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20-Minute Vegan Meals EVERYONE Should Know

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28.08.2021

20-minute vegan meals that don't sacrifice on flavor! Thank you to ALDI for sponsoring this video! Be sure to visit your local ALDI for unbeatable prices on so many plant-based groceries. For the printable recipes and tips on how to save time in the kitchen, head to the blog post: 🤍

What I Eat in a Day | High Protein Vegan Easy Dinner Recipes

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15.05.2022

Everyone always wonders "how to vegans get protein". From the same place that most animals do....plants! If you eat a varied diet, even when vegan, it's easy to get all the nutrients that you need! These easy high protein vegan dinner recipes are your inspiration for this weeks menu! And they are omnivore approved! Check out these ideas and let me know which one you try (it should be all 3). *Note: there's a part of the video where I say more platitudenous and I meant to say less. ★Recipes Used★ 🌱 Chickpea Cashew Broccoli Skillet Meal in Garlic Sauce: 🤍 🌱 Walnut Taco Meat: 🤍 🌱 One Pot Vegan Garlic Parmesan Pasta : 🤍 Other recipes mentioned: *Sunflower Seed Taco Meat: 🤍 *Roasted Cauliflower w/Pasta: 🤍 Timestamps: 00:00 How to make vegan chickpea cashew broccoli skillet in garlic sauce 2:21 Vegan Skillet Meal Finished 2:29 Why this vegan skillet meal is a must try 4:08 Tips for making vegan chickpea cashew broccoli skillet 5:09 How to make walnut taco meat 7:34 Serving walnut taco meat in a bowl 7:38 Making Vegan Taco Meat Stuffed Avocados 7:57 Why I like walnut taco meat 8:50 Tips for making walnut taco meat 10:52 How to make Vegan Garlic Parmesan Pasta 12:30 Vegan Garlic Parmesan Pasta finished 12:34 Epic Vegan Pasta Dish - Must make! 14:00 Tips on making creamy vegan pasta 15:21 Recap of high protein vegan meals ✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured! Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel! Subscribe to our taste test channel → 🤍 Make It Dairy Free Website → 🤍 Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) → 🤍 Instagram → 🤍 Facebook → 🤍 Twitter → 🤍 Pinterest → 🤍 Contact us → makeitdairyfreetoday🤍gmail.com Private Facebook Community → 🤍 #VeganMeals #VeganDinners ★Products That I Used For This Recipe★ *Affiliate Links for products help me make these videos. Thank you for your support. Our Photography/Videography Equipment → 🤍 *Black Measuring Cups and Spoons: 🤍 *Bowls (Small): 🤍 *Can Opener: 🤍 *Colander: 🤍 *Cutting Board - 🤍 *Cutting Board (Round): 🤍 *Food Processor: 🤍 *Garlic Press: 🤍 *Glass Mixing Bowls - 🤍 *Grater (Hand Held): 🤍 *Induction Burner: 🤍 *Kitchen Knife Block Set: 🤍 *Pots and Pans: 🤍 *Silicone Whisk: 🤍 *Wooden Utensils: 🤍

If I could only cook one dish for a vegan skeptic…

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26.09.2020

Full recipe: 🤍 Follow along on Instagram for cooking tips + daily updates, and tag me with your remakes on Instagram! 🤍 Key Moments: 0:00 Introduction 0:25 Why you should try red lentil curry 1:15 Prepping ingredients 3:30 Cooking red lentil curry 5:43 Adding finishing touches 5:53 Serving suggestions for red lentil curry New to veganism or looking for cooking inspiration? Sign up for the free 7-Day Vegan Challenge! 🤍 MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! ORDER ON AMAZON: 🤍 MORE COOKBOOK INFO: 🤍 *90+ delicious vegan recipes made in the Instant Pot* *With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options - *IN THIS VIDEO* 12-inch nonstick GreenPan: 🤍 Microplane: 🤍 My favorite spices: 🤍 *MY KITCHEN ESSENTIALS* Instant Pot 6 quart: 🤍 Food Processor: 🤍 Nonstick skillet: 🤍 My Favorite Knife: 🤍 Large Cutting Board: 🤍 Cast iron skillet: 🤍 Vitamix blender: 🤍 Vitamix 64-ounce container: 🤍 Linen apron: 🤍 All Other Kitchen Equipment: 🤍 Film & Photography Equipment: 🤍 - WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 🤍 🤍 🤍

3 Easy Vegan Recipes for Beginners | Vegan Basics

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25.09.2022

Today we're making 3 easy vegan recipes for beginners! Whether you or someone you know is just getting started with vegan/plant-based food, these are some meals that you need to know. 🥰 ✹ Recipes Mentioned ✹ Vegan “Tuna” Chickpea Salad → 🤍 Buffalo Cauliflower Wings → 🤍 Potato Cashew Cheese Sauce → 🤍 ✹ Support the Channel ✹ If you feel called to support our YouTube channel, you can do so by clicking the "Join" button right above this description box. There, you can become a member of the channel and enjoy a few special perks! 💕 ✹ Fave Things ✹ Our beautiful sage-colored cookware is from Caraway Home. Get 10% off here → 🤍 We get all of our background music from MusicBed! To try it out for yourself, head here → 🤍 ✹ Find Us! ✹ Instagram | 🤍sarahsvegankitchen_ Recipe Blog | 🤍 Email | sarah🤍sarahsvegankitchen.com 0:00 vegan recipes for beginners 0:19 vegan chickpea tuna salad 0:42 how to make chickpea tuna salad 2:46 simple vegan tuna salad sandwich 3:01 vegan tuna melt 3:21 buffalo cauliflower wings 3:50 preparing the cauliflower 4:13 making a simple batter 5:14 serving the buffalo cauliflower bites 7:11 vegan cashew cheese sauce 7:36 how to make vegan cheese sauce 9:37 vegan mac and cheese recipe 9:58 easy vegan nacho cheese sauce 10:33 outro SyncID: MB01S5YGR7HNKAF MB014LVQGRXB7OY #VeganBasics

If I Could Only Make ONE Dish for guests

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18.09.2022

You are going to LOVE this vegan coconut chickpea curry Curry has been a staple in my life and while I grew up with Jamaican curry dishes, as an adult I've grown to love curries of all backgrounds. This is a combination of a few cultural inspirations that I've thrown together into something my family loves to eat, especially when making it with some homemade naan. It's fairly easy to make even though it looks like a lot of ingredients and I'm sure you'll love it. Give it a try and let me know what you think! 🤗 Shop Merch! 🤗 🤍 ★Recipe ★ 🌱 🤍 Timestamps: 00:00 How to Make Vegan Coconut Chickpea Curry 3:50 Vegan Coconut Chickpea Curry Finished 4:02 Why I love curry 5:24 Why so many seasonings in curry 5:59 What curry to buy from the store 7:22 What else can I add to the dish 8:01 Tomato paste can vs tube 8:20 How to swap coconut milk 9:55 Merch launch announcement ✔️Did you make this? Share a photo on IG and use #MakeItDairyFree to be featured! Thanks so much for watching. We’d love if you could click the “Thumbs Up!” Button, leave a comment below and Subscribe to my channel! Subscribe to our taste test channel → 🤍 Make It Dairy Free Website → 🤍 Weekly Newsletter (FREE Top 15 Vegan Recipes when you sign up!) → 🤍 Instagram → 🤍 Facebook → 🤍 Twitter → 🤍 Pinterest → 🤍 Contact us → makeitdairyfreetoday🤍gmail.com Private Facebook Community → 🤍 #VeganMeals #VeganDinner ★Products That I Used For This Recipe★ *Affiliate Links for products help me make these videos. Thank you for your support. Our Photography/Videography Equipment → 🤍 *Black Measuring Cups and Spoons: 🤍 *Bowls (Small): 🤍 *Can Opener: 🤍 *Colander: 🤍 *Cutting Board (Round): 🤍 *Glass Mixing Bowls - 🤍 *Hand Grater: 🤍 *Induction Burner: 🤍 *Kitchen Knife Block Set: 🤍 *Pots and Pans: 🤍 *Tiny Whisk: 🤍 *Wooden Utensils: 🤍 -Note: Not all products are exactly as seen in video.

