easy vegan meals
Healthy Chickpea Recipe For A Vegetarian And Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe For A Vegetarian And Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
💬 Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion – thinly sliced and cut in half
150g / 1 Cup Carrot – cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper – cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini – cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic – finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) – Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley – finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it’s moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that’s the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
👉 Adding salt to the vegetables will release it’s moisture and help it cook faster so please don’t skip it
👉 The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that’s the reason we are frying it on higher heat
👉 Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!🔔
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These Freezer Meals Make Your Life Easier. (vegan Meal Prep)
These Freezer Meals Make Your Life Easier. (vegan Meal Prep)
Save 10% over on Squarespace: https://www.squarespace.com/minarome
Today I’ve got 5-6 easy & comforting freezer meals to share with you! All vegan, pretty healthy and perfect for this snow-y weather situation many of us are experiencing right now.
So I highly recommend getting your hands on these big soup cubes and stocking your freezer with some wholesome pre-portioned home cooked meals! ✮ ⋆ ˚｡𖦹°.✩
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Creators who inspired me:
Sarah Hart: https://www.instagram.com/simplysarahhart/
Mike: https://www.youtube.com/@LifebyMikeG
Follow me on instagram @mina_rome and tag me in your recipe recreations.
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→ order it anywhere there’s books, online or in bookstores
_____________________________________________________________
intro 0:00
INGREDIENTS & NOTES
#1 Japanese Curry Chili 0:51
~1 cup dried soy granules (75g)
1 tsp vegetable broth powder
enough hot boiling water to just cover the granules
2 small red onions
2-3 cloves garlic
1 tbsp olive oil
½ apple, grated
1 tbsp soy sauce
2 ½ tbsp tomato paste
2 tsp sugar
1 tbsp yellow curry paste
2 ½ cups water (625ml)
1 can chopped tomatoes (400g=14oz)
1 can black beans (400g=14oz)
1 can kidney beans (400g=14oz)
1 tsp veg broth powder
1 tsp white wine vinegar
1-2 tsp vegan butter
salt, pepper, chili powder to taste
vegan cheese, spring onion, sesame seeds, crispy chili oil, fresh bread for serving
→ yields around 5 servings
inspired by: https://www.okonomikitchen.com/
#2 French Onion Miso Soup 3:04
6-8 small to medium red onions (or 4-5 bigger ones) (~500g or 1.1pounds)
2 ¼ tbsp vegan butter
~125ml white wine (½ cup)
1 ½ tbsp soy sauce
1 tsp sugar
1 tbsp vegan oyster sauce
1 tbsp white wine vinegar
~750ml water (3 cups)
1 heaping tbsp light miso paste + ~60ml water (¼ cup)
salt to taste (i did around 1 tsp)
fresh thyme, sesame seeds, fresh bread to serve with with
→ yields around 4 servings
#2.5 Noodle Soup Variation 5:03
soup base from recipe #2
and then for serving:
1 block instant noodles minus flavor packets (~75g = 2.6oz)
2 handfuls quick cooking greens (spinach, lamb’s lettuce)
spring onion, sesame seeds, crispy tofu*
*for the crispy tofu:
100g tofu, cut into thin slices
coated in 1 tbsp cornstarch
sprinkled with salt
panfried in veg oil for 3-4 min per side
→ serves 1
#3 Perfect Roasted Veggie Soup 5:44
2 small to medium sweet potatoes
1 medium yellow potato
1 medium to large carrot
1 tbsp veg oil for the roasted veg
sprinkle of salt for the roasted veg
2 small red onions
2-3 cloves garlic
1 handful cherry tomatoes
½ apple
1 ½ tbsp olive oil for the pot
1 tbsp white wine vinegar
1 tbsp vegan oyster sauce
1 veg broth cube (or 1 tsp veg broth powder)
dash of black pepper
dash of nutmeg
1 heaping tbsp store bought plain hummus
750ml water (3 cups), more if needed (i added another final splash in the end so 800-900ml total?)
