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vegan recipes

The EASIEST Vegan 10 Minute Meals!

Today, I am sharing three of my favorite meals that are easy to whip up when you’re in a hurry or don’t feel like spending much time in the kitchen. These three meals are easy, vegan, plant-based, oil-free, and delicious. They work well for lunch and dinner. I hope you enjoy them!

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With these 10-minute oil-free vegan, plant-based meals, there are no particular amounts; add as much as you’d like. I like avoiding “recipes” to keep things simple and fast.

Potato meal –
Yukon gold potatoes
steamed or fresh broccoli
oil-free hummus (My Homemade OIL-FREE Hummus: https://healthyvm.com/blog/oil-free-hummus)
olives
sriracha

Peas, Rice and Shredded Carrots – literally what it says
Add a little low-sodium soy sauce and drizzle tahini.

Roasted Chickpeas:
1 can rinsed and drained chickpeas
Pasta
veggie ( I like spinach or butter lettuce)
Garlic and Onion powder, Smoked paprika to taste.
Creamy garlic dressing:
1 TBSP garlic minced
1 1/2 tsp garlic powder
1 tsp onion powder
2 TBSP tomato paste
1/4 C maple syrup
4 TBSP tahini (don’t worry about the fat; you’ll only use a little at a time)
2 TBSP white miso paste
1/2 C apple cider vinegar
1/2 C water (optional if the dressing is too strong without)
– Mix everything together in a blender and enjoy!

_____________________________
Disclaimer:
Also, I am not a doctor, and what I talk about in this video is not intended to treat or diagnose any health issue you may have. This is chit-chat from my personal experience and how I eat daily.
2. This video contains affiliate links.

#plantbased #vegan #10minutemeals

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When A Vegan Visits Korea

#korea #koreanculture #koreanfood

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Easiest And Only Mushroom Recipe You Need #mushrooms #cooking #vegan #vegetables

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The Versatility Of Chickpeas | 5 Different Recipes | Meal Prep | Protein + Fiber | Cheap Meals

Never overlook the incredible potential of a humble can of chickpeas. Affordable and adaptable, chickpeas serve as a cornerstone in plant-based cooking, offering both delightful taste and essential nutrition. These legumes are a culinary marvel, lending themselves effortlessly to a myriad of dishes. Within these five recipes, you’ll discover the true magic of chickpeas, each mouthwatering creation begging to be shared and cherished.

#plantbased #vegan #recipes #cooking #chickpeas #myvegankitchenlife

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00:00 Intro
00:48 Recipe #1 Roasted Garlic Hummus Prep
03:27 Recipe #2 Air Fried Chickpea Prep
06:35 Recipe #3 Chickpea Tuna Prep
10:15 Recipe #4 Chickpea Curry Prep
15:33 Recipe #5 Chocolate Chip Chickpea Brownies Prep
19:55 The Recap
20:05 Gratitude ????????

HUMMUS INGREDIENTS:
1 can (15 ounces) of chickpeas (garbanzo beans), drained and rinsed
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup well-stirred tahini
1 whole bulb of garlic roasted
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt to taste
2 to 3 tablespoons water
Dash of paprika, for serving (optional)
Chopped fresh parsley, for serving (optional)

CHICKPEA CURRY INGREDIENTS:
1 tbsp Better Than Bouillon chicken base
1 cup coconut milk from the can
1 can chickpeas
2 scallion or green onion stalks
4-5 sprigs of thyme
1/2 sweet potato diced
1scotch bonnet pepper
1 medium zucchini
1/2 yellow onion
3 garlic cloves
2 tbsp My Vegan Kitchen Life™ Curry Powder
black pepper
1/2 tsp cumin
1 cup water

CHICKPEA TUNA INGREDIENTS:
1 Can of Chickpeas (Garbanzo Beans)
1/4 C of Vegan Mayonnaise
1/4 C of Chopped Red Onion
1/4 C Chopped Celery
2-3 Green Onions
1/2 of a Lemon (Juice Only)
1-2 Tbsp of Furikake Seasoning
1 Tsp of Black Pepper
Dash of Salt

AIR FRIED CHICKPEAS INGREDIENTS:
1 can chickpeas
Nutritional yeast
My Vegan Kitchen Life™ All purpose seasoning
Grapeseed oil

CHOCOLATE CHIP BROWNIE INGREDIENTS:
1 can chickpeas
1/2 cup Maple syrup
1/2 cup Peanut butter
1/4 cup Almond flour
1/4 tsp Baking powder
1/4 tsp Baking soda
1/4 cup Cocoa powder
1/4 tsp Salt
1 tsp Vanilla
1 tbsp Coconut oil
1/2 cup Dark Chocolate chips

Bake at 350 degrees Fahrenheit. For 20-30 mins

_________________________________________________________________________

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The BEST Vegan Bacon EVER MADE Is BACK

Go to https://Trymiracle.com/Saucestache and use Code Saucestache at checkout for over 40% off and FREE 3 Towels.

Hooray Foods made arguably one of the best vegan bacons you could buy, but unfortunately they went out of business. Food production is a tough tough world, but being the amazing company they were they actually released their recipe!! So I wanted to give it a try and give my own vegan bacon spin on the whole thing!
Now this is super similar to how I already make my vegan pepperoni recipe and a few other starch based vegan bacons so I was excited to see what I could do here.
This recipe is easy, doesn’t take very many ingredients and can make enough to have a freezer full of vegan bacon for some time!

——————————
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Korean Cauliflower Bites #Shorts | SO VEGAN

Hot, spicy and all things nicely! If you’ve never tried Gochujang – a Korean red chilli paste – then prepare yourself for a FLAVOUR SENSATION like no other.

Recipe is below and on our website https://sovegan.co/koreancauli

1 cauliflower
5 tbsp plain flour
5 tbsp cornflour
salt
1 tsp baking powder
vegetable oil
1 tsp sesame seeds, (optional)
2 spring onion, roughly chopped (optional)

For the sauce:
3 tbsp Gochujang sauce
1 tbsp sesame oil
2 garlic cloves, peeled + finely chopped
1/2 thumb of fresh ginger, peeled + finely chopped
2 tbsp light soy sauce
2 tbsp light brown sugar

Break up the cauliflower into florets. Then combine the plain flour, cornflour, a large pinch of salt, baking powder and 1/2 a cup of water in a large mixing bowl. Add the florets and stir until they’re coated in the batter.

Add enough vegetable oil to a wok on a medium heat until the oil is about 1cm deep in the pan. When the oil is hot, carefully add the cauliflower florets – in batches if necessary – and fry for 3-5 minutes until they begin to brown, turning occasionally so they cook on all sides. You want to avoid overcooking the cauliflower and they should still have a good crunch to them. Then transfer the cauliflower to kitchen paper to soak up any excess oil.

Remove the oil from the wok and wipe it clean. Then combine all of the sauce ingredients in the wok and heat it through on a medium heat for 2-3 minutes. Next stir in the cauliflower until they’re coated in the spicy sauce. To serve, top the cauliflower bites with sesame seeds and spring onion.

Big love, Roxy + Ben

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Omega 3 Vegan Foods Tier List (BEST & WORST SOURCES)

In this video I rank plant based omega 3 sources in a tier list. I also go over the differences between the different types of Omega 3s and how much we need.

Dr. Greger’s Video On Flax Seed & Cyanide
(https://youtu.be/5R-s4KoVa1o?si=1LcBqTHpoEZV4JTx)

MY NEW EBOOK EASY VEGAN COMFORT MEALS ????

Easy Vegan Comfort Meals

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Easy Vegan Meal Planner

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Crispy Lemon Pepper Tofu | Vegan Recipes | #veganrecipes #govegan #veeganophile

“Crispy lemon pepper tofu provides a restaurant-quality experience with a burst of flavor. The lemon-infused sauce, slightly sweet, is irresistible!”

Follow @Veeganophile for more

Ingredients:

For the tofu:
12 ounces extra firm tofu
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon cornstarch or tapioca starch
2 teaspoons oil

For the sauce:
1.5 tablespoons soy sauce or use tamari for gluten-free
¼ cup freshly-squeezed lemon juice
½ teaspoon or more lemon zest
3 tablespoons maple syrup or another sweetener of choice
½ teaspoon garlic powder or 2 minced garlic cloves
½ teaspoon freshly ground black pepper
⅛ teaspoon white pepper
¼ teaspoon salt
2 teaspoons cornstarch mixed with ½ cup of water

For garnish:
chopped green onion, sesame seeds

Instructions:
Press and cube the tofu if you haven’t already. Add the cubed tofu to a bowl with salt & pepper and toss well. Sprinkle in the cornstarch and toss well to coat. If the tofu is still somewhat sticky then add a little bit more cornstarch (1-2 teaspoons at a time).
Heat a skillet over medium-high heat. Add the oil. Once hot, transfer the coated tofu to the skillet and cook for 6-9 minutes until golden on most edges.
Move the tofu to one side of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Mix well. (For variation , add ½ teaspoon red pepper flakes or 1 dried red chili for heat)
Add the cornstarch slurry and mix well. Once it starts to thicken, mix in the tofu and toss to coat. Taste and adjust salt and flavor. Switch off the heat and serve over cooked rice or quinoa.

Crispy lemon pepper tofu by @VeganRichaRecipes

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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!

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3 Easy & Customizable Spring Lunch Recipes ???? (Vegan & Nourishing!)

Use code frommybowl and get free $50 gift card with the purchase of a Gardyn home kit: https://bit.ly/3SXw6OB Today I’m sharing 3 easy vegan lunch recipes that are easy to customize based on whatever you have in your pantry!

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RECIPES IN THIS VIDEO
1. RICE PAPER ROLLS
Sliced fresh veg – cucumber, carrot, lettuce, etc
Fresh herbs – cilantro, mint, thai basil, etc
Seasoned tofu (or plain!)
Rice paper rolls
Dumpling sauce or peanut sauce for dipping
*Peanut Sauce recipe: https://frommybowl.com/easy-peanut-sauce/

2. CHOPPED SALAD PITAS (here’s what I used)
2-3 cups fresh lettuce
1/4 english cucumber
1/4 red onion
1 cup canned chickpeas, drained and rinsed
~1/4 cup fresh dill
2-3 springs fresh parsley
2-3 tsp red wine vinegar
2-3 tsp extra virgin olive oil
1-2 tsp whole grain mustard
Salt & pepper to taste

3. CAESAR-ISH SALAD
For the Dressing: *makes extra
1/4 cup cashews
1/2 tablespoon capers
1 teaspoon dijon mustard
1 teaspoon nutritional yeast
1 clove garlic
Juice of 1 lemon
1/4 cup water
1/4 cup neutral oil
pinch of kosher salt, plus more to taste
For the Salad:
1 can chickpeas, rinsed drained and patted try
1/2 tsp garlic powder
1 piece cornbread, cubed (optional)
Avocado oil spray
2-3 cups fresh lettuce
6 ounces cherry tomatoes, cut in half
Vegan parmesan, for topping

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