Einen Monat Vegan - Teil 2 " Die Vegane Ernährungspyramide"

In the last blog we read a lot about our ethical background and vegan nutrition in general. In a nutshell, when following a vegan diet, you should pay attention to the minerals iron, zinc, vitamins B12 and B2 and an adequate supply of omega-3 fatty acids. With all forms of nutrition there is a risk of an undersupply of iodine, vitamin D and calcium.

This week you can expect:

- The Vegan Food Pyramid

- Our top 10 vegan recipes of the month

The Vegan Food Pyramid:

Be well taken care of with a vegan diet and simply eat deliciously. A good and simple goal – thanks to the vegan food pyramid.

The vegan food pyramid proves to be a simple and everyday system for orientation for a vegan diet. The model illustrates what a balanced and health-promoting vegan diet looks like, so that theoretical nutritional recommendations can be implemented in practical eating habits. With the help of the model, one's own eating habits can be checked and improved - without any daily weighing, counting calories or nutrient calculations. So you end up with all the macro (carbohydrates, protein and fat) and micronutrients (vitamins, minerals and secondary plant compounds). The best conditions to protect yourself from food-related Diseases to protect.

„Well-planned vegan and other forms of vegetarian diets are appropriate for all stages of the life cycle, including pregnancy, lactation, early and late childhood, and adolescence." Academy of Nutrition and Dietetics (A.N.D.), ehemals American Dietetic Association (ADA).

How does the food pyramid work?

The principle of the food pyramid is simple: The vegan food pyramid consists of six levels with a total of eight food groups - which is why it is also called the food pyramid.

When evaluating and classifying the individual foods, a low energy density and a high nutrient density are usually in the foreground. You can therefore eat plenty of foods listed below. The further up you can find food, the less you should eat of it on average per day*. However, these are (up to level 6) still important for the nutrient supply.

The aim is therefore to eat food of the appropriate quality and quantity from the individual groups in a balanced relationship to one another. The individual meals can then be put together and distributed throughout the day according to personal taste, habits and individual energy requirements.

Practical implementation of the vegan food pyramid

But what does a large consumption or small amounts mean? For orientation, there are portion numbers or approximate quantities for each level. The size of a portion can usually be measured with your hands**.

Level 1: Drinks

Adequate fluid intake forms the basis of a healthy vegan diet. Six portions or one to two liters Water and other non-alcoholic, low-calorie beverages such as herbal and fruit teas or well-diluted juice spritzers should be drunk every day. When choosing mineral water, make sure it has a high calcium content (> 400 mg/l).

Coffee and black tea can also help with hydration. Adult recommendations are four small cups per day.

Level 2: Vegetables and fruits

Eating plenty of fruits and vegetables has been shown to reduce the risk of cardiovascular diseases and cancer. The reason: vegetables and fruit are ideal suppliers of vitamins, minerals, roughage and secondary plant compounds, which also have anti-inflammatory and cancer-preventing effects. In addition, vegetables and fruit with low energy content ensure a good satiety. Choose – if possible seasonal and regional – from the wide range. A large proportion of fruit and vegetables should be consumed unheated and fresh.

Three servings (about 400 g) vegetables and two servings (about 300 g) Fruit should be on the menu every day. Juices and dried fruit can occasionally replace a portion. For a good calcium supply, you should specifically select dark green (low-oxalate) vegetables such as kale, savoy cabbage, broccoli, pointed cabbage, endive, fennel, pak choi and lamb's lettuce.

Level 3: Cereals and Potatoes

Two to three meals per day should consist of cereals, pseudo-cereals, rice or potatoes, this corresponds to around four servings. Whole grain products in particular provide important minerals and vitamins, fiber and complex carbohydrates. Cereals and potatoes are also important in the vegan diet protein suppliersbut.

Highly sugared breakfast cereals, muesli mixes and muesli bars are considered sweets due to their high sugar and fat content. Even with very high-fat potato products, the fat content from level 5 should be taken into account in the portions.

