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This classic pomegranate syrup contains only sugar and the juice of pomegranates — there aren’t any artificial flavors or other such additional ingredients.

Vegan broth has a wide variety of uses. This recipe is easy to make and can be varied to suit your taste.

The vegetable juice with carrots, celery, miso and pepper is a very tasty way to drink vegetables. The miso gives it a nice flavor.

The recipe for carrot and broccoli with vanilla sauce, banana and orange has a sweet note with a delicate almond aroma thanks to its combination of ingredients.

Spinach-mango salad is suitable as a starter or as a side dish. Exotic: Cashew, mango and ginger bring fruity sweetness and a slight spiciness.

In contrast to broth, stock is not a ready-to-eat dish. This vegan stock is made with celery, leeks, fennel, carrots etc. and is making a good base for soups.

Avocado boats with a tomato and banana filling is a nice appetizer and/or side that is quick to prepare. Almond butter and soy sauce enhance the flavor.

These spring roll-like, stuffed salad leaves with mango chutney are impressive in their lightness. Ideal for hot summer days or as a starter

This basic recipe for a delicious raw vegan chocolate with lucuma powder provides an easy-to-prepare, easily expandable treat.

Aquafaba, the cooking liquid from chickpeas, serves as the egg white substitute for these vegan meringues.