stew Archives - Everyday Vegan Recipes

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🌿High-Raw Vegan Meal Formula To Follow: Get What You Need From Plants!

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We’ve shared countless videos showcasing what we eat in a day, but today we’re sharing our actual meal FORMULA for long-term success to ensure that you’re getting what you need on a plant-based diet. We like to place a heavy emphasis on raw, living foods, while also incorporating plenty of nourishing whole cooked foods in flavorful recipes that will love you BACK!

EatMoveRest Your Best,
🍍 Erin & Dusty

#vegan #plantbased #mealplan
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CHAPTERS:
0:00 Intro
1:34 Breakfast
3:45 Dinner Book Recipe
5:41 What To Eat In A Day
7:15 Long-Term Success
7:52 Daily Meal Formula to Follow
11:30 Conclusion

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Split Pea Stew | Vegan, Oil/Salt-Free

In this video, I show you how to make vegan split pea stew. This recipe is oil and salt free.

INGREDIENTS
– 2 cups dry split peas
– 7 cups water
– 1 tbsp Better Than Bouillon
– 1 bay leaf
– 1/2 tsp thyme
– 1 tsp cumin
– 1 onion, chopped
– 4 stalks celery, chopped
– 3 carrots, chopped
– 3-5 mushrooms, chopped
– 2 cloves garlic, minced
– 4 cups packed spinach, chopped
– 2 tbsp balsamic vinegar
– 1 tbsp lemon juice

DIRECTIONS
1. Rinse split peas.
2. In a large soup pot, combine split peas, water, BT Bouillon, bay leaf, thyme, and cumin. Bring to a boil, reduce heat, and simmer, covered, for 45 minutes, stirring occasionally.
3. Stir in all veggies, except spinach. Bring to a boil, reduce heat, and simmer, covered, for 25 minutes.
4. Stir in spinach, vinegar and lemon juice. Discard bay leaf.

LINKS
101 Reasons to go Vegan: https://www.youtube.com/watch?v=W4HJc…
The Best Speech You’ll Ever Hear: https://www.youtube.com/watch?v=es6U0…

WATCH THESE 3 DOCUMENTARIES:
1. Forks Over Knives
2. Cowspiracy
3. Earthlings

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Vegan Instant Pot Stew

Vegan Fall Stew – makes 6 servings

*Ingredients:
– 4 medium potatoes
– 1 onion
– 3 cloves garlic
– 3 carrots
– 2 bell peppers
– 2 cups dry beans
– 2 cups spinach
– 2 tsp Better Than Bouillon
– 1 tsp soya sauce
– 1 can diced tomatoes
– 1.5 cups hummus
– .5 tsp paprika
– 1 tsp dried basil
– .5 tsp oregano
– .5 cup cooked quinoa
– .25 cup cilantro

*Instructions
1. Chop all your veggies.
2. Sauté the onion and garlic in some water. Add the carrots and peppers til soft.
3. Add the spices, B-T bouillon, tomatoes, and soya sauce. Mix well.
4. Add the beans, potatoes, and 3 cups of water. Mix well.
5. Using your Instant Pot, cook on high pressure 30 mins + natural release 10 mins (while you’re waiting, cook some rice and the quinoa).
6. Release any additional pressure and open lid. Stir in quinoa, spinach, and hummus. Add extra seasonings if desired.
7. Serve over rice and enjoy!

***If you don’t have a pressure cooker, this can easily be made on the stove top. It will just take a bit longer for the beans to cook 🙂

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