Vegan Recipes Dinner


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Looking for vegan recipes for dinner? Cooking vegan might be a challenge in the beginning, especially if you’re not accustomed to preparing meatless meals. Fortunately, veganism has become increasingly popular, so vegan food options are now widely available. It’s not just hippies who are vegan anymore; nowadays, many members of society are adopting a vegan diet because of its purported health benefits and lasting benefits for the planet. Vegan recipes for dinner only consist of plant products and do not include any animal by-products. One of the major challenges that come with cooking vegan recipes for dinner is ensuring that your meals meet your nutritional needs.

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Vegan Recipes Dinner

  1. 1. Vegan Recipes DinnerDinner is oftentimes the heaviest meal consumed in the day though health experts saythat breakfast should be the most important. However, in reality, people have moretime for dinner compared to breakfast when one’s rushing out of the house or lunchwhen one’s on a break from work. It is also the meal that is often had during dates,formal receptions and events.With the increasing population of vegans hotels and restaurants, airlines and caterersare pro-active to offer meal options that do not contain any animal products. Whentravelling, airlines, cruise ships and travel operators usually require advance noticeand the variety of dishes available varies from an entire multi-course menu selectionor a limited number of salads or stew. Vegan food that is totally devoid of animalproducts including meat, poultry, fish, seafood and even eggs and dairy are usuallymore limited compared to vegetarian options which can allow for eggs and dairy.While it may be easier to have someone else prepare your vegan meals, it is simplyimpossible to sustain, unless you’re a millionaire with a personal chef and unlimitedresources. For most vegans, they prefer to prepare their own food at home as theyare completely aware and in control of the ingredients they use and address theirspecific nutritional requirements.Dishes can be as simple or as gourmet as your time, budget and ingredient availabilityallows for. A simple dinner of roasted or baked vegetables served with couscous thatis prepared in minutes can be as enjoyable and fulfilling as a casserole that takes hoursto prepare. An advantage of going vegan is that a extra helping of a healthy meat-freedish doesn’t give anyone guilty feelings.The secret to sustainability is to use a variety of ingredients; employ different cookingmethods; and stock up on lots of herbs and spices. That way, meals are nevermonotonous especially if you’re cooking not only for yourself but for others.Take into consideration the seasonality of fresh produce. Purchase what’s in seasonto get it at better prices and optimum nutrition. For raw salads, go for organic
  2. 2. vegetables as much as possible to ensure that your dish is free from potentiallyharmful substances like pesticides and synthetic fertilizers.The recipes provided is but an inspiration for the unlimited dishes you can prepareexclusively with plant-based ingredients. The only limit is your imagination!Creamy Vegan Carrot SoupServings: 4Preparation Time: 20 minutesCooking Time: 30 minutesRecommended Wine: ChardonnayDifficulty Level: EasyIngredients:2 tbsp cooking oil, ½ C onion, chopped, 1 C red lentils, 1 clove garlic, minced, 1 tspdried thyme, 1 tsp tamari, 1 tbsp dried thyme, 1 tsp dried tarragon, 6 C water ORveggie broth (Option: Sub out some of the water/broth for dry white wine, if you like),2 C carrots, chopped, 2 C celeriac, chopped, ½ C curly parsley leaves, washed and well-choppedPreparation Instructions:Wash and chop all the vegetables. In the large pot, combine oil, onions, garlic redlentils, tarragon and thyme, and sauté until onions are translucent. Add water/broth,carrots and celeriac, and bring to a boil, then allow to simmer for 30 minutes, or untilthe carrots fall apart when you poke them with a fork. Ladle the soup into the blenderin batches and blend until very smooth (put the blended soup in the large mixing bowlif you can’t blend all of it at once). Return soup to large pot and heat through, addingthe chopped parsley leaves at the end. Serve and enjoy!
  3. 3. Black Bean and Corn SalsaHot and peppery, this salsa is perfect for serving with a plate of tortilla chips or as aside dish for a Mexican-style fiesta.Servings: 3 cupsPreparation Time: 5-10 minutesCooking Time: Approx. 30 minutesDifficulty Level: EasyIngredients:1 tbsp. olive oil, 2 large onions, chopped, 3 bell peppers, 1 green and 2 red, chopped, 1tbsp. garlic, chopped, 1 tbsp. fresh cilantro, chopped, 1 tsp. ground red pepper, Salt totaste, 1 can black beans, drained, 1 can whole kernel corn, drainedPreparation Instructions:Pour the olive oil into a large skillet. Add onions, peppers and spices. Over mediumheat, sauté until the onions and peppers are tender, 5-10 minutes. Add beans andsimmer for about 20 minutes.
  4. 4. Lemony Glazed CarrotsA bit of lemon juice adds flavor and zest to these baby carrots.Servings: 6-8Preparation Time: 5 minutesCooking Time: 20-25 minutes, totalDifficulty Level: EasyIngredients:2 pounds baby carrots, 3 tbsp. butter, 3 tbsp. sugar, 1/3 cup lemon juice, preferablyfreshPreparation Instructions:In a large saucepan or Dutch oven, bring 3 quarts of water to a boil. Add carrots andcook until they are crisp-tender, 8-10 minutes. Remove from heat and drain. In a largeskillet, melt butter over medium-high heat. Stir in sugar and lemon juice. Add carrots.Cook, stirring gently, about 5 minutes, or until liquid is syrupy. Serve.OTHER LINKS:cold meat appetizersfresh sardine recipes easychocolate custard puddingeasy pollock recipescapybara recipes