plant based
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
MUSHROOM QUINOA Recipe | Easy Vegetarian And Vegan Meals | Quinoa Recipes
Mushroom quinoa recipe | easy vegetarian and vegan meals | quinoa recipes. A healthy (almost) one pot quinoa recipe with mushrooms is perfect for easy vegetarian and vegan meals. This high protein meal made with quinoa and mushrooms is a great way to add mushrooms to your diet. A high protein and healthy vegetarian quinoa recipe makes a healthy vegetarian meal. This delicious high protein quinoa recipe / mushroom recipe is a great way to add protein to your plant based diet. Healthy quinoa recipes for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other quinoa / vegetarian and vegan recipes!
▶️ MUSHROOM AND QUINOA RECIPE INGREDIENTS:
2 Tbsp Olive oil (light)
1+1/2 cup / 200g Onion – chopped
227g / 3 cups Mushrooms (chopped into 1/4 inch thick pieces)
1/2 Teaspoon Salt OR TO TASTE
190g / 1 cup Quinoa (soaked / strained)
1+1/2 cup / 350ml Water
3/4 cup / 120g Frozen (shelled) Edamame
1 cup / 100g Carrots – Julienne
3/4 cup / 45g Green onions – chopped
👉 Sauce mix:
1+1/2 Tablespoon / 33g Gochujang (fermented Korean pepper paste)
1 Tablespoon DARK Soy Sauce OR TO TASTE
1 Tablespoon White vinegar or White wine vinegar (OR TO TASTE)
1+1/2 Teaspoon / 9g Minced garlic
1/2 Tablespoon Maple syrup
1 Tablespoon Sesame oil OR TO TASTE
👉 PAN FRIED TOFU:
200g Extra firm tofu – cut into 1/2 X 1/2 inch cubes (approx. 1+1/4 cup of chopped tofu)
1 to 2 Teaspoon Olive oil
1/8 Teaspoon Salt OR TO TASTE
1/4 Teaspoon Ground black pepper OR TO TASTE
▶️ METHOD:
Thoroughly wash the quinoa (a few times) until the water runs clear. then soak in water for about 30 minutes. Once the quinoa is soaked drain the water and let it sit in a strainer.
To a heated pan add olive oil and onion. Fry the chopped onion while switching between medium to medium-high heat until it starts to brown, for about 5 minutes or so. Adding the chopped mushrooms, salt and fry on medium-high heat until the mushrooms are lightly browned, for about 6 to 7 minutes.
Add the soaked and strained quinoa and water and mix. Sprinkle julienne carrots and frozen edamame on top of the quinoa. Mix and BRING IT TO A BOIL AND THEN COOK UNCOVERED FOR ABOUT 1 MINUTE. COVER THE PAN WITH LID AND REDUCE THE HEAT TO LOW AND COOK IT COVERED FOR ABOUT 15 MINUTES OR UNTIL THE QUINOA IS COOKED.
👉 Sometimes one batch of quinoa is more dry than the other and May take longer to cook. So adjust the cooking time accordingly.
While the quinoa is cooking, prepare the sauce mix. To a small bowl add gochujang, dark soy sauce, white vinegar, maple syrup, minced garlic and sesame oil. Mix well until and set aside for later.
Once the quinoa is cooked. Uncover and add the sauce mix, the green onions and mix well. Then increase the heat to medium and fry the quinoa for 2 to 3 minutes. Turn off the heat. Now cover the lid. Remove the pan from heat and allow the quinoa to rest for about 5 minutes for the flavours to develop.
Remove the extra firm tofu from the package over the sink. Drain the liquid and rinse the tofu with water. Pat dry the tofu with paper towel. Use 200g of the tofu and cut it into 1/2X 1/2 inch cubes. To a heated pan, add the olive oil, tofu cubes, salt and pepper. Mix well. Spread out the tofu in a single and allow one side to golden brown for about 1 minute. Then toss and fry for another 2 to 3 minutes until all sides are lightly browned.
Add the pan fried tofu to the cooked quinoa and mix. Serve hot with a side of green salad.
