The dinner moment is always one of the laziest moments of the whole day (not counting that moment when the sheets stick to us, of course). We come home tired, with little desire to cook and even less to think that you can prepare dinner. Don’t worry, here in this article and the Manzana Roja app to give you a hand. We have prepared three delicious recipes for a light vegan dinner. So that you go to sleep with the feeling of having eaten, but without any heaviness.
Prepared three light vegetarian dishes for your dinner
Seitan with peppers in a pan
Seitan with peppers is a very tasty vegetarian dish, ideal not only for those who do not eat animal products, but for anyone who enjoys eating. In fact, it offers everyone the opportunity to experiment with different flavors, even more so since the “unknown” seitan is seasoned with bell pepper, parsley, celery and onion.
The peppers, in addition, are allies of your silhouette, because they are rich in liquids and low in calories. Eat them regularly, they will help you purify yourself and not gain weight, not to mention that they give a unique flavor to your dishes.
Ingredients for 4 people:
- 480 gr. fresh seitan
- 1 red bell pepper
- 1 yellow bell pepper
- 1 stalk of celery
- A good handful of parsley leaves
- Half an onion
- 2 tablespoons of extra virgin olive oil
- enough salt
Elaboration:
- Wash the peppers and remove the petiole. Cut them into two parts and remove the residual seeds. Then cut the strips following the white part inside the pepper, so you can remove them better. At this point, cut the peppers into thin slices.
- Cut the celery in the same way. Separately, cut the half onion into julienne strips and pour it into the nonstick pan with the already hot oil. Add the bell peppers and celery stalk and sauté for no more than 5 minutes.
- Stir or sauté often to prevent ingredients from sticking and/or burning. Add the diced seitan and add the salt. Sauté for another 5 minutes. When cooked, add a good dollop of parsley, mix for another minute, and serve. The pepper should be seasoned but crisp, not undone.
- Present the seitan with the peppers in a single dish, with all the ingredients cut into strips and generously seasoned with the parsley. The dish should be prepared just before consumption, because seitan tastes better when eaten hot. The dish can be accompanied with a serving of boiled basmati rice or with a few slices of bread.
Tofu artichokes, with garlic and parsley
- Tofu artichokes are a suitable recipe as a second course or as a single dish. The tofu sweetens the bitter taste of the artichokes and makes this dish ideal for vegetarians and those who are lactose intolerant. And also for those who are on a diet, because artichokes, in addition to being hypocaloric, are purifying and promote the elimination of liquids. On the other hand, since they contain many fibers, they also help to regulate the gastrointestinal functions and to deflate the belly.
- Artichokes with tofu are good both hot and cold, you can bring them to the table freshly cooked, still steaming, or prepare them ahead of time and savor them cold, after having prepared them well seasoned with garlic and parsley. You can serve them with toasted bread or with rice crackers.
Ingredients:
- 4 artichokes
- 3 oil tablespoons
- 2 wedges of garlic
- enough salt
- enough parsley
- enough tofu
- 4 teaspoons breadcrumbs
Elaboration:
- Clean the artichokes by removing the toughest leaves, wash them and divide them in half, remove the interior fluff, slice them thin and season them with oil and salt. Cut the tofu into cubes, take a frying pan and brown the garlic in the oil. Add the tofu, salt and a little breadcrumb. Mix the tofu with the artichokes and serve adding the parsley.
Fusilli with rocket pesto
- Fusilli with rocket pesto are an alternative to pasta made with the classic basil and pine nut pesto. Then, also adding the yogurt, you get a sauce with a fresh, light and appetizing flavor, ideal for different applications in the kitchen.
- Arugula Yogurt Pesto is a light dressing that is good both hot and cold and is perfect for traditional pasta as well as rice, cereal and pasta salads.
- Arugula is a bitter vegetable, whose flavor in this recipe is lightened by yogurt, which gives it a less strong and fresher flavor. This leafy vegetable is rich in magnesium and folic acid and helps purify and promote digestion, counteracting abdominal inflammation.
- Yogurt is a low-calorie ingredient, but rich in benefits for your body. In particular, it keeps the intestinal flora in balance, with positive effects mainly on the stomach and for the line in general.
Ingredients:
- 280 g fusilli
- 125g rocket
- 80 g Greek yogurt
- 20 g of olive oil
- 20 g grated Parmesan
- Salt
- Pink pepper
Elaboration
- Cook the pasta and, meanwhile, pour the arugula, yogurt, Parmesan and oil into the blender container. Mix at intervals. If the pesto is too thick, add the yogurt a little at a time until it reaches the right consistency.
- As soon as the pasta is cooked, transfer it to a bowl, add the pesto and mix well. Plate and decorate with some peppercorns.
- Do you already know what you are having for dinner today?