Hearty and tasteful: 5 vegan dishes everyone will like
Text: Olga Antonova
Many still doubt that vegan food can be nourishing - they say, without meat or cheese you can’t find it. And the fact that vegetables can be tasty and uncomplicated in cooking is perceived with skepticism and more often. One way or another, our daily ration includes dishes without meat, fish, eggs and dairy products, but even the most omnivorous of us at least once in our life puzzled over which of them to choose for a dinner party, so that everyone would be satisfied - and meat eaters, and vegans. We offer five nutritious vegan options that are suitable for a festive meal and perfectly fit into everyday life.
Ethiopian cabbage stewed with carrots and potatoes
Ethiopian cuisine is known for its spices and consists, in many ways, of savory dishes, which are usually imposed on the ynger - a round sour cake. We offer to try a cabbage dish with potatoes and carrots: in composition it resembles a hodgepodge or stew, but the Ethiopian version has a special spicy taste.
Ingredients:
Cooking:
Fry the chopped garlic, chili and onion and ginger in olive oil for five minutes.
Add cumin, turmeric, cardamom, cinnamon, cloves and black pepper. Stir and fry for two minutes, stirring constantly.
Add carrots and potatoes, cut into small pieces, and mix well. Add thinly sliced cabbage, mix again and salt. If the vegetables are not enough juice, add a little water or vegetable broth. Cover and cook for fifteen minutes, stirring occasionally.
Salt, if necessary, add olive oil, reduce heat, cover with a lid and leave for another fifteen minutes or until the potatoes are ready.
Serve hot with bread and herbs to taste.
Seitan chili
The name of the Mexican dish “chili con carne” is translated as “chili with meat”, and this vegan recipe is called “chili non carne” - “chili without meat”. It uses seitan, a vegetable meat substitute. You can buy ready-made, and you can do at home.
Ingredients:
Cooking:
Fry chopped onion until transparent. Then add the Bulgarian pepper, chopped into small pieces and fry for three minutes, stirring constantly.
Add coarsely chopped mushrooms, chopped garlic and cumin.
As soon as the mushrooms are slightly soft, pour in the red wine and stir the mixture until the liquid evaporates. Add sliced and pureed tomatoes, seitan, soy sauce, smoked and regular paprika of both varieties. Reduce heat and leave under the lid for ten to fifteen minutes until the sauce thickens.
Add the beans and chili flakes, mix well and leave on the fire for another five minutes. Serve hot.
Quiche with tofu and spinach
Tofu is a versatile soy bean product that is widely used in main courses and desserts. It has a neutral taste and can be an excellent substitute for eggs: for example, used in sweet creams, all sorts of vegan omelets or jellied cakes.
Cooking:
Preheat oven to 360 ° C. For the base, beat the butter and water, pour in a mixture of flour, salt, sugar. If using baking powder, add a little. Knead the dough well and distribute over the oiled form.
Fry the onions in olive oil until golden brown, pour in the water, salt and continue to stir the onions until the liquid has evaporated.
Tofu mix thoroughly with four tablespoons of olive oil, paprika, basil, lemon juice and soy sauce - the mass should be homogeneous. Add fried onion to the mixture.
Boil the spinach leaves with boiling water, then dry thoroughly, chop and add to the filling.
Pour the filling into the prepared base, smooth it and place the tomatoes sliced in thick circles on top. Bake for about 50 minutes or until golden brown.
Tomato and Rice Soup
Vegan soups are much more popular than it may seem: vegetable broth, lack of meat and seafood, butter, and that’s vegan soup. This recipe will serve as a good base for improvisation: use your favorite types of cereals, different vegetables, experiment with spices.
Ingredients:
Cooking:
Boil rice in advance. Slice the tomatoes into 4 pieces and send to an oven heated to 180 ° C for forty minutes. Then remove the peel and chop in a food processor with a third broth until smooth.
Pour the remaining broth into the tomato mixture and bring to a boil. Add bay leaf, frozen peas and chopped carrots. Cook on low heat until cooked peas.
Add finely chopped cabbage, rice, chopped garlic, salt and pepper. Leave over low heat until the cabbage is ready for ten minutes.
Serve the croutons and fresh parsley soup.
Champignon Lasagna
Lasagna is a special kind of pasta that can be both vegetarian and vegan (we have already offered such recipes for every taste). By themselves, nourishing pasta goes well with light vegetables, mushrooms and greens.
Ingredients:
Cooking:
Preheat oven to 180 ° C. Crush carrots, mushrooms, onions and peppers with a food processor. Add the bread crumbs, thyme, salt, pepper to the mixture and fry in olive oil for 5 minutes.
If necessary, boil the sheets for lasagna, following the instructions on the package. Collect the lasagna in a greased form, alternating sheets and vegetable mixture. Cover the form with foil.
Bake for forty minutes. Then remove from oven and leave to cool at room temperature for ten minutes.
Peel the tomatoes and chop them with basil in a food processor. Fill the lasagna with the sauce and serve hot.
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