Vegan recipes for meat lovers vegan dishe ava archer

Vegan Recipes for Meat Lovers Vegan Dishes Meat Lover Would Die For Vegan Recipes for Meat Lovers Vegan Dishes Meat Lover Would Die For Ava Archer Copyright © 2020 by Ava Archer All Rights Reserved Li.

Vegan Recipes for Meat Lovers Vegan Dishes Meat Lover Would Die For

Ava Archer

Copyright © 2020 by Ava Archer All Rights Reserved

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Table of Contents

Introduction

1 Vegan Meat Balls in Tomato Sauce

2 Mushroom with Creamy Garlic Sauce

3 Cauliflower Chickpea Stew

4 Caramelized Onion and Sweet Pepper Pizza

5 Sweet Quinoa Fritter

6 Roasted Heart of Artichoke Salad

7 Simple Dinner Vegan Pasta

8 Parmesan Coconut Crusted Baked Zucchini Rounds

9 Best Vegan Soup, Anyone

10 Roasted Beets and Orange Salad

11 Coconut Crusted Chickpea Snack

12 Cauliflower, Potatoes and Watercress

13 Fried Veggie Couscous

14 Ricotta Stuffed Jumbo Pasta Shell

15 Vegan Dumplings

16 Two Beans Vegan Burger

17 Another White Sauce In The Building

18 Vegan Basil Pesto

19 Pear and Almond Cake

20 Spicy Sweet Potatoes and Kale Frittata

21 Grilled Ratatouille Salad

22 Carrot and Brown Rice Fritters

23 Spicy Devil Potatoes

24 Beet Root Soup

25 Smoked Sausage Jambalaya

26 Vegan Veggie Sushi

27 Vegan Cauliflower Potato Mash

28 Vegan Corn Bread

29 Grapefruit Brulee With Whipped Coconut Cream

30 Vegan Chocolate Drink

Conclusion

Author's Afterthoughts

About the Author

It is quite a challenge to switch to a vegan diet as a meat lover But you can!

We have compiled 30 vegan dishes for you that will satisfy your meaty tastebuds

1 Vegan Meat Balls in Tomato Sauce

They are delicious and super tender

1 can of chickpeas drained

1 cup walnut flour

1 tsp onion, garlic, and oregano powder

1 tbsp parsley and scallion chopped

1 flax egg

½ cup nutritional yeast

¼ cup of soy sauce

Add the chickpeas, walnut, and oats in a mixer

Pour the mix into a bowl, add the liquid smoke, spices, scallion, flax egg,soy sauce, and yeast

Fold gently, do not over mix or the result will be tough and chewy

Sauté in a little oil and finish off in tomato sauce

Sprinkle with parsley

2 Mushroom with Creamy Garlic Sauce

Serve with creamy polenta mushroom; you will ask for a second serving

Serve 4

Cook time 25 minutes

Ingredients

400g of cleaned mushroomsSalt and black pepper

2 tbsp butter

1 tsp minced garlic

¼ cup dried tomato powder

1 /4 cup diced onion

1 cup heavy cream

1 tbsp corn starch slurry

1 cup vegetable stock

1 tbsp chopped parsley

½ cup grated parmesan cheese

Sauté the onion and garlic in butter until soft; add the dried tomato powderand mushroom to cook for 5 minutes

