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Simple vegan recipes 5 ingredients or less

Soul food vegan

If you decide to become a vegan, the first thing you should do is consult a doctor and a nutritionist.

vegan potluck recipes

First of all, it is important to understand that it will take you time to learn how to cook like a vegan, so bother to study the culinary sites in search of the necessary recipes (there are many), and start with the simplest ones. Over time, you will find many dishes that fill your daily diet. Let’s look at some delicious and wholesome dishes from 5 ingredients – quick & easy food.


lazy vegan recipes / take 5 ingredients

Until now, many people doubt that vegan food can be satisfying – they say you can’t eat without meat or cheese. And the fact that vegetables can be tasty and easy to prepare is perceived skeptically and even more often. One way or another, our daily diet includes dishes without meat, fish, eggs and dairy products, but even the most omnivorous of us have at least once in our lives puzzled over which ones to choose for a dinner party so that everyone would be satisfied – and meat-eaters, and vegans. We offer five nutritious vegan options that are suitable for a festive feast and fit perfectly into everyday life.


Buckwheat cutlets with mushrooms

Products (2 servings)

Buckwheat – 0.5 cups

Carrots – 1 pc.

Champignons – 100 g

Pepper to taste

Salt to taste

Vegetable oil – 1 tsp.

Flour – 1-2 tbsp. l

Vegetable oil for frying – 30 g

Wash and boil the buckwheat in salt water until tender, about 30 minutes. It can be chopped in a blender.

Peel and wash the onions and carrots. Grate the carrots on a medium grater, and cut the onions into small cubes. Wash and chop the mushrooms.

Heat the pan, pour vegetable oil. Fry the onion with mushrooms, stirring for 10 minutes. Cool the mushrooms.

In a bowl combine carrots, buckwheat, and mushrooms. Add pepper, salt, 1 tsp. vegetable oil and flour. All mix well.

To mold the cutlets with your hands, the stuffing is plastic, and the cutlet is easily molded. Roll cutlets in flour or crackers.

Preheat the pan. Pour in vegetable oil. Put the cutlets. Fry buckwheat cutlets with mushrooms over medium heat for 3-4 minutes, first on one side, and then on the other.

Serve buckwheat cutlets with mushrooms hot with adjika or vegetables.


Vegetarian pilaf with vegetables

Products (6 servings)

Steamed rice – 1.5-2 cups

Carrots – 1 pc.

Onions – 1 pc.

Canned corn – 1 can

Vegetable oil – 30-50 g

Tomato paste – 1 tbsp. the spoon

Seasoning for pilaf – 0.5 tsp

Salt – 1-2 tsp

Pepper – 1 pinch

Peel and wash carrots and onions. Grate the carrots. Dice the onion.

Preheat the pan. Pour 30-50 g of vegetable oil. Put onions and carrots in hot oil. Simmer the vegetables over medium heat, stirring for 4-5 minutes.

In the meantime, boil the kettle. Open a jar of canned sweet corn.

Put corn and juice in a pan. Salt, pepper, add your favorite spices. Stir and simmer for 1 minute.

Add tomato paste, mix. Simmer for about 1 minute, stirring occasionally.

Top with steamed rice, spreading it evenly over the entire area of ​​the pan.

Without stirring the rice, pour boiling water over everything, directly from the kettle. Pour enough water so that the rice is covered with water and the water is 1 cm above the level of the rice.

Allow pilaf to boil. Then cover the pan with a lid, reduce the heat to the smallest. Cook a vegetarian pilaf with vegetables for about 30 minutes. Stir and add if necessary.

Vegetarian pilaf with vegetables is ready. You can serve.


Tomato Soup with Beans and Rice

Products (6 servings)

Tomatoes in their juice – 140 g

Red beans (dry) – 50 g

Rice – 65 g

Sweet pepper (small size) – 1 pc.

Carrots – 50 g

Tomato paste – 30 g

Vegetable oil – 1 tbsp. the spoon

Fresh greens to taste

Salt – 1 tsp

Water – 1 L

Pre-soak the beans for the night and boil until tender, for 1 hour. You can take a ready-made, canned beans.

Chop onions finely, grate the carrots on a coarse grater.

In a thick-bottomed pan, heat the vegetable oil. Fry, stirring, onions, and carrots.

Peel sweet peppers from seeds and cut into cubes.

Add the flesh of sweet pepper to the pan to the onions and carrots. Fry for 1-2 minutes, stirring.

Mash tomatoes in their juice (without skin) with a fork or cut into cubes.

Add the tomatoes to the pan. Send rice, tomato paste, and boiled beans there.

