easy vegan meals Archives - Page 3 of 11

easy vegan meals

I Prepped These Healthy Vegan Meals In 1 Hour 🌱

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MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:

Easy vegan dressings & sauces

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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

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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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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. Subscribe for my latest vegan recipes! Hit the bell to never miss a video! 🔔

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#quinoa #quinoarecipes #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #FoodImpromptu #mushroom #onepotmeal #mushroomrecipe

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Where Do Vegans Get Their Nutrients? (Full Day Of Eating + Nutrient Breakdown)

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MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:

Easy vegan dressings & sauces

FREE EASY VEGAN MEAL PLANNER 📝

Easy Vegan Meal Planner

SIMNETT NUTRITION MERCH 👕
https://simnettnutrition.com/shop/

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SOCIALS
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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

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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.
Like and subscribe for more easy plant based recipes. Full recipe in the pinned comment.

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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!

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Easy LENTIL RECIPE | Vegetarian And Vegan Meals | Lentil Recipes

Easy lentil recipe | vegetarian and vegan meals | lentil recipes. This easy lentil recipe / dal recipe with pasta is perfect for a healthy vegan and vegetarian meals. A high protein and nutrient rich lentil recipe / Indian lentil curry recipe with pasta to add to your healthy vegetarian meals and plant based diet. This delicious lentil recipe is a great way to add zucchini and red lentils to your vegetarian meals. Check out my other lentil recipes / pasta recipes / vegetarian and vegan recipes for easy vegetarian meals for your busy week.

💬 Let me know if you enjoyed my healthy vegan lentil recipe / dal recipe.

LENTIL RECIPE INGREDIENTS: (4 to 5 servings approx.)

👉 TO COOK THE RED LENTILS:
1+1/2 Cup / 290g Red Lentils
5 cups / 1183ml Cup water
1+1/4 Teaspoon Turmeric
1+1/4 Teaspoon salt (I have added sea salt)

👉 LENTIL PASTA INGREDIENTS:
3 Tablespoon Cooking Oil (I have used light olive oil)
1/2 Teaspoon Whole Cumin Seeds
2 Cups / 275g Onion – chopped
2 Tablespoon / 25g Garlic – finely chopped
1/4 to 1/2 Teaspoon Chilli Flakes or to taste (you can use 1 to 2 whole dried Indian red chilies if you prefer)
2+1/2 Teaspoon Ground Coriander
1/8 Teaspoon Asafoetida (hing)
1/4 to 1/2 Teaspoon Cayenne Pepper (Optional)
1/2 cup / 125ml Tomato Puree / Passata
2 Cups / 330g Tomatoes – 3 medium size tomatoes – chopped
Salt to taste (I have added total 1+1/4 teaspoon sea salt)
3 cups / 700ml Water
250g Lasagna sheet OR Pasta of choice
2+1/2 cups / 350g Zucchini (cut in 1/2 inch thick semi circles)

1/2 cup / 30g Cilantro (Coriander leaves) – chopped
3/4 cup / 50g Green Onions – chopped
Freshly ground black pepper to taste (I have added 1/2 Teaspoon of Black Pepper)
Drizzle of Olive Oil (I have added 1/2 to 1 tbsp of organic cold pressed olive oil)

▶️ METHOD:

Thoroughly rinse the red lentil (a few times), until the water runs clear and then soak for 1 hour. Drain the water from the soaked lentils and transfer it to a small pot. Add turmeric, salt and water. Cover and bring to a boil. Once it starts to boil, give it a mix. Reduce the heat to medium-low, cover and cook for about 30 minutes or until the lentils are cooked. Once cooked turn off the stove, cover the lid and set aside for later.

✅ 👉 PLEASE NOTE: The cooking time depends on the quality of the lentils. Sometimes one batch of red lentils can be drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove.

To a heated pot add cooking oil. Once the oil is heated, reduce the heat to low (this will prevent the cumin from burning) and add the cumin seeds. When the seeds starts to splutter, add the onion, 1/4 teaspoon salt and increase the heat back to medium. Fry on medium heat until the onion are golden brown. 👉 ADDING SALT TO ONIONS WILL RELEASE IT’S MOISTURE AND HELP IT COOK FASTER SO PLEASE DON’T SKIP IT.
Add the garlic, chili flakes and fry for about 2 minutes or until fragrant. Reduce the heat to low and then add dry spices (ground coriander, asafoetida and cayenne) and fry for about 30 seconds or so on low heat. Add the Tomato puree, fresh chopped tomatoes and salt to taste. Now increase the heat to medium-high. Mix well and fry the tomatoes until they disintegrate and forms a thick paste and the oil starts separating. Once the tomatoes are nicely fried, add the cooked red lentils and water. Mix thoroughly. Cover the lid of the pot and bring to a boil. Once it starts to boil, add the pasta, chopped zucchini and mix well. Cover the lid again and cook the pasta on medium-low heat for 6 to 8 minutes. MAKE SURE TO STIR IN-BETWEEN TO PREVENT THE PASTA FROM STICKING TO THE BOTTOM OF THE PAN. Uncover and cook for another 1 minute or so. Turn off the stove.

