easy vegan recipes Archives - Page 14 of 19

I Ate Like A Fitness Influencer For A Day But VEGAN! (Eating Like Growingannanas)

???? Get 15% off Complement Essential, my favourite multivitamin designed for plant-based eaters https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=406 and use code CHEAPLAZYVEGAN at checkout. ♥️ 1 product purchased = 1 plant-based meal provided to a hungry child in need.

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)!

???? RAINBOW WRAP RECIPE – https://thecheaplazyvegan.com/rainbow-wrap/

Tofu Scramble Seasoning Mix Recipe – https://youtu.be/_yrmTIpvpe8
What I ate in a day videos – http://bit.ly/1VIOiIo
“Eating like someone else for a day” videos – https://bit.ly/3d4qdds

@growingannanas Youtube Channel – https://www.youtube.com/@growingannanas
Her original “what i ate in a day” video – https://www.youtube.com/shorts/z9iYMFJhgsA

???? DOWNLOAD MY EBOOKS – https://www.thecheaplazyvegan.com/shop/

???? My Weight Loss Recipes eBook – https://www.thecheaplazyvegan.com/no-more-cabbage-soup

BUSINESS INQUIRIES: hello@thecheaplazyvegan.com

MY NEW SHORTS CHANNEL – https://www.youtube.com/channel/UCS_6_6KoUGdi90UeETK2BUA/

Get my FREE Sauces Mini eBook by getting on my EMAIL LIST – https://www.thecheaplazyvegan.com/freesauces/

✅ LISTEN TO OUR PODCAST (The SaVeg Podcast) –
★ PATREON (bonus episodes & more) – http://www.patreon.com/thesavegpodcast
★ LISTEN – https://linktr.ee/thesavegpodcast
★ WATCH (SUBSCRIBE) – http://www.youtube.com/thesavegpodcast

✅ MY VEGAN CAFE –
★ Follow on IG – http://www.instagram.com/savegyyc
★ Our website – http://www.savegcafe.ca

✅ SHORTS CHANNEL – https://www.youtube.com/channel/UCS_6_6KoUGdi90UeETK2BUA
✅ MY VLOG CHANNEL – http://www.youtube.com/therosatron88

TIMESTAMPS
0:00 Intro & Breakfast
5:53 Lunch
9:25 Supplements & Workout!
12:50 Snack
14:35 Dinner & Dessert

CONNECT WITH ME
********************
★ Business inquiries ONLY: hello@thecheaplazyvegan.com
★ Instagram: http://www.instagram.com/cheaplazyvegan @cheaplazyvegan
★ TikTok: @cheaplazyvegan
★ Website/blog: http://www.thecheaplazyvegan.com
★ Facebook: http://www.facebook.com/cheaplazyvegan
★ Twitter: http://www.twitter.com/cheaplazyvegan
★ Personal Instagram: @therosatron

——

PRODUCTS I USE & DISCOUNT CODES
********************
Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links.

SHOP MY RECOMMENDED PRODUCTS (my amazon shop) –
USA – https://www.amazon.com/shop/cheaplazyvegan
Canada – https://www.amazon.ca/shop/cheaplazyvegan

★ FREE AUDIOBOOK & 1 MONTH TRIAL – http://www.audibletrial.com/cheaplazyvegan

——

♫ MUSIC ♫
By www.epidemicsound.com

#vegan #whatieatinaday #recipes

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I Cooked An Entire Meal For My Non-vegan Mother In Law #vegan #cookingvlog #recipe

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:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Cheap Vegan Meals That ACTUALLY Taste Amazing (and Will Save You Money)

Welcome back to my channel!! Today we’re making CHEAP, EASY, and of course VEGAN meals for when you don’t feel like cooking but gotta do it anyway. These meals are quick, inexpensive, and use only a few ingredients so you can throw them together in no time and get back to living your life. What are your go to meals when you don’t feel like cooking?!