Pour the contents of the pan with boiling water, salt.

Boil tomato soup with beans and rice over low heat for about 30 minutes after boiling.

Grind greens and add to soup. You can take any greens, I like dill in combination with such a set of products.


Serve tomato soup with beans and rice to the table, spilling on serving plates. Soup with sour cream is especially good!


Hash browns


Potato – 0.5 kg

Salt – 0.5 tsp

Vegetable oil – 50-100 g

Peel, wash grate potatoes.

Boil the water. Dip the grated potatoes into boiling water, cook for 4-5 minutes (the main thing is that the water boils again).

Tilt the potato chips into a colander so that the glass water. Do not rinse!

Then spread the potato mass evenly on a towel or cheesecloth (for 10-15 minutes).

Transfer the potatoes to a bowl again, add salt, mix.

Heat oil in a pan. Put the potato mass, form a neat lush fritter (height 1 cm). I laid out the pancakes in a round shape – so neater.

Fry the hash brown over medium heat for 10 minutes until golden.

Then gently turn the potato pancakes with a fork (they are very delicate, easily fall apart). Fry potato pancakes for another 7-10 minutes.

Properly roasted hash brown is crispy on the outside and soft inside.


Eggplant Funchoza

Products (2 servings)

Funchoza (glass noodles) – 150 g

Eggplant – 1 large or 2 small

Bulgarian pepper – 1 pc.

Soy sauce – 1 tbsp. the spoon

Sesame oil – 2 tbsp. spoons

Garlic – 1 clove

Dried ginger – 0.5 tsp

Spice mix for funchose – 0.5 tsp

Salt to taste

Ground black pepper – to taste

We will clear the bell pepper from the seeds, cut off the tail, and cut the pepper into half rings.

In a wok pan, heat oil and fry pepper for 5 minutes, stirring. We get the pepper from the pan, put it on a plate.

First, we cut the eggplants into circles, and then we cut the eggplant circles into cubes or cubes. Fry the eggplant in the same oil for 6-7 minutes.

Add spices and finely chopped garlic at the end of the roasting.

Return the bell pepper to the pan and mix all the vegetables well.

Funchoza (or glass noodles) will be prepared according to the instructions on the package.

(I had to pour boiling water over my noodles for 5 minutes and then drain the water.)

We spread the finished noodles in a pan to eggplant.

Add soy sauce, sesame seeds. We mix all the ingredients well and heat the pan for another 5 minutes.

We serve the prepared franchise with eggplant as an independent dish. This dish is good both in hot and cold form.



Chickpeas or chickpeas – 500 g

Onions – 100 g

Garlic – 1 clove

Hot green pepper – 0.5-1 pcs.

Parsley – 0.5 bunch

Zira (kamun) – 1.5 teaspoons

Cilantro seeds (coriander) – 1 tsp

Baking soda – 0.5 tsp

Breadcrumbs – 25 g

Vegetable oil for frying – 1

On the eve of preparing the falafel, in about 10 hours, wash and fill with water half a kilogram of pea chickpeas or, as it is also called, Turkish peas so that the water is 4-5 centimeters above the surface of the pea.

After 8-12 hours, drain the water, rinse the soaked chickpeas with cold water and throw it into a colander.

Pass the chickpeas through a meat grinder, half a bunch of parsley, one onion, about 100 grams, and one clove of garlic.

In the mixture add 1.5 teaspoons of salt, 1.5 teaspoons of ground zira, 1 teaspoon of ground cilantro seeds, half a teaspoon of baking soda, or a teaspoon of baking powder and 25 grams of breadcrumbs. Mix well and knead like dough.

We put a cauldron or a pan with a thick bottom on the fire, pour 1 liter of vegetable, preferably corn oil, into it. We heat the oil to a temperature of 170-180 degrees Celsius.

While the oil is warming up, prepare the balls of falafel. If there is a special machine for cooking falafel, fine; if not, then we form balls the size of a walnut and put them on the board.

When the oil has warmed up and the falafel balls are ready, you can begin to fry falafel.

Fry falafel in portions of 8-10 pieces. Dip the balls into the heated oil and fry until golden brown. The crust should be crispy, and inside the falafel should be soft, with an emerald hue.

Put the finished falafel on a kitchen napkin so that excess fat is absorbed. Serve hot falafel to the table.

Most often, falafel is served in a pita, with hummus and finely chopped tomato salad, watered with takhini (tahini) sauce.

You can serve falafel on a plate, decorated with hummus, lettuce, and tаkhini sauce. Or you can just pop a couple of balls of falafel in the heat of the heat. In any case, cold falafel is not served to the table.

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