Category Archives: vegetarian recipes

Cauliflower Fried Rice

Cauliflower Fried RiceCauliflower Fried Rice

Cauliflower Fried Rice

This Cauliflower Fried Rice is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 1 Tablespoon + 1 teaspoon sesame oil
  • 2 eggs
  • 1 small head cauliflower
  • 1/2 cup frozen mixed vegetables
  • 2 green onions
  • 3 cloves garlic minced
  • salt and pepper
  • 3 Tablespoons gluten-free Tamari or soy sauce dish will not be GF if using soy sauce
Instructions
  1. Combine 1 teaspoon sesame oil with eggs in a bowl then whisk to combine and set aside. Chop cauliflower head into big chunks then send through a food processor fitted with the grating attachment. Alternatively you could grate the cauliflower on a box grater. Measure out 4 cups grated cauliflower then save the rest for another use.
  2. Heat remaining 1 Tablespoon sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, 3-4 minutes. Add garlic, season with salt and pepper, and then continue to stir fry until garlic is fragrant, 30 seconds or so.
  3. Push mixture to the sides of the wok to create an opening in the center then add the eggs and scramble. Toss mixture to combine then drizzle in gluten-free Tamari and mix again to combine. Serve hot.
Recipe Notes

source :iowagirleats.com/2015/04/10/cauliflower-fried-rice/

Cauliflower Fried Rice

(VEGAN) EASY CHICKPEA TIKKA MASALA

(VEGAN) EASY CHICKPEA TIKKA MASALA

This (VEGAN) EASY CHICKPEA TIKKA MASALA is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 2 garlic cloves minced
  • 1 two-inch piece of ginger finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 3 15 oz / 425 gr cans chickpeas, drained and rinsed
  • 2 14.5 oz / 410 gr cans diced tomatoes
  • 1 13.5 oz / 400 ml can full fat coconut milk (I used BPA-free Natural Value)
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh chopped cilantro
Instructions
  1. Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
  2. Add ginger and spices and sauté until fragrant, about 30 seconds.
  3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
  4. Stir in coconut milk and simmer for 5 more minutes.
  5. In a small bowl whisk cornstarch with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
  6. Take a taste and adjust seasoning if needed.
  7. Remove from the heat, sprinkle with chopped fresh cilantro and serve.
Recipe Notes

Nutrition facts

One serving yields 393 calories, 13 grams of fat, 60 grams of carbs, and 15 grams of protein.

source:http://www.theironyou.com/2016/03/vegan-easy-chickpea-tikka-masala.

(VEGAN) EASY CHICKPEA TIKKA MASALA

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Black Bean Tacos with Avocado Cilantro-Lime SauceBlack Bean Tacos with Avocado Cilantro-Lime SauceBlack Bean Tacos with Avocado Cilantro-Lime Sauce

Black Bean Tacos with Avocado Cilantro-Lime Sauce

This Black Bean Tacos with Avocado Cilantro-Lime Sauce is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • Two 15 oz. cans black beans
  • 1 cup salsa restaurant-style or other
  • 1 tsp. cumin
  • Corn tortillas
Toppings of your choice: lettuce, tomato, onion, roasted red peppers, corn, avocado, cilantro, etc.
{For the sauce}
  • 1/2 ripe avocado
  • 3/4 cup cilantro stems removed
  • Juice from 1 lime
  • 1 clove garlic
  • 1 Tbsp. olive oil
  • 1 tsp. agave/honey
  • 1/8 tsp. salt
Instructions
  1. Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.
  2. In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)
  3. While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.
  4. Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.
Recipe Notes

source:www.thegardengrazer.com/2014/05/black-bean-tacos-with-avocado-cilantro.html

Black Bean Tacos with Avocado Cilantro-Lime Sauce

Light and Fluffy Vegan Pancakes.

Light and Fluffy Vegan Pancakes.

Light and Fluffy Vegan Pancakes.

