Copyright timesnownews
If you already live the vegan life, you know it’s anything but bland. It's all about discovering how simple ingredients can transform into food items that are nourishing as well as indulgent. From creamy curries to crisp waffles, plant-based dishes have moved past the stereotype of bland greens. World Vegan Day, celebrated on 1 November, is the perfect excuse to slow down and savour the richness of vegan cooking at home. About World Vegan Day World Vegan Day was first established in 1994, founded by Louise Wallis, an animal rights activist and then president of the Vegan Society. Created in England to mark the organisation’s 50th anniversary, the day also commemorated the addition of the word “vegan” to the English language. Since then, the date has been observed worldwide each year to honour and promote the principles of veganism. The Vegan Society promotes the slogan 'One World. Many Lives.' to reflect the interconnectedness of all beings and the planet. Every year on this day, vegans globally unite to highlight the numerous benefits of a plant-based lifestyle for individuals, animals and the environment. So, if you’re planning to join the celebration this November 1, here’s a simple yet delicious vegan menu you can create at home to mark the occasion. Plant-Based Breakfast Ideas Bread Besan Toasties This doesn't take much time to cook, and yes, you can think of them as a "savoury French toast". How to MakeTo prepare this, start by whisking 1 cup of chickpea flour with water to make a thin, smooth batter. Mix in 1 teaspoon each of salt, chilli flakes, turmeric, and pepper powder. Meanwhile, heat a flat pan, lightly grease it with oil, and let it warm up. Dip a slice of bread into the chickpea batter a few times until it’s well coated, then place it on the pan. Add a layer of finely chopped vegetables on top, cover with a glass lid, and let it cook until the base turns crisp and golden. Whole Wheat Vegan Waffles These vegan waffles are soft on the inside, crisp on the outside and best with maple syrup and tonnes of fruit! How to make: Start by preheating your waffle maker to a medium-high setting. Then take a bowl, mix almond milk and lemon juice, and keep it on the side. Take another bowl, add melted coconut oil and vanilla to the almond milk, whisk it well and then add the dry ingredients. Lightly grease the waffle iron, add the batter and let it cook until golden and crisp. Before serving, don't forget to add maple syrup and top it up with fresh-cut fruits. Vegan Lunch Ideas Palak Tofu with Brown Rice In this recipe, tofu is used instead of paneer and the creamy element is provided by cashew cream instead of dairy cream. How to MakeMake a puree with the spinach that has been blanched, cashews that have been soaked, and tomatoes. Warm oil in a skillet, put in cumin seeds and chopped onions, and cook until the onions are browned. Mix the ginger-garlic paste and then add the spinach paste along with the seasonings. Let it cook for 5–7 minutes. Add the tofu cubes, simmer for a few more minutes, and serve hot with brown rice or roti. Vegan Burrito Bowl Enjoy a homemade vegan burrito bowl with black beans, lots of veggies, cilantro-lime rice, and corn salsa is full of flavour and nutrients and a perfect meal for lunch. How to Make:First, prepare some rice and mix it with chopped coriander, lime juice, and a pinch of salt to make the cilantro-lime rice. On the stove, cook onions, bell peppers, and corn with olive oil, garlic, and cumin until they are tender. Warm the black beans separately with a pinch of chilli powder and salt. To assemble, layer the rice in a bowl, then add the beans, sautéed veggies, and fresh corn salsa or diced tomatoes. Top with avocado slices, a squeeze of lime, and coriander. Serve warm or pack for meal prep. Vegan Snack Ideas Zesty Lemon Zucchini Muffins These muffins are made with whole wheat, and the key ingredients are the lemon juice and zest. How to make: Preheat your oven to 350°F (180°C). In one bowl, mix whole wheat flour, baking powder, baking soda, cinnamon, salt, and brown sugar. In the other bowl, grate zucchini, plant-based milk, melted coconut oil, vanilla, and a flax egg in a blender. Mix both mixes gently, however, do not mix too much. Put the batter in a greased muffin tray, sprinkle some oats and walnuts on top, and bake for around 25 minutes until a toothpick inserted in the middle comes out clean. Let the muffins cool on a wire rack before serving them. Chocolate Peanut Butter Bliss Balls A great to grab snack is perfect for days when you are very busy or if you simply desire something tasty and healthy at the same time. How to make: First, put oats and sunflower seeds in the food processor and pulse until the oats are turned into a floury consistency and the seeds are in crumbs. After that, put dates, peanut butter, cocoa powder, vanilla, and a little pinch of sea salt if you like. Blend until the mixture forms a sticky dough. Scoop it out and roll it into small balls, about the size of a golf ball. No baking needed! For an extra touch, pulse toasted peanuts with a little cocoa powder and salt, then roll the balls in this mix for added crunch and flavour. Vegan Dinner Ideas Red Lentil Curry This luxurious red lentil curry will truly make you fall in love with lentils! How to make: Heat coconut oil in a deep pan over medium heat and sauté the garlic, ginger, turmeric, and green chilli until they turn soft and fragrant. Add the spices and toast for about a minute to release their aroma. Pour in the vegetable stock, scraping the bottom of the pan to lift any browned bits, then add the lentils and crushed tomatoes. Stir well, cover, and let the curry simmer until the lentils are almost cooked through. Next, stir in the coconut milk, almond butter, salt, and pepper, and let it cook for a few more minutes until the curry becomes rich, thick, and creamy. Finally, add a splash of lemon juice and some fresh coriander, give it one last stir, and serve hot with rice or flatbread. Vegan Lentil Bolognese with Cashew Parmesan A hearty, plant-based twist on the Italian classic, this vegan lentil bolognese is rich, comforting, and full of flavour. How to make: Heat olive oil in a pot and sauté onion, celery, and carrots until soft. Add mushrooms and garlic, cook until fragrant, then stir in lentils, tomatoes, tomato paste, red wine, water, herbs, chilli flakes, and salt. Simmer for 30–35 minutes until lentils are tender, adding water if needed, and finish with fresh basil. Meanwhile, cook the pasta, drain it, and toss it with a little olive oil. Before indulging, don't forget to top it with the lentil bolognese and a sprinkle of cashew Parmesan.
