For many people in Alcoa, summer is the perfect time for backyard barbecues. On these occasions, you can enjoy mouthwatering meaty meals. However, not everyone goes for steaks, ribs, brisket, and other traditional meats. If you are in the mood for vegetables, there are plenty of delicious meals you can create. Check out a few this season and share them with your friends and family.
Walnut and Lentil Bolognese
This meal will be a hit, satisfying any vegan needs in your home. It has amazing flavors and is a filling option for lunch or dinner. Plus, it’s easy to make and nutritious. Here are the ingredients that you will need to put it together:
- 2 tablespoons extra-virgin olive oil
- 1 cup grated carrots
- 1 cup minced celery
- 1 cup finely minced yellow onion
- 6 garlic cloves, minced
- 1 cup raw walnuts, finely chopped
- 1 cup dried brown or green lentils, rinsed
- 4 cups vegetable stock or broth
- 1 (24-ounce) jar marinara sauce
- 1 cup red wine, such as Pinot Noir
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon sea salt, plus more to taste
- 1 pound cooked pappardelle or tagliatelle, for serving
- Freshly grated Parmesan cheese or vegan Parmesan cheese, for serving (optional)
Firstly, take the carrots and sauté them with celery and onions. Next, you will want to add walnuts, lentils, marinara sauce, and a little water and salt. Thirdly, simmer the mixture on low heat. Make sure the lentils cook thoroughly. Furthermore, blend some bolognese sauce. This will create a creamy texture. Lastly, serve and enjoy!
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Vegan-Roasted Sweet Potato Salad
You can’t have a picnic this summer without a potato salad. This vegan version will put a smile on everyone’s face. Colorful and delicious, it will become a favorite in. your family. The main ingredients are as follows:
- 3 sweet potatoes
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 2 bunches of kale with the stems removed (cut into 2-inch pieces)
- 1/2 cup of cilantro leaves
- 3 green onions, thinly sliced
- 1 can of black beans, drained and rinsed
- 1 large sliced avocado
Furthermore, you’ll want to add an amazing vegan cilantro-cashew dressing to the salad mixture. This dressing nicely tops off the salad with the right taste and plenty of flavors. To make it, combine the following:
- 1/2 cup of cilantro
- Three garlic cloves
- 3 tablespoons of lime juice
- 1/2 teaspoon of sea salt
- 3 tablespoons of olive oil
- 1/2 cup of cashews
- 3/4 cup of water
- 1/2 seeded jalapeno
- 1/2 avocado
Importantly, you will want to cut the sweet potatoes into 2-inch cubes. Then bake them in the oven with olive oil and taco seasoning for 30 minutes at 400 degrees. In addition, you can combine the dressing ingredients in a blender.
These two vegetable-based meals are fabulous alternatives to meat-filled dishes this summer. Try them both in the coming weeks and find a new favorite meal.
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