Vegan Blueberry Muffins

It's time for something new: I started a YouTube channel! I'm really excited and I can't wait to show you all my ideas, information, recipes and more. To celebrate my first video I shared a vegan blueberry muffin recipe, check it out and don't forget to subscribe


  • 200g blueberries
  • 100g dates
  • 2 bananas
  • 150g whole wheat flour
  • 150g cashew nuts
  • 125 ml plant-based milk
  • 1 tsp baking soda
Preheat the oven to 200 degrees Celsius. Pulse the cashews in a food processor. Place the mixture in a bowl with the flour and baking powder. Place the dates, bananas and milk in the food processor and mix until smooth. Stir in the smooth mixture and add the blueberries. Pour the mixture in a muffin tin and place in the oven for 30 minutes. Let the muffins cool off for 10 minutes and enjoy!

Chickpea nuggets with delicious garlic dill sauce

Looking for a delicious vegan snack? You found it! I'm absolutely in love with this sauce (you can also use it as a dip for veggies, so yum!) and my love for chickpeas gained after this meal! Omnomnomnom.

Chickpea nuggets:
  • 250 g canned chickpeas
  • 1 onion (chopped)
  • 2 garlic cloves (chopped)
  • 4 tbsp wheat flour
  • 2 tbsp olive oil
  • Dill (optional)
  • Salt and pepper to taste

  • 300 ml soy ''yogurt'' (I used Provamel sugarfree) 
  • 2 garlic cloves (chopped)
  • A few sprigs of dill (chopped)
  • Pepper to taste
Put the chickpeas and wheat flour in a foodprocessor and mix until it's a thick paste. Add the other ingredients and stir well. Mould the mixture into small patties. Fry on medium heat for 3 minutes on each side until they are golden brown. Mix all the sauce ingredients in a blender and serve in a bowl. Bon appetite!