Leigh

Vegan pancakes

Posted on by Leigh

Vegan pancakes

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Course: Breakfast
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 501kcal

Ingredients

  • 200 g all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 240 ml almond milk (or any plant-based milk of your choice)
  • 1 tbsp vegetable oil (plus extra for cooking)
  • 1 tsp vanilla extract (optional)
  • 1/2 ripe banana mashed (optional for added sweetness)

Instructions

  • In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well with a whisk to ensure even distribution of the dry ingredients.
  • In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract (if using), and mashed banana (if using). Mixing in the banana is optional, but it adds natural sweetness and moisture to the pancakes.
  • Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Overmixing can make the pancakes tough.
  • Place a non-stick skillet or frying pan over medium heat and add a small amount of vegetable oil to coat the bottom of the pan.
  • Once the pan is hot, ladle in a portion of the pancake batter. Use the back of the ladle to spread the batter into a circle to your desired size. Cook until bubbles form on the surface, which usually takes about 2-3 minutes.
  • Carefully flip the pancake with a spatula and cook for another 1-2 minutes or until the other side is golden brown and the pancake is cooked through.
  • Continue this process with the remaining batter, adding more oil to the pan as needed.
  • Serve the vegan pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
    Enjoy your delicious vegan pancakes!
Nutrition Facts
Vegan pancakes
Amount per Serving
Calories
501
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
2
g
Sodium
 
1107
mg
48
%
Potassium
 
217
mg
6
%
Carbohydrates
 
92
g
31
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
11
g
22
%
Vitamin A
 
19
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
527
mg
53
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cauliflower Curry

Posted on by Leigh

Cauliflower Curry

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Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 285kcal

Ingredients

  • 1 medium cauliflower cut into florets
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 thumb-sized piece of ginger minced
  • 2 medium tomatoes chopped
  • 1 cup (200g) canned chickpeas drained and rinsed
  • 1 cup (250g) coconut milk
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp chili powder (adjust to taste)
  • salt to taste
  • fresh coriander leaves chopped (for garnish)
  • water

Instructions

  • Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  • Add the chopped onions and sauté until they turn translucent.
  • Stir in the minced garlic and ginger, and cook for another 1-2 minutes until the raw smell disappears.
  • Add the chopped tomatoes to the pot. Cook until they soften and break down, forming a thick tomato paste.
  • Add the ground coriander, ground turmeric, chili powder, and salt. Mix well and cook for a couple of minutes to let the spices release their flavors.
  • Add the cauliflower florets and canned chickpeas to the pot. Stir to coat them with the spice mixture.
  • Pour in the coconut milk and add enough water to cover the cauliflower and chickpeas. Bring to a gentle simmer.
  • Cover the pot and let the curry simmer for about 15-20 minutes, or until the cauliflower is tender. Stir occasionally to ensure even cooking.
  • Once the cauliflower is cooked, sprinkle garam masala over the curry and give it a final stir.
  • Taste and adjust the seasoning, adding more salt or chili powder if needed.
  • Serve the cauliflower curry hot, garnished with chopped fresh cilantro leaves.
  • This curry goes well with steamed rice, naan, or any flatbread of your choice.

    Enjoy your delicious and comforting vegetarian cauliflower curry!

    Please note that cooking times might vary based on the size and freshness of your ingredients, so it's always a good idea to check the tenderness of the cauliflower while simmering.

Nutrition Facts
Cauliflower Curry
Amount per Serving
Calories
285
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Sodium
 
181
mg
8
%
Potassium
 
849
mg
24
%
Carbohydrates
 
21
g
7
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Protein
 
7
g
14
%
Vitamin A
 
601
IU
12
%
Vitamin C
 
81
mg
98
%
Calcium
 
83
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan Chick’n Curry

Posted on by Leigh

Vegan Chick'n Curry

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Course: Supper
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Calories: 486kcal

Ingredients

Chick'n Marinade

  • 300 g vegan chick'n (such as soy or seitan) cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder (adjust to taste)
  • salt and pepper to taste

Curry Sauce

  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 3 garlic cloves minced
  • 1 thumb-sized piece of ginger grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 400 ml coconut milk
  • 400 g canned diced tomatoes
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 200 g potatoes peeled and diced
  • salt to taste
  • fresh coriander leaves for garnish
  • cooked rice or naan bread for serving

Instructions

Marinating the Chick'n:

  • In a bowl, combine the vegetable oil, ground cumin, ground coriander, turmeric, smoked paprika, chili powder, salt, and pepper to create the marinade.
  • Add the vegan chick'n pieces to the marinade and toss to coat them well. Allow to marinate for at least 30 minutes, or longer if possible.

