10 Tasty Vegan Eggplant Recipes - Healthline |
- 10 Tasty Vegan Eggplant Recipes - Healthline
- From Greek Salad to Biscuits and Gravy: 10 Vegan Recipes that Went Viral Last Week! - One Green Planet
- Mary McCartney Dishes on Her New Cooking Show—And Why Dad Paul Was 'So Great to Cook For' in Lockdown - PEOPLE
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10 Tasty Vegan Eggplant Recipes - Healthline Posted: 05 Feb 2021 06:19 AM PST  Eggplant is a purple-skinned fruit with a white, spongy flesh. It's typically used as a vegetable in cooking and a common ingredient in vegan recipes, especially those that mimic the flavors or textures of meat. When cooked, eggplant has a creamy texture. Plus, it's very absorbent and soaks seasonings up well, making it a hearty, flavorful ingredient to use in vegan dishes. Here are 10 delicious vegan eggplant recipes. Eggplant Parmesan is one of the most popular ways to prepare eggplant, but it's typically made with cheese and therefore not vegan. This vegan eggplant Parmesan recipe solves that problem and uses a homemade, nut-based mozzarella cheese that's dairy-free. It's a filling main dish that's loaded with flavor and makes a good dinner. The mozzarella "cheese" is made from cashews, which are rich in heart-healthy fats and several vitamins and minerals. It also uses nutritional yeast, a deactivated yeast that has a salty, cheesy flavor. A gyro is a Greek sandwich made with meat that has been roasted on a vertical spit, served on pita bread, and topped with yogurt tzatziki sauce. In this recipe, swapping meat for eggplant yields a delicious, vegan version of gyros that can be served for lunch or dinner. Cooked eggplant is topped with tomatoes, cucumbers, parsley, and hummus, instead of a dairy-based sauce. The eggplant also provides a good dose of antioxidants. The purple skin of the eggplant is a source of anthocyanin pigments that act as antioxidants in the body and protect cells from disease-contributing damage (1). When marinated in salty and smoky seasonings and cooked in a skillet, thinly sliced eggplant may serve as a vegan version of crispy bacon. To make eggplant bacon, start by using a mandolin or sharp knife to cut the eggplant into long, thin slices. Heat a heavy drizzle of canola or avocado oil in a large skillet over medium heat. Then combine 1/4 cup (60 mL) of reduced sodium soy sauce with 2 tablespoons (30 mL) of maple syrup, 2 teaspoons (10 mL) of vegan Worcestershire sauce, and 1–2 teaspoons (5 grams) of smoked paprika. Brush both sides of each eggplant slice with the mixture. Arrange the eggplant slices in the skillet, and cook for 4–5 minutes on each side until crispy and slightly charred. Transfer the eggplant "bacon" onto a plate lined with paper towels. Continue cooking the eggplant in batches. Chicken teriyaki is a popular Japanese dish that uses a sauce made from soy sauce, sugar, ginger, and mirin (Japanese rice wine). Eggplant is a great base for vegan teriyaki recipes because it soaks sauces up so well. This eggplant teriyaki recipe comes together in under 30 minutes and relies on common ingredients. It also uses edamame beans to add some filling soy protein. Edamame beans are also loaded with folate, an essential vitamin that's especially important for healthy fetal development (2). Curry refers to a variety of dishes that feature meat, tofu, beans, or vegetables cooked in seasonings like turmeric, ginger, cumin, and coriander. Eggplant is a delicious addition to curry dishes and contributes a creamy texture. This vegan version of eggplant curry uses coconut milk for even more creaminess, as well as chickpeas for a protein boost. Curry powder has also been linked to many health benefits. For example, eating dishes with curry powder may help lower blood triglyceride levels, reducing the risk of heart disease (3). Roasted eggplant is milder in taste than its raw counterpart, and it has a silky texture, making it a wonderful base for a soup. To make a vegan eggplant soup, halve a large eggplant lengthwise and place it cut-side down on a baking sheet lined with parchment paper. Roast it for 30–35 minutes at 425°F (220°C) until fork-tender. In the meantime, add 2 chopped onions and 4 minced garlic cloves to a stockpot with 4 cups (1 liter) of vegetable stock. Bring it to a boil, then reduce the heat and let it simmer until the eggplant is fully cooked in the oven. Use a spoon to scoop the cooked eggplant flesh into the