high protein Archives - Everyday Vegan Recipes

high protein

What I Eat In A Day For WEIGHT LOSS! (easy, Vegan + SUPER Tasty)

Join me as I walk you through my day filled with easy, delicious, and healthy vegan meals! I’m currently on a mission to lose the remainder of my baby weight and have implemented intermittent fasting and nutritious vegan food to help me get to my target weight.

These types of recipes have been perfect for helping me stay on track with my weight loss goals and coupled with an 8-hour eating window I’m seeing the pounds melt away! I love that with this routine I don’t feel restricted or deprived of anything I may want to eat. Best of all, I feel satisfied and energized all day long! 🌱💪💚

📋 What You’ll See in This Video:
My intermittent fasting routine
Nutritious vegan meal ideas that keep me full and help with weight loss
Breakfast/lunch, dinner and snack
Simple ingredients for easy cooking

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↳ Whistling Tea Kettle – https://bit.ly/4hOZkca
↳ Microwave Popcorn Popper – https://amzn.to/4i1d4Rj

#VeganWeightLoss #WhatIEatInADay #EasyVeganMeals

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🌿 5-Day Vegan Meal Prep: Breakfast, Lunch, Dinner & 2 Snacks

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This is the only vegan meal prep video you’ll ever need! It’s loaded with color, flavor, high raw, plenty of protein, and loads of additional nutrition! Best part is, the meals are super simple and straight forward, and will fill you up without weighing you down. This is essentially what I eat in a day as a vegan of 10 years with 3 small children. I’m highly active and also breastfeeding and these meals keep me feeling my absolute best, and I know they’ll do the same for you!

EatMoveRest Your Best,
🍍 Erin & Dusty

#vegan #plantbased #mealprep #healthyrecipes
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CHAPTERS:
0:00 Intro + Thank You!
1:39 Breakfast Smoothie Prep
5:08 Overnight Oats Prep
7:38 Brownies Prep
9:50 Supplements
10:40 Lunch Taco Salad Prep
14:45 Dinner Roasted Veggies
15:50 Outro

Read

5 Overnight Breakfast Ideas. (easy, Vegan & High Protein…kinda)

Discover Squarespace: https://www.squarespace.com/minarome
More Breakfast Recipes HERE ↓

For this video I tested / (re-) created 5-6 delicious breakfast recipes, including viral tiramisu pudding, earl grey hot chocolate, the BEST scrambled tofu, vegan “egg” bites, half-baked nutty granola, and a cozy nutella cherry oatmeal bake.

Share your recreation pics with me!! i’m @mina_rome on instagram

Like & subscribe for more content like this!

My Cookbook:
DE Amazon: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj

Blenders I used in this video*
Smoothie Maker: https://amzn.to/48mPQRQ
Food Processor: https://amzn.to/40hPQRf
________________________________________________________
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💌 Business inquiries: minarome.yt@gmail.com
________________________________________________________

intro 0:00

Ingredients & Notes

#1 Overnight Tiramisu Pudding 00:25

1 cup (250g) soy yogurt, plain or vanilla
3 tbsp black coffee
1 tbsp agave or maple syrup, or to taste
2 ½ tbsp chia seeds, ground flax or psyllium husk seeds
½ tsp vanilla, or few drops vanilla aroma
1-2 tsp cocoa powder, for the top
optional: 1 tbsp protein powder of choice

additional toppings! (nut butter, granola, fresh fruit etc)

tiktok recipe: https://www.tiktok.com/@esterollari/video/7446709999629258006

#2 BEST Scrambled Tofu 1:36

for the silken tofu mix:
400g silken tofu (14oz)
160ml oat or soy milk (⅔ cup)
1/4 tsp black salt (kala namak)
¼ tsp turmeric
¼ tsp regular salt, or more to taste!
optional: paprika, cumin to taste

ALSO:

1 tbsp vegan butter
200g firm tofu (7oz)
salt, pepper to taste

Fresh chives/dill/spring onion for serving
Bread for serving
Additional sprinkle of black salt for serving

FEEL FREE to only use about half the silken tofu mix, then you can do another serving using another block of tofu, although if you like, you can also use all of it, up to you! Start with half, allow it to cook for about 5 min, then see if you want to add more, judging from the consistency.

FRYING vegan bacon chunks together with the tofu sounds SUPER good too, or pan frying it separately, then adding it to the pan with the tofu mixture.

