Posts in category: Dieting

50 5 minute vegan recipe ideas

1. Spicy black bean taquitos

2. Quinoa and bean enchiladas

3. Sweet potato and black bean chili

4. Butternut squash and black bean soup

5. Roasted cauliflower tacos with avocado crema

6. 7-layer Mexican dip with refried beans

7. Spaghetti squash Burrito bowl
8. Kale and quinoa power bowls with tahini sauce
9. Vegan breakfast burritos with tofu scramble
10. Smoky roasted eggplant dip
11. Grilled portobello fajitas
12.Roasted beet and farro salad with citrus vinaigrette
13.Massaged kale salad with roasted sweet potatoes
14.Creamy avocado pasta with sun-dried tomatoes
15.30-minute Thai red curry with tofu and vegetables
16.Sheet pan fajitas with peppers and onions
17.One-pot wonder: black rice, beans, and greens
18. Mediterranean quinoa bowls with hummus dressing
19. Spicy peanut sauce noodles with veggies
20.Chili lime cauliflower tacos with mango salsa
21.Coconut curry lentil soup
22.Butternut squash and kale galette
23.Savory French toast with tomatoes and asparagus
24. Quinoa stir-fry with snap peas and carrots
25. Garlic roasted Brussels sprouts with lemon tahini sauce
26.Creamy tomato basil soup
27.Roasted beet, berry, and goat cheese salad
28.Black bean brownies
29.Flourless chocolate almond butter cake
30.Raw vegan key lime pie bars
31.No-bake peanut butter oatmeal cookies
32.Vegan banana bread muffins
33.3-ingredient vegan date caramel sauce
34.5-minute vegan chocolate mousse
35.Coconut whipped cream
36.Vegan caramelized onions
37.Pesto
38.Roasted garlic
39.Sun-dried tomatoes
40.Basil cashew cheese
41.Guacamole
42.Mushroom gravy
43.Hummus
44.Tzatziki sauce
45.Chimichurri sauce
46.Cilantro jalapeño pesto
47.Green harissa
48.Red pepper jelly
49.Chipotle mayo
50.Balsamic glaze

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Thai Rice Salad Bowls

A feast for your eyes as well as your stomach, this colorful brown rice bowl bursts with complementary textures and flavors: Red cabbage for crunch, scallions for an understated sharpness, and sweet potato wedges for earthy sweetness. Serve with cilantro, sriracha sauce, and an almond-lime dressing. Writes a commenter, “I made this bowl for our family (including two small kids) recently and it was such a hit. It’s got a bit of everything and the flavors work so well together, especially topped with the delicious dressing.”

This impressive and satisfying rice salad is surprisingly easy to make. Hands-on time is minimal, and it’s served in individual bowls with no chilling required. A creamy, tangy dressing pulls everything together.

Ingredients:

• ALMOND BUTTER-LIME DRESSING
  • 3 tablespoons almond butter
  • 2 tablespoons lime juice
  • 1½ teaspoons reduced-sodium soy sauce or tamari
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger

  BOWLS

  • ¾ cup dry brown rice
  • 1 cup frozen shelled edamame
  • ¼ cup chopped fresh cilantro
  • 2 8-oz. sweet potatoes, cut lengthwise into wedges
  • 2 cups shredded red cabbage
  • 2 medium red and/or yellow bell peppers, cut into strips
  • ½ cup bias-sliced scallions (green onions)
  • Sriracha sauce
  • Fresh cilantro sprigs
  • Lime wedges

Instructions:

1. In a bowl combine all Almond Butter-Lime Dressing ingredients. Whisk well, adding water, 1 Tbsp. at a time (about ¼ cup total), to make drizzling consistency. Set aside.
2. In a medium saucepan combine rice and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until tender and water is absorbed, stirring in the edamame the last 5 minutes of cooking. Stir in the chopped cilantro.
3. Meanwhile, preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper or a silicone baking mat. Arrange sweet potato wedges on prepared pan. Roast about 20 minutes or until tender, brushing with water and turning once.
4. In shallow bowls arrange sweet potatoes, cabbage, bell peppers, and scallions. Top with a scoop of brown rice mixture. Drizzle with sriracha sauce and top with cilantro sprigs. Serve with lime wedges and Almond Butter-Lime Dressing on the side.