↓ TRY MY UP-TO-DATE VEGAN RECIPES↓
???????? Vegan Sweet Potato Enchiladas: https://www.theedgyveg.com/2023/07/28/vegan-cheese-enchiladas/
???????? Tan Tan Peanut Butter Ramen: https://www.theedgyveg.com/2023/07/28/vegan-tan-tan-ramen/
???????? Naan Pesto Pizza: https://www.theedgyveg.com/2023/07/28/naan-pesto-pizza/
???? My Newest Vegan Recipes: https://www.theedgyveg.com/recipes/

Must have Vegan Vitamins : https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=413 (Use code EDGYVEG for 15% off)

My fave protein: https://lovecomplement.com/products/complement-organic-vegan-plant-based-protein-unflavored?aff=413 (Use code EDGYVEG for 15% off)

↓ Get My NEW COOKBOOK!! ↓
???????? Canada:
Indigo – https://www.chapters.indigo.ca/en-ca/books/the-edgy-veg-easy-eats/9780778807032-item.html?ikwid=edgy+veg+easy+eats&ikwsec=Home&ikwidx=0#algoliaQueryId=d08fc8e3697617bb929ae177092c2720
Amazon – https://www.amazon.ca/dp/0778807037/ref=cm_sw_r_api_i_9WZ8PSR6RABVGKNB2BFN_0
???????? US:
Barnes & Noble – https://www.barnesandnoble.com/w/the-edgy-veg-easy-eats-candice-hutchings/1141230342?ean=9780778807032
Amazon – https://www.amazon.com/dp/0778807037/ref=cm_sw_r_api_i_QDCH7PEDC1S6R65SMRF3_1

↓ Buy The Herbaland x EdgyVeg VEGAN ESSENTIALS Bundle ↓
???????? Canadian: https://www.herbaland.ca/products/edgy-veg-essentials-bundle
???????? US: https://www.herbaland.com/products/edgy-veg-essentials-bundle
Use code “EDGYVEG20” for 20% off

NEW VIDEOS every Thursday at 4PM!
???????? SUBSCRIBE for New Videos Here: http://bit.ly/1TZma0N
???? Watch More Videos Here: http://bit.ly/2P0frem
???? BUY MY COOKBOOK: http://bit.ly/edgyveg-cookbook

↓ GET MY VEGAN COOKBOOK ↓
???????? Amazon USA: https://www.theedgyveg.com/ev-cookbook-amazon/
???????? Amazon Canada: https://www.theedgyveg.com/edgy-veg-cookbook/edgy-veg-cookbook-amazon-canada/
???????? Amazon UK: https://www.theedgyveg.com/edgy-veg-cookbook-amazon-uk/
Barnes & Noble: https://www.theedgyveg.com/edgy-veg-cookbook/edgy-veg-cookbook-barnes-noble/
Chapters Indigo: https://www.theedgyveg.com/edgy-veg-cookbook/edgy-veg-cookbook-indigo/

↓ Add Me or Connect With Me Here ↓
????????‍♀️ Main Instagram: http://bit.ly/18DGpxo (@edgyveg)
????????‍♀️ Personal Instagram: http://bit.ly/2WepzyM (@candice_Hutchings)
???? Twitter: http://bit.ly/1eTMJim (@edgyveg)
???? My Website ~ All My Vegan Recipes: https://www.theedgyveg.com/recipes/
???? Email: edgyveg@gmail.com

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Braised Greens And Beans And Booknerd Becomes An Author! #recipe #food #toast

Watch the full interview with my lit agent:

Have you ever wanted to write a book? Get a book published? Tell your story to more than you diary? This was the secret dream I had when Charlie asked me “Do you want to write a book?” This week on Are You Ready, I sat down with my lit agent, Charlie Brotherstone, and asked him all the questions that many would-be authors are curious about:

How do I get noticed by a lit agent?
What goes into the perfect book proposal?
What kind of offer can a first time author expect?

But more important than all of that has been Charlie’s partnership. He’s been a mentor, protector, and even a therapist, at times, and through it all, my Agent.
.
For this toast,

2 pieces of good bread
2 tbsp EVOO
3 cloves garlic, minced
4 cups chopped leafy greens (I used kale and dandelion)
1 tbsp doenjang
1 cup lupino beans
4 cups vegetable broth
lemon zest
black pepper

I toasted up some really good bread and then braised some greens (kale and dandelion) with garlic, doenjang, lupini beans, and vegetable broth for about 40 minutes. I finished the braised greens with a bit of lemon zest at the very end, before scooping some over my toast with a zap of black pepper and a little EVOO. It was PERFECT with an icy cold beverage and my book (Being & Nothingness).

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:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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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.

Subscribe for my latest vegan recipes!

