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One brand leading this revolution is Vezlay Foods, and you can conveniently shop their wide range of vegan products at Catchy Court.
Vezlay Foods offers an innovative range of vegetarian and vegan products that replicate the taste and texture of non-veg dishes, making it easier for people to switch to a plant-based diet without sacrificing flavor. Their unique offerings cater to those looking for nutritious, cruelty-free food options that are not only tasty but also incredibly healthy.
https://catchycourt.com/vezlay-foods/
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Enjoy this broccoli and celery soup that is creamy and has a hint of coconut. This dish is perfect for a cozy meal any time of the year because it has both healthy vegetables and rich coconut milk.
Ingredients: 1 large head of broccoli, chopped. 2 celery stalks, chopped. 1 small onion, chopped. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook them until they get soft. After you add the broccoli and celery, cook for 5 minutes. Add the vegetable broth and bring to a boil. Then lower the heat and let it simmer for 15 to 20 minutes, until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the coconut milk and heat it all the way through. Add pepper and salt to taste. Serve hot, and if you want, drizzle some coconut milk on top.
The Spooning Recipes
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Crispy tofu cubes dipped in a flavorful, easy-to-make garlic sauce are the star of this tasty dish called Asian Garlic Tofu. This dish makes a filling dinner when served over rice or noodles, and it's ideal for both vegetarians and vegans.
Ingredients: 1 block tofu, pressed and cubed. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 1 teaspoon cornstarch. 1 tablespoon vegetable oil. Sesame seeds and sliced green onions for garnish.
Instructions: Combine the soy sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch in a small bowl. In a skillet set over medium-high heat, warm the vegetable oil. Add the minced garlic and cook for one minute, or until fragrant. Cook the cubed tofu in the skillet for 5 to 7 minutes, or until it turns golden brown on all sides. After adding the sauce mixture to the tofu, toss to coat it completely. Simmer the sauce for a further two to three minutes, or until it thickens. Before serving, garnish with sliced green onions and sesame seeds.
Prep Time: 15 minutes
Cook Time: 10 minutes
Kaleb Stone
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This Sweet Corn Salad is a delightful combination of sweet corn kernels, crunchy vegetables, and a zesty dressing. It's a perfect side dish for a summer barbecue or a light and refreshing snack any time of the year.
Ingredients: 2 cups sweet corn kernels. 1/2 cup red bell pepper, diced. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 teaspoon honey. Salt and pepper to taste.
Instructions: In a large mixing bowl, combine the sweet corn kernels, diced red bell pepper, diced cucumber, finely chopped red onion, and chopped cilantro. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper to make the dressing. Pour the dressing over the salad ingredients in the large mixing bowl. Toss the salad gently to ensure all ingredients are coated with the dressing. Refrigerate the sweet corn salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Teagan
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These Smoky Smashed Chickpea Sandwiches are a delicious and satisfying vegetarian option. The creamy chickpea mixture with smoked paprika adds a delightful smoky flavor, complemented by creamy avocado and fresh baby spinach.
Ingredients: 1 can chickpeas, drained and rinsed. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 8 slices whole grain bread. 1 avocado, sliced. 1 cup baby spinach leaves.
Instructions: Use a fork to break up the chickpeas in a bowl until they are not smooth. The chickpeas should have mayonnaise, Dijon mustard, garlic powder, salt, and pepper added to them. Mix everything together well. Toast the slices of whole grain bread until they turn golden brown. Put the chickpea mix on four pieces of toasted bread. Avocado slices and baby spinach leaves should be put on top. Add the last four toasted bread slices on top to make a sandwich. Cut the sandwiches in half across the middle and serve.
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A flavorful and satisfying salad inspired by Moroccan cuisine, featuring roasted vegetables tossed with aromatic spices, served atop mixed greens and garnished with fresh herbs, feta cheese, and toasted almonds.
Ingredients: 1 medium eggplant, cubed. 1 medium zucchini, sliced. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 2 tbsp olive oil. 1 tsp cumin. 1 tsp paprika. 1/2 tsp ground coriander. Salt and pepper to taste. 2 cups mixed salad greens. 1/4 cup chopped fresh parsley. 1/4 cup crumbled feta cheese. 1/4 cup sliced almonds, toasted.
Instructions: Preheat oven to 400F 200C. In a large bowl, toss eggplant, zucchini, bell peppers, and onion with olive oil, cumin, paprika, coriander, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until vegetables are tender and slightly charred, stirring halfway through. In a serving bowl, arrange mixed salad greens. Top with roasted vegetables. Sprinkle with chopped parsley, crumbled feta cheese, and toasted sliced almonds. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
Shirley M
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Tofu cubes marinated in a tasty Mongolian sauce are the star of this flavorful and savory stir fry, which is served with crisp vegetables and fragrant seasonings.
