Good vegan recipes?!
Good vegan recipes?
Im looking for some simple everyday vegan recipes that doesn't call for ingredients I have to go to the health food stores for. Any suggestions?
Answers:
I have 3 recipe 's for you
Recipe 1
Festive Vegetable Bake
Ingredients:
7 tablespoons olive oil
2 medium onions, finely chopped
3 cloves of garlic, finely chopped
2 medium carrots, grated
1 aubergine, peeled and grated
500ml vegetable stock
4tbs dried apricots, soaked and liquidised.
1tbs parsley, chopped
? tbs dill, chopped
1 level tbs paprika
salt to taste
1 cup polenta (fine corn meal)
Method:
Heat the olive oil in a large frying pan. Fry onion and garlic until soft. Add carrot and cook for two minutes. Add aubergine, stir in and cook for a further two minutes.
Remove from heat and mix in remaining ingredients except for polenta. Stir in polenta, a little at a time, until a dropping consistency is achieved.
Pour mixture into a greased baking tin, and place in the centre of a pre-heated oven at 180C, 350F, Gas Mark 4. Bake for 30 minutes, or until the centre of the bake has set.
Enjoy with hot vegetables, cranberry sauce, vegetable gravy, and the trimmings of your choice; or leave to cool, and use in sandwiches and salads.
Recipe2
Grilled Vegetables with Red Salsa
Ingredients:
4 sweetcorn cobs
3 onions, quartered lengthways (leave root-end intact, to stop them falling apart)
3 red peppers, sliced into broad strips
6 cloves of garlic
6 medium tomatoes
3 red chillies
1 aubergine, sliced into rounds
2 courgettes, cut in half lengthways
8 tbsp olive oil
red wine vinegar
salt and black pepper
Method:
Blanch the sweetcorn for 3-4 minutes in boiling water. Mix together 6 tbsp olive oil, 1 clove of garlic (crushed), 2 tbsp red wine vinegar, salt and pepper - this is the marinade.
Place all the vegetables on a baking tray, and pour on the marinade. Leave to marinate for 10-15 mins.
Grill the vegetables under a medium grill - this will probably have to be done in two or more batches, depending on the size of your grill-pan, if so start from the top of the list. Baste with remaining marinade and turn frequently. Ideally the veg should brown but not catch fire - be attentive! The garlic and chillies will not need long.
Now liquidise one onion, half of the red pepper, the chillies, the garlic, the tomatoes, 2tbsp olive oil, and a dash of red wine vinegar. Season with salt and pepper - this is the salsa.
Serve the vegetables with plain couscous and fresh green salad, pouring on the salsa at the table.
Recipe 3
Raviolis aux Champignons
Ingredients:
450g plain flour
2 rounded tbs soya flour
3tbs olive oil
cup of water
5tbs olive oil
200g button mushrooms, finely chopped
100g spring cabbage, finely chopped
200g spinach, finely chopped
2 tbs parsley, chopped
4 cloves of garlic, finely chopped
bunch of spring onions, finely chopped
pinch of chilli powder
salt and black pepper
Method:
Mix the flours with 3tbs olive oil and enough water to make a smooth dough. Wrap in cling film and chill in fridge for an hour.
Fry the mushrooms in 4tbs olive oil in a large pan until beginning to colour. Add the remaining ingredients, and stir-fry until greens begin to wilt. Season to taste.
Divide the pasta dough into two, roll each on a floured surface until paper-thin. Cut into 5cm strips, then place teaspoons of filling at 5cm intervals. Moisten the dough between blobs of filling with water, and carefully cover with another strip of dough. Press the dough down around the filling and cut the ravioli into squares.
Bring a large saucepan of water to the boil, add 1tbs of olive oil to prevent sticking. Poach the ravioli gently for approximately 5 minutes, or until they rise to the surface.
Serve with a hot tomato and basil sauce, steamed vegetables and a bottle of chilled white wine - delicious!