easy vegan recipes Archives - Page 13 of 19

easy vegan recipes

Super EASY & DELICIOUS Vegan Shawarma & Garlic Sauce!

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Hi Everybody! Here’s my quick and easy way to make Vegan Shawarma and a Garlic Toum Sauce!

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Vegan Shawarma

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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

****

Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator

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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I Made The CHEAPEST Vegan Meals Possible (That Still Taste AMAZING)

Back at it again with super cheap recipes! I don’t know about you but I can’t be spending hundreds of dollars for HOME COOKED meals!! So these are some of my go-to recipes when I’m cracking down on my budget. They’re inexpensive, easy, have minimal prep time, and I usually have most of these ingredients lying around anyway! What are your go-to cheap meals??

↓ TRY MY UP-TO-DATE VEGAN RECIPES↓
???? Vegan Lentil Lasagna: https://www.theedgyveg.com/2023/09/02/vegan-lentil-lasagna/
???? Vegan Alfredo Sauce: https://www.theedgyveg.com/2023/09/05/vegan-alfredo-sauce-no-cashews/
???? Vegan Cruchwrap Supreme: https://www.theedgyveg.com/2020/10/22/vegan-crunchwrap-supreme/
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My 3 Favourite Comfort Foods Made Vegan! ????

I love re-creating foods I used to eat, but making them vegan and healthier! In this video I make some smoked salmon using carrots, a vegan BLT and the BEST vegan nachos you are ever going to have!

Just because you go vegan doesn’t mean you can’t still enjoy the flavours that you used to know and love.

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Smoked Salmon (Carrot) Recipe:

2-3 Large Carrots
1 tbsp tamari
1 tbsp water
1 tbsp liquid smoke
1 tbsp olive oil
2 tsp maple syrup
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp rice vinegar
1-2 tsp seaweed flakes

Peel and then boil carrots until soft and cooked throughout. 7-15 minutes depending on the size.

Add carrots and marinade into a small bowl and store in the fridge overnight. Mix if necessary to ensure all the carrots get coated in the marinade.

Add to bagel with vegan cream cheese.
Top with red onion, dill, capers.

Time Stamps:
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1:10 How To Make Vegan Smoked Salmon
3:47 How To Make A Vegan BLT
5:51 How To Make The BEST Vegan Nachos

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Cozy Vegan Soups That Are CHEAP & DELICIOUS (Recession Proof And Easy To Make)

Join me in the kitchen as we whip up three incredibly delicious and oh-so-easy vegan soups! From a tangy dill pickle soup that’ll warm your heart to a savoury Cuban split pea soup that’s a flavour explosion, we’ve got your soup cravings covered. Get ready for some hearty, plant-based goodness in just a few simple steps!

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???? My Newest Vegan Recipes: https://www.theedgyveg.com/recipes/

Miso Cabbage Soup Recipe

Vegan Instant Pot Split Pea Soup

???? Must Have Vegan Vitamins: https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=413 (Use code EDGYVEG for 15% off)
???? My Fave Greens Powder: https://lovecomplement.com/collections/shop-all/products/daily-greens?aff=413 (Use code EDGYVEG for 15% off)

???? ↓ Get My NEW COOKBOOK!! ↓ ????
???????? Canada:
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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

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

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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CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals

This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week.

???? Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes.

▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)

3 Tablespoon Olive Oil
Onion – 200g / 1+1/2 cup – finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) – chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic – finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml – Passata / Tomato Puree
250g / 3+1/2 cup approx. – Cabbage – chopped into 1 X 1 Inch pieces
150g / 1 cup – Carrot – chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) – Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups – Vegetable Broth (low sodium)
475ml / 2 cups Water

Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion – finely chopped
1/2 Cup / 17g Dill – finely chopped

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.

To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.

Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.

(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)

Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.

▶️ IMPORTANT NOTES:

???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly

???? Adding salt while frying the onions and potatoes will release it’s moisture and help it cook and brown faster so please don’t skip it

???? If incase the stew gets thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste

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

Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

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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CREAMY VEGETABLE CASSEROLE | Healthy Vegan Comfort Food

As Fall arrives and the weather starts to cool we all tend to turn to rich, warm, comfort foods to ease into the seasonal transition. This plant-based Creamy Vegetable Casserole is the perfect recipe to enjoy a heaping helping of a host of healthy vegetables all cooked to perfection in a deliciously creamy cheese sauce. As with all our recipes this casserole is vegan, gluten-free, refined sugar-free, refined oil-free, and utterly scrumptious.

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KEY MOMENTS
00:00 Introduction
00:26 Cook Onions, Celery, & Mushrooms
01:21 Add Garlic
02:14 Cook Remaining Vegetables
04:56 Add Sauce to Casserole Dish
06:21 Prepare Creamy Sauce
07:34 Add to Casserole & Bake
08:58 Final Reveal & Taste Test

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BEST VEGAN CHIKN AND SAUSAGE ALFREDO MUST TRY RECIPE

HEY FAM TODAY I WILL BE SHOWING YOU MY VEGAN CHICKEN AND SAUSAGE ALFREDO RECIPE. THIS IS DEFINITELY A MUST TRY SO LET ME KNOW IF YOU TRY IT OUT LOVE YALL.

RECIPE:
1 PACK FETTUCCINE
1 PACK VEGAN CHICKEN
1 PACK VEGAN SAUSAGE
2 CUPS VEGAN PARM CHEESE
2 CARTS OF COUNTRY CROCK PLANT HEAVY WHIPPING CREAM
1 WHITE ONION
1 1/2 CUP SLICED BABY BELLA MUSHROOMS
– MINCED GARLIC
– VEGAN BUTTER

SEASONING:
1 TBSP PAPRIKA
2 TSP SALT TO TASTE
1 TBSP BLACK PEPPER
1 TBSP GARLIC AND ONION POWDER
2 TBSP MUSHROOM SEASONING
1 TSP BLACKENED SEASONING
1 TSP CAJUN SEASONING
1TSP CHILI POWDER

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TikTok Viral SUSHI BAKE But VEGAN & Fish-Free ❤️ MUST TRY RECIPE!

Vegan Sushi Bake Recipe: https://thecheaplazyvegan.com/vegan-sushi-bake/

Let’s make a super yummy and easy vegan sushi bake! Perfect for a potluck or just a regular dinner~ Enjoy!

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❤️ MORE VIDEOS YOU’LL LOVE ❤️
➥ Veganizing Viral Recipes: https://youtube.com/playlist?list=PLr1A8WQbpv2BfIfHZwsDnRnkoPcDRRGrK
➥ Easy Vegan Tofu Recipes: http://bit.ly/2M4ZvSh
➥ Vegan Salmon Bowl Recipe: https://youtu.be/UT7rzUqKxrE?si=_bO-Oy81qiX263eC
➥ Vegan California Roll Recipe: https://youtu.be/2fXwHNwhdIE?si=oV8GKgjFeIzNYcsL

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#vegan #recipe #sushi

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