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Asparagus Corn Chowder

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Pal payasam recipe | rice kheer recipe | paal payasam | rice payasam

Stir Fry Spicy Green Beans










soy vegetarian recipes

Stir Fry Spicy Green Beans

before yesterday Meatless Monday 

Spice up a side of green beans by stir frying them with garlic and chili sauce. Parboiling the beans helps keep them crunchy and green when stir fried. This recipe comes to us from Easy Cooking with Molly . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup fresh beans - cleaned and cut off the tips from both end - 2 cups water - 1 cup ice - 1 tsp fresh garlic - crushed - 3 tbsp chili sauce - 1 tbsp white vinegar - 1 tbsp soy sauce - 3 tbsp olive oil - salt - as per taste   In a large pan, add water and bring to a boil. Add fresh green beans, let it simmer for 2 minutes and then turn off the heat. Drain hot water and add ice to the hot beans and let it cool for 5 minutes. After 5 minutes, remove any left over water from the beans and wrap them in a kitchen towel or paper towel. In a wok, add oil and heat it for a minute. Now add crushed garlic and stir it for a minute. Add chili sauce and sauté everything for a minute. Increase the heat to high, add steamed green beans and stir fry it for 2-3 minutes. Add, vinegar and soy sauce and stir fry for a minute. Turn off the heat. Transfer to a serving dish and serve with choice of rice or bread. The post Stir Fry Spicy Green Beans appeared first on Meatless Monday.

20 Vegan Pasta Recipes

April 21 2019 Vegan Richa 

20 Vegan Pasta Recipes20 Vegan Pasta Recipes! Fettuccine, Spaghetti, Farfalle, Ziti with Sauces like Bolognese, Alfredo, Lemon Cream, rose sauce, pesto, cheese sauce and more. Gluten-free, soy-free Nut-free Options for these Vegan Pasta dinners. Pastas make for a great meal option whether its a quick weeknight fix or for entertaining. Simple sauces mixed with cooked pasta or elaborate layers and toppings. There’s so much more than just red sauce! Here are 20 fun and delicious options to try. But is Pasta Vegan? Most dried pasta is actually accidentally vegan as its just semolina or wheat. Some brands might have additives and non vegan additions. Make sure to read the ingredients to confirm. Fresh pasta is more likely to have eggs and other ingredients. Lets get to the recipes.Continue reading: 20 Vegan Pasta RecipesThe post 20 Vegan Pasta Recipes appeared first on Vegan Richa.

Blueberry Muffin Energy Bites Vegan Grainfree

April 19 2019 Vegan Richa 

Blueberry Muffin Energy Bites Vegan GrainfreeVegan Blueberry Muffin Energy Bites, 1 Bowl 15 Minute. 8 Ingredient Lemon Blueberry Energy balls for Snacking. Gluten-free Grain-free Soyfree Recipe, nutfree option Jump to Recipe When you want a blueberry muffin but not all the baking with it, these bites work out perfectly! Smooth neutral nut butter, sweetener, vanilla, almond flour, lemon juice, coconut flour and dried blueberries! These balls need just 1 Bowl, 8 ingredients and 15 mins active time! No food processor needed. They are soft, cakey and a delicious snack. Add some oats and seeds to make them more hearty. I didn’t add oats to keep the texture more cake like. Change them up to preference. These bites are freezer friendly! See Recipe notes to make them without nuts.Continue reading: Blueberry Muffin Energy Bites Vegan GrainfreeThe post Blueberry Muffin Energy Bites Vegan Grainfree appeared first on Vegan Richa.

