easy vegan recipe Archives - Everyday Vegan Recipes

My FAVORITE Easy $5 Vegan Meal

Would you eat this? These Smashed Bean and Potato Tostadas are so flavorful and cost less than $5 to make! 🎵 @onegreatvegan

SMASHED BEAN AND POTATO TOSTADAS:
Chopped Fresh Herbs
Hot Sauce of Choice
Creamy Vegan Sauce of Choice
Chopped Tomatoes
Toasted Corn Tortillas

Cooked Black Beans
Your Favorite Savory Seasonings (I love to use Fajita Seasoning)
Agave or Maple Syrup
Fresh Lime
Salt and Pepper to Taste

Chopped Sweet Potatoes
Your Favorite Savory Seasonings (I love to use Za’atar Spice and Smoked Paprika)

Chopped Red Onion
Quinoa
Your Favorite Savory Seasonings (I love to use Poultry Seasoning and Cayenne)
Salt and Pepper to Taste
Chopped Fresh Herbs of Choice

$AVINGS SIMPLIFIED:
Chopped Tomatoes
Toasted Corn Tortillas
Cooked Beans
Fresh Lime
Chopped Potatoes
Chopped Onion
Cooked Rice
Salt and Pepper to Taste

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One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you’d like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

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One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you’d like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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Subscribe to Food Impromptu here ⤵️
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#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpearecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #chickpeacurry

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You Won’t Believe The Vegan Food In Germany! 🌱

So much selection, so cheap & so delicious! I had no idea vegan food in Germany was like this. Join Crystal and I while we explore Nurburg, Germany.

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#veganfood #recipe #cooking

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BAKED CHICKPEA VEGETABLE PATTIES Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

Baked Chickpea Vegetable Patties Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. This baked chickpea patties recipe with sweet potatoes is perfect for vegan and vegetarian meals and meal prep. A high protein and nutrient rich grain-free baked vegetable patties recipe made with chickpeas and sweet potatoes for a healthy vegetarian meal. Add this vegetable burger / high protein chickpea patties recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and sweet potatoes to your meals. Check out my other vegetarian and vegan recipes!

???? Let me know if you enjoyed my healthy vegan recipe.

▶️ CHICKPEA PATTIES RECIPE INGREDIENTS: (12 to 13 patties)

2 Cups / 1 Can (540ml Can) COOKED Chickpeas
400g / 2+1/4 cups approx. FINELY GRATED Sweet Potato (1 large sweet potato 445g with the skin)
160g / 2 cup Green Onions – finely chopped and firmly packed
3/4 to 1 cup / 40 to 60g Cilantro or parsley – finely chopped
15 to 17g / 1 tablespoon grated Garlic OR TO TASTE
7g / 1/2 tablespoon grated Ginger OR TO TASTE
2 to 2+1/2 tablespoon Lemon Juice (✅ ???? some lemons are more sour than the others so adjust the quantity of lemon juice to your liking)
2 Teaspoon Paprika (NOT SMOKED)
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
1/4 teaspoon Cayenne Pepper or to taste (OPTIONAL)
100g / 3/4 Cup Chickpea Flour or Besan
1/4 teaspoon baking soda
2 Tablespoon Olive Oil
Salt to taste

???? Good Quality Olive Oil to Brush the patties (I used organic cold pressed extra virgin olive oil)

???? Sriracha Mayo Dipping sauce/spread:
Mayonnaise (vegan)
Sriracha Hot Sauce to taste
Add vegan mayonnaise and sriracha hot sauce to taste to a bowl. Mix well.

???? Pickled Onions:
160g / 1 medium Red Onion
1 Tablespoon White Vinegar
1 Tablespoon Sugar (I added cane sugar)
1/8 Teaspoon Salt
Add the onions, vinegar, sugar and salt to a bowl. Mix well. You can store it in the refrigerator for 2 to 3 days.

▶️ METHOD:

Finely grate the sweet potato using the finer side of the grater. Finely chop green onion and cilantro (coriander leaves). Mince or grate the ginger & garlic. THOROUGHLY MASH THE COOKED CHICKPEAS, then add the grated sweet potato, green onion, cilantro, lemon juice, garlic, ginger, paprika, cumin, coriander, black pepper, cayenne pepper, chickpea flour, baking soda, salt, olive oil and mix well. KNEAD THE MIXTURE THOROUGHLY until it forms a dough, this will help breakdown the fibres and the mixture will bind well while forming the patties.

