These incredible ideas of vegan food recipes and tips for your diet of spring are perfect to put you in a good mood for this season so happy! Everyone is super healthy, light and colorful! If you are planning a party vegan Also, you are in the right place!
Vegan food recipes to enjoy in spring
Let's see, who else is tired of winter and can not stand the rainy days and the cold anymore? Do not worry spring is finally here! The trees turn green again and the flowers are around them. Spring is definitely a beautiful season that inspires us. This is one of the reasons why we believe it is the perfect time to improve our spring mood and show them this list of vegan food spring recipes.
Vegan food tic and healthy recipes
Vegan Food Veggie Sandwiches recipes Ricotta vegan macadamia lemon and lavender blackberries
Between two slices of toasted and golden bread, you will find a thick blackberry sauce, enriched with lemon zest and dried lavender, and a delicious layer of macadamia-based ricotta. The sweet and sour sauce is the perfect combination for the salty vegan ricotta and with incomparable flavor. The abundance of fresh blackberries typical of this season makes this grilled cheese sandwich perfect for summer (although blackberries or frozen blackberries make it perfect for any season). It is both elegant and absolutely, deliciously delicious.
2 cups of fresh or frozen blackberries or blackberries
1 tablespoon of water
1 tablespoon fresh lemon juice
1 tablespoon of agave syrup
1 tablespoon of cornstarch or arrowroot
1 teaspoon of dried lavender
1/2 teaspoon lemon zest
1/4 teaspoon of salt
8 slices of bread
Ricotta of macadamias
Combine blackberries, water, lemon juice, agave syrup, cornstarch or arrowroot powder, lavender, lemon zest and salt in a small bowl and bring to a boil over high heat. Once it boils, reduce to a simmer and let simmer, stirring occasionally, for 5 to 7 minutes or until the consistency is thick. Get out of the fire.
Take 2 slices of bread and on the sides that will be outward, spread a thin layer of vegan butter. On the sides that will be facing the inside of the sandwich: spread a layer of macadamia ricotta on one slice and part of the blackberry sauce on the other. Gather the two slices together to form a sandwich. Repeat with the slices of bread and remaining ingredients.
Heat a large skillet over medium heat. Place 1 or 2 sandwiches in the pan (no matter how many will fit) and cook for a couple of minutes on each side or until each side is browned and toasted. Repeat with the remaining sandwiches. The leftover sauce and cheese can be refrigerated in a container for 4 or 5 days.
Vegan food recipes for a brunch
Vegan food recipes An incredible Vegan Frittata!
A vegan masterpiece! Without exaggeration is this beautiful frittata. Keep reading the perfect recipe. The vegetables can be changed a bit if you wish, for example: the potatoes are very good at this and any green leafy vegetable or member of the pumpkin family would also work. Instead of using normal crust dough, the recipe uses brown rice that is much healthier.
1¾ cups cooked brown rice
1 egg substitute (you can use linen)
1 yellow pepper, chopped
1/2 onion, chopped
4 scallions cut with the white and green parts separated
4 cloves of garlic, crushed
3 chopped mushrooms
100g of kale
100 g of spinach
A large handful of fresh basil leaves
1 package of tofu
2 teaspoons Dijon mustard
½ teaspoon of turmeric
2 tablespoons of soy sauce (or tamari)
3 tablespoons of nutritional yeast
2/3 cup of soy or almond milk
2 teaspoons arrowroot
1 tablespoon of olive or vegetable oil
Vegan food recipes for dinners and meals
Preheat your oven to 190 degrees centigrade and lightly grease your baking pan. Mix the egg substitute with the cooked rice and then press the rice into the bottom of the mold. For this, add tofu, mustard, turmeric, soy sauce, nutritional yeast, milk, arrowroot and oil to a food processor or blender. Mix until it has a smooth consistency. Add the tofu mixture to the vegetables and stir until everything is combined. Now pour this over the brown rice and bake in the preheated oven for 40 to 50 minutes, depending on how deep or shallow your dish is. Just review it after 35 minutes to make sure it is not too brown. Brush the top with a little oil and place in the oven and cook for 10 minutes. Take out and set aside. Lower the oven to 180 degrees. Now heat a little oil in a pan and cook the onion, the white part of the scallions and the garlic until they are soft. Add pepper and mushrooms and sauté for about 10 minutes. After this, add the spinach, kale, basil and the green parts of the scallions. You may have to do this waiting for each vegetable, since you will have to cook a little to fit everything in the pan. As they cook, lower the temperature to its lowest level and start with the tofu mixture.