4 Simple Vegan Meals I Eat All The Time - which you HAVE to try

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30.05.2021

ever wondered what a typical evening meal is for a classically trained chef? on the menu, Vietnamese Vegan Meatballs | Healthy Vegan Mac & Cheese | Ancient Grain Stew | Massaged Kale Salad 💬 full written recipes - 🤍 📚MY NEW COOK BOOK - 🤍 📚SIGNED COPIES - 🤍 🍽 Restaurant News - 🤍 🔪 my knife - 🤍 🌎 SUBSCRIBE - 🤍 📚 Vegan 100 Cookbook - 🤍 📚 Vegan Christmas Cookbook - 🤍 ⚡️ NEW MERCH - 🤍 INSTAGRAM: 🤍 TWITTER: 🤍 FACEBOOK: 🤍

Gordon Ramsay Makes a Spicy Vegan Dish????

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13.03.2022

Gordon loves some heat, just ask Sean Evans on the Hot Ones! Today he's taking cauliflower, bringing some heat and making a delicious bang bang cauliflower recipe that can be done in under 10 minutes! The secret to this dish is it's going to turn you vegan in under 10 minutes. Order Ramsay in 10 Now to get the Full Recipe: 🤍 Made with Hexclad - Get Cookin' with HexClad today: 🤍 Follow Gordon: TikTok: 🤍 Instagram: 🤍 Twitter: 🤍 Facebook: 🤍 #GordonRamsay #Cooking #Food #Vegan

I Tried Making a VEGAN BIG MAC! (McDonald's Copycat Recipe But Vegan) / Cook With Me

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04.02.2023

🍔Vegan Big Mac Recipe: 🤍 ❤️ MORE VIDEOS YOU'LL LOVE ❤️ ➥ VEGAN COMFORT FOOD RECIPES - 🤍 ➥ COOK WITH ME (playlist) - 🤍 🔴 DOWNLOAD MY EBOOKS - 🤍 🔴 BRAND NEW "No More Cabbage Soup" Weight Loss Recipes eBook - 🤍 ★ Ultimate Bundle (Includes all 4 of my eBooks at a discount!) - 🤍 BUSINESS INQUIRIES: hello🤍thecheaplazyvegan.com MY NEW SHORTS CHANNEL - 🤍 Get my FREE Sauces Mini eBook by getting on my EMAIL LIST - 🤍 ✅ LISTEN TO OUR PODCAST (The SaVeg Podcast) - ★ PATREON (bonus episodes & more) - 🤍 ★ LISTEN - 🤍 ★ WATCH (SUBSCRIBE) - 🤍 ✅ MY VEGAN CAFE - ★ Follow on IG - 🤍 ★ Our website - 🤍 ✅ SHORTS CHANNEL - 🤍 ✅ MY VLOG CHANNEL - 🤍 Note: This is not a sponsored video. CONNECT WITH ME ★ Business inquiries ONLY: hello🤍thecheaplazyvegan.com ★ Instagram: 🤍 🤍cheaplazyvegan ★ TikTok: 🤍cheaplazyvegan ★ Website/blog: 🤍 ★ Facebook: 🤍 ★ Twitter: 🤍 ★ Personal Instagram: 🤍therosatron —— PRODUCTS I USE & DISCOUNT CODES Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links. SHOP MY RECOMMENDED PRODUCTS (my amazon shop) - USA - 🤍 Canada - 🤍 ★ FREE AUDIOBOOK & 1 MONTH TRIAL - 🤍 ★ iHERB.com 5% instant discount on any iHerb order with code CJW878 🤍 —— ♫ MUSIC ♫ By 🤍epidemicsound.com #vegan #veganfastfood #bigmac

HIGH PROTEIN Vegan Dinner Asian Take-Out Style | Easy Vegan Recipes

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HIGH PROTEIN Vegetarian Dinner Asian Take-Out Style. Easy Vegan Recipes 💬 Let me know in the comments if you enjoyed my Vegan Broccoli and Tofu Stir Fry Recipe? ▶️ RECIPE INGREDIENTS: (3 to 4 servings) 350g Extra Firm Tofu - cut into 1 inch X 1 inch cubes 1 Tablespoon Corn Starch 3 tablespoon Cooking Oil (I have used LIGHT olive oil which has a high smoking point) 1/4 Teaspoon Salt OR to taste 130g / 1 Cup Onion - Sliced 1/8 inch thick 300g / 5 Cups Broccoli - cut into florets 1+1/2 Tablespoon Garlic - 4 Garlic cloves finely chopped 1 Tablespoon Ginger - 1 inch Ginger finely chopped 1/2 Teaspoon Chili Flakes or to taste 1/3 Cup / 25g Green onion 2 Teaspoons Sesame Oil 👉 SAUCE INGREDIENTS: 1 Cup Vegetable Broth (LOW SODIUM) 1+1/2 Tablespoon Soya Sauce or Tamari 2 Tablespoon DARK Soya Sauce (This is a key ingredient. It adds a depth of flavour and richness to this dish, so I DO NOT recommend substituting it) 1 Tablespoon White Vinegar (I have added white wine vinegar) 1+1/2 Tablespoon Maple Syrup 1/4 Teaspoon Black Pepper 1+1/2 Tablespoon Corn Starch ▶️ METHOD: Cut the tofu into 1 inch X 1 inch cubes and add corn starch. Mix well to coat the tofu with corn starch. To a small bowl add the LOW SODIUM vegetable broth, soya sauce, DARK soya sauce, white vinegar, maple syrup, ground black pepper and corn starch. Mix it well and set it aside for later. ✅👉 PLEASE NOTE: I have used LOW SODIUM VEGETABLE BROTH for the sauce. If you are using the regular type adjust the salt accordingly. To a heated pan add the oil, tofu (coated with corn starch) and salt. Fry on medium-high heat for only 30 seconds and then right a way reduce the heat to medium low and then add the finely chopped garlic, ginger and chili flakes. Mix well and fry for 2 to 3 minutes on medium-low heat. Add the onion and broccoli and turn the heat to medium-high or high (depending the heat of your stove) and fry for another 2 to 3 minutes until the onion is soft and the broccoli is slightly cooked. Add the sauce. Make sure to stir the sauce well before adding it that’s because the corn starch has a tendency to collect at the bottom of the bowl. Cook the sauce along with the vegetables on medium-high heat for about 4 to 5 minutes or until the sauce thickens to desired consistency. ✅Cook the sauce to your desired consistency. Serve hot with steamed jasmine rice. ▶️ IMPORTANT NOTES: 👉 Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat. 👉 FRY THE TOFU FOR ONLY 30 SECONDS AT FIRST NO LONGER THAN THAT and then fry it further along with the ginger, garlic and chili flakes for another 2 to 3 minutes. This will prevent the tofu from getting too chewy. We don't want to over cook the tofu because we'll fry it further with the onion and broccoli. 👉 I have used LOW SODIUM VEGETABLE BROTH (for the sauce) which has barely any salt in it. If you are using the regular type adjust the salt accordingly 👉 DARK Soya Sauce is a key ingredient here. It adds a depth of flavour and richness to this dish. I DO NOT recommend substituting it 👉 Make sure to stir the sauce well before adding it to the pan to incorporate the corn starch because corn starch has a tendency to collect at the bottom of the bowl 👉 Cook the sauce to your desired consistency * Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience. So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!🔔 * ✅ Follow Food Impromptu on social media: Instagram ▶️ 🤍 Pinterest ▶️ 🤍 Subscribe to Food Impromptu here ⤵️ 🤍 * #highprotein #highproteindiet #vegan #veganfood #vegetarian #VeganRecipes #vegetarianrecipes #healthyvegan #HealthyRecipes #PlantBased #vegetarianfood #plantbaseddiet #foodimpromptu

