What is a vegan supper I can make right now? (Another question inside!)?!
Answers: AND can you make hummus without chickpeas? how?
Here are a few recipes to try!
Vegan Carrot Soup
"Delicious carrot soup with a hint of curry!"
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
5 new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder
DIRECTIONS
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender.
Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.
Vegan Mac and No Cheese
"A vegan version of macaroni and cheese, sure to please the whole family."
PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
Penne with Vegan Arrabbiata Sauce
SUBMITTED BY: Holly
"This is a nice dish, meatless and goes well with a small side salad, piece of bread and a hearty appetite."
SERVINGS & SCALING
Original recipe yield: 14 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 cup extra virgin olive oil
7 cloves garlic, minced
7 (28 ounce) cans crushed tomatoes
2 1/2 teaspoons crushed red pepper flakes
2 bay leaves
10 leaves fresh basil
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil, and cook garlic just until softened. Add remaining ingredients. Simmer over low heat and cook at least 3 hours.
Add the cooked penne pasta and let sit at least 5 minutes before stirring and serving. Sprinkle with 1/2 cup grated Romano or parmesan cheese, if desired.
and a hummus one without chickpeas!
Fusion Hummus
"This is kind of a Mediterranean twist on hummus. It's quick, cheap, and super tasty. It goes great on bread, crackers, and is good even stirred into grilled vegetables. Plus, garlic, balsamic vinegar, and rosemary... how could you go wrong?"
PREP TIME 15 Min
READY IN 15 Min
SERVINGS & SCALING
Original recipe yield: 4 1/2 cups
US METRIC
About scaling and conversions
INGREDIENTS
2 sprigs fresh rosemary
1 clove garlic, peeled
2 (15.5 ounce) cans garbanzo beans, drained
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup cold water
salt and pepper to taste
DIRECTIONS
Strip rosemary leaves from stems, discard stems, and place leaves in the bowl of a food processor. Add garlic and pulse until finely chopped. Pour in the garbanzo beans; process until evenly blended.
With food processor running, slowly pour in the olive oil, scraping sides of the bowl as necessary. Pour in balsamic vinegar and process until evenly blended. Taste, and add more vinegar, 1 tablespoon at a time, as desired. Pour in the water and process to make a spreadable consistency. Add more water, 1 tablespoon at a time, if necessary. Season with salt and pepper to taste. Chill before serving.
well if you make hummus without chickpeas it wouldnt be hummus hehe
and vegan is anything not from an animal, so no milk, no dairy, no eggs only veges
missxo's recipes sound delicious! But garbanzo beans are chickpeas, and so are ceci beans. I think hummus is made with chickpeas. Now if you take pinto beans, mash them up, then it is refried beans, and the same with black beans. Mashed up kidney beans are OK with something else like inside burgers, but not by itself (though they might be good?).
In fact for dinner, nachos supreme is great for our family. Just take one can of refried beans, add salsa, heat up till it is good and hot, and then add the vegan cheese (using a wooden spatula poke the cheese into the hot bean spread and it will "melt" well enough for gooeyness to be had). Then serve with organic blue or yellow corn chips! Throw some chopped up cilantro on top and maybe some scallions for your green vegetable.