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refined sugar free

Vegan Blackberry Poppy Seed Crumb Cake

Vegan crumb cake with blackberries and poppy seeds! Everyone who loves crumbles should try this healthy version of a classic crumb cake with a wholegrain shortbread made from spelt, nut butter, an addictive poppy-seed filling, refreshingly sweet blackberries and covered with cinnamon. The crumbles are made without oil, butter or the like and taste just as good if not better than the original. A simple but special recipe that fits perfectly as brunch, dessert and coffee and cake.

vegan | dairy-free | egg-free | oil-free | refined sugar free | soy free | vegetarian

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Vegan Parmesan Cheese: Quick and Authentic

With this vegan Parmesan, it’s not just a quickly made recipe. This Parmesan alternative tastes authentic and has that typical cheesy taste. This vegan cheese lasts a long time and is a lot cheaper than the traditional Parmesan cheese. And the best thing about this vegan Parmesan recipe is it is not only healthier, but also gluten-, milk- and nut-free upon request and everyone can eat this delicious cheese alternative without worrying about allergies.

vegan | vegetarian | lactose free | worthy | clean | nut-free opt | gluten free| sugar free | dairy-free | wfpb

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Vegan Sloppy Joe's with Tahini Coleslaw wfpb

Vegan Sloppy Joe’s and Tahini Coleslaw

Grab a plate and pack it full of these delicious, aromatic vegan Sloppy Joe’s made with tasty, healthy black lentils, crunchy walnuts and hearty mushrooms, green peppers, and onions mixed in a perfect easy tasting homemade tomato sauce without ketchup bur rather with tomato passata, smoky spices, Chili and full of umami flavor, known from Worcester sauce, served with a classic oil-free simple coleslaw made from red cabbage, white cabbage and carrots in a light tahini lemon celery dressing. Prepared in a whole grain bun or gluten-free roll.

Vegan | vegetarian | milk-free | refined sugar free | gluten free | egg free | oil-free

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Easy Baked vegan New York Cheesecake with chunky strawberry sauce

Easy Baked Vegan New York Cheesecake with Chunky Strawberry Sauce

Vegan New York Cheesecake – You can find here an easy baked recipe for one of the best vegan versions for an original New York style cheesecake with a cashew, yogurt and coconut cream filling. It gets ultra creamy with no sour cream and cream cheese and topped with a homemade chunky strawberry sauce made with fresh or frozen strawberries.

Vegan | dairy-free | egg-free | refined sugar-free | Clean | healthy | plant-based | whole foods

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Vegan corn on the cob with parsley chive tahini sauce

Vegan Corn on the Cob with Parsley- Chive-Tahini

A recipe for a unique flavored vegan corn on the cob with a parsley, chive, lemon tahini sauce toppings which makes your next BBQ party to something special. You can make these vegan corns grilled, oven roasted, baked or just boiled. Vegan | vegetarian | oil-free | dairy-free | healthy | wfpb | plant-based | gluten-free | egg-free

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Vegan whole grain cherry pie

Vegan Cherry Pie with Whole Grains

Vegan cherry pie, a sweet recipe from scratch with the best filling from fresh or frozen cherries. A healthy pie that doesn’t just taste great on Thanksgiving. Make this simple and quick vegan cherry pie during the cherry season with fresh cherries and a whole grain crust and served with coconut cream or vanilla ice cream. Dairy-free | whole foods | whole some | egg-free | lactose-free

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Creamy vegan mac and cheese with coconut bacon on display in a pot and bowls

Healthy Vegan Mac and Cheese with Bacon

Healthy vegan Mac and Cheese with Bacon Recipe for an easy stovetop cheese sauce, without flour, on a cashew base. This soul food isn’t just for kids. It is a gluten-free sauce with nutritional yeast. For a no cashew, nut-free base you can easily substitute with sesame seed or pumpkin seeds.

vegan | vegetarian | oil-free | gluten-free | sugar-free | whole foods plant-based

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Making two mediterranean burger on a wooden board with a knife to spread the basil hummus on the whole wheat burger buns

Healthy Vegan Mediterranean Burger with Basil Hummus

A delicious recipe for a healthy vegan Mediterranean Burger with an opt. gluten-free patty with black beans and oats served with roasted Mediterranean oven-baked vegetables and homemade easy lemon-basil hummus with tahini, fresh basil and chickpeas.

Vegan | vegetarian | sugar free | Whole foods plant-based | gluten-free opt.

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chicago style deep dish pizza

Chicago Style Vegan Deep Dish Pizza

Vegan deep dish pizza is a classic from Chicago. With a thick pizza dough, vegan cheese, vegetables and a delicious pizza sauce, this pizza is an incredible taste experience for your next dinner or movie night.

