one pot vegetarian meals
GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes
GARLIC MUSHROOM Recipe | Easy Vegetarian And Vegan Meals | Mushroom Recipes
Garlic mushroom recipe | Easy vegetarian and vegan meals | Mushroom recipes. This easy almost one pot mushroom recipe is perfect for vegan and vegetarian meals. A delicious and easy mushroom recipe flavoured with garlic is not only easy to make but is a great way to add mushrooms to your diet. This high protein and healthy vegetarian mushroom recipe makes a healthy vegetarian meal, you can have with rice or pasta or with your mashed potatoes. This healthy mushroom recipe to add protein to your meals in a plant based diet. Healthy recipes or your vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!
▶️ GARLIC MUSHROOM INGREDIENTS LIST: (2 to 3 servings)
3 Tablespoons Olive Oil
100g / 3/4 Cup Onion – finely chopped
20g / 2 Tablespoon Garlic – finely chopped
1/4 to 1/2 Teaspoon Chili Flakes
1+1/2 Tablespoon Tomato paste
450 to 460g / 6+1/4 Cup White Mushrooms or cremini mushroom (cut in 1/4th inch pieces)
Salt to taste (1/2 to 3/4 Tsp Salt)
1 Tablespoon Fresh Thyme or 1 Teaspoon dried thyme or Italian seasoning
1/2 Teaspoon Ground Black Pepper
12g / 1 Tablespoon All Purpose Flour (Regular or Gluten-free)
175ml / 3/4 Cup Vegetable Broth
Salt to taste (I have added 1/4 + 1/8 teaspoon salt)
3 Tbsp Cream (plant-based) or to taste
Garnish:
1 tablespoon / 5 to 6g Finely chopped Parsley
1/4 teaspoon or to taste Ground Black Pepper (optional)
👉 Pasta Recipe:
225g Dry Linguine Pasta (Cook as per package instructions)
1/4 cup parmesan cheese (plant-based)
Ground Black Pepper to taste
Drizzle of Olive oil
✅ 👉 GARLIC FRIED RICE RECIPE VIDEO: https://youtu.be/LPz-bjrIu1c
▶️ METHOD:
To a heated pot add the olive oil and onions. Fry the onion for 3 to 4 minutes or until soft. Add the finely chopped garlic, chili flakes and fry on medium-low heat for about 1 minute or until fragrant. CAREFUL NOT TO BURN THE GARLIC. Add the tomato paste and fry on medium heat for about 1 to 2 minutes to cook out the raw flavour of the tomato paste. Now add the chopped mushrooms, salt to taste, fresh thyme and ground black pepper. Adding salt will release the water from the mushrooms, so fry until the water from the mushrooms has evaporated. It will take about 6 minute or so. Add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes to get rid of the raw taste of the flour. Be careful not to burn it.
Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the sauce. Bring to a boil. Then reduce the heat to low, cover the lid and cook for about 5 to 6 minutes.
Open the lid and turn the heat to medium and bring to a boil. Add the cream (plant based) and cook for about another 1 minute or to the desired consistency. Turn off the heat and add some freshly ground pepper and finely chopped parsley. Mix well. Cover the lid and let it rest for 1 to 2 minutes before serving. Serve with rice, pasta, mashed potatoes or crusty bread. Enjoy!
✅ 👉 HERE’S THE GARLIC FRIED RICE RECIPE FEATURED IN THIS VIDEO: https://youtu.be/LPz-bjrIu1c
▶️ IMPORTANT TIPS:
👉 After adding the Vegetable broth – STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy
👉 Every stove is different so adjust/regulate the heat and cooking time accordingly
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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. Subscribe to stay up to date on the latest vegan recipes!
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#mushroom #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #mushroomrecipe #foodimpromptu
ONE POT SPINACH RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
ONE POT SPINACH RICE Recipe | Vegetarian And Vegan Meals | Rice Recipes
One Pot Spinach Rice Recipe | Vegetarian and Vegan Meals | Rice recipes. An easy one pot rice recipe perfect for vegan and vegetarian meals. This delicious 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 plant based diet. A healthy spinach rice recipe / spinach recipe / one pot vegetarian meals to add to your weekly meal prep. Healthy rice recipes for your vegan, vegetarian and plant based meals so make this veg fried rice recipe and enjoy it with your favourite protein! Check out my other vegetarian and vegan recipes! Easy vegetarian meals for your busy week.
💬 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
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
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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.
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#rice #ricerecipes #vegetarian #vegetarianrecipes #vegan #veganrecipes #spinach #veganfood #healthyrecipes #plantbased #vegetarianfood #basmatirice #onepotmeal #spinachrecipe
One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe 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 recipe. Is there another chickpeas recipe you’d like to see me prepare?
▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)
3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste
250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)
👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)
▶️ METHOD:
Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.
To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.
Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.
After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.
Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.
✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY
Serve hot with some pita and couscous.
▶️ IMPORTANT NOTES:
👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it
👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
👉 THIS STEW IS NOT SUPPOSE TO BE WATERY
********
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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!
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#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpearecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #chickpeacurry
One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes
One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe 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 recipe. Is there another chickpeas recipe you’d like to see me prepare?
▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)
3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste
250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)
👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)
▶️ METHOD:
Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.
To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.
Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.
After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.
Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.
✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY
Serve hot with some pita and couscous.
▶️ IMPORTANT NOTES:
👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it
👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
👉 THIS STEW IS NOT SUPPOSE TO BE WATERY
********
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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!
✅ Follow Food Impromptu on social media:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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#chickpeas #vegetarian #vegan #vegetarianrecipes #chickpearecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #chickpeacurry
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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#beans #rice #onepotmeal #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #riceandbeans #PlantBased #plantbaseddiet #FoodImpromptu #onepotmeals
