{"version":"0.14","language":"en","source":"https://veganko.si/","license":"Copyright Veganko; respect site terms","recipe_count":264,"recipes":[{"title":"Apple and Cinnamon Porridge","url":"https://veganko.si/en/recipes/apple-cinnamon-porridge/","description":"A cosy breakfast that smells just like apple pie.","image":"https://veganko.si/assets/img/v08/ovsena-kasa.avif","category":"Breakfast","yield":2,"time":"PT15M","ingredients":["100 g rolled oats","300 ml oat milk","1 apple","1 tsp ground cinnamon","1 tbsp maple syrup","20 g walnuts"],"steps":["Grate the apple and set half aside for topping.","Heat the oat milk in a saucepan, then add the oats, cinnamon and half of the grated apple.","Cook over low heat for 6–8 minutes, stirring occasionally.","Divide between bowls and top with the remaining apple, walnuts and a drizzle of syrup.","Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands."],"language":"en"},{"title":"Apple Date Oat Porridge","url":"https://veganko.si/en/recipes/apple-date-oat-porridge/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/jabolcna-kasa-z-datlji.avif","category":"Breakfast","yield":3,"time":"PT15M","ingredients":["170 g rolled oats","2 piece(s) apples","50 g pitted dates","450 ml oat milk","1 tsp cinnamon"],"steps":["Wash and slice the fruit; roughly chop any nuts.","Heat the oat milk in a saucepan and stir in the grain or rolled oats.","Simmer gently for 5–10 minutes, stirring often and adding water if needed.","Spoon into bowls and finish with the fruit, nuts or other listed toppings.","Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands."],"language":"en"},{"title":"Apple Oat Crumble Cake","url":"https://veganko.si/en/recipes/apple-oat-crumble-cake/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/jabolcni-kolac-z-ovsom.avif","category":"Desserts","yield":8,"time":"PT55M","ingredients":["450 g apples","180 g plain flour","100 g rolled oats","80 g sugar","120 ml oat milk","1 tsp baking powder","3 tbsp olive oil"],"steps":["Heat the oven to 180°C and line a small cake tin.","Mix flour, baking powder, sugar and most of the oats; stir in oat milk and olive oil.","Fold in diced apples and scatter remaining oats on top.","Bake for 35–40 minutes, check the centre and cool before cutting.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Asparagus and Lemon Risotto","url":"https://veganko.si/en/recipes/asparagus-and-lemon-risotto/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/spargljeva-rizota-z-limono.avif","category":"Mains","yield":3,"time":"PT40M","ingredients":["240 g arborio rice","300 g green asparagus","1 piece(s) onion","750 ml vegetable stock","1 piece(s) lemon","2 tbsp olive oil"],"steps":["Wash the asparagus, snap off woody ends and cut stalks into 2 cm pieces; reserve the tips. Keep vegetable stock hot in a separate saucepan.","Gently sauté the chopped onion in olive oil for 4 minutes. Add arborio rice and toast for 1 minute until translucent.","Add hot stock gradually while stirring. After 12 minutes add the chopped stalks, and 4 minutes later the tips; cook for 18–22 minutes total until the rice is creamy and asparagus tender-crisp.","Take off the heat; stir in finely grated lemon zest and a little juice to taste. Loosen with a splash of stock if needed and serve immediately.","Before serving, check: Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety."],"language":"en"},{"title":"Aubergine Moussaka with Green Beans","url":"https://veganko.si/en/recipes/aubergine-moussaka-with-green-beans/","description":"A complete vegan Sunday meal: aubergine moussaka, lemony green beans.","image":"https://veganko.si/assets/img/v010/jajcevceva-musaka-s-strocjim-fizolom.avif","category":"Sunday Lunch","yield":4,"time":"PT135M","ingredients":["700 g aubergines","500 g potatoes","400 g cooked brown lentils","400 g tomato passata","120 g onion","40 ml olive oil","40 g plain wheat flour","500 ml unsweetened soy milk","2 g ground cinnamon","5 g salt","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Aubergine moussaka: Slice aubergines and potatoes 7 mm thick. Coat with half the oil and half the salt; roast at 210°C for 25 minutes, turning once.","Aubergine moussaka: Sauté onion in 10 ml oil for 6 minutes. Add lentils, passata and cinnamon and simmer for 15 minutes.","Aubergine moussaka: Stir remaining oil with flour for one minute. Gradually add soy milk and remaining salt and simmer 7 minutes until thick.","Aubergine moussaka: Layer potatoes, lentil sauce and aubergines in a baking dish. Top with white sauce and bake at 190°C for 35 minutes. Rest 15 minutes.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Autumn Lentil and Root Vegetable Stew","url":"https://veganko.si/en/recipes/autumn-lentil-and-root-vegetable-stew/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/jesenska-lecina-enoloncnica.avif","category":"Mains","yield":3,"time":"PT50M","ingredients":["260 g cooked brown lentils","220 g carrots","220 g parsnips","1 piece(s) onion","850 ml vegetable stock"],"steps":["Wash and dice the vegetables; rinse dry grains or lentils when using them.","In a deep pot soften onion and root vegetables in a little water or oil for 4 minutes, then add the remaining ingredients.","Add stock or sauce and simmer gently until all vegetables and grains are tender, topping up with water as needed.","Rest for 5 minutes and adjust the seasoning before serving.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Autumn Mushroom Barley Stew","url":"https://veganko.si/en/recipes/autumn-mushroom-barley-stew/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/jesenski-ricet-z-gobami.avif","category":"Mains","yield":3,"time":"PT60M","ingredients":["230 g pearl barley","300 g button mushrooms","1 piece(s) leek","180 g carrots","800 ml vegetable stock"],"steps":["Wash and dice the vegetables; rinse dry grains or lentils when using them.","In a deep pot soften onion and root vegetables in a little water or oil for 4 minutes, then add the remaining ingredients.","Add stock or sauce and simmer gently until all vegetables and grains are tender, topping up with water as needed.","Rest for 5 minutes and adjust the seasoning before serving.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Avocado Cocoa Date Cream","url":"https://veganko.si/en/recipes/avocado-cocoa-date-cream/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/avokadova-kakavova-krema.avif","category":"Desserts","yield":3,"time":"PT10M","ingredients":["2 piece(s) avocados","3 tbsp unsweetened cocoa powder","100 g pitted dates","100 ml oat milk"],"steps":["Peel and chop the fruit as needed for a smooth blend.","Add the listed ingredients to a blender and blend to a thick cream.","Add plant milk gradually as needed; for chia desserts allow at least 20 minutes to thicken.","Divide among small bowls and serve chilled.","Before serving, check: Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain."],"language":"en"},{"title":"Avocado Radish Sesame Toast","url":"https://veganko.si/en/recipes/avocado-radish-sesame-toast/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/avokadov-toast-s-sezamom.avif","category":"Breakfast","yield":3,"time":"PT10M","ingredients":["4 slice(s) wholemeal bread","2 piece(s) avocados","100 g radishes","2 tbsp sesame seeds"],"steps":["Toast the bread in a toaster or dry skillet.","Halve the avocados and remove the stones; mash the flesh with a fork.","Wash the radishes and slice them thinly.","Spread avocado over toast, add radishes and sprinkle with sesame.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Avocado Toast with Radishes","url":"https://veganko.si/en/recipes/avocado-toast-with-radishes/","description":"Crunchy toast with creamy avocado and fresh radishes.","image":"https://veganko.si/assets/img/v08/avokadov-toast-z-redkvicami.avif","category":"Breakfast","yield":2,"time":"PT15M","ingredients":["4 wholegrain bread slices","1 avocado","5 radishes","1 tbsp lemon juice","1 tsp olive oil","1 pinch salt","1 pinch pepper"],"steps":["Before cooking, measure these ingredients: 4  wholegrain bread slices and 1  avocado. Set out the remaining ingredients, cookware and utensils so everything is ready.","Toast the bread until crisp in a toaster or pan.","Mash avocado with lemon juice, oil, salt and pepper.","Spread over the toast and top with thin slices of radish.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Baby Carrots with Almond Cream and Hazelnut Crumb","url":"https://veganko.si/en/recipes/baby-carrots-with-almond-cream-and-hazelnut-crumb/","description":"A composed vegan dish: glazed baby carrots, almond cream, hazelnut crumb, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/mlado-korenje-na-mandljevi-kremi-z-lesnikovim-drobljencem.avif","category":"Fine Dining","yield":4,"time":"PT100M","ingredients":["600 g baby carrots","20 ml olive oil","20 ml maple syrup","100 ml water","10 ml lemon juice","3 g salt","100 g blanched almonds","120 ml water","15 ml olive oil","10 ml lemon juice","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Glazed baby carrots: Arrange trimmed carrots in a wide pan. Add oil, syrup, water and salt and cook covered for 10–12 minutes.","Glazed baby carrots: Uncover for 5–8 minutes until the liquid forms a glossy glaze. Shake the pan to coat and finish with lemon juice.","Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.","Almond cream: Blend with 120 ml fresh water, oil, lemon and salt for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Baked Apples with Walnuts and Cinnamon","url":"https://veganko.si/en/recipes/baked-apples-with-walnuts-and-cinnamon/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/jabolka-z-orehi-in-cimetom.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["4 piece(s) apples","80 g walnuts","1 tsp cinnamon","2 tbsp maple syrup"],"steps":["Heat the oven to 190°C. Wash and halve the apples; scoop out the cores with a spoon.","Roughly chop walnuts and mix with cinnamon and maple syrup.","Place the apples cut side up in a baking dish and spoon the walnut mixture into each half. Add 2 tablespoons of water to the bottom of the dish.","Bake for 20–30 minutes until soft but still holding their shape. Rest for 5 minutes before serving, as the filling will be very hot.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Baked Courgettes with Tomato","url":"https://veganko.si/en/recipes/baked-courgettes-with-tomato/","description":"A light baked vegetable dish flavoured with oregano.","image":"https://veganko.si/assets/img/v08/zapecene-bucke-s-paradiznikom.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["3 courgettes","450 g chopped tomatoes","1 onion","2 garlic cloves","3 tbsp olive oil","1 tsp oregano","50 g breadcrumbs"],"steps":["Before cooking, measure these ingredients: 3  courgettes and 450 g chopped tomatoes. Set out the remaining ingredients, cookware and utensils so everything is ready.","Slice courgettes lengthways into thick pieces. Preheat oven to 200°C.","Sauté onion and garlic, add tomatoes and oregano and simmer for 8 minutes.","Place courgettes in a dish, pour over the sauce, sprinkle breadcrumbs on top and bake for 25 minutes.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Baked Lentil Patties","url":"https://veganko.si/en/recipes/baked-lentil-patties/","description":"Egg-free lentil patties that hold their shape beautifully.","image":"https://veganko.si/assets/img/v08/lecine-polpete.avif","category":"Mains","yield":4,"time":"PT45M","ingredients":["400 g cooked brown lentils","1 onion","1 carrot","70 g rolled oats","1 tbsp ground flaxseed","3 tbsp water","1 tsp sweet paprika","2 tbsp olive oil"],"steps":["Mix the flaxseed with water and let stand for 10 minutes to thicken. Heat the oven to 200°C (392°F).","Sauté the onion and grated carrot in a little oil until softened.","Roughly mash the lentils and combine with the carrot mixture, oats, flax mixture and spices. Form into patties.","Arrange on a baking tray, brush with the remaining oil and bake for 20–25 minutes, turning halfway through.","Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning."],"language":"en"},{"title":"Baked Polenta with Mushroom Sauce","url":"https://veganko.si/en/recipes/baked-polenta-with-mushroom-sauce/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/pecena-polenta-z-gobami.avif","category":"Mains","yield":3,"time":"PT55M","ingredients":["230 g instant polenta","320 g button mushrooms","1 piece(s) onion","450 ml vegetable stock","200 g tomato passata"],"steps":["Bring vegetable stock to a boil, whisk in instant polenta and cook according to packet instructions until thick.","Spread polenta in a lightly oiled shallow tin, smooth and rest for 10–15 minutes to set, then cut into slices.","Cook diced onion and mushrooms for 8–10 minutes. Add tomato passata and simmer another 5 minutes to make a sauce.","Bake polenta slices at 210°C for 10–15 minutes until golden, then serve with mushroom sauce.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Baked Summer Zucchini Fritters","url":"https://veganko.si/en/recipes/baked-summer-zucchini-fritters/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/poletni-buckini-polpeti.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["500 g zucchini","100 g rolled oats","70 g chickpea flour","1 piece(s) onion","1 tbsp lemon juice"],"steps":["Grate zucchini, lightly salt, rest for 10 minutes and squeeze out as much liquid as possible. Finely chop the onion.","Mix zucchini with oats, chickpea flour, onion and lemon juice. Rest for 5 minutes to bind.","Shape about 10 small flat fritters and bake on a lined tray at 210°C for 20–25 minutes, turning halfway.","Check that the centres are firm and the chickpea flour fully cooked before serving.","Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning."],"language":"en"},{"title":"Baked Sweet Potato with Lemon Tahini","url":"https://veganko.si/en/recipes/baked-sweet-potato-with-lemon-tahini/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/sladki-krompir-z-zimskim-prelivom.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["650 g sweet potatoes","65 g tahini","1 piece(s) lemon","1 tsp sweet paprika","20 g parsley"],"steps":["Heat the oven to 200°C. Wash, peel as needed and cut the vegetables into even pieces.","Arrange on a baking sheet or in a baking dish; add listed herbs, oil or dressing and toss gently.","Roast for 25–35 minutes (longer for thick pieces), turning carefully halfway through.","Once golden at the edges and tender, finish with dressing or fresh herbs.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Balsamic Tempeh with Parsnip Purée and Hazelnuts","url":"https://veganko.si/en/recipes/balsamic-tempeh-with-parsnip-puree-and-hazelnuts/","description":"A composed vegan dish: balsamic-glazed tempeh, parsnip purée, hazelnut crumb, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/balzamicni-tempeh-s-pastinakovim-pirejem-in-lesniki.avif","category":"Fine Dining","yield":4,"time":"PT85M","ingredients":["400 g tempeh","20 ml olive oil","25 ml balsamic vinegar","20 ml soy sauce","15 ml maple syrup","50 ml water","400 g parsnips","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Balsamic-glazed tempeh: Cut tempeh into 1 cm triangles and steam for 10 minutes. Dry and pan-fry in oil for 3 minutes per side.","Balsamic-glazed tempeh: Add vinegar, soy sauce, syrup and water. Simmer for 3–5 minutes, turning to glaze evenly.","Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.","Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Balsamic Tempeh with Potato Gratin","url":"https://veganko.si/en/recipes/balsamic-tempeh-with-potato-gratin/","description":"A complete vegan Sunday meal: balsamic-glazed tempeh, potato leek gratin, lemony green beans.","image":"https://veganko.si/assets/img/v010/balzamicni-tempeh-s-krompirjevim-gratinom.avif","category":"Sunday Lunch","yield":4,"time":"PT120M","ingredients":["400 g tempeh","20 ml olive oil","25 ml balsamic vinegar","20 ml soy sauce","15 ml maple syrup","50 ml water","1000 g potatoes","350 g leeks","600 ml unsweetened soy milk","30 g plain wheat flour","30 ml olive oil","25 g nutritional yeast","5 g salt","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Balsamic-glazed tempeh: Cut tempeh into 1 cm triangles and steam for 10 minutes. Dry and pan-fry in oil for 3 minutes per side.","Balsamic-glazed tempeh: Add vinegar, soy sauce, syrup and water. Simmer for 3–5 minutes, turning to glaze evenly.","Potato leek gratin: Peel and slice potatoes 3 mm thick. Wash and slice leeks and soften in half the oil for 8 minutes.","Potato leek gratin: Stir flour in remaining oil for one minute, then gradually add soy milk. Simmer 6 minutes and add nutritional yeast and salt.","Potato leek gratin: Layer potatoes and leeks in a 20 × 30 cm dish and pour over sauce. Bake covered at 190°C for 45 minutes, then uncovered for 20 minutes until potatoes are tender.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Banana Oat Cinnamon Cookies","url":"https://veganko.si/en/recipes/banana-oat-cinnamon-cookies/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/bananino-ovseni-piskoti.avif","category":"Desserts","yield":8,"time":"PT25M","ingredients":["2 piece(s) bananas","180 g rolled oats","1 tsp cinnamon","50 g raisins"],"steps":["Heat the oven to 180°C and line a baking sheet.","Mash the bananas with a fork and stir in all remaining ingredients.","Spoon into 12 small mounds and flatten slightly.","Bake for 13–16 minutes until the edges brown; cool on a wire rack.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Banana Peanut Butter Oats","url":"https://veganko.si/en/recipes/banana-peanut-butter-oats/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/ovsena-kasa-banana-arasidi.avif","category":"Breakfast","yield":3,"time":"PT15M","ingredients":["170 g rolled oats","2 piece(s) bananas","450 ml oat milk","2 tbsp peanut butter"],"steps":["Peel the bananas. Mash one with a fork and slice the other to garnish.","Warm the oat milk, add rolled oats and the mashed banana, and reduce the heat.","Simmer for 5–8 minutes, stirring often to stop the porridge sticking. Add a little water if it gets too thick.","Divide between bowls, add banana slices and peanut butter. Loosen the peanut butter with a teaspoon of warm water if needed.","Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands."],"language":"en"},{"title":"Barley Black Bean Cabbage Bowl","url":"https://veganko.si/en/recipes/barley-black-bean-cabbage-bowl/","description":"A practical vegan packed lunch: pearl barley, lime black beans, cabbage and caraway slaw, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/jesprenjeva-skleda-s-crnim-fizolom-in-zeljem.avif","category":"Work Lunches","yield":2,"time":"PT50M","ingredients":["150 g dry pearl barley","600 ml water","2 g salt","300 g cooked black beans","20 ml lime juice","10 ml olive oil","1 g ground cumin","1 g salt","500 g white cabbage","120 g carrots","25 ml apple cider vinegar","20 ml olive oil","2 g caraway seeds","4 g salt","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Pearl barley: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.","Pearl barley: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.","Lime black beans: Refrigerate until packing.","Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.","Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Barley Bowl with Peas and Spinach","url":"https://veganko.si/en/recipes/barley-bowl-with-peas-and-spinach/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/jesprenjeva-skleda-z-grahom.avif","category":"Mains","yield":3,"time":"PT55M","ingredients":["230 g pearl barley","200 g peas","100 g baby spinach","1 piece(s) onion","650 ml vegetable stock"],"steps":["Rinse the pearl barley. Finely chop the onion and soften in a few tablespoons of stock for 4 minutes.","Add the barley and the remaining stock. Cover and simmer for about 35–45 minutes or until tender, adding a little water if needed.","Stir in the peas during the last 5 minutes. Add the baby spinach for the final minute until wilted.","Drain excess liquid if necessary, fluff with a fork and serve warm.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Barley Edamame Broccoli Lunch","url":"https://veganko.si/en/recipes/barley-edamame-broccoli-lunch/","description":"A practical vegan packed lunch: pearl barley, edamame, broccoli and carrots, peanut dressing.","image":"https://veganko.si/assets/img/v010/jesprenj-z-edamamom-in-brokolijem.avif","category":"Work Lunches","yield":2,"time":"PT50M","ingredients":["150 g dry pearl barley","600 ml water","2 g salt","300 g frozen shelled edamame","10 ml soy sauce","300 g broccoli","200 g carrots","10 ml olive oil","1 g salt","40 g smooth peanut butter","20 ml soy sauce","20 ml lime juice","40 ml warm water"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Pearl barley: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.","Pearl barley: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.","Edamame: Toss with soy sauce and refrigerate once cooled.","Broccoli and carrots: Slice carrots 5 mm thick and steam for 5 minutes. Add small broccoli florets and steam another 5–6 minutes until tender.","Broccoli and carrots: Toss with oil and salt. Spread in a shallow container to cool for packing.","Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.","Peanut dressing: Once smooth, cool and pack separately. Stir before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Barley White Bean Beetroot Salad","url":"https://veganko.si/en/recipes/barley-white-bean-beetroot-salad/","description":"A practical vegan packed lunch: pearl barley, parsley white beans, beetroot and apple, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/jesprenjeva-solata-z-belim-fizolom-in-peso.avif","category":"Work Lunches","yield":2,"time":"PT50M","ingredients":["150 g dry pearl barley","600 ml water","2 g salt","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","250 g cooked beetroot","150 g apple","15 ml lemon juice","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Pearl barley: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.","Pearl barley: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Beetroot and apple: Dice beetroot. Dice apple just before packing and immediately toss with lemon juice.","Beetroot and apple: Combine beetroot and apple, or pack separately for distinct colours.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Barley with Leek, Mushrooms and Thyme","url":"https://veganko.si/en/recipes/barley-with-leek-mushrooms-and-thyme/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/jesprenj-s-porom.avif","category":"Mains","yield":3,"time":"PT50M","ingredients":["250 g pearl barley","250 g button mushrooms","1 piece(s) leek","1 tsp thyme","750 ml vegetable stock"],"steps":["Rinse pearl barley. Halve the leek lengthwise and wash between layers; clean and slice the mushrooms.","Simmer barley in vegetable stock for 30–45 minutes, or as directed on the packet; add water if it begins to dry out.","Meanwhile soften the sliced leek in a wide pan with a splash of water for 5 minutes. Add mushrooms and thyme and cook for 7–9 minutes until moisture evaporates.","Combine the cooked, drained barley with leek and mushrooms. Taste; the grains should be tender but not mushy.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Bean Goulash with Polenta Rounds and Cabbage Slaw","url":"https://veganko.si/en/recipes/bean-goulash-with-polenta-rounds-and-cabbage-slaw/","description":"A complete vegan Sunday meal: smoky bean goulash, crisp polenta rounds, cabbage and caraway slaw.","image":"https://veganko.si/assets/img/v010/fizolov-golaz-s-polentnimi-medaljoni-in-zeljem.avif","category":"Sunday Lunch","yield":4,"time":"PT140M","ingredients":["650 g cooked kidney beans","250 g onions","250 g red bell pepper","400 g tomato passata","350 ml unsalted vegetable stock","25 ml olive oil","5 g smoked paprika","3 g salt","160 g instant polenta","650 ml unsalted vegetable stock","20 ml olive oil","3 g salt","500 g white cabbage","120 g carrots","25 ml apple cider vinegar","20 ml olive oil","2 g caraway seeds","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Smoky bean goulash: Slowly cook onions in oil for 15 minutes. Add diced peppers and cook another 5 minutes.","Smoky bean goulash: Stir in smoked paprika and immediately add passata and stock. Add beans and salt and simmer partially covered for 30 minutes.","Smoky bean goulash: Mash a ladleful of beans against the side of the pan to thicken. Rest for 10 minutes before serving.","Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.","Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.","Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.","Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.","Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Beetroot Bean Walnut Salad","url":"https://veganko.si/en/recipes/beetroot-bean-walnut-salad/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/solata-pesa-fizol-orehi.avif","category":"Salads","yield":3,"time":"PT15M","ingredients":["350 g pre-cooked beetroot","300 g cooked white beans","65 g walnuts","1 tbsp apple cider vinegar"],"steps":["Wash the ingredients, remove seeds if needed and chop into bite-size pieces.","Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.","Toss everything gently in a large bowl with a dressing made from the listed seasonings.","Taste before serving; enjoy freshly made or after resting for 10 minutes.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Beetroot with Black Lentils Celeriac Cream and Hazelnuts","url":"https://veganko.si/en/recipes/beetroot-with-black-lentils-celeriac-cream-and-hazelnuts/","description":"A composed vegan dish: roasted beetroot, black lentils with shallots, celeriac purée, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/pesa-s-crno-leco-zelenino-kremo-in-lesniki.avif","category":"Fine Dining","yield":4,"time":"PT100M","ingredients":["700 g beetroot","20 ml olive oil","15 ml balsamic vinegar","3 g salt","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","400 g celeriac","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted beetroot: Peel the beetroot, cut into 3 cm wedges and toss with oil and salt. Roast covered at 190°C for 45 minutes.","Roasted beetroot: Uncover, add vinegar and roast for 15–20 minutes until tender with a caramelised surface.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Celeriac purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.","Celeriac purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Celeriac purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Black Bean and Veggie Wraps","url":"https://veganko.si/en/recipes/black-bean-veggie-wraps/","description":"A colourful lunch everyone can build just the way they like it.","image":"https://veganko.si/assets/img/v08/tortilje-crni-fizol.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["6 tortillas","400 g cooked black beans","1 red bell pepper","1 tomato","1 avocado","1 lime","1 tsp ground cumin","1 tbsp olive oil"],"steps":["Heat the oil in a pan and sauté the chopped pepper for 5 minutes.","Add the drained beans, cumin and a few tablespoons of water. Heat for another 5 minutes.","Warm the tortillas briefly. Dice the tomato and avocado.","Fill the tortillas with the beans and vegetables, then squeeze over the lime.","Before serving, check: Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright."],"language":"en"},{"title":"Black Bean Roast Vegetable Wrap","url":"https://veganko.si/en/recipes/black-bean-roast-vegetable-wrap/","description":"A practical vegan packed lunch: wholemeal tortillas, lime black beans, roasted zucchini and peppers, rocket leaves, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/tortilja-s-crnim-fizolom-in-peceno-zelenjavo.avif","category":"Work Lunches","yield":2,"time":"PT45M","ingredients":["140 g dairy-free wholemeal tortillas","300 g cooked black beans","20 ml lime juice","10 ml olive oil","1 g ground cumin","1 g salt","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","50 g rocket","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal tortillas: Warm the two tortillas in a dry pan for 15 seconds per side just to make them pliable. Cool completely before filling.","Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.","Lime black beans: Refrigerate until packing.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","Rocket leaves: Wash rocket and dry thoroughly in a salad spinner. Pack dry without dressing.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking."],"language":"en"},{"title":"Braised Fennel with Cauliflower Purée and Parsley Oil","url":"https://veganko.si/en/recipes/braised-fennel-with-cauliflower-puree-and-parsley-oil/","description":"A composed vegan dish: lemon-braised fennel, cauliflower purée, parsley oil, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/dusen-koromac-s-cvetacnim-pirejem-in-petersiljevim-oljem.avif","category":"Fine Dining","yield":4,"time":"PT80M","ingredients":["700 g fennel bulbs","20 ml olive oil","150 ml unsalted vegetable stock","15 ml lemon juice","3 g salt","450 g cauliflower","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Lemon-braised fennel: Cut fennel into wedges through the root to hold the layers together. Brown in oil for 4 minutes on each cut side.","Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.","Cauliflower purée: Clean the vegetables, cut into small even pieces and boil for about 15 minutes until completely tender.","Cauliflower purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Cauliflower purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Braised Red Cabbage with Apples","url":"https://veganko.si/en/recipes/braised-red-cabbage-with-apples/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/rdece-zelje-z-jabolki.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["650 g red cabbage","2 piece(s) apples","1 piece(s) onion","2 tbsp apple cider vinegar","1 tsp sugar"],"steps":["Finely shred red cabbage, chop onion and dice the apples.","Soften the onion in a pot with a few tablespoons of water for about 4 minutes, then add cabbage and apples.","Add apple cider vinegar, about 100 ml water and sugar. Cover and simmer for 30–40 minutes, stirring occasionally and adding a splash of water if necessary.","When tender, uncover and reduce excess liquid briefly. Taste and balance the sweet-sour flavour.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Broccoli and Potato Bake","url":"https://veganko.si/en/recipes/broccoli-and-potato-bake/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/krompirjev-narastek-z-brokolijem.avif","category":"Mains","yield":3,"time":"PT60M","ingredients":["550 g potatoes","400 g broccoli","250 ml oat milk","2 tbsp plain flour","1 tsp mustard"],"steps":["Heat the oven to 190°C. Peel potatoes, slice thinly and parboil in lightly salted water for 8 minutes.","Cut broccoli into florets and add during the last 3 minutes of parboiling; drain well.","Whisk flour and mustard into cold oat milk, then heat while stirring for 3–4 minutes until a smooth sauce forms.","Layer potatoes and broccoli in a baking dish, cover with the sauce and bake for 25–30 minutes until tender and golden on top.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Broccoli Soup with Lemon","url":"https://veganko.si/en/recipes/broccoli-soup-with-lemon/","description":"A fresh green soup made with broccoli and white beans.","image":"https://veganko.si/assets/img/v08/brokolijeva-juha-z-limono.avif","category":"Soups","yield":4,"time":"PT30M","ingredients":["500 g broccoli","200 g cooked white beans","1 onion","1 garlic clove","700 ml vegetable stock","1 tbsp olive oil","2 tbsp lemon juice"],"steps":["Before cooking, measure these ingredients: 500 g broccoli and 200 g cooked white beans. Set out the remaining ingredients, cookware and utensils so everything is ready.","Cut broccoli into florets and peel and chop the stem. Dice the onion.","Gently sauté onion and garlic, add broccoli, beans and stock. Simmer for 15 minutes.","Blend until creamy, stir in lemon juice and serve.