Chick Sasha's Recipes

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Try out delicious vegan recipes of Sasha the Chick:

Roasted seitan and potatoes [ 298.73 Kb ]

Roasted seitan and potatoes

Ingredients: 2 pieces of fresh seitan (0.5 kg), soy sauce, mustard, garlic, 5 dl of oil, salt, pepper; Side dish: 1 kg of potatoes

Preparation: Cut seitan pieces lengthwise in half and marinate overnight in a hot marinade of soy sauce, mustard, garlic and oil. Place it in a roasting pan and add 5 dl of oil. Then add cleaned and sliced ​​potatoes and bake for 1 hour. Every 15 - 20 minutes pour the marinade over seitan and potatoes. If necessary, during the cooking time you can add more marinade and oil.
* You can cut seitan into pieces and marinate but if you want it to remain whole, you can press it in a bowl so that marinade can came all the way to the middle of seitan.

Kuglof [ 290.33 Kb ]


Ingredients: 150 g of softened vegan margarine, 250 g of brown sugar, 1 vanilla sugar, 4 tablespoons of ground flax seeds, 12 tablespoons of water, 1 baking powder, 300 g of flour T-550, 2 dl + 3 tablespoons of vegetable milk (soy is the best, but it can be done with some other like rice or oat), 40 g of cocoa (or add more cocoa if you want to taste more chocolate)

Preparation: Mix the ground flax seeds with 12 tablespoons of water and leave it to breathe. While flax seeds are getting soaked, mix the softened margarine with sugar and vanilla sugar. Then add and unite the mixture of flax seeds, 2 dl of vegetable milk, flour and baking powder.
Divide the dough into two equal parts and to one part add cocoa with 3 tablespoons of vegetable milk. The cake pan should be well lubricated and dusted with flour so the cake doesn't stick. At the same time from both containers pour the mixture into a pan that you need to rotate all the time until you're done.
Bake for about 50 - 60 minutes at 180 - 200°C. If the cake is burning from outside and inside is still raw (if the toothpick sticks for the mixture it means that it is not baked) cover the cake with foil until the end of baking.

Raw sweet dumplings [ 228.68 Kb ]

Raw sweet dumplings

Ingredients for 10 dumplings: 600 g of dates, 300 g of raw walnuts (or other nuts), a cup of coconut flour

Preparation: Clean the dates from the seeds and grind them in a blender (if you do not have a blender, soak them in water for at least 40 minutes and cut them into small pieces). In this case you will probably need more walnuts because dates will be humid. Then grind the nuts. Merge dates and walnuts and shape the mixture into dumplings. Roll them in coconut.

Sunflower seed cream [ 227.40 Kb ]

Sunflower seed cream

Ingredients: 150g of peeled sunflower seeds, 1 cup of water, 2 tablespoons of salt or soy sauce (add more if necessary), 2 tablespoons of vinegar (add more if needed)

Preparation: Sunflower seeds cook in boiling water for 15 minutes or soak them for a few hours. You should drain them and rinse in cold water. Mix sunflower seeds, water, salt / soy sauce and vinegar in a blender to obtain a smooth and creamy texture.
* The sauce can be kept in the refrigerator for several days and it can be combined with different tastes. You can also add curry and cayenne pepper, reduce the amount of vinegar and increase the amount of salt. It can be used as a béchamel for lasagna, cheese on pizza (pour over after baking) and it can be combined with various vegetables, legumes and pasta.

French salad [ 176.88 Kb ]

French salad

Ingredients: 5-6 potatoes (medium-sized), 3 carrots, 1 cup of peas, 3-4 pickles, 1 tablespoon of lemon juice, 2-3 tablespoons of mayonnaise without eggs, 1 tablespoon of mustard, salt

Preparation: Boil the potatoes, carrots and peas. Cut vegetables and pickles into small cubes and add the lemon juice, mustard, mayonnaise and salt. Mix it all very well in order for mayonnaise to connect all the ingredients. If desired, it can be added sliced ​​cheese tofu dices and two tablespoons of soy or oat cream.

Leek soup [ 203.33 Kb ]

Leek soup

Ingredients: 2 leeks, 4 potatoes (medium-sized), 1 teaspoon of salt, 1 teaspoon of seasoning for the broth, 3 tablespoons of oil, 8.5 dl of water, 1 teaspoon of pepper (if desired)

Preparation: Cut leeks into rings (if the darker part of the leek is too hard, do not use it). Peel the potatoes, wash and cut them into cubes.
Put the oil in a pot, add the potatoes and simmer for about 5 minutes on low heat. Add water to cover the potatoes, put salt and cook for another 5 minutes with the lid on the pot. When the potatoes become half soft put the leeks and other ingredients in the pot, except pepper. Cook for about 15 minutes on low heat. When the soup is ready add pepper (if desired).

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