one pot meals
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! ????
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ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
ONE POT SPINACH VEGETABLE RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
One Pot Spinach Vegetable Rice Recipe | Vegetarian and Vegan Meals | Rice Recipes.
This easy one pot vegetable fried rice makes a great side dish. A one pot vegetable rice and spinach recipe is perfect for vegan and vegetarian meals and meal prep. This delicious high protein vegetable rice recipe made with spinach and basmati rice is not only easy to make but is a great way to add spinach and vegetables to your diet. Healthy rice recipes for your plant based lunch or dinner. So make this veg fried rice recipe and enjoy it with your favourite protein! Easy vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!
???? Let me know if you enjoyed my healthy vegan rice recipe.
▶️ SPINACH VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)
Spinach Puree: (This makes total 1+3/4 cup of puree)
125g / 4 cups Spinach leaves
25g / 1/2 cup Cilantro / Coriander leaves and stems
1 cup / 250ml Water
Other Ingredients:
1 cup / 200g White Basmati Rice (thoroughly rinse & soaked for 30 minutes)
3 Tablespoon Cooking Oil
200g / 1+1/2 cup Onions – chopped
2+1/2 Tablespoon / 30g Garlic – finely chopped
1 Tablespoon / 10g Ginger – finely chopped
1/2 Teaspoon Turmeric
1/4 to 1/2 Teaspoon Cayenne Pepper or to taste
1/2 Teaspoon Garam Masala
150g / 1 Cup Carrot – chopped into 1/4 X 1/4 inch small cubes
100g / 3/4 Cup Green Beans – chopped 1/2 inch thick
70g / 1/2 Cup Frozen Corn
70g / 1/2 Cup Frozen Green Peas
200g / 1 Cup Ripe Tomatoes – chopped small
Salt to taste (I have added total 1+1/2 Teaspoon of pink Himalayan Salt)
1/3 cup / 80ml Water (???? Water quantity may vary
depending on the
quality of rice & vegetables)
Lemon Juice to taste (I have added 1 tablespoon lemon juice I like it a bit sour BUT YOU DO YOU)
1/2 Teaspoon Ground Black Pepper or to taste
Drizzle of Olive Oil (I added 1 teaspoon of organic cold pressed Olive Oil)
▶️ METHOD:
Wash the basmati rice a few times until the water runs clear to get rid of any impurities. This will give a much better/clean taste to the rice. Then soak for 30 minutes. Once soaked drain the rice and leave it to sit in the strainer to drain any excess water, until ready to use.
Blend cilantro/coriander, spinach leaves, water into a puree. Set aside for later.
✅ ???? USE A WIDE PAN TO COOK THIS DISH
To a heated pan, add cooking oil, onions, 1/4 teaspoon of salt and fry on medium heat for 5 to 6 minutes or until THE ONIONS ARE GOLDEN BROWN. Adding salt to the onion will release it’s moisture and help it cook faster, so please don’t skip it. Add the chopped garlic, ginger and fry on medium to medium-low heat for about 2 minutes. Add the turmeric, cayenne pepper, garam masala and fry for a few seconds. Add the chopped green beans, carrots and fry on medium heat for about 2 to 3 minutes. Then add the frozen corn, green peas, tomatoes and salt to taste. Fry on medium heat for 3 to 4 minutes or until the tomatoes soften and disintegrates. Add the soaked/strained basmati rice, spinach puree, 1/2 cup water and bring to a vigorous boil. Once it starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 15 to 20 minutes or until the rice is cooked. The cooking time may vary depending on the quality of the rice.
Once the rice is cooked, uncover the pan. Turn off the heat. Add the lemon juice, 1/2 teaspoon freshly ground black pepper and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Cover the lid and allow it to rest for 5 minutes on the stove – before serving.
