12 delicious vegan meals

Among people who have never followed a vegan diet, the myth is widespread that vegans eat exclusively raw vegetables, greens, and fruits. Nevertheless, this is a very big mistake, because there are thousands of healthy and delicious vegan recipes.

Pick your recipe

A lot of interesting and tasty dishes can be made from plant products, and their benefits and nutritional value are in no way inferior to the usual diet. Home-made vegan dishes made from the most common ingredients can be easily and simply prepared following step-by-step instructions.

Vegan Kharcho

• rice - 60 g;

• walnuts - 50 g;

• tomatoes - 2 pcs;

• golden onions - 1 pc;

• garlic - 1-2 cloves;

• tomato paste - 1 tbsp;

• greens (dill, parsley, cilantro) - to taste;

• salt, pepper, hops-suneli seasoning - to taste;

• vegetable oil for frying.

1. The original kharcho recipe uses beef, but vegans have created an equally good and simple recipe. Grind nuts in any convenient way: in a blender, meat grinder, coffee grinder, etc. Remove the peel from the tomatoes, scalding them first with boiling water. Cut into small cubes. Peel the onion, rinse with cold water and cut into small cubes. Pass the garlic through the garlic press. Rinse the rice thoroughly.

2. In a separate pan, put 1.5 liters of water on the fire, so that it has time to boil to the next stage. At this time, heat the vegetable oil and fry the onion on it until golden brown. Add tomatoes and tomato paste and simmer over medium heat for about 5-7 minutes. Add garlic and chopped nuts to the vegetable mixture. Fry the mixture for 2-3 minutes.

3. Transfer the prepared mixture to a pan with boiling water, add the washed rice, season with salt and spices and cook for another 5 minutes. At this stage, you can add greens directly to the soup, or lay it out portionwise on plates. Let the soup brew a bit and serve.

Fasolada

• dry white beans - 300 g;

• tomatoes - 3 pcs;

• carrots - 1 pc;

• onions - 1 pc;

• celery stalk - 1 branch;

• tomato paste - 2 tbsp.;

• sugar, salt, pepper - to taste;

• fresh herbs to taste.

1. On the evening of the day of preparation, soak the beans in water. Immediately before cooking, remove the peel from tomatoes, onions, carrots. Chop all the ingredients into small cubes, and chop the celery. Fry onions in a small amount of olive oil along with tomato paste.

2. Rinse the soaked beans, fill it with 2 liters of water and bring to a boil. In boiling water, add chopped ingredients, fried onions, a pinch of sugar and black pepper. Cook the soup for about an hour, until the beans are soft. Salt the finished soup, season with fresh herbs and serve.

Eggplant and nut puree soup

• eggplant - 1 pc;

• tomatoes - 3 pcs;

• walnuts - 50 g;

• onions - 1 pc;

• garlic - 2 cloves;

• soy sauce - 1 tablespoon;

• dried herbs (oregano, basil) - to taste;

• salt, pepper - to taste.

1. Peel the eggplant, tomato, onion and garlic and cut each vegetable into 2 parts. Put the halves on a slightly greased baking sheet, grease out with a silicone brush a small amount of oil, season with spices and bake in a preheated oven to 200 degrees in the "grill" mode. After 10 minutes, remove the baked vegetables and cool a little. Grind nuts with a blender.

2. Put the cooled vegetables in a blender bowl with nuts, sauce and herbs. Beat until smooth, diluting with water if necessary, adding salt and spices. Warm the mixture in a pan and serve.

Mushroom and Bean Soup

• dry red beans - 200 g;

• dried mushrooms - 50 g;

• carrots - 1 pc;

• onions - 1 pc;

• celery root - to taste;

• salt, pepper, fresh herbs - to taste.

1. Both beans and dried mushrooms must first be soaked. Leave the beans overnight, and for mushrooms 2-3 hours are enough. Cook the mushrooms and beans separately from each other until cooked. Remove the mushrooms from the broth and let them cool slightly.

