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easy vegan recipes

QUINOA And LENTILS Recipe | HIGH PROTEIN Vegetarian And Vegan Meal Ideas

???? Quinoa and Lentils Recipe | High Protein Vegetarian and Vegan Meal Ideas

???? Let me know if you enjoyed my vegan quinoa and lentil recipe

▶️ RECIPE INGREDIENTS: (3 to 4 servings)

???? To cook the green lentils:
1/2 Cup / 100g GREEN Lentils (Washed/Soaked for 8 to 10 hours or overnight)
1 Teaspoon Salt (I have added pink Himalayan salt)
2 Cups / 475ml Water

???? To Marinate the cooked green lentils:
1+1/2 Tablespoon Lemon juice OR TO TASTE
1 Tablespoon Olive Oil (I have added organic cold pressed olive oil)

???? To cook Quinoa:
1 Cup / 190g Quinoa (Washed/Soaked for 30 minutes)
2 to 3 Tablespoon Olive Oil
1 Cup / 135g Onion
1+1/2 Cup / 200g Carrots (2 medium size carrots)
1 Tablespoon Garlic – finely chopped
3 Tablespoon Tomato paste OR TO TASTE
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (optional)
Salt to taste (I added total 1+1/4 Teaspoon of pink Himalayan salt)
1+1/2 Cup / 350ml Vegetable Broth (LOW SODIUM)

???? To Garnish:
1/2 Cup / 65g Red Onion – chopped
1/2 Cup / 25g Parsley – chopped
1/4 Cup / 5g Mint OR TO TASTE – chopped
1/2 Teaspoon Ground Black Pepper or to taste

▶️ METHOD:

Wash & soak 1/2 cup of green lentils for 8 to 10 hours or overnight. Once the lentils are soaked, drain the water and rinse it. Transfer the lentils to a pot. Add salt and water. Cook over medium-high heat and bring to a vigorous boil. Once it starts to boil, reduce heat to medium-low and cook for about 4 minutes or until lentils are cooked but still holds its shape. WE DO NOT WANT MUSHY LENTILS. Right away strain the cooked lentils. Let it sit in the strainer to get rid of any excess water and allow it to cool down. Once lentils have cooled, add lemon juice, olive oil and mix well. Allow the lentils to marinate while we continue with the rest of the cooking.

✅ ????Cooking time of the lentils depends on it’s quality. One batch of lentils maybe drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.

Thoroughly wash 1 cup of quinoa until the water runs clear and then soak in water for 30 minutes. ✅ ????After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.

To a heated WIDE PAN, add olive oil, chopped onion, carrots, 1/4 tsp salt and fry on medium to medium-high heat until it’s slightly browned (about 5 to 6 minutes). ADDING SALT TO ONION/CARROTS RELEASES IT’S MOISTURE AND HELPS IT COOK FASTER, SO PLEASE DON’T SKIP IT. Add the garlic and fry on medium heat for 30 seconds or until fragrant.

✅ ????REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES AND TOMATO PASTE TO PREVENT IT FROM BURNING.

Add the tomato paste, paprika, ground cumin, cayenne pepper and fry on low heat for only 1 to 2 minutes (no longer than that), just to cook out the raw flavour of the tomato paste. Add the quinoa, salt, vegetable broth. Turn up the heat and bring to a VIGOROUS BOIL. Then reduce the heat to low and cook for about 15 to 20 minutes or until quinoa is cooked.

✅ ????DO NOT LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME OF QUINOA ACCORDING TO THE HEAT OF YOUR STOVE. DO CHECK IN 15 MINUTES, if still not cooked then cook for longer. It took me 20 minutes on my stove.

Once the quinoa is cooked, uncover the lid and turn off stove. Add the cooked lentils, ground black pepper, red onions, parsley, mint & mix well. Cover the lid and allow it to rest for 3 to 4 minutes for the flavours to blend.

Serve hot with a side of green salad. Perfect for meal prep / meal planning as it stores well in the refrigerator for 3 to 4 days

▶️ IMPORTANT NOTES:

???? Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/gunk/bitterness and will give quinoa a clean taste

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

???? Cooking time of lentils depends on it’s quality. One batch of lentils maybe drier than the other and may require longer cooking time, SO ADJUST ACCORDINGLY

???? DON’T LET THE QUINOA GET MUSHY. ADJUST THE COOKING TIME ACCORDING TO THE HEAT OF YOUR STOVE. CHECK IN 15 MINUTES, if its still not cooked, then cook for longer

****

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator????
Easy and nourishing vegan recipes for your everyday cooking using everyday ingredients, for an easy transition to a Plant Based diet. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!