Oil your hands to prevent the mixture from sticking. Scoop the mixture using a 1/3 cup (level it off by removing any excess mixture) and form equal size patties. This recipe makes 12 to 13 patties.

✅ ???? Each patties will be approximately 3+1/4 to 3+1/2 Inches in diameter and anywhere between 3/8 to 1/2 inch thick and 85g approx. of mixture per patty.

PRE-HEAT THE OVEN TO 400F.

Bake the patties in a 400F preheated oven for 30 minutes. Then flip the patties and bake – anywhere between 15 to 25 minutes or UNTIL THE PATTIES ARE GOLDEN BROWN AND FIRM. The patties should not be mushy. Once baked remove from the oven and immediately brush it with a good quality olive oil, while the patties are still hot. ✅ ???? This will add a lot of flavour and also prevent the patties from drying out.

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

Add the patties to your burger or wrap or serve it with your favourite dipping sauce. Patties stores well in the refrigerator in an airtight container for 7 to 8 days. This is a good recipe for meal prep.

▶️ IMPORTANT TIPS:

???? FINELY GRATE THE SWEET POTATO USING THE FINER SIDE OF THE GRATER

???? Take the time to THOROUGHLY MASH THE COOKED CHICKPEAS

???? KNEAD THE MIXTURE THOROUGHLY until it forms a dough, to breakdown. The mixture will bind well while forming the patties

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

???? You can prep the vegetables in advance and store it in the refrigerator for 3 to 4 days. When ready, add the dry ingredients and make the patties

*****

Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

Easy and nourishing vegan recipes for your everyday cooking. My goal is to help with the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.

Subscribe for the latest vegan recipes!

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One Pan Baked Chickpea And Vegetable Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!

???? Let me know in the comments if you enjoyed my healthy vegan recipe.

▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)

✅ ???? BAKING DISH SIZE: 9 X13 inches

Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper

???? Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) – Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic – Finely chopped
250g Red Onion – 2 small or 1 large red onion – cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans – Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil

???? Garnish:
1 Tablespoon / 4g Parsley – finely chopped
1 Tablespoon / 4g Fresh Dill – OPTIONAL – NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON’T LIKE IT – replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)

▶️ METHOD:

Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.

PRE-HEAT THE OVEN TO 400 F.

For the dressing – To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.

To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.

✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.

Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked – cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.

Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.

▶️ IMPORTANT TIPS:

✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.

???? Every oven is different so adjust the baking time accordingly

???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.

*************

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.

Subscribe to stay up to date on the latest vegan recipes! ????

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#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet

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Plant Based Dinner | Easy Vegan Recipe #veganrecipes #quickrecipe #shorts

You need to make this delicious bowl of Plant Based Broccoli Cheddar Soup! It’s quick and easy to make. SUBSCRIBE FOR MORE EASY PLANT BASED RECIPES!

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Vegan Lunch Recipe Ideas #veganfood #recipes #vegan

Subscribe for more vegan lunch recipe ideas #veganfood #recipes #vegan

Have a look at some of our other recipes…

Thai Green Curry – Vegan Spicy Bowl Recipe Idea

Chickpea Tagine – Plant Based Dinner Recipe Ideas

Easy Vegan Pesto Recipe Idea

Cauliflower Katsu – Vegan Curry Recipe Idea

Warm Butterbeans With Roasted Leek – Vegan Salad Recipe Ideas

Vegan Spicy Chilli Recipe

Olive And Broccoli Pasta Recipe Idea

Chickpea & Vegetable Traybake – Plant Based Lunch Recipe Idea

Vegan Lentil Pasta Recipe Idea

Laksa Noodle Soup – Plant Based Spicy Recipe Idea

Here are some more vegan lunch recipe ideas –

Vegan Buddha Bowl: Combine quinoa or brown rice with roasted vegetables like sweet potatoes, broccoli, and bell peppers. Top with avocado slices, chickpeas, and a tahini dressing.

