elephantasticvegan.

com

Top 15 Recipes 1
 elephantasticvegan.com

About me and the blog

Hi!

My name is Bianca Haun

and I’m the blogger behind
Elephantastic Vegan.

I’ve been vegan since

2012, and two years later I
started the blog.

On my blog, you’ll find

traditional Austrian recipes,
as well as recipes from all
over the world like falafel,
curries and pizza, but also
desserts, snacks, drinks
and a lot of party food.

I’m that kind of girl that

always brings food to
parties and get-togethers,
so if you’re looking for
ideas - head on over to my
site.

In this eBook, you will find

the Top 15 Recipes, as in
most shared recipes, from
my blog. This includes all
the reader favorites, crowd-pleasers, and of course my own favs!

If you would like to see even more vegan recipes, check out my blog on

elephantasticvegan.com

Cheers,

Bianca

September 2020

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Content
Banana Bread Pancakes 4
Basic White Bread 5
Oven-Baked Falafel 6
Falafel Curry 7
Vegan Schnitzel 8
Breaded Cauliflower Nuggets 9
Green Falafel 10
Vegan Mini Calzones 11
Spinach & Sesame Crackers 12
Baked Samosas 13
Apple Roses 14
Coconut Panna Cotta 15
Sugar-Free Banana Cookies 16
2-Ingredient Blueberry Ice Cream 17
Pomegranate Gin Fizz 18

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Banana Bread
Pancakes
Looking for a dairy-free and egg-
free pancake recipe? Then you’ll
love these vegan Banana Bread
Pancakes with Chocolate
Chunks! And you’ll never have to
decide between banana bread
and pancakes again!

Ingredients
• 1 very ripe banana and a few
slices for garnish

• 3/4 cup unsweetened plant-
based milk e.g. rice milk

• 1 teaspoon maple syrup and
more for drizzling on top

• 1 teaspoon coconut oil

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking
powder

• 1 tablespoon hazelnut
meal and more for garnish

• 1/4 cup chocolate chunks or
chocolate chips

Instructions
1. In a bowl, mash the peeled
banana and add the plant-based
milk, maple syrup, and coconut
Click here to see the recipe and photos on the blog.
oil. Give it a quick whisk.

2. Add the flour, baking powder, and

should be able to get 5-6 pancakes out of
hazelnut meal to the wet ingredients. Whisk
the batter. 

until incorporated. Fold in the chocolate

4. Stack the pancakes, top with banana
chunks. 

slices, drizzle with maple syrup and sprinkle

3. Spray a flat pan or griddle with oil and heat
with hazelnut meal. Enjoy!

it up to medium to low heat. Add an ice
cream scoop or small ladle of pancake
batter. Let it cook until the middle becomes
bubbly and the corners set, then flip with a
spatula. Let it cook on the other side until
done. Repeat for all the pancakes. You

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Basic White
Bread
Recipe for a vegan Basic White
Bread. Super soft, very versatile,
delicious, quick and easy! You’ll
only need 5 simple ingredients.
You can use this recipe to make
loaves, buns, even pizza crust,
and flatbread. No need to buy
bread anymore in the
supermarket!

Ingredients
• 2 cups all-purpose flour

• 1 teaspoon instant yeast

• 1/3 teaspoon salt

• 1 teaspoon olive oil

• 2/3 cup lukewarm water

Instructions
1. In a large mixing bowl, combine
the flour, instant yeast, and salt.
Then add the olive oil and water
and stir to combine, then knead
with your hands (or use a
kitchen machine with a dough
hook) until it comes together in a
smooth dough.

2. Let it sit, covered with a clean

kitchen towel, in a warm spot Click here to see the recipe and photos on the blog.
until it doubles in size (about 1
1/2-2 hours).

3. Preheat the oven to 200 °C or 400 °F.

4. Form a bread loaf and carve the surface of

the dough lightly with a knife (I've made
one long cut across the bread).

5. Then bake the bread in the oven until the

surface is golden. You can knock on the
bottom of the bread and when it sounds
hollow it's done!




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Oven-Baked
Falafel
Make your own falafel at home using dried
chickpeas – and better yet, make a huge
batch and freeze the rest so you always
have some ready to use! They are delicious
in wraps, pita, on couscous or salad! 

