Each year for the past 77 years, the 1st of November has been marked as a significant day for vegans all over the world. It is the day when they promote all the benefits of veganism, its impact on environmental protection, and ensuring the well-being of all animals. They not only spread the word but also encourage people to try out this way of lifestyle. And in this pursuit over the past couple of years, hundreds and thousands of Vegan dishes have been introduced. So Let’s check out some of these awesome dishes to celebrate Global Vegan Day.
Vegan Pot Pie: If you want to indulge yourself in something savory, buttery, and soul-satisfying, then try this out.
Ingredients:
For The filling: 1/2 medium-sized onion chopped in cubes, 1 clove of garlic minced, 1/4 cup of all-purpose flour, 2 cups of vegetable broth, 1/4 cup of almond milk, 2 bay leaves, 2 cups of mixed diced vegetable(corn, beans, carrots, etc), Salt, and pepper.
For The Crust: All-purpose flour, non-dairy butter, Baking powder, Baking soda, almond milk, lemon juice, sea salt.
Directions:
Filling: First preheat the oven to 425 degrees. Now take a medium-sized saucepan and add 2 tbsp of olive oil, keep it on medium heat. Add onion, garlic, a pinch of salt and cook until it’s soft. add the flour to it and stir a bit before slowly adding the broth little by little while whisking. Now add almond milk and bay leaves and let them simmer until they become thick.
Crust: Mix all the ingredients together one by one, make flat circles big enough to cover the top of your ramekins. then set them aside without baking.
Assemble: When the filling becomes thick enough then remove the bay leaves and distribute them evenly in your greased-up ramekins. Top them off with a layer of the crust dough and brush it with non-dairy butter. Let them bake for 15-17 mins or until the crust turns golden brown. Let them cool down for 5 mins before serving.
Mushroom Hot Pot: A special craving on a cold winter’s night or during the monsoon has always been a hot bowl of soup or hot pot. If you want to try something that’s a mix of both then try this.
Ingredients: 4 cups vegetable broth, 1 tbsp cornstarch, 1 tbsp toasted vegetable oil, 1 red onion (thinly sliced), 1 red bell pepper (thinly sliced), salt, 3 cloves garlic (minced), 2 tbsp minced lemongrass, 1 tbsp minced ginger, 1/2 tsp crushed red pepper flakes, 2 star anise, 1/4 tsp ground cinnamon, 1 oz dried shiitakes, 2 tbsp soy sauce, 1 roughly chopped tomato, black pepper, 15 oz can lite coconut milk, 2 tbsp of lime juice.
Direction: Mix cornstarch and broth into one pot at medium heat and set it aside. in another pan, saute onion and bell pepper with a pinch of salt. Then add garlic, ginger, lemongrass, and red pepper flakes to it and cook for about a minute. After that add this and every other ingredient to the broth and cornstarch mixture. Stir for the first 10 mins or so until the consistency becomes thicker. Now cover it up with a lid and leave it to cook with low heat for 30 mins, until the mushrooms are soft. You can add coconut milk and lime before serving with toasted bread.
Even though Global Vegan Day comes once a year, but these delicious and succulent dishes, packed with flavor as well as nutrition, can be consumed all throughout the year.
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