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TRANSCRIPT
elephantasticvegan.com
Top 15 Recipes 1
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elephantasticvegan.com
About me and the blog Hi!
My name is Bianca Haun and I’m the blogger behind Elephantastic Vegan.
I’ve been vegan since 2012, and two years later I started the blog.
On my blog, you’ll find traditional Austrian recipes, as well as recipes from all over the world like falafel, curries and pizza, but also desserts, snacks, drinks and a lot of party food.
I’m that kind of girl that always brings food to parties and get-togethers, so if you’re looking for ideas - head on over to my site.
In this eBook, you will find the Top 15 Recipes, as in most shared recipes, from my blog. This includes all
the reader favorites, crowd-pleasers, and of course my own favs!
If you would like to see even more vegan recipes, check out my blog on
elephantasticvegan.com
Cheers,Bianca
September 2020
Top 15 Recipes 2
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Content Banana Bread Pancakes 4 Basic White Bread 5 Oven-Baked Falafel 6 Falafel Curry 7 Vegan Schnitzel 8 Breaded Cauliflower Nuggets 9 Green Falafel 10 Vegan Mini Calzones 11 Spinach & Sesame Crackers 12 Baked Samosas 13 Apple Roses 14 Coconut Panna Cotta 15 Sugar-Free Banana Cookies 16 2-Ingredient Blueberry Ice Cream 17 Pomegranate Gin Fizz 18
Top 15 Recipes 3
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Banana Bread Pancakes Looking for a dairy-free and egg-free pancake recipe? Then you’ll love these vegan Banana Bread Pancakes with Chocolate Chunks! And you’ll never have to decide between banana bread and pancakes again!
Ingredients • 1 very ripe banana and a few
slices for garnish• 3/4 cup unsweetened plant-
based milk e.g. rice milk• 1 teaspoon maple syrup and
more for drizzling on top• 1 teaspoon coconut oil• 1 cup all-purpose flour• 1 1/2 teaspoons baking
powder• 1 tablespoon hazelnut
meal and more for garnish• 1/4 cup chocolate chunks or
chocolate chips
Instructions 1. In a bowl, mash the peeled
banana and add the plant-based milk, maple syrup, and coconut oil. Give it a quick whisk.
2. Add the flour, baking powder, and hazelnut meal to the wet ingredients. Whisk until incorporated. Fold in the chocolate chunks.
3. Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop or small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You
should be able to get 5-6 pancakes out of the batter.
4. Stack the pancakes, top with banana slices, drizzle with maple syrup and sprinkle with hazelnut meal. Enjoy!
Top 15 Recipes 4
Click here to see the recipe and photos on the blog.
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Basic White Bread Recipe for a vegan Basic White Bread. Super soft, very versatile, delicious, quick and easy! You’ll only need 5 simple ingredients. You can use this recipe to make loaves, buns, even pizza crust, and flatbread. No need to buy bread anymore in the supermarket!
Ingredients • 2 cups all-purpose flour• 1 teaspoon instant yeast• 1/3 teaspoon salt• 1 teaspoon olive oil• 2/3 cup lukewarm water
Instructions 1. In a large mixing bowl, combine
the flour, instant yeast, and salt. Then add the olive oil and water and stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it comes together in a smooth dough.
2. Let it sit, covered with a clean kitchen towel, in a warm spot until it doubles in size (about 1 1/2-2 hours).
3. Preheat the oven to 200 °C or 400 °F.4. Form a bread loaf and carve the surface of
the dough lightly with a knife (I've made one long cut across the bread).
5. Then bake the bread in the oven until the surface is golden. You can knock on the bottom of the bread and when it sounds hollow it's done!
Top 15 Recipes 5
Click here to see the recipe and photos on the blog.
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Oven-Baked Falafel Make your own falafel at home using dried chickpeas – and better yet, make a huge batch and freeze the rest so you always have some ready to use! They are delicious in wraps, pita, on couscous or salad!
