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Veganism, which includes a diet that does not consume animal-derived products such as meat, fish, chicken, milk, eggs, and honey, is a lifestyle that requires being sensitive to animals and the environment. Vegans get the protein, fat, vitamins, and minerals that are necessary for a healthy life from various legumes, grains and plant foods that contain healthy fats such as avocados and nuts. Let's have a look at the scrumptious vegan recipes that you can easily prepare.
2 cups of boiled chickpeas
1/2 cup bulghur for meatballs
2 tablespoons of tahini
2-3 tablespoons of flour
3 cloves of garlic
1 teaspoon sesame
1/2 pack of baking soda
Fresh coriander or parsley (Optional)
Salt, cumin, thyme, paprika and black pepper
First, mix the bulghur with half a glass of hot water and wait for it to reach a volume.
Put all ingredients except bulghur and flour through the rondo.
When all the ingredients get a smooth consistency, add the mixture and flour to the bulghur.
Work the stuffed mixture for 1-2 minutes and keep it in the refrigerator for about an hour.
When time is up, take walnut-sized pieces from the stuffed mixture and shape them and fry them in plenty of oil.
1 cup of flour
1 tablespoon of sugar (You can also use half a banana instead of sugar if you wish.)
1 teaspoon of baking powder
1 tablespoon of vanilla extract
1/2 teaspoon of salt
1 cup of soy milk
1 tablespoon of vegetable oil
Fresh fruits or walnuts of your choice
Mix flour, sugar, baking powder, vanilla, and salt.
In a separate bowl, mix the soy milk and oil. If you are intending to use banana instead of sugar, mash the banana at this stage and add it to the mixture.
Pour wet ingredients over dry ingredients and mix them together well. It is essential that the mixture has a smooth consistency but be careful not to over-mix it.
Preheat the pan to medium heat and lightly grease it with oil.
Pour a ladleful of batter into the pan and cook on both sides until the bottom of the pancake is golden brown.
Transfer the cooked pancakes to a serving plate and optionally garnish with fresh fruits or walnuts.
4 medium-sized zucchinis
1/2 tablespoon of ground flaxseed
2 teaspoons of olive oil
1/3 cup of water
3 shallots finely chopped.
2 cloves of garlic
1/2 cup grated vegan cheese.
1 package of baking powder
1/2 cup of flour (You can increase the amount according to need.)
Paprika, salt, black pepper
Sliced tomatoes and fresh mint for serving.
Grate the zucchini coarsely and squeeze out the juice. Then add the spices and mix them all well.
Whisk the ground flax seeds and water in a bowl. Add the zucchini mixture and mix it once again.
Heat the olive oil in a non-stick pan over high heat. Add the onion and garlic and cook, stirring frequently, until softened for 2 minutes.
Put the softened onions and garlic into the zucchini mixture and let it rest for 5 minutes. Then add grated vegan cheese on top of it.
Add the flour to the mixture by sifting it.
In a different non-stick pan, heat the olive oil but make sure to not burn it.
Take walnut-sized pieces from the mixture and shape them into meatballs.
Fry the meatballs on both sides until it's thoroughly cooked.
Transfer the cooked meatballs to the serving plate. Serve garnished with tomatoes and fresh mint.
7-6 large onions
1 medium onion
2 cups of rice
2 tablespoons of olive oil
1 large tomato, grated.
1/4 bunch of chopped parsley
1/4 bunch of chopped mint
1 teaspoon of tomato paste
1 teaspoon of pepper paste
1/2 teaspoon of granulated sugar
1 teaspoon of salt
1/2 teaspoon black pepper
1 cup of hot water
Lemon slices (Optional)
Peel the skins of the onions that you will stuff and cut them with a knife until you reach the middle part. Then boil it in enough water to cover it until it softens slightly.
Wash and drain the rice in plenty of water.
Chop the medium onion into small edibles.
In a suitable container, mix all the ingredients except the onions that will be stuffed. Keep mixing it until the stuffed mix is homogeneous.
Add enough stuffing mix to the softened onions and wrap them well.
Carefully place the stuffed onions into the pot. You can add lemon slices to it if you wish.
Drizzle some salt and olive oil over the stuffing. Then place a suitable plate so that they won’t unwrap when they are cooking.
Add enough water to cover it and cook on low heat for about an hour.
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