Tag: wholefood

Vegan Lentil Stew with Tofu

Today, I present you my hearty vegan lentil stew with tofu. As I am born in autumn (missed winter by 2 days), I love this season and I love the food that comes with it. 

As for the lentil stew, I’ve always loved it and I have tried it many different ways: The classic German (northern & southern style), Spanish Lentil Stew and even Indian Lentils… I love every single one of them!!

Now, after I decided to focus on a plant-based diet, I had to find a replacement for sausages & meat (in German Lentil Stews) and chorizo (in Spanish Lentil Stews). Why do I need a replacement? To be honest, the sausages, meat & chorizos add a lot of flavour. If you simply prepare it without an alternative, it just doesn’t turn out as delicious. Therefore, thank god for smoked Tofu, which I add along with sun-dried tomatoes.

Hearty Vegan Lentil Stew
For the Carnivores...

My Hearty Vegan Lentil Stew with Tofu is one of my family’s favourite dishes and during autumn & winter, I’m asked to cook it regularly. 

Sometimes, around Christmas though, I do use organic chorizo from the butcher. We usually spend Christmas in Mallorca where you can get good chorizo almost everywhere. It does give a more intense flavour – so for all carnivores out there: simply replace the Tofu with Chorizo. Make sure you roast the chorizo slowly, but properly. 

Vegan Lentil Stew with Tofu

Something to convince even the biggest vegan sceptics. Hearty Vegan Lentil Stew with Tofu. The perfect Autumn Food. As always, gluten-free.
Prep Time30 mins
Cook Time1 hr
Soaking Time3 hrs
Total Time4 hrs 30 mins
Course: Main Course, Soup
Cuisine: gluten-free, Mediterranean, vegan, vegetarian
Keyword: gluten-free, lactose-free, vegan, vegetarian, wholefood
Servings: 4 servings

Ingredients

  • 1 cup brown lentils
  • 2 cups water
  • 3 tbsp olive oil
  • 1 red onion
  • 1 garlic clove
  • 2 medium carrots
  • 1 small green pepper
  • 0.5 jar sundried tomatoes in olive oil
  • 0.5 smoked tofu
  • 1 tsp vegetable broth
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 can chopped tomatoes
  • 1 l water

Instructions

  • Start with adding the lentils to a bowl or pot and add the 2 cups of water. Next, top with a lid or towel (if using a bowl) and leave for a couple of hours. I usually leave it for about 2-3 hours.
  • Once, the lentils have soaked, pour them through a collander and let them drain until you're ready to add them to your stew.
  • Afterwards, put a wide pot onto medium heat, add olive oil as well as the chopped onion and garlic. Sweat the onion and garlic until soft. Next, add the chopped carrot and roast for another 5 minutes. Last, but not least add the chopped pepper and roast for another couple of minutes, before adding the chopped sun-dried tomatoes and tofu, cut in small squares.
  • Keep stirring regularly for another 2-3 minutes, then add the lentils. Season with vegetable broth, cumin, smoked paprika, salt & pepper.
  • If you have some leftover red wine, you could add it now and deglaze the ingredients. If you do, make sure your pot is on medium-high heat and let it evaporate almost completely.
  • Next, add the water & chopped tomatoes. Let it simmer for at least 1 hour. (The longer it simmers, the better it's going to taste.)
  • Season with the already added spices, if needed. Serve with some bread* & top with different seeds.

Notes

I used WunderBrod from Bauckhof - get it here.
hearty vegan lentil stew

Soooo, I hope all of you are hungry now & eager to start the soup season. Now, if you try my recipe, I’d love for you to leave a comment. Alternatively, you can share your pictures here or on Instagram. Remember to use the hashtag #carrotskitchen when you do, though. 

If you want to prepare something for a special occasion, try my whole roasted cauliflower. 

For all other recipes, click here

Don’t forget to check out this amazing bread from Bauckhof: get it here. (unpaid advertisement) 

As always, I hope you enjoy my recipe. If there are any autumn recipes you want me to post, just leave a comment below. 

Until next week & Happy cooking.

