easy vegan recipes

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ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes

ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes

One Pot Spinach Vegetable Rice Recipe | Vegetarian and Vegan Meals | Rice Recipes.
This easy one pot vegetable fried rice makes a great side dish. A one pot vegetable rice and spinach recipe is perfect for vegan and vegetarian meals and meal prep. This delicious high protein vegetable rice recipe made with spinach and basmati rice is not only easy to make but is a great way to add spinach and vegetables to your diet. Healthy rice recipes for your plant based lunch or dinner. So make this veg fried rice recipe and enjoy it with your favourite protein! Easy vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!

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

▶️ SPINACH VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)

Spinach Puree: (This makes total 1+3/4 cup of puree)
125g / 4 cups Spinach leaves
25g / 1/2 cup Cilantro / Coriander leaves and stems
1 cup / 250ml Water

Other Ingredients:
1 cup / 200g White Basmati Rice (thoroughly rinse & soaked for 30 minutes)
3 Tablespoon Cooking Oil
200g / 1+1/2 cup Onions – chopped
2+1/2 Tablespoon / 30g Garlic – finely chopped
1 Tablespoon / 10g Ginger – finely chopped
1/2 Teaspoon Turmeric
1/4 to 1/2 Teaspoon Cayenne Pepper or to taste
1/2 Teaspoon Garam Masala
150g / 1 Cup Carrot – chopped into 1/4 X 1/4 inch small cubes
100g / 3/4 Cup Green Beans – chopped 1/2 inch thick
70g / 1/2 Cup Frozen Corn
70g / 1/2 Cup Frozen Green Peas
200g / 1 Cup Ripe Tomatoes – chopped small
Salt to taste (I have added total 1+1/2 Teaspoon of pink Himalayan Salt)
1/3 cup / 80ml Water (???? Water quantity may vary
depending on the
quality of rice & vegetables)

Lemon Juice to taste (I have added 1 tablespoon lemon juice I like it a bit sour BUT YOU DO YOU)
1/2 Teaspoon Ground Black Pepper or to taste
Drizzle of Olive Oil (I added 1 teaspoon of organic cold pressed Olive Oil)

▶️ METHOD:

Wash the basmati rice a few times until the water runs clear to get rid of any impurities. This will give a much better/clean taste to the rice. Then soak for 30 minutes. Once soaked drain the rice and leave it to sit in the strainer to drain any excess water, until ready to use.

Blend cilantro/coriander, spinach leaves, water into a puree. Set aside for later.

✅ ???? USE A WIDE PAN TO COOK THIS DISH

To a heated pan, add cooking oil, onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until THE ONIONS ARE GOLDEN BROWN. Adding salt to the onion will release it’s moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, ginger and fry on medium to medium-low heat for about 2 minutes. Add the turmeric, cayenne pepper, garam masala and fry for a few seconds. Add the chopped green beans, carrots and fry on medium heat for about 2 to 3 minutes. Then add the frozen corn, green peas, tomatoes and salt to taste. Fry on medium heat for 3 to 4 minutes or until the tomatoes soften and disintegrates. Add the soaked/strained basmati rice, spinach puree, 1/2 cup water and bring to a vigorous boil. Once it starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 15 to 20 minutes or until the rice is cooked. The cooking time may vary depending on the quality of the rice.

Once the rice is cooked, uncover the pan. Turn off the heat. Add the lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover the lid and allow it to rest for 5 minutes on the stove – before serving.

Serve hot with your favourite side of protein. This makes 3 SERVINGS.

▶️ IMPORTANT TIPS:

???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities and will give a much better/clean taste

✅ ???? USE A WIDE PAN TO COOK THIS DISH. This will cook the rice evenly and prevent it from getting mushy

???? Adding 1/4 teaspoon salt to onion will release it’s moisture and will help it cooks faster, so please don’t skip this step

???? THE WATER QUANTITY DEPENDS ON THE QUALITY OF THE RICE SO ADJUST ACCORDINGLY

???? After adding the garnishes – mix very gently to prevent the rice grains from breaking because the rice grains are very soft and can turn into mush

*******

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

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 – inspired by classic and modern cuisines.

