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

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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High Protein Vegan Recipes

High Protein Vegan Recipes

EBOOKS https://tishwonders.co.uk
SOCIAL MEDIA: instagram.com/tishwonders
CONTACT: tishwondershealth@gmail.com

Tempeh tacos (serves 2)

200g tempeh
1 red pepper
2 garlic cloves
1 small onion
Salt
1 tsp. Chipotle paste
1 tsp. Smoked tomato paste
1 tsp. Ancho chilli powder
1 tsp. Cumin seeds or powder
Olive oil
Handful fresh coriander

Cashew cheese sauce
1 cup cashews (soaked)
1/4 cup water (add more water if needed)
2 tsp. Nutritional yeast
1/2 tsp turmeric powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. ground black pepper
Salt
1.5 tsp. lime juice

Pico de Gallo
200g cherry tomatoes
1/4 red onion
handful coriander
1/2 tsp jalapeño
2 tbsp. lime juice
Salt

6 taco shells

Roasted aubergine & butter bean curry (serves 4)

Roasted aubergine:
1 aubergjne
1 tsp. Cumin powder
Salt
Olive oil

Curry:
400g butter beans
1 Red pepper
1 white onion
2 garlic cloves
Thumb ginger
salt & black pepper (to taste)
1 tbsp. tamari or soy sauce
1 tbsp. cumin seeds or powder
1/2 tsp. fennel seeds
4 cardamom pods
1.5 tsp. curry powder
1 tbsp. turmeric
10-12 fresh or dried curry leaves
1.5 tsp. tomato paste
400 ml coconut milk
Water (if needed)
Handful fresh coriander

Peanut, tahini tofu noodle salad serves 2

Noodles:
100g noodles of choice
200g red cabbage
2 medium carrots
1 red pepper
150g mange tout
2 spring onions
30g coriander

Crispy tofu:
300h Tofu
2 tbsp. Garlic powder
Salt
Pepper
40g Corn flour

Peanut tahini chilli sauce:
1.5 tbsp. Peanut butter
2 tbsp. Tahini
2 tbsp. Tamari
1 tsp. Chilli sauce
1 tsp. Maple syrup
1 inch thumb Ginger
1 tsp. Rice mirin
1.5 tbsp. Lime juice
3 tbsp. Water (add more if needed)

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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

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!

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

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

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!

*PROMO CODES & LINKS*

*HONEYCOMB VEGAN-FRIENDLY RESTAURANT FINDER*: https://eat.app.link/steamyvegan

*TRAINEST NUTRITION TRACKING APP*: Reach your goals ???????? and download the forever FREE Trainest nutrition tracking app here! ➡️ https://trainestapp.com/steamyvegan (available for both iOS & android!)
Check out Trainest on YouTube ➡️ https://www.youtube.com/@trainestapp

*GOOD PROTEIN*: Want to try my favourite vegan and gluten-free protein powder? Get 30% off your *first order* at GOODPROTEIN.CA with my coupon code: STEAMYVEGANKITCHEN30

*PEKO PRODUCE*: Local to Metro Vancouver or Calgary? Use my code SVK4023 at pekoproduce.com/SVK4023 to save 40% off your first order of ‘peculiar’ produce, delivered right to your door!

*INDOOR GARDEN WORKS* Want to grow your own hydroponic produce indoors? Use our promo code ‘STEAMYVEGAN’ to save you $50 off your iHarvest purchase! https://igworks.com/products/iharvest-complete-package?ref=R3PGjUSm

*FIND ME IN OTHER PLACES!*
FACEBOOK: https://www.facebook.com/SteamyVegan
INSTAGRAM: https://instagram.com/steamyvegankitchen
TIKTOK: https://www.tiktok.com/@steamyvegan

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

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VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple To Make!

VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple To Make!

Curries and stews just aren’t the same without a nice piece of flatbread to dip with. This plant based vegan lentil flatbread recipe couldn’t be any simpler. With just two ingredients, these are super quick to whip up for any meal of the day. They work great for sopping up the gravy left in your bowl or as a bread substitute for peanut butter and jelly sandwiches!

UPDATE: Be sure to check out our new Nacho Cheese Lentil Flatbread version of this recipe!
» https://plantbasedcookingshow.com/2021/01/02/vegan-nacho-cheese-lentil-flatbread/

PRINTABLE RECIPE:
» https://plantbasedcookingshow.com/2020/05/03/vegan-lentil-flatbread

CHECK OUT OUR VIDEO ON SAFE NONSTICK PANS – Great for making this flatbread recipe!
» https://plantbasedcookingshow.com/2023/02/20/safe-nonstick-cookware

★★★ BECOME A SUPPORTING MEMBER! ★★★
Help us keep this show free for everyone by becoming a supporting member!
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LINKS FROM THIS SHOW
» Red Lentils: https://amzn.to/2Wm3v71
» Nonstick Carbon Steel Pan: https://amzn.to/3IAX2i2

ORDER OUR COOKBOOKS: Plant Based Cooking Made Easy ????
» https://plantbasedcookingshow.com/cookbook/

