Top #3 Healthy VEGAN food recipes | Food Fashioner.

 Vegan Indian Curry with Cauliflower and Lentils

Rating: 4.17/5

Preparation Time: 15 mins

Cooking Time: 40 mins

Total Time: 55 mins

INGREDIENTS:

3 tablespoons vegetable oil, divided

1   onion, finely chopped

1 (4 inch) piece fresh ginger, peeled and grated

1 large clove garlic, minced

2 teaspoons ground coriander

2 teaspoons ground cumin

½ teaspoon ground turmeric

½ cup red lentils

¾ cup hot vegetable stock

1 head cauliflower, cut into small florets

1 (14 ounce) can coconut milk

1 large carrot, peeled and diced

½ cup frozen green beans, thawed

3 tablespoons chopped fresh cilantro

1 tablespoon lemon juice

1 pinch salt and freshly ground black pepper to taste

1 sprig fresh cilantro

DIRECTIONS:

Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.

Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.

Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig

Spicy Vegan Potato Curry

Rating: 4.5/5

Preparation Time: 30 mins

Cooking Time: 30 mins

Total Time: 1 hour

INGREDIENTS:

4 potatoes, peeled and cubed

2 tablespoons vegetable oil

1 yellow onion, diced

3 cloves garlic, minced

2 teaspoons ground cumin

1 ½ teaspoons cayenne pepper

4 teaspoons curry powder

4 teaspoons garam masala

1 (1 inch) piece fresh ginger root, peeled and minced

2 teaspoons salt

1 (14.5 ounce) can diced tomatoes

1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained

1 (15 ounce) can peas, drained

1 (14 ounce) can coconut milk

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

DIRECTION:

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Nutrition Facts:

Per Serving: 407 calories; protein 10.1g; carbohydrates 50.6g; fat 20.1g; sodium 1175.9mg.

Indian-Influenced Zucchini Onion Pepper Latkes.

Rating: 4.44/5

Preparation Time: 35 mins

Cooking Time: 4 mins

Total Time: 39 mins

INGREDIENTS:

2 ½ cups grated zucchini

1 ⅓ cups finely chopped onions

⅓ cup chopped green bell pepper

⅓ cup chopped red bell pepper

1  jalapeno pepper, minced

3   eggs, lightly beaten

½ teaspoon ground cumin

½ teaspoon ground coriander

1 pinch salt to taste

½ cup crumbled feta cheese

½ cup chickpea flour

½ cup chopped fresh cilantro

¼ cup rice flour

3 tablespoons canola oil, or as needed

DIRECTION:

Place zucchini in a colander. Cover with cheesecloth or paper towels and squeeze out as much moisture as possible.

Transfer zucchini to a large bowl; mix in onions, green bell pepper, red bell pepper, and jalapeno pepper. Add eggs, cumin, coriander, and salt; mix well. Stir in feta cheese, chickpea flour, cilantro, and rice flour until batter is well blended and thick.

Heat 1 tablespoon oil in a skillet over medium heat. Drop pancake-sized scoops of batter into the skillet; cook until golden brown, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining oil and batter.