Your choice of turning vegan to consume less meat or cutting it out from your diet is quite challenging. You may have a hard time finding restaurants that have plant-based inspired menus, or if you find one, you will slowly get used to eating the same food over and over again. This is where vegan recipes come into play.
The better solution to that is to be a vegan master in your kitchen and learn a handful of secrets and a few tricks. With these easy vegan recipes, you can make sumptuous and appealing plates of plants that will satisfy your appetite.
Crispy Falafel Sandwich
Falafels alone can be appetizing and is definitely in line with your vegan diet. But what if we can level up eating this crispy delight in one satisfying sandwich? Let’s look at the excellent combinations of falafel, condiments, and greens. Make sure to add it up to your collection of vegan recipes.
Prep Time: Overnight soaking + 1 hour
Yield: 8 sandwiches
For the Falafel
- 4 cloves of garlic
- 1 chopped onion
- A large handful of coriander
- A large handful of flat-leaf parsley leaves
- 400g chickpeas soaked overnight in cold water, then drain
- 4 tbsp gram flour
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp Aleppo pepper
- ¼ tsp soda bicarbonate
- ½ tsp baking powder
- Vegetable oil
For the Serving:
- 8 pcs pitas
- 2 finely sliced Little Gem lettuce
- 2 handfuls of flat-leaf parsley leaves
- 200g thinly sliced pickled cucumber or turnip
- 2 tsp sumac
- Chili Sauce and Tahini to serve
How to Make:
- For the falafels, add onion and garlic into a food processor and blitz until fine. Add herbs and repeat blitzing until everything is finely chopped. Then add soaked and drained chickpeas, cumin, coriander, Aleppo pepper, gram flour, baking powder, soda’s bicarbonate and a generous pinch of salt. Blitz again to combine all ingredients. Blend it again until the mixture turns into a paste.
- Roll the paste into small falafels the size of a walnut. It will make around 30-32 falafels.
- Heat 1/3 vegetable oil-filled pan to 180C. Then deep fry falafels in batches for about 2 minutes or until golden brown. Drain on a paper towel to remove excess oil.
- Split pitas and put inside the lettuce, parsley, pickles, falafels, a sprinkle of sumac, and sauces to taste
Thai Green Curry
Curry has always been a crowd-pleaser, with the right way of cooking, it never fails to impress. Although it is typical to put meat in curries, we’ll discover how we can make it one on the list of your vegan recipes.
Prep Time: 15 minutes
Yield: Serves 4
- 2 tbsp Sunflower oil
- 1 800g butternut squash, peeled and cut into bite-sized cubes
- A handful of roughly torn coriander
- 3 tbsp light soy sauce
- 1 wedged lime
- One deseeded and finely sliced red chili
- 1 finely chopped spring onion
- Jasmine rice
For Green Curry Base:
- 1 stalk of bruised lemongrass
- 2 tbsp Thai green curry paste
- 800ml coconut milk
- A handful of halved sugar snap peas
- One handful of asparagus spears
- A handful of trimmed green beans
- 2 tbsp of edamame beans, fresh or frozen
How to Make:
- Heat wok with 1 tbsp sunflower oil while tossing butternut squash into soy sauce. Put it in the wok and cook for 10 minutes over medium heat. Stir frequently until softened.
- For the curry base, heat remaining oil in a frying pan then add lemongrass and Thai green curry paste. Cook in high heat for one minute.
- Put in coconut milk while slightly reducing heat, simmer for 8 minutes.
- Remove lemongrass and throw in sugar snap peas, asparagus, green beans, and edamame beans into the curry sauce. Cook for 4-5 minutes.
- Put curry into a bowl and include the soy-glazed butternut squash. Squeeze lime juice, sprinkle with coriander and add few slices of chili and spring onion. Serve with jasmine rice.