vegetarian Archives - Page 15 of 24 - Everyday Vegan Recipes

ROASTED EGGPLANT AND BEANS NOURISH BOWL | Easy Vegetarian And Vegan Meals

Roasted Eggplant and Beans Nourish Bowl | Easy Vegetarian and Vegan Meals. This vegetarian salad recipe will get you excited to eat greens and beans. Easy salad recipes for vegetarian and vegan meals and meal prep. This beans and roasted eggplant recipe with peppers with an easy salad dressing is one of the best salads I have made. A healthy bean salad recipe for weight loss. Check out my other vegetarian and vegan recipes!

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

▶️ SALAD RECIPE INGREDIENTS: (3 to 4 servings)

???? To roast the Eggplant and Red Bell pepper:
Olive oil
1 large Eggplant / Aubergine (490g approx. including skin)
1 large Red Bell Pepper (300g approx. including seeds/core)
Aluminum foil to cover the roasted vegetables

✅ ???? Ingredients:
1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH)
3/4 Cup / 140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH)
2 Cups / 1 can (540ml can) COOKED White Kidney Beans / Cannellini Beans
1/2 cup / 75g Carrots finely chopped
1/2 cup / 75g Celery finely chopped
1/3 cup / 50g Red Onion finely chopped
1/2 cup / 25g Parsley finely chopped

???? Salad Dressing:
3+1/2 Tablespoons Lemon juice OR TO TASTE
1+1/2 Tablespoon Maple Syrup OR TO TASTE
2 Tablespoon Olive Oil (I have used organic cold pressed olive oil)
1 Teaspoon minced Garlic
1 Teaspoon Ground Cumin
Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt)
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (OPTIONAL)

▶️ METHOD:

Pre-heat the oven to 400 F. Line a baking tray with parchment paper. Cut the eggplant in half. Score it in a crosshatch diamond pattern about 1 inch deep. Brush with olive oil. Cut the red bell pepper in half and remove the seeds/core, brush with olive oil. PLACE BOTH THE EGGPLANT AND PEPPER FACE DOWN on the baking tray.

✅???? NOTE: IT’S REALLY IMPORTANT THAT YOU PUT IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly.

Bake in a pre-heated oven at 400 F for about 35 minutes or until the vegetables are nicely roasted and soft. Then remove from the oven place it on a cooling rack. Let it cool down.
✅???? MAKE SURE TO COVER IT, THIS WILL LOOSEN THE SKIN of the vegetables and make it easy to peel the skin.

Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS here.

To a small bowl, add lemon juice, maple syrup, olive oil, minced garlic, salt, ground cumin, black pepper, cayenne pepper. Mix thoroughly until well combined. Set it aside.

By now the roasted eggplant and pepper would have cooled off. So uncover and peel the skin the bell pepper and CHOP IT VERY FINELY ALMOST INTO A MASH. Scoop the pulp of the roasted eggplant and discard the skin, CHOP IT VERY FINELY BY RUNNING THE KNIFE SEVERAL TIMES UNTIL IT TURNS INTO A MASH.

✅???? IT’S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH – to make this dish creamy and it becomes a part of the dressing.

Transfer the roasted eggplant and pepper to a large bowl. Add the cooked kidney beans (cannellini beans), chopped carrot, celery, red onion and parsley. Add the dressing and mix thoroughly.

Cover the bowl and CHILL IN THE REFRIGERATOR FOR 2 HOURS, TO ALLOW THE BEANS TO ABSORB THE DRESSING. DO NOT SKIP THIS STEP.

Once chilled, it’s ready to serve. This is a very versatile salad recipe, serve with pita, in a lettuce wrap, with chips and can also be eaten with steamed rice. It stores well in the refrigerator for 3 to 4 days (in an airtight container).

▶️ IMPORTANT TIPS:

???? After brushing the raw eggplant and pepper with olive oil, MAKE SURE TO PLACE IT FACE DOWN ON THE BAKING TRAY. This will trap the steam and help it bake properly

???? Drain the cooked beans and rinse it with water. Let the beans sit in a strainer until all the water is drained. WE DO NOT WANT SOGGY BEANS

???? IT’S VERY IMPORTANT THAT YOU FINELY CHOP THE ROASTED EGGPLANT AND PEPPER ALMOST INTO A MASH – to make this dish creamy and it becomes a part of the dressing

???? This is a very versatile salad recipe, serve with pita, in a wrap, with chips and can also be eaten with steamed rice. Stores well in the refrigerator for 3 to 4 days (in an airtight container)

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Food Impromptu! Plant-Based and Vegan Recipes ????

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. Inspired from classic, traditional, and modern cuisines. Subscribe for latest vegan recipes

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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

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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.

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Top 3 Mistakes People Make On A Raw Vegan Diet + Key Tips For Success ????????✨

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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw, or 100% raw vegan healthy vegan lifestyle at www.fullyraw.com. A raw vegan lifestyle incorporates fruits, vegetables, nuts, and seeds. KristinaFullyRaw posts new videos every week that include recipes, tips, tricks, vlogs, motivation, fitness, exercise, and inspiration on how to be the best version of yourself!

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What I Eat In A Day Raw Vegan In Hawaii ???? Burnout & Insomnia + Mistakes I Won’t Make Again…????️????

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???? Download my FREE e-book ‘A Beginner’s Guide to Juicing’ here: bit.ly/fullyrawjuicingebookforbeginners

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