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1. This document provides recipes for various vegan dishes including sneaky chickpea burgers, tomato basil marinara sauce, vegan parmesan cheese, BBQ green bean snacks, vegetable stock, cumin-spiced red lentil burgers, carrot ginger soup, sweet potato veggie burgers, 5 ingredient tomato basil soup, vegan eggplant crunchburgers, and one pan Mexican quinoa.
2. The recipes include a list of ingredients and instructions for preparing each dish, with many providing variations on cooking methods like baking, sautéing, or simmering.
3. The document aims to offer a variety of plant-based meal and condiment ideas through detailed
1. This document provides recipes for various vegan dishes including sneaky chickpea burgers, tomato basil marinara sauce, vegan parmesan cheese, BBQ green bean snacks, vegetable stock, cumin-spiced red lentil burgers, carrot ginger soup, sweet potato veggie burgers, 5 ingredient tomato basil soup, vegan eggplant crunchburgers, and one pan Mexican quinoa.
2. The recipes include a list of ingredients and instructions for preparing each dish, with many providing variations on cooking methods like baking, sautéing, or simmering.
3. The document aims to offer a variety of plant-based meal and condiment ideas through detailed
1. This document provides recipes for various vegan dishes including sneaky chickpea burgers, tomato basil marinara sauce, vegan parmesan cheese, BBQ green bean snacks, vegetable stock, cumin-spiced red lentil burgers, carrot ginger soup, sweet potato veggie burgers, 5 ingredient tomato basil soup, vegan eggplant crunchburgers, and one pan Mexican quinoa.
2. The recipes include a list of ingredients and instructions for preparing each dish, with many providing variations on cooking methods like baking, sautéing, or simmering.
3. The document aims to offer a variety of plant-based meal and condiment ideas through detailed
cup chopped red bell pepper 1 medium-large clove garlic 2 cans chickpeas cup nutritional yeast 1 tbsp tomato paste 1 tsp sea salt 1 tsp red wine vinegar tsp Dijon mustard Black pepper 1 tsp thyme or rosemary leaves 1 cup rolled oats
cup almonds cup raw cashews cup nutritional yeast tsp salt tsp garlic powder
8-10 large tomatoes
2-3 tbsp olive oil 5 large basil leaves 6 cloves of garlic Salt and pepper
1. Pulse until a fine meal forms
2. Store in air tight container in fridge for up to a month
1. Cut tomatoes in halves, toss in olive oil and
season with salt and pepper 2. Line them face up on baking sheet together with basil leaves and garlic 3. Roast at 200 degree Celsius for about 60 min 4. Once cooled, place everything in a food processor and process until smooth
1. In a food processor, add carrots, bell pepper
and garlic, pulse until finely chopped. 2. Add everything except rolled oats and process. Process until smooth. 3. Add oats and pulse through 4. Remove bowl and place in fridge to chill mixture for about 30 minutes 5. Place patties in non-stick skillet over medium and medium high heat to cook for about 7-8 minutes or until golden brown on each side OR bake for 20 minutes at 200 degrees (flip at 10 minutes)
BBQ green bean snacks:
Green beans Olive oil 2-3 tsp of spice mix: 2 tbsp Paprika 1 tsp coriander 1 tsp sugar 1 tsp salt 1 tsp cumin tsp curry powder tsp black pepper tsp thyme 1. Blanch beans in boiling water for 2 minutes 2. Drain and set aside to dry 3. Mix spices 4. Toss green beans with olive oil and toss with 23 tsp spice 5. Spread beans and bake for 35 minutes. Check
Vegetable Stock (6 cups):
1 large onion, peeled and chopped 2 large carrots, peeled and chopped 2 celery stalks, chopped 8 cloves garlic, peeled and smashed Optional: corn cobs 1. Sautee vegetables for 5 to 10 minutes, adding water to prevent them from sticking 2. Add about 2 litres of water and bring to a boil. 3. Lower heat and simmer, uncovered for 30 minutes. Strain and discard solids
