plant based recipes
Letting Our Teen Choose EVERY Meal For A Day | Vegan Recipes
Letting Our Teen Choose EVERY Meal For A Day | Vegan Recipes
#whatieatinaday #plantbasedfamily #familycooking
Today we invite our oldest son Immanuel to pick what he wants to eat in a day! We always have so much fun doing this with the kids, we never know what they are going to pick until the moment of making breakfast, lunch or dinner. Enjoy!
To watch the other What our kids choose in a day, check out the playlist: https://www.youtube.com/playlist?list=PL0C_p5eJMizAUEHXib1CmuemVAsnyvuzO
💚Thank you all for joining our family, if you want to support us be sure to like, share our content, subscribe, and give thanks! We appreciate you all and love sharing what we can with you.
We also have an Amazon wishlist: https://www.amazon.com/hz/wishlist/ls/16RAZ99YSQJT3?ref_=wl_share
💚Links to ingredients to make your life easy! (affiliates)
The BEST Blender – The brand we’ve used for over a decade! The Blentec Blender: https://amzn.to/3SH34Tb
Organic hemp seeds: https://amzn.to/3HFlAFj
Organic hemp oil: https://amzn.to/3SgOxMG
Dandyblend “Not” Coffee: https://amzn.to/4crxgcV
USA Loaf pans: https://amzn.to/3VvE6YY
Organic coconut sugar: https://amzn.to/47XkIqs
Grapeseed oil: https://amzn.to/43yF3Bu
Organic Brown Jasmine Rice: https://amzn.to/42ETxzp
Organic Coconut Aminos: https://amzn.to/4bcKyJF
Organic onion powder: https://amzn.to/3ub4RGT
Organic Smoked Paprika: https://amzn.to/3HxJLW9
Organic Ancho Chili Powder: https://amzn.to/47Oex7V
Organic Italian Seasoning: https://amzn.to/4bduPKg
Organic garlic powder: https://amzn.to/3wjPiNA
Organic Spelt Berries (Bulk): https://amzn.to/3ufAa3r
Organic Spelt Berries (5 lb): https://amzn.to/42tmUVe
Baking Soda (aluminum free): https://amzn.to/48Ykcts
Organic cacao powder: https://amzn.to/43B8nHT
Spatulas: https://amzn.to/3wXDCAr
Cleaver: https://amzn.to/4csNlPB
Nutritional Yeast: https://amzn.to/3OAqBTA
Organic pumpkin seeds: https://amzn.to/4cqwZqH
Organic sesame seeds: https://amzn.to/4cu9nBl
Organic sunflower seeds: https://amzn.to/3Vt7AXd
Organic coconut milk: https://amzn.to/3x2GU5s
Organic coconut aminos: https://amzn.to/3VEP3Ht
Organic star anise: https://amzn.to/4cB6GhE
Almond butter: https://amzn.to/3TXZOUc
💛 Have dry hands and need a boost of moisturization? Try our very own handmade goat milk soaps and body butters! Our soaps are made using milk straight from our homestead!
Shop: https://www.edenbodycare.com
Use code HAIPATHLIFE to save 20% off your purchase!
👉🏽 The Blog: https://www.haipath.com
👉🏽 Email: sayhello@haipath.com
👉🏽 Instagram: https://www.instagram.com/thehaipath
👉🏽 Facebook: https://www.facebook.com/haipath
💛About us:
Hi! We are Trey and Rosa, we have 5 kiddos and we moved from the big city of Las Vegas to the outskirts to homestead and grow our own food with the goal of self-sufficiency. We converted to eating plant based due to health reasons and we’ve seen the benefits it has done to our family!
We have a small homestead/desert garden and we are passionate about growing our own food, eating a clean & healthy plant-based diet, cooking food from scratch, and making simple skincare products for our family and for you.
Vegan Nice Cream Recipes With Jess | Dairy-Free Living Cooking Demo Series | @AfroVeganSociety
Vegan Nice Cream Recipes With Jess | Dairy-Free Living Cooking Demo Series | @AfroVeganSociety
In this demo, Jess will show you how she makes 3 deliciously dairy-free “nice creams” at home using frozen bananas. These recipes are naturally sweet, affordable, and easy to make, requiring only a food processor and a few extra ingredients.
