Easy vegan recipes - 10 tasty and rich foods

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In this article, we show you 10 easy vegan recipes to inspire you to prepare a rich and healthy lunch or dinner. And finally we are a short time of summer the weather is getting hotter. And we all want to spend less time in the kitchen , but if we want hot and tasty foods that are not salads . That is why here we show you 10 easy vegan recipes that you can prepare in a short time.

Easy vegan recipes that you can make in a short time

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The first of our easy vegan recipes is a very rich Persian style rice.

The products you need:

  • 1 cup of Basmati rice
  • 2 cups filtered water
  • ½ bunch of fresh parsley
  • ½ bunch of fresh dill
  • ½ bunch of fresh cilantro
  • pinch of saffron and a pinch of brown granulated sugar (optional)
  • ½ teaspoon salt from the Himalayas

The way to prepare this rice:

We start with washing the rice. Then we put the rice water and the pinch of Himalayan salt in a pot and start cooking over moderate heat. Meanwhile, we can grind a pinch of saffron stamens and a pinch of granulated sugar until they become a homogeneous mixture of fine yellow powder. After pouring this mixture of saffron and powdered sugar in a little warm water, about 30 ml. and let it dissolve well. We finely chop the fresh herbs and once the rice is boiling, reduce the heat and cover the pot.After there is no water left and on the surface of the rice you can see small holes pour the water with the saffron dissolved, so that most of the rice remains blank and only some parts remain yellow. Next, add the green spices and mix well to get the rice to separate. Then cover the pot with the lid again and leave for at least 20-30 minutes. In this Persian-style rice you can add peas, green beans, beans, steamed vegetables and other vegetables to your liking.

Easy and very rich vegan recipes

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The second of our easy vegan recipes is a stew of potatoes with chickpeas and the ingredients are for 4 servings, the preparation time is 35 minutes.

The products you need:

  • 6 medium potatoes
  • 6 medium carrots
  • 2 medium courgettes
  • 1 cup cooked chickpeas
  • 1 cup of vegetable broth
  • ¼ bunch of fresh parsley
  • 1 teaspoon of garden savory
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • ½ teaspoon salt from the Himalayas

The way to prepare this stew:

We start with washing the potatoes, carrots and zucchini. Then we put the vegetables to steam for about 20-25 minutes or until the potatoes are tender. You can eliminate the zucchini shortly before. Then we peel the potatoes. We take half a potato, a zucchini and three carrots cut them into pieces and the blender or mixer with 1 cup of vegetable broth and mix until the mixture has a homogeneous texture. The rest of the vegetables cut into large cubes. Mix the blender in a pot not over medium heat and add 2 teaspoons savory, 1 teaspoon oregano, half teaspoon of red pepper and a quarter teaspoon of cumin and let boil. Then we remove from the heat and add the vegetables, the vegetables cut into cubes and 1 cup of chickpeas. Chop the fresh parsley and sprinkle it on the plate in which we will serve our stew.

A vegan stew easy to prepare and very rich

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The third recipe that we show you today is a tasty risotto with many aromatic species.

The products you need:

  • 200 gr. round grain rice
  • 1 cup of cooked chickpeas (optional)
  • 1 zucchini (possibly dark green)
  • 3 sprigs of mint
  • 2 sprigs of oregano
  • 2 sticks of celery
  • ½ teaspoon cumin powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon white or black pepper
  • a pinch of cardamom powder
  • pinch of cinnamon
  • asafetida (optional)
  • Salt of the Himalayas

The way to prepare this risotto:

First we must leave the rice soaking from the previous night. Then wash the zucchini and cut into small cubes. Then add the cumin, fenugreek, white pepper, cardamom, cinnamon and asafetida. Mix well. We put the zucchini in the oven if possible with the fan on so that the zucchini dries. If the oven does not have a fan, leave the door ajar for moisture to come out. The zucchini is ready when it dehydrates to the point of having a dry and slightly elastic appearance. Then we should boil the rice with two parts of water. Once the rice is boiled and the water has evaporated, remove it from the fire and rinse well with water. We put it back in the pan and add a part of water. When the water evaporates, add the zucchini, minced mint, oregano, wild celery and salt. Cook over low heat until the rice is cooked.

Tasty risotto with aromatic species

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We continue with a cake that looks like the typical meat pie but the vegan recipe.

