Vegan cuisine excludes the use of animal products. The foundations of vegan dishes are vegetables, tofu, soy milk, and agave syrup. This allows you to replace meat, fish, eggs, and even honey. Switching to a vegan diet requires changing your eating habits and consciously composing meals to ensure your daily menu includes foods that fully meet your energy, vitamin, and trace element needs. Here are three recipes for healthy and delicious vegan meals for different times of the day.
Vegan breakfast recipe - veggie drink, or pure energy
Our vegan breakfast recipe suggestion: a coconut milk-based drink with chia seeds and fruit provides a boost of energy and vitamins for the entire day. It's also great for children and school-age youth. Delicious, simple, and quick to prepare.
Ingredients:
- 1 tablespoon chia seeds -
- ½ ripe mango (you can also use peaches, raspberries, or other fruits)
- 1 liter of coconut milk -
- Coconut sugar - or erythritol -
Preparation:
- Pour coconut milk into a bowl, add chia seeds and set aside for half an hour.
- Stir occasionally to avoid lumps.
- Meanwhile, dice the fruit into small cubes. Add to the milk and chia seeds and blend gently.
- Sweeten to taste with coconut sugar or erythritol.
Vegan recipe for dinner – filling, fried potatoes with pesto
Widely available ingredients, quick preparation, and exceptional flavor. What more could you ask for in a vegan dinner recipe?
Ingredients:
- 500 g potatoes
- 100 g dried tomatoes
- 100 g pesto
- 2 tablespoons of coconut oil -
- Black salt
- Pepper -
Preparation:
1. Wash, peel, and boil the potatoes until soft. Cut into wedges.
2. Heat coconut oil in a pan. Fry the potatoes until golden brown. Season with salt and pepper.
3. Add the pesto, finely chopped sun-dried tomatoes, and mix gently. Serve hot.
Organic Sun-Dried Tomatoes - 200g
Vegan Dinner Recipe – Light Rice Salad
The perfect combination of rice and spices makes anyone who tries this salad want to eat it every day.
Ingredients:
- 1 pack of brown rice -
- 1 tablespoon coconut oil -
- 200g tofu
- 2 cloves of garlic
- 2 carrots
- a few green beans
- ½ can of green peas
- Himalayan salt -
- chili -
- pepper -
- coriander -
- Sauce 1 tablespoon inactive yeast -
- 1 teaspoon coconut sugar - or agave syrup -
- 2-3 tablespoons of soy sauce -
- 1 tablespoon sesame oil-
Organic Long Grain Rice - Brown - Organic - 500g
Preparation:
1. Cook the rice according to the instructions on the package
2. Cut the tofu into cubes.
3. Cut the carrots into strips, and cut the green beans into pieces about 1 cm long. Drain the peas.
4. Heat coconut oil in a wok, add minced garlic, and fry the tofu until golden. Add the vegetables and simmer until soft. Add spices.
5. Add the cooked rice to the vegetables and fry again.
6. Place all sauce ingredients in a separate bowl and mix well.
7. Combine rice, tofu and vegetables with the sauce, mix well.
8. Serve the salad with coriander.
See also other recipes:
Vegan cake - 2 recipes that always work!