Ingredients • 2 1/2 cups dried chickpeas• 2 onions• 4 garlic cloves• 1 teaspoon cumin seeds• 2 teaspoons lemon juice• 1 bunch fresh parsley• 1/4 teaspoon cayenne pepper• ground pepper• 2 teaspoons salt• 1/2 teaspoon baking powder• 2/3 cup besan/chickpea flour (+ more if
the mixture doesn't stick together)• 3 tablespoons olive oil (+ more if the
mixture doesn't stick together)• 1 teaspoon canola oil
Instructions 1. Put the dry chickpeas in a large bowl, cover
with enough water (the chickpeas will double in size!) and let them sit covered overnight.
2. Peel the onions and garlic cloves. Put them in a food processor and chop. In a pan with a teaspoon of canola oil, add the chopped onions, garlic, and cumin and let it cook on medium-high heat for about 5 minutes or until they start to brown.
3. Drain and rinse the chickpeas and then work in batches by adding the first batch into the food processor and chop until the pieces are really small (you don't want to make hummus). In one batch add in the parsley to chop it as well. Repeat until you've used up all the chickpeas. Transfer everything to a huge bowl.
4. Add the lemon juice, cayenne pepper, salt, ground pepper, baking powder, and the onions and garlic. Mix well.
5. Preheat the oven to 400°F/200°C.6. Add in the chickpea flour and olive oil. Mix
the chickpea mixture well and form little balls. If the dough does not stick together enough, add more chickpea flour and oil.
7. Put the falafel on a baking tray and bake them in the oven for about 25 minutes or until they turn golden.
8. You can eat the falafel like that or put them in a pan with a little oil for reheating when you need them. They freeze very well!
Top 15 Recipes 6
Click here to see the recipe and photos on the blog.
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Falafel Curry We all love falafel and we all love curries, so why not combine them?! This vegan Falafel Curry is a creamy dream come true! Serve it with fluffy basmati rice and homemade naan for the ultimate Indian-inspired feast!
Ingredients • 1 tablespoon plant-based oil• 14 homemade falafel (see
previous recipe)• 1 cup tomato purée• 1 cup full-fat canned coconut
milk• 1/4 teaspoon salt and more to
taste• 1 teaspoon ginger powder• 1 teaspoon garam masala• 1 inch piece ginger root• fresh cilantro
Instructions 1. In a large pot, heat the plant-
based oil and add in the Falafel once the oil is hot.
2. Fry them for about 2-3 minutes on medium-high heat and reduce the heat to low.
3. Add in the tomato purée, coconut milk, salt, ginger powder, and garam masala.
4. Stir and let it cook for about 8-10 minutes (while slowly turning up the heat again). This is the point where you can adjust the curry to your taste by adding more coconut milk, salt, etc...
5. Peel the ginger root piece and cut it in very thin strips.
6. Once the curry is hot and it has reached your desired consistency, transfer it to a bowl and top it with the ginger strips and fresh cilantro.
Top 15 Recipes 7
Click here to see the recipe and photos on the blog.
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Vegan Schnitzel Vegan Schnitzel – a veganized version of a classic Wiener Schnitzel. Textured vegetable protein makes the perfect base for our schnitzel because it has an excellent meat-like texture.
Ingredients • 6 TVP slices (Vegan TVP Chicken
Slices)• enough canola oil to cover the panEgg alternative:• 1/3 cup chickpea flour , sifted• 1/3 cup water• 1/4 teaspoon salt• 1/4 teaspoon sriracha sauceBreading:• 1/2 cup fine breadcrumbs• 1/4 cup panko flakes• 2 teaspoons white sesame seeds• 1/2 teaspoon salt• 1/4 teaspoon paprika powder• 1/8 teaspoon garlic powder• 1/8 teaspoon onion powder• 1/2 teaspoon dried rosemary
Instructions 1. Heat water in a big pot and toss
the TVP slices in there once it’s boiling. When the TVP slices are soft, drain them and gently press the water out of them.
2. In a bowl, whisk together the ingredients for the ‘egg’ alternative (it should have the consistency of an egg, add more water or flour if needed). In another bowl, combine the ingredients for the breading.
3. Put one TVP slice after another first in the egg alternative mixture, then in the breadcrumbs.
4. When all TVP slices are coated you can put them in a large hot pan with enough canola oil so the whole pan is coated. Turn them once the side is golden and crispy.
5. Pan-fry it on the other side for 3-4 minutes.6. Serve with parsley potatoes and rice for
example and enjoy!