salt to taste
→ yields 3-4 servings
#4 Lemon Ricotta Lasagna 8:25
for the tofu ricotta:
400g semi-firm to firm tofu (14oz)
2 tbsp olive oil
½ tsp lemon zest (or to taste)
2 tbsp fresh lemon juice
1 ¼ tsp salt (or to taste)
for the garlic spinach:
2-3 cloves garlic
2 tbsp olive oil
400g fresh spinach (14oz)
splash of water for cooking
pinch of salt
for the bechamel sauce:
1 ¼ tbsp vegan butter
1 tbsp flour
160ml non dairy milk (⅔ cup)
dash of nutmeg
generous pinch of salt (or to taste)
ALSO:
400g store bought tomato sauce (14oz)
~10 lasagna sheets (break them to fit a little, if necessary)
a few handfuls vegan pizza cheese
optional 1 tsp veg oil to brush the top with
→ yields 6 servings
#5 Cinnamon Raisin Oatmeal 11:44
100g quick cooking oats (1 cup)
60g rolled oats (½ cup plus 1 tbsp)
½ tsp salt (i sometimes put ¾ to 1 tsp salt in this)
1 ¼ tsp cinnamon
6 tbsp raisins
3 tbsp maple syrup, brown sugar, agave etc (or to taste)
water
120ml (½ cup) coconut milk or oat/soycream
400ml water (1 ⅔ cups)
1 tsp vegan butter, extra drizzle maple syrup for serving, or top with fresh fruit, nut butters etc
→ 3 servings
MUSIC:
Intro: https://soundcloud.com/fridayplaylisted/tame-impala-piece-of-heaven-2?in=imminentnetwork/sets/tame-impala-piece-of-heaven
Trees and Lucy:
Rafiki Music: https://www.youtube.com/@rafikimusicc
north takoda – WAVELINES – https://thmatc.co/?l=8B8692B9
How I Stay Fit Eating $5 Meals (Vegan & High Protein)
How I Stay Fit Eating $5 Meals (Vegan & High Protein)
Eating healthy and staying fit doesn’t have to be expensive. In this video, I’m sharing three meals that cost less than $5 that I actually eat. They are all quick to make, high in protein, and made with simple plant based ingredients you can find at almost any grocery store. These budget friendly meals are perfect if you’re trying to eat healthy on a tight budget without sacrificing flavour or nutrition.
00:00 – Intro
00:29 – How to make a $5 curry tofu noodle stir fry
01:24 – How to make a high protein chickpea bowl on a budget
02:27 – How to make high protein lentil pasta
03:35 – final thoughts
Wheat noodles with Tofu & Veg Recipe
Cost per meal: $3.28
561 calories
Macros: 38.5 g protein / 49 g Carbs / 29 g Fat (including oil)
100g or 1 cup dry chow mein/wheat noodles (cost: 0.28)
200g or ¾ cup extra firm tofu, cubed used (cost: $1.97)
200g or 1 ½ cup frozen mixed veg (cost $1.03)
Pantry items:
1 tsp olive oil (optional)
1-2 tbsp soy sauce
1-2 tsp curry powder
Directions:
1. Cook wheat noodles according to package instructions. Once cooked, drain and set aside.
2. Saute tofu in a drizzle of olive oil, 1 tbsp soy sauce, and curry powder.
3. Add frozen veg mix to tofu and stir often, helping the veg thaw and cook.
4. Move tofu and veg to the side of the pan and add noodles. Add some more curry powder and soy sauce to noodles and saute for 3-5 minutes.
5. Mix everything together in the pan and serve.
Mediterranean Chickpea & TVP Bowl Recipe
Cost per meal: $3.48
478 calories
Macros: 40 g Protein / 72 g Carbs / 5g Fat (w/o oil)
160g or 1 cup canned chickpeas, drained & rinsed (cost: 0.77)
40g or ½ cup TVP (dry)(cost: 0.59)
⅓ large cucumber, chopped (cost: 0.58)
1 medium tomato, chopped (cost: 0.65)
¼ onion, chopped (cost: 0.41)
½ lemon, juice (cost: 0.48)
Pantry items:
Small drizzle of olive oil (optional)
1 tbsp Mediterranean seasoning
Directions:
1. Add TVP and your favourite seasoning to a bowl and cover (until just covered) with hot water. Let it sit for 2-3 minutes or until hydrated. Drain excess water (if needed).
