Easy Vegan recipes you should try at home

Whether you are a vegan or meat-eater, eating nutritious meals should be your daily routine. In our facility, we serve vibrant vegan food that you should try out if you have not. We have lively vegetarian driven whole foods recipes, which are full of flavor and an eye for fresh produce. Always remember vegan foods are not dull; instead, they are delicious when you try them out; you may never miss the meat. Thinking of preparing vegan meals for yourself, we have various vegan adaptable recipes that you should try out:

Vegetarian Biryani Recipe

It is scented Indian rice and chickpea filled with vegan-adaptable and gluten-free spices.biryani A quick meal requires 15minutes hand-on time before you gently simmer on the stovetop. Unlike the famous biryani with meat, this version has veggies and chickpeas. Always ensure that you brown the onions to create a base for a flavorful meal. When the rice is simmering, cover it with a thin kitchen towel folding the edges over the lid. This helps in creating a good seal as well as ensuring the rice cooks evenly. When the rice is fluffy and nicely cooked, sprinkle some toasted cashews, cilantro and raisins then serve with a side of cilantro mint chutney.

Whole-roasted Cauliflower with Tahini Sauce

This is an easy recipe where you drizzle olive oil on the cauliflower sprinkle Zaatar spice then roast it in the oven until it is golden and tender. Also, sprinkle some fresh herbs and tahini sauce before serving. Similarly, you can trim off the stems to keep it uptight before roasting. Season the cauliflower, cover it with a foil then cook it at for 45 to 55minutes at 425F. Remove the foil then bake it for another half-an-hour to allow the golden and crispy appearance. Top it with fresh herbs before serving.

Crispy Vegan Quinoa Cakes with Tomato-chickpea Relish

This meal is purely plant-based. It has no breadcrumbs, coating, flour, eggs, nor any seasoning. Begin white quinoa. Its grains break down quickly when cooked secreting glue-like juices that act as a binder. Cook the quinoa for 10 to 15 minutes and ensure it is dry. Stir the grains until the edges break and become sticky. You can stir in lemon zest or herbs for flavor. Let it cool until your hands can handle the heat. While still warm, wet your hands with water and make rounds balls. Refrigerate and bake them for 20 to 30 minutes. Serve it with fresh tomato chickpea with herbs and guileless balsamic vinaigrette.

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