Prepare chard vegan – tasty, colorful and healthy chard recipes

Chard is considered the ultimate powerhouse because the leafy vegetable contains many vitamins, iron, magnesium, potassium and sodium. Chard recipes provide a healthy variety, especially on the plates of those who follow a vegetarian or vegan diet. The wonderfully green chard leaves also look really fresh and crunchy. The type of vegetable can be combined in many different ways, which makes it possible to prepare different dishes. And not only that, the preparation is very easy. In the following article we offer you delicious and varied recipes with which you can prepare chard vegan.

Prepare vegan pesto with chard

The spicy brother of spinach can be used to prepare various starters and main dishes, with which you can expand and diversify your menu in the summer months. The first recipe we would like to offer you is for a delicious pesto with chard. If you want a hearty and...spicy spreadIf you prefer, you can enjoy the pesto on bruschetti or freshly baked bread.

Here are the ingredients needed for the vegan pesto:

• medium-sized head of chard, roughly chopped
• Garlic to taste, pressed
• 4 tsp freshly squeezed lemon juice
• 3 tbsp lightly toasted walnuts
• 50 g vegan hard cheese
• 50 ml olive oil
• Salt and pepper

Put all the ingredients (except the oil) in the blender and puree everything. But the mixture shouldn't be too fine. Then gradually add the olive oil, mix the pesto well and season to taste.

Stuffed chard

Another recipe idea that will not only convince vegetarians and vegans would be to serve stuffed chard. Below you will find the ingredients for a raw and crunchy vegetable filling, which you can expand or modify as you wish:

• 6 chard leaves
• thin rice noodles
• 1/4 head of red cabbage
• 1 large carrot
• 1 cucumber
• 1 Paprika

For the Asian,delicious dressing:

• 3cm piece of ginger
• 70 ml rice vinegar
• 30 ml water
• 1/2 tsp sugar
• pinch of salt

Prepare rice noodles according to package instructions. Wash the chard and remove the stems. Bring water to the boil and blanch the chard leaves for 20-30 seconds. Rinse with cold water and pat dry. Cut the vegetables into thin sticks. Then put some of the vegetable sticks and rice noodles on each leaf and roll the leaves into wraps. For the sweet and sour dressing, simply mix the grated ginger with the remaining ingredients.

Quick soup with lentils

Would you perhaps like a wholesome anddelicious soupHow to prepare a vegan recipe with chard that provides you with a good dose of vitamins for the day? One of the recipes that you will definitely have again and again in the future would be this tasty chard soup with lentils, which is ready in no time.

Ingredients:

• 300 g chard, cut into strips
• 300 g lentils (type of choice)
• 1 onion, diced
• 2 cloves of garlic, finely chopped
• 2 tbsp olive oil
• Juice of one lemon
• 1 tbsp cumin
• 1 tbsp dried mint
• Salt and pepper
• possibly chili flakes

Briefly sauté the chard and onion in oil, add the lentils and fill with 1 liter of water. Add spices and simmer the vegan soup over low heat until the lentils are cooked. Then season with lemon juice.

Chard lentil curry

Would you like to prepare chard vegan and pamper your taste buds with a delicious dish that impresses with its slightly sweet taste and many exotic aromas? For the lentil curry you need:

• 300 g green lentils
• a few handfuls of chard
• 225 ml vegetable broth
• 1 can of coconut milk
• 3 tbsp lemon or orange juice
• 1 large onion, chopped
• 2 stalks lemongrass, finely chopped
• 1 Tbsp Coconut milk
• 1 tbsp Turmeric
• 1/2 TL Cardamom
• 1/2 cinnamon
• 1 tbsp thyme, freshly chopped
• 1 TL Curry powder
• 1 1/2 tsp sea salt
• 100 g cashew nuts, roasted
• 50 g coconut flakes, toasted
• some chopped coriander to garnish

Put the lentils and broth in a pot and bring everything to the boil. Add curry, turmeric and thyme. Simmer over low heat for 20 minutes. Fry the onion in coconut oil. Then add the lemongrass and the remaining spices and fry briefly. Add the onion and coconut milk to the lentils and bring to the boil again. Stir in lemon juice, serve and garnish with coconut flakes, cashews and fresh coriander.

Prepare risotto

The following chard recipe, which we have selected for you, is for a creamy, nutritious and slightly nutty risotto made with spelled and Jerusalem artichoke. The ingredients for this dish are:

• 4 pieces Jerusalem artichokes, peeled and sliced
• 1 bunch of chard, without stems, chopped
• 200 g spelled grains
• Cup of shiitake mushrooms, sliced
• 2 sounders, finely chopped
• 1 garlic clove, finely chopped
• 3 tbsp olive oil
• 900 ml vegetable broth
• 120 ml white wine
• 1 THE Misoppaste
• 2 EL Nährhefe
• Salt and pepper
• half a lemon

With this delicious oneRisotto recipeWith chard you first have to drizzle the Jerusalem artichoke strips and the mushrooms with 1 tablespoon of oil and bake them in the oven at 200 degrees for 15-20 minutes. Then set the fried vegetables aside. Put the remaining oil in a pot and fry the garlic and shallots in it. Add the spelled and fry briefly until you feel the nutty aroma. Deglaze with wine and add miso paste. Cook, stirring constantly, until the liquid is completely absorbed. Gradually add the hot broth to the spelled using a ladle and continue cooking until the spelled and chard dish has the creamy consistency typical of risotto. Before adding the last ladle of stock, stir in the chard and nutritional yeast. Cook for a few more minutes and stir in the shiitake mushrooms and Jerusalem artichoke. Season with lemon juice, salt and pepper.

Chard recipe with potatoes and puff pastry

A great taste experience if you want to cook chard vegan comes from the combination of vegetables and puff pastry. Vegan recipes with chard and potatoes like this one undoubtedly deserve space in your menu. See for yourself!

Ingredients:

• 350 – 500 g Mangold
• 350g potatoes, diced, cooked and cooled
• 6 – 8 sheets of puff pastry
• 6 garlic cloves, minced
• 3 THE Olvenol
• 1 teaspoon fennel seeds, toasted and lightly crushed
• Salt and pepper

In a large pot, sauté the chard stalks with the garlic and 2 tablespoons of olive oil. Add the chopped leaves, potatoes and fennel seeds. Season with salt and pepper and stir well. Line a rectangular baking pan with 3 sheets of puff pastry and spread the finished vegetable mixture on top. Cover with the remaining leaves and press the edges well to create a tight package. Bake the vegan pie in a preheated oven at 200 degrees for about 30 minutes.