Subscribe for latest vegan recipes here ⤵️
▶️ https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

✅ Follow Food Impromptu:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

****

#rice #ricerecipes #vegetarian #vegetarianrecipes #vegan #VeganRecipes #spinach #VeganFood #HealthyRecipes #plantbased #vegetarianfood #basmatirice #onepotmeal #spinachrecipe

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Curry Cauliflower And Sweet Potato Soup Recipe | Easy Vegetarian And Vegan Meals

Curry Cauliflower And Sweet Potato Soup Recipe | Easy Vegetarian And Vegan Meals

Curry Cauliflower and Sweet Potato Soup Recipe | Easy Vegetarian and Vegan Meals.
An easy one pot cauliflower and sweet potato soup recipe is perfect for vegan and vegetarian meals and meal prep. This easy one pot meal / vegetable soup recipe is a great way to add cauliflower and sweet potato to your diet. A healthy vegetable soup recipe for your plant based lunch or dinner. So make this healthy soup recipe and enjoy it with your favourite protein on side! An easy vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!

???? Let me know in the comments if you enjoyed this vegan soup recipe.

▶️ VEGETABLE SOUP RECIPE INGREDIENTS:

2 to 3 Tablespoon Olive oil
200g / 1+1/2 Cup Onion – chopped
1/2 Tablespoon Ginger – finely chopped – 1/2 Inch ginger
1+1/2 Tablespoon Garlic – finely chopped – 4 to 5 garlic cloves
500g Cauliflower – cup into florets – 4 to 5 heaping cups approx.
400g Sweet Potato – chopped into cubes – 3 heaping cups approx.
200g / 1+1/4 Cup approx. Tomatoes – chopped
900ml / 4 Cups Vegetable Broth (low sodium)
475ml / 2 Cups Water
Salt to taste (I have added total 1+1/4 Teaspoon of pink Himalayan salt)

Spice Mix:
1/2 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Garam Masala
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (optional)
1/3 Cup / 75ml Water

Garnish:
Lemon Juice (I have added 1/2 tablespoon)
Ground Black Pepper (I have added 1/2 teaspoon)
Drizzle of olive oil (I have added 1 tablespoon of organic cold pressed olive oil)

▶️ METHOD:

Start by preparing the spice mix. To a bowl add the turmeric, cumin, coriander, garam masala, Cinnamon, cayenne pepper, water and mix well until it forms a slurry. Set aside.

To a heated pot add olive oil, onion, 1/4 teaspoon salt and fry on medium heat until the onion starts to brown. Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step.
Then add the chopped ginger and garlic and fry for about 1 minute or until fragrant. Now reduce the heat and add the spic mix and mix well. Continue to cook until all the moisture is evaporated and it forms a thick paste. Then add the cauliflower, sweet potato, tomato, vegetable broth, water, salt and mix everything thoroughly. Cover the lid and bring it to a boil. Once it starts to boil reduce the heat to medium low and cook for about 15 to 20 minutes or until the sweet potato is cook through. Turn off the heat and let it cool down before blending.

Now blend it into a smooth puree. Turn on the stove and bring the soup to a boil and cook for about 1 minute or so. This will prevent the pulp and water from separating and will get you a better consistency and texture. Turn off the heat and add the lemon juice, drizzle of olive oil and freshly ground black pepper to taste. Mix well and cover the lid and let it rest for 4 to 5 minutes before serving for the flavours to blend. Serve hot with some crusty whole grain bread.

If the soup gets too thick then thin it out with some boiling water DO NOT ADD COLD WATER to it otherwise it will ruin the taste.

▶️ IMPORTANT TIPS:

???? Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step
???? Reduce the heat before adding the spice mix, this will prevent it from burning – burnt spices will make the dish bitter
???? The garnish is what completes the dish so please do not skip any of the ingredients
???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
???? If the soup gets too thick then thin it out with some boiling water DO NOT ADD COLD WATER to it otherwise it will ruin the taste.

