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20-minute vegan meals that don't sacrifice on flavor! Thank you to ALDI for sponsoring this video! Be sure to visit your local ALDI for unbeatable prices on so many plant-based groceries. For the printable recipes and tips on how to save time in the kitchen, head to the blog post: 🤍
Everyone always wonders "how to vegans get protein". From the same place that most animals do....plants! If you eat a varied diet, even when vegan, it's easy to get all the nutrients that you need! These easy high protein vegan dinner recipes are your inspiration for this weeks menu! And they are omnivore approved! Check out these ideas and let me know which one you try (it should be all 3). *Note: there's a part of the video where I say more platitudenous and I meant to say less. ★Recipes Used★ 🌱 Chickpea Cashew Broccoli Skillet Meal in Garlic Sauce: 🤍 🌱 Walnut Taco Meat: 🤍 🌱 One Pot Vegan Garlic Parmesan Pasta : 🤍 Other recipes mentioned: *Sunflower Seed Taco Meat: 🤍 *Roasted Cauliflower w/Pasta: 🤍 Timestamps: 00:00 How to make vegan chickpea cashew broccoli skillet in garlic sauce 2:21 Vegan Skillet Meal Finished 2:29 Why this vegan skillet meal is a must try 4:08 Tips for making vegan chickpea cashew broccoli skillet 5:09 How to make walnut taco meat 7:34 Serving walnut taco meat in a bowl 7:38 Making Vegan Taco Meat Stuffed Avocados 7:57 Why I like walnut taco meat 8:50 Tips for making walnut taco meat 10:52 How to make Vegan Garlic Parmesan Pasta 12:30 Vegan Garlic Parmesan Pasta finished 12:34 Epic Vegan Pasta Dish - Must make! 14:00 Tips on making creamy vegan pasta 15:21 Recap of high protein vegan meals ✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured! Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel! Subscribe to our taste test channel → 🤍 Make It Dairy Free Website → 🤍 Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) → 🤍 Instagram → 🤍 Facebook → 🤍 Twitter → 🤍 Pinterest → 🤍 Contact us → makeitdairyfreetoday🤍gmail.com Private Facebook Community → 🤍 #VeganMeals #VeganDinners ★Products That I Used For This Recipe★ *Affiliate Links for products help me make these videos. Thank you for your support. Our Photography/Videography Equipment → 🤍 *Black Measuring Cups and Spoons: 🤍 *Bowls (Small): 🤍 *Can Opener: 🤍 *Colander: 🤍 *Cutting Board - 🤍 *Cutting Board (Round): 🤍 *Food Processor: 🤍 *Garlic Press: 🤍 *Glass Mixing Bowls - 🤍 *Grater (Hand Held): 🤍 *Induction Burner: 🤍 *Kitchen Knife Block Set: 🤍 *Pots and Pans: 🤍 *Silicone Whisk: 🤍 *Wooden Utensils: 🤍
🍔Vegan Big Mac Recipe: 🤍 ❤️ MORE VIDEOS YOU'LL LOVE ❤️ ➥ VEGAN COMFORT FOOD RECIPES - 🤍 ➥ COOK WITH ME (playlist) - 🤍 🔴 DOWNLOAD MY EBOOKS - 🤍 🔴 BRAND NEW "No More Cabbage Soup" Weight Loss Recipes eBook - 🤍 ★ Ultimate Bundle (Includes all 4 of my eBooks at a discount!) - 🤍 BUSINESS INQUIRIES: hello🤍thecheaplazyvegan.com MY NEW SHORTS CHANNEL - 🤍 Get my FREE Sauces Mini eBook by getting on my EMAIL LIST - 🤍 ✅ LISTEN TO OUR PODCAST (The SaVeg Podcast) - ★ PATREON (bonus episodes & more) - 🤍 ★ LISTEN - 🤍 ★ WATCH (SUBSCRIBE) - 🤍 ✅ MY VEGAN CAFE - ★ Follow on IG - 🤍 ★ Our website - 🤍 ✅ SHORTS CHANNEL - 🤍 ✅ MY VLOG CHANNEL - 🤍 Note: This is not a sponsored video. CONNECT WITH ME ★ Business inquiries ONLY: hello🤍thecheaplazyvegan.com ★ Instagram: 🤍 🤍cheaplazyvegan ★ TikTok: 🤍cheaplazyvegan ★ Website/blog: 🤍 ★ Facebook: 🤍 ★ Twitter: 🤍 ★ Personal Instagram: 🤍therosatron —— PRODUCTS I USE & DISCOUNT CODES Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links. SHOP MY RECOMMENDED PRODUCTS (my amazon shop) - USA - 🤍 Canada - 🤍 ★ FREE AUDIOBOOK & 1 MONTH TRIAL - 🤍 ★ iHERB.com 5% instant discount on any iHerb order with code CJW878 🤍 —— ♫ MUSIC ♫ By 🤍epidemicsound.com #vegan #veganfastfood #bigmac
Full recipe: 🤍 Follow along on Instagram for cooking tips + daily updates, and tag me with your remakes on Instagram! 🤍 Key Moments: 0:00 Introduction 0:25 Why you should try red lentil curry 1:15 Prepping ingredients 3:30 Cooking red lentil curry 5:43 Adding finishing touches 5:53 Serving suggestions for red lentil curry New to veganism or looking for cooking inspiration? Sign up for the free 7-Day Vegan Challenge! 🤍 MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! ORDER ON AMAZON: 🤍 MORE COOKBOOK INFO: 🤍 *90+ delicious vegan recipes made in the Instant Pot* *With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options - *IN THIS VIDEO* 12-inch nonstick GreenPan: 🤍 Microplane: 🤍 My favorite spices: 🤍 *MY KITCHEN ESSENTIALS* Instant Pot 6 quart: 🤍 Food Processor: 🤍 Nonstick skillet: 🤍 My Favorite Knife: 🤍 Large Cutting Board: 🤍 Cast iron skillet: 🤍 Vitamix blender: 🤍 Vitamix 64-ounce container: 🤍 Linen apron: 🤍 All Other Kitchen Equipment: 🤍 Film & Photography Equipment: 🤍 - WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 🤍 🤍 🤍
You are going to LOVE this vegan coconut chickpea curry Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan. It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it. Give it a try and let me know what you think! 🤗 Shop Merch! 🤗 🤍 ★Recipe ★ 🌱 🤍 Timestamps: 00:00 How to Make Vegan Coconut Chickpea Curry 3:50 Vegan Coconut Chickpea Curry Finished 4:02 Why I love curry 5:24 Why so many seasonings in curry 5:59 What curry to buy from the store 7:22 What else can I add to the dish 8:01 Tomato paste can vs tube 8:20 How to swap coconut milk 9:55 Merch launch announcement ✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured! Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel! Subscribe to our taste test channel → 🤍 Make It Dairy Free Website → 🤍 Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) → 🤍 Instagram → 🤍 Facebook → 🤍 Twitter → 🤍 Pinterest → 🤍 Contact us → makeitdairyfreetoday🤍gmail.com Private Facebook Community → 🤍 #VeganMeals #VeganDinner ★Products That I Used For This Recipe★ *Affiliate Links for products help me make these videos. Thank you for your support. Our Photography/Videography Equipment → 🤍 *Black Measuring Cups and Spoons: 🤍 *Bowls (Small): 🤍 *Can Opener: 🤍 *Colander: 🤍 *Cutting Board (Round): 🤍 *Glass Mixing Bowls - 🤍 *Hand Grater: 🤍 *Induction Burner: 🤍 *Kitchen Knife Block Set: 🤍 *Pots and Pans: 🤍 *Tiny Whisk: 🤍 *Wooden Utensils: 🤍 -Note: Not all products are exactly as seen in video.