Ingredients
• 2 1/2 cups dried chickpeas

• 2 onions

• 4 garlic cloves

• 1 teaspoon cumin seeds

• 2 teaspoons lemon juice

• 1 bunch fresh parsley

• 1/4 teaspoon cayenne pepper

• ground pepper

• 2 teaspoons salt

• 1/2 teaspoon baking powder

• 2/3 cup besan/chickpea flour (+ more if

the mixture doesn't stick together)

• 3 tablespoons olive oil (+ more if the

mixture doesn't stick together)

• 1 teaspoon canola oil

Click here to see the recipe and photos on the blog.

Instructions
1. Put the dry chickpeas in a large bowl, cover
with enough water (the chickpeas will 4. Add the lemon juice, cayenne pepper, salt,
double in size!) and let them sit covered ground pepper, baking powder, and the
overnight.
onions and garlic. Mix well.

2. Peel the onions and garlic cloves. Put them 5. Preheat the oven to 400°F/200°C.

in a food processor and chop. In a pan with 6. Add in the chickpea flour and olive oil. Mix
a teaspoon of canola oil, add the chopped the chickpea mixture well and form little
onions, garlic, and cumin and let it cook on balls. If the dough does not stick together
medium-high heat for about 5 minutes or enough, add more chickpea flour and oil.

until they start to brown.

7. Put the falafel on a baking tray and bake
3. Drain and rinse the chickpeas and then them in the oven for about 25 minutes or
work in batches by adding the first batch until they turn golden.

into the food processor and chop until the 8. You can eat the falafel like that or put them
pieces are really small (you don't want to in a pan with a little oil for reheating when
make hummus). In one batch add in the you need them. They freeze very well! 

parsley to chop it as well. Repeat until
you've used up all the chickpeas. Transfer
everything to a huge bowl.

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Falafel Curry
We all love falafel and we all love
curries, so why not combine
them?! This vegan Falafel Curry is
a creamy dream come true! Serve
it with fluffy basmati rice and
homemade naan for the ultimate
Indian-inspired feast! 

Ingredients
• 1 tablespoon plant-based oil

• 14 homemade falafel (see
previous recipe)

• 1 cup tomato purée

• 1 cup full-fat canned coconut

milk

• 1/4 teaspoon salt and more to
taste

• 1 teaspoon ginger powder

• 1 teaspoon garam masala

• 1 inch piece ginger root

• fresh cilantro

Instructions
1. In a large pot, heat the plant-
based oil and add in the Falafel
once the oil is hot.

2. Fry them for about 2-3 minutes

on medium-high heat and reduce
the heat to low.

3. Add in the tomato purée, coconut

milk, salt, ginger powder, and Click here to see the recipe and photos on the blog.
garam masala.

4. Stir and let it cook for about 8-10 minutes

(while slowly turning up the heat again).
This is the point where you can adjust the
curry to your taste by adding more coconut
milk, salt, etc...

5. Peel the ginger root piece and cut it in very

thin strips.

6. Once the curry is hot and it has reached

your desired consistency, transfer it to a
bowl and top it with the ginger strips and
fresh cilantro.


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Vegan
Schnitzel
Vegan Schnitzel – a veganized
version of a classic Wiener
Schnitzel. Textured vegetable
protein makes the perfect base
for our schnitzel because it has an
excellent meat-like texture.

Ingredients
• 6 TVP slices (Vegan TVP Chicken
Slices)

• enough canola oil to cover the pan

Egg alternative:

• 1/3 cup chickpea flour , sifted

• 1/3 cup water

• 1/4 teaspoon salt

• 1/4 teaspoon sriracha sauce

Breading:

• 1/2 cup fine breadcrumbs

• 1/4 cup panko flakes

• 2 teaspoons white sesame seeds

• 1/2 teaspoon salt

• 1/4 teaspoon paprika powder

• 1/8 teaspoon garlic powder

• 1/8 teaspoon onion powder

• 1/2 teaspoon dried rosemary

Instructions
1. Heat water in a big pot and toss
the TVP slices in there once it’s Click here to see the recipe and photos on the blog.
boiling. When the TVP slices are
soft, drain them and gently press the water 4. When all TVP slices are coated you can put
out of them.
them in a large hot pan with enough canola
2. In a bowl, whisk together the ingredients for oil so the whole pan is coated. Turn them
the ‘egg’ alternative (it should have the once the side is golden and crispy.

consistency of an egg, add more water or 5. Pan-fry it on the other side for 3-4 minutes.

flour if needed). In another bowl, combine 6. Serve with parsley potatoes and rice for
the ingredients for the breading.
example and enjoy!

