Recipe Ingredients:

• 300g pearl barley
• A handful of dried mushrooms
• 2 cloves of garlic
• 3 tablespoons of plant-based butter (or oil)
• Ground caraway seeds
• Marjoram
• Ground pepper
• Salt

Instructions:

1. Soak the dried mushrooms in cold water for several hours until they swell. Then, cook them until soft and drain.
2. Rinse the pearl barley with boiling water and cook it in lightly salted water flavored with caraway seeds until tender. Once cooked, rinse again and let it drain.
3. Add garlic mashed with salt, season with pepper and marjoram, and mix in some plant-based butter or oil.
4. Combine the barley with the cooked mushrooms and spread the mixture into a baking dish greased with plant-based butter or oil.
5. Bake in a preheated oven until golden brown.

Photo credit: veganotic.blogspot.com

Ingredience: 

5 potatoes, 1 onion, 1-2 carrots, 1 parsley root, a piece of celery root, salt, pepper, sugar, vinegar, pickles, 1 - 2 tablespoons full fat mustard, soyonnaise. Optionally 200g natural tofu, turmeric, black salt (egg alternative)

Instructions: 

Boil the potatoes without peeling them (20 minutes). Peel and boil the carrots, celery and parsley roots  for 15 minutes in salty water with pepper, vinegar and a bit of sugar. Leave some of the leftover broth to add to the finished salad.

Ingredients: 

A large celery root (350g - 400g after peeling), a bag of oatmeal (500g), a bag of "fish spices", nori flakes (optional), 2 spoons of soy sauce, 1/4 - 1/2 l vegetable broth (can be made from dried blocks), breadcrumb, oil for frying.

Ingredients:
Oyster mushrooms, sea weed sheets (nori or kombu), rapeseed oil, salt, pepper, Herbes de Provence, flour, bread crumbs, turmeric. (and toothpics)

Instructions:

First mix the oil, salt, pepper and spices to create a marinade and marinade the mushrooms for several hours. Once the marinade is complete lightly press the oil from the mushrooms.