5 Popular Vegan Recipes

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A pan of healthy vegetables like tomatoes, potatoes, garlic, chilies, and bell papers.

People are catching on to the fact that vegan food can be delicious and healthy. The best vegan cooks are always thinking of new recipes that will combine proteins, taste delicious, and look beautiful on the plate.

Sometimes, the best recipes are the simplest ones. There are five vegan recipes that have been around for a long time and that most everyone likes.

1.   Pasta Aglio e Olio

There is no shortage of vegan pasta recipes on cooking blogs and magazines. However, this staple is easy to make and tastes delicious. Some chefs use cheese when creating this classic, but it can be made vegan style as well.

Ingredients (2 servings)

10 cloves of garlic.

6 tablespoons olive oil

2 servings of white pasta.

Salt

1.2 cups of water.

Crushed red peppers.

You will cook this entire meal in one no-stick pan.

  1. Slice your garlic cloves.
  2. Heat your pan.
  3. Add 4 tablespoons of olive oil to the pan and cook it over low heat.
  4. Add the garlic. It can take as long as 20 minutes over low heat.
  5. Add a pinch of salt.
  6. When the garlic is cooked, put your pasta in the pan.
  7. Add one cup of water.
  8. Turn the temperature to high heat.
  9. Add more water if needed.
  10. Bring the water to a boil.
  11. Turn the temperature down to medium.
  12. Cook the pasta for about 10 minutes until the water is absorbed.
  13. Add another pinch of salt
  14. Add crushed red peppers.
  15. Add one tablespoon of olive oil.

2. Ratatouille

This delicious vegetable stew was created in the French countryside during the 18th century.

Ingredients

1 large cubed eggplant.

5 tablespoons of olive oil

3 or 4 medium zucchini diced into large pieces

2 cloves of garlic, minced

1 bay leaf

1 large yellow onion, diced

2 sprigs of thyme

3 or 4 medium tomatoes,  diced

1 large bell pepper, diced

½ cup of loose basil leaves

Salt

Freshly ground black pepper

  1. Heat 2 tablespoons of olive oil and cook the eggplant in it for 2 minutes. Season the eggplant with salt and pepper. Put it in a large bowl.
  2. Put two more tablespoons of oil in the pan and cook the zucchini for two minutes. Add salt and pepper, then add it to the bowl.
  3. Add one tablespoon of oil to the pan and cook the onions for about six minutes. Add the garlic, bay leaf, and thyme. Cook the mixture for 30 seconds. Add the remainder of the ingredients except for the basil and the eggplant zucchini mixture to the pan, and mix everything together.
  4. Turn the flame down to a simmer and cook the stew for 45 minutes. Remember to take out the bay leaf and thyme springs before serving the dish. Stir in the basil along with more salt and pepper.

3. Grilled Portabella Mushroom

Grilled portabellas are the easiest thing to serve vegans at a cookout.

Simply take a portabella mushroom and cut the stem off. Wash it well. Marinate the mushroom in garlic, olive oil, and rosemary. Some people add soy sauce and balsamic vinegar for a more robust flavor. Marinate the mushroom on each side for 10 minutes. Toss the grill and cook for a few minutes on each side, marinating as you go. Serve the mushroom on a bun with the toppings of your choice.

4. Baba Ganoush

Everyone has tried hummus, but hummus has a delicious eggplant-based cousin that is very easy to make.

Ingredients

1 eggplant

1 lemon

Olive oil

Sea salt

2 cloves of garlic

2 tablespoons of tahini

Cut the eggplant into slices, sprinkle it with salt, and put it in a colander to let any liquid drain out. Rinse it off and dry it with a paper towel. Put the eggplant in a broiling pan, drizzle olive oil on top of it, and broil it for 10 minutes, turning once.

Take the eggplant out of the pan and wrap it in foil and let it sit for 5 minutes. Peel the skin off of the eggplant and put it in a blender. Blend for 30 seconds and add the rest of the ingredients. Blend for another 30 seconds and serve it with veggies or pita bread.

5. Vegan Chocolate Mousse

Vegan chocolate mousse is much richer than the kind made with milk. Your meat-eating friends will be shocked it is vegan.

Ingredients

1 Can of coconut milk

5 Tablespoons of cocoa powder

4 Tablespoons of powdered sugar

½ tablespoon of pure vanilla extract

Open the can of coconut milk and put it in the freezer for 10 minutes. Pour the thick portion of the milk into a bowl and throw away the watery portion.

With an electric mixer, whip the coconut milk until it is smooth. Add the rest of the ingredients and whip it for another minute or so. Put it into sundae dishes and serve.

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