Get the full written recipes on the AVS blog: https://www.afrovegansociety.org//post/3-vegan-ice-cream-recipes-that-are-dairy-free-and-delicious
Looking for more help to go dairy-free?
Download our free Dairy-Free Living Guide: https://www.afrovegansociety.org/resources/dairy-free-living-guide
Visit the Dump Dairy Resource Library: https://www.afrovegansociety.org/resources/dump-dairy-resource-library
Afro-Vegan Society is a national non-profit organization on a mission to make vegan living accessible to everyone.
Support our work by donating today: https://donate.givedirect.org/?cid=16069&n=488789
Being Vegan Is Expensive!? #veganrecipes
Being Vegan Is Expensive!? #veganrecipes
Recipe mentioned in the caption! #healthyrecipes #veganrecipes
Being Vegan Is Expensive!? #veganrecipes
Being Vegan Is Expensive!? #veganrecipes
Recipe mentioned in the caption! #healthyrecipes #veganrecipes
This IRRESISTIBLE HIGH PROTEIN Vegan Dish Impresses Non-vegans!
This IRRESISTIBLE HIGH PROTEIN Vegan Dish Impresses Non-vegans!
When I make a dish that impresses my non-vegan dad, then I know I have a winner. These lentil meatballs do just that every single time.
★Recipe★
???? https://makeitdairyfree.com/easy-vegan-lentil-meatballs-with-swedish-sauce/
Timestamps:
00:00 How to cook lentil meatballs and a Swedish gravy sauce
00:50 breadcrumbs and their substitutes
1:01 lentil substitues for lentil meatballs
1:33 why I like a food processor for making vegan meatballs
1:57 can I make homemade meatballs without a food processor?
2:27 what your lentil meatball mixture should look like
3:16 how to get the same size for all your meatballs
4:38 why I cook my meatballs first
4:56 my favorite type of skillet to use for cooking vegan meatballs
5:05 Can I bake or air fry lentil meatballs?
5:53 what sides go with lentil meatballs?
6:00 vegan lentil meatballs finished
6:07 total cost per serving
✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured!
Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel!
Subscribe to our taste test channel → https://www.youtube.com/makeitdairyfree
Make It Dairy Free Website → https://makeitdairyfree.com
Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) → https://view.flodesk.com/pages/5fea4d2629dbe863ff62b5e4
Instagram → https://www.instagram.com/makeitdairyfree
Facebook → https://facebook.com/makeitdairyfree
Twitter → https://twitter.com/makeitdairyfree
Pinterest → https://pinterest.com/makeitdairyfree
Contact us → makeitdairyfreetoday@gmail.com
Private Facebook Community → https://www.facebook.com/groups/amazingveganrecipes
#VeganMeals #VeganLunch
★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
Our Photography/Videography Equipment → https://www.amazon.com/shop/makeitdairyfree
*Baking Sheets: https://amzn.to/3yzPebf
*Bear Claw Oven Mitts: https://amzn.to/3zejQ2y
*Black Measuring Cups and Spoons: https://amzn.to/39Lr0B0
*Bowls (Small): https://amzn.to/3wfI4YA
*Box Grater: https://amzn.to/3uWkE9v
*Cast Iron Pan: https://amzn.to/3Pdygpd
*Cutting Board (Round): https://amzn.to/3wfHOc4
*Glass Mixing Bowls – https://amzn.to/3sHlO60
*Induction Burner: https://amzn.to/3smydhn
*Nut Milk Bag (Zucchini Bag Strainer): https://amzn.to/3OdY4ju
*Kitchen Knife Block Set: https://amzn.to/2Yp2qMT
*Pots and Pans: https://amzn.to/3xQs2po
*Strainer: https://amzn.to/3aLiORW
*Wooden Utensils: https://amzn.to/3FLalcF
-Note: Not all products are exactly as seen in video.
This IRRESISTIBLE HIGH PROTEIN Vegan Dish Impresses Non-vegans!
This IRRESISTIBLE HIGH PROTEIN Vegan Dish Impresses Non-vegans!
