In 2023, vegan and gluten-free recipes will dominate the food scene. Healthy plant-based options will become even more popular as people become more aware of the benefits of a plant-based diet. One recipe that’s sure to be a hit is the vegan take on the classic meatball. Made with shiitake mushrooms and other flavorful ingredients, these vegan meatballs will rival their traditional counterparts in flavor and texture. Whether for lunch or dinner, this recipe is a winner. I can’t wait to try it out for myself and see just how delicious vegan cuisine can be.
Vegan food is becoming more and more popular for its numerous benefits, both for our health and for the environment. Eating a plant-based diet that includes healthy ingredients like beans, grains, and vegetables can provide the necessary nutrients and vitamins we need, such as fiber, protein, vitamins, and minerals. Additionally, vegan meals at home can also be delicious and diverse, with options ranging from classic dishes like vegan cornbread to less traditional recipes such as vegan Mexican food. Incorporating vegan dishes into our dinner rotation can help us to make healthier choices, reduce our carbon footprint, and live a more sustainable lifestyle overall.
Here are 3 must-try vegetarian recipes:
- 400g can chickpeas, rinsed and drained
- 1 small red onion, roughly chopped
- 1 garlic clove, chopped
- handful of flat-leaf parsley or curly parsley
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- toasted pitta bread, to serve
- 200g tub tomato salsa, to serve
- green salad, to serve
Drain the chickpeas and pat dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, cumin, coriander, harissa paste, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
Heat the sunflower oil in a non-stick frying pan, and fry the burgers for 3 mins on each side until lightly golden. Serve with the toasted pitta bread, tomato salsa and green salad.
30g dried porcini mushrooms
3 tbsp olive oil
1 onion, very finely chopped
2 garlic cloves, crushed
1 tsp sweet smoked paprika
1 x 400g can black beans, drained and rinsed
50g rolled oats
2 tbsp brown rice miso
50g fresh breadcrumbs
spaghetti or soft polenta, to serve
For the tomato sauce
2 tbsp olive oil
1 onion, very finely chopped
1 large garlic clove, crushed
Small pinch of chilli flakes
2 x 400g cans chopped tomatoes
1 tbsp soft brown sugar
½ small bunch of basil, finely chopped
Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins.
Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.
Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.
Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins.
Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins.
Add the cooked meatballs to the pan of pasta sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta
- 3 tbsp olive oil
- 2 sweet potatoes, peeled and cut into medium chunks
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- 1-2 tsp chilli powder (depending on how hot you like it)
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 1 red pepper, cut into chunks
- 2 x 400g cans chopped tomatoes
- 400g can black beans, drained
- 400g can kidney beans, drained
- lime wedges, guacamole, rice and coriander to serve
Heat the oven to 200C/180C fan/gas 6. Put the sweet potato in a roasting tin and drizzle over 1½ tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin. Give everything a good mix so that all the chunks are coated in spices, season with salt and pepper, then roast for 25 mins until cooked.
Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the onion, carrot and celery. Cook for 8-10 mins, stirring occasionally until soft, then crush in the garlic and cook for 1 min more. Add the remaining dried spices and tomato purée. Give everything a good mix and cook for 1 min more.
Add the red pepper, chopped tomatoes and 200ml water. Bring the chilli to a boil, then simmer for 20 mins. Tip in the beans and cook for another 10 mins before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. Will keep, in an airtight container in the freezer, for up to three months.
In conclusion, vegan food has come a long way in recent years and there are now many options for those seeking a plant-based lifestyle. Some of the must-try vegan recipes include chickpea and shiitake mushroom curry, roasted butternut squash with tahini and fresh herbs, and crispy vegan tacos with cabbage and lemon juice. Easy vegan dinner recipes also include vegan pasta with pesto, quinoa and lentil bowls, and sweet potato and broccoli stir-fries. For a healthy and filling meal, vegan ramen with tofu, carrot, and mushroom is a great option. Spice can be added to any dish to elevate the flavor and there are a variety of vegan sauces and dressings available, such as tahini and lemon. Overall, there is no shortage of delicious and healthy vegan food options to choose from.