✅ Follow Food Impromptu:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

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

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

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Orange Lentils Recipe | Masoor Dal Recipe | Dal Recipe | Easy Vegan Recipes

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Indian Style Potato Recipe + Vegetable Wrap And Sandwich Recipe | Vegetarian And Vegan Meals Idea

Indian Style Potato Recipe. Easy Vegetable Wrap and Sandwich Recipe. This is great Vegetarian and Vegan Meals Idea

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

▶️ POTATO RECIPE INGREDIENTS: (3 to 4 servings)

530g approx. Potatoes – Peeled and chopped (4 medium size potatoes 610g by weight with skin ) – I have used Yellow (Yukon Gold) Potatoes. Cut into 1 inch X 1 inch pieces
3 Tablespoon Cooking Oil
1/2 Teaspoon Cumin seeds
1 cup / 135g Onion – finely chopped
1+1/2 Tbsp Garlic – finely chopped
1/2 Tbsp Ginger – finely chopped
1+1/2 Tablespoon Tomato Paste
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste [I have added total 1Teaspoon pink Himalayan salt (1/4 on onion + 3/4 teaspoon on potatoes)]
1/4 cup / 3 Tablespoon Water
70g / 1/2 cup Frozen Green Peas
(Frozen peas are flash-steamed before they’re frozen, so they’re already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour)
1/2 Teaspoon Ground Black Pepper to taste
Lime or Lemon juice to taste (I have added 1 teaspoon)
1/2 cup / 15g Cilantro (Coriander leaves) – chopped
1/2 teaspoon Ground black pepper or to taste

???? For Instant Vegetable Pickle:
1 cup / 80g Red or Green Cabbage – Shredded
1 cup / 80g Carrots – Julienne cut
1 cup Red Onion – sliced
1+1/2 Tablespoon White Vinegar OR TO TASTE
1/2 Teaspoon Sugar OR TO TASTE
1/8 Teaspoon / Pinch of Salt OR TO TASTE

???? For the wrap:
Tortilla wraps (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Instant Pickled Vegetables
Lettuce – shredded

???? For the Sandwich:
Bread (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Vegan Cheddar
Grill Pan to toast the sandwich

???? Indian style dinner platter:
Whole Wheat Roti
Dal (Lentils)
Potatoes and peas Sabji
Salad
Instant Vegetable Pickle
Green chilis

▶️ METHOD:

Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, peel, wash and chop the potatoes (1 inch X 1 Inch pieces ) and place the chopped potatoes in the steamer basket. Steam for 12 to 15 minutes or until the potatoes are cooked and fork tender. Once steamed set it aside for later. It took me 13 minutes on my stove.

???? ✅ Cooking time of the potatoes depends on it’s quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY

To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it’s moisture and help it cook faster, so please don’t skip this step. Fry on medium to medium-high heat until the onion starts to brown. It takes about 5 to 6 minutes.

Add the finely chopped garlic and ginger and fry for 1 to 2 minutes on medium heat or until fragrant. Add the tomato paste and spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry for a few seconds and then add the green peas and water. Fry on medium heat until the water is cooked out. Now add the steamed potatoes and salt. Mix thoroughly until the potatoes are coated with the spices and fry for another 2 to 3 minutes. Break half of the potatoes with your spatula. Turn off the stove.

Garnish with freshly ground black pepper, cilantro (coriander leaves), lime or lemon juice. Mix well and serve as a side dish, in a wrap or sandwich.

▶️ IMPORTANT TIPS:

???? Cooking time of the potatoes depends on it’s quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY

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

???? Adding salt to onion will release it’s moisture and will help it cook faster so please don’t skip it

???? Frozen peas are flash-steamed before they’re frozen, so they’re already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour

???? If you are not a fan of green peas, you can skip it

*******

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 from around the world. I take pride in creating recipes and videos for your best viewing experience.

Subscribe to my channel for latest vegan recipes! Hit the bell to never miss a video!????

✅ Follow Food Impromptu:

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

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

****

#potato #potatorecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #FoodImpromptu #potatoes #potatorecipes

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VEGAN MEAL PREP FOR $30 (Budget Friendly Vegan Grocery Haul & Meal Prep)

???? Get 15% off Complement Essential, my favorite multivitamin designed for plant-based eaters https://lovecomplement.com/products/complement-essential-vegan-multivitamin?aff=406 and use code CHEAPLAZYVEGAN at checkout. ♥️ 1 product purchased = 1 plant-based meal provided to a hungry child in need.

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)!

