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Hier geht’s zur deutschen Version.

Eat plenty of vegetables (preferably raw), minimal fat, a daily intake of superfoods and ensure that everything is regional, seasonal and organic. Ugh. Sometimes, all any of us want is fast food in front of the TV – quick, comfortable and not the least bit healthy.

I don’t really have any recipes for this kind of food because who can be bothered to measure out the exact quantity of margarine needed to spread on toast? Instead, I’m offering a (hopefully growing) collection of ideas for delectable, unhealthy vegan fast food. To start off with are two classics: grilled cheese sandwiches and quesadillas.

Grilled Cheese Sandwiches

In my humble opinion, a kitchen isn’t a kitchen without the fixings for the original homemade fast food. I usually keep a loaf of sandwich bread in the freezer. This way, I never run out and by the time the bread is grilled and browned, the insides are melted into gooey deliciousness. I require ketchup for to dip my grilled cheese into, but I realize that’s not everyone’s thing. But seriously, if you could dip a food into something, why wouldn’t you?

As regards the cheese, here are my thoughts to what you can get in Berlin:

  1. Veggie Filata: it melts beautifully, has a nice texture and taste and is thus always our first choice. You can get it at Denn’s, Bio Company and sometimes LPG.
  2. Daiya: from cheddar to monterey jack to morzzarella – Daiya has every kind of cheese replacement the vegan heart yearns for. Harder to find in Germany, but you can get it at Veganz.
  3. Wilmersburger Pizzaschmelz: it isn’t as, smooth and creamy as the others, but you can find it easily at any organic grocery store.



This is how you do it:

For each grilled cheese sandwich, spread margarine on the outside of two slices of toast. Carefully place a handful of grated vegan cheese on the inside of the bottom slice. If you like to add a little pizzaz to your fast food snack, you can add a few fresh herbs, like sage, basil or rosemary, or a bit of vegan sausage (my personal favourite is Wheaty’s Chorizo-style slices). Pop the other slice of toast on top and grill for 3-5 minutes per side, until the sandwich is golden brown on the outside and melted on the inside.




If I were to devise a recipe for quesadillas, this would not be it. What follows is but the trashy, poor cousin to the decadent and proud members of the quesadilla family that you’ll find here, here or here. The quesadilla I present to you can be made in a flash because I’m relatively certain you already have the ingredients at home (provided you stock tortillas and vegan cheese, which you should). This is the quesadilla for a Tuesday night of Netflix, or an impromptu after-work cocktail party at your place, for which you’ve no time to shop. You’re welcome!



This is how you do it:

Chop up a small onion and sauté in a pan with some margarine or oil. Add a pressed clove of garlic and some spices (paprika, cayenne pepper, ground coriander) or fresh herbs (whatever you’ve got hanging around the fridge). Salt and pepper to taste. Cook it a bit longer at a low temperature while stirring in about two tablespoons of tomato paste from the tube.

Divide the onion mixture evenly between two tortillas and sprinkle the vegan cheese of your choice on top. Heat some oil in the same pan you used to sauté the onions and bake the folded tortilla for about three minutes on each side, until golden brown. Let cool for a minute or so, slice into triangles, maybe pour some hot sauce or other dip to serve it with. Goes well with lots of blankets on the sofa and several episodes of your favourite show. Enjoy!