3 vegan dinner recipes

Learn how to prepare delicious recipes without ingredients of animal origin

Contrary to what many might think, it is possible to prepare many tasty and healthy dishes without ingredients of animal origin. So we separate 3 delicious and practical recipes for that special dinner.

Eggplant Lasagna

ingredients

• 2 eggplants
• Salt and ground black pepper to taste
• Oil for greasing

Tomato sauce

• 6 ripe tomatoes
• 4 minced garlic cloves
• Salt and ground black pepper to taste
• Oil for sauté
• 1 cup of water tea

white sauce

• 1 cup of raw cashews
• 2 cups of you of cold water
• 1 pinch of grated nutmeg
• 2 tablespoons of corn starch
• salt to taste
• Waterfall

Method of preparation

Wash the aubergines, cut them lengthwise and sprinkle them with salt. Place the slices in a colander until they stop releasing water. Grill them in a skillet over medium heat, season with salt, black pepper and set aside.

Tomato sauce

Wash the tomatoes, cut them into small pieces and blend them in a mixer until you get a puree. Put the oil in a pan and heat it over medium heat. Brown the minced garlic. Season with salt and pepper and add the tomato puree. Add the water, stir and cover the pan. Let cook for 5 minutes and reserve.

white sauce

In a container with water, soak the chestnuts for 1 hour. Subsequently, drain and blend them in a blender with cold water until you obtain a milk. Add starch corn and beat again until a homogeneous mixture is obtained. Place this mixture in a pan and bring over medium heat until it thickens. Season with salt, pepper and nutmeg. Remove from heat and set aside.

Assembly

Grease a refractory with vegetable oil and cover with tomato sauce. Alternating layers of eggplant, white sauce and tomato sauce. Place in a preheated oven at 180°C for 20 minutes. Serve immediately.

Tip: sprinkle with chopped cashews and garnish with basil

Stuffed Sweet Potatoes

ingredients

Roast potatoes

• 2 sweet potatoes
• 1 tbsp soup of olive oil
• 1 pinch of salt

Filling

• 1 cup of boiled chickpeas
• 1 cup diced cherry tomatoes
• 1 tablespoon of vegetable oil
• 4 tablespoons concentrated tomato sauce
• 1 teaspoon of salt
• 1 tablespoon of chopped onion
• 1 teaspoon minced garlic
• 1/2 cup spinach leaves cut into strips
• 200ml of water
• Grated vegan cheese to taste

Method of preparation

Roast potatoes

Wash the sweet potatoes under running water, pierce them and add a little salt. Put in a mold and drizzle with a drizzle of olive oil. Place in a preheated oven at 250°C for about 1 hour or until soft.

Filling

In a skillet, heat the vegetable oil over medium heat and add the onion and garlic. When the onion is lightly browned, add the tomatoes, the chickpeas, tomato sauce and salt. Cover with water and cook over low heat for about 15 minutes or until the liquid is reduced by half. Add the spinach, mix lightly and turn off the heat.

Assembly

Put the baked potatoes in a container and cut them in half, without separating them. Add the filling, cover with grated vegan cheese and serve.

risotto

ingredients

• 1 and a half liters of water
• 1 cup of arborio rice
• 1 cup of cashew milk
• 300 g of cherry tomatoes
• 1 bunch of fresh basil
• 1 onion
• 1 cup of white wine
• 2 cloves of garlic
• 3 tablespoons of olive oil
• 1 teaspoon brown sugar
• Salt and ground black pepper to taste

Method of preparation

In a pan, put the water, half the onion, 1 clove of garlic and half the basil. Boil until you get a vegetable broth. In a pan, put the cherry tomatoes, 2 tablespoons of olive oil, salt, black pepper and brown sugar. Bake in a preheated oven at 180ºC for 30 minutes, stirring every 10 minutes. Reserve.

In a skillet, saute the remaining onion and garlic in 1 tablespoon olive oil until browned. Add the arborio rice and mix. Add the wine and stir until it evaporates. Add the broth vegetables little by little (1 ladle at a time) without stopping mixing. Continue this process until the rice is al dente. Add the cashew milk and mix. Turn off the heat and add the tomatoes, basil, salt, black pepper and olive oil to taste. Serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.