Light and Fluffy Vegan Pancakes.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This Light and Fluffy Vegan Pancakes. is perfect for vegan lover  It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Servings: 8
Calories: 174 kcal
Author: Juvie
Ingredients
  • 1 1/2 cups white spelt flour you can use all-purpose flour if you wish
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 cups non-dairy milk I use unsweetened coconut milk
  • 3 Tablespoons organic cane sugar
  • 3 Tablespoons organic canola oil or coconut oil
  • 1/8 teaspoon salt
  • vegan buttery spread for pan
Instructions
  1. Mix dry ingredients in a large bowl.
  2. Add wet ingredients, and let rise for about five minutes.
  3. Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat (I have an electric stove and put the burner at about 5).
  4. Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
  5. Flip pancakes and continue to cook until done, about 3 more minutes.
  6. Serve with vegan buttery spread and syrup, or desired fruit topping.
Recipe Notes

Yes, the amount of baking powder is 1 1/2 TABLESPOONS.

Nutrition information is for one pancake. This recipe makes 8 pancakes. 

Nutrition Facts
Light and Fluffy Vegan Pancakes.
Amount Per Serving
Calories 174Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Sodium 61mg3%
Potassium 283mg8%
Total Carbohydrates 23g8%
Dietary Fiber 3g12%
Sugars 5g
Protein 4g8%
Vitamin A1.9%
Calcium15.4%
Iron8.1%
* Percent Daily Values are based on a 2000 calorie diet.
source:https://theprettybee.com/basic-vegan-pancake-recipe/

Best Ever Vegan Quinoa Chili

Best Ever Vegan Quinoa ChiliBest Ever Vegan Quinoa Chili

Best Ever Vegan Quinoa Chili
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Best Ever Vegan Quinoa Chili is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Servings: 11
Author: Juvie
Ingredients
  • 1 medium yellow or white onion diced + coconut or olive oil
  • 3 small or 2 large sweet potatoes diced about 1 pound
  • 1 teaspoon sea salt + more to taste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3 tablespoons chili powder
  • 3 teaspoons cumin
  • 4 cups vegetable broth low sodium divided
  • 1 cup quinoa uncooked you will not need to rinse if using Bob's Red Mill quinoa
  • 1 15- ounce can kidney beans drained and rinsed
  • 1 15- ounce can black beans drained and rinsed
  • 1 1/2 cups corn kernels frozen canned or roasted
  • 1 cinnamon stick
Instructions
  1. In a large pot over medium heat, sauté diced onion in about 2 teaspoons oil until translucent and soft. Add diced sweet potato and spices (all are optional). Cover and cook for 5 minutes.
  2. Add 3 cups vegetable broth and bring mixture to a low boil on medium high heat, then lower heat to medium-low and simmer. Add quinoa, beans, corn and cinnamon stick; cover and cook for 30 minutes more and until the sweet potatoes are fork tender and the chili is thick. Once chili is done cooking, stir in additional cup of vegetable broth. Taste and add more seasonings as needed.
  3. As with all chili and soup recipes, this is best when prepared the night before or has time to sit before serving for a few hours so the flavors can really shine.
  4. Remove cinnamon stick and serve with fresh cilantro, lime juice, avocado, chips, non-dairy sour cream and/or cheese, as preferred.
Recipe Notes

The quinoa will soak up the liquid of any leftover chili. Before reheating leftover chili, I would recommend adding more vegetable broth or water to thin the chili back out.

 

 

 

 

 
 

Best Ever Vegan Quinoa Chili

Vegan Loaded Sweet Potato

Vegan Loaded Sweet PotatoVegan Loaded Sweet Potato

Vegan Loaded Sweet Potato

This Vegan Loaded Sweet Potato is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
  • 4 medium sweet potatoes
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 bunch kale chopped
  • Salt and pepper to taste
  • 1 can black beans drained and rinsed
  • Green Goddess Dressing to serve
Instructions
  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  2. Using a fork, poke multiple holes into both sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender.
  3. In the meantime, heat olive oil over medium-high heat in medium saucepan. Add garlic and cook for 60 seconds, or until fragrant. Add kale and toss to coat. Add 1/4 cup water and cover for 3-5 minutes. Remove cover, toss kale, reduce heat to low, and cook for another 10-15 minutes, or until kale is desired texture, adding more water as needed. Season with salt and pepper to taste.
  4. Cut sweet potatoes in half lengthwise. Top with sautéed kale, beans and Green Goddess Dressing.
Recipe Notes

source:karalydon.com/recipes/main-course/vegan-loaded-sweet-potato/