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

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! ????

✅ Follow Food Impromptu:

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Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

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

#soup #souprecipe #vegetarian #vegetarianrecipes #vegan #VeganRecipes #vegetablesoup #VeganFood #HealthyRecipes #cauliflower #sweetpotato #FoodImpromptu #healthysouprecipe

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The BEST LENTILS Dish Ever

The BEST LENTILS Dish Ever

Smash Lentil QUESO-TACOS! The BEST Lentil Dish ever. I’ve been making these for some time now, inspired by the smash burger craze but TACOS and plant based and vegan friendly. Hope you get to make these as part of your regular meal or snack time rotation, you won’t regret it. Smokey, meaty, crunchy and absolutely bangin delicious. This is one for the whole family.

Home

The BEST Smash Lentil Tacos

1 Cup DRIED Lentils, washed, rinsed and drained. (green, brown or black lentils work)
1 can plum tomatoes
2 1/2 Cups water
1 Onion, diced.
2 Shallots, diced.
4 cloves garlic, minced.
3-4 TBS Olive Oil (optional) Steam sauté if you prefer with a bit of broth or water

2 TBS Chili Powder
2 TBS Cumin
1 tsp Onion, granulated.
1 tsp Salt, kosher
1 tsp Black pepper

Handful tortilla chips, crushed.
1 ½ Cups Shredded Smoked Vegan Cheese, (Optional)

1 Pack small to medium sized tortilla wraps or soft taco shells
1 Head Lettuce, shredded.

Pico De Gallo/Salsa:
2 tomatoes, diced.
½ red onion, diced.
Handful, Cilantro/Coriander, rough chop
2 limes, juiced.
Jalapeno Diced, optional.

Waterstone Knife Sharpener: https://www.amazon.co.uk/Whetstone-Sharpening-Nonslip-Flattening-Kitchen/dp/B088RBXL35/ref=asc_df_B088RBXL35/?tag=googshopuk-21&linkCode=df0&hvadid=430901530791&hvpos=&hvnetw=g&hvrand=1448167409876408710&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9046015&hvtargid=pla-922576832369&psc=1&tag=&ref=&adgrpid=97419447542&hvpone=&hvptwo=&hvadid=430901530791&hvpos=&hvnetw=g&hvrand=1448167409876408710&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9046015&hvtargid=pla-922576832369

DalStrong Knives: https://dalstrong.com/

Shun Knives: https://shun.kaiusa.com/

#veganchef #wickedkitchen #recipe #plantbased #lentils #tacos

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5 Tiktok Recipes That Actually Work. (easy & Vegan)

5 Tiktok Recipes That Actually Work. (easy & Vegan)

Today we are testing more or less viral recipes I have saved over on TikTok! Really amazing ideas like healthy millionaire shortbread bites, cheesy cauliflower steaks, lazy fitgreenmind pasta, cozy spicy lentil soup and crispy gnocchi salad. ????????‍????

More Tiktok Recipes here: https://www.youtube.com/watch?v=Ef9VPbL4wZM
Blender I use*: https://amzn.to/43DXhBN

Cookbook All Day Vegan: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj
German Version: https://bit.ly/3H9ioTb
Find the book all over the world, online or in stores!
Bonus Recipe Ebook: https://payhip.com/b/9MsP
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Instagram: https://www.instagram.com/mina_rome/

intro 0:00

INGREDIENTS & NOTES

#1 Millionaire Shortbread Bites 0:40

165g ground almonds
50g oats (½ cup)
pinch of salt
3-4 tbsp agave, maple syrup
50g coconut oil or vegan butter (3 tbsp)

150g pitted soaked dates
60ml water from dates
1-2 tsp white miso paste
50g peanut butter
2 tbsp coconut oil / vegan butter, melted
pinch of salt, if needed

100g dark chocolate

→ yields 1 20cm/8 inch loaf pan
original tiktok: https://vm.tiktok.com/ZGeaxdJTV/

