COMFORT

Great Begin
FOOD
100%
PLANT BASED IS... VEGAN
mouth watering
FOOD
TASTY
inspiring

t o eat
a nt
Recipes you w
6X RECIPES
a real pad thai
* winner!
how to make an
* easy 1-pot curry
GROENTEBOERTJE
go-to creamy
* peppercorn sauce
ORZO SALAD SERVES 4-6
PREP 15 minuteS
With Fennel & Vegan Feta COOK 10 minuteS
In this pasta salad we have chosen to use orzo. Orzo is also called rice pasta because
of its shape. The combination with the fresh fennel, sweet raisins, salty vegan feta
and the acidity from the lemon juice makes this salad a real taste sensation! Great to
eat for lunch or dinner. The combination with the vegan meatballs from this book is
really fantastic! Feel free to add different nuts or seeds or change the vegetables.

1 cup / 200 g orzo
2 pieces / 640 g fennel
1 medium / 60 g shallot
100 feta (vegan)
100 g spinach
½ cup / 70 g raisins
3 tablespoons / 45 ml
lemon juice
2 tablespoons / 30 ml olive oil
(extra virgin)
1 teaspoon / 5 ml maple syrup
⅛ teaspoon / 0.40 g salt
Pinch of fresh black pepper
Cook the orzo according to the package only 1
or 2 minutes shorter than stated on the package
(this way it stays a bit firmer). Cut the fennel in
half and remove the core. Place the flat side on
the cutting board and cut as thin as possible.
Wash the fennel and put in a bowl. Peel and cut
the shallot into thin half rings. Add this to the
bowl. Crumble the vegan feta and add it to the
bowl together with the cooked orzo, spinach,
raisins, lemon juice, olive oil, maple syrup, salt
and black pepper. Mix everything well.
 Orange CURRY SERVES 6 (MAIN)
PREP 20 minuteS

IN 1-POT!
COOK 30 minuteS

The colour of this curry is so beautifully orange that we have simply called it ‘Orange
Curry’. This curry is packed with vegetables and is very healthy. In this recipe you don’t
need to add salt. There is already so much flavour. You can eat some rice, quinoa or
couscous with this curry, but it’s not necessary. What’s so great about this dish is that you
put everything in one pan, stir a couple of times and you’re done! We hope that you will
enjoy it.

650 g sweet potatoes Peel the sweet potatoes, carrots and butternut
530 g carrots squash and cut into roughly equal pieces (works
well with a potato peeler). Remove the seeds
1 butternut squash
from the butternut squash. Peel the white onion
80 g white onion and cut into half rings. Put the tomato paste,
4 tablespoons / 70 g white wine vinegar, Indian curry powder, cumin
tomato paste powder, chili powder, water and white onion in a
large pot. Bake for 1 minute over medium heat.
4 tablespoons / 60 ml
Peel and press the garlic in the pot. Add the sweet
white wine vinegar
potato, pumpkin, carrot, peeled tomatoes and
4 teaspoons / 8.40 g coconut milk. Stir everything to combine. Drain
Indian curry powder the chickpeas and add to the pot. Bring
4 teaspoons / 10 g cumin everything to a boil and then lower the heat. Let
powder this cook for about 30 minutes (with the lid on
the pan) until the vegetables are tender. Finally
¼ teaspoon / 0.40 g
add the spinach, mix it well in the curry. Garnish
chili powder (optional)
with some green olives.
½ cup / 120 ml water
2 cloves / 10 g garlic
2 tins / 800 g peeled
tomatoes
1 can / 400 ml coconut milk
1 can / 410 g chickpeas
(240 g drained weight)
200 g spinach
½ cup / 90 g green olives
Amazing MAKES 18 ballS
PREP 10 minuteS

BALLS! COOK 10 minuteS

This recipe is the perfect base for delicious vegan meatballs. When we first started making a
recipe with this vegan minced meat, we just couldn’t believe it. It looks so much like meat.
We must admit that we had to get used to the idea, but what an invention! With this recipe you
can make super delicious and tasty balls in no time. Great to combine with a nice sauce. What
about a tomato sauce, peanut satay sauce or a sweet and spicy chili sauce? If you cannot buy this
minced meat in your area, check out the other free E-Book: Dutch! Here we share the recipe for
delicious lentil balls that you can make yourself.

80 g white onion Peel and chop the onion. Peel and press the garlic.
1 clove / 4 g garlic Put this in a bowl together with the vegan minced
meat, mustard, ketchup, salt and black pepper.
400 g vegan minced
Knead everything well and roll approximately 18
meat (raw)
balls. Put the sunflower oil in the pan and fry the
2 teaspoons / 10 g balls on a medium heat, for about 10 minutes, until
mustard (French) browned on each side.
1 tablespoon / 20 g
ketchup These balls are very tasty to eat in combination
with the Orzo Salad from this book.
⅛ teaspoon / 0.40 g salt
Pinch of black pepper
1 tablespoon / 15 ml
sunflower oil

Follow the lines for a

delicious creamy
peppercorn sauce!
Creamy
PEPERCORN MAKES +/- 250 ml
PREP 5 minuteS

SAUCE
COOK 5 minuteS

In this sauce you just want to dip your bread, coat it over some delicious vegan
meatballs or pour it over vegetables. You can really go in any direction with this
Peppercorn Sauce. So creamy and tasty. The fresh green peppercorns give that
extra BOOST and the cognac gives it a slightly sweeter and fuller taste.