Vegan | vegetarian | oil-free | Whole grain | sugar free | whole foods plant-based

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American, Vegan Cobb Salad

Vegan Cobb Salad with Tahini-Red Wine Vinegar-Dressing

American, Vegan Cobb Salad – A filling salad with baked tofu, chickpeas, coconut bacon, tomatoes, walnuts, carrots on a green salad bed combined with a tasty tahini – red wine vinegar dressing. This nutritious, vegan Cobb salad can be served as a main course or in small portions as an appetizer.

Vegetarian | Oil-free | Sugar free | Gluten-free | Whole foods plant-based | Clean | WW suitable

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Meet Jasmin!

I am thrilled you found your way to my recipe world.

Your go-to spot for simple, tasteful, healthy, plantbased comfort food that will indulge everyone who wants to try new things (not just vegans ). Many of my recipes are with less/ no sugar and free of oil and in English as well as in German.

Come and join me as I invent new recipes in my kitchen zen place.

You can read more about me here.

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Instagram post 2198004769137548548_4847535344 This potato soup is not just a perfect meal on cool days. This vegan soup is filling and made super fast. It takes you about 30 minutes and few ingredients to prepare this great soup – a great dinner for the week. This potato soup gets its special taste thanks to the celery root, leek and parsley. #veeatcookbake 
1 onion
2 cloves of garlic
2.2 lbs (1 kg) of potatoes
2 carrots
⅛ celeriac
1 leek
1 bunch of parsley
6 cups (1.5 l) vegetable stock
1 teaspoon dried lovage
½ tsp liquid smoke
Sea Salt & pepper to taste
First, saute the onions and chopped garlic in a sufficiently large pot.
Now add all remaining ingredients and let cook until the potatoes are soft. Use a knife and stab in the potatoes. If there is no resistance, the potatoes are cooked.
Now take an immersion blender or add the sauce to your high speed blender and puree the soup.
Season the soup with salt and pepper.
##vegansoup #potatosoup #veganrecipes #vegandinner #veganlunch #whatveganseat #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganessen #v#veganesuppe #vegankochen #vegancooking
Instagram post 2197285410786085478_4847535344 Vegan Green Bean Side Dish - for this oil-free green bean side dish you only need a handful of ingredients to create a tasty side dish that goes great with hearty dishes. Use shallots, white wine vinegar, tahini, and a few spices to make a quick green bean side dish that will take your next dinner to the next level on Christmas, Thanksgiving or other occasions. #veeatcookbake 
14 oz (400 g) of green beans
sea salt to taste
1 shallot, diced
3 tbsp white wine vinegar
1 tbsp Dijon mustard
1 teaspoon maple syrup
¼ tsp smoked paprika powder
5 tbsp vegetable broth
1 tsp savory, dried
1 tsp tahini
First, dice the shallots finely and fry them with a little water in a saucepan. Add the beans and simmer the beans with the onions with a little vegetable broth for about 15-20 minutes. The beans are cooked when they are soft, but still dente.
For the sauce, add all the ingredients to a creamy sauce and season with sea salt and pepper.
When the beans are done, you can add the sauce and stir. The side dish does not need to be reheated again. Taste again briefly and serve this warm.
#veganside #vegandinner #vegancooking #veganrecipes #veganshare #veganfoodshare #plantbaseddiet #oilfreecooking #wfpb #wholefoodplantbased #forksoverknives @forksoverknives #bestofvegan @bestofvegan #greenbeans #veganessen #vegankochen #veganebeilage #vegandeutschland #kcfoodie
Instagram post 2196672413248125772_4847535344 Linzer Cookies or also known as Spitzbuben and Hildabrötchen are super easy to bake vegan. Basically, the Linzer cookies are made of shortcrust pastry and this is made from flour, butter (fat) and sugar. So you can enjoy Christmas cookies in the Advent season to your cup of coffee or tea to homemade cakes and cookies (biscuits), you do not need complicated ingredients and most of you will already have them in stock. These vegan cookies with red jam filling are perfect as a gift idea for a Gift Swap or as a host gift. #veeatcookbake 
1 cup (150 g) flour
1/2 cup (125 g) nut butter like almond (or coconut oil) + 1/2 cup (120 ml) almond milk
1/3 cup (60 g) coconut sugar or
raw cane sugar, ground
1/3 cup (65 g) maple syrup
3 cups + 2 tbsp (300 g) almond flour
1/2 tsp cinnamon
1 pinch of clove ground
Extra
Currant or blackberry jelly or your personal favorite