▶️ IMPORTANT TIPS:
👉 Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
👉 Adding salt to mushrooms will release it’s moisture and will help it cook faster so please don’t skip it
👉 Sometimes one batch of quinoa is more dry than the other and may take longer to cook. So adjust the cooking time accordingly
👉 You can add substitute the tofu with any protein of your choice
**************
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 for my latest vegan recipes! Hit the bell to never miss a video! 🔔
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#quinoa #quinoarecipes #vegetarian #vegan #vegetarianrecipes #veganrecipes #veganfood #healthyrecipes #plantbased #plantbaseddiet #FoodImpromptu #mushroom #onepotmeal #mushroomrecipe
High Protein Vegan Burritos Under 1 Euro! The Secret To Cheap, Healthy Breakfasts
High Protein Vegan Burritos Under 1 Euro! The Secret To Cheap, Healthy Breakfasts
If you’re start your day off with a healthy breakfast you are way more likely to continue with good eating habits through out the day. Now that the weather is getting colder having a warm wholesome breakfast can really set you up right. These Breakfast burritos are high in protein and packed with fibre, you can also customise these to suite what you like if you have an secret ingredients you like to add, don’t let us stop you!
SIGN UP TO RECIPE CLUB HERE; https://bit.ly/RecipeClubHP
FULL RECIPE HERE; https://thehappypear.ie/plant-based-vegan-recipes/
All the best,
Dave & Steve.
More great recipes: https://eu1.hubs.ly/H0b_M9R0
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Vegan Campout 2025 Highlights | Drum & Bass Mix – My Biggest Set Yet | Jack Light
Vegan Campout 2025 Highlights | Drum & Bass Mix – My Biggest Set Yet | Jack Light
Heavy D&B, Unreleased Heat & Mad Crowd Energy.
This was Vegan Campout 2025 and no lie… this was the best set I’ve ever played.
Massive thank you to everyone who came through to rage with me despite the weather. This was more than a set… it was a moment. Let’s run it back and relive the madness right here.
👇 Tracklist:
Jack Light, John Dee, Choppaz – Rockstar
Linkin Park – Numb (John Dee Remix)
Sub Focus, bbyclose – On & On (Kanine Remix)
Jack Light, John Dee – Where Do We Go (D&B Remix)
The Prodigy – Warrior’s Dance (KONKAI Remix)
Kanine – Bloodstream
IVY – no reason to cry
Dave Aude, Luciana, 1991 – Yeah Yeah
Kendrick Lamar – Squabble Up (Yussi Remix)
Chase & Status, Bou – Baddadan (Tantron Remix)
Jack Light, HAWK, Guglielmo Nasini – GTA
Jack Light, Snoblack, Akuarium – Here Comes The Hotstepper
Jack Light, Lammer – Dubs
Jack Light, Julian Drebin – Heat
Jack Light, Duckworthsound, PhilTR – Avant Garde
Jack Light, Severin – Joker
Bicep – Glue (Kanine Remix)
Jack Light, Joland – Fire & Smoke
T-Lex, Deep Notion – On Top
SOTA – Machete
Danny Byrd, Sigma, Basslayerz – Superstylin’
SOTA – Wait For Me
Jack Light, Denizer – Garrison (Drum Dad & Bass Boy VIP)
Jack Light, Ricky West – Chaos Storm
Sub Focus – Siren (Idle Days Remix)
Liquid – Sweet Harmony (Danny Byrd Remix)
🎧 Back-to-back bangers
🎪 Full energy from start to finish
💬 Comment your favourite moment
📅 New mixes drop fortnightly
Artist Link – https://spoti.fi/3mi2SJ0
EDM Spotify – https://spoti.fi/3NeGyLS
Linktree – https://linktr.ee/jacklight
Instagram – https://www.instagram.com/jacklight/
Twitter – https://twitter.com/MCJackLight
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Soundcloud – https://soundcloud.com/mcjacklight
Andrew Huberman Gets Schooled By Researcher On Vegan Nutrition
Andrew Huberman Gets Schooled By Researcher On Vegan Nutrition
Stack code MICTHEVEGAN on top of Hume’s current sale to save up to 50% off total! Discount code is valid for 7 days. HSA/FSA eligible! https://humehealth.com//discount/MICTHEVEGAN?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=MICTHEVEGAN
Alan Aragon responds to Huberman’s claims about plant protein and more!