3. Put one TVP slice after another first in the
egg alternative mixture, then in the
breadcrumbs.


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Breaded
Cauliflower
Nuggets
These Breaded & Fried Cauliflower
Nuggets are the perfect game day
snack! Even when you’re not into
sports, you’ll love these crispy veggie
nuggets. It’s almost unbelievable that
these are made with cauliflower! Dip
them into BBQ sauce and enjoy!

Ingredients
• 1 head cauliflower

frying oil

Batter:

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon paprika powder

• 1 pinch turmeric powder

• 1 cup water

Breading:

• 1 cup fine breadcrumbs

• 1/2 cup panko flakes

• 2 tablespoons all-purpose flour

• 2 tablespoons white sesame seeds

• 1 1/2 teaspoons paprika powder

• 1 1/2 teaspoons salt
Click here to see the recipe and photos on the blog.
• 1 teaspoon dried rosemary

5. Then take one cauliflower floret at the stem,

Instructions dip it in the batter, then in the breading
1. Break the cauliflower in florets and wash
(make sure it's coated well), then carefully
them.

lower it into the oil. Work in batches (4-8

2. For the batter: In a bowl, combine the flour,
nuggets depending on the size of your pot).
salt, paprika powder, turmeric powder. Add
Let them fry for 8 minutes until golden
water and whisk until it’s a smooth batter.

brown. 

3. For the Breading: Combine all the

6. Transfer the cauliflower nuggets onto a
ingredients listed above for the breading in
paper towel to remove excess oil. Repeat
a bowl. 

until you’ve used up all the cauliflower

4. Heat the frying oil in a pot. Make sure you
florets. They are absolutely delicious
don’t fill the pot more than half the height of
dipped in BBQ sauce or sweet & sour
the pot to prevent oil from spilling over. 

sauce! 


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Green Falafel
Did you know you can make
green falafel by adding collard
greens? These falafel are made
using canned chickpeas and
they’re pan-fried in the pan for
super quick falafel! 

Ingredients
• 3 large green collard leaves

• 17 oz canned chickpeas

• 3/4 teaspoon salt

• 1/2 teaspoon lime juice

• 1/8 teaspoon garlic powder

• 2 tablespoons besan/chickpea
flour

• 1 tablespoon canola oil

Instructions
1. Wash the green collard leaves
and remove the stems, roll it up
and blitz it in the food processor
until fine.

2. Drain the chickpeas (save the

water for some Aquafaba magic,
if you like) and add them to the
food processor and blitz until
broken up.

3. Transfer the mixture into a large

bowl, add in the salt, garlic
powder, lime juice and give it a
good mix.
Click here to see the recipe and photos on the blog.
4. Add in the chickpea flour into the
mix until you can form little patties (I've
added 2 tablespoons).

5. Heat a large pan with the canola oil (the

bottom should be coated) and add in the
Falafel once the oil is hot. Let it pan-fry (on
medium to high heat) for about 7 minutes
on each side. They should be crispy on the
outside and soft but not mushy on the
inside.


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Vegan Mini
Calzones
Recipe for vegan Mini Calzones filled with
spinach, mushrooms, tomato sauce &
homemade vegan cheese. They are perfect
little finger foods for parties!

Ingredients
Ingredients for the dough

• 3 cups all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon olive oil

• 1/2 teaspoon instant yeast

• 1 cup warm water

Ingredients for the filling

• 2 cups mushrooms

• 2-3 cups fresh spinach
• Homemade Nooch Cheese (or sub with
your favorite vegan cheese shreds)

• 1 1/2 cups tomato purée (if you don't

want tomato sauce to dip the Calzones in
afterwards, half the amount of tomato
purée!)

• 1/4 teaspoon salt

• ground pepper

• 1/8 teaspoon garlic powder
Click here to see the recipe and photos on the blog.
• 1/4 teaspoon liquid smoke

• a few twigs fresh oregano

they shouldn't water up the calzone later).
• olive oil for brushing the top
Add the spinach to let it cook down.

6. For the tomato sauce mix the tomato purée

Instructions with the salt, ground pepper, fresh oregano,
1. For the dough put all ingredients in onion powder and liquid smoke. (Adjust the
a kitchen machine or mix by hand and let it sauce to your taste)

rise until it doubles in size, but keep it 7. Spread the tomato sauce over half of the
covered under a clean kitchen towel calzone pizzas, add the mushroom-spinach
otherwise the dough will dry out.
mixture and add the vegan cheese sauce.

