Since 1985, the World Meatless Day, an initiative of the Farm Animal Rights Movement, an NGO that promotes respect for animal rights and a vegan lifestyle around the world.
The initiative promotes the consumption of a strictly vegan diet, without any product of animal origin, but recognizes the vegetarian diet (which includes the consumption of cheese, eggs or milk) as a first step towards animal liberation.
On the occasion of the celebration of this day, and for all those who consider limit even the consumption of meat (something that is undoubtedly beneficial to health), we have compiled some of our simplest vegetarian and vegan recipes. These are:
VEGETABLE TIAN, the best way to eat vegetables in an original way
1. Roasted avocados with mozzarella
Avocado has become an essential in our shopping cart since we have become aware of how healthy and nutritious it is and how beneficial it is to incorporate it into our diet. It may sound strange to put avocados in the oven, but we guarantee that the result is exceptional and we encourage you to try it right now.
Ingredients for two people: 1 avocado, lemon juice, 1 ball of mozzarella cheese, salt flakes, extra virgin olive oil and 8 fresh oregano leaves.
Elaboration: Cut the avocado in half lengthwise, carefully remove the pit and brush each half with lemon juice. We cut the meat of the avocado halves making a rhomboid pattern and deep cuts that come to the base. Drain the mozzarella and cut two pieces the same size as the cavities of the avocados. We fill them with the cheese and put them in the oven, pre-heated to 180ºC with heat up and down, for 15 minutes or until the mozzarella has melted well. Meanwhile we wash the tomato and cut one of its halves into small dice. When the avocado is ready, remove it from the oven and place the tomato cubes on the surface. Sprinkle salt flakes, fresh oregano leaves and drizzle with extra virgin olive oil before serving.
Complete recipe | Roasted avocados with mozzarella
2. Fake pizza with aubergine, goat cheese, grapes and black garlic honey
These Fake Eggplant, Goat Cheese, Grape, and Black Garlic Honey Pizzas They can be served as a starter for a meal or as an aperitif. The bases are so thin that they are crunchy and it is a delight that they break in the mouth.
Ingredients for four servings: Four Lebanese flat pita breads, 200 g of tomato sauce, 50 g of goat cheese, 1 aubergine, 16 grapes, 2 tablespoons of black garlic honey, a teaspoon of Modena balsamic vinegar, salt and extra virgin olive oil .
Elaboration: We slice the aubergine into 24 thin discs and sprinkle them with salt. We let the aubergine sweat for an hour before drying it with absorbent paper. Brush each aubergine disk with extra virgin olive oil and place them on the hot plate, with the greased side on the bottom. We mark the aubergine discs over medium heat until they begin to brown. We brush them with extra virgin olive oil again and turn them over. We mark the opposite side for a few more minutes. Meanwhile, we spread the tomato sauce among the four pita breads and spread it well over the entire surface. We cut the goat cheese into discs and the discs into small pieces. We cut the grapes in half. We cover the loaves with the aubergine discs, we distribute the cheese and the grapes among them. We cook them in the oven for 5 minutes at 180 ºC. We mix the honey and the balsamic vinegar and with it we water each fake pizza before serving it.
Complete recipe | Fake pizza with aubergine, goat cheese, grapes and black garlic honey
3. Fried broccoli cupcakes
In the kitchen, broccoli is usually a great ingredient if we try to take care of our health and diet since it is a high source of vitamin C with very few calories. If you do not consume meat, or are trying to reduce its intake, this dish will be perfect for you as you can serve it for lunch or dinner. In these cases you can serve it with rice for example.
Ingredients for four people: g of broccoli, half an onion, 3 eggs, 100 g of wheat flour, 50 g of breadcrumbs, 1 clove of garlic, ground black pepper, salt and sunflower oil for frying.
Elaboration: Boil the broccoli florets in a pot with water and salt for approximately 10 minutes. When they are ready we drain them and cut them into pieces. Finely chop the onion and garlic clove. We put them in a bowl and mix with the flour with the ground bread. We add the three eggs, the cut broccoli. Salt and pepper and mix very well until everything is integrated into a homogeneous mass. We heat vegetable oil in a frying pan. With a couple of spoons we deposit the preparation of broccoli in the pan forming some cakes. Let it fry for two to three minutes on both sides. As we remove them from the oil, we place them on absorbent paper to reduce excess fat.
Complete recipe | Fried broccoli cupcakes
4. Endives stuffed with apple and avocado
Using the leaves of the endive as a tray we can prepare salads to eat with your hands in which many ingredients are not needed. The fruity combination of this rich recipe with the yogurt sauce provides a very pleasant juiciness at mealtime.
