6 Simple Healthy Vegan Meals 100% Vegetable

Today i want to make some healthy vegan list menu. If you like brownies, you can try our vegan brownies recipes. kami telah menyiapkan beberapa resep brownies khusus untuk anda. This is our first Healthy Vegan Meals Recipe:

Banana Pancakes with Blueberry

you are looking at healthy vegan meals recipes Banana Pancakes with Blueberry

healthy vegan meals recipes Banana Pancakes with Blueberry

Makes 4 servings

The mellow-sweet flavor of bananas is only surpassed by the dazzle of juicy blueberries in these scrumptious pancakes. Serving them with Blueberry Sauce can make a good thing better.

1 ripe banana, mashed

2 cups soy milk

2 tablespoons vegan margarine, melted

1 teaspoon pure vanilla extract

11⁄2 cups all-purpose flour

1⁄2 cup quick-cooking oats

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon salt

1 cup fresh blueberries

Canola or grapeseed oil, for frying

  1. In a large bowl, combine the banana, soy milk, melted margarine, and vanilla, mixing well. Set aside.
  2. In a separate large bowl, combine the flour, oats, sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Add the wet ingredients to the dry ingredients and blend with a few swift strokes. Fold in the blueberries. Preheat the oven to 225°F.
  3. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the top, about 3 minutes. Flip the pancakes and cook until the second side is browned, about 2 to 3 minutes.
  4. Transfer cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest.

 

Seccond Healthy Vegan Meals Recipe:

Cranberry Pancakes Maple Syrup

you are looking at healthy vegan meals recipes Cranberry Pancakes Maple

healthy vegan meals recipes Cranberry Pancakes Maple

Makes 4 to 6 servings

Cranberries add sparkle to these luscious pancakes made even better with a drizzle of warm maple syrup studded with bits of orange. Tempeh Bacon makes a delicious accompaniment.

1 cup boiling water

1⁄2 cup sweetened dried cranberries

1⁄2 cup maple syrup

1⁄4 cup fresh orange juice

1⁄4 cup chopped orange

1 tablespoon vegan margarine

11⁄2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

11⁄2 cups soy milk

1⁄4 cup soft silken tofu, drained

1 tablespoon canola or grapeseed oil, plus more for frying

  1. In a heatproof bowl, pour the boiling water over the cranberries and set aside to soften, about 10 minutes. Drain well and set aside.
  2. In a small saucepan, combine the maple syrup, orange juice, orange, and margarine and heat over low heat, stirring to melt the margarine. Keep warm. Preheat the oven to 225°F.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt and set aside.
  4. In a food processor or blender, combine the soy milk, tofu, and oil until well blended.
  5. Pour the wet ingredients into the dried ingredients and blend with a few swift strokes. Fold in the softened cranberries.
  6. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of the batter onto the hot griddle. Cook until small bubbles appear on the top, 2 to 3 minutes. Flip the pancake and cook until the second side is browned, about 2 minutes longer. Transfer cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest. Serve with orange-maple syrup.

 

Third Healthy Vegan Meals Recipe:

Pear and Ginger Pancakes

you are looking at healthy vegan meals recipes Pear and Ginger Pancakes

healthy vegan meals recipes Pear and Ginger Pancakes

 

Makes 4 servings

These fragrant and delicious pancakes are the cure for a cold and dreary weekend morning. Another fruit, such as apple or peach, may be used instead of the pear.

2 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

1⁄2 teaspoon salt

2 cups soy milk

2 tablespoons vegan margarine, melted

1 teaspoon grated fresh ginger

1 teaspoon pure vanilla extract

1 ripe pear, peeled, cored, and chopped

Canola or grapeseed oil, for frying

  1. In a large bowl, combine the flour, sugar, baking powder, and salt and set aside.
  2. In a separate large bowl, combine the soy milk, margarine, ginger, and vanilla. Add the wet ingredients to the dry ingredients and blend with a few swift strokes. Fold in the pear. Preheat the oven to 225°F.
  3. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of the batter onto the hot griddle. Cook until small bubbles appear on the top, about 3 minutes. Flip the pancakes and cook until the second side is browned, about 2 to 3 minutes longer.
  4. Transfer the cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest.

 

Fourth Healthy Vegan Meals Recipe:

Spicy Apple Pancakes

Makes 4 servings

These fragrant pancakes are the ultimate in a comfort-food breakfast. What’s not to like about a stack of tender moist pancakes with a topping that smells like apple pie? Instead of apples, you can substitute another fruit such as pears, plums, or peaches.

