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A buddha bowl with tempeh and sprouts

Tempeh Tikka Masala

Vegetarian cucumber sauce with smoked soy tempeh

Tempeh Thai Vegan coconut curry

Tempeh and Black bean sauce Stirfry

Teriyaki marinated Tempeh with Sesame seeds

Salad with mie noodles and fried tempeh

Tempeh bacon strips in cast-iron skillet

Orange bourbon Tempeh with fresh thyme

Tempeh Nuggets and sweet chili dip

Vegetable dish with tofu

Mexican tofu pan with corn and beans

Ingredients for celery escalope with a vegan dip

Spaghetti with Tempeh 'Bolognese' sauce

Roast aubergine and sweet potato gratin with vegetable cream

Baked beans in beer batter with radishes and pesto

Stuffed peppers with fried brown rice and vegetables

Mashed potato and carrots with roast fennel and caper soy cream cheese

'Viennese style' vegan celery schnitzel with fried potatoes

Vegan shiitake stew with savoy cabbage and millet

A piece of tempeh, partially sliced

Spicy Asian noodle pan with peanut sauce and sesame tofu (vegan)

Vegan Mango and Tomato Salad with Smoked Tofu

Aubergine tempeh curry with coriander

Ricotta pancakes with spinach

Japanese-style beans, broccoli and leek

Stuffed pineapple with coconut and turmeric rice and curry tempeh

Bali love bowl with tempeh, red noodles and pineapple

Savoy cabbage salad with diced tempeh and a shiso dressing

Vegan chard parcels with quinoa in tomato sauce

Vegan beetroot and legume bowl with marinated tofu

Smoked Tofu with Harzer and Cucumber

Lobster with hazelnut oil, tempeh, green beans and curry sauce

Tempeh, fresh and durable

Miso bean soup with soba noodles

Pointed cabbage slaw with lupine slices

Red lentil dal with spinach

Moroccan chickpea salad with dates and spinach

Frisch gepresster Saft aus grunen Gemuse- und Obstsorten

Vegan vegetable curry with coconut millet and sprouts

Asparagus in puff pastry with fresh morel mushrooms and vin-jaune sauce

Salmon with millet and zucchini-tomato chunks

Ingredients for salmon with millet and zucchini-tomato chunks

Green vegetable pasta with ricotta

Bean mix with frittata and millet porridge

Tempeh and Edamame

Aubergine quinoa with parsley and spicy sauce

Strawberry rhubarb oatmeal

Vegan noodle bowl with pak choy, pineapple and tofu

Peppers with tofu rice filling in tomato sauce (vegan)

Spinatsalat mit Blaubeeren, Apfel und Walnussen

Vegan celery coconut rendang (Indonesia)

Rainbow Buddha Bowl mit Quinoa, Raucherlachs, Ricotta und Gemuse

Ingredients for vegan lentil and tomato saucepan

Ingredients for Indian kitchari with lentils and millet

Quinoa tabouleh with coriander and capers

Vegan lentil balls with tahini sauce

Stuffed mushrooms on turmeric lentils

Vegan lentil dal with roast romanesco and soy yoghurt

Buddha bowl with egg (low carb)

Stir-fry with fresh mushrooms

Vegan tofu curry with mushrooms and cashews

Lunch Bowl mit Quinoa, Avocado, Ricotta, Rucola und Sprossen

Steamed spring vegetables

Qinoa risotto with mushrooms and sprouts

Tempeh Pad Thai

Pumpkin-millet dish with spinach and feta

Ravioli with rocket and hazelnut filling

Ingredients for green spinach pancakes

Kale Chips

Rice bowl with sesame salmon and goat’s milk yoghurt

Tempeh bacon strips in cast-iron skillet

Orange bourbon Tempeh with fresh thyme

Vegan pizza with spinach and bean topping

Alpine cabbage and pasta casserole (vegan)

Vegan wholemeal pizza with tomatoes and rocket salad

Crispy celery cutlets with broccoli (vegan)

Chard dolmades

Fried eggplant with miso

Green asparagus with cherry tomatoes, soy sauce and lemon

Vegan Asian bowl with smoked tofu

Jackfruit with hot tomato sauce and salad

Mediterranean tomato soup with vegan parmesan substitute

Tender pepper fillets with quinoa and herb sauce

Salat mit Apfel, Selleriestange, Avocado und Walnuss als Low Carb Lunch

Celery escalope with a vegan dip

Vegan celeriac escalope being made

A Buddha bowl with quinoa, beans, pepper and mango

Stripes of spiced Chinese tofu with celery

Cauliflower steak with sweet potato puree and beluga lentils

Cauliflower steak with sweet potato puree and beluga lentils

Sushi bowl with broccoli and tuna fish

Marinated Lupini Bean Tempeh open-faced sandwich with sliced apple, spinach and grilled onions

