Structured on the main principle of animal welfare, the most recent followers of veganism see it as new eating habits focused on plants, local produce and fresh, seasonal products.
And there is no question of giving up tastes and flavors. The proof with a list of our best easy recipes for a complete vegan meal.
Easy vegan starter
Here is an easy vegan dish that can be enjoyed as a starter (small portion) or as a main course (larger portion).
Greek salad
Ingredients :
- 1 C. to s. olive oil
- 1 clove of garlic
- 400 g white beans, drained and rinsed
- a pinch of chili
- 2 small lettuces
- 500 g tomatoes
- 1 cucumber
- 1 yellow pepper (200 g), seeded and sliced
- 100 g pitted Kalamata olives
- 120 g of fauxmage or vegetable cheese
- a few oregano leaves
For the vinaigrette:
- 60 ml olive oil
- 1 C. to s. vinegar
- 1 C. to s. lemon juice
- 1 clove of garlic
- 1 C. to c. dried oregano
- a pinch of sugar
Preparation
Saute garlic and beans for 5 minutes, until the beans brown. Season with chili pepper, salt and pepper and leave to cool in the pan.
Prepare the vinaigrette: combine the ingredients and stir well.
Place the salad, beans, tomatoes, cucumber and chopped pepper on plates. Cover with olives and cubes of vegetable cheese. Drizzle with vinaigrette and sprinkle with oregano leaves.
Easy vegan dishes
Here is one of the everyday vegan recipes that is both delicious and easy whatever your cooking level.
Roasted eggplant with tahini
for 4 people
Ingredients
- 2 eggplants
- 3 tbsp of olive oil
- 150 g cherry tomatoes
- 1 cucumber
- 1/2 bunch of coriander
- 1/2 bunch of dill
- 1/2 shallot
- juice of 1 lemon
- 50 g of tahini
- salt
Preparation
Cut the eggplants in half lengthwise and score the flesh. Brush the eggplant with oil, skin side down. Season with salt and cook in the oven or air fryer at 180°C for 45 minutes.
Cut the cucumber into slices and the cherry tomatoes into quarters, chop coriander, dill and shallot. Mix and season with lemon juice (no more than half), olive oil and salt.
Mix tahini and the juice of the other half of the lemon, salt and 30 g of water. If the mixture is too thick, add water. If it is too liquid, add tahini.
Place the eggplant flesh on a plate and cover with tahini sauce. Top with the vegetable mixture.
Here is a complete dish perfect for a vegan evening meal.
Easy vegan desserts
But here’s one more to gently finish a vegan meal with friends: easy and ultra soft vegan chocolate fondant.
Ingredients
- 350 g of wheat flour
- 50 g cocoa powder
- 250 g of sugar
- 1/2 teaspoon baking powder
- 400 ml of vegetable milk (according to your taste)
- 150 ml of neutral vegetable oil
- Chocolate ganache
- 200 g of dark baking chocolate
- 200 g soy cream
- 1/2 tsp. teaspoon of salt
Preparation
Preheat the oven to 180°C.
Mix all the dry ingredients then add the wet ingredients.
You should obtain the consistency of a homogeneous paste. Place it in an oiled and floured mold and cook for 50 minutes; a knife inserted into the center should come out dry.
Heat chocolate and soy cream until boiling. Stir to obtain a smooth consistency without lumps.
Pour the mixture onto the unmolded and cooled cake then smooth with a spatula.