Vegan Dishes: Best Light & Tasty Recipes

Choosing to give up meat — and even all animal-derived foods, such as honey, eggs and milk — is a choice more and more people are making. Contrary to popular belief, embracing this lifestyle does not mean eating nothing but green salad and flavourless tofu… And we’re here to prove it with three light vegan recipes: a vegetable tian, a light tabbouleh and a wheat salad with vegetables and grilled tofu.

Tian of vegetables, the ultimate vegan recipe

Serves 4

Ingredients

• 3 courgettes
• 1 small aubergine
• 1 small onion
• 2 tomatoes
• 2 tbsp olive oil
• Seasoning of your choice (salt, pepper, spices…)

Method

1. Preheat the oven to 170°C.
2. Wash the courgettes and slice them thinly without peeling. Do the same with the aubergine and tomatoes.
3. Peel the onion and slice it thinly as well.
4. In an ovenproof dish, arrange the vegetable slices alternating courgette, aubergine, tomato, onion and so on. The slices should be packed tightly together.
5. Drizzle the olive oil over the tian, add the spices, cover the dish with aluminium foil and bake for approximately 50 minutes.

Light tabbouleh

Serves 3

Ingredients

• 130g wholegrain semolina
• 3 tomatoes
• ½ shallot
• 1 lemon (for the juice)
• ½ onion
• A few sprigs of parsley
• 2 tbsp olive oil
• Spices of your choice

Method

1. Cook the semolina according to the packet instructions, then leave it to cool in a salad bowl, stirring regularly with a fork.
2. Once the semolina is completely cool, wash and dice the tomatoes. Add them to the semolina.
3. Peel and finely chop the onion and shallot. Add them to the semolina.
4. Using scissors, finely snip the parsley and add it to the bowl.
5. Squeeze the lemon and pour the juice into the bowl, add the olive oil and spices, then gently mix everything together with a fork without crushing the semolina.
6. Cover the bowl and refrigerate for several hours. Serve well chilled!

Wheat salad with vegetables and grilled tofu

Serves 4

Ingredients

• 400g firm tofu
• 200g wheat
• 2 tomatoes
• 1 courgette
• 1 small pepper
• A few sprigs of parsley
• 2 tbsp olive oil
• Paprika
• Salt, pepper

Method

1. Cook the wheat according to the packet instructions, then leave it to cool in a salad bowl.
2. Cut the tofu into small cubes and place in a bowl. Add one tablespoon of olive oil and a pinch of paprika, then mix well.
3. In a hot frying pan, cook the tofu until lightly golden.
4. Meanwhile, wash and dice the tomatoes, courgette and pepper.
5. Finely snip the parsley.
6. Toss the vegetables and parsley through the cooled wheat, add one tablespoon of olive oil. Season with salt and pepper.
7. Divide the mixture between plates and top each one with the grilled tofu.

And that’s it!

See, cooking vegan and light can produce truly delicious results!

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Useful categories: Anti-Cellulite Diet.