The meatless movement has slowly been gaining traction over the decades. What used to be a bevy of salads has now evolved to much more advanced dishes.
This now includes veggie burgers that are considered “impossibly” good, but will probably never be good enough to convince any diehard meat-eater that fake meat is just as tasty and fulfilling as the real thing.
But vegan food isn’t just about making facsimiles of meat dishes.
In fact, hardier, vegan ingredients, such as tofu or potatoes, are worth basing a variety of dishes around. They provide substance and are packed with lasting nutrients to help you feel full much longer than just a simple salad would.
Read on for three vegan recipes from around the world that are healthy, tasty, and skip the artificial beef flavor. Additionally, if you’re looking for an elixir to help wash down these delicious recipes, check out some of our inspired cocktails.
1. Chana Masala
This simple Indian chickpea dish is great over rice or with quinoa. Traditionally it would be made with ghee (clarified butter), but by simply substituting olive oil this becomes a vegan dish almost by design.
Ingredients:
1 tomato, diced
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 onion, diced
1 green chili, minced
1 15oz can of chickpeas
3 tablespoons extra virgin olive oil
1 teaspoon garam masala
1 teaspoon coriander
1/2 teaspoon turmeric
1 teaspoon chili powder
2 bay leaves
Salt to taste
Directions:
- In a food processor combine the tomato, ginger, garlic, and onion and puree until smooth, adding a little oil or water as necessary.
- In a large frying pan heat the oil over medium heat. Crisp the bay leaves in the hot oil until fragrant.
- Add the vegetable puree and cook until it is golden brown and the oil begins to separate. Add the seasonings and cook 2 to 3 minutes more.
- Add just enough water that the mixture resembles a thick gravy and bring to a boil.
- Reduce heat, stir in the chickpeas, and cook until heated. Remove the bay leaves before serving.
2. Peanut Stew
This West African recipe is that perfect dish for a cozy night in, and it’s all made in one pot, so you don’t have to stress over the dishes.
Ingredients:
1 tablespoon extra virgin olive oil
1 onion, diced
4 garlic cloves, minced
1/4 teaspoon cayenne
2 teaspoon cumin
1 jalapeño, minced
2 tablespoons fresh ginger, minced
3 tablespoons tomato paste
1/2 cup unsweetened creamy peanut butter
2 cups sweet potato, diced (about 1 large)
5 cups vegetable broth
1 bunch collard greens, stems removed and chopped
Salt and pepper to taste
Directions:
- Heat the olive oil in a large pot over medium heat. Saute the onion until translucent.
- Add the garlic, cayenne, cumin, jalapeño, and ginger. Cook for 2 more minutes.
- Add the tomato paste, peanut butter, sweet potato, and vegetable broth. Reduce heat to a simmer, cover, and cook for 30 minutes.
- Use an immersion blender to puree the soup.
- Add the collards, cover again, and cook for another 15 minutes until tender.
- Serve with brown rice, cilantro, lime, and chopped peanuts.
3. Ratatouille
Ratatouille is a stewed vegetable dish that comes from Nice, France. This version makes a delicious yet ungainly pile of vegetables, but you can also opt to slice them thin and splay them out in alternating layers, then bake in the oven for an Instagram-friendly version.
Ingredients:
1/4 cup extra virgin olive oil
2 Vidalia onions, diced
4 cloves garlic, minced
2 bell peppers, diced
1 28oz can whole peeled tomatoes
1 eggplant, diced
2 zucchini, diced
1 teaspoon oregano
1 bay leaf
3 tablespoons red wine vinegar
Salt and pepper to taste
Directions:
- Heat the oil in a large pot over medium-high. Saute onions until translucent.
- Add the garlic and bell peppers and cook for another 4 minutes.
- Add the tomatoes, eggplant, zucchini, oregano, bay leaf, and vinegar. Reduce heat to a simmer, cover, and cook until vegetables are tender, about 15 minutes. Remove the bay leaf before serving.
- Serve with whole wheat spaghetti, good fresh bread, or quinoa.
