Are you following a vegan diet and looking for recipes for varied and sophisticated vegan main dishes that are quick and easy to prepare, but still fill you up and taste delicious? Then you have landed in the right place. In today's article you will find vegan recipes for main dishes that are guaranteed to delight your taste buds. Let our recipe ideas inspire you and enrich your daily and, why not, festive menu.
If you would like to prepare an aromatic vegan main dish with tofu that offers a unique taste experience thanks to its spiciness and spiciness, then perhaps this is itChinese dishMapo Tofu is just right for you. For two servings you will need the following ingredients:
- 400g fresh tofu
- 300 ml vegetable broth
- 1 tbsp soy sauce
- 1-2 tsp potato or corn starch
- 1- 2 THE Pixian Chili-Bohnen-Paste
- 1/2 tbsp fermented black beans
- 2 spring onions, chopped
- 2-3 cloves of garlic, finely chopped
- Ginger, finely chopped
- 1 teaspoon Sichuan pepper, ground
- 1/2 tsp black pepper
- 2 EL Kill
- Salt
- 1 tsp sesame oil
Cut the tofu into bite-sized cubes and blanch them briefly in boiling salted water. Take the tofu out and let it cool. Heat the oil and briefly fry the Pixian paste. Onion,black beans, add garlic and ginger. Pour in the broth and then add the soy sauce and Sichuan pepper. Salt and add the tofu cubes. Stir the starch in cold water and add to the rest. Bring to the boil briefly. Stir in green onion and serve.
Vegan recipes with rice – fried rice with tofu and vegetables
The following vegan dish will delight your taste buds with healthy vegetables, crispy fried tofu pieces and various flavors:
- 250 g fester Tofu
- 185g brown rice
- 4 garlic cloves, minced
- 100g spring onion, chopped
- 70g peas
- 64 g carrots, finely diced
For the sauce:
- 3 tbsp soy sauce
- 1 tbsp peanut butter
- 2-3 tbsp brown sugar or maple syrup
- 1 garlic clove, minced
- 1-2 tsp chili garlic sauce
- optional: 1 teaspoon sesame oil
First, cut the tofu into cubes and bake them in a preheated oven at 200 degrees until they become golden brown and crispy. In the meantime, cook the rice according to the package instructions. Now you can prepare the sauce. Mix all the ingredients together well and add additional seasoning if necessary. Place the baked tofu pieces in the sauce and marinate for 5-10 minutes. Remove the tofu and fry in a hot pan for 3-4 minutes. Set the tofu aside. Then fry the garlic, spring onions, peas and carrots in the same pan and season with soy sauce. Add the cooked rice, tofu and remaining sauce and fry for 3-4 minutes, stirring constantly. Serve with chili garlic sauce and garnish with roasted peanuts.
Creamy risotto with grilled zucchini and tomatoes
Would you like to serve up a delicious Italian dish that can be prepared in 30 minutes? If you would like to try a gluten-free and healthy recipe, then maybe try this easy vegan main dish.
Ingredients:
- 1 small zucchini
- 1 small onion, diced
- 2 cloves of garlic, finely chopped
- 100 g Arborioreis
- 4 tbsp tomato sauce
- 1 handful of peas
- about 400 ml water
- Spices (oregano, thyme, basil)
- Salt and pepper
- olive oil
Wash the zucchini, pat dry and cut into slices. Season the vegetable slices with salt, pepper and oil. Then fry them in a pan until they turn golden. Place the finished fried zucchini on kitchen paper. Fry the onion in 1 tablespoon of oil until translucent and then stir in the garlic and rice. Stir occasionally and fry lightly. Finally, add the tomato sauce to the pan and let it cook until the tomato sauce reduces. Add the water and fresh spices. Cook the risotto on low heat for 15 minutes, stirring regularly. Add more water if necessary. When the risotto is cooked al dente, add the peas and cook for another 2-3 minutes. Also add some of the zucchini. Remove the pan from the heat and let it steep briefly under the lid. Serve hot, garnished with grilled zucchini and fresh herbs to at least conjure up the holiday in the kitchen.
Spelled risotto with pumpkin
If you are looking for a healthy yet filling alternative to rice, you cancreamy risottoPrepare with spelled and butternut squash. This variant of the traditional risotto impresses with its bite and perfect texture.
Ingredients:
- 1 small butternut squash
- 900 ml vegetable broth
- 500 ml water
- 200 g Ganzkorn Dinkel
- 1 tbsp Coconut beer
- 75 g shallot, finely chopped
- 2 cloves of garlic, minced
- 2 sprigs thyme, leaves chopped
- 50 ml freshly squeezed lemon juice
- Soak 50 g raw cashew nuts in water for at least 2 hours
- 1 THE MISO
- 1 EL Nährhefe
- Salt and pepper
Preheat oven to 200 degrees. Halve the pumpkin lengthwise, clean it and place it with the open side down on a tray lined with baking paper and bake for about 40 minutes. Bring 250 ml of water and vegetable stock to a gentle simmer in a saucepan. Grind half of the spelled grains and set them aside. Remove the pulp from the pumpkin. About a cup of it is enough. Place the pulp, cashews, miso, nutritional yeast, salt and pepper in a blender and blend until smooth. Fry the sounders in a pot, stirring constantly, until translucent. Add garlic and thyme and stir well. Now add the ground and whole spelled grains and stir for about 2 minutes. Add the lemon juice and 50ml water and stir until the liquid reduces. Add the warm vegetable broth to the spelled, reduce the heat, put the lid on and let everything cook for about 20 minutes. Stir briefly and let the spelled cook for another 20 minutes. Then add butternut cream to the spelled and season with salt and pepper. Simmer for another 20 minutes, stirring occasionally. Garnish with thyme leaves or other green herbs. Vegan main course ideas like these guarantee a delicious variety in your daily menu.