Level 4: Protein products, nuts and seeds

Legumes are important sources of protein and should be several times a week to daily be on the menu. In addition to unprocessed legumes such as beans, peas and lentils, low-processed soy products such as tofu and tempeh, plant drinks and yoghurts protein supply contribute. All in all three servings of these protein products can be on the daily menu. More processed meat alternatives, e.g. B. from pure wheat protein (known as seitan), lupine protein or tofu, should only be used as much as possible once or twice a week be consumed.

In addition to protein, nuts and seeds also provide important vitamins and minerals and are rich in essential fatty acids. Due to the high energy content, they should be consumed daily but in moderation; 30 up to 60 g per dayare a good guide. Mush made from it should also be used because of the good nutrient availability make up part of that portion.

Level 5: Oils, fats and salt

The consumption of spreadable and frying fats, oils, high-fat vegetable cuisine or vegan mayonnaise should be avoided overall two to four tablespoons per day lie. Natural oils should be given preference. Flaxseed, rapeseed and walnut oil are particularly recommended because they are rich in omega-3 fatty acids.

The motto for salt is also: "Quality instead of quantity". Sea salt with iodine-containing algae additives or iodised table salt serve as a good source of iodine and should exclusively be used. Algae with a medium iodine content (e.g. noralgae) should also be regularly be on the menu.

Level 6: Sweets, snacks and alcohol

Sweets, cakes and pastries, crisps, French fries, but also ready meals, lemonades, energy drinks or sweetened breakfast cereals are among the extras. You should as well as alcoholic beverages should be enjoyed as seldom as possible, in small quantities and consciously. The guideline applies here maximum one serving per day.

movement and sport

In addition to diet, exercise also plays a role in health promotion Sport an important role. 30 minutes (or even 60 minutes) of physical activity a day has a positive impact on body weight, body composition, blood lipid levels and cardiovascular risks. So get off a stop earlier, bike, stand up while on the phone, walk around the block during your lunch break — even small changes can be a good start.

Supply of vitamin B12 and vitamin D

For the self-synthesis - the body's own production - of vitamin D in the skin, you should spend about 15 minutes a day with free skin on your hands, arms and face in the sunlight (due to the risk of sunburn, depending on the skin type, you can only stay in the sun for a limited time of the sun without sun protection are recommended). In the winter months (between October and March) or for people with dark skin in northern latitudes, taking vitamin D supplements or consuming appropriately fortified foods may be advisable.
The supply of Vitamin B12 should be ensured through the regular intake of a dietary supplement. In addition, fortified foods can be consumed, toothpaste containing B-12 or fortified mouthwash can be used. 

* The intake recommendations are given per day. However, that doesn't mean you have to eat that amount every day. The goal is to achieve a balanced diet on average (weekly). For example, two servings of vegetables on one day and four servings on another day are completely sufficient.

** In the food pyramid aid infodienst own hand is used as a simple measuring aid. The advantage: your own hand is always "at hand", it grows with you or is slightly smaller in women than in men and thus takes into account the slightly different intake recommendations for different genders and age groups. One portion corresponds to:

  • for large pieces of fruit such as a whole apple or a finger-thick slice of bread a full hand or palm,
  • for lettuce, smaller fruit such as berries, potatoes or grain products the amount in two hands that you form into a bowl,
  • for liquids, the amount of a glass that can be comfortably held in one hand.


Top 10 Vegan Recipes of the Month:


1. Spaghetti with Avocado-Pesto


for 2 portions

250 g Spaghetti
1 Avocado(s), very ripe
10 Tomato(es), dried
2 toe garlic
40 g pine nuts
leaves basil
2 THE Male foal



Working time about 15 minutesCooking/baking time approx. 10 minutesTotal time approx. 25 minutes

Prepare the spaghetti according to the package instructions.

Dice the avocado, chop the sun-dried tomatoes, garlic and basil. Put the ingredients with the pine nuts in a blender and puree. Add olive oil and season with salt and pepper.
Stir into the spaghetti and serve.