The products you need:

  • 250 g of brown lentils
  • ½ cup of wholemeal flour
  • 1-2 carrots
  • 1 medium potato
  • celery stalk
  • 1/4 cauliflower
  • 3-4 dried tomatoes
  • cumin
  • fenugreek
  • paprika
  • black pepper
  • asafetida
  • parsley
  • Salt of the Himalayas

The way to prepare this cake:

The lentils are left to soak for 12-24 hours. Then we boil them, strain them and rinse them. We leave it briefly in a food processor. Add spices, salt and flour and knead well until a thick mixture is obtained. Let the mixture stand for a while. During this time we leave the tomatoes dry during soaking and boil in about 15 minutes the potatoes, carrots, cauliflower and celery. The tomatoes are beaten with water and a little salt. From the mixture that we made with the flour and the lentils we make a rectangle 1 cm thick. On the one hand, along the rectangle we place the carrots, the sliced ​​potatoes, the cauliflower and the stalks of celery. We wrap carefully. Spread with tomato paste. We bake in a preheated oven at 180 degrees on a baking sheet tray for about 40 minutes.

Rich and tasty vegan patel

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The next option of our easy vegan recipes is breaded and baked cauliflower.

The products you need:

  • 1 cauliflower
  • 1 cup wholemeal flour
  • 2/3 cup of water
  • 2 dried tomatoes
  • 1 bay leaf
  • 2-3 peppercorns
  • ½ teaspoon turmeric
  • Salt of the Himalayas

The way to prepare the cauliflower:

First we prepare the breaded by mixing in a mixer of flour, water, tomato and spices. Beat until there is a homogeneous mixture. The mixture must have a cake density of flour. If necessary, add more flour or water. We divide the cauliflower into twigs. Submerge each branch in the mixture to emanate. Place on a tray with baking paper and bake for 20-30 minutes in a preheated oven at 180 degrees.

An easy recipe with cauliflower

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The next option of our easy vegan recipes is lentil dumplings with tomato sauce and basmati rice.

The products you need:

  • 200 gr. Brown lentils
  • 200 gr. Basmati rice
  • 4 medium tomatoes
  • 3 red peppers
  • 1 carrot
  • 600 ml of vegetable broth
  • a few sprigs of fresh parsley
  • fresh oregano twig
  • 1 teaspoon of garden savory
  • ½ teaspoon cumin
  • ½ teaspoon fenugreek plant
  • ½ teaspoon black or white pepper
  • ½ teaspoon red pepper (maybe smoked)
  • ½ teaspoon asafà © tida
  • 1 bay leaf
  • salt of the Himalayas (to taste)

The way to prepare the meatballs with rice and vegetable sauce:

We leave the lentils to soak overnight, then rinse with water. In the sufficient amount of water we put the lentils to boil for 20-30 minutes. Once we have them ready we use them and we drain them very well - it is very important for the good texture of the meatballs. We soak the rice overnight or even more preferably for about 20 hours. We wash it well. In a saucepan put the broth, a glass of rice is put about 3 glasses of vegetable broth. Once the broth boils, add the rice and the bay leaf and let it cook for 20-30 minutes. Remove the pan from the heat, add salt to taste and leave it covered for 15 minutes. We remove the bay leaf. From the resulting amount of rice we take a part that is equal to a quarter of the amount of cooked lentils and beat it in the blender until a sticky paste is left. The remaining amount of rice was rinsed and drained well. Cut the tomatoes into quarters and remove the seeds. With the red peppers we do the same carrots cut into several pieces. Cook the vegetables steamed for about 15 minutes. Once the vegetables are cooked, let them rest for 10 minutes. We remove the skin of tomatoes and peppers and beat them in a blender until obtaining a homogenous mixture of the tomatoes, peppers, carrots and a little of the vegetable broth. The resulting sauce, put in a saucepan over low heat with a sprig of fresh oregano until it boils. We cook it over low heat for about 10 minutes, then remove the oregano leaf. The cooked lentils are also beaten and in a bowl we mix them with the sticky rice paste. We knead well and add the savory, the cumin, the fenugreek, the pepper, the red pepper, asafetida some sprigs of chopped fresh parsley and the salt of the Himalayas. From this mixture we make the meatballs the size of a ping pong ball. Bake on a baking sheet in a preheated oven at 180 degrees for approximately 20 minutes. Carefully remove the meatballs and put them on the rice and add the vegetable sauce.

Lentil dumplings with tomato sauce and basmati rice

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The next option of our easy vegan recipes is a very rich gluten-free pasta with vegetables.