Serve hot with your favourite side of protein. This makes 3 SERVINGS.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities and will give a much better/clean taste
✅ ???? USE A WIDE PAN TO COOK THIS DISH. This will cook the rice evenly and prevent it from getting mushy
???? Adding 1/4 teaspoon salt to onion will release it’s moisture and will help it cooks faster, so please don’t skip this step
???? THE WATER QUANTITY DEPENDS ON THE QUALITY OF THE RICE SO ADJUST ACCORDINGLY
???? After adding the garnishes – mix very gently to prevent the rice grains from breaking because the rice grains are very soft and can turn into mush
*******
Food Impromptu! Food Artist, Plant-Based and Vegan Recipes creator ????
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 – inspired by classic and modern cuisines.
Subscribe for latest vegan recipes here ⤵️
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****
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3 Easy One Pot Vegan Meals – Quick & High Protein
3 Easy One Pot Vegan Meals – Quick & High Protein
These one pot meals are amazing for people who don’t want to spend much time cooking but also want a delicious and healthy meal. They all contain about 30 grams of protein per serving and can easily be made in less than 20 minutes.
Which one will you make first?
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Recipes
Ginger Garlic Noodles
1 tbsp roasted sesame oil
3 cloves garlic, minced
1 thumb sized chunk of ginger, grated
1 large red bell pepper, thinly sliced
1 large carrot, grated
1 cup fresh snow peas
1 cup frozen edamame
3 1/2 vegetable broth
8 oz of legume pasta of your choice – I used spaghetti
Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
Garnish: toasted sesame seeds and chopped green onion
Directions:
1. In a large pot or saucepan, saute garlic and ginger in sesame oil for a minute before adding the rest of the veggies.
2. Add the rest of the ingredients and bring to a boil. Simmer for approx. 10-12 minutes or until pasta is cooked through.
3. In a small bowl, mix the sauce ingredients together. Once pasta is cooked, removed pot from heat and add sauce.
4. Serve with toasted sesame seed and chopped green onion garnish.
Creamy Garlic Mushroom Pasta
4 cloves garlic, minced
1 medium yellow onion, chopped
2 cups chopped mushrooms
1 can white beans, drained and rinsed
1/2 cup sun-dried tomatoes, roughly chopped
4 cups vegetable broth
8oz of legume pasta of your choice – I used shell pasta 2 cup shredded kale
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder 1/4 tsp salt
1/4 tsp black pepper
Garnish: chopped parsley
Directions:
1. In a large pot or saucepan, saute onions and mushrooms for 5 minutes or so until the mushrooms are almost fully cooked then add the garlic and sauté for another few minutes to cook the garlic.
2. Add the beans and mash the beans as best as you can with a fork in the pan. Mix together with the other ingredients and add the sun dried tomatoes.
3. Add the vegetable broth and pasta. Bring to a boil and simmer for approx. 10-12 minutes or until pasta is cooked through.
4. Remove from heat and add the rest of the nutritional yeast and spices. Stir together well.
5. Serve with fresh parsley on top.
Tomato Herb pasta
1 onion, chopped 3 garlic cloves, chopped1 bell pepper, chopped 1/2 large can crushed tomatoes (400 ml) 2 1/2 cups veggie broth
2 tbsp Italian seasoning
8 oz of legume pasta of your choice – I used spiral pasta
A large handful of spinach
Garnish: chopped fresh basil and chopped black olives
Directions:
1. Sauté onion and garlic together in a large pot or saucepan for a few minutes before adding the bell pepper and Italian seasoning.
2. Add the rest of the ingredients except spinach. Bring to a boil and simmer for approx. 10-12 minutes or until pasta is cooked through.
3. Serve will garnish on top and enjoy!
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Simple VEGETABLE RICE Recipe / Pulao | Easy Vegetarian And Vegan Meals!
Simple VEGETABLE RICE Recipe / Pulao | Easy Vegetarian And Vegan Meals!
Simple VEGETABLE RICE Recipe / Pulao | Easy vegetarian and Vegan Meals! This easy one pot rice recipe makes a perfect side dish for any occasion. A one pot vegetable rice pulao recipe perfect for vegan and vegetarian meals and meal prep. This delicious Indian vegetable rice pulao recipe made with basmati rice is not only easy to make but is a great way to add vegetables to your diet. A healthy rice recipe for your plant based lunch or dinner. So make this veg pulao recipe and enjoy it with your favourite curry! A perfect vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!