2. Mediterranean tofu stew


for 4 portions

180 g Tofu - Minced
1 size onion(s)
1 toe garlic
1 size Zucchini
1 small Eggplant(n)
250 g Mushrooms
1 THE tomato paste
1 Dose Tomato(es), diced
150 ml vegetable broth
1 THE oil
something salt and pepper
something Herbs, Italian



Working time about 20 minutesCooking/baking time approx. 25 minutesTotal time approx. 45 minutes

Finely dice the onion and sauté in a little oil. Then add the minced tofu and sauté, finely chop the garlic and add to the tofu along with the tomato paste. Deglaze with vegetable broth.
Cut the aubergine and zucchini into cubes (approx. 0.5 cm) and add to the tofu together with the tomatoes, simmer for approx. 10 minutes. Slice the mushrooms and add them along with the Italian herbs, simmer for about 10 more minutes. Season with salt and pepper.

3. Vegan Vegetable Lasagna


for 1 portion

3 Lasagna plate(s), depending on the shape

For the sauce: (vegetable sauce)

200 g Tofu, natural
1 onion(s)
½ Pepper(s), red
½ rod/s leek
200 g Broccoli, TK
1 THE olive oil
200 g Tomato(es), from the can
1 toe garlic
2 THE soy sauce
salt and pepper

For the sauce: (bechamel sauce)

30 g Margarine, or butter, vegan
30 g flour
250 ml milk, (oat milk)
salt and pepper



Working time about 30 minutesCooking/baking time approx. 40 minutesTotal time about 1 hour 10 minutes

Mash the tofu with a fork. Chop the vegetables. Heat the oil in a pan and sauté the tofu and onions first, then the remaining vegetables. Deglaze with the soy sauce and season to taste. Add the tomatoes and cook for 10 minutes on medium-high with the lid closed. Meanwhile, prepare a béchamel sauce. To do this, heat the margarine or butter, add the flour, stir and deglaze with the oat milk while stirring. Season and simmer briefly.

Preheat the oven to 200°C.
Grease a casserole dish. Put some vegetable sauce in the dish and then alternately layer a lasagna sheet, vegetables and béchamel sauce in the dish. Finish with the béchamel sauce. Bake at 200°C for 30-40 minutes.


4. Walnut Patty Burger



for 4 portions

100 g Almond (s)
200 g walnuts
60 g oatmeal
1 toe garlic, chopped
1 THE Ketchup
3 EL, manager Yeast flocks
1 THE soy sauce
120 g Zucchini, carrot or celery, grated
salt and pepper



Working time about 30 minutesCooking/baking time approx. 25 minutesTotal time approx. 55 minutes

Chop the nuts and almonds in the food processor. Add the rolled oats and yeast and mix well until the nuts are very fine and the mixture is slightly oily. Add the chopped garlic, grated vegetables, ketchup and soy sauce and mix well until a homogeneous mass is obtained. Season with salt and pepper and divide into 8 equal portions. Shape each portion into a flat cake and place on a baking sheet. I always put permanent baking foil underneath so nothing sticks. Of course you can also use baking paper or grease it properly. Place in the top of the oven and heat the grill to 200°C. When the patties are nicely browned on top, turn them over and grill the other side until crisp.

You can also eat the patties with vegetables, but they are the absolute hit on a (wholefood) bun with vegan mayonnaise, lettuce and tomato slices as a vegan burger.


5. Pumpkin Spinach Curry


for 2 persons

1 smaller Pumpkin(s) (Butternut)
400 g Spinach, fresh
1 onion(s)
1 Garlic cloves)
1 piece(s) Ginger, 1 cm or more, to taste
1 Chili, fresh or flakes, amount according to heat and taste
2 TL Curry, amount according to spiciness and taste
something cumin
2 THE oil, neutral
200 ml coconut milk
200 ml vegetable broth
salt and pepper
something lemon juice



Working time about 30 minutesCooking/baking time approx. 15 minutesTotal time approx. 45 minutes

Peel the pumpkin, remove the seeds and dice the flesh. Wash the spinach and remove the thick stalks. Peel onion and garlic and chop finely. Peel and grate the ginger. Deseed the chilli and finely dice.

