Find out how to prepare delicious and easy dishes with ingredients of vegetable origin
In vegan cuisine, innovation blooms as a vibrant expression of creativity, offering a wide range of possibilities to replace the meat and create irresistible dishes. The diversity of the ingredients of the available plants allows to explore unique combinations of flavors, plots and culinary techniques.
So, see 7 vegan recipes to replace the meat!
Meat
Ingredients
Meat
- 1 Jackfish
- Oil fat
- Cooking water
- 3 peeled and wrinkled garlic cloves
- 1 peeled onion and bite
- 1 tablespoon of olive oil
- 1 tablespoon of curry
- 1 lemon juice
- Salt, olive, green smell and black white pepper ground to taste
Methods of preparation
Wash the jackfruit well in running water. Pass the oil in the hands and the knife and cut the jackfruit into pieces. Wash again to leave all the milk released by the fruit. Transfer the jackfruit to a pressure cooker, cover with water. Close the pan and bring over medium heat for 40 minutes after starting the pressure. Then remove from the fire, wait for the pressure to go down and drain the water. Leave the jackfruit to cool and discard the shell. Then destroy the pulp and set aside.
In a pan, place the olive oil and bring over medium heat. Then add the garlic and onion and brown to golden. Add the jackfruit, the curry, the olive and the lemon juice and mix well. Season with salt, green smell and black pepper. Go up for another 5 minutes. Serve later.
Banana cortex meat
Ingredients
- 8 bananas
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of olive oil
- 1 peeled and chopped onion
- 1 clove of peeled and crushed garlic
- 1 Red pepper cut into stripes
- 1 green pepper cut into stripes
- Salt and chopped smell to taste
- Waterfall
Methods of preparation
With a spoon, remove the internal skin from the bark (white). In a container with water and vinegar, place the skins and immerse them for 15 minutes. Subsequently, drain the water and cut the banana shells into stripes. In a pan, place the olive oil and bring over medium heat. Add the garlic and onion and brown to golden. Add the peppers and brown for 5 minutes. Finally, put the strips of peels and cook until it is soft. Turn off the fire, season with salt and green smell and serve.
Seitan
Ingredients
- 1/2 kg of wheat flour
- 1 cup of water
- 50 ml soy sauce
- 1 clove of peeled and crushed garlic
- 1 peeled and chopped onion
- 2 tablespoons of tomato sauce
- 1 Fighere of olive oil
- Waterfall
Methods of preparation
In a container, place the flour and the cup of water tea and mix until smooth. Model the ball -shaped dough and place in a container. Cover with water and immerse for 8 hours. Then put the dough in a runner and wash it in running water until the water released begins to be transparent. Empty well and model Seitan as desired. Reserve.
In a pressure cooker, place the olive oil and bring over medium heat. Then put the onion, garlic and brown. Add the water, tomato sauce and soy sauce and boiling. Put the seitan, cover the pan and cook for 20 minutes after taking the pressure. Turn off the heat and wait for the whole pressure to come out. Place the seitan with the broth in a container and refrigerate for about 6 hours. Then drain the broth. In a pan, heat the olive oil over medium heat and fry the seitan for 5 minutes on each side. Serve later.
Tofu breaded with Nori Alga
Ingredients
- 250 g of Tofu Fermo
- 1 lemon juice
- 1 chopped garlic tooth
- 1/2 teaspoon of soy sauce
- Salt and oregano to taste
- Alga Nori
- 1/2 cup of wheat flour
- 50 ml of water
- Insert the flour to the bread
- Vegetable oil for frying
Methods of preparation
Cut the tofu into slices of 1 cm thick. In a container, put the tofu, lemon juice, soy sauce, garlic, oregano and salt. Refrigerate for 2 hours. In a container, mix the wheat flour with the water until a pasta is obtained. Then wrap the slices of tofu with the algae of Nori, pass the flour paste and then the breadcrumbs. In a pan, heat the oil over medium heat and fry the tofu until golden brown. Serve later.
Soy meat
Ingredients
- 1 cup of medium soy protein tea
- 3 tablespoons of white vinegar
- 1/2 chopped onion
- 4 wedges of chopped garlic
- 2 peeled and diced potatoes
- 1 peeled and sliced ​​carrot
- 1/4 cup of dry red wine
- 2 tablespoons of soy sauce
- 1 bay leaf
- 1 cup of tomato sauce
- 1 l of vegetable broth
- Salt, chopped green smell, smoked paprika, cumin powder, ground black pepper and olive oil to taste
- Boiling water
Methods of preparation
In a container, put the soy, cover with boiling water and add the vinegar. Immerse for 20 minutes. Then drain them, wash in running water and squeeze the soy protein to release all the water. In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add soy proteins, potatoes and carrots and brown until the soy protein is golden. Add the wine and wait for evaporation. Put the soy and tomato sauce and spices and mix. Add the vegetable broth and cook over medium heat until the vegetables are soft. Sprinkle with green smell and serve then.
Chickpea burgers
Ingredients
- 2 cups of tea chickpeas cooked and drained
- 1/2 chopped onion
- 2 wedges of chopped garlic
- 1 grated carrot
- 1/4 cup of tea chopped smell
- 1 teaspoon of cumin
- 1 teaspoon of smoked paprika
- Rooms and black pepper ground to taste
- 2 tablespoons of wheat flour
- 1 tablespoon of olive oil to grill
Methods of preparation
In a container, knead the strain with a fork until it forms a rustic pasta (leave some pieces to give the consistency). Add onion, garlic, carrots, green smell and spices. Mix well until it is incorporated. Add the flour gradually until it turns on the dough. If it is very humid, add a little more. Modella the hamburgers with your hands. Heat a pan with a drizzle of olive oil over medium heat and grill the hamburgers for 3-5 minutes on each side until golden brown. Serve later.
Lent
Ingredients
- 1 cup of cooked and drained lentils
- 2 cups of water tea
- 1/2 chopped onion
- 2 teeth of chopped garlic
- 1 tablespoon of soy sauce
- 1/2 cup of thin oat flour tea
- 1 tablespoon of flax seeds
- Chop green smell, salt, ground black pepper and cumin to taste
- Olive oil to brown and grill
Methods of preparation
In a container, knead the lentil with a fork for a pasty mass (with some whole grains for the consistency). In a pan, heat the olive oil over medium heat and brown the onion and garlic. Then add to the lard mass. Add soybean sauce, spices, flax seeds, green smell and oats. Mix well until you turn on. Modele Balls with your hands. Over medium heat, grill the meatballs in a non -stick pan with a drizzle of olive oil until golden brown. Serve later.
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.
