5 Healthy Vegan Dinner Recipes With Garlic

Soak the peas for a couple of hours in water.

Soak the agar in 300 ml of water.

Boil the peas with four more glasses of water until cooked, like thick mashed potatoes.

Now add salt, spices, ginger, garlic.

Mix everything with blender, adding beet juice, which must be poured in gradually, achieving the desired color.

Now shift the mixture immediately into a bottle with a cut off the top and put it in the refrigerator.

Now pour the agar mixture into pea puree with spices and beet juice with a spoon and actively mix until it is homogenous.

Put everything in a bottle and refrigerate for a few hours in the fridge.

Now make an incision along the bottle and take out the sausage, cut it and eat it! Bon Appetit!

We need to start with the liquid base of hash - sesame milk: sesame, pre-soaked in water for 6-8 hours, only without adding honey, since we need unsweetened dairy for the hash. Add mustard, horseradish or garlic, salt, and basil. The basis for the mixture is ready.

Wash the greens of your taste and dry them on a towel.

Cut the radish, cucumber, and fennel finely.

That's all! Put vegetables and greens in a bowl, pour the liquid part over the top and enjoy a delicious hash! The recipe sounds complicated, but it's worth a try. Also, it is low in calories, contains a lot of calcium and other vitamins. Enjoy your meal!

Cook the pasta according to package directions.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook until fragrant and starting to soften about 2 minutes. Add garlic and mushrooms and continue cooking, frequently stirring, until the mushrooms release their liquid, 5 to 7 minutes.

Stir in flour and cook, stirring, until it is well absorbed, about one minute. Add wine, broth and mustard; stir and scrape up any browned bits. Reduce heat to medium and continue to cook, gently stirring, until sauce thickens, 3 to 5 minutes. Remove from heat. Stir in sour cream, salt and pepper.

Drain the pasta and add to the sauce, tossing it all together. Sprinkle with parsley, if desired.

Bring a large pot of water to a boil.

Strip any tough strings from chard stalks. Cook in the boiling water until tender, 5 to 10 minutes. Transfer to a colander to drain; pat dry.

Meanwhile, use a fork to mash garlic with salt to make a paste. Mix in a small bowl with tahini. Gradually whisk in lemon juice: at first, it will thicken and turn very hard, but keep mixing! Whisk in oil and enough water to yield a consistency for drizzling.

Arrange the chard on a platter. Drizzle with ¼ cup sauce and sprinkle with parsley. Serve with more of the sauce on the side, if desired.

Preheat the oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.

Stir water and the flaxseed meal together in a small bowl. Let sit for a few minutes.

Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Stir in pumpkin puree. Whisk together flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer batter to the prepared pan.

Bake until golden for about 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.