Easy Vegan Recipes – Beets me

Easy and Decadent Coconut and Cocoa Bites

Beets me — Fri, 03 Sep 2021 16:00:00 +0000

Easy and Decadent Coconut and Cocoa Bites

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Super easy, yet decadent cocount bites! These tiny balls of heaven need less than 15 minutes to make and just 4 ingredients!

Ingredients

225 gr graham crackers
125 gr vegan sweetened condensed milk (HERE)
100 gr dried shredded coconut
2 – 3 tbsp cocoa powder

Directions

Add graham crackers to a food procesor and pulse until crumbly. Add crubles, condensed milk, cocoa powder and 1/3 of the shredded coconut to a bowl and mix until it comes together. Using your hands form little balls.
Add the rest of the shredded coconut to a plate and roll in the balls. Transfer he ball in the fridge for a couple of hours to firm up. Enjoy!

Notes

If the mixture comes out too dry add a tbsp more condensed milk. If too wet add a tbsp more shredded coconut

If you have any questions or want to say hi drop your comment below.

Happy cooking!

Easy to make Vegan Sweetened Condensed Milk in 30 minutes

Beets me — Thu, 02 Sep 2021 16:00:00 +0000

Yes you read that right! Vegan sugared condensed milk is a thing and can be made in 30 minutes with just simple ingredients! Since going vegan one of the things I really missed was sweetened condensed milk. Not that I had it often, but from time to time I used to have in a couple of recipes. But at some point I accepted the fact that I wouldn’t have it again. So you can only imagine my surprise when I realised that I could make it at vegan home! Took a couple of tries to get this recipe right but here it is! Easy to make, perfect consistancy and sooo yummy! Give it a go and let me know what you think!

Easy to make Vegan Sweetened Condensed Milk in 30 minutes

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Cooking time

minutes

Ingredients

1 can full fat coconut milk
1/3 cup sugar

Directions

In a non stick pan over medium heat add the coconut milk and the sugar. Stir until it comes to a boil. Lower heat t minimum and let simmer for about 30 minutes or until it reduces to half. Make sure to stil every 2 – 3 minutes.
It will thicken up up more as it cools down. Store in an airtight container for up to a couple of weeks.

Notes

It can be made with other plant based milks. Though you might have to add more sugar.

If you have any questions or want to say high drop your comment below.

Happy cooking!

The Best Vegan Pumpkin Pie – Easy and Delicious

Beets me — Wed, 01 Sep 2021 16:00:00 +0000

The Best Vegan Pumpkin Pie – Easy and Delicious

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: AmericanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best vegan pumpkin pie there is! Easy to make with a flaky crust, creamy and decadent filling and a dollop of coconut whipped cream!

Ingredients

For the crust
190 gr all purpose flour
1/4 tsp salt
2 tbsp powdered sugar
115 gr vegan butter
1/4 cup (60 ml) plant milk
For the filling
2 1/2 cups pumkin puree
1/3 cup coconut sugar
1/4 cup agave syrup
3/4 cup coconut milk (from a can)
1 tsp vanilla extract
1 1/2 tsp pumpkin spice
1/4 tsp salt
3 tbsp corn starch
For the cream
1 can coconut milk (keep in the fridge for 2 days)
40 gr powdered sugar

Directions

For the pie crust
In a bowl add flour, powdered sugar, salt and stir to combine. Cub the vegan butter and add it in the bowl. Use a fork or a butter cutter to incorporate the butter in the flour. Pour in the plant milk and stir until combined. Don’t over work the mixture as you don’t want the butter to melt. Flour a clean surface and roll out the dough using a rolling pin, approximately 33 cm (or slightly biger than your pie pan). Lightly butter your pan. Once your dough is large enough transfer it in the pan. Slightly fold the dough to the outside of the pan and trim the excess pieces. Shape as desired. Transfer the pan in the fridge.
For the filling
Pre-heat the oven at 180°C. Add all the ingredients in a blender and blend until creamy. Pour the filling over the pie crust and transfer ton the oven. Bake for 50 – 55 or until pie crust turns a slightly golden and filling firms a bit up. Once ready remove from oven and let to cool down completely.
For the cream
Spoon out the coconut cream seperated from the liquids and add it in a bowl along with the powdered sugar. Bit with a hand mixer until fluffy. Transfer to the fridge for 30 minutes. Serve the pumpkin pie with a dollop coconut cream and enjoy!

Notes

Make sure to keep the cocnut cream in the fridge for at least 2 days so the liquids can seperate from the cream.

If you want to say hi or have any questions drop your comment below!

