soybeankitchen

[soybeankitchen]

🌱纯素茄子千层宽面

难度: ★★

⭐️配料

素里科塔奶酪:

300克 老豆腐

15毫升 柠檬汁

30克 营养酵母

10克 大蒜粉

3克 干罗勒

3克 盐

2克 胡椒粉

茄子馅:

3瓣 大蒜- 绞碎的

1个 洋葱- 切碎的

1个 茄子- 切碎的

300克 香菇- 切碎的

15毫升 酱油

500克 番茄酱

10克 意大利香料

干罗勒

宽面条- 煮的半熟

⭐️做法

把素里科塔奶酪的配料在加工机／搅拌器混合，然后放一边

在个深煮锅里，嫩煎大蒜和洋葱, 然后加入茄子的香菇，煮15-20分钟

配料煮熟以后，加酱油和意大利香料，在煮2-3分钟

加400克 (更多也可以) 番茄酱，给锅里的���容煨炖15-20分钟

把烤箱预热到180摄氏度／356华氏度

在个千层面烤盘里面的底部，加一层宽面条前先加些番茄酱

在宽面条层上涂些里科塔奶酪之后再涂上茄子馅，然后再加一层宽面。重复直到到达顶部。

在千层面顶上涂些番茄酱和额外配料，例如干罗勒、营养酵母等等

用铝箔把烤盘盖上，然后放入预热好的烤箱烤25-30分钟，考完25-30分后脱下铝箔再烤5分钟

冷却10-15分钟，然后切成片即可食用～

改编自：Goodful https://youtu.be/KC2C-YHFLNw

[soybeankitchen]

🌱easy eggplant lasagna

difficulty: ★★

⭐️ingredients

ricotta:

300g firm tofu

15ml lemon juice

30g nutritional yeast

10g garlic powder

3g dried basil

3g salt

2g pepper

filling:

3 cloves garlic - minced

1 medium onion - diced

1 medium eggplant - diced

300g shiitake mushrooms - chopped

15ml soy sauce

500g tomato sauce

10g Italian herb mix

dried basil

lasagna sheets- half-cooked

⭐️directions

combine ricotta ingredients in a food processor/blender until smooth, set aside

in a large pan, sauté garlic and onion for 2-3min, then add eggplant and mushrooms and cook for 10-15min until reduced in volume

add soy sauce, Italian herb mix, and water/oil if needed to deglaze the pan, and cook for 2-3min

add 400g (or more if preferred) of tomato sauce and simmer for 15-20min

preheat the oven to 180ºC

in a lasagna pan, add some reserved tomato sauce to the bottom before adding a layer of lasagna sheets

spread some ricotta mixture over the lasagna sheet layer followed by the eggplant filling, add another layer of lasagna sheets, and repeat until you've reached the top

spread the leftover tomato sauce over the top layer of lasagna sheets and add any additional seasonings e.g dried basil, nutritional yeast

cover with aluminium foil and bake for 25-30min, remove foil and bake for another 5min

cool for 10-15min, then cut into slices and serve

adapted from: Goodful https://youtu.be/KC2C-YHFLNw

[soybeankitchen]

🌱纯素蘑菇比萨

难度: ★

⭐️配料

1片 比萨饼皮

200克 番茄酱

20克 纯素碎芝士

100克 蘑菇- 切片

可选:

洋葱- 切片

玉米粒

罗勒叶

⭐️做法

把烤箱预热到180ºC/356ºF

用餐叉均匀的穿孔于比萨饼皮

将番茄酱均匀地涂抹在比萨饼皮上

添加蘑菇片和任何额外的配料，然后将碎芝士均匀地撒在上面

放入预热好的烤箱，烤20-30分钟直到煮熟

拿出烤箱以后让它冷却，然后切成片即可食用～

[soybeankitchen]

🌱mushroom pizza

difficulty: ★

⭐️ingredients

1 pizza crust

200g tomato sauce

20g vegan cheese- shredded

100g mushrooms- sliced

optional:

onion- sliced

corn kernels

fresh basil

⭐️directions

preheat the oven to 180ºC/356ºF

use a fork and evenly pierce the crust

spread the tomato sauce evenly over the crust

add mushrooms and any additional toppings before evenly scattering the shredded cheese on top

bake for 20-30min or until cooked

cool and serve

[soybeankitchen]

🌱纯素山莓芝士蛋糕

难度：★★

⭐️配料

馅饼皮：

40克 燕麦／全麦饼干

10克 燕麦粉

10克 杏仁粉

10克 椰子

20克 香蕉

10克 坚果酱，例如杏仁酱

2克 盐

芝士馅：

300克 绢豆腐

50克 甜味剂，例如槭糖浆

15毫升 植物奶，例如豆浆

10克 味噌

20克 面粉

15克 玉米淀粉

5克 营养酵母

3毫升 香草香精

20毫升 柠檬汁

顶部：

30克 山莓果酱

10毫升 水

山莓

⭐️做法

把烤箱预热到160摄氏度／320华氏度

用着加工机／搅拌器，把馅饼皮配料混合成黏糊糊的碎屑

把馅饼皮配料均匀地按上蛋糕烤盘底

把馅饼皮放进预热好的烤箱，烤5-8分钟、直到它硬

用着搅拌器，把芝士馅配料混合、直到混合均匀

把芝士馅倒进去蛋糕烤盘里

把蛋糕放入预热好的烤箱，烤1小时

拿出来以后，等蛋糕完全冷再放入冰箱里休息一晚、5-9小时

把果酱和水混合一起，不够稀再加水

把果酱混合体倒上去蛋糕顶，均匀分散

再把蛋糕放入冰箱里，等20-30分钟、直到果浆凝固时

在蛋糕顶上加额外的配料，例如山莓

从蛋糕烤盘拿出来蛋糕，切成一片片就完成了～

改编自：https://okonomikitchen.com/baked-vegan-cheese-cake/

[soybeankitchen]

🌱vegan raspberry cheesecake

difficulty: ★★

⭐️ingredients

crust:

40g oat/wholewheat biscuits

10g oat flour

10g almond flour

10g shredded coconut

20g banana

10g nut butter e.g almond butter

2g salt

filling:

300g silken tofu

50g sweetener e.g maple syrup

15ml plant milk e.g soy milk

10g miso paste

20g all purpose flour

15g cornstarch

5g nutritional yeast

3ml vanilla extract

20ml lemon juice

topping:

30g raspberry jam

10ml water

raspberries

⭐️directions

preheat oven to 160ºC/320ºF

process all the crust ingredients together in a food processor/blender

press the crust firmly onto the cake tin's bottom

bake the crust for 5-8min or until it's solidified

blend the filling ingredients in a blender

pour the filling mixture over the crust in the cake tin

bake for 1 hour

let it cool for 20min, rest in fridge overnight or for 5-9 hours

mix the jam and water in a small container, add more water to thin if needed

pour and spread the jam evenly over the top of the cheesecake

chill in the fridge for 20-30min to jellify jam

add any additional toppings such as raspberries

take the cheesecake out of the tin and serve

adapted from: https://okonomikitchen.com/baked-vegan-cheese-cake/

[soybeankitchen]

📣welcome to the soybean kitchen blog!

📣欢迎来到'大豆厨房'博客！

hello! welcome to our plant-based cooking page!

大家好！欢迎来到我们���纯素食谱博客页～！

we hope to inspire everybody to try more plant-based dishes with our posts

希望我们的博客能鼓舞大家多尝试纯素食饭菜～

new post every other sunday!

每两周日出新内容～！