Testing Meals from different Countries! (vegan, so yummy)

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Hi there! Here’s me sharing six recipes for tasty vegan meals inspired by different countries. Thank you so much for all your suggestions and ideas! What’s a specific dessert you think I should try to create a vegan recipe for?

Also make sure to share your recreations on instagram and tag me @mina_rome

Instagram: @mina_rome
50+ Recipe Ebook:
Email: minarome.yt@gmail.com
Website: www.mina-rome.com

The INGREDIENTS are posted in the pinned comment down below!

This video features the following recipes:

#1 Vegan Pierogi

#2 Vegan Okonomiyaki

#3 Vegan Swedish Meatballs & Homemade Pickles

#4 Vegan “Paneer” Paratha – Flatbreads with Spinach & Tofu Cheese

#5 Vegan Tortilla de Patatas

#6 Black Lentil or Bean Filled Coxinhas

links mentioned:

How to Fold Pierogi:
Larissa’s website:

music:

intro by Provinz:
Loopschrauber:

North Takoda:

Culpeo –

Lupin –
Jazz Chillax –

Blue Cloud –

Babylon the Beach –
outro by camoufly:

Much love,
Mina

This video is not sponsored

source

Comments

comments

45 COMMENTS

  1. INGREDIENTS & NOTES

    ✨ Disclaimer ✨of course none of these recipes are 100% authentic representations of the original meals or the countries as a whole. Just had a bit of fun with testing out different cuisines and flavors! Much love!

    #1 Vegan Pierogi

    2 cups all purpose flour (240g)
    ½ tsp salt
    3 tbsp aquafaba = chickpea water
    2 tsp oil
    100 ml warm water (⅓ cup + 1-2 tbsp)

    a bit of extra flour for the surface
    salted water for boiling
    vegan butter for frying and serving
    optional 1 clove of garlic, minced for frying
    chopped chives and fried onion for serving

    → yields about 20 pierogi

    for the savory filling:

    250g potatoes, cooked with skin on, then peeled and mashed (8.8 oz)
    ¼ cup store bought fried onions (15g) or 1 onion, fried and salted at home
    75g vegan cream cheese* (½ cup + 1 tbsp)
    salt and pepper to taste

    *for the cashew cream cheese:

    1 ⅓ cup cashews, soaked in water overnight (200g)
    a generous pinch of salt or to taste
    juice of half a lemon, add more to taste if desired
    ½ cup vegan yogurt (125g)
    1-2 tsp agave or maple syrup

    → you won’t need all the cream cheese for the filling, keep the rest sealed in the fridge and use it up during the next 2-3 days!

    or go for the sweet filling:

    1 apple, peeled and cut into chunks
    ¼ tsp cinnamon
    1 ½ tbsp sugar
    1 tbsp lemon juice
    75g vegan cream cheese* (½ cup + 1 tbsp)

    → serve with vegan cream, fresh berries, maple syrup and tea

    How to Fold Pierogi: https://www.youtube.com/watch?v=uyFq3QsrsY0

    #2 Vegan Okonomiyaki

    1 cup + 2 Tbsp flour (120g + 2 tbsp)
    1 ½ tsp baking powder
    ½ tsp salt

    ⅔ cup vegan fish broth* or veggie broth (160ml)
    1 tsp apple cider vinegar
    3 tbsp unsweetened applesauce

    add ins:
    2 handfuls of pointed cabbage, chopped
    1 small carrot, grated
    1 spring onion, minced
    a large handful of soaked shiitake mushrooms, chopped

    oil for the pan
    toppings of choice
    optional: sprinkle with a pinch of kala namak before serving for that egg-like flavour

    → yields 2-3 large pancakes

    *for the vegan dashi broth:
    1 small handful of dried shiitake mushrooms
    1-2 sheets of roasted seaweed
    1 tbsp soy sauce
    1 cup water (250ml), more if needed

    for the vegan tonkatsu sauce:

    2 tbsp ketchup
    1 tbsp vegan worcestershire sauce
    2 tsp agave
    1 tbsp vegan dashi broth

    #3 Vegan Swedish Meatballs

    1 flax egg (1 tbsp semi ground flaxseeds + 3 tbsp water)
    ⅔ cup canned black beans, rinsed (115g)
    1 clove of garlic
    ½ cup almonds (75g)
    1 tsp mustard
    2 tsp soy sauce
    ½ cup small cut oats (45g)
    salt, pepper to taste

    vegan butter for frying

    → yields ~13 beanballs

    serve with cranberry jam, pickles, pasta and ketchup, fresh dill …

    homemade pickles:

    1 cucumber (200-300g) (7 -10.5oz)
    1-2 spring onions
    1 handful of fresh dill
    2 bay leaves
    1 tsp salt
    ½ cup water (125ml)
    2-3 tsp agave syrup
    ⅓ cup white wine vinegar (80ml)
    2 tbsp apple cider vinegar

    1 big jar (make sure the veggies are all submerged in the liquid, if that’s not the case for you add more liquid, but try to keep the same water, vinegar, sugar ratio)

    #4 Tofu and Spinach Flatbreads – Vegan Paratha

    1 cup whole wheat flour (120g)
    ½ cup all purpose flour (60g)
    ½ tsp salt
    1 tsp oil
    water – I used ⅓ cup + 1 tsp (84ml) start with ¼ cup then add the rest bit by bit until the dough comes together nicely

    a bit of flour for the surface

    for the “paneer”

    1 block firm tofu (200g = 7 oz)
    ¼ tsp salt
    ¼ tsp garam masala powder
    2-3 spring onions, chopped
    1 inch piece of ginger, peeled chopped
    oil for the pan
    1-2 handfuls of fresh spinach
    a splash of water (helps the spinach wilt down)
    a pinch of chili flakes, more to taste
    2-3 tsp white wine vinegar

    oil for cooking the flat breads
    → yields 6 flatbreads, you’ll have enough tofu mix leftover to serve it up next up the breads OR make twice the amount of breads to use up the rest of the tofu, they freeze and reheat super nicely, freeze the breads AFTER you’ve fried them

    #5 Vegan Tortilla de Patatas

    2 onions, cut into rings
    olive oil for frying the onions
    600g of potatoes, peeled if you prefer, cut into super fine circles (21 oz)
    salt and pepper to season the onion and potatoes
    olive oil for greasing your round springform pan (mine was a 26cm one)

    400g silken tofu (14 oz)
    2 tbsp cornflour or cornstarch
    2 tbsp nutritional yeast
    ¼ tsp turmeric
    1 tsp salt
    1 tbsp white wine vinegar
    2 tbsp vegan butter, measure out cold, then melt

    bake for about 40 min @190C

    #6 Black Lentil or Bean Filled Coxinhas

    Larissa’s website: https://novas-tradicoes.jimdosite.com

    for the dough:

    1 cup soy milk (250ml)
    ½ cup water (125ml)
    ¾ tsp salt
    ¼ tsp vegetable broth powder
    ¼ cup minus 1 tbsp vegetable oil (50ml)
    2 cups flour (240g)

    about 700ml frying oil (about 3 cups) (use enough oil so the coxinhas are submerged fully)

    for the lentil/bean mix:

    1 onion, chopped
    ½ block of smoked tofu, chopped (3.5oz)
    oil for frying
    1-2 cloves garlic
    2 bay leaves
    ½ cup dried black lentils (70g)
    1 ½ cup water (310ml), more if needed
    after the lentils are cooked add: a heavy pinch of salt, pepper, fresh parsley, cilantro, soy sauce, chili flakes to taste

    also: if you’re using 1 can of black beans instead go for only ½ cup of water (125ml), add more if needed; cook the beans for about 20 minutes

  2. As a dessert from Sweden, you could try "havrebollar/chokladbollar" which translates to chocolate balls made from oats. You just mix oats, melted dark chocolate (or just cacao powder), sugar, margarine, vanilla sugar, a pinch of salt, espresso ( just a few drops). Then you just form small balls and dip them in the coconut flakes. They taste better after a few hours in the fridge, oats become softer ❤️

  3. For the next dessert video – I highly recommend welsh cakes! They’re so good and a super popular traditional food here in Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿

    Googling ‘traditional welsh cake recipe’ will get you plenty of recipes, and to veganise them is easy just using a flax egg or banana

  4. also wir Franken sind ja die absoluten Brötchen ("Weggla") Addics, und deswegen kann ich dir für die Köttbular empfehlen, dass du ein altes Brötchen einweichst, zerrupfst und dann untermischst (anstatt der Semmelbrösel/Haferflocken). Deswegen sind unsere "Fleischküchla" auch so saftig und fluffig.

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