ever wondered what a typical evening meal is for a classically trained chef? on the menu, Vietnamese Vegan Meatballs | Healthy Vegan Mac & Cheese | Ancient Grain Stew | Massaged Kale Salad 💬 full written recipes - 🤍 📚MY NEW COOK BOOK - 🤍 📚SIGNED COPIES - 🤍 🍽 Restaurant News - 🤍 🔪 my knife - 🤍 🌎 SUBSCRIBE - 🤍 📚 Vegan 100 Cookbook - 🤍 📚 Vegan Christmas Cookbook - 🤍 ⚡️ NEW MERCH - 🤍 INSTAGRAM: 🤍 TWITTER: 🤍 FACEBOOK: 🤍
Cook with plants with my ebook Plant Kitchen Comforts: 🤍 Live a minimal life with my book Minimal: How to Simplify Your Life & Live Sustainably: 🤍 Potato, Spinach & Tomato Curry: 🤍 Red Pepper Orzo: 🤍 Carrot & Bulgar Studded Peppers: 🤍 website: 🤍 instagram: 🤍 home instagram: 🤍 tiktok: 🤍 facebook: 🤍 pinterest: 🤍 get £50 when you change to renewable energy for your home with Octopus Energy: 🤍 Sign up to Riverford here and get £15 after your first delivery: 🤍 Use MADELEINE15 for 15% off Snuggs Period Underwear: 🤍 Use SOBER15 for 15% off Pentire Drinks: 🤍 business enquiries only: hello🤍madeleineolivia.co.uk chapters: 00:00 intro 00:49 potato, spinach and tomato curry 03:53 red pepper orzo 06:59 carrot and bulgar stuffed peppers
Today we're making 3 easy vegan recipes for beginners! Whether you or someone you know is just getting started with vegan/plant-based food, these are some meals that you need to know. 🥰 ✹ Recipes Mentioned ✹ Vegan “Tuna” Chickpea Salad → 🤍 Buffalo Cauliflower Wings → 🤍 Potato Cashew Cheese Sauce → 🤍 ✹ Support the Channel ✹ If you feel called to support our YouTube channel, you can do so by clicking the "Join" button right above this description box. There, you can become a member of the channel and enjoy a few special perks! 💕 ✹ Fave Things ✹ Our beautiful sage-colored cookware is from Caraway Home. Get 10% off here → 🤍 We get all of our background music from MusicBed! To try it out for yourself, head here → 🤍 ✹ Find Us! ✹ Instagram | 🤍sarahsvegankitchen_ Recipe Blog | 🤍 Email | sarah🤍sarahsvegankitchen.com 0:00 vegan recipes for beginners 0:19 vegan chickpea tuna salad 0:42 how to make chickpea tuna salad 2:46 simple vegan tuna salad sandwich 3:01 vegan tuna melt 3:21 buffalo cauliflower wings 3:50 preparing the cauliflower 4:13 making a simple batter 5:14 serving the buffalo cauliflower bites 7:11 vegan cashew cheese sauce 7:36 how to make vegan cheese sauce 9:37 vegan mac and cheese recipe 9:58 easy vegan nacho cheese sauce 10:33 outro SyncID: MB01S5YGR7HNKAF MB014LVQGRXB7OY #VeganBasics
Gordon loves some heat, just ask Sean Evans on the Hot Ones! Today he's taking cauliflower, bringing some heat and making a delicious bang bang cauliflower recipe that can be done in under 10 minutes! The secret to this dish is it's going to turn you vegan in under 10 minutes. Order Ramsay in 10 Now to get the Full Recipe: 🤍 Made with Hexclad - Get Cookin' with HexClad today: 🤍 Follow Gordon: TikTok: 🤍 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 #GordonRamsay #Cooking #Food #Vegan
High-protein meals that actually taste fantastic! Get the printable recipes HERE: 🤍 📱Find me on Instagram for cooking tips + daily updates! 🤍 *IN THIS VIDEO* Food Processor: 🤍 Nonstick frying pan: 🤍 Sheet pan: 🤍 🔪 MY KITCHEN ESSENTIALS Knives: 🤍 (get $5 off using code "nisha") Instant Pot 6 quart: 🤍 Food Processor: 🤍 Vitamix blender: 🤍 Vitamix 48-ounce container: 🤍 Dutch oven: 🤍 Cast iron pan: 🤍 Large Cutting Board: 🤍 Digital scale: 🤍 📖 MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! Order on Amazon: 🤍 Read more about it!: 🤍 *90+ delicious vegan recipes made in the Instant Pot* *With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options All Other Kitchen Equipment: 🤍 🎥 Film & Photography Equipment: 🤍 WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 🤍 🤍 🤍 🤍 Key Moments 00:00 Introduction 00:22 Recipe One - A Delicious Dip 03:48 Recipe Two - Asian-Inspired Noodles 09:37 Recipe Three - Actually Good Grain Bowl
Get your first purchase from Blueland for 15% off by clicking my link 🤍 ! Now shipping to the U.S., Canada, U.K., Australia & New Zealand! RECIPES HERE🌱 🥘Lentil Potato Soup Recipe: 🤍 🍝Spaghetti Spinach Aglio e Olio Recipe: 🤍 🧀Hemp Parmesan Recipe: 🤍 🍛Vegan Sweet and Sour Stir Fry Recipe: 🤍 😋Vegan Sweet and Sour Sauce Recipe: 🤍 🔴 DOWNLOAD MY EBOOKS - 🤍 ❤️ MORE VIDEOS YOU'LL LOVE ❤️ ➥ GARLIC HACK (& other lazy cooking hacks) - 🤍 ➥ VEGAN MEAL PREP VIDEOS - 🤍 ➥ HIGH PROTEIN VEGAN RECIPES - 🤍 BUSINESS INQUIRIES: hello🤍thecheaplazyvegan.com MY NEW SHORTS CHANNEL - 🤍 Get my FREE Sauces Mini eBook by getting on my EMAIL LIST - 🤍 ✅ LISTEN TO OUR PODCAST (The SaVeg Podcast) - ★ PATREON (bonus episodes & more) - 🤍 ★ LISTEN - 🤍 ★ WATCH (SUBSCRIBE) - 🤍 ✅ MY VEGAN CAFE - ★ Follow on IG - 🤍 ★ Our website - 🤍 ✅ SHORTS CHANNEL - 🤍 ✅ MY VLOG CHANNEL - 🤍 Note: This video is kindly sponsored by Blueland. CONNECT WITH ME ★ Business inquiries ONLY: hello🤍thecheaplazyvegan.com ★ Instagram: 🤍 🤍cheaplazyvegan ★ TikTok: 🤍cheaplazyvegan ★ Website/blog: 🤍 ★ Facebook: 🤍 ★ Twitter: 🤍 ★ Personal Instagram: 🤍therosatron —— PRODUCTS I USE & DISCOUNT CODES Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links. SHOP MY RECOMMENDED PRODUCTS (my amazon shop) - USA - 🤍 Canada - 🤍 ★ FREE AUDIOBOOK & 1 MONTH TRIAL - 🤍 ★ iHERB.com 5% instant discount on any iHerb order with code CJW878 🤍 —— ♫ MUSIC ♫ By 🤍epidemicsound.com #vegan #mealprep #veganrecipes
