#plantbasedeat

[a-wild-mooshroom-appears]

A colorful vegan salad with the nutty flavor of quinoa and wild rice, the sweetness of roasted sweet potatoes, the tangy flavor of vegan feta, and the sour flavor of sumac. It's finished off with fresh herbs and a zesty dressing.

Ingredients: 1 cup quinoa. 1 cup wild rice. 2 medium sweet potatoes, diced. 1/2 cup crumbled vegan feta cheese. 1 tsp sumac. 1/4 cup chopped parsley. 1/4 cup chopped mint. 1/4 cup chopped red onion. 1/4 cup toasted almonds, chopped. 1/4 cup dried cranberries. 2 tbsp olive oil. 2 tbsp lemon juice. Salt and pepper to taste.

Instructions: Cook quinoa and wild rice separately according to package instructions. Let cool. Preheat oven to 400F 200C. Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes or until tender and golden brown. In a large bowl, combine cooked quinoa, wild rice, roasted sweet potatoes, vegan feta, sumac, parsley, mint, red onion, almonds, and cranberries. In a small bowl, whisk together remaining olive oil, lemon juice, salt, and pepper. Pour over salad and toss to combine. Serve immediately or refrigerate for later. Enjoy!

Cooking with Alex

[luisfelipebacaarbulu]

These vegan and gluten-free waffles are delicious and perfect for a brunch or breakfast that you can take your time with. These waffles are delicious for everyone, even those who don't eat gluten-free or vegan foods. They are light, fluffy, and full of flavor.

Ingredients: 1 cup gluten-free all-purpose flour. 2 tablespoons coconut sugar. 1 tablespoon baking powder. 1/4 teaspoon salt. 1 cup almond milk. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, and salt. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until well combined and smooth. Pour batter onto the preheated waffle iron and cook according to the manufacturer's instructions, usually about 4-5 minutes or until golden brown and crisp. Repeat with the remaining batter. Serve warm with your favorite toppings such as fresh fruit, maple syrup, or dairy-free whipped cream.

[atomicxsims]

This Sweetcorn Red Lentil & Coconut Chowder is a comforting and flavorful vegan soup that combines the sweetness of corn, the earthiness of red lentils, and the creaminess of coconut milk, seasoned with aromatic spices.

Ingredients: 1 cup red lentils. 1 cup sweetcorn kernels. 1 can 400ml coconut milk. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 tbsp curry powder. 1 tsp ground cumin. 1 tsp ground coriander. 4 cups vegetable broth. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a big pot, heat the olive oil over medium-low heat. Cut up the onion, garlic, bell pepper, and carrot into small pieces. About 5 minutes of cooking will soften the food. Grains of cumin, coriander, and curry powder should be added. If it smells good, stir for one minute. Coconut milk, vegetable broth, and red lentils should all be added. Bring up the temperature. Turn down the heat and let the lentils simmer for 20 to 25 minutes, until they are soft. Add pepper and salt to taste. If you want, you can serve it hot and top it with chopped cilantro or parsley.

Naomi C

[littleunicorn1]

Kimchi Sweet Potato Rice Pot

Ingredients:

1 cup of jasmine or sushi rice

1 medium sweet potato, peeled and diced

1 cup kimchi, roughly chopped

1 tablespoon sesame oil

2 tablespoons soy sauce

2 teaspoons gochujang (Korean chili paste) or any hot sauce

1 teaspoon sugar

1 clove garlic, minced

1/2 cup vegetable broth (or water)

1 green onion, chopped (for garnish)

Sesame seeds (for garnish)

Optional: Fried egg (for serving)

Instructions:

Cook the Rice:

Rinse the rice under cold water until the water runs clear.

In a pot, add the rice and 1 1/4 cups of water. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes or until fully cooked.

Once done, remove from heat and let it sit covered for an additional 10 minutes.

Prepare Sweet Potatoes:

While the rice is cooking, heat sesame oil in a large skillet over medium heat.

Add diced sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.

Add Kimchi & Flavorings:

Add the chopped kimchi, garlic, soy sauce, gochujang, and sugar to the sweet potatoes. Stir well and cook for another 5 minutes until the sweet potatoes are tender and the kimchi has released some of its liquid.

Add Broth:

Pour in the vegetable broth and stir everything together. Let it simmer for a few minutes until the broth has mostly evaporated and the mixture becomes saucy.

Serve:

Fluff the cooked rice and divide it into bowls. Spoon the kimchi-sweet potato mixture on top.

Garnish with green onions and sesame seeds.

Optionally, top each serving with a fried egg.

[barbara-stanwyck]

These cauliflower falafel burgers are a nutritious and satisfying vegan option. They're packed with flavor from aromatic spices and fresh herbs, making them a delicious alternative to traditional falafel. Plus, they're lighter and healthier since they're baked instead of fried.

Ingredients: 2 cups cauliflower florets. 1 can chickpeas, drained and rinsed. 1/4 cup chopped parsley. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons chickpea flour. 2 tablespoons olive oil. 4 whole wheat burger buns. Lettuce, tomato, cucumber, for topping.