– Links and Sources –
Link Page with eBooks, Patreon, and Socials: https://linktr.ee/micthevegan
Support Me Here: https://www.patreon.com/micthevegan
Vegan Bootcamp: https://vbcamp.org/Micthevegan
My New Newsletter Sign-Up:
https://mailchi.mp/2785ad113ff7/micthevegan-emails
Aragon Meta Analysis:
https://pubmed.ncbi.nlm.nih.gov/24299050/
Lorraine et al., 2021 Vegan Protein Study:
https://pubmed.ncbi.nlm.nih.gov/33599941/
Mycoprotein Study:
https://pmc.ncbi.nlm.nih.gov/articles/PMC8110608/
Pea vs Whey Protein Study:
https://pubmed.ncbi.nlm.nih.gov/25628520/
24 Hour Plant Protein Beef Industry Study:
https://pubmed.ncbi.nlm.nih.gov/39396760/
2025 Vegan Protein Study:
https://journals.lww.com/acsm-msse/fulltext/2025/09000/impact_of_vegan_diets_on_resistance.10.aspx
Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
Cucumber avocado salad recipe | Easy vegetarian and vegan recipe | Salad recipes. This delicious cucumber and avocado salad recipe with an easy salad dressing is perfect to add to your vegan and vegetarian meals. A healthy vegetarian salad with an easy salad dressing and a great way to add cucumber and avocado to your plant based diet. This quick and easy cucumber salad recipe / avocado salad recipe will be a great addition to your next backyard barbecue. Easy salad recipe for your vegetarian, vegan meals and plant based meals. Also try my other healthy salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan salad recipe
▶️ CUCUMBER AVOCADO SALAD RECIPE INGREDIENTS:
👉 SALAD DRESSING:
1+1/2 Tablespoon White Wine Vinegar (if you like your salad sour at 2 tablespoon)
1 Tablespoon Extra Virgin Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Dijon Mustard
Salt to taste (I have added 1/4 Teaspoon Pink Himalayan Salt)
1/4 Teaspoon freshly Ground Black Pepper or to taste
👉 SALAD VEGETABLES:
300g / 2+1/2 Cups English Cucumber (halved longways and cut into 1/8th Inch thick slices)
85g / 3/4 Cup Red Onion (sliced into 1/8th Inch slices)
1 Ripe Medium Avocado / 255g by weight INCLUDING Seed and Skin – (cubed)
8g / 1/4 Cup Fresh Dill
Handful of baby arugula (OPTIONAL)
👉 TOAST INGREDIENTS:
Sourdough Rye Bread
Vegan Ricotta Cheese (spread)
Fresh Tomato Slices
Salad
Sprouts (I have used mustard sprouts)
▶️ METHOD:
In a small jar, Combine, vinegar, Dijon mustard, olive oil, Salt, black pepper and mix thoroughly. Set it as aside. To a bowl add the chopped cucumber, onion, avocado and fresh dill. Add the dressing (to your taste) and mix well. You can serve this salad on top of a crusty toast or just as a side.
