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Vegan Recipes For Picky Eater Adults

by Health Journey 6 months ago in cuisine
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Here are some delicious vegan recipes for picky eater adults

Vegan Recipes For Picky Eater Adults
Photo by Brooke Lark on Unsplash

Fussy eating habits can be a problem at any age, but when you find yourself having to contend with it in your own home, it can make mealtime tedious and family gatherings strained.

But you don't need to succumb to the temptation of eating only cereal and toast for dinner, simply because you can't stand the thought of another meal of baked beans on toast.

Here we give you some inspiration and advice about how to deal with intransigent adults and provide a way forward for the next mealtime!

Vegan recipe #1 :

Baked aubergine(Eggplant)

You will need one aubergine, 1/3 red onion, half a green pepper, 3 garlic cloves. Olive oil and tamari or soy sauce for cooking

Slice the aubergine lengthwise into thin slices (this is called "cutting your chips") then place under a pre-heated grill for about 5 minutes on each side.

How to prepare:

Score the aubergine with a sharp knife then place in a colander and sprinkle with salt, leave for 20 mins then rinse and pat dry with kitchen paper (this helps it cook better). Heat some oil in a frying pan add all the vegetables and cook until soft. Add around 3 tbsp of tamari or soy sauce, stir well then set aside.

Arrange the aubergine chips on a baking tray (cut side up) and top with the veg, sprinkle with pepper and garlic salt if you like. Cook for 30 mins at 200 degrees Celsius (400 F).

Vegan recipe #2 :

Creamy vegan pumpkin soup

You will need one onion, half a butternut squash or a can of pumpkin puree, coconut milk, and vegetable stock.

How to prepare:

chop the onion into small pieces and fry in oil until it starts to brown, add the squash (or canned pumpkin) together with some hot water from the kettle, enough to cover it. Simmer for about 30 mins until tender, then blend with coconut milk and vegetable stock, you can add some salt if desired.

Vegan recipe #3 :

Cucumber salad

You will need: cucumbers (one per person), 2 teaspoons of olive oil, 1 teaspoon of lemon juice or cider vinegar, mixed herbs (e.g. parsley, basil), salt and pepper to taste

How to prepare:

slice the cucumbers thinly then wipe with a tea towel to get rid of excess water (this stops them from becoming soggy). Add all ingredients and stir well before serving.

Vegan recipe #4:

Fresh salad with couscous

You will need couscous, mixed salad leaves or baby spinach, cherry tomatoes (halved), cucumber (sliced), red onion (thinly sliced), 1 teaspoon of olive oil, and juice from half a lemon.

How to prepare:

Cook the couscous according to the instructions on the packet then place it in a bowl and add the other ingredients. Drizzle with oil and lemon juice and stir well before serving.

Vegan recipe #5: vegan lentil muffins

You will need: 1 cup of oats, half a cup of grated cheddar cheese (vegans can use vegan cheese), one egg (or equivalent amount of egg replacer), a cup of finely chopped veggies (carrot, courgette/zucchini or pumpkin work well).

How to prepare:

Preheat oven to 180 degrees Celsius. Heat oil in a frying pan and saute the chops for a few minutes before adding all other ingredients together with some salt and pepper. Mix together well then spoon into a muffin tray and bake for 30 mins.

Vegan recipe #6:

Sweet potato and quinoa salad

You will need 1/2 cup of quinoa, two sweet potatoes, and onion (chopped), cherry tomatoes (halved), coriander (cilantro) leaves, garlic salt.

How to prepare:

Cook the quinoa according to package instructions and set it aside. Peel and chop your sweet potatoes and boil for around 15 minutes until tender. Slice the onion and pan fry with olive oil until soft then add cherry tomatoes. Cook for a few more minutes before adding all other ingredients together, top with coriander leaves if desired.

Vegan recipe #7:

Mushroom risotto

You will need 200g-300g of mushrooms (of your choice), 2 cloves of garlic, 1 onion (diced), one cup of arborio rice, vegetable stock, balsamic vinegar, and olive oil.

How to prepare:

Finely chop the garlic and onion then saute in oil until soft. Add the rice and stir well before adding around two cups of boiling water vegetable stock, balsamic vinegar, salt & pepper to taste. Cook for 20 minutes or desired consistency is reached stir in mushrooms with some parsley or coriander leaves.

Vegan recipe #8:

Pasta with peppers, olives & pesto

You will need Around 200g of penne pasta (cooked), two red peppers, one jar of green or black olives, a small bunch of fresh basil leaves, or 3 tablespoons of dried basil, 1/2 cup pine nuts, olive oil.

How to prepare:

Slice peppers into strips and pan fry in oil until soft then add olives, pesto, half a cup of hot water from the kettle (can be substituted with vegetable stock), pine nuts, salt & pepper to taste.

Vegan recipe #9:

Grilled tofu with vegetables

You will need: 200g firm tofu (sliced lengthways), 1 small sweet potato (diced into cubes), 1/2 cup of green beans, 1 large red pepper, one teaspoon sesame oil.

How to prepare:

Preheat the grill on medium heat then pan fry the sweet potato for 10 minutes in sesame oil before adding the tofu and grill for 5-10mins per side, add the red pepper for the last 2 minutes of cooking.

Vegan recipe #10:

Falafel with salad

You will need one cup of dried or canned chickpeas, onion (diced), two tablespoons of olive oil, half cup of parsley leaves, 1 teaspoon baking powder, salt & pepper to taste.

How to prepare:

Soak dried or canned chickpeas overnight then boil/cook for around 40 minutes then drain excess water. Finely chop parsley leaves and mix with all other ingredients together in a bowl before shaping into patties and frying until browned. Serve with salad leaves.

Vegan recipe #11:

vegan banana bread

You will need 3 ripe bananas, one cup of coconut oil, 1/2 cup of brown sugar, half a cup of almond milk or other plant-based milk, two cups of flour (plain), one teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 1/2 teaspoon salt.

How to prepare:

Mash the bananas then mix all ingredients together well. Pour into a loaf tin and bake for around 50 minutes at 190 degrees Celsius or until you can stick a fork through the middle without any mixture sticking to it.

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Health Journey

Health and Lifestyle

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