Plant-based diet recipes are proving to be the best way to lose weight and stay fit. Plant-based eaters are in better health because they eat a diet that is high in fiber, which helps people feel full and eat less.
In addition, a plant-forward eating patterns style makes food consumption more conscious as you are not eating what you “find” but are choosing foods based on an intake that originates from ethics and respect for animals as well as your own health: this one Consciousness would automatically control the food you eat, not too much in quantity and of course in quality.
Moreover, another common misconception is the belief that becoming plant-based eaters do not consume meat. This kind of diet makes you have a smaller amount of meat and make plant-based foods the central part of your meals.
So it is not a question of asking, but of replacing it. Eating vegan, where the food is not made of meat or try to avoid it, is easy with these healthy Plant-based diet recipes.
Here are 5 easy Plant-based diet recipes:
1: Fusilli with tempeh sauce
- 25 g tempeh
- 0.25 carrots
- 1/8 onion
- 0.25 celery coast
- 0.50 tablespoons of extra virgin olive oil
- 5 g white wine
- 62.50 g tomato puree
- 70 g fusilli
- salt q.b
- pepper q.b
- Peel the onion and carrot and chop them finely, chop the celery rib as well.
- Place the chopped aromas in a saucepan together with the two tablespoons of oil, let it wither over low heat, stirring continuously with a wooden spoon.
Meanwhile, chop the tempeh.
When the vegetables are soft add the tempeh, salt, and pepper, blend with the wine and cook for 5 minutes over high heat, stirring constantly.
At this point add the tomato puree, season with salt and pepper, and let it cook for another 15-20 minutes, adding a little boiling water if necessary.
Meanwhile, place a pot of boiling water on the fire, cook the fusilli and drain them al dente, season them with tempeh sauce, serve with fresh oregano and basil leaves.
2: Seitan stew with peas
- 125 g seitan natural
- 125 g peas fresh or frozen
- 1 tablespoon extra virgin olive oil
- celery a coast
- 0.50 carrots
- 0.50 onion
- salt q.b.
- pepper q.b.
- sage a few leaves
- Cut the seitan into regular cubes.
Peel the onion and carrot, then chop them finely. Wash the celery rib and chop it just as finely.
Put the chopped aromas in a saucepan together with the two tablespoons of oil, let it wither over low heat, stirring continuously with a wooden spoon.
When the vegetables are soft add the peas, season with salt and pepper, then let it cook for 10 minutes, adding a little boiling water if you see that it dries too much.
At this point also combine the seitan and let it cook for another 5 minutes.
Serve hot with fresh sage leaves.
3: Orange, lentil, fennel, and avocado salad
- 100 g lentils already boiled
- 0.50 fennel approx. 200 g
- 1/4 avocado
- 0.50 orange
- 1/8 lemon the juice
- 0.50 spoon extra virgin olive oil
- q.b salt
- Wash the fennel and remove the stems and the green beard, deprive it of the hardest and leathery outer parts then cut it into small pieces.
Remove the peel from the orange, paying attention to eliminate especially the bitter white part, then cut the orange into small pieces.
Drain the lentils thoroughly, eliminate the residual cooking water. Cut the avocado into pieces and sprinkle it with lemon juice. Put all the ingredients in a large salad bowl, add the oil, salt and mix thoroughly. Serve the salad immediately.
4: Broccoli and tofu with spicy curry
- 200 g broccoli already cleaned tops
- 45 g tofu
- 0.50 tablespoons extra virgin olive oil
- 0.50 cloves garlic
- q.b spicy curry
- Boil the broccoli in plenty of salted water for about 12-15 minutes, leave it slightly al dente.
Dice the tofu, in a large pan sauté in oil two cloves of garlic, previously peeled and crushed.
Pour the tofu into the pan and sauté it for 5 minutes, flavoring it with curry.
Then add the broccoli, season with salt and pepper, and sauté for another 2-3 minutes.
5: Sandwich with vegetable omelet and baked ricotta
- 50g lean ricotta
- 10 g vegetables (spinach and chard)
- 10 g Parmesan cheese
- 10 g lettuce
- 1.67 eggs
- 1 sandwich
- 0.33 spoon extra virgin olive oil
- salt q.b
- pepper q.b
- Prepare the omelet: break the eggs in a large bowl and beat them for a few seconds.
Add salt, pepper, parmesan, and vegetables previously washed and chopped with a knife. Crush the ricotta with a fork, if it is very grainy pass it through a sieve and add it to the mixture.
Pour the mixture into a baking sheet covered with parchment paper and brush with extra virgin olive oil and bake in the preheated oven at 200 ° for about 15-20 minutes or until it is compact. Open the sandwich and stuff it with the omelet and lettuce leaves.