BUDGET VEGAN: Healthy & Easy Veganuary Recipes Under £1

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30.01.2023

Cook with plants with my ebook Plant Kitchen Comforts: 🤍 Live a minimal life with my book Minimal: How to Simplify Your Life & Live Sustainably: 🤍 Potato, Spinach & Tomato Curry: 🤍 Red Pepper Orzo: 🤍 Carrot & Bulgar Studded Peppers: 🤍 website: 🤍 instagram: 🤍 home instagram: 🤍 tiktok: 🤍 facebook: 🤍 pinterest: 🤍 get £50 when you change to renewable energy for your home with Octopus Energy: 🤍 Sign up to Riverford here and get £15 after your first delivery: 🤍 Use MADELEINE15 for 15% off Snuggs Period Underwear: 🤍 Use SOBER15 for 15% off Pentire Drinks: 🤍 business enquiries only: hello🤍madeleineolivia.co.uk chapters: 00:00 intro 00:49 potato, spinach and tomato curry 03:53 red pepper orzo 06:59 carrot and bulgar stuffed peppers

5-Ingredient Meals ANYONE can make (healthy, vegan & budget friendly)

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23.10.2022

Grow your brand with Squarespace: 🤍 Also: get yourself a copy of my new cookbook “All Day Vegan” 🤍 out worldwide! Go to your favorite book sellers’ website and order now :) — This video features 5 amazing yummy quick and easy meal ideas using only (more or less) 5 Ingredients!! Hope you enjoy :) — Get my Cookbook: US: 🤍 Germany: 🤍 UK: 🤍 Canada: 🤍 France: 🤍 International: 🤍 About the Book:: 🤍 Or search for All Day Vegan - Mina Rome, anywhere you can get books online or irl! (Thalia, Hugendubel, Fnac, Barnes & Noble …) THANK YOU! Instagram: 🤍 → 🤍mina_rome Email: minarome.yt🤍gmail.com Website: 🤍mina-rome.com ✨INGREDIENTS & NOTES ✨ Note that I did not count salt, water and oil! Also there are a few optional add-ins listed! #1 Whipped Hummus & Pepper Pasta 0:00 180g pasta of choice (6.3oz) 3 cloves garlic 1 ½ tbsp olive oil 2 medium sized roasted bell peppers from jar 200 - 250g plain hummus (7oz - 8.8oz) 1 tbsp soy sauce ¼ - ⅓ cup pasta water (60ml - 80ml) also generous pinch of salt for pasta water also optionally vegan parmesan or other topping of choice → serves 2 #2 Lazy Cozy Tomato Soup 2:15 200g (7oz) firm tofu 1 tbsp cornstarch pinch of salt added to tofu and starch (did not mention in video) about 1 tbsp veg oil for pan 5-6 tbsp of your favorite store bought tomato sauce ½ cup (125ml) water, more if needed ½ can (120g or ¾ cup) chickpeas, rinsed and drained 2 handfuls fresh baby spinach optional: bread #3 Red Bean Overnight Oats 3:41 2 tbsp sweetened red bean paste * ½ cup small cut oats (50g) pinch of salt 1 tbsp ground flax seeds ½ cup thick vegan yogurt (120g) ⅓ cup water (80ml) a handful of raspberries, or other fruit (cut into chunks if needed) *if you don’t want to do the layers you can also just spoon the paste on top of the oats as a topping :) #4 Spinach & Kimchi Kimbap Sandwiches 5:22 ⅔ cup (120g) short rice, uncooked generous pinch of salt for rice water about 1 cup (250ml) water for the rice 2 big handfuls of fresh spinach 1 tbsp olive oil optional: 2 cloves garlic splash of water to help the spinach wilt down pinch of salt for the spinach 2-3 tbsp vegan kimchi optional: 1-2 tbsp vegan cheese (that’s able to melt) 2 sheets of roasted seaweed inspired by this video: 🤍 #5 Avocado Bean Toasts 8:15 3 pieces of bread, toasted ½ can (120g or ⅔ cup) white beans, mashed 1 tbsp vegan cream cheese pinch of salt ½ avocado pickled onions for the pickled onions: 2-3 red onions, cut into thin slices 1 tsp salt 1 tbsp rice syrup or sugar ½ cup (125ml) vinegar of choice ½ cup (125ml) hot water Music used: intro by Wallows: 🤍 trees and lucy: 🤍 🤍 loopschrauber: 🤍 culpeo: 🤍 Cindy Zhang - 🤍 Ebony Loren - Phone Static - 🤍 STUDIO BEYOND - Forbidden blvd - 🤍 Outro by Mathew Rodriguez - Skip to the Present - 🤍

High-Protein Vegan Meals EVERYONE Should Know

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14.01.2023

High-protein meals that actually taste fantastic! Get the printable recipes HERE: 🤍 📱Find me on Instagram for cooking tips + daily updates! 🤍 *IN THIS VIDEO* Food Processor: 🤍 Nonstick frying pan: 🤍 Sheet pan: 🤍 🔪 MY KITCHEN ESSENTIALS Knives: 🤍 (get $5 off using code "nisha") Instant Pot 6 quart: 🤍 Food Processor: 🤍 Vitamix blender: 🤍 Vitamix 48-ounce container: 🤍 Dutch oven: 🤍 Cast iron pan: 🤍 Large Cutting Board: 🤍 Digital scale: 🤍 📖 MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes! Order on Amazon: 🤍 Read more about it!: 🤍 *90+ delicious vegan recipes made in the Instant Pot* *With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options All Other Kitchen Equipment: 🤍 🎥 Film & Photography Equipment: 🤍 WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 🤍 🤍 🤍 🤍 Key Moments 00:00 Introduction 00:22 Recipe One - A Delicious Dip 03:48 Recipe Two - Asian-Inspired Noodles 09:37 Recipe Three - Actually Good Grain Bowl

WHAT I COOK IN A SCHOOL WEEK 👩‍🍳 healthy & vegan 🌱😋

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I hope you enjoyed the video, let me know in the comments which video you wanna see next! 🫶 AD/Werbung My Instagram: 🤍 My cookbook: 🤍 RECIPES FROM THIS VIDEO: Day 1 —————————————- Braised leek: -600g leek, cut in half lengthwise and horizontally Fry in some oil for a few minutes. Braising liquid: -3 cloves chopped garlic -1/2 Tsp Chili flakes -5 Tbsp soy sauce -2 Tbsp vinegar -2 Tbsp agave Add it to the leek and let it simmer 5-10mins Tofu: -400g Tofu, geared into chunks -2 Tbsp corn starch -a touch of oil and salt Mix and bake at 175C/350F for 20 mins. Mix with 1/4 cup (60g) BBQ sauce. Bake for 5-10 more mins. Serve everything with rice Day 2 ————————————— Vegan chick‘n pasta: -1 onion -2 cloves garlic -350g vegan chicken First fry the chicken in oil for a few minutes, then add onion and garlic. -2 Tbsp tomato paste -a Splash of vegan red wine First roast the tomato paste for 1-2mins, then deglaze with the red wine -3 cups (750ml) tomato sauce -salt, pepper and dried herbs to taste Let it simmer 5-10mins. Serve on pasta Beetroot salad: -shredded beetroot -olive oil -lemon juice -agave -salt and pepper Day 3 ——————————— Shredded tofu burrito bowl: -400g firm tofu Pat dry it and shred with a grater. -2 Tbsp soy sauce -1 Tbsp oil -2 Tsp cumin -1 Tsp Paprika -salt to taste Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then). Sauce: -1 onion -3 cloves garlic Fry in some oil until softened. -1 Tsp cumin -1 Tsp Paprika -1/2 Tsp chili powder -2 Tbsp tomato paste Roast 2-3mins -1/3 cup (80ml) pineapple juice -1/2 Tbsp soy sauce Stir it in and bring to a bubble. Then reduce the heat and stir in the baked tofu. Cauliflower: -1 head of cauliflower cut in florets -2 Tbsp oil -1 Tsp each salt, cumin and paprika Mix and bake at 175C/350F for 25mis Arroz rojo: -1 cup rice Toast in some oil -1 onion -2 cloves garlic Sauté for a few minutes. -1 Tsp paprika -salt to taste -2 Tbsp tomato paste -1 cup each water and tomato sauce First toast the spices and tomato paste. Add the liquid and optionally place a chili on top. Cook on low heat 15-20mins. Serve everything with your favourite sauce (I made a vegan garlic-sriracha sauce) Day 4: ————————————- Cracked lasagna pasta: -200g veggies of your choice -70g smoked tofu Sauté in some oil Sauce: -1 (70g) jarred roasted pepper -1 Tbsp hummus -a squeeze of lemon -salt and dried herbs to taste -pasta water to blend Blend until smooth, add to the veggies along with pasta (or broken lasagna sheet pasta). Day 5: ————————————- Ottolenghi inspired eggplant: -3 eggplants, cut into thick slices -6 Tbsp oil ( I used peanut oil) -salt to taste Roast at 230C/450F for 45-50mins Curry yogurt: -4 big Tbsp vegan yogurt -2 Tsp vegan mayo -1/2 lime -1 Tsp curry powder -salt to taste -1 Tsp agave Curry onions: -3 onions, cut in slices Fry in oil on medium heat until slightly caramelised. Season with curry powder. Serve with couscous and a protein source of your choice. Much love Maya :)

