What lunch would you serve for a vegan?

[TheOriginalXENA]

Can anyone give me any ideas please? thanks in advance!

Today I made a wonderful vegetable and lentil stew - great for winter - really easy. Fry chopped shallot, chop various vegetables (whatever you have - in mine were parsnips, carrots, potatoes, courgettes, red and yellow peppers, mushrooms) and add them in, fry for a bit, add marmite 'stock', herbs, handful of red lentils, spalsh of red wine, simmer for a good hour.

Something lighter - bread and a simple soup (broccoli or carrot/tomato), and a salad with pine nuts.

a nice onion soup with garlic (home made with vegan spread) bread.

Another idea: Potatoes with parsley and drizzle of olive oil, mangetout, cold chickpea salad (chickpeas with small chopped cherry tomatoes and red pepper, herbs, in a vinegar-and-oil dressing).

Bag of crisps!

I'd probably do a curry.

This one but w/o the butter at the end:
www.route79.com/food/daal.htm

Tofu & veg kebabs marinated in lime & chilli sauce with rice.
Falafel & hummus in pitta bread.

Thanks guys (any more ideas welcome) I hope we will invite our new friends more than once!

mushroom risotto and a big green salad

have also done burritos with black beans and guacamole and salsa and rice.

marinated blacks of Mori-nu tofu in spag bol sauce overnight, then cooked up just like mince in spag bol sauce and served over pasta - make sure there's no egg product in it!

fried courgette and tomato salad over couscous.

falafel, baba ganoush, tabouleh and hummus with chapattis.

and Jamie Oliver's 'pasta e ceci'/pasta with chickpeas - just use veg broth.

blocks of tofu! sorry, i'm looking for a rucksack for DD1 on the black's website!

jacket pots with vege chilli

tomato/olive bruschetta with houmous/guacomole dips/breadsticks and salad

pasta with vegan pesto/ tapenade and toasted pinenuts

Chick pea and aubergine cous cous

Carrot and lentil soup with homemade crusty bread. Fresh berries for desert.

have done stuffed peppers, too - stuffed with rice, toasted pine nuts, herbs and olive oil.

you can make pastry with phyllo dough, too.

and stuff with veg and toasted pine nuts.

pesto dishes, of course.

Chickpea and aubergine tagine

Ingredients :
105ml sunflower oil
1 large onion, peeled and thinly sliced
2 large garlic cloves, peeled and finely chopped
10ml ground coriander (or fresh, chopped)
10ml paprika
1 teaspoon each ground cumin, cinnamon and tumeric.
¼ teaspoon cayenne pepper, or to taste
400g chickpeas
400g chopped tomatoes
300ml vegetable stock
1 large aubergine (around 253g), diced
225g halved button mushrooms
100g dried apricots
Salt and pepper to taste

225g couscous
25g flaked almonds, grilled
Chopped fresh parsley and coriander to decorate

Recipe :
? Heat 30ml oil in frying pan, add onion, garlic and spices and fry over a low/med heat for five minutes until golden. Using a slatted spoon, transfer to a saucepan with the chickpeas and their liquid, tomatoes and stock.

? Heat another 45ml oil in the frying pan, add aubergine and fry, stirring, over a high heat for five minutes, until evenly browned.

? Add aubergine to chickpea mixture. Bring to the boil, cover and simmer for 20 minutes.

? Heat remaining oil in frying pan and stir-fry mushrooms for four or five minutes until browned, then add to stew with roughly chopped apricots and cook for a further 10 minutes.

? Adjust seasoning to taste.

? In the meantime, steam couscous for 10 minutes or cook according to instructions. Fork through, melt butter on top for flavour, or drizzle with olive oil.

? Serve tagine on a bed of couscous, sprinkled with toasted almonds and fresh coriander.

wraps, hummus, roasted veg, grilled tofu, avocado, salad

all or any of these as fillings

or just lots of good mezze - those artichoke hearts, sun dred tomatoes, giant baked beans, hummus, felafel, stuffed vine leaves, good bread, big sliced tomatoes with basil on

I wouldn't. It's unreasonable to be a vegan, deeply unreasonable.

But leave out the butter, and replace with olive oil

Paste e ceci:

1 small onion, finely chopped
1 stick of celery, finely chopped
1 clove of garlic, peeled and finely chopped
extra virgin olive oil
a sprig of fresh rosemary, leaves picked and finely chopped.
2x400g tins of chickpeas
500mL veggie stock
100g ditaline or other small pasta
sea salt and freshly ground black pepper
optional: fresh basil or parsley for garnish

Put onion, celery and garlic into a saucepan with a little olive oil and the rosemary and gently cook, with lid on, for about 15 mins. till veg goes soft and loses colour.

Drain the chickpeas and rinse them in cold water, then add to the saucepan and cover with stock. Cook gently for half an hour. Then, using a slotted spoon, remove half of the chickpeas and put them in a separate bowl.

Puree the soup with a handheld blender or bung in food processor.

Pour it back in the pan. Add reserved whole chickpeas and pasta, season with salt and pepper and simmer until chickpeas are cooked through and pasta is tender. If soup is too thick, add a little boiling water from the kettle and add more salt/pepper as needed.

Serve drizzled with olive oil, garnish with herbs if you'd like and a nice piece of bread.

Burritos - Mashed pinto beans (version of refried beans), roasted red peppers, chopped chilli, wrapped in a corn tortilla, covered with hot salsa & guacamole, or green chilli sauce. Had this for breakfast today (although also had cheese an scrambled egg inside, and yoghurt on top).

Risotto - great lunch, can put anything in it, keep it simple with peas or mushrooms, and any vegetables really, my fave is spinach, fresh green salad on the side. We had it tonight for tea (although had chicken in it too!).

Pasta, spinach, basil, pine nuts, olive oil. or Pasta, sun-dried tomato paste, spinach and cherry tomatoes.

Vegetable/lentil soup.

If people want to be vegan, hey, no problem!

There's a world of good cooking out there.

I had loads of vegan pals in Boulder and loved to entertain, so have lots of ideas!

Oh expat you're so tolerant

Don't give em houseroom - you'll only encourage them

Spaghetti with olive oil, cherry tomatoes, fresh garlic and chillies. Green salad. Good french bread. Chilled white wine.

tomato, basil and spinich rissotto, yum!

Watch the wine, some of it is clarified using animal based products.

Not that I would care, you understand but I would think a vegan would