Heat the oil, sauté the onion and garlic in it, add the curry, ginger, chilli and cumin and sauté, then add the diced pumpkin. Deglaze with the vegetable stock and simmer for about ten minutes until the pumpkin is almost done.

Fold in coconut milk and spinach and heat through. The spinach should just wilt. Season with salt, pepper and lemon juice.

6. Oriental stuffed tomatoes


For 3 servings

200 g Couscous
50 g raisins
50 g pine nuts
1 TL Coriander seeds
2 stems mint
6 size Tomato(n), ca. 170 - 220g
2 TL cinammon
1 Garlic cloves)
2 THE olive oil
2 TL curry powder, spicy, e.g. B. Madras curry
oil, for fattening



Working time about 30 minutesCooking/baking time approx. 20 minutesTotal time approx. 50 minutes

Preheat oven to 200 degrees.
Pour twice the amount of boiling salted water over the couscous and raisins and let steep according to the instructions on the packet. Dry-roast the pine nuts in a pan, turning until they start to smell. Leave to cool immediately on a plate.

Place coriander seeds in a mortar and crush finely. Wash and dry the mint, pluck off the leaves and chop finely. Wash the tomatoes, cut out the stalk and cut off a top. Scoop out the insides of the tomatoes with a spoon, remove the watery seeds and finely chop the flesh that has been removed and the top. Peel the garlic and press through a press. Fluff up the couscous with two forks and mix with all the ingredients. Stuff the mixture into the tomatoes.

Lightly grease a casserole dish with oil. Place the tomatoes side by side in the dish. Bake for about 15-20 minutes.

If you can't get any large tomatoes, simply fill the remaining couscous into the mold.


7. Sweet and sour tofu pan with pineapple and spring onions


for 4 servings

400 g Tofu
4 THE Soy sauce, vegan
3 THE food starch
something oil for frying
1 Federation Spring onions)
1 Glass Pineapple in its own juice (350 g)
1 Garlic cloves)
1 THE Apple cider vinegar, vegan
1 piece(s) Ginger root, 2 cm
2 THE food starch
5 THE water, cold
50 g Cashewnüsse



Working time about 15 minutesRest time about 30 minutesCooking/baking time approx. 15 minutesTotal time approx. 1 hour

Dice the tofu and pour over the soy sauce. Let marinate for at least 30 minutes.

Remove the tofu cubes from the soy sauce, drain thoroughly and dust with 3 tablespoons of cornstarch. Heat the frying oil in a large pan and fry the tofu cubes in it. Remove the tofu from the pan and keep warm.

Drain the pineapple pieces, reserving the juice. Cut the spring onions into fine rings and add them to the hot pan with the pineapple pieces. Stew for a few minutes.

Meanwhile, finely chop the ginger and garlic and mix with the remaining soy sauce, apple cider vinegar, and about 4 tablespoons pineapple juice. Deglaze the spring onions and pineapple pieces with this sauce.
2 Mix the cornstarch with the cold water until there are no lumps and pour into the pan. Heat, stirring constantly, until the sauce begins to boil and thicken.

Finally, sprinkle the cashew nuts over it, add a little soy sauce, pineapple juice or vinegar to taste and serve immediately.

8. Vegan tomato quiche



for 1 quiche

For the dough:

330 g Whole wheat flour
150 g margarine, vegan
80 ml water
½ TL sea-salt

For the filling:

400 g Seidentofu
400 g Cherrytomate(n)
2 THE olive oil
2 THE food starch
1 TL sea-salt
1 TL Curcuma
1 Socket(n) Nutmeg, freshly grated
something Pepper, freshly ground
1 TL Thyme, fresh
1 TL Oregano, fresh
1 THE Chives, fresh
3 THE basil, fresh


Working time about 30 minutesRest time about 30 minutesCooking/baking time approx. 45 minutesTotal time around 1 hour 45 minutes
For the quiche dough, work all the ingredients into a smooth dough, cover and let rest in the fridge for 30 minutes.