Top 15 Recipes 8
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Breaded Cauliflower Nuggets These Breaded & Fried Cauliflower Nuggets are the perfect game day snack! Even when you’re not into sports, you’ll love these crispy veggie nuggets. It’s almost unbelievable that these are made with cauliflower! Dip them into BBQ sauce and enjoy!
Ingredients • 1 head cauliflower
frying oilBatter:• 1 cup all-purpose flour• 1/4 teaspoon salt• 1/4 teaspoon paprika powder• 1 pinch turmeric powder• 1 cup water
Breading:• 1 cup fine breadcrumbs• 1/2 cup panko flakes• 2 tablespoons all-purpose flour• 2 tablespoons white sesame seeds• 1 1/2 teaspoons paprika powder• 1 1/2 teaspoons salt• 1 teaspoon dried rosemary
Instructions 1. Break the cauliflower in florets and wash
them.2. For the batter: In a bowl, combine the flour,
salt, paprika powder, turmeric powder. Add water and whisk until it’s a smooth batter.
3. For the Breading: Combine all the ingredients listed above for the breading in a bowl.
4. Heat the frying oil in a pot. Make sure you don’t fill the pot more than half the height of the pot to prevent oil from spilling over.
5. Then take one cauliflower floret at the stem, dip it in the batter, then in the breading (make sure it's coated well), then carefully lower it into the oil. Work in batches (4-8 nuggets depending on the size of your pot). Let them fry for 8 minutes until golden brown.
6. Transfer the cauliflower nuggets onto a paper towel to remove excess oil. Repeat until you’ve used up all the cauliflower florets. They are absolutely delicious dipped in BBQ sauce or sweet & sour sauce!
Top 15 Recipes 9
Click here to see the recipe and photos on the blog.
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Green Falafel Did you know you can make green falafel by adding collard greens? These falafel are made using canned chickpeas and they’re pan-fried in the pan for super quick falafel!
Ingredients • 3 large green collard leaves• 17 oz canned chickpeas• 3/4 teaspoon salt• 1/2 teaspoon lime juice• 1/8 teaspoon garlic powder• 2 tablespoons besan/chickpea
flour• 1 tablespoon canola oil
Instructions 1. Wash the green collard leaves
and remove the stems, roll it up and blitz it in the food processor until fine.
2. Drain the chickpeas (save the water for some Aquafaba magic, if you like) and add them to the food processor and blitz until broken up.
3. Transfer the mixture into a large bowl, add in the salt, garlic powder, lime juice and give it a good mix.
4. Add in the chickpea flour into the mix until you can form little patties (I've added 2 tablespoons).
5. Heat a large pan with the canola oil (the bottom should be coated) and add in the Falafel once the oil is hot. Let it pan-fry (on medium to high heat) for about 7 minutes on each side. They should be crispy on the outside and soft but not mushy on the inside.
Top 15 Recipes 10
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Vegan Mini Calzones Recipe for vegan Mini Calzones filled with spinach, mushrooms, tomato sauce & homemade vegan cheese. They are perfect little finger foods for parties!
Ingredients Ingredients for the dough• 3 cups all-purpose flour• 1/4 teaspoon salt• 1 teaspoon olive oil• 1/2 teaspoon instant yeast• 1 cup warm water
Ingredients for the filling• 2 cups mushrooms• 2-3 cups fresh spinach • Homemade Nooch Cheese (or sub with
your favorite vegan cheese shreds)• 1 1/2 cups tomato purée (if you don't
want tomato sauce to dip the Calzones in afterwards, half the amount of tomato purée!)
• 1/4 teaspoon salt• ground pepper• 1/8 teaspoon garlic powder• 1/4 teaspoon liquid smoke• a few twigs fresh oregano• olive oil for brushing the top
Instructions 1. For the dough put all ingredients in
a kitchen machine or mix by hand and let it rise until it doubles in size, but keep it covered under a clean kitchen towel otherwise the dough will dry out.
2. Prepare the Nooch Cheese Sauce.3. Preheat the oven as hot at 480°F/250°C.4. Cut the dough in 8 equal pieces and roll
them out on a floured surface.5. Clean the mushrooms and spinach, cut the
mushrooms in thin slices and put the mushrooms in a hot pan (You want the mushrooms to lose most of their water now,
they shouldn't water up the calzone later). Add the spinach to let it cook down.
