6 easy and quick vegan recipes to make

Easy and quick vegan recipes are starting to become part of many people's diets and if you haven't heard of these types of foods, read this article to stay up to date on this subject!

For those looking to include a vegan recipe With super simple preparations that you can't even imagine, just check out these 6 suggestions!

1 – Cauliflower Rice

Ingredients:

• Clean and grated cauliflower – 1 unit
• Chopped onion – 1 unit
• Minced garlic – 2 cloves
• Extra virgin olive oil – 1 tablespoon
• Salt – 1 teaspoon
• Chopped green chili – 1/2 cup
• Seed mix – 1 sachet

METHOD OF PREPARATION:

1. Let's start sautéing the onion with the garlic and olive oil.
2. Then, continue adding the cauliflower with the green scent and wait for them to sauté for about 5 minutes. Finish using the seed mix.

2 – Moroccan couscous with vegetables

Ingredients:

• Couscous – 2 cups of (semolina)
• Water – 2 and 1/2 cup
• Large chopped zucchini – 1 unit
• Finely chopped medium onion – 1/2 unit
• Large chopped carrot – 1 unit
• Cherry tomatoes cut in half – 10 units
• Olive oil – 1 tablespoon
• Lemon juice – 1 unit of fruit
• Black pepper to taste
• Chopped mint to taste
• Salt to taste

METHOD OF PREPARATION:

1. Start by putting the water on the fire so that it boils and add the salt, zucchini and carrot cut into cubes, letting it cook. Afterwards, leave the vegetables to strain and separate the cooking broth to reserve.
2. After placing the couscous in a larger pan, pour the broth from the cooked vegetables while still hot, covering the pan and letting it rest for 10 minutes.
3. Continue leaving the couscous loose with the help of a fork and add the chopped onion, mint, lemon juice, butter, tomatoes, black pepper, salt and mix them and it's ready.

3 – Vegan skewer

Ingredients:

• Zucchinis – 2 units
• Eggplant – 1 unit
• Cherry tomatoes – 15 units
• Shoyu – 2 tablespoons
• Olive oil – 2 tablespoons
• Salt – teaspoons
• Hot paprika – 1 teaspoon
• Diced smoked tofu
• Vegetable sausage in slices
• Yellow pepper
• Onion

METHOD OF PREPARATION:

1. Here you will cut all the items on the list except the tomatoes. Then, marinate the zucchini and eggplant in soy sauce, olive oil, paprika and salt for 1 hour in the refrigerator.
2. Finally, drain the liquid part and mount the skewer, grilling to brown them.

4 – Vegan Nugget

Ingredients:

• Canned corn – 1 can
• Small carrot – 1 unit
• Chopped onion – 1/2 unit
• Crushed garlic – 2 cloves
• Oil or olive oil – 3 tablespoons
• Chopped green chilli – 2 tablespoons
• Cornmeal – 4 tablespoons
• Wheat flour – 4 tablespoons
• Salt to taste
• Black pepper to taste
• Breadcrumbs for breading

METHOD OF PREPARATION:

1. First, blend the corn with the water (if you prefer, sift the preserves, to leave the washed ones and add water to the mixture) and the carrot in the appliance cup, until it becomes pasty.
2. Then, sauté the garlic and onion in olive oil (or oil), add the paste, green chillies, wheat flour, salt, pepper and finally the cornmeal to this sauté.
3. Once mixed, cook over low heat and continue stirring constantly until it comes loose from the pan.
4. Then remove from heat and wait for it to cool and shape. cookies, passing through the breadcrumbs.
5. Finish frying in oil until golden on both sides, and you can also bake in an air fryer or in an oven.

Ready for another one easy and quick vegan recipes what besides this nugget?

5 – Wholemeal Cornmeal Cake

Ingredients:

• Organic whole wheat flour – 3 cups  
• Organic wholemeal cornmeal – 2 cups  
• Organic brown sugar – 1 cup  
• Chemical baking powder – 2 level tablespoons
• Fennel grains – 1 tablespoon
• Water – 2 cups (at room temperature)
• Coconut milk – 2 cup
• Coconut oil – 2 cups

METHOD OF PREPARATION:

1. First of all, take the mold (central hole) and grease it with coconut oil and sprinkle the cornmeal on it. Then book.
2. Mix cornmeal, flour, sugar, yeast and fennel in a container. Next, add the water, coconut milk and coconut oil, stirring all of them.
3. So, when pouring the dough into the pan that you have already greased and sprinkled, place it in the preheated oven (180°C), for around 30 to 35 minutes.
4. To finish, let it cool, turning it out for the decoration, which is made with fennel and cornmeal. Your cake is ready and can be accompanied by coffee.

6 – Cassava and shimeji hideaway

Ingredients:

• Large cassava – 2 units
• Shimeji – 200g (white or black)
• Chopped medium onion – 1 unit
• Vegetable oil – 1 tablespoon
• Shoyu – 2 tablespoons
• Salt to taste

METHOD OF PREPARATION:

1. In this recipe, start by peeling the cassava and cutting it into small pieces. Once you put it in a pan over high heat with water and a pinch of salt, cook it to soften it.
2. Then, with the mushrooms already washed, separate the small pieces using your hands and set them aside.
3. Then, heat the vegetable oil in the pan, sautéing the finely chopped onion until it becomes translucent.
4. Enter the shimeji, the shoyu and incorporate them all. Then wait for it to cook for 5 minutes and stir occasionally.
5. As soon as the cassava is cooked, remove it from the water and mash it with a fork to form a puree, or process it in a juicer.
6. If the puree is not creamy, add the cooking water (a little), now adjust salt.
7. Transfer half of this puree to a rectangular baking dish (24 x 13 cm) and leave the bottom lined. Then cover with shimeji, and finish by adding another layer of remaining puree.
8. Leave in a preheated oven at 200°C for 25 minutes, or until golden, then just serve.

Anyway, now that you have all the secrets of easy and quick vegan recipes You won't want to know anything else!