Vegan Tabbouleh, Easy and Delicious

Vegan Tabbouleh, Easy and Delicious

When we do one-day hikes, we often get hungry in the late afternoons. We like to have a meal that not only reminds us of real dinner but also gives us energy. At the same time, it has to be easy to carry and eat.

This dish is a perfect match. Serve in pita bread and you can have a healthy dinner ready in minutes.

Bulgur wheat is an excellent source of protein, low-fat and low in calories, perfect for an active person.

This recipe is a basic Tabbouleh, add your won favorites, we like

  • Tomatoes
  • Zucchini
  • Mushrooms
  • Leafy greens
  • Herbs
  • Lemon juice


You can substitute the bulgur wheat with quinoa, wild rice or even chickpeas.


Vegan Tabbouleh - easy and delicious

1 cup = 2.5 dl, 1/2 cup = 1.25 dl, Tb = Tablespoon = 15ml

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  • 1 cup water (use good filtered water)
  • 1 cup bulgur wheat
  • 1 cup. minced fresh parsley
  • 1/2 cup minced fresh mint
  • 1/2 cup finely chopped green onions
  • 1 cup halved cherry tomatoes
  • 1/2 cup slivered toasted almonds (or you can use pine nuts)
  • 3 Tb. extra-virgin olive oil
  • 3 Tb. fresh lemon juice
  • salt & pepper to taste


  1. Pour the water over the bulgur wheat in a bowl and let stand covered, until the water is all absorbed, approx 20 minutes.
  2. Mix in the parsley, mint green onions, tomatoes and almonds.
  3. Stir together olive oil, lemon juice, salt and pepper in a different bowl.
  4. Pour evenly over the wheat mixture, toss again.
  5. Cover the bowl and cool in the fridge for at least one hour before serving it

Photo Credit: Alpha

The first Mushrooms of the Forest – Vegan Chanterelle Stew!

The first Mushrooms of the Forest – Vegan Chanterelle Stew!

We have just had a week with loads of rain showers and today the sun was shining & it means that the forest is full of mushroom and berries. So we packed the backpack with coffee and smorgas! – we are from Scandinavia – after all 🙂 Put on our hiking gear and off we went as merry dwarfs to the forest.

On our way to the forest we did see wild strawberries and blueberries, tasted just a few, we wanted to go further away from the road before starting to have a feast in wild berries.

In the forest we were not disappointed; wild strawberries in abundance and loads of blueberries – we had to walk another hour's time before we saw the first mushrooms “chanterelles” and picked two big handful each, enough for two generous servings of Chanterelles Stew.

We always use the same recipe, the season is fairly short, so we just make our favorite. The original recipe calls for butter and full fat cream but it is easy to replace with vegan ingredients as we have done for years by now. We serve with rye bread again we are from Scandinavia, so a natural choice. You can use the bread of your preference, only thing is don't use a sour bread with a too sourish taste, it ruins the mild taste of the musrooms.


Chanterelle Stew w/ Rye Bread

Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. The preparation time might be sat a bit high but it does take time to clean the mushrooms.

20 min

25 min

45 min

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  • 5 handfuls of chanterelles
  • 3 small onions - ordinary zittauer (yellow) chopped
  • 2 Tbsp coconut oil
  • 2 Tbsp coconut cream
  • salt & white pepper to taste


  1. Clean the chantarelles with a brush - do NOT wash them in water
  2. Peel and chop the onions
  3. Heat the pan add the coconut oil, when fluently add the chantarelles, let fry until dry (they will release some liquid just let them stay on the pan)
  4. Add the onions, fry for approximately 10 minutes
  5. Add the coconut cream and cook for 8-10 minutes, the chantarelles must be soft not chewy

Photo credit: the top photo “Chanterelle Cantharellus cibarius“. Licensed under CC BY-SA 3.0 via Wikimedia Commons.
Photo within recipe by Susanne Flø


How to make Italian Vegan Sausages

How to make Italian Vegan Sausages

I love Italian vegan sausages, and they are great to take on picnics. I pack and take them along with other lunch goodies on hikes in the forests where I like to roam with my hubby. But I cannot buy vegan sausages in Finland where I live at the moment. So, I did a search and found a great website:
I will make them from the recipe below, and post an update on how they panned out.

1/2 cup cooked white beans (great northern or navy), rinsed and drained
1 cup vegetable broth
1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
2 tablespoons soy sauce
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper

Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.

Place wrapped sausages in steamer and steam for 40 minutes. That’s it! You can unwrap and enjoy immediately or refrigerate until ready to use.

The recipe and tips on how to:

UPDATE: they are now a part of my favorite Italian recipes. They were easy to form, the sausages looked nice and the taste yummy.

Photo credit: Ari Moore

How to Make Vegan Burgers With These 10 Veggies

How to Make Vegan Burgers With These 10 Veggies

Being vegans we can crave a burger, not a beef burger that is. Yes you can choose tofu, tempeh or seitan but you can also use veggies. The trick is to know which veggie to use, so the burger won't fall apart and still tastes great. Yes you can choose tofu, tempeh or seitan.

My favourite is chickpeas and black-eyed peas.

Chickpeas and Black-Eyed Peas

Chickpeas are so amazing and versatile. You can eat them in salads, roast them until they are crunchy, or you can turn them into fabulous burgers. Think of falafels, but bigger. I make the most incredible chickpea burgers and serve them with Tzatziki sauce on top.

Chickpeas are the main ingredient of the World’s Healthiest Veggie Burger Patty as well as in actress Mayim Bialik’s Big Bang Vegan Chickpea Burger Patty.

Check out these top 10 vegetable to use in vegan burgers. #vegansnacks #allveganfoods Click To Tweet

On the other side of the color spectrum from chickpeas are black-eyed peas. These legumes, also known as pigeon peas, are perfect for burgers because they have a taste and texture that’s not too beany or grainy. I use them in my Black-Eyed Pea Burgers with Mississippi Comeback Sauce.

Both chickpeas and black-eyed peas are very mild in flavor, so don’t be shy with the seasonings.

Read about the other veggies at

Photo credit: Ewan Munro