Vegipan® by backaldrin is the first yeast-free vegan wholegrain bread, with unparalleled flavour. Whether at breakfast, as a midday snack, an in-between nibble, or at night, Vegipan® satisfies any size hunger. This lusciously grainy bread spreads like a dream and contains valuable ingredients like pumpkin seeds, sunflower seeds, sesame seeds and linseeds. Since NO animal products or by-products are used in its production, this yeast-free wholegrain bread is suitable for vegans. Of course, not only vegans but all wholegrain fans will love this sensational new bread from the first bite.
1/3 cup soy milk
½ packet tofu (250 g)
lemon or lime (freshly squeezed)
garnish with berries or seasonal fruit
Mix soy milk, tofu and lemon/lime juice until smooth.
Stir in powdered sugar (amount depends on desired sweetness).
Spread onto Vegipan® bread slices and garnish with berries or seasonal fruit.
hummus (ready or prepare on your own)
red onions (finely sliced or chopped)
sweet peppers (yellow and red)
Hummus (prepare on your own)
1 ¼ cups chickpeas
2 garlic cloves
1 lemon or lime (freshly squeezed)
1 – 2 teaspoons olive oil
1 teaspoon Tahini (Arabic paste of finely ground sesame seeds)
1 – 2 teaspoons of Harissa (hot Arabic spice paste of fresh chillies, cumin, coriander, garlic, salt and olive oil) water (if necessary to obtain the right consistency)
Soak chickpeas in cold water for about 10 – 12 hours, then drain them well. Bring water to the boil, add chickpeas and cook for about 45 minutes. Drain and allow chickpeas to cool down a bit. Peel them between finger and thumb. Put some of the chickpeas aside.
Blend the remaining amount with garlic, lemon/lime juice and olive oil. Stir in the rest of ingredients, season to taste and set aside. Spread hummus onto Vegipan® bread slices, garnish with the rest of the chickpeas, red onion rings, finely chopped red and yellow peppers and the watercress. Finally, sprinkle with chilli flakes.
1 cup Quinoa
2 cups water
1 Lemon or Lime (freshly squeezed)
carrots finely sliced
salad as desired (curly endive, Batavian, escarole, etc.) – finely chopped
Rinse Quinoa seeds with water. Bring water to the boil. Add rinsed quinoa seeds and cook at low heat for about 12 minutes (covered) until the seeds look glassy.
Remove from heat and leave to swell for another 5 minutes (covered).
Next, add a bit of olive oil, lemon or lime juice, cumin, salt and pepper.
Sprinkle prepared salad and finely sliced carrots with olive oil and season as desired.
For curry-soy yoghurt:
Mix soy yoghurt with a dash of lemon or lime juice, a pinch of curry powder and salt.
Garnish Vegipan® bread slices as desired.
1 lemon (freshly squeezed)
1 garlic clove (finely chopped or pressed)
Halve the avocado, remove the stone and scoop out the flesh with a spoon. Mash the avocado flesh in a bowl with a fork and add finely chopped or pressed garlic.
Immediately add freshly squeezed lemon juice to prevent the avocado paste turning brown. Finally, season with salt and pepper, sprinkle with pine nuts and chilli flakes.
Enjoy with a slice of Vegipan®.
Tip: Halve the avocado directly before preparation. To prevent the avocado turning brown, store the avocado half in a plastic bag with a piece of onion.
200 g beetroot (cooked)
150 g walnuts
2 cloves of garlic
2 tbsp olive oil
Salt and pepper
Completely cover the walnuts with water and leave to soak for at least 2 hours. Peel the onions, chop them and sauté in a pan with a little oil until soft. Towards the end, add the chopped garlic and fry briefly. Drain the water from the walnuts. Cube the beetroot, chop the nuts and place into a mixing bowl. Add the sautéed onion, garlic and a dash of olive oil. Purée until smooth. Season the purée with salt and pepper. Finally, enhance the flavour by adding your choice of fresh herbs.