A Great Collection of Vegan Recipes and More
Posts tagged low fat vegan recipes
Olive Rosemary Flatbread
Jan 9th
Here is a simple and effective vegan flatbread recipe. I personally enjoy it fresh from the oven, but it will keep for several days and can be used in a number of different ways. I like to top mine with tomatoes for a simple and healthy snack.
Olive Rosemary Flatbread
INGREDIENTS
1 tablespoon active dry yeast or 1/4 ounce / 8 grams package yeast
1 1/2 cups lukewarm water
7 tablespoons olive oil
3 cups bread flour, plus extra for kneading
1/2 cup whole wheat flour
2 teaspoons coarse salt
2 large cloves garlic, minced
1/4 cup finely chopped kalamata olives
1 teaspoon minced fresh rosemary
METHOD
In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 tablespoons olive oil.
In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min.
Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs.
Punch down dough and place in a greased 13 x 9 inch (33 x 23 centimeter) baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.
Preheat oven to 400F/205C. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden 20 – 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm.
original recipe found at vegan-food.net
Nutty Zucchini Loaf
Dec 4th
This delicious bread recipe is more than a meal in itself. With a rich combination of flavors and ingredients I’m sure you’re going to want to make this one over and over.
Nutty Zucchini Loaf
INGREDIENTS
2 onions, finely chopped
4 T olive oil
1 clove of garlic, crushed
1/2 t cumin seeds
1 t ground coriander
1 t fresh, grated ginger
2 lb / 900 g zucchini, diced
3/4 cup chopped almonds
3/4 cup chopped walnuts
3/4 cup oatmeal
1/3 cup coconut milk
1/2 cup dried flaked coconut
1 t salt
Pepper to taste
METHOD
Preheat the oven to 400F/205C.
Gently saute the onions in 3 T of the olive oil. Add the garlic, cumin, coriander and ginger and cook for 30 seconds, stirring well.
In a separate pan, cook the zucchini in the remaining oil until just brown. Combine the onion mixture, zucchini and remaining ingredients. Press the mixture into an oiled ovenproof dish and bake for 30 minutes.
Serve with a large salad of mixed greens.
Recipe by Mr Falafel at vegan-food.net
Vegan Broccoli Curry
Nov 15th
I used broccoli because it’s one of my favorite vegetables, but this curry can be used on top of any vegetable you’d like. It’s Delicious on rice of course as well. This doesn’t take long to make at all either, so get what are you waiting for? Get cooking!
Broccoli Curry
INGREDIENTS
* 2 tablespoons oil
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 50 grams / 2 ounces freshly grated or desiccated coconut
* 2.5 centimeter / 1 inch cube fresh ginger, peeled and sliced finely
* 50 grams / 2 ounces raw peanuts, skins removed
* 1/2 teaspoon chili powder
* 1/2 teaspoon turmeric
* 1 onion, finely sliced
* 2 tomatoes, chopped
* 500 grams / 1 pounds 2 ounces broccoli cut into chunks
* 3 green chillies, slit lengthwise
* Salt
METHOD
In a frying pan, heat 1 tablespoon of the oil and cook the sesame and poppy seeds for 2 minutes over a medium heat, stirring. Add the coconut and ginger and saute until brown. Then add the peanuts, chili powder, turmeric and some salt. Mix well and continue cooking for another minute.
Remove from the heat and place the contents of the pan in a spice mill or grinder. Process the mixture for about 3 minutes to give a fine paste. Heat the remaining 2 tablespoon of the oil in a large saucepan. Add the sliced onion and cook for 2-3 minutes, then add the tomatoes and continue cooking for another 5 minutes or until most of the juices have evaporated. Stir in the coconut paste, then the broccoli and green chillies, stirring gently, for 5 minutes. Add 450 milliliters / 16 ounces of water, then cover and simmer for 10 minutes, stirring occasionally.
Taste and add more salt, if required, then bring the mixture to a boil and cook until the broccoli is tender, stirring occasionally. Serve hot.
By Mr Falafel via Vegan-food.net
Curry Style Sweet Potato Fries
Nov 12th
Here’s an easy to make French fry recipe with a little twist. The curry seasoning really brings out the flavor of the sweet potato in a surprisingly good way. We bake them as well to cut down on the fat. I also prefer olive oil of course.. let me know what you think
Curry Style Sweet Potato Fries
INGREDIENTS
2 medium sweet potatoes
1 1/2 tablespoon oil
1 teaspoon curry powder
1/4 teaspoon tumeric
1/4 teaspoon ginger powder
1/2 teaspoon salt
METHOD
Preheat oven to 205C/400F. Scrub the potatoes and cut 1/4 to 1/2 inch / 6-1.3 centimeter thick sticks. In a cup, mix all spices and the oil together. Put the potatoes in a bowl, and throw the oil on them. Toss to coat, then arrange the sticks on a baking sheet. Bake for 35-40 minutes.
Original recipe found at vegan-food.net
Vegan Potato Leek Soup
Oct 17th
This is a perfect soup for a cold day, or even if you are just needing a little comfort food. This is a recipe I’ve been using for a while which turns out really well I think because of the sweetness of the apples. Feel free to leave them out if it’s not your thing, but don’t be afraid to try it!
Potato Leek Soup
INGREDIENTS
- 500 g / 1.1 lb potatoes
- 2 leek stalks
- 1 onion diced
- 2 apples (can be omitted)
- Salt
- Pepper
- 1 dl / 100 ml / 3.4 fl oz olive oil
- 1 litre / 2.1 pints of water
METHOD
Peel and dice potatoes finely. Clean the leeks and slice one of them roughly, the other finely. Shred the apples, roughly. Saute the potatoes and the roughly cut leek, with salt and pepper. Add the apples. Turn and add water. Let it boil until the potatoes are tender and blend the soup while adding olive oil (add, if you like, a splash of white wine). Sprinkle with the finely sliced leek and serve…
posted by Nikitta/MEow via vegan-food.net
Vegan Potato Salad
Sep 30th
I’ve found that this recipe gives the best consistency and taste I’ve come across when it comes to vegan potato salad. It’s the perfect side dish for some many different meals. The recipe is kind of a play it ear with the portions, but you’ll get the feel once you start putting it together.
INGREDIENTS
Silken tofu
Lemon juice
Mustard
Olive oil
Salt
Pepper
White vinegar
Celery, chopped
Green onion
Red onion
Yukon Gold potato cubes, boiled
METHOD
Use silken tofu, lemon juice, and a good squirt of mustard, a tiny bit of olive oil, some salt and pepper, and white vinegar, for the ‘mayo’ part.
Then I pan-fried little tofu cubes until they are pretty dry and firm, but not too golden for the ‘egg-y’ part
combine everything with chopped celery, green onion, red onion, and boiled yukon gold potato cubes.
originally found this at vegan-food.net
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