vegetarian meals
Simple VEGETABLE RICE Recipe / Pulao | Easy Vegetarian And Vegan Meals!
Simple VEGETABLE RICE Recipe / Pulao | Easy Vegetarian And Vegan Meals!
Simple VEGETABLE RICE Recipe / Pulao | Easy vegetarian and Vegan Meals! This easy one pot rice recipe makes a perfect side dish for any occasion. A one pot vegetable rice pulao recipe perfect for vegan and vegetarian meals and meal prep. This delicious Indian vegetable rice pulao recipe made with basmati rice is not only easy to make but is a great way to add vegetables to your diet. A healthy rice recipe for your plant based lunch or dinner. So make this veg pulao recipe and enjoy it with your favourite curry! A perfect vegetarian meal recipe for your busy week. Check out my other vegetarian and vegan recipes!
???? Let me know in the comments if you enjoyed my healthy vegan rice recipe.
▶️ VEGETABLE RICE RECIPE INGREDIENTS: (3 servings approx.)
1 cup / 200g White basmati rice (thoroughly washed & then soaked in water for 30 minutes and then strained)
2 Tablespoon cooking oil
1 to 2 Bay leaves
1/4 to 1/2 Teaspoon Cumin Seeds (I have added 1/2 Teaspoon of cumin)
100g / 3/4 cup / Onion – finely chopped
1/2 Tablespoon Garlic – finely chopped
1/2 Tablespoon Ginger – finely chopped
70g / 1/2 cup Carrots – Cut in to small cubes
70g / 1/2 cup Green Beans – Cut in to 1/2 inch long pieces
70g / 1/2 cup Frozen Green Peas
1/2 teaspoon Garam masala
Salt to taste (I have added total 3/4 Teaspoon of pink Himalayan Salt)
1+1/2 cup / 350ml Water
1/3 cup / 50g Toasted cashew nuts
▶️ METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 30 minutes. Then drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.
To a heated pan cooking oil, add bay leaves and cumin seeds. Fry for just a few seconds. BE CAREFUL NOT TO BURN THE CUMIN SEEDS. Right away add the chopped onion, 1/4 teaspoon of salt and fry on medium heat for 2 to 3 minutes or until the onions are soft. Adding salt to the onion will release it’s moisture and help it cook faster, so please don’t skip it. Add the finely chopped ginger, garlic and fry on medium to medium-low heat for about 1 minutes. Now add the chopped carrots and green beans. Fry the vegetables on medium heat for about 1 minute. Then add the soaked and strained basmati rice, garam masala, salt and fry for another 30 seconds to a minute. Add the water and frozen green peas. Bring the water to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 to 12 minutes or until the rice is cooked.
Once the rice is cooked, uncover the pan. Cook uncovered for just a few seconds to get rid of any excess moisture. Turn off the heat. Add the roasted cashews and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY.
Serve hot with your favourite curry. This makes 3 SERVINGS.
✅ ???? TOFU CURRY RECIPE VIDEO LINK: https://youtu.be/YDw9RIt4KS0
✅ ???? CHANA MASALA CURRY RECIPE VIDEO LINK: https://youtu.be/x0GD4AdFO-s
▶️ IMPORTANT TIPS:
???? Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
???? Use a Wider Cooking Pan to make this dish. This will cook the rice evenly and prevent it from getting mushy
???? Adding salt to onion will release it’s moisture and will help it cooks faster, so please don’t skip this step
???? After adding the cashews – mix the rice very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX IT at this time because the rice grains are very soft and can turn into mush
*************
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 for my latest vegan recipes! Hit the bell to never miss a video! ????
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************
#rice #ricerecipes #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #plantbased #vegetarianfood #pulao #pulaorecipe #vegpulao #basmatirice
Easy Vegan Meals On The Go // High Protein & Delicious
Easy Vegan Meals On The Go // High Protein & Delicious
2 Days Left To Grab The Plant Based Bundle and WIN A VITAMIX! https://bit.ly/3dYuHzI
$50 USD for over 130 vegan recipe ebooks, workout programs, vegan guides and meal plans! Only available until November 27th, 2023. DON’T MISS OUT!
There is no catch, once you have the ebooks downloaded, you have full access to them for life!
