Delicious vegan dinner recipes
Vegan food is very rich and diverse and gives you plenty of opportunities to make your own healthy meals, suitable for every part of the day. Besides home cooked food, there is a growing trend among fitness-conscious people to avail vegan meal preps. That could be a reason why companies like Key food seem to be gaining popularity for vegan meal prep in London. Anyways, for those who want to cook vegan, these diner recipes could be a good idea to prepare something new and tasty at home.
Baked peppers and zucchini
Ingredients:
• 2 cups (500 g) of zucchini
• 3.5 oz (100 g) of onion
• 2 red fresh peppers
• 2 garlic beans
• 1 teaspoon of pine nuts
• 2-3 teaspoons of olive oil
• 1 teaspoon of grated caper, salt
• for dressing: 2 teaspoons of apple vinegar, 2 teaspoons of water, sugar, pepper, ginger and curry
Preparation:
• Cut onion on a slices, peppers on a stripes and zucchini into rings.
• In a pan put olive oil and then onions and peppers and fry them a little.
• Add pine nuts, zucchini and salt (depending on your taste).
• Place everything in a baking pan and bake in oven heated to 350°F (180°C) for about 15 minutes.
• On the baked vegetables put grated caper and serve while is hot.
• Enjoy
Vegan sandwich
Ingredients:
• 1 ¼ cups (300 g) of mushrooms (Edible Bolete, Cep;)
• 1 tomato
• 2 garlic cloves or garlic in powder
• 1 blue eggplant
• olive oil, vinegar, salt, parsley, basil
• 4 buns of integral flour
• Vegan mozzarella cheese
Preparation:
• Wash the mushrooms and rinse on a napkin.
• Wash the blue eggplant and cut it on the slices. Put salt on them, pour oil and mix in a baking pan.
• Slice half the amount of mushrooms into dices and the rest of the mushrooms in slices.
• Place slices of mushrooms into a baking pan with eggplant, put salt and pour with oil.
• Bake in oven at 400°F (200°C) for about 15 minutes. Let it cool down.
• In the frying pan with cover put tomatoes and the rest of the mushrooms that are already cut into cubes, add the garlic and salt. Pour with vinegar, stir and stew on a light heat for about 5 minutes. Mix occasionally.
• Add parsley, basil stir and remove from the stove.
• Cut buns on half, and baked them to be crispy as toast. On the lower half of the buns put the slices of the eggplant and on top of them put the mixture of mushrooms and tomatoes, slices of mushrooms and mozzarella cheese. Cover it.
• Enjoy
