3 Vegan Recipe You Must Try This Week

A day late for World vegan day but nevertheless, the significance of the day holds importance throughout the year. Vegan and healthy recipes embrace a plant-based culinary journey that promotes wellness and sustainability. By eliminating animal products, they prioritize fruits, vegetables, grains, legumes, and nuts, offering nutrient-dense options that are rich in vitamins, minerals, and fiber. These recipes are not only environmentally friendly but also support a balanced, heart-healthy lifestyle. From vibrant salads to flavorful curries, they showcase the versatility of plant-based ingredients, catering to diverse tastes and dietary preferences. Here are 3 recipes that offer an array of delicious, guilt-free options to nourish both body and planet. 

QUINOA SALAD RECIPE BY CHEF SANJAY YADAV, THE BIG TREE CAFE

This quinoa salad is not only delicious but also incredibly nutritious. It’s packed with protein, fiber, and various vitamins and minerals. It’s a perfect choice for a light, healthy meal that can be enjoyed year-round.

Ingredients:

– 1 cup quinoa

– 2 cups water

– 1 cup diced cucumber

– 1 cup cherry tomatoes, halved

– ½ cup diced red bell pepper

– ¼ cup diced red onion

– ¼ cup chopped fresh parsley

– ¼ cup extra-virgin olive oil

– 3 tablespoons lemon juice

– 2 cloves garlic, minced

– Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes or until the water is absorbed. Remove from heat and let it cool.
2. In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red bell pepper, red onion, and fresh parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
4. Pour the dressing over the quinoa and vegetable mixture and toss everything together to ensure the salad is well-coated.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Benefits:

• Quinoa is a complete protein source and is rich in fiber, making it a filling and nutritious base for this salad.
• Cucumbers and tomatoes provide vitamins and hydration.
• Red bell peppers are a great source of vitamin C.
• Red onions add a burst of flavor along with health benefits.
• Olive oil is heart-healthy and adds healthy fats to the dish.
• Lemon juice adds a refreshing zing and vitamin C.

This quinoa salad is a balanced and nutritious dish that is easy to prepare and perfect for anyone looking to maintain a healthy diet while enjoying a flavorful meal.

TUNA, CAPER & CHILLI SPAGHETTI BY CHEF SHYAM PRASAD, W THE WALK

Preparation and cooking time

Prep:10 mins

Cook:15 mins

Throw together tuna, capers and rocket with garlic, chilli and spaghetti to make this easy and healthy supper. It takes just 25 minutes to make

Ingredients

• 150g spaghetti or linguine
• 1 tbsp olive oil
• 1 garlic clove, sliced
• 1 red chilli, deseeded and finely chopped, plus extra to serve (optional)
• 1 tbsp drained capers
• small bunch of parsley, finely chopped (stalks included)
• 145g tuna in spring water, drained
• 90g rocket or baby spinach leaves
• ½ lemon, juiced

Method

Cook the spaghetti for 9-11 mins in a large pan of well-salted water until al dente.

Heat the oil in a wide frying pan over a very low heat, and gently cook the garlic and chilli to infuse the oil. Remove from the heat if the garlic is turning past light golden, as this will make it bitter.

Drain the pasta, keeping a cupful of the cooking water, and tip the spaghetti into the frying pan. Toss the pasta in the oil over a low heat, adding a little of the pasta water to emulsify into a sauce that coats the pasta, then fold in the capers, parsley, tuna and some seasoning. Don’t stir too vigorously – you want to keep larger chunks of tuna. Toss the rocket and lemon juice through the spaghetti, and serve with extra chilli scattered over, if you like.

CHA GIO RECIPE BY CHEF BHAGWAT, MY SKY

This vegan Cha Gio Salad is made with simple ingredients and a tossed in a tangy dressing. It’s a protein-packed salad

Ingredients

Rice paper roll – 2

Ripe avocado – 1

Chinese cabbage – 30 gms

Pokchoy – 30 gms

Lemon juice 5ml

Sweet chilli 20ml

Vermicelli noodle 50gms

Carrot 50 gms

Salt – 2gms

White pepper 2gms

Sesame oil – 20 ml

Red and Yellow Bell pepper – 40 gms

Micro greens 5gm

Peanut 20gms

Edible Flowers 5 GM

Method

Wash all the vegetables separately, cut all to in to Julian

Soak rice pepper sheet till it gets soft and drain all water.

Soak vermicelli noodles till it gets soft and drain all water.

Dressing:–

Take sweet chilli sauce add, little Soya, add crushed peanuts, add lime juice add long red chill chopped, add salt and pepper and whisk together.

Preparation

Take all the vegetables, vermicelli and dressing and mix well in a bowl, then take rice paper sheet and put the vegetables on it and make roll, do same thing for other pepper roll sheet and make roll.

Serving: cut all rice paper roll in to two and serve cold,