What are some vegan recipes you can add to your diet?
- Tossed Salad with Mushrooms
- Kare-Kare Toasted Peanut Tofu and Vegetables
- Fried Brown Rice with Mixed Veggies
Changing your diet is not an easy thing to do, particularly for people who love eating meat for most of their lives. Just imagine a person who is used to eating pork chop every once in a while, they wouldn’t be able to easily switch to a healthy Spanish sardine recipe.
For those who are thinking to shift to become vegans, you might go in shock with all the food you are not allowed to eat. In most cases, people who are already vegan find it rough because they miss the taste of meat and dairy products. However, choosing to be one doesn’t necessarily mean that your meals would no longer taste good. It is actually depending on the person doing the cooking!
Even though you won’t be consuming meat products, you can still have some delicious dishes like embutido, siomai, spaghetti, lumpia, etc. and elevate them further by using some premium canned vegetables.
To get you started, here are some recipes you can try at home:
Tossed Salad with Mushrooms
A simple dish with easily obtainable ingredients, this salad is something that those who are just starting to go vegan should definitely try out.
- 1 can Whole Mushrooms
- Halved cherry tomatoes
- 8 cups mixed leafy vegetables
- 5 tbsp. olive oil
- ½ tsp. oregano
- 1/8 tsp. pepper
- ½ tsp. salt
- 2 tbsp. red wine vinegar
- Whisk the oregano, pepper, salt, vinegar, and olive oil together.
- Place the mushrooms, tomatoes, and greens in a bowl.
- Toss them all together with the dressing.
Kare-Kare Toasted Peanut Tofu and Vegetables
A staple in many Filipino homes’ dinner tables, Kare-Kare is a dish that has received many iterations throughout the years. For old and new vegans alike, this style of Kare-Kare will surely hit your craving for something extraordinarily delicious.
- 1 block extra-firm tofu (cut into long rectangles)
- ½ tsp. salt
- 2 tbsp. coconut oil
- 2 carrots (sliced diagonally into thick slices)
- 1 ½ medium zucchini (halved lengthwise)
- 1 can Whole Kernel Corn
- ½ small red onion
- 1 baby bok choy (separated into leaves and halved lengthwise)
- 2 garlic cloves (minced)
- Kare-Kare toasted peanut cooking sauce
- 2 cups vegetable broth
- ¼ tsp turmeric
- ½ cup salted, dry roasted peanuts (roughly chopped)
- In a large skillet, add the coconut oil over medium to high heat. Pan fry tofu on all four of the long sides until golden brown. Don’t let it stick to the pan! Sprinkle with ¼ tsp of salt to add flavor. Once it is golden brown, remove and set aside.
- In the same skillet, pour a tablespoon of coconut oil over high heat, then add the sliced carrots and cook for 2 minutes; add zucchini and onion, then cook for another 2 minutes, lastly. Add the baby bok choy, corn, and garlic. Sprinkle with salt. Cook until the vegetables are tender.
- Add Tofu, Kare-Kare toasted peanut cooking sauce, vegetable broth, and turmeric to the sautéed vegetables. Let it simmer for 20 minutes over medium heat. Once the vegetables are tender and the tofu is saturated with sauce, remove from fire. Taste and season to adjust.
- Serve the tofu and vegetables over a bowl of rice, add as much sauce as you desire and finish with chopped peanuts.
Fried Brown Rice with Mixed Veggies
A recipe that takes advantage of canned vegetables, this rather simple dish is a fresh take on the home-staple fried rice.
- ¼ cup peanuts (roasted)
- 2 tsp. sesame oil
- 1 can Green Peas
- 3 tbsp. soy sauce
- 3 green onions (thinly sliced)
- ¼ tsp. red pepper flakes
- 1 tsp. minced garlic
- 1 green bell pepper (chopped)
- 2 tbsp. peanut oil
- 1 ½ cups brown rice
- 3 cups water
- Boil water in a medium-sized saucepan. Add rice and stir. Cover and let it simmer for about 20 minutes over low heat.
- On a large pan, heat the peanut oil. Add garlic and pepper flakes, bell pepper, and onions. Stir for about 3 minutes until they are cooked.
- From medium heat increase to medium-high then add in cooked rice, soy sauce, and green onions. Stir-fry and then add green peas after one minute. Remove from fire. Mix well and add sesame oil. Top it off with peanuts.
These are just three of numerous recipes for new and old vegans alike. Just like many Spanish sardine recipes, other dishes can be altered to suit the taste and the lifestyle of a certain group of people!
With the convenience that food providers bring all consumers, such as canned vegetables and preserved food, making dishes have never been easier! Numerous traditional dishes have had their vegan counterparts and they taste delicious as well!