A great Vegan dish to cook?

Question

I want to cook my Vegan partner an amazing dish and wondered if anybody could help out with a recipe?

Answer 1

10-Minute Taco Salad

2 cans (16 ounces each) chili beans, undrained

1 package (10-1/2 ounces) corn chips

2 cups (8 ounces) shredded cheddar cheese

4 cups chopped lettuce

2 small tomatoes, chopped

1 small onion, chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

1-1/4 cups salsa

1/2 cup sour cream

In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

Almond Vegetable Stir-Fry

1 teaspoon cornstarch

1 teaspoon sugar

3 tablespoons cold water

2 tablespoons reduced-sodium soy sauce

1 teaspoon sesame oil

4 cups fresh broccoli florets

2 tablespoons canola oil

1 large sweet red pepper, cut into 1-inch chunks

1 small onion, cut into thin wedges

2 garlic cloves, minced

1 tablespoon minced fresh gingerroot

1/4 cup slivered almonds, toasted

In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.

In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened.

Asparagus Cashew Stir-Fry

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/2 cup chopped green onions

1/2 cup chopped sweet red pepper

1 garlic clove, minced

1 teaspoon canola oil

2 tablespoons cornstarch

1-1/2 cups vegetable broth

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/2 cup cashews

1 teaspoon sesame oil

4 cups hot cooked brown rice

Directions:

In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in oil until tender. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice.

Asparagus Fettuccine

4 ounces uncooked fettuccine

1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/4 cup chopped onion

1 garlic clove, minced

1 tablespoon butter

2 ounces cream cheese, cubed

1/4 cup milk

1/4 cup shredded Parmesan cheese

1-1/2 teaspoons lemon juice

1 teaspoon grated lemon peel

1/4 teaspoon salt

1/8 teaspoon pepper

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Yield: 2 servings.

Baked Eggplant Italiano

2 small eggplants, peeled and cut into 1/2-inch slices

3 tablespoons olive oil, divided

1 teaspoon garlic powder

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 small tomatoes, finely chopped

1 small onion, finely chopped

1 tablespoon Italian seasoning

2 teaspoons minced garlic

1 package (6 ounces) fresh baby spinach

1 cup reduced-fat ricotta cheese

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

1 egg, lightly beaten

2 cups garden-style pasta sauce

Directions:

Brush both sides of eggplant slices with 2 tablespoons oil; sprinkle with garlic powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4-6 in. from the heat for 2-3 minutes on each side. Set aside. In a large skillet, saute the tomatoes, onion, Italian seasoning, garlic, and remaining salt and pepper in remaining oil. Add spinach; stir until wilted. Combine the ricotta, 1/2 cup mozzarella and egg; stir into tomato mixture. Arrange eggplant in a single layer in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with tomato mixture and pasta sauce. Sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

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Answer 2

Indians are very good in vegetarian dishes.

Try this dish

Dum Aallo

Ingredients for dhum aloo:

900gms Aloo (Potatoes)

33/4th cups water

Salt To Taste

Ghee or oil for deep-frying

1 cup ghee

1 large Onion (finely chopped)

4 tbsp tomato puree

140 ml curd

4 tbsp hot water

1 green pepper (seeds removed and sliced)

1tsp garam masala powder

Spices

4 cloves

4 bay leaves

6 black peppercorns

4 green cardamoms

1 brown cardamom

1piece cinnamon stick

Paste

1 large onion (chopped)

12 flakes garlic

2 tbsp ginger

6black peppercorns

1 tsp poppy seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 dry red chilies

1 tsp turmeric powder

A pinch of ground mace

A pinch of ground nutmeg

How to make kashmiri dum aloo:

    * Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

    * Dry the potatoes on a cloth and heat the ghee or oil.

    * Deep fry the potatoes until golden brown. Drain and set aside.

    * Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

    * Grind the paste ingredients to a fairly smooth paste and stir into the onions.

    * Cook for 10 minutes. Stir in the tomato puree, curd and salt.

    * Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

    * Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

For more dishes visit

http://indian-veg-dishes.blogspot.com

Answer 3

i love these sites that have amazing info for vegans

http://vegan.alltop.com/

http://allveggielinks.com/

http://veggielinks.com

its not that difficult to make vegan thigs remeber if all else fails try whole grains rice and beans for sure and soy or tofu are alwayes winners go get a book fom your library on vegan cooking they will have atleast a couple because vegan is becoming more popular

Answer 4

You could try a stir fry.  Slice carrots thinly (2 or 3), slice onion and bell pepper thinly (1 of each) and 2 bags of bean sprouts. Cook all ingredients together until veggies start to wilt (soften), add 1/2 jar of Hoisin sauce (like a plum sauce) untill all veggies are soft.  Put over rice.   Really good and cheap!