Vegans rejoice! If you’re facing trouble in finding vegan recipes that’ll not only aid weight loss but are also lip-smacking and delicious, look no further. Dr. Archana Batra, a Dietician, and a Certified Diabetes Educator shared these recipes that vegans can enjoy sans guilt! Begin by roughly […]
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Vegans rejoice! If you’re facing trouble in finding vegan recipes that’ll not only aid weight loss but are also lip-smacking and delicious, look no further. Dr. Archana Batra, a Dietician, and a Certified Diabetes Educator shared these recipes that vegans can enjoy sans guilt!
Begin by roughly mashing boiled chickpeas. Then, in a mixing bowl, add chopped celery, scallions, vegan mayo/dairy-free yoghurt, English mustard, lemon juice, salt & pepper. Mix them well. Finally, toast your bread and stuff it with the chickpea filling, freshly cut tomatoes, and lettuce. Your chickpea sandwich is ready.
Take a cauliflower, and remove stalks and leaves. Now, cut the cauliflower into medium to small florets.
Next, make a batter in a mixing bowl. Add 3-4 cups of your preferred flour, a couple of tablespoons of onion & garlic powder, paprika, pepper, and salt to taste. Pour in some plant-based milk (ideally Soy milk) and whisk it well. The consistency should be slightly thinner than a pancake batter. Toss the cauliflower florets into the batter and nicely coat each piece.
Line a baking sheet with silicone or parchment paper. If you don't have any, generously coat your pan with olive oil. Arrange the battered cauliflower on a baking sheet. Make sure there is some space between each piece so that they crisp up nicely. Now, bake them for 20 minutes at 400 degrees. Take them out, flip each one, and return them to the oven for the next 10 minutes.
After baking, toss the crisp cauliflower with melted vegan butter and your favourite vegan sauce. Enjoy this tasty snack while watching your new favourite movie.
Note: The batter amount should be based on the size of the cauliflower.
Grab a piece of extra-firm tofu then use a paper towel to absorb any excess water.
Slice the tofu into horizontal slices. Choose the number of slices based on your need and the size of the tofu. To absorb any remaining water, press them down again with a paper towel.
In a nonstick pan, heat up to two tablespoons of oil on medium heat. Arrange each tofu slice on top of the hot oil. Then, gently push each tofu slice to ensure it is perfectly oiled. Allow them to cook for 6-7 minutes on low heat.
Meanwhile, prepare your veggies, including cabbage (green/red), carrots, bell peppers, and cilantro. Cut the cabbage, carrots, and bell peppers into juliennes and stir-fry them with a drizzle of olive oil and a pinch of salt.
Check your tofu, flip them on the other side and let them cook for about 5 minutes. Next, put peanut butter, olive oil, sesame oil (optional), lime juice, and salt and pepper in a bowl and mix. Mix everything into a sauce-like consistency.
Finally, arrange your vegetables and crisp tofu on a platter and top it with the sauce and chopped cilantro.
Wash a cup of quinoa until the water flows clean. After that, soak the quinoa for at least 30 minutes. Next, heat a couple of teaspoons of oil in a pan. Stir fry chopped onions until they begin to caramelise. Add minced garlic and continue to stir fry for about a minute.
Gradually,add your spices, (turmeric, cumin powder and coriander powder, and cayenne pepper). Give everything a brief stir, then add your preferred vegetables. Stir fry them for a couple of minutes with a pinch of salt. Finally, toss in the quinoa (after draining the water). Bring to a boil, then cover the lid and simmer on low heat for 20-25 minutes.
When finished, garnish with chopped coriander and a drop of ghee.
Soak a cup of cashew nuts (Kaju) in water for 20 minutes. Then, in a blender, blend the soaked cashews, 3-4 cloves of minced garlic, and 1 teaspoon of lemon juice. After the first blend, add a quarter teaspoon of salt and pepper, as well as water/any plant-based milk. Blend it all repeatedly until it has a smooth, mayonnaise-like consistency.
You can enhance the flavour with nutmeg, paprika, or any other vegan flavouring. Use this as a side dip, salad dressing, or even on your pasta. This is the all-in-one vegan recipe to make your vegan meals tastier.
Enjoy your vegan meals!
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