Preparation

Soak the bread roll in milk. When softened, press down firmly so that the mixture is not too moist
at the end.

Fry the onions briefly in oil until they are translucent.

Mix the Vegan Hack and mixed minced meat with the oil and salt, add cold water and chill for 30 minutes.

Mix all the ingredients (including the prepared ingredients) by hand and knead thoroughly.

Shape the mixture into balls/meatballs and fry in a pan over a high heat in oil (or butter) on both sides. Reduce the temperature and fry for a few minutes over a low heat, turning several times.

The result are tasty, meaty meatballs and reduces the amount of meat – with full enjoyment!

Preparation

Peel and finely chop the onion. Heat the frying oil in a pan, sauté the onion, season lightly with salt and remove from the heat.

Clean and finely chop the oyster mushrooms. Peel and finely chop the ginger.

Roughly chop the peanuts.

Mix the Vegan Hack with the sunflower oil, then add the ice-cold water and mix thoroughly. Mix in the chopped ginger, oyster mushrooms, fried onions and TOMAMI Santorin.

Season well with salt.

Leave to soak in the fridge for 30 minutes.

Wash and drain the pimento and peppers. Cut the peppers into bite-sized pieces. Heat a pan without oil and toast the sesame seeds until golden brown.

Add the peanuts to the mince mixture and mix. Shape 12 balls with moistened hands. Alternate the balls, peppers and pimento on a skewer.

Heat the oil in a pan and fry 4 skewers over a medium heat. When the balls are cooked, remove the skewers from the pan and wipe out the pan. Add the soy sauce, sake, mirin and sugar to the pan and simmer briefly uncovered until thickened.

Arrange the skewers on a plate, pour the teriyaki sauce over the skewers and sprinkle with sesame seeds.

Preparation

Mix together ½ tsp salt, 3 tbsp oil and 180 g The Vegan Mince. Puree 65 g tahini, 2 tbsp TOMAMI Persien, 220 g water and 30 g diced light onion and add to the dry mixture, mix well and chill for 30 minutes.

Peel 200 g beet and grate using a square grater. Sweat together with a pinch of salt, 1 tbsp sugar, a dash of oil and 70 g diced onion for approx. 5-7 minutes over a medium heat. A lot of water should be removed to intensify the flavor. Leave the cooked beet to cool.

For the sesame mayonnaise, place 1 tbsp of tahini, 1 tsp of mustard and 1 tsp of lemon juice in a measuring jug.  Blend the mixture with a hand blender and emulsify with 110 g rapeseed oil and 10 g sesame oil to form a homogeneous mayonnaise. Season to taste with salt and pepper.

Remove the stalk from the red cabbage and cut into very fine strips. Knead vigorously with 1 tbsp rapeseed oil, 2 tbsp red wine vinegar and 1 tbsp sugar until soft. Leave to infuse for 15 minutes.  Season to taste with salt and pepper.

Cooking

Knead the cooled beet and onions with the cold burger mixture and 3 tbsp light sesame seeds.

Toast the buns cut-side down in a pan with a little oil over a medium heat until lightly browned and set aside.

Shape the burger mixture into 4 patties of the same size. It is important to shape the patties nice and flat so that they are nice and crispy and have more bite. Fry in a lightly oiled frying pan (or grill) over a medium to high heat. The patty must be completely hot.

Spread the toasted burger halves with the onion marmalade. Stack with the red cabbage, rocket and patty to form a burger and top with plenty of sesame mayonnaise.

Preparation

Soak the wooden skewers in water for at least 1 hour.

Rinse the meat in cold water, pat dry and cut into cubes.

Finely grate the zest of the organic lemon and mix the meat with the lemon juice, olive oil, salt and pepper and TOMAMI Santorin.

Leave to marinate for approx. 2-3 hours and thread onto the skewers.

Cook in a pan or on the grill for approx. 8-10 minutes on a high heat and enjoy with tzatziki and greek pita bread, for example.

If you like, you can brush the meat thinly with a little TOMAMI Santorini towards the end while it is still warm.

Preparation

To make the meatballs, peel and chop the onion. Heat the oil in a frying pan, sauté the onion, salt lightly and remove from the heat.

Chop the peanuts.

Peel and chop the garlic.

Mix the Vegan Hack with the sunflower seed oil, then add the ice-cold vegetable stock and mix well. Add the chopped garlic, fried onions and TOMAMI Marrakech and season well with salt.

