Simple vegan recipes for a tasty lunch


Are you looking for different and simple vegan recipes to prepare for Sunday lunch? See these options




despite many people who are not vegan have the wrong view about the inexistence of delicious dishes without ingredients from animals, this thought is far from true, right?

Also because there are many recipes without these ingredients of animal origin that can make every meal delicious and extremely tasty.

So, check out some of these vegan, delicious and, to make it even better, very simple to make recipe options for lunch:

Vegan carbonara pasta



Time: 30 minutes

Performance: 4 servings

Difficulty: easy

Ingredients:

  • 300 g of gluten-free pasta
  • 200 g of fresh mushrooms
  • 2 tablespoons of extra virgin coconut oil or extra virgin olive oil
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of nutritional yeast
  • Finely chopped parsley to taste
  • Peppers Peppers to taste
  • nutmeg to taste

Method of preparation:

Clean and sanitize the mushrooms. Finely chop the mushroom and in a bowl mix it with the paprika, baking powder and coconut or olive oil. Place in a pan and cook over medium heat for about 10 minutes. Mix so that it does not burn. But not too much so that the mushrooms don’t release too much water. They must be crunchy.

Meanwhile, cook the pasta. Drain the water well. Remove the mushrooms from the pan and set aside. In the same pan put the cooked pasta. Enjoy the bottom that remains. Add (optional) parsley, nutmeg, peppers. And finish the pasta with mushrooms.

Chayote salad



Time: 20 min

Performance: 6 servings

Difficulty: easy

Ingredients:

  • 3 diced chuchu
  • 1 sliced ​​red onion
  • 2 cups chard (strips)
  • 1/2 cup chopped parsley (green)
  • 100 g of hot pepper
  • Juice of 1 lemon
  • 2 tablespoons of white vinegar
  • Salt to taste

Method of preparation:

Steam the chayote for 5 minutes or until al dente. Drain and leave to cool. In a bowl, place the cooled chayote, onion, chard, parsley, pepper, lemon juice, vinegar, salt and mix. Transfer the salad to a salad bowl and finally serve immediately.

Lentils with tomato



Time: 20min (+ 30min soak)

Performance: 8 units

Difficulty: easy

Ingredients:

  • 1 and 1/2 cup of lentils
  • 3 cups of water (tea)
  • 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, 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.

Rice With Lentils



Time: 40min (+ 1h of soaking)

Performance: 4 servings

Difficulty: easy

Ingredients:

  • 1 cup of lentils
  • 2 tablespoons of oil
  • 1 tablespoon of minced garlic
  • 1 cup of uncooked rice, 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.

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.

Revenues: Guide to cooking

Source: Terra