Vegan 3 course menus

A banquet is coming up and you would like to organize a vegan menu for your guests?

Kategorien: Holidays Food and Drink Cooking Hobby

Don't worry, never before have there been so many recipes and possibilities to cook vegan food and to prepare dishes and thus not only to please your vegan guests, but also to try out new things yourself. Which great recipes there can be for a vegan menu, you experience in the following.

Vegan Menus for the Winter

Even in the cold season, such as winter or Christmas, there are opportunities to cook vegan food for your guests. So how about an apple and chestnut soup as a starter for the main course Savoy cabbage roulade and delicious tofu tartlets for dessert?
Vegan 3 course menus / Savoy Rolls© dar19.30 / depositphotos

For the soup you need:
Red onions, a little oil, pre-cooked chestnuts, apple, coconut milk, vegetable stock, some brandy or white wine, salt, pepper and nutmeg. Cut the onions into small pieces and sauté them in a pan with a little oil, add the chestnuts, peel the apple and add it to the pan in small pieces. Now add white wine or the vegetable broth in a pot and let everything simmer together.

Puree everything with a hand-held blender, season the soup and add the coconut milk before heating/mashing the soup again. For the savoy cabbage roulades you need: large, undamaged leaves of savoy cabbage, a little baking soda, and toothpicks or roulade needles. For the filling you need: natural tofu, onions, garlic, yellow paprika, pre-cooked wholemeal rice, salt, pepper, sweet paprika, nutmeg and grated vegan cheese. For a tasty sauce: mustard, white wine, vegetable stock, almond cream, tomato and vegan cheese.

First separate large, whole leaves from the savoy cabbage. Bring water to the boil, add the baking soda and then put the leaves in the water for about two minutes, then remove them and let them dry carefully on a kitchen towel. Now fry the onions, peppers, tofu and pre-cooked rice well, mix everything to a good mixture and season with the spices above. Then fill your savoy cabbage leaves with the filling.

Roll the savoy cabbage leaves
Fix them with a toothpick or needle. Make sure that the leaves are well dry. Now fry the roulades well in a pan from all sides and remove the roulades. Now deglaze everything with the white wine and vegetable stock, add the chopped tomato and mustard. Add the almond cream and the vegan cheese and puree the sauce so that it becomes creamy. Now you can serve the roulades with the sauce.

For dessert you need: first for the dough/biscuit. Spelt flour, cocoa powder, potato starch, sunflower oil, whole cane sugar, tartaric baking powder, half an organic lemon and some sparkling mineral water, as well as fat for the roulades. For the fruit cream, which you can vary as you wish, you need: silk tofu, coconut milk, grated coconut, fruit pulp, for example from a mango, vegetable gelatine, some organic lemon juice. Preheat your oven to 180 degrees (top and bottom heat).

Take muffin cases to hand and grease them. Grate the zest of the lemon and squeeze the juice. First stir sugar and mineral water together, the sugar should dissolve completely, add oil, flour, starch, baking powder and cocoa and continue stirring, also stir in the lemon peel and juice. Fill the batter up to halfway into the muffin tin, as it is still rising. Bake the biscuits for about 30 minutes - if necessary, do the stick test.
Vegan 3 course menus / apple and chestnut soup© yanc / depositphotos

After cooling, cut into two or three soils. For the filling, prepare the gelatine according to instructions, peel the mango, remove and chop the flesh, mash with the tofu and coconut milk, heat the mixture with the gelatine, stir well. Now you can fill your cakes with the cream and then garnish them with some grated coconut or other fruit, put everything in the fridge for about three hours.

Facebook Twitter Xing Linkedin

Related articles

These articles in the category Hobby could also interest you