▶️ IMPORTANT TIPS:
👉 I have used English Cucumber for this recipe which doesn’t need peeling or deseeding. If you are using a different variety of cucumber prep accordingly
👉 Don’t add all the salad dressing at once. Add a little at a time and taste as you go, until it reaches the desired taste
👉 For the toast: I have actually used Vegan RICOTTA Cheese, I mistakenly wrote Vegan Cottage cheese spread in the video
**************
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 for my latest vegan recipes! Hit the bell to never miss a video! 🔔
✅ Follow Food Impromptu on social media:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
Subscribe here for the new content on simple, quick, and healthy vegan recipes: https://www.youtube.com/c/FoodImpromptu
#salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #saladrecipe #cucumber #veganfood #vegetarianfood #healthyrecipes #plantbased #plantbaseddiet #healthysalad #avocado
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
CUCUMBER AVOCADO SALAD Recipe | Easy Vegetarian And Vegan Recipe | Salad Recipes
Cucumber avocado salad recipe | Easy vegetarian and vegan recipe | Salad recipes. This delicious cucumber and avocado salad recipe with an easy salad dressing is perfect to add to your vegan and vegetarian meals. A healthy vegetarian salad with an easy salad dressing and a great way to add cucumber and avocado to your plant based diet. This quick and easy cucumber salad recipe / avocado salad recipe will be a great addition to your next backyard barbecue. Easy salad recipe for your vegetarian, vegan meals and plant based meals. Also try my other healthy salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan salad recipe
▶️ CUCUMBER AVOCADO SALAD RECIPE INGREDIENTS:
👉 SALAD DRESSING:
1+1/2 Tablespoon White Wine Vinegar (if you like your salad sour at 2 tablespoon)
1 Tablespoon Extra Virgin Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Dijon Mustard
Salt to taste (I have added 1/4 Teaspoon Pink Himalayan Salt)
1/4 Teaspoon freshly Ground Black Pepper or to taste
👉 SALAD VEGETABLES:
300g / 2+1/2 Cups English Cucumber (halved longways and cut into 1/8th Inch thick slices)
85g / 3/4 Cup Red Onion (sliced into 1/8th Inch slices)
1 Ripe Medium Avocado / 255g by weight INCLUDING Seed and Skin – (cubed)
8g / 1/4 Cup Fresh Dill
Handful of baby arugula (OPTIONAL)
👉 TOAST INGREDIENTS:
Sourdough Rye Bread
Vegan Ricotta Cheese (spread)
Fresh Tomato Slices
Salad
Sprouts (I have used mustard sprouts)
▶️ METHOD:
In a small jar, Combine, vinegar, Dijon mustard, olive oil, Salt, black pepper and mix thoroughly. Set it as aside. To a bowl add the chopped cucumber, onion, avocado and fresh dill. Add the dressing (to your taste) and mix well. You can serve this salad on top of a crusty toast or just as a side.
▶️ IMPORTANT TIPS:
👉 I have used English Cucumber for this recipe which doesn’t need peeling or deseeding. If you are using a different variety of cucumber prep accordingly
👉 Don’t add all the salad dressing at once. Add a little at a time and taste as you go, until it reaches the desired taste
👉 For the toast: I have actually used Vegan RICOTTA Cheese, I mistakenly wrote Vegan Cottage cheese spread in the video
**************
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 for my latest vegan recipes! Hit the bell to never miss a video! 🔔
✅ Follow Food Impromptu on social media:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/
Subscribe here for the new content on simple, quick, and healthy vegan recipes: https://www.youtube.com/c/FoodImpromptu
#salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #saladrecipe #cucumber #veganfood #vegetarianfood #healthyrecipes #plantbased #plantbaseddiet #healthysalad #avocado
Vegan Brioche And How My Grandmother Saved My Father’s Life
Vegan Brioche And How My Grandmother Saved My Father’s Life
My father told me the story about my grandmother and the rice paddy several years after she’d passed away. It was just one of many stories I discovered long after I could ask her about them myself. I wish I’d known, better, the kind of woman who raised me.
Often times, stories like these remain undiscovered. It’s easy to get so preoccupied by daily life that we don’t even bother to scratch the surface of the people we take for granted. I truly never appreciated how much my father depended on his mother until I saw him completely fall apart the morning she died.
That is the kind of effect a mother can have on her child.
You can get the recipe for this plant-based brioche TODAY as part of the Bonus Chapter of my forthcoming book, The Korean Vegan Homemade. You can download the Bonus Chapter, along with another essay about my grandmother, RIGHT NOW if you preorder a copy of the book. Check out the Homemade Preorder Portal (https://thekoreanvegan.com/the-korean-vegan-homemade/) for more details on how to get the Bonus Chapter and a bunch of other freebies today!
#thekoreanvegan #homemade #veganbrioche
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree
Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook
Krabby Patties Are VEGAN! #Shorts
Krabby Patties Are VEGAN! #Shorts
Pre-Order my Cookbook!
