Many people still doubt that vegan food can be satisfying - they say, you can't eat without meat or cheese. And the fact that vegetables can be tasty and easy to prepare is taken with skepticism even more often. In one way or another, our daily diet includes dishes without meat, fish, eggs and dairy products, but even the most omnivorous of us have puzzled at least once in our lives over which of them to choose for a dinner party so that everyone is happy - and meat eaters, and vegans. We offer five nutritious vegan options that are perfect for a holiday feast and perfectly fit into your daily life.
Ethiopian cabbage stewed with carrots and potatoes
Ethiopian cuisine is renowned for its spices and consists in many respects of savory dishes, which are usually applied to injera - a round sour cake. We suggest you try the cabbage dish with potatoes and carrots: its composition resembles a hodgepodge or stew, but the Ethiopian version has a special spicy taste.
1/2 head of cabbage
2 cloves of garlic
1 green chili
¼ h. L. ground cumin
3/4 tsp turmeric powder
1/4 tsp cardamom
1/4 tsp cinnamon
1/8 tsp carnation
1 tsp ginger
1/2 tsp salt
a pinch of black pepper
Sauté 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, stir again and season with salt. If the vegetables are not juiced enough, add a little water or vegetable broth. Cover and cook for fifteen minutes, stirring occasionally.
Season with salt, add olive oil if necessary, reduce heat, cover and leave for another fifteen minutes or until potatoes are tender.
Serve hot with a tortilla and herbs to taste.
The name of the Mexican dish “chili con carne” translates as “chili with meat”, and this vegan recipe is called “chili non carne” - “chili without meat”. It uses seitan, a plant-based meat substitute. You can buy ready-made, or you can do it at home.
1 small onion
1 bell pepper
200 g mushrooms
2 cloves of garlic
1 tbsp. l. red wine
300 g tomatoes
1/2 tbsp. l. tomato puree
200 g seitan
1/2 cup canned beans
1/2 tsp soy sauce
1/2 tsp paprika
1/4 tsp smoked paprika
1/4 tsp ground cumin
Fry the chopped onion until transparent. Then add the bell peppers, chopped into small pieces, and fry for three minutes, stirring constantly.
Add coarsely chopped mushrooms, minced garlic and cumin.
Once the mushrooms are slightly soft, pour in the red wine and stir until the liquid evaporates. Add chopped and puréed tomatoes, seitan, soy sauce, smoked paprika and paprika of both varieties. Reduce heat and leave covered for ten to fifteen minutes until the sauce thickens.
Add the beans and chili flakes, stir well and simmer for another five minutes. Serve hot.
Quiche with tofu and spinach
Tofu is a versatile soybean product that is widely used in main dishes and desserts. It has a neutral flavor and can be a great substitute for eggs, such as in sweet creams, all kinds of vegan omelets or jellied pies.
2 tbsp. l. water
1/2 tsp paprika
2 tbsp. l. fresh basil
450 g tofu
2 tbsp. l. lemon juice
1 tbsp. l. soy sauce or tamari
fresh spinach leaves
for the base:
280 g flour
1/4 tsp salt
1 tsp Sahara
7 tbsp. l.olive oil
60 ml cold water
Preheat oven to 360 ° C. For the base, beat the butter and water, pour into the mixture of flour, salt, sugar. If using baking powder, add a little. Knead the dough well and spread over the oiled mold.
Fry the onion in olive oil until golden brown, add water, salt and continue stirring the onion until the liquid evaporates.
Stir the tofu thoroughly with four tablespoons of olive oil, paprika, basil, lemon juice and soy sauce until smooth. Add fried onions to the mixture.
Pour boiling water over the spinach leaves, then dry thoroughly, chop and add to the filling.
Pour the filling into the prepared base, flatten and place the tomatoes cut into thick slices on top. Bake for about 50 minutes or until golden brown.
Rice soup with tomatoes
Vegan soups are much more popular than you might think: vegetable broth, no meat and seafood, no butter, and - here's the vegan soup. This recipe will serve as a good basis for improvisation: use your favorite types of cereals, different vegetables, experiment with spices.
500 g tomatoes
500 ml vegetable broth
1 small head of cabbage
1 glass of rice
3/4 cup frozen peas
1 small carrot
2 bay leaves
1 tsp ground chili
2 cloves of fresh garlic
a bunch of fresh parsley
Boil the rice in advance. Cut the tomatoes into 4 pieces and place them in an oven heated to 180 ° C for forty minutes. Then peel and grind in a food processor with a third of the stock until smooth.
Pour the remaining stock into the tomato mixture and bring to a boil. Add bay leaves, frozen peas, and chopped carrots. Cook over low heat until the peas are tender.
Add finely chopped cabbage, rice, chopped garlic, salt and pepper. Leave on low heat until the cabbage is done, about ten minutes.
Serve the soup with croutons and fresh parsley.
Lasagne with mushrooms
Lasagna is a special type of pasta that can be vegetarian or vegan (we have already offered such recipes for every taste). By themselves, hearty pasta goes well with light vegetables, mushrooms and herbs.
700 g champignons
1 small carrot
1 red pepper
½ cup bread crumbs
1 tsp thyme
800 g tomatoes
Preheat oven to 180 ° C. Chop carrots, mushrooms, onions and peppers with a food processor. Add breadcrumbs, thyme, salt, pepper to the mixture and fry in olive oil for 5 minutes.
If necessary, boil the lasagna sheets following the instructions on the package. Collect the lasagna in an oiled mold, alternating between the leaves and the vegetable mixture. Cover the tin with foil.
Bake for forty minutes. Then remove from oven and leave to cool at room temperature for ten minutes.
Peel the tomatoes and grind them with the basil in a food processor. Pour the sauce over the lasagne and serve hot.
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