vegan meal prep
Roasted Eggplant & Chickpea Salad | Flavorful & Healthy Vegan Recipe! 🍆🥗✨
Roasted Eggplant & Chickpea Salad | Flavorful & Healthy Vegan Recipe! 🍆🥗✨
This Roasted Eggplant & Chickpea Salad is the perfect balance of smoky, savory, and fresh flavors! 🍆🥗✨ Roasted eggplant pairs beautifully with protein-packed chickpeas, fresh herbs, and a zesty dressing—making it an ideal plant-based meal or side dish.
In this video, I’ll show you how to make this easy, healthy, and delicious Mediterranean-inspired salad step-by-step. Whether you’re looking for a nutritious lunch, a meal-prep option, or a vibrant side dish, this salad is packed with flavor and nutrients! #RoastedEggplantSalad #ChickpeaSalad #HealthyVeganRecipes #PlantBasedSalad #EasyVeganMeals #MediterraneanRecipes #HighProteinVegan #VeganLunchIdeas #GlutenFreeVegan #MealPrepSalad
The Best Vegan Red Beans & Rice!
The Best Vegan Red Beans & Rice!
Lets make Vegan Red Beans & Rice! 😋 Recipe ⬇️:
Ingredients:
1 Ib of kidney beans (soaked overnight)
32 oz vegetable broth
1 yellow onion
1 red bell pepper
1 green bell pepper
2 ribs of celery
6 cloves of garlic
2 tbs of freshly chopped parsley
1 tsp sage
1 tsp smoked paprika
1 tsp Oregano
1 tsp thyme
1 tbs Tony’s Creole seasoning
1 tbs hot sauce
1/2 tsp liquid smoke
1/8 tsp black pepper
1/8 tsp Cayenne pepper
2 bay leaves
Serve with Brown rice
These Freezer Meals Make Your Life Easier. (vegan Meal Prep)
These Freezer Meals Make Your Life Easier. (vegan Meal Prep)
Save 10% over on Squarespace: https://www.squarespace.com/minarome
Today I’ve got 5-6 easy & comforting freezer meals to share with you! All vegan, pretty healthy and perfect for this snow-y weather situation many of us are experiencing right now.
So I highly recommend getting your hands on these big soup cubes and stocking your freezer with some wholesome pre-portioned home cooked meals! ✮ ⋆ ˚｡𖦹°.✩
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intro 0:00
INGREDIENTS & NOTES
#1 Japanese Curry Chili 0:51
~1 cup dried soy granules (75g)
1 tsp vegetable broth powder
enough hot boiling water to just cover the granules
2 small red onions
2-3 cloves garlic
1 tbsp olive oil
½ apple, grated
1 tbsp soy sauce
2 ½ tbsp tomato paste
2 tsp sugar
1 tbsp yellow curry paste
2 ½ cups water (625ml)
1 can chopped tomatoes (400g=14oz)
1 can black beans (400g=14oz)
1 can kidney beans (400g=14oz)
1 tsp veg broth powder
1 tsp white wine vinegar
1-2 tsp vegan butter
salt, pepper, chili powder to taste
vegan cheese, spring onion, sesame seeds, crispy chili oil, fresh bread for serving
→ yields around 5 servings
inspired by: https://www.okonomikitchen.com/
#2 French Onion Miso Soup 3:04
6-8 small to medium red onions (or 4-5 bigger ones) (~500g or 1.1pounds)
2 ¼ tbsp vegan butter
~125ml white wine (½ cup)
1 ½ tbsp soy sauce
1 tsp sugar
1 tbsp vegan oyster sauce
1 tbsp white wine vinegar
~750ml water (3 cups)
1 heaping tbsp light miso paste + ~60ml water (¼ cup)
salt to taste (i did around 1 tsp)
fresh thyme, sesame seeds, fresh bread to serve with with
→ yields around 4 servings
#2.5 Noodle Soup Variation 5:03
soup base from recipe #2
and then for serving:
1 block instant noodles minus flavor packets (~75g = 2.6oz)
2 handfuls quick cooking greens (spinach, lamb’s lettuce)
spring onion, sesame seeds, crispy tofu*
*for the crispy tofu:
100g tofu, cut into thin slices
coated in 1 tbsp cornstarch
sprinkled with salt
panfried in veg oil for 3-4 min per side
→ serves 1
#3 Perfect Roasted Veggie Soup 5:44
2 small to medium sweet potatoes
1 medium yellow potato
1 medium to large carrot
1 tbsp veg oil for the roasted veg
sprinkle of salt for the roasted veg
2 small red onions
2-3 cloves garlic
1 handful cherry tomatoes
½ apple
1 ½ tbsp olive oil for the pot
1 tbsp white wine vinegar
1 tbsp vegan oyster sauce
1 veg broth cube (or 1 tsp veg broth powder)
dash of black pepper
dash of nutmeg
1 heaping tbsp store bought plain hummus
750ml water (3 cups), more if needed (i added another final splash in the end so 800-900ml total?)
