7 Healthy Vegan Recipes We Have to Try at Home

Good afternoon evervegan. Today we have some easy recipes to try. Just read the following steps and you will find a good taste of vegan food. we also have some vegan cheese recipes that you might like. Ok, Let’s start with this First Healthy Vegan Recipes:

Couscous Garden Tabbouleh

You Are Looking At Healthy Vegan Recipes Couscous Garden Tabbouleh

Healthy Vegan Recipes Couscous Garden Tabbouleh

Makes 4 servings

Couscous replaces the traditional bulgur for a lighter version of tabbouleh, which is especially welcome during hot summer months.

2 cups water

1 cup couscous

Salt

1 ripe tomato, chopped

1⁄3 cup minced green onions

1⁄2 medium red bell pepper, chopped

1⁄2 medium English cucumber, peeled, seeded, and chopped

11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

1⁄2 cup chopped fresh parsley

1⁄4 cup olive oil

2 tablespoons fresh lemon juice

1⁄8 teaspoon ground cayenne

  1. In a large saucepan, bring the water to boil over high heat. Stir in the couscous and lightly salt the water. Cover, remove from heat, and set aside until the water is absorbed, about 10 minutes.
  2. In a large bowl, combine the tomato, green onions, bell pepper, cucumber, chickpeas, and parsley. Set aside.
  3. In a small bowl, combine the olive oil, lemon juice, salt to taste, and cayenne. Pour the dressing over the salad, add the cooked couscous, and toss well to combine. Cover and refrigerate at least 30 minutes before serving.

 

Seccond Healthy Vegan Recipes:

Lemony Vinaigrette Miso

You Are Looking At Healthy Vegan Recipes Lemony Vinaigrette Miso

Healthy Vegan Recipes Lemony Vinaigrette Miso

Makes about 1⁄2 cup

This refreshing dressing, made with miso, soy sauce, and sesame oil, has a decidedly Asian flavor. In addition to being great on salads, it makes a good healthy vegan recipes for tofu.

2 tablespoons white miso paste

1 tablespoon fresh lemon juice

1 tablespoon water

2 teaspoons soy sauce

1 teaspoon agave nectar

1⁄2 teaspoon Dijon mustard

1⁄4 cup grapeseed oil

1 tablespoon toasted sesame oil

In a small bowl, combine the miso paste, lemon juice, water, soy sauce, agave nectar, and mustard, stirring until blended. Stir in the grapeseed oil and sesame oil and blend until smooth. Store leftover dressing tightly covered in the refrigerator, where it will keep for 2 to 3 days.

 

Third Healthy Vegan Recipes:

Macaroni Soy Salad

You Are Looking At Healthy Vegan Recipes Macaroni Soy Salad

Healthy Vegan Recipes Macaroni Soy Salad

Makes 4 to 6 servings

Vegan mayonnaise is used to make this creamy classic healthy vegan recipes made with elbow macaroni, celery, and sweet pickle relish. The bell pepper and onion lend additional flavor and color, but you can omit these ingredients if you prefer a more basic version or are making it for children.

12 ounces elbow macaroni

2 celery ribs, minced

1⁄4 cup finely minced red bell pepper

3 tablespoons sweet pickle relish

2 tablespoons minced red onion

¾ cup vegan mayonnaise, homemade  or store-bought

11⁄2 teaspoons Dijon mustard

3 tablespoons soy milk

3 tablespoons apple cider vinegar

2 teaspoons sugar

1⁄2 teaspoon salt

Paprika, for garnish

  1. In a pot of boiling salted water, cook the macaroni, stirring occasionally, until al dente, about 8 minutes. Drain, rinse with cold water, and transfer to a large bowl. Add the celery, bell pepper, pickle relish, and onion, and set aside.
  2. In a small bowl, combine the mayonnaise, mustard, soy milk, vinegar, sugar, and salt and blend well. Add the dressing to the macaroni mixture and stir gently to combine. Sprinkle with paprika, cover, and refrigerate to chill, about 2 hours, before serving.

 

Fourth Healthy Vegan Recipes:

French Caramelized Onion Soup

You Are Looking At Healthy Vegan Recipes French Caramelized Onion Soup

Healthy Vegan Recipes French Caramelized Onion Soup

Makes 4 servings

Caramelizing the onions is what gives French onion healthy vegan recipes soup its depth of flavor. Floating a thick slice of toasted bread in it to soak up that flavor is what makes it fun to eat. Use a mandoline or the slicing disc on your food processor to cut the onions as thin as possible.