→ serves 2

instagram recipe: https://www.instagram.com/p/C0OjPxgKrS9/

#3 Half – Baked Granola 3:34

75g nuts of choice (¾ cup)
70g oats (¾ cup)
1 ½ tbsp flax seeds or chia seeds (optional)
1 tsp vanilla a few drops vanilla aroma
pinch of salt
3 tbsp cocoa powder, unsweetened
2-4 tbsp non dairy milk, start with 2, see if u need more after blending
¾ cup dates (100g ~ 10 – 12 dates) (deglet noor)
optional: 1-2 tbsp of your fave protein powder

serve w vegan yogurt, banana etc
→ serves ~4

#4 Vegan Earl Grey Chocolate 5:06

1 cup plant milk (250ml)
1 dash cinnamon
½ tsp vanilla a few drops vanilla aroma
1 tbsp semi-sweet chocolate chips
2 tsp unsweetened cocoa powder
1 earl grey tea bag
optional: vg whipped cream for serving

→ serves 1

Inspired by: https://www.tiktok.com/@haileecatalano/video/7446917535137598750

#5 Vegan “Egg” Bites 6:08

500g firm tofu
1 cup vegan yogurt (250g)
1 tbsp white wine vinegar
½ tsp salt
¼ tsp kala namak
¼ tsp turmeric

FOR THE FILLINGS:
75g-100g vegan bacon or smoked tofu, chopped
oil for the pan
½ cup frozen chopped spinach, or 1½ fresh spinach, chopped
1-2 handfuls shredded carrot/cabbage mix

OR TRY
sautéed mushrooms, kimchi, chopped spring onion, fresh herbs, vegan cheese…

ALSO: muffin liners (7-9 depending on preferred size)
BAKE FOR ~30 min or until lightly golden brown and firm

→ yields 7-9 bites
→ serve with rice, on toast, in wraps, or as a light snack

#6 Nutella Cherry Oatmeal Bake 8:11

2 cups oat flour (190g)
1 1/2 tsp baking powder
1 dash cinnamon
⅓ tsp salt
1/3 cup sunflower seed oil (85g)
⅓ cup non dairy milk (80ml)
1 tsp white wine vinegar
1 tsp vanilla or tonka bean paste
1/3 cup brown or coconut sugar (65g)
1 cup minus 1 tbsp vegan yogurt (220g)

ALSO
3 tbsp vegan chocolate hazelnut spread, WARMED until runny
1 handful frozen cherries

→ yields a 20cm brownie pan (8 inch)

MUSIC:
Intro by Mac DeMarco: https://open.spotify.com/track/63q9LqTK5iiZLy3cTvLMUf?si=d4f1b5f65c7147eb
Youtube Audio Library
Kevin Darcy: https://www.youtube.com/@RafikiMusicc/videos
Ariana/Mariah Carey Type Beats: https://www.youtube.com/@seoulfulari/videos
Tympanik: https://soundcloud.com/tympanikbeats/souleyma-full-tape
Trees and Lucy:

This video is sponsored by squarespace.
*Affiliate links, no hidden fees for you

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🌿High Protein Vegan Meal Prep (5 Days Of Meals In Just 1 Hour)!

📚🌿 Get our FREE Bonus Recipes Ebook + Behind-the-Scenes Interview + Automatic Entry to Win a $500 Vitamix or Nama when you preorder The Happy Healthy Plant-Based Cookbook TODAY (Out Jan 7!): https://bit.ly/3ZxlnOE

🎁 Our 2024 Conscious Consumer Holiday Gift Guide: https://bit.ly/492wkKE

👉 START HERE! Get our FREE 7-Day Health Transformation Video Guide: https://bit.ly/3TkucrN

Even though I work from home, I still find myself working right through lunch or grazing on random things the kids leave behind. Having something to grab out of the fridge is always such a game changer. Especially if you’re on-the-go, the best thing you can do for your success and to avoid temptation is plan and prepare. This quick and simple protein-rich meal prep can be ready in under an hour and set you up for a whole week of success! If you want the written recipe, be sure to join the EatMoveRest Club linked above to get access to our meal planner and recipe app!