salt to taste
→ yields 3-4 servings
#4 Lemon Ricotta Lasagna 8:25
for the tofu ricotta:
400g semi-firm to firm tofu (14oz)
2 tbsp olive oil
½ tsp lemon zest (or to taste)
2 tbsp fresh lemon juice
1 ¼ tsp salt (or to taste)
for the garlic spinach:
2-3 cloves garlic
2 tbsp olive oil
400g fresh spinach (14oz)
splash of water for cooking
pinch of salt
for the bechamel sauce:
1 ¼ tbsp vegan butter
1 tbsp flour
160ml non dairy milk (⅔ cup)
dash of nutmeg
generous pinch of salt (or to taste)
ALSO:
400g store bought tomato sauce (14oz)
~10 lasagna sheets (break them to fit a little, if necessary)
a few handfuls vegan pizza cheese
optional 1 tsp veg oil to brush the top with
→ yields 6 servings
#5 Cinnamon Raisin Oatmeal 11:44
100g quick cooking oats (1 cup)
60g rolled oats (½ cup plus 1 tbsp)
½ tsp salt (i sometimes put ¾ to 1 tsp salt in this)
1 ¼ tsp cinnamon
6 tbsp raisins
3 tbsp maple syrup, brown sugar, agave etc (or to taste)
water
120ml (½ cup) coconut milk or oat/soycream
400ml water (1 ⅔ cups)
1 tsp vegan butter, extra drizzle maple syrup for serving, or top with fresh fruit, nut butters etc
→ 3 servings
MUSIC:
Intro: https://soundcloud.com/fridayplaylisted/tame-impala-piece-of-heaven-2?in=imminentnetwork/sets/tame-impala-piece-of-heaven
Trees and Lucy:
Rafiki Music: https://www.youtube.com/@rafikimusicc
north takoda – WAVELINES – https://thmatc.co/?l=8B8692B9
How I Stay Fit Eating $5 Meals (Vegan & High Protein)
How I Stay Fit Eating $5 Meals (Vegan & High Protein)
Eating healthy and staying fit doesn’t have to be expensive. In this video, I’m sharing three meals that cost less than $5 that I actually eat. They are all quick to make, high in protein, and made with simple plant based ingredients you can find at almost any grocery store. These budget friendly meals are perfect if you’re trying to eat healthy on a tight budget without sacrificing flavour or nutrition.
00:00 – Intro
00:29 – How to make a $5 curry tofu noodle stir fry
01:24 – How to make a high protein chickpea bowl on a budget
02:27 – How to make high protein lentil pasta
03:35 – final thoughts
Wheat noodles with Tofu & Veg Recipe
Cost per meal: $3.28
561 calories
Macros: 38.5 g protein / 49 g Carbs / 29 g Fat (including oil)
100g or 1 cup dry chow mein/wheat noodles (cost: 0.28)
200g or ¾ cup extra firm tofu, cubed used (cost: $1.97)
200g or 1 ½ cup frozen mixed veg (cost $1.03)
Pantry items:
1 tsp olive oil (optional)
1-2 tbsp soy sauce
1-2 tsp curry powder
Directions:
1. Cook wheat noodles according to package instructions. Once cooked, drain and set aside.
2. Saute tofu in a drizzle of olive oil, 1 tbsp soy sauce, and curry powder.
3. Add frozen veg mix to tofu and stir often, helping the veg thaw and cook.
4. Move tofu and veg to the side of the pan and add noodles. Add some more curry powder and soy sauce to noodles and saute for 3-5 minutes.
5. Mix everything together in the pan and serve.
Mediterranean Chickpea & TVP Bowl Recipe
Cost per meal: $3.48
478 calories
Macros: 40 g Protein / 72 g Carbs / 5g Fat (w/o oil)
160g or 1 cup canned chickpeas, drained & rinsed (cost: 0.77)
40g or ½ cup TVP (dry)(cost: 0.59)
⅓ large cucumber, chopped (cost: 0.58)
1 medium tomato, chopped (cost: 0.65)
¼ onion, chopped (cost: 0.41)
½ lemon, juice (cost: 0.48)
Pantry items:
Small drizzle of olive oil (optional)
1 tbsp Mediterranean seasoning
Directions:
1. Add TVP and your favourite seasoning to a bowl and cover (until just covered) with hot water. Let it sit for 2-3 minutes or until hydrated. Drain excess water (if needed).