Grow your brand with Squarespace: 🤍 Also: get yourself a copy of my new cookbook “All Day Vegan” 🤍 out worldwide! Go to your favorite book sellers’ website and order now :) — This video features 5 amazing yummy quick and easy meal ideas using only (more or less) 5 Ingredients!! Hope you enjoy :) — Get my Cookbook: US: 🤍 Germany: 🤍 UK: 🤍 Canada: 🤍 France: 🤍 International: 🤍 About the Book:: 🤍 Or search for All Day Vegan - Mina Rome, anywhere you can get books online or irl! (Thalia, Hugendubel, Fnac, Barnes & Noble …) THANK YOU! Instagram: 🤍 → 🤍mina_rome Email: minarome.yt🤍gmail.com Website: 🤍mina-rome.com ✨INGREDIENTS & NOTES ✨ Note that I did not count salt, water and oil! Also there are a few optional add-ins listed! #1 Whipped Hummus & Pepper Pasta 0:00 180g pasta of choice (6.3oz) 3 cloves garlic 1 ½ tbsp olive oil 2 medium sized roasted bell peppers from jar 200 - 250g plain hummus (7oz - 8.8oz) 1 tbsp soy sauce ¼ - ⅓ cup pasta water (60ml - 80ml) also generous pinch of salt for pasta water also optionally vegan parmesan or other topping of choice → serves 2 #2 Lazy Cozy Tomato Soup 2:15 200g (7oz) firm tofu 1 tbsp cornstarch pinch of salt added to tofu and starch (did not mention in video) about 1 tbsp veg oil for pan 5-6 tbsp of your favorite store bought tomato sauce ½ cup (125ml) water, more if needed ½ can (120g or ¾ cup) chickpeas, rinsed and drained 2 handfuls fresh baby spinach optional: bread #3 Red Bean Overnight Oats 3:41 2 tbsp sweetened red bean paste * ½ cup small cut oats (50g) pinch of salt 1 tbsp ground flax seeds ½ cup thick vegan yogurt (120g) ⅓ cup water (80ml) a handful of raspberries, or other fruit (cut into chunks if needed) *if you don’t want to do the layers you can also just spoon the paste on top of the oats as a topping :) #4 Spinach & Kimchi Kimbap Sandwiches 5:22 ⅔ cup (120g) short rice, uncooked generous pinch of salt for rice water about 1 cup (250ml) water for the rice 2 big handfuls of fresh spinach 1 tbsp olive oil optional: 2 cloves garlic splash of water to help the spinach wilt down pinch of salt for the spinach 2-3 tbsp vegan kimchi optional: 1-2 tbsp vegan cheese (that’s able to melt) 2 sheets of roasted seaweed inspired by this video: 🤍 #5 Avocado Bean Toasts 8:15 3 pieces of bread, toasted ½ can (120g or ⅔ cup) white beans, mashed 1 tbsp vegan cream cheese pinch of salt ½ avocado pickled onions for the pickled onions: 2-3 red onions, cut into thin slices 1 tsp salt 1 tbsp rice syrup or sugar ½ cup (125ml) vinegar of choice ½ cup (125ml) hot water Music used: intro by Wallows: 🤍 trees and lucy: 🤍 🤍 loopschrauber: 🤍 culpeo: 🤍 Cindy Zhang - 🤍 Ebony Loren - Phone Static - 🤍 STUDIO BEYOND - Forbidden blvd - 🤍 Outro by Mathew Rodriguez - Skip to the Present - 🤍
LEARN HOW TO MAKE THIS CRAZY GOOD VEGAN GROUND "BEEF" BULGOGI RECIPE! LAY HO MA! This recipe will definitely become one of your top favourite weekly dishes for sure! Join me in this episode and learn how to make a vegan version of the popular Korean ground beef bulgogi recipe right at home! Let's begin Ingredients: 1 cup sushi rice 1 cup water 200g extra firm tofu 1 onion 4-5 pieces garlic 3 sticks green onion 1 1/2 tsp cane sugar 1 tbsp rice vinegar 1 tbsp soy sauce 1 1/2 tsp dark soy sauce splash toasted sesame oil 3 tbsp chili oil (🤍 Directions: 1. Rinse and drain the rice 2-3 times to get rid of the excess starch. Add 1 cup of water to the rice and heat it up on medium high heat 2. When the water begins to bubble, turn the heat to medium low and give the pot a good stir to release any rice grabbing the bottom of the pan. Cover and cook for 15min 3. In the meantime, pat dry the extra firm tofu and mash into a crumble with a fork 4. Finely chop the onion, garlic, and green onions 5. After 15min, turn the heat off on the rice and let it further steam for 10min 6. Make the sauce by combining the cane sugar, rice vinegar, soy sauce, dark soy sauce, and toasted sesame oil 7. Heat up a nonstick pan to medium heat. Add the chili oil 8. Sauté the tofu, onions, and garlic for 7-8min 9. Pour in the sauce and sauté for another couple of minutes. Add the green onion and sauté for another 30 seconds 10. Garnish with white toasted sesame seeds and serve with freshly steamed white rice YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍yeungmancooking Wil's Recipes on Facebook: fb.me/yeungmancooking.com Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
Let me share the authentic Japanese food recipe which my grandma made! My grandma was born in Japan in 1920! When I was little, I saw her making authentic and traditional Japanese food which to me was a feast!! I always wanted to recreate! This time, I truck my memory and replicate her recipes. All the recipe turn out to be so delicious!! It's also happened to be vegan! Enjoy! - ▶JAPANESE FOOD ESSENSIALS (SHOP) 🤍?sca_ref=191925.N4eyA6vKUY I highly recommend to try their products! Kokorocare will deliver you exclusive high quality Japanese products to you door! I'm sure their products will spark your eye! ▶Amazon shopping Koji (Rice malt) ; 🤍 Salted rice malt→ 🤍 Non stick pan →🤍 Spatula → 🤍 Glass Container → 🤍 Rice cooker → 🤍 Lid→ 🤍 Measuring spoon→ 🤍 Rectangular pan for egg omelet → 🤍 Soup pot→ 🤍 Microwave toaster oven combo → 🤍 Bento box → 🤍 See more my favorite kitchen tools and ingredients on my web 🤍 - ▶Recipes mentioned in the video - miso dipping sauce & onigiri 🤍 - Chinese cabbage sweet and sour pickles 🤍 -Miso soup 🤍 - Vegan vegetarian food recipe playlist 🤍 - 3 pickles recipe 🤍 🤍 🤍 - FOLLOW Miwa's Japanese Kitchen 🌞 📺Please SUBSCRIBE : 🤍 🌎 Recipe Blog : 🤍 🌝 Facebook :🤍 📷 Instagram : 🤍 👧 TripAdvisor: 🤍 Disclaimer: product links may include affiliate links
👩🏻🎨 The first 1,000 people to use our code PICKUPLIMES or use this link to sign up will get a 1 month free trial of Skillshare: 🤍 💌 Sign-up for our newsletters: 🤍 👩🏻🍳 Get the PUL E-cookbook: 🤍 🎥 Film & photography gear we use: 🤍 🎶 The music we used: 🤍 (great for YouTube creators) RECIPES 00:00 Intro 00:28 Harissa spiced beans: 🤍 02:26 Vegan "egg" salad sandwich: 🤍 04:02 Instant Thai noodle soup: 🤍 06:21 Skillshare + Outro 07:35 Bloopers :P MORE BUDGET-FRIENDLY VIDEOS 🌱 Budget challenge » €1/$1 meals for 5 days: 🤍 🌱 Meal prep on a budget: 🤍 🌱 Budget meals under €2 / $2: 🤍 🌱 Budget curries under €2 / $2: 🤍 🌱 Budget friendly recipes: 🤍 WHAT WE USE 🤍 THE PUL KITCHEN » Cutting board: 🤍 » Garlic crusher: 🤍 » Mini spice jars: 🤍 » Air-tight containers: 🤍 » Measuring cups/spoons: 🤍 » 1L mason jars: 🤍 » Cast iron pot: 🤍 » Immersion blender: 🤍 » Large glass storage jars: 🤍 STAY CONNECTED 🙋🏻♀️ 👉 Instagram: 🤍 👉 TikTok: 🤍 👉 Facebook: 🤍 👉 Pinterest: 🤍 ❤ Sadia