Everyone who purchases it through my link will automatically be entered to win a Vitamix!
MY NEW EBOOK EASY VEGAN COMFORT MEALS ????
https://simnettnutrition.com/easy-vegan-comfort-meals/
FREE EASY VEGAN MEAL PLANNER ????
SIMNETT NUTRITION MERCH ????
https://simnettnutrition.com/shop/
USE MY CODE DEREK10 for 10% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/?rfsn=7475285.654770
0:00 Intro
0:55 How To Make A Vegan Breakfast Wrap
3:39 Greek Chickpea & Tzatziki Pita
4:11 How To Make Vegan Tzatziki
5:25 Vegan Bean & Rice Burrito
Recipes
Breakfast Wrap
1/2 block of extra firm tofu, crumbled
1/2 block of soft tofu, crumbled
1/4 onion, chopped
1 bell pepper, chopped
2-3 mushrooms, chopped
3-4 strips of vegan bacon or sausage
1 tsp onion powder
1/3 tsp turmeric powder
1/2 tsp black pepper
pinch of salt or optional: add 1/3 tsp kala namak (black salt) for eggy flavour
Directions:
1. Sauté together chopped onions, bell pepper, sliced mushrooms, and vegan bacon
2. Crumble a 1/2 block of firm tofu into a mixing bowl with 1/2 block of soft tofu.
3. Mix in onion powder, turmeric, salt, pepper to the tofu and mix together well.
4. Add tofu mixture to frying pan with veggies. Sautee for a few minutes.
5. Add tofu and veg mixture to a wrap, or have on it’s own with some vegan cheese, maybe some ketchup or whatever you like.
Greek Chickpea Pita With Tzatziki
1 can chickpeas, drained and rinsed
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
Pinch salt and pepper
tzatziki sauce
1/2 cup dairy free yogurt
juice of 1/2 a lemon
1 clove of garlic
1/4 cup cashews (soaked and drained)
2 tbsp dried (or fresh) dill
1/4 cucumber peeled and cubed
pinch of salt
additional fresh veggies for wrap:
Sliced cherry tomatoes
Chopped spinach
Thinly sliced and chopped red onion
Olives, chopped
pita bread (cut in half opened)
Directions:
1. Saute chickpeas in small frying pan with spices.
2. Make tzatziki sauce by blending together yogurt, lemon juice, garlic and soaked cashews. When its smooth in consistency, add mixture to a bowl.
3. Add dill, cucumber, and salt to blended yogurt sauce and mix together. Set aside.
4. Chop additional fresh veggies for the wrap and place in a small bowl along with the chickpeas.
5. Add chickpea mixture to a wrap or pita (cut in half) and add sauce on top. Enjoy!
Bean & Rice Burrito
Beans:
1/4 onion, chopped
1 clove garlic, chopped
1 tsp cumin
1 tsp chili powder
1 can black beans, drained and rinsed
Pinch salt and pepper
Rice:
1/4 onion chopped
1 clove garlic
1 tsp cumin
1 tsp coriander
1/2 cup rice
1/2 can of 14oz diced tomatoes
2/3 cup veggie broth
additional ingredients:
Hot sauce
Sliced avocado
Lettuce, chopped
Cilantro, chopped
Directions:
1. To make the beans, saute garlic and onion together in a frying pan. When soft, add spices and beans and sauté till everything is hot and heated through. Put aside.
2. to make rice, sauté in a small pot onion and garlic and when soft, add spices, rice, diced tomatoes and veggies broth. Stir well and bring to a boil. Cook until rice is soft. Keep and eye on the rice and add more liquid if you need too.
3. Place beans and rice in a wrap and add any additional ingredients, wrap and enjoy!
SOCIALS
• INSTAGRAM (DEREK): https://instagram.com/simnettnutrition
• FACEBOOK: https://www.facebook.com/simnettnutrition
WANT TO SEND ME SOMETHING TO TRY?
Derek Simnett
PO Box 413 Parksville
Parksville, BC, Canada V9P2G5
HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition
WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
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
#veganrecipes #cooking #mealprep
Easy Vegan Meals On The Go // High Protein & Delicious
Easy Vegan Meals On The Go // High Protein & Delicious
2 Days Left To Grab The Plant Based Bundle and WIN A VITAMIX! https://bit.ly/3dYuHzI
$50 USD for over 130 vegan recipe ebooks, workout programs, vegan guides and meal plans! Only available until November 27th, 2023. DON’T MISS OUT!
