Category: Vegan recipes

Pasta with tomato and caramelised onion sauce
A plant-based recipe for pasta with tomato and caramelised onion sauce, with ingredients and step-by-step instructions.
Jump to recipe ↓
Pasta with tomato and caramelised onion sauce
Estimated time: 50 minutes · Yield: 3 servings
Allergens: Gluten in regular pasta; check sauce labels. Check package labels and cross-contact risks.
Ingredients
- 250 g dried pasta
- 2 tbsp olive oil
- 2 medium onions, thinly sliced
- 2 garlic cloves, crushed
- 400 g crushed tomatoes
- ½ cup water, plus more as needed
- Salt and black pepper
- Chopped parsley and nutritional yeast to serve, optional
Method
1. Heat oil in a wide pan. Add onions and a pinch of salt and cook over medium-low heat for 20–25 minutes, stirring. Add 1 tbsp water if they begin to scorch.
2. Add garlic for 30 seconds, then tomatoes and water. Simmer for 15 minutes.
3. Meanwhile, cook pasta according to the package and reserve a little cooking water.
4. Toss pasta with sauce, thin with cooking water as needed and adjust seasoning.
5. Serve with parsley and nutritional yeast if desired.
Cooking tip
Brown the onion gently without burning it.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.
Browse all recipes →
October 24, 2026
Tofu with soy sauce, date syrup and ginger
A plant-based recipe for tofu with soy sauce, date syrup and ginger, with ingredients and step-by-step instructions.
Jump to recipe ↓
Tofu with soy sauce, date syrup and ginger
Estimated time: 25 minutes plus 2 hours marinating · Yield: 4 servings
Allergens: Soy; soy sauce and teriyaki may contain gluten. Check package labels and cross-contact risks.
Ingredients
- 500 g firm tofu, drained and dried
- 1 tbsp neutral oil for marinade, plus 1 tbsp for frying
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tbsp date syrup (silan)
- 1 tbsp vegan teriyaki sauce
- 2 garlic cloves, crushed
- ½ tsp ground ginger
Method
1. Cube and dry tofu.
2. Mix marinade ingredients with 1 tbsp oil. Add tofu and marinate in a covered container in the refrigerator for about 2 hours.
3. Lift out with a slotted spoon, reserving the marinade.
4. Heat the other tbsp oil in a non-stick pan and brown tofu for 8–10 minutes, turning.
5. Add marinade and cook for 2–3 minutes until reduced and coating the tofu.
Cooking tip
Serve in a sandwich or with rice and vegetables.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.
Browse all recipes →
October 24, 2026
Kale Caesar-style salad with tahini
A plant-based recipe for kale caesar-style salad with tahini, with ingredients and step-by-step instructions.
Jump to recipe ↓
Kale Caesar-style salad with tahini
Estimated time: 20 minutes · Yield: 4 side servings
Allergens: Sesame, walnuts, almonds, soy and gluten in croutons and soy sauce. Check package labels and cross-contact risks.
Ingredients
- 1 head of kale, tough stems removed, chopped
- 1 cup vegan croutons
- ¼ cup chopped walnuts
- 2 tbsp tahini
- 1 tbsp almond butter
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp lemon juice
- 1 garlic clove, crushed
- 3–5 tbsp water
- Black pepper to taste
Method
1. Wash and dry kale thoroughly. Massage with olive oil for 1 minute to soften.
2. Whisk tahini, almond butter, soy sauce, lemon and garlic. Add water gradually for a pourable dressing.
3. Toss kale with dressing. Taste before adding salt because soy sauce is salty.
4. Add croutons and walnuts just before serving.
Cooking tip
Keep croutons separate until serving so they stay crisp.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.
Browse all recipes →
October 24, 2026
Vegan potato and tomato stew
A plant-based recipe for vegan potato and tomato stew, with ingredients and step-by-step instructions.
Jump to recipe ↓
Vegan potato and tomato stew
Estimated time: 50 minutes · Yield: 4 servings
Allergens: Check the vegetable stock label if using stock. Check package labels and cross-contact risks.
Ingredients
- 5 medium potatoes, peeled and cubed
- 4 large tomatoes, diced
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tbsp sweet paprika
- ½ tsp cumin
- Salt and pepper to taste
- 2 cups water or vegetable stock
- Chopped parsley to garnish, optional
Method
1. Peel and cube potatoes, dice tomatoes, chop onion and crush garlic.
2. Heat oil in a large pot over medium heat and fry onion until golden.
3. Add garlic for about 1 minute, then paprika and cumin; stir well.
4. Add tomatoes and tomato paste; cook about 5 minutes until slightly softened.
5. Stir in potatoes, add water or stock and bring to a boil.
6. Cover, lower the heat and simmer for 30–40 minutes until potatoes are tender and the stew thickens.
7. Season with salt and pepper to taste.
8. Garnish with parsley if desired and serve hot with bread or rice.
Cooking tip
Cooking times vary between ovens and pans. Adjust seasoning before serving.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
Browse all recipes →
October 24, 2026
Vegan shakshuka with peppers and chickpeas
A plant-based recipe for vegan shakshuka with peppers and chickpeas, with ingredients and step-by-step instructions.
