Mushroom Stroganoff
This rich and creamy stroganoff is a vegan treat for those who love the Russian classic. It’s hearty and satisfying yet light enough to enjoy during the warmer months. Serve it over a bed of noodles or rice for a complete meal.
Ingredients:
- 1 cup sliced mushrooms
- 1/2 cup vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- black pepper to taste
- 1/4 cup white wine
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon tomato paste
- 1 tablespoon wheat germ
Instructions:
In a large skillet over medium heat, heat the oil. Add the onions and garlic and cook until softened, about 5 minutes. Add the mushrooms, thyme, salt, and black pepper and cook until the mushrooms are browned and tender, about 10 minutes. Add the vegetable broth and wine and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Stir in the diced tomatoes and tomato paste and cook for about 5 minutes. Stir in the wheat germ before serving.
Sweet Potato Curry
This fragrant and flavorful curry is a great way to use those extra sweet potatoes. It’s perfect for a chilly winter day; you can make it in just 30 minutes! And for those who like heat, feel free to add a few more chilies to the mix.
Ingredients:
- 1 red onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1 (14.5 ounces) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 (15 ounces) can of chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 3 cups chopped sweet potato (about 2 large sweet potatoes)
Instructions:
In a large skillet over medium heat, add the onion, bell pepper, garlic, curry powder, ginger, cumin, coriander, and cardamom. Cook until the vegetables are soft, about 5 minutes. Add the tomatoes and broth. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the chickpeas and sweet potatoes and cook for 5 minutes more. Serve hot.
California Rolls
If you love sushi, then you’ll love these easy-to-make California rolls. And since they’re without fish, they’re perfect for vegans! All you need is a few simple ingredients, and you’ll be on your way to sushi night bliss.
Ingredients:
- 2 sheets of rice paper
- 1 cucumber, peeled and cut into thin strips
- 2 carrots, julienned
- 1 avocado, pitted and sliced
- 1/4 red onion, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- 8 to 10 fresh wasabi leaves, stems removed, thinly sliced
Instructions:
Place a sheet of rice paper on a cutting board. Arrange the cucumber, carrots, avocado, and red onion in the center of the rice paper. Roll up the rice paper tightly, tucking in the ends as you go. Repeat with remaining ingredients. Whisk together soy sauce, sesame oil, and black pepper in a small bowl. Dip rolls into the mixture and enjoy!
Try Some Of The Top Vegan Recipes Of 2022!
So there you have it, some of the top vegan recipes of 2022! These recipes are sure to please vegans and non-vegans alike. And if you feel like making any small changes, don’t hesitate to do so. After all, it’s your kitchen, and you should make it exactly how you want it! The important part is incorporating healthy meals that don’t sacrifice flavor. So go forth and cook up a storm! Your taste buds will thank you.