There is no catch, once you have the ebooks downloaded, you have full access to them for life!
Everyone who purchases it through my link will automatically be entered to win a Vitamix!
MY NEW EBOOK EASY VEGAN COMFORT MEALS ????
FREE EASY VEGAN MEAL PLANNER ????
SIMNETT NUTRITION MERCH ????
https://simnettnutrition.com/shop/
USE MY CODE DEREK10 for 10% OFF VEDGE NUTRITION: https://www.vedgenutrition.com/?rfsn=7475285.654770
0:00 Intro
0:55 How To Make A Vegan Breakfast Wrap
3:39 Greek Chickpea & Tzatziki Pita
4:11 How To Make Vegan Tzatziki
5:25 Vegan Bean & Rice Burrito
Recipes
Breakfast Wrap
1/2 block of extra firm tofu, crumbled
1/2 block of soft tofu, crumbled
1/4 onion, chopped
1 bell pepper, chopped
2-3 mushrooms, chopped
3-4 strips of vegan bacon or sausage
1 tsp onion powder
1/3 tsp turmeric powder
1/2 tsp black pepper
pinch of salt or optional: add 1/3 tsp kala namak (black salt) for eggy flavour
Directions:
1. Sauté together chopped onions, bell pepper, sliced mushrooms, and vegan bacon
2. Crumble a 1/2 block of firm tofu into a mixing bowl with 1/2 block of soft tofu.
3. Mix in onion powder, turmeric, salt, pepper to the tofu and mix together well.
4. Add tofu mixture to frying pan with veggies. Sautee for a few minutes.
5. Add tofu and veg mixture to a wrap, or have on it’s own with some vegan cheese, maybe some ketchup or whatever you like.
Greek Chickpea Pita With Tzatziki
1 can chickpeas, drained and rinsed
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
Pinch salt and pepper
tzatziki sauce
1/2 cup dairy free yogurt
juice of 1/2 a lemon
1 clove of garlic
1/4 cup cashews (soaked and drained)
2 tbsp dried (or fresh) dill
1/4 cucumber peeled and cubed
pinch of salt
additional fresh veggies for wrap:
Sliced cherry tomatoes
Chopped spinach
Thinly sliced and chopped red onion
Olives, chopped
pita bread (cut in half opened)
Directions:
1. Saute chickpeas in small frying pan with spices.
2. Make tzatziki sauce by blending together yogurt, lemon juice, garlic and soaked cashews. When its smooth in consistency, add mixture to a bowl.
3. Add dill, cucumber, and salt to blended yogurt sauce and mix together. Set aside.
4. Chop additional fresh veggies for the wrap and place in a small bowl along with the chickpeas.
5. Add chickpea mixture to a wrap or pita (cut in half) and add sauce on top. Enjoy!
Bean & Rice Burrito
Beans:
1/4 onion, chopped
1 clove garlic, chopped
1 tsp cumin
1 tsp chili powder
1 can black beans, drained and rinsed
Pinch salt and pepper
Rice:
1/4 onion chopped
1 clove garlic
1 tsp cumin
1 tsp coriander
1/2 cup rice
1/2 can of 14oz diced tomatoes
2/3 cup veggie broth
additional ingredients:
Hot sauce
Sliced avocado
Lettuce, chopped
Cilantro, chopped
Directions:
1. To make the beans, saute garlic and onion together in a frying pan. When soft, add spices and beans and sauté till everything is hot and heated through. Put aside.
2. to make rice, sauté in a small pot onion and garlic and when soft, add spices, rice, diced tomatoes and veggies broth. Stir well and bring to a boil. Cook until rice is soft. Keep and eye on the rice and add more liquid if you need too.
3. Place beans and rice in a wrap and add any additional ingredients, wrap and enjoy!
SOCIALS
• INSTAGRAM (DEREK): https://instagram.com/simnettnutrition
• FACEBOOK: https://www.facebook.com/simnettnutrition
WANT TO SEND ME SOMETHING TO TRY?
