With these simple vegan recipes from the Cooking Guide, you can include delicious and practical options in your daily life. It will be difficult to decide which one to prepare first. Be sure to check out the list of simple vegan recipes!
6 simple vegan recipes: learn how to be vegan on a budget
Rice With Lentils
Time: 40min (+ 1h of soaking)
Performance: 4
Difficulty: easy
ingredients
- 1 cup of lentils
- 2 tablespoons of oil
- 1 tablespoon of minced garlic
- 1 cup of rice (melted or other rice of your choice) raw, washed and drained
- 4 cups of boiling water (tea)
- 1/2 tablespoon of salt
- 1 cup (tea) of oil
- 5 thick sliced onions
Method of preparation
Boil the lentils in cold water for 1 hour and drain. In a skillet over medium heat, heat the oil and sauté the garlic. Add the rice and lentils and sauté for 3 minutes. Add the water and salt and cook over low heat, with the covered pan, until tender. In another skillet, over medium heat, heat the oil and saute the onion until golden brown, stirring occasionally. Drain on absorbent paper to dry. Serve the rice with the onions on top, decorating the dish.
Nourishing broccoli crepioca with cashew cream
ingredients
- 2 tablespoons of tapioca starch
- 50 ml of vegetable milk
Filling
- 1/2 cup steamed broccoli, cut into small pieces
- 2 tablespoons of cashews
- 1 teaspoon of oatmeal
- 1/2 glass of water
- 1/2 teaspoon of oregano
- Salt to taste
- roasted garlic to taste
Method of preparation
Mix the ingredients of the dough until they combine. Pour into a non-stick pan. Leave to cook and turn to brown on the other side. Remove from the oven and fill with the filling ingredients and serve with the tomato sauce.
Sweet potato fries
Time: 20 min
Performance: 4 servings
Difficulty: easy
ingredients
- 2 sweet potatoes
- Fry oil
- Salt to taste
Method of preparation
Wash the potatoes, peel and slice them. In a skillet, over medium heat, heat the oil and fry the potatoes until golden brown. Remove from the heat, drain on absorbent paper and season with salt. Arrange on a tray and serve.
detox soup
Time: 30min (+ 5min rest)
Performance: 6 servings
Difficulty: easy
ingredients
- 2 tablespoons of oil
- 1 chopped onion
- 2 crushed cloves of garlic
- 1 teaspoon (s) of minced ginger
- 1 diced carrot
- 2 chopped tomatoes
- 2 liters of water
- 1 bunch of broccoli in bunches
- 1 courgette, diced
- 2 cups kale (thinly sliced)
- Salt and chopped parsley to taste
- flush oil
Method of preparation
In a pan heat the oil over medium heat and fry the onion and garlic for 3 minutes.
Add the ginger and sauté for 2 minutes. Add the carrot, tomato and sauté for 2 minutes.
Add water and boil. Add the broccoli and cook for 4 minutes.
Add the courgettes and cook until softened. Add the cabbage and mix.
Cover the pan, turn off the heat and let it rest for 5 minutes.
Season with salt, chopped parsley, drizzle with olive oil and serve immediately.
Chickpea salad with vegetables
Time: 1h (+ 12h soak)
Performance: 4 servings
Difficulty: easy
ingredients
- 100 g of chickpeas
- Salt and thyme sprigs to taste
- 1 chopped carrot
- 1 chopped cucumber
- 2 chopped tomatoes
- 1 chopped celery
- 1 chopped green pepper
- 4 tablespoons of olive oil
- 1 lemon juice
- 4 curly lettuce leaves
Method of preparation
Soak the chickpeas in hot salted water for 12 hours.
Drain, put in a pan, cover with water and salt and cook over medium heat until tender. Drain and leave to cool.
Mix with the carrot, cucumber, tomato, celery and pepper. Season with olive oil, lemon juice and salt.
Transfer to a plate lined with lettuce leaves and serve sprinkled with thyme.
Lentils with tomato
Time: 20min (+ 30min soak) (+ 20min rest)
Performance: 8 units
Difficulty: easy
ingredients
- 1 and 1/2 cup of lentils
- 3 cups of water (tea)
- 1 glass of dry red wine
- 1 clove of garlic
- 8 ripe tomatoes
- 1 onion cut into 4 pieces
- 1 bay leaf
- 3 tablespoons of oil
- 1 teaspoon of salt
- 1/2 teaspoon of sugar
- Salt and black pepper to taste
- 1 sprig of fresh oregano, chopped
- 3 sprigs of chopped parsley
- 1/4 cup olive oil (for drizzling)
- 2 stalks of chopped chives
Method of preparation
Put the lentils in a bowl with the water, wine, garlic, onion and bay leaf.
Cover and leave to soak for 30 minutes.
Meanwhile, cut off the tops of the tomatoes and remove the seeds.
Pass the mixture of salt and sugar inside each. Flip the tomatoes over and leave to rest for 20 minutes.
Pour the lentil mixture into a pan, put on low heat and cook until al dente, still a little firm.
Season with salt, pepper, olive oil, oregano and 1 bunch of parsley.
Place the tomatoes in a pan and drizzle each with olive oil and drizzle with the remaining parsley and chives.
Stuff with the lentils and place in a preheated medium oven for 10 minutes.
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
