VOOD FEED
5 unmissable Food Trends
The velivery food scout has been out and about tracking down the most delicious trends and current must-haves in vegan cuisine for you. Whether you’re looking for something savory, refreshing or unusual, one thing is for sure: these Top 5 “Vood” trends are bound to whet your appetite for trying something new! So, what are you waiting for? Have a browse, reach for your kitchen utensils and treat yourself to a whole range of new vegan foods. Enjoy trying them out!
Spicy Korean cucumber salad (Oi Muchim)
If you love Asian cuisine and you like it hot, then this Korean cucumber salad is just the thing for you. Fresh, crunchy and exotic, it’s the perfect dish to accompany your dinner – especially in spring – or a great healthy (and, of course, vegan) snack for your lunch break.
And the great thing is: It only takes 20 minutes to prepare, and it’s doable even if you don’t consider yourself a professional in the kitchen.
What you’ll need:
- 6 baby cucumbers
- 1 tsp Korean chili flakes (gochugaru)
- 2 tsp rice vinegar
- 2 tsp light soy sauce
- 1-2 cloves of garlic
- 1 tsp toasted sesame seeds
Method:
- Slice the cucumbers without cutting them all the way through, so that the cucumber as a whole remains intact, and can be pulled like a concertina.
- Next, mix the sauce. Grind the sesame seeds in a pestle and mortar, and mix well in a small bowl with the rest of the ingredients.
- Put the cucumbers and sauce in a salad bowl, and leave everything to infuse for 15 minutes. Bon appétit!
Here you go to the recipe.
Tray bake smashed potatoes with a vegan alternative to cheese
This vegan trend will make you see the humble potato in a whole new light. These spuds are crispy, fluffy, delicate and full of flavor! Whether you’re cooking for a crowd or just for yourself, this flavorful potato dish is quick to prepare and is perfect as an accompaniment to a dinner with all the family, as a lunchbox filler or as one of the stars of the show of a special occasion menu. For whatever occasion you choose to prepare it, this Vood Trend shows off the potato in its best light!
What you’ll need:
For the potatoes:
- 24 small potatoes
- 1/4 cup olive oil
- 1 clove of garlic, grated
- 1 tsp paprika
- 1 tsp Korean chili powder
- 1 tsp gochujang
For the dip:
- 1/3 cup vegan alternative to mayo
- 0.5 tsp rice vinegar
- 2 tsp sriracha
- 1 tsp sugar
- Salt and pepper to taste
To garnish:
- Chopped parsley
- Freshly squeezed lemon juice
- Vegan alternative to Parmesan
Method:
- Boil the potatoes in salted water. They should still have some bite to them. Preheat your oven to 355 degrees Fahrenheit / 180 degrees Celsius.
- Mix the boiled potatoes with the garlic, olive oil, paprika, Korean chili powder, salt and pepper.
- Turn everything out onto a baking tray.
- Use a large spoon or the side of a cup to crush the potatoes.
- Put in the oven – turn after 15 minutes, and then bake for another 15 minutes (total baking time 30 minutes).
- In the meantime, mix the vegan alternative to mayonnaise with the gochujang, rice vinegar, sriracha, sugar, salt and pepper, and adjust amounts to taste if necessary.
- Garnish the finished potatoes with parsley, fresh lemon and vegan alternative to Parmesan, and serve with the spicy mayonnaise. Voilà!
Here you go to the recipe.
Corn Ribs
If you love corn, these corn ribs are for you! Perfect for anyone who can’t get enough crunch! And great for anyone who’s looking for the perfect summertime accompaniment to a salad, barbecue or dinner. In the blink of an eye, you can turn uninspiring corn on the cob into a vegan, gluten-free crunchy snack which caters for almost every taste. And, what’s more, it’s really hip!
What you’ll need:
- Corn on the cob
- Paprika
- 1 clove of garlic, grated, or garlic powder
- Salt and pepper
- Olive oil
- Avocado oil or other oil for frying
- Vegan alternative to mayonnaise + chili sauce
- Lime wedges for garnishing
Method:
- Cut the corn on the cob into quarters, lengthways
- Mix all the seasoning ingredients and oil in a bowl to make an aromatic sauce.
- Marinate the raw corn on the cob quarters in the sauce thoroughly.
- Preheat your oven to 375 degrees Fahrenheit / 190 degrees Celsius.
- Place the marinated corn on the cob pieces onto a baking tray. Bake in the oven for 30 minutes until crispy.
- Depending on the desired level of crispiness, you can shorten or prolong the baking time.
Here you go to the recipe.
Energy balls with nut butter
Vegan, delicious and trendy: healthy little balls full of flavor and the right energy kick are a very welcome trend for everyone who likes their food vegan, relaxed and delicious! You can combine and mix plant-based ingredients according to your taste, as these little energy bites are really quick and easy to make. Free from sugar and from gluten, they’re popular with nearly everyone – whether they’re enjoyed on the go, in the office, or at home on the couch.
What you’ll need for 15 energy balls:
- 200g soft dates
- 90g chopped nuts of your choice
- 1 tbsp nut butter (such as almond or cashew butter)
- 1 tbsp chia seeds
- 1 tbsp cocoa for baking
- 2-3 tbsp desiccated coconut for the coating
Method:
- Blitz all the ingredients apart from the coconut in a mixer or food processor on the highest setting until you have a slightly sticky, malleable mixture.
- Shape the mixture into small balls, and then roll them in the desiccated coconut. And there you have it – your little energy balls are ready to enjoy!
- They’ll keep for around a week when stored in an airtight container in the fridge. You can also freeze them for up to four weeks.
Here you go to the recipe.
Vegan butter boards
It might not look like a vegan food trend at first glance, but you can make it one! You can make a vegan “butter” board which is at least as lovely as those from the original online cooking trend: just use a plant-based alternative to butter – and tuck in to your food in good conscience!
You don’t need to be a professional chef to conjure up a beautiful plant-based “butter” board for your guests. Simply spread your vegan alternative to butter on a pretty board or platter, and then decorate – you can get as creative as you want! From coarse sea salt to edible flowers or big dollops of fruity fig jam, let your taste and imagination run riot!