#2 Spicy Lentil Soup 3:10

1-2 tbsp veg oil
1-2 onions, roughly chopped
6-10 medium tomatoes (300-400g)
1 splash of water
2 cups vegetable broth (500ml), more if needed
1 cup red or yellow lentils (190g)
2-3 cloves garlic
1 tbsp veg oil (for the garlic)
1 handful fresh basil or parsley
zest of 1 lemon
juice of half a lemon (or the full lemon)
salt, pepper to taste
spices of choice to taste (i used harissa & ras el hanout)
fresh mint & sesame seeds for serving
→ 2-3 servings
original video: https://vm.tiktok.com/ZGea9TnyU/

#3 Crunchy Gnocchi Salad 5:36

500g gnocchi*
pinch of salt
drizzle of vegetable oil

for the dressing:
3-4 tbsp unsweetened vegan yogurt
1 tbsp vegan mayo
½ tsp mustard
1-2 tsp white wine vinegar
salt, pepper to taste

½ cucumber, chopped
optional: 1 red onion, finely chopped (i omitted it)
optional: 1-2 tbsp fresh dill, minced
2-3 tbsp fresh chives, minced

→ serves 2-3

*my gnocchi were on the fresher/moister side, not the super dry ones you can buy in a vacuum pack. I haven’t yet tried the recipes with these. If you choose to use dry gnocchi, maybe add a tiny splash of water to the baking sheet, along with the oil?? Hope this helps.

original vid: https://vm.tiktok.com/ZGea9cakx/

#4 Lazy Pasta for One 7:37
1 onion, roughly chopped
1 clove garlic, whole & peeled
~ 1 cup cherry tomatoes (150g = about 10-12 cherry toms or 1-2 handfuls)
1 tbsp oil
1 tbsp vinegar (balsamic or white wine vinegar)
½ veg broth cube (or generous pinch of salt)
1 heaping tbsp hummus or vegan sour cream

1 serving of cooked pasta (75g-100g dry pasta)
about ⅓ cup (80ml) oat milk or water (if u choose to blend)

salt to taste
fresh basil

→ serves 1
original recipe: https://vm.tiktok.com/ZGea9G4xf/

#5 Cheesy Garlic Cauliflower Steaks 8:57

1 small head cauliflower
1 tsp oil
1 pinch of salt
2 cloves garlic, minced
1-2 tbsp vg butter, melted
vegan pizza cheese
1-2 tbsp panko breadcrumbs

→ serve as a side to the pasta from earlier??
→ serves 2 as a side
original video: https://vm.tiktok.com/ZGeaxJhxs/

​​
tiktok rant lol 10:51

MUSIC (will be finished later)
intro https://open.spotify.com/track/2WGcpz55A2vrvh6foEGCNL?si=45de7d2f3c4a43d3

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One Pot Vegan Meals ANYONE Can Make! Healthy & Easy Vegan Recipes

One Pot Vegan Meals ANYONE Can Make! Healthy & Easy Vegan Recipes

In this video we’re making 20 MINUTE VEGAN MEALS! These easy weeknight meals are vegan, healthy and require minimal chopping, minimal prep, minimal ingredients! We’re making 20 minute noodles (Asian-inspired peanut noodles) and a creamy vegan hummus pasta. LET’S GO!

Love pasta? Watch this video next: https://youtu.be/3aNEnXCgYSg
Want more healthy, high-protein vegan meal inspo? Check out this playlist: https://www.youtube.com/playlist?list=PLf7woCLAh2s9DSKF3pxI3hK67f95fyddG

*SPICY PEA’NOT’ NOODLES* Serves 4, 565 Cal, 30g protein
(great for folks with peanut allergies, see notes!)

