2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
On the eve of Easter, vegan dishes are especially popular, which do not contain a trace of animal products, which is in line with the church tradition of Easter fasting.
You can prepare vegan dishes, which, in addition to being delicious and useful, are extremely calming for the psyche because of the useful ingredients in the products from which they are made.
Broccoli cream soup
How could a cream of anything be vegan? The trick is that in this case we use mashed potatoes instead of dairy products. The soup is quick and easy to prepare and is an ideal solution if your evening is busy.
Ingredients:
2 teaspoons olive oil, half a head of chopped onion, two heads of crushed garlic, one large diced potato, two heads of broccoli, cut into rosettes, two cups of vegetable broth, salt and pepper to taste.
Preparation:
Heat olive oil in a saucepan over medium heat. Add the onion and garlic and wait for the onion to become translucent.
Add the broth and diced potatoes and cook until the potatoes are soft, ie. about 10 minutes.
Add the broccoli and wait another 5 minutes, then either transfer the mixture in portions to your blender or use an immersion blender to whip the soup into a cream.
Tofu pie
Isn't it fun that so many of the foods that bring us solace are different types of pies? What is it in the abundant filling of the cake or the potato crust that warms our souls? This tofu pie is a vegan version of the popular chicken pie, which you will surely be satisfied with. You can use ready-made crusts or prepare your own.
Ingredients:
A quarter cup of olive oil, half a kilo of diced tofu, 4 sliced carrots, salt and pepper to taste, two teaspoons of home herbs, three quarters of a cup of chopped mushrooms, four heads of chopped arpadzhik, 1/3 cup of flour, two cups of water, two peels for a share.
Preparation:
Heat olive oil in a saucepan over medium heat and lightly fry the tofu, carrots and herbs. Wait until the carrots soften and add the mushrooms and arpadzhik. Leave on the stove for another five minutes until the mushrooms soften.
Add the flour, reducing the temperature to moderate, and stir the mixture for about a minute, then add the liquids. Bring the mixture to a boil and thicken for a few minutes. Turn off the stove and remove the pan from the stove.
Pour the filling into one of the trays and place the other on top, remembering to make holes in it so that the steam can escape.
Place the pie in the oven and bake for about 20 minutes at 180 degrees or until the crust is nicely golden.
Wait five minutes before serving.
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