Ingredients. 2 endive leaves, 1 apple, 1 avocado, 1 natural yogurt, coriander leaves, a tablespoon of pomegranate grains, a teaspoon of sugar and lime juice.
Elaboration. We select the largest and crunchiest leaves of the endive. We wash them well and let them drain on a kitchen paper. While we proceed to peel and chop the other ingredients. We sprinkle the fruit with lime or lemon juice as we cut them. We beat the yogurt so that it is very liquid and add a few drops of lemon juice and 1 teaspoon of sugar. We shell a grenade. Fill the tray with apple and avocado, add pomegranate and sprinkle with finely chopped coriander and distribute two tablespoons of the sauce.
Complete recipe | Endives stuffed with apple and avocado
5. Vegetable tarte tatin
This original and fun snack balances sweet and salty flavors and we can adapt it to our tastes simply by varying the vegetables used. The recipe can be made vegan by substituting the puff pastry, which has butter, for some other dough that does not.
Ingredients. 1 sheet of puff pastry, 1 zucchini, 2 pear tomatoes, 1 aubergine, 1 red pepper, 30 g of virgin olive oil, 30 g of soy sauce, 15 of brown sugar, ground black pepper.
Elaboration. We wash all the vegetables well and drain them. Cut the zucchini into 0.5 cm discs. We do the same with the pear tomatoes and the aubergine so that they have a diameter as similar as possible, and the pepper in squares. We mix the oil, the soy sauce and the brown sugar. We cover the base of a 22 cm diameter tart mold and place the vegetables in a spiral, alternating with each other tightly and without gaps. Cover with the puff pastry sheet, trim the excess and tuck the ends between the vegetables and the edge. Bake in a preheated oven at 190ºC with heat up and down for 20 minutes or until golden brown. Remove and wait a few minutes before unmolding, covering with a plate and turning. Sprinkle with a little ground black pepper.
Complete recipe | Vegetable tarte tatin. Prescription
6. Gratin mushrooms stuffed with spinach
In just 30 minutes these gratin mushrooms stuffed with spinach will be ready. A perfect snack for vegetarians as a starter or first course.
Ingredients. 8 large mushrooms, 200 g of fresh spinach, 20 g of butter, 15 ml of extra virgin olive oil, 100 g of mozzarella cheese, 3 g of Provencal herbs, salt, ground black pepper
Elaboration. We wash the spinach under running cold water, drain them well and remove the stems to keep only the leaves. We cut into pieces. Peel and chop the onion that we can fry in a pan with the olive oil and butter for about four minutes. Immediately afterwards we add the spinach, season with the Provence herbs, salt and pepper. Sauté for five minutes. Meanwhile we remove the feet of the mushrooms and save them for another preparation. We peel the hats from the mushrooms, thus removing any possible remains of sand and leaving them clean. When the spinach filling is ready, we fill the mushrooms in such a way that we cover them almost completely. We cut the cheese into pieces and cover each mushroom. Bake at 200ºC for about 15 minutes.
Complete recipe | Gratin mushrooms stuffed with spinach
7. Rice noodles with tofu and pepper stir fry
Pasta is always a wild card for vegans, but it is important to add some vegetable protein to have a proper diet. These tofu noodles are perfect as a single dish and are so easy to make.
Ingredients. 120 g rice noodles, 225 g firm tofu, 1 red pepper, cut into strips, 1 small piece of minced fresh ginger, 1 tablespoon soy sauce, 1/2 teaspoon curry spice, 1/4 teaspoon granulated garlic , 1 teaspoon of turmeric, 1 lime or 1/2 lemon, black pepper, salt, extra virgin olive oil, parsley or fresh coriander.
Elaboration. Wrap the drained tofu in kitchen paper and leave for at least 15 minutes with a weight on top. Cut into bite-size cubes. Heat a little oil in a frying pan and brown the tofu on all sides; remove. Cook the noodles in boiling water with a little salt for about three minutes, following the instructions on the package. Drain and rinse with cold water, loosening them a bit with a fork. Reserve. Sauté the ginger and pepper in the same pan over high heat for about two minutes. Season with salt and pepper, add the soy sauce and spices. Sauté 5 minutes. Return the tofu, give a few turns and add the noodles. Mix everything well until they are integrated. Serve with chopped parsley.
Complete recipe | Rice noodles with tofu and pepper stir fry. Prescription…