5 Easy Vegan Recipes

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1. SMOOTHIE OF BANANAS, SPINACH AND PEANUT

This creamy smoothie is the perfect drink after a hard workout or running. For super healthy version try to find peanut cream – contains ONLY peanuts. If you do not have that option, of course, peanut butter will do (although it often includes a variety of emulsifiers and the like.)

Ingredients:

One banana, three tablespoons of peanut butter

2-3 handfuls of fresh spinach

Two dl milk rice or almonds (or water)

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Preparation:

Simple: Put all ingredients in a blender and mix it.

2.GUACAMOLE (RAW)

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Ingredients (for 2):

One ripe avocado

One tablespoon lemon juice (or lime)

1 onion

One clove garlic

Two cherry tomatoes

2-3 tablespoons olive oil

Half a hot pepper (optional)

Salt

Preparation:

Peel the avocado and clean kernel. Avocados should buy into a mature state, to be darker and softer to the touch. Sprinkle it with lemon juice and mash with a fork. Add the chopped onion, crushed garlic, olive oil, finely chopped tomato, pepper and salt. All mix well and serve with tortilla chips.

3. SALAD WITH PUMPKIN, RUCOLA AND ALMONDS (RAW)

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Ingredients (for two):

1 pumpkin

50g rocket

30g chopped almonds

Spices (thyme and rosemary)

Olive oil

Preparation:

Peel and cut the pumpkin into cubes. On a baking sheet, which you have previously greased, put olive oil, the pieces of pumpkin, sprinkle with thyme and rosemary and put it to bake in the oven at 200 degrees for minimum 30 minutes (it is preferred that the pumpkin facilitates smooth). When the pieces of pumpkin start to get darker, remove them to cool. Put almonds (which have previously chopped and a little fried) in a salad bowl, rucola and a layer of pumpkin, then again almonds, rucola and pumpkin.

4. DAHL WITH CURRY

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Ingredients (for four servings):

1 cup red lentil

One can of tomatoes (about 400gr)

Half an onion

One clove garlic

5-6 tablespoons mustard

Four tablespoons curry powder

Oil

Preparation:

Boil one cup of lenses with 2.5 cups of water (if necessary, add water but should not have excess water when lentils are done). Cook onion and garlic in oil and add the whole tomatoes in cans (if not chopped, cut to the small pieces). Insert the lentils, mustard and curry and stir over low heat 5 to 10 minutes. Serve warm. Add curry as you wish, if you do not want to be too spicy, 2-3 tablespoons are enough.

5. RAW SPAGHETTI WITH TOMATO AND OLIVES

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Ingredients (for 2):

Three medium or less zucchini

Salt, olive oil

Sauce:

Two large tomatoes

5-6 cherry tomatoes

A couple of slices of dried tomatoes

Two cloves garlic

Just ten olives

Rosemary, basil, spices to taste

Preparation:

Peel the tomatoes (cherry tomatoes do not have to, leave it in the shell) and chop into cubes. Place all the ingredients in a blender and mix it / chop until you get the desired density. Leave at room temperature or near heat sources to avoid eating cold spaghetti. Garnish with basil leaves.

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