2. Fry onions, carrots and celery in a pan until golden onion. Cut the mushrooms. Add all the ingredients, including the finished beans, to the mushroom broth, season with spices and let it brew for 10-15 minutes.

Pumpkin Puree Soup

• pumpkin - 300 g;

• carrots - 1 pc;

• garlic - 1-2 cloves;

• green onions to taste;

• salt, pepper and other spices to taste.

1. Peel the pumpkin and carrots and cut into small cubes. In a frying pan heated with oil, simmer the vegetables for about 10-15 minutes, then add water and cook until the pumpkins are cooked. Add chopped garlic and spices, boil for about 4-5 minutes.

2. Transfer the vegetables to a blender bowl and beat until smooth. Serve with fresh onion greens and croutons.

Lentil soup

• red lentils - 150 g;

• tomato paste - 300 g;

• celery stalk - 2 branches;

• carrots - 1 pc;

• onions - 1 pc;

• salt, pepper - to taste.

1. Cooking lentil soup is very simple. Bring the water to a boil in a pan, add chopped carrots, onions and celery to it. Boil for a couple of minutes

2. Add lentils to the boiling broth, reduce heat and cook lentils until soft. At the end of cooking, add tomato paste and spices.

Pea Cream Soup

• yellow crushed peas - 0.5 tbsp;

• sweet bell pepper - 1 pc;

• onions - 1 pc;

• carrots - 1 pc;

• garlic, spices - to taste;

• croutons for serving.

Soak peas in cold water according to the instructions on the package, usually it takes no more than 3-4 hours. Cook the peas until cooked (about an hour). At this time, fry the chopped onion until golden, chopped into cubes of pepper, carrot and garlic. Add vegetables to the finished peas and mash with a hand blender, adding water if necessary. Season to taste, serve with croutons.

Carrot Soup with Dried Fruits

• carrots - 300 g;

• pitted prunes / dried apricots - 50 g;

• ginger - 2 circles;

• garlic - 1 clove;

• curry seasoning - to taste;

• salt, pepper - to taste;

• fresh herbs - optional.

1. Rinse the carrots and cut into circles, ginger and garlic grate on a fine grater. Fry them in a skillet with a little oil until golden brown. Add water so that it barely covers the carrots, and cook until the vegetable is soft.

2. Using a submersible blender, grind the soup into a homogeneous mass, season with spices and salt. Pour into serving plates, add chopped dried fruits to each plate.

Onion soup

• golden onions - 3 pcs;

• red onion - 3 pcs;

• sweet apple - 1 pc;

• apple cider vinegar - 50 ml;

• salt, pepper - to taste.

1. In onion soup, the main thing is to bring the onion to readiness so that all the pungency and bitterness come out of it. Peel it, cut into rings and fry in vegetable oil until a clear, golden color and sweetish aroma. Add the grated apple to the finished onion, fry for a couple of minutes.

2. Pour the fruit and vegetable mixture with water, add vinegar. Cook for about 20 minutes, season with salt and spices to taste.

Gazpacho

• ripe, juicy tomatoes - 500 g;

• tomato juice - 1 l;

• onions - 1 pc;

• red wine vinegar - 1/3 tbsp.;

• cucumber - 1 pc;

• fresh cilantro - to taste;

• salt, pepper - to taste.

Peel the tomatoes, cut into arbitrary pieces and put half of them into the blender bowl. There, put half of the cucumber and onion and puree until smooth. Cut the remaining vegetables in even cubes and add in mashed potatoes. Pour vinegar into it, add greens. Put the soup in the refrigerator, serve cold.

Green avocado and cucumber soup

• ripe avocado, high-quality - 2 pcs;

• cucumbers - 2 pcs;

• juice of half a lemon;

• parsley to taste;

• mint, basil - to taste;

• salt to taste.

Peel, chop, and put the avocados with the cucumbers in the blender bowl. Add all other ingredients and smooth until smooth, adding water if necessary. Salt to taste. Serve cold.