recipe
Why Am I Vegetarian? Bean 13/100 #100beans
Why Am I Vegetarian? Bean 13/100 #100beans
The recipe uses chickpeas and black eyed peas but feel free to use 200g of just one type of bean.
For those concerned: this method is a common way of making falafel. Chickpeas and black-eyed peas naturally contain very little of the toxin found in other beans, so soaking, blending and frying is enough to cook them through and make them safe to eat. Beans like kidney, cannellini, or black beans don’t cook as fast and need to be fully boiled first.
Makes 12 cutlets
Ingredients:
100g dried chickpeas
100g black eyed peas
1 medium onion, quartered
16g dill
16g parsley
5 garlic cloves
1 tsp cumin
1 tsp ground coriander
1 tsp black pepper
1 tsp salt
2 tbsp milk
4 tbsp breadcrumbs
½ tsp baking soda
Around 200-300ml cooking oil
Instructions:
1. Soak 100g dry chickpeas and 100g dry black eyed peas overnight.
2. Drain the liquid from the beans and blend all the ingredients for the cutlets in a food processor except for the cooking oil. Scrape the sides with a spatula in between to make sure everything is evenly blended. Transfer it to a bowl, cover with cling film and refrigerate for at least 30 minutes.
3. Use a tablespoon or a cookie scoop to form 12 even cutlets. Form a ball in your hand, pat it lightly into a pancake and push it to the sides to make it nice and round.
4. Heat a shallow pan over medium heat with enough oil to come halfway up the cutlets, otherwise you risk undercooking them. Once the oil is hot, add the cutlets, carefully, one by one without overcrowding the pan, and gently press each one with a spatula to flatten it. Aim for around 2 cm thick so they cook through. Fry for about 4-5 minutes on each side, until deep golden brown.
For freezing: they freeze very well, just fry them, pat them dry on a paper towel, let it cool down and freeze in an airtight container. To reheat you can do it in the oven for around 10 minutes or an air frier. I haven’t tried reheating them in the pan.
Three Easy Vegan Recipes You NEED To Make | The Social
Three Easy Vegan Recipes You NEED To Make | The Social
Cookbook author and influencer Carleigh Bodrug joins the show to share three easy plant-based recipes from her new book ‘Plant You Quickies.’ Bodrug shares her viral recipes for sheet pan soup, edamame pesto pasta, and sheet pan gnocchi.
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Cabbage & Golden Potatoes! Easy Vegan Dinner 🥔
Cabbage & Golden Potatoes! Easy Vegan Dinner 🥔
Golden pan-fried potatoes, tender pointed cabbage and creamy white beans! 🥔🌿 An easy, budget-friendly vegan dinner with garlic, mustard and a splash of lemon juice.
The finishing touch? Gently fold in the golden potatoes right at the end! 💚
▶️ Watch the full recipe in the related video.
Would you try this? Let me know in the comments! 😊
With love, Anna 🤗
#Shorts #VeganRecipes #CabbageAndPotatoes
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📋 INGREDIENTS:
This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
This Is How France Makes Garlic Soup: 100% Vegan And Almost Nobody Knows This Step
In France, garlic for soup isn’t chopped, but roasted until very soft in the oven, and this step makes all the difference. It softens the bulb’s pungency and gives it an almost sweet quality.
From the tender cloves, floury potatoes, leeks, and a few white beans, a velvety cream soup emerges that is entirely plant-based. Oat cream replaces dairy cream for thickening, while a spoonful of Dijon lemon juice and a squeeze of lemon add freshness. Crispy chips, homemade herb oil, and golden-brown bread cubes are placed on top.
The recipe is simple, inexpensive, and serves four to five people. It’s perfect as a warming lunch on chilly days, a light supper, or an appetizer when guests arrive. Even those who don’t usually cook vegan food won’t notice any difference from the classic version with butter and cream.