✅ 👉 UNDER-COOK THE PASTA by 3 to 4 minute, as it will continue to cook in the hot liquid even after the stove it turned off.

✅ 👉 Note: If the lentil dish is too thick for your liking, you can thin it out with boiling water. DO NOT add cold water to it, otherwise it will ruin the taste.

Add chopped cilantro, green onions, freshly ground black pepper, drizzle of olive oil and mix well. Serve hot with a side salad.

▶️ IMPORTANT TIPS:

👉 You can use any pasta of your choice

👉 To re-heat the lentil pasta, add some boiling water to it and heat it in the microwave or stove

******

Welcome to Food Impromptu – Food Artist, Plant-Based and Vegan Recipes Creator. Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients for a Plant Based diet. Subscribe for the latest vegan recipes!

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#lentils #dal #vegetarian #vegan #vegetarianrecipes #veganrecipes #lentil #healthyrecipes #plantbased #plantbaseddiet #vegetarianfood #veganfood #dalrecipe #lentilrecipe

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The Creamiest Vegan Pesto Pasta Recipe

This creamy vegan pesto pasta is one of those dishes that feels fancy but takes almost no time to make. Roasted cherry tomatoes bring juicy, caramelized flavor, while vegan pesto and cream cheese create a silky, rich sauce. Toss in your favorite pasta, finish with vegan parmesan and basil, and dinner is DONE. Weeknight comfort food doesn’t get better than this.
Find the full recipe here:
https://drveganblog.com/creamy-vegan-pesto-pasta-with-roasted-cherry-tomatoes

#VeganPasta #PestoPasta #RoastedTomatoes #CreamyPasta #PlantBasedMeals #EasyVeganDinner #ItalianVibes #VeganComfortFood #VeganRecipes #QuickDinner #VeganCheese #FoodieReel

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Four Recipes I Can’t Stop Eating! (vegan, Plant Based, Oil-free)

Today, I’m sharing with you 4 vegan, plant-based meals I can’t stop eating! They are some of my favorite “go-to” meals lately, and if I’m being honest, crowd pleasers in my house. These meals are also free from oil and great for vegan weight loss of you are trying to stay in a calorie deficit. I hope you enjoy them!

One Pot Wonders (over 70+: one pot meals): https://stan.store/healthyveganmama/p/one-pot-wonders
Saucy Vegan Mama (over 30+ oil-free sauces): https://stan.store/healthyveganmama/p/saucy-vegan-mama

Must watch next:
My Popular Vegan, Oil-Free, Low-Fat Cheese Sauce: https://youtu.be/2JE0BNhZ4z4
Plant Based Tips & Tricks (Live this life EASY): https://youtube.com/playlist?list=PLzh2pqyjL0MzhLNz01Hm2y7EQC5KOw1OW
Meals For Weight Loss Playlist:
https://www.youtube.com/playlist?list=PLzh2pqyjL0MyVSQrH-AAgbfIqr8oDvp75
Recipes in the video-

Chopped salad: Get the veggie chopper here https://amzn.to/3AZKgIH
Here’s how I make this salad:
– Cucumber
– Carrots
– Tomato
– Any lettuce
– Rice (I use about 1 cup)
– Chickpeas (I use about 1/2 cup)
– Everything but the bagel seasoning
– My Healthy Vegan Mama dressing (2 tbsp low sodium soy sauce, 1-2 tbsp tahini, a capful of apple cider vinegar. Today I also added a little sriracha and about 2 tbsp of nutritional yeast. Use water to thin it out).
✨Lastly, the key “ingredient” here is the FULLSTAR chopper. Get it here – https://amzn.to/3AZKgIH

Peas, broccoli, tofu and rice:
How to make: To a pot add…
– 2 cups of cooked or frozen rice (You can do uncooked; just use more veggie broth and longer cooking time).
– Lots of veggies. I did: 1 cup chopped broccoli, 2 cups peas
– 1 block of tofu
– Low-sodium soy sauce for flavor. I used about 4 tbsp. This will depend on how many veggies are in there. Start small and add more as needed.
– Sprinkle with garlic and onion powder (to taste)
– Let simmer in a bit of veggie broth (about 1/2 cup), until everything is married together and the sauce is thick.
– Drizzle with tahini and serve.