Tempeh Cauliflower Potato Tamarind Curry

April 16 2019 Vegan Richa 

Tempeh Cauliflower Potato Tamarind CurryTempeh Cauliflower Potato Tamarind Curry. South Indian Coconut and tamarind curry with veggies.Vegan Glutenfree Nutfree Recipe. Can be Soyfree.  Jump to Recipe My aim with the blog is to introduce flavorful new ways to add more plant focused meals to our and your repertoire. That means making some Indian cooking simpler and more approachable. Some of these options are home meals or regional recipes that are mostly never found in Indian restaurants. Exhibit a this Tofu Amritsari Masala which keeps getting made so many times, Exhibit b Black eyed Pea Brown Rice Peanut Pulao which has amazing flavor and texture. There are several recipes in my drafts too, that I have to edit and schedule intermittently. Sometimes they take a back seat in favor of the more popular options. The sauce today is inspired from South Indian style Tamarind Chiken Curry. I use Tempeh for the Protein and added potatoes and cauliflower because I had to use them up and all work really well in the sauce. You can make this soyfree with more of the veggies, some cooked chickpeas/­­beans/­­lentils or chickpea tofu. As with some regional Indian cooking, sometimes the ingredient list is longer as they use whole and ground spices in combination to create their own flavor. The sauces and curries in many regional Indian cuisines are not just sauce base + garam masala. The flavor gets built up with various spices and ingredients. For this sauce, the dry whole spices such as coriander, cumin, fennel, fenugreek and black pepper are toasted and then ground and blended with tomato. The mixture is then added to golden onions and simmered to make a deep flavored sauce. Add veggies or tempeh or anything else and simmer to infuse the veggies with the flavor. Garnish with lemon and Serve with rice or flatbread.Continue reading: Tempeh Cauliflower Potato Tamarind CurryThe post Tempeh Cauliflower Potato Tamarind Curry appeared first on Vegan Richa.

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

Vegan Chickpea Brownies Grain-free GFVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea Brownies Grain-free GFThe post Vegan Chickpea Brownies Grain-free GF appeared first on Vegan Richa.

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)

April 10 2019 Vegan Richa 

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)Tofu Bhurji – Vegan Bhurji or Akoori. Indian Scramble. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. 1 Pot 15 mins Vegan Glutenfree Nutfree Recipe. Can be soyfree. Jump to Recipe Morning Savory Breakfast while growing up were a few repeat options. Poha, Upma, Savory Chickpea Flour pancakes, steamed savory cakes etc.  Egg bhurji (Indian scrambled eggs), and paneer bhurji(scrambled paneer) were one of the options for days one of us kids had some active events. Bhurji means scramble mix. The key feature of my Mom’s bhurji was that there would be more of the onion, tomato and cilantro than the paneer. It must have been because one of us was picky about it. But the balance of those flavors works out so perfectly! This version with tofu is a simple scramble with a few ingredients. But when done, it becomes a vibrant, delicious, savory, satisfying meal to start the day. The bhurji is best served hot with toasted breads or in a breakfast bowl. Make this with chickpea flour tofu for soyfree. The recipe is flexible to taste, add veggies of choice, change up the spices and make this your own.Continue reading: Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)The post Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble) appeared first on Vegan Richa.

Protein Pancakes

April 6 2019 Oh My Veggies 

Protein is essential and necessary for all meals to allow us to have a good cruising speed throughout the day. In the morning, think about the following protein sources: milk or soy beverage, Greek yogurt, nuts and nut butters, seeds, eggs, and skim milk powder.