pot. Season it with salt and pepper, and stir in 1 teaspoon (0.9 grams) of dried thyme. Blend it with an immersion blender or transfer it into an upright blender to blend in batches. Since eggplant grows in warm weather, it's typically abundant during grilling season. Grilled eggplant makes an easy vegan side dish for any summer meal. It's low in calories and full of fiber. To make grilled eggplant, slice eggplants into 1-inch (3-cm) rounds. Brush each side of the rounds with a mixture of olive oil, fresh garlic, salt, and pepper. Place them on the grill, or a veggie mat on the grill, and cook it over medium-high heat for 4–5 minutes on each side. To reduce the bitter taste of eggplant, sprinkle the slices liberally with salt and let them sit for 30 minutes to "sweat" before grilling. Eggplant mimics the texture of meat again in this vegan rendition of eggplant "steaks." Marinated in balsamic vinegar and topped with spinach cashew cheese and tomato salad, this eggplant steak recipe is sure to be a winner. It makes four servings and can be an easy family dinner. The spinach and tomatoes in the dish, in addition to the eggplant, provide beneficial nutrients. Spinach contains iron, an essential mineral that vegan diets can lack, while the tomatoes are a source of vitamin C, which can aid iron absorption (4). Baba ghanoush is a vegan dip made from cooked eggplant, tahini, olive oil, lemon, and garlic. This creamy snack can be served with pita chips and vegetables or used as a sandwich spread. Many delicious recipes for baba ghanoush can be found online, but this Lebanese baba ghanoush is especially tasty. Plus, the tahini used in baba ghanoush is made with ground sesame seeds, which are loaded with healthy fats, B vitamins, and many health-promoting plant compounds (5). Baby eggplants can make for a delicious vegan stuffing. Mediterranean stuffed eggplant is full of flavor and nutrition, thanks to ingredients like kalamata olives, artichoke hearts, tomatoes, parsley, and lemon. The dish uses mostly pantry staples and can be on the table in an hour. The eggplant and other veggies contribute fiber and several micronutrients. Kalamata olives are also a good source of oleic acid, a monounsaturated fatty acid that may have anti-inflammatory effects and support your immune system (6). Eggplant is a delicious food to enjoy on a vegan diet. Depending on the type of preparation and seasonings, it can even mimic the taste of meat. The recipes on this list are some of the tastiest ways to eat eggplant without animal products. Refer to the options above whenever you need a healthy lunch, dinner, snack, or side dish.  |
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Posted: 05 Feb 2021 05:57 AM PST When everyone's got their eyes on a recipe, you know it must have something special that you will want to try! That's the case for these 10 vegan viral recipes that went viral last week. They're some of the best, and trust us when we say that you don't want to miss out on these incredible viral recipe creations from our bloggers! We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! And, don't forget to check out our Popular Trends Archives! 1. Crispy Roasted Cauliflower Leaves
Source: Crispy Roasted Cauliflower Leaves Cauliflower leaves are actually really tasty when roasted until crispy with a little olive oil, salt, and pepper. These Crispy Roasted Cauliflower Leaves by Lorna taste a bit like actual cauliflower, but the leafy parts taste kind of like that crispy fried "seaweed" that you get from Chinese takeaways. Really yummy! They're great as a snack and eating cauliflower leaves means less waste. You're eating for the planet in multiple ways. Go you! 2. Sweet Potato Cakes with Lime and Avocado
Source: Sweet Potato Cakes with Lime and Avocado This Sweet Potato Cakes with Lime and Avocado by Alice Hart is as suited for a sprightly lunch as for a leisurely weekend breakfast. Make it in a 9-inch (23 cm) frying pan if you don't have the mini versions, and divide into quarters to serve. Recipe from The Way to Eat Now: Modern Vegetarian Food © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 3. Spiced Turmeric Broth with Roasted Vegetables
