Veganuary: Vegan raw materials & recipes Veganuary: Vegan raw materials & recipes
Written by Emanuel Hitz

Veganuary: Vegan raw materials & recipes

Contact person

Veganuary: Vegan raw materials & recipes

Emanuel Hitz

Sales & Product Manager Food


+41 43 499 25 24E-mail LinkedIn

Instant Cappuccino with vegan powdered creamer

Ingredients for an instant cappuccino (in %) (for 4 servings):


Vegan powdered creamer44.6%
Instant Coffee13.3%
Cocoa Powder




Preparation (for 1 Portion)

  • Make a dry blend of the ingredients
  • Put 20g of the mixture in a cup
  • 3:1 Water ratio: Add 150 ml hot water (85 °C) to the mixture and stir well.

Curious about which vegan fat powders we use?


Write to us!


Tomato mousse dip with vegan aeration emulsifier

Ingredients for a vegan tomato mousse dip (in g)


Vegan aeration emulsifier35g
Vegan cream cheese125g
Tomato juice (10 - 15 °C)





  • Add the powder mix to vegan spread and tomato juice
  • Whip at high speed for 5min
  • Refrigerate until consumption

... dip and enjoy!

Curious about which vegan whipping agents we use? 


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Vegan "macaroni with minced meat sauce" with barley powder

The following ingredients are needed for the vegan "macaroni with minced meat sauce" with fresh apple sauce (serves for 2):


Vegan minced meat alternative made from barley powder250g
Vegetable broth750g
Vegan gravyFreely dosable, according to taste
Onion and GarlicOne of each
Flour3/4 EL
Redwine0.5dl or according to taste
Salt, Pepper, PaprikaFreely dosable, according to taste
Oil (ex. Olive Oil)a dash of oil (to heat)
Vegan Pasta 250g
NussmesanFreely dosable, according to taste

Preparation apple sauce:

Apple juice0.75dl
Lemon juice1EL
Cinnamon1 stick

Preparation vegan "macaroni with minced meat sauce" with barley powder

  • Boil the vegetable bouillon
  • Pour the vegetable bouillon over the minced meat alternative made from barley powder and leave to soak for 30 minutes
  • After 30min the texturized vegetable protein should have absorbed the bouillon. 
  • Fry then the onion and garlic with a dash of oil
  • Sprinkle with flour and mix 
  • Add the texturized vegetable protein and fry it a little
  • Deglaze with red wine and vegan gravy
  • Add salt, pepper and paprika according to your taste
  • Let it simmer for 15-20min
  • Cook Pasta (Hörnli) in plenty of salted water until al dente. Drain.

Preparation for the apple sauce

  • Peel apples, remove core and cut into pieces
  • Heat in a pan with cinnamon, apple and lemon juice 
  • Cover and cook for around 10-15min, until soft. 
  • Remove the cinnamon, puree the apples with the liquid, leave to cool

Sprinkle the menu with Nussmesan (vegan alternative to Parmesan) and enjoy it with the apple sauce on the side.

Barley powder can be used to create more than just a minced meat alternative. 
Do you want to know more about the possibilities?


Write to us!

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