Vegan cuisine excludes the use of animal products. The basis of vegan dishes are vegetables, tofu, soy milk or agave syrup. In this way, you can replace meat, fish, eggs and even honey. The transition to a vegan diet requires changing eating habits and more conscious composition of meals, so that in the everyday menu there are products that fully cover the demand for energy, vitamins and microelements. Here are 3 recipes for healthy and tasty vegan dishes for different times of the day.

For a vegan drink breakfast - pure energy

The coconut milk drink with the addition of chia and fruit seeds is a boost of energy and vitamins for the whole day. Also great for children and school youth. Delicious, simple and quick to prepare.

Ingredients: 1 tablespoon of chia seeds ½ ripe mango (they can also be peaches, raspberries or other fruits) 400 ml almond milk unsweetened 300 ml of milk milk 200 ml of coconut milk Coconut sugar or erytrytol http: //

Preparation: Coconut, almond and nut milk pour into a bowl, add chia seeds and leave for half an hour. From time to time stir up so that you do not make clumps. In the meantime, cut the fruit into a small cube. Add milk to chia seeds, mix lightly. Sweeten with coconut sugar or erythritol.

For dinner - filling, fried potatoes with pesto

Widely available ingredients, quick preparation and unique taste. What more can you ask for?

Ingredients: 500 g potatoes 100 g dried tomatoes 100 g pesto 2 tablespoons coconut oil http: / / Black salt 500g-anagram-zielonki.html Pepperą-mielony-50g-ekologiczny-ekogram-zielonki.html

1. Wash the potatoes, peel and cook until tender. Cut into particles. 2. Heat coconut oil in a pan. Sauté potatoes until browned. Season with salt and pepper. 3. Add the pesto, chopped finely-dried tomatoes and mix gently. Serve hot. For dinner - light rice salad
The perfect combination of rice and spices makes anyone who tastes this salad once and wants to eat it every day. Components:
1 packet of brown rice 1 tablespoon of coconut oil http: // drpelc .pl / oils / 468-bio-oil-coconut-odor-ecological-240g-800g-ecogram-zielonki.html 200 g tofu -nu-349g.html 2 cloves of garlic 2 carrots a few green beans ½ cans of green peas salt chili pepper -ekologiczne / 644-bio-pepper-black-ground-50g-ecological-ecogram-zielonki.html coriander -green.html Sauce 1 tablespoon of inactive yeast eaktywne / 181-bio-patches-yeast-yeast-inactive-ecological-100g-ecogram-zielonki.html 1 teaspoon of coconut sugar -500g-ecogram-zielonki.html or agave syrup 2-3 tablespoons soy sauce http : // 1 tablespoon of sesame oil bio-oil, sesame-pressed-on-virgin cold-eco-250ml-500ml-ekogram-zielonki.html


1. Cook the rice according to the instructions on the package 2. Tofu cut into cubes. 3. Carrots cut into rings, cut the beans into pieces about 1 cm long. Peel the peas. 4. Heat the coconut oil in the wok, add the garlic let through the crêpes and fry the tofu in gold. Add vegetables and stew until they are soft. Add spices. 5. Add boiled rice to vegetables, fry again. 6. Put all the ingredients of the sauce into a separate bowl, mix well. 7. Combine the rice, tofu and vegetables with the sauce, mix well. 8. The salad should be served with the addition of coriander.

Comments (1)

    • Rita
    • 2018-12-05 22:27:09
    Bardzo fajny artykul dzieki ??

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