Derek Simnett
PO Box 413 Parksville
Parksville, BC, Canada V9P2G5
HERE ARE THINGS I USE & LOVE (CAMERA, FITNESS & KITCHEN GEAR):
https://www.amazon.com/shop/simnettnutrition
WHO AM I?
I’m Derek Simnett, a Certified Nutritional Practitioner.
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
#veganrecipes #cooking #mealprep
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) – Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) – Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic – Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley – finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices – add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & 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, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for my latest vegan recipes!
✅ Follow Food Impromptu:
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#chickpeas #chickpearecipe #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #vegetarianfood #roastedvegetables #garbanzos #FoodImpromptu
Asian Style Spaghetti Salad Recipe | Vegetarian And Vegan Meals Idea | Salad Recipe
Asian Style Spaghetti Salad Recipe | Vegetarian And Vegan Meals Idea | Salad Recipe
Vegetable Noodle Salad Recipe. A quick and easy Vegetarian and Vegan Meals Idea. Healthy recipes for any day for the week. This salad recipe with an easy homemade dressing is just great for the summer. So make this easy salad recipe for your next get together.
???? Let me know in the comments if you enjoyed my vegan easy noodle salad recipe?
▶️ VEGETABLE NOODLES RECIPE INGREDIENTS:
???? Vegetables for the salad:
120g / 2 cups Broccoli – CUT IN TO SMALL FLORETS
100g / 1 cup Red bell pepper – thinly sliced
100g / 1 cup SNAP PEAS OR SNOW PEAS – chopped
100g / 1 cup Carrots – Julienne cut
75g / 1 cup Green Onions – chopped
15g / 1/2 cup Cilantro – chopped
???? To cook Spaghetti Noodles:
225g Spaghetti Noodles (or noodles of choice)
2+1/2 to 3 Litres of Boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)
???? **To make Garlic Flavoured Oil:
2 Tablespoons Olive Oil
1 Tablespoon / 12g Garlic – finely chopped
1/4 Teaspoon Chili Flakes or to taste
1 Tablespoon / 10g White Sesame Seeds
???? Salad Dressing:
**Garlic Oil (See the method for directions)
1+1/2 Tablespoon Lime or Lemon Juice or to taste
2 Tablespoon Soy Sauce
1+1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Toasted Sesame Oil or to taste
▶️ METHOD:
Start by preparing the vegetables. Thoroughly wash and chop the vegetables and store it in the refrigerator until ready to use.
✅ To cook Spaghetti Noodles:
Bring the water to a boil and add 1 teaspoon salt. Add the dry spaghetti noodles and cook it al-dente. Undercook the noodles by 1 to 2 minutes. I cooked the spaghetti noodles for 8 minutes. Once cooked drain the noodles and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients.
✅ To make Garlic Flavoured Oil:
Heat a small pan and add olive oil, chopped garlic and fry for 4 to 5 seconds and then REDUCE THE HEAT TO THE VERY LOW, this will prevent the garlic from burning. Add the chili flakes, white sesame seeds and fry for about 30 seconds or until fragrant. DO NOT BROWN THE GARLIC BUT AT THE SAME TIME THE GARLIC SHOULD BE COOKED THROUGH. Once the garlic is cooked through, right away transfer it from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING. Allow the garlic oil to cool down.
???? NOTE: BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR OVER BROWNING THE GARLIC THE SALAD WILL TASTE BITTER.
✅ Salad Dressing:
Now to a small jar add the lime or lemon juice, soy sauce, maple syrup, and sesame oil. Cover the lid and shake it well to mix.
✅ TO ASSEMBLE THE SALAD:
To a large bowl add the vegetables, cooked spaghetti, the salad dressing, garlic oil and mix until noodles and vegetables is coated with dressing. Serve at room temperature or cold. This makes a great light lunch. You can also pair it with your favourite protein for dinner. You can store the left overs in the refrigerator for up to 3 days.