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Brown Rice Black Bean Fresh Salsa Bowl","url":"https://veganko.si/en/recipes/brown-rice-black-bean-fresh-salsa-bowl/","description":"A practical vegan packed lunch: brown rice, lime black beans, tomato and cucumber, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/rjavi-riz-s-crnim-fizolom-in-svezo-salso.avif","category":"Work Lunches","yield":2,"time":"PT50M","ingredients":["150 g dry brown rice","450 ml water","2 g salt","300 g cooked black beans","20 ml lime juice","10 ml olive oil","1 g ground cumin","1 g salt","200 g cherry tomatoes","200 g cucumber","40 g red onion","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Brown rice: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.","Brown rice: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.","Lime black beans: Refrigerate until packing.","Tomato and cucumber: Halve tomatoes. Scoop out the cucumber seeds and dice; finely chop onion.","Tomato and cucumber: Do not salt in advance. Pack in a separate compartment and mix into the meal just before eating.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Brown Rice Chickpea Roast Zucchini Lunch","url":"https://veganko.si/en/recipes/brown-rice-chickpea-roast-zucchini-lunch/","description":"A practical vegan packed lunch: brown rice, lemony chickpeas, roasted zucchini and peppers, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/rizeva-malica-s-ciceriko-in-pecenimi-buckami.avif","category":"Work Lunches","yield":2,"time":"PT55M","ingredients":["150 g dry brown rice","450 ml water","2 g salt","300 g cooked chickpeas","15 ml lemon juice","10 ml olive oil","1 g salt","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Brown rice: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.","Brown rice: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.","Lemony chickpeas: Keep covered and chilled until assembling.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Brown Rice with Edamame and Peanut Dressing","url":"https://veganko.si/en/recipes/brown-rice-with-edamame-and-peanut-dressing/","description":"A practical vegan packed lunch: brown rice, edamame, broccoli and carrots, peanut dressing.","image":"https://veganko.si/assets/img/v010/rjavi-riz-z-edamamom-in-arasidovim-prelivom.avif","category":"Work Lunches","yield":2,"time":"PT50M","ingredients":["150 g dry brown rice","450 ml water","2 g salt","300 g frozen shelled edamame","10 ml soy sauce","300 g broccoli","200 g carrots","10 ml olive oil","1 g salt","40 g smooth peanut butter","20 ml soy sauce","20 ml lime juice","40 ml warm water"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Brown rice: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.","Brown rice: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.","Edamame: Toss with soy sauce and refrigerate once cooled.","Broccoli and carrots: Slice carrots 5 mm thick and steam for 5 minutes. Add small broccoli florets and steam another 5–6 minutes until tender.","Broccoli and carrots: Toss with oil and salt. Spread in a shallow container to cool for packing.","Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.","Peanut dressing: Once smooth, cool and pack separately. Stir before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Buckwheat and Mushroom Stuffed Peppers","url":"https://veganko.si/en/recipes/buckwheat-and-mushroom-stuffed-peppers/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/paprika-polnjena-z-ajdo.avif","category":"Mains","yield":3,"time":"PT55M","ingredients":["4 piece(s) bell pepper","180 g buckwheat groats","260 g button mushrooms","1 piece(s) onion","400 g tomato passata"],"steps":["Rinse buckwheat and cook for 12–15 minutes until tender. Heat the oven to 190°C.","Dice the onion, soften it in a splash of water, add chopped mushrooms and cook off their moisture. Stir in the cooked buckwheat.","Cut the tops from the peppers, remove the seeds, stuff with buckwheat and mushroom mixture and arrange in a baking dish with tomato passata and a little water.","Bake covered for 25 minutes, then uncovered for another 10–15 minutes until the peppers are tender.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Buckwheat Bean Apple Beetroot Salad","url":"https://veganko.si/en/recipes/buckwheat-bean-apple-beetroot-salad/","description":"A practical vegan packed lunch: buckwheat groats, parsley white beans, beetroot and apple, dill soy yogurt dressing.","image":"https://veganko.si/assets/img/v010/ajdova-solata-s-fizolom-jabolkom-in-peso.avif","category":"Work Lunches","yield":2,"time":"PT35M","ingredients":["150 g dry buckwheat groats","300 ml water","2 g salt","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","250 g cooked beetroot","150 g apple","15 ml lemon juice","150 g unsweetened soy yogurt","15 ml lemon juice","10 g dill","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Buckwheat groats: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.","Buckwheat groats: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Beetroot and apple: Dice beetroot. Dice apple just before packing and immediately toss with lemon juice.","Beetroot and apple: Combine beetroot and apple, or pack separately for distinct colours.","Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.","Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Buckwheat Black Lentil Carrot Bowl","url":"https://veganko.si/en/recipes/buckwheat-black-lentil-carrot-bowl/","description":"A practical vegan packed lunch: buckwheat groats, black lentils with shallots, broccoli and carrots, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/ajdova-skleda-s-crno-leco-in-korenjem.avif","category":"Work Lunches","yield":2,"time":"PT45M","ingredients":["150 g dry buckwheat groats","300 ml water","2 g salt","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","300 g broccoli","200 g carrots","10 ml olive oil","1 g salt","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Buckwheat groats: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.","Buckwheat groats: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Broccoli and carrots: Slice carrots 5 mm thick and steam for 5 minutes. Add small broccoli florets and steam another 5–6 minutes until tender.","Broccoli and carrots: Toss with oil and salt. Spread in a shallow container to cool for packing.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Buckwheat Chickpea Lunch with Dill Dressing","url":"https://veganko.si/en/recipes/buckwheat-chickpea-lunch-with-dill-dressing/","description":"A practical vegan packed lunch: buckwheat groats, lemony chickpeas, tomato and cucumber, dill soy yogurt dressing.","image":"https://veganko.si/assets/img/v010/ajdova-malica-s-ciceriko-in-koprovim-prelivom.avif","category":"Work Lunches","yield":2,"time":"PT35M","ingredients":["150 g dry buckwheat groats","300 ml water","2 g salt","300 g cooked chickpeas","15 ml lemon juice","10 ml olive oil","1 g salt","200 g cherry tomatoes","200 g cucumber","40 g red onion","150 g unsweetened soy yogurt","15 ml lemon juice","10 g dill","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Buckwheat groats: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.","Buckwheat groats: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.","Lemony chickpeas: Keep covered and chilled until assembling.","Tomato and cucumber: Halve tomatoes. Scoop out the cucumber seeds and dice; finely chop onion.","Tomato and cucumber: Do not salt in advance. Pack in a separate compartment and mix into the meal just before eating.","Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.","Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Buckwheat Groats with Mushrooms","url":"https://veganko.si/en/recipes/buckwheat-groats-with-mushrooms/","description":"An earthy Slovenian-style buckwheat dish, delicious on its own or as a side.","image":"https://veganko.si/assets/img/v08/ajdova-kasa-gobe.avif","category":"Slovenian classics","yield":3,"time":"PT30M","ingredients":["220 g buckwheat groats","300 g mushrooms","1 onion","2 garlic cloves","1 tbsp olive oil","550 ml water","1 tbsp chopped parsley","1 pinch salt"],"steps":["Rinse the buckwheat groats.","Sauté the chopped onion and sliced mushrooms in oil until most of the liquid evaporates.","Add the garlic, buckwheat, water and salt. Cover and simmer for about 15 minutes, or according to the package instructions.","Remove from the heat, let stand for 5 minutes and stir in the parsley.","Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands."],"language":"en"},{"title":"Buckwheat Groats with Porcini and Thyme","url":"https://veganko.si/en/recipes/buckwheat-groats-with-porcini-and-thyme/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/ajdova-kasa-z-jurcki.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["250 g buckwheat groats","280 g porcini mushrooms","1 piece(s) onion","1 tsp thyme","650 ml vegetable stock"],"steps":["Rinse the buckwheat groats. Finely dice the onion, clean the porcini and slice.","Soften the onion in a few tablespoons of hot stock for 4 minutes, then add the porcini and sauté for 5–7 minutes.","Add buckwheat and thyme and pour in the remaining stock. Cover and simmer for about 15–20 minutes, until tender but with a little bite.","Drain any excess liquid, rest for 3 minutes and fluff with a fork.","Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands."],"language":"en"},{"title":"Buckwheat Mushroom Cabbage Rolls with Potato Mash","url":"https://veganko.si/en/recipes/buckwheat-mushroom-cabbage-rolls-with-potato-mash/","description":"A complete vegan Sunday meal: buckwheat mushroom cabbage rolls, potato mash.","image":"https://veganko.si/assets/img/v010/sarmice-z-ajdo-in-gobami-ter-krompirjevim-pirejem.avif","category":"Sunday Lunch","yield":4,"time":"PT135M","ingredients":["800 g sauerkraut leaves","180 g dry buckwheat groats","300 g button mushrooms","120 g onion","25 ml olive oil","500 g tomato passata","400 ml water","2 g smoked paprika","800 g potatoes","150 ml unsweetened soy milk","25 ml olive oil","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Buckwheat mushroom cabbage rolls: Boil buckwheat for 12 minutes and drain. Sauté onion in oil for 6 minutes, add finely chopped mushrooms and cook for 10 minutes until dry. Mix in buckwheat and paprika.","Buckwheat mushroom cabbage rolls: Trim thick veins from leaves. Put about 2 tablespoons filling on each, fold in the sides and roll. Make 10–12 small rolls.","Buckwheat mushroom cabbage rolls: Pack snugly into a pan and add passata and water. Cover and simmer very gently for 60 minutes. Taste before adding salt, as sauerkraut is salty.","Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.","Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Bulgur Chickpeas and Crisp Cabbage","url":"https://veganko.si/en/recipes/bulgur-chickpeas-and-crisp-cabbage/","description":"A practical vegan packed lunch: bulgur, lemony chickpeas, cabbage and caraway slaw, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/bulgur-s-ciceriko-in-hrustljavim-zeljem.avif","category":"Work Lunches","yield":2,"time":"PT35M","ingredients":["150 g dry bulgur","300 ml water","2 g salt","300 g cooked chickpeas","15 ml lemon juice","10 ml olive oil","1 g salt","500 g white cabbage","120 g carrots","25 ml apple cider vinegar","20 ml olive oil","2 g caraway seeds","4 g salt","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Bulgur: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 12 minutes or according to the packet until fully cooked.","Bulgur: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.","Lemony chickpeas: Keep covered and chilled until assembling.","Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.","Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Bulgur White Bean Tomato Salad","url":"https://veganko.si/en/recipes/bulgur-white-bean-tomato-salad/","description":"A practical vegan packed lunch: bulgur, parsley white beans, tomato and cucumber, dill soy yogurt dressing.","image":"https://veganko.si/assets/img/v010/bulgur-z-belim-fizolom-in-paradiznikom.avif","category":"Work Lunches","yield":2,"time":"PT30M","ingredients":["150 g dry bulgur","300 ml water","2 g salt","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","200 g cherry tomatoes","200 g cucumber","40 g red onion","150 g unsweetened soy yogurt","15 ml lemon juice","10 g dill","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Bulgur: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 12 minutes or according to the packet until fully cooked.","Bulgur: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Tomato and cucumber: Halve tomatoes. Scoop out the cucumber seeds and dice; finely chop onion.","Tomato and cucumber: Do not salt in advance. Pack in a separate compartment and mix into the meal just before eating.","Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.","Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Bulgur with Black Beans and Roast Vegetables","url":"https://veganko.si/en/recipes/bulgur-with-black-beans-and-roast-vegetables/","description":"A practical vegan packed lunch: bulgur, lime black beans, roasted zucchini and peppers, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/bulgur-s-crnim-fizolom-in-peceno-zelenjavo.avif","category":"Work Lunches","yield":2,"time":"PT45M","ingredients":["150 g dry bulgur","300 ml water","2 g salt","300 g cooked black beans","20 ml lime juice","10 ml olive oil","1 g ground cumin","1 g salt","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Bulgur: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 12 minutes or according to the packet until fully cooked.","Bulgur: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.","Lime black beans: Refrigerate until packing.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Butternut Squash with Black Lentils and Pepper Cream","url":"https://veganko.si/en/recipes/butternut-squash-with-black-lentils-and-pepper-cream/","description":"A composed vegan dish: roasted butternut squash, black lentils with shallots, roasted pepper cream, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/muskatna-buca-s-crno-leco-in-paprikovo-kremo.avif","category":"Fine Dining","yield":4,"time":"PT90M","ingredients":["800 g peeled butternut squash","25 ml olive oil","3 g salt","2 g ground coriander","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","400 g red bell peppers","40 g almonds","15 ml olive oil","10 ml apple cider vinegar","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted butternut squash: Cut squash into 2.5 cm wedges. Toss with oil, salt and coriander and arrange in a single layer.","Roasted butternut squash: Roast at 210°C for 30–35 minutes. Turn after 20 minutes; the centres should be soft and the edges browned.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.","Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Cabbage Wedges with Celeriac Cream and Mushroom Jus","url":"https://veganko.si/en/recipes/cabbage-wedges-with-celeriac-cream-and-mushroom-jus/","description":"A composed vegan dish: roasted pointed cabbage, celeriac purée, mushroom reduction, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/zeljni-krhlji-na-zelenini-kremi-z-gobovo-redukcijo.avif","category":"Fine Dining","yield":4,"time":"PT100M","ingredients":["900 g pointed cabbage","25 ml olive oil","15 ml soy sauce","80 ml water","400 g celeriac","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted pointed cabbage: Cut cabbage into four wedges through the core. Put in a roasting dish, brush with oil and soy sauce and add water.","Roasted pointed cabbage: Roast covered at 200°C for 25 minutes, then uncovered for 20 minutes. Turn once; the core should be tender.","Celeriac purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.","Celeriac purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Celeriac purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Caramelised Leeks with Carrot Purée and Mushroom Reduction","url":"https://veganko.si/en/recipes/caramelised-leeks-with-carrot-puree-and-mushroom-reduction/","description":"A composed vegan dish: slow-roasted leeks, carrot purée, mushroom reduction, parsley oil.","image":"https://veganko.si/assets/img/v010/karameliziran-por-na-korenckovem-pireju-z-gobovo-redukcijo.avif","category":"Fine Dining","yield":4,"time":"PT100M","ingredients":["700 g trimmed leeks","25 ml olive oil","100 ml water","3 g salt","400 g carrots","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Slow-roasted leeks: Halve the leeks lengthways, rinse between the layers and dry. Put cut-side up in a snug baking dish with oil, water and salt.","Slow-roasted leeks: Cover and bake at 180°C for 35 minutes. Uncover, increase to 210°C and bake for 15 minutes until the edges brown.","Carrot purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.","Carrot purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Carrot purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Carrot and Ginger Soup","url":"https://veganko.si/en/recipes/carrot-and-ginger-soup/","description":"A silky, gently spicy soup for colder days.","image":"https://veganko.si/assets/img/v08/korenckova-juha-z-ingverjem.avif","category":"Soups","yield":4,"time":"PT35M","ingredients":["600 g carrots","1 onion","15 g fresh ginger","1 tbsp olive oil","750 ml vegetable stock","100 ml coconut milk","1 tbsp lemon juice"],"steps":["Before cooking, measure these ingredients: 600 g carrots and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Slice the carrots and finely chop the onion and ginger.","Sauté the onion in oil, add ginger and carrots, then pour over the stock. Simmer for 22 minutes.","Blend smooth, add coconut milk and lemon juice, and gently heat through.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Carrot and Lentil Soup","url":"https://veganko.si/en/recipes/carrot-and-lentil-soup/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/preprosta-lecina-juha-s-korenjem.avif","category":"Soups","yield":3,"time":"PT30M","ingredients":["250 g dry red lentils","260 g carrots","1 piece(s) onion","750 ml vegetable stock"],"steps":["Rinse the **dry red lentils** in a sieve until the water runs mostly clear. Dice the carrots small and finely chop the onion.","Soften the onion with a little vegetable stock in a pot for 4 minutes. Add carrot and cook for 2 minutes more.","Add the **uncooked, rinsed lentils** and the remaining stock. Bring to a boil, reduce the heat and simmer gently for 15–20 minutes until the lentils are thoroughly tender.","If the soup becomes too thick, add a little water. Partly blend for a smoother texture if desired, but only after the lentils are fully cooked.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Cauliflower Steak with Silky Pea Purée and Hazelnuts","url":"https://veganko.si/en/recipes/cauliflower-steak-with-silky-pea-puree-and-hazelnuts/","description":"A composed vegan dish: cauliflower steak, pea purée, hazelnut crumb, parsley oil.","image":"https://veganko.si/assets/img/v010/cvetacni-steak-na-grahovi-svili-z-lesniki.avif","category":"Fine Dining","yield":4,"time":"PT75M","ingredients":["1600 g cauliflower (two small heads)","25 ml olive oil","3 g salt","2 g smoked paprika","350 g frozen peas","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Cauliflower steak: Cut four 3 cm steaks from the centres of two cauliflower heads; save loose florets for another dish. Rub the steaks with oil, salt and paprika.","Cauliflower steak: Roast on baking paper at 210°C for 30–35 minutes, turning carefully after 20 minutes. The core should be tender and the surface golden.","Pea purée: Add frozen peas to boiling water and cook for 4 minutes until tender, then drain well.","Pea purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Pea purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Cauliflower with Roasted Pepper Cream and Black Lentils","url":"https://veganko.si/en/recipes/cauliflower-with-roasted-pepper-cream-and-black-lentils/","description":"A composed vegan dish: cauliflower steak, roasted pepper cream, black lentils with shallots, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/cvetaca-s-kremo-pecene-paprike-in-crno-leco.avif","category":"Fine Dining","yield":4,"time":"PT85M","ingredients":["1600 g cauliflower (two small heads)","25 ml olive oil","3 g salt","2 g smoked paprika","400 g red bell peppers","40 g almonds","15 ml olive oil","10 ml apple cider vinegar","2 g salt","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Cauliflower steak: Cut four 3 cm steaks from the centres of two cauliflower heads; save loose florets for another dish. Rub the steaks with oil, salt and paprika.","Cauliflower steak: Roast on baking paper at 210°C for 30–35 minutes, turning carefully after 20 minutes. The core should be tender and the surface golden.","Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.","Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Celeriac Steak with Parsnip Purée and Mushroom Jus","url":"https://veganko.si/en/recipes/celeriac-steak-with-parsnip-puree-and-mushroom-jus/","description":"A composed vegan dish: roasted celeriac, parsnip purée, mushroom reduction, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/zelenin-steak-s-pastinakovim-pirejem-in-gobovo-redukcijo.avif","category":"Fine Dining","yield":4,"time":"PT100M","ingredients":["800 g celeriac","25 ml olive oil","4 g salt","400 g parsnips","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted celeriac: Peel the celeriac and cut into 3 cm thick steaks. Coat with oil and salt.","Roasted celeriac: Cover on a baking tray and roast at 190°C for 40 minutes; uncover for another 20–25 minutes, until a knife slides easily through the centre.","Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.","Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Chickpea Cucumber Dill Salad","url":"https://veganko.si/en/recipes/chickpea-cucumber-dill-salad/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/cicerikina-solata-s-kumaro.avif","category":"Salads","yield":3,"time":"PT15M","ingredients":["350 g cooked chickpeas","1 piece(s) cucumber","100 g cherry tomatoes","10 g dill","1 piece(s) lemon"],"steps":["Wash the ingredients, remove seeds if needed and chop into bite-size pieces.","Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.","Toss everything gently in a large bowl with a dressing made from the listed seasonings.","Taste before serving; enjoy freshly made or after resting for 10 minutes.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Chickpea Pita with Dill Yogurt","url":"https://veganko.si/en/recipes/chickpea-pita-with-dill-yogurt/","description":"A practical vegan packed lunch: wholemeal pita pockets, lemony chickpeas, tomato and cucumber, dill soy yogurt dressing.","image":"https://veganko.si/assets/img/v010/pita-s-ciceriko-in-koprovim-jogurtom.avif","category":"Work Lunches","yield":2,"time":"PT25M","ingredients":["180 g wholemeal pita bread","300 g cooked chickpeas","15 ml lemon juice","10 ml olive oil","1 g salt","200 g cherry tomatoes","200 g cucumber","40 g red onion","150 g unsweetened soy yogurt","15 ml lemon juice","10 g dill","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal pita pockets: Warm the two pita breads briefly according to the packet so they open. Cool before filling.","Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.","Lemony chickpeas: Keep covered and chilled until assembling.","Tomato and cucumber: Halve tomatoes. Scoop out the cucumber seeds and dice; finely chop onion.","Tomato and cucumber: Do not salt in advance. Pack in a separate compartment and mix into the meal just before eating.","Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.","Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.","Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking."],"language":"en"},{"title":"Chilled Cucumber and Dill Soup","url":"https://veganko.si/en/recipes/chilled-cucumber-and-dill-soup/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/hladna-kumaricna-juha.avif","category":"Soups","yield":3,"time":"PT15M","ingredients":["500 g cucumber","300 g unsweetened soy yogurt","10 g dill","1 piece(s) lemon","1 clove(s) garlic"],"steps":["Wash the vegetables, remove any seeds and chop roughly.","Put everything except garnish herbs into a powerful blender.","Blend for 1–2 minutes until smooth, adding a little cold water if required.","Chill for at least 10 minutes and finish with fresh herbs before serving.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Chocolate Avocado Mousse","url":"https://veganko.si/en/recipes/chocolate-avocado-mousse/","description":"A silky chocolate dessert made without dairy or eggs.","image":"https://veganko.si/assets/img/v08/cokoladni-avokadov-mousse.avif","category":"Desserts","yield":4,"time":"PT15M","ingredients":["2 ripe avocados","35 g unsweetened cocoa","80 ml oat milk","60 ml maple syrup","1 tsp vanilla extract","1 pinch salt"],"steps":["Before cooking, measure these ingredients: 2  ripe avocados and 35 g unsweetened cocoa. Set out the remaining ingredients, cookware and utensils so everything is ready.","Halve and pit the avocados, then scoop into a blender.","Add cocoa, oat milk, maple syrup, vanilla and salt. Blend completely smooth.","Divide between bowls and chill for at least 30 minutes before serving.","Before serving, check: Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain."],"language":"en"},{"title":"Chocolate Quenelle with Roasted Plums and Crumble","url":"https://veganko.si/en/recipes/chocolate-quenelle-with-roasted-plums-and-crumble/","description":"A composed vegan dish: silken tofu chocolate cream, roasted plums, oat crumble.","image":"https://veganko.si/assets/img/v010/cokoladni-oval-s-pecenimi-slivami-in-drobljencem.avif","category":"Fine Dining","yield":4,"time":"PT180M","ingredients":["250 g silken tofu","120 g dairy-free dark chocolate","25 ml maple syrup","500 g stoned plums","30 g sugar","2 g ground cinnamon","20 ml water","60 g rolled oats","30 g plain wheat flour","30 g sugar","25 ml olive oil","15 ml water"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Silken tofu chocolate cream: Let tofu stand out of the fridge for 20 minutes and drain. Melt chocolate over a water bath without letting the bowl touch the water.","Silken tofu chocolate cream: Blend tofu and syrup until completely smooth. Blend in warm, not hot, chocolate. Transfer to a shallow dish and chill for at least 2 hours.","Silken tofu chocolate cream: Use two spoons dipped in hot water and dried to shape an oval quenelle.","Roasted plums: Halve plums and place cut-side up in a baking dish. Sprinkle with sugar and cinnamon and add water.","Roasted plums: Roast at 190°C for 20–25 minutes until soft but intact. Use the roasting juices as a sauce.","Oat crumble: Mix oats, flour and sugar. Add oil and water and rub into irregular crumbs.","Oat crumble: Bake in a thin layer at 175°C for 15–18 minutes, stirring once. Cool completely to crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Cinnamon Apple Crumble","url":"https://veganko.si/en/recipes/cinnamon-apple-crumble/","description":"A warm, crunchy apple dessert with oats and cinnamon.","image":"https://veganko.si/assets/img/v08/jabolcni-drobljenec.avif","category":"Desserts","yield":6,"time":"PT40M","ingredients":["700 g apples","90 g rolled oats","80 g plain flour","65 g cold vegan margarine","60 g brown sugar","1 tsp ground cinnamon","1 tbsp lemon juice"],"steps":["Heat the oven to 190°C (374°F). Cut the apples into small pieces and toss with the lemon juice and half the cinnamon.","Spread the apples in a small baking dish.","Rub the flour, oats, sugar, margarine and remaining cinnamon together with your fingers to form coarse crumbs.","Scatter over the apples and bake for 25–30 minutes until golden.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Coconut Lime Zucchini Soup","url":"https://veganko.si/en/recipes/coconut-lime-zucchini-soup/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/kokosova-buckina-juha.avif","category":"Soups","yield":3,"time":"PT25M","ingredients":["450 g zucchini","200 ml coconut milk","1 piece(s) lime","1 piece(s) onion","350 ml vegetable stock"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Coconut Rice Pudding Bake","url":"https://veganko.si/en/recipes/coconut-rice-pudding-bake/","description":"A soft, gently sweet baked coconut rice pudding.","image":"https://veganko.si/assets/img/v08/kokosov-rizev-narastek.avif","category":"Desserts","yield":6,"time":"PT65M","ingredients":["180 g short-grain rice","650 ml coconut drink","200 ml oat milk","65 g sugar","50 g desiccated coconut","1 tsp vanilla extract","1 tbsp lemon zest"],"steps":["Before cooking, measure these ingredients: 180 g short-grain rice and 650 ml coconut drink. Set out the remaining ingredients, cookware and utensils so everything is ready.","Slowly simmer rice in coconut and oat milk for 22–25 minutes, stirring from time to time.","Stir in sugar, coconut, vanilla and lemon zest, then transfer into a lightly greased baking dish.","Bake for 25 minutes at 180°C until the top turns lightly golden; rest for 10 minutes before cutting.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Courgette and Mint Soup","url":"https://veganko.si/en/recipes/courgette-and-mint-soup/","description":"A light green soup brightened with fresh mint.","image":"https://veganko.si/assets/img/v08/buckina-juha-z-meto.avif","category":"Soups","yield":4,"time":"PT30M","ingredients":["650 g courgettes","1 onion","1 potato","1 tbsp olive oil","700 ml vegetable stock","8 mint leaves","1 tbsp lemon juice"],"steps":["Before cooking, measure these ingredients: 650 g courgettes and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Dice courgettes and potato, and chop the onion.","Sauté the onion in oil, add vegetables and stock. Simmer for 18 minutes.","Add mint and lemon juice, then blend the soup until smooth.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Couscous Salad with Courgettes","url":"https://veganko.si/en/recipes/couscous-salad-with-courgettes/","description":"A versatile warm or cold salad with couscous and courgettes.","image":"https://veganko.si/assets/img/v08/kuskus-solata-z-buckami.avif","category":"Salads","yield":4,"time":"PT25M","ingredients":["220 g couscous","1 courgette","1 yellow bell pepper","250 ml water","2 tbsp olive oil","1 tbsp lemon juice","20 g parsley","1 pinch salt"],"steps":["Before cooking, measure these ingredients: 220 g couscous and 1  courgette. Set out the remaining ingredients, cookware and utensils so everything is ready.","Pour boiling water over the couscous, cover for 5 minutes, then fluff with a fork.","Dice and sauté courgette and yellow pepper in oil for 7 minutes.","Combine couscous and vegetables with lemon juice and parsley.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Couscous-Stuffed Aubergines","url":"https://veganko.si/en/recipes/couscous-stuffed-aubergines/","description":"Tender aubergine halves with a fragrant couscous filling.","image":"https://veganko.si/assets/img/v08/polnjeni-jajcevci-s-kuskusom.avif","category":"Mains","yield":4,"time":"PT50M","ingredients":["2 aubergines","160 g couscous","200 g chopped tomatoes","1 red bell pepper","1 onion","3 tbsp olive oil","200 ml vegetable stock","1 tsp ground cumin"],"steps":["Before cooking, measure these ingredients: 2  aubergines and 160 g couscous. Set out the remaining ingredients, cookware and utensils so everything is ready.","Halve and scoop the aubergines; bake the shells at 200°C for 15 minutes.","Pour hot stock over couscous, cover for 5 minutes. Chop the scooped aubergine flesh.","Sauté onion, pepper and aubergine flesh; add tomato and cumin, then couscous. Fill the shells and bake for another 15 minutes.","Before serving, check: Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright."],"language":"en"},{"title":"Creamy Chestnut Soup","url":"https://veganko.si/en/recipes/creamy-chestnut-soup/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/kostanjeva-kremna-juha.avif","category":"Soups","yield":3,"time":"PT40M","ingredients":["350 g cooked chestnuts","1 piece(s) onion","1 piece(s) potatoes","700 ml vegetable stock","150 ml oat milk"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Creamy Coconut Chickpea Curry","url":"https://veganko.si/en/recipes/creamy-coconut-chickpea-curry/","description":"A warming, creamy curry with plenty of flavour and very little washing up.","image":"https://veganko.si/assets/img/v08/cicerikin-kari.avif","category":"Mains","yield":3,"time":"PT30M","ingredients":["1 tbsp olive oil","1 onion","2 garlic cloves","2 tsp curry powder","400 g cooked chickpeas","400 ml coconut milk","200 g chopped tomatoes","100 g baby spinach","1 tbsp lemon juice"],"steps":["Finely chop the onion and sauté it in the oil for 4 minutes. Add the garlic and curry powder, then stir.","Stir in the drained chickpeas, coconut milk and tomatoes. Simmer over medium heat for 15 minutes.","Add the spinach and cook for another 2 minutes, until wilted. Finish with lemon juice.","Serve with cooked rice or bread; prepare the side separately.