3 tbsp coconut sugar
First, mix all dry ingredients together and separately, mix all of the liquid ingredients until they are creamy. With your fingers, slowly knead in the dry ingredients with the liquid mixture until a crumbly dough almost like for crumbs is achieved.
Now wrap the dough in a cloth and put it in the fridge for 30 minutes.
Preheat the oven to 350°F (180°C) and roll the dough thinly out, as for using normal cookie cutters. Use cookie cutters to cut the dough out. Use a circle cutter to cut out the main shape for the cookies.  Cut out half of the cookies with a decorative shape in the middle and the other half stay as they are.
Now you bake the linzer cookies for about 10 minutes in the preheated oven.
If you want you can sprinkle the cookies with the cut out middle with powdered sugar. To do this ground the coconut sugar and the tapioca starch. 
Now put some jelly on the whole cookies and place a cookie with a cut out shape on top.
Let the biscuits cool down completely.
#veganchristmascookies #vegancookies #veganeweihnachtsbäckerei #veganeweihnachten #veganbacken #veganbaking #veganrecipes #bestofvegan @bestofvegan #veganfood #wfpb #oilfree #veganshares #veganfoodporn #vegancomfortfood  #kcfoodie #vegandeutschland #vegankochen #veganeats
Instagram post 2192931352147140221_4847535344 Happy St Nicholas! 
Mulled wine is a traditional drink at Christmas markets in Germany and Austria. This alcoholic punch keeps people warm from the inside as they walk through the idyllic Christmas markets. Instead of serving a ready-made Glühwein, prepare this quick and easy mulled wine recipe with anise, clove, orange and cinnamon. The mulled wine isn’t just perfect for the Christmas and Advent season, it’s perfect for the complete cold and shivering winter season. 
4 cups (1 liter) Red wine, dry or grape juice
2 Orange (s), juicy, sliced
2 Orange (s), juicy, squeezed out
7 Cloves, whole
2 Cinnamon sticks , whole
1 Star anise, whole
2 tablespoons of maple syrup
Take a sufficiently large stainless steel pot and add all the ingredients. Now heat the drink to no more than 172 °F (78 ° C). Under no circumstances should the mulled wine boil. Not only do you lose a portion of the alcohol, the taste of the spices also changes and it can be bitter.
It is enough if you set up the mulled wine 20 minutes before your guests arrive. That's enough to let it infuse.
#homemademulledwine #mulledwine #glühwein #glühweinzeit #vegandrink #veganshares #plantbasedrecipes #plantbaseddiet #bestofvegan @bestofvegan #t#thrivemags #veganchristmas #christmasbeverage #vegansofig #whatveganseat #veganfoodshare #weihnachten #weihnachtsmarkt
Instagram post 2192206945430803321_4847535344 Shepherd's Pie is a ground meat casserole with a mashed potato topping. This vegan lentil Shepherds pie made from lentils, mushrooms, pecans and vegetables is covered with creamy mashed potatoes. You're making a vegetarian cottage pie as the Irish and British call it, full of flavor and nutrients. This vegan casserole will appeal to all your family and friends and is perfect as a quick midweek dinner or for special occasions like Thanksgiving or Christmas. #veeatcookbake 
Mashed potatoes:
2.2 lbs (1 kg) of starchy potatoes like yukon gold or russets
1/2 cup (120 ml) cashew cream (1/4 cup/ 60g cashews and 1/4 / 60g cup water mix)
1/3 cup (80 ml) almond milk
2 tbsp chives (opt)
Sea salt and nutmeg to taste
Filling:
1 medium sized red onion, finely diced
3 garlic cloves
16 oz (450g) mushrooms, diced
1/2 cup (50 g) chopped pecan nuts
4 carrots, chopped
2 celery stalks, chopped
½ cup (120 ml) red wine or 2 tbsp balsamic vinegar
2 tbsp tomato paste
2 tbsp whole wheat flour or whole spelt flour
2 cups (500 ml) veggie broth
½ tsp sage, dried
½ tsp thyme, dried
1 tbsp miso paste
1 bay leaf
2 juniper berries
½ tsp rosemary
2 cups (150g) cooked black or green lentils
1 cup (150g) frozen peas
Season sea salt and pepper
First, fry the chopped ​​onions, garlic and mushrooms in a pan with a little water. To do this, let the water evaporate completely and add some more water when the onions start browning. Do not forget to stir.
Now deglaze the mushrooms with red wine. If you do not use this, you can simply add the balsamic vinegar later.
Add the flour and tomato paste and stir well. Slowly add the vegetable broth, stirring constantly. Now you can add all the remaining ingredients except the lentils and peas. And let it simmer for about 15 minutes.
Get the FULL INSTRUCTION on veeatcookbake.com
