I pledged to go vegan at the beginning of the year, and it’s actually easier done than what most people believe. Here are 5 delicious and easy recipes for those planning to go vegan.
White Bean and Cabbage Soup
Recipe courtesy of makingthymeforhealth.com
Ingredients
1 head green cabbage, thinly sliced (approx. 4-5 cups)
1 yellow onion, diced
3 carrots, peeled and diced
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 (14.5 ounce) can fire roasted tomatoes
8 ounces tomato sauce
5 cups vegetable broth
1 (15 ounce) can white beans, drained and rinsed
Instructions
1. Start by warming the olive oil in a large pot over medium heat then add the onion and cook for 5 minutes. Add the carrot and the garlic and cook for another 3 minutes then toss in the spices (coriander, paprika, oregano, pinch salt & pepper) and stir together. Cook for an additional 5 minutes then add the cabbage and stir together until well-combined.
2. Next pour in the tomatoes with their juices, tomato sauce and vegetable broth. Bring to a rapid boil then reduce to a simmer and cook for 15-20 minutes. Then add the drained and rinsed beans and cook for 5 more minutes until heated through. Serve warm or allow to cool and store in an airtight container in the refrigerator for up to 4 days.
Vegan Potato Macaroni
Recipe courtesy of jasmincookbook.com
Ingredients
4 large potatoes
1 large onion
2 teaspoons salt
2 teaspoons sweet paprika powder
10 tablespoons sunflower oil
Instructions
1. Put whole potatoes in a cooking pot. If they are organic, leave it unpeeled, if not, peel them before cooking. Pour enough cold water over the potatoes to cover them. Turn the heat, bring to a boil and let it cook over medium heat until tender, for about 15 to 20 minutes – this depends on the type and size of potatoes. You should check during the cooking time, if they are done, by poking them with fork. If the fork enters easily, they are ready. Drain the potatoes and set aside to cool.
2. While the potatoes are cooking, mince two larger onions, heat sunflower oil in a skillet and fry over low heat for 8-10 minutes, or until golden brown, with a brownish edges.
3. In the meantime, put the second large cooking pot on the stove with water. Let it boil, add about 1 teaspoon of salt and then macaroni. Cook it uncovered according to the package instructions, stirring occasionally. Turn the heat off, cover the pot and wait for about 5 minutes until you drain them and put them back into the empty pot. Cover them with two tablespoons of oil.
4. When the cooked potatoes are cool enough, peel them. Move them into the skillet with the onions and use the potato masher to mash them lightly. Do not mash them completely, as when making mashed potatoes – this potato dish tastes best when some smaller chunks of potatoes are left.
5. Move mixture into the pot with macaroni, add about 2 teaspoons salt, mix thoroughly together and season with sweet paprika powder. Serve hot with some nice fresh salad, or dill pickles.
Black Bean Quesadillas
Recipe courtesy of oliveoilandlemons.com
Ingredients
2 tablespoon olive oil
1/2 small onion, chopped
2 garlic cloves, chopped
1 small red pepper, diced
4 cups cooked black beans
1 teaspoon cumin
1 tablespoon taco seasoning mix
1 cup prepared tomato salsa
4 small flour tortillas
Monterey jack cheese, shredded
1/3 cup feta, crumbled
A small handful cilantro
Directions
1. Heat oil in a large skillet, add onion and cook until softened but not browned. Add garlic and red pepper and cook until; pepper is softened. Add the beans, cumin, taco seasoning and tomato salsa and bring to a simmer.
2. Lower heat and let cook for a few minutes stirring frequently. When the beans are heated through mash some of them with a potato masher, leaving some beans intact.
3. Lay each tortilla on the work surface. Spoon some of the beans mixture over half of the tortilla. Top with the two cheeses and cilantro.
4. Fold the other half over and press gently with your palm being careful not to let the filling ooze out.
5. Brush a medium skillet with oil and heat it up.
6. Add the tortillas, two at a time and cook on each side until it is golden.
7. Remove to a plate and continue with the remaining tortillas.
Minty Creamy Vegan Pasta
Recipe courtesy of aromatic-cooking.blogspot.in
Ingredients
1 1/4 cup of multi-grain elbow (or any pasta you prefer)
3 cups sliced button mushrooms
2 cloves of chopped garlic
1/2 teaspoon of ground black pepper
2 tablespoons of chopped mint
salt to taste
Sauce
2 tablespoons quaker oats
8 cashews
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
Directions
1. Cook the pasta in boiling water. Grind together all of the ingredients for the sauce, adding a little water.
2. Heat some olive oil, add the chopped garlic and saute until it starts turning golden. Now add the mushrooms and salt and keep sauteing on medium heat, till all the water released by the mushrooms dries up and they are cooked.
3. Now add the ground paste and mix, add about 1/2 cup or more of the water used for cooking the pasta and the pepper powder. Keep mixing for about 2 or 3 minutes, if it dries up, add some more water.
4. Add the cooked pasta and mix well. Finally, mix the chopped mint and serve it warm.
Healthy Shamrock Shake
Recipe courtesy of adashofmegnut.com
Ingredients
1 1/2 cups almond milk
1 cup avocado
1/4 cup loosely packed mint leaves (about 15) or 1 1/2 tsp mint extract
6-10 ice cubes
10-15 drops liquid stevia
Directions
1. In a blender, pour in your almond milk, avocado, mint leaves, ice cubes and stevia.
2. Blend until smooth. Adjust any ingredients to your own taste level.