4 simple, unique but delicious vegetarian dishes

Nowadays, more and more young people are aware that vegetarianism is good for health. Eating vegetarian properly helps the body heal from the inside, preventing incurable diseases such as cardiovascular disease, diabetes, and cancer. In addition, a large number of people eat vegetarian to protect the environment. Because 14% of toxic emissions into the environment come from the meat, egg, and dairy industries. So if we reduce the consumption of animal products, we will contribute significantly to protecting the surrounding environment.

Chef Q (Bui Ngoc Quynh) started eating a purely plant-based diet in 2014 and is one of the pioneers in spreading the value of vegetarianism to the community. Below, Chef Q suggests to Travellive readers recipes for 4 simple, easy-to-make vegetarian dishes.

1. 3 IN 1 BEAN PALM

For 4 servings

Ingredient

• 100g mung beans, soaked overnight
• 100g lentils
• 300 grams of tofu (about 2 blocks of long tofu)
• 2 tablespoons flour or cornstarch (flour will help the mixture dry out and not be sticky)
• 3-4 green onions, chopped
• 1 pinch of pepper, 1 tablespoon soy sauce, 1 handful of chopped coriander
• ½ teaspoon salt (can adjust saltiness to taste)

Making

• Steam green beans and lentils until cooked (about 15-20 minutes) then put in a bowl and mash.
• Add all remaining ingredients (tofu, flour, green onions and spices) and mix well.
• Use a spoon to measure the mixture and shape it into a round ball, then flatten it. If it sticks to your hands, sprinkle some flour or cornstarch on the outside of the meatball.
• Place pan on stove with cooking oil, quickly pan-fry until both sides are golden brown (about 1-2 minutes).

2. ZERO WASTE HAM

For 2 servings

Ingredient

• 200g juice pulp, squeezed from 3 jicama and 1 carrot (should use jicama and carrot)
• 120 grams of avocado (about 1/4 of a large fruit)
• 1/4 cup red lentils, soaked for 30 minutes
• 1 wood ear, washed, soaked, chopped
• 5 shiitake mushrooms, washed, soaked, and chopped
• 1 large king oyster mushroom (about 90-100gr), chopped
• 2 sprigs of coriander, chopped; 1 sprig of green onion, chopped; 1 onion, chopped
• Tamari sauce, burdock seasoning

Making

• After soaking, rinse the lentils and steam until cooked (about 20 minutes). Place the pan on the stove with a little cooking oil and saute the shallots.
• Stir-fry wood ear mushrooms, shiitake mushrooms, and king oyster mushrooms. Add 1 teaspoon of seasoning powder. You can add 1 tablespoon of water to keep it from drying out. Stir-fry for about 2 minutes until the ingredients are cooked through. Set aside to cool.
• Mash the avocado in a large bowl with a fork. Add all ingredients and mix well. Season with 1 tablespoon tamari.
• Use a tablespoon to measure the ingredients and shape them into flat patties. Pan-fry quickly until both sides are golden brown (about 1 minute).

3. TEMPEH STORE

For 2 servings

Ingredient

• 1 portion tempeh (about 250gr), cut into checkers or bite-sized pieces; 1 sweet potato, cut into large pieces (like pig's feet)
• 3 king oyster mushrooms, cut into large pieces (cut into pig's trotters); 1 handful of seaweed, soaked until soft, cut into 5cm pieces (note that the seaweed will be very large in volume after soaking)
• 3 chopped shallots (can be replaced with shallots); 3 minced garlic cloves; 3 lemongrass stalks, crushed, cut into 7cm pieces; 50gr sliced ​​galangal
• 1 chili, sliced ​​(can be omitted if you don't like spicy food); 5g crushed black pepper
• Seasoning: 500ml water, 25gr tamari, 10gr seasoning powder (can use burdock seasoning), 20gr chili sauce, 6gr brown sugar, 1/2 tablespoon coconut milk

Making

• Heat a pan with a little oil, fry the tempeh over medium heat until golden brown on both sides (about 2-3 minutes) then remove and set aside. Using the same pan, add onion, garlic, galangal, lemongrass, and pepper and sauté for about 1 minute.
• Add water and spices (except coconut milk). Bring to a boil, skim off foam.
• Add tempeh, potatoes and mushrooms to the pot and simmer for 10-15 minutes. Near the end, you can remove the lid and reduce the heat to high to reduce the liquid.
• When almost off the stove, add seaweed and cook for another 1 minute, add coconut milk and turn off the stove.
• Serve in a bowl and eat hot.

4. Braised Chickpeas

For 4 servings

Ingredient

• ½ cup (equivalent to ½ bowl of rice) chickpeas, soaked overnight or at least 8 hours (can substitute with kidney beans/red beans/peas)
• 4 medium sized tofu blocks. Cut into pieces and fry until golden brown.
• 2 large king oyster mushrooms, cut into bite-sized pieces; 2 shallots. Peel and chop finely
• 1 garlic bulb. Peel and mince
• A few slices of fresh chili (if you like spicy)
• Tamari (can be replaced with soy sauce), salt, basil powder, pepper, caramel, cooking oil.

Making

• Place the pot on the stove with a little cooking oil, add onion and garlic and saute until fragrant. Add chickpeas and stir-fry together.
• Add 2 tablespoons tamari, 1 tablespoon basil powder, 1 teaspoon caramel, ½ teaspoon salt, ½ teaspoon pepper.
• Add 1 bowl of water to the pot. Boil for 30 minutes. Note: If using black beans/peas/red beans, the cooking time will be longer (45-60 minutes).
• Meanwhile, fry the tofu and prepare the mushrooms. When the tofu is soft, add the tofu and mushrooms. Add more salt if needed.
• Cook for another 10 minutes then turn off the heat.

Phuong Thao is the Editor of Travellive Magazine. She is passionate about traveling and loves to capture moments with her camera in every land she visits. Travel, art, and lifestyle are her favorite writing topics.

Minh Hen