Happy cooking!

How to Make Vegan Butter

Beets me — Fri, 12 Feb 2021 17:00:00 +0000

From time to time I’ve been asked what vegan butter I use for my recipes and it was about time to let you know! Easy to make, creamy, soft the perfect vegan alternative to dairy butter. And the best part? Less than 10 ingredients are required to make it! Perfect for cooking, baking, frying or even for your breakfast! 100% natural with ingredients you can easily find or have already in your kitchen! Give it a go and I’m sure you will love it!

How to Make Vegan Butter

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Prep time

minutes

Easy to make, creamy and soft vegan butter!

Ingredients

1/2 cup almond flour
1/2 cup + 1 tbsp oat milk
2 tbsp nutritional yeast
1 tsp salt
1 tsp apple cider vinegar
1/4 cup olive oil
1 cup refind coconut oil
1 pinch turmeric

Directions

In a blender add all the ingredients except for the olive oil and the coconut oil. Blend until well incorporated. Slowly pour in the olive oil and then the coconut oil until creamy consistancy.
Empty the mixture in a container and transfer to the fridge for at least 3 hours to set. Keep stored the fridge for about 2 weeks.

Notes

You can omitt the turmeric since it only adds colour.
Use any plant based milk you like. Avoid using soy milk as it might curdle

Nutrition Facts

70 servings per container

Amount Per ServingCalories35
% Daily Value *
Total Fat 5g 8%
- Saturated Fat 2.8g 14%
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 2mg 1%
Total Carbohydrate 0.3g 1%
- Dietary Fiber 0.1g 1%
- Sugars 0.1g
Protein 0.1g 1%

Calcium 3%
Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or jyst want to say hi drop your comment below.

Happy cooking!

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Beets me — Wed, 10 Feb 2021 17:00:00 +0000

Hi friends! Let me tell you a little something about me or to be more exact, about my weekends! I love lazy, comfy weekends with movie nights and good food (who doesn’t)! Most people when watching a movie have some pop corn, chips, pizza or nachos. I, on the other hand, love having a big bowl of pasta! There is nothing more comforting than pasta along with a movie (at least for me!). So today’s recipe is one of those Saturday movie nights recipes! Pasta in a creamy and spicy cashew sauce yu will absolutely love! Rich and velvety, with lots of freshly cracked pepper (you gotta love black pepper!). Easy to make – ready in less than 30 minutes- and so comforting! Give it a go and let me know what you think!

Easy and Delicious Pasta with Creamy Black Pepper Sauce

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, PASTA, SAUCES & DIPSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy to make, creamy and spicy pasta!

Ingredients

250 gr pasta of choice
2 tbsp olive oil
1 onion chopped
250 gr mushrooms (agaricus) in slices
1 clove garlic
1/4 cup white wine
Black pepper corns
250 gr cashews (or soy) cream (HERE)
Black pepper (lots)
1 pinch chili flakes
1/2 tsp salt
1/2 cup pasta water

Directions

Prepare your pasta according to instructions. Make sure to cook them about a minute less. In a pan add the olive oil. Once hot add the onion and sautee for 5 minutes. Add the mushrooms and cover. Let the mushrooms cook for about 5 minutes. Uncover and let liquids evaporate.
Sautee mushrooms for 8 minutes until brown. Add minced garlic and 4 – 5 pepper corns. Cook for 3 minutes. Pour in wine and after 4 – 5 minutes add the cashews cream. Stir and add lots of freshly cracked black pepper (about 1/4 – 1/2 tsp) and the chili flakes.
Add the water and give it a good stir. Add in the pasta, cover and let cook for about 1 minute. Serve with some extra black pepper on top.

Notes

Use any pasta you like, I suggest penne.

Nutrition Facts

2 servings per container

Amount Per ServingCalories433
% Daily Value *
Total Fat 20.5g 32%
- Saturated Fat 3.2g 16%
Cholesterol 0mg 0%
Sodium 88mg 4%
Potassium 140mg 4%
Total Carbohydrate 47.5g 16%
- Dietary Fiber 3.3g 14%
- Sugars 6.6g
Protein 13.8g 28%

Calcium 46%
Iron 4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your commeent below.

Happy cooking!

The Best Cashews Cream for Cooking – Ready in 5 Minutes

Beets me — Fri, 29 Jan 2021 17:00:00 +0000

Making your own cashews cream was never easier! Perfect for cooking and for all kind of recipes that ask for cashews or soy cream! Easy to make, 3 simple ingredients (including water) and 3 minutes to make. So much healthier than store bought and you can adjusted to your preference! Add spices, or make it a bit more thick ot runny! It’s up to you!

