Easy vegan for main courses – Healthy Lifestyle – Luxiders Magazine

Vegan Potato Pankakes

Preparation Time: 5 minutes

Cook Time: 10 minutes

People: 4

Ingredients:

3 yukon gold or russet potatoes

1/2 yellow onion

1/2 cup all-purpose flour

2 green onions

2 cloves garlic

1 jalapeno, minced (optional)

Salt & Black Pepper

1/4 teaspoon baking powder

Oil

How to Cook:

Add everything to a large bowl and mix well.

Add about 1 tablespoon of oil to a large skillet or frying pan and put over medium-high heat. When hot, take a handful of the potato mixture and form into a loose patty. The mixture will be very wet and soft.

Drop the patty directly into the hot pan. Fry a couple of minutes until the bottom is golden brown, then flip and fry on the other side. Repeat with remaining potato mixture until all the batter is used up, adding more oil to the pan as needed.

Drain the patties on paper towel and enjoy it!

Spiced Aubergine bake

Preparation Time: 15 minutes

Cook Time: 45-55 minutes

People: 4

Ingredients:

4 aubergines, cut into 5mm-1cm slices

3 tbsp vegetable oil

2 tbsp coconut oil

2 large onions

3 garlic cloves, crushed

1 tbsp black mustard seeds

½ tbsp fenugreek seeds

1 tbsp garam masala

¼ tsp hot chilli powder

1 cinnamon stick

1 tsp ground cumin

1 tsp ground coriander

2 x 400g cans chopped tomatoes

200ml coconut milk

sugar

2 tbsp flaked almonds

Coriander

How to Cook:

Heat oven to 220C. Generously brush each aubergine slice with vegetable oil and place in a single layer on a baking tray. Cook on the low shelves for 10 mins, then turn over and cook until they are golden. Reduce the oven to 180C.

Heat the coconut oil in a wok and add the onions. Cover and sweat on a low heat for about 5 mins until softened. Add the garlic, mustard seeds, fenugreek seeds, garam masala, chilli powder, cinnamon stick, cumin and ground coriander. Cook for a few secs until it starts to smell beautiful and aromatic.

Pour the chopped tomatoes and coconut milk into the spiced onions and stir well. Check the seasoning and add a little sugar, salt or pepper to taste.

Spoon a third of the tomato sauce on the bottom of a 2-litre ovenproof dish. Layer with half the aubergine slices. Spoon over a further third of tomato sauce, then the remaining aubergine slices, and finish with the rest of the sauce. Sprinkle over the flaked almonds and coriander (optional), reserving some to serve, and bake for 25-30 mins. Serve garnished with more coriander.

Fried Artichokes Over Lemon Pasta 

Preparation Time: 5 minutes

Cook Time: 30 minutes

People: 4

Ingredients:

1 can artichoke hearts, rinsed drained and dried well

500 gr pasta, cooked according to package directions

2 tbsp finely minced yellow onion

1 tbsp minced garlic

4 tbsp lemon juice

2 tbsp dry white wine

2 tbsp capers

Salt and Black pepper

Extra virgen Olive oil

How to Cook:

Add pasta to boiling salted water. Cook as package directions.

Add about 2tbsp of olive oil to a shallow pan. Turn on medium high heat. When oil is hot add the drained and dried artichoke hearts.  Allow to cook until golden brown on all sides.  Remove from oil and place on a paper towel to absorb excess oil. Season lightly with salt and pepper.

While pasta and artichokes are cooking add 2 tablespoons of the vegan butter to a saute pan over medium heat.  When butter is melted add the onion, lemon juice and garlic and season with salt and pepper.  Cook for a few minutes until onion begins to soften. Add the wine and continue to cook for a few minutes stirring to incorporate. Once incorporated add the cold butter, re-season with salt and pepper and whisk to emulsify.

When the pasta is finished cooking drain in a colander and when ready, add to the sauce. Toss to coat.

To serve, place pasta in a plate or bowl, top with the artichoke hearts and capers.