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Creamy Leek and Potato Soup","url":"https://veganko.si/en/recipes/creamy-leek-and-potato-soup/","description":"A comforting, velvety leek and potato soup.","image":"https://veganko.si/assets/img/v08/porova-krompirjeva-juha.avif","category":"Soups","yield":4,"time":"PT35M","ingredients":["2 leeks","450 g potatoes","1 onion","2 tbsp olive oil","900 ml vegetable stock","100 ml oat milk","1 pinch nutmeg"],"steps":["Before cooking, measure these ingredients: 2  leeks and 450 g potatoes. Set out the remaining ingredients, cookware and utensils so everything is ready.","Wash and slice the leeks, then peel and dice the potatoes.","Sauté onion and leeks in oil for 5 minutes; add potato and stock. Simmer for about 20 minutes.","Blend half the soup, return it to the pan and add oat milk and nutmeg.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Creamy Mushroom Risotto","url":"https://veganko.si/en/recipes/creamy-mushroom-risotto/","description":"A comforting mushroom risotto that needs neither cream nor cheese.","image":"https://veganko.si/assets/img/v08/gobova-rizota.avif","category":"Mains","yield":3,"time":"PT40M","ingredients":["250 g Arborio rice","300 g button mushrooms","1 onion","2 garlic cloves","2 tbsp olive oil","800 ml hot vegetable stock","2 tbsp nutritional yeast","1 tbsp lemon juice"],"steps":["Sauté the chopped onion and sliced mushrooms in the oil until most of the liquid has evaporated.","Add the garlic and rice, then stir for one minute.","Add the hot stock a little at a time, stirring often for about 20 minutes, until the rice is cooked but still has a little bite.","Stir in the nutritional yeast and lemon juice. Loosen with a little more liquid if needed, then serve.","Before serving, check: Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety."],"language":"en"},{"title":"Creamy Polenta with Mushrooms","url":"https://veganko.si/en/recipes/creamy-polenta-with-mushrooms/","description":"Soft, creamy polenta topped with golden sautéed mushrooms.","image":"https://veganko.si/assets/img/v08/polenta-s-pecenimi-gobami.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["180 g instant polenta","650 ml water","300 g button mushrooms","1 onion","2 tbsp olive oil","1 garlic clove","1 tsp thyme","2 tbsp nutritional yeast"],"steps":["Before cooking, measure these ingredients: 180 g instant polenta and 650 ml water. Set out the remaining ingredients, cookware and utensils so everything is ready.","Cook polenta in salted water following the packet directions and stir in nutritional yeast.","Sauté onion and sliced mushrooms in oil until golden brown.","Add garlic and thyme, cook one further minute and spoon over the polenta.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Creamy Pumpkin Soup","url":"https://veganko.si/en/recipes/creamy-pumpkin-soup/","description":"Silky autumn pumpkin soup with a hint of fresh ginger.","image":"https://veganko.si/assets/img/v08/bucna-juha.avif","category":"Soups","yield":4,"time":"PT35M","ingredients":["700 g Hokkaido pumpkin","1 onion","1 carrot","1 tbsp olive oil","750 ml vegetable stock","10 g fresh ginger","100 ml oat milk"],"steps":["Wash the pumpkin, remove the seeds and cut into cubes. Hokkaido pumpkin does not need peeling.","Sauté the chopped onion in the oil for 4 minutes, then add the carrot, pumpkin and ginger.","Pour in the stock and simmer for about 20 minutes, until the vegetables are tender.","Blend until smooth, stir in the oat milk and season with salt if needed.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Creamy Vegan Coleslaw","url":"https://veganko.si/en/recipes/creamy-vegan-coleslaw/","description":"Crisp cabbage and carrot with a dairy-free creamy dressing.","image":"https://veganko.si/assets/img/v08/zeljna-solata-z-rastlinskim-jogurtom.avif","category":"Salads","yield":4,"time":"PT20M","ingredients":["400 g white cabbage","150 g red cabbage","2 carrots","140 g unsweetened soy yoghurt","1 tbsp apple cider vinegar","1 tsp mustard","1 tsp maple syrup"],"steps":["Before cooking, measure these ingredients: 400 g white cabbage and 150 g red cabbage. Set out the remaining ingredients, cookware and utensils so everything is ready.","Finely shred both cabbages and coarsely grate the carrots.","Whisk together soy yoghurt, vinegar, mustard and maple syrup.","Toss with the vegetables and let stand for 10 minutes before serving.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Crisp Polenta Rounds with King Oyster Mushrooms and Jus","url":"https://veganko.si/en/recipes/crisp-polenta-rounds-with-king-oyster-mushrooms-and-jus/","description":"A composed vegan dish: crisp polenta rounds, seared king oyster mushrooms, mushroom reduction.","image":"https://veganko.si/assets/img/v010/polentni-medaljoni-z-ostrigarji-in-gobovim-jusom.avif","category":"Fine Dining","yield":4,"time":"PT130M","ingredients":["160 g instant polenta","650 ml unsalted vegetable stock","20 ml olive oil","3 g salt","500 g king oyster mushrooms","20 ml olive oil","15 ml light soy sauce","10 ml lemon juice","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.","Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.","Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.","Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.","Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Crisp Polenta with White Bean Cream and Roasted Leeks","url":"https://veganko.si/en/recipes/crisp-polenta-with-white-bean-cream-and-roasted-leeks/","description":"A composed vegan dish: crisp polenta rounds, white bean cream, slow-roasted leeks, parsley oil.","image":"https://veganko.si/assets/img/v010/zapecena-polenta-na-fizolovi-kremi-s-pecenim-porom.avif","category":"Fine Dining","yield":4,"time":"PT145M","ingredients":["160 g instant polenta","650 ml unsalted vegetable stock","20 ml olive oil","3 g salt","400 g cooked white beans","80 ml unsalted vegetable stock","20 ml olive oil","15 ml lemon juice","2 g salt","700 g trimmed leeks","25 ml olive oil","100 ml water","3 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.","Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.","Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.","White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.","White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.","Slow-roasted leeks: Halve the leeks lengthways, rinse between the layers and dry. Put cut-side up in a snug baking dish with oil, water and salt.","Slow-roasted leeks: Cover and bake at 180°C for 35 minutes. Uncover, increase to 210°C and bake for 15 minutes until the edges brown.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Crispy Tofu and Vegetable Stir-Fry","url":"https://veganko.si/en/recipes/crispy-tofu-vegetable-stir-fry/","description":"A quick, colourful meal with golden tofu and crisp vegetables.","image":"https://veganko.si/assets/img/v08/tofu-z-zelenjavo.avif","category":"Mains","yield":2,"time":"PT25M","ingredients":["300 g firm tofu","1 red bell pepper","1 carrot","1 courgette","2 tbsp soy sauce","1 tbsp sesame oil","1 garlic clove","1 tsp grated ginger"],"steps":["Pat the tofu dry with kitchen paper and cut it into cubes.","Cook the tofu in a hot, oiled pan for 6–8 minutes until golden. Transfer to a plate.","Stir-fry the chopped vegetables, garlic and ginger in the same pan for 5 minutes.","Return the tofu to the pan, add the soy sauce, toss and serve with rice.","Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form."],"language":"en"},{"title":"Cumin Lemon Roasted Cauliflower","url":"https://veganko.si/en/recipes/cumin-lemon-roasted-cauliflower/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/pecena-cvetaca-s-kumino.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["700 g cauliflower","1 tsp ground cumin","1 piece(s) lemon","2 tbsp olive oil"],"steps":["Heat the oven to 200°C. Wash, peel as needed and cut the vegetables into even pieces.","Arrange on a baking sheet or in a baking dish; add listed herbs, oil or dressing and toss gently.","Roast for 25–35 minutes (longer for thick pieces), turning carefully halfway through.","Once golden at the edges and tender, finish with dressing or fresh herbs.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Cumin Tomato Chickpeas","url":"https://veganko.si/en/recipes/cumin-tomato-chickpeas/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/cicerika-s-kumino-in-paradiznikom.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["400 g cooked chickpeas","350 g tomato passata","1 tsp ground cumin","1 piece(s) onion"],"steps":["Peel and finely dice the onion. Drain and rinse the cooked chickpeas.","Soften onion with 2 tablespoons of water for 4–5 minutes, stir in cumin for 30 seconds.","Add tomato passata and drained chickpeas. Simmer gently for 10–12 minutes, stirring now and then.","Taste. If the sauce is too acidic or thick, add a splash of water and cook for another minute.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Curried Roasted Cauliflower and Chickpeas","url":"https://veganko.si/en/recipes/curried-roasted-cauliflower-and-chickpeas/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/cvetaca-s-karijem-in-ciceriko.avif","category":"Mains","yield":3,"time":"PT40M","ingredients":["650 g cauliflower","300 g cooked chickpeas","2 tsp curry powder","1 piece(s) lemon","2 tbsp olive oil"],"steps":["Heat the oven to 200°C. Wash, peel as needed and cut the vegetables into even pieces.","Arrange on a baking sheet or in a baking dish; add listed herbs, oil or dressing and toss gently.","Roast for 25–35 minutes (longer for thick pieces), turning carefully halfway through.","Once golden at the edges and tender, finish with dressing or fresh herbs.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Edamame Peanut Crunch Wrap","url":"https://veganko.si/en/recipes/edamame-peanut-crunch-wrap/","description":"A practical vegan packed lunch: wholemeal tortillas, edamame, cucumber and pepper crunch, peanut dressing.","image":"https://veganko.si/assets/img/v010/tortilja-z-edamamom-in-arasidovim-prelivom.avif","category":"Work Lunches","yield":2,"time":"PT30M","ingredients":["140 g dairy-free wholemeal tortillas","300 g frozen shelled edamame","10 ml soy sauce","200 g cucumber","150 g red bell pepper","100 g carrots","40 g smooth peanut butter","20 ml soy sauce","20 ml lime juice","40 ml warm water"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal tortillas: Warm the two tortillas in a dry pan for 15 seconds per side just to make them pliable. Cool completely before filling.","Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.","Edamame: Toss with soy sauce and refrigerate once cooled.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.","Peanut dressing: Once smooth, cool and pack separately. Stir before eating.","Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking."],"language":"en"},{"title":"Egg-Free Courgette Fritters","url":"https://veganko.si/en/recipes/egg-free-courgette-fritters/","description":"Crisp courgette fritters bound with oats instead of eggs.","image":"https://veganko.si/assets/img/v08/buckine-polpete-brez-jajc.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["500 g courgettes","90 g rolled oats","3 tbsp ground flaxseed","9 tbsp water","1 onion","2 tbsp olive oil","1 garlic clove","1 pinch salt"],"steps":["Before cooking, measure these ingredients: 500 g courgettes and 90 g rolled oats. Set out the remaining ingredients, cookware and utensils so everything is ready.","Grate and salt the courgettes; after 10 minutes squeeze out as much water as possible.","Mix ground flaxseed with water and let stand for 10 minutes. Combine with courgette, onion, garlic and oats.","Shape into fritters and fry in a little oil for roughly 4 minutes on each side.","Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning."],"language":"en"},{"title":"Egg-Free Pear Tart","url":"https://veganko.si/en/recipes/egg-free-pear-tart/","description":"A rustic golden tart with soft sweet pears.","image":"https://veganko.si/assets/img/v08/hruskova-pita-brez-jajc.avif","category":"Desserts","yield":8,"time":"PT65M","ingredients":["250 g plain flour","110 g cold vegan margarine","60 g sugar","4 tbsp cold water","3 pears","1 tsp cinnamon","1 tbsp lemon juice","1 tbsp brown sugar"],"steps":["Before cooking, measure these ingredients: 250 g plain flour and 110 g cold vegan margarine. Set out the remaining ingredients, cookware and utensils so everything is ready.","Rub flour, sugar and chilled vegan margarine into crumbs, add water and quickly form dough. Chill for 15 minutes.","Roll dough on baking paper, arrange thin pear slices in the centre with cinnamon and lemon juice.","Fold edges over the fruit, sprinkle with brown sugar and bake for 35 minutes at 190°C.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Express Mango Chia Dessert","url":"https://veganko.si/en/recipes/express-mango-chia-dessert/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/mangov-chia-puding-ekspres.avif","category":"Desserts","yield":3,"time":"PT30M","ingredients":["60 g ground chia seeds","200 g mango","180 ml coconut milk","2 tbsp maple syrup","150 g unsweetened soy yogurt"],"steps":["Combine ground chia seeds, coconut milk and maple syrup. Mix very thoroughly to avoid lumps.","Rest for 5 minutes, stir again, then refrigerate for another 15–20 minutes to thicken.","Peel and dice the mango; stir the unsweetened soy yogurt until smooth.","Spoon chia pudding into cups and top with yogurt and mango. The stated 30 minutes is the minimum setting time and does not include longer chilling.","Before serving, check: Stir chia again 5–10 minutes after first mixing to prevent a solid clump. Allow the full stated thickening time."],"language":"en"},{"title":"Family Lentil Lasagne with Cabbage Slaw","url":"https://veganko.si/en/recipes/family-lentil-lasagne-with-cabbage-slaw/","description":"A complete vegan Sunday meal: lentil lasagne, cabbage and caraway slaw.","image":"https://veganko.si/assets/img/v010/druzinska-lecina-lazanja-z-zeljno-solato.avif","category":"Sunday Lunch","yield":4,"time":"PT115M","ingredients":["250 g egg-free lasagne sheets","450 g cooked brown lentils","650 g tomato passata","150 g onion","150 g carrots","30 ml olive oil","50 g plain wheat flour","650 ml unsweetened soy milk","20 g nutritional yeast","5 g salt","500 g white cabbage","120 g carrots","25 ml apple cider vinegar","20 ml olive oil","2 g caraway seeds","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Lentil lasagne: Sauté onion and grated carrot in half the oil for 8 minutes. Add lentils, passata and half the salt and simmer for 20 minutes.","Lentil lasagne: For the béchamel, stir remaining oil with flour for one minute. Gradually whisk in soy milk, simmer 6–8 minutes and add nutritional yeast and remaining salt.","Lentil lasagne: Layer sauce, pasta and béchamel in a 20 × 30 cm dish, ending with béchamel. Precook sheets if required by their packet.","Lentil lasagne: Bake covered at 190°C for 30 minutes, then uncovered for 15–20 minutes. Rest 15 minutes before cutting.","Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.","Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Fennel on Saffron Risotto with Pickled Radish","url":"https://veganko.si/en/recipes/fennel-on-saffron-risotto-with-pickled-radish/","description":"A composed vegan dish: lemon-braised fennel, saffron risotto, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/koromac-na-zafranovi-rizoti-z-vlozeno-redkvico.avif","category":"Fine Dining","yield":4,"time":"PT85M","ingredients":["700 g fennel bulbs","20 ml olive oil","150 ml unsalted vegetable stock","15 ml lemon juice","3 g salt","220 g arborio rice","80 g shallots","800 ml unsalted vegetable stock","0.1 g saffron","25 ml olive oil","15 g nutritional yeast","3 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Lemon-braised fennel: Cut fennel into wedges through the root to hold the layers together. Brown in oil for 4 minutes on each cut side.","Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.","Saffron risotto: Steep saffron in 50 ml hot stock. Keep remaining stock hot. Soften finely chopped shallots in 15 ml oil for 5 minutes.","Saffron risotto: Toast rice for 2 minutes. Add saffron stock, then remaining stock a ladle at a time, stirring regularly for 18–20 minutes.","Saffron risotto: When rice is cooked with a little bite, remove from heat. Stir in remaining oil, nutritional yeast and salt. Rest 2 minutes; the risotto should spread slowly on the plate.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Fluffy Vegan Banana Pancakes","url":"https://veganko.si/en/recipes/fluffy-vegan-banana-pancakes/","description":"Soft, small pancakes without eggs, made for relaxed mornings.","image":"https://veganko.si/assets/img/v08/bananine-palacinke.avif","category":"Breakfast","yield":2,"time":"PT20M","ingredients":["1 ripe banana","130 g plain flour","180 ml oat milk","1 tsp baking powder","1 tsp ground cinnamon","1 tbsp vegetable oil"],"steps":["Mash the banana with a fork. Add the oat milk and mix well.","Stir in the flour, baking powder and cinnamon. Avoid overmixing.","Cook small pancakes in a lightly oiled pan for 2–3 minutes on each side.","Serve with fresh fruit or a little maple syrup.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Four-Ingredient Broccoli Potato Soup","url":"https://veganko.si/en/recipes/four-ingredient-broccoli-potato-soup/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/brokolijeva-kremna-juha-s-krompirjem.avif","category":"Soups","yield":3,"time":"PT25M","ingredients":["550 g broccoli","250 g potatoes","1 piece(s) onion","750 ml vegetable stock"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Four-Ingredient Pumpkin Soup","url":"https://veganko.si/en/recipes/four-ingredient-pumpkin-soup/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/stirisestavinska-bucna-juha.avif","category":"Soups","yield":3,"time":"PT30M","ingredients":["550 g pumpkin","1 piece(s) onion","500 ml vegetable stock","160 ml coconut milk"],"steps":["Wash and deseed the pumpkin, then dice into roughly 2 cm pieces. Peel and finely chop the onion.","Soften the onion with 2 tablespoons of water for 4–5 minutes, then add the pumpkin.","Pour in vegetable stock, bring to a boil and gently simmer for 15–20 minutes until pumpkin can easily be crushed with a fork.","Blend with a stick blender, stir in coconut milk and gently reheat. Add a little water if too thick.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Fresh Strawberry Sorbet","url":"https://veganko.si/en/recipes/fresh-strawberry-sorbet/","description":"A refreshing three-ingredient strawberry sorbet.","image":"https://veganko.si/assets/img/v08/jagodni-sorbet.avif","category":"Desserts","yield":4,"time":"PT15M","ingredients":["500 g frozen strawberries","60 ml water","2 tbsp maple syrup","1 tbsp lemon juice"],"steps":["Before cooking, measure these ingredients: 500 g frozen strawberries and 60 ml water. Set out the remaining ingredients, cookware and utensils so everything is ready.","Let the frozen strawberries soften at room temperature for 5 minutes.","Blend with water, maple syrup and lemon juice until creamy.","Serve immediately or freeze for another 30 minutes for a firmer scoop.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Garlic Mushroom Tofu Stir-Fry","url":"https://veganko.si/en/recipes/garlic-mushroom-tofu-stir-fry/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/tofu-z-gobami-in-cesnom.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["350 g firm tofu","280 g button mushrooms","3 clove(s) garlic","2 tbsp soy sauce","1 piece(s) spring onions"],"steps":["Pat the tofu dry and cube it; cut the vegetables into thin evenly sized pieces.","Heat a pan and brown the tofu for 5–6 minutes; transfer it to a plate.","Stir-fry the vegetables for 5–7 minutes until just crisp-tender, then add the sauce for 1 minute.","Return the tofu to the pan, toss thoroughly and serve at once.","Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form."],"language":"en"},{"title":"Garlic Olive Oil Rocket Spaghetti","url":"https://veganko.si/en/recipes/garlic-olive-oil-rocket-spaghetti/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/aglio-olio-z-rukolo.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["300 g spaghetti","4 clove(s) garlic","3 tbsp olive oil","80 g rocket","1 tsp chilli flakes"],"steps":["Wash and dry the rocket well. Peel and thinly slice the garlic.","Cook spaghetti in lightly salted boiling water until al dente. Reserve a cup of starchy cooking water, then drain.","Heat olive oil gently and add sliced garlic and chilli flakes. Stir for 1–2 minutes until fragrant but not browned, as burnt garlic turns bitter.","Toss spaghetti with the infused oil and a splash of reserved pasta water until silky. Remove from the heat and fold in the rocket just until softened.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Garlic Pea Rice","url":"https://veganko.si/en/recipes/garlic-pea-rice/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/riz-z-grahom-in-cesnom.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["250 g rice","200 g peas","2 clove(s) garlic","550 ml vegetable stock"],"steps":["Rinse the rice until the water runs mostly clear. Peel and finely chop the garlic.","Bring rice and vegetable stock to a boil, cover and cook over very low heat for about 12–15 minutes or according to your rice variety.","Add the peas for the final 5 minutes; frozen peas can be added directly. Add a splash of hot water if the pan runs dry.","Remove from heat, stir through the chopped garlic, cover and rest 5 minutes. Fluff and check the rice is fully cooked.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Garlic Soup with Croutons","url":"https://veganko.si/en/recipes/garlic-soup-with-croutons/","description":"A gently aromatic garlic soup topped with crunchy croutons.","image":"https://veganko.si/assets/img/v08/cesnova-juha-s-kruhovimi-kockami.avif","category":"Soups","yield":4,"time":"PT30M","ingredients":["6 garlic cloves","1 onion","2 tbsp olive oil","700 ml vegetable stock","250 g potato","120 g day-old bread","1 tsp thyme"],"steps":["Before cooking, measure these ingredients: 6  garlic cloves and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Peel the garlic and potatoes. Dice the potatoes and thinly slice the garlic.","Gently warm garlic and onion in half the oil, add potato and stock. Simmer for 18 minutes and blend.","Dice the bread and toast in a pan with the remaining oil. Scatter over the soup with thyme.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Garlic Spinach Lemon Pasta","url":"https://veganko.si/en/recipes/garlic-spinach-lemon-pasta/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/cesnove-testenine-s-spinaco.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["280 g pasta","120 g baby spinach","3 clove(s) garlic","1 piece(s) lemon"],"steps":["Wash and dry the spinach; peel and thinly slice the garlic. Wash the lemon, grate some zest and squeeze the juice.","Cook the pasta in lightly salted boiling water according to the packet. Reserve about 150 ml cooking water before draining.","In a large pan over gentle heat, warm the garlic in two tablespoons of water for 1 minute. Add spinach and stir for 1–2 minutes until wilted; do not let the garlic brown.","Toss in the pasta, some reserved cooking water, lemon zest and juice. Add more cooking water if needed to keep the pasta moist.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Garlic White Bean Spread","url":"https://veganko.si/en/recipes/garlic-white-bean-spread/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/fizolov-namaz-s-cesnom.avif","category":"Spreads","yield":4,"time":"PT10M","ingredients":["350 g cooked white beans","2 clove(s) garlic","1 piece(s) lemon","2 tbsp olive oil"],"steps":["Drain and rinse the cooked legumes thoroughly.","Rinse herbs, peel garlic if used and chop everything roughly.","Blend until spreadable, adding cold water one spoonful at a time if too thick.","Taste, adjust acidity and serve with bread or vegetable sticks.","Before serving, check: Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain."],"language":"en"},{"title":"Glazed Aubergine with Black Lentils and Cauliflower Cream","url":"https://veganko.si/en/recipes/glazed-aubergine-with-black-lentils-and-cauliflower-cream/","description":"A composed vegan dish: miso-glazed aubergine, black lentils with shallots, cauliflower purée, parsley oil.","image":"https://veganko.si/assets/img/v010/glaziran-jajcevec-s-crno-leco-in-cvetacno-kremo.avif","category":"Fine Dining","yield":4,"time":"PT90M","ingredients":["700 g aubergines","20 ml olive oil","25 g white miso","20 ml maple syrup","15 ml rice vinegar","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","450 g cauliflower","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Miso-glazed aubergine: Halve aubergines lengthways and score the flesh halfway down in a diamond pattern. Brush with oil and roast at 210°C for 30 minutes.","Miso-glazed aubergine: Mix miso, syrup and vinegar. Brush a thin layer over the tender flesh and roast for another 8–10 minutes, watching to prevent burning.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Cauliflower purée: Clean the vegetables, cut into small even pieces and boil for about 15 minutes until completely tender.","Cauliflower purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Cauliflower purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Glazed Carrots with Parsnip Purée and Black Lentils","url":"https://veganko.si/en/recipes/glazed-carrots-with-parsnip-puree-and-black-lentils/","description":"A composed vegan dish: glazed baby carrots, parsnip purée, black lentils with shallots, parsley oil.","image":"https://veganko.si/assets/img/v010/glazirano-korenje-s-pastinakovim-pirejem-in-crno-leco.avif","category":"Fine Dining","yield":4,"time":"PT80M","ingredients":["600 g baby carrots","20 ml olive oil","20 ml maple syrup","100 ml water","10 ml lemon juice","3 g salt","400 g parsnips","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Glazed baby carrots: Arrange trimmed carrots in a wide pan. Add oil, syrup, water and salt and cook covered for 10–12 minutes.","Glazed baby carrots: Uncover for 5–8 minutes until the liquid forms a glossy glaze. Shake the pan to coat and finish with lemon juice.","Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.","Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Handmade Gnocchi with Pea Purée and King Oyster Mushrooms","url":"https://veganko.si/en/recipes/handmade-gnocchi-with-pea-puree-and-king-oyster-mushrooms/","description":"A composed vegan dish: egg-free potato gnocchi, pea purée, seared king oyster mushrooms.","image":"https://veganko.si/assets/img/v010/domaci-njoki-na-grahovem-pireju-s-kraljevimi-ostrigarji.avif","category":"Fine Dining","yield":4,"time":"PT140M","ingredients":["700 g floury potatoes","160 g plain wheat flour","3 g salt","350 g frozen peas","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","500 g king oyster mushrooms","20 ml olive oil","15 ml light soy sauce","10 ml lemon juice"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Egg-free potato gnocchi: Bake unpeeled potatoes at 200°C for 55–65 minutes until tender. Peel while hot, rice and spread out for 10 minutes to release steam.","Egg-free potato gnocchi: Add salt and 140 g flour. Bring together quickly without prolonged kneading. Use remaining flour to roll into 2 cm ropes and cut 2 cm gnocchi.","Egg-free potato gnocchi: Cook one test gnoccho first. If it falls apart, work a little more flour into the dough. Cook in batches; give them one minute after they float.","Pea purée: Add frozen peas to boiling water and cook for 4 minutes until tender, then drain well.","Pea purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Pea purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.","Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Handmade Ravioli with Glazed Carrots and Mushroom Jus","url":"https://veganko.si/en/recipes/handmade-ravioli-with-glazed-carrots-and-mushroom-jus/","description":"A complete vegan Sunday meal: spinach and tofu ravioli, glazed baby carrots, mushroom reduction.","image":"https://veganko.si/assets/img/v010/domaci-ravioli-s-pecenim-korenjem-in-gobovo-omako.avif","category":"Sunday Lunch","yield":4,"time":"PT120M","ingredients":["220 g plain wheat flour","110 ml lukewarm water","10 ml olive oil","180 g firm tofu","180 g spinach","15 g nutritional yeast","10 ml lemon juice","3 g salt","600 g baby carrots","20 ml olive oil","20 ml maple syrup","100 ml water","10 ml lemon juice","3 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Spinach and tofu ravioli: Knead 200 g flour with water and oil for 8 minutes. Cover and rest for 30 minutes; reserve 20 g flour for rolling.","Spinach and tofu ravioli: Blanch spinach for 45 seconds, cool and squeeze very dry. Chop and mix with crumbled dry tofu, nutritional yeast, lemon and salt.","Spinach and tofu ravioli: Roll dough about 1 mm thick. Place teaspoons of filling 5 cm apart on half the sheet; moisten edges, cover with the other half, press out air and cut ravioli.","Spinach and tofu ravioli: Cook ravioli in gently simmering water for 3–4 minutes. Cut one open: the seam should be cooked and the filling hot. Lift out with a slotted spoon.","Glazed baby carrots: Arrange trimmed carrots in a wide pan. Add oil, syrup, water and salt and cook covered for 10–12 minutes.","Glazed baby carrots: Uncover for 5–8 minutes until the liquid forms a glossy glaze. Shake the pan to coat and finish with lemon juice.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Handmade Spinach Ravioli with Roasted Pepper Cream","url":"https://veganko.si/en/recipes/handmade-spinach-ravioli-with-roasted-pepper-cream/","description":"A composed vegan dish: spinach and tofu ravioli, roasted pepper cream, parsley oil.","image":"https://veganko.si/assets/img/v010/domaci-spinacni-ravioli-s-paprikovo-kremo.avif","category":"Fine Dining","yield":4,"time":"PT110M","ingredients":["220 g plain wheat flour","110 ml lukewarm water","10 ml olive oil","180 g firm tofu","180 g spinach","15 g nutritional yeast","10 ml lemon juice","3 g salt","400 g red bell peppers","40 g almonds","15 ml olive oil","10 ml apple cider vinegar","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Spinach and tofu ravioli: Knead 200 g flour with water and oil for 8 minutes. Cover and rest for 30 minutes; reserve 20 g flour for rolling.","Spinach and tofu ravioli: Blanch spinach for 45 seconds, cool and squeeze very dry. Chop and mix with crumbled dry tofu, nutritional yeast, lemon and salt.","Spinach and tofu ravioli: Roll dough about 1 mm thick. Place teaspoons of filling 5 cm apart on half the sheet; moisten edges, cover with the other half, press out air and cut ravioli.","Spinach and tofu ravioli: Cook ravioli in gently simmering water for 3–4 minutes. Cut one open: the seam should be cooked and the filling hot. Lift out with a slotted spoon.","Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.","Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Hearty Lentil Stew","url":"https://veganko.si/en/recipes/hearty-lentil-stew/","description":"A satisfying home-style stew that tastes even better the next day.","image":"https://veganko.si/assets/img/v08/lecina-enoloncnica.avif","category":"Stews","yield":4,"time":"PT40M","ingredients":["250 g brown lentils","2 carrots","1 onion","2 garlic cloves","2 potatoes","400 g chopped tomatoes","900 ml water","1 tsp ground sweet paprika","1 tbsp olive oil"],"steps":["Rinse the lentils and cut the vegetables into small pieces.","Sauté the onion and carrots in olive oil, then add the garlic and paprika.","Add the lentils, potatoes, tomatoes and water. Cover and simmer for 25–30 minutes, until the lentils are tender.","Add a little more water if necessary, season with salt and serve.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Hearty White Bean Potato and Leek Pot","url":"https://veganko.si/en/recipes/hearty-white-bean-potato-and-leek-pot/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/fizolov-lonec-s-krompirjem.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["400 g cooked white beans","450 g potatoes","1 piece(s) leek","1 piece(s) carrots","700 ml vegetable stock"],"steps":["Wash and dice the vegetables; rinse dry grains or lentils when using them.","In a deep pot soften onion and root vegetables in a little water or oil for 4 minutes, then add the remaining ingredients.","Add stock or sauce and simmer gently until all vegetables and grains are tender, topping up with water as needed.","Rest for 5 minutes and adjust the seasoning before serving.