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#quinoa #quinoarecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #lentils #lentilsrecipe #quinoasalad

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What Vegans Are Getting Wrong

Friends! YouTubers. Summertime is here, at least this week while across the pond in the U.K. And I’m hungry again for something filling, tasty and healthy so we’re banging out this delicious Chickpea Smash Ranch Salad Sandwich that satisfies all those cravings. Super inexpensive, cheap, easy to make and nourishing (NO OIL) Whole food and plant based amazing-ness. This recipe makes up to 6 large sandwiches making it a budget friendly meal for the family, picnics or meal prep coming in less than $2.00 per large serving. You could also consider this a raw food and gluten free recipe, dare I say it, without the bread. YES! I also share a few words about what bothers me and my gripes with some being vegan, towards the end.

Thanks so much for joining, supporting by subscribing and liking and THANK YOU so much for being kind to all.

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Chickpea Smash Ranch Salad Sandwich

2 Cans chickpeas, drained and save liquid
1 Baby cucumber, diced
50g Arugula / Rocket (large handful)
1 Large Tomato, sliced thick
4 Scallions / Green Onions, sliced and diced, washed and rinsed
1 jalapeno, diced
50g Smokey vegan cheese, shreds or block-diced (any kind is optional)
Whole meal sourdough bread, sliced
1/8 Red Cabbage wedge, diced (for crunch and color)

Creamy dressing:
3 large cauliflower florets
2 tablespoons Apple cider vinegar2 cloves garlic
1 Lemon, zested and juice
5 tablespoons Ranch Nutritional Beast SEASONING: LINK TO RECIPE HERE https://youtu.be/MAF0WXkZnVU?si=rrRX_x4TxFPxzvQL
Chickpea water – from 2 cans
¾ teaspoon Salt flake
¾ teaspoon Black pepper

The method or directions to this recipe is in the video until I write up more detailed info.
Thanks for your patience. Much more to come. Thanks for eating more plant based!

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What Vegans Are Getting Wrong

Thanks so much for joining, supporting by subscribing and liking and THANK YOU so much for being kind to all.

Chickpea Smash Ranch Salad Sandwich

The method or directions to this recipe is in the video until I write up more detailed info.
Thanks for your patience. Much more to come. Thanks for eating more plant based!

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

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The EASIEST Vegan 10 Minute Meals!

Today, I am sharing three of my favorite meals that are easy to whip up when you’re in a hurry or don’t feel like spending much time in the kitchen. These three meals are easy, vegan, plant-based, oil-free, and delicious. They work well for lunch and dinner. I hope you enjoy them!

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With these 10-minute oil-free vegan, plant-based meals, there are no particular amounts; add as much as you’d like. I like avoiding “recipes” to keep things simple and fast.

Potato meal –
Yukon gold potatoes
steamed or fresh broccoli
oil-free hummus (My Homemade OIL-FREE Hummus: https://healthyvm.com/blog/oil-free-hummus)
olives
sriracha

Peas, Rice and Shredded Carrots – literally what it says
Add a little low-sodium soy sauce and drizzle tahini.

Roasted Chickpeas:
1 can rinsed and drained chickpeas
Pasta
veggie ( I like spinach or butter lettuce)
Garlic and Onion powder, Smoked paprika to taste.
Creamy garlic dressing:
1 TBSP garlic minced
1 1/2 tsp garlic powder
1 tsp onion powder
2 TBSP tomato paste
1/4 C maple syrup
4 TBSP tahini (don’t worry about the fat; you’ll only use a little at a time)
2 TBSP white miso paste
1/2 C apple cider vinegar
1/2 C water (optional if the dressing is too strong without)
– Mix everything together in a blender and enjoy!

_____________________________
Disclaimer:
Also, I am not a doctor, and what I talk about in this video is not intended to treat or diagnose any health issue you may have. This is chit-chat from my personal experience and how I eat daily.
2. This video contains affiliate links.

#plantbased #vegan #10minutemeals

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The BEST Vegan Bacon EVER MADE Is BACK

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Hooray Foods made arguably one of the best vegan bacons you could buy, but unfortunately they went out of business. Food production is a tough tough world, but being the amazing company they were they actually released their recipe!! So I wanted to give it a try and give my own vegan bacon spin on the whole thing!
Now this is super similar to how I already make my vegan pepperoni recipe and a few other starch based vegan bacons so I was excited to see what I could do here.
This recipe is easy, doesn’t take very many ingredients and can make enough to have a freezer full of vegan bacon for some time!

