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Vegan

Discover a world of flavorful plant-based dishes with our extensive vegan recipe collection! Our “Vegan” category answers popular queries like “easy vegan recipes for beginners,” “best vegan meals for weight loss,” and “how to make vegan dishes taste amazing.” From hearty vegan stews and protein-packed salads to delicious dairy-free desserts and quick vegan snacks, our site provides detailed recipes, cooking tips, and creative ideas to help you enjoy a varied and satisfying vegan diet. Explore nutritious options and learn how to make plant-based eating delicious and enjoyable every day.

Vegan vegetable stew

  • Main Dishes
  • European European
A wonderful summer dish of stewed vegetables, aromatic and rich in the flavors of seasonal vegetables. I add a little sugar or honey to this dish, then the vegetables acquire...
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Vegan pancakes with mushrooms

  • Main Dishes
  • Snacks
  • European European
Creamy cashew sauce can be replaced with cream/yoghurt/sour cream. Instead of 450 ml of water, you can use vegetable milk You can replace cane sugar with any sweetener. I do...
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Vegan classic pizza

  • Pizza
  • Italian Italian
Instead of tomato sauce with basil, you can use ordinary tomato paste, to which you should add dried basil, oregano, salt, and pepper to taste. Instead of porcini mushrooms, you...
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“Napoleon” cake with custard

  • Baking
  • Desserts
  • European European
A very tender and delicious cake recipe. If desired, you can decorate with nuts or fresh berries.
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Italian biscotti cookies

  • Baking
  • Desserts
  • Italian Italian
You can choose any nuts and dried fruits, I prefer walnuts, hazelnuts, prunes, dates and dried apricots.  
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Lean solyanka

  • Soups
  • European European
Replacements: I often use coconut oil instead of vegetable oil. You can take pickled cucumbers instead of salted ones. I use rice, but in the original recipe – pearl barley.
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Soup with lentils and bulgur

  • Soups
  • European European
Instead of tomato paste, you can use half a can (200g) of tomatoes in their own juice.
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Lean soup with pasta and mushrooms

  • Soups
  • Italian Italian
Beijing cabbage can be replaced with kale or spinach.
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Tomato cream soup

  • Soups
  • Ukrainian Ukrainian
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Creamy pumpkin cream soup

  • Soups
  • European European
For cream soup, you will need 1 kg of pumpkin pulp (bright, juicy, sweet); 1 white onion; fresh ginger roots and coconut milk (always read the composition on the package...
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Quick recipes for every day

Georgian Khinkali (juicy dumplings recipe) IN A CR Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings
Homemade Tartar Sauce PREPARATION 1. In a deep b Homemade Tartar Sauce

PREPARATION

1. In a deep bowl, mix sour cream and homemade mayonnaise.
2. Cut the pickled cucumbers (it’s better to take pickled gherkins) into small cubes. Add to sour cream and mayonnaise.
3. Peel and finely chop the garlic, also add to sour cream and mayonnaise, pepper the sauce to taste and mix well.
4. Leave to stand in the refrigerator for 15 minutes so that all the flavors mix and open.

The sauce is ready!

More recipes you can find here: dishmagazine.com

#mealprep #recipe #sauce #dinner #food
Eggplant salad For this salad, choose young eggpl Eggplant salad

For this salad, choose young eggplants.
Instead of olive oil, you can add grapeseed oil or any other vegetable oil.

PREPARATION OF EGGPLANTS

1. Wash, peel and cut the eggplants into slices.
2. Boil the chopped eggplants in salted water over high heat for 4-5 minutes.
3. Place the boiled eggplants in a colander to drain the water.

PREPARING THE DRESSING

1. Remove seeds from sweet peppers and throw them into a blender.
2. Add garlic, salt, sugar, olive oil, white wine vinegar, freshly squeezed lemon juice and cilantro, peeled chili pepper to the sweet pepper in a blender.
3. Beat all the ingredients in a blender
4. Transfer the eggplants to a deep salad plate, pour over the dressing and carefully mix thoroughly.
5. Leave the eggplants to stand in the dressing for at least 10 minutes so that they are saturated with all the flavors and juices.