3 EASY DELICIOUS Vegan Meals for £1 TESCO | Vegan on Budget

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25.03.2018

Each meal is under £1! 3 super simple easy delicious vegan recipes from shopping at Tesco! Vegan on a budget Grocery List Vegan Spaghetti "Bolognaise" Item - Full Price - Adjusted for Quantity Used Spaghetti - 20p - 5p Tinned Tomatoes x 2 - 72p - 72p Aubergine (eggplant) - 70p - 35p Tomato Puree - 50p - 10p Onion - 15p - 15p Carrot - 6p - 6p Celery £1.20 - 7p Lentils - 55p - 55p Garlic - 30p - 5p Total £4.02 - 61p per person (Seasonings: Oregano, Salt&Pepper, Rosemary) Chickpea Curry Item - Full Price - Adjusted for Quantity Used Chickpeas - 55p - 55p - 1 can Tinned Tomatoes - 36p - 18p - 1/2 can Coconut Milk - 75p -19p - 1/4 can Onion 15p - 15p Brown Basmati - £1 - 20p Green Beans - 89p - 22p Corriander - 70p - 10p Garlic - 30p - 5p Total £4.40 - 82p per person (Seasonings: Madras, Chilli, Ginger, Tumeric, Mustard Seeds, Salt & Pepper) Veg Bowl Item - Full Price - Adjusted for Quantity Used Black beans - 55p - 13p Brown rice - £1 - 10p Avocado - 53p - 13p Cherry Tomatoes - 53p - 13p Salad - 79p - 10p Baby Potatoes 79p - 20p Total £4.51 - £1.08 per person (Seasonings: Thyme, Oregano, Salt & Pepper, Onion Salt, Garlic Granules) _ SOCIAL MEDIA: Follow me on instagram - 🤍 🤍rachelama_ _ EQUIPMENT Blender USA - 🤍 UK - 🤍 Camera USA - 🤍 UK - 🤍 Microphone USA - 🤍 UK - 🤍 _ CONTACT rachelamaonline🤍gmail.com _ Music - 🤍

How To Meal Prep 12 Easy Vegan Recipes In 90 Minutes For A Beginner

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Subscribe to Goodful: 🤍 About Goodful: Feel better, be better, and do better. Subscribe to Goodful for all your healthy self care needs, from food to fitness and everything in between! Connect with Goodful: Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Subscribe to the Goodful Newsletter: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (🤍) 🤍

I Tried The Vegan Daikon RADISH Bacon

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07.02.2023

Use code MERLE60 to get 60% OFF + FREE SHIPPING on your Green Chef box at 🤍 Me Trying this recipe has been a LONG time coming! I'm glad that I finally had the chance to give this radish (daikon) bacon a try! Big shoutout to Mark over at Sauce Stache, make sure to check his channel out! OG video: 🤍 (marinade recipe can be found there!) Join my discord: 🤍 Instagram: 🤍 Twitch: 🤍 Facebook: 🤍 Twitter: 🤍 TikTok: 🤍 My Vod channel: 🤍

how to upgrade leftover spinach (quick & vegan)

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24.05.2022

can't finish your giant bag of spinach? fret no longer 2 cups spinach 1 can chickpeas 3 tbsps olive oil 2 tbsps tahini 2 cloves garlic 2 tbsps water 2 tbsps lemon juice salt, pepper, fresh parsley, blend! #vegan #recipe #snacks #spinach

Delicious Onion Mushroom Gravy Recipe | Easy Vegan and Vegetarian Recipe Ideas

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04.11.2022

Delicious Onion Mushroom Gravy Recipe for a Healthy Vegan Mash Potato and Mushroom Gravy Meal. Easy Vegan and Vegetarian recipe Ideas for dinner. I like to pair it with my Veggie Bean Patties, Mashed Potatoes, sautéed green beans and a green salad. Following are the links to these recipes: ✅ RECIPES FEATURED IN THIS VIDEO: 👉 VEGAN VEGGIE BEAN PATTIES RECIPE - 🤍 👉 VEGAN STEAMED MASHED POTATO RECIPE - 🤍 👉 GREEN BEANS SALAD RECIPE - 🤍 💬 Let me know in the comments if you enjoyed my vegan onion and mushroom gravy recipe? ▶️ RECIPE INGREDIENTS LIST: (2 to 3 servings) 3 Tablespoons Olive Oil 65g / 1/2 Cup Onion - finely chopped 1/4 Salt (I have added pink Himalayan Salt) 2 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves) 230g / 3+1/2 Cup Mushrooms (I have used Cremini mushrooms) - chopped 1/2 Teaspoon Dried Thyme 1/2 Teaspoon Dried Oregano 1/2 Teaspoon Dried Rosemary 1 Teaspoon Paprika 1/4 Teaspoon Cayenne Pepper (Optional) 1 Teaspoon White Vinegar (I have used white wine vinegar) 1 Tablespoon DARK Soya Sauce ONLY 20g / 2 Tablespoon All Purpose Flour (Regular or Gluten-free) 575ml / 2+1/2 Cups Vegetable Broth (Low sodium) Ground Black Pepper to taste (I have added 1/2 Teaspoon) ▶️ METHOD: To a heated pot add the olive oil, onion, 1/4 teaspoon salt and fry until the onion starts to caramelize. Add the finely chopped garlic and fry for a minute or until fragrant. Add the mushrooms, dried thyme, oregano, rosemary, paprika, cayenne, DARK soya Sauce, White vinegar. Fry for about 2 minutes or until the soya sauce has reduced and forms a concentrate. Then add the all purpose flour and fry on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes or until the flour is nicely toasted to get rid of the raw taste of the flour. Be careful not to burn it. ✅👉 PLEASE NOTE: IT'S REALLY IMPORTANT THAT THE FLOUR IS TOASTED WELL for a flavourful gravy. Raw flour taste can ruin the flavour of the gravy. Add the vegetable broth and stir until all the flour is mixed into the broth this will prevent any flour lumps in the gravy. Bring to a vigorous boil. Then reduce the heat to low, cover the lid and cook for about 10 minutes. Open the lid and turn the heat to medium high and cook for another 2 to 3 minutes or until it reaches a desired consistency. Turn off the heat and add some freshly ground pepper. Mix well. Cover the lid and let it rest for 3 to 4 minutes for the flavours to develop, before serving. If you prefer a smooth gravy you can strain the sauce. ▶️ IMPORTANT TIPS: 👉 Please only use DARK Soya Sauce as it has a molasses flavour. It adds richness and great taste to the gravy (compared to regular soy sauce). I do not recommend any substitution for this 👉 Cook the soya sauce until it's reduced and concentrated 👉 After adding the all purpose flour and fry it on medium to medium-low heat (depending on the heat of your stove) for about 2 minutes or until the flour is nicely toasted - to get rid of the raw taste of the flour. Be careful not to burn it. ✅ IT'S REALLY IMPORTANT THAT THE FLOUR IS TOASTED WELL for a flavourful gravy. Raw flour taste can ruin the flavour of the gravy 👉 After adding the Vegetable broth - STIR UNTIL ALL THE FLOUR IS MIXED INTO THE BROTH. This will prevent any flour lumps in the gravy 👉 If you prefer a smooth gravy you can strain the sauce Enjoy! * Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible. ➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality. My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family. So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!🔔 * ✅ Follow Food Impromptu on social media: Instagram ▶️ 🤍 Pinterest ▶️ 🤍 Subscribe to Food Impromptu here ⤵️ 🤍 * #onionandmushroomrecipes #mushroom #VeganRecipes #foodimpromptu #HealthyVeganRecipes #VeganFood #HealthyRecipes #Vegan #PlantBased #plantbasedcooking #howtocookmushrooms #mushroomrecipe

pan-fried tofu w/ vegan yolk sauce 🍳

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recipe: 🤍 #veganchef #veganrecipes #veganfoodshare #veganfood #tofu #tofurecipe

