#veganmaincourse

[mustachedisney]

This creamy vegan coconut rice is made with fragrant basmati rice, thick coconut milk, and sweet peas. It tastes great and fills you up. You can eat it as a side dish or as the main course of a hearty meal.

Ingredients: 1 cup basmati rice. 1 can 13.5 oz coconut milk. 1 cup frozen peas. 1 tablespoon coconut oil. 1 teaspoon minced garlic. Salt to taste. Fresh cilantro for garnish optional.

Instructions: To drain the rice, run cold water over it until the water runs clear. Set the coconut oil on medium heat in a saucepan. Put in the minced garlic and cook for one to two minutes, until the garlic smells good. Put the basmati rice in the pan and toast it for two to three minutes, stirring it around a lot. Put the coconut milk in and bring it to a slow boil. Turn down the heat and cover the saucepan. For 15 to 20 minutes, or until the rice is soft and the liquid is gone, let it cook. Just before the end of the cooking time, add the frozen peas and mix them in. Keep cooking with the lid on until the peas are warm all the way through. Use a fork to fluff the rice after it's done cooking, and add salt to taste. If you want, you can top the hot creamy vegan coconut rice with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 20 minutes

fehmarn triathlon

[calslick66]

Enjoy the rich flavors of roasted aubergine paired with vibrant and tangy peperonata salsa. This vegan dish is perfect as a main course or a side dish for any occasion.

Ingredients: 2 large aubergines. 2 tablespoons olive oil. Salt and pepper to taste. For Peperonata Salsa:. 2 red bell peppers, diced. 1 yellow bell pepper, diced. 1 red onion, diced. 2 cloves garlic, minced. 2 tablespoons balsamic vinegar. 2 tablespoons chopped fresh basil. Salt and pepper to taste.

Instructions: Preheat the oven to 200C 400F. Slice the aubergines lengthwise into steaks, about 1 cm thick. Brush both sides of the aubergine slices with olive oil and season with salt and pepper. Place the aubergine slices on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until tender and golden brown. While the aubergine is baking, prepare the peperonata salsa. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced bell peppers, onion, and garlic. Cook until softened, about 8-10 minutes. Stir in the balsamic vinegar and cook for another 2-3 minutes. Remove from heat and stir in chopped basil. Season with salt and pepper to taste. Once the aubergine steaks are done, serve topped with peperonata salsa.

Prep Time: 15 minutes

Cook Time: 25 minutes

Algebra Elisara

[tribesports]

These breaded tofu strips are a delicious and budget-friendly plant-based option. They're crispy on the outside and tender on the inside, perfect for snacking or as a main dish.

Ingredients: 1 block extra firm tofu, pressed and drained. 1/2 cup breadcrumbs use gluten-free if needed. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons soy sauce or tamari. 1 tablespoon olive oil or cooking spray.

Instructions: Preheat your oven to 400F 200C. Cut the pressed tofu into strips. In a shallow dish, mix breadcrumbs, nutritional yeast, garlic powder, onion powder, paprika, salt, and pepper. In another dish, mix soy sauce or tamari with olive oil or use cooking spray. Dip each tofu strip into the soy sauce mixture, then coat with the breadcrumb mixture. Place the coated tofu strips on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until crispy and golden brown. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

Philippe Dobbel

[kooriiko]

These vegan quinoa cheese patties are flavorful, nutritious, and perfect for a quick and satisfying meal. Packed with protein-rich quinoa and savory vegan cheese, they are crispy on the outside and soft on the inside. Whether enjoyed as a snack, appetizer, or main course, these patties are sure to please vegans and non-vegans alike.

Ingredients: 1 cup cooked quinoa. 1 cup vegan cheese, shredded. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon flaxseed meal. 1 tablespoon olive oil. 1 teaspoon smoked paprika. Salt and pepper to taste. Oil for frying.

Instructions: Cooked quinoa, breadcrumbs, nutritional yeast, garlic, onion, flaxseed meal, olive oil, smoked paprika, salt, and pepper should all be mixed together in a large bowl. Mix everything together well. Make patties out of the mixture that are the size and thickness you want. Set a pan on medium heat and add the oil. They should be fried for three to four minutes on each side, or until they are golden brown and crispy. When the patties are done, take them out of the pan and put them on a plate lined with paper towels to drain any extra oil. Put it in a burger bun and top it with any toppings you like. Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes

shells for nj shores

[mypartyanimals]

This vegan dish has soft eggplant slices glazed with miso, which has a lot of umami flavors. It's easy to make and full of delicious savory foods. It's great as a side dish or main course.

Ingredients: 2 large eggplants, sliced lengthwise. 2 tablespoons white miso paste. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame oil. Sesame seeds, for garnish. Fresh cilantro, chopped, for garnish.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix miso paste, maple syrup, rice vinegar, soy sauce, garlic, ginger, and sesame oil until well combined. Place eggplant slices on a baking sheet lined with parchment paper. Brush both sides of eggplant slices generously with the miso glaze. Bake in the preheated oven for 20-25 minutes, or until eggplant is tender and glazed. Garnish with sesame seeds and chopped cilantro before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Rosario's Pueblo