Ingredients: 400g firm tofu, cubed. 3 tbsp soy sauce. 2 tbsp hoisin sauce. 1 tbsp cornstarch. 2 tbsp vegetable oil. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 2 green onions, chopped. Sesame seeds, for garnish.
Instructions: In a bowl, mix soy sauce, hoisin sauce, and cornstarch. Add tofu cubes and marinate for 15 minutes. Heat vegetable oil in a large skillet over medium-high heat. Add marinated tofu cubes and cook until golden brown, about 5 minutes. Remove from skillet. In the same skillet, add onion and garlic, stir-fry until fragrant. Add bell pepper and broccoli, continue stir-frying until vegetables are tender-crisp. Return tofu to the skillet, stir in green onions, and cook for another 2 minutes. Garnish with sesame seeds and serve hot. Enjoy!
Ian Morse
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A delightful Fall Veggie and Ricotta Galette with a gluten-free option, perfect for showcasing the flavors of the season. Roasted butternut squash, sweet potatoes, Brussels sprouts, red onion, and creamy ricotta cheese come together in a flaky crust for a savory treat.
Ingredients: 1 1/4 cups gluten-free flour or regular all-purpose flour if not gluten-free. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, diced. 1/4 cup ice water. 1 cup butternut squash, peeled and cubed. 1 cup sweet potatoes, peeled and cubed. 1 cup Brussels sprouts, trimmed and halved. 1 cup red onion, thinly sliced. 1 cup ricotta cheese. 1/4 cup grated Parmesan cheese. 1/4 cup fresh sage leaves. Salt and pepper to taste. 1 egg, beaten for egg wash.
Instructions: Put the gluten-free flour and salt or regular all-purpose flour if you don't have gluten-free flour in a food processor and blend them together. Press and hold to mix. Pulse the mixture until it looks like coarse crumbs after adding the cold diced butter. As you pulse, add ice water little by little until the dough comes together. Place the dough on a lightly floured surface and roll it into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Turn on your oven and heat it up to 375F 190C. Butternut squash, sweet potatoes, Brussels sprouts, red onion, ricotta cheese, grated Parmesan cheese, and fresh sage leaves should all be put in a large bowl and mixed together. Add pepper and salt to taste. With a little flour on the work surface, roll out the chilled dough into a 12-inch circle. Place the rolled-out dough on a baking sheet lined with parchment paper. Add the vegetable and ricotta mixture to the dough and spread it out evenly. Leave a 2-inch border around the edges. In order to make a rustic galette, fold the dough's edges over the filling. Use the egg wash to cover the edges of the galette. Put it in an oven that has already been heated up and bake for 30 to 35 minutes, or until the crust is golden brown and the vegetables are soft. Take it out of the oven and let it cool down a bit before you serve it. Cut your Fall Veggie and Ricotta Galette into pieces, serve it, and enjoy!
Cara Horton
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Discover the essence of simplicity with our Jain Thali, a flavorful feast crafted without vegetables. Packed with aromatic spices and wholesome ingredients, this thali proves that taste doesn’t need compromise. Savor tradition, honor your roots, and enjoy every bite. 🍱 👌
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Download the app today and order right away! 👍 📞 7827998877 OR 🔗 https://www.travelerfood.com/
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. #TravelerFood #Agra #JainThali #VegetarianDelight #SattvicFood #FlavorfulFeast #JainCuisine #TraditionalTaste #NoOnionNoGarlic #WholesomeEating #PureAndSimple #CulturalRoots #IndianCuisine 🇮🇳 #SavorTradition #AromaticSpices #HealthyEating #FoodForSoul #onlinefooddelivery #fooddelivery #foodforjourney #tastyfood #hygienicfood #foodintrains #foodintrain #foodfortrainjourney #foodsupplyintrain
#TravelerFood#Agra#JainThali#VegetarianDelight#SattvicFood#FlavorfulFeast#JainCuisine#TraditionalTaste#NoOnionNoGarlic#WholesomeEating#PureAndSimple#CulturalRoots#IndianCuisine 🇮🇳#SavorTradition#AromaticSpices#HealthyEating#FoodForSoul#onlinefooddelivery#fooddelivery#foodforjourney#tastyfood#hygienicfood#foodintrains#foodintrain#foodfortrainjourney#foodsupplyintrain
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Enjoy a delicious and healthy twist on traditional falafel with these Baked Falafel Burgers. They're easy to make and perfect for a quick, satisfying meal.
Ingredients: 1 cup dried chickpeas, soaked overnight. 1/2 large onion, roughly chopped. 2 tablespoons finely chopped fresh parsley. 2 tablespoons finely chopped fresh cilantro. 1 teaspoon salt. 1-2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon baking powder. 4-6 tablespoons flour. Vegetable oil for brushing.