2. Add chickpeas along with chopped veggies, and seasoning to the bowl of TVP.
3. Toss together and serve.
Legume Pasta with Hearty Lentil Veg Sauce Recipe
Cost per meal: $3.57
592 Calories
Macros: 46.7 g Protein / 103 g Carbs / 4 g Fat
90 g or red lentil pasta (dry) (cost $1.07)
200 g or 1 cup tomato sauce (cost 0.55)
130g or ⅔ cup canned lentils, drained an rinsedd (cost: 0.35)
75g or approx 1 cup of frozen spinach (cost 0.39)
100g or 1 ¼ cup slices mushrooms (cost $1.21)
Directions:
1. Bring water to a boil and cook lentil pasta according to package directions (~8 minutes).
2. Heat a pan over medium heat, and sauté mushrooms in a sprinkle or water or oil for 2–3 minutes, or until cooked through.
3. Add jarred tomato sauce and stir in lentils and frozen spinach. Cook until spinach is done and sauce begins to simmer.
4. Drain pasta and combine with sauce. Stir until everything is mixed, serve and enjoy!
MY NEW EBOOK EASY VEGAN DRESSINGS & SAUCES EBOOK:
FREE EASY VEGAN MEAL PLANNER 📝
SIMNETT NUTRITION MERCH 👕
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WHO AM I?
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I love calisthenics and making good food!
Check out my 2 year transformation: https://youtu.be/MUYqG3zEldc
MUSIC: https://www.epidemicsound.com
https://www.soundstripe.com
The 5-Star Pasta Recipe That You Won’t Want To Stop Making | Vegan And Vegetarian Meal Ideas
The 5-Star Pasta Recipe That You Won’t Want To Stop Making | Vegan And Vegetarian Meal Ideas
Caramelized Onions
Chili Crunch Oil
Pasta
What’s not to love!? Your taste buds won’t be able to get enough of this creamy vegan pasta recipe!
Give it a try and let me know what you think!
★Recipe★
🌱 https://makeitdairyfree.com/vegan-caramelized-onion-and-chili-oil-pasta/
Timestamps:
00:00 how to make caramelized onion and chili oil pasta
00:35 the most important thing for this recipe
2:06 my tip about spices
2:40 when should I make the pasta when cooking this recipe
3:37 sauce cooking starts
4:38 why we need an acid in this recipe
4:58 why you should use a wooden spoon for deglazing
5:30 caramelized onion and chili oil pasta finished
5:37 total cost
5:28 how to make the best caramelized onions
6:00 👀👀
6:09 Do you Duolingo?
6:16 what does this recipe taste like?
6:50 what if I don’t like / can’t have onions or garlic
6:55 how to get a printable of this recipe
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#VeganMeals #veganPasta
★Products That I Used For This Recipe★
*Affiliate Links for products help me make these videos. Thank you for your support.
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*Black Measuring Cups and Spoons: https://amzn.to/39Lr0B0
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-Note: Not all products are exactly as seen in video.
This Woman Is A Genius! Her Vegan Goulash Recipe Is Wowing The Entire Internet!
This Woman Is A Genius! Her Vegan Goulash Recipe Is Wowing The Entire Internet!
🥔🌶 Vegan goulash with beans, bell peppers, and potatoes. Simple, hearty, and full of flavor! This recipe is perfect for anyone who loves quick vegan dishes, healthy stews, or vegan comfort food. Ideal for cold days and perfect for prepping!
In this video, I show you how I prepare my vegan bean goulash with roasted bell peppers, creamy potatoes, and a spicy tomato base. A truly comforting dish that’s super easy to make and always turns out well. It’s not only healthy and plant-based, but also absolutely delicious. And it looks simply stunning on the plate!
🌿 The most beautiful kitchen utensils that nature has to offer
💖👉 https://kitchen-by-nature.com/
━━━━━━━━━━━━━━━━━━━
🥐 Baker’s Set: https://kitchen-by-nature.com/products/meisterbacker-set
👩🍳 Cook’s Set: https://kitchen-by-nature.com/products/chefkoch-set
🍃 Natural Cutting Board: https://kitchen-by-nature.com/products/schneidebrett
🔪 Kitchen Knife: https://kitchen-by-nature.com/products/careme-chefmesser
🧂 Salt & Pepper Mills: https://kitchen-by-nature.com/products/salt-and-pepper-mill-set
🛒 Ingredients for 2-3 servings:
• 1 onion, diced
• 2 garlic cloves, minced
• 2 bell peppers (red and yellow), diced
• 2 potatoes, diced
• 1 can kidney beans (240g drained weight) (approx. 1 cup)
• 1 tbsp tomato paste
• 400ml vegetable broth (approx. 1 1/2 cups)
• 1 tsp smoked paprika
• 1 tsp marjoram
• 1/2 tsp cumin
• 1 tbsp oil for frying
• Salt, pepper
• Fresh parsley for garnish
With love,
Anna 🤗
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.
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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.
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