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Dumpling Ramen Bowls

March 29 2019 Robin Robertson's Global Vegan Kitchen 

Dumpling Ramen Bowls In our house, were crazy about ramen bowls.  Theyre one-dish meals that are healthful, versatile, and easy-to-make. What’s not to love? The cheapest and easiest noodles to use in ramen bowls are the eponymous ramen noodle bricks that you can find in any grocery store for about 20 cents each. (Just be sure to throw away the seasoning packet — nasty stuff in there!) When I have rice noodles on hand, I use them instead of the ramen noodles, and Ive also been known to use leftover linguine or angel hair pasta. For the broth, you can go with adding a regular vegetable soup base (I like Better than Bouillon brand) or even miso paste to water.  Were tom yum soup fanatics, so more often I will season my broth with a great tom yum soup base I found that contains no animal products. The vegetables and other ingredients you add to your bowls are only limited by your imagination (or, more accurately, whats in your fridge).  Usually I add some diced extra-firm tofu (sautéed when I have the time, or just simmered with everything else when Im in a hurry).  Ive also been known to add pieces of vegan sausage (as I did here) as well as meatballs when I have them on hand. I add whatever veggies I have on hand, whether fresh or frozen. These bowls are also a great way to use up small amounts of leftover vegetables. One of my favorite additions to ramen bowls are Asian dumplings.  I live in a rural area, so until recently, if I wanted Asian dumplings, Id have to take a road trip to a city with an Asian market. But the nice people at Nasoya sent me samples of their organic Nasoya Vegan Dumplings to try for this post. I’m also happy to report that my local Food Lion now carries these dumplings (they’re in the fresh produce section next to the tofu), so I can now enjoy organic vegan dumplings anytime!  Click here for coupons to give them a try — they’re available in two flavors - Tofu Vegetable and Thai Basil Vegetable. Below is my recipe for Dumpling Ramen Bowls.   They can be made super-quickly if you use the simmer-everything-together method, or you can take a few extra minutes to saute some of the ingredients separately (such as the dumplings) and add more flavor to the final result. I especially like to use my electric wok when I make these bowls because I find that it makes it easier, whichever method I use.   Heres a recipe using my preferred method in which I saute a few of the components first:  Dumpling Ramen Bowls 2 teaspoons neutral vegetable oil 1 package Nasoya Vegan Dumplings 1 1/­­2 cups sliced shiitake mushrooms 2 tablespoons low-sodium soy sauce 3 cups water 2 teaspoons vegetable soup base or tom yum soup base 2 packages ramen noodles or rice noodles 1/­­2 cup shredded carrots 2 cups fresh baby spinach or baby bok choy 1 cup cooked broccoli florets (or other cooked vegetable, optional 2 diced vegan sausage links or 1 cup diced extra-firm tofu, optional Sriracha, to taste, optional Thai basil leaves or cilantro, optional garnish Black sesame seeds, optional garnish Heat the oil in a wok or large skillet over medium-high heat. Add the dumplings and stir-fry until nicely browned on both sides, about 2 minutes per side.  Add a splash of water, if needed to keep the dumplings from sticking. Remove the dumplings from the wok, and set aside. Reheat the wok or skillet over medium-high heat.  Add the mushrooms and a splash of soy sauce and stir-fry for 1 to 2 minutes to brown nicely and soften.  Remove the mushrooms from the wok and set aside.  Bring the the water to a boil in the wok or medium saucepan. Stir in the soup base until blended. Add the ramen noodles, carrot, and remaining soy sauce and reduce the heat to a simmer. Cook until the noodles are tender, about 2 minutes. Add the spinach and stir gently until the spinach is wilted. Divide the noodle mixture into large soup bowls, arranging the carrots and spinach on top of the noodles.  Return the dumplings and mushrooms to the wok and heat until hot.  Arrange the dumplings and mushrooms on top of the noodles, next to the spinach and carrots.  Add the cooked broccoli and vegan sausage and stir-fry for a minute to heat through.  To serve, drizzle each bowl with sriracha, if using.  Taste and adjust the seasonings, if needed. Garnish with basil or cilantro and a sprinkle of sesame seeds, if using. Makes 2 to 4 servings   NOTE: For the quick, no-oil, Simmer-Everything-Together Method, use the above ingredients (except the oil) and proceed as follows: Heat the water in a large saucepan.  Add the soy sauce and vegetable soup base or tom yum soup base and bring to a boil.  Add the Nasoya Vegan Dumplings and return the water to a boil for 2 to 3 minutes. Add the ramen noodles, mushrooms, and reduce the heat to a simmer. Cook until the noodles and dumplings are tender, about 2 minutes. Add the carrots, and spinach and stir gently until the spinach is wilted. Taste and adjust the seasonings, if needed. Stir in any additional cooked veggies, tofu, or other ingredients, as desired. Divide the soup into bowls, arranging a few of the dumplings on top of each serving.  Drizzle with a little sriracha, if desired. Garnish with a few Thai basil or cilantro leaves and a sprinkle of sesame seeds, if using. The post Dumpling Ramen Bowls appeared first on Robin Robertson.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. No refined sugar, no Oil. They are melt in your mouth, hearty cookies. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl appeared first on Vegan Richa.