Love, Carolin 💕

Roasted Cauliflower with Lentils & Rice

Roasted Cauliflower

Want to win over your meat-eating friends to the side of vegetarians? Then, you should try my Roasted Cauliflower with Lentils & Rice. It’s a hearty, delicious & 100% filling dish. No one will feel like they need something else afterwards. I call it the perfect “vegetarian starter dish”, because no one ever really misses meat, when eating it. So it’s perfect for everyone who wants to switch to a more plant-based diet. 

Further, it’s great, if you want to cook something out of the ordinary, e.g. for a special occasion like a dinner party, birthday, etc (or even Christmas). You might say it’s a dish to blow minds, really. Also, it is easy to prepare & naturally gluten-free, but a real joyride for your tastebuds. Full of fibres, proteins & polyphenols. 

The last time, I made this dish, I made it for some friends and they were so impressed by it, that I decided it had to go up on my blog. Now, as it takes quite a while to cook, particularly the cauliflower, I don’t cook it too often. It does perfectly replace a Sunday roast, though. 

As I mentioned, you can even make a Christmas-dish out of it. Simply vary the herbs & spices. You might want to add cinnamon, nutmeg, clove and/or star anise to the dish, in order to make it more suitable for Christmas. For the lentils, you can add a whole cinnamon stick to it, while cooking. Replace the paprika with Brussel sprouts (or other winter vegetable). Et voila, your perfect Christmas Roast. 🙂

Roasted Cauliflower with Lentils & Rice

a whole roasted cauliflower with rice, lentils & a juicy tomato sauce.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time2 hrs
Course: Main Course
Cuisine: gluten-free, oriental, vegan, vegetarian
Keyword: gluten-free, organic, vegan, vegetarian
Servings: 4 servings

Ingredients

Roasted Cauliflower

  • 1 whole cauliflower
  • 3-4 tbsp olive oil extra virgine
  • 1/2 lemon juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 cup water
  • 0.75 can chopped tomatoes
  • 1 handful coriander
  • 1 handful parsley

Veggie & Lentil Rice

  • 1 cup rice any will do
  • 1 cup lentils brown or green are best
  • 3 cups water
  • 1 onion
  • 0.25 can chopped tomatoes
  • 1 clove garlic
  • 1 paprika
  • 2 tbsp tomato puree
  • 1 tsp veggie stock powder
  • salt & pepper to season

Side

  • 1 bag spinach
  • 1 clove garlic
  • salt & pepper to season

Instructions

Roasted Cauliflower

  • As the cauliflower will need the longest time to be fully cooked, we need to start with preparing it first. Pre-heat the oven to 200 degrees.
  • Next, in a small bowl, mix olive oil, lemon juice, finely chopped garlic, salt, pepper, cumin & paprika. Cut the cauliflower stalk, if necessary & place the cauliflower with the stalk down into a baking dish.
  • Take the marinade and rub the cauliflower with it. You'll get the best taste, if you really message it in properly. Place the cauliflower into the middle of the baking dish and cover the entire dish with aluminum foil (or a waste-free alternative). You might also use a casserole dish with a lid. Bake for about 40 minutes with the lid. (If the cauliflower is especially large, you may need to adjust the baking time a little.) Bake another 20 without lid / alumium foil, so the cauliflower can brown properly.
  • Last, but not least. Add chopped tomatoes, water, chopped coriander & parsley and some salt & pepper directly to the baking dish / casserole. Bake for another 10 minutes, so the sauce can soak up all the spices.

Paprika & Lentil Rice

  • First, chop the onion, garlic & paprika. It can be as small or big as you like. I tend to chop the paprika into bigger chunks as I like them to stay a little bit crunchy. Wash the lentils in a colander. (Otherwise the lentils might get a little too starchy.)
  • Next, place 1-2 tbsp olive oil into a pot, add the onion, garlic & paprika and roast for about 2-3 minutes. Add the tomatoe puree, salt & pepper. Once fully incorporated add the water.
  • When the water starts to boil, add the vegetable stock, rice & lentils. Turn the cooker down to low heat & cook the rice & lentil mix with the lid on, until most of the water has been soaked up. Take the lid off and add the chopped tomatoes. Leave simmering, on very low heat, until the cauliflower is done.

