2 Easy Vegan Recipes Everyone Will Love

These two simple yet utterly delicious vegan dishes are from Zahra Abdalla’s Cooking with Zahra, the book that’s named after her popular cookery blog. Just like with the other recipes in the book, the half-Iranian, half-Sudanese culinary whizz experiments with international flavours and regional nuances.

Dubai-based Abdalla, who has also made a name for herself as a TV personality with shows like My Dubai My City and Maggi Diaries, adds some zing to the humble cabbage by dressing it in a lemon and tahini sauce. Green beans tossed with caramelised shallots and roasted hazelnuts make another delicious and healthy vegan dish. While it’s fuss-free, it’s an absolutely scrumptious side dish.
 

Roasted Cabbage with Lemon and Tahini Sauce
Serves 4-6

INGREDIENTS:

• 1⁄2 head of cabbage
• Salt
• Freshly ground black pepper
•  Olive oil

Lemon and Tahini Sauce: 

• 1 cup tahini paste
• 2 lemons, squeezed
• 2/3 cup water
• 1⁄4 tsp chilli powder (optional)
• 1 tsp sea salt freshly ground black pepper

Garnish:
1 cup mixed sprouts for garnish

METHOD:

1. Preheat oven at 200°C. Cut half a head of cabbage into six or eight equal-sized wedges, cutting through the core and stem end. Arrange the wedges in a single layer on a baking sheet. Season with salt and pepper and drizzle with olive oil. Flip the cabbage wedges and do the same on the other side.
2. Bake the cabbage for 20–30 minutes, flipping halfway through. Roast until tender and golden-brown.
3. To make the sauce, combine the tahini paste and lemon juice in a small bowl. Slowly add the water to this, whisking until the sauce has a light, creamy consistency. Season with chilli powder, sea salt and pepper.
4. Serve the roasted cabbage on a platter and top with a drizzle of the lemon and tahini sauce and garnish with mixed sprouts. Serve hot or cold.

Green Beans with Caramelised Shallots and Roasted Hazelnuts
Serves 6–8

INGREDIENTS:

• 1 kg green beans
• 8 shallots, thinly sliced
• 3 tbsp vegetable oil
• 1⁄4 cup roasted hazelnuts, roughly chopped
• Sea salt
• Freshly ground black pepper

METHOD:

1. In a large steamer, boil water, and place the green beans in the steam basket. Steam the beans for five–seven minutes; then blanch in cold water so they retain their bright green colour and don’t overcook.
2. In a medium-sized pot, sauté the shallots with a pinch of salt in vegetable oil on medium heat for about 15 minutes, until they have caramelised and are golden brown. Add the steamed green beans, roasted hazelnuts, sea salt and pepper; gently toss and serve.