Healthy Vegan Recipes That Do Not Suck!
Today we take look at the recipes for a couple of our favorite vegan recipes that certainly do not suck. Dig In and find out what you love!
Healthy Vegan Recipes: Roasted Beets And Radicchio
- You will need six medium beets, scoured
- Use five tablespoons extra-virgin olive oil, separated
- You will need Kosher salt
- Two little heads of radicchio, sliced into huge wedges through root end
- You will need 1 cup pomegranate juice
- Use two tablespoons red wine vinegar
- You will need ½ cup pomegranate seeds
- Use flaky ocean salt (for serving)
How To Prepare?
- Set the stove to about 450 degrees. Put one tablespoon of oil in a baking sheet lined with foil and add beets to it. Season this mix with Kosher Salt. Cook it for about 45 minutes, and the skin will burn. Allow it to cool down
- In the meantime, heat two tablespoons of oil in a big skillet over medium flame. Make sure the radicchio wedges are cooked evenly on both sides. Move to a platter.
- In a pan, add pomegranate juice and heat until it turns into a syrup. It will take you about five minutes. Mix in vinegar; add Kosher salt.
- Sprinkle the remaining oil and sea salt over this.
Healthy Vegan Recipes: Grain Salad With Pickled Onions And Herbs
- You will need one little head of broccoli
- Use Kosher salt
- You will need one small pack of Tuscan kale
- Use 1½ cups entire or split freekeh (from one 9-oz. bundle)
- You will need ½ cup pistachios
- ½ red onion, finely sliced
- You will need ½ garlic clove, finely ground
- Use 5 tbsp of olive oil
- Use three tbsp. of fresh lemon juice
- Two tablespoons drained capers
- You will need one tsp. of pepper
- Fennel seeds
- You will need crisply ground dark pepper.
- Basil leaves
- Use ½ cup of cilantro leaves, roughly sliced
- Mint leaves
- Take a big pot and boil water until it is bubbling. Add broccoli to this and cook at a medium flame until it becomes tender and crispy.
- It may take you around 2 minutes. Move it to a paper towel-lined plate. Cook the Kale until it turns green. Take this mixture and move it to the plate with broccoli. Save a pot of water for later. Allow vegetables to cool; at that point, crush out any overabundant water.
- Take the saved pot of water and use it for cooking the Freekeh. Keep mixing it until it becomes crispy. That is, until it is still somewhat firm, 20–25 minutes for split freekeh or 40–50 minutes for the entirety.
- Side-by-side, heat the oven to about 350 degrees and toast the pistachios on a baking sheet. Cook for about five to nine minutes, and your mixture will acquire a golden brown color.
- In a medium bowl, mix lemon juice, oil, garlic and onion, and season it with pepper and salt. Give dressing a chance to sit until it is ready to be used.
- Chop the kale finely and mix it in a bowl with Freekeh. Add broccoli florets to this mixture and combine them by tossing it for a while
- Season again with pepper and salt. You can also add mint, basil, and cilantro to this mixture.
- Add the pistachios and, finally, season with salt before serving.