Vegan food recipes - a baked coffee cake
Lately everyone is crazy about brunch, so we thought about showing them something special, something that can be served at a brunch and here is the coffee cake. This lively pie recipe combines the flavors of a coffee cake with those of baked French toast.
For French toast
2 cups of almond milk
1 cup of vegan vegetable cream
1 cup chickpea flour
¼ cup of maple syrup
3 tablespoons of corn starch
2 teaspoons of vanilla extract
1 teaspoon of cinnamon
Pinch of nutmeg
pinch of salt
1 pound loaf of French bread / sourdough cut into thick slices or cubed (about 8-10 cups)
For the filling
1 cup flour (I used buckwheat)
1/2 cup of coconut sugar
2 teaspoons of cinnamon
1/2 cup of vegan butter
In the cup of a food processor, combine the filling ingredients. Press 10 to 12 times, until you have small pieces. Add the remaining bread cubes, pour the remaining liquid over the top and press all the way down into the tray. Place the tray in the oven and bake for 25-30 minutes. Remove from the oven and let stand for about 5 minutes. Cut and serve hot with maple syrup. Beat other ingredients, except bread, in a large bowl. Once combined, add the bread cubes and mix until each cube is soaked. Cover with plastic wrap and refrigerate overnight. When you are ready to bake the cake, preheat the oven to 250 degrees. Grease or lightly spray a round shaped tray with oil. Spread 1/2 of the filling mixture at the bottom of the pan. Add 1/2 of the bread cubes. Spread the remaining mixture over the bread cubes.
Vegan Food Recipes - A recipe for spring onion and chickpea panzanella
The next recipe is for a salad consisting mainly of chickpeas and hard bread. The vegetable component is 3 different onion varieties. Chives covered with herbs, purple onions and sweet leeks. These flavors embody early spring. If you have a grill, simply add a little oil, salt and pepper to the vegetables and place them on the medium high grill until they are golden and soft.
Ingredients for the salad:
2-3 cups of old bread
2 tablespoons of oil of your choice
2 cups cooked chickpeas
1 bunch of leeks with the roots cut out
1 small red onion, peeled
4-5 stems of kale
2-3 radishes, cut into thin slices
Chopped chives to decorate
Salt and pepper
Ingredients for dressing:
1/4 cup chopped scallion
3 tablespoons of white wine vinegar
2 teaspoons of dijon mustard
Salt and pepper
1 tablespoon raw honey / agave nectar / whole rice syrup / maple syrup
1/3 cup of grape seeds or other neutral flavor oil
Vegan food recipes with vegetables
Preheat the oven to 200 degrees C. Line 2 baking sheets with sheets of baking paper. On a sheet, mix the cubed bread with 1 tablespoon of oil and season to your liking. Put the tray with the vegetables in the oven and toast for approximately 20 minutes or until the vegetables are golden brown and tender. Mix the kale leaves with the vegetables in the last 5 minutes if desired, or leave them raw. Let the vegetables cool a little. While the vegetables are toasted or cooled, prepare the dressing: combine all the ingredients of the dressing in a blender or food processor. Mix or press everything until a pale creamy green mixture is achieved. Try it for seasoning, adjust if necessary and reserve. In a large bowl, combine the chickpeas and toast. Cut the leeks, purple onions and kale into small pieces and put them in the bowl as well. Season the whole mixture with salt and pepper if desired. Pour the dressing. Once all the bread is covered, slide the sheet into the oven. Mix everything to combine. Garnish the salad with chopped scallions and sliced radishes. Bake 13-15 minutes or until bread pieces are browned. Set aside. Cut the leeks in half, lengthwise. Rinse thoroughly to remove sand between layers. Place them in the other lined baking sheet. Place the purple onion quarters on the sheet as well. Mix the vegetables on the sheet with the remaining spoonful of oil and a little more salt and pepper.
Vegan Food Recipes - Spinach and artichoke soup
This soup is addictively delicious. With each spoonful of soup that you take with a piece of bread of sourdough *, you will see that it is a blessing to eat a balanced and nutritious soup for dinner for example.
For the cream
1 can of large white beans
1 cup almond milk without sugar
4 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons of nutritional yeast
1 1/2 teaspoons of white miso
½ teaspoon mustard powder
1 teaspoon olive oil
2 shallots, chopped
1-2 medium garlic cloves, chopped
2 cups canned artichoke or frozen hearts
2 cups spinach leaves
2 teaspoons dried basil
1 teaspoon dried oregano
3 cups of vegetable broth
1 cup of water
salt and pepper to taste
In a high-speed blender or food processor, combine the ingredients for the cream and mix until smooth. Set aside until you are ready to use. After 10 minutes, remove the soup from the heat. Use an immersion blender to beat the soup until it has a thick, not smooth consistency. Pour the cream and mix until combined. Add salt and pepper to taste. Let boil again on low heat for about 5-10 minutes. In a large pot, heat the olive oil over medium heat for 1 minute. Add the shallots and garlic and sauté until tender and the shallots become slightly translucent. Add the artichokes, basil and oregano, and sauté for 2-3 minutes. Add spinach, vegetable stock and water and mix well. Put the lid on the pot and wait until it starts to boil. You will need to stir it a couple of times until the spinach is cooked. Once it is boiling, leave the lid slightly open and lower it to simmer. Let it simmer for about 10 minutes.