30 Instant Pot Vegan Indian Recipes

March 21 2019 Vegan Richa 

30 Instant Pot Vegan Indian Recipes30 Instant Pot Vegan Indian Recipes! Dals, Beans, Tikka Masala, Butter Sauce, Chana Masala, Saag, Korma, Aloo Gobi, Kitchari, Gajar Halwa and more. Indian Vegetarian Recipes. Glutenfree Soyfree Nutfree options.  I’ve been posting a lot of Instant Pot Recipes and converting old recipes to Instant pot too! So here’s a running set of recipes that are Indian and Vegan and made in an Instant Pot Pressure Cooker. Everyday favorites like tikka masala sauce, butter chikin, korma and regional Indian fare like kohlapuri veggies, black eyed pea pulao, masala eggplant and more! Pressure cookers have been used in Indian cooking for many decades, way before Instant Pot. So there are stove top pressure cooker instructions on many of my old recipes and in my cookbook. The same process steps apply to the instant pot. Just add a few mins more to the cooking times for beans and chickpeas based recipes, as stove top pressure cookers cook under higher pressure and hence will cook the food just slightly faster than an Instant Pot.  What are your favorites! I’ll be adding more to the blog too, so send me your requests in the comments! Continue reading: 30 Instant Pot Vegan Indian RecipesThe post 30 Instant Pot Vegan Indian Recipes appeared first on Vegan Richa.

Vegan Carrot Cake Bites Recipe

March 15 2019 Vegan Richa 

Vegan Carrot Cake Bites RecipeEasy Vegan Carrot Cake Bites Recipe! These Spiced Carrot Cake Balls Need just 8 ingredients and 15 minutes. No refined sugar or oil. Roll in coconut or dress with vegan cream cheese glaze. Vegan Glutenfree Grainfree Soyfree Raw option Jump to Recipe  I can’t wait for some sunny Springy days! Meanwhile, I am making batches of these refreshing and quick Carrot Cake Bliss Balls! I made this carrot cake ice cream with roasted carrots and walnuts way back when and loved the roasted carrot flavor in it. The carrots in these balls are roasted for a bit to enhance the flavor, the get sweet and add a baked cake like profile. The carrots then get processed with the rest of the ingredients to make a dough that is shaped into balls or bars. Even with the baking, it takes just 15 mins of active time! Walnuts, spices, dates and coconut flour make these a fudgy spiced delicious treat. These would be no bake if you use raw carrots.  These Carrot Cake Energy Bites are Easy, taste like carrot cake, are grainfree, oilfree, are naturally sweetened and are ready within minutes! Lets make some.Continue reading: Vegan Carrot Cake Bites RecipeThe post Vegan Carrot Cake Bites Recipe appeared first on Vegan Richa.

Chickpea Coconut Curry – Instant Pot or Saucepan

March 9 2019 Vegan Richa 

Chickpea Coconut Curry – Instant Pot or SaucepanVegan Chickpea Coconut Curry – Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Oilfree Recipe. Jump to Recipe Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. I cook the chickpeas directly with the creamy sauce in the Instant Pot. You can cook this in a saucepan over stovetop as well, with dried chickpeas or with precooked-canned chickpeas. See Notes under the recipe for instructions.  This Creamy Vegan Chickpea Coconut Curry, needs 1 Pot, is super creamy, freezer friendly (although you will want to eat all of it), and flexible to flavor preference. Coconut milk makes this a luscious coconut curry. Saute the onion, garlic, chile. Add in the spices such as turmeric, cumin, curry powder, garam masala or add thai curry pastes, or berbere. Add the soaked chickpeas and coconut milk and pressure cook! Finish the dish with pepper flakes and lime. Serve with rice/­­grains or flatbread. Lets get cooking!Continue reading: Chickpea Coconut Curry – Instant Pot or SaucepanThe post Chickpea Coconut Curry – Instant Pot or Saucepan appeared first on Vegan Richa.

