Vegan recipes do not have any ingredients that were from an animal. That includes eggs,cheese, butter, and milk in addition to no meats. At first you’ll have a little difficulty getting out of the habit of including these ingredients. But, with a little work and planning vegan recipes are easy to follow, healthy, and delicious. Here are several of my favorite vegan recipes.
Lemon Grass Soup
1 1/4 quarts vegetable broth
7/8 stalk fresh lemongrass (each 12 to 18 inches long)
4 7/8 slices fresh ginger (thin, quarter sized)
2 1/2 fresh jalapeno chilies
1/2 lb cabbage
3 1/4 ounces mushrooms
1 5/8 garlic cloves, peeled and chopped
1/4 cup lemon juice (approximate)
1/8 cup thinly sliced green onion
1 cup hot cooked rice
7/8 lemons, cut into wedges
5/8 cup chopped fresh cilantro
In an 1 to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard course outer layers from lemon grass and trim off and discard stem ends. Cut each stalk into about 3-inch lengths. With the flat side of a knife, lightly crush lemon grass and ginger. Cut one or two chilies in half lengthwise (use two if you’d like it spicy); stem remaining chilies (seed, if desired, for less heat), finely chop and reserve. Add lemon grass, ginger, and halved chilies to boiling broth. Reduce heat and simmer, covered, for 20 to 30 minutes.
Meanwhile, rinse cabbage and cut into shreds about 1/4 inch wide and 2 to 3 inches long. Rinse mushrooms, trim off and discard stem ends and discolored parts, and slice lengthwise 1/4 inch thick. Peel carrots and slice 1/4 inch thick
With a slotted spoon, remove and discard lemon grass, ginger and chilies from broth.
Add cabbage, mushrooms, carrots, and garlic to broth; cover and bring to a boil over high heat. Reduce heat and simmer until carrots are tender when pierced, 8 to 10 minutes.
. Add lemon juice and rice. Sprinkle with green onions.
Place rice, lemon wedges, cilantro and chopped chilies in separate bowls and offer with soup to add to taste.
White Bean Soup — Deliciously Spicy
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup diced onion 1
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon ground white pepper
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
2 cups of chopped kale
1 1/2 cups chopped green chiles (fresh or canned)
1 quart vegetable broth
2 15-ounce cans navy beans, drained and rinsed
1/2 bunch fresh cilantro
chopped tomatoes and/or lime wedges, for garnish (optional)
Directions In a saucepan, heat the olive oil over medium heat. Add the garlic and onion; cook for 2 to 3 minutes, until slightly softened. Add the cumin, oregano, white pepper and red pepper flakes. Season with salt and 1 to 2 teaspoons freshly ground black pepper. Add the kale and cook, stirring occasionally, until they are slightly wilted, about 5 minutes. Add the chiles and vegetable broth and bring to a boil, stirring occasionally. Reduce the heat to medium-low; cook, stirring occasionally, for approximately 20 minutes, until slightly thickened. Stir in the beans and cook for another 10 minutes. Stir in the cilantro. Transfer the chili to bowls and garnish with chopped tomatoes and/or lime wedges, if desired.
Vegan Recipe — Kale & Walnut Pesto
1/2 c walnuts chopped
1 garlic clove
3 c of chopped kale
up to 1 c of olive oil
1 1/2 tsp salt
1/2 tsp of pepper
In a frying pan heat walnuts until toasted (about 2 min). In a food processor, pulse the garlic, add kale and walnuts until all processed. In a steady stream add the olive oil while the food processor is running. Serve over pasta or my favorite is on thinly sliced crusty bread with slices of roasted red bell peppers. Enjoy:)
Vegan Recipe — Apple Pear Slaw
1 medium head of Napa cabbage finely chopped (about 5 cups)
2 heads of Belgian endive, julienne
1 large Granny Smith apple, julienne
1 large Asian pear, julienne
1/2 cup fresh mango, julienne
1/2 cup celery, chopped
2 scallions, sliced on an angle
1 tablespoon of grainy Dijon mustard
sprinkle of black pepper and salt
1/2 cup of vinaigrette dressing
Combine all ingredients and gently toss. Serve and enjoy.
Vegan Recipe — Wild Rice Tomato Soup
2 tbsp olive oil
1 large white onion, chopped
3 large carrots, chopped
2 stalks celery, chopped
1 cup of wild rice
2 cups water
6 tomatoes, pureed in a food processor until smooth
1 tsp sugar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf
4 cups of vegetable broth
In a large pot heat the olive oil, add the onion, celery, and carrots and cook until tender (about 5 -6 minutes). Add all the other ingredients and bring to a boil. Lower heat, cover pot and simmer for about 45 min to 1 hour (until rice is tender). This makes about 8-10 servings.
1 can of rinsed black beans
1 can of rinsed kidney beans
1/2 chopped onion
1 cup of chopped peppers (I use a combination of green, orange & yellow bell peppers and then add a small amount of poblano or other hot pepper to give it a little kick)
1 can of chopped tomatoes
1 tbsp of chili powder
1 garlic clove crushed
1 tsp freshly ground pepper
1 cup water
1 cup of frozen corn
Combine all ingredients except for the corn in a large pot. Bring to boil, then cover and simmer for 30 minutes. Add corn and simmer another 15 minutes. Serves 3-4.
Vegan Recipe —Blueberry Streusel Cake with Lemon Icing
2 cups flour
1 cup of sugar
2 tsp baking powder
2 tbsp lemon zest
1/2 tsp sea salt
1/4 cup canola oil
2 tsp vanilla
1 cup of almond milk
2 cups blueberries (you can use fresh or frozen)
¼ c margarine melted
¼ cup sugar
¾ cup flour
2 tsp cinnamon
½ tsp baking powder
1 ¼ c powdered sugar
1 ½ tbsp lemon juice
½ tsp vanilla
1/8 tsp sea salt
Preheat oven to 350 degrees. Mix together all the first 5 dry ingredients. In another bowl combine the olive oil, vanilla, and milk. Add the dry mix and stir just until all is moist – don’t over stir. Gently stir in the blueberries. Oil a 9 x 13 “ baking pan and add the batter.
Mix the streusel ingredients together until combined – it’s going to be lumpy. Spread on top of batter. Bake for about 1 hour. Allow to cool slightly.
Mix the lemon icing ingredients with a fork. Then drizzle the icing over the top of the slightly cooled cake. Serves about 12-15.
Vegan Recipe — Kale Chips
One bunch of Kale, wash, pat dry, and remove thick center stems.
Tear leaves into bite-sized pieces and put in a big bowl.
Drizzle 1 tbsp of olive oil over the leaves and toss to coat.
Sprinkle a few dashes of seasoned salt and toss again.
Spread the pieces on a cookie sheet and bake at 350 degrees for about 20 minutes until crispy and slightly brown.
Vegan recipes don’t have to be boring salads. Healthy, delicious vegan recipes can help your family make some positive changes to your health and well-being. Please share your favorite vegan recipe below.