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Indian-Spiced Cauliflower And Potato Casserole

Warm your belly with this hearty cauliflower and potato casserole, which gets a big flavor boost from traditional Indian spices. Turmeric, ginger, cumin, and cinnamon join forces to enhance the tender veggies and brown rice that make up the bulk of this dish. Green peas add a pop of bright color and plant-based protein so you leave the table feeling satisfied and nourished.

In this nourishing vegan casserole, potatoes, cauliflower, and a medley of other veggies are baked to tender perfection, soaking up deliciously spiced sauce in the process. Make this Indian-inspired dish as hot or mild as you like: You control the amount of cayenne in its homemade spice mix.

Ingredients:

• 1 tablespoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon ground ginger
• ½ teaspoon turmeric
• ⅛ to ¼ teaspoon cayenne pepper
• ⅛ teaspoon ground cinnamon
• 1 cup brown rice
• 1 lb. Yukon gold potatoes, cut into ¾-inch pieces
• 4 cups small cauliflower florets
• ½ cup thinly sliced carrot
• 1 15-oz. can no-salt-added chickpeas, rinsed and drained
• 1 15-oz. can no-salt-added tomato sauce
• 1 14.5-oz. can no-salt-added fire-roasted diced tomatoes, undrained
• ½ cup frozen peas
• ¼ cup chopped fresh cilantro (optional)

Instructions:

1. In a small bowl stir together cumin, salt, ginger, turmeric, pepper, and cinnamon. Set aside.
2. Preheat oven to 375°F. In a 6-qt. Dutch oven bring 10 cups of water to boiling. Stir in rice. Return to boiling; reduce heat. Simmer 15 minutes. Stir in potatoes; simmer 10 minutes. Stir in cauliflower and carrot; simmer 2 minutes more. (Vegetables will still be crisp.) Drain and return to Dutch oven.
3. Stir in the next four ingredients (through peas). Stir in spice mix. Spread into a 3-qt. rectangular baking dish. Bake, covered, 25 to 30 minutes or until heated through and vegetables are tender.
4. Let stand 10 minutes before serving. If desired, top with cilantro.

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10 easy to cook vegan recipes for beginners

If you’re interested in trying out a vegan diet but aren’t sure where to start, look no further! These easy and cheap vegan recipes are perfect for beginners. From hearty stews to delicious desserts, there’s something here for everyone to enjoy. So what are you waiting for? Give veganism a try today!

1. easy vegan pancakes
Ingredients:
– 1 cup flour
– 1 tablespoon sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup almond milk
– 2 tablespoons vegetable oil
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together almond milk and oil.
3. Add wet ingredients to dry ingredients and mix until just combined.
4. Heat a griddle or frying pan over medium heat and coat with vegetable oil. Pour batter by 1/4 cupfuls onto the griddle. Cook until pancakes are golden brown on both sides and cooked through, about 2 minutes per side. Serve with maple syrup or your favorite topping!
2. easy vegan waffles
Ingredients:
– 1 cup flour
– 1 tablespoon sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup almond milk
– 2 tablespoons vegetable oil
Instructions:
1. Preheat a waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together almond milk and oil.
4. Add wet ingredients to dry ingredients and mix until just combined.
5. Pour batter into the waffle iron, using about 1/4 cup batter for each waffle. Cook until waffles are golden brown and cooked through, about 5 minutes. Serve with maple syrup or your favorite topping!
3. easy vegan biscuits
Ingredients:
– 2 cups self-rising flour
– 1 cup almond milk
– 6 tablespoons cold vegan butter, cut into cubes
Instructions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, whisk together self-rising flour and almond milk. Stir in cold vegan butter until dough is crumbly.
3. Turn out dough onto a floured surface and knead 10 times. Pat out to 1/2 inch thickness and use a biscuit cutter to cut out biscuits. Place on a baking sheet and bake in preheated oven until golden brown, about 10 minutes.
4. easy vegan naan
Ingredients:
– 1 (.25 ounce) package active dry yeast
– 1 cup warm water
– 2 tablespoons sugar
– 3 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil, divided
Instructions:
1. In a large bowl, dissolve yeast in warm water. Add sugar, flour, salt, and 1 tablespoon oil. Mix well and knead for about 10 minutes. Cover and let rise in a warm place for 30 minutes.
2. Preheat a griddle or frying pan over medium heat and coat with remaining oil. Pinch off small pieces of dough and roll into balls. Place on the griddle and flatten slightly. Cook until browned, about 2 minutes per side.
5. easy vegan chili
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red pepper, diced
– 1 tablespoon chili powder
– 1 can (14.5 ounces) diced tomatoes, undrained
– 1 can (15 ounces) black beans, rinsed and drained
– 1 can (15 ounces) kidney beans, rinsed and drained
Instructions:
1. In a large pot over medium heat, heat oil. Add onion, garlic, and red pepper. Cook until vegetables are soft, about 5 minutes. Add chili powder and cook for 1 minute.
2. Add tomatoes, black beans, and kidney beans. Bring to a boil. Reduce heat to low and simmer for 30 minutes or until heated through.
6. easy vegan quesadillas
Ingredients:
– 8 small whole wheat tortillas
– 1 cup shredded vegan cheddar cheese
– 1/2 cup salsa
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place tortillas on a baking sheet and spread with vegan cheese and salsa. Fold in half and press gently with a spatula to flatten slightly.
3. Bake in preheated oven until cheese is melted and tortillas are lightly browned, about 10 minutes.
7. easy vegan enchiladas
Ingredients:
– 8 small whole wheat tortillas
– 1 can (15 ounces) black beans, rinsed and drained
– 1/2 cup salsa
– 1/2 cup shredded vegan cheddar cheese
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mash black beans with a fork or potato masher. Mix in salsa and vegan cheese.
3. Spread about 2 tablespoons of the black bean mixture down the center of each tortilla. Roll up each tortilla and place seam side down in a 9×13 inch baking dish.
4. Bake in preheated oven until tortillas are crispy, about 20 minutes.
8. easy vegan sloppy joes
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 green pepper, diced
– 1 can (15 ounces) tomato sauce
– 2 tablespoons brown sugar
– 2 tablespoons vinegar
Instructions:
1. In a large skillet over medium heat, heat oil. Add onion, garlic, and green pepper. Cook until vegetables are soft, about 5 minutes.
2. Add tomato sauce, brown sugar, and vinegar. Mix well and cook for 10 minutes.
9. easy vegan mac and cheese
Ingredients:
– 1 tablespoon vegan butter
– 2 tablespoons all-purpose flour
– 1 cup almond milk
– 1/4 teaspoon salt
– 1/4 teaspoon onion powder
– 1/4 teaspoon garlic powder
Instructions:
1. In a small saucepan over low heat, melt vegan butter. Stir in flour and cook for 1 minute. Whisk in almond milk, salt, onion powder, and garlic powder. Cook, whisking constantly, until mixture thickens, about 5 minutes.
2. Serve over cooked pasta or vegetables of your choice.
10. easy vegan rice pudding
Ingredients:
– 1 cup white rice
– 2 cups almond milk
– 1/4 cup sugar
– 1 teaspoon vanilla extract
Instructions:
1. In a medium saucepan, bring rice and almond milk to a boil over medium heat. Reduce heat to low and simmer for 20 minutes or until rice is cooked through.
2. Stir in sugar and vanilla extract. Cook for 5 minutes more. Serve warm or chilled.

So there you have it my 10 easy vegan recipes for beginners! I hope you enjoy them as much as I do. If you have any questions or suggestions, please feel free to leave a comment below. Thanks for reading! 🙂

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Couscous Bowls

The quick-cooking nature of couscous makes it ideal for an evening meal or a hearty lunch. Just add salad vegetables, chickpeas, and a drizzle of tahini sauce!

This satisfying meal is equally good made with traditional couscous or the larger, pearl-sized Israeli couscous. Feel free to experiment with whatever vegetables you have on hand. Creamy homemade Tahini Dipping Sauce serves as a flavorful finishing touch for these quick bowls.

Ingredients:

• 2 cups low-sodium vegetable broth
• ½ teaspoon cumin seeds
• 2 cups whole wheat couscous or Israeli couscous
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 9 to 10 cups romaine lettuce, cut into 1-inch pieces
• 1 15-oz. can chickpeas, rinsed and drained
• 1 medium cucumber, finely chopped (1½ cups)
• 1 medium tomato, finely chopped (1 cup)
• 1 medium red onion, thinly sliced (1 cup)
• 2 tablespoons fresh parsley, finely snipped
• 1 tablespoon lemon juice
• 1½ cups Tahini Dipping Sauce

Instructions:

1. In a small saucepan bring broth and cumin seeds to boiling. Stir in couscous. Return to boiling; remove from heat. Cover and let stand 15 minutes or until broth is absorbed. Fluff with a fork. Season with salt and pepper.
2. Divide lettuce, chickpeas, cucumber, tomatoes, onion, and couscous among eight bowls. Sprinkle with parsley and lemon juice, and drizzle with Tahini Dipping Sauce.

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Quick Brown Rice Congee

A mix of mushrooms, green onions, and ginger have just the right amount of spice in this melt-in-your-mouth hot rice and tofu dish.

Congee is a hot rice porridge eaten all over Asia, usually for breakfast. The meltingly tender rice makes a luscious base for a wide variety of toppings, so feel free to improvise and add to the suggestions below. For creamier results, double the liquid (you can use half vegetable broth, half water), and simmer the congee for 30 to 40 minutes.

Already have some cooked brown rice in the fridge? Use 3 cups, and skip Step 1.

Ingredients:

• 1 cup dried brown rice
• 1 14-oz. package extra-firm tofu, drained and cut into cubes
• 8 oz. sliced cremini mushrooms
• 3 cups mushroom or vegetable broth
• 1 tablespoons reduced-sodium soy sauce
• 3 slices fresh ginger root
• 2 cloves garlic, minced (2 tsp.)
• 2 scallions (green onions), thinly sliced
• Sesame seeds, for garnish

Directions:

1. Cook brown rice according to package directions. Set aside.
2. Preheat the oven to 400˚F, and line 2 baking sheets with parchment paper or silicone baking mats. Spread tofu cubes on one baking sheet and mushroom slices on the other. Roast 10 minutes. Flip tofu cubes and mushroom slices, and roast 8 to 10 minutes more or until browned on the edges.
3. Meanwhile, bring the rice, broth, soy sauce, ginger, and garlic to a simmer in a large saucepan. Simmer, partially covered, 10 minutes, or until rice is soft and has absorbed some of the broth. Spoon the congee (rice) into bowls, and top with roasted tofu cubes, mushrooms, sliced green onions, and sesame seeds.

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5 whole food vegan recipes to reduce the symptoms of the menopause.

If you’re menopausal and looking for some delicious vegan recipes to help ease your symptoms, look no further! These five whole food vegan recipes are perfect for reducing menopausal discomforts like hot flashes, mood swings, and fatigue.

1. Spicy Lentil Soup: This hearty soup is perfect for menopausal women who are dealing with hot flashes. The spice from the lentils will help to cool you down and make you feel more comfortable.

2. Raw Veggie Salad: Eating plenty of raw veggies is important for menopausal women in order to get the nutrients they need and to avoid weight gain. This salad is packed full of nutrients and is sure to satisfy your hunger.

3. Vegan Chili: This chili is perfect for menopausal women who are looking for a hearty and filling meal. The beans and veggies in this chili will give you sustained energy and help to reduce menopausal fatigue.

4. Quinoa Bowl with Roasted Veggies: This quinoa bowl is perfect for menopausal women who are dealing with mood swings. The healthy fats from the quinoa and the roasted veggies will help to stabilize your mood and make you feel more balanced.

5. Berry Smoothie: This smoothie is perfect for menopausal women who are craving something sweet. The berries in this smoothie are high in antioxidants, which can help to reduce menopausal symptoms like hot flashes and night sweats.
Always remember to include green vegetables in your menopause diet as they are alkalizing and help to reduce menopausal symptoms.

These five vegan recipes are perfect for menopausal women who are looking for whole food options that will help to ease their symptoms. Try out these recipes and see how they work for you!
So there you go 5 vegan recipes to help you with the symptoms of the menopause.

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Lots-of-Vegetables Risotto

In this ultra-comforting twist on classic risotto, brown rice is cooked with veggie broth and combined with mushrooms and garlic for a rich savory flavor. Carrot and peas are added for extra sweetness, while plant milk gives the comforting, creamy risotto texture without you having to spend all that time hovering over the stove.

Garlic, mushrooms, and vegetable broth infuse this creamy vegan risotto with savory flavor, while crisp-tender carrots and peas add a dash of sweetness to round things out. Short on time? Use precooked rice and start with Step 2, adding a little water to the rice if it’s dry.

Ingredients:

• 3 cups vegetable stock
• 1½ cups dry brown rice, rinsed and drained
• 6 cloves garlic, minced
• 2 cups thinly sliced fresh mushrooms
• 1 cup ½-inch cauliflower florets
• 1 cup thinly sliced carrots
• 1 cup fresh or frozen peas
• 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• Sea salt and freshly ground black pepper, to taste

Directions:

1. In a large saucepan bring vegetable stock to boiling. Add rice; reduce heat. Simmer 45 minutes or until rice is toasted in places but still moist.
2. Meanwhile, heat an extra-large skillet over medium-high. Add garlic; stir constantly to prevent sticking. Add mushrooms; cook 5 to 10 minutes or until the liquid released by the mushrooms is cooked off and mushrooms are browned. Transfer to the saucepan with the rice. Do not clean skillet.
3. In the same skillet combine cauliflower, carrots, peas, and ¼ cup water. Cook over medium until vegetables are crisp-tender, stirring occasionally. Transfer to the saucepan with the rice.
4. Stir milk into the saucepan and season with salt and pepper. Cook 10 minutes more or until risotto is creamy. Serve warm.

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Raw Choco Bites With Oats And Carrots

Raw carrot, banana, dried fruit, rolled oats, and cacao powder power-up these energizing snack balls. Pop a few in your lunch box, or enjoy before the gym or as an after-dinner sweet treat. Note: Stored in the fridge they’ll stay fresh for about three days.

These raw choco bites might look and taste decadent, but they’re mainly made of banana, carrot, and oats. You can make them for dessert or use them as a raw power snack, as they’re sweetened with energizing figs, dates, and raw cacao.

Ingredients:

• 1 carrot
• 1 banana
• ½ cup gluten-free rolled oats
• 3 dried figs
• 3 dates
• 2 tsp. raw cacao
• Shredded coconut (optional)

Directions:

1. Chop carrot in large pieces. In a food processor, blend carrots, figs, and dates for 10-15 seconds or until minced. Set aside.
2. In a large bowl, add banana and oats and mash with a fork or bare hands. Add carrot mix and raw cacao. Blend together until mixture is uniform. Shape into 1-inch round bites and set aside.
3. Pour some shredded coconut (if using) on a small bowl, and roll each bite until coconut covers the surface. Store in an airtight container in the refrigerator for up to 3 days.

