New Year’s Eve dinner: 3 vegan recipes to savour

Want amazing vegan options to indulge in New Year’s Eve dinner? Then check out these amazing recipes

Are you a vegan, are you trying to start adhering to this lifestyle, or are you about to have something vegan delivered to your home for New Year’s Eve and having trouble finding recipes for dinner? Don’t worry – we have selected delicious dishes to help you with this. To look:

“Bacalhoada” with sliced ​​mushrooms

Ingredients:

• 1 large yellow pepper
• 1 large red pepper
• 3 medium red onions
• 2 medium leeks
• 2 sheets of nori seaweed
• 100 g of sliced ​​green olives
• 100 g of black olives
• 3 trays of Eryngi or other mushroom
• 1 kg of potatoes
• Olive oil to season the dish
• Fresh thyme
• Green onion to taste
• salt to taste
• garlic to taste

Pre-preparation:

Roast the mushrooms with a sheet of nori on top, on a plate covered with aluminum foil, in a medium oven, for 20 minutes, with salt and thyme to taste. Coarsely chop them with the help of a fork. Brown with garlic and leek.

Dismember the bunches, cut off the base of the stem – often at the base we can find the remains of the substrate. Roast the mushrooms with a sheet of nori on top, on a plate covered with aluminum foil, in a medium oven, for 20 minutes, with salt and thyme to taste. Brown with garlic and leek.

Assembly:

In a refractory, make layers starting from the potatoes. Sprinkle with salt and thyme to taste. Then take the mushrooms, olives, onion, leek and peppers. Sprinkle with salt and thyme to taste. Season with olive oil. Cover with aluminum foil and place in a medium oven for 30 minutes. Before serving, finish with green onions and nori strips (cut with kitchen scissors).

Tofu with apricot and tamarind sauce

Ingredients:

• 1 large block (350 g) of firm tofu (cut into cubes and previously drained in a colander and cooked in the oven for 30 min)
• 1 teaspoon of extra virgin olive oil
• 4 cups of mushrooms
• 1/2 teaspoon sweet paprika
• salt to taste
• 2 teaspoons chipotle sauce
• 2 tablespoons of dried apricots

Method of preparation:

Heat the oil and sauté the mushrooms with the pepper and salt until the mushrooms caramelize (about 10 minutes). Add the rest of the ingredients, along with 1 cup of water. Bring to the boil and reduce the heat until the apricots are very soft (about 25 mins).

Stuffed with green beans, peppers and almonds

Ingredients:

• 1 cup thinly sliced ​​green beans
• 1 tablespoon of grated ginger
• 1/2 cup red bell pepper
• 1/2 cup sliced ​​almonds
• 1 tablespoon of olive oil

Filling preparation:

Saute the ginger in olive oil until golden brown and add the almond. Let it toast slightly and reserve. Fry the pod and the pepper for two minutes and add the almonds. Hit the salt and reserve for stuff.

Roast black-eyed peas and cashews

Ingredients:

• 2 cups black-eyed peas
• 1 cup of cashews
• 1 cup chopped onion
• 1 spoon of curry
• 1 teaspoon of cumin
• 1 cup of chopped leek
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 2 tablespoons of fresh thyme or 1 tablespoon of dried thyme
• 1/2 cup chopped basil
• 1/2 cup chopped green onion
• 2 tablespoons of grated ginger
• salt to taste

Preparation of the dough:

Saute ginger, garlic, onion and leek. Reserve. Pour in the bean soaking water. If desired, peel the beans. Process until finely chopped. Using a spatula, scrape down the sides, cover and process again. Mix all the ingredients and mix again for half a minute. Taste for salt and reserve.

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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.