Gone is the time when a vegan diet sounds boring and tasteless. This era has brought a huge culinary revolution in the vegan world where vegan dishes can compete with the most delicious non-vegetarian dishes and can even win. Yes, you read it right. Vegan dishes are no longer bland and boring. Advanced food technology has helped food manufacturers and chefs to create vegan recipes in a brand-new way. Now you can experience the exact same taste and texture of non-vegetarian dishes in vegan food items. These meatless side dishes are so rich in flavour that would blow your mind and of course your taste buds. And you know what’s more? You can make these tasty meatless side dishes at home with only a few ingredients! So, let’s take a look at some quick meatless recipes.
- Protein-Packed Veggie Stir Fry
- Ingredients
Olive oil (1 tablespoon), Broccoli (1) cut into same-sized florets, bell paper (1) cut into same-sized pieces, small carrots (2) diced, Snap peas (1 cup), onion (1) sliced, garlic (2 cloves) minced, soy sauce (2 tablespoons), pea protein powder (2 tablespoons), vegetable broth (½ cup), salt and pepper to taste, sesame seeds (optional).
- Preparation
Start with preparing the veggies. Cut them into small pieces, and make sure they are all similar in size. Now take a large frying pan or wok and heat some olive oil. First, add garlic and onion and saute them for 2 minutes. Add the rest of the veggies and stir-fry them an a little bit of salt. Fry them until the veggies are tender and crisp.
Now take a mixing bowl and put in the pea protein powder, soy sauce, and vegetable broth. Add a pinch of salt. Whisk them together until the mixture is lump-free and smooth to make the sauce. Pour the sauce over the stir-fried vegetables and cook for another 2-3 minutes. The sauce will start to thicken. Coat the veggies evenly with sauce. Take it out on a serving plate and garnish it with sesame seeds, a pinch of salt and pepper to taste. Your protein-packed veggie stir fry is ready to devour.
- Spinach and Chickpea Curry
- Ingredients
Chickpea (2 cups, darined and rinsed), diced tomatoes (1 cup), coconut milk (2 cups), fresh spinach, chopped (4 cups), 1 onion (finely chopped), 3-4 cloves of garlic (minced), minecd ginger (1 teaspoon), curry powder (1 tablespoon), turmeric and cumin powder (½ spoon each), olive oil (1 tablespoon), chopped cilantro (optional).
- Preparation
Take a large pan and heat olive oil. Add sliced onion, minced garlic and ginger. Saute them for around 5 minutes. Add cumin, turmeric and curry powder. Fry them together for 1 more minute. Add the tomatoes and chickpeas and. Stire continuously to mix them with the spices. Now pour the coconut milk and bring it to simmer. Cook until the sauce thickens. Add the spinach to the mixture and stire until the spinach is soft and properly mixed. Add salt and pepper to tase. Bring to a serving bowl and garnish with chopped cilantro. Serve hot with rice.