Posts tagged: vegan dinner ideas

Ultimate Vegan Stew – A Vegan Comfort Classic

This ultimate vegan stew is a savory dish perfect during the winter season. It is a delicious combination of seared veggies in a vegan stock seasoned with herbs and spices. You can add potatoes, bell peppers and green onions for added color and flavor.

Ingredients:

• 200 grams mushrooms (halved)
• 600 ml tomato passata
• 1 large aubergine (chopped)
• 2 bay leaves
• 2 thyme sprigs
• 2 rosemary sprigs
• 6 cloves garlic (minced)
• 5 carrots (unpeeled and chopped)
• 500 ml mushroom vegetable stock (vegan)
• 1 tbsp marmite or miso paste
• handful of small red onions (peeled)
• 1-2 tbsp olive oil (for sauteeing)
• salt to taste
• black pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp soy sauce
• 1 tbsp liquid smoke (optional)
• a splash of red wine (vegan, optional)

Instructions:

Set an oven-proof pot over medium-high heat.
Add some olive oil and heat it.
Add a handful of peeled small red onions into the pot.
Let it cook until onions brown and has caramelized.
Once done, remove the onions from the pot.
Transfer to a plate and set aside.

In the same pot, add chopped carrots.
Stir and cook until carrots are tender.
Once done, remove from the pot.
Transfer to the same plate as the onions.

In the same pot, add chopped aubergine.
Season with salt to taste.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the onions and carrots.

In the same pot, add halved mushrooms.
Stir and cook until brown and tender.
Once done, remove from the pot.
Transfer to the same plate with the rest of the veggies.
Set aside.

In the same pot, add minced garlic.
Saute until fragrant.
Add all-purpose flour.
Stir and cook until well combined.
Pour a splash of vegan red wine.
Stir and cook until thick.
Add bay leaves, thyme sprigs and rosemary sprigs, then stir.
Add tomato passata, mushroom vegetable stock and marmite.
Season with liquid smoke, soy sauce and black pepper to taste.
Stir to combine.
Add the seared veggies set aside earlier.
Stir for a minute.
Cover the pot.
Place it inside the oven at 190 C.
Let it bake for an hour or until carrots soften.
Once done, remove from the oven.
Transfer to a serving bowl.
Serve and enjoy!

Tips and ideas:

You can also cook this on a stovetop over medium-high heat until veggies are soft.

Ultimate Vegan Stew - A Vegan Comfort Classic
Images – https://www.youtube.com/watch?v=8zGGTkiuJm4

Cozy & Lazy Vegan Meal Ideas!

These four hearty vegan meal ideas are quick and easy to prepare. Your comfort food will be ready in no time! You can choose to prepare avocado and bean pizza quesadilla or vegan mac and cheese for an afternoon snack. You can have lentil dhal or roasted sweet potato and chickpea bowl for a light dinner.

1. Avocado And Bean Pizza Quesadilla

Ingredients:

• 2 flour tortillas
• 1 tbsp hummus
• 1 tbsp nutritional yeast
• 1/2 avocado (sliced)
• some red kidney beans
• 2-3 tbsp marinara sauce
• lemon juice

Instructions:

Good for one serving.

Preheat a skillet over medium-high heat.

Lay one flour tortilla on a work surface.
Spread hummus on the tortilla.
Sprinkle nutritional yeast.
Add avocado slices and mash it using a fork.
Add some red kidney beans.
Transfer into the preheated skillet.
Drizzle some lime juice.
Spread some marinara sauce.
Cover with the other tortilla.
Cook for 2-3 minutes or until browned.
Flip it over and cook for another 2-3 minutes.
Once done, remove the pizza quesadilla from the skillet.
Cut into four slices.
Enjoy!

2. Lazy Lentil Dhal

Ingredients:

• 2 onions (chopped)
• 1 tsp Garam masala
• 1 cup red lentils
• 1 tbsp tomato puree
• 2 cups vegetable broth
• 1 can coconut milk
• some water
• 1/2 cup marinara sauce
• salt to taste
• some parsley or basil
• 200 grams rice noodles
• 2 handfuls of baby spinach (optional for side dish)

Instructions:

Good for two servings.

3. Roasted Sweet Potato And Chickpea Bowl

Ingredients:

• 1 medium sweet potato (unpeeled)
• 1-2 tsp coconut oil
• 1 onion (chopped)
• 1 red bell pepper (chopped)
• 1/2 tsp dried herbs
• salt to taste
• juice of 1/2 lemon
• 1/2 cup chickpeas
• 2 handfuls fresh spinach
• fresh basil
• some hummus (optional for garnishing)

Instructions:

Preheat oven to 200 C.

