimt

1 Prise gemahlene Nelken

Alternativ: Anstatt der Gewürze kann auch eine Chai-Tee Gewürzmischung genutzt werden

Zuerst die Datteln fein hacken und in eine Schüssel geben.

Die restlichen Zutaten hinzufügen und zu einer Masse verkneten.

Aus der Masse ca. 15 Kugeln formen und diese auf Backpapier legen. Anschließend die Kugeln flach drücken, sodass runde Plätzchen entstehen.

Die Plätzchen im Kühlschrank für eine Stunde ruhen lassen. Fertig! 

Guten Hunger und besinnliche Tage!

Icon by Freepik

[herbivore-en]

leckerer Kidneybohnen Burger

Ein veganer Burger muss der fleischigen Version in nichts nachstehen! Dies gilt auch für den proteingehalt der Burgerpatties. Desweiteren eignet sich dieses Rezept um erste Erfahrungen mit dem Ei-Ersatz Aquafaba zu sammeln. Aquafaba ist eigentlich nur Wasser mit Proteinen aus Hülsenfrüchten. Am bekanntesten ist es als das Wasser aus Kichererbsendosen. 

Ingredients

3 große Patties

1 Zwiebel

2 Knoblauchzehen

2 EL Öl

3 EL Sonnenblumenkerne

1 Dose Kidneybohnen

1 EL Senf

2 EL Ketchup

100 ml Aquafaba (Das ist das Wasser aus Kichererbsendosen oder für das Rezept viel praktischer, das Wasser aus der Kidneybohnendose - keine Angst, das eignet sich hervorragend als Ei-Ersatz)

Nach Geschmack: Salz, Pfeffer, Paprikapulver

200 g Mehl

200 g Paniermehl

Burgerbrötchen

1 Tomate

Salat

Sauce zum Anrichten (z.B. Ketchup, vegane Aioli…)

Optional: vegane Käsescheiben

Optional: Pommes (normale Kartoffeln oder Süßkartoffelpommes)

Zuerst die Zwiebeln fein würfeln und den Knoblauch (3 Zehen) hacken und beides in einer Pfanne mit erhitztem Öl (1 EL) auf mittlerer Hitze anbraten.

Sobald die Zwiebeln glasig sind, die Sonnenblumenkerne (3 EL) hinzufügen und ebenfalls leicht anbraten. Die Pfanne nun von der Hitze nehmen

Die Kidneybohnen (1 Dose) gut abtropfen lassen und das Aquafaba auffangen. Die Bohnen in eine Schüssel geben und mit einer Gabel zerdrücken.

Nun den Senf (1 EL), Ketchup (1 EL), Aquafaba (100ml) und den abgekühlten Inhalt aus der Pfanne hinzu geben.

Wenn die Zutaten gut vermischt sind nach und nach das Mehl und Paniermehl mit in die Schüssel geben. Am Ende sollte der Teig nur ein wenig klebrig sein und sich gut formen lassen. Wie viel Mehl und Paniermehl am ende benötigt wird, kann unterschiedlich sein. Umso gründlicher die Bohnen abgetropft wurden, umso weniger Mehl muss hinzugegeben werden - der Geschmack wird bei weniger Mehl intensiver.

Nun müssen nur noch die Patties geformt werden Diese können beim formen die Größe der Burgerbrötchen erhalten, da sich die Patties - im Vergleich zur fleischigen Variante - nicht zusammen ziehen.

Die Patties von beiden Seiten gut anbraten.

Optional: Sobald das Patty in der Pfanne gewendet wurde eine Scheibe veganen Käse drauflegen, damit dieser etwas zerlaufen kann. So erhaltet ihr auch ganz einfach einen Cheeseburger.

Zum Servieren die Tomate in Scheiben schneiden. Den Burger nun aus der Sauce, den Patties, der Tomate und dem Salat zusammenstellen. 

Guten Hunger!

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[herbivore-en]

One Pot Shakshuka

Zutaten:

2 Portionen

1 Zwiebeln

3 Knoblauchzehen

1 EL Olivenöl

250g Tomaten (Cherry Tomaten eignen sich gut)

1 Pck passierte Tomaten

3 EL Tomatenmark

1 TL Zucker (ich verwende auch gern Agavendicksaft)

2 TL Paprikapulver

1 TL gemahlener Kümmel

3 TL Cayennepfeffer

1 TL Zimt

100g Oliven

Nach Geschmack: Salz

Frische Petersilie

Reis, Pasta oder Brot zum Servieren

Optional: Pasta oder Reis weichkochen.