6. For the tomato sauce mix the tomato purée with the salt, ground pepper, fresh oregano, onion powder and liquid smoke. (Adjust the sauce to your taste)
7. Spread the tomato sauce over half of the calzone pizzas, add the mushroom-spinach mixture and add the vegan cheese sauce.
8. Fold the calzone and press it down on the edges. Fold the edges again and a third time to make it pretty! Repeat until all calzones are fold.
9. Brush the calzones with a bit of olive oil and bake them in the oven for about 20-30 minutes. Enjoy!
Top 15 Recipes 11
Click here to see the recipe and photos on the blog.
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Spinach & Sesame Crackers Did you know that you can make your own homemade crackers with just a couple of ingredients? And you can even make them green by adding spinach! These vegan Spinach & Sesame Crackers are the perfect, vibrant, and healthy snack!
Ingredients • 1 2/3 cup all purpose flour• 1/2 teaspoon baking powder• 1 teaspoon salt• 2 tablespoons white sesame
seeds• 1 teaspoon olive oil• 1/2 cup water• 1 cup fresh spinach (tightly
packed)
Instructions 1. Pre-heat the oven to 400°F/
200°C.2. Wash the spinach and put it in a
blender together with the water and blend until completely smooth.
3. In a mixing bowl, add the flour, baking powder, salt, and sesame seeds. Stir to combine, then add in the spinach-water and olive oil. Stir to combine again, then mix and knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. Add more flour if your dough is too sticky.
4. On a lightly floured parchment paper, roll out the dough as thin and even as possible.
5. Cut it with a pizza cutter length- and widthwise. Carefully pull the parchment
paper with the crackers onto a baking sheet.
6. Bake them in the oven for about 15-20 minutes (until they get crispy).
7. Let them cool off and enjoy!
Top 15 Recipes 12
Click here to see the recipe and photos on the blog.
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Baked Samosas Recipe for vegan, baked Samosas filled with potatoes and spinach. They are a served with a creamy Cilantro Lemon Dip. So good!
Ingredients • 18 spring roll wrappers• water for sealing the wrappers• olive oil for brushing the samosas• black sesame seeds (optional)
Ingredients for the filling:• 2 1/2 cups chopped potatoes• 2 red onions, chopped• 1 1/2 cups fresh spinach• 1/2 teaspoon salt• 1/4 teaspoon curry powder• 1 teaspoon olive oil
Instructions 1. Put the chopped potatoes in a large
saucepan and add about 3/4 cup of water. Let it cook on medium heat (lid on the pan) until the potatoes are soft and the water has evaporated. If the potatoes are not soft enough and the water is gone, add more water and let it cook further.
2. Once the potatoes are soft, add the olive oil and chopped onions. Let it cook until the onions are golden-brownish. Reduce the heat and add the fresh spinach. Once the spinach wilted, season the filling with salt and curry powder. Let the filling cool off before filling them in the wrappers!
3. Pre-heat the oven to 400°F / 200°C.4. Prepare your work station. You'll need the
spring roll wrappers, a small bowl with water and the filling, olive oil for brushing the samosas, black sesame seeds (optional) and the baking sheet.
5. Fold the spring roll wrapper in half (seal it with water), fold a cone, insert the filling and close the filling, sealing it with water so it stays closed. (Watch the video in the post for better folding instructions!)
6. Brush the samosas with olive oil, add the black sesame seeds on top and bake them in the oven for about 15 to 20 minutes - until the sides are golden and crispy.
7. Serve with a homemade Cilantro Lemon Dip, for example, and enjoy.
Top 15 Recipes 13
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Apple Roses If you’re looking for an easy but fancy looking dessert, look no further than these Apple Roses! They are super quick to make and you’ll only need 5 ingredients! I’ll show you how to make them!
Ingredients • 1 package vegan puff pastry
dough• 1 apple• 1 teaspoon cinnamon• 1 teaspoon white sugar (make
sure it's vegan!)• 1 teaspoon powdered sugar for
dusting
Instructions 1. Pre-heat oven to 350°F/180°C.2. Take the vegan puff pastry dough
out of the fridge to thaw.3. Slice the apple with a mandoline
slicer or cut by hand in very thin slices.
