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VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple To Make!

VEGAN LENTIL FLATBREAD » Gluten-Free, Oil Free, Super Simple To Make!

Curries and stews just aren’t the same without a nice piece of flatbread to dip with. This plant based vegan lentil flatbread recipe couldn’t be any simpler. With just two ingredients, these are super quick to whip up for any meal of the day. They work great for sopping up the gravy left in your bowl or as a bread substitute for peanut butter and jelly sandwiches!

UPDATE: Be sure to check out our new Nacho Cheese Lentil Flatbread version of this recipe!
» https://plantbasedcookingshow.com/2021/01/02/vegan-nacho-cheese-lentil-flatbread/

PRINTABLE RECIPE:
» https://plantbasedcookingshow.com/2020/05/03/vegan-lentil-flatbread

CHECK OUT OUR VIDEO ON SAFE NONSTICK PANS – Great for making this flatbread recipe!
» https://plantbasedcookingshow.com/2023/02/20/safe-nonstick-cookware

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Vegan Lunch Recipe Ideas #veganfood #recipes #vegan

Vegan Lunch Recipe Ideas #veganfood #recipes #vegan

Subscribe for more vegan lunch recipe ideas #veganfood #recipes #vegan

Have a look at some of our other recipes…

Thai Green Curry – Vegan Spicy Bowl Recipe Idea

Chickpea Tagine – Plant Based Dinner Recipe Ideas

Easy Vegan Pesto Recipe Idea

Cauliflower Katsu – Vegan Curry Recipe Idea

Warm Butterbeans With Roasted Leek – Vegan Salad Recipe Ideas

Vegan Spicy Chilli Recipe

Olive And Broccoli Pasta Recipe Idea

Chickpea & Vegetable Traybake – Plant Based Lunch Recipe Idea

Vegan Lentil Pasta Recipe Idea

Laksa Noodle Soup – Plant Based Spicy Recipe Idea

Here are some more vegan lunch recipe ideas –

Vegan Buddha Bowl: Combine quinoa or brown rice with roasted vegetables like sweet potatoes, broccoli, and bell peppers. Top with avocado slices, chickpeas, and a tahini dressing.

Lentil Salad: Mix cooked lentils with diced cucumber, cherry tomatoes, red onion, and fresh herbs. Dress with a tangy vinaigrette made with olive oil, lemon juice, and Dijon mustard.

Vegan Wrap: Fill a whole wheat tortilla with hummus, shredded carrots, cucumber, spinach, and roasted red peppers. Roll it up and slice into pinwheels for a portable lunch option.

Chickpea Salad Sandwich: Mash chickpeas with avocado, lemon juice, and spices like cumin and paprika. Spread onto whole grain bread and top with lettuce, tomato, and red onion.

Mediterranean Quinoa Salad: Toss cooked quinoa with chopped cucumber, cherry tomatoes, Kalamata olives, red onion, and parsley. Dress with a mixture of olive oil, lemon juice, garlic, and oregano.

Vegan Sushi Rolls: Fill nori sheets with sushi rice, avocado slices, cucumber sticks, and marinated tofu or tempeh. Roll tightly and slice into bite-sized pieces.

Sweet Potato and Black Bean Tacos: Roast sweet potato cubes with cumin and chili powder until tender. Fill taco shells with the sweet potatoes, black beans, shredded lettuce, and salsa.

Cauliflower Buffalo Wings: Coat cauliflower florets in a batter made from flour, non-dairy milk, and spices. Bake until crispy, then toss in buffalo sauce. Serve with celery sticks and vegan ranch dressing.

Vegan Caesar Salad: Toss chopped romaine lettuce with homemade vegan Caesar dressing, croutons, and vegan parmesan cheese made from nutritional yeast and cashews.

Thai Peanut Noodles: Cook rice noodles according to package instructions. Toss with a sauce made from peanut butter, soy sauce, lime juice, garlic, and ginger. Add in cooked edamame, shredded carrots, and chopped peanuts.

Vegan Chickpea Curry: Simmer chickpeas in a spiced tomato-coconut sauce with onion, garlic, ginger, and curry powder. Serve over cooked brown rice or quinoa.

Spinach and Mushroom Quesadillas: Sautee sliced mushrooms with garlic until golden brown. Fill whole wheat tortillas with sauteed spinach, mushrooms, and vegan cheese. Cook until crispy and golden.

Vegan Minestrone Soup: Simmer diced vegetables like carrots, celery, zucchini, and tomatoes in vegetable broth with cooked pasta and white beans. Season with Italian herbs like basil, oregano, and thyme.

Vegan Stuffed Bell Peppers: Fill halved bell peppers with cooked quinoa, black beans, corn, diced tomatoes, and spices. Bake until the peppers are tender and the filling is heated through.

Vegan Pad Thai: Stir-fry rice noodles with tofu, bean sprouts, green onions, and a sauce made from tamarind paste, soy sauce, lime juice, and brown sugar. Garnish with crushed peanuts and cilantro.

Black Bean and Corn Salad: Combine black beans, corn, diced bell peppers, red onion, and cilantro. Dress with a lime vinaigrette made from lime juice, olive oil, garlic, and cumin.

Vegan Mediterranean Pizza: Spread pizza dough with marinara sauce and top with sliced artichoke hearts, olives, roasted red peppers, cherry tomatoes, and vegan feta cheese. Bake until crust is crispy and cheese is melted.

Vegan Burrito Bowl: Layer cooked brown rice with black beans, sauteed peppers and onions, corn, avocado slices, and salsa. Top with chopped cilantro and a squeeze of lime juice.

Vegan Mac and Cheese: Cook pasta according to package instructions. Make a creamy sauce from blended cashews, nutritional yeast, garlic, and lemon juice. Pour over cooked pasta and bake until bubbly.

Quinoa Stuffed Portobello Mushrooms: Mix cooked quinoa with diced tomatoes, spinach, garlic, and vegan cheese. Stuff into portobello mushroom caps and bake until tender.

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Upside Down Cinnamon Rolls | Grandma’s Secret Recipe Revealed! (vegan Version)

Upside Down Cinnamon Rolls | Grandma’s Secret Recipe Revealed! (vegan Version)

Get ready to be blown away by this healthy plant-based vegan version of my grandma’s classic upside down cinnamon rolls! In this video, I’ll show you how to recreate the irresistible flavor and texture of this beloved family recipe using only plant-based ingredients. I’ve swapped out the traditional butter and sugar for whole food alternatives, making these cinnamon rolls guilt-free and perfect for anyone who’s looking for a healthier alternative to their favorite sweet treats.

I’ll guide you step-by-step through the recipe, showing you how to make the perfect dough, create the perfect filling, and finish it off with a delicious, nutty, gooey topping that will leave your taste buds wanting more. Whether you’re a vegan or just looking to add some healthier options to your diet, this recipe is sure to impress. So why wait? Get ready to enjoy the ultimate healthy vegan version of grandma’s upside-down cinnamon rolls!

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*FREE PRINTABLE RECIPE:* ????️
» https://plantbasedcookingshow.com/2023/04/16/vegan-upside-down-cinnamon-rolls

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KEY MOMENTS
00:00 Introduction
00:28 Proof Yeast
01:41 Mix and Proof Dough
04:39 Proof Dough
05:22 Prepare Pecan Topping
09:09 Roll and Flavor Dough
18:15 Bake Rolls
18:51 Flip Rolls from Pan
19:51 Taste Test

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Vegan Sausage Biscuits & Gravy | The BEST Breakfast Comfort Food!

Vegan Sausage Biscuits & Gravy | The BEST Breakfast Comfort Food!

Vegan Sausage Biscuits and Gravy is the ultimate breakfast comfort food so let’s make it whole food plant-based healthy! This version of biscuits and gravy is done in the southern style which is a little spicy. The soft biscuits are smothered in a rich, creamy and slightly spicy gravy chocked full of vegan sausage chunks.

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*PRINTABLE RECIPE:* ????️
» https://plantbasedcookingshow.com/2023/01/01/vegan-sausage-biscuits-gravy

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KEY MOMENTS
00:00 Introduction
00:28 Sausage Prep
05:41 Biscuit Prep
09:46 Gravy Prep
12:45 Taste Test

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Vegan MASHED POTATOES & MUSHROOM GRAVY In 60 SECONDS! + Free Printable Recipe

Vegan MASHED POTATOES & MUSHROOM GRAVY In 60 SECONDS! + Free Printable Recipe

Vegan Mashed Potatoes are the perfect comfort food, but top them with a creamy vegan mushroom gravy and you will bring this dish to heavenly status! One of my favorite meals that both my mom and grandma used to make included a huge serving of mashed potatoes and gravy. My version of their recipe is Plant Based Vegan and Oil Free with almond milk (instead of cow’s milk) and nutritional yeast to give it that buttery flavor.

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PRINTABLE RECIPE:
» https://plantbasedcookingshow.com/2020/06/13/vegan-mashed-potatoes-mushroom-gravy

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Vegan MASHED POTATOES & MUSHROOM GRAVY In 60 SECONDS! + Free Printable Recipe

Vegan MASHED POTATOES & MUSHROOM GRAVY In 60 SECONDS! + Free Printable Recipe

Vegan Mashed Potatoes are the perfect comfort food, but top them with a creamy vegan mushroom gravy and you will bring this dish to heavenly status! One of my favorite meals that both my mom and grandma used to make included a huge serving of mashed potatoes and gravy. My version of their recipe is Plant Based Vegan and Oil Free with almond milk (instead of cow’s milk) and nutritional yeast to give it that buttery flavor.

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PRINTABLE RECIPE:
» https://plantbasedcookingshow.com/2020/06/13/vegan-mashed-potatoes-mushroom-gravy

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What Vegans Eat In A WEEK – Hear The FLU Descend

What Vegans Eat In A WEEK – Hear The FLU Descend

Another week of TVG eats, in this one you can hear Paul get worse with the flu as the days go on.

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Down to earth veganism with Paul & Jason. We’re a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis. We also chat about mental health and more in kitchem vlogs.

We’d love a like and a subscribe, of course.

Thanks so much for taking a look.

Paul & Jason. xx
___

“Down to earth Veganism”
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“BE EXCELLENT TO EACH OTHER”

Vegan recipes. Vegan food. Vegan meal planning. What I eat in a day. What we eat in a day. Plant based meals.

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An Honest – What I Eat In A Week! ( Vegan + Realistic + Yummy )

An Honest – What I Eat In A Week! ( Vegan + Realistic + Yummy )

https://bit.ly/MatchaPrime use code: JULIA for 30% off this week!!?? ( forgive my mistake in the video! )
Matcha.com links:
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Youtube – https://www.youtube.com/c/Matchacom
Facebook – https://www.facebook.com/groups/match…

Hey friends and welcome! ? Lets be honest, not everything we eat in a week can be perfect, so here is a realistic yummy week of vegan food!

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PB Chocolate Matcha
1 heaping tbsp PB
1 cup milk
1/2 tbsp cocoa powder
1 tbsp maple syrup
1 tsp matcha
lots of ice

– add 1/2 cup of milk to a jar along with PB, shake really well and pour over ice.
– add the rest of the milk, cocoa powder and maple syrup to the same jar and shake really well and pour over your PB milk
– whisk matcha in with a small amount of hot water until there are no clumps and pour on top

Stirfry Sauce:
1 tbsp black bean paste
1 tbsp gojuchang
1 tbsp PB
1/2 tbsp maple syrup
2 tbsp rice vinegar
3 tbsp water

Tofu Stir fry:
1/2 block tofu
1/2 small cooking onion
1/2 red pepper
1 carrot
3 cloves garlic
1″ ginger
1 tbsp oil

SAUCE:
3 tbsp soya sauce
2 tbsp pb
1 tbsp gojuchang
1 1/2 tbsp rice vinegar
1 tbsp maple syrup

– heat a pan on medium heat and add oil, once hot rip tofu into small chunks and throw into the pan. Cook until golden brown
– In the meantime cut your other veggies, dice onion, slice red pepper and carrot, mince garlic and ginger. Once the tofu is golden throw your veggies in there.
– Mix together sauce ingredients in a jar. Once your carrots are cooked then reduce the heat, pour over your sauce, mix really well and serve over rice!

____

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TASTY PLANT BASED VEGETABLE STEW ? Hearty Vegan Recipe To Warm Your Bones!

TASTY PLANT BASED VEGETABLE STEW ? Hearty Vegan Recipe To Warm Your Bones!

This plant based vegetable stew recipe is the perfect dish to enjoy on a cool winter evening. This filling vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma.

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» https://plantbasedcookingshow.com/2022/01/08/vegetable-stew

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