Daily Recipes: Healthy Vegan Recipes

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ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper

Serves 6–8

Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.

Delicious Rice Salad For Vegan

By Tdy Ok Kamis, 25 Februari 2021

Chock-full of fresh veggies, this sauce is a real winner.

How to Make Vegetarian Spaghetti Sauce at Home

4 cups (328 g) eggplant, peeled and cut into 1 inch (2.5 cm) cubes
1 cup (160 g) chopped onion
2 cups (300 g) chopped red bell pepper
4 teaspoons (12 g) minced garlic
1 can (28 ounces, or 785 g) crushed tomatoes, undrained
1 can (28 ounces, or 785 g) diced tomatoes, undrained
1 can (6 ounces, or 170 g) tomato paste
2 tablespoons (30 g) brown sugar
2 tablespoons (12 g) Italian seasoning
¼ teaspoon red pepper flakes

Yield: 6 servings

In a slow cooker, combine all of the ingredients. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Garnish this flavorful sauce with fresh oregano sprigs and Parmesan cheese. You can store extra sauce in the fridge for up to 3 days or freeze for later.

How to Make Vegetarian Spaghetti Sauce at Home

By Tdy Ok Jumat, 19 April 2019

SERVES 6

READY IN 50 MINS

Green Minestrone with Rocket Pesto

135ml olive oil
1 large trimmed leek, sliced
1 large celery stick, diced
1 garlic clove, finely chopped
1.25 litres vegetable stock
1 bay leaf
1 sprig of thyme
pinch of crushed dried chillies
450g cooked haricot beans
1 small courgette, diced
125g trimmed green beans,
cut into 1in pieces
1 tbsp chopped basil leaves
115g frozen peas, thawed
85g shredded Savoy cabbage
½ tsp chopped oregano
20g baby rocket
60g pine nuts, toasted
125g grated vegetarian
Parmesan-style cheese
1 tsp grated lemon zest

In a medium stock pot, heat one tbsp of oil over a medium-low heat. Add the leek and cook for 2-3 minutes until it begins to soften. Add the celery and garlic and cook for an additional 2-3 minutes.
Add the stock, bay leaf, thyme, crushed dried chillies, and haricot beans. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes, or until the haricot beans are warmed through.
Add the courgette, green beans, basil, peas, Savoy cabbage, and oregano. Simmer for an additional 15 minutes, or until the vegetables are tender and cooked through. Season with salt and pepper to taste.
To make the pesto, in a food processor combine the rocket, pine nuts, vegetarian Parmesanstyle cheese and lemon zest. With the processor running, slowly drizzle in the remaining 120ml of oil until fully combined. Remove the bay leaf. Divide the soup among six bowls and top each with 1⁄2 tbsp of pesto. Serve immediately.

Per serving: 390 cals, 20g fat, 15g protein

Green Minestrone with Rocket Pesto

By Tdy Ok Jumat, 07 Desember 2018

It’s a beautiful summer presentation salad and SO delicious.

Panzanella Salad

By Tdy Ok Rabu, 26 Juli 2017

The clean, fresh look of this salad with its two-tone colour scheme makes you feel healthy just looking at it! The beans can be cooked and combined in advance but the dressing is best made just before eating as avocados oxidise when exposed to air and this can cause discoloration. For a more substantial meal, serve with toasted pitta pockets.

Green and White Bean Salad with Avocado Dressing

By Tdy Ok Minggu, 02 Juli 2017

This colourful salad can be enjoyed at any time of year and is substantial enough to be a meal in itself. Pearl barley is used in this recipe but pot barley also works well. If you have vegetable stock use that, but water and bouillon powder can also be used. Using fresh corn sliced off the cob is delicious but canned or frozen corn tastes great.

Bright Barley Salad

By Tdy Ok Sabtu, 01 Juli 2017

This recipe uses frozen broad beans and artichokes marinated in oil to make it quick and easy. However, if you have fresh broad beans and artichokes, these can also be used. Peeled broad beans are a real treat but this step is not essential, especially if the broad beans are quite small. For a more substantial meal, add a can of cannellini beans or some crumbled feta.

Lemony Broad Bean and Artichoke Salad

By Tdy Ok Sabtu, 01 Juli 2017

Almond mayonnaise is easy to make and provides a creamy accompaniment to the crunchy celeriac but you can use other nut or seed butters or tahini, if you prefer. For a more colourful dish, include some grated carrots along with the grated celeriac.

Celeriac and Pumpkin Seed Salad with Almond Mayonnaise

By Tdy Ok Sabtu, 01 Juli 2017

Veggie Comfort Food - Both sweet potatoes and watercress are rich in beta-carotene, the pre-cursor to vitamin A in the body. The sweet potatoes bring colour, sweetness and a comforting soft texture to this salad, while the watercress provides a welcome sharp contrast. The toasted seeds provide depth of flavour and crunch, and the yogurt dressing brings a creamy coolness.

Sweet Potato, Sunflower Seed and Watercress Salad

By Tdy Ok Sabtu, 01 Juli 2017

Veggie Comfort Food - A summery, richly coloured salad, this is perfect as a side dish or in a meze with other salads. Alternatively it’s substantial enough to eat on its own for a light lunch. The feta can be omitted for a dairy-free version. The crunchy bitterness of the walnuts contrasts with the soft sweetness of the beetroot. To save time you can use ready-cooked beetroot or cook the beetroot the day before and store it in the fridge.

French Bean, Feta, Walnut and Beetroot Salad

By Tdy Ok Sabtu, 01 Juli 2017

Any type of small squash can be used for this recipe. The principle is the same in that the cavity left by the seeds is filled with a delicious filling. Wild rice is expensive so often comes in a mix with other types of rice. Any of these mixes is fine to use here. Alternatively quinoa, millet, buckwheat or lentils could all replace the wild rice mix.

Filled Squash with Wild Rice and Hazelnuts

By Tdy Ok Sabtu, 01 Juli 2017

Veggie Comfort Food - This is a celebration meal perfect for autumn or winter festivities. Even though it feels like a real treat and looks extra special, it is surprisingly easy to make, particularly if you use ready-made pastry and vacuum-packed chestnuts, as suggested here. You can substitute other cheeses for the Roquefort, if you prefer. The filling mixture can be made a day in advance and stored, covered, in the fridge.