RECIPE: Vegan Wellington with lentils and mushrooms

OMG, Barack Obama is coming over because he knows you make awesome vegan food! What are you going to make?

Of course, I really doubt that Obama  one day would come and sit down to have  dinner with me. But never say never! I would feed him lots of delicious dish, a true feast. “Feast” made me think about the holiday special of our magazine (De Groene Keuken)… So I would make everything that’s in there, from the delicious appetizers to the best chocolate mokka cake. My favorite dish out of the holiday edition is the vegan wellington below. It’s served with an onion sauce (without the onion sauce it’s also delicious, but just that sauce and some potatoes is a real party for my mouth already). The recipe for the onion sauce is in the magazine, that’s online available for free. It’s in Dutch, but you could use google translate to translate it to English!

Barack Obama, come dine with me!

Hartige bladerdeegrol | De Groene Keuken #vegan #veganmofo #vgnmf15


1 package vegan puff pastry
140 gr green lentils
1 bay leaf
1 onion, minced
1 clove of garlic, minced
1 stalk of celery, finely diced
1 large carrot, finely diced
200 gr spinach
200 gr mushrooms, in slices
1 tsp (dried) thyme
1 tsp dried basil
4 sun-dried tomatoes, finely diced
1 tbsp flax seed
2 tbsp oats
pepper & salt

Boil the lentils for 20 minutes with a bay leaf.

Braise the onion for about 5 minutes on medium fire. Add the garlic, celery, carrots and spinach and braise for another 10 minutes. Add the mushrooms, thyme, basil and pepper and braise for 5 minutes more. Turn off the heat and add the sun-dried tomatoes, flax seeds, lentils and oatmeal. Mix well.
Preheat the oven on 220°C (or follow the directions on the puff pastry package).

Roll out the puff pastry and spread the mixture of lentils on it. Don’t add it all at once, it’s possible that you have some leftover stuffing. Be sure to keep some pastry free from the stuffing on the sides and ends. Put the ends over the stuffing and roll the sides over it, in such a way that you have a nice looking puff pastry roll.

Put it in the oven for about 20 minutes.

Hartige bladerdeegrol | De Groene Keuken #vegan #veganmofo #vgnmf15

And for dessert a delicious chocolate mokka cake would be fantastic!

Chocolade Mokkataart | De Groene Keuken #vegan #veganmofo #vgnmf15


Share something vegan (
and delicious, duh!) with a non-vegan

I often cook for non-vegans, whether they’re friends or family, or for bake sales… It depends on who’s coming for dinner, but I often make my eggplant lasagne first. It’s one of those dishes which makes me happy and it’s a perfect dish for the last eggplants of the season. Of course you can swap the eggplants for another vegetable. Bell peppers or zucchini are very delicious in this lasagne. But here I combine the eggplant with spinach and (brown) mushrooms.

Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

Eggplant / Vegetable Lasagne
4 p

3 eggplants, sliced
250 gr mushrooms, sliced
200 gr spinach
Sunflower or coconut oil
1 onion, minced
800 gr diced tomatoes
1 tbsp dried basil
1 tbsp dried oregano
pinch of cayenne pepper
seasoning salt
250 gr whole wheat lasagna noodles

Béchamel sauce:
200 gr cashews (min. 3h soaked)
2 cloves of garlic
250 ml plant based milk
½ à 1 tsp mustard
3 tbsp nutritional yeast
juice of ½ lemon
pinch of salt and pepper
pinch of nutmeg

Preheat the oven at 180 °C. Cut the eggplant into slices and spread them in an oven dish. Pour some oil and sprinkle some seasoning salt over the eggplant. Put this in the oven for about 25 min. Chop the onion finely and cook it over low heat. Add the basil, oregano and cayenne pepper. After half an hour you can add the mushrooms and spinach. After an additional 5 min you add the diced tomatoes.

While the eggplant is in the oven you can prepare your béchamel sauce. Put the cashews and the 2 cloves of garlic in a blender or food processor and blend. Add the mustard, nutritional yeast, lemon juice, pepper, salt and nutmeg. Add the milk gradually and mix everything in the meantime. Continue until you have a smooth paste.

Preheat the oven at 220°C. Cover the bottom of a large oven dish with a layer of the tomato-spinach-mushroom sauce. On top of the sauce you put a layer of lasagna noodles, followed by another layer of tomato sauce, a layer of eggplant slices, a layer of tomato sauce, a layer of lasagna noodles. You repeat this until al ingredients are used (3 to 4 layers). Make sure there’s some tomato sauce left to put on top. Finally you can pour over the béchamel sauce over the whole dish. Put the lasagna in the oven at 220°C for about 40 min.

Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

* Tip 1: You don’t have any lasagna noodles? Just use macaroni or penne or any other kind of pasta: pour half of the pasta in an oven dish, pour half of the tomato sauce on it, place the slices of eggplant on the pasta+sauce, pour over the other half of the sauce and the last half of the pasta, spread the béchamel sauce over the pasta. Just as good! Always be careful when buying lasagna noodles, since they are often made with eggs compared to other kinds of pasta.

 * Tip 2: In stead of the bechamel sauce you can use my vegan cheese recipe.
This recipe was published before in De Groene Keuken Magazine #1 and on Compassionate Cooking.
Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15
Lasagne | De Groene Keuken #vegan #veganmofo #vgnmf15

Quick and Healthy Wokkin’

Sometimes I want to prepare a healthy meal, but don’t have much time to do so some cooking. I think the easiest way to fix that is to get out your wok, get out some veggies and of course… noodles!

Wok w. tofu, veggies and noodles.

300 g noodles (I prefer soba noodles)
one bag fresh spinach
3 large carrots
one bag of bean sprouts
300 à 400 g tofu
3/4 cup vegetable broth
a tiny bit of oil (I use rapeseed) 

Boil some water to cook your noodles.
In the meanwhile, heat the vegetable broth in the wok and boil the carrots until they’re soft but still a bit crunchy. Slice the tofu in little cubes.
Remove the carrots with the vegetable broth, use a collander and place it over a cup to preserve the broth.
Heat some oil in the wok and bake the tofu until it becomes crunchy on the outside.
Add the spinach, carrots and bean sprouts. Don’t let this cook for too long, just until the spinach becomes soft and the bean sprouts still have a crunch – this will take about 2 to 3 minutes.

I’ve also made the dish without the tofu and didn’t really miss it.

Of course noodles aren’t anything without a good sauce. I like something that is sweet and spicy.

Sweet, sour and spicy sauce:

about 1/2 cup of the leftover vegetable broth
3 tbsp soy sauce
2 tbsp rice vinegar
1-2 tbsp brown sugar
1 heaping tsp cayenne pepper or sambal oelek
salt and pepper to taste 

Mix all the ingredients together, add more or less sugar and/or rice vinegar to taste.
You can also use some lime or lemon in stead of rice vinegar, or a combination of the two.

Enjoy this quick and healthy meal!