2. Add chickpeas along with chopped veggies, and seasoning to the bowl of TVP.
3. Toss together and serve.
Legume Pasta with Hearty Lentil Veg Sauce Recipe
Cost per meal: $3.57
592 Calories
Macros: 46.7 g Protein / 103 g Carbs / 4 g Fat
90 g or red lentil pasta (dry) (cost $1.07)
200 g or 1 cup tomato sauce (cost 0.55)
130g or ⅔ cup canned lentils, drained an rinsedd (cost: 0.35)
75g or approx 1 cup of frozen spinach (cost 0.39)
100g or 1 ¼ cup slices mushrooms (cost $1.21)
Directions:
1. Bring water to a boil and cook lentil pasta according to package directions (~8 minutes).
2. Heat a pan over medium heat, and sauté mushrooms in a sprinkle or water or oil for 2–3 minutes, or until cooked through.
3. Add jarred tomato sauce and stir in lentils and frozen spinach. Cook until spinach is done and sauce begins to simmer.
4. Drain pasta and combine with sauce. Stir until everything is mixed, serve and enjoy!
MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:
FREE EASY VEGAN MEAL PLANNER 📝
SIMNETT NUTRITION MERCH 👕
https://simnettnutrition.com/shop/
USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/SimnettNutrition
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SOCIALS
• INSTAGRAM (DEREK): https://instagram.com/simnettnutrition
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HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition
WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc
MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com
7 Things I Wish I Knew Before Going Vegan 👀
7 Things I Wish I Knew Before Going Vegan 👀
👩🏻🌾 NEW plant-based nutrition eBook: https://www.pickuplimes.com/ecommerce/ebooks/plant-based-nutrition-2
📲 Try our app 7 days FREE!: https://pickuplimes.com/app
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🎥 Film & photography gear we use: https://bit.ly/PUL_filming_gear
🎶 The music we recommend: http://bit.ly/YTube_music (great for YouTube creators)
TIMELINE
0:00 Intro
0:20 The restriction mistake
1:30 The protein mistake
2:47 The soy mistake
3:52 The bland food mistake
5:09 The fiber mistake
6:38 The tracking mistake
*🍽️ Plate Method PDF at the bottom of this article:* https://www.pickuplimes.com/article/the-plate-method-26
7:42 The self-doubt mistake
8:36 Our *new* plant-based nutrition eBook 🌱:
https://www.pickuplimes.com/ecommerce/ebooks/plant-based-nutrition-2
RECIPE ALERTS
1:21 Soba noodles with sweet & sticky vegetables (app exclusive): https://www.pickuplimes.com/recipe/soba-noodles-with-sweet-sticky-vegetables-555
1:45 Seitan doner kebab: https://www.pickuplimes.com/recipe/seitan-doner-kebab-1827
2:32 Tofu shakshuka: https://www.pickuplimes.com/recipe/oven-baked-tofu-shakshuka-667
2:58 ‘Honey’ mustard tofu wraps: https://www.pickuplimes.com/recipe/vegan-honey-mustard-tofu-wraps-1448
3:26 Vegan ‘egg’ salad sandwich: https://www.pickuplimes.com/recipe/vegan-egg-salad-sandwich-706
3:45 Gochujang tempeh bowl: https://www.pickuplimes.com/recipe/gochujang-tempeh-bowl-2279
5:03 Crunchy sesame noodle salad (app exclusive): https://www.pickuplimes.com/recipe/crunchy-sesame-noodle-salad-1115
5:42 Chickpea frittata: https://www.pickuplimes.com/recipe/simple-chickpea-frittata-1225
5:54 Sweet potato spiced chili: https://www.pickuplimes.com/recipe/sweet-potato-spiced-chilli-18
6:22 Aush Persia noodle soup: https://www.pickuplimes.com/recipe/aush-bean-noodle-soup-408
7:25 Harissa-spiced butter beans: https://www.pickuplimes.com/recipe/harissa-spiced-beans-898