Vegan Carnitas with Mushrooms

March 3 2019 Vegan Richa 

Vegan Carnitas with MushroomsEasy Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade and Baked. Serve these Mushroom Carnitas with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Glutenfree Nutfree Oilfree Recipe. Soyfree option. Jump to Recipe Every since I baked jackfruit with sauce for Pulled Jackfruit Sandwiches, I’ve fallen in love with crisp caramelized result! Its much easier, no mess, short active time. Just mix everything and bake! I use the same process for these mushroom Carnitas. Sliced mushrooms, sliced onion, spices, herbs, and a flavorful marinade. Just put everything in a bowl, marinate for a bit if possible, spread in a baking dish and bake and done! No oil needed. The onions caramelize to a juicy sweet spicy state. Mushrooms cook wonderfully and crisp. Bake less or more time depending on your preference. Fill up tacos or wraps, add your favorite toppings like mashed avocado/­­guacamole, vegan sour cream or salsa and done. Add some smoky black beans or refried beans to the tacos for a hearty meal. You can use the same process with Jackfruit, shredded oyster mushrooms, hearts of palm and shredded seitan. Continue reading: Vegan Carnitas with MushroomsThe post Vegan Carnitas with Mushrooms appeared first on Vegan Richa.

Lemon Tempeh Air Fryer Sheet Pan Dinner

April 13 2019 FatFree Vegan Kitchen  

Lemon Tempeh Air Fryer Sheet Pan Dinner A couple of weeks ago, I became intrigued with the idea of doing sheet pan dinners in the air fryer. A sheet pan dinner is basically a one-pot meal that you cook in a pan in your oven on a baking sheet or sheet pan. Sheet pan dinners have been popular on food blogs lately, but I don’t think anyone else has been crazy enough to attempt to cook one in an air fryer–until now. (For those of you without air fryers, let me assure you that I will also give oven directions.) (...) Read the rest of Lemon Tempeh Air Fryer Sheet Pan Dinner (1,980 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | One comment Post tags: Air Fryer, Asparagus, Gluten-free, Higher-fat, Soy, Weight Watchers Points The post Lemon Tempeh Air Fryer Sheet Pan Dinner appeared first on FatFree Vegan Kitchen.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

Vegan Chickpea BrowniesVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea BrowniesThe post Vegan Chickpea Brownies appeared first on Vegan Richa.

Vegan Lemon Asparagus Pasta – 30 mins

April 7 2019 Vegan Richa 

Vegan Lemon Asparagus Pasta – 30 minsVegan Lemon Asparagus Pasta – 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein Jump to Recipe Asparagus is abundant and in season. Fresh, crisp and Delicious and this lemon asparagus pasta celebrates it perfectly! It comes together in 30 minutes and has this luscious delicious zesty cream sauce. The sauce uses tofu and non dairymilk and herbs for the sauce, See below for soyfree option. Tofu makes the sauce so fluffy creamy! Lemon in various forms at various stages of the sauce, lemon juice and zest in the blended sauce, zest and slices while simmering, makes this incredibly delicious! Hubbs couldnt believe it was tofu! and 2 serves went down within minutes. This Vegan Lemon Asparagus Pasta is all things Spring. Lemony, Creamy, filled with asparagus and makes a great weeknight meal! Lets cook.Continue reading: Vegan Lemon Asparagus Pasta – 30 minsThe post Vegan Lemon Asparagus Pasta – 30 mins appeared first on Vegan Richa.

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)

April 4 2019 Vegan Richa 

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)Instant Pot Vegan Lentil Sloppy Joes! 1 Pot, 30 min, freezer friendly tangy flavorful sloppy lentils. Serve in sandwiches with slaw or over tater tots or baked potato. Vegan Glutenfree Soyfree Nutfree Oilfree Recipe Jump to Recipe Lentil Sloppy Joes are a quick meal filled with protein and tons of flavor. They pair well with various condiments. Serve these with some pickled onion, slaw or other toppings. Serve them in wraps or sandwiches or over baked potato, baked fries or potato salad. Make a bowl with some veggies, dip and toasted bread! Lentils come in various colors and have different cook times. They also vary in flavor. I use green lentils for these vegan sloppy joes as they are more hardy and don’t get mushy easily. They are cooked with onion,pepper, carrots, celery, seasonings such as taco, chili or bbq, and tomato. The result is this hearty flavorful saucy sloppy joes. You can vary the flavor with other herbs and blends, add more or less tomato to preference. Lets make these! As always, saucepan option is in the notes.Continue reading: Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)The post Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option) appeared first on Vegan Richa.

