Food

3 vegan recipes for a cosy winter night

Whoever said veggies are not a great choice for warm and cosy dinner meals is missing out on these!

 

There are various recipes that enhance the flavour of the vegetables, legumes and grains, but not all are fit for a cosy wintry night. Sometimes, you can make a simple one-pot recipe for yourself to curl up with a book or have an elaborate spread for guests coming over. Find the best five recipes that would surely warm your body and heart on a cold wintry night!

 

Potato and Tofu Goulash

You will need 2 ½ cups of cubed potatoes, onion, garlic, 5 tablespoon of paprika powder, salt to taste, olive oil, smoked tofu, 2 ½ cups of water, 1 teaspoon of dried marjoram, two tomatoes peeled and made into a puree. Heat olive oil in a pan, add diced garlic and onion to the oil, add potato, tofu, paprika when the onions turn brown and mix. After roasting it for 3-4 minutes, add the water. Cook for 30 minutes on medium to high heat, add water depending on the thickness you prefer. Add salt, dried marjoram, tomato paste and cook.

 

Vegan Orzo Chilli

You will need olive oil; garlic, onion, a bell pepper, two diced tomatoes, two crushed tomatoes, tomato paste, and one can of black beans, one cup of dry orzo, two cups of water, chilli powder, Tabasco sauce, salt and pepper. Heat oil in a large pan on medium heat, add onion, garlic and fry till golden brown, add bell peppers and sauté for 5 minutes. Add all the ingredients and stir. Bring the mixture to a boil and cook for 10 minutes, add seasoning if needed.

 

Vegan French Lentil in Creamy Sauce

You will need ¾ cup French lentils, olive oil, finely diced shallots, sliced mushrooms, sea salt, ground black pepper, garlic, thyme, 2 tablespoons of tamari soy sauce, 1 tablespoon fresh lemon juice, 1 ½ cup of vegetable stock, cashew or soy milk and 4-5 sliced kale stalks. Boil the lentils in water for 20 minutes and drain them. Heat oil in a soup pan, add shallots and stir till golden brown. Now add mushrooms, add the pepper, and stir. After the mushrooms glisten, add salt, garlic, thyme, lemon juice and tamari. Stir the mixture, add drained lentils, soy milk, and other vegetables, bring to a boil. Take out half of the soup and blend it. Add the blended mixture and keep cooking for a few more minutes to get creamy thickness.

Debapriya Chakraborty

Author is an aspiring creative writer, food-buff and bookworm. Loves to travel, bunks in lesser known bnbs and loves her chai more than anything else. She adds her two cents to every idea and has been a scriber for more than a decade now!
Back to top button