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Herby Potato Salad","url":"https://veganko.si/en/recipes/herby-potato-salad/","description":"A simple herb-packed potato salad without mayonnaise.","image":"https://veganko.si/assets/img/v08/krompirjeva-solata-z-zelisci.avif","category":"Salads","yield":4,"time":"PT35M","ingredients":["750 g new potatoes","1 red onion","20 g chives","20 g parsley","3 tbsp olive oil","2 tbsp apple cider vinegar","1 tsp mustard","1 pinch salt"],"steps":["Before cooking, measure these ingredients: 750 g new potatoes and 1  red onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Scrub the potatoes and boil with skins on until tender, about 20 minutes.","Cut the warm potatoes into chunks and chop the red onion.","Whisk together oil, vinegar and mustard and toss with potatoes and herbs.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Hummus Crunchy Vegetable Wrap","url":"https://veganko.si/en/recipes/hummus-crunchy-vegetable-wrap/","description":"A practical vegan packed lunch: wholemeal tortillas, sandwich hummus, cucumber and pepper crunch, rocket leaves, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/tortilja-s-humusom-in-hrustljavo-zelenjavo.avif","category":"Work Lunches","yield":2,"time":"PT25M","ingredients":["140 g dairy-free wholemeal tortillas","250 g cooked chickpeas","25 g tahini","20 ml lemon juice","30 ml water","2 g salt","200 g cucumber","150 g red bell pepper","100 g carrots","50 g rocket","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal tortillas: Warm the two tortillas in a dry pan for 15 seconds per side just to make them pliable. Cool completely before filling.","Sandwich hummus: Blend drained chickpeas with tahini, lemon, water and salt for 2 minutes, scraping down the sides.","Sandwich hummus: Keep the hummus thick so it does not soak the bread. Chill before using.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Rocket leaves: Wash rocket and dry thoroughly in a salad spinner. Pack dry without dressing.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking."],"language":"en"},{"title":"King Oyster Medallions with Cauliflower Cream and Mushroom Jus","url":"https://veganko.si/en/recipes/king-oyster-medallions-with-cauliflower-cream-and-mushroom-jus/","description":"A composed vegan dish: seared king oyster mushrooms, cauliflower purée, mushroom reduction, parsley oil.","image":"https://veganko.si/assets/img/v010/ostrigarjevi-medaljoni-s-cvetacno-kremo-in-gobovim-jusom.avif","category":"Fine Dining","yield":4,"time":"PT80M","ingredients":["500 g king oyster mushrooms","20 ml olive oil","15 ml light soy sauce","10 ml lemon juice","450 g cauliflower","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.","Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.","Cauliflower purée: Clean the vegetables, cut into small even pieces and boil for about 15 minutes until completely tender.","Cauliflower purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Cauliflower purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"King Oyster Mushrooms on Saffron Risotto","url":"https://veganko.si/en/recipes/king-oyster-mushrooms-on-saffron-risotto/","description":"A composed vegan dish: seared king oyster mushrooms, saffron risotto, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/kraljevi-ostrigarji-na-zafranovi-rizoti.avif","category":"Fine Dining","yield":4,"time":"PT80M","ingredients":["500 g king oyster mushrooms","20 ml olive oil","15 ml light soy sauce","10 ml lemon juice","220 g arborio rice","80 g shallots","800 ml unsalted vegetable stock","0.1 g saffron","25 ml olive oil","15 g nutritional yeast","3 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.","Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.","Saffron risotto: Steep saffron in 50 ml hot stock. Keep remaining stock hot. Soften finely chopped shallots in 15 ml oil for 5 minutes.","Saffron risotto: Toast rice for 2 minutes. Add saffron stock, then remaining stock a ladle at a time, stirring regularly for 18–20 minutes.","Saffron risotto: When rice is cooked with a little bite, remove from heat. Stir in remaining oil, nutritional yeast and salt. Rest 2 minutes; the risotto should spread slowly on the plate.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Lemon and Pea Risotto","url":"https://veganko.si/en/recipes/lemon-and-pea-risotto/","description":"A bright, creamy risotto with peas and fresh lemon zest.","image":"https://veganko.si/assets/img/v08/rizota-z-grahom-in-limono.avif","category":"Mains","yield":4,"time":"PT40M","ingredients":["300 g arborio rice","180 g peas","1 onion","900 ml hot vegetable stock","2 tbsp olive oil","1 lemon","2 tbsp nutritional yeast"],"steps":["Before cooking, measure these ingredients: 300 g arborio rice and 180 g peas. Set out the remaining ingredients, cookware and utensils so everything is ready.","Sauté onion in oil, add rice and stir for a minute.","Add hot stock a ladle at a time, stirring often, for about 18 minutes.","Add peas during the last 5 minutes and finish with lemon zest, juice and nutritional yeast.","Before serving, check: Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety."],"language":"en"},{"title":"Lemon Coconut Bliss Balls","url":"https://veganko.si/en/recipes/lemon-coconut-bliss-balls/","description":"No-bake coconut treats with refreshing lemon.","image":"https://veganko.si/assets/img/v08/limonine-kokosove-kroglice.avif","category":"Desserts","yield":12,"time":"PT20M","ingredients":["180 g desiccated coconut","110 g pitted dates","45 g ground almonds","2 tbsp lemon juice","1 tsp lemon zest","2 tbsp water"],"steps":["Before cooking, measure these ingredients: 180 g desiccated coconut and 110 g pitted dates. Set out the remaining ingredients, cookware and utensils so everything is ready.","Soak dates in warm water for 10 minutes if dry, then drain.","Process dates, coconut, almonds, zest and lemon juice. Add water if needed.","Roll into 12 balls and refrigerate for 20 minutes.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Lemon Couscous with Zucchini and Chickpeas","url":"https://veganko.si/en/recipes/lemon-couscous-with-zucchini-and-chickpeas/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/limonin-kuskus-z-buckami.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["230 g couscous","350 g zucchini","250 g cooked chickpeas","1 piece(s) lemon","2 tbsp olive oil"],"steps":["Cook the grain or prepare the couscous according to the pack, using the listed vegetable stock.","Wash and chop the vegetables, then sauté them in a little oil or water for 5–8 minutes.","Use cooked legumes; combine everything and warm gently for 2–3 minutes.","Fold in the herbs, lemon and remaining seasonings, then serve warm.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Lemony Asparagus Couscous","url":"https://veganko.si/en/recipes/lemony-asparagus-couscous/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/kuskus-s-sparglji.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["250 g couscous","270 g green asparagus","1 piece(s) lemon","15 g parsley","300 ml vegetable stock"],"steps":["Bring the vegetable stock to a boil. Pour it over couscous, cover and leave for 5 minutes, then fluff with a fork.","Snap off woody asparagus ends, slice the stalks and simmer in a pan with a splash of water for 4–6 minutes; add the tips for the last 2 minutes.","Chop the parsley and grate a little zest and squeeze some juice from the lemon.","Toss the couscous with asparagus, parsley, zest and juice. Serve immediately.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Lemony Roast Potatoes and Broccoli","url":"https://veganko.si/en/recipes/lemony-roast-potatoes-broccoli/","description":"An easy one-tray meal with crisp edges and a bright lemon finish.","image":"https://veganko.si/assets/img/v08/pecen-krompir-brokoli.avif","category":"Mains","yield":3,"time":"PT40M","ingredients":["650 g potatoes","400 g broccoli","3 tbsp olive oil","1 tsp smoked paprika","1 garlic clove","1 lemon","1 pinch salt"],"steps":["Heat the oven to 210°C (410°F) and cut the potatoes into small wedges.","Toss the potatoes with two tablespoons of oil and the paprika. Roast for 20 minutes.","Add the broccoli, remaining oil and garlic. Roast for another 12–15 minutes, until tender and browned around the edges.","Squeeze over the lemon juice and serve.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Lentil and Rice Stuffed Peppers","url":"https://veganko.si/en/recipes/lentil-rice-stuffed-peppers/","description":"Traditional-style stuffed peppers simmered in tomato sauce, with no meat.","image":"https://veganko.si/assets/img/v08/polnjene-paprike.avif","category":"Slovenian classics","yield":4,"time":"PT65M","ingredients":["4 large bell peppers","130 g rice","180 g cooked brown lentils","1 onion","1 garlic clove","700 ml tomato passata","250 ml water","1 tsp sweet paprika","1 tbsp olive oil"],"steps":["Cook the rice for about half its usual cooking time, then drain. Cut the tops off the peppers and remove the seeds.","Sauté the onion and garlic in the oil, then stir in the lentils, rice and paprika.","Loosely fill the peppers with the mixture, without packing it down. Arrange them in a pot with the passata and water.","Cover and simmer gently for about 40 minutes, until the peppers are tender and the rice is completely cooked.","Before serving, check: Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright."],"language":"en"},{"title":"Lentil Bolognese Sauce","url":"https://veganko.si/en/recipes/lentil-bolognese-sauce/","description":"A hearty lentil-based alternative to a classic bolognese.","image":"https://veganko.si/assets/img/v08/lecina-bolonjska-omaka.avif","category":"Mains","yield":4,"time":"PT45M","ingredients":["220 g brown lentils","1 onion","2 carrots","2 celery stalks","500 g tomato passata","500 ml water","2 tbsp olive oil","1 tsp oregano","2 garlic cloves"],"steps":["Before cooking, measure these ingredients: 220 g brown lentils and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Rinse the lentils. Finely chop onion, carrots and celery.","Sauté vegetables in oil for 8 minutes, then add garlic, lentils, passata, water and oregano.","Cover and simmer for 30 minutes, stirring occasionally and adding water if required.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Lentil Lasagne with Braised Fennel","url":"https://veganko.si/en/recipes/lentil-lasagne-with-braised-fennel/","description":"A complete vegan Sunday meal: lentil lasagne, lemon-braised fennel.","image":"https://veganko.si/assets/img/v010/lecina-lazanja-s-pecenim-koromacem.avif","category":"Sunday Lunch","yield":4,"time":"PT120M","ingredients":["250 g egg-free lasagne sheets","450 g cooked brown lentils","650 g tomato passata","150 g onion","150 g carrots","30 ml olive oil","50 g plain wheat flour","650 ml unsweetened soy milk","20 g nutritional yeast","5 g salt","700 g fennel bulbs","20 ml olive oil","150 ml unsalted vegetable stock","15 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Lentil lasagne: Sauté onion and grated carrot in half the oil for 8 minutes. Add lentils, passata and half the salt and simmer for 20 minutes.","Lentil lasagne: For the béchamel, stir remaining oil with flour for one minute. Gradually whisk in soy milk, simmer 6–8 minutes and add nutritional yeast and remaining salt.","Lentil lasagne: Layer sauce, pasta and béchamel in a 20 × 30 cm dish, ending with béchamel. Precook sheets if required by their packet.","Lentil lasagne: Bake covered at 190°C for 30 minutes, then uncovered for 15–20 minutes. Rest 15 minutes before cutting.","Lemon-braised fennel: Cut fennel into wedges through the root to hold the layers together. Brown in oil for 4 minutes on each cut side.","Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Lentil Loaf with Mash and Green Beans","url":"https://veganko.si/en/recipes/lentil-loaf-with-mash-and-green-beans/","description":"A complete vegan Sunday meal: lentil walnut loaf, potato mash, lemony green beans, onion gravy.","image":"https://veganko.si/assets/img/v010/lecina-pecenka-s-pirejem-in-strocjim-fizolom.avif","category":"Sunday Lunch","yield":4,"time":"PT120M","ingredients":["450 g cooked brown lentils","150 g carrots","120 g onion","80 g rolled oats","70 g walnuts","20 g ground flaxseed","60 ml water","20 ml olive oil","25 g tomato purée","4 g salt","800 g potatoes","150 ml unsweetened soy milk","25 ml olive oil","4 g salt","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt","350 g onions","25 ml olive oil","15 g plain wheat flour","400 ml unsalted vegetable stock","20 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Lentil walnut loaf: Mix flaxseed with water and rest for 10 minutes. Sauté chopped onion and grated carrot in oil for 8 minutes, then cool.","Lentil walnut loaf: Mash two-thirds of the drained lentils. Mix thoroughly with remaining lentils, vegetables, flax, oats, chopped walnuts, tomato purée and salt.","Lentil walnut loaf: Pack firmly into a lined loaf tin about 22 × 10 cm. Bake at 185°C for 45–50 minutes.","Lentil walnut loaf: Rest for 20 minutes before lifting from the tin and slicing; this is essential for clean slices.","Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.","Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.","Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Lentil Patties with Carrot Purée","url":"https://veganko.si/en/recipes/lentil-patties-with-carrot-puree/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/lecini-polpeti-s-pirejem.avif","category":"Mains","yield":3,"time":"PT50M","ingredients":["350 g cooked brown lentils","350 g carrots","110 g rolled oats","1 piece(s) onion","100 ml oat milk"],"steps":["Slice the carrots and boil for about 15 minutes until soft. Finely dice the onion.","Mash the cooked lentils with a fork and mix with onion and oats. Form 8 patties and bake on a lined tray at 200°C for 20–25 minutes, turning halfway.","Drain the cooked carrots and blend with warmed oat milk until smooth.","Spoon carrot puree onto plates and top with the baked lentil patties.","Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning."],"language":"en"},{"title":"Lentil Salad with Mustard Dressing","url":"https://veganko.si/en/recipes/lentil-salad-with-mustard-dressing/","description":"A filling lentil salad with crunchy vegetables and mustard dressing.","image":"https://veganko.si/assets/img/v08/lecina-solata-z-gorcicnim-prelivom.avif","category":"Salads","yield":4,"time":"PT30M","ingredients":["240 g green lentils","1 red bell pepper","1 red onion","100 g carrot","2 tbsp olive oil","1 tbsp Dijon mustard","2 tbsp apple cider vinegar","1 tsp maple syrup"],"steps":["Before cooking, measure these ingredients: 240 g green lentils and 1  red bell pepper. Set out the remaining ingredients, cookware and utensils so everything is ready.","Rinse and simmer lentils in water for about 20 minutes until tender; drain.","Finely dice the pepper, onion and carrot.","Whisk mustard with oil, vinegar and maple syrup, pour over lentils and vegetables and toss.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Lentil Shepherd’s Pie with Crisp Cabbage Slaw","url":"https://veganko.si/en/recipes/lentil-shepherds-pie-with-crisp-cabbage-slaw/","description":"A complete vegan Sunday meal: lentil shepherd’s pie, cabbage and caraway slaw.","image":"https://veganko.si/assets/img/v010/pastirska-pita-z-leco-in-hrustljavo-zeljno-solato.avif","category":"Sunday Lunch","yield":4,"time":"PT105M","ingredients":["500 g cooked brown lentils","200 g carrots","150 g peas","150 g onion","25 g tomato purée","250 ml unsalted vegetable stock","900 g potatoes","130 ml unsweetened soy milk","30 ml olive oil","5 g salt","500 g white cabbage","120 g carrots","25 ml apple cider vinegar","20 ml olive oil","2 g caraway seeds","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Lentil shepherd’s pie: Peel and boil potatoes for 20–25 minutes. Mash with warm soy milk, half the oil and half the salt.","Lentil shepherd’s pie: Sauté onion and finely diced carrot in remaining oil for 8 minutes. Add tomato purée, lentils, stock and remaining salt; simmer 15 minutes. Stir in peas.","Lentil shepherd’s pie: Spoon filling into a 20 × 30 cm dish and top with mash. Roughen with a fork and bake at 210°C for 25–30 minutes. Rest 10 minutes.","Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.","Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Lentil Walnut Wellington with Carrot Cream","url":"https://veganko.si/en/recipes/lentil-walnut-wellington-with-carrot-cream/","description":"A composed vegan dish: mushroom wellington, carrot purée, parsley oil, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/wellington-iz-lece-in-orehov-s-korenckovo-kremo.avif","category":"Fine Dining","yield":4,"time":"PT140M","ingredients":["400 g button mushrooms","250 g cooked brown lentils","120 g onion","50 g walnuts","25 ml olive oil","20 g breadcrumbs","275 g vegan puff pastry","20 ml unsweetened soy milk","3 g salt","400 g carrots","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Mushroom Wellington: Sauté chopped onion in 15 ml oil for 6 minutes. Add finely chopped mushrooms and salt; cook for 12–15 minutes until the pan is almost dry.","Mushroom Wellington: Drain lentils well. Mash half roughly, then mix with mushrooms, chopped walnuts and breadcrumbs. Cool the filling completely so it does not soften the pastry.","Mushroom Wellington: Unroll pastry on baking paper. Shape filling into a log, wrap, place seam-side down and cut three steam vents. Brush with soy milk and remaining oil.","Mushroom Wellington: Bake at 200°C for 35–40 minutes until deep golden. Rest for 10 minutes and slice with a serrated knife.","Carrot purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.","Carrot purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Carrot purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Mango Chia Pudding","url":"https://veganko.si/en/recipes/mango-chia-pudding/","description":"A refreshing make-ahead breakfast with mango and coconut milk.","image":"https://veganko.si/assets/img/v08/chia-puding-z-mangom.avif","category":"Breakfast","yield":2,"time":"PT10M","ingredients":["45 g chia seeds","250 ml coconut drink","1 ripe mango","1 tsp lime juice","2 tsp maple syrup"],"steps":["Before cooking, measure these ingredients: 45 g chia seeds and 250 ml coconut drink. Set out the remaining ingredients, cookware and utensils so everything is ready.","Mix the chia seeds with coconut drink and maple syrup; leave for 10 minutes.","Stir once more and refrigerate for at least 3 hours.","Dice the mango, toss with lime juice and spoon over the set pudding.","Before serving, check: Stir chia again 5–10 minutes after first mixing to prevent a solid clump. Allow the full stated thickening time."],"language":"en"},{"title":"Meat-Free Potato Goulash","url":"https://veganko.si/en/recipes/meat-free-potato-goulash/","description":"A classic homestyle potato goulash full of paprika flavour.","image":"https://veganko.si/assets/img/v08/krompirjev-golaz-brez-mesa.avif","category":"Mains","yield":4,"time":"PT45M","ingredients":["800 g potatoes","2 onions","1 red pepper","2 tbsp olive oil","2 tsp sweet ground paprika","1 tsp caraway seeds","700 ml water","2 garlic cloves","2 tbsp tomato purée"],"steps":["Before cooking, measure these ingredients: 800 g potatoes and 2  onions. Set out the remaining ingredients, cookware and utensils so everything is ready.","Peel and cut potatoes into large cubes. Chop onions.","Cook onions in oil for 10 minutes, add garlic, paprika and tomato purée.","Stir in potatoes, red pepper and water. Simmer for 25 minutes until tender.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Millet Black Bean Bowl with Tahini","url":"https://veganko.si/en/recipes/millet-black-bean-bowl-with-tahini/","description":"A practical vegan packed lunch: millet, lime black beans, cucumber and pepper crunch, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/prosena-skleda-s-crnim-fizolom-in-tahinijem.avif","category":"Work Lunches","yield":2,"time":"PT35M","ingredients":["150 g dry millet","330 ml water","2 g salt","300 g cooked black beans","20 ml lime juice","10 ml olive oil","1 g ground cumin","1 g salt","200 g cucumber","150 g red bell pepper","100 g carrots","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Millet: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 18 minutes or according to the packet until fully cooked.","Millet: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.","Lime black beans: Refrigerate until packing.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Millet Chickpea Roast Pepper Lunch","url":"https://veganko.si/en/recipes/millet-chickpea-roast-pepper-lunch/","description":"A practical vegan packed lunch: millet, lemony chickpeas, roasted zucchini and peppers, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/prosena-malica-s-ciceriko-in-peceno-papriko.avif","category":"Work Lunches","yield":2,"time":"PT45M","ingredients":["150 g dry millet","330 ml water","2 g salt","300 g cooked chickpeas","15 ml lemon juice","10 ml olive oil","1 g salt","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Millet: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 18 minutes or according to the packet until fully cooked.","Millet: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.","Lemony chickpeas: Keep covered and chilled until assembling.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Millet Porridge with Pear","url":"https://veganko.si/en/recipes/millet-porridge-with-pear/","description":"A comforting naturally gluten-free breakfast with pear and cinnamon.","image":"https://veganko.si/assets/img/v08/prosena-kasa-s-hrusko.avif","category":"Breakfast","yield":2,"time":"PT30M","ingredients":["120 g millet","350 ml oat milk","1 pear","1 tsp cinnamon","1 tbsp maple syrup","25 g walnuts"],"steps":["Before cooking, measure these ingredients: 120 g millet and 350 ml oat milk. Set out the remaining ingredients, cookware and utensils so everything is ready.","Rinse the millet in a sieve with hot water.","Bring the oat milk to a simmer, add millet and cook for 18–20 minutes, stirring occasionally.","Add diced pear, cinnamon and maple syrup; cook 3 more minutes and top with walnuts.","Before serving, check: If too thick, add a little water or the listed plant milk; porridge usually thickens further as it stands."],"language":"en"},{"title":"Millet White Bean Fresh Vegetable Salad","url":"https://veganko.si/en/recipes/millet-white-bean-fresh-vegetable-salad/","description":"A practical vegan packed lunch: millet, parsley white beans, cucumber and pepper crunch, dill soy yogurt dressing.","image":"https://veganko.si/assets/img/v010/prosena-solata-z-belim-fizolom-in-svezo-zelenjavo.avif","category":"Work Lunches","yield":2,"time":"PT35M","ingredients":["150 g dry millet","330 ml water","2 g salt","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","200 g cucumber","150 g red bell pepper","100 g carrots","150 g unsweetened soy yogurt","15 ml lemon juice","10 g dill","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Millet: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 18 minutes or according to the packet until fully cooked.","Millet: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.","Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Miso Aubergine with Pea Purée and Pickled Radish","url":"https://veganko.si/en/recipes/miso-aubergine-with-pea-puree-and-pickled-radish/","description":"A composed vegan dish: miso-glazed aubergine, pea purée, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/miso-jajcevec-na-grahovem-pireju-z-vlozeno-redkvico.avif","category":"Fine Dining","yield":4,"time":"PT85M","ingredients":["700 g aubergines","20 ml olive oil","25 g white miso","20 ml maple syrup","15 ml rice vinegar","350 g frozen peas","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Miso-glazed aubergine: Halve aubergines lengthways and score the flesh halfway down in a diamond pattern. Brush with oil and roast at 210°C for 30 minutes.","Miso-glazed aubergine: Mix miso, syrup and vinegar. Brush a thin layer over the tender flesh and roast for another 8–10 minutes, watching to prevent burning.","Pea purée: Add frozen peas to boiling water and cook for 4 minutes until tender, then drain well.","Pea purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Pea purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Miso Aubergines with Brown Rice and Green Beans","url":"https://veganko.si/en/recipes/miso-aubergines-with-brown-rice-and-green-beans/","description":"A complete vegan Sunday meal: miso-glazed aubergine, brown rice, lemony green beans.","image":"https://veganko.si/assets/img/v010/miso-jajcevci-z-rizem-in-strocjim-fizolom.avif","category":"Sunday Lunch","yield":4,"time":"PT85M","ingredients":["700 g aubergines","20 ml olive oil","25 g white miso","20 ml maple syrup","15 ml rice vinegar","150 g dry brown rice","450 ml water","2 g salt","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Miso-glazed aubergine: Halve aubergines lengthways and score the flesh halfway down in a diamond pattern. Brush with oil and roast at 210°C for 30 minutes.","Miso-glazed aubergine: Mix miso, syrup and vinegar. Brush a thin layer over the tender flesh and roast for another 8–10 minutes, watching to prevent burning.","Brown rice: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 30 minutes or according to the packet until fully cooked.","Brown rice: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Moist Vegan Chocolate Cake","url":"https://veganko.si/en/recipes/moist-vegan-chocolate-cake/","description":"An easy, rich chocolate cake without eggs or dairy.","image":"https://veganko.si/assets/img/v08/cokoladni-kolac.avif","category":"Desserts","yield":8,"time":"PT50M","ingredients":["220 g plain flour","150 g sugar","35 g unsweetened cocoa powder","1 tsp baking soda","250 ml plant-based milk","80 ml neutral vegetable oil","1 tbsp apple cider vinegar","1 tsp vanilla extract"],"steps":["Heat the oven to 180°C (356°F). Line a roughly 20 × 20 cm baking tin with parchment.","Mix the flour, sugar, cocoa and baking soda in one bowl. Combine the plant milk, oil, vinegar and vanilla in another.","Gently fold the wet ingredients into the dry, mixing only until no dry flour remains.","Bake for 30–35 minutes. Check the centre with a skewer and let cool before slicing.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Moussaka with Beetroot and Dill Yogurt Dressing","url":"https://veganko.si/en/recipes/moussaka-with-beetroot-and-dill-yogurt-dressing/","description":"A complete vegan Sunday meal: aubergine moussaka, roasted beetroot, dill soy yogurt dressing.","image":"https://veganko.si/assets/img/v010/musaka-s-peceno-peso-in-jogurtovim-koprovim-prelivom.avif","category":"Sunday Lunch","yield":4,"time":"PT140M","ingredients":["700 g aubergines","500 g potatoes","400 g cooked brown lentils","400 g tomato passata","120 g onion","40 ml olive oil","40 g plain wheat flour","500 ml unsweetened soy milk","2 g ground cinnamon","5 g salt","700 g beetroot","20 ml olive oil","15 ml balsamic vinegar","3 g salt","150 g unsweetened soy yogurt","15 ml lemon juice","10 g dill","1 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Aubergine moussaka: Slice aubergines and potatoes 7 mm thick. Coat with half the oil and half the salt; roast at 210°C for 25 minutes, turning once.","Aubergine moussaka: Sauté onion in 10 ml oil for 6 minutes. Add lentils, passata and cinnamon and simmer for 15 minutes.","Aubergine moussaka: Stir remaining oil with flour for one minute. Gradually add soy milk and remaining salt and simmer 7 minutes until thick.","Aubergine moussaka: Layer potatoes, lentil sauce and aubergines in a baking dish. Top with white sauce and bake at 190°C for 35 minutes. Rest 15 minutes.","Roasted beetroot: Peel the beetroot, cut into 3 cm wedges and toss with oil and salt. Roast covered at 190°C for 45 minutes.","Roasted beetroot: Uncover, add vinegar and roast for 15–20 minutes until tender with a caramelised surface.","Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.","Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Mushroom and Thyme Soup","url":"https://veganko.si/en/recipes/mushroom-and-thyme-soup/","description":"Deep mushroom flavour with garlic and thyme.","image":"https://veganko.si/assets/img/v08/gobova-juha-s-timijanom.avif","category":"Soups","yield":4,"time":"PT35M","ingredients":["450 g button mushrooms","1 onion","2 garlic cloves","2 tbsp olive oil","750 ml vegetable stock","150 ml oat milk","1 tsp thyme","1 tbsp plain flour"],"steps":["Before cooking, measure these ingredients: 450 g button mushrooms and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Clean and slice the mushrooms. Sauté onion and garlic, then brown the mushrooms in oil.","Stir in flour and thyme, then gradually add stock. Simmer for 15 minutes.","Add oat milk and blend roughly one third of the soup to create a creamy base.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Mushroom Paprikash with Polenta","url":"https://veganko.si/en/recipes/mushroom-paprikash-with-polenta/","description":"A warming mushroom paprikash served with soft polenta.","image":"https://veganko.si/assets/img/v08/gobov-paprikas-s-polento.avif","category":"Mains","yield":4,"time":"PT45M","ingredients":["500 g button mushrooms","2 onions","2 tsp sweet paprika","200 ml oat milk","150 ml water","2 tbsp olive oil","200 g instant polenta","750 ml water for polenta","1 tbsp plain flour"],"steps":["Before cooking, measure these ingredients: 500 g button mushrooms and 2  onions. Set out the remaining ingredients, cookware and utensils so everything is ready.","Sauté the onions until soft, add sliced mushrooms and brown them.","Add paprika and flour, then pour in 150 ml water and the oat milk. Simmer for 12 minutes.","Prepare polenta in 750 ml salted water as directed and serve with the paprikash.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Mushroom Pilaf with Roast Squash and Mustard Dressing","url":"https://veganko.si/en/recipes/mushroom-pilaf-with-roast-squash-and-mustard-dressing/","description":"A complete vegan Sunday meal: mushroom pilaf, roasted butternut squash, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/gobov-pilav-s-peceno-buco-in-gorcicnim-prelivom.avif","category":"Sunday Lunch","yield":4,"time":"PT90M","ingredients":["300 g long-grain rice","400 g button mushrooms","150 g onion","650 ml unsalted vegetable stock","25 ml olive oil","4 g salt","800 g peeled butternut squash","25 ml olive oil","3 g salt","2 g ground coriander","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Mushroom pilaf: Rinse rice until the water is almost clear. Sauté onion in oil for 6 minutes, then sliced mushrooms for 8 minutes until dry.","Mushroom pilaf: Add rice, stock and salt. Bring to a simmer, cover and cook over very low heat for 15 minutes or according to the rice packet.","Mushroom pilaf: Remove from heat and rest covered for 10 minutes, then fluff with a fork. Do not stir during cooking.","Roasted butternut squash: Cut squash into 2.5 cm wedges. Toss with oil, salt and coriander and arrange in a single layer.","Roasted butternut squash: Roast at 210°C for 30–35 minutes. Turn after 20 minutes; the centres should be soft and the edges browned.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Mushroom Wellington with Parsnip Purée","url":"https://veganko.si/en/recipes/mushroom-wellington-with-parsnip-puree/","description":"A composed vegan dish: mushroom wellington, parsnip purée, mushroom reduction.","image":"https://veganko.si/assets/img/v010/gobov-wellington-s-pastinakovim-pirejem.avif","category":"Fine Dining","yield":4,"time":"PT140M","ingredients":["400 g button mushrooms","250 g cooked brown lentils","120 g onion","50 g walnuts","25 ml olive oil","20 g breadcrumbs","275 g vegan puff pastry","20 ml unsweetened soy milk","3 g salt","400 g parsnips","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Mushroom Wellington: Sauté chopped onion in 15 ml oil for 6 minutes. Add finely chopped mushrooms and salt; cook for 12–15 minutes until the pan is almost dry.","Mushroom Wellington: Drain lentils well. Mash half roughly, then mix with mushrooms, chopped walnuts and breadcrumbs. Cool the filling completely so it does not soften the pastry.","Mushroom Wellington: Unroll pastry on baking paper. Shape filling into a log, wrap, place seam-side down and cut three steam vents. Brush with soy milk and remaining oil.","Mushroom Wellington: Bake at 200°C for 35–40 minutes until deep golden. Rest for 10 minutes and slice with a serrated knife.","Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.","Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Oat Porridge with Roasted Pear","url":"https://veganko.si/en/recipes/oat-porridge-with-roasted-pear/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/zimska-kasa-z-peceno-hrusko.avif","category":"Breakfast","yield":3,"time":"PT30M","ingredients":["180 g rolled oats","2 piece(s) pears","450 ml oat milk","50 g walnuts","1 tsp cinnamon"],"steps":["Heat the oven to 200°C. Halve and core the pears, sprinkle with cinnamon and roast for 15–20 minutes until tender.","Heat oat milk, stir in oats and simmer for 5–8 minutes, stirring often.","Roughly chop the walnuts and toast briefly in a dry pan.","Divide porridge between bowls and top with the warm roasted pears and walnuts.