Leave in the refrigerator for 30 minutes.

Add the chopped peanuts and mix. Form 16 balls with wet hands. Fry them in a pan with oil over medium heat. Remove from heat.

Wash and drain the rice in a bowl of water, repeat this process four times. Leave the rice to soak in a sieve for approx. 20 minutes. Bring to the boil in a pan with 400ml water, cover and simmer over a low heat for approx. 11 minutes. Remove from the heat, cover and leave to soak for approx. 10 minutes.

Wash and peel the carrots and cut into bite-sized pieces. Peel and wash the potato and cut into small cubes. Peel the onion and cut into bite-sized pieces. Wash and drain the spinach. Peel and grate the ginger and garlic.

Heat the oil in a large pan. Sauté the onion over a medium heat. Add the potato and carrots, season lightly with salt and fry for a further 5 minutes. Add the garlic, ginger, bay leaf and vegetable stock to the pan and bring to the boil, then reduce the heat and simmer for approx. 10 minutes.

Melt the butter in a pan and stir in the flour over a medium heat. Stir in the curry, cinnamon, coriander, cumin and cardamom, then remove the pan from the heat and gradually stir approx. 500 ml of the hot stock into the roux, a ladleful at a time, until a creamy mixture has formed. Stir into the remaining hot stock in the pan and bring to the boil.

Then add the spinach and balls, simmer for approx. 10 minutes and season with salt, soy sauce and ketchup.

Serve the rice with curry on the plate.

Preparation

Preheat the oven to 200 degrees fan.

Preparation of the balls

Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.

Finely chop the celery stalks. Roughly chop the pumpkin and cashew nuts.

Peel and grate the garlic cloves.

Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, celery and TOMAMI Persien and mix. Season well with salt. Leave to soak in the fridge for 30 minutes.

After half an hour of soaking time, remove the vegan mince mixture from the fridge. Add the chopped pumpkin and cashew nuts to the mixture and mix.

Shape 24 balls with moistened hands and fry the balls in a pan with oil over a medium heat.

Preparation of the sauce

Peel and halve the onions and cut into fine strips.

Peel and crush the garlic cloves.

Heat the oil in a pan, add the garlic cloves and chilli peppers and cook until fragrant. Add the onion and sauté. Deglaze with white wine and allow the alcohol to evaporate. Add the peeled tomatoes and bay leaves and simmer for approx. 10 minutes. Flavour with salt, pepper, and sugar.

Place the vegan meatballs in an ovenproof dish, add the sauce and top with the mozzarella. Sprinkle with pine nuts. Place the oven dish in the oven and bake for approx. 20 minutes.

Garnish the finished casserole with parsley and Thai basil before serving.

Preparation

Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.

Roughly chop the pumpkin and sunflower seeds.

Peel and grate the garlic cloves.

Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, thyme, nutmeg, mustard and TOMAMI Provence and mix well. Season well with salt and pepper. Leave to soak in the fridge for 30 minutes.

In the meantime, peel the red onion and cut into fine rings.

Wash and drain the lettuce.

Slice the cornichon and tomatoes.

Cut the peppers and courgettes lengthways into thin slices, brush with oil and fry in a grill pan.

Remove The vegan Hack mixture from the fridge after half an hour of soaking time. Add the chopped pumpkin and sunflower seeds to the mixture and mix.

Shape 4 patties with moistened hands and fry the patties in a pan with oil on both sides over a medium heat.

Cut the burger buns in half and spread ketchup on the cut surfaces. Cover the bottom half with lettuce, patty, onion, pepper, courgette, cornichon, and tomato and place the top half of the bun on top.

Preparation

Preparation

Puree the water with half the spinach and the diced onion. Grate the broccoli raw on a coarse grater. Briefly blanch the frozen peas and then press them down lightly with a knife, for example. Then crumble the feta into smaller pieces by hand. Lightly toast the pumpkin seeds in a pan.

Mix the dry mixture with 3 tbsp pumpkin seed oil and add the cold, pureed spinach water. Mix evenly until the mixture becomes firm. Add a pinch of pepper, broccoli, frozen peas, crumbled feta, 1.5 tsp salt, remaining spinach and pumpkin seeds and mix together.

Leave the burger mixture to soak in the fridge for 30 minutes.