The products you need:

  • 1/2 pack of corn spaghetti
  • 300 g Broccoli
  • 300 g Cauliflower
  • 100 g Red beet
  • 150 g. Tofu
  • 2 tablespoons fresh lemon juice
  • 1 carrot
  • 30 g. raw peeled sunflower seeds (optional)
  • 50 g Dry tomatoes
  • 50 g Dried peppers
  • Salt of the Himalayas
  • Parsley 2-3 leaves
  • fenugreek
  • turmeric
  • asafetida
  • coriander
  • cumin
  • fresh or dry dill

With this paste we have for you two types of sauces

Red sauce:

  • 50 g Dry tomatoes
  • 50 g Dried peppers
  • 1 carrot
  • 30 g. of raw peeled sunflower seeds (optional)
  • 200-300 ml. of vegetable broth
  • Fenugreek, cumin and salt from the Himalayas to taste

Put all the ingredients in a blender to beat until you get a homogeneous mixture. Your sauce is ready.

White sauce:

  • 300 g of steam cauliflower
  • 100 g Tofu
  • 2 tablespoons fresh lemon juice
  • cilantro fresh dill

Put all the ingredients in a blender to beat until you get a homogeneous mixture. Your sauce is ready.

The first thing to do is steaming red beet, broccoli and cauliflower. In another saucepan boil the pasta lightly in salted water for 10 minutes (or as indicated on the package) and then drain. While the pasta is hot, add fenugreek asafetida and salt. Cut the broccoli and the red beet and add them while they are hot. Shake very carefully so as not to break the spaghetti. Grate the tofu over the pasta and decorate with parsley.

Gluten-free pasta

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The next option of our easy vegan recipes is a very rich and tasty brown rice risotto with vegetables. The amount is for 4 servings.

The products you need:

  • 200 g of brown rice
  • 50 g of chickpeas
  • 100 g of carrots, cut into small cubes
  • 100 g of zucchini, cut into strips
  • 100 g of beet
  • 100 g dry tomatoes
  • 50 g of celery, cut into small cubes
  • 1 C. of salt from the Himalayas
  • 1 tablespoon fenugreek
  • 1 teaspoon paprika
  • ½ teaspoon mint
  • ½ teaspoon oregano

The way to prepare the risotto with brown rice and vegetables:

The rice and chickpeas are left to soak overnight. Then we boiled them separately. For chickpeas we will need 45 minutes and for rice 20 minutes. Then we should drain the chickpeas and remove the skin if we want. When the rice is cooked we wash it well. After we prepare the vegetables in the following way in a pot we put a grid for steaming and place the vegetables in the following order: the red beet, the carrots after 10 minutes, the celery after 5 minutes, finally, and the zucchini and the dried tomatoes for 3-4 minutes. Remove the pot from the heat and leave the vegetables in it for another 5 minutes. Then we put the chickpeas, rice and vegetables prepared in a saucepan and pour 100 ml of water. When it starts to boil put all the spices. Finally we add the salt.

Risotto with brown rice and vegetables

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The next option of our easy vegan recipes is stuffed cabbage leaves with rice.

The products you need:

  • Integral rice
  • carrots
  • Red peppers
  • zucchini
  • cabbage leaves
  • Salt of the Himalayas
  • turmeric
  • fenugreek
  • mint
  • ginger
  • paprika

The way to prepare this healthy and very rich food:

The rice is left to soak for 20 hours, washed and boiled. The vegetables are steamed and then the carrots, zucchini and peeled red peppers are cut into small pieces. Chopped vegetables are mixed with rice and spices. When everything is mixed you fill the cabbage leaf that has steamed for a few minutes with the rice and vegetables. Optionally you can bake them in the oven for a few minutes.

Stuffed cabbage leaves with rice

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The next option of our easy vegan recipes is a meal with rice and corn spaghetti

The products you need:

  • 1/2 package of rice and corn spaghetti
  • 70 g of chickpeas
  • 3 red peppers
  • 1 zucchini
  • 2 carrots
  • 1/2 red beet
  • 1 fresh tomato
  • 5 dried tomatoes
  • 4 black olives without salt
  • 4 green olives without salt
  • 1 tablespoon of vinegar
  • Salt of the Himalayas
  • 2-3 parsley leaves
  • fenugreek
  • cumin
  • turmeric
  • asafetida

The way to prepare this healthy and very rich food:

First of all, we prepare the sauce for the pasta.

Leaving the chickpeas to soak for 24 hours. Then we rinse and boil. Once the chickpeas are ready we steam up the peppers, carrots, zucchini and red beet. Then we cut them. Pour cooked chickpeas, chopped vegetables, dried tomatoes, 3 green olives and 3 black olives, vinegar, salt from the Himalayas and 1 pinch of spices - fenugreek, cumin, turmeric, asafetida. We mix everything to obtain a homogeneous mixture. We have to boil the pasta in slightly salted water for 10 minutes (or as indicated on the package). When the spaghetti is ready we serve it with the sauce we can decorate the pasta with fresh tomato cut into cubes, some leaves of parsley and chopped olives.

Spaghetti very rich and tasty

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