vegan recipe for two to cook for fun?
January 24th, 2012 . by Brad
Question by poo: vegan recipe for two to cook for fun?
got a friend coming over, wants me to cook some of this vegan food i keep going on about, but i want something that she’ll appreciate as an omni and that we can cook together… i.e. plenty of prep work to go around without long periods of…. “and allow to heat for 2 hours”
Any ideas? asked this before and the only answer i got was…. “some nice peeled carrots”
help please?
Best answer:
Answer by Max Headroom
Broccoli in Sweet Garlic Sauce
Ingredients:
* 2 cups vegetable broth
* 2 cloves garlic, minced
* 1/4 cup soy sauce
* 1 tsp ginger
* 1/2 tsp red pepper flakes
* 1/4 cup sugar
* 2 bunches of broccoli, chopped
* 2 tbsp olive oil
* 1 1/2 tbsp cornstarch
* Rice
Bring the vegetable broth to a boil. Add the garlic, soy sauce, ginger, red pepper and sugar, stirring to combine well.
In a large skillet, sauté the broccoli in olive oil until broccoli is just barely tender.
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5 Responses to “vegan recipe for two to cook for fun?”
Lot of indian food are close to vegan. Google for some recipe, you might come across something fun.
My own recipe (not too original – but yummy):
I use a large pan ( a few inches deep) and fill it with penne noodles about halfway. Submerge the noodles in water and then fill the pan up the rest of the way with your desired spaghetti sauce. Bake in the oven on 375 for about 45 minutes or until sauce begins to brown.
To take more time, you could fry some tofu and add it in, then use fake shredded cheese and sprinkle it on the top of the dish and bake it for an extra 15 minutes.
It’s really good! Hope I helped!
I have not tried this, but it is simple and easy with lots of prep work but short time on the grill if it is warm enough to grill where you are…
Grilled Oriental Vegetables
Active time: 20 minutes
Time to table: 45 minutes with grill, 80 minutes with oven
Makes 12 cups
4 stalks celery, sliced diagonally 1/2 inch thick
4 carrots, peeled and sliced diagonally like the celery
4 ounces snow peas, tips removed, sliced diagonally into two or three pieces
1 red pepper, cut in narrow strips
1 red onion, cut into eighths
1 bunch broccoli, stems peeled, cut in florets
8 ounces mushrooms, sliced (I used baby bellas tonight)
1/2 cup vegetable oil
2 tablespoons soy sauce (variation use 2 teaspoons)
1 tablespoon garlic (variation use a single clove)
1 tablespoon fresh ginger (variation use 1 teaspoon, OR use ground ginger as a substitute, it’s fine and in fact MIGHT be better)
1 1/2 teaspoons salt
Freshly ground pepper
Collect vegetables in a very large bowl. Stir together oil, soy sauce, garlic, ginger and salt and pour over vegetables. Stir well until vegetables are well coated.
FOR GRILL: Divide vegetables among 8 (or more) strips of aluminum foil, each slightly longer than wide. Sprinkle each packet with pepper. Wrap foil around vegetables and seal. Place on hot grill for about 20 minutes (I’ll confirm the timing with my Dad) or until vegetables are tender crisp.
FOR OVEN: Stir in pepper. Transfer vegetables to large casserole dish, cover with foil and bake at 350F for about an hour. (Diane’s notes say 30 minutes but this wasn’t nearly long enough for the volume of vegetables in the casserole dish I was using last night.)
http://kitchen-parade-veggieventure.blogspot.com/2005/07/day-83.html
Cous-cous (a middle eastern rice). cook it on the side. Bake some vegetables (like carrots, potatoes, tomatoes, minature onions, brussel sprouts beets, etc.) in a little oil, with some seasoning (like thyme). Back the vegetables until they start to crisp some places on the edges. To eat it, put some of the cous-cous on your plate, and put some the vegetables on top.
Get some fancy grape juice (you know, comes in a wine bottle but is unfermented).
edit: I looked at the recipes/ideas above: any of them are excellent. I can never understand how people think vegans go can find nothing to eat. PS. If you go with noodles, a salad is a given.
Hopefully one of these recipes will work out for you… I like curries, personally.
Chickpea Curry
- 1 can chickpeas (2 cups), drained and rinsed
- 3/4 cup salsa (yeah, I know, not exactly authentic, but it’s easier than dicing and cooking tomatoes, jalapenos and cilantro)
- 1 medium onion, diced (~3/4 cup)
- 1 tbsp garam masala
- 1 tsp pureed garlic (or a pinch of dried)
- 2 tbsp light vegetable oil
- 1/2 cup plain soy yogurt (it tastes fine if you leave it out, too)
- 1/2 cup water, tomato juice, or veggie broth
Fry the spices and the onion in the oil, on low, until the onions go translucent and soft.
Add the water, salsa and chickpeas. Cook for 20-30 minutes on low, until the water has boiled down. Stir frequently and roughly so that some of the chickpea starch can thicken up the liquid a little.
Remove from heat and stir in the soy yogurt if you wish to. Serve with plain white rice.
I also like to make falafels from a box powder and serve them in wholegrain pitas with tahini, sliced tomatoes, and a little parsley. I’ve served them with sweet potato fries on the side, which are super easy to make by just cutting and frying up plain sweet potatoes.