Monday, 2 May 2016
Epic 3 course vegan lunch recipes
The recipe for this insanely delicious chocolate mousse is actually exactly the same as the recipe for my best and healthiest brownies, just leave the oat flour out and you've got the best chocolate mousse ever!
1 can of kidney beans
200 g of brown mushrooms
1 small onion
3 tbsp leftover rice
1 tsp garlic powder
3 tbsp soy sauce
Mash and chop beans roughly after you've rinsed them. Chop the mushrooms and the onion chunky or finely (it's up to you). Sauté the onion in water (or oil) until they start softening, add mushrooms and the rest of the ingredients. Adjust soy sauce to taste. Sauté for up to 10 minutes until cooked.
Here's the recipe for the salsa:
250 g of tomatoes
1/2 of an onion
2 tsp herb de Provence (a mix of oregano, thyme, rosemary etc.)
1/2 tsp of sriracha (or chili powder)
Chop tomatoes and onion finely and mix all the ingredients in a bowl.
Here's the recipe to make the nachos:
1 pack of store-bought whole-wheat tortillas
1/2 pack of vegan pizza cheese
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Cut the tortillas into small triangles. Put half of them on a baking rack and bake them for 5 minutes or until slightly brown. Put the other half into a baking dish and pour all the cheese on top. Bake it for 35 minutes.
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