With the growing popularity of plant-based food options, isn’t it perhaps time to expand our culinary horizon with some vegan alternatives? Here are some fantastic vegan dishes, perfect for any weekend.
Mushroom And Quinoa Burger
Juicy, crunchy and on the lighter, fresher side. With a little hint of spice from the chilli flakes and the touch of sweetness from the sweet potato in the burger.
Ingredients
- 1 medium sweet potato
- 3 large portobello mushrooms
- 1 small shallot, finely chopped
- 1tsp chilli flakes
- 1 cup cooked quinoa (from about ½ uncooked)
- ¾ cup panko breadcrumbs
- Juice and zest of ½ lemon
- To Serve:
- 4 burger buns of choice, toasted
- Lettuce, *mayonnaise, cucumber ribbons, red onion slices, bean sprouts
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 180°C. Prick sweet potato all over with a fork; rub with olive oil, and season with salt and pepper. Roast directly on an oven rack until tender, 45-60 minutes. (Place a baking tray below to catch any drippings). Allow cooling. Remove and discard skin; mash flesh with a fork. Set aside.
- Roughly chop portobello mushrooms and blitz in a food processor until very finely chopped.
- Heat a drizzle of olive oil in a frying pan over low. Cook shallot and chilli flakes, until shallot is tender. Add mushrooms and cook until they release all their liquid. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
- Add breadcrumbs, lemon zest, lemon juice, and mashed sweet potato and mix well. Taste and adjust seasoning.
- Divide mixture into 4 and form into patties, pressing firmly together with your hands. Heat a drizzle of olive oil in a nonstick pan over medium and cook patties until golden brown and the edges are crisp.
- Build burgers with all the fixings and serve straight away.
*Use vegan mayonnaise to keep this recipe 100% vegan.
Vegan Burrito Bowl
Try this vegan burrito bowl recipe with lettuce, hoisin mushrooms, grilled corn, avocado, lime wedges and black beans.
Ingredients
- 15ml avocado oil
- 250g white button mushrooms, thickly sliced
- 45ml hoisin sauce
- 400g cooked brown rice
- 2 baby cos lettuces, leaves separated
- 2 fresh corns, cooked and grilled
- 1 red pepper, roasted and sliced
- 1 avocado, sliced
- 1 can black beans, drained
- 45ml olive oil
- 15ml rice wine vinegar
- Salt and milled black pepper
- To Serve:
- Fresh coriander leaves
- Lime wedges
- Sesame seeds
- Gluten-free chips or nachos
Instructions
- Heat the oil in a pan and fry the mushrooms for 3 minutes. Add the hoisin sauce and cook for 2 minutes.
- Arrange the cooked brown rice in serving bowls and arrange the lettuce leaves on top, followed by the grilled mushrooms, corn, peppers, avocado and black beans.
- Whisk the olive oil, vinegar, salt and milled black pepper together and drizzle over the salad.
Vegan Chickpea Curry
This vegan curry with chickpeas is a flavour packed dish that is easy to make. This spicy and aromatic curry contains no animal products whatsoever but doesn’t compromise on flavour.
Ingredients
- 3tbsp sunflower oil
- 3 onions, sliced
- 5cm piece fresh root ginger
- 4 garlic cloves
- 2tbsp garam masala
- 1tbsp each chilli flakes, ground cumin, ground coriander
- 4 large tomatoes, chopped
- 3 x 400g cans chickpeas, drained and rinsed
- 160ml can coconut cream
- 1 bunch chopped fresh coriander
- lime wedges, to serve
Instructions
- Heat the oil in a large pan then cook the onions over medium heat for 10 mins until lightly browned, Meanwhile, peel the ginger (using a teaspoon) then whizz to a paste with the garlic. Add to the onions and cook for a few mins. Add the spices and cook, stirring for a few mins. Add the tomatoes, cook for 5 mins then add the chickpeas, 200ml cold water and coconut cream.
- Bring to the boil then simmer for 10 mins before stirring in the coriander. Serve with rice, pappadums, wedges of lime and a tomato and chilli salad.
These recipes originally appeared in Woman and Home.
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