Some delicious vegan recipes for beginners

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Some delicious vegan recipes for beginners

here are some vegan recipes for beginners that will taste delicious and certainly will keep you motivated to keep going on your diet.

Smashed white bean and Avocado Club

1- In a medium size bowl, mix the beans, oil salt, and pepper, then roughly mash the mixture using the back of a fork.
2- Place 8 bread slices on a work surface and divide the smashed beans among those slices, and the top with the onion, cucumber, sprouts and avocado.
3- Stack the open face sandwich on top of one another, remembering to keep the avocado side up, to make 4 double-decker sandwiches, and then top with the remaining 4 slices of bread.
4- Cut each sandwich into triangles or half as you desire and there you go!
Ingredients for the recipe
– Two (02), 15-ounce cans of white beans, rinsed and drained
– 02 tablespoons extra virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– 12 slices multigrain bread
– 1 small red onion, thinly sliced
– 1 cucumber preferably hothouse (seedless), thinly sliced (peel if desired that way)
– One (01), 4 to 5-ounce container sprouts, such as alfalfa, radish, broccoli or a combination of those.

2- avocados, pitted and thinly sliced.


Peanut squash stew

1- Heat the oil in a skillet over medium heat, then add the onions and cook them for about 15 minutes. Add the ginger, chili, garlic, salt, and cumin, cook them for about 5 minutes, and stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash and sugar.
2- Keep cooking over medium heat, covered, until the squash is tender, about 30 minutes.
3- Add the black-eyed peas and heat through. Transfer half the stew to a small saucepan and sprinkle with the peanuts and serve the rice.
Ingredients for the recipe
– 1 cup of brown rice
– 2 tablespoons peanut oil
– 2 yellow onions, finely chopped
– 1 tablespoon grated fresh ginger
– 1 small green serrano chili, finely chopped
– 3 cloves garlic, finely chopped
– 2 teaspoons kosher salt
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– One (01), 28 ounces can tomato puree, around 2 and a half cups
– ½ cup smooth peanut butter
– 1 medium acorn squash, peeled, seeded, and cut into 1 inch thick crescents
– 2 tablespoons brown sugar
– Two (02), 16-ounce cans black-eyed peas, rinsed
– 2 tablespoons chopped roasted peanuts

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