Tabitha Brown Shares Vegan Recipes from Her Cookbook

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Read more: 🤍 SUBSCRIBE Subscribe to “The Jennifer Hudson Show” newsletter: 🤍 Subscribe to “The Jennifer Hudson Show” channel: youtube.com/c/JenniferHudsonShow When the show's on in your area: 🤍 For tickets to the show, visit 🤍 FOLLOW US Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 TikTok: 🤍 #jenniferhudson #jenniferhudsonshow

how to cook plant-based FINE DINING at home.🔥🔥🔥

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🍃🍃🍃On the menu: Seared "Scallops", Oyster Mushroom Cluster STEAKS w/ Peppercorn Cream Sauce, Loaded Baked Potatoes, and Asparagus. 📺make sure to watch in 4K📺 1st half of each video is cooking, second half is eating what I cook. 🍃Subscribe to my YouTube Channel: 🤍 🍃Follow me on Instagram: 🤍 🍃My Kitchen and Pantry Items: (no extra charges to you and I earn a small commission) 🤍 🍃Support the Channel PayPal: 🤍 Venmo: 🤍DawsonWatkins Patreon: 🤍 Inquiries: dawsonwatkins0🤍gmail.com Mushroom "Steak" Marinade🍃 1 tbsp Oil 1/2 tbsp Vegan Worcestershire Sauce 1 tsp Liquid Smoke 1/2 tsp Seasoning Salt 1/4 tsp black pepper The Eat More Plants Official Seared "Scallops" 🍃 2 tbsp Oil 3 King Oyster Mushrooms, sliced into scallop shape 1 tbsp Vegan Butter 2 sprigs fresh Thyme 1 1/2 tbsp Garlic, minced 1/2 tsp Salt 1/4 tsp Black Pepper 1 tbsp Lemon Juice The Eat More Plants Official Peppercorn Cream Sauce🍃 2 tbsp Vegan Butter 1/2 cup Shallots, finely chopped 2 tbsp Garlic, minced 3/4 tsp fresh ground Black Pepper 1 cup Veg Stock (low sodium) 2 cups Coconut Cream (for best results, use Mae Ploy brand) or Soy Cream or Cashew Cream 1 tbsp Vegan Worcestershire Sauce 1/2 tsp Lemon Juice Salt to taste Perfect Baked Potatoes🍃 Bake at 350 degrees for 60 - 70 minutes depending on size. The Eat More Plants Official Cashew Sour Cream🍃 1 cup Cashews, soaked overnight 1/2 cup water 1 1/2 tbsp Lemon Juice 2 tsp White Vinegar 3/4 tsp Salt

The secret recipe for plant-based vegan burgers | Chef David Lee, Planta

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25.05.2019

The recipe and ingredients that Planta chef David Lee uses to make his Planta plant-based burger. Chef David Lee talks to White Coat, Black Art’s Dr. Brian Goldman about what goes into one of his restaurant’s top seller and what spurred Lee on to plant-based eating. ➤ Read more about it here: 🤍 ➤ Subscribe: 🤍 - About CBC Gem: CBC Gem offers the full programming slate, from drama to documentaries and sports. Available for free as an app for iOS and Android devices and online at 🤍, and on television via Apple TV and Google Chromecast. - About CBC: Welcome to the official YouTube channel for CBC, Canada’s public broadcaster. CBC is dedicated to creating content with original voices that inspire and entertain. Watch sneak peeks and trailers, behind the scenes footage, original web series, digital-exclusives and more. Connect with CBC Online: Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 - We encourage thoughtful comments and respectful discussion. Before commenting, please review our community guidelines: 🤍

13 Healthy Vegan Recipes For Weight Loss

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18.05.2019

🤍 Follow Us On Facebook: ⇨ 🤍 ⇨Tools and ingredients: Olive Oil Sprayer : 🤍 Food Peeler: 🤍 Colorful Measuring Spoons: 🤍 if you’re looking for exciting new easy vegan meals check out these 13 healthy vegan recipes for weight loss to Include in Your plant based and Vegan Diet. These are easy recipes anyone can make and enjoy cooking. I hope you like all these healthy recipes ♡ "sorry i didn't add the preparation method here because i have acceded the maximum characters in the description box" 1 chickpea and vegetables 270 calories (1 serving) Ingredients 1 olive oil 1 garlic 1/2 medium carrot 1/4 medium yellow onion 1/4 medium red pepper 1/2 cup chickpeas, boiled 1/4 tsp tumeric 1 tbsp nutritional yeast 1 pinch of chili powder salt & black pepper 2 oz spinach 2 High protein tofu scramble 300 calories (1 serving) Ingredients 7 oz extra firm toru 1 olive oil 1 tbsp nutritional yeast 1/4 cup soy milk 1/4 tsp tumeric 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder salt & black pepper 1 tsp dijon mustard 1 medium tomato 1 oz avocado 1/2 tbsp chopped chives 3 Spinach, carrot & potato 240 calories (1 serving) Ingredients 1 medium carrot 4 oz potato 1/4 medium green pepper 2 oz spinach, chopped 1/3 cup chickpeas, boiled 1 tsp olive oil 1 tbsp lemon juice salt & black pepper 4 Veggie quinoa 310 calories (1 serving) Ingredients 1 medium carrot, cubed 1 oz spinach 3/4 cup quinoa, cooked 1 oz avocado 1 tsp white vinegar 1 tsp olive oil 1/4 tsp dried oregano 1 tsp dijon mustard salt & black pepper 5 Veggie Fried Rice 240 calories (1 serving) Ingredients 1 medium carrot, cut in half lengthwise 1/4 cup brown rice 1 tsp olive oil 1/4 red bell pepper, chopped salt and black pepper 1/8 tsp chili powder 1/8 tsp cumin 1/8 dried oregano 2 tbsp tomato sauce 6 grape tomatoes 1 medium green onion 1 tsp cilantro, finely chopped Preparation Cook the rice in water first until done. Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender. Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine. Add tomato sauce, sliced tomatoes, and green onions. Serve topped with chopped cilantro. 6 Chili recipe for dinner 200 calories (1 serving) Ingredients 1 garlic 1 tsp olive oil 1/4 medium yellow onion 1 medium carrot 1/4 medium red bell pepper 1/4 tsp ground cumin 1/4 tsp smoked paprika 1/8 tsp chili powder salt and black pepper 1/4 tsp dried oregano 5 oz diced tomatoes 1/2 cup vegetable broth 1/2 cup water 1 bay leaf 2 oz red beans, cooked 1 tbsp parsley, chopped 7 Veggie stir fry 210 calories (1 serving) Ingredients 3 oz green beans salt 1 garlic 1 tsp olive oil 1/4 medium yellow onion 2 medium carrots, cut into julienne strips 2 tbsp water 3 oz broccoli 1/4 cup peas 1 tsp reduced sodium soy sauce 1 tsp honey black pepper * 8 Broccoli pesto penne 310 calories (1 serving) Ingredients 2 oz wholewheat penne pasta 7 oz broccoli florets 5 basil leaves a small handful of parsley 1 tbsp parmesan cheese 2 tsp olive oil salt and black pepper 1 red chilli * 9 White bean salad 210 calories (1 serving) Ingredients 2 leaves romaine lettuce 7 cherry tomatoes 1/4 medium red bell pepper, chopped 1 medium cucumber, chopped 2 oz canned white beans 2 tbsp olives 1 tsp white vinegar 1 tsp olive oil 1 tsp dijon mustard salt and black pepper 10 spinach 240 calories (1 serving) Ingredients 1/4 medium red pepper 1/2 tsp olive oil 1/4 medium red onion 5 oz spinach salt & black pepper 1 whole wheat tortilla 2 tbsp crem cheese 11 Vegetarian chickpeas salad 300 calories (1 serving) Ingredients 2 oz spinach 3 basil leaves 1 garlic 1 tbsp parmesan cheese 1 tsp olive oil 2 tbsp water 2 tbsp lemon juice 5 grape tomatoes 3/4 cup chickpease, canned or cooked 1/4 medium red onion 5 kalamata olives salt and blacl pepper * 12 Strawberry spinach and quinoa 290 calories (1 serving) Ingredients 1/4 cup quinoa 2 oz spinach 3 strawberries 1 tbsp chopped walnuts 1 tsp lemon juice Preparation cook quinoa according to package. In a large bowl, combine all the ingredients and serve. * 13 Chickpea and tomato quinoa 290 calories (1 serving) Ingredients 1/4 cup quinoa 1/4 white onion, chopped 1/4 yellow bell pepper 1 clove garlic, finely chopped 1 tsp olive oil 1 medium tomato, chopped 1 tsp tomato paste 1/8 tsp paprika 1/8 tsp cayenne pepper salt and black pepper 1 oz spinach 2 oz cooked chickpeas 1 tbsp black olives 1 tbsp parsley, finely chopped I hope you like all these easy vegan ideas ♡