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Oven-Baked Falafel","url":"https://veganko.si/en/recipes/oven-baked-falafel/","description":"Fragrant chickpea patties, perfect in pita bread or over a salad.","image":"https://veganko.si/assets/img/v08/falafli-iz-pecice.avif","category":"Mains","yield":4,"time":"PT45M","ingredients":["450 g soaked dried chickpeas, drained","1 onion","2 garlic cloves","25 g fresh parsley","1 tsp ground cumin","1 tsp ground coriander","2 tbsp olive oil","1 tbsp lemon juice"],"steps":["Soak the dried chickpeas for 12–18 hours and drain well. Do not use cooked chickpeas in this recipe.","Pulse the chickpeas, onion, garlic, parsley, spices and lemon juice in a food processor until coarse and sticky.","Shape into small patties, place on a baking tray and brush with the oil.","Bake at 210°C (410°F) for about 25 minutes, turning carefully halfway through. Check that the centres are cooked through.","Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning."],"language":"en"},{"title":"Parsley Tabbouleh","url":"https://veganko.si/en/recipes/parsley-tabbouleh/","description":"A lemony bulgur salad packed with fresh parsley.","image":"https://veganko.si/assets/img/v08/tabule-s-petersiljem.avif","category":"Salads","yield":3,"time":"PT25M","ingredients":["150 g bulgur","180 g tomatoes","1 cucumber","70 g parsley","2 tbsp olive oil","2 tbsp lemon juice","300 ml water","4 mint leaves"],"steps":["Before cooking, measure these ingredients: 150 g bulgur and 180 g tomatoes. Set out the remaining ingredients, cookware and utensils so everything is ready.","Pour boiling water over the bulgur, cover and fluff with a fork after 15 minutes.","Finely dice tomatoes and cucumber, then chop parsley and mint.","Toss with olive oil and lemon juice and serve cool.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Pasta Black Bean Crunchy Vegetable Salad","url":"https://veganko.si/en/recipes/pasta-black-bean-crunchy-vegetable-salad/","description":"A practical vegan packed lunch: wholemeal pasta, lime black beans, cucumber and pepper crunch, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/testenine-s-crnim-fizolom-in-hrustljavo-zelenjavo.avif","category":"Work Lunches","yield":2,"time":"PT30M","ingredients":["180 g egg-free wholemeal pasta","10 ml olive oil","300 g cooked black beans","20 ml lime juice","10 ml olive oil","1 g ground cumin","1 g salt","200 g cucumber","150 g red bell pepper","100 g carrots","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal pasta: Cook pasta in water according to the packet until al dente. Drain and toss with oil.","Wholemeal pasta: For a cold salad, spread in a shallow container to cool quickly; combine with other ingredients only once cool.","Lime black beans: Rinse beans, drain well and toss with lime, oil, cumin and salt.","Lime black beans: Refrigerate until packing.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Pasta Edamame Roast Pepper Salad","url":"https://veganko.si/en/recipes/pasta-edamame-roast-pepper-salad/","description":"A practical vegan packed lunch: wholemeal pasta, edamame, roasted zucchini and peppers, peanut dressing.","image":"https://veganko.si/assets/img/v010/testeninska-solata-z-edamamom-in-peceno-papriko.avif","category":"Work Lunches","yield":2,"time":"PT45M","ingredients":["180 g egg-free wholemeal pasta","10 ml olive oil","300 g frozen shelled edamame","10 ml soy sauce","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","40 g smooth peanut butter","20 ml soy sauce","20 ml lime juice","40 ml warm water"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal pasta: Cook pasta in water according to the packet until al dente. Drain and toss with oil.","Wholemeal pasta: For a cold salad, spread in a shallow container to cool quickly; combine with other ingredients only once cool.","Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.","Edamame: Toss with soy sauce and refrigerate once cooled.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.","Peanut dressing: Once smooth, cool and pack separately. Stir before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Pasta Salad with Sun-Dried Tomatoes","url":"https://veganko.si/en/recipes/pasta-salad-with-sun-dried-tomatoes/","description":"An easy pasta salad for lunches and picnics.","image":"https://veganko.si/assets/img/v08/testeninska-solata-s-susenimi-paradizniki.avif","category":"Salads","yield":4,"time":"PT25M","ingredients":["300 g short pasta","100 g sun-dried tomatoes","80 g rocket","100 g pitted olives","2 tbsp olive oil","2 tbsp lemon juice","1 garlic clove"],"steps":["Before cooking, measure these ingredients: 300 g short pasta and 100 g sun-dried tomatoes. Set out the remaining ingredients, cookware and utensils so everything is ready.","Cook the pasta al dente, drain and cool under cold water.","Chop sun-dried tomatoes and olives, and grate the garlic finely.","Toss together with rocket, oil and lemon juice.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Pasta with Homemade Vegan Basil Pesto","url":"https://veganko.si/en/recipes/homemade-vegan-basil-pesto-pasta/","description":"Fresh, bright green pesto made in minutes, without Parmesan.","image":"https://veganko.si/assets/img/v08/pesto-testenine.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["300 g pasta","50 g fresh basil","40 g walnuts","1 garlic clove","4 tbsp olive oil","2 tbsp lemon juice","2 tbsp nutritional yeast"],"steps":["Cook the pasta according to the package instructions, reserving a little cooking water.","Briefly pulse the basil, walnuts, garlic, oil, lemon juice and nutritional yeast in a blender.","Toss the pesto with the pasta and add a little cooking water to make a light sauce.","Serve immediately with a little black pepper if you like.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Peach, Rocket and Walnut Salad","url":"https://veganko.si/en/recipes/peach-rocket-and-walnut-salad/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/breskova-solata-z-rukolo.avif","category":"Salads","yield":3,"time":"PT15M","ingredients":["3 piece(s) peaches","100 g rocket","70 g walnuts","1 piece(s) cucumber","1 tbsp lemon juice"],"steps":["Wash the ingredients, remove seeds if needed and chop into bite-size pieces.","Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.","Toss everything gently in a large bowl with a dressing made from the listed seasonings.","Taste before serving; enjoy freshly made or after resting for 10 minutes.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Peanut Butter Oat Cookies","url":"https://veganko.si/en/recipes/peanut-butter-oat-cookies/","description":"Easy chewy-crisp cookies made with peanut butter and oats.","image":"https://veganko.si/assets/img/v08/ovseni-piskoti-z-arasidovim-maslom.avif","category":"Desserts","yield":18,"time":"PT30M","ingredients":["170 g rolled oats","140 g peanut butter","90 g brown sugar","75 ml oat milk","80 g plain flour","1 tsp baking powder","1 tsp vanilla extract"],"steps":["Before cooking, measure these ingredients: 170 g rolled oats and 140 g peanut butter. Set out the remaining ingredients, cookware and utensils so everything is ready.","Preheat oven to 180°C. Mix peanut butter with sugar, oat milk and vanilla.","Add flour, baking powder and oats and stir to a thick dough.","Spoon and flatten the dough on a lined tray. Bake for 12–15 minutes, then cool on a rack.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Poached Pear with Chocolate Cream and Oat Crumble","url":"https://veganko.si/en/recipes/poached-pear-with-chocolate-cream-and-oat-crumble/","description":"A composed vegan dish: poached pears, silken tofu chocolate cream, oat crumble.","image":"https://veganko.si/assets/img/v010/posirana-hruska-s-cokoladno-kremo-in-ovsenim-drobljencem.avif","category":"Fine Dining","yield":4,"time":"PT210M","ingredients":["600 g firm pears","500 ml water","90 g sugar","20 ml lemon juice","1 g vanilla powder","250 g silken tofu","120 g dairy-free dark chocolate","25 ml maple syrup","60 g rolled oats","30 g plain wheat flour","30 g sugar","25 ml olive oil","15 ml water"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Poached pears: Peel, halve and core pears. In a snug pan, bring water, sugar, lemon and vanilla to a simmer.","Poached pears: Add pears, cover with a disc of baking paper and poach gently for 15–25 minutes, until a knife slides through but they keep their shape.","Poached pears: Cool in the liquid. Drain before serving; reduce 100 ml poaching liquid to a syrup and use sparingly.","Silken tofu chocolate cream: Let tofu stand out of the fridge for 20 minutes and drain. Melt chocolate over a water bath without letting the bowl touch the water.","Silken tofu chocolate cream: Blend tofu and syrup until completely smooth. Blend in warm, not hot, chocolate. Transfer to a shallow dish and chill for at least 2 hours.","Silken tofu chocolate cream: Use two spoons dipped in hot water and dried to shape an oval quenelle.","Oat crumble: Mix oats, flour and sugar. Add oil and water and rub into irregular crumbs.","Oat crumble: Bake in a thin layer at 175°C for 15–18 minutes, stirring once. Cool completely to crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Polenta Feast with Roast Vegetables and Bean Cream","url":"https://veganko.si/en/recipes/polenta-feast-with-roast-vegetables-and-bean-cream/","description":"A complete vegan Sunday meal: crisp polenta rounds, roasted zucchini and peppers, white bean cream.","image":"https://veganko.si/assets/img/v010/polentna-pojedina-s-peceno-zelenjavo-in-fizolovo-kremo.avif","category":"Sunday Lunch","yield":4,"time":"PT125M","ingredients":["160 g instant polenta","650 ml unsalted vegetable stock","20 ml olive oil","3 g salt","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","400 g cooked white beans","80 ml unsalted vegetable stock","20 ml olive oil","15 ml lemon juice","2 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.","Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.","Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.","White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Potato and Asparagus Salad","url":"https://veganko.si/en/recipes/potato-and-asparagus-salad/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/krompirjeva-solata-s-sparglji.avif","category":"Salads","yield":3,"time":"PT30M","ingredients":["500 g potatoes","280 g green asparagus","1 tsp mustard","20 g chives","2 tbsp olive oil"],"steps":["Wash and cut the potatoes into even pieces; boil in lightly salted water for 15–20 minutes until tender but not falling apart. Drain and cool slightly.","Trim woody asparagus ends, cut the stalks and boil in lightly salted water for 3–5 minutes until just tender. Drain and cool.","Whisk mustard with olive oil and a splash of water to make a dressing. Chop the chives.","Gently toss potatoes and asparagus with chives and dressing. Serve warm or chilled.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Potato and Spinach Gnocchi","url":"https://veganko.si/en/recipes/potato-and-spinach-gnocchi/","description":"Soft homemade potato gnocchi with spinach, made without eggs.","image":"https://veganko.si/assets/img/v08/spinacni-krompirjevi-njoki.avif","category":"Mains","yield":4,"time":"PT60M","ingredients":["650 g potatoes","180 g plain flour","120 g baby spinach","2 tbsp olive oil","2 garlic cloves","1 pinch salt","1 pinch nutmeg"],"steps":["Boil potatoes in their skins until tender, peel and mash. Wilt the spinach and squeeze out excess liquid.","Mix potatoes with flour, finely chopped spinach, salt and nutmeg into a soft dough.","Roll into ropes, cut gnocchi and boil in salted water until they float.","Gently warm garlic in olive oil and toss with the cooked gnocchi.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Potato Gnocchi with Pepper Cream and Parsley Oil","url":"https://veganko.si/en/recipes/potato-gnocchi-with-pepper-cream-and-parsley-oil/","description":"A composed vegan dish: egg-free potato gnocchi, roasted pepper cream, parsley oil, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/krompirjevi-njoki-s-paprikovo-kremo-in-petersiljevim-oljem.avif","category":"Fine Dining","yield":4,"time":"PT140M","ingredients":["700 g floury potatoes","160 g plain wheat flour","3 g salt","400 g red bell peppers","40 g almonds","15 ml olive oil","10 ml apple cider vinegar","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Egg-free potato gnocchi: Bake unpeeled potatoes at 200°C for 55–65 minutes until tender. Peel while hot, rice and spread out for 10 minutes to release steam.","Egg-free potato gnocchi: Add salt and 140 g flour. Bring together quickly without prolonged kneading. Use remaining flour to roll into 2 cm ropes and cut 2 cm gnocchi.","Egg-free potato gnocchi: Cook one test gnoccho first. If it falls apart, work a little more flour into the dough. Cook in batches; give them one minute after they float.","Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.","Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Potato Leek Gratin with Black Lentils","url":"https://veganko.si/en/recipes/potato-leek-gratin-with-black-lentils/","description":"A complete vegan Sunday meal: potato leek gratin, black lentils with shallots.","image":"https://veganko.si/assets/img/v010/krompirjev-gratin-s-porom-in-crno-leco.avif","category":"Sunday Lunch","yield":4,"time":"PT110M","ingredients":["1000 g potatoes","350 g leeks","600 ml unsweetened soy milk","30 g plain wheat flour","30 ml olive oil","25 g nutritional yeast","5 g salt","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Potato leek gratin: Peel and slice potatoes 3 mm thick. Wash and slice leeks and soften in half the oil for 8 minutes.","Potato leek gratin: Stir flour in remaining oil for one minute, then gradually add soy milk. Simmer 6 minutes and add nutritional yeast and salt.","Potato leek gratin: Layer potatoes and leeks in a 20 × 30 cm dish and pour over sauce. Bake covered at 190°C for 45 minutes, then uncovered for 20 minutes until potatoes are tender.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Pumpkin and Rosemary Pasta","url":"https://veganko.si/en/recipes/pumpkin-and-rosemary-pasta/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/bucne-testenine-z-rozmarinom.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["300 g pasta","420 g pumpkin","1 tsp rosemary","1 piece(s) onion","150 ml oat milk"],"steps":["Dice pumpkin into small 1.5 cm cubes. Chop the onion and cook the pasta in salted water according to the packet; reserve a cup of starchy cooking water.","Soften the onion in a wide pan with a splash of water for 4 minutes. Add pumpkin and rosemary, a little water, then cover and simmer for 12–15 minutes until pumpkin is tender.","Mash half of the pumpkin with a fork, stir in oat milk and warm gently to make a creamy sauce.","Toss with drained pasta, adding a splash of reserved pasta water if needed. Serve at once.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Pumpkin Gnocchi with Sage","url":"https://veganko.si/en/recipes/pumpkin-gnocchi-with-sage/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/bucni-njoki-z-zajbljem.avif","category":"Mains","yield":3,"time":"PT60M","ingredients":["500 g pumpkin","250 g plain flour","1 piece(s) potatoes","8 leaf/leaves sage","2 tbsp olive oil"],"steps":["Boil or roast pumpkin and potato until soft, drain thoroughly and mash smooth.","Cool until lukewarm and gradually work in flour to make a soft but shapeable dough.","Roll into ropes, cut gnocchi and boil in salted water until they float to the surface.","Warm sage briefly in olive oil, add drained gnocchi and toss gently.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Quick Black Bean Tortilla Wraps","url":"https://veganko.si/en/recipes/quick-black-bean-tortilla-wraps/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/crni-fizol-v-hitri-tortilji.avif","category":"Mains","yield":3,"time":"PT15M","ingredients":["4 piece(s) tortillas","350 g cooked black beans","1 piece(s) avocados","2 piece(s) tomatoes","1 piece(s) lime"],"steps":["Drain and rinse the beans; dice the vegetables finely.","Warm the tortillas briefly in a dry pan.","Arrange beans and vegetables over each tortilla and finish with lime juice.","Roll tightly and serve straight away.","Before serving, check: Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright."],"language":"en"},{"title":"Quick Broccoli Tofu Skillet","url":"https://veganko.si/en/recipes/quick-broccoli-tofu-skillet/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/hitra-tofu-ponev-z-brokolijem.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["350 g firm tofu","350 g broccoli","1 piece(s) red bell pepper","2 tbsp soy sauce","1 tsp grated ginger"],"steps":["Pat the tofu dry and cube it; cut the vegetables into thin evenly sized pieces.","Heat a pan and brown the tofu for 5–6 minutes; transfer it to a plate.","Stir-fry the vegetables for 5–7 minutes until just crisp-tender, then add the sauce for 1 minute.","Return the tofu to the pan, toss thoroughly and serve at once.","Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form."],"language":"en"},{"title":"Quick Creamy Tomato Soup","url":"https://veganko.si/en/recipes/quick-creamy-tomato-soup/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/hitro-paradiznikovo-kremno-juho.avif","category":"Soups","yield":3,"time":"PT20M","ingredients":["500 g tomato passata","1 piece(s) onion","180 ml oat milk","400 ml vegetable stock","15 g basil"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Quick Mushroom Risotto","url":"https://veganko.si/en/recipes/quick-mushroom-risotto/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/hitra-rizota-s-sampinjoni.avif","category":"Mains","yield":3,"time":"PT30M","ingredients":["250 g arborio rice","270 g button mushrooms","1 piece(s) onion","750 ml vegetable stock","2 tbsp olive oil"],"steps":["Trim and chop the vegetables; keep the vegetable stock hot.","In a wide pan, soften the onion and vegetables in a little water or oil for 4 minutes, then stir in the rice for 1 minute.","Add hot stock a ladle at a time, stirring for 18–22 minutes until the rice is tender and creamy.","Remove from the heat, fold in the remaining flavourings and serve immediately.","Before serving, check: Taste a few grains after roughly 18 minutes. They should have a gentle bite, not a chalky raw centre; timing varies by rice variety."],"language":"en"},{"title":"Quick Pan-Fried Lentil Patties","url":"https://veganko.si/en/recipes/quick-pan-fried-lentil-patties/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/lecini-polpetki-iz-ponve.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["350 g cooked brown lentils","80 g rolled oats","1 piece(s) onion","2 tbsp ground flaxseed","1 tsp sweet paprika"],"steps":["Mix ground flaxseed with 6 tablespoons of water and rest for 10 minutes to gel.","Drain and roughly mash cooked lentils; combine with chopped onion, oats, paprika and flax gel.","Form small flat patties and pan-fry in a non-stick pan with a little water or oil for 4–5 minutes per side until firm.","If the mixture is too wet, add a little oats and rest for a few minutes. Serve the patties heated through.","Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning."],"language":"en"},{"title":"Quick Polenta with Mushroom Gravy","url":"https://veganko.si/en/recipes/quick-polenta-with-mushroom-gravy/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/polenta-z-gobovo-omako.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["220 g instant polenta","300 g button mushrooms","1 piece(s) onion","700 ml vegetable stock","1 tbsp soy sauce"],"steps":["Bring vegetable stock to a boil; whisk in instant polenta and stir for 3–5 minutes, or follow the packet directions.","Finely chop onion and slice the mushrooms. Cook the onion for 4 minutes, then add mushrooms and cook for 7–8 minutes until tender.","Add soy sauce and a few tablespoons of water to form a thick mushroom sauce.","Spoon polenta onto plates, top with mushroom sauce and serve immediately.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Quick Quinoa Tomato Bean Salad","url":"https://veganko.si/en/recipes/quick-quinoa-tomato-bean-salad/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/hitra-kvinojina-solata.avif","category":"Salads","yield":3,"time":"PT25M","ingredients":["200 g quinoa","300 g cooked white beans","250 g cherry tomatoes","1 piece(s) lemon","15 g parsley"],"steps":["Wash the ingredients, remove seeds if needed and chop into bite-size pieces.","Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.","Toss everything gently in a large bowl with a dressing made from the listed seasonings.","Taste before serving; enjoy freshly made or after resting for 10 minutes.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Quick Red Lentil Pasta Sauce","url":"https://veganko.si/en/recipes/quick-red-lentil-pasta-sauce/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/hitra-rdeca-leca-po-bolonjsko.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["180 g dry red lentils","400 g tomato passata","1 piece(s) onion","1 tsp oregano","350 ml vegetable stock"],"steps":["Wash and dice the vegetables; rinse dry grains or lentils when using them.","In a deep pot soften onion and root vegetables in a little water or oil for 4 minutes, then add the remaining ingredients.","Add stock or sauce and simmer gently until all vegetables and grains are tender, topping up with water as needed.","Rest for 5 minutes and adjust the seasoning before serving.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Quick Smoky Lemon Hummus","url":"https://veganko.si/en/recipes/quick-smoky-lemon-hummus/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/hitri-humus-z-limono.avif","category":"Spreads","yield":4,"time":"PT10M","ingredients":["350 g cooked chickpeas","50 g tahini","1 piece(s) lemon","1 tsp smoked paprika","2 tbsp olive oil"],"steps":["Drain and rinse the cooked legumes thoroughly.","Rinse herbs, peel garlic if used and chop everything roughly.","Blend until spreadable, adding cold water one spoonful at a time if too thick.","Taste, adjust acidity and serve with bread or vegetable sticks.","Before serving, check: Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain."],"language":"en"},{"title":"Quinoa and Chickpea Salad","url":"https://veganko.si/en/recipes/quinoa-chickpea-salad/","description":"A fresh, filling salad for lunch or a packed meal on the go.","image":"https://veganko.si/assets/img/v08/solata-s-kvinojo.avif","category":"Salads","yield":3,"time":"PT30M","ingredients":["180 g quinoa","250 g cooked chickpeas","1 cucumber","200 g cherry tomatoes","1 red onion","2 tbsp olive oil","2 tbsp lemon juice","15 g parsley"],"steps":["Rinse the quinoa thoroughly, cook according to the package instructions and let cool.","Chop the cucumber, tomatoes and onion into small pieces.","Combine the quinoa, drained chickpeas and vegetables in a large bowl.","Dress with olive oil and lemon juice, add the parsley and toss well.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Quinoa Chickpea Bowl with Lemon Tahini","url":"https://veganko.si/en/recipes/quinoa-chickpea-bowl-with-lemon-tahini/","description":"A practical vegan packed lunch: quinoa, lemony chickpeas, cucumber and pepper crunch, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/kvinojina-skleda-s-ciceriko-in-limoninim-tahinijem.avif","category":"Work Lunches","yield":2,"time":"PT35M","ingredients":["140 g dry quinoa","280 ml water","2 g salt","300 g cooked chickpeas","15 ml lemon juice","10 ml olive oil","1 g salt","200 g cucumber","150 g red bell pepper","100 g carrots","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Quinoa: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.","Quinoa: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.","Lemony chickpeas: Keep covered and chilled until assembling.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Quinoa Edamame Apple Beetroot Salad","url":"https://veganko.si/en/recipes/quinoa-edamame-apple-beetroot-salad/","description":"A practical vegan packed lunch: quinoa, edamame, beetroot and apple, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/kvinojina-solata-z-edamamom-jabolkom-in-peso.avif","category":"Work Lunches","yield":2,"time":"PT35M","ingredients":["140 g dry quinoa","280 ml water","2 g salt","300 g frozen shelled edamame","10 ml soy sauce","250 g cooked beetroot","150 g apple","15 ml lemon juice","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Quinoa: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.","Quinoa: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.","Edamame: Toss with soy sauce and refrigerate once cooled.","Beetroot and apple: Dice beetroot. Dice apple just before packing and immediately toss with lemon juice.","Beetroot and apple: Combine beetroot and apple, or pack separately for distinct colours.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Quinoa Lentil Zucchini Mustard Salad","url":"https://veganko.si/en/recipes/quinoa-lentil-zucchini-mustard-salad/","description":"A practical vegan packed lunch: quinoa, black lentils with shallots, roasted zucchini and peppers, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/kvinoja-z-leco-buckami-in-gorcicnim-prelivom.avif","category":"Work Lunches","yield":2,"time":"PT55M","ingredients":["140 g dry quinoa","280 ml water","2 g salt","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Quinoa: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.","Quinoa: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Quinoa White Bean Roast Zucchini Lunch","url":"https://veganko.si/en/recipes/quinoa-white-bean-roast-zucchini-lunch/","description":"A practical vegan packed lunch: quinoa, parsley white beans, roasted zucchini and peppers, dill soy yogurt dressing.","image":"https://veganko.si/assets/img/v010/kvinoja-z-belim-fizolom-in-pecenimi-buckami.avif","category":"Work Lunches","yield":2,"time":"PT45M","ingredients":["140 g dry quinoa","280 ml water","2 g salt","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","300 g zucchini","250 g red bell pepper","15 ml olive oil","2 g salt","150 g unsweetened soy yogurt","15 ml lemon juice","10 g dill","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Quinoa: Rinse the grain. Bring to a simmer with water and salt, cover and cook gently for about 15 minutes or according to the packet until fully cooked.","Quinoa: Drain if necessary, fluff with a fork and spread promptly in a shallow container to cool quickly for a packed lunch.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.","Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.","Dill soy yogurt dressing: Finely chop dill and mix with yogurt, lemon and salt.","Dill soy yogurt dressing: Keep covered in the fridge; pack separately and add just before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Quinoa-Stuffed Tomatoes","url":"https://veganko.si/en/recipes/quinoa-stuffed-tomatoes/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/polnjeni-paradizniki-s-kvinojo.avif","category":"Mains","yield":3,"time":"PT55M","ingredients":["6 piece(s) tomatoes","160 g quinoa","1 piece(s) bell pepper","1 piece(s) onion","15 g parsley"],"steps":["Rinse the quinoa and cook according to the packet (usually about 15 minutes), then drain. Heat the oven to 190°C.","Slice the tops off the tomatoes and carefully scoop out the flesh. Chop and reserve the pulp.","Finely dice the onion and pepper, soften them in a pan with a splash of water, then stir in the tomato pulp. Mix with cooked quinoa and parsley.","Fill the tomatoes and bake for 20–25 minutes until softened but still holding their shape.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Radish and White Bean Salad","url":"https://veganko.si/en/recipes/radish-and-white-bean-salad/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/redkvicna-solata-s-fizolom.avif","category":"Salads","yield":3,"time":"PT15M","ingredients":["350 g cooked white beans","160 g radishes","1 piece(s) cucumber","15 g chives","1 tbsp lemon juice"],"steps":["Wash the ingredients, remove seeds if needed and chop into bite-size pieces.","Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.","Toss everything gently in a large bowl with a dressing made from the listed seasonings.","Taste before serving; enjoy freshly made or after resting for 10 minutes.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Raspberry Overnight Oats","url":"https://veganko.si/en/recipes/raspberry-overnight-oats/","description":"Prepare breakfast the evening before and enjoy it straight from the fridge.","image":"https://veganko.si/assets/img/v08/nocna-ovsena-kasa-z-malinami.avif","category":"Breakfast","yield":2,"time":"PT10M","ingredients":["100 g rolled oats","200 ml oat milk","120 g raspberries","1 tbsp chia seeds","2 tsp maple syrup","20 g almonds"],"steps":["Before cooking, measure these ingredients: 100 g rolled oats and 200 ml oat milk. Set out the remaining ingredients, cookware and utensils so everything is ready.","Mix oats, oat milk, chia seeds and maple syrup thoroughly.","Cover and refrigerate overnight, for at least 6 hours.","Top with raspberries and chopped almonds in the morning.","Before serving, check: Stir chia again 5–10 minutes after first mixing to prevent a solid clump. Allow the full stated thickening time."],"language":"en"},{"title":"Red Bean and Corn Chilli","url":"https://veganko.si/en/recipes/red-bean-corn-chilli/","description":"A rich, gently spicy chilli packed with red beans and sweetcorn.","image":"https://veganko.si/assets/img/v08/fizolov-cili.avif","category":"Stews","yield":4,"time":"PT35M","ingredients":["480 g cooked kidney beans","250 g cooked sweetcorn","400 g chopped tomatoes","1 onion","1 red bell pepper","2 garlic cloves","1 tsp ground cumin","1 tsp sweet paprika","1 tbsp olive oil"],"steps":["Sauté the chopped onion and pepper in the oil for 5 minutes. Add the garlic, cumin and paprika.","Add the drained beans, sweetcorn and tomatoes, plus a splash of water if needed.","Simmer over medium heat for 20 minutes, stirring occasionally.","Taste, add chilli flakes if desired and serve with rice.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Red Lentil Soup","url":"https://veganko.si/en/recipes/red-lentil-soup/","description":"A quick, warming red lentil soup with a gentle smoky note.","image":"https://veganko.si/assets/img/v08/juha-iz-rdece-lece.avif","category":"Soups","yield":4,"time":"PT30M","ingredients":["250 g red lentils","1 onion","2 carrots","1 tbsp olive oil","900 ml water","200 g chopped tomatoes","1 tsp smoked paprika","1 tbsp lemon juice"],"steps":["Before cooking, measure these ingredients: 250 g red lentils and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Rinse the lentils. Sauté chopped onion and diced carrots in oil.","Add lentils, tomatoes, smoked paprika and water; simmer for 20 minutes until soft.","Blend a little of the soup, then finish with lemon juice and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Rice Noodles with Peanut Sauce","url":"https://veganko.si/en/recipes/rice-noodles-with-peanut-sauce/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/rizevi-rezanci-z-arasidi.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["250 g rice noodles","65 g peanut butter","1 piece(s) carrots","1 piece(s) cucumber","2 tbsp soy sauce"],"steps":["Soak or cook the rice noodles according to their packet, then drain.","Cut the vegetables into thin strips and mix a dressing from the listed sauce ingredients.","Stir-fry the vegetables for 4–6 minutes, then add noodles and sauce.","Toss, heat for 1 further minute and serve immediately.