Don’t @ Me! The Krabby Patties are VEGAN according to the show’s creator! And yes, I know about the Jellyfish episode but we all know how that ended! No recipe for this, just add whatever ingredients from the Sea you can find to the burger to give it an Oceanic Flavor! #Shorts
Video / Photo Gear 🎥 https://amzn.to/37C4yJE
Cooking / Spices 👨🍳 https://amzn.to/3v8CSW5
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This post is not sponsored, all opinions are my own. I’ve also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy cauliflower recipe | easy vegetarian and vegan recipe. This easy cauliflower recipe with carrots and peppers is very versatile, you can eat it as a salad or turn it into a healthy cauliflower stir fry by adding more spices. This healthy vegetarian salad recipe with a easy salad dressing is a perfect way to add cauliflower to your plant based diet. So add this easy salad recipe to your vegetarian, vegan meals and plant based meals. Also try my other healthy cauliflower recipes / salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan cauliflower recipe
▶️ CAULIFLOWER RECIPE INGREDIENTS: (3 servings approx.)
👉 To Blanch the Cauliflower:
2.5 litres / 12 cups Water
1 Teaspoon Salt (I have added pink Himalayan salt)
500g Cauliflower (cut into 2 x 2 inches florets)
✅ [Note: If you want to cut the cauliflower into even smaller florets (than suggested) then reduce/adjust the blanching time accordingly]
👉 Other Salad Ingredients:
2 Tablespoon Olive oil (light)
130g / 1 Red Onion – sliced
150g / 2 medium Carrots – 1/4 inch thick and 2 inches long slices approx.
150g / 1 Red Bell pepper – cut 1/2 inches thick and 2 inches long slices approx.
1/4 Teaspoon salt (I have added pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/4 Teaspoon Cayenne Pepper (optional)
1/2 cup / 25g Parsley
👉 SALAD DRESSING: (ADJUST THE DRESSING INGREDIENTS TO YOUR LIKING)
2+1/2 Tablespoon White Vinegar OR to taste (I have added white wine vinegar. You can also use apple cider vinegar for this recipe if you prefer)
2 to 2+1/2 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Maple Syrup OR to taste
1/2 Teaspoon minced Garlic (1 large garlic clove approx.)
1 teaspoon Dried Oregano
1/4 teaspoon freshly ground Black Pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
▶️ METHOD:
Thoroughly rinse and then chop the vegetables.
Bring a pot of water to boil. Add salt and cauliflower. Blanch the cauliflower in salted water for JUST 2 MINUTES and then allow it to rest in a strainer to get rid of any excess water. DO NOT OVER COOK THE CAULIFLOWER BECAUSE WE’LL COOK IT FOR THE SECOND TIME AS WELL, ALONG WITH THE OTHER VEGETABLES.
Now to a heated pan add olive oil, onions, carrots, red bell pepper and 1/4 teaspoon of salt. Fry on medium heat for about 3 to 4 minutes or until the vegetables are slight soft but still has a bite to it. Add the blanched cauliflower, paprika and cayenne pepper and fry for another 2 to 3 minutes on medium to medium-high heat. Turn off the heat and transfer the fried vegetables to a mixing bowl.
To prepare the salad dressing: Add the vinegar, extra virgin olive oil, minced garlic, dry oregano, black pepper and salt to a small jar and mix well. ✅ 👉 ADJUST THE VINEGAR AND MAPLE SYRUP TO YOUR TASTE.
Add chopped parsley and dressing to the vegetables. Mix well and serve with your meal.
✅ 👉 NOTE: ADD THE SALAD DRESSING JUST BEFORE SERVING.