2. Prepare the Nooch Cheese Sauce.

8. Fold the calzone and press it down on the
3. Preheat the oven as hot at 480°F/250°C.
edges. Fold the edges again and a third
4. Cut the dough in 8 equal pieces and roll time to make it pretty! Repeat until all
them out on a floured surface.
calzones are fold.

5. Clean the mushrooms and spinach, cut the 9. Brush the calzones with a bit of olive oil
mushrooms in thin slices and put the and bake them in the oven for about 20-30
mushrooms in a hot pan (You want the minutes. Enjoy!

mushrooms to lose most of their water now,

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Spinach &
Sesame
Crackers
Did you know that you can make
your own homemade crackers
with just a couple of ingredients?
And you can even make them
green by adding spinach! These
vegan Spinach & Sesame
Crackers are the perfect, vibrant,
and healthy snack!

Ingredients
• 1 2/3 cup all purpose flour

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 2 tablespoons white sesame
seeds

• 1 teaspoon olive oil

• 1/2 cup water

• 1 cup fresh spinach (tightly
packed)

Instructions
1. Pre-heat the oven to 400°F/
200°C.

2. Wash the spinach and put it in a

blender together with the water
and blend until completely
Click here to see the recipe and photos on the blog.
smooth.

3. In a mixing bowl, add the flour,

paper with the crackers onto a baking
baking powder, salt, and sesame seeds.
sheet.

Stir to combine, then add in the spinach-

6. Bake them in the oven for about 15-20
water and olive oil. Stir to combine again,
minutes (until they get crispy).

then mix and knead with your hands (or use

7. Let them cool off and enjoy!

a kitchen machine with a dough hook) until



it’s a smooth dough. Add more flour if your


dough is too sticky.

4. On a lightly floured parchment paper, roll

out the dough as thin and even as possible.

5. Cut it with a pizza cutter length- and

widthwise. Carefully pull the parchment

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Baked
Samosas
Recipe for vegan, baked Samosas
filled with potatoes and spinach.
They are a served with a creamy
Cilantro Lemon Dip. So good!

Ingredients
• 18 spring roll wrappers

• water for sealing the wrappers

• olive oil for brushing the samosas

• black sesame seeds (optional)

Ingredients for the filling:

• 2 1/2 cups chopped potatoes

• 2 red onions, chopped

• 1 1/2 cups fresh spinach

• 1/2 teaspoon salt

• 1/4 teaspoon curry powder

• 1 teaspoon olive oil

Instructions
1. Put the chopped potatoes in a large
saucepan and add about 3/4 cup of
water. Let it cook on medium heat
(lid on the pan) until the potatoes
are soft and the water has
evaporated. If the potatoes are not
soft enough and the water is gone,
add more water and let it cook
further.
Click here to see the recipe and photos on the blog.
2. Once the potatoes are soft, add the
olive oil and chopped onions. Let it 5. Fold the spring roll wrapper in half (seal it
cook until the onions are golden-brownish. with water), fold a cone, insert the filling
Reduce the heat and add the fresh spinach. and close the filling, sealing it with water so
Once the spinach wilted, season the filling it stays closed. (Watch the video in the post
with salt and curry powder. Let the filling for better folding instructions!)

cool off before filling them in the wrappers!

6. Brush the samosas with olive oil, add the
3. Pre-heat the oven to 400°F / 200°C.
black sesame seeds on top and bake them
4. Prepare your work station. You'll need the in the oven for about 15 to 20 minutes -
spring roll wrappers, a small bowl with until the sides are golden and crispy.

water and the filling, olive oil for brushing 7. Serve with a homemade Cilantro Lemon
the samosas, black sesame seeds Dip, for example, and enjoy.

(optional) and the baking sheet.

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Apple Roses
If you’re looking for an easy but
fancy looking dessert, look no
further than these Apple Roses!
They are super quick to make and
you’ll only need 5 ingredients! I’ll
show you how to make them! 

Ingredients
• 1 package vegan puff pastry
dough

• 1 apple

• 1 teaspoon cinnamon

• 1 teaspoon white sugar (make
sure it's vegan!)

• 1 teaspoon powdered sugar for
dusting

Instructions
1. Pre-heat oven to 350°F/180°C.