3 tablespoons olive oil

4 medium Vidalia or other sweet onions, thinly sliced

2 garlic cloves, minced

1⁄4 cup calvados or brandy (optional)

1⁄2 cup apple cider or apple juice

5 cups vegetable broth, homemade  or store-bought, or water

1⁄2 teaspoon dried thyme

1 bay leaf

Salt and freshly ground black pepper

4 slices French baguette

Vegan Parmesan or Parmasio (optional)

  1. In a large soup pot, heat the oil over medium heat. Add the onions and garlic. Cover and cook until softened. Uncover and continue to cook until the onions are very soft and begin to caramelize. Stir in the calvados, if using, then add the cider, broth, thyme, and bay leaf, and season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, for 45 minutes to an hour to allow the flavors to mingle.
  2. Preheat the broiler. When ready to serve, arrange the bread slices on a baking sheet and top each with a small amount of Parmesan, if using. Place under the broiler until toasted, about 1 minute. Remove and discard the bay leaf. Ladle the soup into 4 bowls, top with a toasted bread slice, and serve.

 

Fifth Healthy Vegan Recipes:

Fennel Soup with Chickpea

You Are Looking At Healthy Vegan Recipes Fennel Soup with Chickpea

Healthy Vegan Recipes Fennel Soup with Chickpea

Makes 4 servings

In Sardinia they make a chickpea and fennel soup using a wild fennel that has no bulb, just fronds. This healthy vegan recipes uses bulb, fronds, and ground fennel seed to maximize the fennel flavor.

2 tablespoons olive oil

1 small onion, chopped

3 garlic cloves, minced

1 medium fennel bulb with fronds, chopped

3 cups cooked or 2 (15.5-ounce) cans chickpeas, drained and rinsed

1 (14.5-ounce) can crushed tomatoes

5 cups vegetable broth, homemade  or store-bought, or water

1 teaspoon ground fennel seed

1⁄4 teaspoon crushed red pepper

Salt and freshly ground black pepper

1⁄2 cup orzo or other soup pasta

  1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and the fennel bulb, reserving the fronds. Cover and cook until the vegetables are softened, about 5 minutes.
  2. Add the chickpeas, tomatoes, broth, fennel seed, and crushed red pepper. Season with salt and black pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes.
  3. Stir in the orzo and 1⁄4 cup of the reserved fennel fronds and continue cooking until the orzo is tender, about 10 minutes. Ladle into bowls, garnish with the reserved fennel fronds, and serve.

 

Sixth Healthy Vegan Recipes:

Split Pea Green and Yelow Soup

You Are Looking At Healthy Vegan Recipes Split Pea Green and Yelow Soup

Healthy Vegan Recipes Split Pea Green and Yelow Soup

Makes 4 to 6 servings

This very creamy healthy vegan recipes soup is a lovely shade of pale green, owing to the combined green and yellow split peas. You can also make the soup using all green or all yellow split peas, if you prefer. I use water rather than broth to make pea soup since the distinctive flavor doesn’t really need help from broth. Naturally hearty and protein-rich, the soup doesn’t require further embellishment, but the optional vegan kielbasa (Tofurky brand) is a tasty option.

2 tablespoons olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

1 medium potato, peeled and cut into 1⁄4-inch dice

8 ounces green split peas, picked over, rinsed, and drained

8 ounces yellow split peas, picked over, rinsed, and drained

7 cups water

1 bay leaf

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

8 ounces sliced vegan kielbasa (optional)

  1. In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes. Add the potato, green and yellow split peas, water, bay leaf, salt, and pepper and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, until the peas are very soft and the soup is thick, about 1 hour.
  2. Add vegan kielbasa, if using, and simmer another 15 to 20 minutes, adding more water if the soup becomes too thick. Remove and discard bay leaf before serving. Taste, adjusting seasonings if necessary, and serve.

 

Seventh Healthy Vegan Recipes:

Minestrone Hearty Soup

You Are Looking At Healthy Vegan Recipes Minestrone Hearty Soup

Healthy Vegan Recipes Minestrone Hearty Soup

Makes 4 to 6 servings

This classic Italian healthy vegan recipes soup tastes better the day after it is made so plan to make it ahead of time. Feel free to vary the vegetables as desired. For example, you can substitute spinach for the cabbage or use white beans or chickpeas in place of the kidney beans. Instead of barley, small cooked soup pasta makes a good addition, but for best results, the pasta should be cooked separately and added when ready to serve.

1 tablespoon olive oil

1 medium onion, minced

1 celery rib, chopped

1 medium large carrot, chopped

3 garlic cloves, minced

2 cups shredded cabbage

1 (14.5-ounce) can diced tomatoes with liquid

11⁄2 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed

1⁄4 cup pearl barley

1⁄4 cup split peas, picked over, rinsed, and drained

6 cups vegetable broth, homemade  or store-bought, or water

1⁄2 teaspoon dried oregano

1⁄2 teaspoon dried basil

Salt and freshly ground black pepper

3 tablespoons chopped fresh parsley

  1. In a large soup pot, heat the oil over medium heat. Add the onion, celery, carrot, and garlic. Cover and cook until softened, about 5 minutes. Stir in the cabbage, tomatoes, beans, barley, and split peas. Add the broth, oregano, and basil, and salt and pepper to taste.
  2. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour or longer, until the vegetables are tender. Taste, adjusting seasonings if necessary. Add a bit more broth if the liquid reduces too much. Stir in the parsley and serve.

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