Healthy vegan recipes to eat

It was World Vegan Day recently. Along with the events and debates, people from all over the world give themselves to everything vegan to defend the cause. Irfan Sayyed, chef, shares some vegan recipes to try ...

Barbecue (barley, beet, quinoa) Super grains/lemon vinegar/micro greens



White Barley: 50g

Quinoa: 35g

Baby beet: 75g

Granny Smith apple: 40g Baby arugula: 50g

Lemon: 1

Dijon mustard: 2g

Pommery mustard: 2g

Sea salt: a pinch

Black pepper: to taste

Assorted Microgreens: 20g


Make the dressing with lemon juice, dijon, pommery, salt and pepper and reserve. Soak the barley one day in advance and boil for 20 minutes drain and cool. Boil the quinoa for 20 minutes, verify that it is cooked and washed. Boil the beet, peel and chill in the refrigerator. Cut the Granny Smith apples just before combining them with the vinaigrette. For plating, wash the arugula in cold water so that the leaves become crispy. Place the arugula on the plate to form the bed for the salad, lightly mix the remaining ingredients with the vinaigrette, check the seasoning and place it on the arugula bed. Decorate with micro greens and serve. Sweet banana fritters with fennel aroma



Wheat flour - 200 g (1 cup)

Bananas - 100g

Jaggery - 80 g (less than 1/2 cup)

Fennel Seeds - 1 teaspoon

Milk/Water -1 cup

Oil or butter for frying.

Filter the flour into a utensil with a strainer.


Put brown sugar in milk/water and dissolve it, sift the flour into this milk/fresh water and add mashed ripe bananas. The mixture for the fritters has to be thick. Cover the mixture and keep it in a cool dry place overnight allowing the flour to ferment. Now beat this mixture correctly. Add fennel seeds. 4- Pour the oil into a pan and heat. When the oil is hot enough, take small amounts of the mixture at once and put it in hot oil and fry until golden brown, enjoy with tea. BBM (barley, beet, moringa)



White barley - 60g

Baby beet - 50g

Quinoa - 50g

Green apple, sliced ​​- 50g

Gorgonzola cheese - 30g

Moringa Powder - 5g

Lemon Vinaigrette - 25ml

Micro-greens - 15g


Soak the barley overnight and cook the next morning until it is soft but not soft, strain and refrigerate. Adjust the baby's beats in a soft setting and cool and cut them into thin slices. Bring the water to a boil, add salt and quinoa turn off the lid with lid and let stand for 20 minutes, strain and refrigerate. Mix quinoa, sliced ​​apple, chopped beet and barley lightly with vinaigrette and place on a plate. Cut the gorgonzola cheese and put it on top of the salad. Sprinkle moringa powder and decorate with microgreens or coriander.