Add the stock, cream, salt, and pepper and simmer on low heat

Add the slurry and parmesan cheese to melt into a thick sauce

Season and taste accordingly, Serve  with rice, polenta, or even a baguette

3 Cauliflower Chickpea Stew

These are chewy, crunchy, meaty, and delicious

Serve s 4

Cook time 30 minutes

Ingredients

1 cup chickpeas drained

3 cup cauliflower florets

1 cup tomatoes

1 tbsp red chili chopped

1 small onion chopped

1 tsp turmeric, curry powder, garlic, and ginger

1 tbsp tomato paste

1 tsp tamarind paste

2 tbsp canola oil

1 cup stock

Add the cauliflower florets, chickpeas, and stock; season to taste and cook

on low heat for 5 minutes or until sauce is thickened

Serve

4 Caramelized Onion and Sweet Pepper

1 large 8 by 8 pizza round

1 jar tomato salsa

1 cup onion caramelized

4 large Roma tomato sliced

1 yellow, red, & green bell pepper sliced

2 large green chilies slicedmozzarella cubes

1 cup parmesan

salt and pepper

Season with salt and pepper

Bake until the base is crisp

5 Sweet Quinoa Fritter

If you don’t like the graininess in quinoa, you will love it in these fritters.They are super healthy too

Cook time 25 minutes

Make 12 fritters

Ingredients

3 cups grated sweet potatoes

½ cup quinoa flour (you can use cooked quinoa for texture)

1 cup steam spinach, chopped

1 tbsp scallions chopped (white part alone)

1 large egg

1 tsp garlic and onion powder

1 tbsp fish saucesalt and pepper to tastecoconut oil to fry

Squeeze any excess water from the grated potatoes

Add all the ingredients to a bowl, and mix well (avoid over mixing)Make them into patties and shallow fry them

Serve with ketchup

6 Roasted Heart of Artichoke Salad

For meat lovers, salad equals greens, well, not this one It is simple, easy,and you will love it

1 tsp cumin

3 cups Sweet tomatoes, cut in eight

1 cup black olives sliced1/8 tsp sumac powder

Method

season the artichoke hearts with salt, cumin, peppers, and olive oil

Roast them until it starts to char

Pour them in a bowl, add the tomatoes, olives and sprinkle with the Sumacpowder

Toss with extra olive oil, salt, and pepper

Serve

7 Simple Dinner Vegan Pasta

Who doesn’t love pasta? These are exceptional without the meatballs too

Serve s 4

Cook time 25 minutes

Ingredients

1 cup diced Zucchini

1 cup diced eggplant

2 cups sliced button mushrooms

½ cup diced onion

¼ cup scallions

1 cup olives sliced

2 cups tomato sauce

2 tbsp green chili chopped

1 tsp minced ginger & garlic

1 jar tomato sauce

1 tsp Italian seasoning

Cook the pasta in salted water

While it is cooking, add the oil in a non-stick pan and sauté the onion,garlic, and ginger for a minutes

Add the eggplant, chili, zucchini, tomato paste, tomato sauce, seasoning andcook down about 3 – 5 minutes

Drain the pasta but save a little water, add the pasta to the sauce, stir, seasonand taste

Add the pasta water, and allow it to cook on low heat

Serve with grated parmesan cheese sprinkled all over

8 Parmesan Coconut Crusted Baked

3 medium-sized zucchinis thinly sliced

2 cups sweetened coconut flakes

1 cup grated parmesan cheese

1 large egg

1 cup of flour

1 tsp garlic powder

½ tsp cayennesalt

Get three bowls – the flour and salt bowl, the coconut, garlic, cayenne, andparmesan mix bowl and the beaten egg and salt bowl

Place the zucchini rounds on a kitchen paper to absorb excess water

Coat the zucchini with flour, then dip them in the egg bowl, and finally, inthe coconut-parmesan bowl

Arrange each one on a parchment-lined oven tray

Bake until crisps and brown

Allow it to cool before storing in an airtight container

9 Best Vegan Soup, Anyone

Whether for winter or as an appetizer, this vegan option is delicious andwill have your guest licking their bowls

Serve 4

Cook time 40 minutes

Ingredients

½ cup Parmesan cheese

1 can of Chickpeas drained

1 cup of diced Carrot

3 cups of diced Sweet potatoes

1 can of Coconut cream

4 cloves

2 tbsp oil2cups vegetable stock

Method

Sauté the onion, garlic, and ginger for 5 minutes with a good quantity ofsalt and black pepper