When I make a dish that impresses my non-vegan dad, then I know I have a winner. These lentil meatballs do just that every single time.
★Recipe★
???? https://makeitdairyfree.com/easy-vegan-lentil-meatballs-with-swedish-sauce/
Timestamps:
00:00 How to cook lentil meatballs and a Swedish gravy sauce
00:50 breadcrumbs and their substitutes
1:01 lentil substitues for lentil meatballs
1:33 why I like a food processor for making vegan meatballs
1:57 can I make homemade meatballs without a food processor?
2:27 what your lentil meatball mixture should look like
3:16 how to get the same size for all your meatballs
4:38 why I cook my meatballs first
4:56 my favorite type of skillet to use for cooking vegan meatballs
5:05 Can I bake or air fry lentil meatballs?
5:53 what sides go with lentil meatballs?
6:00 vegan lentil meatballs finished
6:07 total cost per serving
✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured!
Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel!
Subscribe to our taste test channel → https://www.youtube.com/makeitdairyfree
Make It Dairy Free Website → https://makeitdairyfree.com
Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) → https://view.flodesk.com/pages/5fea4d2629dbe863ff62b5e4
Instagram → https://www.instagram.com/makeitdairyfree
Facebook → https://facebook.com/makeitdairyfree
Twitter → https://twitter.com/makeitdairyfree
Pinterest → https://pinterest.com/makeitdairyfree
Contact us → makeitdairyfreetoday@gmail.com
Private Facebook Community → https://www.facebook.com/groups/amazingveganrecipes
#VeganMeals #VeganLunch
★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
Our Photography/Videography Equipment → https://www.amazon.com/shop/makeitdairyfree
*Baking Sheets: https://amzn.to/3yzPebf
*Bear Claw Oven Mitts: https://amzn.to/3zejQ2y
*Black Measuring Cups and Spoons: https://amzn.to/39Lr0B0
*Bowls (Small): https://amzn.to/3wfI4YA
*Box Grater: https://amzn.to/3uWkE9v
*Cast Iron Pan: https://amzn.to/3Pdygpd
*Cutting Board (Round): https://amzn.to/3wfHOc4
*Glass Mixing Bowls – https://amzn.to/3sHlO60
*Induction Burner: https://amzn.to/3smydhn
*Nut Milk Bag (Zucchini Bag Strainer): https://amzn.to/3OdY4ju
*Kitchen Knife Block Set: https://amzn.to/2Yp2qMT
*Pots and Pans: https://amzn.to/3xQs2po
*Strainer: https://amzn.to/3aLiORW
*Wooden Utensils: https://amzn.to/3FLalcF
-Note: Not all products are exactly as seen in video.
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
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I’ll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta – a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta 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 pasta recipe. Is there another pasta recipe you’d like to see me prepare?
▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings)
✅ ???? BAKING DISH: 9 X13 inches
Parchment paper – to warp the garlic cloves
Aluminium foil
200g / 1+1/2 cup approx. / 1 large Red Bell Pepper – Cut into 1 Inch cubes
250g / 2 cups approx. / 1 medium Zucchini – cut in 1 Inch thick pieces
285g / 2+1/2 cups approx. / medium Red Onion – cut in 1/2 Inches thick pieces
225g / 3 cups Cremini Mushrooms – cut in 1/2 Inches thick pieces
300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size
Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt)
3 Tbsp Olive Oil
1 Teaspoon Dried Oregano
2 Teaspoons Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
1 Whole Garlic / 45 to 50g – peeled
1/2 cup / 125ml Passata or Tomato Puree
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Tablespoon of organic cold pressed olive oil
1 cup / 30 to 35g Fresh Basil
???? To Cook Pasta:
Penne Pasta (or any pasta of your choice) – 200g / 2 cups approx.
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt)
▶️ METHOD:
PRE-HEAT THE OVEN TO 400 F.
Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions.
✅ ???? TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME.
Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot.
▶️ IMPORTANT TIPS:
???? Every oven is different so adjust the baking time accordingly
???? For the best outcome – arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time
???? The garnish is what completes the dish so please try not to skip any of the ingredients
********
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!
