Vegan recipes are great options to make Mother’s Day even more tasty and special. In addition to valuing natural and nutritious ingredients, they show affection and care for the health and well-being of all. With creativity, it is possible to prepare delicious and affectionate dishes, such as main dishes with well seasoned vegetables.

Below, check out 7 vegan recipes for Mother’s Day!

Roasted kebab

Ingredients

• 1 cup of wheat tea for kebab
• 1 cup protein tea military textured
• 1 chopped onion
• 1 chopped garlic tooth
• 1/4 chopped peppers
• 3 tablespoons of cornstarch
• 1 lemon juice
• Olive oil, chopped mint, chopped parsley, salt and ground black pepper to taste
• Hot water to moisturize

Preparation mode

Put the wheat for kibbean and soy protein in separate containers and cover with hot water. Leave it for 15 minutes. Then drain and squeeze to remove all the water. In a skillet, heat the olive oil over medium heat and sauté the onion, garlic and peppers. Transfer the braised to a container and add the wheat to kebab and soy protein. Season with lemon juice, salt, black pepper, mint, parsley and olive oil. Mix until smooth. Add cornstarch and mix. Transfer the dough to a greased pan with olive oil and make cuts on the kebab with a knife. Bake in preheated oven at 200 ° C for about 30 minutes. Serve next.

Ingredients

• 1 cup of tree rice
• 4 cups of vegetable broth tea
• 1 chopped onion
• 2 chopped garlic cloves
• 200 g de mushroom Sliced ​​Paris
• 2 tablespoons of olive oil
• 1/2 cup dry white wine
• 1 tablespoon fresh thyme
• 1 tablespoon chopped parsley
• Salt and ground black pepper to taste

Preparation mode

In a pan, heat the vegetable stock over medium heat and keep it hot. In another pan, heat the olive oil over medium heat and sauté the onion and garlic until golden brown. Add the mushroom and sauté until withering. Add the rice and stir well. Add the wine and cook until it evaporates. Gradually add the vegetable stock, stirring constantly until the rice is al dente. Then add the herbs and season with salt and black pepper. Serve next.

Ingredients

• 3 eggplants cut into thin slices
• 1 cup of tea tofu crumbled
• 2 cups of tomato sauce
• 1 cup of braised spinach tea
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste

Preparation mode

In a skillet, heat the olive oil over medium heat and grill the eggplant slices until they are golden on both sides. On a platter, make layers alternating between tomato sauce, eggplant, spinach and tofu. Repeat the layers until the ingredients end, ending with tomato sauce. Bake in preheated medium oven for 30 minutes.

Banana-of-Terra Moqueca

Ingredients

• 3 firm and sliced-cut bananas
• 1 sliced ​​red pepper
• 1 pepper sliced ​​yellow
• 1 sliced-cut onion
• 2 chopped tomatoes
• 1 cup of coconut milk tea
• 1/4 cup of tea of ​​palm oil
• Salt, chopped coriander and ground black pepper to taste

Preparation mode

In a pan, heat the palm oil over medium heat and sauté the onion until transparent. Add the peppers and tomatoes and season with salt and black pepper. Add the banana slices and mix gently. Pour the coconut milk, cover the pan and cook for 15 minutes. Finish with the coriander and serve then.

Vegetable rustic pie

Ingredients

• 2 cups of whole wheat flour tea
• 1/3 cup of vegetable oil
• 1/2 cup of ice water
• 1 sliced ​​zucchini
• 1 carrot sliced
• 1 sliced ​​sweet potato
• 1 sliced ​​onion
• Salt and ground black pepper to taste
• Wheat flour to flour
• Grease oil

Preparation mode

In a bowl, mix wheat flour, oil and water until smooth. With a roll, open the dough on a smooth and floured surface with wheat flour. Put the dough into an oiled and floured pan with flour, leaving a little edge to bend over the filling. In a container, place all vegetables and season with salt and black pepper. Arrange on the dough. Fold the edges over the vegetables and bake preheated to 200 ° C for 40 minutes.

Manioc gnocchi to tomato sauce

Ingredients

Gall

• 500 g de mandioch
• 1/2 cup of wheat flour
• 1 tablespoon of olive oil
• Salt and nutmeg powder to taste
• Cooking water
• Wheat flour to flour

Tomato sauce

• 5 chopped tomatoes
• 2 chopped garlic cloves
• 1 chopped onion
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste
• Basil leaves to finish

Preparation mode

Gall

In a pan over medium heat, cook the manioc with water and a pinch of salt until very soft. Drain and knead until a smooth puree. Let cool. Add salt, olive oil and nutmeg. Gradually add the flour and mix until it forms a dough that does not stick to the hands. Discover a smooth surface with wheat flour, roll with the dough and cut into small pieces. Fill a pan with water and bring to medium heat to boil. Add a pinch of salt and cook the gnocchi. When they rise to the surface, remove with a scum. Reserve.

Tomato sauce

In a pan, heat the olive oil over medium heat and sauté garlic and onion until lightly golden. Add the tomatoes and season with salt and black pepper. Cook for 30 minutes, stirring occasionally. The sauce should be thick. Serve the gnocchi with the sauce on top. Finish with the basil leaves.

Baião de Two Vegan

Ingredients

• 1 cup of boiled white rice
• 1 1/2 cup tea bean-bean cooked and drained
• 1 chopped onion
• 2 chopped garlic cloves
• 1/2 chopped red pepper
• 1/2 chopped yellow pepper
• 1 chopped tomato
• 100 g of smoked tofu cut into cubes
• 2 tablespoons of olive oil
• 1 teaspoon of cumin
• Salt, chopped coriander and ground black pepper to taste

Preparation mode

In a large pan, heat the olive oil over medium heat. Saute onion and garlic until golden. Add the peppers and tomatoes. Saute until it softens. Season with cumin, salt and black pepper. Add the smoked tofu and let it brown lightly, stirring carefully. Add the fragile beans and rice. Mix well and heat it all together, letting the flavors incorporate for 5 to 10 minutes. Add the coriander and mix. Serve next.