Find out how to prepare irresistible dishes to vary the menu at home
The vegan diet has more and more space, above all because it is delicious and allows you to use animal -free ingredients. Therefore, the search for practical revenue to diversify the vegan menu has increased. With this in mind, we separated 5 options to prepare at home. Check!
Meat ball eggplant with white beans
Ingredients
- 2 cups of boiled and drained white bean tea
- 1 eggplant peeled and bite
- 1 cup of toast cape flour
- 1 peeled and diced onion
- 3 tablespoons of olive oil
- 1 tablespoon of smoked paprika
- 1 teaspoon of saffron
- 2 teaspoons of oregano
- 1/2 cup of chopped smell
- Rooms and black pepper ground to taste
- Olive oil to gain weight
- 400 g of hot tomato sauce
- Chopped chives to decorate
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion with the smoked paprika, turmeric and oregano. Add the aubergines and brown until Dora form and dry the water that is formed. Turn off the heat and transfer to a blender. Add the white and beat beans until smooth. Transfer to a container and add the cassava flour, green smell, salt and black pepper. Mix until smooth and freezing for 15 minutes.
So, with a spoon, take small portions and shape in the shape of a ball. Arrange in a pan greased with olive oil and bake in a preheated oven at medium temperature until golden brown. Remove from the oven and add the tomato sauce. Serve decorated with chives.
Braised soy protein
Ingredients
- 1 cup of protein tea Structured soybean
- 1 tablespoon of vinegar
- 3 cups of water tea
- 15 chopped olives
- 3 cloves of peeled and chopped garlic
- 1 peeled and chopped onion
- 1 teaspoon of oregano
- 2 chopped and seed -free mature tomatoes
- 1 tablespoon of olive oil
- 1/2 cup of tea for vegetable broth
Methods of preparation
In a pan, place the soy protein, vinegar and water and brings on medium heat to a boil. Once the mixture shapes a foam, turn off the heat and pour on a sieve. Wash proteins in running water and remove excess water well. Reserve.
In a pan, put the olive oil and bring over medium heat. Add the garlic, onion and brown. Add the olives and oregano and mix. Reduce the heat, put the tomatoes and cook for 2 minutes. Add the vegetable broth and reserved soy proteins and cook for 5 minutes, stirring occasionally. Turn off the fire and serve then.
Mushroom strognoff
Ingredients
- 200 g of Mushroom Paris sliced
- 1/2 peeled and chopped onion
- 1 clove of peeled and chopped garlic
- 1 tablespoon of tomato sauce
- 1 tablespoon of mustard
- 1/2 cup of vegetable sour cream
- Salt, ground black pepper and olive oil to taste
Methods of preparation
In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the mushroom and brown. Add the tomato sauce and mustard and cook for 5 minutes. Add the cream and cook for another 5 minutes. Season with salt and black pepper. Turn off the fire and serve then.
Ficassê soy protein
Ingredients
Cream
- 2 boiled and peeled Porzo
- 200 ml of vegetable sour cream
- 200 ml of water
- 395 g of green corn
- 1 tablespoon of lemon juice
- Gets up to taste
Soy protein
- 300 g of hydrated structured soy protein
- 1 peeled and chopped onion
- 2 chopped and seedless tomatoes
- Olive oil, chopped olive, smoked paprika, salt and chopped green smell
Assembly
- Olive oil to gain weight
- Belt potatoes and chopped parsley to taste
Methods of preparation
Cream
In a blender, put the potatoes, sour cream, water, lemon juice and green corn and beats to the cream. Connect with salt, mix and set aside.
Soy protein
In a pan, put the olive oil and bring over medium heat. Add the onion and brown. Add the olive and tomato and cook for 5 minutes. Add to protein Soy and season with smoked paprika, salt and green smell. Add the reserved cream and mix until smooth. Turn off the heat and set aside.
Assembly
Grease a pan with olive oil and pour the reserved mixture over it. Bake in a preheated oven at medium temperature until it starts bubble. Then remove from the oven and sprinkle with potatoes and straw parsley. Serve later.
Vegetable curry
Ingredients
- 2 tablespoons of olive oil
- 1/2 chopped and seedless red peppers
- 1 peeled and chopped onion
- 1 peeled and cut the carrot in half a moon
- 2 peeled and wrinkled garlic cloves
- 2 teaspoons of curry
- 1 teaspoon of smoked paprika
- 1/2 cup of hot water tea
- 200 ml of coconut milk
- 200 g of broccoli cooked and chopped
- 200 g of cooked cauliflower and bite
- Salt and chopped smell to taste
Methods of preparation
In a pan, heat the olive oil over low heat and brown the pepper, onion and carrot until the onion becomes transparent. Add the garlic, salt, curry and smoked paprika and brown to golden. Add the hot water and mix by scraping the bottom of the pan to capture the taste of the spices. Add coconut milk and mix. Finally, place broccoli, cauliflower and green smell and mix to incorporate. If necessary, hit the salt. Turn off the fire and serve then.
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.
