Vegan Food: 4 Tasty, Healthy Recipes To Live By

Vegan Food: 4 Tasty, Healthy Recipes To Live By

Because it depends on elective fixings, it doesn’t imply that veggie lover sustenance can’t be delicious. You can keep up a solid way of life while following an eating routine construct only with respect to crude veggie lover nourishment. So as to follow the veggie lover sustenance pyramid, the formulas must be founded on foods grown from the ground, and contain minimal measure of fat as could be expected under the circumstances. When you become acclimated to vegetarian bread or veggie lover treat, you will likewise watch the advantages brought by this way of life.

Formula #1: Vegan Bread


2 ½ glasses yellow corn supper

1 ½ glass unbleached white flour

2 ½ tsps. Heating powder

1 tsp. salt

1 glass soy drain

½ glass soy margarine

2 Tbsps. Molasses

2 Tbsps. Crude sugar


Oil a heating container and put aside. Join corn feast, heating powder, flour and salt. Put aside. Blend soy drain, melted soy margarine, crude sugar and molasses. Include the wet fixings and kneed with hands. Empty the blend into the dish and prepare in the vicinity of 20 and 25 minutes at 425 degrees F.


Crude sugar can be supplanted with xylitol

Formula #2: Vegan Candy


½ container sunflower seeds

½ container almonds

2 containers set dates

½ container figs, hacked

1 container raisins

¼ container water

1 container broiled sesame seeds


Process the almonds and sunflower seeds in a blender until the point that they are relatively pummeled. Put the subsequent blend into a bowl. Join the raisins, figs and dates in the blender compartment, include the water and heartbeat until acquiring a pale blend. Blend this with the fixings from the bowl and squash them until homogenized. Make balls and move them in the cooked sesame seeds. Keep them in the icebox and serve at whatever point you need.


Rather than broiled sesame seeds you can likewise utilize unsweetened coconut chips.

Formula #3: Roasted Beet Vegan Salad


2 1/2 lbs little red beets

2 tsps. olive oil


1/2 container green onion, Julienne

1/4 container level leaf Italian parsley

1 vast garlic clove, finely minced

1 tsp. natively constructed harissa, to taste

2 tsps. red wine vinegar

Salt and ground dark pepper


Preheat broiler to 400 degrees F. Blend the serving of mixed greens dressing fixings in a holder and put aside. In a substantial skillet put the beets and the olive oil and abandon them until the point that they have a layer. Put the beets on an extensive heating sheet and seal it with aluminum thwart. Prepare them for 30 minutes. Enable them to cool for 5 minutes. Cut the beets into 1 cm blocks and place them into a plate of mixed greens bowl alongside the dressing.

Servings: 4 to 5


The little red beets can be supplanted with brilliant beets, cleaned, cleaned and cut down the middle, with yams or potatoes.

You can utilize white balsamic vinegar rather than red wine vinegar.

Formula #4: Vegan Pilaf


1 medium eggplant, cleaned and cut into ½ inch dices

1 substantial yellow chime pepper

1 substantial red chime pepper

8 mushrooms

1 little zucchini, cut into ¼ inch dices

1/2 mugs crude wild rice

1/2 container olive oil

1 tablespoon pine nuts

1/4 container brilliant raisins

1 garlic clove, minced

Salt to taste


Diffuse salt on the diced eggplant. Put aside. Wash the 3D shapes with chilly water following 30 minutes. Utilize paper towels to expel the dampness. Expel the seeds from the peppers and cut them into thin strips. Cut zucchini into 3D shapes and cut mushrooms. Cook the rice as per the guidelines accessible on the bundle.

Put the olive oil in a griddle and warmth it. Dark colored the garlic and eggplant on each side, around 3 minutes. Include the peppers and zucchini and continue blending for an additional 3 minutes on bring down warmth. Put the brilliant raisins, pine nuts and mushrooms in the container and mix until the point that the mushrooms are warm. Pour the blend over rice.

Servings: 4

Dietary qualities:

Calories: 402

Protein: 10 g

Carbs: 59g

Fat : 17g

Cholesterol : 0mg

Sodium : 13mg

Calories from fat: 35%