• Home
  • Energy
  • Sustainability
  • Climate Change
    • Eco Editorial
  • Environment
    • Environmental Issues
      • Environmental Pollution
      • Global Warming
      • Population Explosion
      • Renewable Energy
      • Species Extinction
      • Sustainable Management of Resources
    • Animals
    • Pollution
    • Environmental Policy
  • Green Technology
    • Green Tips
  • Contact Us
  • Home
  • Energy
  • Sustainability
  • Climate Change
    • Eco Editorial
  • Environment
    • Environmental Issues
      • Environmental Pollution
      • Global Warming
      • Population Explosion
      • Renewable Energy
      • Species Extinction
      • Sustainable Management of Resources
    • Animals
    • Pollution
    • Environmental Policy
  • Green Technology
    • Green Tips
  • Contact Us
4 Unique Vegan Dishes You Should Try
May 24, 2023

Vegan sushi rolls

Photo by komal G on Unsplash

 

Perhaps you’re a full-blown vegan, or maybe you’re just someone simply who loves exploring new cuisines. The good news is that vegan food has moved beyond just salads and tofu dishes. There are now numerous gourmet and distinctive vegan choices available to amaze you. In this article, we’ve picked four tasty and extraordinary vegan dishes that represent diverse cultures and cuisines from across the globe.

Contents

#1 Vegan sushi rolls

Vegan sushi rolls offer a delicious and nutritious plant-based alternative to the classic Japanese dish.

This specialty is made with nori sheets, sushi rice, and various fresh vegetables or fruits such as avocado, cucumber, carrot, and mango. To make vegan sushi rolls, start by cooking the sushi rice according to package instructions and seasoning it with rice vinegar, sugar, and salt.

Lay the nori sheet on a bamboo mat and spread a layer of rice over it, leaving a small border at the top edge. Then add your desired vegetable or fruit fillings at the bottom of the nori sheet.

Proceed to roll up the sushi tightly and press down on the edges to seal them. Slice into bite-sized pieces and serve with soy sauce, wasabi, and pickled ginger for an extra kick of flavor.

#2 Roasted kale and mushrooms

Roasted kale and mushrooms is a delicious dish that can be served as a side or main course.

Combining earthy mushrooms and nutrient-rich kale creates an incredibly flavorful and healthy meal that’s very easy to make!

Start by preheating your oven to 425°F. Then, combine shallots with one tablespoon of oil, salt, and pepper on a rimmed baking sheet. Roast the shallots for 5 minutes before adding the mushrooms and kale. Drizzle the vegetables with another tablespoon of oil, season with salt and pepper. After that, roast for 20-25 minutes until golden brown.

The roasted veggies can be enjoyed as is, or you can add other ingredients to create a more complex dish. For example, you could add creamy white beans to make crispy mushrooms with creamy white beans and kale or top the roasted veggies with shredded carrots, avocado, and a zesty ginger-sesame dressing to make a roasted mushroom kale salad. You could also combine them with cooked pasta for a hearty dinner, like kale and roasted mushroom pasta.

Roasted kale and mushrooms are effortless yet flavorful dishes that can be enjoyed in many different ways. Whether you’re looking for a simple side dish or an impressive main course, this recipe will not disappoint!

#3 Homemade guac and pea chips

Homemade guacamole is a yummy, creamy dip that goes well with a variety of snacks. A very nutritious option involves serving guacamole with crunchy pea chips.

When making the guacamole, cut an avocado in half and remove the seed and skin. Then mash the avocado until it’s smooth but still slightly chunked (you can use either a fork or potato masher). Then, add diced tomatoes, chopped onions, minced garlic, lime juice, and salt to give it more taste. Proceed to mix everything together and set it aside.

For the pea chips, preheat your oven to 375°F and line a baking sheet with parchment paper.

Rinse and dry off one can of chickpeas before spreading them out on the baking sheet. Drizzle them with olive oil and season with sea salt, chili powder, and cumin.

Bake for 20-25 minutes until they’re crunchy and golden brown. Serve the guacamole alongside the pea chips for an enjoyable yet healthy snack.

Chickpeas are packed with protein and fiber, while avocados provide healthy fats as well as micronutrients. This vegan dish is great for parties or just as a quick snack any time of day!

Sweet potato and white bean burger

Photo by LikeMeat on Unsplash

 

#4 Sweet potato and white bean burger

Delicious and nutritious vegan meals don’t have to be complicated. Sweet potato and white bean burgers are the perfect examples, as they require minimal ingredients for preparation.

After preheating your oven to 375°F (190°C). Peel the sweet potatoes and cut them into cubes before placing them in a baking dish with olive oil and your choice of seasonings. Bake for 25 minutes or until the sweet potatoes are tender.

Combine one can of drained and rinsed white beans with a quarter cup of chopped onion, bell pepper, garlic cloves (minced), chili powder, cumin, smoked paprika, salt, and pepper to create a mash. Once the sweet potatoes have been baked, add them to the bowl with the mashed beans and mix until everything is blended together.

Form the mixture into patties about 3 inches wide and place on a greased baking sheet. Bake for 15 minutes at 375°F (190°C), flipping halfway through cooking time. Serve your sweet potato and white bean burgers on buns or over salad greens with desired toppings such as avocado slices or vegan mayonnaise.

Share

Green Food

John Tarantino
My name is John Tarantino … and no, I am not related to Quinton Tarantino the movie director. I love writing about the environment, traveling, and capturing the world with my Lens as an amateur photographer.

  • Recent Posts

    • The UK Electric Vehicle Infrastructure Strategy. Is it Fleet Friendly?
    • Solar Panels ROI
    • 4 Unique Vegan Dishes You Should Try
    • Things That Can Impact Power Pricing
    • Adapting Warehouse Operations To Meet Seasonal Demand Changes
  • Categories

    • Animals
    • Climate Change
    • Eco Editorial
    • Energy
    • Environment
    • Environmental Policy
    • Green Food
    • Green Technology
    • Green Tips
    • Green Travel
    • Infographics
    • Other Stories
    • Pollution
    • Recycle
    • Sustainability
    • Toxics
    • Uncategorized
  • Archives

    • May 2023
    • April 2023
    • March 2023
    • February 2023
    • January 2023
    • December 2022
    • November 2022
    • October 2022
    • September 2022
    • August 2022
    • July 2022
    • June 2022
    • May 2022
    • April 2022
    • March 2022
    • February 2022
    • January 2022
    • December 2021
    • November 2021
    • October 2021
    • September 2021
    • August 2021
    • July 2021
    • June 2021
    • May 2021
    • April 2021
    • March 2021
    • February 2021
    • January 2021
    • December 2020
    • November 2020
    • October 2020
    • September 2020
    • August 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • April 2019
    • March 2019
    • February 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • August 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017
    • May 2017
    • April 2017
    • March 2017
    • February 2017
    • January 2017
    • December 2016
    • November 2016
    • October 2016
    • September 2016
    • August 2016
    • July 2016
    • June 2016
    • May 2014
    • March 2014
    • February 2014
    • January 2014
    • December 2013
    • November 2013
    • October 2013
    • September 2013
    • August 2013
    • July 2013
    • June 2013
    • May 2011



Home | About | Advertise With Us | Bike The Netherlands | Current Environmental Issues | Eco Editorial | Contact