8:26 Curried chickpea butternut soup: https://www.pickuplimes.com/recipe/butternut-squash-chickpea-soup-1763
9:21 Chipotle fajitas: https://www.pickuplimes.com/recipe/vegan-chipotle-fajitas-328
KITCHEN GEAR
» Dutch oven: https://amzn.to/4iWA7y1
» Cutting board: https://amzn.to/4ahu0Cs
» Knife set: https://amzn.to/4oXqIIf
» Measuring cups: https://amzn.to/4ensde7
» Mini spice jars: https://amzn.to/2xXSP69
STAY CONNECTED 🙋🏻♀️
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❤ Sadia
The 5-Star Pasta Recipe That You Won’t Want To Stop Making | Vegan And Vegetarian Meal Ideas
The 5-Star Pasta Recipe That You Won’t Want To Stop Making | Vegan And Vegetarian Meal Ideas
Caramelized Onions
Chili Crunch Oil
Pasta
What’s not to love!? Your taste buds won’t be able to get enough of this creamy vegan pasta recipe!
Give it a try and let me know what you think!
★Recipe★
🌱 https://makeitdairyfree.com/vegan-caramelized-onion-and-chili-oil-pasta/
Timestamps:
00:00 how to make caramelized onion and chili oil pasta
00:35 the most important thing for this recipe
2:06 my tip about spices
2:40 when should I make the pasta when cooking this recipe
3:37 sauce cooking starts
4:38 why we need an acid in this recipe
4:58 why you should use a wooden spoon for deglazing
5:30 caramelized onion and chili oil pasta finished
5:37 total cost
5:28 how to make the best caramelized onions
6:00 👀👀
6:09 Do you Duolingo?
6:16 what does this recipe taste like?
6:50 what if I don’t like / can’t have onions or garlic
6:55 how to get a printable of this recipe
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#VeganMeals #veganPasta
★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
Our Photography/Videography Equipment → https://www.amazon.com/shop/makeitdairyfree
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*Bowls (Small): https://amzn.to/3wfI4YA
*Box Grater: https://amzn.to/3uWkE9v
*Cast Iron Pan: https://amzn.to/3Pdygpd
*Cutting Board (Round): https://amzn.to/3wfHOc4
*Glass Mixing Bowls – https://amzn.to/3sHlO60
*Induction Burner: https://amzn.to/3smydhn
*Nut Milk Bag (Zucchini Bag Strainer): https://amzn.to/3OdY4ju
*Kitchen Knife Block Set: https://amzn.to/2Yp2qMT
*Pots and Pans: https://amzn.to/3xQs2po
*Strainer: https://amzn.to/3aLiORW
*Wooden Utensils: https://amzn.to/3FLalcF
-Note: Not all products are exactly as seen in video.
I Prepped These Healthy Vegan Meals In 1 Hour 🌱
I Prepped These Healthy Vegan Meals In 1 Hour 🌱
USE CODE SIMNETTNUTRITION https://humehealth.com//discount/SIMNETTNUTRITION?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=SIMNETTNUTRITION
My code stacks on top of Hume’s current sale so you can save up to 50% off your Body Pod! My discount code is only valid for 7 days. If you live in the USA the Body Pod is HSA or FSA eligible so you might be able to get it covered for Free by your health insurance. #HumeHealth #bodyanalyzer #weightloss
MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:
USE MY CODE DEREK15 for 15% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/SimnettNutrition
3 day meal prep (each day = 2000 cals & Macros are 112g protein/279g Carbs/59g Fat)
Blueberry Pie Overnight Oats (makes 3 servings)
2¼ cups rolled oats
1½ scoops vanilla plant protein (Vedge Vanilla Ice Cream)
3 cups soy milk (Silk Original)
3 tbsp hemp seeds
1½ cups frozen wild blueberries
In a jar combine oats, protein powder, soy milk, and hemp seeds. Add frozen blueberries, put a lid on the jar and shake to stir. Cover and refrigerate overnight (or at least 4 hours).