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Rice Noodles with Tofu","url":"https://veganko.si/en/recipes/rice-noodles-with-tofu/","description":"A quick rice noodle dish with tofu and crunchy vegetables.","image":"https://veganko.si/assets/img/v08/rizevi-rezanci-s-tofujem.avif","category":"Mains","yield":3,"time":"PT30M","ingredients":["250 g rice noodles","250 g firm tofu","1 red pepper","1 carrot","2 tbsp soy sauce","1 tbsp sesame oil","1 tbsp lime juice","1 garlic clove"],"steps":["Before cooking, measure these ingredients: 250 g rice noodles and 250 g firm tofu. Set out the remaining ingredients, cookware and utensils so everything is ready.","Prepare and drain the noodles according to the packet. Dice and pan-fry the tofu.","Add finely sliced vegetables and garlic, and stir-fry for 5 minutes.","Toss in noodles, soy sauce and lime juice and warm through.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Roast Chickpea Traybake with Parsnip Purée","url":"https://veganko.si/en/recipes/roast-chickpea-traybake-with-parsnip-puree/","description":"A complete vegan Sunday meal: roast chickpeas and roots, parsnip purée, onion gravy.","image":"https://veganko.si/assets/img/v010/cicerikina-pecena-ponev-s-pastinakovim-pirejem.avif","category":"Sunday Lunch","yield":4,"time":"PT95M","ingredients":["450 g cooked chickpeas","400 g carrots","350 g potatoes","200 g red onions","35 ml olive oil","3 g ground cumin","4 g salt","400 g parsnips","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","350 g onions","25 ml olive oil","15 g plain wheat flour","400 ml unsalted vegetable stock","20 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Roast chickpeas and roots: Drain and dry chickpeas thoroughly. Cut potatoes and carrots into 2 cm pieces and onions into wedges.","Roast chickpeas and roots: Toss vegetables with oil, cumin and salt. Roast at 210°C for 25 minutes, add chickpeas and roast another 20 minutes, stirring once.","Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.","Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.","Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Roast Chickpeas and Roots with Tahini Dressing","url":"https://veganko.si/en/recipes/roast-chickpeas-and-roots-with-tahini-dressing/","description":"A complete vegan Sunday meal: roast chickpeas and roots, lemon tahini dressing, lemony green beans.","image":"https://veganko.si/assets/img/v010/pecena-cicerika-s-korenovkami-in-tahinijevim-prelivom.avif","category":"Sunday Lunch","yield":4,"time":"PT90M","ingredients":["450 g cooked chickpeas","400 g carrots","350 g potatoes","200 g red onions","35 ml olive oil","3 g ground cumin","4 g salt","35 g tahini","25 ml lemon juice","35 ml water","1 g salt","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Roast chickpeas and roots: Drain and dry chickpeas thoroughly. Cut potatoes and carrots into 2 cm pieces and onions into wedges.","Roast chickpeas and roots: Toss vegetables with oil, cumin and salt. Roast at 210°C for 25 minutes, add chickpeas and roast another 20 minutes, stirring once.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Roast Squash with Lentil Loaf and Potatoes","url":"https://veganko.si/en/recipes/roast-squash-with-lentil-loaf-and-potatoes/","description":"A complete vegan Sunday meal: roasted butternut squash, lentil walnut loaf, crisp roast potatoes.","image":"https://veganko.si/assets/img/v010/bucni-krhlji-z-lecino-pecenko-in-krompirjem.avif","category":"Sunday Lunch","yield":4,"time":"PT130M","ingredients":["800 g peeled butternut squash","25 ml olive oil","3 g salt","2 g ground coriander","450 g cooked brown lentils","150 g carrots","120 g onion","80 g rolled oats","70 g walnuts","20 g ground flaxseed","60 ml water","20 ml olive oil","25 g tomato purée","4 g salt","1000 g potatoes","35 ml olive oil","4 g salt","3 g rosemary"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Roasted butternut squash: Cut squash into 2.5 cm wedges. Toss with oil, salt and coriander and arrange in a single layer.","Roasted butternut squash: Roast at 210°C for 30–35 minutes. Turn after 20 minutes; the centres should be soft and the edges browned.","Lentil walnut loaf: Mix flaxseed with water and rest for 10 minutes. Sauté chopped onion and grated carrot in oil for 8 minutes, then cool.","Lentil walnut loaf: Mash two-thirds of the drained lentils. Mix thoroughly with remaining lentils, vegetables, flax, oats, chopped walnuts, tomato purée and salt.","Lentil walnut loaf: Pack firmly into a lined loaf tin about 22 × 10 cm. Bake at 185°C for 45–50 minutes.","Lentil walnut loaf: Rest for 20 minutes before lifting from the tin and slicing; this is essential for clean slices.","Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.","Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Roasted Aubergine with Tomato Salsa","url":"https://veganko.si/en/recipes/roasted-aubergine-with-tomato-salsa/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/jajcevci-s-paradiznikovo-salso.avif","category":"Mains","yield":3,"time":"PT40M","ingredients":["2 piece(s) aubergines","350 g tomatoes","1 piece(s) red onion","15 g parsley","2 tbsp olive oil"],"steps":["Heat the oven to 200°C. Wash, peel as needed and cut the vegetables into even pieces.","Arrange on a baking sheet or in a baking dish; add listed herbs, oil or dressing and toss gently.","Roast for 25–35 minutes (longer for thick pieces), turning carefully halfway through.","Once golden at the edges and tender, finish with dressing or fresh herbs.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Roasted Beetroot and Walnut Salad","url":"https://veganko.si/en/recipes/roasted-beetroot-and-walnut-salad/","description":"Sweet roasted beetroot with walnuts and a citrus dressing.","image":"https://veganko.si/assets/img/v08/solata-iz-pecene-pese-in-orehov.avif","category":"Salads","yield":3,"time":"PT50M","ingredients":["500 g fresh beetroot","70 g rocket","50 g walnuts","2 tbsp olive oil","1 tbsp balsamic vinegar","1 tbsp orange juice","1 pinch salt"],"steps":["Before cooking, measure these ingredients: 500 g fresh beetroot and 70 g rocket. Set out the remaining ingredients, cookware and utensils so everything is ready.","Wash beetroot, wrap in foil and roast at 200°C for about 40 minutes until tender.","Cool, peel and wedge the beets. Lightly toast the walnuts in a dry pan.","Toss beetroot, rocket and walnuts with oil, vinegar and orange juice.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Roasted Beetroot with Almond Cream and Pickled Radish","url":"https://veganko.si/en/recipes/roasted-beetroot-with-almond-cream-and-pickled-radish/","description":"A composed vegan dish: roasted beetroot, almond cream, quick-pickled radish, parsley oil.","image":"https://veganko.si/assets/img/v010/pecena-pesa-na-mandljevi-kremi-z-vlozeno-redkvico.avif","category":"Fine Dining","yield":4,"time":"PT110M","ingredients":["700 g beetroot","20 ml olive oil","15 ml balsamic vinegar","3 g salt","100 g blanched almonds","120 ml water","15 ml olive oil","10 ml lemon juice","2 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted beetroot: Peel the beetroot, cut into 3 cm wedges and toss with oil and salt. Roast covered at 190°C for 45 minutes.","Roasted beetroot: Uncover, add vinegar and roast for 15–20 minutes until tender with a caramelised surface.","Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.","Almond cream: Blend with 120 ml fresh water, oil, lemon and salt for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Roasted Cabbage with Lentil Loaf and Gravy","url":"https://veganko.si/en/recipes/roasted-cabbage-with-lentil-loaf-and-gravy/","description":"A complete vegan Sunday meal: roasted pointed cabbage, lentil walnut loaf, onion gravy.","image":"https://veganko.si/assets/img/v010/peceno-zelje-z-lecino-pecenko-in-omako.avif","category":"Sunday Lunch","yield":4,"time":"PT120M","ingredients":["900 g pointed cabbage","25 ml olive oil","15 ml soy sauce","80 ml water","450 g cooked brown lentils","150 g carrots","120 g onion","80 g rolled oats","70 g walnuts","20 g ground flaxseed","60 ml water","20 ml olive oil","25 g tomato purée","4 g salt","350 g onions","25 ml olive oil","15 g plain wheat flour","400 ml unsalted vegetable stock","20 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Roasted pointed cabbage: Cut cabbage into four wedges through the core. Put in a roasting dish, brush with oil and soy sauce and add water.","Roasted pointed cabbage: Roast covered at 200°C for 25 minutes, then uncovered for 20 minutes. Turn once; the core should be tender.","Lentil walnut loaf: Mix flaxseed with water and rest for 10 minutes. Sauté chopped onion and grated carrot in oil for 8 minutes, then cool.","Lentil walnut loaf: Mash two-thirds of the drained lentils. Mix thoroughly with remaining lentils, vegetables, flax, oats, chopped walnuts, tomato purée and salt.","Lentil walnut loaf: Pack firmly into a lined loaf tin about 22 × 10 cm. Bake at 185°C for 45–50 minutes.","Lentil walnut loaf: Rest for 20 minutes before lifting from the tin and slicing; this is essential for clean slices.","Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.","Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Roasted Cabbage with Parsnip Purée and Hazelnuts","url":"https://veganko.si/en/recipes/roasted-cabbage-with-parsnip-puree-and-hazelnuts/","description":"A composed vegan dish: roasted pointed cabbage, parsnip purée, hazelnut crumb, parsley oil.","image":"https://veganko.si/assets/img/v010/peceno-zelje-s-pastinakovim-pirejem-in-lesniki.avif","category":"Fine Dining","yield":4,"time":"PT90M","ingredients":["900 g pointed cabbage","25 ml olive oil","15 ml soy sauce","80 ml water","400 g parsnips","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted pointed cabbage: Cut cabbage into four wedges through the core. Put in a roasting dish, brush with oil and soy sauce and add water.","Roasted pointed cabbage: Roast covered at 200°C for 25 minutes, then uncovered for 20 minutes. Turn once; the core should be tender.","Parsnip purée: Clean the vegetables, cut into small even pieces and boil for about 20 minutes until completely tender.","Parsnip purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Parsnip purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Roasted Cauliflower on Pea Purée","url":"https://veganko.si/en/recipes/roasted-cauliflower-on-pea-puree/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/cvetaca-na-grahovem-pireju.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["650 g cauliflower","320 g peas","120 ml oat milk","1 piece(s) lemon","2 tbsp olive oil"],"steps":["Heat the oven to 210°C. Cut cauliflower into similar-sized florets, toss with olive oil and spread on a baking tray.","Roast for about 25–30 minutes, turning halfway, until tender in the centre and browned at the edges.","Boil the peas in lightly salted water for 4–5 minutes. Drain and blend with warmed oat milk and a little lemon juice until smooth.","Spoon pea puree onto plates, top with the roasted cauliflower and finish with a little more lemon juice.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Roasted Cauliflower with Tahini Sauce","url":"https://veganko.si/en/recipes/roasted-cauliflower-tahini-sauce/","description":"Golden roasted cauliflower with a fresh, lemony sesame sauce.","image":"https://veganko.si/assets/img/v08/cvetaca-tahini.avif","category":"Mains","yield":3,"time":"PT40M","ingredients":["1 large cauliflower","2 tbsp olive oil","1 tsp smoked paprika","3 tbsp tahini","2 tbsp lemon juice","3 tbsp water","1 garlic clove","15 g parsley"],"steps":["Heat the oven to 210°C (410°F). Cut the cauliflower into small florets.","Toss with the oil and paprika, spread on a baking tray and roast for 25–30 minutes.","Mix the tahini with lemon juice, crushed garlic and water. Add a little more water if needed.","Drizzle the sauce over the roasted cauliflower and scatter with parsley.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Roasted Celeriac with Potato Mash and Onion Gravy","url":"https://veganko.si/en/recipes/roasted-celeriac-with-potato-mash-and-onion-gravy/","description":"A complete vegan Sunday meal: roasted celeriac, potato mash, onion gravy.","image":"https://veganko.si/assets/img/v010/pecena-zelena-s-pirejem-in-cebulno-omako.avif","category":"Sunday Lunch","yield":4,"time":"PT115M","ingredients":["800 g celeriac","25 ml olive oil","4 g salt","800 g potatoes","150 ml unsweetened soy milk","25 ml olive oil","4 g salt","350 g onions","25 ml olive oil","15 g plain wheat flour","400 ml unsalted vegetable stock","20 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Roasted celeriac: Peel the celeriac and cut into 3 cm thick steaks. Coat with oil and salt.","Roasted celeriac: Cover on a baking tray and roast at 190°C for 40 minutes; uncover for another 20–25 minutes, until a knife slides easily through the centre.","Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.","Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.","Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.","Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Roasted Celeriac with White Bean Cream and Parsley Oil","url":"https://veganko.si/en/recipes/roasted-celeriac-with-white-bean-cream-and-parsley-oil/","description":"A composed vegan dish: roasted celeriac, white bean cream, parsley oil, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/pecena-zelena-na-fizolovi-kremi-s-petersiljevim-oljem.avif","category":"Fine Dining","yield":4,"time":"PT100M","ingredients":["800 g celeriac","25 ml olive oil","4 g salt","400 g cooked white beans","80 ml unsalted vegetable stock","20 ml olive oil","15 ml lemon juice","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted celeriac: Peel the celeriac and cut into 3 cm thick steaks. Coat with oil and salt.","Roasted celeriac: Cover on a baking tray and roast at 190°C for 40 minutes; uncover for another 20–25 minutes, until a knife slides easily through the centre.","White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.","White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Roasted Cherry Tomato Pasta","url":"https://veganko.si/en/recipes/roasted-cherry-tomato-pasta/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/cesnjevi-paradizniki-s-testeninami.avif","category":"Mains","yield":3,"time":"PT30M","ingredients":["300 g pasta","500 g cherry tomatoes","3 clove(s) garlic","3 tbsp olive oil","20 g basil"],"steps":["Boil a large pot of salted water and cook the pasta until al dente.","Meanwhile chop the vegetables and sauté them in a little water or oil for 5–8 minutes.","Add passata or the listed sauce ingredients and cook briefly; save a cup of pasta cooking water.","Toss the pasta through the sauce, loosen with some cooking water and finish with fresh herbs.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Roasted Chickpeas and Cauliflower","url":"https://veganko.si/en/recipes/roasted-chickpeas-and-cauliflower/","description":"Golden roasted cauliflower with crisp chickpeas.","image":"https://veganko.si/assets/img/v08/pecena-cicerika-s-cvetaco.avif","category":"Mains","yield":3,"time":"PT40M","ingredients":["1 cauliflower","400 g cooked chickpeas","3 tbsp olive oil","1 tsp ground cumin","1 tsp smoked paprika","1 lemon","1 pinch salt"],"steps":["Before cooking, measure these ingredients: 1  cauliflower and 400 g cooked chickpeas. Set out the remaining ingredients, cookware and utensils so everything is ready.","Preheat the oven to 210°C. Break cauliflower into florets and drain the chickpeas well.","Toss with oil, cumin, paprika and salt; spread over a tray.","Roast for 25–30 minutes, turning once, and finish with lemon juice.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Roasted Garlic Cauliflower Soup","url":"https://veganko.si/en/recipes/roasted-garlic-cauliflower-soup/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/cvetacna-juha-s-pecenim-cesnom.avif","category":"Soups","yield":3,"time":"PT45M","ingredients":["650 g cauliflower","1 head garlic","1 piece(s) potatoes","700 ml vegetable stock","120 ml oat milk"],"steps":["Heat the oven to 200°C. Cut the top off the garlic head, wrap in baking foil and roast for 25–30 minutes until the cloves are soft; squeeze out the roasted garlic.","Cut cauliflower into florets; peel and dice the potato. Simmer both in vegetable stock for 15–18 minutes until tender.","Add roasted garlic and oat milk, then blend until smooth.","Reheat gently, taste and adjust seasoning. Avoid a hard boil after adding the milk.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Roasted Peaches with Almonds","url":"https://veganko.si/en/recipes/roasted-peaches-with-almonds/","description":"Juicy baked peaches finished with crunchy almonds.","image":"https://veganko.si/assets/img/v08/pecene-breskve-z-mandlji.avif","category":"Desserts","yield":4,"time":"PT25M","ingredients":["4 peaches","50 g almonds","2 tbsp maple syrup","1 tsp cinnamon","1 tbsp lemon juice"],"steps":["Before cooking, measure these ingredients: 4  peaches and 50 g almonds. Set out the remaining ingredients, cookware and utensils so everything is ready.","Preheat oven to 200°C. Halve peaches and remove stones.","Arrange halves in a baking dish, drizzle with lemon and maple syrup, and dust with cinnamon.","Bake for 15–18 minutes, then sprinkle with chopped almonds before serving.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Roasted Pepper Salad","url":"https://veganko.si/en/recipes/roasted-pepper-salad/","description":"Sweet roasted peppers dressed with garlic and vinegar.","image":"https://veganko.si/assets/img/v08/solata-s-peceno-papriko.avif","category":"Salads","yield":3,"time":"PT40M","ingredients":["4 red bell peppers","2 garlic cloves","2 tbsp olive oil","1 tbsp wine vinegar","15 g parsley","1 pinch salt"],"steps":["Before cooking, measure these ingredients: 4  red bell peppers and 2  garlic cloves. Set out the remaining ingredients, cookware and utensils so everything is ready.","Roast whole peppers at 220°C for 25 minutes until skins are blistered and darkened in places.","Cover for 10 minutes, then remove skins and seeds.","Slice into strips and dress with garlic, oil, vinegar and parsley.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Roasted Plums with Silky Almond Cream and Chocolate Quenelle","url":"https://veganko.si/en/recipes/roasted-plums-with-silky-almond-cream-and-chocolate-quenelle/","description":"A composed vegan dish: roasted plums, almond cream, silken tofu chocolate cream.","image":"https://veganko.si/assets/img/v010/pecene-slive-z-mandljevo-svilo-in-cokoladnim-ovalom.avif","category":"Fine Dining","yield":4,"time":"PT190M","ingredients":["500 g stoned plums","30 g sugar","2 g ground cinnamon","20 ml water","100 g blanched almonds","120 ml water","25 ml maple syrup","10 ml lemon juice","250 g silken tofu","120 g dairy-free dark chocolate","25 ml maple syrup"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted plums: Halve plums and place cut-side up in a baking dish. Sprinkle with sugar and cinnamon and add water.","Roasted plums: Roast at 190°C for 20–25 minutes until soft but intact. Use the roasting juices as a sauce.","Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.","Almond cream: Blend with 120 ml fresh water, syrup and lemon for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.","Silken tofu chocolate cream: Let tofu stand out of the fridge for 20 minutes and drain. Melt chocolate over a water bath without letting the bowl touch the water.","Silken tofu chocolate cream: Blend tofu and syrup until completely smooth. Blend in warm, not hot, chocolate. Transfer to a shallow dish and chill for at least 2 hours.","Silken tofu chocolate cream: Use two spoons dipped in hot water and dried to shape an oval quenelle.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Roasted Potatoes, Kale and Tahini","url":"https://veganko.si/en/recipes/roasted-potatoes-kale-and-tahini/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/krompir-ohrovt-tahini.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["550 g potatoes","200 g kale","65 g tahini","1 piece(s) lemon","2 tbsp olive oil"],"steps":["Heat the oven to 210°C. Cut potatoes into roughly 2 cm pieces, drizzle with oil and roast for 25–30 minutes until golden.","Remove tough kale stems, slice the leaves and steam or braise with a little water for 4–6 minutes until tender.","Whisk tahini with lemon juice and gradually add water until pourable.","Toss potatoes with kale, arrange on plates and drizzle with tahini dressing.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Roasted Red Pepper Hummus","url":"https://veganko.si/en/recipes/roasted-red-pepper-hummus/","description":"Smooth chickpea dip with the smoky sweetness of roasted peppers.","image":"https://veganko.si/assets/img/v08/humus-s-papriko.avif","category":"Dips & spreads","yield":4,"time":"PT15M","ingredients":["400 g cooked chickpeas","150 g jarred roasted red peppers","2 tbsp tahini","2 tbsp lemon juice","1 garlic clove","2 tbsp olive oil","4 tbsp water"],"steps":["Drain and rinse the chickpeas. Drain the roasted peppers thoroughly.","Put the chickpeas, peppers, tahini, lemon juice and garlic in a blender.","Blend until smooth, gradually adding the water and olive oil to reach a creamy consistency.","Taste, add salt if needed and serve with bread or vegetables.","Before serving, check: Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain."],"language":"en"},{"title":"Roasted Squash with Silky Bean Cream and Mushroom Jus","url":"https://veganko.si/en/recipes/roasted-squash-with-silky-bean-cream-and-mushroom-jus/","description":"A composed vegan dish: roasted butternut squash, white bean cream, mushroom reduction, parsley oil.","image":"https://veganko.si/assets/img/v010/bucni-krhlji-s-fizolovo-svilo-in-gobovim-jusom.avif","category":"Fine Dining","yield":4,"time":"PT85M","ingredients":["800 g peeled butternut squash","25 ml olive oil","3 g salt","2 g ground coriander","400 g cooked white beans","80 ml unsalted vegetable stock","20 ml olive oil","15 ml lemon juice","2 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Roasted butternut squash: Cut squash into 2.5 cm wedges. Toss with oil, salt and coriander and arrange in a single layer.","Roasted butternut squash: Roast at 210°C for 30–35 minutes. Turn after 20 minutes; the centres should be soft and the edges browned.","White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.","White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Rocket Pesto Pasta","url":"https://veganko.si/en/recipes/rocket-pesto-pasta/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/rukolin-pesto-s-testeninami.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["300 g pasta","90 g rocket","70 g walnuts","3 tbsp olive oil"],"steps":["Cook pasta in salted boiling water until al dente; reserve a mug of pasta water before draining.","Wash and thoroughly dry the rocket. Toast walnuts briefly in a dry pan and let cool.","Blend rocket, walnuts and olive oil into a coarse pesto, loosening with a little cooled pasta water if needed. Do not cook the pesto.","Toss hot drained pasta with pesto, adding a splash of cooking water until evenly coated. Serve immediately.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Rosemary Garlic Roasted Potatoes","url":"https://veganko.si/en/recipes/rosemary-garlic-roasted-potatoes/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/rozmarinov-krompir-iz-pecice.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["650 g potatoes","3 clove(s) garlic","1 tsp rosemary","2 tbsp olive oil"],"steps":["Heat the oven to 220°C. Cut potatoes into 2 cm wedges and roughly chop the garlic.","Toss potatoes with oil and rosemary and spread in one layer on a baking tray.","Roast for 25–30 minutes, turning halfway. Add the garlic during the final 8–10 minutes to prevent burning.","Serve when the centres are tender and the edges crisp and browned.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Rosemary Roasted Winter Vegetables","url":"https://veganko.si/en/recipes/rosemary-roasted-winter-vegetables/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/zimska-zelenjava-z-rozmarinom.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["350 g potatoes","300 g carrots","260 g parsnips","1 tsp rosemary","3 tbsp olive oil"],"steps":["Heat the oven to 200°C. Wash, peel as needed and cut the vegetables into even pieces.","Arrange on a baking sheet or in a baking dish; add listed herbs, oil or dressing and toss gently.","Roast for 25–35 minutes (longer for thick pieces), turning carefully halfway through.","Once golden at the edges and tender, finish with dressing or fresh herbs.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Saffron Risotto with Glazed Carrots and Hazelnuts","url":"https://veganko.si/en/recipes/saffron-risotto-with-glazed-carrots-and-hazelnuts/","description":"A composed vegan dish: saffron risotto, glazed baby carrots, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/zafranova-rizota-z-glaziranim-korenjem-in-lesniki.avif","category":"Fine Dining","yield":4,"time":"PT85M","ingredients":["220 g arborio rice","80 g shallots","800 ml unsalted vegetable stock","0.1 g saffron","25 ml olive oil","15 g nutritional yeast","3 g salt","600 g baby carrots","20 ml olive oil","20 ml maple syrup","100 ml water","10 ml lemon juice","3 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Saffron risotto: Steep saffron in 50 ml hot stock. Keep remaining stock hot. Soften finely chopped shallots in 15 ml oil for 5 minutes.","Saffron risotto: Toast rice for 2 minutes. Add saffron stock, then remaining stock a ladle at a time, stirring regularly for 18–20 minutes.","Saffron risotto: When rice is cooked with a little bite, remove from heat. Stir in remaining oil, nutritional yeast and salt. Rest 2 minutes; the risotto should spread slowly on the plate.","Glazed baby carrots: Arrange trimmed carrots in a wide pan. Add oil, syrup, water and salt and cook covered for 10–12 minutes.","Glazed baby carrots: Uncover for 5–8 minutes until the liquid forms a glossy glaze. Shake the pan to coat and finish with lemon juice.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Saffron Risotto with Roasted Fennel and Green Oil","url":"https://veganko.si/en/recipes/saffron-risotto-with-roasted-fennel-and-green-oil/","description":"A composed vegan dish: saffron risotto, lemon-braised fennel, parsley oil.","image":"https://veganko.si/assets/img/v010/zafranova-rizota-s-pecenim-koromacem-in-zelenim-oljem.avif","category":"Fine Dining","yield":4,"time":"PT90M","ingredients":["220 g arborio rice","80 g shallots","800 ml unsalted vegetable stock","0.1 g saffron","25 ml olive oil","15 g nutritional yeast","3 g salt","700 g fennel bulbs","20 ml olive oil","150 ml unsalted vegetable stock","15 ml lemon juice","3 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Saffron risotto: Steep saffron in 50 ml hot stock. Keep remaining stock hot. Soften finely chopped shallots in 15 ml oil for 5 minutes.","Saffron risotto: Toast rice for 2 minutes. Add saffron stock, then remaining stock a ladle at a time, stirring regularly for 18–20 minutes.","Saffron risotto: When rice is cooked with a little bite, remove from heat. Stir in remaining oil, nutritional yeast and salt. Rest 2 minutes; the risotto should spread slowly on the plate.","Lemon-braised fennel: Cut fennel into wedges through the root to hold the layers together. Brown in oil for 4 minutes on each cut side.","Lemon-braised fennel: Add stock, lemon and salt. Cover and simmer for 20 minutes, then uncover for 5–10 minutes to reduce the liquid.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Sesame Carrot Rice Noodles","url":"https://veganko.si/en/recipes/sesame-carrot-rice-noodles/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/rizevi-rezanci-s-korenjem.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["250 g rice noodles","2 piece(s) carrots","2 tbsp sesame seeds","2 tbsp soy sauce","1 piece(s) lime"],"steps":["Soak or cook the rice noodles according to their packet, then drain.","Cut the vegetables into thin strips and mix a dressing from the listed sauce ingredients.","Stir-fry the vegetables for 4–6 minutes, then add noodles and sauce.","Toss, heat for 1 further minute and serve immediately.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Sesame Tofu with Mushroom Pilaf and Broccoli","url":"https://veganko.si/en/recipes/sesame-tofu-with-mushroom-pilaf-and-broccoli/","description":"A complete vegan Sunday meal: sesame-crusted tofu, mushroom pilaf, broccoli and carrots.","image":"https://veganko.si/assets/img/v010/sezamov-tofu-z-gobovim-pilavom-in-brokolijem.avif","category":"Sunday Lunch","yield":4,"time":"PT90M","ingredients":["400 g firm tofu","30 g sesame seeds","20 ml soy sauce","15 g cornflour","20 ml olive oil","300 g long-grain rice","400 g button mushrooms","150 g onion","650 ml unsalted vegetable stock","25 ml olive oil","4 g salt","300 g broccoli","200 g carrots","10 ml olive oil","1 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Sesame-crusted tofu: Pat tofu dry, press for 15 minutes and cut into four thick slabs. Brush with soy sauce, then coat lightly with cornflour and sesame.","Sesame-crusted tofu: Pan-fry in oil over medium heat for 4–5 minutes per side. Turn with a spatula to preserve the crust.","Mushroom pilaf: Rinse rice until the water is almost clear. Sauté onion in oil for 6 minutes, then sliced mushrooms for 8 minutes until dry.","Mushroom pilaf: Add rice, stock and salt. Bring to a simmer, cover and cook over very low heat for 15 minutes or according to the rice packet.","Mushroom pilaf: Remove from heat and rest covered for 10 minutes, then fluff with a fork. Do not stir during cooking.","Broccoli and carrots: Slice carrots 5 mm thick and steam for 5 minutes. Add small broccoli florets and steam another 5–6 minutes until tender.","Broccoli and carrots: Toss with oil and salt. Spread in a shallow container to cool for packing.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Sesame Tofu with Silky Carrot Purée and Mushroom Jus","url":"https://veganko.si/en/recipes/sesame-tofu-with-silky-carrot-puree-and-mushroom-jus/","description":"A composed vegan dish: sesame-crusted tofu, carrot purée, mushroom reduction, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/sezamov-tofu-s-korenckovo-svilo-in-gobovim-jusom.avif","category":"Fine Dining","yield":4,"time":"PT90M","ingredients":["400 g firm tofu","30 g sesame seeds","20 ml soy sauce","15 g cornflour","20 ml olive oil","400 g carrots","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Sesame-crusted tofu: Pat tofu dry, press for 15 minutes and cut into four thick slabs. Brush with soy sauce, then coat lightly with cornflour and sesame.","Sesame-crusted tofu: Pan-fry in oil over medium heat for 4–5 minutes per side. Turn with a spatula to preserve the crust.","Carrot purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.","Carrot purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Carrot purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Sesame-Crusted Tofu with Pepper Cream and Black Lentils","url":"https://veganko.si/en/recipes/sesame-crusted-tofu-with-pepper-cream-and-black-lentils/","description":"A composed vegan dish: sesame-crusted tofu, roasted pepper cream, black lentils with shallots, parsley oil.","image":"https://veganko.si/assets/img/v010/tofu-v-sezamovi-skorjici-s-paprikovo-kremo-in-crno-leco.avif","category":"Fine Dining","yield":4,"time":"PT90M","ingredients":["400 g firm tofu","30 g sesame seeds","20 ml soy sauce","15 g cornflour","20 ml olive oil","400 g red bell peppers","40 g almonds","15 ml olive oil","10 ml apple cider vinegar","2 g salt","180 g dry black lentils","80 g shallots","15 ml olive oil","15 ml lemon juice","3 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Sesame-crusted tofu: Pat tofu dry, press for 15 minutes and cut into four thick slabs. Brush with soy sauce, then coat lightly with cornflour and sesame.","Sesame-crusted tofu: Pan-fry in oil over medium heat for 4–5 minutes per side. Turn with a spatula to preserve the crust.","Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.","Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.","Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.","Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Skillet Curried Cauliflower","url":"https://veganko.si/en/recipes/skillet-curried-cauliflower/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/cvetaca-v-ponvi-s-karijem.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["500 g cauliflower","1 piece(s) onion","2 tsp curry powder","200 ml coconut milk","150 g peas"],"steps":["Wash, dry and chop the vegetables evenly.","Heat a little water or the listed oil in a large frying pan and sauté vegetables for 6–8 minutes.","Add cooked legumes, spices and sauce, then stir-fry for another 4–5 minutes.","Season to taste and serve warm.