Baked Vegan Cheesecake Glutenfree Date Sweetened

March 29 2019 Vegan Richa 

Baked Vegan Cheesecake Glutenfree Date SweetenedBaked Vegan Cheesecake. 8 Ingredients, No refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe. Jump to Recipe Vegan cheesecakes in restaurants and store bought have been more misses than hits. The texture generally is on point, its the flavor that can throw me off. I make variations of these cheesecake with fabulous results every time. I’ve had this baked cheesecake in the drafts for a while, so lets get to it!  The filling uses vegan yogurt and vegan cream cheese for amazing flavor and tang and some volume from the smooth cashew butter. Cashew butter means no soaking needed and no high speed blender needed! It is sweetened with dates and some coconut sugar and baked into a premade crust to a creamy delicious state.   Adjust the flavor and sweetness of the filling before baking! Bake into 1 large pie or mini cheesecakes with a simple almond crust or other other pie crust of choice. Serve with vegan whipped cream or ice cream, berries or a seasonal berry compote. Continue reading: Baked Vegan Cheesecake Glutenfree Date SweetenedThe post Baked Vegan Cheesecake Glutenfree Date Sweetened appeared first on Vegan Richa.

Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce

March 26 2019 Vegan Richa 

Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceVegan Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce. 30 Mins, super Flavorful. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve wanted to make just the Cajun cauliflower since I posted the now very popular Garlic pasta with roasted cajun cauliflower. Creamy Pasta with smoky spicy cauliflower makes a fabulous weekday meal! I make my own cajun blend so I can control the flavor and heat and it works out wonderfully over cauliflower.  For crispier cauliflower, add some breadcrumbs to the spice mix and then toss. Adjust the heat of the cajun seasoning by reducing cayenne, pepper flakes, black pepper and using more of sweet paprika. Serve these Cajun Caulilfower “steaks” with some cooked grains or beans in a bowl with some hearty crunchy greens or lettuce to make a meal. Lets bake!Continue reading: Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceThe post Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce appeared first on Vegan Richa.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Vegan Richa.

Creamy Vegan Mushroom Lasagna

March 19 2019 Vegan Richa 

Creamy Vegan Mushroom LasagnaEasy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms, creamy garlic sauce, spinach and lasagna sheets layered to make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free Nut-free Jump to Recipe Its been a while since I changed up my lasagna. You all love the Baked Portabella mushrooms with garlic sauce, so I put them in a lasagna! Mushrooms are marinated in a garlic, balsamic, soy marinade then baked, Meanwhile blend the garlic sauce and keep ready. Assemble the rest of the ingredients. Then start layering! Garlic white sauce, noodles, mushrooms, sauce, noodles, a layer of spinach and tofu ricotta, noodles and repeat. Top with vegan parmesan or vegan cheese and bake. Once baked, drizzle olive oil on top and add fresh herbs, slice and serve.  For a quick meal, you can bake the portobello mushrooms until done, heat the garlic sauce to thicken then toss cooked pasta (fettuccine or penne) and fold in half of the sliced mushrooms and serve the rest on the side. Fold in some baby spinach when the sauce is simmering. Continue reading: Creamy Vegan Mushroom LasagnaThe post Creamy Vegan Mushroom Lasagna appeared first on Vegan Richa.

