I would like to share these 3 easy and delicious vegan recipes to start reducing our meat consumption.

Vegan cauliflower ceviche with mango

It is a very practical vegan recipe for this time when the heat is beginning. It is a vegan and very healthy cauliflower ceviche with mango.

For the heat, something fresh, fast, cheap and delicious.

 

INGREDIENTS

2 cups cauliflower in small florets

2 red tomatoes, chopped

1 cup seedless cucumber, diced

1 cup diced mango

¼ cup finely chopped small white or red onion

½ cup cilantro leaves, chopped and washed

3 tablespoons lemon juice

¼ cup grated coconut

Salt and pepper to taste

Toasts to serve

PREPARATION

Chop all the ingredients or cut into squares, the tomato, cucumber, mango, onion.

Heat water in a pot. Once it boils, add salt and place the cauliflower florets and let it cook for 2 to 3 minutes. Remove and cool under cold running water.

Mix the tomato, onion, cauliflower, cucumber, mango, cilantro, lemon juice, coconut in a bowl and season to taste with salt and pepper.

You can let the mixture rest so that the flavors have time to mix very well or eat immediately if you can't control your hunger and cravings.

Jamaican tacos

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Hibiscus flower tacos are a vegan recipe for this Mexican dish. If meat is not your thing but you still want to enjoy some good tacos, this recipe is for you.

INGREDIENTS OF JAMAICA TACOS

Corn tortillas

1 bag of hibiscus flower

1 large tablespoon of vegetable oil

1 white onion

5 sprigs of cilantro

2 jalapeno peppers

1 red tomato

500 ml of mineral water

Salt and pepper to taste

PREPARATION:

To cook these tacos, get all the ingredients and wash the hibiscus flowers very well under running water. Once washed, let them drain very well.

You will have to let the flowers cook over medium heat for about 10 minutes or until the flower feels softer to the touch. Reserve the flowers and use the water to make a delicious tea.

While you are still waiting, take the onion, remove the first layer and chop it into medium pieces, the same with the garlic cloves, and chop them finely

Heat a frying pan over medium heat, add about 4 or 5 tablespoons of oil, then add the onion and garlic and sauté until the onion is soft and transparent.

When the flower is soft, drain it and chop it finely. Once this is done, add it to the pan along with the onion and garlic. Stir all the ingredients to spread the flower pieces well between the onion and garlic pieces.

During cooking, add salt and pepper to your taste, stir a few more times and add the tomato previously washed and cut into small cubes.

Now take the jalapenos, wash them, remove the stem and chop them in half to remove the seeds and veins before chopping them finely to add to the pan.

Keep stirring everything and let the flower be completely roasted, to do this let it cook for approximately 4 more minutes.

After this cooking time, remove the sauce from the heat and let it rest for a few minutes while we heat the tortillas.

Serve and add onion, cilantro and sauces to taste.

Mushroom stew

Prepare this vegan recipe for Stewed Mushrooms that have a different touch thanks to the fennel they contain. If you like a more intense flavor, add more fennel.

Ingredients

6 Servings

300 grams of mushroom, filleted

peppers, to taste

1 clove garlic, minced

1/2 onions, chopped

oils

fennels, leaves

salt

Preparation

In a slow cooker, place the finely chopped onion and garlic. When the onion is tender, add the mushrooms in thick slices.

Add some fennel leaves, salt and pepper to taste.

Integrate everything and let it stew for 20 minutes until the mushrooms have released all their juice.

TIPS

If you want this garnish to have much more flavor, let it cook in a slow cooker, so the mushrooms will be tender and the spices will release all their flavor.