Add the carrot, sweet potatoes, and chickpeas to cook

Add the cloves and stock with turmeric, salt, and chopped chipotle for 7minutes

pour the pot content into a blender, add the coconut milk and parmesancheese

Whizz until smooth, return back to the pot and allow it to simmer on lowheat for 5 to 7 minutes

Taste for seasoning before service

10 Roasted Beets and Orange Salad

The earthiness of the beets and the sweetness of the oranges pairsabsolutely well You do not need a dressing for this one, the orange juicewill do

Method

Toss all slices in salt, pepper, olive oil, and garlic

Roast for 5 minutes, no major caramelization, just enoughReturn them to a plate with a drizzle of the juices

Serve

11 Coconut Crusted Chickpea Snack

Looking for a healthier snack to get you through a movie, try these

Cook time 60 minutes

Mix the coconut flakes with salt, pepper and paprika

Coat the drained chickpea in coconut flakes with paprika

Bake in the oven until dried, crisp, and crunchy

Serve

12 Cauliflower, Potatoes and Watercress

Three very vegan  Ingredients   if you ask me, but these are paired with

spicy mustard, sweet maple, and a little lemon to take your meaty taste buds

3 cups cauliflower florets

3 cups diced cooked potatoes

1 tsp cayennesalt and pepper

Method

Mix the cauliflower and potatoes in a bowl with the melted butter, garlic,and pepper flakes

Don’t forget to season

Roast them in the oven for 7 minutes or until brown and beautiful

Meanwhile, mix the mustard, maple, lemon juice, cayenne, salt, and peppertogether in a bowl

Add the roasted veggies to a bowl, add the watercress and Serve  with the

dressing

13 Fried Veggie Couscous

Summer is all about good food, flavors, and simple recipes We love thisone and are sure you will too

Serve 4

Cook time 30 minutes

Ingredients

4 cups cooked couscous

½ cup carrots diced

½ cup onion diced

½ cup leeks diced

¼ cup scallions diced

½ cup kidney bean drain

½ cup eggplant diced

1 cup mixed peppers (red, yellow and red) diced

1 tsp chopped chili

1 tsp minced garlic

1 tsp minced garlic

1 cup sweet corn

1 tsp turmeric

1 tbsp soy saucesalt and pepper

1 tbsp butter and olive oil

Method

Melt the butter and oil in the pan; cook the onion, carrot, leeks, garlic,ginger, chili, eggplant, and pepper until soft

Add the turmeric, soy sauce, couscous and cook for 5 minutes

Add the kidney beans, sweet corn, and scallions, add a 2 tbsp water andcover to cook on low heat

Season and Serve with lemon wedges

14 Ricotta Stuffed Jumbo Pasta Shell

Topped with parmesan for some gooey goodness, this is the dish that meatlovers will die for

Cook time 50 minutes

Serve s 4

Ingredients

½ cup olive oil

1 jar tomato sauce

1 tsp harissa powder

24 jumbo pasta shells, cooked al dente

2 cups chopped kale

1 cup chopped spinach

3 cups ricotta cheese

1 cup crumbled tofu

1 tsp garlic

1 tsp Italian seasoning

salt and pepper

Method

Make the filling by sautéing the garlic, spinach, kale, and tofu in 1 tbsp oil;take it off the heat

Add the Italian seasoning, salt, ricotta cheese, and seasoning

Mix well and set aside

Heat the remaining oil, pour the tomato sauce, harissa powder and cookuntil thicken and fragrant

Stuff the shells with the ricotta mixture, arrange them on a baking dish, andpour the tomato sauce all over it

Cook until pasta is soft

Sprinkle with parmesan cheese and allow it to melt all over before serving

4 cups bok choy

2 cups crumbled fried tofu

3 cups shitake mushroom, drained and chopped

2 cups carrots grated

1 cup chopped onions

1 tbsp oil

1 tsp garlic

1 tsp chili flakes

Squeeze excess water out as much as possible

Add the oil to a wok, fry the garlic, and filling with the sauces, sugar, salt,and pepper with the tofu

