I think the most basic vegan recipe should be a green smoothie that is so easy to make and so healthy that it helps with weight loss and can be consumed every day. I personally drink this smoothie at least once a day. It is packed with healthy nutrition.

Recipe of the plant based green smoothie.
Time: 10 minutes
Yield: 2 cups
2 cups bananas / mango / papaya /.
any other fruit or berry of your choice
½ cup peanut yogurt
1 cup ice cream
6 dates
2 tablespoons of flaxseed meal
1 inch ginger
2 key limes
1 cup mixed greens

Blend all ingredients in a high-speed blender until smooth. The second recipe consists of vegan chicken biryani. If you have the right ingredients, this is the easiest vegan biryani recipe.
Vegan Chicken Biryani
Time: 60 minutes
6 servings
First step, the rice:

3 bay leaves
4 large cardamom
6 small cardamom
1 teaspoon of cumin (shahi jeera)
1 inch cinnamon
1 1/2 cup rice, soaked for 15 minutes
salt 1tsp

Second step, the sauce:

  • 1 cup soy/peanut yogurt
  • 1/2 cup thick coconut yogurt
  • 3/4 cup fried onions
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 inch ginger, julienned
  • 3 medium green chilies, slivered
  • 2 tablespoons ginger-garlic paste
  • Salt 1tsp
  • 2 tablespoons vegan ghee
  • 1 1/2 tsp vegan
  • Chicken broth
  • 1 teaspoon garam masala
  • 1 teaspoon green
  • Cardamom powder
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon mint leaves
  • 1/2 cup boiling water from rice

Third step, the topping:

1/4 cup fried onion
1 tablespoon mint leaves
2 teaspoons of rose water
1 teaspoon kewra water
1 tablespoon vegan ghee
1 pinch of saffron
2 tablespoons soy milk

1. Cook the soaked rice with salt and a potli (bouquet garni) of the remaining spices. Bring to a boil and simmer until almost 70% cooked. Strain the water (save 1/2 cup of water for the sauce) and spread the rice in an open container so that the grains do not break.
2. Place a biryani pot or casserole on an iron skillet or tawa and two tablespoons of salt (to make sure the biryani does not burn). Mix all the ingredients of the sauce, stir well and bring the mixture to a boil.
3. Layer half of the rice with half of the toppings and then layer the other half with the remaining toppings. Cover the container well with a flour pastry or foil and cook on low heat for 10 minutes.
4. serve with a vegan raita, chutney and/or papadam.