Vegan Ceviche Recipes
VEGAN MUSHROOM CEVICHE
This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Antonia Orozco
Categories Appetizers and Snacks Vegetable Mushrooms
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
- Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
- Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 24.2 g, Fat 17.4 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 389.5 mg, Sugar 12.3 g
VEGETARIAN CEVICHE THAT LOOKS NOT-SO-VEGETARIAN
I use hearts of palm to mimic octopus rings. it's really pretty (even though i always hated octopus). It requires no cooking and all the flavor. Amounts vary with size of vegetables.
Provided by snickels
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
- Chop everything else and mix together.
- Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.
VEGAN CEVICHE
Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.
Provided by Lotusstone
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
- Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 63.5 g, Fat 33.2 g, Fiber 20.4 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 1044.7 mg, Sugar 4.8 g
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Instructions. Mix all the ingredients of the ceviche in a bowl until well combined. You can eat it immediately, although it’s better to let the …
From simpleveganblog.com
4.3/5 (3)Total Time 10 minsCategory Gluten FreeCalories 98 per serving
From simpleveganblog.com
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7 VEGAN CEVICHE RECIPES THAT MAKE FISH-LOVERS HAPPY
From livekindly.co
Estimated Reading Time 3 minsPublished 2018-08-11
- Simple Heart of Palm Ceviche. Start with the basics. Heart of palm excellently replicates both the look and texture of classic fish-based ceviche, without the detrimental bycatch.
- Oyster Mushroom Ceviche. It’s been noted before, mushrooms are the new meat. Their chewy texture mimics meat while also providing that je ne sais quoi umami flavor.
- Avocado and Citrus Ceviche. Everyone loves avocado, but it’s definitely not the most party-ready food due to its quick oxidization. However, by adding a good amount of citrus, the generous avocado chunks stay gorgeously green in this bright and well-balanced mix.
- Cauliflower Ceviche. Cauliflower can do anything. It’s more than just a steamed side dish or a low-calorie substitute for pizza crusts and rice. It can be transformed into something truly gourmet – including vegan ceviche.
- Coconut Ceviche. Break out the big knife, this recipe requires you to hack into a fresh young coconut. However, the end result is totally worth it. Once you get the hang of it, you’ll be chopping up coconuts like a pro.
- Mango Ceviche. Want to mix things up? Those who prefer the sweeter side of life will love this fun mango-based ceviche. It takes on a tropical fusion feel with a slightly sweetened coconut water-based broth infused with garlic, kombu, lime, chilies, and agave.
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VEGAN CEVICHE RECIPE - VEGETARIAN & VEGAN - TWO SPOONS
Then slice the pieces in half and transfer to a medium mixing bowl. Add the cubed avocado, hearts of palm, red onion, jalapeno pepper, cilantro …
From twospoons.ca
Servings 4Total Time 30 minsCategory Salad, Side Dish, SnackCalories 279 per serving
From twospoons.ca
Servings 4Total Time 30 minsCategory Salad, Side Dish, SnackCalories 279 per serving
- Prepare the citrus: Using a sharp knife, carefully slice off the top and bottom of the orange. Slice the skin away from the flesh by cutting down and around the fruits, discard the peel. Cut between the membranes to segment the orange into slices (trying your best to remove the skin). Then slice the pieces in half and transfer to a medium mixing bowl.
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