Spinach side

  • Heat a big pan. Crush the garlic clove with a big knive and add to the pan, together with the spinach. Put a lid on an leave until spinach starts shrinking. The spinach should be done within 2 minutes.

How to serve the dish

  • Place a big spoonful of the rice-lentil mix on a plate, place some spinach on top. Add the cauliflower on top of it & finish off with some of the tomato sauce from the cauliflower dish.
Roasted Cauliflower

This Roasted Cauliflower with Lentils & Rice is one of my absolute favourites to impress people. If you wanna impress someone even more, try making my plum crumble or my Chocolate-Courgette Cake as a dessert. I’m sure your dinner guests will be in heaven. 🙂

As always, I’m happy to see your version of this dish and I’m happy for any suggestions you might have. I can only say, that my roasted cauliflower with lentils & rice is one of my absolute favourites. 

I’m also happy to know, what kind of recipes you want to see on my blog going forward. Simply comment below or send me an email here

P.S. you can find all my recipes here.

You could also follow me on instagram, right here

Happy Cooking & until next week.

Love, Carolin 💕

Oat & Buckwheat Plum Crumble

Why Gluten-free Crumble?

Using oats & buckwheat flour for my gluten-free crumble was an easy choice – first, oats are often used in “normal” crumble & second, buckwheat has a lovely nutty flavour. Long story short, my Oat & Buckwheat Plum Crumble was born. But why Crumble? Well, aside from having lived in the UK, where I ate it many many times, it’s easy to prepare ahead of time, it’s delicious even cold (great as a quick breakfast the next morning) & it’s simply delicious. There aren’t many things I enjoy as much as a good crumble. The soft, gooey & warm filling with the crunchy, yet buttery topping… it’s simply amazing. 

Plum Crumble

I, personally, am a big fan of plums, but you could use any combination of fruit really… A classic is apple crumble. Just make sure to either sauté the apple pieces in a saucepan before or cut them small enough to fully bake in the oven. You can mix apple & pear, apple & blueberries, make a berry crumble with loads of different berries – really, use your favourites. 

Oat & Buckwheat Plum Crumble

easy, gluten-free & vegan crumble - the perfect dessert for any kind of dinner
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

Crumble Filling

  • 1 kg plums
  • 1 tbsp cinnamon
  • 1-2 tbsp brown sugar / coconut sugar or whatever sweetener you like

Crumble Topping

  • 100 g butter / organic vegan margarine
  • 200 g gluten-free oats quick or instant oats (they should be small)*
  • 100 g buckwheat flour or any other gf flour**
  • 50 g sugar
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 2-3 tbsp almond slices

Instructions

  • First, pre-heat the oven to 180 degrees. Next, cut the plums into small pieces. Add them to a bowl, together with the cinnamon & sugar. Mix & fill into a casserole dish & set aside.
  • Finally, place the butter (it shouldn't come straight from the fridge, yet not too warm either), oats, buckwheat flower, spieces & sugar in the bowl & mix well until it starts to crumble. I find, it works best, simply using my hands. If you think it's still to wet, simly add a little more buckwheat flour or some more oats. If it's too dry, add a tablespoon of butter.
  • Add the crumble to the casserole, top with some fine almond slices & place it in the middle part of your oven. Cook roughly 20-30 minutes, until the crumble becomes a little brown.
  • Once finished baking, top with some puffed quinoa or millet if you like. Serve with vegan whipped cream (such as coconut cream) or some custard. I can also recomment vanilla or cinnamon ice cream.

Notes

* I like using half millet flakes & half oats. Gives them a lovely taste & millet flakes tend to be smaller, which makes a finer crumble. 
** You can use almost any gluten-free flour. Only corn flour & coconut flour will be difficult, as they need way more moisture than other flours, so you would need to adjust the butter amount accordingly. 
Plum Crumble

I do hope you’ll love this recipe as much as I do. If you do try my gluten-free oat & buckwheat plum crumble, let me know in the comments below or send me an email here. For more recipes click here. 

Happy Baking & Cooking. Until next week.

Love, 

Carolin 💕

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