▶️ IMPORTANT TIPS:
👉 ADJUST THE VINEGAR AND MAPLE SYRUP in the salad dressing TO YOUR TASTE
👉 ADD THE SALAD DRESSING JUST BEFORE SERVING
👉 Add the salad dressing little at a time to the salad and taste as you go. Do not add the entire salad dressing at once. Remember you can always add more dressing but cannot remove it once added 🙂
*************
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! 🔔
✅ Follow Food Impromptu on social media:
Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
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Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1
#cauliflower #salad #vegetarian #vegan #vegetarianrecipes #veganrecipes #cauliflowerrecipe #saladrecipe #veganfood #vegetarianfood #healthyrecipes #plantbased #plantbaseddiet #healthysalad
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy CAULIFLOWER RECIPE | Easy Vegetarian And Vegan Recipe
Easy cauliflower recipe | easy vegetarian and vegan recipe. This easy cauliflower recipe with carrots and peppers is very versatile, you can eat it as a salad or turn it into a healthy cauliflower stir fry by adding more spices. This healthy vegetarian salad recipe with a easy salad dressing is a perfect way to add cauliflower to your plant based diet. So add this easy salad recipe to your vegetarian, vegan meals and plant based meals. Also try my other healthy cauliflower recipes / salad recipes for your weekly meals. Check out my YT page for vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan cauliflower recipe
▶️ CAULIFLOWER RECIPE INGREDIENTS: (3 servings approx.)
👉 To Blanch the Cauliflower:
2.5 litres / 12 cups Water
1 Teaspoon Salt (I have added pink Himalayan salt)
500g Cauliflower (cut into 2 x 2 inches florets)
✅ [Note: If you want to cut the cauliflower into even smaller florets (than suggested) then reduce/adjust the blanching time accordingly]
👉 Other Salad Ingredients:
2 Tablespoon Olive oil (light)
130g / 1 Red Onion – sliced
150g / 2 medium Carrots – 1/4 inch thick and 2 inches long slices approx.
150g / 1 Red Bell pepper – cut 1/2 inches thick and 2 inches long slices approx.
1/4 Teaspoon salt (I have added pink Himalayan salt)
1 Teaspoon Paprika (NOT SMOKED)
1/4 Teaspoon Cayenne Pepper (optional)
1/2 cup / 25g Parsley
👉 SALAD DRESSING: (ADJUST THE DRESSING INGREDIENTS TO YOUR LIKING)
2+1/2 Tablespoon White Vinegar OR to taste (I have added white wine vinegar. You can also use apple cider vinegar for this recipe if you prefer)
2 to 2+1/2 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1 Teaspoon Maple Syrup OR to taste
1/2 Teaspoon minced Garlic (1 large garlic clove approx.)
1 teaspoon Dried Oregano
1/4 teaspoon freshly ground Black Pepper
Salt to taste (I have added 1/2 teaspoon pink Himalayan salt)
▶️ METHOD:
Thoroughly rinse and then chop the vegetables.
Bring a pot of water to boil. Add salt and cauliflower. Blanch the cauliflower in salted water for JUST 2 MINUTES and then allow it to rest in a strainer to get rid of any excess water. DO NOT OVER COOK THE CAULIFLOWER BECAUSE WE’LL COOK IT FOR THE SECOND TIME AS WELL, ALONG WITH THE OTHER VEGETABLES.
Now to a heated pan add olive oil, onions, carrots, red bell pepper and 1/4 teaspoon of salt. Fry on medium heat for about 3 to 4 minutes or until the vegetables are slight soft but still has a bite to it. Add the blanched cauliflower, paprika and cayenne pepper and fry for another 2 to 3 minutes on medium to medium-high heat. Turn off the heat and transfer the fried vegetables to a mixing bowl.
To prepare the salad dressing: Add the vinegar, extra virgin olive oil, minced garlic, dry oregano, black pepper and salt to a small jar and mix well. ✅ 👉 ADJUST THE VINEGAR AND MAPLE SYRUP TO YOUR TASTE.
Add chopped parsley and dressing to the vegetables. Mix well and serve with your meal.
✅ 👉 NOTE: ADD THE SALAD DRESSING JUST BEFORE SERVING.
▶️ IMPORTANT TIPS:
👉 ADJUST THE VINEGAR AND MAPLE SYRUP in the salad dressing TO YOUR TASTE
👉 ADD THE SALAD DRESSING JUST BEFORE SERVING
👉 Add the salad dressing little at a time to the salad and taste as you go. Do not add the entire salad dressing at once. Remember you can always add more dressing but cannot remove it once added 🙂
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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 from around the world. I take pride in creating recipes and videos for your best viewing experience.
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