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6 Exceptional Vegan Recipes

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 Some Exceptional Vegan Recipes for you

These Exceptional Vegan Recipes are favourites of friends and

our award winning sisters. They liked the and we thought you

may love them too. Black Rice and Kohlrabi are here combined

for a beautiful salad, the Winter Root Vegetable Tagine looks

tasty, the Sage Chestnut Patties are really something else together

with the Parsnip Bacon, give it a try.Stuffed Buns, VeggieBurger

and a Potato Salad are healthy and filling, a satisfying dish every

one if them. Did you ever try Chestnut Patties? They taste amazing.

The Parsley Potato Salad will sure be a favourite for the Family.

See all this Exceptional vegan recipes and start preparing.

 

Kohlrabi, Kale & Black Rice Salad

Raw kohlrabi salad
A cue healthy salad recipe, for the 80-90% of the week when you want something fresh, flavour-packed and filling to leave you feeling light and energised. This salad will definitely not disappoint!Kohlrabi, Kale & Black Rice Salad
Serves 2-3100g Black rice
1/2 Large kohlrabi
Large handful of cavolo nero or kale
1 Carrot
Handful of tender stem broccoli
2 tbsp rice vinegar
1tbsp rapeseed oil
Red chilli to taste
Handful of fresh coriander
2 tsp sesame seedsFor the kohlrabi marinade:
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
1 tsp rice mirin
Juice of 1 lime
A few slices of red chilli, to taste
1 clove of garlic, crushed
1cm piece of ginger, grated

  • Mix all the ingredients for the marinade together in a large mixing bowl. Peel and finely slice the kohlrabi into thin match sticks and add it to the marinade, and mix thoroughly. Place in the fridge whilst you prepare the rest of the dish.
  • Place the rice in a saucepan and pour over roughly double the amount of boiling water. Bring to the boil and simmer for around 40 minutes until tender. (Check the rice now and then to make sure it doesn’t boil dry, adding a little water when necessary.)
  • Wash the cavolo nero or kale and slice down wither side of the tough stem and discard. Roughly chop the remaining leaves and place in a large mixing bowl. Add the rice vinegar and rapeseed oil and massage into the leaves until they start to soften then set aside.
  • Wash the broccoli and steam over the rice or over a pan of boiling water for 10-15 minutes until just tender. Rinse immediately under cold water to stop it cooking any further.
  • Wash and peel the carrot then, peel into ribbons.
  • Once the rice is cooked, rinse through cold water to cool.
  • Remove the kohlrabi from the fridge and add the kale, carrot, chopped coriander and rice, and mix together. Spoon into a large serving bowl. Arrange the broccoli pieces on top, pour over the remaining marinade, sprinkle with sesame seeds and sliced chilli and serve.

See some more of Amy’s Recipes

(Last of the) Winter Root Vegetable Tagine

Winter Root Vegetable Tagine
Food-wise March is when the Winter crops start to come to an end but there’s not much in the way of new crops ready to harvest, cue the Hungry gap. Around this time last year I shared this deliciousroasted cauliflower and chickpea salad to celebrate the last of the Winter brassicas. This year to celebrate the end of Winter I’ve got a delicious and warming root vegetable tagine to get us through the last (hopefully) of the cold Winter days.

Winter root veg tagine

I used what root veg I had to hand from my organic vegetable box delivery but you could use whatever you happen to have. I think parsnips and carrots are a must but celeriac or swede can work well if you don’t have squash or Jerusalem artichokes. The only thing to be mindful of is the different cooking times, I find parsnips and Jerusalem artichokes tend to take a bit longer than squash so either get these in first and the others 5-10 miuntes later or chop them that bit smaller.

 

Winter Root Vegetable Tagine

3 parsnips
2 carrots
2 jerusalem artichokes
2 golden nugget squash
1 onion
2 cloves garlic
Thumb sized piece of ginger
1 tsp maple syrup
75g dates
1 tin of tomoatoes
1 tin of chickpeas
1/2 pint of vegetable stock
1 tbsp olive oil

1 tbsp ground cinnamon
2 tsp tumeric
1 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne pepper
Pinch of saffron

  • Finely chop the onion and gently fry in a large pan with the olive oil and garlic until soft and starting to brown.
  • Add the chopped ginger and spices (leaving the saffron for now) and fry for a few minutes until the oil starts to release from the spices. Add a tablespoon or so of water to the pan and stir to make the mixture a paste.
  • Pour in the tin of tomatoes, stir and leave on a medium-high heat until the tomatoes have cooked right down and most of the water has evaporated.
  • Meanwhile chop all the root vegetables into bite sized cubes and pit and halve the dates.
  • Add them to the reduced tomatoes along with the remaining ingredients including the saffron. The stock should just about cover all the vegetables, add a little extra water to cover if needs be. Bring to a gentle boil then reduce the heat and cook on the hob on a medium-low heat for 30-40minutes until all the vegetables are tender. The longer the better!
  • Serve with couscous or quinoa for a delicious and hearty meal.
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