Jump to recipe ↓
Vegan shakshuka with peppers and chickpeas
Estimated time: 35 minutes · Yield: 3–4 servings
Allergens: No major allergens in the basic ingredients; check additions. Check package labels and cross-contact risks.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 3 garlic cloves, crushed
- 4 large tomatoes, diced
- 1 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tsp cumin
- 1 tsp hot paprika, optional
- Salt and pepper to taste
- 1 cup cooked chickpeas, optional
- Chopped coriander or parsley to garnish
Method
1. Heat olive oil in a large pan over medium heat.
2. Fry onion until translucent and golden. Add peppers and cook for about 5 more minutes until softened.
3. Add garlic for about 1 minute, then sweet paprika, optional hot paprika, cumin and a little salt and pepper. Stir well.
4. Add tomatoes and tomato paste. Cook over medium-low heat for about 10–15 minutes until softened and thickened.
5. If using chickpeas, add them now and stir gently.
6. Simmer for about 5 more minutes; taste and adjust seasoning.
7. Garnish with coriander or parsley and serve hot with fresh bread or pita.
Cooking tip
Cooking times vary between ovens and pans. Adjust seasoning before serving.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
Browse all recipes →
October 24, 2026
Vegan chraime: tofu in spiced tomato sauce
A plant-based recipe for vegan chraime: tofu in spiced tomato sauce, with ingredients and step-by-step instructions.
Jump to recipe ↓
Vegan chraime: tofu in spiced tomato sauce
Estimated time: 45 minutes · Yield: 4 servings
Allergens: Soy in tofu. Check package labels and cross-contact risks.
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 red pepper, cut into strips
- 1 green chilli, chopped, optional
- 2 large tomatoes, grated
- 1 tbsp tomato paste
- 1 tbsp sweet paprika
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup water
- ½ cup cooked chickpeas, optional
- 400 g firm tofu, cubed or sliced; smoked tofu also works
- Juice of ½ lemon
- Chopped coriander to garnish
Method
1. Heat the oil in a wide, deep pan or pot over medium-high heat.
2. Fry the onion until golden. Add sliced garlic and cook for about 1 minute.
3. Add red pepper and optional chilli; cook for about 5 minutes until softened.
4. Add tomatoes, tomato paste, paprika, cumin, turmeric, salt and pepper. Stir and cook for about 5 minutes.
5. Add water and bring to a boil. Lower the heat and simmer for 10–15 minutes until thickened.
6. Add tofu and optional chickpeas. Cook for about 10 minutes to let the tofu absorb the sauce.
7. Add lemon juice and stir gently.
8. Garnish with coriander and serve hot with fresh vegan bread or vegan challah.
Cooking tip
Cooking times vary between ovens and pans. Adjust seasoning before serving.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
Browse all recipes →
October 24, 2026
Chickpea, sweet potato and spinach coconut curry
A plant-based recipe for chickpea, sweet potato and spinach coconut curry, with ingredients and step-by-step instructions.
Jump to recipe ↓
Chickpea, sweet potato and spinach coconut curry
Estimated time: 35 minutes, using cooked chickpeas · Yield: 4 servings
Allergens: Check curry, coconut milk and topping labels. Check package labels and cross-contact risks.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 2 tsp curry powder
- ½ tsp turmeric
- 1 large sweet potato, cut into roughly 2 cm cubes
- 400 g crushed tomatoes
- 400 ml coconut milk
- 2 cups cooked, drained chickpeas
- 100–150 g fresh spinach
- ½ tsp salt, or to taste
- Juice of ½ lemon
- Cooked rice and coriander to serve, to taste
Method
1. Heat oil in a wide pot and soften the onion for 4–5 minutes.
2. Add garlic, ginger, curry powder and turmeric; stir for about 30 seconds until fragrant.
3. Add sweet potato, tomatoes and coconut milk; bring to a gentle boil.
4. Partly cover and simmer over medium-low heat for 15–20 minutes until the sweet potato is tender.
5. Add chickpeas and spinach, cook for 4–5 minutes and adjust salt. Turn off the heat and add lemon juice.
6. Serve over rice with coriander and extra lemon if desired.
Cooking tip
Cooking times vary between ovens and pans. Adjust seasoning before serving.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
Browse all recipes →
October 24, 2026
Black lentil and roasted sweet potato salad
A plant-based recipe for black lentil and roasted sweet potato salad, with ingredients and step-by-step instructions.