💚 Sprouting w/ Doug Evans: https://bit.ly/3hpUaEE

EatMoveRest Your Best,
🍍 Erin & Dusty

#vegan #plantbased #mealprep
——-
🌟 START HERE! 👉 Get our FREE 7-Day Health Transformation Video Guide: https://bit.ly/3TkucrN

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SUBSCRIBE:

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💚 Join our Private Accountability Group on Facebook: When you join the EatMoveRest Club you’ll be granted automatic access! https://membership.eatmoverest.com

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★ Coach, Connect, Collaborate:
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☀ Our Photo + Video Gear: https://amzn.to/2Tdjt2M

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CHAPTERS:
0:00 Intro
0:50 Chickpeas
2:00 Quinoa
2:39 Broccoli & Sweet Potatoes
2:55 Tempeh
3:23 Healthy Fats
3:49 Leafy Greens
4:15 Plan & Prepare
5:19 Nutrition Talk
9:15 Food Storage
10:37 Plating the Meal
12:00 Changing It Up
12:45 The Recipe

Read

A Week Of Comfort Meals. (easy, Vegan & Satisfying)

Get 10% off your next website! https://www.squarespace.com/minarome
Another Weekly Food Vlog: https://www.youtube.com/watch?v=fWoh5nv0538&t=487s

Here’s some comfy, (more or less) nourishing plant based meals I cooked for myself and my friends this week! This video doesn’t count everything I ate, just whenever I did some actual cooking, that’s when I whipped out my camera. So more of a chill recipe vlog. Lmk if you end up recreating anything!

My Cookbook:
DE Amazon: https://www.amazon.de/-/en/Mina-Rome/dp/074405494X
US Amazon: https://amzn.to/3OeTzGj

Food Processor I use: *
https://amzn.to/40hPQRf
________________________________________________________
Follow me on:
Tiktok: https://www.tiktok.com/@mina_rome?lang=en
Instagram: https://www.instagram.com/mina_rome/

💌 Business inquiries: minarome.yt@gmail.com
________________________________________________________

intro 0:00

Ingredients & Notes

#1 Vegan Puttanesca Pasta 0:43

generous pinch of salt for the pasta water
120g pasta of choice (4,2 oz)
2 cloves garlic
2 shallots (or 1 bigger onion)
1 handful olives of choice, no stone
optional – 1 tsp capers (added to the onion etc)
3-6 tbsp dehydrated soy granules
2 tbsp olive oil
150g – 200g (1 cup – 1 ½ cups) cherry tomatoes
1 sheet nori, ripped to bits
1 tsp miso paste
optional – 1 splash of white wine (added to the miso, nori)
chili flakes, to taste (i did 1 dash)
salt, pepper to taste
125ml (120g) pasta water (or regular water plus 1 tsp cornstarch, mixed well before added to the skillet)
optional – fresh herbs, sesame seeds for serving

→ 1 large serving, 2 small ones

#2 Basic yet Fancy Oats 2:25

½ cup (50g) oats
pinch of salt
dash of cinnamon
¾ cup (180ml) non dairy milk
1-2 tbsp semi-sweet choc chips
pinch of flakey sea salt
½ tsp – 1 tsp olive oil (start w ½, mix it into the oats and choc, see if u want more)

→ serves 1

(obvs add fruit if u want, but i like the plain version a lot!)

#3 Vegan Shakshuka 3:19

1 red bell pepper
1-2 cloves garlic
1 onion
olive oil for the pot
¼ tsp paprika, or more to taste
¼ tsp cumin, or more to taste
780g chopped tomatoes (28oz)
1-2 tsp agave syrup
salt to taste

for the tofu mix:
200g firm tofu (7oz)
1 tsp white wine vinegar
generous pinch of salt
optional – 1 dash kala namak, ¼ tsp turmeric
80ml non dairy milk (⅓ cup)

You might have to scrape down the sides a few times, blend until (more or less) smooth!

→ serve w toasted bread, vegan feta, fresh herbs
→ serves 2

inspired by: https://jessicainthekitchen.com/vegan-shakshuka/

#4 Miso Dumpling Soup 5:00

1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving frozen dumplings of choice
1 pak choi, chopped
sesame seeds, cilantro for serving

→ serves 1

#5 Fluffy Savory Pancakes 6:17

4 mini sausages or 2 bigger ones (vegan duh)
1 small pak choi, chopped
vegetable oil for the pan