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Slovenian Barley and Bean Stew (Ričet)","url":"https://veganko.si/en/recipes/slovenian-barley-bean-stew-ricet/","description":"A wholesome plant-based version of Slovenia’s traditional barley stew.","image":"https://veganko.si/assets/img/v08/jecmenova-riceta.avif","category":"Slovenian classics","yield":5,"time":"PT65M","ingredients":["240 g pearl barley","2 carrots","1 onion","1 celery stalk","2 potatoes","300 g cooked beans","2 bay leaves","1.4 l water","1 tbsp olive oil"],"steps":["Rinse the barley. Soak it first if the package instructions call for it.","Sauté the onion in oil, then add the chopped vegetables and barley.","Pour in the water, add the bay leaves and simmer for around 45 minutes, or until tender.","Add the cooked beans, simmer for another 5 minutes and season to taste.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Slovenian Bean and Sauerkraut Jota","url":"https://veganko.si/en/recipes/slovenian-bean-sauerkraut-jota/","description":"A traditional Slovenian coastal stew with sauerkraut, potatoes and beans.","image":"https://veganko.si/assets/img/v08/veganska-jota.avif","category":"Slovenian classics","yield":4,"time":"PT55M","ingredients":["450 g sauerkraut","450 g cooked white beans","350 g potatoes","1 onion","2 garlic cloves","1 tbsp olive oil","2 bay leaves","900 ml water"],"steps":["Rinse the sauerkraut if necessary and dice the potatoes.","Sauté the onion and garlic in olive oil in a large pot.","Add the sauerkraut, potatoes, bay leaves and water. Simmer for about 30 minutes, until the potatoes are tender.","Stir in the beans and cook for another 10 minutes. Mash a few potato pieces to thicken the stew.","Before serving, check: Taste sauerkraut or fermented turnip before adding salt, as brands vary greatly. Rinse briefly before cooking if necessary."],"language":"en"},{"title":"Slow-Roasted Leeks with Bean Cream and Hazelnut Crumb","url":"https://veganko.si/en/recipes/slow-roasted-leeks-with-bean-cream-and-hazelnut-crumb/","description":"A composed vegan dish: slow-roasted leeks, white bean cream, hazelnut crumb, quick-pickled radish.","image":"https://veganko.si/assets/img/v010/pocasi-pecen-por-s-fizolovo-kremo-in-lesnikovim-drobljencem.avif","category":"Fine Dining","yield":4,"time":"PT95M","ingredients":["700 g trimmed leeks","25 ml olive oil","100 ml water","3 g salt","400 g cooked white beans","80 ml unsalted vegetable stock","20 ml olive oil","15 ml lemon juice","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt","120 g radishes","50 ml apple cider vinegar","50 ml water","10 g sugar","2 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Slow-roasted leeks: Halve the leeks lengthways, rinse between the layers and dry. Put cut-side up in a snug baking dish with oil, water and salt.","Slow-roasted leeks: Cover and bake at 180°C for 35 minutes. Uncover, increase to 210°C and bake for 15 minutes until the edges brown.","White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.","White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Quick-pickled radish: Bring vinegar, water, sugar and salt to the boil and take off the heat. Slice radishes very thinly.","Quick-pickled radish: Pour over radishes and stand for 25 minutes. Drain the amount needed for plating; the pickling liquid is not part of the serving.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Smoky Paprika Potato Goulash","url":"https://veganko.si/en/recipes/smoky-paprika-potato-goulash/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/jesenski-krompirjev-golaz.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["600 g potatoes","2 tsp smoked paprika","1 piece(s) onion","350 g tomato passata","500 ml vegetable stock"],"steps":["Wash and dice the vegetables; rinse dry grains or lentils when using them.","In a deep pot soften onion and root vegetables in a little water or oil for 4 minutes, then add the remaining ingredients.","Add stock or sauce and simmer gently until all vegetables and grains are tender, topping up with water as needed.","Rest for 5 minutes and adjust the seasoning before serving.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Smoky Pepper Chickpea Couscous","url":"https://veganko.si/en/recipes/smoky-pepper-chickpea-couscous/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/hiter-kuskus-s-papriko.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["240 g couscous","1 piece(s) red bell pepper","200 g cooked chickpeas","1 tsp smoked paprika","300 ml vegetable stock"],"steps":["Wash and dice the pepper. Rinse and drain the cooked chickpeas.","Bring stock to a boil, pour over couscous, cover and stand for 5 minutes or as directed. Fluff with a fork.","Cook pepper with 2 tablespoons of water in a pan for 4–5 minutes. Add chickpeas and smoked paprika and warm for 2 more minutes.","Combine couscous with the vegetables and chickpeas. Add a splash of warm water if dry.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Soba Chickpea Broccoli Bowl","url":"https://veganko.si/en/recipes/soba-chickpea-broccoli-bowl/","description":"A practical vegan packed lunch: soba noodles, lemony chickpeas, broccoli and carrots, peanut dressing.","image":"https://veganko.si/assets/img/v010/soba-skleda-s-ciceriko-in-brokolijem.avif","category":"Work Lunches","yield":2,"time":"PT30M","ingredients":["180 g egg-free soba noodles","5 ml sesame oil","300 g cooked chickpeas","15 ml lemon juice","10 ml olive oil","1 g salt","300 g broccoli","200 g carrots","10 ml olive oil","1 g salt","40 g smooth peanut butter","20 ml soy sauce","20 ml lime juice","40 ml warm water"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Soba noodles: Cook noodles according to the packet, usually 4–6 minutes. Drain immediately and rinse under cold water to remove excess starch.","Soba noodles: Drain thoroughly, toss with sesame oil and chill before packing.","Lemony chickpeas: Rinse chickpeas and drain thoroughly. Toss with lemon, oil and salt.","Lemony chickpeas: Keep covered and chilled until assembling.","Broccoli and carrots: Slice carrots 5 mm thick and steam for 5 minutes. Add small broccoli florets and steam another 5–6 minutes until tender.","Broccoli and carrots: Toss with oil and salt. Spread in a shallow container to cool for packing.","Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.","Peanut dressing: Once smooth, cool and pack separately. Stir before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Soba Edamame Noodles with Peanut Sauce","url":"https://veganko.si/en/recipes/soba-edamame-noodles-with-peanut-sauce/","description":"A practical vegan packed lunch: soba noodles, edamame, cucumber and pepper crunch, peanut dressing.","image":"https://veganko.si/assets/img/v010/soba-rezanci-z-edamamom-in-arasidovo-omako.avif","category":"Work Lunches","yield":2,"time":"PT30M","ingredients":["180 g egg-free soba noodles","5 ml sesame oil","300 g frozen shelled edamame","10 ml soy sauce","200 g cucumber","150 g red bell pepper","100 g carrots","40 g smooth peanut butter","20 ml soy sauce","20 ml lime juice","40 ml warm water"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Soba noodles: Cook noodles according to the packet, usually 4–6 minutes. Drain immediately and rinse under cold water to remove excess starch.","Soba noodles: Drain thoroughly, toss with sesame oil and chill before packing.","Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.","Edamame: Toss with soy sauce and refrigerate once cooled.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.","Peanut dressing: Once smooth, cool and pack separately. Stir before eating.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Soba White Bean Cucumber Lunch","url":"https://veganko.si/en/recipes/soba-white-bean-cucumber-lunch/","description":"A practical vegan packed lunch: soba noodles, parsley white beans, cucumber and pepper crunch, lemon tahini dressing.","image":"https://veganko.si/assets/img/v010/soba-rezanci-z-belim-fizolom-in-kumaro.avif","category":"Work Lunches","yield":2,"time":"PT30M","ingredients":["180 g egg-free soba noodles","5 ml sesame oil","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","200 g cucumber","150 g red bell pepper","100 g carrots","35 g tahini","25 ml lemon juice","35 ml water","1 g salt"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Soba noodles: Cook noodles according to the packet, usually 4–6 minutes. Drain immediately and rinse under cold water to remove excess starch.","Soba noodles: Drain thoroughly, toss with sesame oil and chill before packing.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Cucumber and pepper crunch: Halve cucumber, scoop out watery seeds and dice. Slice pepper into strips and carrot into thin sticks.","Cucumber and pepper crunch: Dry vegetables and pack separately from dressing to keep crisp.","Lemon tahini dressing: Mix tahini with lemon first; it will thicken. Gradually whisk in water until smooth and pourable.","Lemon tahini dressing: Add salt and seal in a small leakproof container for a packed lunch.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Soft Vegan Carrot Muffins","url":"https://veganko.si/en/recipes/soft-vegan-carrot-muffins/","description":"Tender carrot muffins with cinnamon and a little lemon zest.","image":"https://veganko.si/assets/img/v08/korenckovi-mafini.avif","category":"Desserts","yield":9,"time":"PT40M","ingredients":["200 g plain flour","160 g grated carrot","100 g sugar","150 ml oat milk","70 ml vegetable oil","2 tsp baking powder","1 tsp ground cinnamon","1 tsp grated lemon zest"],"steps":["Heat the oven to 180°C (356°F) and prepare 9 muffin cases.","Mix the dry ingredients in one bowl and the oat milk and oil in another.","Add the wet ingredients to the dry, then gently fold in the carrot and lemon zest.","Divide between the muffin cases and bake for 20–25 minutes. Cool before serving.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Soy Sesame Tofu","url":"https://veganko.si/en/recipes/soy-sesame-tofu/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/sezamov-tofu-s-sojino-omako.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["350 g firm tofu","2 tbsp soy sauce","25 g sesame seeds","1 piece(s) spring onions"],"steps":["Drain tofu and pat thoroughly dry, then cut into roughly 2 cm cubes. Thinly slice the spring onion.","Heat a dry non-stick frying pan over medium-high heat. Brown tofu on several sides for 7–9 minutes; add a tablespoon of water if it sticks.","Pour in the soy sauce, toss and cook for 1 minute to coat. Scatter over sesame seeds and shake the pan briefly.","Remove from heat and add sliced spring onion. Serve immediately while the tofu is still lightly crisp outside.","Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form."],"language":"en"},{"title":"Spicy Arrabbiata Pasta with Olives","url":"https://veganko.si/en/recipes/spicy-arrabbiata-pasta-with-olives/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/arrabbiata-z-olivami.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["300 g pasta","400 g tomato passata","2 clove(s) garlic","70 g olives","1 tsp chilli flakes"],"steps":["Boil a large pot of salted water and cook the pasta until al dente.","Meanwhile chop the vegetables and sauté them in a little water or oil for 5–8 minutes.","Add passata or the listed sauce ingredients and cook briefly; save a cup of pasta cooking water.","Toss the pasta through the sauce, loosen with some cooking water and finish with fresh herbs.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Spinach Cannelloni with Roasted Beetroot","url":"https://veganko.si/en/recipes/spinach-cannelloni-with-roasted-beetroot/","description":"A complete vegan Sunday meal: spinach tofu cannelloni, roasted beetroot.","image":"https://veganko.si/assets/img/v010/spinacni-kaneloni-s-peceno-peso.avif","category":"Sunday Lunch","yield":4,"time":"PT115M","ingredients":["250 g egg-free cannelloni","400 g firm tofu","350 g spinach","650 g tomato passata","25 g nutritional yeast","25 ml olive oil","10 g garlic","5 g salt","700 g beetroot","20 ml olive oil","15 ml balsamic vinegar","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Spinach tofu cannelloni: Blanch spinach for one minute, cool, squeeze dry and chop. Dry and crumble tofu; mix with spinach, nutritional yeast and half the salt.","Spinach tofu cannelloni: Heat garlic in oil for 30 seconds, add passata, 200 ml water and remaining salt and simmer 10 minutes.","Spinach tofu cannelloni: Fill cannelloni. Spread one-third of the sauce in a dish, add pasta and cover with the remaining sauce. Precook if required by the packet.","Spinach tofu cannelloni: Bake covered at 190°C for 35 minutes, then uncovered for 10–15 minutes. Check pasta is tender with a knife.","Roasted beetroot: Peel the beetroot, cut into 3 cm wedges and toss with oil and salt. Roast covered at 190°C for 45 minutes.","Roasted beetroot: Uncover, add vinegar and roast for 15–20 minutes until tender with a caramelised surface.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Spinach Tofu Cannelloni with Lemon Green Beans","url":"https://veganko.si/en/recipes/spinach-tofu-cannelloni-with-lemon-green-beans/","description":"A complete vegan Sunday meal: spinach tofu cannelloni, lemony green beans.","image":"https://veganko.si/assets/img/v010/kaneloni-s-tofujem-in-spinaco-ter-limonin-fizol.avif","category":"Sunday Lunch","yield":4,"time":"PT105M","ingredients":["250 g egg-free cannelloni","400 g firm tofu","350 g spinach","650 g tomato passata","25 g nutritional yeast","25 ml olive oil","10 g garlic","5 g salt","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Spinach tofu cannelloni: Blanch spinach for one minute, cool, squeeze dry and chop. Dry and crumble tofu; mix with spinach, nutritional yeast and half the salt.","Spinach tofu cannelloni: Heat garlic in oil for 30 seconds, add passata, 200 ml water and remaining salt and simmer 10 minutes.","Spinach tofu cannelloni: Fill cannelloni. Spread one-third of the sauce in a dish, add pasta and cover with the remaining sauce. Precook if required by the packet.","Spinach tofu cannelloni: Bake covered at 190°C for 35 minutes, then uncovered for 10–15 minutes. Check pasta is tender with a knife.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Spring Carrot and Oat Patties","url":"https://veganko.si/en/recipes/spring-carrot-and-oat-patties/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/korenckovi-polpeti-z-ovsom.avif","category":"Mains","yield":3,"time":"PT45M","ingredients":["350 g carrots","100 g rolled oats","2 tbsp ground flaxseed","1 piece(s) onion","1 tsp sweet paprika"],"steps":["Finely grate the carrots and chop the onion. Mix ground flaxseed with 6 tablespoons of water and leave for 10 minutes to gel.","Mix carrots, onion, oats, paprika and flax gel. Rest for 5 minutes so the oats absorb moisture.","Press firmly into 8 small patties and bake on a lined tray at 200°C for about 20–25 minutes, turning carefully halfway.","Serve when firm and golden. If too dry add a spoon of water; if too wet, a little more oats.","Before serving, check: Make patties similar in thickness so they cook evenly. Wait until the edges have set before turning."],"language":"en"},{"title":"Spring Onion and Sesame Tofu","url":"https://veganko.si/en/recipes/spring-onion-and-sesame-tofu/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/pomladni-tofu-s-sezamom.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["350 g firm tofu","5 piece(s) spring onions","2 tbsp sesame seeds","2 tbsp soy sauce","1 piece(s) lime"],"steps":["Pat the tofu dry and cube it; cut the vegetables into thin evenly sized pieces.","Heat a pan and brown the tofu for 5–6 minutes; transfer it to a plate.","Stir-fry the vegetables for 5–7 minutes until just crisp-tender, then add the sauce for 1 minute.","Return the tofu to the pan, toss thoroughly and serve at once.","Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form."],"language":"en"},{"title":"Spring Pea and Mint Soup","url":"https://veganko.si/en/recipes/spring-pea-and-mint-soup/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/kremna-juha-iz-mladega-graha.avif","category":"Soups","yield":3,"time":"PT25M","ingredients":["450 g peas","1 piece(s) onion","500 ml vegetable stock","4 leaf/leaves fresh mint","100 ml oat milk"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Spring White Bean Minestrone","url":"https://veganko.si/en/recipes/spring-white-bean-minestrone/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/pomladanska-minestra.avif","category":"Soups","yield":3,"time":"PT40M","ingredients":["350 g cooked white beans","180 g peas","200 g carrots","1 piece(s) leek","700 ml vegetable stock"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Stuffed Peppers with Creamy Potato Mash","url":"https://veganko.si/en/recipes/stuffed-peppers-with-creamy-potato-mash/","description":"A complete vegan Sunday meal: rice and bean stuffed peppers, potato mash.","image":"https://veganko.si/assets/img/v010/polnjene-paprike-s-kremnim-krompirjevim-pirejem.avif","category":"Sunday Lunch","yield":4,"time":"PT110M","ingredients":["800 g bell peppers","160 g dry long-grain rice","350 g cooked kidney beans","120 g onion","500 g tomato passata","25 ml olive oil","3 g smoked paprika","5 g salt","800 g potatoes","150 ml unsweetened soy milk","25 ml olive oil","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Rice and bean stuffed peppers: Cook rice 3 minutes less than the packet time and drain. Sauté onion in oil for 6 minutes, then mix with beans, rice, smoked paprika and half the salt.","Rice and bean stuffed peppers: Cut tops off peppers and remove seeds. Fill about three-quarters full to allow the rice to expand.","Rice and bean stuffed peppers: Pour passata, 150 ml water and remaining salt into a baking dish. Add peppers, cover and bake at 190°C for 45 minutes, uncovering for the final 15 minutes.","Potato mash: Peel potatoes, cut evenly and boil for 20–25 minutes until tender. Drain and steam-dry in the warm pan for one minute.","Potato mash: Rice the potatoes, then stir in hot soy milk, oil and salt by hand. Do not use a blender, which makes mash gluey.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Stuffed Peppers with Roast Potatoes and Cabbage Slaw","url":"https://veganko.si/en/recipes/stuffed-peppers-with-roast-potatoes-and-cabbage-slaw/","description":"A complete vegan Sunday meal: rice and bean stuffed peppers, crisp roast potatoes, cabbage and caraway slaw.","image":"https://veganko.si/assets/img/v010/polnjene-paprike-s-pecenim-krompirjem-in-zeljno-solato.avif","category":"Sunday Lunch","yield":4,"time":"PT120M","ingredients":["800 g bell peppers","160 g dry long-grain rice","350 g cooked kidney beans","120 g onion","500 g tomato passata","25 ml olive oil","3 g smoked paprika","5 g salt","1000 g potatoes","35 ml olive oil","4 g salt","3 g rosemary","500 g white cabbage","120 g carrots","25 ml apple cider vinegar","20 ml olive oil","2 g caraway seeds","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Rice and bean stuffed peppers: Cook rice 3 minutes less than the packet time and drain. Sauté onion in oil for 6 minutes, then mix with beans, rice, smoked paprika and half the salt.","Rice and bean stuffed peppers: Cut tops off peppers and remove seeds. Fill about three-quarters full to allow the rice to expand.","Rice and bean stuffed peppers: Pour passata, 150 ml water and remaining salt into a baking dish. Add peppers, cover and bake at 190°C for 45 minutes, uncovering for the final 15 minutes.","Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.","Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.","Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.","Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Stuffed Sweet Potatoes with Black Beans","url":"https://veganko.si/en/recipes/stuffed-sweet-potatoes-with-black-beans/","description":"Baked sweet potatoes filled with a tangy black bean mixture.","image":"https://veganko.si/assets/img/v08/pecen-sladki-krompir-s-crnim-fizolom.avif","category":"Mains","yield":2,"time":"PT50M","ingredients":["2 medium sweet potatoes","240 g cooked black beans","1 red bell pepper","2 tbsp tomato purée","1 tbsp olive oil","1 tsp ground cumin","1 tbsp lime juice"],"steps":["Before cooking, measure these ingredients: 2  medium sweet potatoes and 240 g cooked black beans. Set out the remaining ingredients, cookware and utensils so everything is ready.","Halve sweet potatoes, rub with oil and roast at 200°C for 35–40 minutes.","Chop the pepper and sauté for 5 minutes with black beans, tomato purée and cumin.","Slightly scoop the cooked potatoes, pile in the filling and finish with lime.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Sunday Bean Goulash with Crisp Roast Potatoes","url":"https://veganko.si/en/recipes/sunday-bean-goulash-with-crisp-roast-potatoes/","description":"A complete vegan Sunday meal: smoky bean goulash, crisp roast potatoes, lemony green beans.","image":"https://veganko.si/assets/img/v010/nedeljski-fizolov-golaz-s-hrustljavim-krompirjem.avif","category":"Sunday Lunch","yield":4,"time":"PT105M","ingredients":["650 g cooked kidney beans","250 g onions","250 g red bell pepper","400 g tomato passata","350 ml unsalted vegetable stock","25 ml olive oil","5 g smoked paprika","3 g salt","1000 g potatoes","35 ml olive oil","4 g salt","3 g rosemary","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Smoky bean goulash: Slowly cook onions in oil for 15 minutes. Add diced peppers and cook another 5 minutes.","Smoky bean goulash: Stir in smoked paprika and immediately add passata and stock. Add beans and salt and simmer partially covered for 30 minutes.","Smoky bean goulash: Mash a ladleful of beans against the side of the pan to thicken. Rest for 10 minutes before serving.","Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.","Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Sunday Cauliflower Steak with Potatoes and Pepper Cream","url":"https://veganko.si/en/recipes/sunday-cauliflower-steak-with-potatoes-and-pepper-cream/","description":"A complete vegan Sunday meal: cauliflower steak, crisp roast potatoes, roasted pepper cream.","image":"https://veganko.si/assets/img/v010/nedeljski-cvetacni-steak-s-krompirjem-in-paprikovo-kremo.avif","category":"Sunday Lunch","yield":4,"time":"PT100M","ingredients":["1600 g cauliflower (two small heads)","25 ml olive oil","3 g salt","2 g smoked paprika","1000 g potatoes","35 ml olive oil","4 g salt","3 g rosemary","400 g red bell peppers","40 g almonds","15 ml olive oil","10 ml apple cider vinegar","2 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Cauliflower steak: Cut four 3 cm steaks from the centres of two cauliflower heads; save loose florets for another dish. Rub the steaks with oil, salt and paprika.","Cauliflower steak: Roast on baking paper at 210°C for 30–35 minutes, turning carefully after 20 minutes. The core should be tender and the surface golden.","Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.","Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.","Roasted pepper cream: Halve and deseed peppers. Roast skin-side up at 230°C for 25 minutes. Cover for 10 minutes, then peel.","Roasted pepper cream: Toast almonds in a dry pan for 3 minutes. Blend with peppers, oil, vinegar and salt to a smooth cream, adding a tablespoon of water if needed.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Sunday Gnocchi with King Oyster Mushrooms and Tomato Sauce","url":"https://veganko.si/en/recipes/sunday-gnocchi-with-king-oyster-mushrooms-and-tomato-sauce/","description":"A complete vegan Sunday meal: egg-free potato gnocchi, seared king oyster mushrooms, slow tomato sauce.","image":"https://veganko.si/assets/img/v010/nedeljski-njoki-z-ostrigarji-in-paradiznikovo-omako.avif","category":"Sunday Lunch","yield":4,"time":"PT145M","ingredients":["700 g floury potatoes","160 g plain wheat flour","3 g salt","500 g king oyster mushrooms","20 ml olive oil","15 ml light soy sauce","10 ml lemon juice","600 g tomato passata","120 g onion","10 g garlic","25 ml olive oil","3 g dried oregano","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Egg-free potato gnocchi: Bake unpeeled potatoes at 200°C for 55–65 minutes until tender. Peel while hot, rice and spread out for 10 minutes to release steam.","Egg-free potato gnocchi: Add salt and 140 g flour. Bring together quickly without prolonged kneading. Use remaining flour to roll into 2 cm ropes and cut 2 cm gnocchi.","Egg-free potato gnocchi: Cook one test gnoccho first. If it falls apart, work a little more flour into the dough. Cook in batches; give them one minute after they float.","Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.","Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.","Slow tomato sauce: Soften finely chopped onion in oil for 8 minutes. Add chopped garlic for 30 seconds.","Slow tomato sauce: Add passata, oregano and salt. Simmer partially covered for 30 minutes, stirring occasionally and adding a little water if needed.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Sunday Mushroom Wellington with Roast Potatoes and Onion Gravy","url":"https://veganko.si/en/recipes/sunday-mushroom-wellington-with-roast-potatoes-and-onion-gravy/","description":"A complete vegan Sunday meal: mushroom wellington, crisp roast potatoes, onion gravy.","image":"https://veganko.si/assets/img/v010/nedeljski-gobov-wellington-s-krompirjem-in-cebulno-omako.avif","category":"Sunday Lunch","yield":4,"time":"PT145M","ingredients":["400 g button mushrooms","250 g cooked brown lentils","120 g onion","50 g walnuts","25 ml olive oil","20 g breadcrumbs","275 g vegan puff pastry","20 ml unsweetened soy milk","3 g salt","1000 g potatoes","35 ml olive oil","4 g salt","3 g rosemary","350 g onions","25 ml olive oil","15 g plain wheat flour","400 ml unsalted vegetable stock","20 ml soy sauce","10 ml balsamic vinegar"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Mushroom Wellington: Sauté chopped onion in 15 ml oil for 6 minutes. Add finely chopped mushrooms and salt; cook for 12–15 minutes until the pan is almost dry.","Mushroom Wellington: Drain lentils well. Mash half roughly, then mix with mushrooms, chopped walnuts and breadcrumbs. Cool the filling completely so it does not soften the pastry.","Mushroom Wellington: Unroll pastry on baking paper. Shape filling into a log, wrap, place seam-side down and cut three steam vents. Brush with soy milk and remaining oil.","Mushroom Wellington: Bake at 200°C for 35–40 minutes until deep golden. Rest for 10 minutes and slice with a serrated knife.","Crisp roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.","Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.","Onion gravy: Cook thinly sliced onions in oil over medium-low heat for 20–25 minutes until deep golden.","Onion gravy: Stir in flour for one minute, then gradually add stock. Add soy sauce and vinegar and simmer for 10 minutes until thickened.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Sweet Potato with Tahini and Lemon","url":"https://veganko.si/en/recipes/sweet-potato-with-tahini-and-lemon/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/stiridelni-sladki-krompir.avif","category":"Mains","yield":3,"time":"PT30M","ingredients":["550 g sweet potatoes","60 g tahini","1 piece(s) lemon","15 g parsley"],"steps":["Heat the oven to 220°C. Wash sweet potato and cut into slices about 1.5 cm thick or small wedges.","Spread on a lined tray and roast for 20–25 minutes until tender, turning halfway.","Whisk tahini with lemon juice and a little water until smooth. Chop the parsley.","Plate the sweet potato, drizzle with tahini and scatter with parsley.","Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer."],"language":"en"},{"title":"Sweetcorn and Bell Pepper Soup","url":"https://veganko.si/en/recipes/sweetcorn-and-bell-pepper-soup/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/koruzna-juha-s-papriko.avif","category":"Soups","yield":3,"time":"PT30M","ingredients":["400 g sweetcorn","1 piece(s) red bell pepper","1 piece(s) onion","600 ml vegetable stock","120 ml oat milk"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Sweetcorn and Black Bean Skillet","url":"https://veganko.si/en/recipes/sweetcorn-and-black-bean-skillet/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/koruzna-ponev-s-crnim-fizolom.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["300 g sweetcorn","350 g cooked black beans","1 piece(s) red bell pepper","1 piece(s) onion","1 tsp sweet paprika"],"steps":["Wash, dry and chop the vegetables evenly.","Heat a little water or the listed oil in a large frying pan and sauté vegetables for 6–8 minutes.","Add cooked legumes, spices and sauce, then stir-fry for another 4–5 minutes.","Season to taste and serve warm.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Tempeh with Celeriac Cream and Glazed Carrots","url":"https://veganko.si/en/recipes/tempeh-with-celeriac-cream-and-glazed-carrots/","description":"A composed vegan dish: balsamic-glazed tempeh, celeriac purée, glazed baby carrots, parsley oil.","image":"https://veganko.si/assets/img/v010/tempeh-na-zelenini-kremi-z-glaziranim-korenjem.avif","category":"Fine Dining","yield":4,"time":"PT90M","ingredients":["400 g tempeh","20 ml olive oil","25 ml balsamic vinegar","20 ml soy sauce","15 ml maple syrup","50 ml water","400 g celeriac","100 ml unsweetened oat milk","15 ml olive oil","10 ml lemon juice","2 g salt","600 g baby carrots","20 ml olive oil","20 ml maple syrup","100 ml water","10 ml lemon juice","3 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Balsamic-glazed tempeh: Cut tempeh into 1 cm triangles and steam for 10 minutes. Dry and pan-fry in oil for 3 minutes per side.","Balsamic-glazed tempeh: Add vinegar, soy sauce, syrup and water. Simmer for 3–5 minutes, turning to glaze evenly.","Celeriac purée: Clean the vegetables, cut into small even pieces and boil for about 22 minutes until completely tender.","Celeriac purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.","Celeriac purée: Keep warm in a covered bowl over barely simmering water and stir before serving.","Glazed baby carrots: Arrange trimmed carrots in a wide pan. Add oil, syrup, water and salt and cook covered for 10–12 minutes.","Glazed baby carrots: Uncover for 5–8 minutes until the liquid forms a glossy glaze. Shake the pan to coat and finish with lemon juice.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Thai Green Tofu Curry","url":"https://veganko.si/en/recipes/thai-green-tofu-curry/","description":"A fragrant green curry with tofu and courgette.","image":"https://veganko.si/assets/img/v08/tajski-zeleni-kari-s-tofujem.avif","category":"Mains","yield":4,"time":"PT35M","ingredients":["300 g firm tofu","1 courgette","1 green pepper","400 ml coconut milk","2 tbsp vegan green curry paste","1 tbsp soy sauce","1 tbsp vegetable oil","1 tbsp lime juice"],"steps":["Before cooking, measure these ingredients: 300 g firm tofu and 1  courgette. Set out the remaining ingredients, cookware and utensils so everything is ready.","Dice tofu and pan-fry in oil for 5 minutes.","Add green curry paste, sliced courgette and green pepper; stir briefly.","Pour in coconut milk and soy sauce, simmer for 15 minutes and finish with lime.","Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form."],"language":"en"},{"title":"Thick Tomato Soup with White Beans","url":"https://veganko.si/en/recipes/thick-tomato-soup-with-white-beans/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/paradiznikova-juha-z-belim-fizolom.avif","category":"Soups","yield":3,"time":"PT35M","ingredients":["400 g cooked white beans","500 g tomato passata","1 piece(s) onion","550 ml vegetable stock","1 tsp sweet paprika"],"steps":["Wash, peel where needed and cut the vegetables into evenly sized pieces.","Soften the onion or leek in a little water or oil for 3–4 minutes, then add the remaining vegetables.","Pour in the stock and simmer for 15–25 minutes until tender; add legumes already cooked.","Blend partly or completely for a creamier soup; stir in plant milk when listed and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Thin Tomato Galette with Bean Cream and Hazelnuts","url":"https://veganko.si/en/recipes/thin-tomato-galette-with-bean-cream-and-hazelnuts/","description":"A composed vegan dish: tomato galette, white bean cream, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/tanka-paradiznikova-galeta-s-fizolovo-kremo-in-lesniki.avif","category":"Fine Dining","yield":4,"time":"PT110M","ingredients":["200 g plain wheat flour","60 ml olive oil","65 ml cold water","500 g firm tomatoes","20 g mustard","25 g breadcrumbs","3 g salt","400 g cooked white beans","80 ml unsalted vegetable stock","20 ml olive oil","15 ml lemon juice","2 g salt","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Tomato galette: Quickly mix flour, oil, water and 2 g salt into dough. Flatten into a disc, cover and chill for 30 minutes.","Tomato galette: Slice tomatoes 5 mm thick, salt with remaining salt and drain for 15 minutes. Pat dry.","Tomato galette: Roll dough into a 30 cm circle. Spread mustard over the centre, sprinkle with breadcrumbs and layer on tomatoes; fold a 4 cm border inward.","Tomato galette: Bake in the lower third of the oven at 200°C for 35–40 minutes, until the base is crisp. Rest for 10 minutes before slicing.","White bean cream: Rinse beans and heat in stock for 5 minutes. Blend very smooth while hot with oil, lemon and salt.","White bean cream: Pass through a sieve; loosen with hot water one tablespoon at a time if needed. Cover until serving.