Everyone Can Try This Healthy Vegan Recipes At Their Home

healthy vegan recipes

As a vegan, people totally avoid meat and other by products received from animals. They try to limit their intake on different plants based products. Fruits and vegetables, Legumes, Nuts, seeds, Breads, Daily alternatives like Almond milk, coconut milk, soya milk, vegetables oil etc. are some vegan food items. But knowing vegan foods are not enough, you need healthy vegan recipes to make mouth watering dishes. Here is one such recipe. 

What You Require For Vegan Moussaka

4 Tbsp Olive Oil, 1 small aubergine, 1 large courgette, 2 sweet potatoes, 1 fine chopped onion, 150g chestnut +mushrooms, 2  garlic cloves, 5gn red lentils, 400g tomatoes, 2 tbsp tomato puree, half tsp dried mint, half tsp ground cinnamon, 1 vegan vegetable stock cube, salt and freshly ground black pepper.

What You Require For The White Sauce

A group of fruit sitting on a table

40g plain flour, 400ml almond milk, 2 tbsp nutritional yeast flakes, 1 bay leaf, ¼ tsp ground  nutmeg, 75g vegan cheese.

Cooking Process

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Start the oven and preheat at 220C/200C Fan or Gas mode. Put a tablespoon of oil and grease a large baking tray. First keep the sliced aubergine and courgette in a single layer on the tray. Brush with a tablespoon more oil, it makes it smooth and really delicious. If needed, season with black pepper. Start the roasting process for 10 to 12 minutes for these healthy vegan recipes. However, also note that you have to keep a close watch on the color. When it looks softened and lightly browned, stop roasting. 

Take a medium size saucepan and fill it with two thirds of water for boiling. Add slices of sweet potato. Start the cooking process and continue it for 3 to 4 minutes or until it becomes tender. Take a large non stick saucepan. Put 2 tablespoon of olive oil and strat frying opino and mushroom at high heat for 3 to 4 minutes. Add the garlic and cook for a few seconds more. Stir red lentils, tomato purée, tomatoes, mint, cinnamon, crumbled stock cube.  Refill the tomato tin with water approx 400 ml and pour onto the pan. Mix it well and cook on slow flame for 12 to 15 minus. 

When the vegetables are simmering, you may use that time for white sauce making. Take a medium size saucepan and put flour, yeast, almond milk, bay leaf and nutmeg. Stir well. Put it on simmering at moderate heat. Keep the heat on for 4 to 5 minutes.Until you make the white sauce, the main ingredient is ready. Remove bay leaf from sauce and pour it on veg and lentils. Then bake for 20 to 25 minutes. Wait for 5–10 minutes before cutting. This allows the filling to settle. That’s it.


Give a try to these healthy vegan recipes and we are sure you and your family members will love it. 

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