45 Vegan Recipes for Home E-Book

Kelly Johnson

• Herausgeber: Kelly Johnson
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2024

Beschreibung

Embark on a delectable plant-based adventure with "45 Vegan Recipes for Home," a cookbook that celebrates the artistry of cruelty-free cooking. Whether you're a seasoned vegan chef or just starting your plant-powered journey, this cookbook offers a treasure trove of innovative and mouthwatering recipes that showcase the diverse and delicious world of vegan cuisine.
Key Features:
Inspired Recipes for Every Occasion:
From hearty mains and appetizing snacks to luscious desserts, "45 Vegan Recipes for Home" features over 140 inspired recipes that cater to every palate and occasion. Discover delightful dishes that will tantalize your taste buds and leave you craving more.
Global Flavors, Local Ingredients:
Explore a symphony of global flavors with recipes inspired by cuisines from around the world. Each dish is crafted with accessibility in mind, using common and locally available ingredients to make your vegan culinary adventure both exciting and convenient.
Nutrient-Rich and Balanced Meals:
Delve into the world of nutritionally balanced meals that not only satisfy your taste buds but also nourish your body. "45 Vegan Recipes for Home" provides valuable insights into creating well-rounded and wholesome plant-based dishes for optimal health and vitality.
Tips and Tricks for Vegan Mastery:
Whether you're perfecting your knife skills or mastering the art of plant-based substitutions, this cookbook includes helpful tips and tricks to elevate your vegan cooking. Unleash your creativity in the kitchen with techniques that make vegan cooking intuitive and enjoyable.
Dive into the World of Vegan Culinary Excellence with "45 Vegan Recipes for Home" - Your Passport to Flavorful, Compassionate, and Irresistible Plant-Based Cuisine!

Leseprobe

45 Vegan Recipes for Home

45 Vegan

Recipes for Home

By: Kelly Johnson

Table of Contents

● Plant-Based Protein Power

● Vegan Chickpea Curry Delight

● Zesty Quinoa Salad Bowl

● Creamy Vegan Mushroom Risotto

● Sweet Potato and Black Bean Enchiladas

● Mediterranean Stuffed Peppers

● Vegan Lentil Shepherd's Pie

● Avocado and Tomato Bruschetta

● Spicy Thai Coconut Noodles

● Vegan Pesto Pasta

● Roasted Vegetable Buddha Bowl

● Jackfruit Tacos with Lime Slaw

● Vegan Pad Thai

● Spinach and Artichoke Stuffed Portobello Mushrooms

● BBQ Chickpea Stuffed Sweet Potatoes

● Vegan Lentil Sloppy Joes

● Creamy Cashew Alfredo with Roasted Cherry Tomatoes

● Vegan Pumpkin and Sage Risotto

● Cilantro Lime Quinoa Salad

● Teriyaki Tofu Stir-Fry

● Vegan Eggplant Parmesan

● Coconut Curry Chickpea Stew

● Vegan Broccoli and Cheese Stuffed Baked Potatoes

● Spaghetti Aglio e Olio with Roasted Vegetables

● Moroccan Chickpea and Vegetable Tagine

● Vegan Sushi Rolls

● Vegan Buffalo Cauliflower Bites

● Ratatouille with Herbed Polenta

● Creamy Vegan Tomato Basil Soup

● Chickpea and Spinach Coconut Curry

● Vegan Stuffed Bell Peppers

● Mexican Street Corn Salad

● Vegan Black Bean Burgers

● Lemon Garlic Roasted Brussels Sprouts

● Vegan Chocolate Avocado Mousse

● Vegan Caesar Salad with Crispy Chickpea Croutons

● Vegan Thai Green Curry

● Sweet and Spicy Glazed Tempeh

● Vegan Spinach and Artichoke Dip

● Vegan Blueberry Oat Muffins

● Mediterranean Chickpea Salad

● Vegan Chocolate Banana Bread

● Creamy Vegan Mac and Cheese

● Roasted Red Pepper and Walnut Pesto Pasta

● Vegan Mango Coconut Chia Pudding

Plant-Based Protein Power

Ingredients:

For the Base:

● 1 cup quinoa, cooked

● 2 cups kale, finely chopped

● 1 cup cherry tomatoes, halved

● 1 cup cucumber, diced

● 1 cup red bell pepper, diced

● 1/2 cup red onion, finely chopped

● 1/4 cup fresh parsley, chopped

For the Plant-Based Protein:

● 1 can (15 oz) chickpeas, drained and rinsed

● 1 tablespoon olive oil

● 1 teaspoon smoked paprika

● 1/2 teaspoon cumin

● Salt and black pepper to taste

For the Dressing:

● 3 tablespoons tahini

● 2 tablespoons lemon juice

● 1 tablespoon maple syrup

● 1 clove garlic, minced

● 2 tablespoons water (adjust for desired consistency)

● Salt and black pepper to taste

Optional Toppings:

● Avocado slices

● Pumpkin seeds

● Microgreens

Instructions:

Prepare the Base:

Cook Quinoa:

● Cook quinoa according to package instructions. Allow it to cool.

Chop Vegetables:

● Finely chop kale, halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion, and chop fresh parsley.

Assemble the Base:

● In a large bowl, combine cooked quinoa, chopped kale, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley. Toss well.