*for the sauce*
¼ cup hummus
2 tbsp nut butter (peanut butter or any other nut/seed butter you love)
1 tbsp gochujang (sub: sriracha or garlic chili sauce)
1 tbsp maple syrup (or any liquid sweetener)
1 tbsp mirin (sub: more maple syrup)
1 tbsp rice vinegar
3 tbsp soy sauce or tamari
1 tsp garlic powder
1 tsp onion powder
pinch chili flakes

10 oz ramen or rice noodles
2 cups broccoli florets, chopped
2 cups frozen damame beans, thawed
1 block extra firm tofu, chopped

1. Bring a large saute pan of salted water to a boil and cook rice/ramen noodles according to package directions.
2. While the water boils, combine all the sauce ingredients in a bowl and whisk well until creamy. Thin with a bit of water if needed.
3. Chop the broccoli, and when the noodles are about 3 to 4 mins away from being al dente, add the broccoli to the noodles and cook for 3 to 4 minutes, until bright green but still firm with a bit of crunch left.
4. Drain the noodles and broccoli, return to empty pan. Add the spicy sauce and thawed edamame beans and stir well to combine until all the noodles and broccoli have been completely coated in the sauce. Let the dish warm through on medium-low heat until steaming hot, remove from heat and serve.
5. Garnish with chopped green onion, sesame seeds and extra chili flakes and enjoy!

*CREAMY HUMMUS PASTA* Serves 4, 490 Cal, 26g protein

1 pound pasta noodles
*for the sauce*
1 cup hummus
1 block silken tofu
2 tbsp tomato paste
2 tbsp lemon juice

¼ cup sun-dried tomatoes, chopped
½ cup kalamata olives, pitted and sliced
3 roma tomatoes, diced
Handful of fresh chopped basil or parsley

1. Bring a large saute pan of salted water to a boil and cook pasta noodles according to package directions until almost al dente.
2. While the water boils, add the silken tofu, hummus, tomato paste and lemon juice to a high speed blender and blend for 30 to 60 seconds until smooth and creamy.
3. Chop the roma tomatoes, sun dried tomatoes, kalamata olives and fresh herbs.
4. Once noodles are almost al dente, drain the water (reserve ½ cup pasta water in case to thin out sauce) and set the noodles aside.
5. Add the roma tomatoes to the pan and saute with a splash of water or ½ tbsp oil, for about 3 to 4 minutes over medium heat, until darkening in colour and shrinking in size. Add the noodles, sauce, sun dried tomatoes, olives and fresh basil. Stir well to combine everything into the sauce.
6. Let the dish heat through until for 4 to 6 minutes until steaming hot, then remove from the heat. Serve with extra chopped sun dried tomatoes, olives and fresh herbs and enjoy!

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*FIND ME IN OTHER PLACES!*
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TIKTOK: https://www.tiktok.com/@steamyvegan

BLOG: https://steamyvegan.com
CONTACT: janelle@steamyvegan.com

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Vegan Lunch Recipe Ideas #veganfood #recipes #vegan

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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I ATE 100G PROTEIN A DAY For A Week (REALISTIC What I Ate In A WEEK As A VEGAN)

I ATE 100G PROTEIN A DAY For A Week (REALISTIC What I Ate In A WEEK As A VEGAN)

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The founders of Complement are long-time vegan health fanatics who wanted a one-stop solution to make sure their families were getting the nutrients they needed. Because they love Cheap Lazy Vegan, they’ve made a contribution to my work. So, with each purchase you can support your health and my mission at the same time (thank you)!

RECIPES & VIDEOS MENTIONED!
???? 100g of protein MEAL PREP video: https://youtu.be/Os7oON1jaj8?si=UWqCFmrPyKHbjzVo
???? VEGAN WHAT I ATE IN A WEEK videos: http://bit.ly/2zkvvdM
???? HIGH PROTEIN vegan recipes: http://bit.ly/2pmeBZz

★ Vegan Protein Overnight Oats Recipe: https://thecheaplazyvegan.com/vegan-protein-overnight-oats/
★ Vegan Tuna Pasta Salad Recipe: https://thecheaplazyvegan.com/vegan-tuna-pasta-salad/
★ Vegan Seafood Pasta: https://youtu.be/upi4M7LpWq4?si=fQXi5zmyUD6W6dlL
★ Tofu Buddha Bowl Recipe: https://thecheaplazyvegan.com/tofu-buddha-bowls/
★ PB2 Peanut Dressing Recipe: https://thecheaplazyvegan.com/pb2-peanut-sauce/
★ Gochujang Sesame Noodles Recipe: https://youtu.be/g-90Xx0mLxc?si=zGrqY-Y3f-nbvLmq

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BUSINESS INQUIRIES: hello@thecheaplazyvegan.com

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#vegan #whatiateinaweek #highprotein

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Vegan Filipino Spaghetti.

