Here are some of our easy vegan recipes that you can practice yourself at home. let’s learn together to make delicious dishes with us. for more details you can see the article below.
First Simple Vegan Recipes:
Agave Glazed Pecans
Makes about 2 cups
A delicious party munchie, these crunchy pecans also make a nice hostess gift—place them in a clear bag or jar and tie with a ribbon. Look for agave nectar in natural food stores. If unavailable, brown rice syrup or pure maple syrup may be used instead.
1⁄3 cup agave nectar
11⁄2 tablespoons vegan margarine
1⁄2 teaspoon ground cinnamon
1⁄8 teaspoon salt
1 teaspoon pure vanilla extract
2 cups pecan halves
- In a medium skillet, combine the agave nectar, margarine, cinnamon, and salt. Cook over medium heat, stirring until the mixture turns an amber color and thickens. Add the vanilla and the pecans, stirring gently until the nuts are coated with the glaze.
- Quickly transfer the nuts to a nonstick baking sheet and spread in a single layer to cool completely before serving. These are best eaten on the day they are made but, once cooled, they can be covered and stored at room temperature for 2 to 3 days.
Second Simple Vegan Recipes:
Artichoke Stuffed Belgian Endive With Walnut
Makes 6 servings
When the endive leaves are arranged concentrically on a round platter, they look like a large flower or starburst. To add a bit of color to the presentation, fill the center of the circle with a small bowl filled with cherry tomatoes. If frozen artichoke hearts are unavailable, substitute a 15-ounce can (not marinated) and proceed with the recipe after the frozen-artichoke cooking instructions.
1 (10-ounce) package frozen artichoke hearts
1⁄2 cup walnut pieces
1 garlic clove, crushed
2 tablespoons chopped green onions
1⁄2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1⁄2 teaspoon minced fresh thyme
2 medium Belgian endive, leaves separated
- In a medium saucepan of boiling salted water, cook the artichoke hearts until tender, about 10 minutes. Drain well and set aside to cool.
- In a food processor, combine the walnuts, garlic, green onions, salt, and pepper and process until chopped. Add the oil, lemon juice, thyme, and cooled artichoke hearts and process until well mixed. Transfer to a medium bowl.
- Use a small spoon to stuff the artichoke mixture into each of the endive leaves. Arrange the filled endive leaves decoratively on a platter to serve.
Third Simple Vegan Recipes:
Artichoke Phyllo Packets Mushroom
Makes about 24 packets
The earthy flavors of artichokes and mushrooms combine beautifully in this tasty filling that also makes a yummy topping for bruschetta. If not used right away, these tasty pastry packages can be assembled ahead and frozen for baking at another time. This can be especially helpful when planning a party so you can get some of the work done ahead of time. If frozen artichoke hearts are unavailable, substitute a 15-ounce can (not the marinated kind) and proceed with the recipe from Step 2. Variation: Instead of artichokes, substitute 2 (10-ounce) packages of frozen spinach.
2 (10-ounce) packages frozen artichoke hearts
1⁄2 cup plus 1 tablespoon olive oil
1 small yellow onion, chopped
8 ounces white mushrooms, chopped
2 garlic cloves, chopped
1 tablespoon minced fresh parsley
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon dried thyme
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 (16-ounce) package frozen phyllo pastry, thawed
- In a medium saucepan of boiling salted water, cook the artichoke hearts until tender, about 10 minutes. Drain well and set aside.
- In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the mushrooms and garlic and cook uncovered until the mushrooms soften and the liquid is absorbed, about 7 minutes.
- Transfer the mixture to a food processor and add the cooked artichokes, parsley, mustard, thyme, salt, and pepper. Process until the artichokes are finely chopped and the mixture is well blended.
- Preheat the oven to 375°F. Lightly oil a baking sheet. Divide the phyllo sheets in half. Tightly wrap half the sheets and reserve for another use. Cut the remaining sheets lengthwise into thirds.
- Place one strip of phyllo on a flat surface. Cover the remaining phyllo with a clean damp cloth. Lightly brush the strip of phyllo with oil. Top with another strip and brush with more oil. Spoon a small amount of the filling mixture across one short end of the pastry, about 2 inches from the end. Fold the end up over the filling. Fold the side in and continue folding the filled end of the pastry until you come to the end of the strip. You should end up with a small rectangular packet.
- Place the packet on the prepared baking sheet and brush the top with oil. Repeat with the remaining phyllo strips until the filling is used up. Bake until golden brown, about 15 minutes. Serve hot.
Fourth Simple Vegan Recipes:
Asian Mix Fusion for Party
Makes about 11 cups
Wasabi peas, soy sauce, and the use of rice cereal give this party mix an Asian nuance. For more Asian flavor, use scissors to cut a sheet of nori into 1-inch strips and then cut those strips into thin matchstick-size strips. Just before serving, toss the prepared nori into the party mix.
6 cups popped popcorn
2 cups bite-size crisp rice breakfast cereal squares
1 cup unsalted roasted cashews or peanuts
1 cup small pretzels
1 cup wasabi peas
1⁄4 cup vegan margarine
1 tablespoon soy sauce
1⁄2 teaspoon garlic salt
1⁄2 teaspoon seasoned salt
- Preheat the oven to 250°F. In a 9 x 13-inch baking pan, combine the popcorn, cereal, cashews, pretzels, and peas.
- In a small saucepan, combine the margarine, soy sauce, garlic salt, and seasoned salt. Cook, stirring, over medium heat until margarine is melted, about 2 minutes. Pour over the popcorn mixture, stirring to mix well. Bake for 45 minutes, stirring occasionally. Cool completely before serving.
Fifth Simple Vegan Recipes:
Asparagus Phyllo Wrapped
Makes 24 pieces
This easy and elegant appetizer is best made with asparagus spears that are cut to be no more than five inches in length. Select spears that are of uniform thickness—slender to medium ones work best, but if using thick asparagus, peel the spears with a vegetable peeler so they are more tender. For a flavor variation, sprinkle the asparagus with lemon pepper and garlic salt instead of regular pepper and salt. Dried herbs, such as basil or tarragon, are also good additions. Instead of asparagus, you can use steamed green beans or roasted spiced carrot sticks.
24 asparagus spears, tough ends trimmed
4 sheets frozen phyllo pastry, thawed
1⁄4 cup olive oil
Salt and freshly ground black pepper
- Steam the asparagus until just tender, about 3 minutes, then run the spears under cold water and drain. Pat dry and set aside.
- Preheat the oven to 400°F. Lightly oil a baking sheet and set aside. Spread the phyllo sheets on a work surface and cut them in half lengthwise. Cut the phyllo halves crosswise into thirds. You should end up with 24 6-inch squares. Cover them with a slightly damp clean dish towel to keep them from drying out.
- Working with 1 phyllo square at a time, brush with oil, and arrange 1 asparagus spear on the square, about 1 inch from the edge closest to you. Sprinkle the asparagus and phyllo with salt and pepper, to taste. Brush the edges of the phyllo with a bit more oil, if necessary, and fold the short edges up onto the asparagus. Tightly roll the asparagus and phyllo into a cigar-shaped packet. Arrange on the prepared baking sheet. Repeat with the remaining ingredients.
- When all of the rolls are prepared, bake them until browned, 12 to 15 minutes. Allow to cool for 2 to 3 minutes before serving.
Thankyou for your attantion. I hope you like our menu list. don’t forget to chek our pasta vegan recipes to learn how to make delightful pasta vegan.