½ cup water (80ml)
1 tbsp white wine vinegar
2 ½ tbsp unsweetened apple sauce
½ cup plus 2 tbsp flour (80g)
¼ tsp salt
optional – 1-2 tbsp vg parmesan or nutritional yeast
2 tsp baking powder

serve w hot sauce, hummus, fresh herbs

→ serves 1

#6 Miso Soup – Noodle Version 7:50

1-2 spring onions
½ vegetable broth cube (or ⅔ tsp veg broth powder)
1 tsp agave syrup
2 tsp white wine vinegar
2 ½ cups water (625ml), more if needed
2 tsp white miso paste
~½ cup frozen edamame (75g)
1 serving glass noodles of choice
1 pak choi, chopped
sesame seeds, cilantro for serving

#7 Savory Hand Pies 8:56

for the dough:
2 1/2 cups (300 grams) flour, plus if needed 1-2 tbsp more flour for surface
1 1/4 teaspoon salt
1 tbsp sugar
¾ cup (170 grams) cold vegan butter, cubed
3-5 tbsp ice water, added 1-2 tbsp at a time

OR: 1 sheet of store bought pie crust (or even pizza dough)

for the filling:
1 can black beans, rinsed and drained (420g)
1 cup (250ml) store bought pizza/pasta sauce , 1 tbsp per pie
1-2 handfuls vegan cheese, ~1 tbsp per pie

optional: 1 tbsp oat milk to brush on top of the pies before baking!

→ yields 15-20 pies, depending on size (cut out circles that are 10- 15 cm 4 – 6 inch in diameter)

MUSIC –
INTRO: https://open.spotify.com/track/1ZRqmyOwZAwBYgMcOcAlQh?si=967b87a322b147bf
Trees and Lucy:

NoisePlug: https://soundcloud.com/lover-man-768026801/dawn
Rafiki Music:

Tympanik: https://soundcloud.com/tympanikbeats/souleyma-full-tape

This video is sponsored by squarespace.
*Affiliate link, no hidden fees for you

Read

High Protein Lunch Recipes #weightloss #weightlossjourney #vegan #vegetarian #ashortaday #foodshorts

Read

Week Of Satisfying Breakfasts. (vegan & Comforting)

Discover Squarespace: https://www.squarespace.com/minarome
Get 60% OFF my e-Cookbook: https://payhip.com/b/9MsP 💚

Today we’re making Breakfast. Cozy,fall themed recipes that are SUPER easy, tasty and pretty healthy. I just love these ideas so much. Some are best to be meal prepped. Enjoy!
For more breakfast inspiration: https://www.youtube.com/watch?v=HnrsJJOe-2w&t=49s

Follow me here:
Instagram: https://www.instagram.com/mina_rome/
Tiktok: https://www.tiktok.com/@mina_rome?lang=en

My Cookbook ALL DAY VEGAN:

💌 Business inquiries: minarome.yt@gmail.com
________________________________________________________

intro 0:00

Ingredients & Notes ✨

#1 Fall Breakfast Bowl 0:27

1-2 apples
1-2 tbsp vegan butter
few drops vanilla aroma
1-2 dashes cinnamon
pinch of sea salt
1-2 tsp maple syrup

~ 1 cup vegan yogurt (unsweetened plain or vanilla)
1 tbsp pumpkin purée*
pinch of cinnamon
vanilla, sweetener to taste (if the yogurt is sweetened vanilla u might skip it)
granola
sprinkle of sesame seeds
almond or cashew butter

*pumpkin purée interlude 0:55

½ hokkaido pumpkin, cut into chunks
1 splash of water
→ serves 1

#2 Kimchi Grilled Cheese 2:18

1 tbsp vegan butter
2-3 sage leaves
2 heaping tbsp vegan cream cheese at room temp (or plain hummus)
1-2 tsp pumpkin puée
pinch of salt + other spices if u wish
2 thick slices sourdough bread
a few tbsp vg kimchi
½ block smoked tofu (50g)
2 handfuls vegan pizza cheese (or alternate vg cheese)
→ serves 1

#3 Oat Pumpkin Bread 3:45

for the base:
2 cups oat flour (190g)
1 1/2 tsp baking powder (forgot to add lol)
½ tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or 1 dash of each: ground ginger, ground cardamom, ground nutmeg, ground cloves)
1 cup pumpkin purée (225g)
1/3 cup (85g) sunflower seed oil
1 tsp vanilla
1 cup powdered sugar (100g) OR 1/2 cup (100g) regular sugar!
2 tsp vinegar or lemon juice
⅓ cup non dairy milk (80ml)

for the frosting:
2/3 cup cashews, boiled for 20 min (90g)
1 tbsp vegan butter
3 tbsp vegan yogurt
pinch of salt
2-3 tbsp maple syrup (to taste)