Vegan Nashville Hot Cauliflower Bites

March 12 2019 Vegan Richa 

Vegan Nashville Hot Cauliflower BitesVegan Nashville Hot Cauliflower Bites. These Nashville Style Hot Cauliflower wings are flavorful, hot and Delicious! Serve with vegan ranch or other dips. Add to wraps or bowls. Vegan Nutfree Soyfree Recipe. Glutenfree option  Jump to Recipe Weekend fare some days for events, potlucks these days is some gardein strips with various hot sauces. One of those times, I made this nashville style peppery hot sauce that hubbs loved. I mean gone in 10 seconds kind of loved. So I decided to use it with some crispy Cauliflower! Cauliflower florets get tossed in a simple batter. No dipping each floret one by one! Just dump into the bowl and toss to coat, then spread the florets in baking dish and bake. Then toss in the sauce and bake again. The Nashville sauce is HOT! It doesn’t feel that hot when you start eating the cauliflower, but just wait for 5 mins. Boom! You can adjust the overall sauce to be less hot, add more tang(vinegar), some more oil, garlic and sweet paprika instead. Serve with cooling dips such as vegan ranch. You can also add these bites to tacos, wraps or bowls! Continue reading: Vegan Nashville Hot Cauliflower BitesThe post Vegan Nashville Hot Cauliflower Bites appeared first on Vegan Richa.

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo

March 4 2019 Meatless Monday 

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo Every year, people around the world celebrate Mardi Gras and Carnival, a festival of parades, music and eating decadent foods leading up to Lent. Millions of people observe Lent by fasting or foregoing treats and meats for 40 days. Fun fact, the term carnival is from carnelevare, or to remove meat. So thats what were doing, removing the meat, but keeping the delicious flavor of the popular Mardi Gras dish gumbo. This Creole stew from Southern Louisiana usually features strong-flavored stock, meat, or shellfish, but, with a few simple swaps, it’s a perfect vegetarian dish. Green Gumbo is a popular plant-based version that includes a variety of greens and herbs that give it an amazing color and rich flavors. Richard McCarthy, Member of the Executive Committee for Slow Food International and a Meatless Monday ambassador , shares his green gumbo recipe and great tips for making this plant-based dish taste authentic. Richards essentials for cooking green gumbo: Cook with what you have. Use collard greens, kale, mustard greens, turnip greens, spinach, and herbs like parsley, dill, etc. Green gumbo appears throughout the Lenten culinary calendar as meatless and on Holy Thursday in famous restaurants (like Dooky Chase) with meat stock. Begin by making a roux. Heat the pan with vegetable or olive oil, add flour, and mix with a wooden spoon until dark brown. The color of the gumbo will be determined by how dark you make the roux. The roux gives butter beans and lima beans a great base of flavor. Or, consider any medley of vegetables. Add Shiitake Bacon to get the traditional umami flavor. Umami is the savory flavor that many eaters say is missing in vegetarian recipes. One way to add umami to green gumbo is to make shiitake bacon, which provides the missing depth of flavor. Dont forget the rice. Rice is a traditional accompaniment to gumbo. While a saucepan is perfectly good for preparing rice, rice cookers are also an easy way to prepare perfect rice every time. Any grain or variety of rice can work, but long-grain rice is best since it provides the gumbo with more surface areas to cover with flavor.  McCarthy recommends a simplified version of the recipe crafted by Richard Stewart, the former chef of Gumbo Shop. Green Gumbo Serves 4 Ingredients: Gumbo: 1/­­4 cup of vegetable or olive oil 1/­­4 cup of flour 1 large onion, minced 4 stalks of celery, minced 1 bell pepper, minced 2 bunches of available greens (collard, mustard, kale, turnip, and/­­or spinach), chopped 1/­­4 cup of chopped parsley 2-4 cups of water (or enough to make a soup) 2 bay leaves Salt and pepper, to taste Cayenne pepper or hot sauce, to taste 1 cup of dried field peas (or Sea Island red peas, on the Slow Food Ark of Taste ) Vegetable stock, to taste (optional) Mushroom Bacon: 1 dozen fresh shiitake or button mushrooms 1 TBS of liquid smoke, smoked salt and/­­or smoked paprika 1/­­4 cup of vegetable or olive oil 1 TBS of salt or soy sauce (to taste) Rice: 1 cup of long-grained rice 2 cups of water Preparation: Field peas: Rinse, then boil field peas in salt water until soft. Drain peas of excess water and either store or immerse immediately into the gumbo. This step can be done in advance in order to cut down on preparation time on the day of serving. You can even prepare and freeze the peas days before, drop them into the hot soupy pot mid-way through the process. Make the gumbo: Heat a soup pot at a medium setting and make a roux (the soup base). Roux: add oil to the pot, once sizzling, add flour and mix with a wooden spoon. When the flour starts to smell delicious, it will then begin to turn a brownish color. Stir fairly vigorously to avoid burning. Once its a dark brown (5-10 minutes), add minced onions, celery and bell pepper. Stir the ingredients well to blend the flavors. Add salt, pepper, and more oil and/­­or water (or wine) to deglaze the pan. The roux will become bubbly and smell almost sweet. At this point, start adding water and turn down the heat a little. Add bay leaves, other seasonings, and the chopped greens and herbs. They will soon turn from bright green to dark green. Add field peas and any additional vegetables, like chopped carrots or turnips, whatever you have in the kitchen. Let simmer for at least 60 minutes. Once the gumbo is hot, tasty and ingredients cooked down into dark greens, and soft field peas, it is ready to serve. Tasting it at the end is important: Is it salty or spicy enough? If not, add more cayenne or hot sauce, black pepper, salt, etc. Mushroom bacon: Slice fresh mushrooms vertically in thirds, depending upon the size of the mushrooms. (Button mushrooms are fine and usually easily available, feel free to select shiitake or other exceptionally tasty varieties.) In a mixing bowl, add 1/­­4 cup of oil, 1 TBS of liquid smoke, salt or soy sauce. Mix the ingredients, and then add the fresh mushrooms and mix until they are coated. Spread sliced mushrooms across a baking sheet and bake for 20-30 minutes at 375 degrees F. Check after 15 minutes and turn over ones that are browned and crisp. Once crispy, turn off the oven and let cool slowly in oven. Rice: If you have a rice cooker, prepare as usual. If not, wash 1 cup of rice under running cold water to remove any excess dust, etc. Boil in 2 cups of water until soft (usually 25-30 min). Final Preparations: Place 1/­­4 cup of rice in the middle of a shallow soup bowl. Pour gumbo around the rice, making sure that there are equal amounts of greens and liquid. Take the dried, crispy mushroom bacon from the cooled oven and add a handful on top of the rice, and serve. Invite your friends and family to celebrate a plant-based Mardi Gras with this Green Gumbo recipe. If youre looking for other meatless recipe inspiration throughout the Lenten season, check out our recipe gallery . Happy Mardi Gras! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo appeared first on Meatless Monday.