4. When the puff pastry dough is thawed, roll it out and cut it in 6 strips with a pizza slicer.
5. Sprinkle the vegan sugar and cinnamon evenly on the pastry dough.
6. Place the apple slices on the pastry dough strips and roll it in like in the pictures above.
7. Fold in the bottom and make it smooth.8. Place them in a muffin tin and put it in the
oven for about 15 minutes.9. Once they are done, take them out of the
muffin tin, because when they're cooled off it's harder to get them out.
10. Dust the Apple Roses with powdered sugar before serving.
Top 15 Recipes 14
Click here to see the recipe and photos on the blog.
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Coconut Panna Cotta Recipe for a vegan Coconut Panna Cotta made out of coconut milk! Topped with a wonderful Blueberry Topping. So rich and creamy! You’ll only need 5 ingredients!
Ingredients • 12 oz full-fat coconut milk• 3/4 teaspoon agar powder• 1/4 cup white sugar (make sure
it's vegan)• 1/2 cup frozen blueberries• 1 tablespoon maple syrup
Instructions 1. In a pot, heat the coconut milk,
the agar powder, and the white sugar.
2. Bring it a boil, then reduce the heat. Let it simmer for about 2-3 minutes after that.
3. Pour it into your dishes and let it cool off before placing it in the fridge for at least 4 hours. (You could also make this the day before and leave it in the fridge overnight - This is what I did)
4. To make the blueberry topping, heat the blueberries in a small pot and add in the maple syrup. Let it cook for about 5 minutes until soft and saucy.
5. Top the Coconut Panna Cotta with the Blueberry topping before serving and enjoy!
Top 15 Recipes 15
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Sugar-Free Banana Cookies These sugar-free Banana Cookies are mind-blowing. You only need 4 basic ingredients to make them, and they are also vegan and oil-free. They are the lightest and fluffiest cookies ever!
Ingredients • 2 very ripe bananas• 1/3 cup almond milk (or any
plant-based milk)• 1 cup all-purpose flour• 1/2 teaspoon baking powder
Instructions 1. Preheat the oven to 350°F/
180°C. 2. Peel the bananas and mash them
in a mixing bowl. Add the almond milk and stir to combine.
3. Add the flour and baking powder and stir to combine until it's a thick batter.
4. Use an ice cream scoop to scoop equally sized blobs (about 13) of batter onto a baking tray lined with parchment paper.
5. Bake the cookies in the oven for about 10-15 minutes (until slightly brown on the edges).
6. Let them cool off a bit and enjoy!
Top 15 Recipes 16
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2-Ingredient Blueberry Ice Cream You’ll only need 2 ingredients for this vegan Blueberry Ice Cream. No churning and no ice cream machine needed. Say hello to your favorite new summer treat!
Ingredients • 2 frozen bananas peeled,
chopped, frozen overnight• 1/2 cup frozen blueberries
Instructions 1. Put the frozen banana and
blueberries in your food processor.
2. Pulse until completely smooth. (Don't give up, this may take a while depending on the power of your processor.) You might have to scrape down the sides a few times.
3. Transfer the blueberry nice cream into a bowl or scoop into cones. Enjoy!
Top 15 Recipes 17
Click here to see the recipe and photos on the blog.
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Pomegranate Gin Fizz Refreshing vegan Pomegranate Gin Fizz made with fresh Pomegranate Seeds. It’s the perfect summer drink! You can easily make a non-alcoholic, kid-friendly version.
Ingredients • 1 pomegranate• 1 teaspoon lime juice• 1 cup soda water• 2 ounces gin (less or more to
your preferred alcohol level)• ice cubes
Instructions 1. Deseed the Pomegranate and
blend the pomegranate seeds in a blender - pour the juice through a thin strainer or nut milk bag to get rid of the hard pieces.
2. Divide the pomegranate juice in two glasses, add half a teaspoon of fresh lime juice, 1 ounce of gin and 1/2 a cup of soda water per glass.
3. Add ice cubes and give it a good mix before serving.
Top 15 Recipes 18
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