Vegan Filipino Spaghetti.

As an Asian American who also happens to be vegan, I sometimes find myself occupying a strange place—on the one hand, I’m very familiar with the harm of othering language or behavior, the damage caused by cultural insensitivity around food. On the other hand, my personal values dictate against eating many of the foods that are very endemic to my culture. I think many people have concluded that these are mutually exclusive. That’s a shame. It’s very possible to remain respectful and inclusive towards other people’s cultures, their stories, and even the trauma surrounding those stories, while still being true to your values and ethics.
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I can’t even tell you how nostalgic it was for me to make this Filipino spaghetti!! That first bite was unREAL—it tasted EXACTLY like I remembered. Growing up, I thought it was just “spaghetti,” because that’s what my mom called it. It wasn’t until I got to college that I learned that most people did NOT put hot dogs and red bell peppers and ketchup in their spaghetti. So, I thought it must be just a thing my mom did. And now, all these decades later, I learn that this is Filipino Spaghetti, which makes sense since my mom’s best friend at work was Filipino and Omma borrowed Filipino recipes from her friend and made them for us at home (chicken adobo was one of my FAVORITES growing up!).
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Here’s the #recipe for my vegan version, which, with the exception of Banana Sauce and syrup, is a one-for-one vegan replica of my mother’s spaghetti (she used plain Ketchup instead of Banana Sauce and sugar instead of syrup):

2/3 cup walnuts
5 medium baby bella mushrooms
1 tablespoon oil
3 vegan hot dogs, sliced on a bias
1/2 cup diced onion
1/2 cup diced red bell pepper
3 cloves garlic, minced
2 tablespoons Banana Sauce (or Ketchup)
1 tablespoon tomato paste
1 container Prego tomato sauce (this is what my mom used!)
Optional: 1/4 cup vegetable broth
1 tablespoon sweetener (I used brown rice syrup)
1 lb cooked spaghetti noodles
1/4 cup shredded vegan cheddar cheese

Place your walnuts and mushrooms into a food processor and pulse about 10 times, until you get a crumbly texture that looks a lot like ground beef. Add oil to a large pan over medium high heat. When it begins to shimmer, add your vegan hot dogs and cooked until browned (about 3 minutes). Remove from pan and set aside. To the same pan, add onion, red bell pepper, and garlic. Saute for about 3 minutes, until onions become translucent and garlic is fragrant. Add Banana Sauce and tomato paste and stir until pan contents are evenly coated. Add Prego tomato sauce and stir. Lower heat to medium low, add back hot dogs, and continue to cook for about 15 minutes, until sauce has reduced a little bit and gotten nice and thick (almost like a gravy). If your sauce gets too thick, add a tablespoon or two of vegetable broth to slacken it. Serve with cooked spaghetti noodles and garnish with vegan shredded cheese.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
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????LAZY VEGAN RECIPES | NO CHOP, HIGH PROTEIN PLANT BASED

????LAZY VEGAN RECIPES | NO CHOP, HIGH PROTEIN PLANT BASED

#veganrecipes #lazyrecipes #largefamilymeals #wfpb #weeknightdinners

Sometimes, you’re just too tired or lazy after a loooong day of homeschool, work or whatever your life has blessed you with and you don’t feel like cooking but you need to feed yourself and your family.
If you have some beans, you can make these 3 Ultimate Lazy Vegan Recipes!