CRAZY VEGAN BRISKET RECIPE, the best vegan meat I've ever tasted.

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29.11.2020

this is the greatest vegan meat I have ever made or tasted. MY CAMERA MAN COULD NOT BELIEVE IT WAS VEGAN. PERFECT FOR THE HOLIDAYS OR GOOD FOR PROTEIN PACKED VEGAN MEAL PREP. TRUST ME THIS IS FRICKIN EPIC. written recipe below - 💬 All the ingredients you will need - 🤍 📚MY NEW COOKBOOK - 🤍 📚SIGNED COPIES - 🤍 BBQ sauce recipe - 🤍 ‎ 🔪 my knife - 🤍 🌎 SUBSCRIBE - 🤍 📚 Vegan 100 Cookbook - 🤍 📚 Vegan Christmas Cookbook - 🤍 ⚡️ NEW MERCH - 🤍 INSTAGRAM: 🤍 TWITTER: 🤍 FACEBOOK: 🤍 music by Dan Williams - 🤍danbwilliams 🤍

White Castle But VEGAN!

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Order my Cookbook! 🤍 Hi Everybody! Here's my quick and easy way to make Vegan White Castle Sliders! For the recipe please visit: 🤍 Burger Dude Merch! 🤍 Video / Photo Gear 🎥 🤍 Cooking / Spices 👨‍🍳 🤍 Kitchen Tools 🔪 🤍 Follow: website ✍ 🤍 instagram 📸 🤍 facebook 📘 🤍 twitter 🐤 🤍 pinterest 📌 🤍 This post is not sponsored, all opinions are my own. I've also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!

VEGAN NUTELLA RECIPE 3 INGREDIENTS ***YOU NEED TO MAKE THIS***

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LAY HO MA everyone! Are you ready to learn how to make the most incredible and easiest vegan Nutella? You only need 3 ingredients, no artificial flavours, colours, and no BS. Join me in this episode - I will teach you how to make the best chocolate hazelnut spread ever - vegan Nutella! Let's begin. Ingredients: 1/2 cup raw hazelnuts 1/4 cup cane sugar 2 tbsp cocoa powder Directions: 1. Preheat the oven to 350F 2. Bake the hazelnuts on a baking tray for 12min 3. In the blender or food processor, blitz the cane sugar on high to turn it to powder. Set it aside 4. When the nuts are done, transfer to the blender and blend on low. Gradually increase to medium 5. Add the sugar and cocoa powder into the blender 6. At this point, the goal is to create nut butter. Start blending on low and gradually (and slowly) increase to high 7. Stop the blender to scrape down the sides if needed. Be patient! 8. Once the nut butter is smooth and glossy, its done! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

Harvest Salad 🥬 #recipe #salad #cooking #vegan #cookingchannel

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This delicious salad recipe is going to be your new obsession. It is the perfect healthy vegan recipe for the winter months with hearty vegetables like sweet potato and kale. RECIPE 🤍

Vegan Balls | Fellah Kofte Recipe | Great Recipe for Falafel & Hummus Lovers

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09.04.2022

This week we are here with a vegan köfte recipe for you. Fellah köfte which can compete with 80% of the kebabs in Turkey, even 100% for a vegetarian. Star of the show for this recipe is the ever versatile bulgur which is an essential ingredient in Turkish cuisine. Bulgur is a type of cracked wheat and provides an excellent base for the flavours used in a recipe, absorbing them all like a sponge and leaving a party in your mouth with every single bite. I guarantee that you won't miss the meat with this budget friendly köfte. ►SUBSCRIBE ► ►► 🤍 ►CHECK OUT OUR TURKISH CHANNEL ► ►► 🤍 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► 🤍 ►Our Etsy Store for International Shopping: 🤍 ►Our Amazon Store for UK Shopping: 🤍 ►Uluslararası Alışverişler İçin Etsy Sayfamız: 🤍 1 cup fine bulgur ½ cup boiling water ½ cup all-purpose flour 1 heaped tablespoon pepper paste 1 teaspoon cumin 1 teaspoon salt For the sauce, 6 cloves garlic, crushed 3 tablespoons olive oil 1 heaped tablespoon tomato paste 1 heaped tablespoon pepper paste 2 good handfuls walnuts, chopped 10 sprigs parsley, chopped 5 sprigs spring onions, chopped ● Mix the bulgur and boiling water in a large bowl and cover with a plate. Let the bulgur soak the water and soften for five minutes. ● Add in the flour, pepper paste, salt and cumin. ● Knead until the mixture comes together and becomes smooth. Always wet your hands with cold water while kneading and press on the mixture with the palm of your hands. ● Pull apart small pieces from the dough, which are slightly bigger than a hazelnut and make small rounds of the mixture in your hands and don’t forget to wet your hands every time. Then make small craters in the center with your index (or little finger) finger. Shaping can take some time but if you have someone to help you it is easy and fun with some small talk or singing! ● While shaping them boil 1,5-2 L (6-8 cups) water in a large pot and add a teaspoon of salt to the water. ● Place the köftes in boiling water and cook for 10 minutes or until they float. ● It is time to make the delicious sauce while koftes are boiling. ● Heat the olive oil in a large pan on medium heat and add the half of the garlic and sauté for 30 seconds. Be careful not to burn the garlic or it becomes bitter. ● Add in the tomato and pepper paste and press with your spatula to distribute well. Sauté for a minute and add 2 ladles of cooking water from the pot while stirring ● Heat the walnuts in a pan for a couple of minutes. Just heating would do great you don’t have to toast or brown them. ● Take out the köftes with a strainer and add in the sauce. ● Add the walnuts, set aside some for topping, and the rest of the garlic. Adding raw garlic at the last minute adds another dimension of flavour and makes a huge difference in taste. ● Turn the heat off and add in the spring onions and parsley. Stir well and fellah köfte is ready to take you up to the clouds. Don’t forget to squeeze some fresh lemon juice just before eating. ● You can serve the dish as it is or there are different serving options for this beauty. It can be served on top of garlic yoghurt or add some purslane in the yoghurt and put some minced meat on top and it is a feast on its own. ►To subscribe our Turkish channel: 🤍 To follow what is happening in our kitchen and cooking school; ►Facebook: 🤍 ►Instagram: 🤍 ►Twitter: 🤍 ►Website: 🤍 ►The handcraft products that we use in our kitchen: 🤍

