Vegan recipes

If you’re looking for a tasty and healthy vegetarian alternative to traditional meatballs, look no further than this delicious recipe for vegetarian meatballs! Made with nutritious lentils, mushrooms, and flavorful Italian seasoning, these meatballs are sure to satisfy your cravings for comfort food while providing you with plenty of nutrients to help you feel great.

Ingredients:

• 1 cup dried lentils (or 2 1/2 cups cooked)
• 1/4 cup olive oil
• 1 small onion, about 1 cup chopped
• 8 oz cremini mushrooms, tough part of stems removed
• 3 garlic cloves, minced
• 1 1/2 cup panko breadcrumbs
• 3 tsp Italian seasoning, divided
• 1/4 tsp cayenne
• 2 1/2 tsp salt, divided
• 2 eggs
• 1 cup parmesan cheese

Instructions:

1. Cook lentils according to package instructions, and set aside to cool.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and mushrooms and sauté for about 5-7 minutes until they are tender and the mushroom juices have evaporated. Add the minced garlic and cook for an additional minute.
3. In a large mixing bowl, combine the cooked lentils, sautéed onion and mushroom mixture, panko breadcrumbs, 2 teaspoons of Italian seasoning, cayenne pepper, 2 teaspoons of salt, eggs, and Parmesan cheese. Mix well.
4. Preheat your oven to 400°F (200°C).
5. Use a cookie scoop or spoon to form the mixture into 1 1/2-inch balls and place them on a greased baking sheet.
6. Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through.
7. Serve your vegetarian meatballs with your favorite sauce or alongside pasta, vegetables, or salad.

Enjoy your delicious and nutritious vegetarian meatballs!

Looking for a quick and easy vegetarian stir-fry recipe? Try this tofu stir-fry with peanut sauce. It’s packed with protein, vegetables, and flavor, and is a great way to incorporate tofu into your diet. Plus, the peanut sauce adds a delicious and creamy touch to the dish.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 2 cups of mixed vegetables, such as broccoli, carrots, bell peppers, and snap peas
• 2 cloves of garlic, minced
• 2 tbsp of vegetable oil
• Salt and pepper to taste

For the Peanut Sauce:

• 1/4 cup of peanut butter
• 2 tbsp of soy sauce
• 2 tbsp of rice vinegar
• 1 tbsp of honey
• 1 tsp of sesame oil
• 1 tsp of grated ginger
• 1 clove of garlic, minced
• 2-3 tbsp of water, as needed

Instructions:

1. In a small bowl, whisk together all the ingredients for the peanut sauce until smooth. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes.
4. Add minced garlic and mixed vegetables to the skillet and stir-fry for 3-4 minutes, until the vegetables are tender but still crisp.
5. Pour the peanut sauce over the stir-fry and stir to coat the tofu and vegetables evenly.
6. Season with salt and pepper to taste.
7. Serve hot with rice or noodles.

This tofu stir-fry with peanut sauce recipe is a delicious and healthy dish that’s perfect for a quick and easy weeknight dinner. It’s packed with protein and vegetables, and the creamy peanut sauce adds a flavorful touch that everyone will love.

Looking for a hearty and nutritious vegetarian meal? Try this braised chickpeas with chard recipe. It’s packed with protein, fiber, and vitamins, and is a great way to incorporate leafy greens into your diet. Plus, it’s super easy to make and can be customized to suit your taste preferences.

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 bunch of Swiss chard, stems removed and leaves chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tbsp of olive oil
• 1 tsp of ground cumin
• 1 tsp of smoked paprika
• 1/4 tsp of cayenne pepper
• 1 cup of vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chopped onion and minced garlic to the skillet and sauté for 2-3 minutes.
3. Add chopped Swiss chard leaves to the skillet and cook until wilted, about 5 minutes.
4. Add ground cumin, smoked paprika, and cayenne pepper to the skillet and stir until fragrant.
5. Add drained and rinsed chickpeas and vegetable broth to the skillet.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes, until the broth has thickened and the chickpeas are tender.
7. Season with salt and pepper to taste.
8. Serve hot with your favorite side dish.

This braised chickpeas with chard recipe is a flavorful and nutritious dish that’s perfect for a healthy dinner or lunch. It’s easy to make, customizable, and can be enjoyed by vegetarians and meat-eaters alike.

If you’re looking for a healthy and delicious meal option, try these tofu lettuce wraps. Not only are they packed with protein and fiber, but they’re also super easy to make and perfect for a quick and satisfying lunch or dinner. Plus, they’re vegan and gluten-free, making them a great choice for anyone with dietary restrictions.

Ingredients:

• 1 block of extra firm tofu, drained and diced
• 2 tbsp olive oil
• 1 red bell pepper, diced
• 1 cup of cooked quinoa
• 1/2 cup of chopped scallions
• 1/4 cup of chopped fresh cilantro
• 1 head of butter lettuce leaves, separated
• 2 tbsp of soy sauce
• 1 tbsp of hoisin sauce
• 1 tsp of sriracha sauce
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium-high heat.
2. Add diced tofu to the skillet and cook for 5-7 minutes, stirring occasionally until golden brown.
3. Add diced red bell pepper and cook for an additional 2-3 minutes.
4. Add cooked quinoa, chopped scallions, cilantro, soy sauce, hoisin sauce, and sriracha sauce to the skillet. Stir until everything is well combined.
5. Season with salt and pepper to taste.
6. Spoon the mixture onto the lettuce leaves and serve.

These tofu lettuce wraps are a healthy and delicious meal option that you’ll want to make again and again. They’re easy to prepare, packed with flavor, and can be customized to suit your taste preferences. So why not give them a try today?

Are you looking for a healthy and delicious breakfast recipe that is also vegan? Look no further than the Vegetable Tofu Scramble! This recipe is not only easy to make but also packed with nutrients and flavor. Tofu, a popular plant-based protein source, is combined with colorful vegetables and aromatic spices to create a filling and satisfying breakfast dish.

Whether you are a vegan, vegetarian, or simply looking to add more plant-based meals to your diet, the Vegetable Tofu Scramble is a fantastic choice. It’s a perfect way to start your day with a balanced meal that will provide you with the energy and nutrients you need to stay focused and alert.

In this article, we will walk you through the steps to create this delicious and nutritious dish. From selecting the best ingredients to cooking tips and serving suggestions, we’ll cover everything you need to know to make the perfect Vegetable Tofu Scramble. So, grab your apron and let’s get started!

INGREDIENTS

14 oz. firm or extra firm tofu ($1.99)
8 oz. mushrooms ($1.29)
2 Tbsp cooking oil ($0.08)
1/2 tsp garlic powder ($0.05)
1/4 tsp freshly cracked black pepper ($0.02)
1 cup frozen onions and peppers* ($0.35)
8 oz. frozen spinach* ($0.93)
2 Tbsp nutritional yeast ($0.42)
1/2 tsp salt ($0.02)
1/2 cup salsa ($0.50)

INSTRUCTIONS

If you have the opportunity, fully freeze and then thaw the tofu in the days before making the recipe. While this isn’t required, it does produce a better texture. When you’re ready to make the recipe, remove the tofu from the package and press or squeeze the excess moisture out of the tofu. You can use a tofu press, or place the tofu on a plate, top it with a cutting board, then place something heavy, like a pot, and wait about 15 minutes while the moisture is pressed out. When tofu has been frozen, it’s a bit more spongey, and I can squeeze or press most of it out just using my hands.
While the tofu is pressing, clean and slice the mushrooms. Thaw the frozen spinach, then squeeze out the excess water (I just squeeze it in my fist).
Add the cooking oil to a large skillet and place it over medium heat. When the skillet and oil are hot, tilt the skillet to coat the surface with oil. Crumble the tofu into the skillet, then sprinkle the garlic powder and pepper over top. Sauté the tofu for 2-3 minutes in the hot skillet. Don’t worry if it starts to stick, the moisture from the vegetables will loosen it from the bottom of the skillet.
Add the mushrooms and continue to sauté until the mushrooms have softened. Add the frozen bell peppers and onions and continue to sauté until they have heated through. Finally, add the thawed and squeezed spinach, and continue to sauté until heated through again.
Finally, season the skillet with nutritional yeast and salt. Toss until everything is well coated in nutritional yeast. Give it a taste, and adjust the salt if needed.
Serve the vegetable tofu scramble topped with a couple of spoonfuls of salsa, and enjoy!