Cooking

In the meantime, peel an avocado and puree together with salt, pepper and 3 tbsp mayonnaise
to a fine cream. If you like, you can also flavour with TOMAMI seasoning sauces.

Wash the salad and select 8 suitable leaves.

Peel the other avocado and cut into slices.

Toast the burger buns cut-side down in a pan with a little oil over a medium heat until lightly browned or alternatively brown them in a toaster using the bun warmer.

Shape the burger mixture into 4 equal-sized patties. It is important to flatten the patties so that they are nice and crispy and have more bite. Fry in a lightly oiled pan (or grill) over a medium to high heat. The burger patty must be completely hot once.

Spread the toasted burger bun halves with the avocado cream and stack together with the avocado slices, burger patty and salad to form a burger.

Preparation

Mix the powder mixture with the parsley and sunflower oil and put aside.

Place the remaining ingredients in a measuring cup with the cold water and puree. When everything is finely pureed, add to the powder mixture and stir thoroughly with a spoon until the mixture becomes firm.

Leave to soak in the fridge for 30 minutes.

Then shape the mixture with moistened hands into small balls (approx. 35-40 g).

Heat a non-stick frying pan with neutral oil. Add the balls over a medium heat and fry until brown.

Less water will give the balls more bite, more water will make them softer and fluffier.

If you like, you can add other spices to taste.

Preparation

Mix the powder mixture with the olive oil and put aside.

Place the remaining ingredients in a measuring cup with the water and puree. When everything is finely pureed, add to the powder mixture and stir thoroughly with a spoon until the mixture becomes firm and thickens.

Leave to soak in the fridge for 30 minutes.

Heat a non-stick frying pan with neutral oil. Add the vegan Hack over a medium heat and fry until brown. While frying, use a spatula to break up the mince mixture to create small pieces. Turn again and again. The smaller the pieces are at the end, the crispier they will be. You can also leave the pieces larger and fry until brown.

The gyros are great as a filling for pita, wraps, meat alternative in bowls and much more.

For your information: The mince absorbs 2 parts water / liquid. The amount of water must be adjusted accordingly by adding 175 g onions.

Preparation

Mix the powder mixture with the sesame seeds, sesame oil and sunflower oil and set aside.

Place the remaining ingredients in a measuring cup with the water and puree. When everything is finely pureed, add to the powder mixture and stir thoroughly with a spoon until the mixture becomes firm.

Leave to soak in the fridge for 30 minutes.

Then shape the mixture with moistened hands into small balls (approx. 35-40 g).

Heat a non-stick frying pan with neutral oil. Add the balls over a medium heat and fry until brown.

The balls are perfect as a meat alternative to vegan dishes, e.g. as a garnish in bowls or curries.

TOMAMI Japan gives the balls their typical umami flavour.

If you like, you can add other spices to taste.

Preparation

minced vegan meat sauce

Mix the oil, tuscan spice and salt with the vegan mince mix. Stir the cold water, put TOMAMI Toscana and TOMAMI Bayern into the mix. Stir into a homogeneous mixture and leave to soak in the fridge for 30 minutes.

Heat the olive oil in a pan, fry the vegan mince on all sides over a medium heat and break up into small pieces using a spatula. Add the diced onions and garlic. Stir in the tomato paste and fry briefly. Pour over the canned tomatoes, season with salt and pepper. Add the red wine and bring to the boil. Allow the sauce to simmer for a few minutes.

béchamel sauce

Melt the vegan butter over a medium heat. Stir in the flour with a whisk and sweat lightly. Gradually pour in the vegan milk and stir the sauce until smooth. The sauce should simmer over a low heat for at least 20 minutes so that it loses the flour flavour and acquires its typical creamy consistency. Season to taste with salt, pepper and some nutmeg.

Spread some of the mince sauce in a lightly oiled, ovenproof dish and place a layer of lasagne sheets on top. Cover the pasta layer again with the mince sauce and then with a layer of béchamel sauce. Spread a layer of spinach approximately in the centre. Continue stacking up to the top of the dish.

For the last layer (before the cheese), puree a small amount of the béchamel sauce with the mince sauce to form a smooth mixture (this will allow the cheese to brown evenly later).  Sprinkle with grated mozzarella cheese.

Bake at 180 °C circulating air for approx. 30 -35 minutes. Leave to stand for at least 5 minutes before serving to make it easier to cut into pieces.