▶️ IMPORTANT TIPS:
???? Undercook the spaghetti noodles by 1 to 2 minutes. I cooked the noodles (al-dente) for 8 minutes
???? If you do not like spaghetti, YOU COULD USE ANY NOODLES OF YOUR CHOICE
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR BROWNING OTHERWISE THE SALAD WIL TASTE BITTER
???? Once the garlic is cooked through, right away transfer the garlic oil from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING
???? ✅ Both BROCCOLI AND SNAP PEAS CAN BE EATEN RAW IN A SALAD. HOWEVER, IF YOUR STOMACH DOES NOT AGREE WITH IT, THEN YOU COULD BLANCH THEM – by adding them to the boiling spaghetti water in the last 30 seconds. Then drain and rinse with cold water to stop the cooking process so that it still has a bite to it
*************
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
*************
#noodles #salad #saladrecipe #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #noodle #healthysalad
CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals
CHICKPEA CABBAGE SOUP Recipe – ONE POT Vegetarian And Vegan Meals
This chickpea recipe is a perfect one pot recipe for vegetarian and vegan meals. This immune boosting healthy chickpeas recipe with cabbage is not only delicious but also very nutritious. An easy one pot meal perfect for any day of the week.
???? Let me know in the comments if you enjoyed my healthy vegan one pot chickpea recipes.
▶️ CHICKPEA CABBAGE SOUP RECIPE INGREDIENTS: (4 to 5 servings)
3 Tablespoon Olive Oil
Onion – 200g / 1+1/2 cup – finely chopped
300g / 2 cups Yellow Potatoes (Yukon Gold) – chopped into 1 X 1/2 inch pieces (2 medium potatoes 350g by weight INCLUDING SKIN)
1+1/2 Tablespoons Garlic – finely chopped (5 to 6 garlic cloves approx.)
1 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
3/4 cup / 175ml – Passata / Tomato Puree
250g / 3+1/2 cup approx. – Cabbage – chopped into 1 X 1 Inch pieces
150g / 1 cup – Carrot – chopped into 1/2 X 1/2 Inch pieces (2 medium carrots approx.)
2 Cups / 1 Can (540ml can) – Cooked Chickpeas (Drained the water)
Salt to taste (I have added total 1+1/2 pink Himalayan Salt)
900ml / 4 cups – Vegetable Broth (low sodium)
475ml / 2 cups Water
Garnish:
Lemon juice to taste (1/2 to 3/4 tablespoon teaspoon lemon juice)
1 Cup / 75g Green Onion – finely chopped
1/2 Cup / 17g Dill – finely chopped
▶️ METHOD:
Drain 2 cups of home cooked chickpeas or 1 can of chickpeas and set it aside for later.
To a heated pot add olive oil, onion, potatoes, 1/4 tsp salt and fry on medium heat until the onion and potatoes start to brown. It will take about 6 to 7 minutes. Add garlic and fry on medium to medium-low heat for another 1 to 2 minute or until fragrant.
Add the turmeric, ground black pepper, cayenne pepper and fry for a few seconds. Add the chopped cabbage, carrots, cooked chickpeas, salt, vegetable broth, water and mix well. Cover and bring to a vigorous boil. Once it starts to boil, reduce the heat to medium-low and cook for about 15 minutes or until the potato is cooked through. Once the potatoes are cooked well, uncover and increase the heat to medium-high and cook for another for about 1 minute or so. Turn off the heat.
(If in case the stew gets too thick add boiling water or broth to thin it out. DO NOT add cold water that will ruin the taste)
Add the lemon juice, green onions, dill and mix well. Serve hot. This recipe is perfect meal prep and if stored well in the refrigerator can last for 3 to 4 days.
▶️ IMPORTANT NOTES:
???? Every stove is different, so if needed adjust the cooking time and the heat of your stove accordingly
???? Adding salt while frying the onions and potatoes will release it’s moisture and help it cook and brown faster so please don’t skip it
???? If incase the stew gets thick, add boiling water or broth to thin it out. DO NOT add cold water, it will ruin the taste
*************
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! ????
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CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA And VEGETABLE CASSEROLE Recipe | Healthy Vegan And Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) – Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) – Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) – cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic – Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley – finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices – add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & 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, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
Subscribe for my latest vegan recipes!
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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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****
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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!????
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VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas
VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan And Vegetarian Meal Ideas
Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.
???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?
▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste – finely chopped
1/2 Tbsp Ginger or to taste – finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach – LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)
1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) – very finely chopped
▶️ METHOD:
Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown.
Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? 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
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY
???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.
*************
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.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
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