Vegan Recipes
4 Piping hot vegan snacks recipes for rainy days you must try at home
Recipes that are boiling hot and crispy are needed on rainy days to curb hunger! While such dishes absolutely satisfy the palate, they can literally make health nuts feel guilty and undoubtedly have a negative impact on anyone's health unlike anything else. Vegans are constantly searching for recipes that are as lusciously delicious as they are healthy. And if you fall into this group, we've got some intriguing vegan snacks for you that are also delicious, packed with heart-healthy nutrients, and can liven up dreary days. Therefore, without further ado, let's begin the cooking!
1. Oats pizza
Ingredients required
- 500 grams of oats flour
- 1 tbsp yeast
- Pizza sauce
- 50 grams of Mushrooms (chopped)
- 50 grams Capsicum (chopped)
- 50 grams Olives
- 20 grams cottage cheese (mashed)
- Oregano as per the taste
- Chilli flakes as per the taste
Method
Oat flour, yeast, and a large vessel should be added first. Now, incorporate some water and knead a soft dough similar to that for chapatis.
When finished, set it aside for approximately 30 minutes.
Now, spread the dough into a large circle and top it with some pizza sauce.
Place the olives, mushrooms, and capsicum on top, then bake until the toppings are golden.
Serve immediately after adding oregano and chili flakes.
Also Read: 300 Vegan/Plant Based Recipe Cook Book
2. Desi Vegan Garlic Pasta
Ingredients required
- 1 cup chickpea pasta, (boiled)
- 8-10 Cloves garlic, chopped
- 1/2 teaspoon Chilli flakes
- Salt and pepper as per the taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 tomato, chopped
- 1 cup tahini sauce
- Dried herbs as per the taste
Method
Heat some olive oil in a pan and stir-fry some onion and garlic.
Now, add the tomato and let it cook for a while.
Sprinkle salt, pepper, chilli flakes and dried herbs and allow it to cook.
Now, while continuously stirring, add the tahini sauce.
When the mixture begins to smell good, add the pasta and cook it.
Serve warm.
Also Read: 300 Vegan/Plant Based Recipe Cook Book
3. Crunchy nutty bars
Ingredients
- 30 grams peanuts
- 30 grams almonds (chopped)
- 30 grams walnuts (chopped)
- 5 grams cashew
- 1 teaspoon saunf
- 15 grams jaggery
- 1 teaspoon lemon rind
Method
First, combine all the nuts in a skillet and lightly toast or sauté them all.
The jaggery should now be melted in a different pan over a medium temperature.
Once finished, combine the melted jaggery with the sautéed nuts and lemon rind.
Spread the mixture out evenly over a flat surface and give it some time to settle.
Cut the bar into little rectangles, pack them, and enjoy them when you're munching.
Also Read: 300 Vegan/Plant Based Recipe Cook Book
4. Masala stir-fry Beetroot Idli
Ingredients required
- 200 grams semolina
- 2 beetroot (boiled, peeled and roughly sliced)
- A packet of Eno
- 50 grams oats powder
- 1 cup Beans (chopped)
- 1 cup capsicum (chopped)
- Black pepper and red chilli powder as per the taste
- Oil for greasing
- Salt as per the taste
Method
Combine semolina, oat flour, and eno in a bowl. If necessary, add water to make a smooth paste.
Now take a blender and add the beetroot that has been boiled to it. To create a fine paste, combine some water.
Salt and the beetroot paste should be added to the semolina mixture after whisking well.
Once finished, grease the idli maker's cutters. The paste should be added, distributed evenly, and steamed until thoroughly done.
Idlis should be cut into small squares.
Get a vessel and start heating the oil inside of it. The chopped vegetables are stir-fried before being finished with pepper and chili powder.
Mix well after adding the diced idlis to the paste.
Serve with ketchup or a coconut-mint dip.
Also Read: 300 Vegan/Plant Based Recipe Cook Book
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