vegan fried rice

Enjoying good food is one of life’s priceless experiences. The way a well-prepared meal looks, tastes and feels in our mouths make dining a multi-sense event. As the world gets smaller, and connoisseurs get more adventurous, more and more options emerge for our dining pleasure. Below are five top vegan recipes from around the globe to tantalize your taste buds, whether your vegan, vegetarian or carnivore.

Italian: Penne Primavera

  • Preparation time: 20 minutes
  • Cook time: 20 minutes
  • Serves: 4-6

Ingredients

  • 16 ounces Penne Pasta
  • 6 tablespoons Olive Oil
  • 1.5 tablespoons Capers
  • 6 cloves Garlic, chopped
  • 1 tablespoon, Italian Seasoning
  • 1 large Onion, sliced
  • 2 large Tomatoes, chopped
  • 1 head Broccoli, chopped
  • 1 head Cauliflower, chopped
  • Salt, to taste
  • Pepper, to taste
  • Fresh Lemon Juice, to taste

Boil the Pasta with water and salt and cook them as per package directions AL Dante. Once cooked, drain and keep aside. In a wok style pan, add in the Olive Oil and the Garlic and heat over medium flame. Add in the Onions, mix and allow them to cook until they become somewhat clear. Add in the chopped broccoli and cauliflower and cook for a few minutes. Add the capers, chopped tomoatoes and lemon juice and reduce the heat to medium low. Add the salt, pepper and seasonings. Serve.

 

Asian: Vegan Fried Rice

  • Preparation time: 20 minutes
  • Cook time: 20 minutes
  • Serves: 4-6

Ingredients

  • 2 cups rice
  • 1 red chilies
  • 2 garlic cloves
  • 2 tablespoons onions
  • ¼ cups carrots
  • ¼ cups peas
  • 1 small can diced water chestnuts
  • 2 tablespoons corn
  • ¼ cups bean sprouts
  • 1 cups snow peas
  • 1 head of broccoli
  • 2 tablespoons chives
  • 1 teaspoons black bean paste (optional)
  • 1 tablespoons low sodium soy sauce
  • 1 tablespoons tamari
  • ½ teaspoons sugar
  • ½ teaspoons salt
  • ½ teaspoons pepper
  • 2 tablespoons vegetable oil

Cook the rice until done.  Steam the carrots, peas and corn in a separate pan. Heat oil in a wok or large pan and saute the red chili and garlic for two minutes until the chilies turn dark brown. Add the onion to the pan and continue to sauté the mixutre for two minutes. Add the veggies and saute for two minutes. Sprinkle some water, place a lid over the pan and continue to cook the mixture for three minutes. Next, add pepper, salt, sugar, black bean paste, tamari and soy sauce. Mix well and cook it for another two minutes. Finally add the rice and turn the stovetop temperature to high. Stir-fry the mixture by tossing continuously for about five minutes (adding soy sauce and black pepper to taste). When the rice and mixture is heated throughout, add the bean sprouts. Mix thoroughly.

 

Middle Eastern: Vegan Falafel with Gluten Free Option

  • Preparation time: 30 minutes to 25 hours
  • Cook time: 20 minutes
  • Serves: 4-6

Ingredients

  • 2 ⅓  cup dry garbanzo beans, or 4 and 1/2 cup canned chickpeas
  • 1 small Yukon Gold potato, chopped
  • 4 cloves garlic, minced
  • ½ cup red onion, chopped
  • ½  cup cilantro leaves, chopped
  • 1 tablespoon all-purpose flour or gluten-free flour
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 cups cooking oil

If making your garbanzo beans from scratch, rinse the beans and then let them soak in water for 24 hours. After 24 hours, rinse them again and then pick out any bad beans. To cook, in a medium sized pot, bring three cups of water to a boil, add the beans and then simmer for approximately 50 minutes.

In a food processor or blender, finely chop the garbanzo beans, red onion and Yukon Gold potato. Keeping about one cup of the mixture aside for later, pour the remaining mixture into a large mixing bowl. Add the cilantro, garlic, flour, cumin, salt, black pepper, cayenne pepper, lemon juice and olive oil. Form the mixture into palm sized balls, about a ¼ cup each.

Heat the cooking oil in a deep pan, one to two inches deep, over medium-high temperature. Fry the balls evenly for about five minutes until all sides are evenly browned. Place the cooked falafel balls on a plate lined with paper towels.

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