vegan feast
4 *delicious* Recipes Using Chickpeas — Budget-friendly And Wholesome Vegan Dinner Ideas
4 *delicious* Recipes Using Chickpeas — Budget-friendly And Wholesome Vegan Dinner Ideas
Are chickpeas the best bean? They’re definitely in my top 3, and today I’m sharing 4 delicious, affordable, and wholesome plant-based recipes with you that all feature chickpeas! Tell me your favorite recipe in the comments below and get the full recipes below.
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IN THIS VIDEO
• Sheet Pan Garlic Chickpea Bowls: https://frommybowl.com/dijon-garlic-sheet-pan-veggies-chickpeas/
• Chickpea Rice Casserole: https://frommybowl.com/vegan-chickpea-rice-casserole/
• Chickpea Curry Casserole: https://frommybowl.com/chickpea-curry-casserole-dump-bake/
• Lemon Orzo Chickpea Soup: https://frommybowl.com/lemon-chickpea-orzo-soup/
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Chickpea Curry, An (almost) Perfect One-pot Meal
Chickpea Curry, An (almost) Perfect One-pot Meal
Get the printable recipe here!
https://rainbowplantlife.com/chickpea-curry/
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*IN THIS VIDEO*
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???? KEY MOMENTS
00:00 Chickpea Curry in a Hurry
00:11 Prep the Aromatics
01:43 Prepare the spices
02:49 Cook the curry
06:39 Add the greens
08:10 Taste Test!
High Protein Vegan Meals (training For My First Marathon)
High Protein Vegan Meals (training For My First Marathon)
Today we are sharing 3 easy high-protein vegan meals spiced up with Texas Pete® Original Hot Sauce. This video has been sponsored by Texas Pete®. Recipes are below! ♥️ Check out Texas Pete® here: http://bit.ly/3kgrsMF
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(00:00) Intro
(00:44) Avocado Tofu Toast
(02:22) Quinoa Salad: https://sweetsimplevegan.com/vegan-quinoa-salad/
(04:19) Creamy Red Pepper Pasta Sauce: https://sweetsimplevegan.com/roasted-red-pepper-pasta-sauce/
(06:14) Outro
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Avocado Tofu Toast
– 1 large avocado
– 1/2 block firm tofu
– Seasoned with salt, pepper, nutritional yeast, garlic powder, and dry minced onion
– Texas Pete® Original Hot Sauce
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Portland, OR 97296
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FTC: This video is sponsored by Texas Pete®, but all opinions are our own. This video may also contain affiliate links, meaning we earn a commission if you purchase through those links, but your price remains the same.
Testing VIRAL Tik Tok Recipes (easy, Tasty & Vegan)
Testing VIRAL Tik Tok Recipes (easy, Tasty & Vegan)
Hello! Join me for today’s recipe challenge, I’m going to be testing a bunch of different viral / trendy tiktok recipes to see if they are possible to veganize! 4 Ingredient Cheese Stuffed Potato Pancakes, Green Goddess Baked Salad, Pinterest Box Cakes, Sushi Waffle and the famous Tunacado Sandwich, but completely plantbased. Yummy !