The Best Cashews Cream for Cooking – Ready in 5 Minutes

Recipe by Konstantinos – Beets meCourse: SAUCES & DIPSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Easy and simple cashews cream. Perfect for cooking!

Ingredients

1/2 cup cashews raw
1/2 cup water
1 pinch salt

Directions

Soak cashews overnight. Add all ingredients in a food processor and pulse until creamy and smooth.
Store in an airtight container and the fridge for up to 4 days.

Notes

Instead of soaking the cashews we can cook them for about 15 minutes until soft.

Nutrition Facts

4 servings per container

Amount Per ServingCalories98
% Daily Value *
Total Fat 7.9g 13%
- Saturated Fat 1.6g 8%
Cholesterol 0mg 0%
Sodium 42mg 2%
Potassium 97mg 3%
Total Carbohydrate 5.6g 2%
- Dietary Fiber 0.5g 2%
- Sugars 0.9g
Protein 2.6g 6%

Calcium 9%
Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

Delicious and Super Easy Baked Potatoes with Curry

Beets me — Mon, 25 Jan 2021 17:00:00 +0000

Who doesn’t love potatoes? Let me see hands! I sure do! And this recipe is probably one of my favorites! Simple yet delicious, filling and hearty! Crunchy potatoes, combined with curry and spices and a simple soy yogurt sauce which you will absolutely love! The perfect side for your bean patties or seitan steak! Give it a go and let me know in the comments what you think!

Delicious and Super Easy Baked Potatoes with Curry

Recipe by Konstantinos – Beets meCourse: APPETIZERS – STARTERS, SAUCES & DIPSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Spicy potatoes with curry! A delicious side with the easiest and most delicious sauce!

Ingredients

The potatoes
4 – 5 potatoes
4 tbsp sesame oil
1 tsp salt
1 tbsp curry powder
1 tsp garlic powder
1 tsp onion powder
1 tsp sweet paprika powder
Black pepper
1/3 cup bread crumbs
The sauce
75 gr soy yogurt
75 gr vegan mayonnaise
1 tsp curry powder
1 garlic clove minced
1/2 tsp salt

Directions

The potatoes
Peel the potatoes, wash them and cut them in wedges. Fold them in a kitchen towl and pat dry them. Leave them in the towel for about 30 minutes. Preheat oven at 200°C.
In a bowl add the potatoes, the spices, the bread crubs and mix well. Line a baking tray with parchment paper. Add the the potatoes in your tray and bake for about 55 minutes or until crispy and golden
The sauce
Add all the ingredients in a bowl and stir to combine.

Notes

You can also chop an oion and add it with your potatoes.

Nutrition Facts

4 servings per container

Amount Per ServingCalories301
% Daily Value *
Total Fat 25.5g 40%
- Saturated Fat 3.6g 18%
Cholesterol 0mg 0%
Sodium 947mg 40%
Potassium 98mg 3%
Total Carbohydrate 17.9g 6%
- Dietary Fiber 4.7g 19%
- Sugars 2.9g
Protein 4.9g 10%

Calcium 33%
Iron 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

Easy to make and Delicious Vegan Banoffee

Beets me — Wed, 20 Jan 2021 17:00:00 +0000

To be honest I never was a banoffee kinda guy. But for some reason when I went vegan I wanted for a long time to try one. One day at a pastry shop somewhere in Berlin (a few years back) I finally got a chance and had a piece. It was love at first bite! And of course I had to make my own recipe. This is probably one of the easiest banoffees you can make. The crust is a simple cookies, coconut oil, vegan butter mixture. The caramel layer is made of medjool dates (dreamy), and the whipped cream is coconut milk! The only thing you have to maje ahead of time is add a couple of cans coconut milk in your fridge. We want the cream to seperate from the liquids and this will probably need one or two days. All the rest is easy as a banoffe pie!

Easy to make and Delicious Vegan Banoffee

Recipe by Konstantinos – Beets meCourse: DESSERTSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy to make, delicious and creamy banoffee pie with a dreamy dates caramel sauce layer!

