steamy vegan Archives - Everyday Vegan Recipes

steamy vegan

Lemon Chia Pudding! 🍋🫐 My Latest Healthy Vegan Breakfast Recipe OBSESSION

This chia pudding is one of my fave summer vegan recipes that I eat for breakfast almost every week. It’s the perfect time of year right now to try out this lemon blueberry chia pudding and add it to your weekly meal prep.

LEMON BLUEBERRY CHIA PUDDING
Zest of a 1 small lemon & 1 small lime
Juice of 1 small lemon & 1 small lime
1 can full fat coconut milk, about 1½ cups
¼ cup water
3 tbsp maple syrup
¼ tsp salt
¼ tsp turmeric
5 to 6 tbsp chia seeds

Combine all ingredients minus chia seeds in blender and blend until smooth. Add chia seeds and pulse a few times until incorporated. Pour into sealable container and refrigerate overnight until set and firmed up.

Want more breakfast ideas? Check out these videos:
Protein Pancakes: https://youtu.be/Zh1fGRu5QPM
Tofu Scramble: https://youtube.com/shorts/CHt6llk-YXc?feature=share
Overnight Oats: https://youtu.be/bCCwjZmuDKo
Oatmeal: https://youtu.be/qHtEkPgGR7E

My Instagram: https://www.instagram.com/steamyvegankitchen/?hl=en
My Blog: steamyvegan.com
For business inquiries: janelle@steamyvegan.com

💚 PRODUCTS I LOVE USING 💚
My Fave Mushroom Coffee ☕️ JostArriba: Save 20% off your first order
Code: STEAMYVEGAN
🔗: https://www.eightbillion.com/steamyvegan

💪🏼 My Fave Protein Powders
Complement: 15% off your purchase (Available in the US and Internationally)
Code: STEAMYVEGAN
🔗: https://lovecomplement.com/products/complement-organic-vegan-plant-based-protein-unflavored?aff=578

Good Protein: 30% off your first purchase (Available only in 🇨🇦)
Code: JANELLEC30
🔗: https://goodprotein.ca/JANELLEC30

💧My Fave Water Filtration System
Santevia Water Filters 💦 10% off first orders
Code: STEAMYVEGAN
🔗: https://ca.santevia.com/STEAMYVEGAN

*FIND ME IN OTHER PLACES!*
FACEBOOK: https://www.facebook.com/SteamyVegan
INSTAGRAM: https://instagram.com/steamyvegankitchen
TIKTOK: https://www.tiktok.com/@steamyvegan

BLOG: https://steamyvegan.com
CONTACT: janelle@steamyvegan.com

Read

3 Salad Recipes Everyone Should Know! (Plant-Based Diet & Gluten-Free)

We’re going over 3 delicious salad recipes for summer that you need to make! Great if you follow a plant-based diet, are gluten-free or are just looking to add more delicious veggie-packed salads in your diet.

Looking for more healthy summer salad inspo? Watch this playlist next! https://www.youtube.com/playlist?list=PLf7woCLAh2s-9o_b9ZCfcAOv8U_7LCBRX

*Lemony Beet & Onion Salad*

3 medium beets, scrubbed, greens removed
4 small carrots
½ red or white onion, thinly sliced
3 tbsp apple cider vinegar
2 tbsp lemon juice
Zest of 1 lemon, about 1 tsp
1 tsp dried rosemary, or 1 tbsp fresh
2½ tbsp neutral oil, divided
½ tsp sea salt
Black pepper to taste

1. Preheat oven to 425F. Wrap each beet individually in aluminum foil, rap all the carrots in a single large sheet of foil and place on a baking sheet. Roast for 30 to 60 minutes (time will vary depending on size of beets) until a knife inserted into the beet goes through smoothly.
2. Remove the foil and let beets and carrots rest until cool enough to handle. Using a paper towel, or just your hands, rub the beets until the skin comes off (it should slide off easily)
3. Cut the beets into thin coins, slices or juliennes, and place in a large bowl.
4. Meanwhile, heat 1½ tbsp of oil in a small frying pan over medium heat. Add the rosemary and cook for about 3 minutes until it becomes fragrant.
5. Pour the warm oil over the beets through a sieve to catch the rosemary. Add the onion, apple cider vinegar, lemon juice & zest, salt and pepper (plus additional 1 tbsp of oil if desired) and toss to combine. Transfer to a serving bowl.
6. Refrigerate for a few hours or up to overnight (which is best!)

*Curried Chickpea Salad*

2½ to 3 cups canned chickpeas, drained and rinsed
½ large white or yellow onion, finely diced
1 large crisp apple, diced
1 celery stalk, finely diced
1 medium carrot, grated
2 cloves garlic, minced
½ cup vegan mayo
1 tbsp lemon juice
1½ tbsp curry powder
1½ tbsp maple syrup
1 tsp dijon mustard
½ tsp salt
¼ tsp black pepper

1. In a small bowl whisk together the mayo, lemon juice, garlic, curry powder, maple syrup, dijon mustard, salt and pepper until combined into a thick dressing. Set aside to chill while you prepare the other ingredients.
2. To a large mixing bowl combine the chickpeas, onion, apple, celery, and carrot. Pour over the dressing and mix again to combine. Enjoy right away or serve chilled, is great in wraps and sandwiches too!