Place an unpeeled sweet potato on a parchment-lined baking tray.
Place it inside the preheated oven.
Roast for an hour.
Once done, remove from the oven and let it cool.
Peel the and place into a bowl.
Set aside.

Meanwhile, set a frying pan over medium-high heat.
Add coconut oil and heat it.
Add chopped onion and red bell pepper.
Saute for 5 minutes until onions and bell peppers are tender.
Add chickpeas.
Squeeze in juice of half a lemon.
Sprinkle with dried herbs and season with salt to taste.
Stir and cook for 5-8 minutes.
Reduce to medium heat.
Add two handfuls of fresh spinach.
Stir and cook for 3-5 minutes or until spinach has wilted.
Once done, remove from the heat.
Transfer the mixture to the same bowl as the roasted potato.
Garnish with some hummus.
Serve and enjoy.

4. Vegan Mac And Cheese

Ingredients:

• 225 grams whole wheat pasta of your choice
• 1 tbsp vegan butter
• 1.5 tsp flour
• 3/4 cup non-dairy milk
• 2.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• salt and pepper to taste
• 1 tsp miso paste (optional)
• 1-2 handfuls grated vegan cheese

Instructions:

Good for two servings.

Cook whole-wheat pasta according to the package instructions.

Meanwhile, prepare the sauce.
Set a small saucepan over medium heat.
Add vegan butter and let it melt.
Once melted, add flour.
Whisk well to combine.
Add 1/4 cup of non-dairy milk.
Whisk for 3-4 minutes or until sauce is thick.
Add nutritional yeast.
Drizzle lemon juice, then season with miso paste, salt and pepper to taste.
Whisk well to combine.
Add the remaining non-dairy milk.
Whisk to combine.
Let it simmer.
Add grated vegan cheese.
Mix until cheese melts.
Once done, remove the saucepan from the heat.

At this time, whole-wheat pasta is done.
Drain water and transfer the pasta into a bowl.
Pour the sauce over the pasta.
Mix well.
Serve and enjoy!

Cozy & Lazy Vegan Meal Ideas
Images – https://www.youtube.com/watch?v=hv3HYfcqHC4

How To Make Tofu (With Just Soybeans, Lemon, And Water!)

Try this homemade tofu with soymilk, lemon juice, and water! Tofu is a good alternative for meat if you’re a vegan or vegetarian. It is gluten-free and no cholesterol. You can prepare tofu in different ways – stir fry, baked, sauteed, or scrambled.

Ingredients:

• 1/2 cup water
• 1 1/2 tbsp fresh lemon juice

Homemade Soymilk:

• 1 cup soybeans
• 2 1/2 cups water

Instructions:

In a cup, add 1/2 cup water and 1 1/2 tbsp of fresh lemon juice.
Stir to combine.
Set aside.

Homemade Soymilk:

Place a cup of soybeans in a jar.
Fill it with water.
Soak the beans overnight.

Once done, drain the water.
Transfer the soybeans to a mixing bowl.
Fill it with fresh water.
Peel off the skin of soybeans by pressing the beans between your fingers.
Throw the skin off and drain the water.
Transfer half of the soybeans to a blender.
Add 2 1/2 cups of water.
Blend for 1-2 minutes on high speed until beans are crushed into fine pieces.
Once done, strain the soymilk using a nut milk bag.
Press the bag to squeeze out all the soymilk.
Transfer the soymilk to a pot.
Set it over high heat and bring to a boil while stirring the soymilk.
Let it boil and keep stirring for a few minutes.
Reduce to medium-low heat.
Let it simmer for at least 10 minutes.
The longer the soy milk simmers, the better its taste.

Once done, remove the pot of soy milk from the heat.
Add half of the lemon juice mixture while stirring the soymilk.
Add the rest of the lemon juice.
Stir soymilk in a back and forth motion.
Continue to stir until tiny lumps form.
Once lumps form, cover the pot.
Set aside and let it sit for 15 minutes.

Prepare a steamer and a pot.
Line the steamer with a cheesecloth.
After 15 minutes, the soymilk curd should be ready.
Transfer it to the cheesecloth-lined steamer.
Squeeze any excess water out.
Fold the cheesecloth tightly around the soymilk curd to form it into a square.
Put some weight on top to squeeze more liquid out of the soymilk curd.
Set it aside for at least 30 minutes to an hour.
After an hour, remove the weights.
Peel away the cheesecloth.
The tofu is ready!

Place the tofu in a bowl of very cold water for it to firm.
You can cook it right away.
You can also store the tofu for up to 2 weeks, just place it in a bowl of cold water and put it in the fridge.

How To Make Tofu (With Just Soybeans, Lemon, And Water!)
Images – https://www.youtube.com/watch?v=IdGwL5dFgCQ