Gluten-free sweet potato gnocchi
If you eat a vegan and gluten-free diet, you don't have to miss out on traditional Italian dishes. They are easy to veganize and yet super simple. You can with just three ingredientstasty gnocchiprepare:
- 2 large sweet potatoes
- 200 g gluten-free flour + 50 g for kneading
- 2 tsp salt
Wash the sweet potatoes and pierce them with a fork. Bake in a preheated oven at 200 degrees for 40-50 minutes until cooked through. Mix the flour with the salt and make a well in the middle. Once the sweet potatoes have cooled, peel them and mash them. Put the mashed sweet potatoes in the well. Knead the ingredients into a dough. It should be nice and dry, so add a little more flour if necessary. Then divide the finished dough into 8 pieces, form rolls out of them and cut 2-3 cm pieces.Homemade gnocchipress lightly with a fork. Put the vegan gnocchi in boiling salted water. Once they float to the surface, they're done. Toss the gnocchi briefly in margarine or oil and garnish with fresh herbs.
Stuffed mini pumpkins with rice and Brussels sprouts
The following recipe will not only pamper your sense of taste, but also your sense of sight. The visually appealing mini pumpkins are the perfect, healthy surprise dish for your guests. Also, if you want to serve a seasonal vegan main course, these arestuffed pumpkinsthe perfect dish in autumn.
Ingredients:
- 250 g Game trip
- 500 ml water
- 6-8 mini pumpkins
- 2 tsp olive oil
- 350 g Brussels sprouts, halved and chopped
- 2 tbsp fresh thyme
- 100 g pecans, chopped
- 50 ml apple cider
- 200 g getrocknete Cranberries
- Salt and pepper
Cook the wild rice according to package instructions. Cut off the top of each pumpkin and remove the pumpkin seeds. Place the pumpkins on the baking tray, rub with oil, salt and pepper and bake in a preheated oven at 200 degrees for 15-20 minutes. Fry Brussels sprouts in a pan over medium heat. Season with salt and pepper. Add the thyme leaves, pecans and apple cider and cook for another 5 minutes. Remove the pan from the heat and add the wild rice and cranberries. Now you can place the pumpkins in a large baking pan, fill them with the rice mixture and put the lids on top. Bake for 10-20 minutes until the mini pumpkins are soft. Healthy, vegan main dishes can look really fascinating and taste delicious, right?
Potato and broccoli casserole
This filling, vegan main dish is quick and easy to prepare. If you don't have time for complicated and time-consuming dishes, this casserole would be a great solution.
Ingredients:
- 800g potatoes
- 500 g Broccoli
- 250 soy cream
- clove of garlic
- 2 TL Rosmarin
- 2 TL Thymian
- 2 TL Oregano
- 3 tsp paprika powder
- Salt and pepper
The following ingredients are required for the yeast melt:
- 3 EL MEHL
- 250 ml water
- 8 EL The yeast flock
- 6 EL Pflanzenmargarine
- 1 teaspoon mustard, heaped
- Salt
First peel the potatoes and cut them into thin slices. Divide the broccoli into florets and layer them alternately in a baking dish. Mix the soy cream with the spices and garlic and pour over the vegetables. Melt the margarine in a pan and add the flour. Stir occasionally until the flour turns slightly golden. Slowly add a third of the water, stirring vigorously to avoid lumps. Then add yeast flakes and mustard and pour in the remaining water, stirring constantly. Bring to the boil and season with salt. Spread the yeast melt on the casserole and bake at 200 degrees for 45 minutes.
Quinoa thalers with chickpeas and mango salsa
Ingredients:
- 440 g canned chickpeas
- 275 Quinoa, cooked
- 1 shallot, roughly chopped
- 3 spring onions, roughly chopped
- 2 tsp ginger, chopped
- 1 tsp salt
- 3 tbsp olive oil
Mango Sauce:
- 1 mango, medium size
- 3 strawberries
- freshly squeezed lime juice
- pinch of salt
Place the chickpeas, shallot, spring onions and ginger in a blender and blend until a creamy consistency is formed. Mix the chickpea paste with the quinoa. Form the mixture into equal-sized doughnuts and fry them over medium heat for 4-5 minutes on each side until golden brown. For the mango salsa, peel and de-seed the mango. Cut the strawberries and mango into small pieces and season with salt and lime juice.