Preparing the Curry:

  • In a large pot or pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
  • Add the minced garlic and grated ginger to the onions. Sauté for another minute until fragrant.
  • Stir in the ground cumin, ground coriander, ground turmeric, and curry powder. Cook the spices for about a minute to release their flavors.
  • Add the marinated vegan chick'n pieces to the pot. Cook for a few minutes until they start to brown slightly.
  • Pour in the coconut milk and canned diced tomatoes. Stir well to combine.
  • Add the sliced red and green bell peppers, as well as the diced potatoes. Mix everything together.
  • Cover the pot and let the curry simmer over medium-low heat for about 20-25 minutes, or until the potatoes are tender.
  • Check the seasoning and add salt as needed.
  • Once the curry is cooked and the flavors have melded together, remove from heat.

Serving:

  • Serve the vegan chick'n curry over cooked rice or with naan bread.
  • Garnish with fresh cilantro leaves.

    Enjoy your homemade vegan chick'n curry!

Nutrition Facts
Vegan Chick'n Curry
Amount per Serving
Calories
486
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
4
g
Sodium
 
504
mg
22
%
Potassium
 
841
mg
24
%
Carbohydrates
 
27
g
9
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
21
g
42
%
Vitamin A
 
1378
IU
28
%
Vitamin C
 
85
mg
103
%
Calcium
 
92
mg
9
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan Pizza

Posted on by Leigh

Vegan Pizza

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 528kcal

Ingredients

Pizza Dough

  • 300 g all-purpose flour
  • 7 g active dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 180 ml warm water
  • 2 tbsp olive oil

Pizza Sauce

  • 200 g tomato passata (strained tomato sauce)
  • 1 garlic clove minced
  • 1 tsp dried origanum
  • salt and pepper to taste

Toppings

  • 150 g vegan cheese shredded
  • 1 bell pepper thinly sliced
  • 1 small red onion thinly sliced
  • 100 g sliced mushrooms
  • 50 g black olives pitted and sliced
  • fresh basil leaves

Instructions

Prepare the Dough:

  • In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
  • In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
  • Mix the ingredients until a dough forms.
  • Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Sauce:

  • In a small saucepan, combine the tomato passata, minced garlic, dried oregano, salt, and pepper.
  • Simmer the sauce over low heat for about 10-15 minutes, stirring occasionally. Once the sauce thickens, remove it from the heat and set aside.

Assemble the Bake:

  • Preheat your oven to 220°C (430°F).
  • Punch down the risen dough and roll it out on a floured surface to your desired pizza crust thickness.
  • Transfer the rolled-out dough to a baking tray lined with parchment paper.
  • Spread the prepared pizza sauce over the dough, leaving a border around the edges for the crust.
  • Sprinkle the shredded vegan cheese evenly over the sauce.
  • Arrange the sliced bell pepper, red onion, mushrooms, and black olives on top of the cheese.
  • Place the pizza in the preheated oven and bake for about 20 minutes or until the crust is golden and the cheese is melted and bubbly.

Finish and Serve:

  • Once the pizza is out of the oven, scatter fresh basil leaves over the top.
  • Slice the pizza and serve hot.

    Enjoy your delicious homemade vegan pizza!

    Please note that oven temperatures and baking times may vary, so keep an eye on the pizza while it's baking to achieve your desired level of crispiness and doneness.

