Reasons for starting a vegan diet can be different – excess weight, poor health, the fatigue of the body because of eating meat and similar heavy foods, conscience and desire to care more about nature and animals or, ultimately, a worldwide trend. The most important thing for vegan beginners is to choose the right moment to change their diet and the right combination of everyday foods.
Fruits and vegetables are great choices but don’t forget nuts, seeds, cereals (especially gluten-free) and legumes.
Here are some recipes, made to help your transition to a vegan diet.
Vegan sandwich
Ingredients:
300 g mushrooms
1 tomato
2 cloves of garlic or a pinch of garlic powder
1 eggplant
vinegar, salt, parsley, basil
4 buns of integral flour
Wash the mushrooms and dry them on a napkin. Wash the eggplant and cut it into rings. Season it with salt, drizzle with oil and arrange in baking pan. Cut 150 gr of mushrooms into cubes and the rest 150 gr into slices. Put the mushroom slices over the eggplant in a baking pan, season it with salt and drizzle with oil. Bake them in an oven at 200 ° C for about 15 minutes. Let it cool. In a frying pan, fry the tomatoes and mushroom cubs, add the garlic and season with salt. Pour over the vinegar, stir and simmer for about 5 minutes in a covered bowl. Stir occasionally. Add parsley, basil and remove from the stove. Cut the slices in half and prevent them from crunching like toast. Lay the eggplant rings, mussel and tomato mixture on the bottom half. Serve warm.
Vegan flatbread
Ingredients:
400 grams of corn
handful of coriander
half of a teaspoon of paprika
a little cumin
lemon peel ( plane one lemon)
sea salt
1 lettuce
tomato
4 integral flour buns
In a blender or blender, mix together the chickpea, half of the coriander and corn. When done, add lemon peel, flour, and salt. Continue mixing in the blender until the ingredients are combined. Sprinkle some flour on the cutting board (for example) and pour 1/4 of the blender mixture. Make a flatbread. Use the remaining mixture in the same way (4 burgers in total). Put the burgers in the fridge for about half an hour to allow the ingredients to cool. Remove them from the refrigerator and fry in heated oil until they are golden brown. In a bun, put lettuce and tomato rings, flatbread and add a few coriander leaves.
