vegetarian recipes Archives - Everyday Vegan Recipes

Chickpea Rice Recipe | Easy Vegetarian And Vegan Meals | Rice Recipes

Chickpea Rice Recipe | Easy Vegetarian and Vegan Meals | Rice Recipes. This easy almost one pot chickpea fried rice recipe is perfect for vegan and vegetarian meals. A delicious rice recipe made with chickpeas, basmati rice and Indian spices is not only easy to make but is a great way to add garbanzo beans to your diet. A high protein and healthy vegetarian rice recipe with chickpeas makes a healthy vegetarian meal. This delicious high protein chickpea recipe / fried rice recipe is a great way to add protein to your rice in a plant based diet. Healthy chickpea recipes / rice recipes for you vegan, vegetarian meals and plant based diet. Check out my other vegetarian and vegan recipes!

💬 Let me know in the comments if you enjoyed my healthy vegan chickpea and rice recipe.

▶️ CHICKPEA RICE RECIPE INGREDIENTS: (3 servings approx.)

To cook rice:
1 cup / 200g WHITE BASMATI RICE
1+1/4 cup / 300ml Water
✅ 👉 COOK THE RICE IN A WIDER PAN, this will prevent the rice from getting soggy.

OTHER INGREDIENTS:
3 to 4 Tablespoon Cooking Oil (I have used light olive oil)
1/2 Teaspoon whole cumin seeds
2 Bay leaves
275g / 2 cups Onions – finely chopped
2 Tablespoon / 25g Garlic – finely chopped
1 Tablespoon / 10g Ginger – finely chopped
2 cups / 1 can Cooked Chickpeas (liquid drained/strained)
2 Teaspoon Ground Coriander
1/2 Teaspoon Freshly Ground black pepper
1 Teaspoon Garam Masala
1/4 to 1/2 Teaspoon cayenne pepper or Indian chili powder
1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves) – There is no replacement for this
Salt to taste (I have added total 1 teaspoon of salt)
1/4 cup / 60ml Water or as required

1/4 Cup / 10g Cilantro (Coriander leaves) – chopped
1/2 to 1 tablespoon Lemon Juice to taste (I added 1 tablespoon lemon juice but you do you)

▶️ METHOD:

To cook the rice:
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 about 30 minutes. Once soaked strain the rice and transfer it to a WIDE PAN and add water. Bring to a boil and then reduce the heat and cook it for about 10 minutes or until the rice is cooked but not mushy. DONOT OVER COOK THE RICE, WE DON’T WANT MUSHY RICE. Uncover and fluff the rice with a fork. Then set it aside UNCOVERED for it to cool down.

Now heat a pan and add 3 to 4 tablespoons of cooking oil. Once the oil is heated, reduce the stove heat to low and then add the cumin seeds and bay leaves. (Reducing the heat will prevent the seeds from burning). CAREFUL NOT TO BURN THE CUMIN SEEDS.

Now add the chopped onion, 1/4 teaspoon salt and turn the heat to medium. Fry while switching between medium and medium-high heat until the onions are browned, about 8 to 9 minutes. Then add the finely chopped garlic and ginger. Fry on medium heat for another 2 to 3 minutes or until fragrant. Once the ginger and garlic is fried and fragrant add the cooked/strained chickpeas, spice mix (ground coriander, black pepper, cayenne pepper, garam masala, Kasuri methi) and salt to taste. Fry on medium heat for about 3 minutes. Then add 1/4 cup of water or as required and mix well. THEN REDUCE THE HEAT TO LOW.

Wash your hand and with wet hands break any lumps in the rice VERY GENTLY. Wet hand will prevent the rice from sticking to your hand. THE RICE GRAINS ARE SOFT SO CAREFUL NOT TO BREAK THE RICE GRAINS. Add the rice to the pan and fry for about 2 to 3 minutes. Turn off the heat and then garnish with lemon juice, cilantro (coriander) leaves. Mix well. Cover the lid of the pan and allow the rice to rest for 3 to 4 minutes before serving – for the flavours to blend.

▶️ 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

****

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 #chickpeas #vegetarian #vegetarianrecipes #vegan #veganrecipes #ricerecipes #veganfood #HealthyRecipes #plantbased #vegetarianfood #basmatirice #pulao #chickpearecipe

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Roasted Vegetables So Good You’ll Forget They’re Healthy

Looking for the perfect roasted vegetables recipe? 🥗✨ This easy sheet pan dinner pairs beautifully roasted vegetables with a creamy tahini yogurt dressing for a flavor-packed and healthy meal. Perfect for meal prep, weeknight dinners, or as a holiday side dish, this recipe is versatile, nutritious, and incredibly delicious.

✅ Why You’ll Love This Recipe:

Simple to prepare and loaded with flavor.
Perfectly roasted vegetables every time!
Pairs with a creamy tahini yogurt dressing for an irresistible twist.
🛒 Ingredients You’ll Need:

Mixed vegetables (zucchini, bell peppers, carrots, etc.)
Olive oil
Salt, pepper, and your favorite spices
Tahini yogurt dressing ingredients (tahini, yogurt, garlic, lemon juice)
📌 Pro Tips for Success:

Spread vegetables in a single layer for even roasting.
Roast at high heat for perfectly caramelized veggies.
Adjust the seasoning to your taste for the dressing!
💚 Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more healthy and delicious recipes like this roasted vegetables dish!

Hashtags:
#RoastedVegetables #SheetPanDinner #EasyDinnerIdeas #VegetarianRecipes #HealthyMeals #VeganSideDish #TahiniDressing #VegetableRecipes #HealthyComfortFood #MealPrepIdeas

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Incredible! Chickpeas Taste Better Than Meat! Easy And Delicious Chickpea Recipes [Vegan]

Incredible! Chickpeas taste better than meat! Protein rich, easy and delicious chickpeas recipe. This is one of my favourite among chickpea recipes. Simple and easy recipe everyone can make at home! My whole family and friends like it so much! Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! 😊 💖

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

❤️ SUBSCRIBE to see new recipes: https://www.youtube.com/c/WeCookVegan?sub_confirmation=1

✅ 0:00 Recipe #1 Chickpea patties
1 1/4 cup cooked chickpeas (12.5oz | 200g)
1/4 cup cooked chickpeas (2.5oz | 40g)
1 zucchini (5oz | 120g)
1 carrot (2oz | 60g)
3 broccoli florets
1tsp onion powder
1tsp paprika
1tsp garlic powder
2tbsp chickpea flour
1tbsp corn starch
salt to taste

🧑‍🍳Cooking tips:
ℹ️ Feel free to add your favourite herbs and spices to to get the flavour you enjoy the most.

ℹ️ For the patties to hold together place patties mixture in to the fridge for 30-60 minutes. It works miracles and you do not need a binder 👍 If you feel like you need a diner add some flaxseed. 😊

ℹ️ With the ingredients listed in the recipe you get about 8 patties.

✅ 2:59 Recipe #2
1 cup cooked chickpeas (9oz | 160g)
2 medium size potatoes (14oz | 400g)
1 onion
2tbsp chickpea flour
1tsp dried herbs
1 tomato
1tbsp tomato sauce
salt to taste

🥣 Sauce ingredients:
1.5 cup basil (16oz | 40g)
1/4 cup sunflower seeds (2oz | 40g)
3tbsp nutritional yeast
2 garlic cloves
1/4 cup water (2fl oz | 60ml)
2tbsp lemon juice
2tbsp olive oil
salt to taste

✅ℹ️ On my cooking channel you will find many more easy vegan 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 the channel:

👍 Rate the video ❤️

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

Thank you so much for watching and see you again soon! 💚 😊 💖

#recipe #vegan #cooking #chickpeas

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It’s So Delicious! In The Autumn You Should Eat More Cabbage! New Way To Cook Cabbage

In the autumn you should eat more cabbage! It’s so delicious and so healthy and nutritious! Learn the new way how to cook cabbage! This vegan cabbage dish tastes better than meat. Simple and easy cabbage recipe everyone can make at home! Everyone will be delighted with its taste. Happy cooking and wishing you a wonderful day! 😊 💖

SUBSCRIBE to see new recipes: https://www.youtube.com/c/WeCookVegan?sub_confirmation=1

You will find more New Vegan Cabbage Recipes here: https://www.youtube.com/playlist?list=PLeG50cC_w9JMCmW_RZkAxAvl1qOT3NfS5

🥣 Ingredients:
1 cabbage
1tbsp dairy-free butter
1tsp mixed herbs
1tsp smoked garlic

🥣 Topping ingredients:
1 cup lentils (16oz | 200g) or 1 can
2 cups parsley (4oz | 150g)
2 minced garlic cloves
1tsp chopped chilli pepper
1tbsp oil
3tbsp lemon juice
salt

🧑‍🍳Cooking tips:
ℹ️ Feel free to add your favourite dried herbs and spices to get the flavour you enjoy the most.

ℹ️ You can use canned lentils.

ℹ️ Parsley can be substituted for cilantro, carrot greens, basil, arugula.

ℹ️ Chilli pepper can be substituted for Sriracha sauce or any hot sauce of your choice.

✅ℹ️ On my cooking 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 the channel:

👍 Rate the video ❤️

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

Thank you so much for watching and see you again soon! 💚 😊 💖

#recipe #vegan #cabbage #cooking

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One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you’d like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

✅ 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 #vegetarian #vegan #vegetarianrecipes #chickpearecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #chickpeacurry

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One Pot CHICKPEA VEGETABLE Recipe | Easy Vegetarian And Vegan Meals | Chickpea Recipes

One Pot Chickpea Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea Recipes. A one pot meal chickpea recipe is perfect for easy vegetarian and vegan meals. This easy chickpeas and vegetable recipe is not only high protein but also loaded with vegetables. This one pot chickpeas recipe is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy vegetarian chickpea recipe / garbanzo recipe for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea recipe. Is there another chickpeas recipe you’d like to see me prepare?

▶️ CHICKPEA RECIPE INGREDIENTS: (3 to 4 servings)

3 Tablespoon Olive Oil
225g / 2 cups Onion – sliced
1+1/2 Tablespoon Garlic – finely chopped
1 Tablespoon Ginger – finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes – Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots – chopped
200g / 1+1/2 cup Red bell pepper approx. – chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. – chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth
Salt to taste

250g / 2 cups approx. Zucchini – chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans – chopped (1 inch long)
2 cups / 1 (540ml) Can – Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)

👉 Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)

▶️ METHOD:

Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.

To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it’s soft. It will take about 3 to 4 minutes. Adding salt to onion will release it’s moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.

Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.

After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don’t let it get too mushy.

Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY. It’s more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.

✅ 👉 NOTE – THIS STEW IS NOT SUPPOSE TO BE WATERY

Serve hot with some pita and couscous.

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the vegetables will release it’s moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 THIS STEW IS NOT SUPPOSE TO BE WATERY

********

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. I take pride in creating recipes and videos for your best viewing experience. Subscribe to stay up to date on the latest vegan recipes!

✅ 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 #vegetarian #vegan #vegetarianrecipes #chickpearecipe #VeganRecipes #VeganFood #FoodImpromptu #HealthyRecipes #PlantBased #vegetarianfood #garbanzos #chickpeacurry

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Herb & Chickpea Pasta Salad Recipe | Easy Vegetarian And Vegan Meals

Herb & Chickpea Pasta Salad Recipe | Easy Vegetarian and Vegan Meals | Salad Recipes. A healthy chickpea pasta salad recipe perfect for easy vegetarian and vegan meals. A high protein and nutrient rich chickpea salad / pasta salad made with chickpeas for a healthy vegetarian meal. This delicious summer pasta salad is loaded with greens and is a great way to add chickpeas / garbanzo beans to your plant based diet. Healthy salad recipe with homemade salad dressing / easy vegetarian pasta recipe / chickpea salad recipe to add to your plant based lunch or dinner menu. This is one of the best pasta salad I have made. Healthy vegetarian pasta salad for your plant based, Vegan, Vegetarian meals / lunch or dinner. Check out my other vegetarian and vegan recipes for meal prep ideas.

💬 Let me know if you enjoyed my healthy vegan chickpea pasta recipe. Is there another pasta recipe you’d like to see me prepare?

▶️ CHICKPEA PASTA SALAD INGREDIENTS: (3 servings)

👉 To cook pasta:
140g / 1 cup approx. Dry Ditalini Pasta
4 to 5 cups Water
Generous amount of salt (I have added 1 teaspoon of pink Himalayan salt which is milder than the regular salt)

2 cups / 1 can COOKED Chickpeas (Low Sodium)
100g / 3/4 cup approx. Celery – finely chopped
70g / 1/2 cup approx. / Red Onion – chopped
30g / 1/2 cup approx. / Green Onion – chopped
Salt to taste

👉 SALAD DRESSING: (ADJUST THE VINEGAR, MAPLE SYRUP AND GARLIC TO YOUR TASTE)
60g / 1 cup (firmly packed) Fresh Parsley – throughly washed
2 Garlic Cloves / 7g approx. or to taste – chopped
2 Teaspoon Dried Oregano
3 Tablespoon White Vinegar or White Wine Vinegar – or to taste
1 Tablespoon Maple Syrup or to taste
4 Tablespoon Olive Oil (I have added organic cold pressed olive oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
Salt to taste
1/4 Teaspoon Cayenne Pepper (Optional)

▶️ METHOD:

Drain 2 cups of home cooked chickpeas or 1 can of cooked chickpeas and ALLOW IT TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED.

Generously salt a pot of boiling water and add the dry ditalini pasta. Cook the pasta as per the package instructions. Once cooked drain the pasta and rise with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it.

To make the Salad dressing:
Add the parsley. garlic cloves, dried oregano, white vinegar, maple syrup, olive oil, salt, black pepper, and cayenne pepper. Processing until
the mixture is
well blended
but still has
some texture to it. (just the same consistency as pesto). Set aside for later.
✅ 👉 ADJUST THE GARLIC, VINEGAR AND MAPLE SYRUP TO YOUR TASTE.

To assemble the pasta salad: To a large bowl add the cooked pasta, cooked chickpeas, salad dressing, chopped celery, red onion, green onion and mix well until each pasta is nicely coated with the dressing. Serve the pasta salad with your favourite side. This pasta salad is really good for meal/ prep because it stores well in the refrigerator for 3 to 4 days in an air tight container.

▶️ IMPORTANT TIPS:

👉 After draining the liquid from the cooked chickpeas. ALLOW IT SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED

👉 After draining the cooked pasta, rinse it with cold water. THEN ALLOW THE COOKED PASTA TO SIT IN THE STRAINER UNTIL ALL THE EXCESS WATER IS DRAINED, otherwise the dressing will not stick to it

👉 Add the salad dressing little at a time and not all at once and taste as you go, until it reaches the desired taste

👉 The chickpea pasta salad recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for 3 to 4 days (if stored well in an airtight container)

********

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Buffalo Tofu Cutlets With Celery Slaw | High-Protein Vegan Recipe #shorts #veganrecipes

????️ I’ve been using these buffalo tofu cutlets in bowls, salads, and wraps recently. Satisfying, packed with protein and veg the way I like. ????

**Buffalo Tofu Ingredients:**
– 1, 16 oz super firm tofu
– 2 tbsp tamari
– 1 lemon (zest then cut in 1/2)
– 1/2 cup panko breadcrumbs
– 1/4 cup nutritional yeast
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 cup soy/almond milk
– 2 tbsp plain plant-based yogurt
– 1/3 cup all-purpose or spelt flour
– 1-2 tbsp avocado oil/spray oil for baking
– 1/2 cup buffalo sauce
– 2 tbsp maple syrup
– Kosher salt

**Celery Slaw Ingredients:**
– 6 celery stalks, thinly sliced
– 1/4 cup plain plant-based yogurt
– 2 tsp extra virgin olive oil
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 2 tbsp minced fresh dill
– 2 tbsp minced fresh parsley

**Instructions:**

1. Preheat the oven to 425F. Prepare a small baking tray by brushing with 1-2 tbsp of oil to coat the bottom.
2. Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and juice of half a lemon. Seal and gently shake to coat. Marinate at least 10 mins.
3. Set up three shallow bowls:
– In the first bowl, add the flour.
– In the second bowl, add the milk, yogurt, and a pinch of salt and whisk together until smooth.
– In the third bowl, add the breadcrumbs, nutritional yeast, lemon zest, smoked paprika, garlic powder, onion powder, and a pinch of salt, then whisk.
4. Coat each slab of marinated tofu in flour, dip into the milk mixture, then coat with the panko mix.
5. Transfer the breaded tofu to the tray, spray with a little oil, then bake for 15 mins. Flip and bake for another 5-10 mins until golden.
6. For the celery slaw, mix yogurt, oil, nutritional yeast, garlic and onion powder, juice of remaining lemon half, dill, parsley, and a pinch of salt in a bowl. Add the celery and toss to coat.
7. In another bowl, mix buffalo sauce and maple syrup. Dip the baked cutlets into the buffalo sauce to coat, then cut into strips.
8. Serve the tofu with the celery slaw however you like and enjoy!

Don’t forget to like, comment, and subscribe for more delicious recipes! #BuffaloTofu #VeganRecipes #PlantBasedCooking #cookingshorts

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