5 vegan recipes for lunch

The diet of vegan people is rich in nutrients and can be tasty and full of flavors. The vegetarian diet is free of animal cruelty and can be prepared with different types of ingredients, just use your creativity. So check out 5 simple and delicious recipes to increase your menu!

grilled tofu

Ingredients

• 300 g of tofu diced
• 1 tablespoon saffron
• 1 tablespoon chopped coriander
• Salt, ground black pepper and olive oil to taste
• olive oil for greasing

Method of preparation

In a container, place the tofu, saffron and cilantro and mix well. Add olive oil and stir to incorporate with the other ingredients. Season with salt and pepper. Unite a skillet with olive oil and have the tofu on it. Brown both sides and serve immediately.

eggplant stroganoff

Ingredients

• two eggplants washed and cut into cubes
• 3 garlic cloves, peeled and minced
• 1 peeled and chopped onion
• 2 cups of tomato sauce
• 1/2 tea cup of water
• 2 tablespoons of mustard
• 1 and 1/2 cup oat milk tea
• 1 cup of chopped green chives
• Salt, oil and vinegar to taste
• Water to soak

Method of preparation

In a container, place the eggplant, cover with water and vinegar and let it soak for 10 minutes. Meanwhile, in a pan, put the olive oil and lead to medium fire to warm up. Add the onion and garlic and brown. Drain the water from the eggplant and place it in the pan. Season with salt and cook for 5 minutes. Add the tomato sauce, mustard and water and mix well. Cook until it boils. Lastly, add the oat milk and stir until thickened. Turn off the heat, sprinkle with parsley and serve immediately.

banana gnocchi

Ingredients

• 2 bananas with the peel
• 1/4 cup cornstarch tea
• Salt and ground black pepper to taste
• olive oil for grilling
• Corn starch for sprinkling

Method of preparation

In a baking dish, place the whole bananas and bake in a preheated oven at medium temperature for 20 minutes. After, remove from the oven, wait to cool, peel and, with the help of a fork, knead the bananas. Add the cornstarch and mix until you get a homogeneous consistency. Season with salt and pepper.

Sprinkle a smooth surface with cornstarch, place the dough on it, separate into small pieces and make a cord with each part. Cut into pieces and book. In a pan, put the olive oil and lead to medium fire to warm up. Gradually, place the gnocchi on it and brown it. Repeat the process with all the dough and serve next. Serve with the sauce of your choice.

Pasta with broccoli and white sauce

Ingredients

• 1 package of penne pasta
• 1 teacup of wheat flour
• 1 tea cup of oat milk
• 2 cups of tea broccoli
• 1 garlic, peeled and minced
• Salt, olive oil and nutmeg to taste
• water for cooking

Method of preparation

In a pan, place the pasta, cover with water, add salt and cook over medium heat until soft. Turn off the heat, drain the water and set aside. In a pan, put the olive oil and lead to medium fire to warm up. Add the wheat flour and vegetable milk and mix well. Season with salt and nutmeg. Cook until the sauce thickens. Reserve.

In a skillet, put the olive oil and lead to medium fire to warm up. Add the garlic and brown. Place the broccoli florets in the pan and saute for 5 minutes. Turn off the heat and set aside. In a container, put the noodles and broccoli and mix well. Water with the white sauce and serve next.

Tip: serve garnished with chopped parsley.

cassava rosti and carrot

Ingredients

• 2 cups of tea grated cassava
• 1 peeled and grated carrot
• 1 peeled and sliced ​​onion
• 1 leek stalk cut into slices
• 2 garlic cloves, peeled and crushed
• 1 teaspoon parsley
• Salt, olive oil and ground black pepper to taste

Method of preparation

In a container, place the cassava, carrot, leek, onion, garlic and parsley and mix well. Season with salt and pepper. In a skillet, put the olive oil and lead to medium fire to warm up. Dispose of the mixture over the pan, spreading it until it covers the whole skillet. Cover the pan and cook until golden. Afterwards, add olive oil and turn the rosti to brown the other side. Serve immediately.