Whether you just want to add more plant-based meals to your diet or dip your toes into a new lifestyle, we put together some easy vegan recipes you can make with the help of your Magimix Cook Expert.
Reasons to eat vegan:
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There are more benefits to a vegan diet than you may think. These benefits can be split into two categories -
Reducing carbon footprint
Eating vegan meals can mean that you’re reducing your ecological footprint on the planet. During a time when climate change is such a big issue, it’s important to do everything we can to reduce our environmental impact. Consuming meat from livestock, for example, has and continues to have a significant impact on the environment, such as deforestation.
Reducing health risks
With the variety of fruits, veggies, and nutrients that come with a vegan diet, there are multiple health benefits. Not only does it promote weight loss, but it also lowers your cholesterol levels, and reduces the chances of developing cancers such as colon cancer. It can also be beneficial for those at risk or who have diabetes, as it can lower A1C levels.
Completely taking out all animal-based food may seem difficult, but it doesn’t have to be. Our vegan recipes are made easier than ever with a Magimix. Whether it’s a Food Processor, which makes effortless work of blending, whisking, slicing, emulsifying, grating, pressing, chopping, and kneading; or a Cook Expert, which combines the functions of a stand mixer, food processor, blender, two-layered steamer, slow-cooker, soup maker, warming and proving oven, and digital scales.
We’ve put three of our favourite recipes here for you to try:
Magimix Vegan recipes:
Thai Cauliflower Soup
Cauliflower soup is a classic meal that is not only easy to create in a Magimix COOK EXPERT, but it can also be vegan. Try our take on this delicious soup that is Thai-inspired:
Ingredients:
1 lemongrass
4cm of ginger
3 garlic cloves
2 small red chillies (to taste)
1 small onion
10g of thai basil
10g of coriander
1 tsp of turmeric
1 whole cauliflower
400ml coconut milk (1 tin)
250ml vegetable stock
Garnish:
Sliced spring onions
Sliced red chilli
Roughly chopped coriander
Black sesame seeds
Method:
1. Add the lemongrass, ginger, garlic, chillies, and onion into the metal bowl and run STIR-FRY. Remove the cap.
2. Add the Thai basil, coriander, turmeric, and florets of cauliflower. Run STIR-FRY again.
3. Now add the coconut milk and stock and put the cap back on the lid. Run CREAMED SOUP for 20 mins.
4. Pour into bowls and top with the spring onions, chilli, coriander, and black sesame seeds.
Vegan Lasagne
If you fancy something a bit more filling, look no further than this vegan lasagne. An ideal decoy for fussy eaters with the Magimix COOK EXPERT.
Ingredients:
1 large onion
1/2 eggplant
1 zucchini
1 red pepper
3 garlic cloves
30ml olive oil
400g chopped tomatoes
Handful of basil leaves
1 tsp salt
1 tsp black pepper
2 tsp oregano
1 tsp sugar
1 pint of vegetable stock
Vegan lasagne sheets
Béchamel cheese sauce:
2 tbsp coconut oil
2 tbsp plain flour
600ml plant-based milk
1 tsp Dijon mustard
100g vegan cheese
Pinch of salt
Pinch of pepper
Method:
1. Put the onion, eggplant, zucchini, pepper and garlic into the metal bowl. Run EXPERT 15 secs/speed 15/0°C.
2. Add the olive oil and sauté all the veg. Run EXPERT 5 mins/speed 1A/100°C.
3. Add the chopped tomatoes, stock, basil, salt, pepper and sugar and run the SIMMERING programme.
4. Take the sauce out of the metal bowl and give it a quick rinse.
5. Add all the ingredients for the béchamel to the metal bowl and run EXPERT 10 mins/speed 4/95°C.
6. Layer the lasagne. Start with the sauce followed by a layer of béchamel and then the Lasagne sheets. Repeat 3 times and finish with the white sauce.
7. Bake at 200°C for 30 minutes.
Vegan Bolognese
Simple, but tasty, this vegan Bolognese is the perfect evening meal that doesn’t compromise on flavour. Have a go at this recipe with the Magimix FOOD PROCESSOR and the COOK EXPERT.
Ingredients:
100 g carrot
100 g onion
100 g celery
7 tbsp olive oil
60 ml vegan wine (optional)
2 leaves bay leaves
150 g raw walnuts
2 tsp Italian herb mix
1 tbsp apple cider vinegar
1 homemade vegetable stock or Massel Vegetable stock powder
200 g 100g Portobello & 100g white mushrooms
400 g organic tin lentil (drained)
800 g organic chopped tomatoes (Mutti)
120 g Tomato Paste (tube) (Mutti)
1 tbsp Sea Salt Flakes or to taste
1 pinch Pepper or to taste
0.5 bunch Italian Parsley chopped 150 ml
Hot boiled kettle water
Method:
1. (Food processor – Main big bowl with the main blade inserted) Add carrot, celery and onion – use the Pulse button until finely chopped, scrape bowl and set aside.
2. Add mushrooms with stems – Pulse until medium chopped, scrape bowl and set aside
3. Pulse raw walnuts – optional
4. (Change bowl and set up Cook Expert metal bowl) Add the Olive oil to the metal bowl and the Sofrito Carrot, Celery and Onion STIR FRY 5/AUTO/110°
5. Add tomato paste and continue with STIRFRY FUNCTION 1MIN/AUTO/110°
6. Add Wine and or powder stock and continue with the STIRFRY FUNCTION 1MIN/AUTO/110°
7. ADD all the other ingredients into the metal bowl, diced tomatoes, lentils, bay leaves, mushrooms, walnuts, Italian herb mix, apple cider vinegar, salt and pepper to taste. STIR with a silicone spatula, close the lid with a cap on EXPERT – 15MIN/1A/120°
8. Open the lid and stir again with a spatula (optional)
9. Close the lid EXPERT – 15MIN/A1/110 to reduce the sauce this will depend on the type of tin tomatoes used.
10. REPEAT step 11 for a thicker consistency, take off the cap to reduce the ragu/sauce and continue to cook further until it is a thick ragu.
11. Leave the lentil Bolognese in the bowl while you prepare the Pasta or the spiralized vegetable of your choice.
12. Add the Bolognese to your pasta (Penne), sprinkle the chopped Italian parsley and add semi-dried olives and sprinkle with Dairy free plant-based Parmigiano
