Find out how to prepare delicious recipes without ingredients of animal origin
According to information from Academy of Nutrition and Dieteticsa well-planned vegan diet is suitable for all stages of life and can reduce the risk of chronic diseases such as type 2 diabetes and hypertension by up to 30%. Furthermore, meals free from ingredients and animal exploitation help preserve the environment. With that in mind, we’ve whipped up five delicious vegan recipes for dinner. Check it out below!
Eggplant lasagna
Ingredients
- 2 aubergines
- Salt and ground black pepper to taste
- Greasing oil
Tomato sauce
- 6 ripe tomatoes
- 4 cloves garlic, minced
- Salt and ground black pepper to taste
- Oil for frying
- 1 cup of water
White sauce
- 1 cup raw cashews
- 2 cups of tea cold water
- 1 pinch of grated nutmeg
- 2 tablespoons cornstarch
- Salt and black pepper to taste
- Water for soaking the chestnuts
Preparation method
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 pan over medium heat, season with salt, black pepper and set aside.
Tomato sauce
Wash the tomatoes, cut them and blend them in the blender until you obtain a puree. Book. In a pan, add the oil and heat over medium heat. Brown the chopped garlic and add the tomato puree. Add water, salt and black pepper and mix. Cover the pan and cook for 5 minutes. Book.
White sauce
In a container with water, let the chestnuts macerate for 1 hour. Then drain them and blend them in the mixer with cold water until you obtain milk. Add the starch corn and beat again until you obtain a homogeneous mixture. Place this mixture in a pan and heat over medium heat until it thickens. Season with salt, black pepper and nutmeg. Remove from heat and set aside.
Assembly
Grease a baking dish with oil and cover it with the tomato sauce. Alternate layers of aubergines, béchamel and tomato sauce. Place in a preheated oven at 180°C for 20 minutes. Serve immediately.
Tip: sprinkle with chopped cashews and decorate with basil.
Broccoli and courgette pancakes
Ingredients
- 2 cups chopped broccoli
- 1 grated courgette
- 1/2 cup chickpea flour
- 1 tablespoon of flax seeds crushed golden
- 3 tablespoons of water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons chopped chives
- 1 teaspoon lemon juice
- Olive oil for grilling
- 1/2 cup natural vegan yogurt
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and ground black pepper to taste
Preparation method
In a small bowl, mix the flaxseeds with the water. Let it rest until it has formed a gelatinous consistency. Then, in a large bowl, mix the chopped broccoli and grated courgettes. Squeeze the grated courgettes with a clean cloth to remove excess water before adding them.
Add the chickpea flour, flaxseed, garlic powder, salt, black pepper, chives and lemon juice to the vegetables. Mix well until you obtain a dough that you can shape into gnocchi. Heat a non-stick pan over medium heat and add a drizzle of olive oil. Form the gnocchi and place them in the pan. Then fry them for 5 minutes on each side.
In a bowl, mix the vegan yogurt, lemon juice, dill, salt and black pepper. Serve the ravioli with the vegan yogurt sauce, with fresh green leaves on the side for garnish.
Bean stew with corn and peppers
Ingredients
- 2 cups cooked red kidney beans
- 400 g of chopped peeled tomatoes
- 1 cup of tea corn-green
- 1 red chilli chopped
- 1 yellow pepper chopped
- 1 onion chopped
- 3 cloves garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt and ground black pepper to taste
- 2 cups vegetable broth
- Juice of 1/2 lemon
- Coriander leaves and parsley for garnish
Preparation method
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent. Add the chopped garlic and sauté for another 2 minutes. Add the chopped red and yellow peppers to the pan and cook until they begin to soften. Add the cumin, smoked paprika and mix well.
Add the chopped peeled tomatoes, green corn, cooked red beans and vegetable broth. Mix well and season with salt and black pepper. Bring the stew to a boil, then reduce the heat to medium-low and simmer for about 25 minutes, stirring occasionally, until the vegetables are very tender and the broth has thickened. Turn off the heat and add lemon juice to add a touch of acidity. Decorate with coriander leaves and parsley and serve hot.
Stuffed sweet potatoes
Ingredients
Baked potatoes
- 2 sweet potatoes
- 1 tablespoon of soup of olive oil
- 1 pinch of salt
Filling
- 1 cup cooked chickpeas
- 1 cup sliced cherry tomatoes
- 1 tablespoon vegetable oil
- 4 tablespoons concentrated tomato sauce
- 1 teaspoon of salt
- 1 tablespoon chopped onion
- 1 teaspoon minced garlic
- 1/2 cup spinach leaves, cut into strips
- 200 ml of water
- Grated vegan cheese to taste
Preparation method
Baked potatoes
Wash the sweet potatoes under running water, prick them and add a little salt. Arrange in a mold and drizzle with a drizzle of olive oil. Bake 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 golden, add the cherry tomatoes, the chickpeatomato sauce and salt. Cover with water and cook over low heat for about 15 minutes or until the liquid has reduced by half. Add the spinach, mix lightly and turn off the heat.
Assembly
Place the roast 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 1/2 liters of water
- 1 cup arborio rice tea
- 1 cup cashew milk
- 300 g of cherry tomatoes
- Leaves of a sprig of fresh basil
- 1 onion
- 1 glass of dry white wine
- 2 cloves garlic, minced
- 3 tablespoons of olive oil
- 1 teaspoon of brown sugar
- Salt and ground black pepper to taste
Preparation method
In a pan, add the water, half the onion, 1 clove of garlic and half the basil. Let it boil until you obtain a vegetable broth. Book. Place the cherry tomatoes, 2 tablespoons of olive oil, salt, black pepper, the rest of the basil and the brown sugar in a baking dish. Cook in a preheated oven at 180°C for 30 minutes, stirring every 10 minutes. Book.
In a skillet, sauté the remaining onion and garlic with 1 tablespoon olive oil until golden brown. Add the arborio rice and mix. Add the wine and mix until it evaporates. Continue adding broth vegetables little by little (1 ladle at a time) without stopping mixing. Do this process until the rice is ready al dente. Add the cashew milk and mix. Turn off the heat and add the cherry tomatoes and olive oil. Mix well and serve immediately.
Source: Terra
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.