EQUIPMENT WE USE
» Our Kitchen Setup: https://www.amazon.com/shop/thewholefoodplantbasedcookingshow?listId=1PZRL4BAC5C8Q
» Our Production Tools to Make the Show: https://www.amazon.com/shop/thewholefoodplantbasedcookingshow?listId=1CPOVZF1J9CEK

CONNECT WITH US
» 28 Days Plant Based Made Easy Course: https://community.plantbasedcookingshow.com/plant-based-made-easy-28-day-transition-to-the-whole-food-plant-based-lifestyle
» Plant Based Made Easy Community Membership: https://community.plantbasedcookingshow.com/membership
» The Whole Food Plant Based Cooking Show Recipe Website: https://plantbasedcookingshow.com/
» Follow Us on Instagram: https://instagram.com/wholefoodplantbasedcookingshow

#plantbasedcooking #vegan #veganrecipes #govegan

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EASY PLANT-BASED SCRAMBLED EGGS! (Oil-Free Vegan Recipe)

EASY PLANT-BASED SCRAMBLED EGGS! (Oil-Free Vegan Recipe)

When I went plant based over 8 years ago I found my morning eggs were the toughest thing to “give up”. I had eaten 2 eggs a day for most of my life. This plant-based vegan scrambled eggs recipe is similar to the Just Egg product but it is a healthy, oil-free, version that tastes delicious.

★★★ *BECOME A SUPPORTING MEMBER!* ★★★
Help us keep this show free for everyone by becoming a supporting member!
» JOIN MEMBERSHIP: https://community.plantbasedcookingshow.com/membership

*FULL VIDEO & FREE PRINTABLE RECIPE:* ????️
» https://plantbasedcookingshow.com/2023/03/26/vegan-scrambled-eggs

ORDER OUR COOKBOOKS: Plant Based Cooking Made Easy Volumes 1 & 2 ????
» https://plantbasedcookingshow.com/cookbook/

EQUIPMENT WE USE
» Our Kitchen Setup: https://www.amazon.com/shop/thewholefoodplantbasedcookingshow?listId=1PZRL4BAC5C8Q
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CONNECT WITH US
» 28 Days Plant Based Made Easy Course: https://community.plantbasedcookingshow.com/plant-based-made-easy-28-day-transition-to-the-whole-food-plant-based-lifestyle
» Plant Based Made Easy Community Membership: https://community.plantbasedcookingshow.com/membership
» The Whole Food Plant Based Cooking Show Recipe Website: https://plantbasedcookingshow.com/
» Follow Us on Instagram: https://instagram.com/wholefoodplantbasedcookingshow

#plantbasedcooking #vegan #veganrecipes #govegan

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THE BEST VEGAN CABBAGE ROLLS ???? Easy To Follow Recipe You Will Love!

THE BEST VEGAN CABBAGE ROLLS ???? Easy To Follow Recipe You Will Love!

Plant Based Vegan Cabbage Rolls are a delicious treat to make on a lazy weekend day. Being a bit labor intensive, it is best to make them on a day when you can take your time to cook and enjoy the process. The effort is well worth the wait and you will have plenty to enjoy for multiple meals. These earthy, delicious rolls can be served as the main along side a generous serving of roasted potatoes for a filling comforting meal.

★★★ BECOME A SUPPORTING MEMBER! ★★★
Help us keep this show free for everyone by becoming a supporting member!
» JOIN MEMBERSHIP: https://community.plantbasedcookingshow.com/membership

PRINTABLE RECIPE: ????️
» https://plantbasedcookingshow.com/2021/05/01/vegan-cabbage-rolls

LINKS FROM THE SHOW
» Our Vegan Yogurt Recipe https://plantbasedcookingshow.com/2019/06/09/soy-yogurt/

OUR NEW COOKBOOK!!! ????
» https://plantbasedcookingshow.com/cookbook/

RECOMMENDED BOOKS
» How Not to Diet: https://amzn.to/30i63on
» How Not to Die: https://amzn.to/2FCNF02

EQUIPMENT WE USE
» Our Kitchen Setup: https://www.amazon.com/shop/thewholefoodplantbasedcookingshow?listId=1PZRL4BAC5C8Q
» Our Production Tools to Make the Show: https://www.amazon.com/shop/thewholefoodplantbasedcookingshow?listId=1CPOVZF1J9CEK

CONNECT WITH US
» 28 Days Plant Based Made Easy Course: https://community.plantbasedcookingshow.com/plant-based-made-easy-28-day-transition-to-the-whole-food-plant-based-lifestyle
» Plant Based Made Easy Community Membership: https://community.plantbasedcookingshow.com/membership
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#plantbasedcooking #vegan #veganrecipes #govegan

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

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

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

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

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

✅ ???? BAKING DISH SIZE: 9 X13 inches

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

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

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

▶️ METHOD:

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

PRE-HEAT THE OVEN TO 400 F.

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

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

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

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

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

▶️ IMPORTANT TIPS:

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

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

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

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

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

Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.

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

✅ 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

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

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

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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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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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