plant based cooking
🌱 Vegan Sweet Potato And Chickpea Cakes With Avocado Dip
🌱 Vegan Sweet Potato And Chickpea Cakes With Avocado Dip
These vegan sweet potato and chickpea cakes are crispy on the outside, soft on the inside, and incredibly flavorful! 🌱 Served with a fresh avocado dip, they’re perfect as a healthy dinner, snack, or meal prep. Try this simple recipe and see for yourself!
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Ingredients
• 400 g (2 1/2 cups) sweet potatoes
• 1 can of chickpeas (400 g, drained weight 240 g (1 1/2 cups))
• 1 small onion (approx. 80 g (3 oz))
• 2 garlic cloves
• 3 tbsp rolled oats
• 2 tbsp chickpea flour
• 1 tsp paprika
• Salt and pepper to taste
• Some chopped parsley
• 2 tbsp olive oil (2 tbsp)
For the dip:
• 1 ripe avocado
• 1 tbsp lemon juice
• 1 garlic clove
• Salt and pepper to taste
With love,
Anna 🤗
#VeganRecipes #SweetPotatoes #HealthyCooking
Caribbean Cooking With The Brenys: A Culinary Adventure @3abn #cooking #vegan
Caribbean Cooking With The Brenys: A Culinary Adventure @3abn #cooking #vegan
Spice up your kitchen with a taste of the islands on this special 3ABN Today Cooking episode! Host Idalia Dinzey welcomes Mark & Miose Breny for a delicious Caribbean Touch menu featuring hearty Shepherd’s Pie, flavorful Veggie Pizza Bread, creamy Corn Soufflé, savory Baked Tofu, and vibrant Stir-Fried Quinoa. These plant-based dishes are packed with island flair and healthy goodness that the whole family will enjoy! @3abn #cooking #veganrecipes #veganfood #haystack #sdachurch #sdacommunity
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Mediterranean Chopped Salad #plantbasedrecipes #vegan #recipes
Mediterranean Chopped Salad #plantbasedrecipes #vegan #recipes
This Mediterranean Chopped Salad recipe is so delightful and packs a tonne of flavor thanks to its array of gorgeous vegetables, vibrant herbs, and umami-rich condiments like olives, capers, and sun-dried tomatoes. Each hearty serving of this glorious salad delivers 20 grams of protein and 18 grams of fiber, along with healthy fats from the olive oil and pine nuts, ensuring you feel full and satisfied. The rainbow of colors in our dish also means we’re getting a broad spectrum of vitamins and antioxidants to nourish our microbiome.
Easy Oven Baked BBQ Tofu Slices✌🏼🍽❤️ #shorts #vegan #cooking
Easy Oven Baked BBQ Tofu Slices✌🏼🍽❤️ #shorts #vegan #cooking
Satisfy your southern cravings with vegan oven baked BBQ tofu. Season pressed extra firm tofu with your favorite bbq rub & barbecue sauce, then bake to perfection. Packed with protein, it’s a wholesome, plant based comfort food that’s perfect for bowls, wraps, or solo snacking. 100% plant-based and irresistibly delicious!
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Vegan Black Bean Quesadillas With Dairy-Free Cashew Queso #plantbasedrecipes
Vegan Black Bean Quesadillas With Dairy-Free Cashew Queso #plantbasedrecipes
These delicious black bean quesadillas have become a staple in our meal rotation for a quick lunch because they’re so easy to prepare, taste incredibly delicious, and are packed with nutritious plant-based ingredients!
Dinner Recipes #rajani Thakur #vegetarian #food #cooking #recipe #shorts
Dinner Recipes #rajani Thakur #vegetarian #food #cooking #recipe #shorts
dinner recipes #rajani thakur #vegetarian #food #cooking #recipe #shorts
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Buffalo Tofu Cutlets With Celery Slaw | High-Protein Vegan Recipe #shorts #veganrecipes
Buffalo Tofu Cutlets With Celery Slaw | High-Protein Vegan Recipe #shorts #veganrecipes
????️ I’ve been using these buffalo tofu cutlets in bowls, salads, and wraps recently. Satisfying, packed with protein and veg the way I like. ????
**Buffalo Tofu Ingredients:**
– 1, 16 oz super firm tofu
– 2 tbsp tamari
– 1 lemon (zest then cut in 1/2)
– 1/2 cup panko breadcrumbs
– 1/4 cup nutritional yeast
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 cup soy/almond milk
– 2 tbsp plain plant-based yogurt
– 1/3 cup all-purpose or spelt flour
– 1-2 tbsp avocado oil/spray oil for baking
– 1/2 cup buffalo sauce
– 2 tbsp maple syrup
– Kosher salt
**Celery Slaw Ingredients:**
– 6 celery stalks, thinly sliced
– 1/4 cup plain plant-based yogurt
– 2 tsp extra virgin olive oil
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 2 tbsp minced fresh dill
– 2 tbsp minced fresh parsley
**Instructions:**
1. Preheat the oven to 425F. Prepare a small baking tray by brushing with 1-2 tbsp of oil to coat the bottom.
2. Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and juice of half a lemon. Seal and gently shake to coat. Marinate at least 10 mins.
3. Set up three shallow bowls:
– In the first bowl, add the flour.
– In the second bowl, add the milk, yogurt, and a pinch of salt and whisk together until smooth.
– In the third bowl, add the breadcrumbs, nutritional yeast, lemon zest, smoked paprika, garlic powder, onion powder, and a pinch of salt, then whisk.
4. Coat each slab of marinated tofu in flour, dip into the milk mixture, then coat with the panko mix.
5. Transfer the breaded tofu to the tray, spray with a little oil, then bake for 15 mins. Flip and bake for another 5-10 mins until golden.
6. For the celery slaw, mix yogurt, oil, nutritional yeast, garlic and onion powder, juice of remaining lemon half, dill, parsley, and a pinch of salt in a bowl. Add the celery and toss to coat.
7. In another bowl, mix buffalo sauce and maple syrup. Dip the baked cutlets into the buffalo sauce to coat, then cut into strips.
8. Serve the tofu with the celery slaw however you like and enjoy!
Don’t forget to like, comment, and subscribe for more delicious recipes! #BuffaloTofu #VeganRecipes #PlantBasedCooking #cookingshorts