BEST VEGAN BIRRIA TACOS RECIPE

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IN THIS VIDEO I WILL BE SHOWING YOU GUYS OUR TAKE ON THE INFAMOUS BIRRIA TACOS INSPIRED BY SAHARBELLE, AIRAM VEGAN VIDA AND A FEW OTHERS HERE ON YOUTUBE HOPE YOU GUYS ENJOY!!!! JACKFRUIT LINK: 🤍 VEGAN CHICKEN STOCK/BOUILLON 🤍 BIRRIA TACOS RECIPE: CHILE SAUCE: 4 GUAJILLO CHILE PODS (DESEEDED) 3 PASILLA CHILE PODS (DESEEDED) 3 ANCHO CHILE PODS (DESEEDED) 3 CLOVES OF GARLIC 1/2 ONION 1/2 TBSP OREGANO 1/2 TBSP THYME 1/2 TBSP GARLIC POWDER 1/2 TBSP SALT 1/2 PEPPER 1/2 CUP WATER 4 CANS OF JACKFRUIT IN BRINE/WATER 🤍 2 TBSP OLIVE OIL 3 CUPS OF VEGAN CHICKEN STOCK OR VEGETABLE STOCK SALT TO TASTE 3 BAY LEAVES 3 TBSP MUSHROOM SEASONING 2 TBSP MAGGI JUGO LIQUID SEASONING 4 CUPS WATER CORN TORTILLA 1 PACK OF VEGAN SHREDDED CHEESE (VIOLIFE MOZZARELLA/ COLBYJACK WORKS BEST) 1/2 CUP OF CHOPPED ONION 1/2 CUP CHOPPED CILANTRO HOPE YOU GUYS ENJOY THIS VIDEO THANKS FOR WATCHING LEAVE US A COMMENT DOWN BELOW SHOW US SOME LOVE AND SUBSCRIBE TO OUR CHANNEL IF YOU HAVENT ALREADY LIKE , COMMENT & SHARE WANT TO SEND US STUFF P.O BOX 495 VAN NUYS CA 91408 FOLLOW US ON INSTAGRAM 🤍 🤍

Healthy Oatmeal Bars Recipe (Vegan)

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30.04.2020

These oatmeal bars are healthy, vegan and easy to make. They are soft, chewy and light, packed with nuts, seeds, dried fruits and other nutrients. These baked oatmeal bars are perfect as post-workout snack or as a quick breakfast. Printable recipe: 🤍 More healthy Recipes: Overnight Oats: 🤍 Healthy Oatmeal Porridge: 🤍 5 Healthy Smoothie Recipes: 🤍 Healthy Homemade Granola: 🤍 Healthy Cauliflower Salad: 🤍 FOLLOW ME: Instagram: 🤍 Facebook: 🤍 Website: 🤍 Makes 8 bars Ingredients: 2 cups (180g) Rolled oats 1 teaspoon Baking powder 1/2 teaspoon cinnamon 1/4 teaspoon Salt 1/4 cup (35g) Dried cranberries 1/4 cup (35g) Sunflower seeds 1/4 cup (30g) slivered almonds 2 bananas, ripe 1¼ cups (300ml) Almond milk, or any milk of your choice recipe for homemade almond milk: 🤍 3-4 tablespoons maple syrup or honey 2 tablespoons coconut oil Directions: 1. Preheat oven to 350°F (175°C). Line an 8-inch (20cm) square baking pan with parchment paper, set aside. 2. In a large bowl, mash bananas, add honey and stir. Add milk, coconut oil and whisk to combine. 3. Combine wet and dry ingredients. Stir in almonds, cranberries and sunflower seeds. 4. Pour the batter into prepared baking dish. If you like my videos, please subscribe to my channel for new cooking videos: 🤍

Mexican Inspired Rice and Beans Recipe 🪅 Healthy One Pot Black Bean Vegan Food (Super Easy)

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05.08.2022

Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy. ➡️ Black beans are a good source of fiber, proteins, and vitamins. Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time. The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals. ➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen. You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry. 💬 Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below. ▶️ RECIPE INGREDIENTS: (4 servings approx.) 1 Cup / 200g White Basmati Rice (washed thoroughly with water) 2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed) 3 Tablespoon Olive Oil 1 +1/2 / 200g Cup Onion - Chopped 1 Cup / 150g Green Bell Pepper - Chopped 1 Cup / 150g Red Bell Pepper - Chopped 2 Tablespoon Garlic - finely chopped 3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree 1 Teaspoon Cumin 1 Teaspoon Paprika 1/4 Teaspoon Cayenne Pepper or to taste 1 Cup / 125g Frozen Corn kernels (you can use fresh corn) 1 Cup / 225ml Vegetable Broth (low sodium) Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt) Garnish: 1+1/2 cup / 100g Green Onion - chopped 1/2 to 3/4 cup / 20 to 30g Cilantro or to taste - chopped OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour) Black pepper to taste (I have added 1/2 teaspoon) Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil) ▶️ METHOD: Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water. (Use a Wider Pot to cook this dish, that way the rice can cook more evenly without getting mushy). To a heated pot add olive oil, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to caramelize. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it. Once the onion starts to caramelize, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring it to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy). Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break. (NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED) Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days. ▶️ IMPORTANT TIPS: - Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy - Every stove is different so regulate the heat accordingly - The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly - Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it) - This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱 Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible. So, subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!🔔 * ✅ Follow Food Impromptu: Instagram ▶️ 🤍 Pinterest ▶️ 🤍 Subscribe to Food Impromptu ⤵️ 🤍 * #MexicanVeganRecipe #RiceAndBeansRecipe #FoodImpromptu #MexicanRecipes #MexicanRiceAndBeansRecipe #EasyVeganRecipes #EasyMexicanRiceRecipe #HealthyVeganRecipes #VeganFood #HealthyRecipes

Easy Chili Peanut Aubergine Noodles | Plant based vegan recipe

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09.09.2022

Today we're making easy chili peanut noodles from our newest cook book, utilizing some of our kitchen staples; aubergines, mushrooms an peanut butter. This is a quick easy wholesome dish that is an all rounder and a people pleaser. All the best, Dave & Steve. Subscribe to our channel: 🤍 More great recipes: 🤍 Facebook: 🤍 Twitter: 🤍 Pinterest: 🤍 Instagram: 🤍 Snapchat: thehappypear #TheHappyPear

EASY VEGAN CHEESE RECIPE ***ONLY 2 INGREDIENTS***

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00:04:31
22.01.2019

LEARN HOW TO MAKE VEGAN CHEESE WITH 2 INGREDIENTS! LAY HO MA everyone! You're in for the ultimate treat. Join me in this episode on how to make easy vegan cheese. In fact, you only need two ingredients. This vegan cheese is perfect for spreading on crackers, breads, and much more! Ingredients: 2 1/2 cups of cashew milk *if making cashew milk, blend 1/4 cup cashews with 2 cups water 2 tbsp lemon juice Directions: 1. Heat up the cashew milk in a saucepan on medium heat. Do not boil. 2. Add the lemon juice, and gently incorporate 3. Turn off the heat, and let the mixture cool for 15-20min 4. Place a sieve onto a large mixing bowl and line the sieve with cheese cloth or a nut milk bag 5. Pour the mixture into the milk bag, and gently strain out some of the water 6. Fill a mason jar up with water, and place it on the bag to act as a weight 7. Place in fridge overnight 8. That's it!! ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍 If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍

Delicious Vegan Lentil Soup | easy & filling vegan recipe

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02.04.2021

This is my favorite vegan lentil soup recipe! It's simple, and yet full of flavor and richness. Lentils are super nutritious, plus they're cheap and versatile. A perfect food in my opinion! VEGAN LENTIL SOUP RECIPE: 🤍 SWEET POTATO SOUL COOKBOOK: 🤍 Thanks for tapping that like button and subscribing to my channel. New videos every week ✌🏿❤️ Follow me on Instagram 🤍sweetpotatosoul for daily recipes, more videos, and more vegan tips! My camera gear Canon R6 Mirrorless 🤍 Canon RF 24-70mm f/2.8 lens 🤍 Canon 5D Mark II 🤍 Canon EF 50mm 🤍 Manfrotto tripod 🤍 Manfrotto tripod head 🤍 Some of the links above are affiliate links. I will receive money if you use my link. It will not affect the price you pay, but it does support my channel. Thank you!! • • • For great free vegan recipes and inspiration visit: 🤍 Keep in touch!! Facebook 🤍 Twitter 🤍 Instagram 🤍 Pinterest 🤍

ROASTED VEGETABLE SOUP 🥣 simple, easy and vegan recipe #shorts

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00:00:36
19.11.2021

Some of you asked for some winter warming recipes on my winter wellness video so here's one for you! 🧡 🛍PRODUCTS MENTIONED 🛒 *my hand blender (3-in-1 with attachments): 🤍 and my *large baking sheets: 🤍 🍵 Love my videos? Help power me through the edits by buying me a coffee: 🤍 📷 *my vlogging camera: 🤍 🌎 Find me elsewhere on the Internet: Instagram: 🤍instagram.com/harleigh.reid Twitter: 🤍twitter.com/harleighreid_ Black Lives Matter, and that's on God. Period. 🖤 🤍 Sometimes, I’ll use affiliate links where I can earn a small percentage of commission on sales through my personalised links across my platforms. Any of these links have a * around the product name.

