Non-standard Lean Dishes For Vegetarians

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Bean fiesta

Necessary products: 1 tablespoon olive oil, 2 cups chopped onion, 3 cloves garlic - chopped, 4 cups water, 2 tablespoons sugar, 2 tablespoons chili powder, 2 tablespoons Worcestershire sauce, 450 g diced tomatoes in their own canned sauce or jar, 500 g of canned chickpeas, but can also be rinsed, boiled and squeezed in advance, 500 g of black beans - rinsed, boiled and squeezed, 500 g of ordinary beans - rinsed, boiled and squeezed, 500 g of colored beans - rinsed, boiled and squeezed, 180 g of tomato paste.

Method of preparation:

Heat the oil in a pan over medium-high heat. Add onion and garlic. Fry them lightly for 3 minutes, or until softened. Add 3 cups of water, all ingredients except tomato paste, stirring to combine well. Add a glass of water to the tomato puree in a bowl and mix until a homogeneous mixture is obtained. Then it is written to the beans. Bring to the boil and reduce the heat. Then let the dish simmer for 5 minutes or until the liquid boils. The dish is served warm. You can optionally garnish each bowl with dried mint.

Potato and corn soup

Necessary products: 1 and 1/2 teaspoon finely chopped green bell peppers, 1 cup chopped green onions, 2 cups frozen sweet corn or canned corn, 1 and 1/4 cup water, 1 teaspoon mixed spices for fish (parsley, devesil and etc. optional), 3/4 tsp. dried thyme leaves, 1 tsp. ground red pepper, 500 g baked potatoes - cut into pieces 1 cm thick, 1/4 cup finely chopped parsley, 3/4 teaspoon salt.

Method of preparation:

Heat the hob over medium-high temperature. Grease and place the pan on it. Add the pepper slices and 3/4 of the green onions. Stew for 4 minutes or until lightly browned. Increase the degree of frying and add the corn, water, all the spices and potatoes and bring to a boil. Cover the pan with a lid and reduce the heat. Let the mixture simmer for 10 minutes. The dish is then removed from the heat. When serving, add finely chopped parsley, remaining green onions and salt to each bowl.

Spicy okra with corn

Necessary products: 1 tablespoon rapeseed oil, 1/2 cup chopped green onions, 1 clove garlic - chopped, 1 cup fresh okra, 1 cup chopped red pepper, 1 finely chopped, medium, hot green pepper - seedless, 1 cup fresh corn beans, 450 g canned black beans - rinsed and squeezed, 1/3 cup chopped fresh coriander, 1/8 teaspoon salt, 1/8 tsp. freshly ground black pepper.

Method of preparation:

Heat the oil in a large skillet over medium-high heat. Add onion and garlic and fry for about 1 minute. Then pour the okra and saute for another 3 minutes. Reduce the heat. Add the common and hot peppers and cook for another 5 minutes. Pour in the corn kernels and cook for 5 minutes. Mix the dish well and add the beans, which are cooked for another 2 minutes. The dish is served sprinkled with coriander, salt and pepper.

Indian lean dish "Aloo Matar"

Necessary products: 1/4 cup vegetable oil, 2 medium onions - finely chopped, 1 tablespoon ginger garlic paste, 1 bay leaf, 4 large potatoes - peeled and finely chopped, 1 cup frozen peas, 1/2 cup tomato paste, 1 and 1 / 2 teaspoons "Garam Masala" (special Indian mix, containing: 2 cinnamon sticks - about 10 cm each, 1 tablespoon cardamom, 1 teaspoon cumin seeds, 1 tablespoon peppercorns, 1 teaspoon cloves, 1 teaspoon coriander seeds and 1 nutmeg), 1 and 1/2 teaspoons paprika, 1 teaspoon white sugar, 1 teaspoon salt, 2 tablespoons chopped coriander.

Method of preparation:

Heat the oil in a pan over medium heat. Fry onion, ginger and garlic paste and bay leaf in it. Cook until the onion is soft. Add the potatoes and peas. Cover the pan and simmer until the potatoes are ready - about 15 minutes. Remove the bay leaf. Mix tomato puree, Garam Masala, red pepper, sugar and salt in the vegetable mixture. Continue cooking for about 10 minutes. Finally, sprinkle the top with coriander and leave the dish for another 2 minutes on the stove. Serve warm.

Aromatic pumpkin cream soup seasoned with nutmeg

Necessary products: 1 about 1 kg and 500 g of pumpkin type "violin" - peeled and cleaned of seeds, 2 tablespoons unsalted oil / vegan soybean oil /, 1 medium onion - finely chopped, 6 cups mushroom broth, Indian nutmeg to taste, salt and freshly ground black pepper.

Cut the pumpkin into pieces 2-3 cm thick. Melt the butter in a large pan. Add onion to it and fry until translucent - about 8 minutes. Then pour the pumpkin pieces and broth. Let them simmer until the pumpkin softens - about 15-20 minutes. Remove the pumpkin pieces from the pan, arrange them in a blender and beat until smooth. Return the mashed pumpkin to the pan with the other ingredients. Stir well again and season with nutmeg, salt and pepper. The cream soup is served hot.