Top 4 Delicious Vegan Recipes that will WOW Non-vegans!
Updated: Aug 16, 2021
If you have recently made up your mind to finally switch to veganism and are having a hard time figuring out what to eat since all of the storage at your house is non-veg, you're at the right place. You don’t need to compromise on your taste anymore because we have several delicious vegan snacks to beat those midday hunger pangs. They’re full of proteins and essential nutrients, and taste amazing! We bet even the non-vegans would love to get their hands on these munchies. Check out some of our go-to vegan snacks and make sure you put them in your cart the next time you go grocery shopping!
Chickpea Flour Pancakes
A delicious pancake best paired with spicy pickles and chutneys or yogurts and cream.
1 cup besan
1 cup water
1 tsp turmeric
½ tsp salt
½ tsp pepper
3 spring onions
1 tbsp olive oil
Add the flour, water, turmeric, salt, pepper, and chili flakes to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat the oil or ghee in a non-stick pan. The batter needs to look very runny!
Chop the veggies finely and add them to the mixture.
Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.
Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes, your pancake will be ready!
Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
Voila! Add your toppings and enjoy. Remember – it’s better to eat these pancakes warm – don’t let them get cold!
2. Gobi Aloo Wrap
This delicious vegan hummus wrap is layered with creamy red lentil hummus, fragrant Indian Aloo Gobi potato and pea stir-fry, and crisp pickled onions! Gobi Aloo Wrap. Perfect for packing for a healthy lunch.
How to make the red lentil hummus
Add a teaspoon of oil to a deep pan and heat on medium. Toast the washed lentils for about 2 minutes.
Add water, spices, tomatoes, and cook the lentils until tender.
Mash them up a bit to make them easy to spread. Taste and adjust salt and spice to your taste.
Spread the red lentil hummus on a warm tortilla. with some extra lentils in the middle.
Top with cauliflower potato stir fry, pickled onions, and cilantro.
Wrap the tortilla up using your fingers to gently tuck in the ingredients, so they stay inside the tortilla. Make sure your tortillas are nice and soft, so they don’t crack while you roll them. Cut them and serve them with hot sauce.
Serve with some cilantro chutney or Sriracha. Everything that can go on a plate, can go into this hummus wrap!
3. Quinoa Breakfast Porridge with Blueberry Drizzle
This childhood favourite breakfast staple gets a healthy twist with quinoa, soy milk, and our star ingredient, blueberry. Mix it all up and enjoy a wholesome breakfast in no time! F
½ cup Healthy Alternatives – Peruvian White Quinoa
½ cup water
1 cup soy milk
1 Healthy Alternatives – Organic Star Anise Whole
3 green cardamom pods
1 tsp. cinnamon
1 pinch salt
2 tbsp. almonds (chopped)
2 tbsp. dried apricots
8-10 tbsp. - Blueberries
1. Take a pot and add one-part white quinoa, one-part water, and one-part soy milk. Bring it to a boil and then turn down to low heat. You don’t need a lid. Now add the spices – cardamom, star anise, cinnamon, and salt.
2. Cut the almonds and apricots into slices and throw them into the pot as well. Hold back a few of each for garnish. Let everything simmer for about 20 minutes until the quinoa is soft and the liquid is absorbed.
3. Meanwhile, grab a pan and throw in the blueberries. Mash them a little with a fork. Let them simmer until they resemble marmalade. That’ll take about 5 minutes.
4. Once the quinoa is done, fish out the anise star and cardamom pods. Take a new bowl and add the cooked quinoa. Pour a little more soy milk over your concoction. Now add the blueberry sauce. Sprinkle a few more almond and apricot slices on top if desired.
4. Aloo Palak – Potato Spinach Curry
Wash baby potatoes. Pat them dry. Coat them in oil and add a pinch of salt. Bake them in the oven at 420°F/220°C for 15 to 20 minutes depending on the size.
Cook all the spinach until it’s wilted.
Reduce heat. Add the coconut milk, ginger powder, salt, and garam masala.
Use a handheld blender to blend the spinach curry.
Add one chopped tomato to the curry. Let it cook until it’s hot and until the tomato is soft. Now let’s add the baked potatoes to the spinach curry. A quick stir and it’s ready to serve.
So, these are some delicious vegan recipes that you can easily try to beat your midday hunger pangs.