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58 Bonus Recipes in my Ebook Why Not Vegan: https://payhip.com/b/9MsP
Intro :0.00
INGREDIENTS + NOTES:
#1 Vegan Tunacado
for the tuna mix:
1 can white beans (400g, 14oz)
1 handful fresh parsley or cilantro
1 small shallot, roughly chopped
1 tbsp vegan mayo
1 tbsp vegan yogurt or cream cheese
1 tbsp soy sauce
1 tsp mustard
1 tbsp white wine vinegar
1 generous pinch salt
1 dash black pepper
Optional : 1 nori sheet, ripped to bits
Optional: 1 tsp flax seed oil
for the sandwich:
grilled bread
avocado
a few tomato slices
few slices pickled jalapeno
few drops of tabasco
vegan pesto (can me skipped imo)
→ yields enough “Tuna” for 3-4 sandwiches
#2 Green Goddess Bakes Salad
for the baked salad:
1 small cauliflower or romanesco broccoli
2 medium to large carrots
1 leek
1 tbsp oil
salt, pepper, spices to taste
for the roasted chickpeas:
1 can chickpeas (400g, 14oz)
1 tbsp olive oil
generous pinch of salt
a dash of chili flakes, black pepper, ras el hanout (or any other spices u want)
2 tsp cornstarch
for the dressing:
¼ cup olive oil (60ml)
2 cloves garlic
1 small shallot, roughly chopped
3 tbsp fresh lemon juice
1-2 tsp lemon zest
2 tbsp vegan cream cheese or sour cream
1 handful fresh basil
1 handful fresh chives
2 handfuls fresh spinach
1 tsp agave syrup
salt, pepper to taste
a splash of water, enough to help it blend and to adjust the consistency
→ if served w bread, tortillas, quinoa, rice etc – this serves 2-3 people;
otherwise I’d say 2 servings, but depends on how hungry u are ofc
#3 Cheese Stuffed Potato Pancakes
400 – 500g potatoes (14 – 17,6 oz)
4 tbsp rice flour (i use glutinous rice flour)
⅓ tsp salt
1 tbsp powdered sugar
10 bite size pieces vegan cheese
sunflower oil, enough to fill your frying pot about 2 inches / 5 cm deep
→ yields about 10 potato bites
#4 Sushi Waffles with Vegan Salmon
for the “fish”:
200-300g jackfruit pieces or tofu cubes
a handful of dry shiitake mushrooms
1-2 sheets of nori, cut into pieces
1 tbsp soy sauce
1 tsp rice vinegar
2 tsp agave syrup
1-2 tsp flax seed oil
2 tsp white miso paste
⅓ cup + 2 tbsp (100ml) hot water , more if needed
2 cups cooked sushi rice (i use rice porridge rice)
mashed avocado w a squeeze of lime
thinly sliced cucumber
sweet soy sauce (called Kecap manis)
sriracha
vegan mayo
roasted sesame seeds
→ oil for the waffle iron
(how many tbsp u use per waffle will depend on the size of your waffle iron)
→ about 2 servings
#5 Mini Cakes
3 Layered Apple Marble Cake
for the cakes:
60g sugar (1/4 cup + 1 tbsp)
4 tbsp vegetable oil
1 tbsp applesauce
1 tsp vanilla
1 tbsp apple cider
80ml non-dairy milk (1/3 cup)
1 cup (120g) all-purpose flour
1 tsp baking powder
1⁄4 tsp salt
1 tbsp cocoa powder (plus 1 tsp milk if needed)
also: a lil oil to grease 2 10 cm cake tins
for the filling:
1 small apple
juice of ½ lime
1 tbsp agave syrup
¼ tsp cinnamon
→ i ended up using about ½ this filling for the cake
for the frosting:
125g vegan butter, at room temp
a generous pinch of salt
125 – 250g powdered sugar, added 50g at a time, stop once you’re happy with the consistency !
How to make the frosting:
beat the butter until fluffy
add the salt and the first ½ cup of sugar
Mix
add another ½ cup sugar
mix
continue adding sugar or stop at any moment, once you have a nice frosting consistency
for the cream cheese frosting I did:
100g vegan butter
25 g vegan cream cheese
MUSIC LINKS will be added in a bit !!
Why I Went Vegan (Pt 1)
Why I Went Vegan (Pt 1)
Order my Cookbook!
Vegan Tuna Recipe:
Vegan Tuna Video:
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WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas
WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper – thinly sliced
1 Cup / 100g Purple Cabbage – Shredded
1 Cup / 100g Carrot – Cut into julienne strips
1 Cup / 150g Cucumber – cut into small pieces
1/2 Cup / 65g Red Onion – chopped
1/2 Cup / 25g Green Onion – chopped
1/2 Cup / 15g Cilantro (Coriander leaves) – chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger – Grated or minced
1/2 Teaspoon Garlic – Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it’s nutty aroma. By now your kitchen should be filled with this toasty nutty aroma 🙂
IMMEDIATELY transfer the toasted quinoa to a sieve – spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
Once the quinoa has cooled down, wash it thoroughly. Transfer the washed quinoa to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Once it comes to a boil, reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow the quinoa to cool down completely.
While the quinoa is cooling, prepare the dressing. To a small bowl add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt, cayenne pepper and mix thoroughly. Set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa and veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning, because it stores well in the refrigerator for up to 4 days – if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it’s shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days – if stored well in an airtight container.
Enjoy!
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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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