#PlantBased

A delicious and nutritious vegan pineapple fried quinoa that combines the sweetness of pineapple with colorful vegetables and savory quinoa. Perfect for a quick and flavorful meal!

Ingredients: 2 cups cooked quinoa. 1 cup pineapple chunks. 1 cup diced bell peppers assorted colors. 1 cup sliced carrots. 1 cup snap peas, trimmed. ½ cup chopped scallions. ¼ cup soy sauce. 2 tablespoons sesame oil. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 teaspoon minced ginger. 1 teaspoon minced garlic. ½ teaspoon red pepper flakes optional. Salt and pepper to taste. 2 tablespoons vegetable oil for cooking.

Instructions: Warm up the vegetable oil in a big pan or wok over medium-high heat. Put in the minced garlic and ginger. Saut for one minute, until the smell is nice. Dice the bell pepper, carrots, and snap peas and add them. For three to four minutes, or until the vegetables are slightly soft but still crisp, stir-fry them. Move the vegetables to the side of the pan, and if you need to, add a little more oil. Then, add the cooked quinoa. To toast the quinoa, stir-fry it for two to three minutes. After adding the pineapple chunks and chopped scallions, mix the quinoa with the vegetables that have been sauted. Combine well. Soy sauce, sesame oil, maple syrup, rice vinegar, and red pepper flakes if using should all be mixed together in a small bowl using a whisk. Add the sauce to the quinoa mixture and mix it all together until it’s well covered. Add pepper and salt to taste. Keep cooking for another two to three minutes, or until everything is hot. If you want, you can add more scallions to the top of the hot vegan pineapple fried quinoa.

Prep Time: 15 minutes

Cook Time: 15 minutes

West Loop Wine And Spirits Festival

Indulge in the tropical flavors of coconut and lime with this vegan coconut lime cake. Moist, fluffy, and bursting with citrusy goodness, it’s topped with a creamy coconut yogurt frosting that adds a delightful tanginess to every bite.

Ingredients: 2 cups all-purpose flour. 1 cup coconut sugar. 1 tsp baking powder. ½ tsp baking soda. ½ tsp salt. 1 cup coconut milk. ½ cup coconut oil, melted. ¼ cup lime juice. Zest of 2 limes. 1 tsp vanilla extract. 1 cup shredded coconut. 1 cup coconut yogurt. 2 tbsp maple syrup. 1 tbsp lime juice.

Instructions: Warm the oven up to 175F 350C. Butter and flour a cake pan. Mix the flour, coconut sugar, baking powder, baking soda, and salt in a large bowl with a whisk. Melt the coconut oil and add it to another bowl. Then add the lime juice, lime zest, and vanilla extract. Just mix the wet and dry ingredients together, then add the shredded coconut. Put the batter into the cake pan that has been prepared. Bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Before frosting, let the cake cool all the way down. Mix the coconut yogurt, maple syrup, and lime juice in a bowl with a whisk until the mixture is smooth and creamy. Spread the coconut yogurt cream on top of the cake after it has cooled down. If you want, you can add more lime zest as a garnish. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Uk Marriage

Cashews and nutritional yeast are used to make this creamy and tasty vegan herbed garlic cheese. This alternative that doesn’t contain dairy is great for putting on crackers or using as a dip for vegetables.

Ingredients: 2 cups raw cashews, soaked overnight. ¼ cup nutritional yeast. ¼ cup lemon juice. 3 cloves garlic. 1 tablespoon miso paste. ½ teaspoon salt. ½ teaspoon dried thyme. ½ teaspoon dried rosemary. ½ teaspoon dried oregano. ¼ teaspoon black pepper.

Instructions: Drain and rinse the soaked cashews. In a food processor, combine cashews, nutritional yeast, lemon juice, garlic, miso paste, salt, thyme, rosemary, oregano, and black pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the mixture to a bowl or container, cover, and refrigerate for at least 1 hour to allow flavors to meld. Serve as a spread or dip with crackers, bread, or vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

Oude Liefde

Red lentils, tomatoes, and fragrant spices are used to make Tomato Dahl, a healthy and comforting vegan dish. You can make it ahead of time or have it for a cozy dinner during the week. It’s easy to make this recipe, and it tastes great.

Ingredients: 1 cup red lentils. 2 cups water. 1 tablespoon oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon grated ginger. 2 teaspoons ground cumin. 1 teaspoon ground coriander. ½ teaspoon turmeric. ¼ teaspoon cayenne pepper. 1 can 14 ounces diced tomatoes. Salt, to taste. Fresh cilantro, for garnish.

Instructions: Rinse the red lentils under cold water until the water runs clear. In a large saucepan, combine the lentils and water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the lentils are tender. While the lentils are cooking, heat the oil in a separate pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and cayenne pepper to the pan with the onions. Cook for another 2 minutes, stirring frequently. Stir in the diced tomatoes and cook for an additional 5 minutes, allowing the flavors to meld together. Once the lentils are cooked, add the tomato mixture to the saucepan with the lentils. Stir to combine and season with salt to taste. Continue to simmer for another 10 minutes, stirring occasionally, until the dahl has thickened to your desired consistency. Serve hot, garnished with fresh cilantro. Enjoy your delicious vegan Tomato Dahl!

Prep Time: 10 minutes

Cook Time: 30 minutes

AR Tap Shooter

Easy Chickpea Salad Recipe- Quick Lunch Idea

Crispy Sticky Tofu- Easy Vegan Dinner Recipe

The kale pesto on this vegan garlic bread is a great new take on a classic appetizer. The crunchy bread goes well with the tasty and healthy kale pesto, making it a great snack or side dish for any event.

Ingredients: 1 loaf of vegan bread. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 cup kale leaves, stems removed. ¼ cup fresh basil leaves. ¼ cup raw walnuts. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. You can cut the bread into thick slices, but not all the way through. Leave the bottom of the slices attached. Put olive oil and minced garlic in a small bowl. Spread the garlic-olive oil mix on all of the bread slices. Put the bread in the oven for 10 to 15 minutes, until it’s warm and a little crispy. Make the kale pesto at the same time. Put the basil leaves, walnuts, nutritional yeast, lemon juice, salt, and pepper in a food processor and pulse them together. Pulse until a rough paste forms. Take the bread out of the oven when it’s warm and just a little crispy. Take the bread out of the foil and spread a lot of kale pesto between the slices. Put the bread back in the oven and bake for another 5 to 7 minutes, until the pesto is warm all the way through. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 20 minutes

Boywood Farm

Being vegetarian/plant based is weird at times because you’ll be doing good, eating away, and then there’s some mf who decides they feel bad for you because there’s no meat on your plate. “Omggg I forgot you’re a vegan that suuucckkkssss ☹️☹️” Like why do you feel the need to comment?😭 I CHOOSE to do this girl it’s fine please stop making me the center of attention. And now everyone is gonna start asking me questions about it…

Healthy Vegetarian Caesar Salad Recipe

Crispy Sticky Tofu- Easy Vegan Appetizer

Amazing Vegetarian Caesar Salad - Quick & Easy Recipe

This vegan take on traditional mac and cheese is rich, creamy, and full of healthy nutrients from the cauliflower. Nutritional yeast gives it a cheesy taste, and tahini makes it rich. It tastes great and is better for you than the unhealthy option!

Ingredients: 1 medium head cauliflower, chopped. 2 cups unsweetened almond milk. ¼ cup nutritional yeast. 2 tablespoons tahini. 1 tablespoon lemon juice. 1 teaspoon garlic powder. ½ teaspoon onion powder. Salt and pepper to taste. 8 oz whole wheat macaroni or pasta of choice.

Instructions: Steam or boil the cauliflower until tender. In a blender, combine the steamed cauliflower, almond milk, nutritional yeast, tahini, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy. Cook the macaroni according to package instructions until al dente. Drain and return to the pot. Pour the cauliflower sauce over the cooked macaroni and stir until well combined. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Work. Pump. Repeat.

Enjoy the best of both worlds with these gluten-free vegan sugar cookies that are peanut butter and chocolate. They’re soft and chewy, and you can’t stop eating them!

Ingredients: 1 cup gluten-free all-purpose flour. ¼ cup creamy peanut butter. ¼ cup maple syrup. ¼ cup coconut sugar. ¼ cup dairy-free chocolate chips. ¼ tsp baking soda. ¼ tsp salt. ¼ tsp vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put peanut butter, maple syrup, coconut sugar, and vanilla extract in a bowl and mix them together until the mixture is smooth. Mix in the gluten-free flour, baking soda, and salt with the peanut butter until everything is well mixed in. Add the dairy-free chocolate chips and mix them in until they are spread out evenly in the dough. Scoop out dough with a tablespoon and roll it into balls. Spread them out on the baking sheet that has been prepared. Use a fork to gently flatten each ball, making a crisscross pattern. For 10 to 12 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling. Enjoy these tasty gluten-free vegan peanut butter chocolate sugar cookies after they’ve cooled down!