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Thyme Mushroom Polenta","url":"https://veganko.si/en/recipes/thyme-mushroom-polenta/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/polenta-z-gobami-in-timijanom.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["220 g instant polenta","280 g button mushrooms","1 tsp thyme","650 ml vegetable stock"],"steps":["Bring stock to a boil and whisk in instant polenta. Stir continuously and cook according to the packet, usually 3–5 minutes.","Clean and slice mushrooms; cook in a hot pan with a splash of water for 7–9 minutes until their liquid evaporates and they brown.","Add thyme to the mushrooms for the last minute and stir.","Spoon creamy polenta into bowls, top with thyme mushrooms and serve immediately.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Tofu Ravioli with Mushroom Reduction and Hazelnuts","url":"https://veganko.si/en/recipes/tofu-ravioli-with-mushroom-reduction-and-hazelnuts/","description":"A composed vegan dish: spinach and tofu ravioli, mushroom reduction, hazelnut crumb.","image":"https://veganko.si/assets/img/v010/ravioli-s-tofujem-gobovo-redukcijo-in-lesniki.avif","category":"Fine Dining","yield":4,"time":"PT115M","ingredients":["220 g plain wheat flour","110 ml lukewarm water","10 ml olive oil","180 g firm tofu","180 g spinach","15 g nutritional yeast","10 ml lemon juice","3 g salt","200 g button mushrooms","100 g shallots","15 ml olive oil","400 ml unsalted vegetable stock","15 ml soy sauce","10 ml balsamic vinegar","40 g hazelnuts","20 g breadcrumbs","10 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Spinach and tofu ravioli: Knead 200 g flour with water and oil for 8 minutes. Cover and rest for 30 minutes; reserve 20 g flour for rolling.","Spinach and tofu ravioli: Blanch spinach for 45 seconds, cool and squeeze very dry. Chop and mix with crumbled dry tofu, nutritional yeast, lemon and salt.","Spinach and tofu ravioli: Roll dough about 1 mm thick. Place teaspoons of filling 5 cm apart on half the sheet; moisten edges, cover with the other half, press out air and cut ravioli.","Spinach and tofu ravioli: Cook ravioli in gently simmering water for 3–4 minutes. Cut one open: the seam should be cooked and the filling hot. Lift out with a slotted spoon.","Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.","Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.","Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.","Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Tofu Scramble with Spinach","url":"https://veganko.si/en/recipes/tofu-scramble-with-spinach/","description":"A savoury plant-based breakfast made without eggs.","image":"https://veganko.si/assets/img/v08/tofu-umesana-jajcka-s-spinaco.avif","category":"Breakfast","yield":2,"time":"PT20M","ingredients":["250 g firm tofu","80 g baby spinach","1 tbsp olive oil","1 tsp turmeric","2 tbsp plant milk","1 pinch kala namak black salt","1 garlic clove"],"steps":["Before cooking, measure these ingredients: 250 g firm tofu and 80 g baby spinach. Set out the remaining ingredients, cookware and utensils so everything is ready.","Drain the tofu and crumble it into chunky pieces with a fork.","Warm garlic in oil, add tofu, turmeric and plant milk. Cook for 6 minutes.","Add spinach, stir until wilted and finish with kala namak.","Before serving, check: Let the pan warm up first. Leave the cubes undisturbed for the first few minutes so a golden crust can form."],"language":"en"},{"title":"Tomato and Basil Pasta","url":"https://veganko.si/en/recipes/tomato-basil-pasta/","description":"An easy Mediterranean classic made with everyday pantry ingredients.","image":"https://veganko.si/assets/img/v08/testenine-s-paradiznikom.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["300 g pasta","400 g canned peeled tomatoes","2 garlic cloves","2 tbsp olive oil","1 tsp dried oregano","12 leaves fresh basil leaves","1 pinch salt"],"steps":["Cook the pasta in salted water according to the package instructions. Reserve a cup of the cooking water.","Gently warm the chopped garlic in the oil. Add the tomatoes and oregano, and simmer the sauce for 12 minutes.","Toss the drained pasta with the sauce and a splash of reserved pasta water to bring everything together.","Stir in the fresh basil and adjust the salt to taste.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Tomato and Basil Soup","url":"https://veganko.si/en/recipes/tomato-and-basil-soup/","description":"A fragrant tomato soup made with simple everyday ingredients.","image":"https://veganko.si/assets/img/v08/paradiznikova-juha-z-baziliko.avif","category":"Soups","yield":4,"time":"PT30M","ingredients":["2 tbsp olive oil","1 onion","2 garlic cloves","800 g tinned tomatoes","400 ml vegetable stock","12 basil leaves","1 tsp sugar"],"steps":["Before cooking, measure these ingredients: 2 tbsp olive oil and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Sauté the onion in oil for 5 minutes, then add chopped garlic.","Add tomatoes, stock and sugar. Simmer gently for 18 minutes.","Blend until smooth, stir in chopped basil and season to taste.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Tomato and Cucumber Gazpacho","url":"https://veganko.si/en/recipes/tomato-and-cucumber-gazpacho/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/gazpacho-s-kumaro.avif","category":"Soups","yield":3,"time":"PT15M","ingredients":["700 g tomatoes","250 g cucumber","1 piece(s) bell pepper","1 clove(s) garlic","2 tbsp olive oil"],"steps":["Wash the vegetables, remove any seeds and chop roughly.","Put everything except garnish herbs into a powerful blender.","Blend for 1–2 minutes until smooth, adding a little cold water if required.","Chill for at least 10 minutes and finish with fresh herbs before serving.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Tomato Galette with Almond Cream","url":"https://veganko.si/en/recipes/tomato-galette-with-almond-cream/","description":"A composed vegan dish: tomato galette, almond cream, parsley oil.","image":"https://veganko.si/assets/img/v010/paradiznikova-galeta-z-mandljevo-kremo.avif","category":"Fine Dining","yield":4,"time":"PT120M","ingredients":["200 g plain wheat flour","60 ml olive oil","65 ml cold water","500 g firm tomatoes","20 g mustard","25 g breadcrumbs","3 g salt","100 g blanched almonds","120 ml water","15 ml olive oil","10 ml lemon juice","2 g salt","30 g parsley leaves","50 ml olive oil","1 g salt"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Tomato galette: Quickly mix flour, oil, water and 2 g salt into dough. Flatten into a disc, cover and chill for 30 minutes.","Tomato galette: Slice tomatoes 5 mm thick, salt with remaining salt and drain for 15 minutes. Pat dry.","Tomato galette: Roll dough into a 30 cm circle. Spread mustard over the centre, sprinkle with breadcrumbs and layer on tomatoes; fold a 4 cm border inward.","Tomato galette: Bake in the lower third of the oven at 200°C for 35–40 minutes, until the base is crisp. Rest for 10 minutes before slicing.","Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.","Almond cream: Blend with 120 ml fresh water, oil, lemon and salt for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.","Parsley oil: Blanch parsley for 10 seconds, cool immediately in cold water and squeeze very dry.","Parsley oil: Blend with oil and salt for one minute, then strain finely. Add in drops when plating and reserve leftovers for another dish.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Tomato Galette with Mushroom Pilaf","url":"https://veganko.si/en/recipes/tomato-galette-with-mushroom-pilaf/","description":"A complete vegan Sunday meal: tomato galette, mushroom pilaf.","image":"https://veganko.si/assets/img/v010/paradiznikova-galeta-z-gobovim-pilavom.avif","category":"Sunday Lunch","yield":4,"time":"PT110M","ingredients":["200 g plain wheat flour","60 ml olive oil","65 ml cold water","500 g firm tomatoes","20 g mustard","25 g breadcrumbs","3 g salt","300 g long-grain rice","400 g button mushrooms","150 g onion","650 ml unsalted vegetable stock","25 ml olive oil","4 g salt"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Tomato galette: Quickly mix flour, oil, water and 2 g salt into dough. Flatten into a disc, cover and chill for 30 minutes.","Tomato galette: Slice tomatoes 5 mm thick, salt with remaining salt and drain for 15 minutes. Pat dry.","Tomato galette: Roll dough into a 30 cm circle. Spread mustard over the centre, sprinkle with breadcrumbs and layer on tomatoes; fold a 4 cm border inward.","Tomato galette: Bake in the lower third of the oven at 200°C for 35–40 minutes, until the base is crisp. Rest for 10 minutes before slicing.","Mushroom pilaf: Rinse rice until the water is almost clear. Sauté onion in oil for 6 minutes, then sliced mushrooms for 8 minutes until dry.","Mushroom pilaf: Add rice, stock and salt. Bring to a simmer, cover and cook over very low heat for 15 minutes or according to the rice packet.","Mushroom pilaf: Remove from heat and rest covered for 10 minutes, then fluff with a fork. Do not stir during cooking.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"Vanilla Pear with Almond Cream and Crisp Oats","url":"https://veganko.si/en/recipes/vanilla-pear-with-almond-cream-and-crisp-oats/","description":"A composed vegan dish: poached pears, almond cream, oat crumble.","image":"https://veganko.si/assets/img/v010/vaniljeva-hruska-na-mandljevi-kremi-s-hrustljavim-ovsom.avif","category":"Fine Dining","yield":4,"time":"PT130M","ingredients":["600 g firm pears","500 ml water","90 g sugar","20 ml lemon juice","1 g vanilla powder","100 g blanched almonds","120 ml water","25 ml maple syrup","10 ml lemon juice","60 g rolled oats","30 g plain wheat flour","30 g sugar","25 ml olive oil","15 ml water"],"steps":["Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.","Poached pears: Peel, halve and core pears. In a snug pan, bring water, sugar, lemon and vanilla to a simmer.","Poached pears: Add pears, cover with a disc of baking paper and poach gently for 15–25 minutes, until a knife slides through but they keep their shape.","Poached pears: Cool in the liquid. Drain before serving; reduce 100 ml poaching liquid to a syrup and use sparingly.","Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.","Almond cream: Blend with 120 ml fresh water, syrup and lemon for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.","Oat crumble: Mix oats, flour and sugar. Add oil and water and rub into irregular crumbs.","Oat crumble: Bake in a thin layer at 175°C for 15–18 minutes, stirring once. Cool completely to crisp.","Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates."],"language":"en"},{"title":"Vegan Banana Bread","url":"https://veganko.si/en/recipes/vegan-banana-bread/","description":"A soft banana loaf perfect for using ripe bananas.","image":"https://veganko.si/assets/img/v08/veganski-bananin-kruh.avif","category":"Desserts","yield":10,"time":"PT60M","ingredients":["3 ripe bananas","240 g plain flour","90 g brown sugar","70 ml vegetable oil","100 ml oat milk","2 tsp baking powder","1 tsp cinnamon","40 g walnuts"],"steps":["Before cooking, measure these ingredients: 3  ripe bananas and 240 g plain flour. Set out the remaining ingredients, cookware and utensils so everything is ready.","Preheat oven to 180°C and line a loaf tin.","Mash bananas and mix with oil, oat milk and sugar. Fold in flour, baking powder, cinnamon and chopped walnuts.","Pour into the tin and bake for 45–50 minutes. Cool before slicing.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Vegan Blueberry Crumble","url":"https://veganko.si/en/recipes/vegan-blueberry-crumble/","description":"A warm blueberry dessert with a golden oat crumble.","image":"https://veganko.si/assets/img/v08/borovnicev-drobljenec.avif","category":"Desserts","yield":6,"time":"PT45M","ingredients":["500 g blueberries","90 g rolled oats","70 g plain flour","70 g brown sugar","70 g vegan margarine","1 tbsp lemon juice","1 tsp cinnamon"],"steps":["Before cooking, measure these ingredients: 500 g blueberries and 90 g rolled oats. Set out the remaining ingredients, cookware and utensils so everything is ready.","Preheat oven to 185°C. Toss blueberries with lemon juice and spread in a baking dish.","Combine oats, flour, sugar and cinnamon, then rub in the chilled vegan margarine to make crumbs.","Scatter over the fruit and bake for 30 minutes until golden.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Vegan Cabbage Rolls with Beans","url":"https://veganko.si/en/recipes/vegan-cabbage-rolls-with-beans/","description":"Traditional-style cabbage rolls filled with rice and beans.","image":"https://veganko.si/assets/img/v08/veganske-sarme-s-fizolom.avif","category":"Mains","yield":5,"time":"PT90M","ingredients":["10 large pickled cabbage leaves","180 g rice","300 g cooked brown beans","1 onion","2 garlic cloves","600 ml tomato passata","450 ml water","2 tbsp olive oil","1 tsp sweet paprika"],"steps":["Parboil rice for 8 minutes and drain. Roughly mash the beans.","Sauté onion in oil, add garlic, paprika, rice and beans and mix well.","Place filling on cabbage leaves, roll tightly and arrange in a pot.","Pour over passata and water, cover and simmer gently for about 60 minutes.","Before serving, check: Leave a little space if the stuffing will absorb liquid during baking. Nestle stuffed vegetables closely so they stay upright."],"language":"en"},{"title":"Vegan Cinnamon Rolls","url":"https://veganko.si/en/recipes/vegan-cinnamon-rolls/","description":"Soft pillowy cinnamon rolls made with plant milk.","image":"https://veganko.si/assets/img/v08/veganski-cimetovi-zvitki.avif","category":"Desserts","yield":12,"time":"PT120M","ingredients":["450 g plain flour","240 ml oat milk","7 g instant yeast","70 g sugar","70 g vegan margarine","45 g brown sugar","2 tbsp cinnamon","1 pinch salt"],"steps":["Mix warm oat milk with yeast. Add flour, 70 g sugar, 30 g melted vegan margarine and salt; knead 8 minutes. Prove for 45 minutes.","Roll out the dough, spread over remaining 40 g margarine and sprinkle with brown sugar and cinnamon.","Roll up, slice into 12 pieces, arrange in a tin and rise again for 20 minutes.","Bake at 185°C for about 23–28 minutes until golden.","Before serving, check: Fold wet and dry ingredients together only until combined. Overmixing can make cakes or muffins dense."],"language":"en"},{"title":"Vegan Mushroom Stroganoff","url":"https://veganko.si/en/recipes/vegan-mushroom-stroganoff/","description":"Creamy mushroom sauce with mustard and paprika.","image":"https://veganko.si/assets/img/v08/gobov-stroganov-z-ovsenim-napitkom.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["450 g button mushrooms","1 onion","2 garlic cloves","200 ml oat milk","150 ml vegetable stock","1 tbsp mustard","1 tsp sweet paprika","2 tbsp olive oil","1 tbsp plain flour"],"steps":["Before cooking, measure these ingredients: 450 g button mushrooms and 1  onion. Set out the remaining ingredients, cookware and utensils so everything is ready.","Slice and brown mushrooms in oil, then add onion and garlic.","Sprinkle with flour and paprika, stir in mustard, then slowly pour in stock.","Add oat milk and simmer for 8 minutes until the sauce thickens.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Vegetable Minestrone","url":"https://veganko.si/en/recipes/vegetable-minestrone/","description":"A colourful bowl of vegetables, beans and small pasta.","image":"https://veganko.si/assets/img/v08/zelenjavna-minestra.avif","category":"Soups","yield":5,"time":"PT40M","ingredients":["1 onion","2 carrots","2 celery stalks","1 courgette","400 g tinned tomatoes","200 g cooked white beans","120 g small pasta","1000 ml vegetable stock","2 tbsp olive oil"],"steps":["Before cooking, measure these ingredients: 1  onion and 2  carrots. Set out the remaining ingredients, cookware and utensils so everything is ready.","Dice the onion, carrots, celery and courgette evenly.","Sauté onion, carrots and celery in oil for 6 minutes. Add courgette, tomatoes, beans and stock.","Simmer for 15 minutes, then add the pasta and cook according to its packet instructions.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"Vegetable Paella","url":"https://veganko.si/en/recipes/vegetable-paella/","description":"A Spanish-inspired rice dish with peppers, peas and saffron.","image":"https://veganko.si/assets/img/v08/zelenjavna-paella.avif","category":"Mains","yield":4,"time":"PT50M","ingredients":["320 g short-grain rice","1 red bell pepper","1 yellow bell pepper","140 g peas","2 tomatoes","1 onion","800 ml vegetable stock","2 tbsp olive oil","1 pinch saffron"],"steps":["Before cooking, measure these ingredients: 320 g short-grain rice and 1  red bell pepper. Set out the remaining ingredients, cookware and utensils so everything is ready.","Slice peppers, dice tomatoes and chop onion.","Sauté onion and peppers in a wide pan; add rice, tomatoes and saffron.","Add hot stock and peas; simmer without stirring for 20–25 minutes until rice is cooked.","Before serving, check: Keep the heat mostly medium or low unless the recipe specifically calls for high heat. Turn it down if the food colours too quickly."],"language":"en"},{"title":"Warm Beetroot and Apple Salad","url":"https://veganko.si/en/recipes/warm-beetroot-and-apple-salad/","description":"A comforting autumn dish built around seasonal plant ingredients.","image":"https://veganko.si/assets/img/v09/pecena-pesa-z-jabolki.avif","category":"Salads","yield":3,"time":"PT45M","ingredients":["450 g pre-cooked beetroot","2 piece(s) apples","80 g walnuts","80 g rocket","2 tbsp olive oil"],"steps":["Cut the cooked beetroot into wedges and roast at 200°C for 15–20 minutes until lightly browned at the edges.","Core and thinly slice the apples. Roughly chop the walnuts.","Rinse and dry the rocket. Let the beetroot cool slightly so it does not wilt the leaves.","Combine rocket, beetroot, apples and walnuts; drizzle with olive oil.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Watermelon, Cucumber and Mint Salad","url":"https://veganko.si/en/recipes/watermelon-cucumber-and-mint-salad/","description":"Bright summer flavours with seasonal vegetables and fruit.","image":"https://veganko.si/assets/img/v09/solata-lubenica-kumara.avif","category":"Salads","yield":3,"time":"PT10M","ingredients":["600 g watermelon","250 g cucumber","8 leaf/leaves fresh mint","1 piece(s) lime","40 g sesame seeds"],"steps":["Wash the ingredients, remove seeds if needed and chop into bite-size pieces.","Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.","Toss everything gently in a large bowl with a dressing made from the listed seasonings.","Taste before serving; enjoy freshly made or after resting for 10 minutes.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Wellington with Green Beans and Mustard Dressing","url":"https://veganko.si/en/recipes/wellington-with-green-beans-and-mustard-dressing/","description":"A complete vegan Sunday meal: mushroom wellington, lemony green beans, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/wellington-s-strocjim-fizolom-in-gorcicno-omako.avif","category":"Sunday Lunch","yield":4,"time":"PT120M","ingredients":["400 g button mushrooms","250 g cooked brown lentils","120 g onion","50 g walnuts","25 ml olive oil","20 g breadcrumbs","275 g vegan puff pastry","20 ml unsweetened soy milk","3 g salt","500 g green beans","20 ml olive oil","20 ml lemon juice","3 g salt","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.","Mushroom Wellington: Sauté chopped onion in 15 ml oil for 6 minutes. Add finely chopped mushrooms and salt; cook for 12–15 minutes until the pan is almost dry.","Mushroom Wellington: Drain lentils well. Mash half roughly, then mix with mushrooms, chopped walnuts and breadcrumbs. Cool the filling completely so it does not soften the pastry.","Mushroom Wellington: Unroll pastry on baking paper. Shape filling into a log, wrap, place seam-side down and cut three steam vents. Brush with soy milk and remaining oil.","Mushroom Wellington: Bake at 200°C for 35–40 minutes until deep golden. Rest for 10 minutes and slice with a serrated knife.","Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.","Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time."],"language":"en"},{"title":"White Bean and Kale Soup","url":"https://veganko.si/en/recipes/white-bean-and-kale-soup/","description":"A hearty bean soup packed with vegetables and kale.","image":"https://veganko.si/assets/img/v08/juha-z-belim-fizolom-in-ohrovtom.avif","category":"Soups","yield":4,"time":"PT40M","ingredients":["400 g cooked white beans","180 g kale","2 carrots","1 onion","2 garlic cloves","400 g tinned tomatoes","750 ml vegetable stock","2 tbsp olive oil"],"steps":["Before cooking, measure these ingredients: 400 g cooked white beans and 180 g kale. Set out the remaining ingredients, cookware and utensils so everything is ready.","Wash and destem the kale, and slice the carrots.","Sauté onion, garlic and carrot in oil for 6 minutes; add tomatoes, beans and stock.","Simmer for 18 minutes, then add kale and cook for another 5 minutes.","Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes."],"language":"en"},{"title":"White Bean and Rocket Salad","url":"https://veganko.si/en/recipes/white-bean-and-rocket-salad/","description":"A vibrant salad of white beans, rocket and lemon.","image":"https://veganko.si/assets/img/v08/solata-z-belim-fizolom-in-rukolo.avif","category":"Salads","yield":3,"time":"PT15M","ingredients":["400 g cooked white beans","80 g rocket","200 g cherry tomatoes","1 red onion","3 tbsp olive oil","2 tbsp lemon juice","1 tsp mustard"],"steps":["Before cooking, measure these ingredients: 400 g cooked white beans and 80 g rocket. Set out the remaining ingredients, cookware and utensils so everything is ready.","Drain and rinse beans, halve tomatoes and thinly slice the onion.","Whisk oil, lemon juice and mustard to make the dressing.","Gently toss vegetables, beans and rocket with the dressing.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"White Bean and Wild Garlic Spread","url":"https://veganko.si/en/recipes/white-bean-and-wild-garlic-spread/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/namaz-iz-fizola-in-cemaza.avif","category":"Spreads","yield":4,"time":"PT10M","ingredients":["350 g cooked white beans","65 g wild garlic","2 tbsp olive oil","1 piece(s) lemon","1 tsp mustard"],"steps":["Drain and rinse the cooked white beans. Wash, dry and roughly chop the wild garlic.","Put the beans, wild garlic, mustard, olive oil and the juice of half a lemon into a food processor.","Blend until smooth; if it will not blend, add cold water one tablespoon at a time until spreadable.","Taste and add more lemon juice if needed. Serve chilled; do not cook the wild garlic.","Before serving, check: Blend in short bursts; stop and scrape the sides of the bowl so no lumps remain."],"language":"en"},{"title":"White Bean Beetroot Pita","url":"https://veganko.si/en/recipes/white-bean-beetroot-pita/","description":"A practical vegan packed lunch: wholemeal pita pockets, parsley white beans, beetroot and apple, rocket leaves, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/pita-z-belim-fizolom-in-rdeco-peso.avif","category":"Work Lunches","yield":2,"time":"PT25M","ingredients":["180 g wholemeal pita bread","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","250 g cooked beetroot","150 g apple","15 ml lemon juice","50 g rocket","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal pita pockets: Warm the two pita breads briefly according to the packet so they open. Cool before filling.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Beetroot and apple: Dice beetroot. Dice apple just before packing and immediately toss with lemon juice.","Beetroot and apple: Combine beetroot and apple, or pack separately for distinct colours.","Rocket leaves: Wash rocket and dry thoroughly in a salad spinner. Pack dry without dressing.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Fill bread with cold ingredients shortly before leaving. Drain wet vegetables and pack liquid dressing separately. Roll wraps tightly with the sides tucked in and wrap in paper; fill pita pockets without overpacking."],"language":"en"},{"title":"White Bean Rocket Olive Salad","url":"https://veganko.si/en/recipes/white-bean-rocket-olive-salad/","description":"A delicious vegan recipe ready in 30 minutes or less.","image":"https://veganko.si/assets/img/v09/fizolova-solata-z-rukolo.avif","category":"Salads","yield":3,"time":"PT15M","ingredients":["350 g cooked white beans","90 g rocket","70 g olives","1 piece(s) lemon","1 tbsp olive oil"],"steps":["Wash the ingredients, remove seeds if needed and chop into bite-size pieces.","Use cooked grains or legumes, or prepare them as directed on the packet, then cool completely.","Toss everything gently in a large bowl with a dressing made from the listed seasonings.","Taste before serving; enjoy freshly made or after resting for 10 minutes.","Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad."],"language":"en"},{"title":"Wholemeal Pasta Salad with White Beans","url":"https://veganko.si/en/recipes/wholemeal-pasta-salad-with-white-beans/","description":"A practical vegan packed lunch: wholemeal pasta, parsley white beans, tomato and cucumber, mustard vinaigrette.","image":"https://veganko.si/assets/img/v010/polnozrnata-testeninska-solata-z-belim-fizolom.avif","category":"Work Lunches","yield":2,"time":"PT30M","ingredients":["180 g egg-free wholemeal pasta","10 ml olive oil","300 g cooked white beans","15 g parsley","15 ml lemon juice","10 ml olive oil","1 g salt","200 g cherry tomatoes","200 g cucumber","40 g red onion","20 g mustard","25 ml apple cider vinegar","25 ml olive oil","10 ml maple syrup"],"steps":["Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.","Wholemeal pasta: Cook pasta in water according to the packet until al dente. Drain and toss with oil.","Wholemeal pasta: For a cold salad, spread in a shallow container to cool quickly; combine with other ingredients only once cool.","Parsley white beans: Rinse and drain beans. Toss gently with chopped parsley, lemon, oil and salt.","Parsley white beans: Chill for 15 minutes to let flavours combine.","Tomato and cucumber: Halve tomatoes. Scoop out the cucumber seeds and dice; finely chop onion.","Tomato and cucumber: Do not salt in advance. Pack in a separate compartment and mix into the meal just before eating.","Mustard vinaigrette: Whisk mustard with vinegar and syrup. Drizzle in oil while whisking.","Mustard vinaigrette: Transfer to a small leakproof container and shake before using.","Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold."],"language":"en"},{"title":"Wild Garlic and Walnut Pasta","url":"https://veganko.si/en/recipes/wild-garlic-and-walnut-pasta/","description":"A fresh plant-based dish with seasonal spring ingredients.","image":"https://veganko.si/assets/img/v09/testenine-s-cemazem-in-orehi.avif","category":"Mains","yield":3,"time":"PT25M","ingredients":["300 g pasta","90 g wild garlic","65 g walnuts","3 tbsp olive oil","1 piece(s) lemon"],"steps":["Wash and thoroughly dry the wild garlic; discard damaged leaves. Toast walnuts in a dry frying pan for 2 minutes and leave to cool.","Cook pasta in lightly salted water as directed until al dente. Reserve a mug of pasta water before draining.","Blend wild garlic, walnuts and olive oil to a coarse pesto. Add a little lemon juice and spoonfuls of pasta water to loosen. Do not cook the wild garlic.","Toss the hot drained pasta with the pesto. If it clumps, add another spoonful of reserved cooking water. Serve immediately.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Winter Lentil Walnut Pasta","url":"https://veganko.si/en/recipes/winter-lentil-walnut-pasta/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/orehova-lecina-bolonjska.avif","category":"Mains","yield":3,"time":"PT35M","ingredients":["300 g pasta","250 g cooked brown lentils","70 g walnuts","350 g tomato passata","1 piece(s) onion"],"steps":["Cook pasta in boiling salted water according to packet directions; reserve a little pasta cooking water.","Finely dice the onion and roughly chop the walnuts. Soften onion in a pan with a splash of water for 5 minutes, then add walnuts.","Stir in cooked brown lentils and tomato passata. Simmer gently for 10–12 minutes until thickened.","Toss sauce with pasta, loosening with reserved pasta water if needed, and serve warm.","Before serving, check: Taste one piece a minute before the packet time: it should be cooked through but still have a little bite."],"language":"en"},{"title":"Winter Root Vegetable Barley Soup","url":"https://veganko.si/en/recipes/winter-root-vegetable-barley-soup/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/zimski-ricet-s-korenovkami.avif","category":"Mains","yield":3,"time":"PT65M","ingredients":["240 g pearl barley","200 g celeriac","220 g carrots","250 g cooked white beans","850 ml vegetable stock"],"steps":["Rinse pearl barley. Peel and dice celeriac and carrots into 1 cm cubes.","Simmer barley in vegetable stock for 20 minutes; check the packet first because some types require soaking.","Add diced celeriac and carrots and cook for a further 15–25 minutes until the barley and vegetables are tender, adding water if needed.","Stir in already-cooked white beans for the last 5 minutes, then rest 5 minutes before serving.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"},{"title":"Winter Turnip and Bean Stew","url":"https://veganko.si/en/recipes/winter-turnip-and-bean-stew/","description":"A warming plant-based recipe for chilly days.","image":"https://veganko.si/assets/img/v09/zimska-jota-z-repo.avif","category":"Mains","yield":3,"time":"PT60M","ingredients":["350 g sour turnip","350 g cooked white beans","350 g potatoes","1 piece(s) onion","750 ml vegetable stock"],"steps":["Taste the fermented turnip and briefly rinse if excessively sour or salty. Dice potatoes and chop the onion.","Soften onion in a splash of water for 4 minutes. Add potatoes and stock and simmer for 12–15 minutes until nearly tender.","Add the fermented turnip and simmer another 15–20 minutes until tender. Add already-cooked white beans for the final 5 minutes.","Taste, add a little water if too thick and rest, covered, for 5 minutes. The beans are already cooked and only need heating through.","Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender."],"language":"en"},{"title":"Zucchini Lemon Couscous","url":"https://veganko.si/en/recipes/zucchini-lemon-couscous/","description":"Just four principal ingredients for a satisfying vegan dish.","image":"https://veganko.si/assets/img/v09/kuskus-z-buckami-in-limono.avif","category":"Mains","yield":3,"time":"PT20M","ingredients":["250 g couscous","350 g zucchini","1 piece(s) lemon","300 ml vegetable stock"],"steps":["Dice the washed zucchini into small pieces. Wash the lemon, grate some zest and squeeze the juice.","Bring stock to a boil. Pour over couscous, cover and stand for about 5 minutes or as directed; fluff with a fork.","Steam-fry zucchini with a splash of water for 5–7 minutes until tender but not watery. Drain excess liquid if necessary.","Mix couscous with zucchini, lemon zest and some juice. If too dry, add a tablespoon of warm water.","Before serving, check: Taste several grains at the stated time. There should be no hard, chalky centre. If the pot is dry, add a splash of hot water."],"language":"en"}]}