5 vegan recipes for lunch

5 vegan recipes for lunch


Learn how to prepare delicious dishes without ingredients of animal origin

The diet of vegan people is full of nutrients and can be tasty and full of flavours. The vegetarian diet is animal cruelty free and can be prepared with different types of ingredients, just use your creativity. Then check out 5 simple and delicious recipes to boost your menu!




grilled tofu

ingredients

  • 300g of tofu diced
  • 1 tablespoon of saffron
  • 1 tablespoon of chopped coriander
  • Salt, ground black pepper and olive oil to taste
  • olive oil for greasing

Method of preparation

In a container put the tofu, saffron and coriander and mix well. Add the olive oil and stir to incorporate with the other ingredients. Season with salt and pepper. Combine a frying pan with olive oil and have tofu on it. Brown both sides and serve immediately.

eggplant stroganoff

ingredients

  • two eggplant wash and cut into cubes
  • 3 cloves of garlic, peeled and minced
  • 1 peeled and chopped onion
  • 2 cups of tomato sauce
  • 1/2 cup of water tea
  • 2 tablespoons of mustard
  • 1 1/2 cups oat milk tea
  • 1 cup chopped green chives
  • Salt, oil and vinegar to taste
  • Soak water

Method of preparation

Put the aubergines in a container, cover with water and vinegar and leave to macerate for 10 minutes. Meanwhile, in a frying pan, put the olive oil and heat over medium heat. Add the onion and garlic and saute. Drain the water from the eggplants and place them in the pan. Season with salt and cook for 5 minutes. Add the tomato sauce, mustard and water and mix well. Cook until bubbly. Lastly add the oat milk and stir until thickened. Turn off the heat, sprinkle with parsley and serve immediately.

banana dumplings

ingredients

  • 2 bananas with peel
  • 1/4 cup cornstarch tea
  • Salt and ground black pepper to taste
  • olive oil for grilling
  • Cornstarch for dusting

Method of preparation

Put the whole bananas in a baking tray and cook in a preheated oven at medium temperature for 20 minutes. After, remove from the oven, wait for them to cool down, peel and, with the help of a fork, knead Bananas. Add the cornstarch and mix until a homogeneous consistency is obtained. Season with salt and pepper.

Sprinkle a smooth surface with cornstarch, place the dough on it, separate into small pieces and form a bead with each part. Cut into pieces and reserve. In a frying pan, put the olive oil and heat over medium heat. Place the gnocchi on top a little at a time and brown them. Repeat the process with all the dough and serve after. Serve with your favorite sauce.



Pasta with broccoli and bechamel

Pasta with broccoli and bechamel

ingredients

  • 1 pack of penne
  • 1 teacup of wheat flour
  • 1 teacup of oat milk
  • 2 cups of tea broccoli
  • 1 garlic, peeled and minced
  • Salt, olive oil and nutmeg to taste
  • water for cooking

Method of preparation

Put the pasta in a pan, cover it with water, add salt and cook it over medium heat until it is soft. Turn off the heat, drain the water and set aside. In a frying pan, put the olive oil and heat over medium heat. Add the wheat flour and vegetable milk and mix well. Season with salt and nutmeg. Cook until the sauce thickens. Reserve.

In a frying pan, put the olive oil and heat over medium heat. Add the garlic and brown it. Place the broccoli florets in the pan and saute for 5 minutes. Turn off the heat and set aside. Put the tagliatelle and broccoli in a container and mix well. Sprinkle with the béchamel sauce and serve afterwards.

Tip: serve garnished with chopped parsley.

cassava rosti and carrot

ingredients

  • 2 cups of tea grated cassava
  • 1 peeled and grated carrot
  • 1 peeled and sliced ​​onion
  • 1 stalk of leek cut into slices
  • 2 cloves of garlic, peeled and crushed
  • 1 teaspoon of parsley
  • Salt, olive oil and ground black pepper to taste

Method of preparation

Put the cassava, carrot, leek, onion, garlic and parsley in a bowl and mix well. Season with salt and pepper. In a frying pan, put the olive oil and heat over medium heat. Spread the mixture over the pan, spreading it until the entire pan is covered. Cover the pan and cook until browned. Next, add the olive oil and turn the rosti to brown on the other side. Serve immediately.

Source: Terra

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