Lentil Salad: Mix cooked lentils with diced cucumber, cherry tomatoes, red onion, and fresh herbs. Dress with a tangy vinaigrette made with olive oil, lemon juice, and Dijon mustard.

Vegan Wrap: Fill a whole wheat tortilla with hummus, shredded carrots, cucumber, spinach, and roasted red peppers. Roll it up and slice into pinwheels for a portable lunch option.

Chickpea Salad Sandwich: Mash chickpeas with avocado, lemon juice, and spices like cumin and paprika. Spread onto whole grain bread and top with lettuce, tomato, and red onion.

Mediterranean Quinoa Salad: Toss cooked quinoa with chopped cucumber, cherry tomatoes, Kalamata olives, red onion, and parsley. Dress with a mixture of olive oil, lemon juice, garlic, and oregano.

Vegan Sushi Rolls: Fill nori sheets with sushi rice, avocado slices, cucumber sticks, and marinated tofu or tempeh. Roll tightly and slice into bite-sized pieces.

Sweet Potato and Black Bean Tacos: Roast sweet potato cubes with cumin and chili powder until tender. Fill taco shells with the sweet potatoes, black beans, shredded lettuce, and salsa.

Cauliflower Buffalo Wings: Coat cauliflower florets in a batter made from flour, non-dairy milk, and spices. Bake until crispy, then toss in buffalo sauce. Serve with celery sticks and vegan ranch dressing.

Vegan Caesar Salad: Toss chopped romaine lettuce with homemade vegan Caesar dressing, croutons, and vegan parmesan cheese made from nutritional yeast and cashews.

Thai Peanut Noodles: Cook rice noodles according to package instructions. Toss with a sauce made from peanut butter, soy sauce, lime juice, garlic, and ginger. Add in cooked edamame, shredded carrots, and chopped peanuts.

Vegan Chickpea Curry: Simmer chickpeas in a spiced tomato-coconut sauce with onion, garlic, ginger, and curry powder. Serve over cooked brown rice or quinoa.

Spinach and Mushroom Quesadillas: Sautee sliced mushrooms with garlic until golden brown. Fill whole wheat tortillas with sauteed spinach, mushrooms, and vegan cheese. Cook until crispy and golden.

Vegan Minestrone Soup: Simmer diced vegetables like carrots, celery, zucchini, and tomatoes in vegetable broth with cooked pasta and white beans. Season with Italian herbs like basil, oregano, and thyme.

Vegan Stuffed Bell Peppers: Fill halved bell peppers with cooked quinoa, black beans, corn, diced tomatoes, and spices. Bake until the peppers are tender and the filling is heated through.

Vegan Pad Thai: Stir-fry rice noodles with tofu, bean sprouts, green onions, and a sauce made from tamarind paste, soy sauce, lime juice, and brown sugar. Garnish with crushed peanuts and cilantro.

Black Bean and Corn Salad: Combine black beans, corn, diced bell peppers, red onion, and cilantro. Dress with a lime vinaigrette made from lime juice, olive oil, garlic, and cumin.

Vegan Mediterranean Pizza: Spread pizza dough with marinara sauce and top with sliced artichoke hearts, olives, roasted red peppers, cherry tomatoes, and vegan feta cheese. Bake until crust is crispy and cheese is melted.

Vegan Burrito Bowl: Layer cooked brown rice with black beans, sauteed peppers and onions, corn, avocado slices, and salsa. Top with chopped cilantro and a squeeze of lime juice.

Vegan Mac and Cheese: Cook pasta according to package instructions. Make a creamy sauce from blended cashews, nutritional yeast, garlic, and lemon juice. Pour over cooked pasta and bake until bubbly.

Quinoa Stuffed Portobello Mushrooms: Mix cooked quinoa with diced tomatoes, spinach, garlic, and vegan cheese. Stuff into portobello mushroom caps and bake until tender.

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CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes

CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes

???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.

▶️ RECIPE INGREDIENTS:

✅ ???? BAKING DISH: 9 X13 inches

2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)

???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) – Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) – Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic – Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)

???? Garnish:
2 Tablespoon / 6g Parsley – finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste

▶️ METHOD:

Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.

✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.

Back to the mixing bowl with the zucchini and potato slices – add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.

PRE-HEAT THE OVEN TO 400 F.

Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.

???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.

At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.

Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.

▶️ IMPORTANT TIPS:

???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables

???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES

???? Every oven is different so adjust the baking time accordingly

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Here you will find easy & 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, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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Asian Style Spaghetti Salad Recipe | Vegetarian And Vegan Meals Idea | Salad Recipe

Vegetable Noodle Salad Recipe. A quick and easy Vegetarian and Vegan Meals Idea. Healthy recipes for any day for the week. This salad recipe with an easy homemade dressing is just great for the summer. So make this easy salad recipe for your next get together.

???? Let me know in the comments if you enjoyed my vegan easy noodle salad recipe?

▶️ VEGETABLE NOODLES RECIPE INGREDIENTS:

???? Vegetables for the salad:
120g / 2 cups Broccoli – CUT IN TO SMALL FLORETS
100g / 1 cup Red bell pepper – thinly sliced
100g / 1 cup SNAP PEAS OR SNOW PEAS – chopped
100g / 1 cup Carrots – Julienne cut
75g / 1 cup Green Onions – chopped
15g / 1/2 cup Cilantro – chopped

???? To cook Spaghetti Noodles:
225g Spaghetti Noodles (or noodles of choice)
2+1/2 to 3 Litres of Boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)

???? **To make Garlic Flavoured Oil:
2 Tablespoons Olive Oil
1 Tablespoon / 12g Garlic – finely chopped
1/4 Teaspoon Chili Flakes or to taste
1 Tablespoon / 10g White Sesame Seeds

???? Salad Dressing:
**Garlic Oil (See the method for directions)
1+1/2 Tablespoon Lime or Lemon Juice or to taste
2 Tablespoon Soy Sauce
1+1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Toasted Sesame Oil or to taste

▶️ METHOD:

Start by preparing the vegetables. Thoroughly wash and chop the vegetables and store it in the refrigerator until ready to use.

✅ To cook Spaghetti Noodles:
Bring the water to a boil and add 1 teaspoon salt. Add the dry spaghetti noodles and cook it al-dente. Undercook the noodles by 1 to 2 minutes. I cooked the spaghetti noodles for 8 minutes. Once cooked drain the noodles and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients.

✅ To make Garlic Flavoured Oil:
Heat a small pan and add olive oil, chopped garlic and fry for 4 to 5 seconds and then REDUCE THE HEAT TO THE VERY LOW, this will prevent the garlic from burning. Add the chili flakes, white sesame seeds and fry for about 30 seconds or until fragrant. DO NOT BROWN THE GARLIC BUT AT THE SAME TIME THE GARLIC SHOULD BE COOKED THROUGH. Once the garlic is cooked through, right away transfer it from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING. Allow the garlic oil to cool down.

???? NOTE: BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR OVER BROWNING THE GARLIC THE SALAD WILL TASTE BITTER.

✅ Salad Dressing:
Now to a small jar add the lime or lemon juice, soy sauce, maple syrup, and sesame oil. Cover the lid and shake it well to mix.

✅ TO ASSEMBLE THE SALAD:
To a large bowl add the vegetables, cooked spaghetti, the salad dressing, garlic oil and mix until noodles and vegetables is coated with dressing. Serve at room temperature or cold. This makes a great light lunch. You can also pair it with your favourite protein for dinner. You can store the left overs in the refrigerator for up to 3 days.

▶️ IMPORTANT TIPS:

???? Undercook the spaghetti noodles by 1 to 2 minutes. I cooked the noodles (al-dente) for 8 minutes

???? If you do not like spaghetti, YOU COULD USE ANY NOODLES OF YOUR CHOICE

???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED

???? BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR BROWNING OTHERWISE THE SALAD WIL TASTE BITTER

???? Once the garlic is cooked through, right away transfer the garlic oil from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING

???? ✅ Both BROCCOLI AND SNAP PEAS CAN BE EATEN RAW IN A SALAD. HOWEVER, IF YOUR STOMACH DOES NOT AGREE WITH IT, THEN YOU COULD BLANCH THEM – by adding them to the boiling spaghetti water in the last 30 seconds. Then drain and rinse with cold water to stop the cooking process so that it still has a bite to it

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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 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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#noodles #salad #saladrecipe #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #noodle #healthysalad

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