7 vegan recipes for lunch for Father’s Day

7 vegan recipes for lunch for Father’s Day


See how to prepare dishes without animal ingredients to impress the family

Collecting the family on such a significant date asks for something that unites the taste, affection and care in every detail of the meal. In this context, the choice of free ingredients of animal ingredients shows attention to those who do not ingest certain ingredients. Father’s Day is a perfect moment to celebrate and demonstrate appreciation for those who carry out special roles in our life.




Take a look at 7 vegan recipes for lunch for Father’s Day!

Spinach and tofu lasagna

Ingredients

Lasagna

  • 500 g of mass for Lasagna egg without eggs
  • 300 g of spinach
  • 250 g of tofu
  • 1/4 cup of nutritional yeast tea
  • 1/4 cup of tea with olive oil
  • 2 wedges of chopped garlic
  • Rooms and black pepper ground to taste
  • Basil to decorate

Tomato sauce

  • 6 ripe tomatoes
  • 4 wedges of chopped garlic
  • Rooms and black pepper ground to taste
  • Olive oil
  • 1 cup of water

White sauce

  • 1 cup of raw anacardi
  • 2 cups of tea Cold water
  • 1 pinch of grated walnut
  • 2 tablespoons of corn starch
  • Gets up to taste
  • Waterfall

Methods of preparation

Tomato sauce

Wash the tomatoes, cut and beat them in a blender to a puree. In a pan, place the olive oil and heat over medium heat. Give garlic. Season with salt and black pepper and add the tomato puree. Add the water, mix and cover the pan. Let it cook for 5 minutes and set aside.

White sauce

In a container with water, dip the anacardi for 1 hour. Then drain and beat a blender with cold water to milk. Add the corn starch and beat until smooth. Put this mixture in a pan and bring over medium heat, stirring constantly, until it thickens. Season with salt, black pepper and nutmeg. Remove from the heat and set aside.

Assembly

In a pan, heat the olive oil over medium heat and brown the garlic until golden brown. Add the spinach and cook until it is passionate. Reserve. In a container, crumble the tofu and mix with nutritional yeast, salt and black pepper. In a refractory, it spreads a little tomato sauce on the bottom. Put a layer of lasagna dough. Add a layer of braised spinach and on top, a layer of tofu mixture. Cover with white sauce. Repeat the layers until the ingredients are finished, finishing with tomato sauce. Bake in a preheated oven at 180 ° C for 30 minutes or until the lasagna is very hot and gurgling. Decorate with basil and serve then.

Sweet potatoes with vegetables filling

Ingredients

  • 3 cooked and wrinkled sweet potatoes
  • 2 tablespoons of olive oil
  • 1/2 cup of coconut milk tea
  • 1 cup of chopped carrot tea
  • 1 cup of tea zuchinis bite
  • 1 cup of pea tea
  • 1 chopped onion
  • 2 wedges of chopped garlic
  • Rooms and black pepper ground to taste

Methods of preparation

In a pan, he warms half of the olive oil over medium heat and brown the onion and garlic until golden brown. Add the vegetables and cook until it is soft. Season with salt and black pepper. In another saucepan, mix the sweet potato with a black fantasy with coconut milk and the rest of the olive oil, mixing until it forms a creamy puree. Then, in a refractory, it positions the filling of vegetables and cover with the puree. Bake in a preheated oven at 180 ° C for 20 minutes. Serve hot.



Chili vegan

Chili vegan

Ingredients

  • 2 cups of boiled red bean
  • 2 cups of boiled beans tea
  • 1 cup of boiled green corn
  • 2 carrots cut into small cubes
  • 1 diced zucchini
  • 1 red peppers cut into cubes
  • 1 pepper Greenery
  • 4 chopped ripe tomatoes
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 4 cups of tomato sauce
  • 1 tablespoon of cumin powder
  • 1 tablespoon of smoked paprika
  • 1/2 teaspoon of Pimera-Bell
  • 3 tablespoons of olive oil
  • Rooms and black pepper ground to taste
  • Chopped green smell to finish

Methods of preparation

In a large pan, heat the olive oil over medium heat. Add onion and garlic and brown to golden. Add the peppers, carrots and courgettes, mixing for about 5 minutes to start softening. Add the tomatoes and cook until they emit the liquid.

Add the green corn, the beans, the tomato sauce and all the spices. Mix well. Reduce the heat and cook for about 20 minutes, stirring occasionally until the sauce is full and well integrated flavors. Season with salt and black pepper. Serve hot.

Chickpeas

Ingredients

  • 2 cups of tea chickpeas cooked and drained
  • 1 chopped onion
  • 2 wedges of chopped garlic
  • 1/2 cup of tomato sauce
  • 1/2 cup of almond cream
  • 2 tablespoons of soy sauce
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of cumin
  • 2 tablespoons of olive oil
  • Salt and oregano 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 chickpeas, tomato sauce, soy sauce, paprika and cumin. Mix and cook for 5 minutes, stirring occasionally. Add the almond cream and cook for another 10 minutes until the sauce is thick and well incorporated. Season with salt and oregano. Serve later.

Vegan feijoada

Ingredients

  • 2 cups of cooked black bean tea
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 1 sliced carrot
  • 1 diced sweet potato
  • 1 cup of cubes pumpkin
  • 1 cup of smoked tofu cut into cubes
  • 2 tablespoons of olive oil
  • 2 Bay leaves
  • Rooms and black pepper ground to taste
  • Chopped parsley to decorate

Methods of preparation

In a large pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the carrot, the sweet potato and the pumpkin. Go up for about 5 minutes. Add the smoked tofu, the black bean And the bay leaves. Cook over low heat for 20 minutes or until the vegetables are soft. Season with salt and black pepper. Garnish with parsley and serve then.



Banana-Of-Moquaca terrain

Banana-Of-Moquaca terrain

Ingredients

  • 4 bananas cut into slices
  • 1 sliced onion
  • 2 wedges of chopped garlic
  • 1 sliced chilli pepper
  • 1 green pepper in slices
  • 2 chopped tomatoes
  • 200 ml of coconut milk
  • 2 tablespoons of palm oil
  • Chopped coriander, salt and oregano as desired

Methods of preparation

In a pan, heat the palm oil over medium heat and brown the onion and garlic until golden brown. Add the peppers and tomatoes, cooking until they soften. Add the slices of banana and coconut milk. Cook for about 10 minutes until the banana is soft. Add salt and oregano. Ends with chopped coriander. Serve later.

Roast lentil

Ingredients

  • 2 cups of tea lentil cooked and dragged
  • 1 cup of grain wheat tea
  • 1 chopped onion
  • 2 wedges of chopped garlic
  • 1/2 cup of chopped mint tea
  • 1/4 cup of tea with olive oil
  • Salt, ground black pepper and cumin to taste
  • Olive oil

Methods of preparation

In a processor, beat the lentil until you get a folder. Transfer to a bowl and add the hydrated kebab wheat, onion, garlic, mint, olive oil and spices. Mix well until it forms a homogeneous mass. Grease a pan with olive oil and spread the dough, straightening with a spatula. Bake in a preheated oven at 200 ° C for 30 minutes or until golden brown. Cut into squares or diamonds and serve hot.

Source: Terra

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