Southwest Burrito Bowl:
https://healthyvm.com/recipes/southwest-burrito-bowl

Cinnamon Roll Mug Cake:
https://healthyvm.com/recipes/cinnamon-roll-mug-cake

Disclaimer:
1. The information in this video is from my experience, opinion, and knowledge of plant-based nutrition. I am not a doctor, and this information is not intended to be a substitute for treatment or advice from a medical professional. Always seek the advice of our physician or other qualified healthcare professional regarding your medical condition.
2. This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you 🙂

#vegan #plantbased #oilfree

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GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes

Garlic mushroom recipe | Easy vegetarian and vegan meals | Mushroom recipes. This easy almost one pot mushroom recipe is perfect for vegan and vegetarian meals. A delicious and easy mushroom recipe flavoured with garlic is not only easy to make but is a great way to add mushrooms to your diet. This high protein and healthy vegetarian mushroom recipe makes a healthy vegetarian meal, you can have with rice or pasta or with your mashed potatoes. This healthy mushroom recipe to add protein to your meals in a plant based diet. Healthy recipes or your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

▶️ GARLIC MUSHROOM INGREDIENTS LIST: (2 to 3 servings)

3 Tablespoons Olive Oil
100g / 3/4 Cup Onion – finely chopped
20g / 2 Tablespoon Garlic – finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
1+1/2 Tablespoon Tomato paste
450 to 460g / 6+1/4 Cup White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
Salt to taste (1/2 to 3/4 Tsp Salt)
1 Tablespoon Fresh Thyme or 1 Teaspoon dried thyme or Italian seasoning
1/2 Teaspoon Ground Black Pepper
12g / 1 Tablespoon All Purpose Flour (Regular or Gluten-free)
175ml / 3/4 Cup Vegetable Broth
Salt to taste (I have added 1/4 + 1/8 teaspoon salt)
3 Tbsp Cream (plant-based) or to taste

Garnish:
1 tablespoon / 5 to 6g Finely chopped Parsley
1/4 teaspoon or to taste Ground Black Pepper (optional)

👉 Pasta Recipe:
225g Dry Linguine Pasta (Cook as per package instructions)
1/4 cup parmesan cheese (plant-based)
Ground Black Pepper to taste
Drizzle of Olive oil

✅ 👉 GARLIC FRIED RICE RECIPE VIDEO: https://youtu.be/LPz-bjrIu1c

▶️ METHOD:

To a heated pot add the olive oil and onions. Fry the onion for 3 to 4 minutes or until soft. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper. Adding salt will release the water from the mushrooms, so fry until the water from the mushrooms has evaporated. It will take about 6 minute or so. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.

Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce. Bring to a boil. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.

Open the lid and turn the heat to medium and bring to a boil. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency. Turn off the heat and add some freshly ground pepper and finely chopped parsley. Mix well. Cover the lid and let it rest for 1 to 2 minutes before serving. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!

✅ 👉 HERE’S THE GARLIC FRIED RICE RECIPE FEATURED IN THIS VIDEO: https://youtu.be/LPz-bjrIu1c

▶️ IMPORTANT TIPS:

👉 After adding the Vegetable broth – STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy

👉 Every stove is different so adjust/regulate the heat and cooking time accordingly

*********

Welcome to 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. Subscribe to stay up to date on the latest vegan recipes!

✅ Follow Food Impromptu:

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https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

#mushroom #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #mushroomrecipe #foodimpromptu

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Caribbean Cooking With The Brenys: A Culinary Adventure @3abn #cooking #vegan

Spice up your kitchen with a taste of the islands on this special 3ABN Today Cooking episode! Host Idalia Dinzey welcomes Mark & Miose Breny for a delicious Caribbean Touch menu featuring hearty Shepherd’s Pie, flavorful Veggie Pizza Bread, creamy Corn Soufflé, savory Baked Tofu, and vibrant Stir-Fried Quinoa. These plant-based dishes are packed with island flair and healthy goodness that the whole family will enjoy! @3abn #cooking #veganrecipes #veganfood #haystack #sdachurch #sdacommunity

Ministry website: