vegetarian recipes
Cabbage Tastes Better Than Meat! Simple And Easy Cabbage Recipe. [Vegan] ASMR Cooking
Cabbage Tastes Better Than Meat! Simple And Easy Cabbage Recipe. [Vegan] ASMR Cooking
Cabbage tastes better than meat. Delicious and easy cabbage recipe. ASMR cooking. Hello friends! Today I will share with you the new recipe for cabbage. This is an easy dinner recipe everyone can make at home. Your whole family and friends will be happy and delighted with it’s taste! Everyone will enjoy this tasty vegan recipe no matter if you are vegan or not. Make this delicious vegetable meal for your family. Learn new way how to cook cabbage and new dinner ideas on my channel by watching this video. Happy cooking and wishing you a wonderful day! ????????????
???? Let me know in the comments if you enjoyed my vegan stew recipe.
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????Ingredients for the filling:
1 onion
500g | 1lb cabbage
1/2tsp Italian herbs
1/2tbsp paprika
1/2tsp garlic powder
Salt to taste
????Ingredients for the batter:
250g | 9oz gram flour
1tsp baking powder
1/4tsp salt
200ml | 7fl oz dairy free milk of your choice and preference
50ml | 2fl oz olive oil
baking dish size 20x5cm | 8x2inch
????????Cooking tips:
❗Instead of gram flour you can use any other flour or flour mix your like.
❗You can also add to cabbage filling chickpeas, mushrooms, green peas, sweet corn, chopped potatoes, carrot and other vegetables you like. Also you can add chilli flakes, spices and herbs you enjoy! Please feel free to experiment!
????Method:
Heat olive oil in a pan.
Slice 1 onion. Sauté sliced onion until translucent.
Cut 500g | 1lb cabbage into thin strips.
Do not forget to cut the core off.
Place shredded cabbage into a pan.
Season with salt and 1/2tsp Italian herbs.
In a mixing bowl combine 250g | 9oz gram flour, 1tsp baking powder and 1/4tsp salt.
Pour 200ml | 7fl oz dairy free milk of your choice and preference.
Add 50ml | 2fl oz olive oil or coconut oil.
Mix well until all the ingredients combined.
Stir the cabbage occasionally.
Add 1/2tbsp paprika and 1/2tsp garlic powder.
Then reduce the heat to low and sauté for another 10 minutes.
Grease baking dish with olive oil. For this recipe I used baking dish size 20x5cm | 8x2inch.
Pour about a half of the batter into a baking dish.
Spread the cabbage filling evenly on the batter.
Pour the other half of the batter on top.
Bake in the preheated oven at 370F | 190C for 25 minutes or until golden brown.
Serve with your favourite chutney and enjoy! ????
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.
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WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
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#recipe #vegan #cabbage #cabbagerecipe #veganrecipes
Moroccan VEGETABLE CHICKPEA STEW Recipe For A Vegetarian And Vegan Diet | Healthy Chickpea Recipes
Moroccan VEGETABLE CHICKPEA STEW Recipe For A Vegetarian And Vegan Diet | Healthy Chickpea Recipes
Moroccan Vegetable Chickpea Stew recipe for a Vegetarian and Vegan diet | Healthy and easy One Pot Chickpea Recipe
???? Let me know in the comments if you enjoyed my vegan stew recipe.
▶️ RECIPE INGREDIENTS LIST: (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 (Low Sodium)
Salt to taste (I have added total 1/4 +1 Teaspoon of Pink Himalayan salt)
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.
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
*************
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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Easy Carrot Cookies Recipe | Healthy and Vegan Carrot Biscuits made in only 10 minutes!
So here we go!
Peel and grate 2 tool carrots, peel off and mash 2 medium bananas. Mix the banana with the grated carrot. Include 1/3 mug of peanut butter, 1 tablespoon of agave syrup and combine all the components. Include 1 mug of rolled oats into a dish and add 3/4 cup of almond flour, 1/2 teaspoon of baking powder (optional), 1/2 teaspoon of turmeric, 1/2 tsp of nutmegs 1 tsp of cinnamon, 1/2 tsp of ginger powder and a pinch of black pepper. Integrate all the ingredients.
Include the dry components to the wet components, mix it, give form to the biscuits and cook them for 20 – 25 minutes at 180 C (stove preheated).
Firm Vegan Chickpea Cheese Recipe! Easy and Healthy Vegan Cheese Recipe
Hey there Darlings! Beginning by putting 1 cup of chickpeas in water overnight wash them and provide an excellent clean move them in a food processor include 2 cups of water 1-2 tsp of salt (adjuste to taste) 1 tablespoon nutritional yeast 1 tsp vegan Worcester sauce (optional) 1 tsp of onion powder (or 1/2 small onion) 1 tsp garlic powder (or 1 garlic) 1 tsp paprika blend it till smooth transfer in a pan and also bring it to boil chef at medium – reduced fire maintain mixing you need to get this uniformity grease a mould move the blend right into the mould as well as flatten the surface you can likewise make your very own cheese variation include chives, pepper, dill … whatever you like! let them cool off maintain them in the refrigerator for a number of hours unmould the cheeses I hope you appreciate this vegan chickpea cheese dish!.
Yellow RICE AND BEANS RECIPE | Easy ONE POT MEAL For A Vegetarian And Vegan Diet
Yellow RICE AND BEANS RECIPE | Easy ONE POT MEAL For A Vegetarian And Vegan Diet
Yellow Rice and Beans Recipe | Easy One-Pot Meal for a Vegetarian and Vegan Diet
???? Let me know in the comments if you enjoyed my vegan rice and bean recipe.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
200g / 1 cup White Basmati Rice
3 Tablespoon Cooking Oil (I have added Olive oil)
135g / 1 cup Onion – chopped
200g / 1 +1/2 cup Green Bell Pepper – chopped
1+1/2 Tablespoon Garlic – finely chopped – 4 to 5 Garlic cloves
1/2 Tablespoon Ginger – finely chopped – 1/2 inch Ginger
65g / 1 cup Green Onions – chopped (including the white part) – 8 to 9 Green onions
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste (I have added total 1/4 +1 Teaspoon of pink Himalayan salt)
1+1/2 cup Vegetable Broth (Low Sodium)
2 cups / 1 can (540ml can) COOKED White Beans (Cannellini or Navy Beans) – Drained and Rinsed well with water
1/2 to 3/4 cup / 20 to 30g Cilantro / Coriander leaves OR TO TASTE
1 to 1+1/2 tablespoons of Lime or Lemon juice OR TO TASTE (I have added 1+1/2 tablespoons of lime juice. I like it a bit sour but you do you)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of Good Quality Extra Virgin Olive Oil – OPTIONAL (I have added organic cold pressed olive oil)
▶️ METHOD:
???? COOK THIS DISH IN A WIDER PAN, this will prevent the rice from getting soggy.
THOROUGHLY WASH THE RICE until the water runs clear, to get rid of any impurities/gunk (it’s an important step so do not skip it) and then soak for 20 minutes.
To a heated pan, add cooking oil, onion, green bell pepper and 1/4 teaspoon of salt. Fry on medium to medium-high heat (depending on the heat of your stove) until it’s lightly browned. It will take about 5 to 6 minutes.
Add the green onion, garlic, ginger, turmeric, ground cumin, coriander, cayenne pepper and mix well. Fry on medium heat for about 2 to 3 minutes to cook out the raw flavour of the ingredients added and fry until fragrant.
Now add the rice, salt and vegetable broth and bring to a boil. Once it comes to a boil, reduce the heat to low and cover and cook for about 10 minutes or until the rice is cooked (DO NOT LET THE RICE GET MUSHY). While the rice is cooking, drain and thoroughly rinse the cooked white beans with water and let it sit in a strainer for any excess water to drain. WE DO NOT WANT SOGGY BEANS for this recipe.
After 10 minutes of the rice cooking, uncover the pan. Let it cook UNCOVERED on low heat for another 1 minute. THIS WILL GET RID OF ANY EXCESS MOISTURE AND PREVENT THE RICE FROM GETTING SOGGY.
Turn off the heat. Add the cooked bean, cilantro, lime juice, black pepper, extra virgin olive oil to the hot rice and mix. Mix very carefully and gently to prevent the rice grains from breaking. DO NOT OVER MIX THE RICE because the rice grains are very soft and can turn into mush. Serve hot with your favourite side and a green salad.
▶️ IMPORTANT NOTES:
???? Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it’s an important step so do not skip it) and then soak for 20 minutes
???? Do not soak the rice for more than 20 minutes
???? This recipe is for white basmati rice, if you are using a different kind of rice adjust the quantity of vegetable broth accordingly
???? Adding salt to onions/bell peppers will release it’s moisture and help it cook faster, so please don’t skip it
???? Thoroughly rinse the white beans with water and let is sit in a strainer for any excess water to drain. WE DO NOT WANT SOGGY BEANS for this recipe
???? After adding the cooked Beans/Lime Juice/Cilantro/Black pepper/Olive oil to the cooked rice – 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
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? Cook this dish in a wider pan, this will prevent the rice from getting soggy
****
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 stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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Zucchini Tomato Pasta Recipe | Easy Vegetarian And Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian And Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know in the comments if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS:
???? To Cook Pasta:
250g / 2+1/2 cups approx. Penne Pasta (OR ANY TYPE OF PASTA OF YOUR CHOICE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion – Thinly Sliced
1 Tablespoon Garlic – finely chopped (3 to 4 garlic cloves approximately)
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, you can always increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini – Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I have added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it’s Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it’s soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste and mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can always increase the quantity of the tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring it to a boil. Once it comes to a boil, add the Cherry/grape tomatoes. Cook the tomatoes on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix well and serve hot.
▶️ IMPORTANT NOTES:
???? YOU CAN USE ANY TYPE OF PASTA OF YOUR CHOICE
???? DO NOT over cook the pasta. Cook the pasta Al dente because we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity / sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can always increase the quantity of the tomato paste
Enjoy!
*************
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.
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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#pasta #pastarecipe #tomatopasta #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu #healthypasta #zucchinirecipe
WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas
WHOLESOME QUINOA NOURISH BOWL With Asian Dressing | High Protein Vegetarian And Vegan Meal Ideas
Wholesome Quinoa Nourish Bowl with Asian Dressing. High Protein Vegetarian and Vegan Meal Ideas perfect for meal prep/planning.
???? Let me know in the comments if you enjoyed my vegan quinoa recipe.
▶️ RECIPE INGREDIENTS: (Servings 3 to 4 servings)
???? To Cook Quinoa:
1 Cup / 190g Toasted Quinoa (I have used tri-colour quinoa)
1+1/4 Cup / 300ml Water
???? Other Ingredients:
1 Cup / 125g Red Bell Pepper – thinly sliced
1 Cup / 100g Purple Cabbage – Shredded
1 Cup / 100g Carrot – Cut into julienne strips
1 Cup / 150g Cucumber – cut into small pieces
1/2 Cup / 65g Red Onion – chopped
1/2 Cup / 25g Green Onion – chopped
1/2 Cup / 15g Cilantro (Coriander leaves) – chopped
1/2 Cup / 65g Toasted Peanuts
???? SALAD DRESSING:
3 Tablespoon Lemon Juice OR TO TASTE
1 Teaspoon Ginger – Grated or minced
1/2 Teaspoon Garlic – Grated or minced
2 Tablespoon Soy Sauce or Tamari
2 Tablespoon Maple syrup
2 Tablespoon Sesame Oil or to taste
1 Tablespoon Olive Oil
Salt to Taste (I have added 1/4 teaspoon of pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper
▶️ METHOD:
Start by chopping the vegetables and set it aside.
Toast the quinoa on medium to medium-heat (depending on the heat of your stove) for about 2 minutes or until the seeds starts to crackle and releases it’s nutty aroma. By now your kitchen should be filled with this toasty nutty aroma 🙂
IMMEDIATELY transfer the toasted quinoa to a sieve – spread it out and allow it to cool down completely.
???? PLEASE NOTE: DO NOT LEAVE the toasted quinoa in the hot pan, otherwise it may end up burning
Once the quinoa has cooled down, wash it thoroughly. Transfer the washed quinoa to a wide pan and add the water. Turn on the stove to medium-high heat and bring it to a boil. Once it comes to a boil, reduce the heat to low and cook for about 10 minutes or until the quinoa is cooked. DO NOT LET THE QUINOA GET MUSHY, that will ruin the dish. As soon as the quinoa is cooked, transfer it to a large mixing bowl and spread it our evenly and allow the quinoa to cool down completely.
While the quinoa is cooling, prepare the dressing. To a small bowl add lemon juice, grated/minced ginger, garlic, soy sauce, maple syrup, sesame oil, olive oil, salt, cayenne pepper and mix thoroughly. Set it aside.
By now the quinoa would have cooled down, if not, wait till it completely cools down. Add the bell pepper, purple cabbage, carrot, cucumber, red onion, green onion, cilantro and peanuts to the mixing bowl with quinoa. Stir the dressing again to make sure everything is well incorporated. Then add the dressing to the quinoa and veggies and mix well.
You can eat it right away, BUT I HIGHLY RECOMMEND TO CHILL THE SALAD IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and it tastes so good cold
This recipes is perfect for meal prep / meal planning, because it stores well in the refrigerator for up to 4 days – if stored well in an airtight container.
▶️ IMPORTANT NOTES:
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
???? Once the quinoa is toasted, right away transfer it to a sieve or a plate for it to cool down. Please DO NOT LEAVE IT in the hot pan, otherwise it may end up burning
???? Wash the toasted quinoa, only when it has completely cooled down
???? Regarding cooking the quinoa, do not let the quinoa get mushy. Cook for 10 minutes or just until quinoa is cooked but still holds it’s shape
???? After you mix the dressing with the quinoa and veggies, I HIGHLY RECOMMEND TO CHILL IT IN THE REFRIDGERATOR FOR A FEW HOURS BEFORE SERVING. This will allow the flavours to blend and tastes so good cold
???? This recipes is perfect for meal prep / meal planning, as it stores in the refrigerator for up to 4 days – if stored well in an airtight container.
Enjoy!
*************
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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#salad #saladrecipe #healthysalad #quinoarecipes#quinoasalad #vegetarian #vegetarianrecipes #vegan #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #plantbaseddiet #FoodImpromptu