Zwiebel (1) würfeln und Knoblauch (3 Zehen) hacken und in einer Pfanne mit dem Öl auf mittlerer Hitze glasig kochen.

Tomaten (250g) würfeln und mit in die Pfanne geben und mit den passierten Tomaten (1 Pck) ablöschen. Das Tomatenmark (3 EL) hinzugeben und alls köcheln lassen, bis die Sauce dicker wird. 

Zucker (1 TL), Paprikapulver (2 TL), Kümmel (1 TL), Cayennepfeffer (3 TL), Zimt (1 TL) hinzugeben und für weitere 2 bis 3 Minuten bei regelmäßigem umrühren köcheln lassen.

Den Herd auf kleine bis mittlere Hitze runterstellen und die Oliven hinzufügen und für weitere 15-20 minuten köcheln lassen.

Mit Salz abschmecken und mit Reis, Nudeln oder Brot servieren.

Guten Hunger!

[herbivore-en]

Leckere Kichererbsenbolognese

Heute teile ich mit euch meine liebste Art Kichererbsen zuzubereiten. Ich liebe wie knusprig sie werden, aber auch einen weichen Kern beibehalten können.

Zutaten

2 Portionen

Kichererbsen:

1 Dose Kichererbsen

1 EL Öl

1 EL Oregano (getrocknet oder frisch)

1 Priese Salz

2 TL Knoblauchpulver

Nach Geschmack: Hefeflocken

Tomatensauce:

1 EL Ölivenöl

3 Knoblauchzehen

3 Karotten

1 Pck Passierte Tomaten

150 ml Gemüsebrühe

50 g Tomatenmark

2 EL Senf

1 EL  Oregano (getrocknet oder frisch)

Nach Geschmack: Hefeflocken

1 EL Zucker (ich nehme auch gerne Agavendicksaft)

Nach Geschmack: Salz und Pfeffer

Nudeln nach Wahl

Zuerst fangen wir mit den Kichererbsen an:

Hier gibt es 2 Möglichkeiten die Kichererbsen zuzubereiten: Mit einem Ofen oder einer Heißluftfritteuse. 

Den Ofen oder die Fritteuse auf 190°C vorheizen. 

Die Kichererbsen (1 Dose) gut abtropfen lassen und mit einem Tuch noch einmal trocken tupfen. Umso besser sie abgetrocknet werden, umso schneller geht das knusprig backen!

Das Öl (1 EL) über die Kichererbsen verteilen, sodass alle gut benetzt sind. Nun können sie auf der Backblech oder in die Heißluftfritteuse verteilt werden. Bei dem Backblech alle Erbsen möglichst gleich verteilen und für 20 Minuten backen. In der Zeit kann die Tomatensauce vorbereitet werden.

Nach den 20 Minuten die Kichererbsen einmal gut durchmischen und für weitere 10 Minuten backen. Dieses Vorgehen kann so häufig oder selten durchgeführt werden - je nachdem wie weich oder knusprig ihr die Kichererbsen mögt.

Die noch heißen Kichererbsen in eine Schüssel geben und die restlichen Gewürze gut unterrühren.

Solange die Kichererbsen im Ofen sind, kann die Tomatensauce vorbereitet werden:

Die Karotten (3 Stk) in feine Würfel schneiden und den Knoblauch (3 Zehen) hacken.

In einer Pfanne das Öl (1 EL) auf mittlerer Hitze erhitzen und die Möhren und den Knoblauch hinzugeben. 

Sobald die Möhren etwas weicher werden, kann die Pfanne mit den Passierten Tomaten (1 Pck) und der Gemüsebrühe (150 ml) ablöschen und aufkochen lassen.

Das Tomatenmark (50 g) und den Senf (2 EL) hinzugeben und für 15 Minuten kochen lassen.

Nun den Oregano (1 EL), Zucker (1 EL) und nach Geschmack Salz, Pfeffer und Hefeflocken in die Pfanne geben.

Die Nudeln nach Anleitung weichkochen.

Zum Anrichten zuerst die Nudeln auf den Teller geben, anschließend die Tomatensauce drübergeben und mit den Kichererbsen garnieren. Zusätzlich können Hefeflocken zum drüberstreuen genutzt werden.

Guten Hunger!

Spaghetti Icon von Freepik