Vegan food recipes - Lemon and herb hummus pizza
During the spring and summer and throughout the year it is good to drink anything with lemon flavor. If you like to make and eat hummus, you will fall in love with this simple humus of fresh grass that awakens all your senses with every bite. The result? Phenomenal.
Ingredients for hummus:
1 can of chickpeas
The juice of approximately 2-3 lemons
½ lemon zest
1/3 cup of fresh parsley
2 tablespoons fresh thyme (or dry)
1 teaspoon of fresh oregano (or dry)
salt and pepper to taste
In a high-speed blender or food processor, combine the first five ingredients and mix until smooth. Add the herbs and press until they combine. Salt and pepper to taste. Leave in the fridge, it will stay fresh for about 3-4 days.
Dough for pizza
1 pack of dry yeast
1 teaspoon of sugar
1 cup of warm water (110 degrees)
1 tablespoon of kosher salt
3 cups whole wheat flour
In a measuring cup or small bowl, combine the yeast and water and stir gently until the yeast has dissolved. Add the sugar and stir gently until it dissolves. Set aside for at least 10 minutes, until there is a thick layer of foam on top. Pour the flour into a large bowl and make a small"well"in the middle. Add the salt and olive oil to the yeast mixture and pour into the flour well. Use a wooden spoon (or other strong spoon) to stir, until the mixture becomes hard. Then you can use your hands to knead the dough. If it's too sticky, add more flour. If it is too dry, add water. Knead the dough until it becomes a solid ball.
Ingredients for pizza:
Pizza dough (the one we showed you or the pizza dough recipe of your choice)
Lemon Herb Hummus
Fresh green beans, cut ends
1 zucchini / yellow squash, very finely chopped
½ orange pepper (or red or yellow), very finely cut
Salt and pepper to taste
Prepare your pizza dough, according to these instructions, or use your own preferred method. Preheat the oven to 200 degrees. Spread the hummus in a thick layer over the ready-made pizza dough. Top with roasted vegetables. Place the pizza in the oven and bake for about 10 minutes, until the dough is slightly crispy and golden brown. Remove from the oven and serve immediately. Align a baking sheet with baking paper and distribute the green beans and pumpkin slices. Sprinkle lightly with olive oil and salt and pepper to taste. Stir them to cover completely with the olive oil and distribute evenly. Bake the vegetables for 8-10 minutes, then remove them from the oven. Add the pepper slices and mix to combine and spread evenly again, making sure the pumpkin slices are turned to cook evenly. Leave them in the oven for 5 more minutes. Remove from the oven and reserve. Increase the heat of the oven temperature to 250 degrees.
Vegan Food Recipes - Spring spinach and strawberry salad with poppy seed dressing and lemon
For the salad
1 large bunch of spinach, chopped without stems
1 tin of chickpeas, about 1 1/2 cups
2 cups of peas, without the stems
1 1/2 cups chopped strawberries
1 handful of pea shoots
Olive oil spray
Salt and pepper to taste
1/4 cup of roughly chopped pistachios
For the dressing of poppy seed and lemon
1/4 cup of fresh lemon juice
2 1/2 tablespoons of coconut nectar
2 tablespoons of apple cider vinegar
1 tablespoon of grape seed oil (or other oil)
1 teaspoon dijon mustard
pinch of salt
1 tablespoon poppy seeds
Preheat the oven to 200 degrees. Align a baking sheet with baking paper. We cover and leave aside. In a large bowl, combine spinach, pea shoots, strawberries, peas, chickpeas and slightly cold asparagus. We add approximately 1/2 of the dressing. We mix to combine. We cover with chopped pistachios. Chop and anoint the asparagus with oil. Put the asparagus on the baking sheet and sprinkle lightly with olive oil. We add salt and pepper to taste. We roast in the preheated oven for 10 minutes, turning them once. Remove from the oven and let stand until they are cold to the touch. While the asparagus is in the oven, we make the dressing. We use a blender to mix well all the ingredients except the poppy seeds. Once the dressing is well mixed, add the poppy seeds.