???? Let me know in the comments if you enjoyed my healthy vegan rice recipe.
▶️ VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)
1 cup / 200g White basmati rice (thoroughly washed & then soaked in water for 30 minutes and then strained)
2 Tablespoon cooking oil
1 to 2 Bay leaves
1/4 to 1/2 Teaspoon Cumin Seeds (I have added 1/2 Teaspoon of cumin)
100g / 3/4 cup / Onion – finely chopped
1/2 Tablespoon Garlic – finely chopped
1/2 Tablespoon Ginger – finely chopped
70g / 1/2 cup Carrots – Cut in to small cubes
70g / 1/2 cup Green Beans – Cut in to 1/2 inch long pieces
70g / 1/2 cup Frozen Green Peas
1/2 teaspoon Garam masala
Salt to taste (I have added total 3/4 Teaspoon of pink Himalayan Salt)
1+1/2 cup / 350ml Water
1/3 cup / 50g Toasted cashew nuts
▶️ METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes. Then drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.
To a heated pan cooking oil, add bay leaves and cumin seeds. Fry for just a few seconds. BE CAREFUL NOT TO BURN THE CUMIN SEEDS. Right away add the chopped onion, 1/4 teaspoon of salt and fry on medium heat for 2 to 3 minutes or until the onions are soft. Adding salt to the onion will release it’s moisture and help it cook faster, so please don’t skip it. Add the finely chopped ginger, garlic and fry on medium to medium-low heat for about 1 minutes. Now add the chopped carrots and green beans. Fry the vegetables on medium heat for about 1 minute. Then add the soaked and strained basmati rice, garam masala, salt and fry for another 30 seconds to a minute. Add the water and frozen green peas. Bring the water to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 to 12 minutes or until the rice is cooked.
Once the rice is cooked, uncover the pan. Cook uncovered for just a few seconds to get rid of any excess moisture. Turn off the heat. Add the roasted cashews and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY.
Serve hot with your favourite curry. This makes 3 SERVINGS.
✅ ???? TOFU CURRY RECIPE VIDEO LINK: https://youtu.be/YDw9RIt4KS0
✅ ???? CHANA MASALA CURRY RECIPE VIDEO LINK: https://youtu.be/x0GD4AdFO-s
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
???? Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy
???? Adding salt to onion will release it’s moisture and will help it cooks faster, so please don’t skip this step
???? After adding the cashews – mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
*************
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 for my latest vegan recipes! Hit the bell to never miss a video! ????
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************
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ONE-POT Meals (plant-based, Easy, Cozy)
ONE-POT Meals (plant-based, Easy, Cozy)
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0:35 Butternut squash soup: https://www.pickuplimes.com/recipe/butternut-squash-chickpea-soup-1763
2:48 Mac & cheeze: https://www.pickuplimes.com/recipe/one-pot-mac-cheeze-1778
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*Budget* What I Eat In A Week! | Vegan + Simple + One Pot Meals
*Budget* What I Eat In A Week! | Vegan + Simple + One Pot Meals
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CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals
CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals
This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week.
???? Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes.
▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)
3 Tablespoon Olive Oil
Onion – 200g / 1+1/2 cup – finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) – chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic – finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml – Passata / Tomato Puree
250g / 3+1/2 cup approx. – Cabbage – chopped into 1 X 1 Inch pieces
150g / 1 cup – Carrot – chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) – Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups – Vegetable Broth (low sodium)
475ml / 2 cups Water
Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion – finely chopped
1/2 Cup / 17g Dill – finely chopped
▶️ METHOD:
Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.
To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.
Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.
(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)
Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.
▶️ IMPORTANT NOTES:
???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
???? Adding salt while frying the onions and potatoes will release it’s moisture and help it cook and brown faster so please don’t skip it
???? If incase the stew gets thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! ????