????Eggless Breakfast Burrito Recipe: https://thecheaplazyvegan.com/eggless-breakfast-burrito/
????Vegan Mexican Rice Recipe: https://thecheaplazyvegan.com/vegan-mexican-rice/
????Vegan Hummus Pasta Recipe: https://thecheaplazyvegan.com/vegan-hummus-pasta/

❤️ MORE VIDEOS YOU’LL LOVE ❤️
➥ SCRAMBLED TOFU SEASONING MIX – https://youtu.be/_yrmTIpvpe8
➥ VEGAN MEAL PREP VIDEOS – http://bit.ly/1U55K9W
➥ BUDGET FRIENDLY VEGAN RECIPES – https://bit.ly/36VqFI0
➥ HIGH PROTEIN VEGAN RECIPES – http://bit.ly/2pmeBZz

???? DOWNLOAD MY EBOOKS – https://www.thecheaplazyvegan.com/shop/

???? BRAND NEW “No More Cabbage Soup” Weight Loss Recipes eBook – https://www.thecheaplazyvegan.com/no-more-cabbage-soup

★ Ultimate Bundle (Includes all 4 of my eBooks at a discount!) – https://www.thecheaplazyvegan.com/ultimatebundle

BUSINESS INQUIRIES: hello@thecheaplazyvegan.com

MY NEW SHORTS CHANNEL – https://www.youtube.com/channel/UCS_6_6KoUGdi90UeETK2BUA/

Get my FREE Sauces Mini eBook by getting on my EMAIL LIST – https://www.thecheaplazyvegan.com/freesauces/

✅ LISTEN TO OUR PODCAST (The SaVeg Podcast) –
★ PATREON (bonus episodes & more) – http://www.patreon.com/thesavegpodcast
★ LISTEN – https://linktr.ee/thesavegpodcast
★ WATCH (SUBSCRIBE) – http://www.youtube.com/thesavegpodcast

✅ MY VEGAN CAFE –
★ Follow on IG – http://www.instagram.com/savegyyc
★ Our website – http://www.savegcafe.ca

✅ SHORTS CHANNEL – https://www.youtube.com/channel/UCS_6_6KoUGdi90UeETK2BUA
✅ MY VLOG CHANNEL – http://www.youtube.com/therosatron88

TIMESTAMP
0:00 Grocery Shopping
8:05 Multivitamins I take as a VEGAN
10:05 Vegan Mexican Style Rice
14:57 Eggless Breakfast Burritos & Sides
25:07 Vegan Hummus Pasta

CONNECT WITH ME
********************
★ Business inquiries ONLY: hello@thecheaplazyvegan.com
★ Instagram: http://www.instagram.com/cheaplazyvegan @cheaplazyvegan
★ TikTok: @cheaplazyvegan
★ Website/blog: http://www.thecheaplazyvegan.com
★ Facebook: http://www.facebook.com/cheaplazyvegan
★ Twitter: http://www.twitter.com/cheaplazyvegan
★ Personal Instagram: @therosatron

——

PRODUCTS I USE & DISCOUNT CODES
********************
Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links.

SHOP MY RECOMMENDED PRODUCTS (my amazon shop) –
USA – https://www.amazon.com/shop/cheaplazyvegan
Canada – https://www.amazon.ca/shop/cheaplazyvegan

★ FREE AUDIOBOOK & 1 MONTH TRIAL – http://www.audibletrial.com/cheaplazyvegan

★ iHERB.com 5% instant discount on any iHerb order with code CJW878
http://www.iherb.com/iherb-brands?rcode=CJW878

——

♫ MUSIC ♫
By www.epidemicsound.com

#vegan #mealprep #groceryhaul

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ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian And Vegan Meals Idea | Chickpea Recipes

This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week.

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

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.)

2 cups / 1 can (540ml can) Cooked Chickpeas – drained and rinsed
100g / 1 cup Carrots – Julienne cut
(It’s important that the carrots are thinly shredded so that they can cook in the same time as the onions)
250g / 2 heaping cup Red Onions – thinly sliced
200g / 1 heaping cup RIPE Tomatoes – chopped
35g / 1 Jalapeno OR Green chillies to taste – chopped
2 Tablespoon Garlic – finely chopped
2+1/2 Tablespoon Tomato Paste
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Paprika (NOT SMOKED)
Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil

???? Garnish:
1/4 cup / 10g Parsley – chopped
Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon)
OPTIONAL – Drizzle of extra virgin olive oil

✅ ???? BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well)

▶️ METHOD:

Thinly slice the onion and julienne cut the carrots. IT’S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of chickpeas and rinse it.

PRE-HEAT THE OVEN TO 400 F.

To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.

Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper. Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Then bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It too me 10 minutes in my oven.

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.

Remove for the oven and place it on a wire rack. Allow it to slightly cool down. Serve it with couscous or rice. Make a greek pita pocket sandwich. or serve it along with whole wheat roti or pita.

This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.

▶️ IMPORTANT TIPS:

???? IT’S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE COOK IN THE SAME TIME AS THE ONIONS

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

???? This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days

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