7 vegan recipes for Mother’s Day

Find out how to prepare delicious dishes for this special celebration

Vegan recipes are excellent options to make Mother’s Day even tastier and more special. In addition to evaluating the natural and nutritious ingredients, they show everyone’s affection and care of everyone. With creativity, it is possible to prepare delicious and affectionate dishes, like the main dishes with well -seasoned vegetables.

Below, take a look at 7 vegan recipes for Mother’s Day!

Roast kebab

Ingredients

• 1 cup of kebab wheat tea
• 1 cup of protein tea soy structured
• 1 chopped onion
• 1 chopped garlic tooth
• 1/4 chopped peppers
• 3 tablespoons of corn starch
• 1 lemon juice
• Olive oil, chopped mint, chopped parsley, salt and black pepper ground to taste
• Hot water to hydrate

Methods of preparation

Put the wheat for the Kbbea and soy proteins in separate containers and cover with hot water. Leave it for 15 minutes. Then drain and squeeze to remove all the water. In a pan, heat the olive oil over medium heat and brown the onion, garlic and peppers. Transfer the braised to a container and add the kebab wheat and soy protein. Season with lemon juice, salt, black pepper, mint, parsley and olive oil. Mix until smooth. Add corn starch and mix. Transfer the dough to a pan greased with olive oil and make cuts on the kebab with a knife. Bake in a preheated oven at 200 ° C for about 30 minutes. Serve later.

Mushroom risotto with herbs

Ingredients

• 1 cup of tree rice
• 4 cups of vegetable broth tea
• 1 chopped onion
• 2 wedges of chopped garlic
• 200 g of fungus Paris in slices
• 2 tablespoons of olive oil
• 1/2 cup of dry white wine
• 1 tablespoon of fresh thyme
• 1 tablespoon of chopped parsley
• Rooms and black pepper ground to taste

Methods of preparation

In a pan, heat the vegetable broth over medium heat and keep it hot. In another pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the mushroom and brown until it is passionate. Add the rice and mix well. Add the wine and cook until it evaporates. Gradually add the vegetable broth, stirring constantly until the rice is al dente. Then add the herbs and the season with salt and black pepper. Serve later.

Eggplant lasagna with tofu

Ingredients

• 3 aubergines cut into thin slices
• 1 cup of tea tofu crumbled
• 2 cups of tomato sauce
• 1 cup of braised spinach tea
• 2 tablespoons of olive oil
• Rooms and black pepper ground to taste

Methods of preparation

In a pan, heat the olive oil over medium heat and grill the slices of aubergines until they are golden on both sides. On a plate, make alternate layers between tomato sauce, aubergines, spinach and tofu. Repeat the layers until the end of the ingredients, ending with tomato sauce. Bake in a preheated medium oven for 30 minutes.

Banana-Of-Moquaca terrain

Ingredients

• 3 Bananas of Fermo and sliced ​​cut
• 1 sliced ​​chilli pepper
• 1 pepper yellow in slices
• 1 sliced ​​onion
• 2 chopped tomatoes
• 1 cup of coconut milk tea
• 1/4 cup of palm oil tea
• Salt, chopped coriander and ground black pepper to taste

Methods of preparation

In a pan, heat the palm oil over medium heat and brown the onion until it is transparent. Add the peppers and tomatoes and season with salt and black pepper. Add the banana slices and mix gently. Pour the coconut milk, cover the pan and cook for 15 minutes. Ends with coriander and serves then.

Vegetable rustic cake

Ingredients

• 2 cups of full flour tea
• 1/3 cup of vegetable oil
• 1/2 cup of ice water
• 1 sliced ​​zucchini
• 1 carrot sliced
• 1 sweet sliced ​​potato
• 1 sliced ​​onion
• Rooms and black pepper ground to taste
• Flour wheat flour
• Oil fat

Methods of preparation

In a bowl, mix wheat flour, oil and water until smooth. With a roll, open the dough on a smooth and floured surface with wheat flour. Put the dough in an oiled and floured pan with flour, leaving a edge to bend on the filling. In a container, place all the vegetables and season with salt and black pepper. Organize the dough. Fold the edges on the vegetables and cook preheated to 200 ° C for 40 minutes.

Manoc gnocchi in tomato sauce

Ingredients

Evils

• 500 g of Mandoch
• 1/2 cup of wheat flour
• 1 tablespoon of olive oil
• Salt and walnut moscow powder to taste
• Cooking water
• Flour wheat flour

Tomato sauce

• 5 chopped tomatoes
• 2 wedges of chopped garlic
• 1 chopped onion
• 2 tablespoons of olive oil
• Rooms and black pepper ground to taste
• Basil leaves to finish

Methods of preparation

Evils

In a pan over medium heat, cook the manoc with water and a pinch of salt until it is very soft. Drain and knead up to a smooth puree. Leave to cool. Add salt, olive oil and nutmeg. Gradually add the flour and mix until it forms a dough that does not stick to the hands. Discover a smooth surface with wheat flour, roll up with the dough and cut into small pieces. Fill a pan with water and bring over medium heat to boil. Add a pinch of salt and cook the gnocchi. When they get up to the surface, remove with a scum. Reserve.

Tomato sauce

In a pan, heat the olive oil over medium heat and brown with garlic and onion to golden. Add the tomatoes and season with salt and black pepper. Cook for 30 minutes, stirring occasionally. The sauce should be dense. Serve the gnocchi with the sauce at the top. Ends with basil leaves.

Baião de Two Vegan

Ingredients

• 1 cup of boiled white rice
• 1 1/2 cup of tea bean cooked and drained
• 1 chopped onion
• 2 wedges of chopped garlic
• 1/2 chopped chilli pepper
• 1/2 chopped yellow pepper
• 1 chopped tomato
• 100 g of smoked tofu cut into cubes
• 2 tablespoons of olive oil
• 1 teaspoon of cumin
• Salt, chopped coriander and ground black pepper to taste

Methods of preparation

In a large pan, heat the olive oil over medium heat. Fry the onion and garlic until golden brown. Add the peppers and tomatoes. Go up to when it does not soften. Season with cumin, salt and black pepper. Add the smoked tofu and let it brown slightly, mixing carefully. Add the fragile beans and rice. Mix well and warm everything together, letting the flavors incorporate for 5-10 minutes. Add the coriander and mix. Serve later.

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.