🤍 Follow Us On Facebook: ⇨ 🤍 ⇨Tools and ingredients: Olive Oil Sprayer : 🤍 Food Peeler: 🤍 Colorful Measuring Spoons: 🤍 if you’re looking for exciting new easy vegan meals check out these 13 healthy vegan recipes for weight loss to Include in Your plant based and Vegan Diet. These are easy recipes anyone can make and enjoy cooking. I hope you like all these healthy recipes ♡ "sorry i didn't add the preparation method here because i have acceded the maximum characters in the description box" 1 chickpea and vegetables 270 calories (1 serving) Ingredients 1 olive oil 1 garlic 1/2 medium carrot 1/4 medium yellow onion 1/4 medium red pepper 1/2 cup chickpeas, boiled 1/4 tsp tumeric 1 tbsp nutritional yeast 1 pinch of chili powder salt & black pepper 2 oz spinach 2 High protein tofu scramble 300 calories (1 serving) Ingredients 7 oz extra firm toru 1 olive oil 1 tbsp nutritional yeast 1/4 cup soy milk 1/4 tsp tumeric 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder salt & black pepper 1 tsp dijon mustard 1 medium tomato 1 oz avocado 1/2 tbsp chopped chives 3 Spinach, carrot & potato 240 calories (1 serving) Ingredients 1 medium carrot 4 oz potato 1/4 medium green pepper 2 oz spinach, chopped 1/3 cup chickpeas, boiled 1 tsp olive oil 1 tbsp lemon juice salt & black pepper 4 Veggie quinoa 310 calories (1 serving) Ingredients 1 medium carrot, cubed 1 oz spinach 3/4 cup quinoa, cooked 1 oz avocado 1 tsp white vinegar 1 tsp olive oil 1/4 tsp dried oregano 1 tsp dijon mustard salt & black pepper 5 Veggie Fried Rice 240 calories (1 serving) Ingredients 1 medium carrot, cut in half lengthwise 1/4 cup brown rice 1 tsp olive oil 1/4 red bell pepper, chopped salt and black pepper 1/8 tsp chili powder 1/8 tsp cumin 1/8 dried oregano 2 tbsp tomato sauce 6 grape tomatoes 1 medium green onion 1 tsp cilantro, finely chopped Preparation Cook the rice in water first until done. Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender. Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine. Add tomato sauce, sliced tomatoes, and green onions. Serve topped with chopped cilantro. 6 Chili recipe for dinner 200 calories (1 serving) Ingredients 1 garlic 1 tsp olive oil 1/4 medium yellow onion 1 medium carrot 1/4 medium red bell pepper 1/4 tsp ground cumin 1/4 tsp smoked paprika 1/8 tsp chili powder salt and black pepper 1/4 tsp dried oregano 5 oz diced tomatoes 1/2 cup vegetable broth 1/2 cup water 1 bay leaf 2 oz red beans, cooked 1 tbsp parsley, chopped 7 Veggie stir fry 210 calories (1 serving) Ingredients 3 oz green beans salt 1 garlic 1 tsp olive oil 1/4 medium yellow onion 2 medium carrots, cut into julienne strips 2 tbsp water 3 oz broccoli 1/4 cup peas 1 tsp reduced sodium soy sauce 1 tsp honey black pepper * 8 Broccoli pesto penne 310 calories (1 serving) Ingredients 2 oz wholewheat penne pasta 7 oz broccoli florets 5 basil leaves a small handful of parsley 1 tbsp parmesan cheese 2 tsp olive oil salt and black pepper 1 red chilli * 9 White bean salad 210 calories (1 serving) Ingredients 2 leaves romaine lettuce 7 cherry tomatoes 1/4 medium red bell pepper, chopped 1 medium cucumber, chopped 2 oz canned white beans 2 tbsp olives 1 tsp white vinegar 1 tsp olive oil 1 tsp dijon mustard salt and black pepper 10 spinach 240 calories (1 serving) Ingredients 1/4 medium red pepper 1/2 tsp olive oil 1/4 medium red onion 5 oz spinach salt & black pepper 1 whole wheat tortilla 2 tbsp crem cheese 11 Vegetarian chickpeas salad 300 calories (1 serving) Ingredients 2 oz spinach 3 basil leaves 1 garlic 1 tbsp parmesan cheese 1 tsp olive oil 2 tbsp water 2 tbsp lemon juice 5 grape tomatoes 3/4 cup chickpease, canned or cooked 1/4 medium red onion 5 kalamata olives salt and blacl pepper * 12 Strawberry spinach and quinoa 290 calories (1 serving) Ingredients 1/4 cup quinoa 2 oz spinach 3 strawberries 1 tbsp chopped walnuts 1 tsp lemon juice Preparation cook quinoa according to package. In a large bowl, combine all the ingredients and serve. * 13 Chickpea and tomato quinoa 290 calories (1 serving) Ingredients 1/4 cup quinoa 1/4 white onion, chopped 1/4 yellow bell pepper 1 clove garlic, finely chopped 1 tsp olive oil 1 medium tomato, chopped 1 tsp tomato paste 1/8 tsp paprika 1/8 tsp cayenne pepper salt and black pepper 1 oz spinach 2 oz cooked chickpeas 1 tbsp black olives 1 tbsp parsley, finely chopped I hope you like all these easy vegan ideas ♡
This plant based vegetable stew recipe is the perfect dish to enjoy on a cool winter evening. This filling vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma. ★★★ BECOME A SUPPORTING MEMBER! ★★★ Help us keep this show free for everyone by becoming a supporting member! » JOIN MEMBERSHIP: 🤍 PRINTABLE RECIPE: 🖨️ » 🤍 DISCOUNT LINK FROM OUR SPONSOR: GROWING SPACES » Save 5% OFF your order 🤍 DISCOUNT LINK FROM OUR SPONSOR: COMPLEMENT » Complement Essential Supplements: Use code PLANTBASEDEASY at checkout to SAVE 15% OFF your order: 🤍 ORDER OUR COOKBOOKS: Plant Based Cooking Made Easy 📖 » 🤍 EQUIPMENT WE USE » Our Kitchen Setup: 🤍 » Our Production Tools to Make the Show: 🤍 CONNECT WITH US » 28 Days Plant Based Made Easy Course: 🤍 » Plant Based Made Easy Community Membership: 🤍 » The Whole Food Plant Based Cooking Show Recipe Website: 🤍 » Follow Us on Instagram: 🤍 #plantbasedcooking #vegan #veganrecipes #govegan
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Order my Cookbook! 🤍 Hi Everybody! Here's my quick and easy way to make Vegan Buffalo Sauce! For the recipe please visit: 🤍 Burger Dude Merch! 🤍 Video / Photo Gear 🎥 🤍 Cooking / Spices 👨🍳 🤍 Kitchen Tools 🔪 🤍 Follow: website ✍ 🤍 instagram 📸 🤍 facebook 📘 🤍 twitter 🐤 🤍 pinterest 📌 🤍 This post is not sponsored, all opinions are my own. I've also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!
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LENTIL SOUP RECIPE | Easy Recipes for Vegetarian and Vegan Diet 💬 Let me know in the comments if you enjoyed my Lentil Soup Recipe? ▶️ RECIPE INGREDIENTS: 1 cup /180g Red lentils 2+1/2 Tablespoon Olive Oil 1 cup / 130g Onion - chopped 2 cups / 250g Carrots - chopped in small cubes - 2 medium size carrots 1 cup / 200g Yukon Gold Potatoes - 1 large or 2 small in size 2 Garlic cloves / 2 teaspoons approx. 3 Tablespoon / 42g Tomato Paste 4 Cups / 900ml Vegetable Broth (Low Sodium) 2+1/2 Cup / 575ml Water 1 Teaspoon Ground Cumin 1/4 Teaspoon Cayenne Pepper (OPTIONAL) Salt to taste (I have added total 1+3/4 teaspoon of Pink Himalayan salt) Lemon Juice to taste (I have added 1 teaspoon, I like it a bit sour but you do you) INGREDIENTS FOR TEMPERING: 1+1/2 Tablespoon Olive Oil 1/2 Teaspoon Minced/Grated Garlic or to taste 1/4 to 1/2 Teaspoon Crushed Dried Chilies 1/2 Teaspoon Paprika (NOT SMOKED) ▶️ METHOD: Thoroughly wash the red lentils until water runs clear. Then soak in water for 1 hour. To a heated pot, add olive oil, chopped onion, carrots, 1/4 teaspoon salt and fry on medium heat until it’s lightly browned. Then add the garlic and fry on medium-low to medium heat (depending on the heat of your stove) for about 1 minute or until fragrant. Add add ground cumin, cayenne, tomato paste and fry on medium heat for 1 to 2 minutes. Add the potatoes, soaked/strained red lentils, salt, vegetable broth, water and mix well. Bring to a boil and the reduce the heat to medium-low and cook for about 30 minutes or until the lentil and potatoes are cooked. After 30 minutes, uncover to check if the lentils are cooked, if not cooked cover and cook for a bit longer. Turn off the heat and allow it to cool down before blending. Blend into a smooth puree and Add lemon juice and also taste for seasoning. Cover and set aside while we prepare the tempering. TO PREPARE THE TEMPERING: To a small pan, add olive oil, minced garlic, crushed dried chilies and then heat it up on low to medium-low heat. TURN OFF THE HEAT AS SOON AS the just begins garlic starts to sizzle (DO NOT DELAY) - this will prevent the garlic from burning. ✅👉 NOTE: Be careful not to burn it. BURNT TEMPERING WILL MAKE THE SOUP BITTER. After turning off the heat add the paprika and mix quickly in the warm oil and add it to the soup. Mix the tempering in the soup well and RIGHT AWAY COVER THE POT to seal in the flavours and let it rest for 4 to 5 minutes for the flavours to blend. Serve hot with some toast and a side salad or just by itself. This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later. ▶️ IMPORTANT NOTES: 👉 How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer 👉 Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove 👉 Cut the carrots and potatoes in small cubes so that it can cook fast 👉 Adding salt to the onion and carrots 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. If at any point you notice the pan is getting over heated, then reduce the heat. 👉 Regarding the tempering - Fry on LOW to MEDIUM-LOW heat, just until the garlic starts to sizzle. TURN OFF THE HEAT, AS SOON AS the garlic begins to sizzle (DO NOT DELAY) - this will prevent the garlic from burning. Then quickly mix the paprika in the warm oil and add it to the soup. ✅ Be careful not to burn the ingredients. BURNT TEMPERING WILL MAKE THE SOUP BITTER. 👉 After adding the tempering to the soup, RIGHT AWAY COVER THE POT to seal in the flavour and let it rest for 4 to 5 minutes for the flavours to blend 👉 This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later * 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 for my latest vegan recipes! * ✅ Follow Food Impromptu: Instagram ▶️ 🤍 Pinterest ▶️ 🤍 Subscribe to Food Impromptu here⤵️ 🤍 #lentils #lentilsoup #lentilsrecipe #vegetarian #VeganRecipes #VeganFood #vegetarianrecipes #HealthyRecipes #Vegan #PlantBased #redlentils #redlentil #redlentilsoup #easyveganrecipes
🍃🍃🍃On the menu: Seared "Scallops", Oyster Mushroom Cluster STEAKS w/ Peppercorn Cream Sauce, Loaded Baked Potatoes, and Asparagus. 📺make sure to watch in 4K📺 1st half of each video is cooking, second half is eating what I cook. 🍃Subscribe to my YouTube Channel: 🤍 🍃Follow me on Instagram: 🤍 🍃My Kitchen and Pantry Items: (no extra charges to you and I earn a small commission) 🤍 🍃Support the Channel PayPal: 🤍 Venmo: 🤍DawsonWatkins Patreon: 🤍 Inquiries: dawsonwatkins0🤍gmail.com Mushroom "Steak" Marinade🍃 1 tbsp Oil 1/2 tbsp Vegan Worcestershire Sauce 1 tsp Liquid Smoke 1/2 tsp Seasoning Salt 1/4 tsp black pepper The Eat More Plants Official Seared "Scallops" 🍃 2 tbsp Oil 3 King Oyster Mushrooms, sliced into scallop shape 1 tbsp Vegan Butter 2 sprigs fresh Thyme 1 1/2 tbsp Garlic, minced 1/2 tsp Salt 1/4 tsp Black Pepper 1 tbsp Lemon Juice The Eat More Plants Official Peppercorn Cream Sauce🍃 2 tbsp Vegan Butter 1/2 cup Shallots, finely chopped 2 tbsp Garlic, minced 3/4 tsp fresh ground Black Pepper 1 cup Veg Stock (low sodium) 2 cups Coconut Cream (for best results, use Mae Ploy brand) or Soy Cream or Cashew Cream 1 tbsp Vegan Worcestershire Sauce 1/2 tsp Lemon Juice Salt to taste Perfect Baked Potatoes🍃 Bake at 350 degrees for 60 - 70 minutes depending on size. The Eat More Plants Official Cashew Sour Cream🍃 1 cup Cashews, soaked overnight 1/2 cup water 1 1/2 tbsp Lemon Juice 2 tsp White Vinegar 3/4 tsp Salt
This vegan Mushroom Stroganoff is one of my (and Max's) absolute favorite dishes and will make anyone fall in love with mushrooms! Perfect cold weather comfort food. Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! 🤍 Full recipe: 🤍 New to veganism or looking for cooking inspiration? Sign up for the free 7-Day Vegan Challenge! 🤍 Key Moments: 0:00 Why some people don't like mushrooms 0:39 Choosing the right mushrooms 2:10 The proper way to cook mushrooms 3:14 Cleaning and preparing leeks 4:06 Cooking the mushrooms and leeks 4:33 Preparing the "roux" 5:30 Cooking the mushroom stroganoff 7:24 How to serve mushroom stroganoff 8:03 Taste test! MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! ORDER ON AMAZON: 🤍 MORE COOKBOOK INFO: 🤍 *90+ delicious vegan recipes made in the Instant Pot* *With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options *IN THIS VIDEO* Large Cutting Board: 🤍 Deep nonstick sauté pan: 🤍 Chef's knife: 🤍 Pasta: 🤍 *MY KITCHEN ESSENTIALS* Instant Pot 6 quart: 🤍 Food Processor: 🤍 Nonstick skillet: 🤍 My Favorite Knife: 🤍 Dutch oven: 🤍 Microplane: 🤍 Linen apron: 🤍 Cast iron skillet: 🤍 Vitamix blender: 🤍 Vitamix 64-ounce container: 🤍 All Other Kitchen Equipment: 🤍 Film & Photography Equipment: 🤍 SUBSCRIBE for new videos every week! 🤍 Learn more about veganism, healthy eating, food photography, social media, and happiness. - WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 🤍 🤍 🤍
Follow My Page For More Recipes 🤍s I'm here to teach you how to cook vegan food in under a minute. These recipes are so easy, even your kids can help. Plus, they're healthy and nutritious so you can share them with your family too. If you're looking for the fastest vegan recipes, then you're in luck because today we're going to show you how to make a vegan omelette in under a minute! Get ready to eat your veggies in minutes by following this easy vegan recipe video series! All of the recipes are fast & delicious. We hope you love these dishes! Follow My Page For More Recipes 🤍s 💡 TOPICS IN THIS VIDEO 💡 • shorts • veganrecipes • vegan • veganfood • plantbased • veganlife • veganfoodshare • healthyfood • vegansofig • vegetarian • whatveganseat • veganism • food • foodie • healthylifestyle • veganfoodie • foodporn • govegan • veganfoodporn • veganeats • vegansofinstagram • healthy • glutenfree • vegancommunity • veganlifestyle • vegandinner • vegetarianrecipes 🔎 HASHTAGS 🔎 #shorts #veganrecipes #vegan #veganfood #plantbased #veganlife #veganfoodshare #healthyfood #vegansofig #vegetarian #whatveganseat #veganism #food #foodie #healthylifestyle #veganfoodie #foodporn #govegan #veganfoodporn #veganeats #vegansofinstagram #healthy #glutenfree #vegancommunity #veganlifestyle #vegandinner #vegetarianrecipes #Shorts #shorts #Short #short #vegan recipes #vegan recipes for beginners #vegan recipes tasty #vegan recipes for weight loss #vegan recipes indian #vegan recipes breakfast #vegan recipes tabitha brown #vegan recipes dinner #vegan recipes dessert #vegan recipes healthy #vegan recipes for thanksgiving #vegan recipes for kids #vegan recipes tiktok #vegan recipes easy #vegan recipes compilation #vegan recipes beginners #vegan recipes delicious #vegan recipes jamaican #vegan recipes zucchini #vegan recipes youtube #vegan recipes korean #vegan recipes shorts #vegan recipes videos #vegan recipes asian #vegan recipes lunch #vegan recipes pasta #vegan recipes quick #vegan recipes 2021 #vegan recipes tofu #vegan recipes xmas #vegan recipes 90s #vegan 8 recipes #vegan recipes 4 ingredients #vegan recipes gordon ramsay #vegan recipes high protein #vegan recipes instant pot #vegan recipes weight loss #vegan recipes 0-3 months #vegan recipes 30 minutes #vegan recipes easy quick #vegan recipes for dinner #vegan recipes rachel ama #vegan recipes meal prep #vegan recipes no tofu #vegan recipes using air fryer #vegan recipes thanksgiving #vegan recipes on a budget #vegan recipes eggplant #vegan recipes japanese #vegan recipes mexican #vegan recipes protein #vegan zoodle recipes #vegan recipes kenya #vegan recipes ramen #vegan recipes 2022 #vegan recipes soup #vegan recipes 10 ingredients or less #vegan recipes 5 ingredients or less #vegan baby food recipes 6 months #vegan baby food recipes 7 months #vegan recipes using chickpeas #vegan recipes vegetables only #vegan recipes with mushrooms #vegan recipes chic natural #vegan recipes dinner party #vegan recipes high calorie #vegan recipes indian style #vegan recipes gluten free #vegan recipes black chef
I hope you enjoyed the video, let me know in the comments which video you wanna see next! AD My Instagram: 🤍 My cookbook: 🤍 My kitchen gear (15% off with MAYA15): 🤍 RECIPES from this video… SMOOTHIE BOWL: -1 frozen banana -160g frozen blueberries -optionally: 1 scoop vegan protein powder -a splash plant milk+ Blend and add your favorite toppings TOMATO SALAD: -600g fresh tomatoes -3 TBSP olive oil -2 TBSP balsamic vinegar -salt and pepper to taste -dried herbs (I used oregano and basil) Mix and enjoy DONUT HOLES: -70g vegan yogurt -70g flour -1 TSP baking powder Knead and shape into 4 balls. Air fry at 180C/360F for 4-5 minutes and top with vegan chocolate spread TANTANMEN: 🤍 YOGURT BOWL:-350g vegan yogurt -1 scoop vegan protein powder Toppings: -berries, granola, soy crispies, kiwi, hazelnut butter PASTA SALAD: 🤍 I used this recipe but added pasta instead of bread NICECREAM: -2 frozen bananas -1 scoop vegan protein powder -a splash of plant milk Blend until creamy Toppings: -1 chopped date -soy crispies SUMMER ROLLS: 🤍 Much love Maya :)
Chickpeas, or garbanzo, beans have been grown and eaten in the Middle East for thousands of years. ➡️ Let me show you a recipe on how to use this ingredient to create a tasty and easy-to-make vegan stew. In this recipe, I used roasted eggplants and mixed them with fried onions, red and green bell peppers, a can of drained chickpeas, and more. The eggplant compliments this dish as an excellent source of antioxidants to add to the fiber, protein, and iron from the chickpeas. ➡️ This wholesome vegan recipe is quick and easy to make with very simple ingredients you can serve to the whole family. Not only is it healthy, but it’s a one-pot recipe, so you can keep your kitchen tidy and maximize space if you only have one burner! 💬 What other chickpeas dishes do you like? (Aside from hummus!) Let me know in the comments below. ▶️ RECIPE INGREDIENTS: (4 to 5 servings) 3 to 4 tablespoons Light Olive Oil for fry the veggies 400g /4 Cups approx. Eggplant - chopped 200g / 1 +1/2 Cup approx. Onion - thinly sliced/chopped 200g / 1 +1/2 Cup approx. Red bell pepper - chopped 200g / 1 +1/2 Cup approx. Green pepper - chopped 1 Tablespoon Garlic - finely chopped - (4 to 5 garlic cloves) 2 Cups / 1 Can (540ml can) Cooked Chickpeas 1/4 Ground cumin 1/4 Paprika 1/4 Cayenne pepper Salt to taste (I have added total 1+1/2 teaspoon of pink Himalayan salt) 125ml / 1/2 cup Strained Tomatoes / Passata / Tomato Puree 200g/ 1+1/4 Cup approx. Fresh Tomato - chopped 125 ml / 1/2 Cup water Garnish: Ground Black Pepper (I have added 1/2 teaspoon black pepper) 1/2 cup / 20g Parsley - finely chopped Drizzle of Olive oil (I have added 2 tablespoon of organic cold pressed olive oil) ▶️ METHOD: FRYING THE EGGPLANT: To a heated pan add 2 tablespoons of cooking oil, chopped eggplant, 1/2 teaspoon of salt and fry on medium high to high heat until it is nicely browned. We are trying to get rid of the moisture from the eggplant and roasting it at the same time so DO NOT cook on low heat otherwise the eggplant will turn mushy. Once roasted, remove from the pan and set aside. To the same pan add 1 to 2 tablespoons of oil, onion, red and green bell pepper and fry on medium-high heat until the onion starts to caramelize/softens and the peppers are nicely fried and slightly charred. Now add the cooked/drained chickpeas, chopped garlic, ground cumin, paprika, cayenne pepper, salt and fry the chickpeas on medium-high heat for another 3 minutes or until the chickpeas are nicely fried. At any point if you notice the pan is getting over heated reduce the heat. Add the strained tomatoes, roasted eggplant, fresh chopped tomatoes, water and mix well. Bring it to a boil and cover and cook on medium low heat for about 20 minutes. Once cooked uncover and turn the heat to medium high. Cook for another 2 minutes or until the stew slightly thickens. Turn off the stove and garnish with freshly ground black pepper, parsley and olive oil. Mix well and serve it with your favourite kind of flatbread and a green side salad. ▶️ IMPORTANT TIPS: - DO NOT fry the eggplant on low heat otherwise the eggplant will turn mushy - Make sure to fry the onion, red and green bell pepper in enough oil (I added 2 tablespoons of oil) until it starts to caramelize/softens and the peppers are nicely fried and slightly charred. This process adds a of lot flavour to the dish so take the time and fry it well - 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 * Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible. ➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality. My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family. So, 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: Instagram ▶️ 🤍 Pinterest ▶️ 🤍 Subscribe to Food Impromptu here ⤵️ 🤍 * #EggplantVeganRecipe #ChickpeasVeganRecipe #FoodImpromptu #VeganStewRecipe #VeganStew #Vegan #HealthyStews #VeganCooking #Food #VeganRecipes #HealthyVeganRecipes #HealthyRecipes #Vegan
This week a special guest drops in to surprise Jasmine with a very unique dish. Tune in to find out how close she gets! Got a recipe suggestion for future seasons? DM Katie 🤍oldladiekatie on Instagram! Follow the cast! Jasmine Pak - 🤍 Katie Aubin - 🤍 Kelly Paige - 🤍 Mimo Ahmed - 🤍 Merle O’Neal - 🤍 00:00 Intro 01:00 Step 1 02:13 Step 2 02:32 Step 3 04:07 Step 4 04:38 Step 5 05:50 Step 6 06:33 Step 7 07:18 Step 8 07:45 Step 9 08:25 Step 10 09:27 Step 11 10:12 Step 12 10:38 Step 13 11:29 Step 14 12:19 Step 15 13:00 Reveal! Subscribe to Tasty: 🤍 Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Find our recipes and buy the ingredients all in one place. Download the Tasty app today: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network 🤍
LAY HO MA everyone! Probably one of the most popular dishes ever is the delicious Pad Thai. The secret to this dish is that the sauce needs to be sweet, sour, salty and the noodles need to be cooked just right. Join me in this episode and learn how to make an easy restaurant quality vegan Pad Thai right at home. Ingredients: 1/2lb extra firm tofu 1 portion rice noodles (use a medium thin one as for pho) 1 cup broccoli 1/2 cup carrot 1 shallot 1/2 cup Chinese chives drizzle of olive oil 2 tbsp cane sugar 2 tbsp tamarind paste 2 tbsp lime juice 3 tbsp soy sauce 1 cup water 1 handful bean sprouts 2 tbsp peanuts 1 lime wedge Directions: 1. Pre-heat your oven to 375F 2. Dry your tofu with a paper towel. Slice the tofu into flat stripes, line them onto a baking tray with parchment paper, and bake in the oven for 25min 3. Pre-soak the noodles in room temperature water for 15min 4. Prep the broccoli into bite sized pieces. Prep the carrot into sticks. Chop the shallot. Chop the Chinese chives into about 1.5 inch pieces 5. Set the tofu aside when finished 6. Heat up a sauté pan on medium high heat. Add a drizzle of olive oil 7. Sauté the shallot for 2min. Add the veggies and sauté for 2min. Add the tofu and sauté for 1min. Set the veggies aside 8. Turn the heat down to medium. Add the cane sugar, tamarind paste, lime juice, soy sauce, and water 9. Stir to dissolve the tamarind paste 10. Add the chives, veggies, and noodles 11. Stir the noodles into the sauce for 3-5min 12. Add the bean sprouts, turn off the heat, and give it a quick stir 13. Plate the Pad Thai. Top with peanuts and serve with a fresh lime wedge If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍
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This Vegan Eggplant Lasagna has layers of Eggplant "noodles," a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Plus it's Gluten, Grain, and Oil-Free ;) Get the full recipe at 🤍 ✗ My 60+ Recipe Ebook ➢ 🤍 ✗ My Kitchen Staples + Supplements ➢ 🤍 ✗ My Vegan Tees ➢ 🤍 (code CAITLIN for 10% off!) IN THIS VIDEO • My Food Processor: 🤍 • My Pans: 🤍 CONNECT WITH ME • Instagram: 🤍 • Recipe Blog: 🤍 • Pinterest: 🤍 • Facebook: 🤍 HELPFUL LINKS • My FREE Ebook, "Satisfying Salads" ➢ 🤍 • 20% off Your First THREE Thrive Market Orders: 🤍 • 5% Off ANY iHerb Order: 🤍 (use code BOW1780) • Vegan Meal Planner: 🤍 • More Vegan Recipe Books: 🤍 CONTACT • For Business Inquiries: Caitlin🤍FromMyBowl.com • All Other Questions: 🤍 ABOUT THIS VIDEO • Cameras: For Vlogging - 🤍 For Photography + Recipes - 🤍 • Software: Final Cut Pro • Music by Lakey Inspired This video is not sponsored. This video contains affiliate links; for a full affiliate discretion notice, please visit FromMyBowl.com. Thank you for supporting me!
5 ingredient date snickers- Recipe Below- make it a vegan recipe with your fav peanut butter and chocolate . Makes 18-20 little bars - 300g Medjool dates, pitted and stoned - 150g crunchy peanut butter - 30g roasted peanuts - 180g 70% dark chocolate - Sea salt . 1. Line a 2lb loaf tin. Chuck the dates into a blender and blend for a few minutes until you have a smooth ball. Spread the dates out over the bottom of the loaf tin using the back of a spoon. 2. Spread the peanut butter over the dates and smooth out evenly. Scatter over the peanuts and gently press them into the peanut butter. Pop into a freezer for 2 hours to set. 3. Once set, cut down the middle lengthways and then cut into 18-20 little bars. Place onto a plate lined with baking paper and return to the freezer whilst you melt the chocolate. 4. Melt the chocolate in a small bowl over a pan of simmering water. Dip the bars into the chocolate, making sure they get completely coated. Put onto baking paper to set. 5. After a few minutes, when the chocolate has cooled, sprinkle with sea salt. Place into the fridge to firm up for 20-30 minutes and then serve. I like to leave them out of the fridge for 10 minutes to come to room temperature
Today we are preparing Vegan Biryani which is one of the most famous dishes in India. This aromatic & delicious Vegan Biryani recipe is prepared with Indian spices, rice, vegetables & Vegan Yogurt/curd. Biryani is a celebration of exotic flavors, vibrant colors, and pleasing aromas infused in a pot of goodness. Preparing a good biryani, especially the traditional one requires time and patience since it involves a series of steps. But the end result is worth the time and effort. This vegetable Vegan biryani is one of the best rice dishes you have ever had and is completely Gluten free. This is an easy Vegan Biryani Recipe, with the authentic flavors. You can prepare this Vegan Biryani with simple steps explained in the recipe. I have used Vegan curd or Yoghurt to prepare this easy and simple Biryani recipe You can use all your favorite vegetables to prepare this incredible Vegan Biryani or even remove the ones you don't like. Download the Free Vegan Guide here - 🤍 Register for my Online Cooking Course - 🤍 Written Recipe - 🤍 Ingredients for the Vegan Biryani Recipe For the Rice Biryani Rice - 300 Grams Bay Leaf - 1 Star Anise - 1 Cinnamon Stick - 1 Small Cloves - 2 Black Peppercorn - 5 Cardamoms - 2 Ingredients for Marinade Vegan Curd or yogurt - 200 ml Turmeric Powder - 1/3rd Teaspoon Red Chili Powder - Half Teaspoon Curry Powder - 1 Teaspoon Black Pepper Powder - Half teaspoon Salt - Half Teaspoon Marinating Tofu Tofu - 300 Grams Marinade - 3-4 Tablespoons Marinating rest of the vegetables Remaining Marinade Mushrooms - 250 Grams Carrot - 1 Medium Bell Pepper - 1 Small Frozen Green peas - 50 Grams Potato - 1 Medium Fried Onion 2 Medium onions Saffron Water Hot Water - 50 ml approx Saffron threads - 8-10 Cooking Biryani Oil - 3-4 Tablespoons Bay Leaf - 1 Star Anise - 1 Cinnamon Stick - 1 Small Cloves - 2 Black Peppercorn - 8-10 Cardamoms - 2 Cumin Seeds - 1 Teaspoon Onion - 1 Large Garlic - 4-5 Cloves Ginger - 1 Inch Chili - 1 Curry Powder - 1 Teaspoon Turmeric Powder - 1/3rd Teaspoon Red Chili Powder - Half Teaspoon Marinated Vegetables Tomato Puree - 200 ml Marinated Tofu Salt - 1 teaspoon Assembling Vegan Biryani Half of the curry Half layer of rice 1/3rd Fried Onion Mix of Mint and Coriander Leaves Curry Powder - Half teaspoon Salt - Half Teaspoon Saffron Water Remaining Curry Remaining Rice Fried onion Mint and Coriander leaves Curry Powder - Half Teaspoon Salt - 1/3rd teaspoon saffron water Do Subscribe to Foodotomic - 🤍 You can also follow me on: Facebook Page : 🤍 Facebook Group : 🤍 Instagram: 🤍 Pinterest: 🤍 Hardware (US) - Affiliate Links Camera - Canon T6 - 🤍 Dji Osmo - 🤍 Tripod and light - 🤍 Mic - 🤍 Kindle - 🤍 Software - imovie/ Final Cut Pro Laptop - 🤍 Recommended Book - Vegan for life - 🤍 TubeBuddy - 🤍 Vegan Cheese - 🤍 Hardware (India) - Affiliate Links Camera - Canon T6 - 🤍 Dji Osmo - 🤍 Tripod and light - 🤍 Mic - 🤍 Kindle - 🤍 Software - imovie/ Final Cut Pro Laptop - 🤍 Recommended Book - Vegan for life - 🤍 TubeBuddy - 🤍 Vegan Cheese - 🤍 Timeline for the Vegan Biryani Recipe 00:00 Introduction 00:25 Prep the rice 01:20 Marinate the vegetables 02:37 Air Fry the Onion 03:03 Saffron Water 03:39 Cook the vegetables 06:03 Assemble 07:15 Serve #Veganbiryani #vegetablebiryani #veganrecipes
Lions mane mushroom steak, sweet potatoes and kale salad for the Sunday dinner win🙌🏾🙌🏾. Baaabbbyyy when I say this thang so good!!! If y’all see these mushrooms, grab you some and thank me later!! I get mine Wholefoods and they are about $7 #tabithabrown #vegan #steak #replacement #plantbased #alternative #lionsmane #teriyaki #sweetheat #verygood #recipe
EPIC Dalstrong Knives & Equipment 🔪 Dalstrong US: 🤍 Dalstrong UK: 🤍 full written recipe - 🤍 👕 NEW PLANTS ONLY KITCHEN MERCH 🤍 📚SIGNED COPIES OF MY BOOKS - 🤍 or from amazon - 🔪 my equipment - Blender - 🤍 Knife - 🤍 📸 INSTAGRAM: 🤍 🎬 Directed by Gaz Oakley Filmed By Tom Kong & H Wills Edited By Tom Kong
A delicious and healthy vegan chocolate spread made from BEANS. So delicious you'll never believe it. RECIPE 1 16 oz can chickpeas, drained & rinsed 4 medjool dates, pitted 1/2 cup cocoa powder 1/4 cup dark chocolate chips 1/2 teaspoon salt 1/4 cup to 1/2 cup warm water Combine all ingredients in a food processor or high speed blender until smooth. Enjoy as a dip or on your morning toast. Keep in a sealed container in the fridge for up to 5 days.
Now that the weather is getting more autumnal it's time to break out the creamy mushroom puff pastry pie. This is a wholesome soul warming meal. SO easy to make and combines some really good fundamental cooking techniques. Couldn't recommend this more if you're looking for an instant winner. Recipe here; All the best, Dave & Steve. Subscribe to our channel: 🤍 More great recipes: 🤍 Facebook: 🤍 Twitter: 🤍 Pinterest: 🤍 Instagram: 🤍 Snapchat: thehappypear #TheHappyPear
Crystal has THE BEST one pot chili recipe and she shares it with us here today! At the end of the video I show the nutrient breakdown and Macro's for anyone that is interested. This is perfect for meal prepping and batch cooking since it's so easy to scale the recipe up. Thanks for watching! Ingredients: 1 large onion, chopped 3 cloves of garlic, chopped 3 carrots, chopped 3 stalks of celery, chopped 1/2 package of firm tofu, crumbled 2 tsp cumin 2 tsp smoked paprika 1/2 tsp black pepper 2 tsp liquid smoke 1 large Can of fire roasted tomatoes (28 oz) *regular canned tomatoes will work. 2 cups of water 1 can of kidney beans, drained and rinsed 1 can of chickpeas, drained and rinsed 1 can of black beans, drained and rinsed 2 tsp braggs liquid aminos (or sub soy sauce or tamari) 1 tsp of vegan worcestershire sauce Directions: 1. Add chopped onion, garlic, carrots celery into a large saucepan. 2. Sauté until veggies start to get soft, then add the crumbled tofu. 3. Add the spices and fire roasted tomatoes, stir well and sauté together for a few minutes. 4.Add the water and beans and mix in the braggs and worcestershire sauce. 5. Simmer for at least 20-30 minutes. Serve and enjoy! MY VEGAN RECIPE EBOOK🍍 🤍 FREE EASY VEGAN MEAL PLANNER📝 🤍 SIMNETT NUTRITION MERCH👕 🤍 USE MY VIVO AFFILIATE LINKS BELOW TO SUPPORT ME UK/EU STORE: 🤍 USA STORE: 🤍 SOCIALS • INSTAGRAM (DEREK): 🤍 • INSTAGRAM (CRYSTAL): 🤍 • CRYSTAL'S CHANNEL: 🤍 • FACEBOOK: 🤍 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, SUPPLEMENTS): 🤍 WHO AM I? I'm Derek Simnett, a Certified Nutritional Practitioner. I love calisthenics and making good food! Check out my 2 year transformation: 🤍 MUSIC: 🤍 🤍 #vegan #chilirecipe #cooking