For the filling, wash the tomatoes, dry well, cut in half and set aside. Puree the silken tofu with the oil, cornstarch, salt and spices to a creamy mass. Wash the fresh herbs, shake dry, chop finely and stir into the filling.

Roll out the dough on a large piece of baking paper to the size of a quiche tin + edge and slide it into the quiche tin with the baking paper. Press the dough into the mold and press the edges firmly as well. Pre-bake at 200°C top/bottom heat for 10 minutes. Then spread the filling on the dough and cover the filling with the halved tomatoes, skin side down (this way the water from the tomatoes does not soak the quiche).

Bake the quiche at 200°C for another 20 minutes and then reduce the temperature to 175°C and bake the quiche for another 15 minutes.

Let the quiche rest for 10 minutes before slicing and then serve. A small colorful salad goes well with it.

9. Vegetarian bulgur meatballs


for 4 portions

300 g Bulgur, fine
100 ml water
2 m.-big onion(s)
1 size Beefsteak tomato(s), peeled
½ Lemon(s), fresh, juice from it
2 stem Spring onions)
1 handful Blattpetersilie
4 leaves mint, fresh
50 g Ajvar, mild
30 g Ajvar, sharp
1 THE Cayennepfeffer
½ TL Caraway seed
20 g salt
1 TL Mint, dried
50 ml olive oil


Working time about 40 minutesRest time about 20 minutesTotal time approx. 1 hour
First you fill the bulgur with the water in a plastic container with a lid and let it rest for 20 minutes. In the meantime, chop the onions very finely, the peeled tomatoes, the spring onions, the leaf parsley and the fresh mint. You can fry the normal onions with a little olive oil until translucent, but this is not absolutely necessary.

You now put the bulgur in a salad bowl and add the ajvar, chilli powder, cumin, dried mint and olive oil and knead the dough vigorously for about 20 minutes with the food processor. Then add the onions, spring onions, tomato, juice of half a lemon, leaf parsley and fresh mint and knead everything vigorously again until the dough is smooth. Finally, season the mixture with salt and pepper. If the mass is still too crumbly for you, just add some more Ajvar. Then you can shape the mass into cevapcici large meatballs and serve with a fresh salad.

10. My creamy, vegan peanut pan with vegetables and soy


for 2 servings
¾ Taxes Soybean granules
n. B. Vegetable broth, hot, for soaking
1 m.-big Onion(s), diced
1 Garlic cloves(s), crushed
½ m.-big Carrot(s), diced
½ m.-big Zucchini, diced
1 Dose corn, (or 140 g sweet corn)
100 ml Vegetable broth, strong
150 ml Soy milk (soy drink)
3 THE soy sauce
3 THE peanut butter
1 THE Parsely
something Chili powder
something pepper
Possibly. Currypulver
Possibly. paprika powder
something vegetable oil, for frying
Possibly. flour, for thickening


Working time about 30 minutesRest time about 5 minutesCooking/baking time approx. 20 minutesTotal time approx. 55 minutes
Place the soy granules in a bowl. Bring the vegetable stock to the boil and pour over the granules. It should not be "dry" and should be able to swell well. Leave to soak for at least 5 minutes. Then squeeze out properly and possibly season with a little salt or broth. It can taste nice and strong.

Heat vegetable oil in a pan and add the granules. In my opinion, the best taste is achieved if you let the granules stew until they are really nicely browned and crispy.

Then add the diced onions, carrots and the crushed clove of garlic and also brown slightly. Finally add the diced zucchini and corn.
Deglaze everything with a mixture of soy milk, strong vegetable stock and soy sauce. Add the peanut butter (I prefer it very creamy and add 4 heaped tablespoons), pepper and chilli powder.
Put the lid on and simmer gently until the zucchini is done. If it's too thick, add a little soy milk or water. Finally taste again.

The sauce should be nice and creamy with good heat and flavor. If necessary, add some broth, salt, chilli powder or pepper. If you like it even thicker, you can of course thicken it with a little flour. A little fresh parsley provides the final whistle.

I have rice with it. If you like, you can also choose other side dishes.
that's it for now.
Green greetings and see you next time.

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