Prep Time: 15 minutes

Cook Time: 10-12

Think Out Education

This is a simple and tasty vegan dal recipe made with tomatoes, spinach, red lentils, and aromatic spices. Great for a healthy and comforting meal.

Ingredients: 1 cup red lentils. 4 cups water. 1 tablespoon olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon ground coriander. 1 teaspoon garam masala. 1 teaspoon salt, or to taste. 2 tomatoes, chopped. 1 cup spinach leaves, chopped. Juice of 1 lemon. Fresh cilantro, for garnish.

Instructions: Run cold water over the red lentils until the water is clear. Add the lentils to a pot with water that has been brought to a boil. Let the lentils cook for about 20 minutes, or until they are soft. Warm up the olive oil in a different pan over medium-low heat. Put in the ginger, garlic, and onions. Cook the onions until they become clear. Salt, turmeric powder, coriander, cumin seeds, and garam masala should all be added. Go on and cook for two more minutes. Chop up some tomatoes and spinach and add them to the onions. It’s done when the spinach and tomatoes are soft. Add the cooked lentils to the onion and tomato mix. Let it cook for 5 to 10 minutes. You can add more salt or less lemon juice to taste. Serve hot with fresh cilantro on top. Have fun!

Prep Time: 10 minutes

Cook Time: 30 minutes

AISKRIM KIFAYAH KEDAH

Chickpea Feta Avocado Salad - Fresh & Flavorful Recipe

Loaded Vegan Taco Fries are a tasty and filling plant-based take on a classic comfort food. A tasty and filling dish is made with crispy potato fries, black beans, corn, avocado, tomatoes, cilantro, green onions, vegan cheese, and sour cream.

Ingredients: 4 large potatoes, washed and cut into fries. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. 1 teaspoon chili powder. 1 teaspoon cumin. 1 cup cooked black beans. 1 cup corn kernels. 1 avocado, diced. ½ cup diced tomatoes. ¼ cup chopped cilantro. ¼ cup sliced green onions. ¼ cup vegan cheese, shredded. ¼ cup vegan sour cream. 1 lime, cut into wedges.

Instructions: Set the oven to 425F 220C and heat it up. Mix the potato fries with cumin, garlic powder, smoked paprika, chili powder, and olive oil in a large bowl. Toss the fries until they are well covered. Spread the fries out in a single layer on a baking sheet that has been lined with parchment paper. Flip the fries over every 25 to 30 minutes while they’re baking until they are golden brown and crispy. In a saucepan over medium heat, warm the black beans and corn up while the fries are baking. Move the fries to a serving plate or tray when they are done. Put the warm black beans and corn on top of the fries. Then add the diced avocado, tomatoes, cilantro, green onions, and vegan cheese. Put vegan sour cream on top and add lime wedges for decoration. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

fr. thomas reeves

These vegan graham crackers are perfect for snacking, making s'mores, or using as a base for vegan cheesecake crusts. They’re crunchy, slightly sweet, and have a hint of cinnamon flavor.

Ingredients: 1 ½ cups whole wheat flour. ½ cup brown sugar. 1 teaspoon baking powder. ½ teaspoon baking soda. ½ teaspoon salt. ½ teaspoon ground cinnamon. ¼ cup coconut oil solid, not melted. ¼ cup maple syrup. 1 tablespoon vanilla extract. 3 tablespoons almond milk.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Bring the brown sugar, baking powder, baking soda, salt, and ground cinnamon together in a large bowl and mix them with a whisk. Add the solid coconut oil to the dry ingredients and mix them together with your hands or a pastry cutter until the dough looks like big crumbs. Put the vanilla extract, almond milk, and maple syrup in a different bowl and mix them together. Mix the dry ingredients with the wet ones until a dough forms. On a floured surface, roll out the dough until it is about 1/8 inch thick. Cut the dough into squares or rectangles with a sharp knife or pizza cutter. To make the classic graham cracker pattern, put the crackers on the baking sheet that has been prepared and prick each one with a fork. Before you put the crackers in the oven, heat it up. Bake them for 12 to 15 minutes, or until they are golden brown and firm. Take it out of the oven and let it cool completely before putting it in a container that won’t let air in.

Prep Time: 20 minutes

Cook Time: 15 minutes

city volcano

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