5 Unbelievably Delicious Vegan Recipes You Need To Try Out This Month
by Chiara Micallef
Whether you're a vegan or not, you cannot deny the fact that eating meat-free dishes can present you with numerous health benefits.
We have compiled a list of delectable vegan dishes you should try out this month. From hearty soups to comforting breakfast treats, check out these five super delicious vegan recipes.
1. Kohlrabi and Potato Soup
Serves 2
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ginger, thinly sliced
- 2 potatoes, chopped
- 1 large kohlrabi, peeled and chopped
- 1.2l vegetable stock
- 1 tsp roasted pumpkin seeds
- Handful coriander
Directions
Heat olive oil in a large pot, add the onion and cook till softened. Stir in the ginger and garlic. Add the potatoes and leave to cook for 2 minutes. Add the kohlrabi, vegetable stock and bring to a boil. Reduce to a head and cover. Cook for 20 minutes. Blitz with a food processor until smooth. Sprinkle with pumpkin seeds and coriander to serve.
2. Butter Cauliflower
Serves 4
Ingredients
- 1 medium cauliflower, cut into medium-sized florets
- 2 tbsp fresh lemon juice
- 2 tsp corn starch
- ½ tsp ground cumin
- 2 tsp ground turmeric
- 4 tsp garam masala
- ½ tsp ground cinnamon
- 1 tsp paprika
- 1 tsp salt
- 2 tbsp vegan ghee
- 1 finely chopped onion
- 4 garlic cloves finely chopped
- 3 tsp fresh grated ginger
- 1 can tomato sauce
- 1 tbsp tomato paste
- 2 cups vegetable broth
- 1 can coconut milk
- Vegan unsweetened yogurt
- Fresh cilantro
Directions
In a large bowl, combine the lemon juice, corn starch, cumin, 1 teaspoon garam masala, salt and 1 teaspoon turmeric.
Heat the ghee in a large skillet over medium heat and cook the cauliflower until browned and softened – around 7-8 minutes. Remove from heat and transfer to a bowl with corn starch, toss and coat.
Cook onions until translucent, stir in garlic, ginger and tomato paste on medium heat. Cook for two minutes. Add the remaining garam masala, turmeric, paprika and cinnamon, cook for one minute, stirring continuously. Add vegetable broth and tomato sauce, bring the mixture to a boil. Reduce to a simmer and stir in coconut milk and cauliflower. Simmer for around 15 minutes, or until the sauce thickens.
Garnish with cilantro and a dollop of yogurt, serve over basmati rice.
3. Baked Banana and Oatmeal Treats
Ingredients
- 2 cups rolled oats
- 2 very ripe bananas, mashed
- ½ cup nuts of choice, chopped
- 1 handful raisins
- 2 tsp cinnamon
- 1 tsp allspice
- 1 tbsp vanilla extract
- 1 tsp baking powder
- ¼ cup maple syrup
- 1 ¾ cups almond or oat milk
- Coconut oil
- Pinch of salt
Directions
Preheat oven to 200 degrees celsius. Grease a square pan with coconut oil. In a medium bowl, mix together the rolled oats, nuts, baking powder, raisins, cinnamon, allspice and salt, drop into the pan. Whisk together bananas, milk, maple syrup and vanilla extract, drizzle over oats. Stir lightly until evenly mixed.
Bake for 40 to 45 minutes, until the top is golden and the mixture is set. Allow to cool for 10 minutes and cut to squares.
Serve with peanut butter and fresh banana slices.
4. Moussaka
Serves 2
Ingredients
- 2 thinly sliced aubergines
- 4 tsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp ground cinnamon
- 1 tsp paprika
- Pinch of oregano
- 400g tin tomato pulp
- 1 cup cooked lentils
- 4 large ripe tomatoes, halved
- 1 handful parsley
- 10 tbsp unsweetened soy-based yogurt
- Pinch of nutmeg
Directions
Heat a pan on medium heat. Brush the aubergines with olive oil and cook them for 5 minutes on each side, or until they are soft and charred. Grill the sliced tomatoes side down for 4 minutes. Put aside. Cook the onion until softened and add garlic, cinnamon, paprika and oregano, stir constantly. Add the tomato pulp and cooked lentils. Simmer for 10 minutes.
Layer lentil mixture and aubergines in a deep dish. Repeat until both mixture and vegetables are done. Top off with cooked tomato halves. Drizzle with yogurt, olive oil and nutmeg. Add parsley and serve.
5. One-Pot Spinach & Chickpea Rice
Serves 4
Ingredients
- 1 tbsp vegan ghee
- 2 garlic cloves, crushed
- 2 tbsp madras curry paste (or any of your choice)
- 250g basmati rice, rinsed and drained
- 450ml vegetable stock
- 400g can chickpeas, drained and rinsed
- 2 handfuls spinach, chopped
- Handful roasted almonds or nuts, chopped
- Salt and pepper
- ½ freshly squeezed lemon
- Soy-based yogurt
- Nigella seeds
Directions
Heat ghee in a large nonstick pot, add garlic and curry paste. Cook for 1 minute. Add the rice into the pan along with the stock and chickpeas. Fluff rice with a fork. Season with salt and pepper, cover and bring to a boil. Cook for a further 15 minutes, until most of the liquid is absorbed. fluff rice with a fork again. Toss in the spinach, cover and let them cook. Uncover rice once spinach is wilted. Mix in roasted almonds and lemon juice.
Serve with a dollop of Soy-based yogurt and a pinch of nigella seeds.
Missing some of the ingredients? Click here for local supermarkets & discount stores
Looking for more recipes? Check out the Food & Drink section on Yellow