Nutrition Facts
Vegan Pizza
Amount per Serving
Calories
528
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Sodium
 
1182
mg
51
%
Potassium
 
507
mg
14
%
Carbohydrates
 
79
g
26
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
12
g
24
%
Vitamin A
 
1236
IU
25
%
Vitamin C
 
46
mg
56
%
Calcium
 
66
mg
7
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mushroom stroganoff

Posted on by Leigh

Mushroom stroganoff

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Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 483kcal

Ingredients

  • 300 g mushrooms sliced
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 200 ml vegetable broth
  • 200 ml sour cream/vegan sour cream
  • 2 tbsp butter/vegan butter
  • 2 tbsp olive oil
  • 1 tbsp all-purpose flour
  • 1 tsp paprika
  • 1 tsp Dijon mustard (make sure that it's vegan friendly)
  • salt and pepper to taste
  • fresh parsley chopped (for garnish)
  • 250 g pasta/rice cooked (for serving)

Instructions

  • Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Add the sliced mushrooms and cook until they release their moisture and start to brown. Remove them from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
  • Sprinkle the flour and paprika over the garlic and butter, stirring constantly to create a roux. Cook for 2-3 minutes until the flour is lightly browned.
  • Gradually pour in the vegetable broth while stirring to create a smooth sauce. Allow it to simmer and thicken for a few minutes.
  • Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix until well combined.
  • Return the cooked mushrooms and onions to the skillet, stirring to coat them with the sauce. Let it all simmer gently for a few more minutes to meld the flavors.
  • Season the stroganoff with salt and pepper to taste.
  • Serve the mushroom stroganoff over cooked pasta or rice. Garnish with chopped fresh parsley for a burst of color and flavor.

    Enjoy your delicious mushroom stroganoff!

    Please note that cooking times and ingredient quantities might vary based on personal preferences and the specific type of mushrooms you're using. Adjust the recipe accordingly.

Nutrition Facts
Mushroom stroganoff
Amount per Serving
Calories
483
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
44
mg
15
%
Sodium
 
283
mg
12
%
Potassium
 
502
mg
14
%
Carbohydrates
 
57
g
19
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin A
 
837
IU
17
%
Vitamin C
 
5
mg
6
%
Calcium
 
78
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan Bolognese

Posted on by Leigh

Vegan Bolognese

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Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 503kcal

Ingredients

  • 250 g textured vegetable protein (TVP) or vegetarian minced meat
  • 400 g canned crushed tomatoes
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 medium carrot grated
  • 1 medium zucchini grated
  • 1 red bell pepper chopped
  • 1 celery stalk finely chopped
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes (adjust to taste)
  • 250 ml vegetable broth
  • 125 ml red wine 9optional)
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 250 g spaghetti
  • grated vegetarian Parmesan cheese (optional) for serving

Instructions

  • Rehydrate the TVP or vegetarian minced meat according to the package instructions using vegetable broth. If using TVP, usually a 1:1 ratio of TVP to broth works well.
  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 2-3 minutes until softened.
  • Add the minced garlic and sauté for an additional 1 minute until fragrant.
  • Add the grated carrot, zucchini, chopped red bell pepper, and celery to the pot. Cook for about 5-7 minutes until the vegetables are softened.
  • Push the vegetables to the side of the pot and add the tomato paste to the cleared space. Allow it to cook for a minute or so to caramelize slightly, then stir it into the vegetables.
  • Add the rehydrated TVP or vegetarian minced meat to the pot. Mix well with the vegetables and cook for a few minutes.
  • Pour in the canned crushed tomatoes and red wine (if using). Stir to combine.
  • Add the dried oregano, basil, thyme, and red pepper flakes. Season with salt and pepper to taste. Mix everything together.
  • Pour in the vegetable broth, reduce the heat to low, and let the bolognese sauce simmer for about 20-30 minutes. If the sauce becomes too thick, you can add more vegetable broth.
  • While the sauce is simmering, cook the pasta according to the package instructions in salted water until al dente. Drain the pasta and set aside.
  • Once the bolognese sauce has thickened and the flavors have melded, adjust the seasoning if needed.
  • Serve the vegetarian bolognese sauce over cooked pasta. Top with grated vegetarian Parmesan cheese and a drizzle of olive oil, if desired.