Instructions: Before you start cooking, heat the oven to 375F 190C. Pulse the cauliflower florets in a food processor until they are very small pieces. Put garlic, cumin, coriander, paprika, cayenne pepper, salt, and pepper in the food processor along with the chickpeas. Pulse until everything is well mixed but still has some chunks. Put the mixture in a bowl and add chickpea flour. Mix the two together until the mixture sticks together. Make 4 burgers out of the mix. Set a pan on medium heat and add the olive oil. Each side should take three to four minutes to cook until golden brown. Place the patties on a baking sheet and bake for 10 to 12 minutes in an oven that has already been heated up. In a hot oven, toast the burger buns for two to three minutes. Put lettuce, tomato, cucumber, and a cauliflower falafel patty on each bun to make the burgers. Warm up and serve. You should enjoy your healthy and light falafel burgers.

Marissa

[pepethefrognet]

A creamy and flavorful vegan soup made with yellow squash, coconut milk, and a blend of aromatic spices.

Ingredients: 6 yellow squash, diced. 1 onion, chopped. 2 carrots, peeled and sliced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 tsp turmeric powder. 1 tsp cumin powder. Salt and pepper to taste. 2 tbsp olive oil. 1 can 14 oz coconut milk. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Cut up the yellow squash and carrots and add them to the pot. Cook for 5 minutes. Add the cumin powder, salt, and pepper, and mix them in. Add the vegetable broth and boil the whole thing. Turn down the heat, cover, and let it simmer for 20 minutes, or until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and stir it in. Simmer for five more minutes. If you need to, change the seasoning. Serve hot with fresh parsley on top. Have fun with your tasty vegan yellow squash soup!

Gabriel

[charstar]

This raw vegan recipe is bursting with fresh flavors and nutrients. Zucchini noodles provide a light and refreshing base, while creamy avocado pesto adds richness and depth. It's a simple yet satisfying dish that's perfect for a quick and healthy meal.

Ingredients: 2 medium zucchinis, spiralized. 1 ripe avocado. 1 cup fresh basil leaves. 1/4 cup pine nuts. 2 cloves garlic. Juice of 1 lemon. 2 tablespoons nutritional yeast. Salt and pepper, to taste. Optional: cherry tomatoes, sliced almonds, fresh basil leaves for garnish.

Instructions: In a food processor, combine avocado, basil leaves, pine nuts, garlic, lemon juice, and nutritional yeast. Blend until smooth and creamy. Season with salt and pepper to taste. In a large bowl, toss the spiralized zucchini noodles with the avocado pesto until evenly coated. Serve immediately, garnished with cherry tomatoes, sliced almonds, and fresh basil leaves if desired.

Gianna T

[universalhorrorfilms]

These Chipotle Tempeh Tacos with Peach Salsa are bursting with flavor and perfect for a vegan taco night. The smoky chipotle-spiced tempeh pairs perfectly with the sweet and tangy peach salsa, creating a deliciously satisfying meal.

Ingredients: 8 oz tempeh, crumbled. 2 tbsp chipotle peppers in adobo sauce, minced. 2 tbsp olive oil. 1 tsp smoked paprika. 1 tsp garlic powder. 1/2 tsp cumin. 1/2 tsp salt. 8 small corn tortillas. 2 ripe peaches, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt to taste. Optional toppings: avocado slices, shredded lettuce, vegan sour cream.

Instructions: Crumble the tempeh and add it to a bowl. Add the minced chipotle peppers, smoked paprika, garlic powder, cumin, and salt. Set a pan on medium heat and add the olive oil. Add the tempeh mixture that has been seasoned. Cook for 5 to 7 minutes, stirring every now and then, until the tempeh is golden brown and crispy. Add the diced peaches, red onion, cilantro, lime juice, and salt to another bowl and mix them together while the tempeh cooks. Mix well. Use a different pan or oven to warm up the corn tortillas. To make the tacos, put a spoonful of the chipotle tempeh mixture in the middle of each tortilla and top with peach salsa. If you want, you can add extras like vegan sour cream, avocado slices, or shredded lettuce. Serve right away and enjoy!

Calvin F

[cornerpresents]

10 Best Vegan Restaurants in San Antonio Female Foodie Explore the vibrant vegan food scene in San Antonio with these top picks. Check out Female Foodie's list of the 10 best vegan restaurants in town.

[damiano-versailles]

Musubi with tofu that is vegan Get ready to fall in love with this delicious vegan tofu musubi. It's the perfect healthy snack to satisfy your cravings in a fun and flavorful way.

[theuntemperedschism]

vegetable crudite platter - Google Search Indulge in the vibrant colors and fresh flavors of a delicious veggie platter.

[nicolexgoodwin]

Garlic Kale and Brown Rice Salad Looking for a healthy and satisfying salad? This Garlic Kale and Brown Rice Salad is packed with flavor and goodness. Give it a try today.

[ivandimarcophoto]

butternut squash hummus Unleash the power of butternut squash in this elegant hummus recipe that will impress your guests and make your palate sing. Give it a try.

[sethapter]

Smoky vegan baba ganoush Get a taste of the Mediterranean with our mouthwatering vegan smokey baba ganoush. You won't believe it's meat-free.

[trapdoormaker]

Veggie Quinoa Cakes, perfect for all ages. Looking for a tasty and healthy snack? These Veggie Quinoa Cakes are your answer. Try them out and see for yourself.

[thepriceismeg]

Pho Vegetarian Indulge in the ultimate comfort food with our hearty and wholesome vegetarian pho recipe. Explore the world of plant-based flavors and elevate your dining experience.