Szegediner tofu goulash with dill soy yoghurt for vegans

Evergreen - green smoothie with spinach, apple and avocado

Spring soup

Hot and cold pea soup with pea cress and wild asparagus

Potato with miso quark, wild asparagus and potato broth

Hot asparagus ragout with paprika puree and walnuts

Sauteed asparagus with caramelised goat's cheese and rocket

Vegan BBQ tempeh pizza

Indonesian fresh spicy salad gado gado with peanut sauce

Celery wonton with green apple and basil cubes

Soba noodles with tofu, bell pepper and mung bean sprouts

Sweet potato roulade with a chard and cream cheese filling

Sweet potato roulade with a chard and cream cheese filling

Sweet potato roulade with a chard and cream cheese filling

Barley grass smoothie

Fliegende Zutaten fur Spinat-Banane-Smoothie und Blaubeer-Bananen-Smoothie

Chard with yoghurt, ginger juice and and olive and fennel medley

Green shakshuka with eggs and a feta yoghurt dip

A slice of wholewheat bread with cottage cheese and vegetables

Ganmodoki tofu and vegetable fritters with algae and mu-err mushrooms

Endive bitter elixir with papaya and chia seeds

Tempeh 'Bolognese' with Black Bean Noodles

Roasted cream of mushroom soup with vegan tempeh dumplings

Wholefoods: Tofu, Seitan, Textured Soy and Tempeh

Courgette pasta with an apricot and pepper sauce

Roasted seitan steaks with herbs and spices on slate plate

Vegan vegetable spaghetti with grapefruit and olives

Ingredients for Provencal potato wedges

Ingredients for baked sweet potatoes with vegan yogurt

Carrot tagliatelle with roasted pine nuts

A colourful tomato salad with strawberry vinaigrette

Avocado and pepper salad with a crunchy topping

Cold cucumber soup with soy cream

Vegan leek-blueberry soup with pumpkin seeds and shiitake mushrooms

Vegan savoy cabbage rolls with minced meat substitute and sunflower seeds

Vegan vegetable noodles with peanut sauce

Braised aubergines with wild rice

Horseradish risotto with beetroot piccata (vegan)

Vegan one-pot pasta with peppers, tomatoes and basil

Vegan celery nut tart

Vegan spaetzle with mushroom sauce and spiced red cabbage

Vegan roast sweet potatoes

Vegan savoy cabbage lasagne

Vegan root and potato casserole

Stir-fried vegetables with fresh herbs

Ingredients for Celery Coconut Rendang (Indonesia)

Vegan summer vegetables with beetroot hummus and dukkah

Polish croquettes with sauerkraut and mushrooms (vegan)

Ratatouille with creamy polenta (vegan)

Spicy potato wedges with avocado cream (vegan)

Plant-based 'meat' with vegetable and rice

Wholefoods: tofu, seitan, textured soy, tempeh and seitan-fix powder

Asian roasted tempeh salad with red onion, coriander, red pepper, spring onion and grated carrot

Pasta with quick sauce ideas

Salmon fillet with a crust and grilled tomatoes

Spaghetti with mushroom 'Bolognese’

Spaghetti with mushroom bolognese

Umeboshi Bancha tea (tea with pickled ume fruit, Japan)

Various types of tempeh

A piece of tempeh, partially sliced

A piece of tempeh, partially sliced

A piece of tempeh, partially sliced

Qunioa salad with kale, avocado, egg and tomatoes

Fried tempeh with salad

Lentil salad with smoked tofu and pomegranate seeds

Indian lentil stew with chicken

Marinated Lupini Bean Tempeh open-faced sandwich with sliced apple, spinach and grilled onions

Smoked pork cooked in an oven bag with mashed sweet potato

Lentil stew with smoked tofu

Cunchy tofu with sweet chili sauce

A vegetable dish with tofu and mushrooms

Peas and mushrooms and orignal beans nougat

Wholemeal bread with tofu, sage and green vegetables

Pumpkin ravioli with apples and porcini mushrooms

Pumpkin ravioli with apples and porcini mushrooms

Prawns with tomatoes, peas and sweetcorn

Chickpea and tomato salad

Spaghetti with chanterelle mushrooms and a creamy sauce served with a spinach salad

Buddha bowl with crunchy tofu and rice noodles

Tempeh taco on corn tortilla with pineapple, clinatro and onion

Variations of courgette with mustard and apple

Quinoa bowl with smoked mackerel, beetroot and apple

Red cabbage and carrot salad with chia seeds and apples

Tempeh with zucchini and tomatoes salad

Baked sweet potato with pea and goat’s cheese dip

Fish with a nut crust on vegetables

Fish with nut crust and spring vegetables

Beetroot and radish leaf pesto with crudites

Beetroot and radish leaf pesto with crudites

Vegan Buddha bowl with hummus, avo, sweet potatoes, baked chickpeas and vegetables

Chia and mango oats with hazelnuts

Curry Bowl with lentils and chicken

Ingredients for vegan shepards pie with lentil ragout

Flower sprouts (cabbage saplings) with green asparagus and walnuts

Vegan almond milk quinoa bircher with pistachio and cardamom

Mixed salad with tomatoes and red onions

Assorted food for brain health and good memory

Various salad ingredients on a light background

Radish leaf soup

Pumpkin carpaccio with nut vinaigrette and boiled eggs

Chard and bean salad with halloumi

A white fork filled with a bite of garden salad

Herbal smoothie with pineapple and mustard greens

Spaghetti with green asparagus

Pikeperch with asparagus and potato crust and asparagus tagliatelle

Pikeperch with asparagus and potato crust and asparagus tagliatelle

Bread with vegan mayo, yellow cherry tomatoes, olives and pistachios