Instructions: Turn on your oven and heat it up to 375F 190C. Chickpeas that have been soaked, onion, parsley, cilantro, salt, garlic, and cumin should all be put in a food processor. Push and pull until well mixed but not pureed. Toss in the flour and baking powder, then pulse a few times. The dough should be able to form a small ball without sticking to your hands after adding enough flour or bulgur. Adding more flour might be a good idea. Make 4 to 6 patties out of the mixture and put them on a baking sheet that has been lightly greased. Put vegetable oil on top of the falafel patties. The falafel burgers should be baked in a hot oven for 15 minutes on each side, or until they are firm and golden brown. Put it in a bun and top it with your favorite sauces and toppings.
Rose Weber
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This California Rainbow Veggie Sub has a lot of healthy, colorful vegetables, avocado, and a goddess dressing that tastes great. Adding crispy BBQ kale chips to this sandwich takes it to a whole new level by giving it a satisfying crunch and a smoky flavor.
Ingredients: 1 large French baguette. 1 ripe avocado, sliced. 1 medium carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/2 yellow bell pepper, thinly sliced. 1/2 cucumber, thinly sliced. 1/4 red cabbage, shredded. 1 cup mixed greens. 1/4 cup goddess dressing. 1 bunch kale, stems removed and torn into pieces. 2 tablespoons olive oil. 1 tablespoon barbecue seasoning. Salt to taste.
Instructions: Set the oven to 350F 175C and heat it up. Toss the kale pieces in a bowl with salt, barbecue seasoning, and olive oil until they are well covered. Place a single layer of kale pieces on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the kale chips for 10 to 15 minutes, or until they are crispy. Keep an eye on them often to make sure they don't burn. Spread goddess dressing on both sides of the baguette and bake the kale chips at the same time. Put sliced bell peppers, sliced cucumbers, shredded red cabbage, julienned carrots, and mixed greens on one side of the baguette. Remove the kale chips from the oven and let them cool down a bit. Add a lot of kale chips on top of the vegetables that have been layered. Use the other half of the baguette to close the sandwich. Cut the sandwich into pieces that you want to eat and serve right away.
Bernard Crosby
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Vezlay Soya Chaap with Bread: A Delicious and Healthy Combo
If you’re looking for a quick, nutritious, and flavorful meal, try Vezlay Soya Chaap with Bread. This plant-based option offers the perfect blend of taste and health, making it an ideal choice for vegans, vegetarians, or anyone looking to cut down on meat consumption.
Why Choose Vezlay Soya Chaap?
High in Protein: Made from soya, it’s a great source of plant-based protein, perfect for keeping you energized.
Low in Fat: Vezlay Soya Chaap is low in fat, making it a heart-friendly option.
Non-Veg Taste, Vegan Ingredients: Enjoy the rich flavors of traditional chaap, but with 100% vegan ingredients.
How to Serve with Bread?
Pair Vezlay Soya Chaap with freshly toasted bread or buns for a satisfying meal. You can cook the soya chaap in a delicious marinade or stir-fry with spices, then add it to bread for a healthy sandwich or wrap.
A Quick and Tasty Meal
Vezlay Soya Chaap is easy to prepare and pairs perfectly with bread, making it an ideal meal for busy days when you want something healthy and filling. Try it now and enjoy a guilt-free, nutritious dish that’s ready in minutes!
Buy Vezlay Foods at Catchy Court for a quick, healthy, and delicious meal option!
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Indulge in the rich flavors of this comforting Mushroom Lasagna, where layers of earthy cremini mushrooms are nestled between creamy sauce and tender lasagna noodles, topped with gooey melted cheese.
Ingredients: 1/2 lb lasagna noodles. 2 tbsp olive oil. 1 lb cremini mushrooms, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried oregano. 1/4 cup all-purpose flour. 3 cups milk. 1 cup grated Parmesan cheese. Salt and pepper to taste. 2 cups shredded mozzarella cheese. Fresh parsley for garnish.
Instructions: Warm the oven up to 190C 375F. Follow the directions on the package to cook the lasagna noodles until they are al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. After you add the mushrooms, cook for about 5 to 7 minutes, or until they start to brown and give off their liquid. To the pan, add minced garlic, diced onion, dried thyme, and dried oregano. It will take about 34 minutes of cooking until the onion is clear. Put some flour on top of the mushrooms and stir it all together. To get rid of the taste of raw flour, cook for one to two minutes. Add the milk slowly while whisking and stirring all the time to avoid lumps. Take about 5 minutes to cook until the sauce gets thick. Add the grated Parmesan cheese and season with salt and pepper to taste. Use a little bit of the mushroom sauce to cover the bottom of a 9x13-inch baking dish. Stack cooked lasagna noodles on top of each other. Add more layers of lasagna noodles and mushroom sauce until you reach the top, which should also be mushroom sauce. Shred the mozzarella cheese and sprinkle it on top of the sauce. Place the baking dish in the oven and bake for 25 minutes with the foil closed. Once you take off the foil, bake for another 10 minutes or until the cheese is bubbly and golden brown. Wait a few minutes before cutting the lasagna. Before serving, sprinkle with fresh parsley.
