vegan dinner ideas
1. Vegan Butternut Squash Soup with Toasted Pumpkin Seeds
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup pumpkin seeds, toasted
Instructions: First, sauté onion and garlic in olive oil until translucent. Add diced squash, vegetable broth, salt, and pepper. Then, bring to a boil, reduce heat, and simmer for 20-25 minutes until squash is tender. Finally, blend until smooth, stir in coconut milk, and serve topped with toasted pumpkin seeds.
2. Spicy Chickpea and Spinach Curry
Ingredients:
- 2 cans chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 tomatoes, diced
- 3 cups fresh spinach
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp coconut oil
- Salt and pepper to taste
Instructions: To begin, heat coconut oil in a pan, sauté onions until golden. Add curry powder, turmeric, and cumin, stirring for a minute. Next, add diced tomatoes, chickpeas, salt, and pepper. Additionally, cook for 10-15 minutes. Finally, add fresh spinach, cook until wilted, and serve with rice or naan.
3. Vegan Chocolate Avocado Mousse
Ingredients:
- 2 ripe avocados
- 1/4 cup cocoa powder
- 1/4 cup maple syrup or agave
- 1 tsp vanilla extract
- Pinch of salt
- Fresh berries for garnish
Instructions: Initially, blend avocados until smooth. Subsequently, add cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Blend until creamy. Lastly, refrigerate for at least 30 minutes, then serve topped with fresh berries. A delicious, guilt-free dessert!