The dish is ready, bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #eggplants #recipe #dinner #salad
Sweet and sour chicken HONG KONG STYLE MARINATE TH Sweet and sour chicken
HONG KONG STYLE
MARINATE THE CHICKEN

1. Cut the chicken fillet into medium pieces.
2. In a separate container, mix 2 tablespoons of soy sauce and 1 teaspoon of honey, mix well.
3. Place the chicken in a container with the marinade, pepper to taste and mix well so that the marinade covers each piece of chicken.
4. Place in the refrigerator for a couple of hours. If there is no time, we can immediately start preparing the dish.
COOKING CHICKEN IN BATTER

1. For the batter, break an egg into a bowl, add salt and pepper. Beat well until smooth.
2. Add 150 ml of water and mix again.
3. Then add flour. Mix thoroughly so that no lumps remain.
4. Heat the vegetable oil for deep frying.
5. Place pieces of chicken fillet in batter, then deep fry, fry for 3-4 minutes until golden brown.
6. Remove the fried chicken and place it on a paper towel to remove excess fat
PREPARING SWEET AND SOUR SAUCE

1. For the sauce, combine honey, 180 ml of water, wine vinegar, ketchup, starch and salt (a pinch). Mix everything until smooth.
2. Pour the sauce into a frying pan and stir constantly over medium heat, cook for 2-3 minutes until thickened.
3. Then add the battered chicken to the sauce. Stir until each piece is coated with the sauce and turn off the heat.
4. Place the chicken in sweet and sour sauce on portion plates and sprinkle with sesame seeds and chopped green onions.

Bon appetit!
#chicken #recipe #dinner #meal #mealprep #food #foodie
Pork knuckle COOKING PORK KNUCKLE IN BEER 1. We Pork knuckle

COOKING PORK KNUCKLE IN BEER

1. We burn the pork knuckle a little with a culinary gas burner this will add a spicy, campfire flavor to the dish.
2. Wash the onion and cut it into 2 parts.
3. Peel the carrots and cut them into 4 parts.
4. Burn the carrots and onions with a cooking torch, thereby adding additional flavor to our dish.
5. Place the pork knuckle in a large saucepan (capacity 6-7 liters), fill with dark beer. The beer should completely cover our pork knuckle so that it cooks evenly.
6. Place onion, carrots, bay leaf, parsley, black pepper, garlic, chopped chili pepper and the peel of one orange into the pan with the shank.
7. Cover our pork knuckle with a lid and cook over medium heat for 3 hours.

ROASTING PORK KNUCKLE IN THE OVEN

1. Mix honey, juice of half an orange and mustard. mix thoroughly until smooth.
2. Cover a baking sheet with parchment paper, remove the pork knuckle from the pan, and place it on the baking sheet.
3. Coat the pork knuckle with honey-orange sauce and bake in oven at 320°F (160°C) for 1.5 hours. If you see that the pork knuckle is burning too much, you can put baking foil on top without completely wrapping it.
4. Before serving, directly in the oven in the last minutes of cooking, brush the pork knuckle with sauce.
5. Serve the knuckle hot; the traditional side dish for pork knuckle is sour (sauerkraut) cabbage.

Bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #pork #dinner #christmas #christmasdinner
Bacon sandwich For an evenly crispy bacon, bake i Bacon sandwich

For an evenly crispy bacon, bake it in the oven instead of frying it. Lay the strips on a rack over a baking sheet and cook at 400°F for 15–20 minutes.

MARINATE ONIONS

1. Wash, clean and cut the onion in half rings.
2. We place the chopped onion in a small deep plate, spray the lemon juice, sprinkle with sugar and salt.
3. Mix well, leave to pickle.

MAKING A SANDWICH

1. Cut off two pieces of chiabatta, grease the cuts with a thin layer of butter and fry in a pan for 2 minutes. Bacon also fry in a pan for 2 minutes until golden crust or in the oven at 400°F for 15–20 minutes.
2. Cut the cheddar into thin slices. Wash and dry the salad leaves well, if desired, tear them arbitrarily with your hands.
3. Grease the fried pieces of chiabatta with mayonnaise and mustard (you can use Avocado cream-sose and pesto sauce instead of mayonnaise). Place slices of bacon, cheese, iceberg leaves, pickled onion and cover with the other half.
4. If desired, place under the grill for 3 minutes to warm up the cheese inside. Cut into portions.

Bon appetit!

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #bacon #sandwich #recipe #dinner #breakfast
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Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
9 months ago
Dish Magazine

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings
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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplingsImage attachmentImage attachment+2Image attachment
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