Good recipes for serving vegan vegetables?

Question

Every week I get an organic vegetable box delivered and that night, I like to cook something simple for the family to really bring out the taste in them. Usually I cook a stir fry but I want to cook something different this time. I don't want anything too complicated that will take the taste away from the veggies because they are really fresh. We all love the taste of them so don't want to mask it with something like an overpowering sauce. Also, nothing spicy and no animal products.

This week I have courgettes, mushrooms, turnips, onions, potatoes, tomatoes, ramiro peppers, spinach, french beans, cabbage, lettuce and cucumber.

I don't expect to use all of these but want to use quite a few to get some variations in taste and nutrition.

So has anyone got any ideas?

By the way the stir fry I usually do is... sesame seeds, sesame oil, soy sauce and seaweed stock.

Answer 1

Put the root veggies, onions and a couple of whole garlic cloves and then maybe some mushrooms, peppers, courgettes, spinach or beans in a big casserole dish, top with whatever fresh green herbs you have and the chopped tomatoes, drizzle with olive oil, pour over a cup or two of stock and bake for an hour or so - lovely!!! Mmmmmm!!!! You can eat with some hunks of fresh bread for dipping or something Hx

Answer 2

Have you considered a layered salad?

Basically it's a salad set up in a casserole and layered like bean dip would be, with lettuce, dressing, next vegetable, lettuce etc.

You cold cut the potato's thin and introduce them as a layer, then use the tomatoes as a layer, garnished with the mushrooms, really let your imagination go to town.

Also sometimes just lightly blanching the veggies is a nice trade off from stir fry.

Last thing is just really a random thing but you can mix turnips and potatoes in a mash that has a nice taste.

Answer 3

Mushroom and Ham Kabobs with Rosemary Aioli


INGREDIENTS:


10 long sprigs of rosemary (fresh rosemary must have sprigs pa)
1 can button mushroom
1 whole Parma ham (to be sliced into chunks)
1 cup olive oil
Salt and pepper


For the Rosemary Aioli:
1 cup mayonnaise
2 teaspoon chopped rosemary from stems above
2 teaspoon lemon juice
2 teaspoon olive oil

5 pcs garlic

AJI-SHIO Pepper Plus


PROCEDURE:
*Using the rosemary stem as a skewer, feed mushrooms and ham onto the stem. Use 4 mushrooms and 3 pieces of ham per skewer.

*Brush each skewer with 1 teaspoon of oil.

*In a large skillet heat the remaining oil and begin searing the skewers, turning occasionally for about 10 minutes.

*Meanwhile make the aioli. In a bowl combine the mayonnaise, rosemary, garlic, olive oil, lemon juice and AJI- SHIO Pepper Plus
*Mix well. Remove the skewers from the pan and serve alongside a small bowl of the rosemary aioli.

Answer 4

You could cut up the courgettes, mushrooms, onions, potatoes and tomatoes and make kabobs either with or without chunks of tofu, tempeh or seitan.

You can steam the spinach and/or the french beans (are they haricot verts?) with garlic or lemon juice.

If you have carrots lying around, you can make a cole slaw with a vinaigrette instead of a creamy dressing.

You can also make a salad with the lettuce, cuke, and tomatoes, along with any other vegetables that you might have. I also like to toss cut-up apples and raisins in my salads. Peanuts are also good.

Answer 5

A nice thing I do on occasions is chop up the onions, peppers, small baby potatoes, courgettes and whatever else you think would be nice and cover them in olive oil and some herbs (I use the sachet herbs they sell in the supermarkets... garlic and mixed herbs I think) and then cook them all in the oven in a casserole dish... gorgeous!! Serve with some vegan sausages or anything similar :) Good luck, tastes yummy!

Answer 6

Have you ever boiled cabbage with onions until tender and then brown up, I am going to fix this tonight with cabbage from my garden - its awesome.

Meatless Chili Colorado

2 (28-ounce) cans whole tomatoes, undrained
4 (15-ounce) cans kidney beans, drained and rinsed
4 cups water
4 cups chopped onions
1 cup chopped celery
1 cup chopped fresh flat-leaf parsley
1/4 cup tomato paste
3 cloves garlic, finely chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground black pepper
Cooked rice for accompaniment
Combine tomatoes with juice, kidney beans, water, onions, celery, parsley, tomato paste, garlic oil, chili powder and pepper in a large stockpot. Bring to a boil, stirring to combine. Reduce heat to medium and cook, partially covered, for 3 hours, stirring occasionally.
Meanwhile, cook rice according to package directions; set aside. Serve chili over rice.

Answer 7

Fire up the barbecue! Take some tin foil, spray it lightly with olive oil. Toss the cut up veggies in a tsp or so of olive oil and a few spices (I like basil, or paprika & garlic salt, or a little no-salt seasoning, etc). Fold it up in the tin foil and stick it on the grill. Really brings out the flavor of the veggies.

Or you can stick 'em on a skewer and have veggie kebabs. I like to spray them with salad spritzers or brush them with melted butter substitute. YUM.

Answer 8

I love getting a few different types of veg - eg onion, peppers and mushrooms and I fry them with sesame seeds and balsamic vinegar - its lovely and tasty!

Answer 9

heres a three i like split pea soup Ingredients: 500g/1.2kg/2cups green split peas, soaked overnight 2 onions, chopped 3 carrots, finely diced 4 small, new potatoes (or 1 old large old... peeled if not new), diced 1 bay leaf - make little tears in it if fresh 1 teaspoon vecon stock (optional) seasalt to taste water to well cover ingredients Place your soaked peas in a saucepan and cover with water. Bring to boil then turn down to simmer for about half an hour. Add the onions, carrots, potatoes, stock and bay leaf and cook until tender (probably about 20 minutes). Partially blend up with a hand blender, leaving some texture of carrots and potatoes. Add salt to taste. Carrot and Butterbean Soup Ingredients: 1 tablespoon of sunflower oil 1 onion, chopped 4 cloves of garlic, chopped about 8 large to medium carrots, scraped and cut up into chunks 1 tin of cooked butter beans (large limas), about 400g 2 pints/4 cups/1200ml of water approx a little seasalt as desired Fry the onion and garlic in the oil for a few minutes and then add the carrot and stir well. Add water and bring to the boil - turn down to simmer and cook for about 15 minutes until the carrot is cooked through. Add the beans and cook for a further 5 minutes or so until they are properly heated through. Season and liquidise - was nice left a little rough but you might prefer to keep going until smooth. Vegetable and Barley Soup Chunky meal of a soup Ingredients: 5 or 6 large potatoes, peeled and cubed 2 leeks cut into round slices 3 carrots, roughly chopped 5 celery sticks, cut onto chunks 1 cup of dried pearl barley 2 heads of swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped enough water to cover Salt and pepper to taste Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.

Answer 10

get round ricepaper make a wrap with the fresh onion lettuce tomatoe cucumber etc... really nice and fresh.
use bowl water make paper soft place on bench add goods and roll sealing goods in...mmm