Cumin-Spiced Red Lentil Burgers (4 serv):
1 cup red lentils 6 tbsp olive oil 1 small onion, finely chopped 3 medium carrots, finely chopped 2 garlic cloves, minced 1 tsp ground cumin cup plain, dry bread crumbs (12 tbspn) Herbs 2 large eggs, lightly beaten 1 tbsp salt 1/2 tsp ground pepper 1. Cook lentil till tender 2. Heat 2 tbsp of olive oil, add onion and cook until golden. Add carrots and garlic, cook till carrot soften. 3. Stir in cumin and remove from heat. 4. Mix in lentils, bread crumbs, herbs, eggs, salt and pepper. Form mixture into 16 burgers 5. Brush both side of burger with olive oil, bake till golden
every 5 minutes remove anything is crispy and
brown 6. Remove and allow to cool
Carrot Ginger Soup (4-5 serv):
3 tbsp unsalted butter 6-7 large carrots, peeled and sliced thin 2 cups chopped onion Salt 1 tsp minced ginger 2 cup stock 2 cups water 3 large strip zest from orange Garnish 1. Melt butter in soup pot over medium heat and cook the onions and carrots, stirring until onions soften, 5-8 mins. Do not let anything brown. Sprinkle 1 tsp of salt over carrots and onions as the cook 2. Add stock, water, ginger and orange zest. Bring to simmer, cover and cook until carrots soften. About 20 mins. 3. Remove orange zest. Let cool and process soup in blender in batches until completely smooth. Season according to taste
Sweet Potato Veggie Burgers (6-8 patties):
5 ingredient tomato basil soup:
1 medium sweet potato, baked and peeled
400-450g of beans cup onions, chopped 2-3 tsp tahini (roasted sesame seeds and olive oil) tsp apple cider vinegar 1 tsp garlic powder - 1 tsp chipotle powder tsp black pepper 1/3 cup nutritional yeast or oat flour - 1 cup finely chopped greens (spinach) Optional: Breadcrumbs from crispy coating
800 grams tomatoes
1 large onion 3 cloves garlic 2 tbsp oil handful of chopped basil leaves salt pepper
1. Bake sweet potatoes till tender.
2. Add potatoes and beans to a large bowl and mash. 3. Fold in onions and mash. Add other ingredients and mash till thicken. 4. Form burger mixture into patties and roll them in breadcrumbs. 5. Place patties in skillet cooking 1-3min on each side just to brown. 6. Bake patties for 10-15 mins To reheat: warm in 200 degree oven till warm through (about 12-15 minutes)
1. Saute onion and garlic
2. Add tomato and 400 ml water and bring to boil 3. Reduce to simmer and add basil to cook for 20 minute 4. Puree
Vegan Eggplant Crunchburger:
1 large or 2 medium eggplants, peeled and cubed 2 tbsp olive oil 1 shallot, minced 1 cup nutritional yeast 1 clove garlic 1 tsp salt tsp black pepper 1 tbsp fresh parsley, chopped 1 cup bread crumbs 1. Heat 1 tbsp oil over medium high heat, add eggplant cubes and saute until brown and very soft (10-12 mins) 2. Transfer to a large bown and mash 3. Add shallot, cheese, garlic, salt, pepper and parsley. Mix and THEN add breadcrumbs bit by bit until mixture will hold up as burger. 4. Place in fridge for 30 minutes. Then form patties 5. Pan sear burgers until slightly brown and you can lift without breaking it. One pan Mexican Quinoa (4 serv): 1 tbsp olive oil 2 cloves garlic, minced 1 jalapenos, minced 1 cup quinoa 1 cup veggie broth 1 can black beans, drained and rinsed 400-450g tomatoes diced
1 cup corn kernels
1 tsp chili powder tsp cumin Salt to taste 1 diced avocado Juice of 1 lime 1. Heat olive oil in large skillet over medium high heat, add garlic and jalapeno and cook about 1 min 2. Stir in quinoa, veggie broth, beans, tomatoes, corn, chili powder and cumin, season with salt and pepper to taste. Bring to boil, reduce heat and simmer until quinoa is cooked through (20 minutes) 3. Stir in avocado and lime juice.
Whole Grain Vegan Baking - More Than 100 Tasty Recipes For Plant-Based Treats Made Even Healthier-From Wholesome Cookies and Cupcakes To Breads, Biscuits, and More