*PROMO CODES & LINKS*

*HONEYCOMB VEGAN-FRIENDLY RESTAURANT FINDER*: https://eat.app.link/steamyvegan

*TRAINEST NUTRITION TRACKING APP*: Reach your goals ???????? and download the forever FREE Trainest nutrition tracking app here! ➡️ https://trainestapp.com/steamyvegan (available for both iOS & android!)
Check out Trainest on YouTube ➡️ https://www.youtube.com/@trainestapp

*GOOD PROTEIN*: Want to try my favourite vegan and gluten-free protein powder? Get 30% off your *first order* at GOODPROTEIN.CA with my coupon code: STEAMYVEGANKITCHEN30

*PEKO PRODUCE*: Local to Metro Vancouver or Calgary? Use my code SVK4023 at pekoproduce.com/SVK4023 to save 40% off your first order of ‘peculiar’ produce, delivered right to your door!

*INDOOR GARDEN WORKS* Want to grow your own hydroponic produce indoors? Use our promo code ‘STEAMYVEGAN’ to save you $50 off your iHarvest purchase! https://igworks.com/products/iharvest-complete-package?ref=R3PGjUSm

*FIND ME IN OTHER PLACES!*
FACEBOOK: https://www.facebook.com/SteamyVegan
INSTAGRAM: https://instagram.com/steamyvegankitchen
TIKTOK: https://www.tiktok.com/@steamyvegan

BLOG: https://steamyvegan.com
CONTACT: janelle@steamyvegan.com

Read

One Pot Vegan Meals ANYONE Can Make! Healthy & Easy Vegan Recipes

In this video we’re making 20 MINUTE VEGAN MEALS! These easy weeknight meals are vegan, healthy and require minimal chopping, minimal prep, minimal ingredients! We’re making 20 minute noodles (Asian-inspired peanut noodles) and a creamy vegan hummus pasta. LET’S GO!

Love pasta? Watch this video next: https://youtu.be/3aNEnXCgYSg
Want more healthy, high-protein vegan meal inspo? Check out this playlist: https://www.youtube.com/playlist?list=PLf7woCLAh2s9DSKF3pxI3hK67f95fyddG

*SPICY PEA’NOT’ NOODLES* Serves 4, 565 Cal, 30g protein
(great for folks with peanut allergies, see notes!)

*for the sauce*
¼ cup hummus
2 tbsp nut butter (peanut butter or any other nut/seed butter you love)
1 tbsp gochujang (sub: sriracha or garlic chili sauce)
1 tbsp maple syrup (or any liquid sweetener)
1 tbsp mirin (sub: more maple syrup)
1 tbsp rice vinegar
3 tbsp soy sauce or tamari
1 tsp garlic powder
1 tsp onion powder
pinch chili flakes

10 oz ramen or rice noodles
2 cups broccoli florets, chopped
2 cups frozen damame beans, thawed
1 block extra firm tofu, chopped

1. Bring a large saute pan of salted water to a boil and cook rice/ramen noodles according to package directions.
2. While the water boils, combine all the sauce ingredients in a bowl and whisk well until creamy. Thin with a bit of water if needed.
3. Chop the broccoli, and when the noodles are about 3 to 4 mins away from being al dente, add the broccoli to the noodles and cook for 3 to 4 minutes, until bright green but still firm with a bit of crunch left.
4. Drain the noodles and broccoli, return to empty pan. Add the spicy sauce and thawed edamame beans and stir well to combine until all the noodles and broccoli have been completely coated in the sauce. Let the dish warm through on medium-low heat until steaming hot, remove from heat and serve.
5. Garnish with chopped green onion, sesame seeds and extra chili flakes and enjoy!

*CREAMY HUMMUS PASTA* Serves 4, 490 Cal, 26g protein

1 pound pasta noodles
*for the sauce*
1 cup hummus
1 block silken tofu
2 tbsp tomato paste
2 tbsp lemon juice

¼ cup sun-dried tomatoes, chopped
½ cup kalamata olives, pitted and sliced
3 roma tomatoes, diced
Handful of fresh chopped basil or parsley

1. Bring a large saute pan of salted water to a boil and cook pasta noodles according to package directions until almost al dente.
2. While the water boils, add the silken tofu, hummus, tomato paste and lemon juice to a high speed blender and blend for 30 to 60 seconds until smooth and creamy.
3. Chop the roma tomatoes, sun dried tomatoes, kalamata olives and fresh herbs.
4. Once noodles are almost al dente, drain the water (reserve ½ cup pasta water in case to thin out sauce) and set the noodles aside.
5. Add the roma tomatoes to the pan and saute with a splash of water or ½ tbsp oil, for about 3 to 4 minutes over medium heat, until darkening in colour and shrinking in size. Add the noodles, sauce, sun dried tomatoes, olives and fresh basil. Stir well to combine everything into the sauce.
6. Let the dish heat through until for 4 to 6 minutes until steaming hot, then remove from the heat. Serve with extra chopped sun dried tomatoes, olives and fresh herbs and enjoy!

*PROMO CODES & LINKS*

*GOOD PROTEIN*: Want to try my favourite vegan and gluten-free protein powder? Get 30% off your *first order* at GOODPROTEIN.CA with my coupon code: STEAMYVEGANKITCHEN30

*PEKO PRODUCE*: Local to Metro Vancouver or Calgary? Use my code SVK4023 at pekoproduce.com/SVK4023 to save 40% off your first order of ‘peculiar’ produce, delivered right to your door!

*FIND ME IN OTHER PLACES!*
FACEBOOK: https://www.facebook.com/SteamyVegan
INSTAGRAM: https://instagram.com/steamyvegankitchen
TIKTOK: https://www.tiktok.com/@steamyvegan

BLOG: https://steamyvegan.com
CONTACT: janelle@steamyvegan.com

Read