Pizza (feeds 5-7 people)
Preheat your oven to 425 F
3 packs of Stone Fire flat bread (2 in a pack)
Cheese Sauce: 4 cans of cannellini beans (rinsed and drained), 1/4 cup cashews (boiled if you can), 1 1/2 tsp salt, 1 tbsp onion powder, 1 tsp garlic powder, 1/4 cup nutritional yeast, 1 tsp apple cider vinegar for tang, 1/2 to 1 cup of water to blend.
Tomato sauce: 1 large can crushed tomatoes, 1 tbsp onion powder, 1 tsp onion powder, 2 tbsp Italian seasoning or oregano.
Spread sauces on your flat bread, add toppings as desired (olives, arugula, hemp seeds, etc) Bake for 10 to 15 mins on 425 F (if you’re using convection, you only need about 8-10 mins). Slice and serve warm!

Broccoli and Bean creamy pasta
Sauce: 2 cans cannellini beans, about 1 lb broccoli or however much you’d like and 1/2 cashews (optional). Boil broccoli and beans for about 1-2 mins. Drain most of the water but save a bit to blend. Add 1/4 cup nutritional yeast, 1 1/2 tsp salt, 1 tsp apple cider vinegar for tang, 1 tbsp onion powder, 1 tsp garlic powder. Blend until smooth, adjust to your taste buds with pepper if needed.
Boil pasta to texture you like, we like it al dente about 7-8 mins. Stir sauce into pasta, drizzle with olive oil if desired, serve with additional nutritional yeast if needed.

High protein bean sandwiches
Bean spread: 2 cans of cannellini beans, 1/3 cup hemp seeds, 1 1/2 tsp salt, 1 tsp apple cider vinegar, 1 handful of dill, a wedge of red onion (optional), 1 tbsp onion powder, 1 tsp garlic powder, 1 cup water, blend until smooth.
Prepare bread and toppings, we used sprouts, salad greens, chopped tomatoes, whatever you desire. Enjoy!

All these recipes are adjustable to your taste buds so be sure to season well, use less or more salt if needed and enjoy!

????Links to ingredients to make your life easy! (affiliates)
Organic hemp seeds: https://amzn.to/3HFlAFj
Organic hemp oil: https://amzn.to/3SgOxMG
Nutritional Yeast: https://amzn.to/3OAqBTA
Grapeseed Oil: https://amzn.to/3HwbtCP
Organic onion powder: https://amzn.to/3ub4RGT
Organic Italian Seasoning: https://amzn.to/4bduPKg
Organic garlic powder: https://amzn.to/3wjPiNA
Organic Olive Oil: https://amzn.to/4bBXr0f

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Shop: https://www.edenbodycare.com
Use code HAIPATHLIFE to save 20% off your purchase!

???????? The Blog: https://www.haipath.com
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????About us:
Hi! We are Trey and Rosa, we have 5 kiddos and we moved from the big city of Las Vegas to the outskirts of Pahrump to homestead and grow our own food with the goal of self-sufficiency. We have a small homestead with Nigerian Dwarf goats, ducks, chickens, and also have cats and dogs running around everywhere and recently converted to eating a full plant based diet due to health reasons.
We are passionate about growing our own food, eating clean & healthy, cooking food from scratch, desert gardening and making simple skincare products for our family and for you.
We specialize in making 100% goat’s milk soap using fresh goat milk from our own Nigerian Dwarf goats that provide the most moisturizing bar of goat milk soap you’ll try. We love all the benefits of our goat milk soaps and find that it’s great for skin conditions such as eczema, psoriasis, and dry skin.

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VEGAN Fried Chick’n! Made With SEITAN!

VEGAN Fried Chick’n! Made With SEITAN!

Order my Cookbook!

Cookbook

Hi Everybody! Here’s my quick and easy way to make Seitan Fried Chick’n!

For the recipe please visit:
https://www.theeburgerdude.com/post/seitan-fried-chicken

Burger Dude Merch!
https://www.teepublic.com/stores/thee-burger-dude?ref_id=26781
Video / Photo Gear ???? https://amzn.to/37C4yJE
Cooking / Spices ????‍???? https://amzn.to/3v8CSW5
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This post is not sponsored, all opinions are my own. I’ve also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

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