Easy Vegan Recipes: Oat Cookies, Fried Capsicums with Tomato Sauce, and Stewed Leeks, Carrots and Kidney Beans

This week I'm focussing on easy vegan recipes. First we have something sweet, and then two recipes for quick lunches or dinners.

Looking for something to snack on? The recipe for these great oat cookies originally comes from Food Not Bombs and is available through the Vegan Cuisine Cookbook on Wikibooks. This is the simplest cookie recipe I've ever made, but the results are delicious. I don't like my cookies very sweet, so I halved the sugar.

This Turkish side of fried capsicums with tomato sauce from Twins in Kitchen is extremely easy. It's done in 15 minutes and goes well with any Mediterranean dinner. I also like to eat at as a quick snack with some bread.

Last but not least, we have this dish of stewed leeks, carrots and kidney beans in tahini sauce. It makes a good pairing for the capsicums, but can also stand alone. It's simple to prepare but complexly flavoured and delicious.

What are your favourite quick and easy vegan recipes? What do you make when you feel uninspired but want something good to eat?

Leeks, Carrots and Kidney Beans in Tahini Sauce

This combination of leeks, carrots and kidney beans looks unassuming, but has a deep rich flavour from the tahini. It makes a lovely Turkish meal when combined with another easy side, like capsicums in tomato sauce.

 

Leeks, Carrots and Kidney Beans in Tahini Sauce

Serves 2 as a side
Closely based on this recipe

Ingredients

2 carrots
1 leek
1 tbsp tomato paste
250 ml water
1 (400 g) can kidney beans
3 tbsp tahini
2 tbsp lemon juice

Method

1. Chop the carrots and leek. Heat an oiled pot over medium heat. Fry the carrots for a few minutes. Add the leeks, tomato paste and water and stir well. Put the lid on and simmer until the vegetables are tender. Drain and rinse the beans and mix them in.

2. Salt well. Mix together the tahini and lemon juice. Spoon over the top of the vegetables. Close the lid and let rest for a few minutes before serving.

Kisir (Turkish Bulgur Salad)

Kisir is a Turkish salad that's very popular in Berlin bakeries. It's easy to make and is a great picnic or barbecue food. An important ingredient is ajvar, a paste made of roasted capsicums and sometimes eggplant. If you have a choice, use the kind of ajvar that's deep red, not orange - it has a more intense flavour. You can change up this recipe quite a lot if you want, for example by adding some minced tomatoes or leaving out some of the herbs.

Kisir (Turkish Bulgur Salad)

Serves 2 as a meal, 4 as a side

Ingredients

400 ml bulgur
1 tsp salt
400 ml boiling water
1/4 red or white onion
3 cloves garlic
a bunch spring onions
a bunch of flat-leaf parsley and a bunch of mint OR a few handfuls of rocket
1 tbsp lemon juice
2 tbsp ajvar
2 tbsp tomato paste
2 pinches chili flakes
a good glug of olive oil

Method

1. Put the bulgur, salt and boiling water in a large bowl.

2. Mince the onion, garlic, mint and parsley. Chop the spring onions. Add to the bowl. Add the rest of the ingredients except the rocket. Mix very well with your hands. Toss with the rocket before serving.