Jump to recipe ↓
Black lentil and roasted sweet potato salad
Estimated time: 45 minutes · Yield: 4 servings
Allergens: Sesame in tahini. Check package labels and cross-contact risks.
Ingredients
- 1 cup dried black lentils, rinsed
- 2 medium sweet potatoes, cubed
- 2 tbsp olive oil
- ½ tsp sweet paprika
- ½ tsp cumin
- 1 cucumber, chopped
- 1 cup chopped parsley
- 2 spring onions, sliced
- 2 tbsp lemon juice
- Salt and black pepper
- Dressing: 3 tbsp tahini, 3 tbsp lemon juice, 3–5 tbsp water, 1 small crushed garlic clove
Method
1. Heat the oven to 210°C. Toss sweet potato cubes on a tray with oil, paprika, cumin and a little salt.
2. Roast for 25–30 minutes, turning halfway, until tender and lightly browned.
3. Meanwhile, cook lentils in unsalted water for 20–25 minutes until tender but holding their shape. Drain and cool slightly.
4. Whisk the dressing ingredients, adding water gradually until pourable.
5. Mix lentils, sweet potato, cucumber, parsley and spring onion. Add lemon juice, salt and pepper.
6. Drizzle with tahini dressing just before serving.
Cooking tip
Cooking times vary between ovens and pans. Adjust seasoning before serving.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
Browse all recipes →
October 24, 2026
Creamy mushroom and cashew pasta
A plant-based recipe for creamy mushroom and cashew pasta, with ingredients and step-by-step instructions.
Jump to recipe ↓
Creamy mushroom and cashew pasta
Estimated time: 55–60 minutes, including hot soaking alongside preparation · Yield: 3–4 servings
Allergens: Cashews and gluten in regular pasta. Check package labels and cross-contact risks.
Ingredients
- 300 g dried pasta
- ¾ cup raw unsalted cashews
- 1 cup hot water for soaking, plus ¾ cup fresh water for the sauce
- 2 tbsp olive oil
- 300 g button mushrooms, sliced
- 3 garlic cloves, chopped
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast, optional
- ½ tsp salt and black pepper to taste
- A handful of chopped parsley
Method
1. Soak cashews in hot water for 20–30 minutes and drain, or soak overnight in the refrigerator.
2. Blend drained cashews with ¾ cup fresh water, lemon, nutritional yeast and salt until smooth.
3. Cook pasta according to the package; reserve a cup of cooking water before draining.
4. Heat oil in a wide pan and cook mushrooms for 6–8 minutes until liquid evaporates and they brown.
5. Add garlic for 30 seconds, then the cashew cream and a little pasta water.
6. Toss pasta with the sauce, thin as needed with cooking water, and add pepper and parsley.
Cooking tip
Use a powerful blender for a smooth sauce; add water gradually.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
Browse all recipes →
October 24, 2026
Crispy tofu tacos with avocado and quick salsa
A plant-based recipe for crispy tofu tacos with avocado and quick salsa, with ingredients and step-by-step instructions.
Jump to recipe ↓
Crispy tofu tacos with avocado and quick salsa
Estimated time: 30 minutes · Yield: 8 small tacos
Allergens: Soy in tofu; gluten or other allergens depending on tortillas. Check package labels and cross-contact risks.
Ingredients
- 400 g firm tofu, drained and dried
- 1½ tbsp cornflour (cornstarch)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- 8 small corn tortillas
- 1 ripe avocado, sliced
- 1 cup thinly sliced red cabbage
- Salsa: 2 finely diced tomatoes, ½ chopped red onion, juice of 1 lime, a handful of coriander, a pinch of salt
Method
1. Cut tofu into roughly 2 cm cubes and dry thoroughly with a clean towel.
2. Toss with cornflour, oil, paprika, cumin and salt for a thin, even coating.
3. Cook in a hot non-stick pan for 8–10 minutes, turning until golden and crisp. Alternatively, bake at 220°C for 20–25 minutes.
4. Mix the salsa ingredients and adjust seasoning.
5. Warm tortillas in a dry pan for about 30 seconds per side.
6. Fill with tofu, cabbage, avocado and salsa; serve immediately.
Cooking tip
Cooking times vary between ovens and pans. Adjust seasoning before serving.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
Browse all recipes →
October 24, 2026