Are you looking for healthy and quick to cook simple vegetarian
recipes? Most vegetarian recipes are oily and include unhealthy
ingredients. If you are looking for delicious and healthy vegan recipes,
then I am sure you would benefit a lot from the 2 vegetarian recipes
below. They come with a great Asian taste too. Go ahead and give it a
try and enjoy them with your family and friends.
Stir-Fried Vegetarian Rice Vermicelli
Serves 4-6
7 starch, 4 1/2 meat, 3 vegetable, 1 1/2 fat
Protein 76g
Fat 36g
Carbohydrate 164g
Total Calories 1280
150g rice vermicelli (soaked and drained)
1 small can (120g) braised gluten (mock abalone or duck)
2 eggs (lightly beaten)
1 tsp sesame oil
4 cloves garlic
5 black mushrooms (soaked and shredded)
2 cups cabbage (finely shredded)
2 cups French beans (finely shredded)
2 carrots (finely shredded)
4 cups beansprouts (tailed)
2 Tbsp light soya sauce or fish sauce
Salt and pepper to taste
Chopped parsley
3 limes (halved)
3 fresh chilies (cut into rings)
Soak vermicelli in warm water (not hot) until soft, drain thoroughly. Cook beaten eggs in a lightly oiled omelet pan, remove and shred thinly, set aside.
Heat sesame oil in a non-stick wok until smoke forms, add garlic and stir fry until fragrant. Add mushrooms, carrots, cabbage and French beans, one lot at a time, and stir fry until soft and dry. Stir in vermicelli and fry for another few minutes.
Finally stir in beansprouts, gluten, seasoning and cook briefly. Dish into a large serving plate and garnish with shredded egg, parsley, limes and chilies.
Vegetarian claypot
Serves 4-6
5 meat, 4 vegetable, 1 1/2 fat, 1/4 sugar
Protein 65g
Fat 39g
Carbohydrate 65g
Total Calories 860
2 pieces firm beancurd (cut into small pieces)
8 Chinese mushrooms (soaked and squeezed dry)
12 pieces white fungus (soaked and drained)
1 carrot (sliced)
1 cup snow peas
2 cups Chinese cabbage (cut into bite sizes)
1 can straw mushrooms (drained)
1 can young corn (drained)
1 small can (150g) braised gluten
1 Tbsp sesame oil
3 slices ginger
2 cloves garlic (crused)
2 tsp fermented beancurd
2 Tbsp oyster sauce
Dash of pepper
1 tsp sugar
2 tsp cornstarch mixed with 1 1/2 cup stock
Brown beancurd in a shallow pan with some oil, set aside. Blanch prepared vegetables briefly in boiling salted water and set aside to drain.
Heat sesame oil in a wok or claypot and stir-fry onion and ginger on medium heat until fragrant. Next add the oyster sauce, fermented beancurb and sugar, then stir fry for another 2 -3 minutes. Stir vegetables into the sauce well before adding beancurd and gluten. Pour in cornstarch mixture, and allow vegetables to simmer covered on low heat for about 5 minutes or until vegetables are tender. Remove immediately.
Stir-Fried Vegetarian Rice Vermicelli
Serves 4-6
7 starch, 4 1/2 meat, 3 vegetable, 1 1/2 fat
Protein 76g
Fat 36g
Carbohydrate 164g
Total Calories 1280
150g rice vermicelli (soaked and drained)
1 small can (120g) braised gluten (mock abalone or duck)
2 eggs (lightly beaten)
1 tsp sesame oil
4 cloves garlic
5 black mushrooms (soaked and shredded)
2 cups cabbage (finely shredded)
2 cups French beans (finely shredded)
2 carrots (finely shredded)
4 cups beansprouts (tailed)
2 Tbsp light soya sauce or fish sauce
Salt and pepper to taste
Chopped parsley
3 limes (halved)
3 fresh chilies (cut into rings)
Soak vermicelli in warm water (not hot) until soft, drain thoroughly. Cook beaten eggs in a lightly oiled omelet pan, remove and shred thinly, set aside.
Heat sesame oil in a non-stick wok until smoke forms, add garlic and stir fry until fragrant. Add mushrooms, carrots, cabbage and French beans, one lot at a time, and stir fry until soft and dry. Stir in vermicelli and fry for another few minutes.
Finally stir in beansprouts, gluten, seasoning and cook briefly. Dish into a large serving plate and garnish with shredded egg, parsley, limes and chilies.
Vegetarian claypot
Serves 4-6
5 meat, 4 vegetable, 1 1/2 fat, 1/4 sugar
Protein 65g
Fat 39g
Carbohydrate 65g
Total Calories 860
2 pieces firm beancurd (cut into small pieces)
8 Chinese mushrooms (soaked and squeezed dry)
12 pieces white fungus (soaked and drained)
1 carrot (sliced)
1 cup snow peas
2 cups Chinese cabbage (cut into bite sizes)
1 can straw mushrooms (drained)
1 can young corn (drained)
1 small can (150g) braised gluten
1 Tbsp sesame oil
3 slices ginger
2 cloves garlic (crused)
2 tsp fermented beancurd
2 Tbsp oyster sauce
Dash of pepper
1 tsp sugar
2 tsp cornstarch mixed with 1 1/2 cup stock
Brown beancurd in a shallow pan with some oil, set aside. Blanch prepared vegetables briefly in boiling salted water and set aside to drain.
Heat sesame oil in a wok or claypot and stir-fry onion and ginger on medium heat until fragrant. Next add the oyster sauce, fermented beancurb and sugar, then stir fry for another 2 -3 minutes. Stir vegetables into the sauce well before adding beancurd and gluten. Pour in cornstarch mixture, and allow vegetables to simmer covered on low heat for about 5 minutes or until vegetables are tender. Remove immediately.
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