2. Take the vegan puff pastry dough

out of the fridge to thaw.

3. Slice the apple with a mandoline

slicer or cut by hand in very thin
slices.

4. When the puff pastry dough is

thawed, roll it out and cut it in 6
strips with a pizza slicer.

5. Sprinkle the vegan sugar and

cinnamon evenly on the pastry
dough.

6. Place the apple slices on the Click here to see the recipe and photos on the blog.
pastry dough strips and roll it in
like in the pictures above.

7. Fold in the bottom and make it smooth.

8. Place them in a muffin tin and put it in the

oven for about 15 minutes.

9. Once they are done, take them out of the

muffin tin, because when they're cooled off
it's harder to get them out.

10. Dust the Apple Roses with powdered sugar

before serving.


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Coconut
Panna Cotta
Recipe for a vegan Coconut
Panna Cotta made out of coconut
milk! Topped with a wonderful
Blueberry Topping. So rich and
creamy! You’ll only need 5
ingredients!

Ingredients
• 12 oz full-fat coconut milk

• 3/4 teaspoon agar powder

• 1/4 cup white sugar (make sure

it's vegan)

• 1/2 cup frozen blueberries

• 1 tablespoon maple syrup

Instructions
1. In a pot, heat the coconut milk,
the agar powder, and the white
sugar.

2. Bring it a boil, then reduce the

heat. Let it simmer for about 2-3
minutes after that.

3. Pour it into your dishes and let it

cool off before placing it in the
fridge for at least 4 hours. (You
could also make this the day
before and leave it in the fridge
overnight - This is what I did)

4. To make the blueberry topping, Click here to see the recipe and photos on the blog.
heat the blueberries in a small
pot and add in the maple syrup. Let it cook
for about 5 minutes until soft and saucy. 

5. Top the Coconut Panna Cotta with the

Blueberry topping before serving and enjoy!


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Sugar-Free
Banana
Cookies
These sugar-free Banana Cookies
are mind-blowing. You only need
4 basic ingredients to make them,
and they are also vegan and oil-
free. They are the lightest and
fluffiest cookies ever!

Ingredients
• 2 very ripe bananas

• 1/3 cup almond milk (or any

plant-based milk)

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

Instructions
1. Preheat the oven to 350°F/
180°C. 

2. Peel the bananas and mash them

in a mixing bowl. Add the almond
milk and stir to combine. 

3. Add the flour and baking powder

and stir to combine until it's a
thick batter. 

4. Use an ice cream scoop to scoop

equally sized blobs (about 13) of
batter onto a baking tray lined
with parchment paper. 
Click here to see the recipe and photos on the blog.
5. Bake the cookies in the oven for
about 10-15 minutes (until slightly brown on
the edges).

6. Let them cool off a bit and enjoy! 


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2-Ingredient
Blueberry Ice
Cream
You’ll only need 2 ingredients for
this vegan Blueberry Ice Cream.
No churning and no ice cream
machine needed. Say hello to
your favorite new summer treat!

Ingredients
• 2 frozen bananas peeled,
chopped, frozen overnight

• 1/2 cup frozen blueberries

Instructions
1. Put the frozen banana and
blueberries in your food
processor.

2. Pulse until completely smooth.

(Don't give up, this may take a
while depending on the power of
your processor.) You might have
to scrape down the sides a few
times.

3. Transfer the blueberry nice cream

into a bowl or scoop into cones.
Enjoy!




Click here to see the recipe and photos on the blog.

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Pomegranate
Gin Fizz
Refreshing vegan Pomegranate
Gin Fizz made with fresh
Pomegranate Seeds. It’s the
perfect summer drink! You can
easily make a non-alcoholic, kid-
friendly version.

Ingredients
• 1 pomegranate

• 1 teaspoon lime juice

• 1 cup soda water

• 2 ounces gin (less or more to
your preferred alcohol level)

• ice cubes

Instructions
1. Deseed the Pomegranate and
blend the pomegranate seeds in
a blender - pour the juice through
a thin strainer or nut milk bag to
get rid of the hard pieces.

2. Divide the pomegranate juice in

two glasses, add half a teaspoon
of fresh lime juice, 1 ounce of gin
and 1/2 a cup of soda water per
glass.

3. Add ice cubes and give it a good

mix before serving.


 Click here to see the recipe and photos on the blog.

Top 15 Recipes 18