→ yields a 20 cm or 8 inch square pan
→ lasts in the fridge for up to 4-5 days

#4 Sage Butter Bean Toast 5:25

1 tbsp vegan butter
2-3 sage leaves (or 1 clove garlic chopped)
2-3 tbsp tomato paste
2 tsp maple syrup or sugar (taste test, might need 1 more tsp if preferred)
½ cup (125ml) water, more if needed
salt, pepper to taste
1 can beans, rinsed and drained (14 oz = 400g)

3-4 slices bread
vg cream cheese or hummus
fresh herbs, sesame seeds
→ serves 1-2

#5 Pumpkin Spice Granola 6:30
4 tbsp pumpkin purée
2 tbsp sugar (brown,regular, coconut)*
3 tbsp maple or agave syrup
2 ½ tbsp almond or cashew butter
1 tsp vanilla or a few drops aroma
2 ½ tbsp vegan butter or coconut oil

1 ½ cups (135g) quick cooking oats
1 cup (90g) rolled oats
generous pinch of salt
1 tbsp flour (whole wheat or regular)
¾ tsp cinnamon
½ tsp pumpkin pie spice (or 1 dash of each: ground ginger, ground cardamom, ground nutmeg, ground cloves)
3 tbsp ground flax seeds
optional: 2 tbsp hemp seeds or sesame seeds

*This granola isn’t very sweet! add 1-2 tbsp more sugar if you want sweeter granola!

→ roughly 6 servings

MUSIC
Intro by Clairo: https://open.spotify.com/track/32fwe7MW5koort1Ua3YFx6?si=748fd648edfa4c5c
Rafiki Music: https://www.youtube.com/watch?v=PVB1RTb7EDU

Trees and Lucy: https://open.spotify.com/album/232kyixKhgAYTAUbgrkEMh?si=3Rzb_qagRO-Otle_vAHIog
Studio Ghibli cover: https://soundcloud.com/embracethesnd/ghibli-studio-medley-4hands-piano-cover

DISCLAIMER: I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.

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Herb & Chickpea Pasta Salad Recipe | Easy Vegetarian And Vegan Meals

Herb & Chickpea Pasta Salad Recipe | Easy Vegetarian and Vegan Meals | Salad Recipes. A healthy chickpea pasta salad recipe perfect for easy vegetarian and vegan meals. A high protein and nutrient rich chickpea salad / pasta salad made with chickpeas for a healthy vegetarian meal. This delicious summer pasta salad is loaded with greens and is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy salad recipe with homemade salad dressing / easy vegetarian pasta recipe / chickpea salad recipe to add to your plant based lunch or dinner menu. This is one of the best pasta salad I have made. Healthy vegetarian pasta salad for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea pasta recipe. Is there another pasta recipe you’d like to see me prepare?

▶️ CHICKPEA PASTA SALAD INGREDIENTS: (3 servings)

👉 To cook pasta:
140g / 1 cup approx. Dry Ditalini Pasta
4 to 5 cups Water
Generous amount of salt (I have added 1 teaspoon of pink Himalayan salt which is milder than the regular salt)

2 cups / 1 can COOKED Chickpeas (Low Sodium)
100g / 3/4 cup approx. Celery – finely chopped
70g / 1/2 cup approx. / Red Onion – chopped
30g / 1/2 cup approx. / Green Onion – chopped
Salt to taste

👉 SALAD DRESSING: (ADJUST THE VINEGAR, MAPLE SYRUP AND GARLIC TO YOUR TASTE)
60g / 1 cup (firmly packed) Fresh Parsley – throughly washed
2 Garlic Cloves / 7g approx. or to taste – chopped
2 Teaspoon Dried Oregano
3 Tablespoon White Vinegar or White Wine Vinegar – or to taste
1 Tablespoon Maple Syrup or to taste
4 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
Salt to taste
1/4 Teaspoon Cayenne Pepper (Optional)

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and ALLOW IT TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED.

Generously salt a pot of boiling water and add the dry ditalini pasta. Cook the pasta as per the package instructions. Once cooked drain the pasta and rise with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it.

To make the Salad dressing:
Add the parsley. garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper. Processing until
the mixture is
well blended
but still has
some texture to it. (just the same consistency as pesto). Set aside for later.
✅ 👉 ADJUST THE GARLIC, VINEGAR AND MAPLE SYRUP TO YOUR TASTE.