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🪵 Walnut Cutting Board
Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
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Élancé Santoku
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Salz- & Pfeffermühlen Set (16 / 13 cm)
📋 INGREDIENTS:
For the soup:
4 whole garlic bulbs
8 additional garlic cloves
500 g floury potatoes (17.6 oz)
1 large onion
1 small leek
2 tbsp olive oil
30 g vegan butter (2 tbsp)
100 ml dry white wine (1/3 cup + 1 tbsp), optional
800 ml vegetable broth (3 1/3 cups)
250 ml oat cream (1 cup)
150 g cooked white beans (5.3 oz)
1 tsp Dijon mustard
1 tsp dried thyme
1 tbsp lemon juice
1/2 tsp nutmeg
Salt
Black pepper
For the crispy garlic chips:
6 garlic cloves
3 tbsp olive oil
1 pinch of salt
For the herb oil:
4 tbsp olive oil
2 tbsp parsley
1 tbsp chives
1 tsp lemon juice
1 pinch of salt
To serve:
Crispy garlic chips
Herb oil
Toasted bread cubes
Fresh thyme
A little black pepper
Creamy Potato And White Bean Stew With Garlic Bread | Easy & Vegan
Creamy Potato And White Bean Stew With Garlic Bread | Easy & Vegan
This creamy potato and bean stew with garlic bread is a simple vegan recipe featuring potatoes, white beans, carrots, and aromatic herbs. This hearty vegan stew is wonderfully creamy, filling, and perfect for an easy lunch or dinner.
The potatoes and white beans make the stew especially hearty. Briefly blending a small portion of the soup creates a lovely creamy consistency—without using any flour. It is served with crispy toasted garlic bread, which pairs perfectly with this simple potato and bean stew.
If you enjoy simple vegan recipes, potato dishes, bean stews, vegan soups, and quick everyday meals, you should definitely give this recipe a try. In the video, I show you how to prepare it step-by-step. 🌱🥔
If you like the recipe, I’d appreciate a like and a comment. ❤️
Enjoy!
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Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
🔪 Élancé Santoku
Featherlight · Razor-sharp · 69 layers of Damascus steel
Élancé Santoku
🧂 Salt & Pepper Mill Set
Solid Hevea wood · Durable carbon & ceramic grinding mechanism
Salz- & Pfeffermühlen Set (16 / 13 cm)
📋 INGREDIENTS:
For the stew:
800 g (28.2 oz) potatoes
2 cans white beans (400 g each)
1 onion
4 cloves of garlic
2 carrots
1 leek
2 tbsp olive oil
1 tbsp tomato paste
1 tsp sweet paprika powder
½ tsp smoked paprika powder
1 tsp dried thyme
1 tsp dried marjoram
800 ml (3⅓ cups) vegetable broth
150 ml (⅔ cup) vegan cooking cream
1 tbsp lemon juice
Salt
Black pepper
15 g (0.5 oz) fresh parsley
For the garlic bread:
½ ciabatta or baguette
3 tbsp olive oil
2 cloves of garlic
A little thyme
A pinch of salt
#vegan #recipes
Tuscan White Bean Stew With Garlic Bread | Easy & Vegan
Tuscan White Bean Stew With Garlic Bread | Easy & Vegan
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Tuscan white bean stew with fresh vegetables and crispy garlic bread: This simple vegan recipe makes a hearty lunch or dinner for the whole family. Cannellini beans, tomatoes, carrots, and baby spinach combine with rosemary, thyme, and garlic to create a flavorful stew.
To give the stew a creamy consistency, some of the beans are mashed and stirred back in. A splash of lemon juice rounds out the flavor. Serve it with golden-brown toasted ciabatta flavored with olive oil, garlic, and rosemary. It’s perfect for dipping!
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🪵 Walnut Cutting Board
Solid end-grain wood · Knife-friendly · Naturally antibacterial
Walnuss Schneidebrett
🔪 Élancé Santoku
Featherlight · Razor-sharp · 69 layers of Damascus steel
Élancé Santoku
🧂 Salt & Pepper Mill Set
Solid Hevea wood · Durable carbon & ceramic grinding mechanism
Salz- & Pfeffermühlen Set (16 / 13 cm)
🌿 Ingredients for 4 servings
For the bean stew:
• 2 cans cannellini beans, 400 g (14.1 oz) each
• 1 large onion
• 3 cloves of garlic
• 2 carrots
• 2 stalks of celery
• 400 g (14.1 oz) chopped tomatoes
• 500 ml (2 cups) vegetable broth
• 2 tbsp olive oil
• 2 sprigs of fresh rosemary
• 1 tsp thyme
• 100 g (3.5 oz) baby spinach
• ½ tsp chili flakes
• Salt and black pepper
• 1 tbsp lemon juice
For the garlic bread:
• 1 loaf of ciabatta
• 4 tbsp olive oil
• 3 cloves of garlic
• 1 small sprig of rosemary
• Salt
👩🍳 How to prepare the stew:
1. Finely chop the onion, carrots, and celery. Sauté in olive oil over medium heat for 7 to 8 minutes.
2. Add the minced garlic, finely chopped rosemary, thyme, and chili flakes. Sauté for about 1 minute.
3. Stir in the chopped tomatoes and vegetable broth. Drain and rinse the beans, then add them to the pot. Simmer gently, uncovered, for about 20 to 25 minutes.
4. Remove a ladleful of beans along with some of the liquid, mash them, and stir the mixture back into the pot. Add the baby spinach and cook for another 2 to 3 minutes. Season with salt to taste and finish with lemon juice and black pepper.
5. Cut the ciabatta into thick slices. Mix the olive oil with finely chopped garlic, rosemary, and salt. Brush the bread with this mixture. Toast in a preheated conventional oven at 220°C (428°F) for 8 to 10 minutes, until golden brown.
Ladle the bean stew into bowls and serve with the crispy garlic bread.
💬 What do you think makes a really good bean stew? Let me know in the comments!
If you enjoyed this recipe, please give this video a like and subscribe for more easy vegan recipes.
With love,
Anna 🤗
#BeanStew #VeganRecipes #BeanSoup
These Lentil Patties Are Better Than Meat! Protein Rich, Easy Patties Recipe! [Vegan] ASMR Cooking
These Lentil Patties Are Better Than Meat! Protein Rich, Easy Patties Recipe! [Vegan] ASMR Cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this high protein recipe and cook lentils like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! 😊🤗 💕
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🥣Ingredients:
1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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#recipe #vegan #patties #veganrecipes
The ONLY Vegan Mayo Recipe You Need | Oil-Free! 2 Ways!
The ONLY Vegan Mayo Recipe You Need | Oil-Free! 2 Ways!
Learn to make creamy vegan mayonnaise and oil-free miracle spread at home. These healthy condiments take less than five minutes to make.
If you want a healthier alternative to store-bought spreads, this recipe is for you. We focus on whole food ingredients to create a rich, savoury vegan mayonnaise that mimics the classic taste without any added oils. This guide is perfect for anyone following a whole food plant-based diet or looking to clean up their pantry staples.
We will walk through the simple steps to prepare two distinct, oil-free condiments. By the end of this video, you will have the confidence to whip up a batch of vegan mayonnaise or our signature miracle spread whenever you need a quick, healthy topping for sandwiches or salads. Using whole food ingredients ensures you control exactly what goes into your food without sacrificing texture or flavor.
Subscribe for weekly healthy recipe breakdowns, and comment which vegan condiment you want to see us make next.
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We share simple, delicious whole food plant-based recipes and practical lifestyle tips to help you lose weight, improve your health, and feel your best at any age.
Our meals are made from real, everyday ingredients — always plant-based, vegan, dairy-free, and mostly gluten-free.
After transforming our own health and losing significant weight (150 pounds combined) eating this way, we now help others do the same in a realistic and sustainable way.
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Creamy Whole Food Plant-Based Classic Mayo
Ingredients
1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
½ cup unsweetened soy milk (or oat milk)
2 Tbsp fresh lemon juice – 1/2 of a small lemon
1 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp onion powder
½ tsp garlic powder
¼ tsp white pepper (optional, gives it that classic mayo taste)
½ tsp sea salt (or to taste)
FOR MIRACLE SPREAD ADD:
1 Medjool date
Instructions:
Blend everything in a high-speed blender for 1-2 minutes until completely smooth.
Let it chill in the fridge for at least an hour as it thickens considerably.
If it’s too thick, add another tablespoon or two of soy milk. Lasts for at least 7 days in the fridge. ENJOY!
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Sometimes You Have To Eat A Whole Head Of LETTUCE #shorts
Sometimes You Have To Eat A Whole Head Of LETTUCE #shorts
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🌱 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
