HomeBiogas Vegan Cooking Class

Being a start-up, we feel connected to our ‘early adopters’ in a very special way. We are hugely thankful for their feedback and support. We cherish their stories about how their families are using the system, as well as their suggestions for product development.  

We have decided to seize the opportunity of 2016 ending by inviting those families who are dear to us to a very special event: On Friday 16th December we held a vegan cooking class, led by Chef Noa Fruman.


HomeBiogas Community Members Cooking Class
HomeBiogas Community Members Cooking Class


Noa taught us how to make six delicious vegan dishes for family dinners as well as entertaining guests. She also gave us some valuable advice about healthy cooking –  Did you know that cooking vegetables at low temperatures better preserves their nutrients?


Here we share a couple of Noa’s recipes, and hope to see more of you join the HomeBiogas family of fans in 2017.


Japanese Mushroom & Vegetables Soup
Japanese Mushroom & Vegetables Soup


Japanese Mushroom & Vegetables Soup


1 pack Shiitake mushrooms, marinated in warm water for 20 minutes (keep the water after draining)

1 + ½ liters vegetable stock

2 tablespoons coconut oil

2 onions, thinly sliced ​​

4 carrots, thinly sliced ​​into strips

1 tablespoon ginger, finely chopped

1 chili, finely chopped

4 garlic cloves, finely chopped

1 pack Portobello mushrooms, chopped

1 pack Shimeji mushrooms

1 pack green onions, finely chopped

¼  cup dried Wakame seaweed

2 tablespoons sweet soy sauce

1 large potato, peeled

Salt and pepper

1 pack Glass (bung bean) noodles


Preparation Method:

  1. Lightly fry the garlic, chili and ginger.
  2. Add coconut oil and sliced ​​onion and continue frying.
  3. Add the vegetable stock and the shiitake soaking water you saved, and bring to a boil.
  4. Add the carrots and mushrooms, and cook for 20 minutes.
  5. Grate the potatoes straight into the boiling soup, mixing it well into the soup while still boiling.
  6. Add the soy sauce, seaweed, green onions, and salt, and cook for 2 more minutes.
  7. Before serving, add the noodles and serve with lemon and/ or chili.


Spiced Black Lentil Dip


Spiced Black Lentil Dip


1 cup of dried black lentils (unsoaked)

2 medium onions, chopped

¼ cup walnuts

Some olive oil

¼ cup red wine

Thyme and salt for seasoning

Preparation Method:

  1. Cook the lentils in boiled water for half an hour – keep the cooking water after draining.
  2. Sauté onions in olive oil.
  3. Add the lentils into the pan, together with thyme, red wine and salt, and continue cooking until the wine is reduced.
  4. Pour the mix into the food processor, add walnuts, and grind until you get a fine dip. Add some water if necessary (you can use the water kept from cooking the lentils).



Let’s Make A Cookbook Together!

We use this opportunity for inviting you to participate in the HomeBiogas cookbook project:

In the next few months we are going to collect recipes of healthy dishes created by our customers (homemade on the biogas stove of course).

The first 10 customers to send us their recipe will receive the hardback book delivered free to their home as a gift in December 2017.

Want to be in the book? Send us your recipe, a picture of the dish and tell us a bit about yourself (if you’d like). Fill out the form below or email: [email protected]

Recipe Form:
Fields marked with an * are required