✅ Follow Food Impromptu on social media:
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*************
#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpeasrecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #cabbage #soup
ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian And Vegan Meals Idea | Chickpea Recipes
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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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Yellow RICE AND BEANS RECIPE | Easy ONE POT MEAL For A Vegetarian And Vegan Diet
Yellow RICE AND BEANS RECIPE | Easy ONE POT MEAL For A Vegetarian And Vegan Diet
Yellow Rice and Beans Recipe | Easy One-Pot Meal for a Vegetarian and Vegan Diet
???? Let me know in the comments if you enjoyed my vegan rice and bean recipe.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
200g / 1 cup White Basmati Rice
3 Tablespoon Cooking Oil (I have added Olive oil)
135g / 1 cup Onion – chopped
200g / 1 +1/2 cup Green Bell Pepper – chopped
1+1/2 Tablespoon Garlic – finely chopped – 4 to 5 Garlic cloves
1/2 Tablespoon Ginger – finely chopped – 1/2 inch Ginger
65g / 1 cup Green Onions – chopped (including the white part) – 8 to 9 Green onions
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste (I have added total 1/4 +1 Teaspoon of pink Himalayan salt)
1+1/2 cup Vegetable Broth (Low Sodium)
2 cups / 1 can (540ml can) COOKED White Beans (Cannellini or Navy Beans) – Drained and Rinsed well with water
1/2 to 3/4 cup / 20 to 30g Cilantro / Coriander leaves OR TO TASTE
1 to 1+1/2 tablespoons of Lime or Lemon juice OR TO TASTE (I have added 1+1/2 tablespoons of lime juice. I like it a bit sour but you do you)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of Good Quality Extra Virgin Olive Oil – OPTIONAL (I have added organic cold pressed olive oil)
▶️ METHOD:
???? COOK THIS DISH IN A WIDER PAN, this will prevent the rice from getting soggy.
THOROUGHLY WASH THE RICE until the water runs clear, to get rid of any impurities/gunk (it’s an important step so do not skip it) and then soak for 20 minutes.
To a heated pan, add cooking oil, onion, green bell pepper and 1/4 teaspoon of salt. Fry on medium to medium-high heat (depending on the heat of your stove) until it’s lightly browned. It will take about 5 to 6 minutes.
Add the green onion, garlic, ginger, turmeric, ground cumin, coriander, cayenne pepper and mix well. Fry on medium heat for about 2 to 3 minutes to cook out the raw flavour of the ingredients added and fry until fragrant.
Now add the rice, salt and vegetable broth and bring to a boil. Once it comes to a boil, reduce the heat to low and cover and cook for about 10 minutes or until the rice is cooked (DO NOT LET THE RICE GET MUSHY). While the rice is cooking, drain and thoroughly rinse the cooked white beans with water and let it sit in a strainer for any excess water to drain. WE DO NOT WANT SOGGY BEANS for this recipe.
After 10 minutes of the rice cooking, uncover the pan. Let it cook UNCOVERED on low heat for another 1 minute. THIS WILL GET RID OF ANY EXCESS MOISTURE AND PREVENT THE RICE FROM GETTING SOGGY.
Turn off the heat. Add the cooked bean, cilantro, lime juice, black pepper, extra virgin olive oil to the hot rice and mix. Mix very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX THE RICE because the rice grains are very soft and can turn into mush. Serve hot with your favourite side and a green salad.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it’s an important step so do not skip it) and then soak for 20 minutes
???? Do not soak the rice for more than 20 minutes
???? This recipe is for white basmati rice, if you are using a different kind of rice adjust the quantity of vegetable broth accordingly
???? Adding salt to onions/bell peppers will release it’s moisture and help it cook faster, so please don’t skip it
???? Thoroughly rinse the white beans with water and let is sit in a strainer for any excess water to drain. WE DO NOT WANT SOGGY BEANS for this recipe
???? After adding the cooked Beans/Lime Juice/Cilantro/Black pepper/Olive oil to the cooked rice – mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? Cook this dish in a wider pan, this will prevent the rice from getting soggy
****
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 stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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✅ 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
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#beans #rice #onepotmeal #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #riceandbeans #PlantBased #plantbaseddiet #FoodImpromptu #onepotmeals
