Vegan cuisine from the world : here are 5 vegan recipes that come from Portugal. Let's discover them together in a succession of tasty dishes, all strictly vegan!
Portuguese cauliflower
Ingredients for 2/3 people
> 1 cauliflower;
> 1 onion;
> 3 potatoes;
> 2 ripe tomatoes;
> 1 sweet red pepper;
> 1 garlic clove;
> 2 tablespoons of tomato sauce;
> 10 black olives;
> 1 pinch of smoked paprika;
> pepper;
> thyme;
> salt;
> extra virgin olive oil.
Preparation
Clean the vegetables well, cut them into similar pieces. Cut the garlic into thin slices, then put them in a saucepan with the oil, potatoes, onions and all the seasonings.
Cook over medium heat for a couple of minutes, then add the fresh ripe tomato, tomato sauce, chili or sweet chilli and half a glass of water.
Cover everything with a lid and cook over medium heat for about 15 minutes . Turn off and serve hot with couscous or white rice.
Empanadillas, batata panzerotti and almonds
Ingredients for panzerotti :
> 300 g of spelled flour;
> 100 ml of almond milk;
> 100 ml of liquid coconut oil.
Ingredients for the filling
> 250 g of mashed batata;
> 2 tablespoons of whole cane sugar;
> 2 tablespoons of almond flour or chopped almonds;
> 1 teaspoon of vanilla essence.
Pasta preparation
In a bowl, add the coconut oil and vegetable milk to the flour, then mix first with a spatula, then with your hands. Form a ball that you will wrap in a film for about 15 minutes, the time to finish preparing the filling.
Stuffed preparation
Boil a couple of batters for about 30 minutes, then peel them and purée them. Add the sugar, almond flour or almonds, vanilla and mix everything with the help of a fork. Preheat the oven to 160 ° C.
Then spread the dough fairly thin and form circles about 10 centimeters in diameter . At the center of each one, put some stuffing and fold them back on themselves, forming half moons that are sealed with the help of a fork. Bake in a covered pan for about 10-12 minutes.
Before eating hot, sprinkle with icing sugar to taste.
The Portuguese pan de sale
Ingredients
> 1kg of flour;
> 4 tablespoons of extra virgin olive oil;
> 3 cups of water;
> 50 g of brewer's yeast;
> 2 tablespoons of salt.
Preparation
In a basin put the warm water (never above 40 ° C), the yeast and remove to dissolve it . Then, in a large bowl, put the flour, oil and salt, making a hole in the center, where you will go to add the water with the yeast. Knead well with your hands.
Form a ball by making a cross with the knife in the center and leave to rest for about an hour, waiting for it to double in volume. Once the time has passed, take the dough and divide it into two parts, with each of which will form a large loaf.
Put them in a covered baking pan and sprinkle with salt on top, making the bread with the knife on top. Leave the oven to rest for half an hour before lighting the oven. Bring the oven to the temperature (210 ° C), then bake and cook for about 1 hour.
Feijoada, the Brazilian bean soup veg
Ingredients for 4 people
> 400 g of boiled Brazilian black beans;
> 1 large golden onion;
> chopped fresh chilli (even better if you find the chipotle type, slightly smoked, even dried);
> 2 ripe tomatoes or tomato sauce;
> 1 top of minced garlic;
> 2 sweet potatoes boiled and cut into pieces;
> 1 teaspoon of fresh or dried thyme leaves;
> fresh parsley;
> salt;
> extra virgin olive oil;
> white rice boiled to taste to accompany.
Preparation
Put a couple of tablespoons of oil in a large non-stick pan, add the chilli, diced tomatoes, garlic and sauté for about ten minutes.
Then add the boiled beans, a cup of cooking liquid if you have kept it or hot water, potatoes and thyme and cook for about half an hour over medium heat, stirring occasionally. Finish with the chopped parsley and salt.
Mix well and turn off, serve hot, accompanying with white rice.
Hot green cabbage soup
Ingredients for 4/5 people
> 500 g of potatoes;
> 1/2 cabbage;
> 1 onion;
> extra virgin olive oil;
> 1 clove of garlic;
> salt;
> pepper.
Preparation
Peel the potatoes and onions, cut them into large pieces and put them to boil in salted water. After about half an hour, recover the vegetables and blend them, keeping the broth aside. Put the puree in a saucepan, adding the cabbage cut into thin strips and part of the water used to cook the potatoes.
Cook everything over medium heat for about half an hour, add the crushed garlic clove and other cooking broth, until the desired consistency is obtained. Finish with a drizzle of oil, pepper and, to taste, toasted bread.