    Enjoy your delicious vegetarian bolognese!

    Please note that cooking times might vary, so keep an eye on the sauce and adjust as needed.

Nutrition Facts
Vegan Bolognese
Amount per Serving
Calories
503
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
6
g
Sodium
 
777
mg
34
%
Potassium
 
996
mg
28
%
Carbohydrates
 
72
g
24
%
Fiber
 
9
g
38
%
Sugar
 
13
g
14
%
Protein
 
23
g
46
%
Vitamin A
 
4136
IU
83
%
Vitamin C
 
61
mg
74
%
Calcium
 
117
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chocolate mousse

Posted on by Leigh

Vegan chocolate mousse

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Course: Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 539kcal

Ingredients

  • 200 g silken tofu
  • 150 g vegan dark chocolate melted
  • 3 tbsp maple syrup or agave syrup
  • 1 tsp vanilla extract
  • a pinch of salt
  • Optional toppings: vegan whipped cream, berries, chopped nuts

Instructions

  • Prepare the Chocolate: Start by melting the dairy-free dark chocolate. You can do this by placing it in a microwave-safe bowl and heating it in 20-second increments, stirring each time until it's smooth and fully melted. Alternatively, you can melt it using a double boiler on the stovetop.
  • Blend the Tofu: In a blender or food processor, add the silken tofu, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Blend until smooth and creamy. Make sure there are no lumps.
  • Combine Chocolate and Tofu: Pour the melted chocolate into the blender with the tofu mixture. Blend again until everything is well combined and silky-smooth. Scrape down the sides of the blender as needed to ensure all the ingredients are incorporated.
  • Chill: Transfer the chocolate mousse mixture into serving glasses or bowls. Cover each with plastic wrap or a lid and refrigerate for at least 2 hours, or until the mousse has set. It's even better if you can let it chill overnight for a richer flavor.
  • Serve: Once the mousse has set, remove it from the refrigerator. You can serve it plain or with your choice of toppings like fresh berries, chopped nuts, or dairy-free whipped cream.

    Enjoy your creamy and indulgent vegan chocolate mousse!

Nutrition Facts
Vegan chocolate mousse
Amount per Serving
Calories
539
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
20
g
125
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
12
mg
1
%
Potassium
 
251
mg
7
%
Carbohydrates
 
60
g
20
%
Fiber
 
7
g
29
%
Sugar
 
45
g
50
%
Protein
 
9
g
18
%
Calcium
 
64
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spicy carrot soup

Posted on by Leigh

Spicy carrot soup

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Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 155kcal

Ingredients

  • 500 g carrots peeled and chopped
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red chili pepper finely chopped (adjust to your spice preference)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1.5 liters vegetable broth
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh coriander leaves (optional) for garnish

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté for 2-3 minutes until they become translucent.
  • Add the chopped carrots and chili pepper to the pot. Continue to sauté for another 5 minutes, stirring occasionally.
  • Sprinkle the ground cumin, ground coriander, ground turmeric, and paprika over the carrot mixture. Stir well to coat the vegetables with the spices. Cook for an additional 2 minutes to toast the spices, enhancing their flavor.
  • Pour in the vegetable broth, ensuring that the carrots are fully covered. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the carrots are tender and easily pierced with a fork.
  • Once the carrots are cooked, remove the pot from the heat and allow it to cool slightly.
  • Using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a blender, but be sure to allow it to cool a bit before blending.
  • Return the blended soup to the pot and reheat it over low heat. Season with salt and pepper to taste. If you prefer a thinner consistency, you can add a bit more vegetable broth or water.
  • Taste the soup and adjust the seasoning and spice level as needed. If you like it spicier, you can add more chili pepper or a dash of hot sauce.
  • Serve the spicy carrot soup hot, garnished with fresh cilantro leaves if desired.

    Enjoy your homemade spicy carrot soup! It's a comforting and flavorful dish, perfect for chilly days.

