You Won’t Think It’s Vegan!
The vegan industry has seen a considerable growth in the past few years, especially in the food market. According to a UK-based retail chain Tesco, vegan food was the fastest growing culinary trend of 2018! The data shows a whopping 25% increase in sales of chilled vegan foods last year, and similar patterns can be observed all over the globe.
New restaurants and shops are now popping up everywhere, and the selection of vegan goods is far more diverse than ever. That being said, there are still many non-vegans who are missing out on some amazing dishes.
In this article, I’d like to share some delicious recipes and hopefully intrigue those second guessing the plant-based cuisine to try out something new and broaden their culinary palate.
OIL-FREE CRISPY POTATOES
Oil-free crispy potatoes are the perfect side dish when eating burgers, sandwiches, or similar main meals. Roasting them without oil makes it a much healthier alternative to regular french fries.
- Potatoes (1 potato yields you a regular serving for 1 person)
- Vegetable broth
- Chopped fresh or dried rosemary
- Chopped fresh or dried thyme
- A pinch of sea salt
- Some freshly ground pepper
- Preheat the oven to 400ºF (205ºC).
- Cut the potatoes into cubes (don’t peel off the skin) and place them in a bowl.
- Add a splash of vegetable broth – but not too much, they only need to get slightly wet.
- Sprinkle with your chopped herbs and add some sea salt and freshly ground pepper.
- Mix it all and place them on a parchment lined baking sheet.
- Make sure they’re all evenly separated and add another sprinkle of sea salt.
- Now roast in the preheated oven circa 35-45 minutes, until they’re tender in the middle (test with a fork or knife).
GNOCCHI WITH SPINACH AND TOMATOES
This tasty vegan gnocchi dish is drenched in a creamy cashew sauce and topped with spinach and tomatoes. It’s straightforward to prepare and makes for the perfect dinner!
INGREDIENTS (FOR 3 SERVINGS)
For the gnocchi
- 1 package (17.6 oz/500 g) of vegan gnocchi
- 2 sliced tomatoes
- 4 handful of spinach
For the sauce
- 1/2 cup of unsalted, non-roasted cashews
- 2 garlic cloves
- 3 tablespoons of nutritional yeast
- 2 teaspoons of white miso paste
- 1/2 teaspoon of salt
- 1/2 teaspoon of Dijon mustard
- 1 teaspoon tapioca starch
- 1 cup unsweetened almond milk
- a pinch of black pepper
- Cook the gnocchi (read instructions on the package).
- Wilt the fresh spinach by placing it in a colander and drain the gnocchi over it.
- Place all sauce ingredients in a blender and process them (if you don’t have a good blender, you should soak the cashews overnight to make them soft and comfortable to cut manually).
- Pour the sauce in a pot and heat until it thickens up.
- Add the gnocchi, the spinach, and the sliced tomatoes, then stir while it cooks for another minute.
BANANA NUT BREAD
This simple and not too sweet recipe works perfectly both as dessert and breakfast or brunch.
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 3/4 cup of all-purpose flour
- 3/4 cup of whole wheat pastry flour
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
- 4 bananas
- 1/2 of plain non-dairy yogurt
- 1/2 cup chopped walnuts
- 1/4 cup of soy milk
- 1/4 cup of coconut, canola, or sunflower oil (whichever you prefer)
- Preheat oven to 350ºF (175ºC).
- Add both flour types and the baking powder into a large bowl, add salt, sugar, and cinnamon and mix it all.
- Mash 3 bananas in a bowl and add the vanilla, oil yogurt, and soy milk.
- Add both wet and dry ingredients and stir until combined.
- Toss in the chopped walnuts.
- Pour the batter on to a parchment lined baking sheet.
- Cut the last banana in half lengthwise, and add the two halves on top of the batter in the pan. Sprinkle with a little sugar and cinnamon.
- Bake for 40 minutes until the top is golden.
- Let it cool for 10 minutes and enjoy!