#vegansheperdspie #plantbaseddinner #mashedpotatoes #veganholiday #veganchristmasdinner #kcfoodie #vegankochen #kartoffelbrei #veganfood #bestofvegan @bestofvegan #forksoverknives @forksoverknives #wfpb #wholefoodplantbased #vegancooking #vegancasserole
Instagram post 2191482021640855757_4847535344 This homemade vegan Beef Wellington does not let you miss the traditional meat dish. A perfect entree made from beetroot, tofu, mushrooms and vegetables wrapped in puff pastry or whole grain shortbread will astonish your guests on Thanksgiving or Christmas. This Wellington is ready in no time so you do not have to stand for hours in the kitchen. #veeatcookbake 
Tofu Beet Wellington:
½ onion, finely diced
3 garlic cloves, finely diced
1 small carrot, chopped
1 celery stalk chopped
1 tsp dried rosemary
1 tsp dried thyme
¼ cup red wine
1/2 cup (60g) chopped pecans or sunflower seeds
2 tsp dijon mustard
2 cup (400g) diced cooked beetroot
1 tofu firm
1 tsp smoked paprika
¼ tsp white pepper
4 tbsp nutrional yeast
1 tsp dark miso paste
3 tbsp tapioca starch
8 tbsp bread crumbs
Mushroom Filling:
8 oz (225 g) chopped mushrooms
½ tsp smoked paprika
2 tbsp nutritional yeast
½ tsp nutmeg
2 tsp majoram, dried
1 tsp onion powder, garlic
Extra
1 sheet vegan puff pastry or the wfpb alternative of my pot pie
1 tbsp soy (or other plant) milk, to glaze
coarse sea salt, sesame seeds or poppy seeds, to garnish (optional)
First fry the onions, garlic, carrots and celery in a pan. Always use some water. When the onions are golden brown, deglaze the onions with red wine. If you do not use red wine. Add the balsamic, later.
Now put all ingredients for the "filet" in a food processor and mix until you have a homogeneous dough. Taste the whole thing again.
In the meantime, you can fry the chopped mushrooms in another pan and add the remaining ingredients and season to taste.
Now take out the puff pastry out of the fridge and spread some of the mushrooms on the puff pastry, on the mushrooms you put the oval-shaped tofu roast (it is really soft, but its get firmer when baked) and surround the roast with the remaining mushrooms. Now put the puff pastry around the filling so that the filling is completely closed. 
Full Recipe on veeatcookbake.com
#veganchristmas #vegandinner #veganrecipes #veganwellington #vegankochen #veganeweihnachten #vegancooking #whatveganseatfordinner #veganessen #kcfoodie #forksoverknives @forksoverknives #bestofvegan @bestofvegan #veganshares #puffpastry #beetroot
Instagram post 2190757233813267804_4847535344 Vegan Pumpkin Mac and Cheese - this lactose-free recipe is creamy and totally autumnal and it's on your table in no time at all. A quick dish with pasta and an uncooked, dairy-free pumpkin cashew cream sauce. You only need 15 minutes of your time and a few ingredients, like roasted pumpkin and cashews, to create this cheesy dish for fast and stressful days of the week as a comfort food. #veeatcookbake 
10 ounces (280g) pasta (whole grain or gluten-free)
Sauce
2 ½ lbs (1kg) pumpkin (butternut squash or hokkaido pumpkin) or 2 cups canned pumpkin puree
1/2 cup (40g) nutritional yeast
1 teaspoon dry mustard powder or 1 tsp dijon mustard
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1 teaspoon sage
1 ½ teaspoons sea salt + more to taste
1 tablespoon mellow white or yellow miso paste
1 tablespoon tapioca flour or arrowroot flour
1 lemon, juice
¾ cup (120g) raw cashews, soaked
1 ½ cup (360ml) almond milk, unsweetened
3-4 tbsp vegan parmesan
First, start by soaking the cashews in hot water. The next step depends on whether you use ready-made pumpkin puree or if you still have to roast the pumpkin. If you have to roast the pumpkin now, do it. Place the whole pumpkin or chopped pumpkin (goes faster) in the oven until soft.
Cook the noodles according to the package instructions.
When the pumpkin is ready, remove the cashews and add all the ingredients for the sauce to a high speed blender and mix until a super creamy consistency is achieved. This can take 2 minutes and season the sauce again.
Drain the noodles and add the sauce over the noodles and stir well so that the sauce is evenly distributed on the noodles.
#veganpasta #veganmacandcheese #healthypasta #forksoverknives @forksoverknives  @bestofvegan #bestofvegan #thrivemags #vegnews #veganrecipes #quickvegan #easyvegan #plantbasedpasta #lactosefree #dairyfreepasta #veganepasta #vegankochen #vegandeutschland #wfpb #oilfreevegan #wholefoodplantbased #glutenfreevegan #kcfoodie #vegancooking
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