Nutrition Facts
Spicy carrot soup
Amount per Serving
Calories
155
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
1580
mg
69
%
Potassium
 
510
mg
15
%
Carbohydrates
 
22
g
7
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
2
g
4
%
Vitamin A
 
21915
IU
438
%
Vitamin C
 
26
mg
32
%
Calcium
 
61
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegetable soup

Posted on by Leigh

Vegetable soup

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Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 178kcal

Ingredients

  • 500 g mixed vegetables (carrots, celery, potatoes, peas, etc.) chopped
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 l vegetable broth
  • 200 g canned diced tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried origanum
  • salt and pepper to taste
  • fresh parsley for garnish (chopped)

Instructions

Prepare the Vegetables:

  • Wash, peel (if necessary), and chop all the vegetables into small, bite-sized pieces.

Sauté the Aromatics:

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onions and minced garlic. Sauté for about 2-3 minutes or until they become fragrant and translucent.

Add the Vegetables:

  • Add the chopped mixed vegetables to the pot and stir to combine with the onions and garlic.
  • Continue to cook for another 5 minutes, stirring occasionally.

Season and Simmer:

  • Season the vegetables with dried thyme, dried oregano, salt, and pepper.
  • Pour in the vegetable broth and canned diced tomatoes. Stir well.

Bring to a Boil:

  • Increase the heat and bring the mixture to a boil.

Reduce Heat and Simmer:

  • Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.

Blend (Optional):

  • If you prefer a smoother texture, you can use an immersion blender to puree the soup until it reaches your desired consistency. Be cautious when blending hot liquids.

Adjust Seasoning:

  • Taste the soup and adjust the seasoning with more salt and pepper if needed.

Serve:

  • Ladle the vegetable soup into bowls.
  • Garnish with fresh parsley if desired.
  • Serve hot and enjoy your homemade vegetable soup!

    Feel free to customize this recipe by adding your favorite vegetables or herbs to suit your taste preferences. Enjoy your nutritious and delicious vegetable soup!

Nutrition Facts
Vegetable soup
Amount per Serving
Calories
178
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
1125
mg
49
%
Potassium
 
407
mg
12
%
Carbohydrates
 
25
g
8
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
6945
IU
139
%
Vitamin C
 
20
mg
24
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan zucchini fritters

Posted on by Leigh

Vegan zucchini fritters

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Course: Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 154kcal

Ingredients

  • 2 medium zucchinis (about 400g) grated
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1/2 cup all-purpose flour
  • 1/2 cup chickpea flour (besan)
  • 1 tsp baking powder
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper (adjust to taste)
  • 1/2 tsp paprika
  • 1/2 tsp dried origanum
  • 1/2 tsp dried basil
  • 2-3 tbsp fresh parsley chopped
  • 3-4 tbsp water (as needed)
  • olive oil for frying

Instructions

  • Grate the Zucchini: Wash and grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  • Prepare the Batter: In a mixing bowl, combine the grated zucchini, minced onion, minced garlic, all-purpose flour, chickpea flour, baking powder, salt, black pepper, paprika, dried oregano, dried basil, and chopped parsley. Mix everything well.
  • Add Water: Gradually add water to the mixture until you achieve a thick batter-like consistency. The amount of water may vary depending on how much moisture was squeezed out from the zucchinis. Start with 3 tablespoons and add more if needed.
  • Heat the Oil: In a frying pan, heat enough olive oil to cover the bottom of the pan over medium-high heat.
  • Fry the Fritters: Once the oil is hot, scoop spoonfuls of the zucchini mixture and gently place them in the hot oil. Flatten them slightly with the back of a spoon. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. You may need to do this in batches.
  • Drain and Serve: Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil. Serve the vegan zucchini fritters hot with your favorite dipping sauce or vegan yogurt.

    Enjoy your delicious vegan zucchini fritters!

Nutrition Facts
Vegan zucchini fritters
Amount per Serving
Calories
154
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.2
g
1
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.3
g
Sodium
 
424
mg
18
%
Potassium
 
478
mg
14
%
Carbohydrates
 
29
g
10
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
501
IU
10
%
Vitamin C
 
23
mg
28
%
Calcium
 
102
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.