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Vegan meals

Enclave

Well-Known Member
Retired Moderator
Messages
2,602
Location
Scotland
Type of diabetes
Treatment type
Diet only
Do we have any vegans here that would like to share their fav meals that don't increase their sugar levels ..
 
me being from South India; our staple diet is strict veg. which generally consists of rice. Asians eat rice twice in a day, if not thrice. However, for T2D folks; it is not just recommended. My diet now a days is more on combinations of
- boiled kidney beans with streamed vegetables [no slat; no seasoning - its gr8 for weight loss; no water retention]
- carrot soup, cabbage soup or any other soup [no salt. if cannot take without salt, try black pepper - tastes gr8]
- steamed vegetables + onion raitha [see here - ] tastes gr8, fills belly, good in protein too
- freshly made sambar + steam vegetables - g8, for folks who must have taste, salt and spices.

and many more, cannot write everything here. I am a specialist cook for that matter. People interested in veg diet should try Thai, Chinese, Mexican recipes - tons of items are there. suit yourself.
 
Here are a few vegan recipes I have tried and enjoyed from Manjula's Kitchen. She videos her recipes so good if you are just learning..

Cucumber salad - sounds boring but is packed with the flavours of ginger, mint and fennel seeds (omit the sugar)

http://www.manjulaskitchen.com/cucumber-salad/

Asparagus with ginger - a great side dish if you are having a curry

http://www.manjulaskitchen.com/asparagus-with-ginger/

Cabbage chana dal salad - very filling, but check your bg if you are sensitive to carrots and/or pulses (omit the sugar)

http://www.manjulaskitchen.com/cabbage-chana-dal-salad/
 
Roasted cauliflower with lemon dressing

I haven't tried this, but spotted Mary Berry making it on telly tonight and it looks great. Will jot it down here for safe keeping.

Toss cauliflower florets in olive oil, sea salt and black pepper and roast in a 200 degree oven for about 30 minutes.

Make a dressing of olive oil, lemon juice, capers and parsley.

Coat the cooked cauliflower with dressing and eat. (Mary though the dressing was a bit tart so added a pile of sugar. I wouldn't recommend it.)
 
I should have kept this one for April 1st. I stumbled upon this recipe last night and read it with my jaw on the floor. Fruity bread coated in cornflakes then fried. Serve with a banana, jam or syrup. I wouldn't feed this to my worst enemy

Vegan Menu for
People with Diabetes
Meal Plans By Nancy Berkoff, RD, EdD With Contributions by Cathy Conway, MS, RD, CDN; Erin M. Crandell; and Reed Mangels, PhD, RD, FADA


Corny French Toast
(Makes 3 slices)

Serve this cold sauce with grilled or roasted vegetables to conjure a seaside meal.

2 Tablespoons silken tofu
1/4 cup vanilla soy or rice milk
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup cornflakes
3 slices whole wheat or raisin bread
Vegetable oil spray

In a bowl, combine tofu, milk, nutmeg, and cinnamon until smooth.

Crumble cornflakes. (You're not looking for cornflake flour; crumble until each flake is broken in two or three pieces.) Spread flakes on a dinner plate.

Dip bread in the tofu mixture until both sides are coated. Place both sides of each slice of bread into the cornflakes. Press down slightly so they stick. Spray frying pan with vegetable oil and fry bread until each side is golden brown.

Serve with sliced bananas, fruit preserves, or syrup.

Note: If you don't have vanilla-flavored soy or rice milk, use plain, and add 1/2 teaspoon vanilla extract and 1/4 teaspoon sweetener. Also, instead of frying, you can bake this recipe. Preheat oven to 375 degrees while you prepare the bread. Spray a baking sheet with vegetable oil and place the prepared bread on it. Bake for approximately 20 minutes or until golden.

Total calories per 2-slice serving, using soymilk and whole wheat bread: 255
Protein: 10 grams Fat: 4 grams
Carbohydrates: 49 grams Calcium: 57 milligrams
Iron: 3 milligrams Sodium: 340 milligrams
Exchange: 2 slices = 3 starches

https://www.vrg.org/journal/vj2003issue2/vj2003issue2diabetes.htm#corny
 

I wonder if the authors work for big pharma, I assume that at 49g for a serving its not for T2 using diet control, how much meds would be needed to counteract that!!
 
Scimama said:
I wonder if the authors work for big pharma, I assume that at 49g for a serving its not for T2 using diet control, how much meds would be needed to counteract that!!
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That was just the breakfast. The menu plan had another two meals and three snacks that day. All as bad. I would sleep for a fortnight after that lot. Regardless of meds, I don't think any dietician in the world should be recommending frying fruity bread in cornflakes lol...then putting jam on it

My hope is that things have moved on a bit since the menu plan was last updated in 2003.
 
 






Simon Rimmer made a roasted cauliflower sauce (with scallops) yesterday which I have eaten numerous times either mixed with corgette ribbons or a topping for lentil pie. I visit US vegan sites and it is a favourite with them on there.
 
systema said:
Simon Rimmer made a roasted cauliflower sauce (with scallops) yesterday which I have eaten numerous times either mixed with corgette ribbons or a topping for lentil pie. I visit US vegan sites and it is a favourite with them on there.
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Thanks, I have just looked it up and he used 1 tbsp of cumin seeds in his cauli puree. That's a good idea. I had cauli mash tonight on top of a veg pie. I added half a roasted garlic bulb to it and it was gorgeous.
 
QUORN VEGAN FILLETS

Quorn have added a third product to their vegan range. As I type, the new product is neither on the Quorn website nor the Asda website, which is odd, but they do exist. Bought some this evening in Asda.

They are only 1.7g of carbs per fillet. They look wider than the veggie fillets. £2.50 for a bag of 4.



 
Chocolate mug cake - low carb and vegan!

This hits the spot and only takes minutes to make so could be quite dangerous.

Make it low carb and vegan by swapping the honey for 2 teaspoons of Truvia. Use only 1 tablespoon of coconut cream otherwise it will be too gooey. (It is still gooey though!) I used the thick end of a can of coconut milk. The rest of the milk is going in a curry.

https://wholefoodsimply.com/chocolate-mug-cake/
 
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