>muh Annie malls!
Faggot.
That said, nearly half, about 44% (give or take) of everything I eat is vegan-friendly.
>bean patties
Cook some beans plain.
>or buy tinned beans
Drain of water and shake dry.
Dry further with some kitchen paper then put into a bowl.
Mash up with your hands.
Add chopped onions and whatever chopped, colourful veg you'd like. Also spices, if using.
Add salt to taste, though I cheat with veg stock powder.
Stir in some chickpea flour a little at a time until the mixture can hold a patty shape when formed.
Shallow fry patties in oil, flipping when one side is crispy, until heated through.
>pasta with lentils
Put 220-250g (half pound) of lentils into a pot with 1 litre/quart of water, 80ml (third cup) of good olive oil and a handful of peeled-and-gently-flattened garlic into a pot and set to high heat.
Boil until water is nearly evaporated out, then top off with more water to equal about 1 litre total volume again; lentils should be creamy and softened through.
Add salt to taste and 300g (two thirds of a pound) of spoonable pasta (or broken spaghetti).
Boil, stirring occasionally, until pasta is cooked through.
Off the heat and stir in a handful of fresh chopped flat-leaf parsley.
Serve.
>Főzelék
Heat 80ml of oil with a whatever aromatics base you like (finely chopped leek, parsnip, celeriac, carrot and green/savoy cabbage in 2:1:1:1:5 half dl ratio [about 2 cups total] is most common) and plenty of salt.
Caramelise this base using the wine-deglazing technique. Beer may be substituted for wine.
>mix a third cup flour into the base to make a light roux, though this is not necessary; spices, such as pepper/caraway, are nice here, too
Add 800g of roasted or parboiled, purée of whatever veg you'd like. Some veg may require peeling, such as tomatoes or aubergines, while others may not, such as courgettes or broccoli.
Spaghetti squash is particularly nice.
Simmer to your thickness preference.
Salt to taste.
