It is a common myth among people who have never followed a vegan diet that vegans exclusively eat raw vegetables, herbs and fruits. However, this is a very big misconception, as there are thousands of healthy and delicious vegan recipes.
Many 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. Homemade vegan meals from the most common ingredients can be prepared easily and simply by following step-by-step instructions.
Vegan Kharcho
- rice - 60 g;
- walnuts - 50 g;
- tomatoes - 2 pcs;
- golden onion - 1 pc;
- garlic - 1-2 cloves;
- tomato paste - 1 tablespoon;
- greens (dill, parsley, cilantro) - to taste;
- salt, pepper, "hops-suneli" seasoning - to taste;
- vegetable oil for frying.
- The original kharcho recipe uses beef meat, but vegans have created an equally successful and simple recipe. Grind the nuts in any convenient way: in a blender, meat grinder, coffee grinder, etc. Remove the peel from the tomatoes by scalding them with boiling water. Cut into small cubes. Peel the onion, rinse with cold water and cut into small cubes. Pass the garlic through a garlic press. Rinse the rice thoroughly.
- In a separate saucepan, put 1.5 liters of water on fire so that it has time to boil for the next stage. At this time, heat the vegetable oil and fry the onion in 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.
- Transfer the prepared mixture to a saucepan 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 them out in portions on plates. Let the soup steep a little and serve.
Fasolada
- dry white beans - 300 g;
- tomatoes - 3 pcs;
- carrots - 1 pc;
- onion - 1 pc;
- celery stalk - 1 branch;
- tomato paste - 2 tablespoons;
- sugar, salt, pepper - to taste;
- fresh herbs to taste.
- Soak the beans in water the night before cooking. Remove the skins from tomatoes, onions, carrots just before cooking. Chop all the ingredients into small cubes, chop the celery as well. Fry onions in a little olive oil along with tomato paste.
- Rinse the soaked beans, pour 2 liters of water over them and bring to a boil. Add chopped ingredients, sautéed onions, a pinch of sugar and black pepper to boiling water. Cook the soup for about an hour, until the beans are tender. Salt the finished soup, season with fresh herbs and serve.
Eggplant and walnut puree soup
- eggplant - 1 pc;
- tomatoes - 3 pcs;
- walnuts - 50 g;
- onion - 1 pc;
- garlic - 2 cloves;
- soy sauce - 1 tablespoon;
- dried herbs (oregano, basil) - to taste;
- salt, pepper - to taste.
- Peel eggplants, tomatoes, onions and garlic and cut each vegetable into 2 parts. Place the halves on a lightly oiled baking sheet, brush with a little oil with a silicone brush, season with spices and bake in an oven preheated to 200 degrees on the "grill" mode. After 10 minutes, remove the baked vegetables and cool slightly. Grind the nuts with a blender.
- Transfer cooled vegetables to a blender bowl along with nuts, sauce and herbs. Whisk until smooth, diluting if necessary with water, adding salt and spices. Heat the mixture in a saucepan and serve.
Soup with mushrooms and beans
- dry red beans - 200 g;
- dried mushrooms - 50 g;
- carrots - 1 pc;
- onion - 1 pc;
- celery root - to taste;
- salt, pepper, fresh herbs - to taste.
- Both beans and dried mushrooms must be soaked beforehand. Leave the beans overnight, and 2-3 hours will be enough for mushrooms. Cook the mushrooms and beans separately until tender. Remove the mushrooms from the broth and let cool slightly.
- Fry the onions, carrots and celery in a pan until the onions are golden. Cut the mushrooms. Add all the ingredients, including the cooked 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.
- Peel the pumpkin and carrots and cut into small cubes. In a skillet preheated with oil, simmer the vegetables for about 10-15 minutes, then add water and cook until the pumpkin is cooked. Add chopped garlic and spices, boil for about 4-5 minutes.
- Transfer vegetables to a blender bowl and beat until smooth. Serve with fresh onions and croutons.
Lentil soup
- red lentils - 150 g;
- tomato paste - 300 g;
- celery stalk - 2 branches;
- carrots - 1 pc;
- onion - 1 pc;
- salt, pepper - to taste.
- Making lentil soup is easy. Bring water in a saucepan to a boil, add chopped carrots, onions and celery. Boil for a couple of minutes
- Add lentils to boiling broth, reduce heat and cook until lentils are 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;
- onion - 1 pc;
- carrots - 1 pc;
- garlic, spices - to taste;
- croutons for serving.
Soak the peas in cold water according to the instructions on the package, usually it takes no more than 3-4 hours. Cook the peas until tender (about an hour). At this time, fry the chopped onion until golden brown, the diced peppers, carrots and garlic. Add vegetables to the finished peas and purée with an immersion blender, adding water if necessary. Season with spices to taste, serve with croutons.
Carrot puree soup with dried fruits
- carrots - 300 g;
- prunes / dried apricots without pits - 50 g;
- ginger - 2 circles;
- garlic - 1 clove;
- curry seasoning - to taste;
- salt, pepper - to taste;
- fresh herbs - optional.
- Rinse the carrots and cut them into circles, grate the ginger and garlic 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.
- Using a hand blender, grind the soup into a homogeneous mass, season with spices and salt. Pour into portioned 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.
- In onion soup, the main thing is to bring the onion to readiness so that all the pungency and bitterness comes out of it. Peel it, cut into rings and fry in vegetable oil until transparent, golden brown and sweetish aroma. Add the grated apple to the finished onion, fry for a couple of minutes.
- Pour the vegetable and fruit mixture with water, add vinegar. Cook for about 20 minutes, season with salt and spices to taste.
Gazpacho
- ripe tomatoes, juicy - 500 g;
- tomato juice - 1 l;
- onion - 1 pc;
- red wine vinegar - 1/3 cup;
- cucumber - 1 pc;
- fresh cilantro to taste;
- salt, pepper - to taste.
Cut the peeled tomatoes into random pieces and place half of them in a blender bowl. Put half a cucumber and an onion there and puree until smooth. Cut the remaining vegetables into even cubes and add to the puree. Pour vinegar into it, add herbs. Put the soup in the refrigerator and serve cold.
Avocado and Cucumber Green 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 the avocado, chop and place with the cucumbers in a blender bowl. Add all other ingredients and purée until smooth, adding water if necessary. Season with salt to taste. Serve cold.
Rassolnik
- pearl barley - 1/3 tbsp;
- pickled gherkins - 5-6 pcs;
- potatoes - 2 pcs;
- carrots - 1 pc;
- onion - 1 pc;
- tomato paste - 1 tablespoon
- salt, pepper - to taste.
- Soak the barley for 7-8 hours, then drain the water and rinse the cereals. Cover it with water and cook for 20 minutes.
- At this time, peel potatoes, carrots, onions, cut them into cubes. Put the potatoes to the barley and cook until tender. Fry onions and carrots in vegetable oil, add tomato paste. Put the dressing in the soup.
- Chop the pickles and add them to the soup, boil for 15 minutes. Pour hot into bowls, season with herbs.
