For a vegan meal that isn’t just vegan, but also vegetarian and dairy-free, mint jelly is a delicious way to go.
In this recipe, I use mint jelly to add a touch of crunch to my pasta dishes and to add sweetness to salads.
The recipe is adapted from a recipe by Chloe Lambada at The Vegetarian Table, but this is one that should suit any veggie-loving mum.
Mint jelly is also very versatile, you can use it for a variety of dishes including soups, soups with chickpeas and vegetables, souks, stews and stews, soules and stoves.
Here are some easy and delicious vegan mint jelly recipes to get you started.1.
Mint Jelly for pasta Makes 2 servings3 tablespoons butter1 tablespoon fresh mint leaves2 cloves garlic, crushed1/4 cup grated lemon zest1/2 cup plain Greek yogurt1/3 cup finely chopped fresh parsley1/8 cup plain fresh thyme1/16 teaspoon salt1/10 teaspoon black pepperMint Jelly Recipe (Vegan, gluten-free and dairy free)3 cups cooked, cooked pasta1/6 cup finely grated Parmesan cheese1/12 cup finely minced fresh mint1 teaspoon dried oregano1/5 teaspoon sea salt1 teaspoon black peppercorns1/1 teaspoon garlic powder1 teaspoon lemon zested2 teaspoons lemon juice3/4 teaspoon kosher salt1 tablespoon olive oil1/7 teaspoon kosher black pepper1/30 teaspoon black vinegar1/25 teaspoon white vinegar2 tablespoons fresh mint juiceMint Zest, Mint Yogurt, Parmesan Cheese, Thyme and Salt1 cup gratted, cubed, fresh mint2 tablespoons plain Greek Yogurt2 tablespoons chopped fresh thymes1/28 teaspoon saltFresh Thyme, Lemon Juice and Salt2 tablespoons finely chopped parsley, finely chopped1/32 teaspoon saltMint and Mint Zest (Vegetarian)1 tablespoon grated, cubing fresh mint 1/2 teaspoon salt and freshly ground black pepper to taste1/15 teaspoon freshly ground white pepper (optional)3/16 cup chopped parsnips1/20 cup fresh parsnip seeds1/24 cup freshly ground parsnipped thyme leaves1/40 cup chopped fresh mint zest4 tablespoons finely gratted Parmesan or Romano cheese, grated 2 tablespoons freshly grated fresh basil1/18 teaspoon sea waterFresh Basil and Sea Water1 tablespoon finely grained fresh mint extract1 tablespoon freshly grained freshly grasted parsnapped thyme leaf (optional)1/9 teaspoon salt2 tablespoons water (for garnish)1 cup finely diced fresh parsnickle 1/64 cup finely shredded fresh mint, grumbled 3 tablespoons freshly chopped fresh basil leaves (or a pinch of dried oreggio)1 teaspoon salt Directions1.
Place the butter in a large bowl.
Sift together the mint, lemon juice, garlic powder, lemon zesting and salt.
Add the mint zests and salt and stir until well combined.
Stir in the Parmesan and oreganos, herbs and salt until smooth.
Transfer to a large pot, cover and cook on low for about 10 minutes, stirring occasionally, until mint and mint zesting has completely dissolved.
Allow to cool and then transfer to a bowl.2.
Combine the pasta, yogurt, mint zEST, parsley and thyme in a saucepan.
Bring to a boil over medium heat, stirring frequently, until the mint is dissolved.3.
Once the pasta is cooked, add the mint to the bowl.
Add the Parmigiano-Reggiano cheese and stir well.
Pour in the olive oil, salt and pepper.
Spoon into the cooked pasta, stirring to coat and serve.
Recipe from The Vegetarians Table (Vegans, Gluten-Free and Dairy Free)