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3 Salad Recipes Everyone Should Know! (Plant-Based Diet & Gluten-Free)

We’re going over 3 delicious salad recipes for summer that you need to make! Great if you follow a plant-based diet, are gluten-free or are just looking to add more delicious veggie-packed salads in your diet.

Looking for more healthy summer salad inspo? Watch this playlist next! https://www.youtube.com/playlist?list=PLf7woCLAh2s-9o_b9ZCfcAOv8U_7LCBRX

*Lemony Beet & Onion Salad*

3 medium beets, scrubbed, greens removed
4 small carrots
½ red or white onion, thinly sliced
3 tbsp apple cider vinegar
2 tbsp lemon juice
Zest of 1 lemon, about 1 tsp
1 tsp dried rosemary, or 1 tbsp fresh
2½ tbsp neutral oil, divided
½ tsp sea salt
Black pepper to taste

1. Preheat oven to 425F. Wrap each beet individually in aluminum foil, rap all the carrots in a single large sheet of foil and place on a baking sheet. Roast for 30 to 60 minutes (time will vary depending on size of beets) until a knife inserted into the beet goes through smoothly.
2. Remove the foil and let beets and carrots rest until cool enough to handle. Using a paper towel, or just your hands, rub the beets until the skin comes off (it should slide off easily)
3. Cut the beets into thin coins, slices or juliennes, and place in a large bowl.
4. Meanwhile, heat 1½ tbsp of oil in a small frying pan over medium heat. Add the rosemary and cook for about 3 minutes until it becomes fragrant.
5. Pour the warm oil over the beets through a sieve to catch the rosemary. Add the onion, apple cider vinegar, lemon juice & zest, salt and pepper (plus additional 1 tbsp of oil if desired) and toss to combine. Transfer to a serving bowl.
6. Refrigerate for a few hours or up to overnight (which is best!)

*Curried Chickpea Salad*

2½ to 3 cups canned chickpeas, drained and rinsed
½ large white or yellow onion, finely diced
1 large crisp apple, diced
1 celery stalk, finely diced
1 medium carrot, grated
2 cloves garlic, minced
½ cup vegan mayo
1 tbsp lemon juice
1½ tbsp curry powder
1½ tbsp maple syrup
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper

1. In a small bowl whisk together the mayo, lemon juice, garlic, curry powder, maple syrup, dijon mustard, salt and pepper until combined into a thick dressing. Set aside to chill while you prepare the other ingredients.
2. To a large mixing bowl combine the chickpeas, onion, apple, celery, and carrot. Pour over the dressing and mix again to combine. Enjoy right away or serve chilled, is great in wraps and sandwiches too!

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How To Make INSTANT RAMEN FRIED RICE ???????? (Vegan Cup Noodle Fried Rice Recipe)

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Cabbage With Chickpeas Is Better Than Meat! Simple, Easy And Delicious Cabbage Recipe!

Best way to cook cabbage! Cabbage with chickpea is better than meat! Simple, easy and delicious cabbage recipe! Watch the video and learn how to make the tastiest cabbage with chickpeas! If you are looking for a new cabbage recipes ideas, cook cabbage this way! Everyone will be delighted with this simple, easy and incredibly delicious dish! Happy cooking and wishing you a wonderful day! ???? ????

???? Let me know in the comments if you enjoy my vegan recipes.

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???? Ingredients:
1lb | 400g cabbage

Seasoning:
olive oil
salt to taste
mixed dried herbs

???? Cabbage topping ingredients:
5oz | 200g | 1 cup chickpeas
1 leek or onion
1 garlic clove
7oz | 200g | 1 cup chopped tomatoes
1tbsp date syrup or sugar (optional)

Seasoning:
1tsp Allspice
1tsp paprika
salt to taste
Tahini dressing

????‍????Cooking tips:

ℹ️ Feel free to add your favourite herbs and spices to the recipe to get your favourite flavour.
ℹ️ You can substitute baby cabbages I use in the recipe for a regular cabbage.
ℹ️ You can substitute chickpeas for Cannellini Beans, Butter Beans, Red Kidney Beans or Navy Beans.

✅ℹ️ On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.

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WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.

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#recipe #vegan #cabbage

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