Ever heard people say, ‘it just has milk or cheese. It’s completely vegetarian’ when you say you’re following a vegan diet? The term, Vegan, is generally confused with vegetarian and people mostly tend to miss this teeny little fact that dairy is not included in a vegan diet. More often than not, a vegan person is left smiling (or annoyed), trying to make people understand the whats and whys that come with following a vegan diet. But if you are planning on going Vegan, then don’t worry at all. Cause we’ve gotten it covered for you. Read on to find 5 interesting, super yummy and completely vegan – yes, you read right – dishes that you can cook up in less than 30 minutes. So what are you waiting for? Put on your apron and get ready with your cooking ladle!

 

Crunchy Tofu Quinoa Bowl

Ingredients:

Tofu: 1 cup

Quinoa: 1 cup (cooked)

Onion: 1 (medium sized, peeled and thinly sliced)

Cornflour: 3 tablespoons

Vinegar: 4 tablespoons

Sweet Chilli Sauce: 1/4 cup

Olive Oil: 3 tablespoons

Cucumber: 1 (medium sized, peeled and deseeded, and chopped)

Roasted Cashews: handful (chopped)

Coriander: handful (optional, chopped)

Total Time: 25-30 minutes

Makes: 4 servings

Crunchy Tofu Quinoa Bowl

How to go about it:

Slice the tofu into large cubes (about 1/4th of an inch thick). Wrap them in paper towel and set aside. You might want to keep some weight on it so that the excess water drains out. For vinaigrette, add the vinegar, sauce, 1 tablespoon olive oil, a pinch of salt in a medium bowl and whisk well. Pour in half the vinaigrette, chopped cucumber, and sliced onions to it and  set aside. Heat the remaining oil in a pan. Dip tofu in cornflour on (both sides) and fry until golden brown and crisp on both sides. Remove them from the pan and set aside on a paper towel to drain excess oil. Divide the Quinoa into 4 bowls. Top it with salad roasted cashew and tofu. Add the remaining vinaigrette as per requirement. Garnish with coriander and enjoy. You can also choose to add your favourite herbs and veggies to make it more interesting.

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Minestrone Soup

Ingredients:

Carrots: 2 (medium, peeled and chopped)

Potatoes: 3 (large, peeled and chopped)

Tomatoes: 2 (medium, deseeded and chopped)

Spring Onions: 4 (chopped)

Vegetable Broth: 2 cups

Olive Oil: 2 tablespoons

Dill: 7-8 springs + a little extra (chopped)

Basil: few leaves (if using dried add as per taste)

Salt: to taste

Total Time: 30 minutes

Makes: 4 servings

Minestrone Soup

How to go about it:

In a large saucepan, heat oil and add carrots, spring onions, tomatoes, and  a pinch of salt. Cook for about 8 minutes, stirring occasionally. Add in the potatoes and broth. Cover it half way through and cook on medium low flame until the potatoes are tender. Add the seasoning and bring to boil. Reduce the flame and cook for a couple of minutes more. Turn off the flame, transfer into large soup bowls. Add salt and pepper as per your taste. Garnish with chopped dill and basil, and serve hot.

 

Pumpkin and Lentil Stew

Ingredients:

Baby Onions: 4-5 (peeled and sliced)

Pumpkin: 1 small quarter (peeled and roughly chopped into chunks)

Fresh Ginger: 1 tablespoon (peeled and grated)

Green Lentils: 1 cups (picked over)

Water or vegetable Broth: 4 cups

Coriander Powder: 1 teaspoon

Cardamom Powder: 1/2 teaspoon

Apple Cider Vinegar (ACV): 1 tablespoon

Olive Oil: 1 tablespoon

Total Time: 30 minutes

Makes: 4 servings

Pumpkin and Lentil Stew

How to go about it:

Add oil to a pressure cooker on medium flame. Once the oil heats up, add baby onions and ginger and stir fry until golden brown. Add coriander and cardamom powder, and cook for another couple of minutes. Add in the pumpkin, broth, and a pinch of salt. Cover and cook for about 12 minutes (2-3 whistles). Release and add in the ACV, salt, and pepper. Pour into soup bowls, garnish with fresh coriander and serve hot.

 

Cauliflower and Chickpea Toasts with Avocado Mash

Ingredients:

Cauliflower Florets: 1 and 1/2 cups

Roasted Chickpea Nuts: 1/2 cup

Avocado: 2 (ripe)

Olive Oil: 1 tablespoon

Lemon Juice: 2 tablespoons

Pumpkin Seeds: 2 tablespoons (roasted and salted)

Bread Slices: 4 (you can also use flatbread or pocketless pita bread)

Salt: to taste

Hot Sauce of your Choice: as per taste (optional)

Total Time: 30 minutes

Makes: 4 servings

Cauliflower and Chickpea Toasts with Avocado Mash

How to go about it:

Line a baking tray with baking sheet. In a bowl, mix the florets with oil and 1/2 teaspoon salt. Toss them over the sheet and bake at 200-220 degrees celsius for about 20 minutes. Mash the ripe avocados; add lemon juice and a pinch of salt and spread over the bread. Top this with the roasted cauliflower, chickpeas and pumpkin seeds. Serve with hot sauce.

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Crispy Garlic Sweet Potato with Gravy

Ingredients:

Sweet Potatoes: 2 cups (peeled and cut into long thin strips like fries)

Olive Oil: 1 and 1/2 tablespoons

Curry Powder: 2 teaspoons

Garlic Cloves: 3 (crushed lightly)

Black Beans: 1/2 cup (cooked)

 

For the Gravy:

Vegetable Stock: 1/2 cup + 2 tablespoons

Thyme: 1/2 teaspoon

Red Chilli Paste: 1 tablespoon

Honey: 1 tablespoon

Olive Oil: 1 tablespoon

Vinegar: 1 teaspoon

Tahini: 2 teaspoons (optional)

All purpose flour: 1 tablespoon

Salt and Pepper: to taste

Total Time: 30 minutes

Makes: 2 servings

Crispy Garlic Sweet Potato with Gravy

How to go about it:

Preheat the oven to 200 degrees celsius. Line a baking tray with parchment sheet. Lightly mix the cut sweet potatoes with 1 and 1/2 teaspoon olive oil, curry powder, garlic cloves, salt, and pepper. Spread them on the tray in one layer with enough space between the pieces. Slide the tray into the oven and let the fries roast for about 20 minutes. At this point, remove the crushed garlic cloves from the tray and continue baking the fries until they are crispy golden brown (15 minutes more). Chop the roasted garlic roughly.

Meanwhile, to make the gravy, set a saucepan over medium flame and add oil. Add the chopped and roasted garlic, vegetable stock, thyme, red chilli paste, honey and vinegar. Bring to boil and then simmer the flame. In a small cup, whisk together the remaining stock, tahini, and flour. Mix until there are no more lumps. Add this mixture to the saucepan little by little to combine both. Keep whisking the gravy until it thickens (about 4-5 minutes) and then turn the flame down. Pour this gravy over the roasted sweet potato fries and serve with cooked black beans.

 

So these are 5 scrumptious yet completely vegan recipes that are not just healthy but quite a treat to your tongue too. Go ahead and indulge in these yummies; we are sure you’ll not stop at one. If you find this article interesting then don’t forget to like and share with your friends. If you want us to share more healthy recipes on our blog, let us know your thoughts in the comment section below. Bon apetit!

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