3 tablespoons vegan margarine, melted

3 Granny Smith apples, peeled, cored, and cut into 1⁄4-inch slices

4 tablespoons sugar

1 tablespoon fresh lemon juice

11⁄2 teaspoons ground cinnamon

¾ teaspoon ground allspice

1⁄4 cup pure maple syrup

11⁄2 cups all-purpose flour

1 tablespoon baking powder

1⁄4 teaspoon ground nutmeg

1⁄2 teaspoon salt

11⁄2 cups soy milk

Canola or grapeseed oil, for frying

  1. In a large skillet, heat 1 tablespoon of the margarine over medium heat. Add the apples, 2 tablespoons of the sugar, the lemon juice, 1⁄2 teaspoon of the cinnamon, and 1⁄4 teaspoon of the allspice. Cook, stirring, to soften the apples. Add the maple syrup and keep warm over low heat.
  2. Preheat the oven to 225°F. In a large bowl, combine the flour, the remaining 2 tablespoons sugar, the baking powder, the remaining 1 teaspoon cinnamon, the remaining 1⁄2 teaspoon allspice, the nutmeg, and the salt. Set aside.
  3. In a medium bowl, combine the soy milk and the remaining 2 tablespoons margarine. Blend until smooth. Pour the liquid into the dry ingredients and blend with a few swift strokes.
  4. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of batter onto the hot griddle. Cook until small bubbles appear on the top, about 3 minutes. Flip the pancake and cook until the second side is browned, about 2 minutes.
  5. Transfer the cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest. Serve topped with the apple mixture.

 

Fifth Healthy Vegan Meals Recipe:

Flax Crackers Fennel

you are looking at healthy vegan meals recipes Flax Crackers Fennel

healthy vegan meals recipes Flax Crackers Fennel

Makes about 2 dozen crackers

Since fragrant fennel seeds are not only in the cracker dough but also sprinkled on top, these crackers have a wonderful healthy vegan meals flavor. The flax seed is a nutritional bonus. I like to cut these crackers into long rectangles and serve them with a salad containing raw fennel, to accentuate and complement the flavor even more.

1⁄2 cup ground flax seed

¾ cup all-purpose flour

1 tablespoon fennel seeds

1⁄2 teaspoon salt

1⁄4 teaspoon onion powder

1⁄8 teaspoon ground cayenne

1⁄2 cup plus 1 tablespoon water

  1. Preheat the oven to 375°F. Lightly oil a baking sheet or line with parchment paper and set aside.
  2. In a bowl, combine the ground flax seed, flour, about half of the fennel seeds, salt, onion powder, and cayenne. Stir in the water and mix until a dough is formed. Cover with plastic wrap and set aside to rest for 30 minutes.
  3. Uncover and knead a few times to make a smooth dough, then turn out onto a floured board and roll out to about 1⁄8-inch thickness.
  4. Sprinkle on the remaining fennel seeds and remaining salt and press into the dough with the rolling pin.
  5. Use a cookie cutter or pastry wheel to cut the dough into cracker-size shapes. Arrange the crackers on the prepared baking sheet and bake until crisp and golden, 12 to 15 minutes.
  6. If you didn’t use parchment paper, loosen the crackers from the baking sheet with a metal spatula as soon as they come out of the oven to keep them from crumbling. Cool on wire racks for 5 minutes. If not using right away, let crackers cool completely on wire racks before storing in a dry place in a tightly closed container, where they will keep for 2 to 3 days.

 

Sixth Healthy Vegan Meals Recipe:

Great Bread Garlic

you are looking at healthy vegan meals recipes Great Bread Garlic

healthy vegan meals recipes Great Bread Garlic

Makes 2 loaves

I adapted this healthy vegan meals from one shared with me by recipe tester Toni Dalhmeier. With great garlicky flavor baked inside, it’s an ideal bread for crostini and bruschetta. Just slice it, toast it, and add your favorite topping . As a variation, you can add 1 teaspoon of Italian seasoning to the dough or 1⁄2 teaspoon each of dried basil and oregano.

4 garlic cloves

1 packet active dry yeast (21⁄4 teaspoons)

1 tablespoon sugar

¾ cup warm water

2⁄3 cup warm plain soy milk

1⁄4 cup silken tofu, drained

1 tablespoon olive oil, plus more for brushing

11⁄4 teaspoons salt

1⁄2 teaspoon garlic salt

1 cup whole wheat flour

3 cups all-purpose flour or bread flour

  1. Preheat the oven to 350°F. Roast garlic in a small ungreased baking dish until golden and very aromatic, about 15 minutes. Squeeze the garlic out of its skins and mash to a paste. Set aside.
  2. In a small bowl, combine the yeast, sugar, and warm water and set it aside.
  3. In a blender or food processor, combine the soy milk, tofu, the 1 tablespoon of oil, salt, and garlic salt and blend until smooth.
  4. In a large bowl, combine the whole wheat flour and 21⁄2 cups all-purpose flour. Add the soy milk mixture and the yeast mixture to the flours and stir to combine. Knead the dough for 10 minutes, sprinkling in as much of the remaining 1⁄2 cup all-purpose flour until the dough is smooth. The dough will be soft and sticky. Brush with the remaining oil, cover with plastic wrap or a clean dish towel, and let rise in warm place until doubled, about 1 hour.
  5. Preheat oven to 425°F. Lightly oil a large baking sheet.
  6. Divide the dough in half and shape into 2 long narrow loaves. Arrange the loaves on the prepared pan. Cover with plastic wrap or a clean dish towel and let the loaves rise again for 15 minutes. Uncover and use a sharp knife to cut 2 or 3 diagonal slashes in the top of each loaf.
  7. Bake for 20 to 25 minutes, until golden brown. The breads are done if they sound hollow when tapped on the bottom. For added garlic flavor, when the bread comes out of the oven, brush the top of the loaves lightly with oil and sprinkle with a little garlic salt. Cool for 30 minutes on a wire rack before slicing.

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