We at Nature’s Basket have brought you the most exotic range of mouth-melting vegan dishes that will make your tummy crave for more! Also, all those mommies who are complaining about their fussy eater kids not having enough veggies, you will be amazed to see how satisfactorily your kids savour on these vegan cuisines!
- Vegan Lasagna Roll-Ups
Are you a fan of the layered lasagna, preferably chicken lasagna? Read on below to prepare our take on the stereotypical lasagna layers and wrap it up to form delicious lasagna roll-ups.
Ingredients:
Almond Ricotta:
- 1 cup blanched sliced almonds
- 1/3 cup water
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp nutritional yeast
- ½ tsp sea salt
- ¼ tsp garlic powder
- ¼ tsp white pepper
- 1 tbsp finely chopped basil
Tomato Sauce:
- ½ cup finely chopped white onion
- 1 garlic clove, minced
- 1 tsp dried oregano
- 2 Tbsp tomato paste
- 2 cups canned crushed tomatoes
- 1 tsp sea salt
- 1 tsp ground pepper
- 2 tbsp finely chopped basil
Lasagna Rolls:
- 8 lasagna noodles
- 4 cups baby spinach
- 1 large yellow zucchini (or 2 small)
- 1 tsp olive oil
- ¼ tsp nutmeg
- Sea salt & pepper to taste
Instruction
- Take a grinder jar and add all the almond ricotta ingredients except basil. Once you have a smooth paste, add the fresh basil and mix it with a spoon
- Now place a double layer of cheesecloth in a large mixing bowl and pour in the almond mixture. Tie the cheesecloth’s ends to a wooden spoon and refrigerate it overnight to drain the excess water from the almond mixture. Once done, place the mixture in a new dish
- To prepare the tomato sauce, heat a pan, add olive oil, and sauté the white onion for 2minutes. Add flavouring with dried oregano and minced garlic and stir it for a minute. Now to this, add the tomato paste and keep storing till the onion and garlic paste nicely blends it
- To this, add crushed tomatoes, pepper, and sea salt and simmer the flame for 20minutes. Add a handful of fresh basil leaves and rest it for another 20minutes
- While the succulent aroma of the freshly brewed sauce fills the kitchen, preheat the oven to 325-degree F
- For 5-6 minutes, boil the noodles in salted water, let it drain, and set them aside on a damp towel
- In another pan, heat 1tsp of olive oil and add thin sliced zucchini and spinach with ground pepper, sea salt, and a pint of nutmeg. Sauté the veggies till the extra water is drained
- Now take the lasagna noodles and place one tbsp of ricotta sauce and sautéed veggies and roll the lasagna noodle
- Take a glass baking dish and pour half tomato sauce at the base. Place the delicious lasagna rolls and top it with the rest of the tomato sauce
- Cover the baking dish with a foil and bake for 20 minutes. Serve it hot!
2. Cream Vegan Roasted Corn Chowder
If you are in love with sweet corn soup, we have another roasted corn kernel recipe that will crave your heart for more. As the rich taste of fresh thyme, smooth texture of cashew, roasted corn, and other nutritious veggies reach your taste buds; you are bound to forget that it’s a vegan cuisine that you are savouring. Let’s get started!
Ingredients:
- 1/2 cup raw cashews
- 1/2 cup water
- 1 cup roasted corn kernels
- 1 cup yellow onion, finely chopped
- 1 cup carrot, finely chopped
- 1 cup celery stalk, finely chopped
- 2 garlic cloves, minced
- 2 Tbsp grapeseed oil
- 1 Tbsp fresh thyme
- 1/2 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp sea salt
- 1 tsp ground pepper
- 4 cups vegetable stock
- 1 1/2 cups roasted corn kernels
- 4 cups baby spinach leaves
Instruction:
- Take a mixer grinder jar and in it add the soaked cashew and roasted corn kernels. Grind them to form a super smooth mixture
- Now in a large pot, add 2 tbsp of grapeseed oil and sauté a yellow onion on a medium flame for 2-3 minutes until they become soft. Add in minced garlic and stir it for another 1 minute
- Toss in carrots and celery and sauté for 5-6 minutes until they become soft and start releasing moisture
- Flavour the celery and carrots with some smoked paprika, thyme, and chilli powder and sauté for 1-2 minutes as the succulent aroma of the herbs fills in the air. Add in sea salt as per your taste along with 2 cups of vegetable stock and simmer the flame for 8 minutes
- Add in the creamy cashew and corn mixture with additional 2 cups of veggie stock and 1 ½ cup of roasted corn kernels. Simmer the flame for 8 minutes till there is light bubbling
- Now add some green to this creamy mix with 4 cups of spinach and keep it on low flame for 20 minutes till all the flavours entwine perfectly. Serve it hot with crunchy garlic toast for lunch or dinner.
Wrap-Up
There are endless delicious vegan dishes you must try out. While the success of any cuisine lies at the hands of a chef, the ingredients also play a pivotal part. So if you are wondering where to buy turmeric powder to prepare a curry dish, or garlic paste to add in the tincture of garlic aroma in your favourite dish, Nature’s Basket brings it an exotic collection of organic veggies, fruits, and spices. As for the busy millennials who prefer soups and bread for dinner like sweet corn soup, you can check out 5 soups to keep you warm this monsoon.
