Are you a vegan? Three easy-to-make recipes that will please!

What are we eating tonight ? It’s not always easy to find the time to cook on a daily basis, or to renew yourself when you don’t eat any animal product. So for those new to veganism or the more trained, Vegan in 30 minutes (Marabout, 240 p., € 11.90) is an essential part of the work plan. It brings together 100 simple recipes for all meals of the day. Fast and good! Action.

Greek salad

Preparation: 30 minutes

Ingredients :

  • 1 C. to s. extra virgin olive oil
  • 1 garlic clove, crushed
  • 400 g lima beans, drained and rinsed
  • 1 C. to c. dried pepper flakes
  • 2 small romaine lettuces (400 g), trimmed and quartered
  • 500 g of a mixture of heirloom green tomatoes, cut into slices
  • 200 g of fresh pickles, cut lengthwise
  • 1 yellow pepper (200 g), seeded and thinly sliced
  • 80 g pitted Kalamata olives
  • 120g block almond or macadamia nut fauxmage
  • 15 g fresh oregano leaves

For the oregano vinaigrette:

  • 60 ml extra virgin olive oil
  • 1 C. to s. white wine vinegar
  • 2 tbsp. to s. lemon juice
  • 1 small garlic clove, crushed
  • 1 C. to c. dried oregano
  • ½ tsp. to c. extra fine sugar

To prepare the oregano vinaigrette: Combine the ingredients in a salad dressing shaker. Close and shake. Season.

Heat the oil in a skillet over medium-high heat. Cook the garlic and beans for 5 minutes, stirring occasionally, until the beans begin to color and become crisp. Off the heat, sprinkle them with the chilli flakes and leave to cool in the pan.

Arrange lettuce, beans, tomatoes, pickles and peppers in a large dish or on individual plates. Cover with the olives and the cubes of fauxmage.

Drizzle the salad with the dressing and sprinkle with the oregano leaves.

Vegetable spring rolls

Preparation: 25 minutes

Ingredients :

  • 50 g of rice vermicelli
  • 1 C. to s. peanut oil
  • 1 garlic clove, crushed
  • 2 tbsp. to s. finely chopped fresh ginger
  • 1 shallot, minced
  • 1 large carrot (180 g), cut into matchsticks
  • ½ tsp. to c. five-spice powder
  • 160 g Chinese cabbage
  • 1 C. to c. sesame oil
  • 2 tbsp. to s. tamari sauce
  • 1 C. to c. cornstarch
  • 10 rice cakes for spring rolls 20 cm in diameter
  • 750 ml vegetable oil

Place the vermicelli in a heatproof bowl. Cover them with boiling water and let stand for 2 minutes. Drain well. Using scissors, cut the vermicelli into small sections.

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