Lentils & Squash with Cheesy Cashew Sauce (Makes 3 servings)
3 cups cooked lentils
½ cup dry TVP (textured vegetable protein)
2 cups mixed vegetables (carrots, corn, green beans & peas)
3 cups water
6 tsp Better Than Bouillon (vegetable base)
1 tbsp dried thyme
1 tbsp dried sage
2 tsp dried rosemary
2 tsp onion powder
3 cups cooked butternut squash
Cheesy Cashew Sauce
⅓ cup raw cashews
⅓ cup water
1 clove garlic
Juice of ½ lemon
¾ tsp onion powder
¾ tsp garlic powder
3 tbsp nutritional yeast
¼ tsp salt & pinch black pepper
In a large saucepan, add cooked lentils, bouillon, water, and all the herbs/spices. Cover and simmer on low for 25-30 minutes until the lentils soften. Then add dry TVP, and mixed vegetables and simmer for another 10 minutes. Meanwhile, bake butternut squash until tender (in oven at 350F for 45 minutes). For the sauce: blend all the “Cheesy Cashew Sauce” ingredients until smooth and creamy, adding a splash of extra water if needed. Serve the lentil mixture with roasted squash and drizzle generously with the sauce.
BBQ Tofu & Potatoes with Lemon Tahini Salad (Makes 3 Servings)
2 blocks extra firm tofu
3 tbsp (or more) BBQ sauce
9 small/medium size purple or regular potatoes
3 cups mixed greens
½ cup shredded purple cabbage
1 medium red bell pepper, chopped
Lemon Tahini Sauce
4 tbsp water
3 tbsp tahini
1 tsp garlic powder
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp maple syrup
Pinch of salt and pepper
Press and cube or slice the tofu into thin strips, and toss in BBQ sauce. Bake at 350F until golden and crisp (should take about 20-30 mins). Remove from oven and set aside.
Bake the potatoes until tender (350F for about 30 minutes). In a small bowl, whisk all the “Lemon Tahini Sauce” ingredients until smooth. Adjust water for desired consistency.
Assemble meals with greens, cabbage, and bell pepper, then add tofu and potatoes. Drizzle with tahini sauce and extra BBQ sauce on the tofu.
Snack1: Nut & Date Energy Mix (3 Servings)
6 Medjool dates, pitted
3 tbsp pumpkin seeds
15 walnut halves
Divide into 3 small snack bags or jars.
Snack 2: Piece of fruit, I used apple (1 per day) but you can use a banana, etc.
00:00 Intro
01:30 Blueberry Pie Overnight Oats recipe
02:31 Herbed Lentils, Baked Squash, BBQ Tofu & Potatoes
05:20 Cheesy Cashew Sauce recipe
06:15 Lemon tahini sauce recipe
06:45 Put the meals together
07:06 Medjool dates & Nuts snack mix and Apple
09:05 Macros for the meals
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
Mushroom quinoa recipe | easy vegetarian and vegan meals | quinoa recipes. A healthy (almost) one pot quinoa recipe with mushrooms is perfect for easy vegetarian and vegan meals. This high protein meal made with quinoa and mushrooms is a great way to add mushrooms to your diet. A high protein and healthy vegetarian quinoa recipe makes a healthy vegetarian meal. This delicious high protein quinoa recipe / mushroom recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!
