WHAT I COOK IN A SCHOOL VEGAN 👩‍🍳 quick, vegan recipes 🌱


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My allrounder spice:


-150g soy chunks
-2 Tbsp soy sauce
-1 Tbsp tomato paste
-1 3/4 Cup (450ml) water
-1 Tsp each salt, cumin, paprika, dried herbs
-1/2 Tsp garlic powder
Cook until the water is gone (about 10mins).
-2/3 cup (100g) chickpea flour
-1/2 cup (35g) breadcrumbs
Stir everything in and set aside while making the sauce.
Shape in 6 patties.
Fry in oil until golden brown.
Burger sauce:
-1/2 cup (125g) vegan mayonnaise-3 tablespoons ketchup-2 Tbsp chopped pickles -1 1/2 Tsp sugar-1 1/2 Tsp white vinegar
Mix to combine.
Caramelised onions:
-2 onions
Sauté in some oil on medium heat until jammy.
Build your burger.

-2 cloves garlic
-1 knob vegan butter (about 25g)
-3 leeks
-a pinch of chili flakes
Sauté the garlic and the chili flakes in the butter.
Then add the leek and stir fry on medium heat until soft and „jammy“ (about 10mins).
-2 Tbsp soy sauce
-1 Tbsp vinegar
-1 Tbsp agave
Stir it in.
Cook 2 servings of pasta.
Add them to the pan with 1 cup (250ml) pasta water and a little more vegan butter.
Cook 2-3mins until it’s a silky smooth pasta.

Wednesday (I freestyle but I was inspired by this recipe):
-1 can (400ml) coconut milk
-3 Tbsp red curry paste
Heat up a few Tbsp coconut milk.
Fry the curry paste 4-5mins.
-1/2 head broccoli
-2 carrots
-1 bell pepper
(or other veggies of your choice, I also used bamboo shoots)
Stir fry 3-4mins.
Add the rest of the coconut milk.
-optionally 5 lime leaves
-salt to taste
-a pinch of sugar
-a glut of water
Stir it in.
Let it simmer until the veggies are tender.
Serve with rice.

-1 serving of pasta
Cook al dente
-1/2 small head of cauliflower
-olive oil
-salt, pepper, paprika and cumin to taste
Mix and air fry 7-10mins
-1 onion
-a handful sun dried tomatoes
-75g vegan chick’n
Fry in some oil
-1 TBSP tomato paste
-1 TBSp hummus
-100g canned tomatoes
-salt, pepper and dried herbs to taste
Let it simmer until the pasta is done.
Add the pasta, pasta water and cauliflower and serve with some vegan feta
-1 package instant ramen (make sure it’s vegan)
Add it to the pot with the right amount of water
-1 Tsp Gochujang (or a bit more if you can handle heat)
-1 Tsp sesame oil
-1 Tbsp vegan cream
-70g tofu, cubed
-a handful of greens (pak choi, chard, spinach…)
Bring to a simmer and cook 3-5mins.

Much love
Maya 🙂