65 Easy Vegan Recipes for Beginners

March 1 2019 Vegan Richa 

65 Easy Vegan Recipes for Beginners65 Easy Vegan Recipes for Beginners! Easy 1 Pot Meals, soups, stir fries, curries, burgers, pizza, Tacos, breakfast and dessert to get you started on your journey. Glutenfree Soyfree Nutfree options Transitioning into and maintaining a vegan diet can have its challenges in the beginning. It can get overwhelming at times to replace some loved meals, try new ingredients, flavors and textures. Here are a few choice recipes from the blog to help you out! Many are 1 Bowl, 30 Minute easy recipes, some longer depending on your cooking experience. There are quick Pastas, Veggie bakes, Soups, Curries, Stir fries, noodles, Bowls, there are Burgers, tacos, pizza. Also breakfast- sweet and savory, and some desserts to please everyone. There’s something for everyone, many different flavors, cooking styles, ingredients, options.  Lets keep those plans we made in Jan to eat well rolling along. Do let me know in the comments about which recipes you found easy and accessible. Looking for something specific, check my Recipe index. Also check out my cookbooks for even more options and inspiration(available everywhere in the world and often also in libraries). Continue reading: 65 Easy Vegan Recipes for BeginnersThe post 65 Easy Vegan Recipes for Beginners appeared first on Vegan Richa.


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