Ingredients

20 medjool dates
400 gr graham crackers
50 gr vegan butter
60 gr coconut oil
100 ml almond milk
1 tsp vanilla extract
1 pinch salt
2 – 3 bananas
2 cans coconut milk (store in fridge for a couple of days prior)
50 gr powdered sugar
3 – 4 tbsp chocolate shredds

Directions

Remove the stone from the dates and let them soak in hot water for 15 mintes. Add the crackers in a food processor and pulse until crubly. Preheat the oven at 180 °C. Add the cookie crumbs in a bowl. Melt the coconut oil and the vegan butter and pour over the crumbs. Stir well to combine, then press down into the bottom of a prepared pan. Press down firmly and evenly, going up the sides a little. Transfer to the oven and bake for 15 minutes. Once ready let cool for 30 minutes.
Drain the dates and add them in food processor along with the almond milk, vanila extract and salt. Pulse until creamy consistancy. Add the date caramel on top of the cookie base. Cut the bananas in slices and cover the caramel layer.Transfer to the fridge for about 30 minutes.
In a mixing bowl add the coconut cream that uas been seperated from the rest of the liquids. Add the powdered sugar and, using a mixer, mix until fluffy. Cover the bananas with the coconut whipped cream and add the chocolate shredds on top. Trasnfer to the fridge for about an hour to set.

Notes

Baking the base is not necessary, you can add it to the fridge for 30 minutes.

Nutrition Facts

16 servings per container

Amount Per ServingCalories396
% Daily Value *
Total Fat 23g 36%
- Saturated Fat 15.8g 79%
Cholesterol 0mg 0%
Sodium 12mg 1%
Potassium 207mg 6%
Total Carbohydrate 46.3g 16%
- Dietary Fiber 4.6g 19%
- Sugars 8.3g
Protein 3.8g 8%

Calcium 10%
Iron 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or want to say hi drop your comment below.

Happy cooking!

DELICIOUS AND EASY NO-EGG SALAD

Beets me — Mon, 11 Jan 2021 17:00:00 +0000

Hi again! Today we will be making an easy, 7 ingredient, yet delicious egg salad! Egg salad is not vegan you say? Well, you got that right! But that doesn’t mean we can’t make it! This no egg salad is just as good as the real thing. Maybe even better! It certainly is healthier and easier to make! All you need is 7 simple ingredients and 30 minutes to make it! So…grab your tofu and lets do it!

DELICIOUS AND EASY NO-EGG SALAD

Recipe by Konstantinos – Beets meCourse: APPETIZERS – STARTERS, MOCK MEATS, SALADS, SAUCES & DIPSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Delicious, easy to make, 7 ingredients no egg salad!

Ingredients

200 gr firm tofu
1/3 cup vegan mayonnaise
1 tbsp nutritional yeast
1/2 tsp onion powder
1 tsp kala namak (black Indian salt)
1/4 tsp turmeric
1 1/2 tbsp chives (chopped)

Directions

Wrap the tofu in a clean kitchen towel then put it on a large plate with a lip. Add something heavy on top (pot, books etc) and leave it aside for 20 minutes.
In bowl add the tofu breaking it in smaller pieces with your hands. Add all the ingredienst except for the chives. Using a fork stir and squash the mixture by pressing it down. Adjust to taste if needed, add the chives and stir well.

Notes

Keep stored in fridge for about 5 days.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

EASY CARROT LOX – VEGAN SMOKED SALMON

Beets me — Wed, 06 Jan 2021 17:00:00 +0000

Hi frends! One of the easiest dishes you can make is this carrot lox. I have to admit that I was never a fan of sea food, but always had a thing for smoked salmon. So when I went vegan I really did miss it, but for long! When I realised that I could make my very own vegan smoked salmon and out of carrots I felt soo happy! You have to try this to believe it! It’s easy to make and tastes amazing! Probably just like the real thing, but its carrots! Hello?! Give it a go and let me know what you think!

EASY CARROT LOX – VEGAN SMOKED SALMON

Recipe by Konstantinos – Beets meCourse: APPETIZERS – STARTERS, MOCK MEATSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Extremely easy aeasy and utterly delicious carrot lox

Ingredients

3 carrots
500 gr salt
3 tbsp olive oil
6 tsp liquid smoke
1 1/2 tsp apple cider vinegar

Directions

Preheat the oven at 180°C. In a small baking tray pour in half the salt. Add the carrots and cover with the rest of the salt. Bake for about 90 minutes.
Once ready, empty the tray and brea the salt. Take the carrots out and slowly remove the skins. This might take a few minutes. Cut the carrots in thin slices. Combine all the rest of the ingredients in a bowl, add in the carrots transfer in the fridge and let marinate for at least 48 hours. Make sure 2 – 3 times a day to stir the carrots.
Serve on bagel with some vegan cream cheese and dill!

Notes

You can add more than 3 carrots as long as they stay covered in salt.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!