Article: Vegan Dinner Menu
Vegan Dinner Menu
Dinner Class Menu 2 - Full Recipes
Starter: Warm Lentil & Walnut Salad
Prep Time: 10 min | Cook Time: 15 min | Serves: 4
Ingredients:
- 1 cup cooked green lentils
- ¼ cup toasted walnuts, chopped
- 1 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Mix Dressing: Whisk olive oil, Dijon, lemon juice, salt, and pepper.
- Assemble Salad: Toss lentils with dressing and walnuts. Serve warm.
Main Dish: Chickpea & Spinach Curry
Prep Time: 10 min | Cook Time: 25 min | Serves: 4
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 can chickpeas, drained
- 1 can coconut milk
- 2 cups spinach
- ½ tsp salt
Instructions:
- Sauté Onion & Spices: Heat oil in a pan. Cook onion, garlic, curry powder, and cumin for 2 minutes.
- Simmer Curry: Add chickpeas and coconut milk. Simmer for 10 minutes.
- Finish with Spinach: Stir in spinach, cook 2 more minutes, and serve.
Side: Charred Brussels Sprouts with Maple-Balsamic Glaze
Prep Time: 5 min | Cook Time: 10 min | Serves: 4
Ingredients:
- 10 oz Brussels sprouts, halved
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- Salt & black pepper to taste
Instructions:
- Sear Brussels Sprouts: Heat oil in a skillet, cook sprouts cut-side down until charred (~5 min).
- Glaze: Toss with balsamic vinegar, maple syrup, salt, and pepper. Serve warm.
Dessert: Dark Chocolate Avocado Mousse
Prep Time: 10 min | Chill Time: 20 min | Serves: 4
Ingredients:
- 1 ripe avocado
- ¼ cup cocoa powder
- 2 tbsp maple syrup
- ½ tsp vanilla extract
Instructions:
- Blend: Mix all ingredients in a blender until smooth.
- Chill & Serve: Refrigerate for 20 minutes before serving.