Saturday, July 1, 2017

Easy Vegetarian Recipes For Beginners

In our last article, we discussed everything that you need to stock your kitchen with to make simple vegan recipes. In this article, we have some specific recipes for some delicious easy vegan recipes, to get you started on your vegan journey.

vegan beginners recipes

Some of them have been adapted from Linda McCartney’s “On Tour” collection of recipes.


Fried Eggplant and Zucchini
This is a quick and easy vegan recipes, that is great for an appetizer or to share as a snack with friends.

4 Servings
Prep Time: 25 mins

  • 2 medium zucchini - halve down the middle. Then halve each half down the middle. Then cut these pieces lengthways.
  • 1 large eggplant, sliced into 1/2 inch rounds
  • Plain flour
  • Vegetable oil
  • Sea salt and black pepper
  • Lemon Wedges to serve
  • Vegan garlic dip or sweet chilli sauce to serve (shop bought or home made)
  • Sieve the flour onto a plate, and then dip the vegetables pieces into the flour until they are thoroughly coated.
  • Heat 1/4 inch oil in a frying pan. When it is hot fry the zucchini for around 8 minutes, until golden brown, and then transfer to a warm plate using a slotted spoon to drain off the excess oil.
  • Next, fry the eggplant in batches. When they are golden brown remove from the pan and add to the plate. When all vegetables have been fried, transfer to a warm plate and sprinkle with sea salt and black pepper. Serve with lemon wedges, and the garlic dip.

Easy Vegan Recipes - Soup

Black Bean Soup
Vegan soups are delicious, easy and healthy. You have probably eaten many vegan soups, but didn’t realize they were vegan. Black bean soup is absolutely delicious, and is a favorite with everyone.

Serves 4
PrepTime: 30 minutes

  • 14oz tin black beans
  • 2 tbsp vegetable oil
  • 1 medium onion, diced
  • 1-2 jalapeno chillies chopped
  • 2 pints vegetable stock
  • 2 cloves garlic, crushed
  • 2 tbsp tomato puree
  • 1 bay leaf
  • 1/2 pint soya milk
  • 4 tbsp chopped cilantro
  • sea salt and black pepper
  • Drain and rinse the beans nn a large saucepan, heat the oil, and gently soften the onion, garlic and jalapeno for 5 mins.
  • Add the beans, stock, tomato puree and bay leaf and bring to the boil.
  • Lower the heat and simmer for 20 minutes.
  • Remove the bay leaf and then blend the soup using a wand blender.
  • Return to the heat and stir in the soya milk.
  • Remove from the heat and stir in the cilantro.

Easy Vegan Salad Of Avocado, Green Onion, Chilli and Cilantro With Almonds

avocado vegan dishThis delicious salad is simple to make and is packed full of essential fats from the avocados and olive oil.

Serves 4

  • 4 tbsp whole almonds, blanched
  • Extra Virgin Olive Oil
  • Pinch red pepper flakes
  • 3 large avocados, halved, peeled and destoned
  • Bunch green salad onion, finely chopped
  • 1 green chilli, deseeded and finely chopped (add more if you like it spicy)
  • Small bunch cilantro, chopped
  • Salt and pepper to season
  • Mustard dressing (recipe included)
  • Firstly, toast the almonds (to do this, heat a small frying pan with a drizzle of olive oil over a high heat). Add the almonds and roast for a few minutes until toasted, taking care not to burn. Remove from the heat, and tip into a small bowl. Toss with the red pepper flakes and season.
  • Next, roughly rip up the avocado. Place in a bowl and sprinkle with the chopped green onions, the fresh green chilli, and the cilantro.
  • Top the salad with the toasted almonds and then drizzle with mustard dressing:
Mustard dressing:

  • 6 tbsp extra virgin olive oil
  • 2 tbsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 2 tbsp white wine vinegar
  • Sea salt and black pepper
  • Mix everything together and season to taste.

Easy Vegan Recipes - Entrees

Vegetable Risotto
This quick and easy vegan vegetable risotto is ready in 30 minutes, and requires only one pan, so you will also save on the washing up.

Serves 4

  • 2oz vegan margarine
  • 2 medium onions chopped
  • 8oz mushrooms chopped
  • 8oz risotto rice (such as arborio)
  • 1 pint vegetable stock
  • 4oz frozen peas
  • 1 zucchini, sliced thinly
  • 2oz toasted pine nuts
  • sea salt and black pepper
  • 4 tbsp freshly chopped parsley to garnish
  • Melt the vegan margarine in a saucepan, and saute the onion and mushrooms for 5 minutes
  • Add the mix, and combine well with other ingredients.
  • Add a ladle of stock and stir until almost evaporated. Repeat until half of the stock is used.
  • Add the remaining stock to the pan along with the zucchini, peas and seasoning.
  • Cover and simmer for a further 10 minutes, or until rice is tender.
  • To serve, sprinkle the risotto with toasted pine nuts and parsley.

Easy Vegan Recipes - Vegetable Side Dishes

Celeriac Side Dish
celeriac vegan recipe

Serves 4

  • 1 celeriac, peeled
  • Extra virgin olive oil
  • 1 handful thyme
  • 2 cloves garlic, crushed
  • 4 tbsp veg stock
  • Sea salt and black pepper

  • Dice the celeriac into 1/2 inch cubes, taking great care not to cut yourself (to make cutting the celeriac easier, first slice off one end so that it is flat and stays steady on the board).
  • Put a heavy based, large frying pan or casserole dish on a high heat, and 3 lugs olive oil, then add the garlic, celeriac and thyme, plus a quick grind of salt and pepper.
  • Stir briskly around the pan for 5 minutes until lightly coloured.
  • Turn down the heat, add the stock, and simmer for 25 minutes.
  • Remove from the heat and serve either in whole cubes, fully mashed, or just mash some of the cubes which will give the dish an amazing flavour and texture.
As you can see, vegan recipes are healthy, easy and delicious. Look out for more easy vegan recipes coming soon!

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