Whether you’re starting your vegan journey now or you’re already there searching for new delicious meals, these three recipes are for you.
Vegan omelette
This is perfect if you are missing your normal omelette or just eggs in general.
You’ll need:
2 tbsp olive oil
½ red onion
½ red bell pepper
2-3 chestnut mushrooms
1 tomato
½ cup of chickpea flour
2-3 tbsp of water
1 tsp black Himalayan salt
Black pepper to season
½ cup of vegan cheese (optional)
Directions:
Sauté the veggies with 1 tbsp of olive oil and black pepper; set them on a side. In a different bowl, mix the chickpea flour with water and black Himalayan salt. You can adjust the quantities in order to obtain a consistency similar to your normal beaten eggs. Add the sautéed veggies in the mixture. Add 1 tbsp of olive oil, pour the mixture into the pan, cover it and let it fry for 5 minutes. You can fry it for longer depending on how you like it. I usually add a bit of vegan cheese at the end. You can serve it with your favourite veggies and hummus.
Indonesian salad with smoked tofu and peanut sauce
The colours and the taste will take you right to the middle of Indonesia.
You’ll need:
2tbsp olive oil
30g tofu (I prefer the smoked one)
1 small chili
10ml Sriracha hot sauce
4tbsp soy sauce
3tbsp peanut butter
1 lime
1 spring onion
2tbsp water
50g red cabbage
2-3 radishes
1 carrot
2-3 cherry tomatoes
Sesame seeds and black pepper to season
Directions:
Cut the tofu in small cubes and mix it with 2tbsp of soy sauce and Sriracha; set it on a side to marinate.
For the sauce you’ll mix the peanut butter with 2tbsp of soy sauce, chopped spring onion, water, black pepper and one squeezed lime.
Cut the red cabbage, radishes, carrot and cherry tomatoes and place them in your serving bowl.
Fry the tofu with one chopped chili until lightly brown. Add it to your plate along with the sauce. You can use sesame seeds and black pepper to season the final dish.
Stuffed aubergine with rocket salad
This is a light yet filling meal for tea time.
You’ll need:
1 aubergine
60g veggie rice
½ cup of vegan cheese
40g of rocket salad
½ lemon
2tbsp olive oil
Sesame seeds, salt and pepper to season
Directions:
Cut the aubergine in half on the long side and scoop out the inside. Make sure to leave a decent amount inside, otherwise it will collapse during baking. Fill both aubergine boats with veggie rice and sprinkle some vegan cheese on top. Bake them at 200 degrees for 40 minutes.
Salad: Mix the rocket salad with your favourite veggies and add lemon juice, olive oil, sesame seeds, salt and pepper to season. Once the stuffed aubergines are done, you can serve them with salad.
I hope you get inspired with those recipes and let me know if you like them. Make sure to take a picture and tag me on socials:
Written by #HallamInsider Daniela Baicoianu