Prepare the Plant-Based Protein:

Roast Chickpeas:

● Preheat the oven to 400°F (200°C).

● In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper.

● Spread the chickpeas on a baking sheet and roast for 20-25 minutes or until crispy, shaking the pan occasionally.

Prepare the Dressing:

Make Tahini Dressing:

● In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, water, salt, and black pepper. Adjust the water quantity for your desired dressing consistency.

Assemble the Power Bowl:

Assemble Individual Bowls:

● Divide the quinoa and vegetable mixture into individual serving bowls.

● Top each bowl with roasted chickpeas.

Drizzle with Dressing:

● Drizzle the tahini dressing over each power bowl.

Add Toppings:

● Garnish with avocado slices, pumpkin seeds, and microgreens if desired.

Serve:

● Serve immediately and enjoy your plant-based protein power bowl!

Tips:

● Customize the power bowl with your favorite vegetables, such as roasted sweet potatoes, shredded carrots, or steamed broccoli.

● Add a squeeze of fresh lemon juice or a sprinkle of nutritional yeast for extra flavor.

This Plant-Based Protein Power Bowl is a nutrient-packed and delicious meal that combines the goodness of quinoa, vibrant vegetables, and roasted chickpeas, all topped with a creamy tahini dressing. It's not only a feast for the eyes but also a powerhouse of plant-based protein, fiber, and essential nutrients. Feel free to customize the bowl with your favorite ingredients and enjoy a wholesome and satisfying meal.

Vegan Chickpea Curry DelightIngredients:

For the Chickpea Curry:

● 2 cans (15 oz each) chickpeas, drained and rinsed

● 1 tablespoon coconut oil

● 1 large onion, finely chopped

● 3 cloves garlic, minced

● 1 tablespoon fresh ginger, grated

● 1 tablespoon curry powder

● 1 teaspoon ground cumin

● 1 teaspoon ground coriander

● 1 teaspoon turmeric

● 1/2 teaspoon cayenne pepper (adjust to taste)

● 1 can (14 oz) diced tomatoes

● 1 can (14 oz) coconut milk

● Salt and black pepper to taste

● Fresh cilantro for garnish

For the Quinoa:

● 1 cup quinoa

● 2 cups water

● 1/2 teaspoon salt

For Serving:

● Steamed spinach or kale (optional)

● Lime wedges

Instructions:

Prepare the Quinoa:

Rinse Quinoa:

● Rinse the quinoa under cold water.

Cook Quinoa:

● In a saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork.

Prepare the Chickpea Curry:

Sauté Aromatics:

● In a large skillet or pot, heat coconut oil over medium heat. Add chopped onions and sauté until they become translucent.

Add Garlic and Ginger:

● Add minced garlic and grated ginger to the onions. Sauté for another minute until fragrant.

Spice it Up:

● Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir well to coat the onions, garlic, and ginger with the spices.

Add Chickpeas:

● Add drained and rinsed chickpeas to the spice mixture. Stir to combine.

Tomatoes and Coconut Milk:

● Pour in the diced tomatoes and coconut milk. Stir well and bring the mixture to a simmer.

Simmer:

● Let the curry simmer for 15-20 minutes to allow the flavors to meld.

Season with salt and black pepper to taste.

Garnish and Serve:

● Garnish the chickpea curry with fresh cilantro. Serve over the cooked quinoa.

For Serving:

Optional Greens:

● Serve the chickpea curry over a bed of steamed spinach or kale if desired.

Lime Wedges:

● Serve with lime wedges on the side for an extra burst of freshness.

Enjoy:

● Enjoy your Vegan Chickpea Curry Delight!

Tips:

● Customize the level of spiciness by adjusting the amount of cayenne pepper.

● Feel free to add your favorite vegetables like spinach, kale, or bell peppers to the curry for added nutrition and color.

This Vegan Chickpea Curry Delight is a hearty and flavorful dish that brings together the wholesome goodness of chickpeas, aromatic spices, and creamy coconut milk. Served over a bed of fluffy quinoa, this curry is not only satisfying but also packed with plant-based protein and essential nutrients. The addition of fresh cilantro and lime wedges adds a delightful touch, enhancing the overall taste of the dish. Enjoy a delightful culinary journey with this vegan curry that is sure to become a favorite in your plant-based repertoire!

Zesty Quinoa Salad Bowl

Ingredients:

For the Quinoa Salad:

● 1 cup quinoa, rinsed

● 2 cups water

● 1/2 teaspoon salt

● 1 can (15 oz) black beans, drained and rinsed

● 1 cup corn kernels (fresh, frozen, or canned)

● 1 cup cherry tomatoes, halved

● 1 red bell pepper, diced

● 1/2 red onion, finely chopped

● 1 avocado, diced

● Fresh cilantro for garnish

For the Zesty Lime Vinaigrette:

● 1/4 cup olive oil

● 2 tablespoons lime juice

● 1 teaspoon Dijon mustard

● 1 clove garlic, minced

● 1 teaspoon honey or maple syrup

● Salt and black pepper to taste

Optional Additions:

● Sliced jalapeños for extra heat

● Crumbled feta or Cotija cheese for a tangy touch Instructions:

Cook the Quinoa: