vegetarian food

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You’ll Want To Meal Prep This Recipe EVERY WEEK | Ultimate Vegan Egg Roll In A Bowl | Vegan Recipes

You’ll Want To Meal Prep This Recipe EVERY WEEK | Ultimate Vegan Egg Roll In A Bowl | Vegan Recipes

This my friends is vegan egg roll in a bowl! You are going to love this appetizer or takeout inspired dish that comes together so fast! It’s a delicious vegan meal prep option for you as well as the flavors only get better each day!

Give it a try a let me know what you think!

★Full Recipe Instructions★
???? https://makeitdairyfree.com/vegan-egg-roll-in-a-bowl/

Timestamps:

00:00 how to make vegan egg roll in a bowl
3:15 Vegan egg roll in a bowl finished
3:28 You’ve experienced this right?
3:59 Lentil tips
4:12 Lentil substitutions
4:49 can I still get a good crunch to this dish
5:16 more ways to get texture
5:40 can anyone do this?
5:55 Bonus Recipe!
6:58 Bonus Recipe #2! WHAT!?
8:00 how you can support this channel

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BAKED CHICKPEA VEGETABLE PATTIES Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

BAKED CHICKPEA VEGETABLE PATTIES Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

Baked Chickpea Vegetable Patties Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. This baked chickpea patties recipe with sweet potatoes is perfect for vegan and vegetarian meals and meal prep. A high protein and nutrient rich grain-free baked vegetable patties recipe made with chickpeas and sweet potatoes for a healthy vegetarian meal. Add this vegetable burger / high protein chickpea patties recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and sweet potatoes to your meals. Check out my other vegetarian and vegan recipes!

???? Let me know if you enjoyed my healthy vegan recipe.

▶️ CHICKPEA PATTIES RECIPE INGREDIENTS: (12 to 13 patties)

2 Cups / 1 Can (540ml Can) COOKED Chickpeas
400g / 2+1/4 cups approx. FINELY GRATED Sweet Potato (1 large sweet potato 445g with the skin)
160g / 2 cup Green Onions – finely chopped and firmly packed
3/4 to 1 cup / 40 to 60g Cilantro or parsley – finely chopped
15 to 17g / 1 tablespoon grated Garlic OR TO TASTE
7g / 1/2 tablespoon grated Ginger OR TO TASTE
2 to 2+1/2 tablespoon Lemon Juice (✅ ???? some lemons are more sour than the others so adjust the quantity of lemon juice to your liking)
2 Teaspoon Paprika (NOT SMOKED)
1 Teaspoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Ground Black Pepper
1/4 teaspoon Cayenne Pepper or to taste (OPTIONAL)
100g / 3/4 Cup Chickpea Flour or Besan
1/4 teaspoon baking soda
2 Tablespoon Olive Oil
Salt to taste

???? Good Quality Olive Oil to Brush the patties (I used organic cold pressed extra virgin olive oil)

???? Sriracha Mayo Dipping sauce/spread:
Mayonnaise (vegan)
Sriracha Hot Sauce to taste
Add vegan mayonnaise and sriracha hot sauce to taste to a bowl. Mix well.

???? Pickled Onions:
160g / 1 medium Red Onion
1 Tablespoon White Vinegar
1 Tablespoon Sugar (I added cane sugar)
1/8 Teaspoon Salt
Add the onions, vinegar, sugar and salt to a bowl. Mix well. You can store it in the refrigerator for 2 to 3 days.

▶️ METHOD:

Finely grate the sweet potato using the finer side of the grater. Finely chop green onion and cilantro (coriander leaves). Mince or grate the ginger & garlic. THOROUGHLY MASH THE COOKED CHICKPEAS, then add the grated sweet potato, green onion, cilantro, lemon juice, garlic, ginger, paprika, cumin, coriander, black pepper, cayenne pepper, chickpea flour, baking soda, salt, olive oil and mix well. KNEAD THE MIXTURE THOROUGHLY until it forms a dough, this will help breakdown the fibres and the mixture will bind well while forming the patties.

Oil your hands to prevent the mixture from sticking. Scoop the mixture using a 1/3 cup (level it off by removing any excess mixture) and form equal size patties. This recipe makes 12 to 13 patties.

✅ ???? Each patties will be approximately 3+1/4 to 3+1/2 Inches in diameter and anywhere between 3/8 to 1/2 inch thick and 85g approx. of mixture per patty.

PRE-HEAT THE OVEN TO 400F.

Bake the patties in a 400F preheated oven for 30 minutes. Then flip the patties and bake – anywhere between 15 to 25 minutes or UNTIL THE PATTIES ARE GOLDEN BROWN AND FIRM. The patties should not be mushy. Once baked remove from the oven and immediately brush it with a good quality olive oil, while the patties are still hot. ✅ ???? This will add a lot of flavour and also prevent the patties from drying out.

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

Add the patties to your burger or wrap or serve it with your favourite dipping sauce. Patties stores well in the refrigerator in an airtight container for 7 to 8 days. This is a good recipe for meal prep.

▶️ IMPORTANT TIPS:

???? FINELY GRATE THE SWEET POTATO USING THE FINER SIDE OF THE GRATER

???? Take the time to THOROUGHLY MASH THE COOKED CHICKPEAS

???? KNEAD THE MIXTURE THOROUGHLY until it forms a dough, to breakdown. The mixture will bind well while forming the patties

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

???? You can prep the vegetables in advance and store it in the refrigerator for 3 to 4 days. When ready, add the dry ingredients and make the patties

*****

Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

Easy and nourishing vegan recipes for your everyday cooking. My goal is to help with the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.

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#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #FoodImpromptu #plantbaseddiet #sweetpotato

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Chickpea Quinoa Salad (20 Min Lunch Idea)

Chickpea Quinoa Salad (20 Min Lunch Idea)

Get the Recipe: https://theplantbasedschool.com/chickpea-quinoa-salad/

⭐️ Chickpeas and quinoa are combined to create a simple and healthy chickpea quinoa salad with fresh, seasonal veggies and a simple lemon vinaigrette.

This salad offers a nutritious, naturally vegan, gluten-free meal choice that will please even the pickiest eaters.

⭐️ Ingredients
For the Quinoa
1 cup uncooked quinoa or about 3 cups cooked quinoa
2 cups water or vegetable broth
⅓ teaspoon salt

For the Salad
1 can (15 oz) chickpeas or 1½ cups cooked chickpeas
1½ cup yellow bell pepper
1½ cup cucumber
1½ cup cherry tomatoes
½ cup olives
¼ red onion
⅓ cup parsley
1 ripe avocado optional

For the Dressing
4 tablespoons olive oil extra virgin
2 tablespoons lemon juice or apple cider vinegar
1 tablespoon mustard
1 tablespoon maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional

Metric:
For the Quinoa
200 grams uncooked quinoa or about 3 cups cooked quinoa
480 grams water or vegetable broth
⅓ teaspoon salt

For the Salad
230 grams chickpeas or 1½ cups cooked chickpeas
200 grams yellow bell pepper
200 grams cucumber
250 grams cherry tomatoes
½ cup olives
40 grams red onion
⅓ cup parsley
1 ripe avocado optional

For the Dressing
55 grams olive oil extra virgin
30 grams lemon juice or apple cider vinegar
15 grams mustard
15 grams maple syrup
½ teaspoon salt
4 twists black pepper
1 teaspoon ground cumin optional

Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

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One Pan Baked Chickpea And Vegetable Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pan Baked Chickpea And Vegetable Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!

???? Let me know in the comments if you enjoyed my healthy vegan recipe.

▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)

✅ ???? BAKING DISH SIZE: 9 X13 inches

Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper

???? Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) – Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic – Finely chopped
250g Red Onion – 2 small or 1 large red onion – cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans – Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil

???? Garnish:
1 Tablespoon / 4g Parsley – finely chopped
1 Tablespoon / 4g Fresh Dill – OPTIONAL – NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON’T LIKE IT – replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)

▶️ METHOD:

Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.

PRE-HEAT THE OVEN TO 400 F.

For the dressing – To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.

To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.

✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.

Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked – cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.

Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.

▶️ IMPORTANT TIPS:

✅ ???? LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.

???? Every oven is different so adjust the baking time accordingly

???? To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.

*************

Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

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.

Subscribe to stay up to date on the latest vegan recipes! ????

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Why Vegetarian Food Is the Best Food | Sadhguru with Tiffany Haddish, Keri Hilson, Chakabars

Sadhguru: If you are considering how to end up being delicate to life, exactly how to become perceptive; then, what you put into the system becomes extremely vital. If we see the body with what type of food the body is most pleased, you will naturally notice vegan or plant-based food … I do just one meal most of the days, it’ll maintain me going whole 24 hr. Chakabars: So, could you simply clarify to me, why numerous people in India are vegan, and the value of food and fruit in your general day-to-day life? Sadhguru: (Chuckles) Now, roughly 38% of India'' s population are pure vegetarians by … you know, traditionally, it'' s like that.'Allow ' s say about half a century earlier, virtually 60% were vegetarians but Western informed medical professionals have been telling people, if you wear'' t eat meat, you won ' t get nutrition; you have to eat some meat. So, as a result of that, some meat has been available in, yet still in India, meat-eating is not like just how it'' s in the West. It is just a side dish.Even for non-vegetarian people, it'' s only a side recipe. But why vegetarianism is … See, if your survival is under threat, your entire life is regarding survival. Once survival is dealt with, currently you question what is this everything about? Because when survival remains in inquiry, it appears like– when your survival is fulfilled, whatever is going to be great. Yet once survival is dealt with, you understand that is not the truth. Your life is yearning for something else.So, survival was extremely basic and easy, it was abundant land, people endured well. As a result of that they began looking inward and started developing various things. And one important thing is– virtually 70% of the country'' s population was constantly proactively spiritual. Transforming internal was a fundamental part of life. Due to the fact that of this, when they transformed internal, they realized that what they consume matters. If you'' re simply wish to … be all sturdy energy, after that you can consume great deal of meat and simply expand muscles and battle with each other. Yet if you'' re looking at how to become conscious life, how to become observant, exactly how to be able to view points beyond what is taken into consideration regular assumption, then what you take into the system ends up being very important.So, what is it that goes through the system with least amount of resistance, with least amount of … you know, struggle in the body. So, to put this right into viewpoint, allow me place it by doing this. See, if you eat raw meat, for example, in the human system, compared to carnivorous animals– in all the meat-eating pets, the size of the alimentary canal is just three times the length of its body approximately. In all the herbivores, the length of the alimentary canal is 5 to 6 times the length of the body. So, in a human being maybe anywhere between 24-28 or 30 feet, which is nearly five to six times the length of our body. In this type of alimentary canal, if you put meat it will certainly take a trip through this really, very slowly; approximately raw meat would certainly take 70 to 72 hours to travel through the system. If you place prepared meat, it will certainly take 50 to 52 hours to pass through the system. If you place prepared veggie meals, it will take anywhere between 24 to 30 hours to travel through the system. If you put raw vegetables right into the system, it will certainly take 12 to 15 hours to pass with the system.If you put fruit

into the system, it will take one-and-a-half to three hours to travel through the system. So, we started identifying what is that food which takes place in the body with least quantity of residue, the very least quantity of contaminations and passes through the system really rapidly. Since in yoga exercise this is an important point, all of us handle this already– if we eat anything, within two-and-a-half hours we must be hungry or tummy must be empty. Yet we won'' t consume, stand is vacant yet we are energised, so we put on'' t consume. So, typically, right here in the Yoga Center, everyone does only 2 dishes … one, 10:00 in the morning, 7:00 at night, that''

s it.I do only one dish many of the days. If I'' m traveling, I might do something else a little bit, yet otherwise normally if I'' m home, I do just one dish. Keri Hilson: Is that in the early morning or the night? I'' m simply curious. Sadhguru: Usually, for me it is 4:30– 5:00 in the evening. It'' ll keep me going the entire 1 day. It'' s not such as a policy. It is just that, that is the requirement. So, expect there is whole lot of physical task on a particular day, after that you may consume a little morning meal or you consume a fruit or something like that. Food is not to be made right into an ideology or a kind of a religious process. Food is the need of the body.

If we view the body, with what kind of food the body is most delighted, body is most comfortable, you will naturally discover vegan or plant-based food, body is most comfy and is at simplicity. It is flexible, it is at convenience, it has much less to refine daily. So, naturally, those that observed the nature of their own bodies, naturally came to be vegetarian. When survival was the question, hunting and consuming whatever you eliminate was a natural procedure. Once societies settled, they might grow what they desire, as they observed themselves much more and more, and life came to be not regarding survival but about enhancing one'' s life to greater levels of perception and experience; after that turning vegetarian will normally end up being … It'' s an all-natural process.It is bound to take place all over.

As found on YouTube

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Sweet Potato Better Than Meat! 2 Simple And Delicious Sweet Potato Recipes! Vegan | ASMR Cooking

Sweet Potato Better Than Meat! 2 Simple And Delicious Sweet Potato Recipes! Vegan | ASMR Cooking

Sweet potato better than meat! 2 Simple and delicious sweet potato recipes! 2 easy vegan recipes. You will not stop eating sweet potato if you cook it this way! Cooking sweet potatoes in oven this way is easy and delicious! Happy cooking and wishing you a wonderful day! ???????? ????

???? Let me know in the comments if you enjoy my recipes.

❤️ Subscribe to see all videos: https://www.youtube.com/c/WeCookVegan?sub_confirmation=1

????Ingredients and recipe 1:
Peel and grate 400g | 1lb sweet potato.
Transfer grated potato to a mesh bag or sieve.
Grate 200g | 7oz zucchini.
Add 1/2tsp salt and mix until combine.
Set aside for 10 minutes.
Squeeze liquid out of grated sweet potatoes and zucchini.
Transfer to a mixing bowl.
Add 2tbsp corn starch and 1/8tsp black pepper.
Cut 2 green onions.
Mix well.
Oil spray the baking tray lined with parchment.
Pile the mixture inside the cookie cutter (cooking ring) – about 1cm | 0.35 inch in height.
Do not compact too much.
Bake in the preheated oven at 200C | 390F for 15 minutes.
For the dipping sauce mix in a small bowl 80ml | 1/3 cup yogurt, 1tsp sriracha, 1tsp maple syrup, 1/2tsp lemon juice and salt to taste.
After 15 minutes let it cool down a bit and carefully flip over each sweet potato hash brown. Be gentle as they are very fragile.
Bake for further 10-15 minutes.
Enjoy !????????

????Ingredients and recipe 2:
500g | 1lb sweet potato – peel and slice as thin as possible.
Grease baking dish with oil (baking dish size 20x5cm | 8x2inch).
Transfer sweet potato wedges into the baking dish.
Add to a jug 250ml | 8fl oz dairy free double cream. Feel free to use a full-fat oat milk or coconut milk instead.
2tbsp nutritional yeast.
2tbsp corn starch.
1/8tsp black pepper.
1tsp Italian herbs mix.
1/2tsp nutmeg.
salt to taste.
2tbsp grated dairy free cheese.
2 chopped garlic cloves.
Blend it all together. Do not make it whipped if you use double cream.????
Pour the sauce mixture over the sweet potatoes.
Bake in the preheated oven at 190C | 370F for 50 minutes until the sauce is bubbly, but firm.
Enjoy it for lunch or dinner!????????

ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.

❤️My friends if you like this video you can help to grow and develop the channel:

Rate the video ????

WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.

Thank you so much and see you again soon!????????????

#recipe #vegan #veganrecipes #wecookvegan

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Indian Style Potato Recipe + Vegetable Wrap And Sandwich Recipe | Vegetarian And Vegan Meals Idea

Indian Style Potato Recipe + Vegetable Wrap And Sandwich Recipe | Vegetarian And Vegan Meals Idea

Indian Style Potato Recipe. Easy Vegetable Wrap and Sandwich Recipe. This is great Vegetarian and Vegan Meals Idea

???? Let me know in the comments if you enjoyed my vegan potato recipe.

▶️ POTATO RECIPE INGREDIENTS: (3 to 4 servings)

530g approx. Potatoes – Peeled and chopped (4 medium size potatoes 610g by weight with skin ) – I have used Yellow (Yukon Gold) Potatoes. Cut into 1 inch X 1 inch pieces
3 Tablespoon Cooking Oil
1/2 Teaspoon Cumin seeds
1 cup / 135g Onion – finely chopped
1+1/2 Tbsp Garlic – finely chopped
1/2 Tbsp Ginger – finely chopped
1+1/2 Tablespoon Tomato Paste
1/2 Tsp Turmeric
1/2 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Paprika (NOT SMOKED)
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste [I have added total 1Teaspoon pink Himalayan salt (1/4 on onion + 3/4 teaspoon on potatoes)]
1/4 cup / 3 Tablespoon Water
70g / 1/2 cup Frozen Green Peas
(Frozen peas are flash-steamed before they’re frozen, so they’re already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour)
1/2 Teaspoon Ground Black Pepper to taste
Lime or Lemon juice to taste (I have added 1 teaspoon)
1/2 cup / 15g Cilantro (Coriander leaves) – chopped
1/2 teaspoon Ground black pepper or to taste

???? For Instant Vegetable Pickle:
1 cup / 80g Red or Green Cabbage – Shredded
1 cup / 80g Carrots – Julienne cut
1 cup Red Onion – sliced
1+1/2 Tablespoon White Vinegar OR TO TASTE
1/2 Teaspoon Sugar OR TO TASTE
1/8 Teaspoon / Pinch of Salt OR TO TASTE

???? For the wrap:
Tortilla wraps (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Instant Pickled Vegetables
Lettuce – shredded

???? For the Sandwich:
Bread (I have used whole wheat)
Vegan Mayonnaise or spread of your choice
Cooked potatoes and peas
Vegan Cheddar
Grill Pan to toast the sandwich

???? Indian style dinner platter:
Whole Wheat Roti
Dal (Lentils)
Potatoes and peas Sabji
Salad
Instant Vegetable Pickle
Green chilis

▶️ METHOD:

Fill a pot with 2 to 3 inches of water and bring it to a boil. In the mean time, peel, wash and chop the potatoes (1 inch X 1 Inch pieces ) and place the chopped potatoes in the steamer basket. Steam for 12 to 15 minutes or until the potatoes are cooked and fork tender. Once steamed set it aside for later. It took me 13 minutes on my stove.

???? ✅ Cooking time of the potatoes depends on it’s quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY

To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release it’s moisture and help it cook faster, so please don’t skip this step. Fry on medium to medium-high heat until the onion starts to brown. It takes about 5 to 6 minutes.

Add the finely chopped garlic and ginger and fry for 1 to 2 minutes on medium heat or until fragrant. Add the tomato paste and spices (Turmeric, Paprika, Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry for a few seconds and then add the green peas and water. Fry on medium heat until the water is cooked out. Now add the steamed potatoes and salt. Mix thoroughly until the potatoes are coated with the spices and fry for another 2 to 3 minutes. Break half of the potatoes with your spatula. Turn off the stove.

Garnish with freshly ground black pepper, cilantro (coriander leaves), lime or lemon juice. Mix well and serve as a side dish, in a wrap or sandwich.

▶️ IMPORTANT TIPS:

???? Cooking time of the potatoes depends on it’s quality, some batches of potatoes may take longer to cook. SO ADJUST THE COOKING TIME ACCORDINGLY

???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED

???? Adding salt to onion will release it’s moisture and will help it cook faster so please don’t skip it

???? Frozen peas are flash-steamed before they’re frozen, so they’re already ready to eat and just needs to be warmed up quickly so they maintain their slight bounce and bright colour

???? If you are not a fan of green peas, you can skip it

*******

Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

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.

Subscribe to my channel for latest vegan recipes! Hit the bell to never miss a video!????

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****

#potato #potatorecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #FoodImpromptu #potatoes #potatorecipes

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ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian And Vegan Meals Idea | Chickpea Recipes

ONE PAN (Baked) CHICKPEA RECIPE | Vegetarian And Vegan Meals Idea | Chickpea Recipes

This one pot baked chickpea recipe is a healthy and easy Vegetarian and Vegan Meals Idea. These chickpea recipes are perfect one pot meal for any day of the week.

???? Let me know in the comments if you enjoyed my vegan chickpea recipe.

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings approx.)

2 cups / 1 can (540ml can) Cooked Chickpeas – drained and rinsed
100g / 1 cup Carrots – Julienne cut
(It’s important that the carrots are thinly shredded so that they can cook in the same time as the onions)
250g / 2 heaping cup Red Onions – thinly sliced
200g / 1 heaping cup RIPE Tomatoes – chopped
35g / 1 Jalapeno OR Green chillies to taste – chopped
2 Tablespoon Garlic – finely chopped
2+1/2 Tablespoon Tomato Paste
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1 Tablespoon Paprika (NOT SMOKED)
Salt to taste ( I have added total 1+1/4 Teaspoon of pink Himalayan salt)
3 Tablespoon Olive Oil

???? Garnish:
1/4 cup / 10g Parsley – chopped
Freshly Ground Black Pepper to taste (i have added 1/4 teaspoon)
OPTIONAL – Drizzle of extra virgin olive oil

✅ ???? BAKING PAN: 10.5 X 7.5 inches (you could use a square or oval shaped pan as well)

▶️ METHOD:

Thinly slice the onion and julienne cut the carrots. IT’S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE COOK IN THE SAME TIME AS THE ONIONS. Chop the jalapeno or green chilis and garlic. Set it aside. Now drain 2 cups of home cooked chickpeas or 1 can of chickpeas and rinse it.

PRE-HEAT THE OVEN TO 400 F.

To a 10.5 X 7.5 inches baking pan add the cooked chickpeas, shredded carrots, onions, tomatoes, jalapeno, garlic, tomato paste, spices (ground cumin, coriander, paprika) and salt. Mix thoroughly with clean hands, so that each of the vegetables and chickpeas are coated with the spices and tomato paste.

Wet a rectangular piece of parchment paper so that it becomes more pliable and easier to cover the pan. Squeeze to remove any excess water. Cover the pan with the wet parchment paper. Bake in a pre-heated oven at 400F for about 35 minutes or until the carrots and onions are soft and cooked. Remove from the oven and then remove the parchment paper. Then bake uncovered for about another 8 to 10 minutes to get rid of any excess water. It too me 10 minutes in my oven.

✅ ???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDING TO YOUR OVEN.

Remove for the oven and place it on a wire rack. Allow it to slightly cool down. Serve it with couscous or rice. Make a greek pita pocket sandwich. or serve it along with whole wheat roti or pita.

This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days.

▶️ IMPORTANT TIPS:

???? IT’S REALLY IMPORTANT THAT THE CARROTS ARE THINLY SHREDDED SO THAT IT CAN BAKE COOK IN THE SAME TIME AS THE ONIONS

???? EVERY OVEN IS DIFFERENT SO ADJUST THE BAKING TIME ACCORDINGLY

???? This recipe is perfect for meal planning / meal prep and can per stored in the refrigerator in an airtight container for up to 3 days

*************

Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????

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.

Subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????

✅ Follow Food Impromptu on social media:

Instagram ▶️ https://www.instagram.com/foodimpromptu.original/
Pinterest ▶️ https://www.pinterest.ca/foodimpromptu/_saved/

Subscribe to Food Impromptu here ⤵️
https://www.youtube.com/c/FoodImpromptu?sub_confirmation=1

*************

#chickpeas #chickpearecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #garbanzos #FoodImpromptu #vegetarianfood

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This Is The MOST DELICIOUS Recipe I’ve Ever Eaten! Eggless! Dairy Free! Vegan Recipes

This Is The MOST DELICIOUS Recipe I’ve Ever Eaten! Eggless! Dairy Free! Vegan Recipes

This is the MOST DELICIOUS recipe I’ve ever eaten! Eggless Dairy free! Everyone can make this easy vegan recipe at home!

???? Let me know in the comments if you enjoy my recipes.

❤️ Subscribe and join my Vegan cooking show to see new recipes: https://www.youtube.com/c/WeCookVegan?sub_confirmation=1

????Ingredients:
250g | 2 cups raw cashews
2tbsp nutritional yeast
1 garlic clove
1/2tsp garlic powder
1/2tsp salt
zest of 1 lemon
120ml | 1/2 cup water
juice of 1 lemon
2tbsp oil
3tbsp fresh dill

????Method:
Place 250g | 2 cups raw cashews in a bowl.
Pour hot water and soak for 1 hour.
Transfer soaked cashews to a food processor.
Add 2tbsp nutritional yeast, 1 garlic clove, 1/2tsp garlic powder, 1/2tsp salt and zest of 1 lemon.
Pour 120ml | 1/2 cup water, juice of 1 lemon and 2tbsp oil.
Process until very creamy and smooth.
Taste and adjust seasoning as needed.
Scoop all cheese over the cheesecloth. Twist the top gently to form a disc. Secure with a rubber band.
Transfer to the fridge for at least 6 hours (preferably for 12 hours).
Unwrap from cheesecloth and invert onto serving platter.
Coat with 3tbsp chopped fresh dill and lemon zest.
Enjoy ! ????????

ℹ️On my We Cook Vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.

❤️My friends if you like this video you can help to grow and develop the channel:

**RATE THE VIDEO ????**

**WRITE A COMMENT** ask me a question and share your cooking ideas! I will be more than happy answer all comments.

Thank you so much and see you again soon!☺️????????

#recipe #vegan #veganrecipes #eggless #dairyfree

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10 VEGAN MEAT DISHES | BOSH! | VEGAN

10 VEGAN MEAT DISHES | BOSH! | VEGAN

We transform plant-based ingredients into super ‘meaty’ dishes that are 100% vegan.

These are our Top 10 vegan meat alternatives to wow your carnivore friends and to scratch any of those itches you may have for something ‘meaty.’

These vegan meat dishes are fun to whip up every now and then and are incredibly delicious. Our favourites are the cheeseburger doughballs, vegan steak and the vegan fried chicken.

These dishes are super tasty and can be made easily at home. Let us know which one is your favourite!

Get the full recipes on our website: www.bosh.tv

Have you got the BOSH! Cookbook yet?! Get it here: https://smarturl.it/BOSHCookbook

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