Martin Evans
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Tofu's creamy texture is combined with the bright tastes of bell pepper, cilantro, and curry in this light salad. This dish is simple to prepare and doesn't need to be cooked, making it ideal for a quick but filling dinner.
Ingredients: 1 block tofu, cubed. 1 bell pepper, thinly sliced. 1 small cucumber, diced. 1 small red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 tablespoon curry powder. Salt and pepper to taste. Optional toppings: chopped peanuts, sesame seeds.
Instructions: Tofu, bell pepper, cucumber, red onion, and cilantro should all be combined in a big bowl. Mix the olive oil, lemon juice, curry powder, salt, and pepper in a small bowl. Drizzle the tofu mixture with the dressing, then gently toss to coat. If desired, top with chopped peanuts and sesame seeds and serve right away.
Prep Time: 10 minutes
Cook Time: 0 minutes
Macey C
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This vibrant salad combines the creamy goodness of Fior di Latte cheese with the earthy sweetness of fresh peas and broad beans. The zesty lemon dressing adds a delightful tanginess to the mix, making it a perfect summer salad.
Ingredients: 250g Fior di Latte cheese, sliced. 1 cup fresh peas, blanched. 1 cup fresh broad beans, blanched and peeled. Zest of 1 lemon. Juice of 1 lemon. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste. Fresh mint leaves for garnish.
Instructions: In a large bowl, combine the sliced Fior di Latte cheese, blanched peas, and peeled broad beans. In a separate small bowl, whisk together the lemon zest, lemon juice, and extra-virgin olive oil to make the dressing. Season with salt and pepper to taste. Pour the lemon dressing over the salad ingredients and gently toss to coat everything evenly. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Before serving, garnish with fresh mint leaves for a burst of freshness. Serve your Fior di Latte, Pea, Broad Bean, and Lemon Salad as a refreshing side dish or a light main course.
Prep Time: 15 minutes
Cook Time: 10 minutes
Brett N
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Delicious Veg Hot Dog Recipe Indian Style: A Perfect Vegetarian Delight
Looking for a vegetarian twist on the classic hot dog? Our Indian-style Veg Hot Dog recipe combines traditional hot dog elements with vibrant Indian flavors for a truly delightful experience. Perfect for vegetarians and anyone looking to enjoy a unique take on a beloved classic.
Ingredients:
Veg hot dog sausages (store-bought or homemade)
Hot dog buns
For the Indian-style topping:
1 cup cooked and spiced chickpeas (or use a ready-made chana masala)
1/2 cup diced onions
1/2 cup diced tomatoes
1/4 cup chopped fresh coriander (cilantro)
1 tsp chaat masala
1/2 tsp cumin powder
1/2 tsp red chili powder
Salt to taste
Optional toppings: yogurt, mint chutney, tamarind chutney
Instructions:
Prepare the Sausages:
Preheat your grill or skillet to medium-high heat.
Cook the veg sausages for 5-7 minutes, turning occasionally until they are evenly browned and heated through.
Prepare the Indian-Style Topping:
In a bowl, mix the cooked chickpeas with diced onions, tomatoes, chopped coriander, chaat masala, cumin powder, red chili powder, and salt. Adjust seasoning to taste.
Toast the Buns:
Lightly toast the hot dog buns on the grill or in a toaster for a crispy texture.
Assemble the Hot Dogs:
Place the cooked veg sausages into the toasted buns.
Generously spoon the Indian-style chickpea mixture over the sausages.
Add optional toppings such as a dollop of yogurt, a drizzle of mint chutney, or tamarind chutney for extra flavor.
Serve and Enjoy:
Serve the Indian-style veg hot dogs immediately while they're still warm. Enjoy with a side of your favorite salad or crispy snacks.
This Veg Hot Dog Recipe Indian Style brings a delicious and satisfying vegetarian option to your table. Perfect for anyone looking to enjoy a unique and flavorful hot dog experience!
#VegHotDog#IndianStyleHotDog#VegetarianRecipes#HotDogLovers#IndianCuisine#VegetarianDelight#FoodieFavorites#HotDogRecipes#DeliciousVegetarian#UniqueHotDog
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