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Delicious and Easy Vegan Recipes: Chickpea Curry, Lentil Patties, and Cabbage Cutlets

In this article, we’ll explore three fantastic vegan recipes: a creamy chickpea curry, high-protein lentil patties, and quick and delicious cabbage cutlets.

These dishes are packed with flavour, easy to make, and perfect for any meal. Not only are they delicious, but they are also great for your health and full of nutrients.

Follow these step-by-step instructions to create nutritious meals that everyone will enjoy.

Creamy Chickpea Curry( Vegan recipes)

Ingredients:

• 1 large onion (yellow or red)
• 6 garlic cloves, minced
• 2-inch knob of ginger, grated
• 1-3 Serrano peppers, diced (adjust for heat preference)
• 2 Roma tomatoes, finely diced (or half of a 14-ounce can of diced/crushed tomatoes)
• 1 heaping teaspoon of cumin seeds
• 2 teaspoons of coriander seeds
• 15 fresh curry leaves (optional)
• 1 teaspoon ground coriander
• 1 ½ teaspoons curry powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon turmeric
• ½ teaspoon freshly grated nutmeg
• 2 tablespoons avocado oil
• 2 tablespoons tomato paste
• 1 can chickpeas, drained
• 1 can coconut milk
• 1 tablespoon tahini
• ½ cup water
• Salt and black pepper to taste
• ½ teaspoon sugar (coconut sugar preferred)
• Fresh cilantro and mint for garnish
• Lemon juice to taste
• 1 bunch of Swiss chard or other greens

Instructions:

1. Prepare the Aromatics:
• Finely dice the onion, mince the garlic, grate the ginger, and dice the Serrano peppers.
• Dice the tomatoes finely.

2. Toast the Spices:
• Heat a pan over medium-high heat.
• Add the avocado oil and let it heat up.
• Add the cumin and coriander seeds to the hot oil and toast until aromatic.
• Add the curry leaves (if using) and toast for about 20 seconds.

3. Cook the Aromatics:
• Add the diced onions to the pan with a pinch of salt. Cook until they start to brown.
• Add the garlic, ginger, and green chilies. Cook until fragrant.
• Stir in the tomato paste and ground spices. Cook for about 90 seconds, adding water if necessary to prevent burning.

4. Add the Tomatoes:
• Add the diced tomatoes and cook until they soften, about 5 minutes.

5. Combine Ingredients:
• Add the drained chickpeas and toss to coat.
• Pour in the coconut milk and stir in the tahini.
• Add ½ cup of water, salt, black pepper, and sugar.

6. Simmer:
• Cover and simmer for 15-20 minutes, stirring occasionally.

7. Add Greens and Finish:
• Add the chopped Swiss chard and cook for an additional 5 minutes.
• Stir in garam masala, lemon juice, and fresh herbs.
• Serve with rice and enjoy!

High-Protein Lentil Patties (Vegan recipes)

Ingredients:

• 1 ½ cups (285g) dry red lentils
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 small carrot, grated
• 15g (¼ cup) fresh parsley, chopped
• 1 tablespoon tomato puree
• 1 teaspoon salt
• ½ teaspoon black pepper
• Olive oil for frying

Instructions:

1. Soak the Lentils:
• Soak the dry red lentils in water for 2 hours, ensuring the water covers the lentils by about 2 inches.

2. Prepare the Mixture:
• Drain the lentils and add them to a food processor.
• Add the chopped onion, minced garlic, grated carrot, chopped parsley, tomato puree, salt, and black pepper.
• Pulse until the ingredients are well combined and the mixture is sticky.

3. Shape the Patties:
• Heat a bit of olive oil in a nonstick skillet.
• Scoop out ¼ cup of the mixture and shape into patties about ½ inch thick.

4. Cook the Patties:
• Cook the patties for about 3 minutes on each side or until golden and crispy.

5. Serve and Enjoy:
• Drain any excess oil, let the patties cool down, and enjoy!

Quick and Delicious Cabbage Cutlets (Vegan Recipes)

Ingredients:

• 1 ½ cups finely chopped or grated cabbage
• A pinch of salt
• 1 red carrot, finely chopped
• A handful of French beans, finely chopped
• A handful of chopped coriander
• 1 green chili, finely chopped (adjust for heat preference)
• 3 garlic cloves, finely chopped
• 1 teaspoon red chili powder
• ½ teaspoon chaat masala
• A pinch of turmeric
• 1 ½ tablespoons rice flour
• ½ cup semolina (unroasted)
• Oil for frying

Instructions:

1. Prepare the Cabbage:
• In a bowl, mix the finely chopped cabbage with a pinch of salt. Toss well.

2. Add Vegetables and Spices:
• Add the chopped red carrot, French beans, and coriander to the cabbage.
• Add the finely chopped green chili and garlic.
• Season with red chili powder, chaat masala, and turmeric. Toss everything to mix well.

3. Add Dry Ingredients:
• Add rice flour and semolina to the mixture. Mix and mash lightly to help the cabbage release its water.
• Let the mixture rest for 10-15 minutes to allow the semolina to absorb the moisture.

4. Form Cutlets:
• After resting, mix the ingredients again to ensure they bind well.
• Heat oil in a pan over medium heat.
• Shape the mixture into small cutlets and shallow fry them in the hot oil.

5. Cook Cutlets:
• Fry the cutlets until they are golden brown and crispy on both sides.
• Remove from the oil and drain on paper towels.

6. Serve and Enjoy:
• Serve the cutlets hot as a snack or appetizer.

These recipes are not only tasty but also packed with nutrients. The chickpea curry is rich in protein, fiber, and healthy fats, while the lentil patties are a great source of plant-based protein and essential vitamins. The cabbage cutlets provide a delightful way to enjoy a variety of vegetables in a crispy, flavorful form. Enjoy the rich flavours and health benefits of these vegan dishes!

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