The lasagne can also easily be made vegetarian instead of vegan. Simply replace the vegan cheese, milk and butter with conventional dairy products.

Preparation

Peel and finely chop the garlic. Drain the chickpeas. Put all ingredients for the hummus in a blender and puree. Add a little more water, depending on the desired consistency.

Add the meat to the hot pan and fry in oil over medium-high heat. Once the meat is nicely browned and crispy, add the onions, reduce heat and cook for a few minutes. Add a little tomato paste, toast briefly over medium heat and then add the strained tomatoes. Let the liquid simmer and reduce.

Simmer over medium heat until a thick concentrate remains and reduce the heat. Season to taste with TOMAMI Marrakech, salt and pepper.

Put 3-4 tbsp of hummus on a plate and form a hollow. Then place the minced meat on top and garnish with freshly chopped parsley.

If you like it even spicier, you can add TOMAMI Marrakech.

Preparation

Cut the chicken thighs into strips and marinate with all ingredients, except TOMAMI Santorin and marinate for at least 4 hours.

Now sear the meat over medium heat until cooked and browned. Be careful not to burn anything. Reduce heat and season with TOMAMI Santorin.

Fits perfect to pita or simply as a spicy component as a plate dish, for example with rice.

Preparation

Preheat the oven to 200°C circulating air. Wash the eggplant, cut it in half and hollow it out. There should be about 1 cm edge left. Brush with olive oil, salt and bake in the oven for about 35-40 minutes.

In the meantime, boil 400g water, with ½ tsp salt and 2 tbsp TOMAMI Persia, pour hot on the couscous and let it soften covered for about 5-7 minutes.

In the meantime, cook the hollowed out pulp together with the onion and garlic and fry over medium heat with 2 tbsp olive oil until the eggplant is soft. Finely dice dates, chop almonds coarsely.

Add both and toss briefly with the soft cooked couscous. Season with cumin, salt, pepper and TOMAMI Persia.

Mix the yogurt with a dash of olive oil and salt lightly. Fill the eggplant with the couscous, add the yogurt, pomegranate seeds and fresh herbs.

For more intensity, drizzle TOMAMI Persia on top.

Preparation

Mix the wheat flour, TOMAMI Provence, olive oil, salt, fresh yeast and water with a wooden spoon to a smooth dough carefully. Put the dough in a bowl lightly greased with olive oil and allow to rise in a warm place for at least 30 minutes.

Then stretch and fold the dough with moistened hands.

It is important to fold the dough over and over again – from the outside to the inside – and let it rest for 30 minutes.

Finally, lift the elastic dough with moistened hands again in the center from both sides. While doing this, place the top side on top of the bottom side. Repeat this step several times. Leave covered in the refrigerator overnight to ripen.

The next day, cut the dough into about 12 equal parts, roll into balls and place in an oiled muffin tin.

When the dough has doubled in volume, put 1 tbsp of olive oil on each piece and poke the typical holes in the dough with your fingers.

Spread rosemary tips and sea salt evenly over the dough and bake at 230°C circulating air for 18 minutes.

Preparation

Mix the chicken thighs with the oil and mild curry powder.

Wash and chop the mint. Mix the yoghurt, season lightly with pepper and refrigerate until ready to serve.

Mix all the other ingredients in a large baking dish. Once everything is evenly distributed, spread the chicken on top and cover with aluminium foil.

Bake in the oven (fan oven) at 180°C for 35 minutes. Remove the foil and bake for another 10 minutes at 210°C until the meat is browned.

Garnish with yoghurt and mint and serve.

If you like, you can add more TOMAMI Hot India.

Preparation

Cook the noodles until ‘al dente’ according to the directions on the package and allow to cool down. Cut or peel the lower quarter of the green asparagus. Cut the asparagus into 2 cm pieces and fry in a pan with a pinch of salt and sugar; make sure that they still have some “bite” and set aside.

Drain the sundried tomatoes and cut into strips. Wash and pluck the parsley and also cut into fine strips. Break up the feta into small crumbs.

Put the remaining ingredients in a bowl, mix and season with salt, pepper and TOMAMI Toscana.

A recipe by Torben Ebert

Preparation

Melt the butter in a saucepan over medium-high heat, then allow to cool for a few minutes. Place the remaining ingredients in a tall container and puree. Once everything is evenly distributed, add the lukewarm, melted butter in a thin stream while blending constantly.
Season with salt and pepper and serve with asparagus.