3 Easy ONE POT Vegan Meals With Chickpeas | Easy Vegan Recipes | Food Impromptu

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29.07.2022

▶️ CHICKPEA PASTA RECIPE: (3 - 4 servings) 2 to 3 Tablespoon Olive oil 150g / 1 cup Onion - finely chopped - 1 medium size onion 150g / 1 cup Celery - finely chopped - 3 celery stalks 150g / 1 cup Carrot - finely chopped - 2 medium carrots Salt to taste (I have added a total of 1+1/4 tsp pink Himalayan salt) 1 Tablespoon garlic - finely chopped (3 to 4 cloves of garlic) 1 Teaspoon Dried Oregano 1/4 Teaspoon Chilli flake (Optional) 2 cups / (1 Can 540 ml) Cooked chickpeas 1+1/2 cup / 350ml Strained tomatoes/Passata 4 cups / 1 Liter of Water 160g / 2 cups approximately - Pasta (mini rigatoni) or pasta of choice Garnish: 1/3 cup / 15g Parsley - finely chopped Drizzle of Olive oil - 1 to 2 Tbsp METHOD: To a heated pan add olive oil, onion, celery, carrot, and salt (½ tsp). Fry on medium-high heat until the onions are soft and just start to caramelize. Then reduce the heat to medium or medium-low. Add garlic, oregano, and chili flakes and continue to fry on medium heat for about 1 to 2 minutes or until fragrant. Now add the cooked chickpeas, strained tomatoes/passata, and water and mix well. Cover the pot and bring it to a boil. Then reduce the heat to low and cook for about 15 minutes on low heat for the flavors to develop. After 15 minutes, uncover the pot and increase the heat to medium and bring it to a gentle boil. Add the pasta and salt and cook uncovered on medium heat until the pasta is al dente. Please note by the time the pasta is cooked most of the water will be gone and you will be left with a creamy sauce. If it happened that the water cooks out faster and the pasta is still not cooked, add some boiling water to it. Please DO NOT add cold water. You can adjust the consistency of the sauce as per your liking whether you want it soupy or thick. Turn off the stove. Garnish with finely chopped parsley and a drizzle of good-quality olive oil. Mix well. ▶️ QUINOA FRIED RICE WITH CHICKPEAS: (3 servings approx.) 1/2 cup / 95g - Quinoa (soaked for 30 minutes) 1/2 cup / 100g - white BASMATI Rice (soaked for 30 minutes) 2 cups/1 can(540ml) - Cooked chickpeas 3 tablespoons - Olive Oil 1cup / 130g - Onion (finely chopped) 1 cup / 150g - Carrot - (cut into small cubes) 1 +1/2 cup / 360ml - Vegetable Broth (low sodium) Salt to taste (I have added a total of 1 teaspoon of Pink Himalayan salt) 1/4 teaspoon - Cayenne pepper (Optional) 1 tablespoon - Lemon Juice or to taste 1/3 cup/ 20g - Parsley - finely chopped METHOD: Wash the quinoa and basmati rice thoroughly until the water runs clear and then let it soak in water for 30 minutes. To a heated pan add olive oil, onion, carrot, and 1/4 teaspoon salt, and fry on medium heat until the onion and carrot starts to caramelize. Add the soaked/drained quinoa, rice, and cooked chickpeas, along with vegetable broth, salt, and cayenne pepper. Bring to a rapid simmer. Then reduce the heat to the lowest point in your stove and cover and cook for about 20 minutes. Once cooked turn off the heat and uncover. Add the lemon juice, and parsley and mix very gently, Cover and let it sit for 5 minutes before serving (for flavors to blend). ▶️ SPINACH BROWN RICE WITH CHICKPEAS RECIPE: (3 to 4 servings) 1 cup / 200g Brown rice - medium grain (if you are using long grain brown rice, adjust the cooking time accordingly, as it cooks faster than the medium grain rice) 2 to 3 Tablespoon Olive Oil 1+ 1/2 cup / 200g Onion - one medium size onion 2 Tablespoon Garlic - 5 to 6 Garlic approx. 1+1/2 cup / 350ml Strained tomatoes/Passata 300g / 8 to 9 cups approx. - Fresh Spinach - chopped 4 cups / 1 Liter of Water 1/4 Teaspoon Chilli flake (Optional) 2 cups / 1 Can (540 ml) Cooked chickpeas 3/4 cup / 20g Fresh Dill (If you like mild dill flavor add 1/2 cup) Salt to taste (I have added a total of 1+1/4 teaspoon pink Himalayan salt) Garnish: 1/3 cup / 15g Parsley - finely chopped (Optional) Lemon juice to taste (I have added 1 tablespoon of lemon juice) Black pepper to taste (I have added 1/2 teaspoon black pepper) Drizzle of Olive oil - 1 to 2 Tbsp METHOD: Wash thoroughly and soak 1 cup of brown rice for 1 hour. Heat a deep cooking pot. Add olive oil, onion, and 1/4 teaspoon salt. Fry the onion on medium-high heat until it just starts to caramelize, while stirring frequently. Then reduce the heat to medium-low. Add the finely chopped garlic, and chili flakes and continue to fry for another 1 to 2 minutes or until fragrant, while stirring frequently. Now add the strained tomatoes, and spinach and mix well. Transfer the soaked/strained rice, cooked chickpeas, salt, water, and fresh dill to the pot and bring it to a vigorous boil. Then reduce the heat to low and cook for about 25 to 30 minutes or until the rice is cooked but still slightly firm. (We don't want mushy rice). Uncover and turn the heat to medium-high and cook for another 1 to 2 minutes. Turn off the heat and garnish with Parsley, lemon juice, and a good quality olive oil. #vegan #recipes #food

Caramelized Mushroom Puff Pastry Tarte Tatin | EASY VEGAN RECIPE

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00:04:55
15.10.2022

I love anything caramelized, mushroom or puff pastry and this caramelized mushroom puff pastry tarte tatin is a mouth watering super simple recipe that looks so fancy and will impress all your friends. We showed this to the community on our new app and they loved it and we hope you will too. Recipe 🤍 Podcasts 🤍 APP 🤍 All the best, Dave & Steve. Subscribe to our channel: 🤍 More great recipes: 🤍 Facebook: 🤍 Twitter: 🤍 Pinterest: 🤍 Instagram: 🤍 Snapchat: thehappypear #TheHappyPear

The greatest dip of all time #vegan #recipe #plantbased #healthyrecipe #healthydiet

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11.12.2022

🔥🌶️🤯MUHAMMARA. The best dip of all time originating in Syria and Lebanon. Sampled from my friend 🤍danbuettner’s BRAND NEW cookbook, The Blue Zones American Kitchen, out everywhere books are sold. 🥰RECIPE (from Chef Chris DeBarr, The Blue Zones American Kitchen) . 3/4 cup toasted walnuts 4 red bell peppers, roasted and peeled 1/2 cup roasted garlic 1 tablespoon Aleppo chili pepper 2 tablespoons ground cumin2 teaspoons kosher salt 1 teaspoon white pepper 1/4 cup pomegranate molasses (I used balsamic glaze)1/2 cup extra virgin olive oil (I used 1/4 cup) 1 cup unseasoned breadcrumbs . In a food processor, pulse the nuts until they are well chopped. . Add the remaining ingredients and pulse until smooth. Taste and adjust seasonings, as needed. . Serve with pita bread or flat bread for dipping and scooping. . #dip #diprecipe #muhammara #recipe #easyrecipe #cookbook #cookbookrecipe #plantbased #vegan #veganrecipe #vegandiet #Plantbaseddiet #plantbasedrecipe #plantbasedeating #healthyrecipe #healthydiet

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