✅ 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
#pasta #pastarecipe #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #pastarecipes #italianfood #italiancooking #vegetables
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked VEGETABLE PASTA Recipe | Easy Vegetarian And Vegan Meals
Baked Vegetable Pasta Recipe | Easy Vegetarian and Vegan Meals. A healthy (almost) one pot vegetable pasta recipe perfect for easy vegetarian and vegan meals / meal prep ideas. I’ll show you an easy way, how to make vegetable pasta / vegetarian pasta, a (almost) one pot meal made with roasted vegetables and penne pasta – a healthy Italian pasta recipe. This easy vegetarian pasta recipe is loaded with roasted vegetables for a healthy vegetarian meal. A delicious veggie pasta recipe and a great way to add vegetables to your plant based diet. Healthy roasted vegetables / veggie pasta 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 pasta recipe. Is there another pasta recipe you’d like to see me prepare?
▶️ BAKED VEGETABLE PASTA RECIPE INGREDIENTS: (3 to 4 servings)
✅ ???? BAKING DISH: 9 X13 inches
Parchment paper – to warp the garlic cloves
Aluminium foil
200g / 1+1/2 cup approx. / 1 large Red Bell Pepper – Cut into 1 Inch cubes
250g / 2 cups approx. / 1 medium Zucchini – cut in 1 Inch thick pieces
285g / 2+1/2 cups approx. / medium Red Onion – cut in 1/2 Inches thick pieces
225g / 3 cups Cremini Mushrooms – cut in 1/2 Inches thick pieces
300g Cherry or Grape Tomatoes / 2 cups approx. but may vary depending on the size
Salt to taste (I have added 1 teaspoon of pink Himalayan Salt which is milder than the regular salt)
3 Tbsp Olive Oil
1 Teaspoon Dried Oregano
2 Teaspoons Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
1 Whole Garlic / 45 to 50g – peeled
1/2 cup / 125ml Passata or Tomato Puree
Freshly Ground Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (OPTIONAL) – I have added 1 Tablespoon of organic cold pressed olive oil
1 cup / 30 to 35g Fresh Basil
???? To Cook Pasta:
Penne Pasta (or any pasta of your choice) – 200g / 2 cups approx.
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt which is milder than the regular table salt)
▶️ METHOD:
PRE-HEAT THE OVEN TO 400 F.
Add the chopped red bell pepper, zucchini, mushrooms, sliced red onion, cherry/grape tomatoes to a 9 x 13 inches baking dish. Add dried oregano, paprika, cayenne pepper, olive oil, salt and mix well. Pack the peeled garlic cloves in parchment paper and then wrap in aluminum foil. Transfer the baking dish and the garlic packet into the oven and roast in a pre-heated 400F oven for 50 to 55 minutes or until the vegetables are nicely roasted.
✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY
Generously salt a pot of boiling water and add the penne pasta. Cook the pasta as per the package instructions.
✅ ???? TRY TO ARRANGE THE COOKING OF THE PASTA CLOSE TO THE END OF THE BAKING TIME OF THE VEGETABLES SO THAT WHEN THE ROASTED VEGETABLES ARE OUT FROM THE OVEN THE PASTA IS COOKED AROUND THE SAME TIME.
Remove the roasted vegetables and garlic from the oven. Remove the roasted garlic from the pack and add it to the roasted vegetables along with passata / tomato puree. Drain the cooked pasta and add it to the vegetables in the baking dish, along with crushed black pepper, drizzle of olive oil and fresh basil leaves. Mix well and serve hot.
▶️ IMPORTANT TIPS:
???? Every oven is different so adjust the baking time accordingly
???? For the best outcome – arrange the cooking of the pasta close to the end of the baking time of the vegetables so that when the roasted vegetables are out from the oven the pasta is cooked around that time
???? The garnish is what completes the dish so please try not to skip any of the ingredients
********
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!
✅ 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
#pasta #pastarecipe #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #pastarecipes #italianfood #italiancooking #vegetables
One Pot Spinach QUINOA AND CHICKPEA Recipe | Easy Vegetarian And Vegan Meals
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
********
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!
✅ 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 #quinoa #vegetarian #vegetarianrecipes #vegan #veganrecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #quinoarecipes #onepotmeal #spinach
