Tuesday, 11 December 2012


  • 1 package firm tofu (natural or with herbs)
  • 1 dl olive oil
  • 1/2 dl red vine vinegar
  • 1/2 dl water
  • 1 tablespoon basil
  • 1/2 tablespoon oregano
  • 2 teaspoon salt
  • 1/2 teaspoon pepper

1. Cut tofu into cubes.
2. Mix all the ingredients in a bowl, add tofu last.
3. You can use more herbs if you like.
4. Let the feta marinade in a refridgerator at least couple of hours, preferably overnight.

Feta is great in Greek salad or on top of a pizza! You can use the marinade later also for example as a salad dressing.

Vegan herring

  • 1 aubergine
  • 2,5 dl soy/oat cream
  • 3 tablespoon mayo (for example Plamil or d.i.y)
  • 3 tablespoon mustard
  • apple cider vinegar
  • fresh dill
  • fresh chive
  • white pepper
  • salt

1. Cut aubergine into slices.
2. Boil slices in water with some salt. Be careful not to cook them for too long, so that they don't get too soft. Approximately 5 minutes is enough. Take slices somewhere to cool down.
3. Let them cool and after that add some salt.
4. Make the mustard sauce mixing all other ingredients. Add spices depending your own taste.
5. Mix slices into the sauce.
6. Store in the refrigerator. 

Choices: you can also add to the sauce for example soy yogurt / lemon juice* / sliced red onion / onion / lemon pepper or different peppers / seaweed and so on..

(*if you use lemon juice instead of vinegar, do not use cream (only yogurt), because it will loosen the cream)

Herring is good for example with potatoes or with bread! Used also as a xmas dish.

Thursday, 22 November 2012


  • 3 tablespoon soy flour
  • 3 tablespoon nutritional yeast
  • 1/2 teaspoon salt

1. Mix soy flour and nutritional yeast, same amount of each ingredient
2. Add salt as you prefer
3. Ready!

Use as Parmezana. Great on top of a pasta, but don't limit to that; add on top of a bread, salads, soups and sauces.

Soy-free option

Use almond flour instead of soy flour. Third option is to use toasted and grinded sesame seeds. If you like, you can mix all of the ingredients mentioned above.

Tuesday, 20 November 2012


  • 1 dl soy milk
  • approx. 3-4 dl canola oil
  • 1 tablespoon lemon juice or apple cider vinegar

  1. Pour the soy milk into a bowl.
  2. Add little bit of oil steadily and in a fine stream to the milk and at the same time blend with electric hand whisk
  3. Important; do not pour all oil at once, but little by little. Always blend current oil and milk thoroughly before adding new oil, so that the mixture stays smooth. This is the key to get it right.
  4. When mixture thickens there is enough oil and you can add the lemon juice or cider vinegar
  5. You can also add little bit of water if you want the mayo to be more liquid or add more oil to make it more thick.
  6. Ready!

To make different flavors add for example garlic or mustard powder into the mayonnaise to spice it. Great dip or inside hamburgers!

Sunday, 18 November 2012

Vegan bacon

  • 4 dl soy flakes
  • 5 tablespoon soy sauce
  • 2 teaspoon rise vinegar
  • 4 teaspoon dark sirup
  • 3 teaspoon liquid smoke (be careful with the amount, since they vary depending which product you use)
  • 2 teaspoon barbeque spices (for example Vantastic foods Barbeque Grill)
  • oil for frying

1. Mix soy sauce, rice vinegar, sirup, bbq spices and liquid smoke
2. Add soy flakes and let the sauce absorb to the flakes
3. Fry in a oil in a frying pan until flakes start to get brown
4. Ready! If you want, you can leave them on a kitchen paper to get extra oil out

You can use this bacon for example in pasta sauces, hamburgers, add to your breakfast or eat with cream sauce and mashed potatoes.

This recipe is modified from an excellent Finnish vegan blog called Chocochili.

Vegan sour cream

  • 3 dl natural soy yogurt (for example Alpro)
  • 0,5 dl mayonnaise (for example Plamil or self-made)

another way to do it
  • 1 packet silken tofu
  • 1/2 dl oil
  • 2  tablespoon vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

1. Mix all ingredients
2. Ready!
3. Store in a fridge in a jar with a lid

The idea of this blog

The idea of this blog is to collect the vegan recipes of foods that are traditionally non-vegan. This idea was first conducted in Finnish, so most of the recipes have been translated from the original blog called Vegaaninen versio. I haven't found a similar blog in English either, so I decided to do one myself.

The purpose of this blog is not to offer all kinds of vegan recipes; there is already many excellent blogs for that purpose. Therefore, this blog is solely concentrating on so-called vegan substitutes. I hope to show that most of the non-vegan foods can be made without animal products. The aim is to help people make vegan food instead of non-vegan. For the benefit of animals, people and the planet these recipes beat the original versions. So, these recipes are not just substitutes, but actually a one step further in developing our food culture more sustainable. That is why I see these not as substitutes, but improved versions of foods they 'imitate'.

I hope this blog can help people eat food many have got accustomed to eat, but without the suffering of animals.

Enjoy with good conscience!