3 easy and practical cold recipes

Vegan recipes to eat cold

Thus, in addition to the classic green salads, the vegan pasta, potato or rice salads, since they are usually consumed cold. These types of dishes, in the non-vegan version, usually contain eggs, tuna or chicken, so traditionally it is vital that they be kept refrigerated. We can make delicious and healthy vegan versions of these salads, also refrigerated, to eat cold.

In this type of cold salads it is very common to use sauces like vegan or tofuthe latter to provide quality proteins as well as creaminess. As there is no egg, the fridge is not so essential.

The cold will give them extra freshness, but they can also be eaten at room temperature, without the need to heat up. Hence they are a very good idea of ​​food to take away in the tupperware throughout the year, be it winter or summer.

Another very good option for cold recipes are vegetable wraps, They can also be eaten at room temperature. They have the advantage that the dough, whether wheat or corn, as in burritos, is thinner and the filling can house a multitude of vegetables.

We can eat them with roasted or roasted vegetables, or with salad, and top them off with tofu, tempeh, or seitanwhich in strips will fit perfectly.

Here I propose three different cold recipes so that you have more options when it comes to eating fresh or taking the food in the tupperware without having to heat it:

1. Pepper boats with tabbouleh

Pepper boats are always a good idea. The raw pepper gives us vitamin Cso it combines very well with a tabbouleh of vegetables and chickpeas.

Tabbouleh is a Lebanese recipe. This salad comes to us from the other side of the Mediterranean and It can serve us as a single dish if we increase the proportion of vegetables versus that of couscous.

The main vegetable ingredient of tabbouleh, after couscous, is parsley. The versions that reach us here give it a residual presence, but in its origin is used liberally. Peppermint is also added.

The idea is not to make a traditional tabbouleh, but add finely chopped vegetables, such as steamed cauliflower or broccoli. We can get the protein intake by adding cooked chickpeas. Less traditional would be to use seitan or tempeh.

Ingredients for 2 servings:

2 medium-sized peppers 200 grams of couscous (pre-cooked) 100 g fresh parsley 1 handful of fresh mint leaves 200 ml of vegetable broth 1 tomato 1 onion 1 cucumber 1 lemon juice ½ teaspoon of ground black pepper 60 ml of virgin olive oil salt to taste water for cooking

Preparation:

We heat the water in a saucepan and, when it starts to boil, add it to the couscous.We remove without stopping so that the grain is loose. Add a tablespoon of oil and continue stirring.We let it cool down on a tray, spread out.Wash and cut all the vegetables in small dice. The spring onion is best chopped.Chop the mint and parsley very small, after washing and drying the leaves.in a salad bowlwe mix the vegetables with the couscous.we season with the rest of the oil, the lemon juice, the salt and the pepper. Wash and cut the peppers in half, into small boats, and we serve the salad inside the peppers.

2. Vegan German potato salad

The typical potato salad with sausages has a 100% vegetable version very easy if we use smoked tofu.

You can also use vegan sausages, but keep an eye on the composition, because even though they are vegetables, some are still ultra-processed foods and contain ingredients that make them only recommended for occasional consumption.

Ingredients for 4 servings:

1 kilo of potatoes 200 g of smoked tofu 1 spring onion 4 sweet and sour gherkins 4 tablespoons of light vegan mayonnaise 1 teaspoon of mustard 1 tablespoon of olive oil salt

Preparation:

We press the smoked tofu and we cut it into cubes. Then we cut these cubes thinner, like squares with some thickness.Sauté the tofu cubes lightly in the pan with a little oil.Steam the potatoes, with the skin. Let them cool down, remove the skin and cut them into cubes or eighths. We remove the spring onion leaves that we are not going to use and cut them into slices. We also cut the gherkins into slices.We mix the mayonnaise with the mustard and add a pinch of salt. We put all the ingredients in a bowl and mix them well, being careful not to break the potato. We serve at room temperature.

3. Fresh avocado, apple and zucchini cream

Cold creams are not just for summer. Avocado is very good in cold creams, due to its mild flavor and smoothness.

This type of cream also suits you very well a fresh touch, which we will give with the mint, and an acid touch, which will be provided by the lemon.

Ingredients:

400 g of zucchini 100 ml of water or non-dairy milk with no added sugar 1 avocado 1 sour apple or a neutral apple 40 ml of virgin olive oil 1 tablespoon of lemon juice 3 or 4 mint leaves hemp seeds and soybean sprouts (optional) pepper to taste and salt

Preparation:

We steamed the zucchini.we peel the avocado and remove the seed. We also peel and core the apple.Mix all the ingredients together until you get the desired consistency. You can adjust the amount of liquid to the thinner or thicker type of cream you hope to get.