Source: Spiced Turmeric Broth with Roasted Vegetables This Spiced Turmeric Broth with Roasted Vegetables by Alice Hart is a fragrant curry of sorts, is the vegetarian equivalent of a noodle soup, both for comfort and health benefits. Add more coconut cream or milk if you would like more of a soup-y feel; the recipe here provides more of a sauce at the base of the bowl. Curry leaves can be tricky to find fresh, but are transformative; try Asian food shops, large supermarkets and the Internet. Recipe from The Way to Eat Now: Modern Vegetarian Food © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 4. Greek Salad
Source: Greek Salad by Bila This Greek Salad by Bila is a simple, yet delicious salad to enjoy for your next meal. It makes a great side dish to something a bit heartier or a light meal for days when you're not super hungry. 5. Lemongrass Tofu Banh Mi
Source: Lemongrass Tofu Banh Mi This Lemongrass Tofu Banh Mi by Alice Hart: a sandwich to beat all sandwiches. The airy, crisp-shelled baguettes that are used in Vietnam are often made with rice flour, but a very fresh wheat-flour loaf will do nicely here. (Use a baguette that's about 12 inches/30 cm long, to get the sandwiches the right size.) It's worth hollowing out some of the soft middle to make more room for the fillings. Use vegan mayonnaise if you want to make this a vegan recipe. Recipe from The Way to Eat Now: Modern Vegetarian Food © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 6. Biscuits and Gravy
Source: Biscuits and Gravy This Biscuits and Gravy by Francesca Bonadonna is a popular breakfast dish in the South. Fluffy biscuits are covered in a creamy white gravy that is traditionally filled with sausage. This vegan version uses textured vegetable protein (TVP) to replace the sausage. The creaminess of the gravy combined with the flaky layers of biscuits make this the perfect comforting breakfast 7. Homemade Spicy Italian Sausage
Source: Homemade Spicy Italian Sausage Looking for a new vegan sausage recipe? These Homemade Spicy Italian Sausage by Rhea Parsons are crispy on the outside, tender on the inside, and filled with spicy, Italian flavor. Put them on a hero with sautéed peppers and onions or cut them up to use in other recipes! You can also shape them into links or patties! Using black-eyed peas instead of pintos removes the "beany" taste and provides a neutral background for the spices to shine through. The same recipe can be used with different spice mixes to make vegan breakfast sausages, chorizo sausages, or apple sage sausages. These vegan Italian sausages please vegans and omnivores alike! Advertisement 8. Biko: Filipino Sticky Rice
Source: Biko: Filipino Sticky Rice Biko is like a soft, warm, sticky rice cake. It uses sweet rice or sticky rice. It is sometimes called glutinous rice because it gets gluey when cooked, but this Biko: Filipino Sticky Rice by Erika Ghanny is 100 percent gluten-free! Biko is perfect for potlucks because it requires only four ingredients and it can be made in a big pan. If you like crispy edges, it can also be baked in muffin tins or a brownie pan! 9. Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling
Source: Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling Vegan onigiri are really simple to make (and fun to eat!) Onigiri (stuffed rice balls) are a popular snack in Japan. Typically, onigiri is eaten cold but these yaki (meaning "fried") and are best right after frying. Quick frying on a hot pan makes yaki onigiri nicely crispy. These Yaki Onigiri: Japanese Rice Balls With Sweet Potato and Avocado Filling by Maikki Vasala are made even more yummy when dipped in a homemade teriyaki sauce. The sweet and savory sauce added some extra deliciousness to this little snack. Try out these vegan onigiri! They're great for on-the-go and picnic snacks! 10. Frittata
Source: Frittata To make this Frittata by Adam Merrin and Ryan Alvarez, you simply need chickpea flour, nutritional yeast, ground flax seeds, salt, water, and that's it. If you don't have some of these items at home, you can easily find them at your local grocery store or online. Within minutes, these simple ingredients transform into a rich and flavorful egg-like frittata without any eggs! Learn How to Cook Plant-Based Meals at Home!
For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet. Here are some great resources to get you started: For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating! Being publicly-funded gives us a greater chance to continue providing you with high-quality content.Click here to Support Us
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Posted: 05 Feb 2021 01:58 PM PST |
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