Vegetarian Dinner Recipes - Vegan Diet Challenge: Start the Vegan Diet with These Delicious Quick Meals within Your Budget (2016)

Vegan Diet Challenge: Start the Vegan Diet with These Delicious Quick Meals within Your Budget (2016)

Chapter 4. Vegetarian Dinner Recipes

The following vegan dinner recipes look so glamorous everyone will think you have been slaving yourself in the kitchen and putting a strain in your budget. But the truth is, you can even use up leftovers veggies to make a whole new vegan dish.

1. Risotto Terrine with Roasted Veggies

Ingredients:

· 1 liter vegetable stock

· Pinch of saffron

· ¾ char-grilled mixed peppers in oil

· 2 red onions, cut in wedges

· 1 eggplant, cut into cubes

· 1 zucchini, sliced

· 175g cherry tomatoes, halved

· 2 cloves garlic, chopped

· 1 leek, chopped

· 1 teaspoon chilli flakes

· 250g risotto rice

· 100ml vegetarian white wine

· 175g vegetarian mozzarella, sliced

Directions:

1. Preheat the oven to 400 F. Bring the vegetable stock to a boil and stir in the saffron. Strain the peppers and reserve the oil.

2. In a roasting tin, stir in the onions, eggplant, and zucchini. Roast for 20 minutes. Remove and add in the cherry tomatoes and roast for another 15 minutes. Remove from the oven and allow to cool completely.

3. Meanwhile, sauté the garlic, leek, and chilli flakes. Add the rice and sauté for 2 minutes. Add the white wine and bring to a boil. Add the ladleful of the stock and continue stirring until the liquid mixture has been absorbed.

4. Put into the oven to 350 F. Line a loaf tin and spread half of the risotto into the base of the tin. Top it with mozzarella and peppers. Spread the veggies and finish with the risotto levelling the surface evenly.

5. Bake for 40 minutes. Remove from the oven and serve.

2. Mushroom Tofu

Ingredients:

· 1 tablespoon sunflower oil

· ½ teaspoon ground Szechuan pepper

· 5 cloves garlic, crushed

· 5cm fresh ginger, finely grated

· 1 teaspoon dried chilli flakes

· 1 tablespoon chilli bean paste

· 250g mushrooms

· 2 teaspoons balsamic vinegar

· 1 tablespoon soy sauce

· 400g firm tofu, cut into cubes

· 1 teaspoon sesame oil

· Spring onions, finely sliced

Directions:

1. In a wok over high heat, heat the oil and add the Szechuan pepper. Immediately stir in the garlic, ginger, and chilli flakes.

2. Turn the heat to medium and add the bean paste mushrooms, vinegar, and soy sauce. Stir occasionally for 5 minutes.

3. Toss in the tofu cubes over low heat. Drizzle some sesame oil and sprinkle with spring onions. Serve.

3. Coconut Bean Curry

Ingredients:

· 3 tablespoons vegetable oil

· ¾ teaspoons mustard seeds

· 10 fresh curry leaves

· 1 red onion, finely chopped

· 6 cloves garlic, minced

· ½ teaspoon chilli powder

· 2 teaspoons ground coriander

· 1 teaspoon ground cumin

· ½ teaspoon turmeric

· Salt

· 7g green beans

· 400g cans kidney beans 60g creamed coconut block

· 1 teaspoon caster sugar

· 3 teaspoons tamarind paste

Directions:

1. In a large non-stick saucepan, heat the oil and add the mustard seeds. Once the popping stops, immediately add in the curry and onion. Cook until the onion is translucent.

2. Add the garlic and ground spices with a splash of water. Cook for 2 minutes.

3. Add the beans and the coconut. Add another glass of water and bring to a boil. Stir in sugar and tamarind paste. Adjust the seasoning. Serve.

4. Baked Nutty Green Roast Veggies

Ingredients:

· 2 green peppers, sliced and deseeded

· 2 leeks, chopped

· 3 courgettes, sliced

· 2 tablespoons olive oil

· 130g green pesto

For the topping

· 1 tablespoon olive oil

· 25g vegetarian Parmesan-style cheese, grated

· 50g shelled pistachios

· 1 slice wheat bread

Directions:

1. Preheat the oven to 440 F. In a bowl, toss together the green peppers, leeks, and courgettes into the oil and pesto.

2. Place the veggies in an ovenproof dish and bake for 30 minutes.

3. For the toppings, combine the oil, parmesan-style cheese, pistachios, and the bread in a food processor. Top the vegetables with the nutty crumbs and bake for 10 minutes. Serve.

5. Couscous and Mix Veggies

Ingredients:

For the couscous

· 500g couscous

· 1 teaspoon sea salt

· 600ml water

For the vegetable stew

· 1.5 liters vegetable stock

· 6 cloves garlic, smashed

· Fresh rosemary

· 8 peppercorns

· 2 bay leaves

· 2 sweet potatoes, cut into long thick strips

· 2 onions, cut into quarters

· 2 carrots, cunt into long strips

· 1 marrow, cut into long, thick strips

· 3 leeks

· 3 celery stalks

· 2 teaspoons honey

· 3 tomatoes, cut into quarters

· Sea salt and ground black pepper

Directions:

1. Preheat the oven to 350 F. Put the couscous in an ovenproof dish. Stir the salt into the warm water and pour over the couscous. Cover and leave the couscous to absorb the water for 10 minutes.

2. Meanwhile, in a large saucepan, put the stock and bring to a boil. Combine the garlic, rosemary, peppercorns, bay leaves, and salt. Add the potatoes, carrots, onions, and marrow, and cook for 5 minutes. Afterwards, toss the leeks and stalks.

3. Cover and cook for 25 minutes. Check the seasoning and then stir in the honey and tomatoes.

4. Rake a fork through the couscous and rub oil to lift the grains up and let them fall back into the dish to aerate them. Dot the top of the couscous with butter and pop into preheated oven for 20 minutes.

5. Pile into a mound. Lift the vegetables out and place them around the couscous. Pour the stock into a bowl and serve with vegetables and couscous.