17.10.2026 WS Memories & Recipes

Thank you very much for joining this event:)

As always, we cooked spontaneously, got creative with the ingredients, and enjoyed making vegan dishes together.

I'm sharing a few similar recipes from previous event that you can try at home!

And Thank you Sabrine,for baking such a delicious vegan carrot cake!

Carrot Salad

Farinata with vegetables( we added whatever veggies and carrot)

Filled Onions

Falafel with carrot

This is almost the same as my usual falafel recipe, with a little extra carrot! We added about ½ cup of shredded carrot and 2 tbsp of gluten-free flour to absorb the extra moisture from the carrot and help bind the mixture.

Served with coconut yogurt harissa dip.

Pumpkin carrot soup

We also had healthy stuff such as steamed couliflower rice, steamed broccoli with

peanut sauce, grilled brussel sprout,filled zucchini(same filing as stuffed onion)

Carrot rice and a baked pumpkin with vegan creamy sauce.

Vegan creamy sauce for baking 1/2 sliced big pumpkin

• 1 cups soy milk (bio natural soy milk)

• 30 ml olive oil

• 1 tbsp wheat flour

• 1 tsp vegetable stock powder

• About 5g sugar

• Black pepper

• 10g vegan butter

• 2 tbsp soy yogurt

  
  

  Cooking Method

  Heat the olive oil in a saucepan. Add the flour and stir for 1–2 minutes to make a roux.

  Gradually whisk in the soy milk until smooth.

  Add the vegetable stock powder, sugar, and black pepper. Simmer, stirring, until thickened.

  Stir in the vegan butter until melted.

  Remove from the heat and mix in the soy yogurt until smooth.

  
  

The pumpkin was pressure-cooked for 7 minutes, filled with this creamy sauce, and 1tbsp vegan cheese then baked at 200°C for about 20 minutes.

Carrot rice

And that’s a little recap of our carrot-themed Meetup! 🥕

I hope you’ve enjoyed this little glimpse into our event and found some inspiration for your own kitchen.