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5 Vegan Weight Loss Recipes For Beginners

If you’re looking for easy vegan recipes that can help you lose weight, then look no further! These five delicious vegan recipes are perfect for anyone trying to slim down.

1. Roasted Cauliflower and Chickpea Salad: This hearty salad is full of fiber-rich veggies and protein-packed chickpeas, making it the perfect meal for satisfying hunger without packing on the pounds.

ingredients:
-1 head of cauliflower, chopped into florets
-1 can of chickpeas, drained and rinsed
-1/4 cup of tahini
-1/4 cup of lemon juice
-2 cloves of garlic, minced
-1 teaspoon of cumin
-Salt and pepper to taste

Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, mix together the cauliflower, chickpeas, tahini, lemon juice, garlic, and cumin.
3. Season with salt and pepper to taste.
4. Spread the mixture onto a baking sheet and roast for 25 minutes, or until the cauliflower is tender and the chickpeas are crispy.
5. Serve warm or cold.

2. Mediterranean Quinoa Bowls: These easy vegan bowls are packed with healthy ingredients like quinoa, olives, and sun-dried tomatoes, making them a nutrient-rich option for weight loss.

ingredients:
-1 cup of cooked quinoa
-1/4 cup of pitted Kalamata olives
-1/4 cup of sun-dried tomatoes
-1/4 cup of crumbled feta cheese
-1 tablespoon of chopped fresh parsley

Instructions:
1. In a large bowl, mix together the cooked quinoa, olives, sun-dried tomatoes, feta cheese, and parsley.
2. Season with salt and pepper to taste.
3. Serve at room temperature or chilled.

3. Vegan Lentil Soup: This easy vegan soup is perfect for a filling lunch or light dinner. It’s packed with protein and fiber, making it a great option for weight loss.

ingredients:
-1 cup of dry green lentils
-4 cups of vegetable broth
-1 large carrot, diced
-1 stalk of celery, diced
-1 small onion, diced
-2 cloves of garlic, minced
-1 teaspoon of dried thyme
-Salt and pepper to taste

Instructions:
1. In a large pot, combine the lentils, vegetable broth, carrot, celery, onion, garlic, and thyme.
2. Season with salt and pepper to taste.
3. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
4. Serve hot with crusty bread for dipping.

4. Vegan Black Bean Brownies: These fudgy brownies are made with black beans, so they’re packed with fiber and protein. Plus, they’re naturally sweetened with dates, making them a healthier option for satisfying your sweet tooth.

ingredients:
-1 cup of cooked black beans
-1/2 cup of pitted dates
-1/4 cup of unsweetened cocoa powder
-1/4 cup of almond butter
-1 teaspoon of vanilla extract

Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a food processor, combine the black beans, dates, cocoa powder, almond butter, and vanilla extract.
3. Blend until the mixture is smooth.
4. Spread the batter into an 8×8 inch baking dish and bake for 25 minutes, or until the brownies are firm to the touch.
5. Allow to cool completely before cutting into squares.

5. Vegan Banana Pancakes: These easy vegan pancakes are made with just three ingredients – bananas, eggs, and baking powder. They’re light and fluffy, making them a great option for weight loss.

ingredients:
-2 large ripe bananas
-4 eggs
-1 teaspoon of baking powder

Instructions:
1. In a large bowl, mash the bananas with a fork or an immersion blender.
2. Mix in the eggs and baking powder.
3. Heat a nonstick skillet over medium heat and spray with cooking spray.
4. For each pancake, spoon 1/4 cup of batter onto the skillet. Cook for 2 minutes per side, or until golden brown.
5. Serve with fresh fruit and maple syrup.
So there you are, some tasty vegan recipes for weight loss. And remember, easy vegan recipes can be just as delicious and satisfying as their non-vegan counterparts. Portion control and moderation are still key, but with these recipes, you can indulge in your favourite foods without sabotaging your weight loss goals.
So don’t be afraid to experiment in the kitchen and find vegan meals that you love!

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