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The Vegan Hausfrau

Welcome to the vegan hausfrau! I’m Annette, an ethical vegan with passion for hearty, traditional food.

I’m cookbook addict and I love reading cookery books from all over the world. My special interest is vintage cookbooks: if you find a vintage cookbook in your Grandma’s attic and don’t know what to do with it, please let me know, I might want to adopt it.

I focus on being vegan on a budget because I find many approaches to vegan cooking a little elitist and off-putting for people who struggle financially. Vegan food doesn’t have to be organic, we don’t necessarily have to shop at the health food store and not every vegan needs an overpriced blender.

I’ll also share basic techniques that vegan cooks need but haven’t learned from scratch. I’ve learned how to cook from my grandmother, my father and decades of self-study. Like many people who know how to cook from scratch I can separate eggs, joint a chicken or make a Bernaise sauce. But I had never learned how to make a basic nooch sauce or how to make nut cheese until I tought myself. So I’m aspiring to be the vegan grandmother most of us never had and teach basic cooking skills from a vegan point of view. Once you master them, eating great food is easy, even on a very tight budget.

  • Shortcrust cookies / Mürbeteigplätzchen

    This is my everyday cookie recipe. It’s super easy because you don’t even need to roll the dough and use cookie cutters, just cut the cooled dough in slices. We use this very basic shortcrust recipe for many purposes from Christmas Cookies (Weihnachtsplätzchen) to pie crust.

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  • Seitan Rissoles / Seitanfrikadellen

    Native German girl that I am, I can hardly imagine a life without Frikadellen (Rissoles). The non-vegan version is usually made out of ground meat, old bread or bread crumbs and onions. Most families have their own cherished recipe. It's a staple that most of us can not live without. I have lots of meaty seitan recipes in my collection, but my favourite and most important one is this recipe for Seitan Rissoles.

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  • Crustless Rice and Zucchini Quiche

    This dish takes a little bit of work but it's worth it. It's perfect when you have some leftover rice or zucchini are cheap and you want to use them in a different way than usual. This is also nice when you have guests or want to bring something to a potluck.

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  • Baked buckwheat with Tomatoes

    Sometimes, our menu choices can get a little tedious. Especially when I'm busy at work and haven't had much time to cook for a while, I tend to turn to the familiar: rice, pasta, potatoes. But I love food too much to stick in this rut for a prolonged time. What always gets me out of there is buckwheat. Use it in this savoury dish, where it's accompanied by melting tomatoes and lemon-marinated tofu.

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  • Apple and Spring Onion Salad

    This is a fresh and fruity salad that tastes much more elegant than it sounds. It’s perfect for barbecues or as a side dish with a hearty one-pot dish. I love it with a couple of slices of a rustic baguette as a simple dinner on hot summer evenings.

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