Take each wrap, fill it, fold it and repeat until done

Place dumpling in a pan, cook them, then fry them and Serve  with soy and

scallion sauce

16 Two Beans Vegan Burger

This burger is healthier, filled with texture and flavor, and quite frankly, has

a higher protein content than meat

1 cup mushroom diced

1 cup pinto beans drained

1 cup kidney beans drained

1 tsp oregano, cumin, coriandersalt and pepper

Sauté the onion, scallions, and garlic until soft

Add the mushroom and cook for 3 – 5 minutes

In a bowl, add the flaxseed, banana, and 1 tbsp water, mix well; it is forbinding

Add both beans in a blender, mash well, add the mushrooms and onions andmix some more

Scoop the mixture into a bowl, add the flax and banana paste, spices, salt,and pepper

Form into patties and fry in oil until brown

Arrange the burger with lettuce, ketchup, mayo, tomatoes, pickles, and thepatties

17 Another White Sauce In The

1 cup white cheddar cheese

1 cup soaked cashew nuts

4 cups of soy milk

3 cups cauliflower florets

½ cup sweet white onion

3 cups vegan broth - warm

½ head of garlic cloves roastedsalt and pepper

6 tbsp unsalted butter

Sauté the onion in butter, add the roasted garlic, and set aside

Cook the cauliflower florets until soft; then drain

Add the ingredients in the blender, and blend it, adding the broth a little at atime

The result should be smooth, creamy and delicious

This the best alternative for alfredo sauce

18 Vegan Basil Pesto

Homemade pesto ensures that all the ingredients used in this recipe are trulyvegan and nutritious

1 cup grated parmesan

½ cup of coconut oilsalt and pepper

Method

Whizz all ingredients in a blender, use the oil to loosen the paste

Add some water if you want to reduce or omit using oilTaste for salt and pepper

Great for pasta dishes

19 Pear and Almond Cake

Yes, even vegan cakes taste better than regular cake You never have toworry about excess sugar or empty calories

Cook time 45 minutes

Serve s 10

Ingredients

2 cups AFP

1 cup Almond Flour

½ cup almond flakes

3 cups chopped pears

2 cups raisins

2 cups raw cane sugar90g vegan butter500ml fresh apple juice

1 tsp all-spice

2 tbsp baking soda

Bring to gentle simmer ingredients 3 to 8 to boil

While it is simmering, mix the dry ingredients in a bowl

Add the dry mix into the wet mix

Pour in a greased pan and bake until a skewer comes out cleanLeave the cake in the pan until completely cool

Serve with vegan ice cream

20 Spicy Sweet Potatoes and Kale

2 medium sweet potatoes diced

1 large sweet onion chopped

½ tbsp roasted garlic

1 cup chickpea flour

1 cup of mixed diced peppers

1 tbsp chili

½ tbsp egg flax

2 cups vegetable stock1/4 tsp baking soda

2 tbsp vegan butterSalt and pepperDill, thyme, and oregano

Method

Add the onion and garlic until soft

Add the peppers and chili to soften

Add the potatoes to cook a bit

Meanwhile, add the egg flax, stock, baking soda with the spices in a bowlAdd the chickpea flour to the egg flax mixture, then pour it into the pan,mix well and bake

Serve with tomato sauce

21 Grilled Ratatouille Salad

It is very easy to make and will stay fresh on the dinner table all night long

1 large red chili

1 red, yellow and green bell pepper

1 large Squash

3 scallion stalkssalt and Pepper

2 tbsp olive oil

Cut all the vegetables ½ inch thick and grill themDiced the roasted veggies and pour in a large bowlSeason with salt and pepper

Drizzle olive oil all over

Serve

22 Carrot and Brown Rice Fritters

No eggs, no milk, but it still tastes good; add a spicy mayo to complete it

Serve 4

Cook time 30 minutes

Ingredients

1 cup grated carrot

1 cup brown rice cooked

½ cup mashed chickpeas

Squeeze excess water from the carrots and chickpeas

Mix all the ingredients in a bowl and make patties