Cooking vegan is a lifestyle that many people choose to live. It’s not just for those who are vegan, but also for those who want to eat healthier and more consciously. Being vegan can be difficult at first because it requires some adjustments from your usual cooking routine. But don’t worry! We have 2 vegan recipes for dinner you must know so you’ll never go hungry again!
Lentil bolognese is a vegan recipe that doesn’t require any meat. This vegan dinner is hearty and flavorful. In this dish, the lentils give it a “meaty” texture, while garlic and onions add plenty of flavor to the sauce. Serve with pasta or rice for a complete meal!
Lentil Bolognese Recipe: *Serves 4* 2 cups chopped onion 1/2 cup finely grated carrot (1 medium) 3 cloves garlic, minced 2 tbsp olive oil 1 tsp Italian seasoning blend 8 oz tomato paste 16 oz crushed tomatoes 32oz water 28oz cooked red lentils 3-4 bay leaves Salt and pepper to taste Slider buns or vegan rolls of your choice
– Heat oil in a large pot or Dutch oven over medium heat. Add onions, carrots and garlic; cook for about 7-10 minutes until the onion starts becoming translucent. Then add Italian seasoning blend, tomato paste, crushed tomatoes, water, lentils and bay leaves. Bring to boil then lower the heat and simmer uncovered for 1 hour, stirring occasionally.
– Serve over vegan slider buns or vegan rolls of your choice.
Tips: Use pre-cooked lentils to save time! You can use any protein you wish instead of lentils, but make sure it is vegan friendly. Adjust the saltiness by adding more tomato paste if needed.
Vegetable biryani is a vegan version of this versatile Indian dish. It’s also vegan-friendly, gluten free and low in fat. Vegetable Biryani includes rice mixed with vegetables like potatoes, peas, carrots and cauliflower that are cooked until they are soft then seasoned with onion, cumin seeds, coriander powder, garlic cloves and curry leaves. The mix is then topped off with cashews for added flavor. This simple vegan recipe will satisfy the whole family!
Vegetables should be cut into 1 inch chunks to ensure even cooking times. You can use any type of vegetable you have on hand or prefer but I would recommend sticking to one type so it doesn’t become too complicated to cook them all.
-3/4 cup vegan basmati rice (this is a vegan version of the traditional Indian long grain white rice, you can use any type of vegan friendly rice) = uncooked weight – 2 cups = cooked weight
-2 carrots – 1/2 head cauliflower – 2 potatoes – vegan basmati rice – 1/2 cup green peas
-1 large yellow onion, chopped
-3 garlic cloves, minced
-1 tablespoon vegan butter – vegan cashews for garnish (optional)
-salt and pepper to taste
Soak the uncooked vegan basmati rice in a bowl of vegan-friendly water for 4-5 hours to ensure it’s cooked fully.
NOTE: vegan basmati rice is a vegan friendly long grain white rice that goes through the same process as regular Indian rice would but uses vegan safe ingredients instead. It comes in both brown and white versions so substitute whichever you prefer depending on what recipe you are using it for.
1) Pour vegan-friendly vegetable oil in a large frying pan to about 3cm depth and place on medium heat. Fry the vegan butter till it becomes brown, this will add extra flavour to the vegan biryani. Once done set aside on paper towels to absorb excess vegan butter.
2) Add onions to vegan butter that is left in the pan, fry on medium heat till soft then add garlic for an additional minute.
3) Once done add vegan basmati rice to vegan butter and onion mix, stir on high heat till vegan basmati rice begins to colour slightly. Add vegan-friendly spices – coriander powder, cumin seeds, salt and vegan friendly pepper to taste if desired.
4) Add vegan-friendly water at this point to ensure vegan basmati rice is properly hydrated, cook on medium heat with the vegan biryani mix covered till vegan basmati rice is soft.
5) Once done allow the vegan biryani to sit for about 5 minutes without the vegan lid on. Add vegan-friendly vegan cashews and mix till vegan basmati rice is properly cooled.
6) Place vegetables in a large bowl and add vegan biryani to them, toss to ensure all ingredients are covered with vegan biryani and place vegan buttered side up in a preheated vegan oven set to 200°C.
7) Place vegan biryani in vegan preheated oven and cook for about 15-20 minutes or until vegan cashews brown slightly. Remove from vegan oven and let vegan biryani sit with vegan lid on for at least another 10 minutes before serving. This will ensure that the vegan basmati rice will be properly cooled.
8) Once vegan biryani is properly cooled serve it with vegan-friendly vegan raita if desired.