Top 5 Vegan Recipes that You Will Love
Even if you are a sworn meat eater and you constantly mock the vegans and the vegetarians for eating only fruits and vegetables, you will agree that a well cooked meal is delicious no matter if it is made with veggies or meat. This list will help you get inspired and cook something for yourself or your loved ones. If you happen to be a vegan or a vegetarian, the following vegan recipes would only enrich your cooking menu. Enjoy.
#1. Veggie Pizza
You know that no matter what, you will love any sort of pizza, even the veggie one. Here are the ingredients and the way to prepare it: Spread the crust with sauce, and then add on it a good layer of grated mozzarella cheese. Top with your favorite vegetables like red peppers, mushrooms, onions, black olives, spinach, green pepper… Add a small amount of olive oil in a sweeping motion over the top of the pizza. Then, finish the pizza with your choice of seasonings – salt, pepper, basil, oregano and Italian seasoning. Bake in a pre-heated oven at 350 degrees for 15-20 minutes or until the cheese and crust start to crisp. Enjoy.
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#2. Vegetarian Lasagna
You may wonder how it is possible for this delicious Italian dish to be made without meat. Well it can, and it can be as delicious as the meat one. For starters pepare your sauce and cook your noodles. Then cook the vegetables in a skillet and set it aside. Combine ricotta and mozzarella, parsley, basil, oregano, cornstarch and black pepper in small bowl. Spread tomato sauce at the bottom of the baking pan and lay out three noodles side by side. Top the noodles with cheese mix, then with the vegetable mix, and then top with sauce. Repeat those layers and place more noodles on top until you have your noodles. Add the Parmesan and mozzarella on the top noodles cover it and bake for 30 minutes in a preheated oven.
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Yeah, the name sounds odd, but they taste delicious. What you will need is 1 cup cheddar cheese, 2 eggs, 1 cup toasted wheat germ or cooked rice, 1 cup chopped parsley, 3 stalks minced celery, 1 minced onion, 1 cup walnuts, 1 green or red chopped pepper, 1 tablespoon salt, 1 tablespoon basil and 2 tablespoons curry powder. Mix all the ingredients together in a big bowl, then drop batter into patties in hot olive oil in skillet. Use just enough oil to cover the pan bottom. Cook until golden brown, then serve on a bun just like a regular hamburger, with red onion slices, lettuce, tomato slices. You can fry some potatoes for getting the whole picture.
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#4. Ricotta and spinach crepes in tomato sauce recipe
This is a really fast and easy recipe so it’s worth trying. If you are new at the whole vegan thing, this would be a great starter.
This is what you will need in order to make it: 225g bag baby leaf spinach; 250g tub ricotta; 6 ready-made unsweetened crêpes; 350g tub fresh tomato and herb pasta saucel and 40g vegetarian Parmesan, coarsely grated
First of all preheat the oven to 200°C/fan180°C/gas. Then put the spinach in a colander over a sink, pour over boiling water from the kettle to just wilt it, and refresh it under cold running water. Make sure to clean it well. Squeeze out as much liquid as possible, then transfer the spinach to a bowl. Add the ricotta, season well and mix together. Divide the mixture between the crêpes, spreading it thinly all over 1 side, then roll them up. Spread half the fresh tomato and herb pasta sauce over the base of a large ovenproof dish. Lay the crêpes on top, seam-side down, then spread with the remaining tomato sauce. On top add the vegetarian Parmesan and bake for 20 minutes, until piping hot throughout. Serve 2 pancakes per person with some rustic bread and a rocket salad, if you like.
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#5. Vegetarian Bolognese
If you are a vegan you don’t have to give up your favorite Italian meals. This meatless version of the Bolognese would make you even hungrier. The recipe can be made with the following ingredients: 1 tbsp olive oil;1 red onion, chopped; 1 large garlic clove, crushed; 100g carrots (about 3), finely sliced; 1 red pepper, deseeded and chopped; 75g mushrooms, chopped; 500g carton creamed tomatoes; 50g broccoli, chopped; Handful of fresh basil leaves and 250g dried spaghetti.
Heat the oil in a large pan and add the onion and the garlic and fry for a few minutes to soften. Add the carrots and cook for 5 minutes, then add the pepper and cook for a further 2 minutes. Stir in the mushrooms and the creamed tomatoes and bring the whole mix to the boil. Add the broccoli and basil leaves and simmer for 5 minutes or until all the vegetables soften up. Blend the vegetables in a food processor, until very finely chopped. Return the sauce to a saucepan to warm through. In the end cook your spaghetti in the regular way in boiling water. Serve them in a plate and add the Bolognese sauce on top. Enjoy.
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