Food, Vegan, Veggie

Masala Chai recipe (Vegetarian/Vegan)

I’m a tea fanatic, I drink tea every day in winter and in summer. My ultimate favorite is Chai masala. The best ones I’ve had were in India. It’s actually one of the best memory I keep from my first visit in this country. My friend and I could simply not stop ourselves from having a masala chai break whenever we could.

In Europe we often order Chai tea, chai tea latte. Originally, in Hindi Chai means “tea” and masala means spice. That’s why in India we call this beverage Chai masala (spiced tea). An authentic Chai masala is not just tea, it’s a strong, sweet, silky, delicious drink, traditionally made with black tea, thick buffalo milk and way too much sugar. What makes it special is the use of spices.

In India, each person has its own recipe and unique combination and it can be tasted at every single corner. There is no right way nor perfect way to make Chai masala, if like me you’re an addict, you can simply find your own perfect combination. Here’s mine…

Preparation time: 20 min

Servings: 2 people


  • Fresh ginger roots
  • 5 green cardamom pods
  • 1 cinnamon stick
  • 3 cloves
  • 1 star anise
  • 1 cup of water (1/4 L)
  • Organic black leaf tea (2 tablespoons) or 2 black tea bags
  • 1 cup of milk (soy, oat, almond, coconut – as you prefer)
  • 1.5 tablespoon of coconut sugar / agave syrup


  1. Cut the ginger in slices. Add as much as you want. I usually put a lot of ginger because I really like the extra spiciness
  2. Crush the spices (cardamom pods, cloves, anis)
  3. Bring 1 cup of water to boil
  4. Add the crushed spices, ginger slices and the tea to the water. Let it boil for 2 minutes, then let it steep on a low flame for about 10 min.
  5. Add 1 cup of milk and bring the tea to simmer again for a couple minutes. For a thicker, richer tea, use less water and more milk.
  6. Sweeten your tea by adding the coconut sugar or agave syrup.
  7. Strain and serve


I prefer to use organic soy or oat milk, wereas the indian tradition would rather be to use whole milk. Choose what you like most.

To sweeten my tea I like to use 1.5 tablespoon coconut sugar or a dosis of agave syrup. You can choose to add brown sugar instead.

Food, Uncategorized, Vegan, Veggie

Vegetarian lasagna (vegan option)

4 people

Preparation time 35 minutes
Cooking time 35 minutes

Ingredients Lasagna
1 large zucchini
3 tomatoes
500g pumpkin
2 onions
1 clove garlic
Salt, pepper
1 red chilli pepper, optional
1 can of tomato sauce
125 g Mozzarella (vegan option:Violife Mozzarella 200g)
150 g Vegan parmesan (recipe below)

Ingredients Vegan Bechamel
3 tbsp olive oil
2 tbsp flour
500 ml soy milk
Salt, pepper, nutmeg

Ingredients Vegan Parmesan
150 g cashews (unsalted)
4 tbsp nutritional yeast
1 tsp garlic powder


  1. Pre-heat the oven at 200°C
  2. Prepare the vegan parmesan: Grind all the ingredients in a grinder or food processor
    Cut the pumpkin in dices, add a tbsp of olive oil, salt and pepper, roast in the oven for 20min.
  3. Clean the tomatoes and zucchini, peel the zucchini, cut everything in dices
  4. Chop the onion and garlic, roast in a pan with a fair amount of olive oil
  5. Add the tomatoes and zucchini, a cup of water, cover and let it cook for 15min
  6. Add the tomato sauce, salt, pepper and red chili, cover and let it cook for 10min
  7. Add the pumpkin last
  8. Prepare the vegan bechamel: Heat the oil in a pot (medium to high heat), add the flour and actively stir. Add the soy milk all at once and stir. When you’ve reached the desired thickness add salt, pepper and nutmeg.
  9. Assemble your lasagna: add about one cup of bechamel to the bottom of your lasagna pan. Spread evenly, then add 4 lasagna noodles (uncooked). Add your first layer of lasagna prep, spread some mozzarella on top. Add another layer of lasagna noodles, repeat. When your lasagna pan is full, spread the bechamel sauce over the top evenly.
  10. Bake for 25 min at 200 degrees.
  11. Add the Vegan parmesan on top of your lasagna, put your lasagna back in the oven for 10-15min.
  12. Remove, let cool for 10min and serve.