Vegan Lentil Stew

A hearty and healthy vegan lentil stew full of vegetables and spices that is great for saving money and reducing waste.

Ingredients:

• 1 cup dry lentils
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Run cold water over the lentils several times to clean them

Put olive oil in a big pot and heat it over medium-low heat

Toss in the chopped onion, carrots, and celery

For about 5 minutes, or until softened, saut

Garlic powder, cumin, paprika, turmeric, salt, and pepper should all be added

Go on and cook for two more minutes

Tomato dice, lentils, and vegetable broth should all be added

Bring up the temperature

Turn down the heat, cover, and let it simmer for 25 to 30 minutes, or until the lentils are soft

Check the seasoning and make changes if needed

Serve hot, with fresh herbs on top if you want

Have fun!

Vegan Korma

A rich and creamy vegan version of the classic korma dish, packed with flavorful vegetables and aromatic spices.

Ingredients:

• 2 cups cauliflower florets
• 1 cup diced potatoes
• 1 cup carrots, sliced
• 1 cup green peas
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can coconut milk
• 1/2 cup cashews
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

In a large skillet, heat vegetable oil over medium heat

Add cumin seeds and let them splutter

Add chopped onion, garlic, and ginger

Saut until onions are translucent

Add cauliflower, potatoes, carrots, and green peas

Cook for 5-7 minutes until slightly tender

Add coriander powder, turmeric powder, and garam masala

Stir well to coat the vegetables

Pour in coconut milk and bring to a simmer

Cover and cook for 15-20 minutes or until vegetables are cooked through

In a blender, blend cashews with a little water to form a smooth paste

Stir the cashew paste into the korma to thicken the sauce

Season with salt to taste

Garnish with fresh cilantro before serving

Serve hot with rice or naan bread