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(2016-11-14 13:43:33)

You will need

1 medium butternut squash
2 medium white unpeeled onions
2 1/2 cups water
1/2 cup cashews, soaked and drained
3 medium cloves garlic
1 tbsp lemon juice
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice

Method

Place the squash and onions on the baking paper and bake in preheated oven (220 C) until completely tented when pierced through. Remove squash and onion from oven and leave to cool. Meanwhile, add the water, cashews, lemon juice, salt, cinnamon, allspice and garlic to a blender. Puree until smooth and silky. Remove the skins and seeds from the squash and add the flesh to the blender. Remove the outer tough layer of skin from the onion and add to the blender. Puree with the cashew mixture until smooth. Transfer the mixture to a pot and gently heat. Season with salt if desired or add extra water to thin if you like. Serve with croutons or pumpkin seeds.

(2016-11-14 13:33:51)

You will need

1 - 1 1/2 l water
4 big size potatoes, peeled and cubed
1 middle size carrot, peeled and cubed
1 can Butter beans
1/2 cup dried mushroom
1/2 cup pearl barley
4 cloves of garlic, peeled
1 tsp smoked paprika
1/2 tsp cumin
dried marjoram
salt

Method

Put dried mushroom into the small bowl and cover with hot water. Leave about 10 minutes. In a large pot add potatoes, carrot and a splash of water. Cover and leave to cook about 3 minutes. Meanwhile add butter beans with 250 ml water and garlic into the blender and mix until smooth. Add the mushroom with liquid into the veggie, butter bean cream, pearl barley and season with smoked paprika, cumin, marjoram and salt. Pour the rest of the water, cover and cook about 20-30 minutes or until veggie and pearl barley are fully cooked. Season with more salt if necessary and serve.

(2016-11-14 13:33:38)

You will need

1/4 of butternut squash, peeled and chopped
3 carrots, peeled and chopped
1 courgette, chopped
1 celery stick, chopped
5 cloves of garlic, chopped
1/2 cup quinoa
1/2 cup red lentil
5 cups water
salt and almond milk

Method

In a large pot over medium heat add 1 tablespoon of the water, butternut squash and carrot and stir through, cover and let cook about 2 minutes. Add courgette, celery stick, garlic, quinoa and red lentil, stir and pour the water. Cover and let cook about 20 minutes or until veggie are fully cooked. Use hand blender and mix everything as smooth as possible. Add about 5 tablespoon of almond milk (not necessary), season with salt (I used about 3 teaspoons) and serve with croutons. Enjoy ;)

(2016-11-14 13:33:30)

You will need

1 can chickpea, rinsed and drained
1/2 cup brown rice
1/2 cup red lentil
3 medium carrot, chopped
4 celery stick, chopped
1 onion, chopped
2 tsp fresh oregano
3 tbsp nutritional yeast
4 cloves garlic, minced
1/2 tsp miso paste
2 bay leaves
4-6 cups vegetable stock

Method

In a large pot over medium heat, add 1 tablespoon of the water, carrot, celery stick, oregano and stir through. Cover and let cook for 4-5 minutes. Stir Through again, then add the rice, red lentil, chickpea, garlic, nutritional yeast, miso, bay leaves and vegetable stock. Increase heat to bring mixture to a boil. Then reduce hat to low, cover and simmer for 30 minute until rice and lentil are fully cooked. Remove the bay leaves. Add more water to thin, if you want. Season to taste with salt and serve.

(2016-11-14 13:33:05)

You will need

3 medium carrots, peeled and chopped
1 medium courgette, chopped
1/4 cauliflower, chopped
2 celery stick, peeled and chopped
5 garlic cloves, peeled
1 can butter beans
1/2 cup amaranth
5 cups water
1 cup almond milk (no need)
1 tsp turmeric
salt to taste

Method

In a large pot add carrot, courgette, cauliflower, celery stick, garlic, butter beans, amaranth, turmeric, a teaspoon of salt and water. Cover and let cook about 20 minutes or until veggie are fully cooked. Use hand blender and mix everything as smooth as possible. Add milk, if you want, season with salt and serve.