Vegan Raita Recipes
VEGAN FAJITAS
This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
Provided by TYGSD
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
- Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 17.9 g, Fat 14.4 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2 g, Sodium 130.2 mg, Sugar 6.6 g
VEGAN RAITA
A wonderful side dish with rice or any other meal you like. Tried my best to capture the coolness and freshness of yogurt-cucumber in a vegan style. Please note that the measurements are not exact, and you should experiment until you find the desired consistency. I didn't use any measurements.
Provided by Liminal V.
Categories Southwest Asia (middle East)
Time 7m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix pistachios, cucumber, water, dill, parsley, basil and nutritional yeast together and place in blender. Blend until smooth.
- Chop cucumber very finely and add to the mix. Chop basil and add to the mix. Add fresh lemon juice until the tartness balances the nutty and earthiness of the mix. Spoon out some of the lemon fiber, chop it and add it to the mix.
- Add salt to taste.
- Cool in refrigerator until chilled and then serve.
- Enjoy!
Nutrition Facts : Calories 377.9, Fat 28.3, SaturatedFat 3.5, Sodium 16.9, Carbohydrate 24.6, Fiber 8.4, Sugar 7.3, Protein 14.3
VEGAN RAITA
From the October 2006 issue of Vegetarian Times. This recipe has substituted the yogurt with silken tofu, lemon juice and vinegar for a creamy-tangy taste without the dairy. This is delicious as a condiment with Indian food or as a dip with pita bread. It is not lacking in flavor and a bit on the spicy side. The mint is lovely and adds a nice cooling effect with the chili.
Provided by VegSocialWorker
Categories Soy/Tofu
Time 25m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Puree tofu, oil, lemon juice and vinegar and salt in food processor until smooth.
- Transfer to a medium bowl.
- Stir in cucumber, Tbsp peanuts, chile, mint and cumin.
- Sprinkle remaining peanuts on top.
Nutrition Facts : Calories 219.5, Fat 18.9, SaturatedFat 2.5, Sodium 556.7, Carbohydrate 8.4, Fiber 1.8, Sugar 2.8, Protein 6.7
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