▶️ MUSHROOM AND QUINOA RECIPE INGREDIENTS:
2 Tbsp Olive oil (light)
1+1/2 cup / 200g Onion – chopped
227g / 3 cups Mushrooms (chopped into 1/4 inch thick pieces)
1/2 Teaspoon Salt OR TO TASTE
190g / 1 cup Quinoa (soaked / strained)
1+1/2 cup / 350ml Water
3/4 cup / 120g Frozen (shelled) Edamame
1 cup / 100g Carrots – Julienne
3/4 cup / 45g Green onions – chopped
👉 Sauce mix:
1+1/2 Tablespoon / 33g Gochujang (fermented Korean pepper paste)
1 Tablespoon DARK Soy Sauce OR TO TASTE
1 Tablespoon White vinegar or White wine vinegar (OR TO TASTE)
1+1/2 Teaspoon / 9g Minced garlic
1/2 Tablespoon Maple syrup
1 Tablespoon Sesame oil OR TO TASTE
👉 PAN FRIED TOFU:
200g Extra firm tofu – cut into 1/2 X 1/2 inch cubes (approx. 1+1/4 cup of chopped tofu)
1 to 2 Teaspoon Olive oil
1/8 Teaspoon Salt OR TO TASTE
1/4 Teaspoon Ground black pepper OR TO TASTE
▶️ METHOD:
Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer.
To a heated pan add olive oil and onion. Fry the chopped onion while switching between medium to medium-high heat until it starts to brown, for about 5 minutes or so. Adding the chopped mushrooms, salt and fry on medium-high heat until the mushrooms are lightly browned, for about 6 to 7 minutes.
Add the soaked and strained quinoa and water and mix. Sprinkle julienne carrots and frozen edamame on top of the quinoa. Mix and BRING IT TO A BOIL AND THEN COOK UNCOVERED FOR ABOUT 1 MINUTE. COVER THE PAN WITH LID AND REDUCE THE HEAT TO LOW AND COOK IT COVERED FOR ABOUT 15 MINUTES OR UNTIL THE QUINOA IS COOKED.
👉 Sometimes one batch of quinoa is more dry than the other and May take longer to cook. So adjust the cooking time accordingly.
While the quinoa is cooking, prepare the sauce mix. To a small bowl add gochujang, dark soy sauce, white vinegar, maple syrup, minced garlic and sesame oil. Mix well until and set aside for later.
Once the quinoa is cooked. Uncover and add the sauce mix, the green onions and mix well. Then increase the heat to medium and fry the quinoa for 2 to 3 minutes. Turn off the heat. Now cover the lid. Remove the pan from heat and allow the quinoa to rest for about 5 minutes for the flavours to develop.
Remove the extra firm tofu from the package over the sink. Drain the liquid and rinse the tofu with water. Pat dry the tofu with paper towel. Use 200g of the tofu and cut it into 1/2X 1/2 inch cubes. To a heated pan, add the olive oil, tofu cubes, salt and pepper. Mix well. Spread out the tofu in a single and allow one side to golden brown for about 1 minute. Then toss and fry for another 2 to 3 minutes until all sides are lightly browned.
Add the pan fried tofu to the cooked quinoa and mix. Serve hot with a side of green salad.
▶️ IMPORTANT TIPS:
👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
👉 Adding salt to mushrooms will release it’s moisture and will help it cook faster so please don’t skip it
👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. So adjust the cooking time accordingly
👉 You can add substitute the tofu with any protein of your choice
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔
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Where Do Vegans Get Their Nutrients? (Full Day Of Eating + Nutrient Breakdown)
Where Do Vegans Get Their Nutrients? (Full Day Of Eating + Nutrient Breakdown)
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The Creamiest Vegan Potato Salad
The Creamiest Vegan Potato Salad
Creamy potato salad without mayo that actually shines at BBQs and picnics. Baby potatoes, arugula, sun dried tomatoes, and white beans tossed in a silky tahini yogurt dressing with a hint of chili oil. Ready in about 30 minutes and great for meal prep.
What you get: ultra creamy texture, Mediterranean flavor, 100 percent vegan, dairy free.
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The Easiest Vegan Eggplant Parmesan!
The Easiest Vegan Eggplant Parmesan!
This cozy roasted eggplant dish is stuffed with a savory roasted garlic and blistered cherry tomato mash, then topped with melty vegan cheese and fresh basil. It’s rich, satisfying, and unbelievably simple — perfect for a weeknight dinner or a plant-based centerpiece. Serve it with toasted bread or couscous for a wholesome, flavor-packed meal.
➡️ Full recipe on drveganblog.com
✨ Gluten-free, dairy-free, 100% comfort!