4 teaspoons / 12 g corn starch
250 ml oat cream
20 g shallot
1 teaspoon / 5 ml sunflower oil
2 tablespoons / 30 ml cognac
1 teaspoon / 5 ml soy sauce
1 teaspoon / 5 g green
peppercorns (fresh)
⅛ teaspoon / 0.40 g salt
In a separate bowl, mix the corn starch with
4 tablespoons (60 ml) of the oat cream. Peel
the shallot and chop finely. Put the sunflower
oil in the pan and fry the shallot for about
3 minutes over medium heat. Add the
cognac, soy sauce, green peppercorns and salt
followed by the rest of the oat cream and mix
everything together. Bring this to a boil, lower
the heat and add the corn starch mixture
while you continue to stir with a whisk so that
no lumps are formed.

If you want the

peppercorn sauce a little
TIP thinner, add some water
or cognac ;)
 SERVES 4 (MAIN)

PAD THAI PREP 15 minuteS

COOK 10 minuteS

Pad Thai is a hugely popular Thai dish. We can’t get enough of it either! After having
tasted many different kinds of Pad Thai recipes, it is clear that everyone has their own
style. We want to make a slightly healthier version that is just as tasty – or even tastier!
This dish serves 4 people but you quickly eat two portions per person so maybe it serves
for only 2 people!

pad thai FOR THE SAUCE Put all the ingredients of the
sauce in a small bowl and mix well until the sugar
200 g rice noodles
is dissolved. Put it aside for now.
135 g white onion
95 g carrot FOR THE PAD THAI Prepare the rice noodles
according to the package. Peel the onion and cut
½ red bell pepper
into thin half rings. Peel the carrot, wash the bell
90 g spring onion (green part) pepper and spring onion. Cut everything into
125 g bean sprouts thin strips. Wash the bean sprouts and set aside.
Chop the peanuts. Put the peanut oil in the wok.
½ cup / 70 g peanuts (roasted)
Fry the onion on high heat for about 2 minutes.
1 tablespoon / 15 ml peanut oil Crumble the tofu in the pan and bake again for
250 g tofu (fresh) 2 minutes. Keep stirring. Add the carrot and bell
pepper and fry for 2 minutes. Add the cooked rice
noodles together with the sauce. Mix everything
together. Add the spring onion and bean sprouts.
saus Bake for about 1 minute. Garnish with the
¼ cup / 60 ml water chopped peanuts and serve immediately.
1 tablespoon / 15 ml peanut oil
Nice to drizzle with some lime juice!
3 tablespoons / 45 ml soy sauce
3 tablespoons / 45 ml
rice vinegar
1 tablespoon / 15 ml sriracha
3 tablespoons / 40 g sugar
¼ teaspoon / 1.28 g salt
ALMOND ROLLS MAKES 10 rollS

With Lime Glaze PREP 20 minuteS

COOK 20 minuteS

These crispy almond rolls filled with a sweet almond paste and a sweet and sour lime
glaze are really irresistible! Don’t be fooled by the phyllo pastry. This often starts to tear
but just continue because it will be fine. They look even better if they are not perfect!
If the almond paste feels a bit dry, add a little splash of water. It must stick together!
These almond rolls are not only delicious next to a cup of coffee or tea, but also ideal as
a dessert. When they just come out of the oven, scoop some vegan ice cream on top and
serve immediately!

Almond rolls FOR THE ALMOND ROLLS Melt the vegan

butter in the microwave. Place half (30 g) of the
60 g butter (vegan)
melted butter in separate bowl. Add to this the
100 g almond flour almond flour, sugar, cookie spices and lime zest.
60 g sugar Use your hands to knead everything together.
When it’s not sticking together, then add a
1 teaspoon / 2.45 g
splash of water.
cookie spices
Lime zest from 1 lime Defrost the phyllo pastry sheets according to
11 g phyllo pastry (frozen) the package and cut 12 x 22 cm sheets so that
you have approximately 10 equal phyllo pastry
sheets. Divide the almond paste over the sheets.
lime glaze Make an 8 cm roll from each portion and place
2 teaspoons / 10 ml lime juice it along the bottom edge in the middle of the
sheet. Brush the sheets with the rest of the
25 g icing sugar melted butter. Fold the sides of the sheets
inwards over the filling and roll the phyllo pastry
sheets all the way up. Place all the rolls on a
baking sheet covered with baking paper and
brush with some melted butter. Bake the rolls
for 20 minutes in a preheated oven at 200
degrees Celsius until they are golden brown.
Remove the almond rolls from the oven and let
it cool slightly.

FOR THE LIME GLAZE Mix the icing sugar

and lime juice together until a smooth glaze
forms and sprinkle over the almond rolls.