To assemble the pasta salad: To a large bowl add the cooked pasta, cooked chickpeas, salad dressing, chopped celery, red onion, green onion and mix well until each pasta is nicely coated with the dressing. Serve the pasta salad with your favourite side. This pasta salad is really good for meal/ prep because it stores well in the refrigerator for 3 to 4 days in an air tight container.

▶️ IMPORTANT TIPS:

👉 After draining the liquid from the cooked chickpeas. ALLOW IT SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED

👉 After draining the cooked pasta, rinse it with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it

👉 Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste

👉 The chickpea pasta salad recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for 3 to 4 days (if stored well in an airtight container)

********

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

Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. 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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One Pot Spinach QUINOA AND CHICKPEA Recipe | Easy Vegetarian And Vegan Meals

One Pot Spinach Quinoa and Chickpea Recipe | Easy Vegetarian and Vegan Meals. A healthy one pot quinoa and chickpea recipe perfect for easy vegetarian and vegan meals and meal prep. This one pot meal made with quinoa and chickpeas is not only high protein and filling but also tastes delicious. A high protein and healthy vegetarian quinoa recipe with chickpeas and spinach makes a healthy vegetarian meal. This delicious high protein quinoa recipe / chickpea recipe is a great way to add protein to your plant based diet. Healthy spinach / chickpeas / quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes!

???? Let me know if you enjoyed my healthy vegan quinoa and chickpea recipe. Is there another quinoa recipe you’d like to see me prepare?

▶️ QUINOA AND CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

1 cup / 190g Quinoa (soaked for about 30 minutes/strained)
3 Tbsp Olive Oil
2 cups / 275g Onion
200g / 1 cup Carrots
1+1/2 Tbsp / 19 to 20g Garlic – finely chopped
1 Tsp Turmeric
1+1/2 Tsp Ground Coriander
1 Tsp Ground Cumin
1/4 Tsp Cayenne Pepper (Optional)
1/2 cup / 125ml Passata or Tomato Puree
1 cup / 200g Tomatoes – chopped
Salt to taste
200g / 6 to 7 cups Spinach
2 cups / 1 Can COOKED Chickpeas (liquid drained)
350ml / 1+1/2 cup Vegetable Broth / Stock

Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Teaspoon of organic cold pressed olive oil

▶️ METHOD:

Start by thoroughly washing the quinoa until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer. Also, drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and allow it sit in the strainer to drain any excess water.

To a heated pan add the olive oil, onion, carrots and 1/4 teaspoon salt. Adding salt to the onions and carrots will release it’s moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it’s golden brown. You will notice the quantity of the carrots and onions have shrunk in half. Add the chopped garlic and fry for about 2 minutes or until fragrant. Add the spices (Turmeric, Ground Coriander, Ground Cumin, Cayenne Pepper) and fry for a few seconds. Then add the tomato puree or passata, chopped tomatoes, salt to taste and fry for about 3 minutes or until the tomatoes break down completely and form a thick paste.

Add the chopped spinach. Mix well until it wilted, It will take about a minute or so. Then add the soaked quinoa, COOKED chickpeas, vegetable broth/stock and mix well. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.

Once the quinoa is cooked, uncover the pan. Increase the heat to medium or medium-high flame and fry for about 2 to 3 minutes to cook out the excess moisture. Turn off the stove. Add freshly ground black pepper and a drizzle of olive oil. Mix well. Serve hot.

▶️ IMPORTANT TIPS:

???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa

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

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

???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING TIME ACCORDINGLY

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WHAT I EAT IN A WEEK / SUMMER EDITION / Vegan & Easy By A Nutritionist

This video is sponsored by Squarespace, the all in one platform to build an incredible website!
Head to https://squarespace.com/justcallmeflora to save 10% off your first purchase of a website or domain using code JUSTCALLMEFLORA

Hey there my beautiful Friends!
I hope everyone is having the best summer.
The past few weeks I had to deal with a few personal things that were difficult to handle, that’s why the video ended up being in 2 parts. I hope you understand.
I am sending you all my love, fuel your beautiful bodies!
xxx
Flora

Oh btw. THANK YOU FOR 20k subs. I am over the moon.

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My recipes:

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*writing the recipes from the video here in a day or so*

#whatieatinaweek #vegan #fullweekofeating #plantbased

CHAPTERS:
00:00 day 1
07:27 day 2
11:50 day 3
17:04 day 4
19:12 day 5

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Tags:
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