77bestrecipes: Vegan

Vegan | Vegan Enchiladas
By elavegan.com

These protein-rich vegan enchiladas are made with lentils and other wholesome ingredients. They are gluten-free, plant-based, nut-free, perfect for lunch or dinner and very tasty.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
12 tortillas (22 cm in diameter)
Easy vegan cheese sauce or vegan cheese to taste
1 cup dry lentils (200 g) *see recipe notes
2 1/2 cups vegetable broth (600 ml)
1 cup sunflower seeds (140 g) *see recipe notes
1 1/3 cup rolled oats (GF if needed) (120 g) *see recipe notes
3 heaped tbsp tomato paste (120 g)
2 bell peppers
1 medium-sized carrot, grated
1 medium-sized tomato, chopped

Instructions:

Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.

While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.

To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and saut� for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and saut� for 5-7 minutes. Remove from heat and set aside.

etc

For Full Instruction: elavegan.com

Rated 4/5 based on 78 Reviews

November 05, 2019 No komentar

Vegan | Turkish Borek (Vegan Spinach Rolls)
By biancazapatka.com

Crispy baked Turkish Borek (Vegan Spinach Rolls) is quick & easy to prepare and make great finger food! Serve to a party or just as a simple snack or side dish for dinner or lunch.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
1 package of Yufka pastry sheets (360g) *see recipe notes
3/4 cup non-dairy milk + 2 tbsp oil to brush
sesame seeds to garnish
Spinach Filling (for about 17 rolls):
1 onion diced
2 garlic cloves chopped
10.5 oz baby spinach (300g) fresh or frozen
8.8 oz non-dairy feta cheese (250g) *see recipe notes
salt and pepper to taste
1/2 cup cashews (75 g) or non-dairy feta cheese

Instructions:

Heat the oil in a pan and saut� the onion 1-2 minutes. Add the garlic and spinach and saut� 1-2 minutes longer until wilted. Let cool slightly and squeeze to remove excess liquid. (Optionally, use frozen spinach. Just thaw, squeeze and combine with roasted onions & garlic).

Chop the spinach mixture coarsely, mix with crumbled feta (or blend all of the ingredients in a food processor). Season with salt and pepper to taste

Soak cashews and sunflower seeds in hot water for about 15 minutes, then rinse and drain.

etc

For Full Instruction: biancazapatka.com

Rated 4/5 based on 72 Reviews

Oktober 29, 2019 No komentar

Vegan | Easy Vegan Sushi Rolls (3 Recipes In 1)
By cocooncooks.com

Learn how to make vegan sushi at home with these 3 simple sushi roll recipes. 100% plant-based, very easy and quick to prepare.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
2 cups | 410 gr. uncooked sushi rice
2 1/2 cups | 625 ml. water
1/2 cup | 125 ml. sushi rice vinegar mix (store-bought and ready to use)
250 gr. block of tofu, drained and patted dry
1/3 cup | 80 ml. water
3 tbsp lemon juice
1 tsp maple syrup
1/2 tsp sea salt
1/4 tsp garlic powder
2 tbsp capers, drained and roughly chopped

Instructions:

Rinse the rice in a strainer or fine mesh sieve until the water runs clear.

Combine rice with water in a medium pot.

Bring to the boil, reduce the heat to low, cover and allow to cook, unstirred, for 20 minutes.

etc

For Full Instruction: cocooncooks.com

Rated 4/5 based on 76 Reviews

Oktober 27, 2019 No komentar

Vegan | Crispy Vegan Potato Tacos with Jalape�o Cilantro Sauce
By thissavoryvegan.com

These Crispy Vegan Potato Tacos with Jalape�o Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.?

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Ingredients:
1 lb potatoes chopped
1 tbsp olive oil
1 bell pepper chopped
2 tbsp taco seasoning
15 oz can black beans drained and rinsed
15 oz can refried beans
8 taco-sized flour tortillas
2 cups lettuce chopped
2 avocados diced
Jalape�o Cilantro Sauce*

Instructions:

Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.

Heat olive oil in a pan over medium-high heat. Add the bell pepper, potatoes and taco seasoning to the pan and toss to combine. Press the potatoes down into the pan and turn heat to medium.** Allow potatoes to cook for 5-7 minutes without touching them. Lift a corner of the potatoes with a spatula � if crispy, flip and cook for an additional 5 minutes.

While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.

etc

For Full Instruction: thissavoryvegan.com

Rated 4/5 based on 84 Reviews

Oktober 26, 2019 No komentar

$Vegan Tex Mex Egg Rolls$

Vegan | Vegan Tex Mex Egg Rolls
By rabbitandwolves.com

Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip!

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
1/2 Block Extra firm tofu (about 8 oz.)
2 tsp. Olive oil
1/2 C. Black beans, canned
1/2 C. Corn, canned
1 1/2 Tbsp. Taco seasoning
1/4 C. Cilantro
8-10 Egg roll wrappers, vegan (I used Dynasty)
1 Small Avocado
1 C. Almond milk or other non dairy milk
1 tsp. Apple cider vinegar

Instructions:

Heat the olive oil in a non stick pan on medium high.

Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways.

Next, crumble the tofu into the non stick pan. Break up any large pieces with a wooden spoon. Press the crumbled tofu into the pan and saute, reducing heat as needed for a few minutes, until the tofu is starting to brown, then toss and press back into the pan. Repeat until all of the tofu is light brown.

etc

For Full Instruction: rabbitandwolves.com

Rated 4/5 based on 77 Reviews

Oktober 26, 2019 No komentar

Crispy Vegan Potato Tacos with Jalape�o Cilantro Sauce
By thissavoryvegan.com

These Crispy Vegan Potato Tacos with Jalape�o Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.?

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Add the chopped potatoes to a large pot and cover with water. Bring the water to a boil and cook potatoes until fork tender (approximately 15-20 minutes). Drain the potatoes.

While the potatoes are cooking add the black beans and refried beans to a pan over medium heat. Stir to combine. Once heated through, turn heat to low.

etc

For Full Instruction: thissavoryvegan.com

Rated 4/5 based on 84 Reviews

Oktober 20, 2019 No komentar

Detox Turmeric Lentil Soup
By simplyquinoa.com

This Detox Turmeric Lentil Soup is a simple, healthy and hearty meal that's great for digestion and the liver. Easy to make, packed with protein and delicious!

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Ingredients:
1 tablespoon avocado oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped turnip or potato
2 1/2 cups chopped sweet potato
2 minced garlic cloves
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons dried thyme
1 cup green or brown lentils

Instructions:

Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes.

Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.

Remove from heat and stir in almond milk, spinach, herbs, lemon and pepper flakes until spinach has wilted. Serve immediately!

etc

For Full Instruction: simplyquinoa.com

Rated 4/5 based on 83 Reviews

Oktober 20, 2019 No komentar

Creamy Leek & Mushroom Pie (Vegan)
By http://wallflowerkitchen.com

Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters!

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Ingredients:
1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500 g button mushrooms, sliced
1 tsp dried mixed herbs
A pinch of salt and pepper
1 tbsp dairy-free butter
2 tbsp flour
350 ml dairy-free milk
1/8 tsp ground nutmeg

Instructions:

Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.

Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes

Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper

etc

For Full Instruction: http://wallflowerkitchen.com

Rated 4/5 based on 82 Reviews

Oktober 20, 2019 No komentar

Vegan Bibimbap
By lazycatkitchen.com

Vegan bibimbap is a plant-based take on a classic Korean mixed rice dish. It's full of flavours and textures, naturally gluten-free, deliciously addictive and healthy!

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Ingredients:
200 g / 7 oz firm non-GMO (cotton not silken) tofu, pressed
4 tsp soy sauce or tamari for GF version)
1 tsp Gochujang (Korean chilli paste) this is the one I used
2-4 tsp oil (I used rice bran oil)
100 g / 3� oz mushrooms (shiitake if you can get them)
100 g / 3� oz spinach
1 carrot shredded
50 g / 2 oz edamame beans
� cup rice, cooked (I used brown)
pickled daikon (see below)

Instructions:

Cut a pressed block of tofu into equal size cubes � I got 12 out of mine.

Place the tofu in a shallow bowl and pour soy sauce (mixed in with 1 tsp of Gochujang) over it. Set the tofu aside for at least 30 minutes to allow the tofu to absorb the marinade, making sure you turn the pieces to the other side at least once, halfway through.

If you have a non-stick pan, you can pan-fry the tofu. Heat up 2 tsp of oil on a non-stick pan. Place the marinated tofu cubes into the hot oil. Fry, turning frequently until browned on all sides. Be careful as the tofu is likely to splatter a little bit initially.

etc

For Full Instruction: lazycatkitchen.com

Rated 4/5 based on 81 Reviews

Oktober 20, 2019 No komentar

Chocolate & Mint Raw Vegan Cheesecake Bites
By theloopywhisk.com

These chocolate & mint raw vegan cheesecake bites will blow you away with the perfectly paired flavours of dark chocolate and mint. The raw chocolate cups have just enough bite to them and melt the moment they hit your tongue, while the mint filling is incredibly creamy and decadent. Super easy to make, these vegan cheesecake bites are gluten, dairy, egg, soy and refined sugar free, as well as vegan and paleo. NOTE: The freezing time has not been included in the prep time. For the chocolate cups, I've used about 1 inch deep cupcake cases with largest diameter 2 1/2 inches and smallest diameter 1 3/4 inches.

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Ingredients:
1/3 cup melted coconut oil
pinch of salt
1/4 cup maple syrup
1/2 cup + 2 tbsp cocoa powder
2 cups cashews soaked in 3 cups of water for at least 2 hours and drained
1/2 cup melted coconut oil
1/2 cup maple syrup
3 tbsp lemon juice
1/2 cup packed mint leaves (leaves from about 15 to 20 sprigs of mint) (Note 1)
1/2 tsp spirulina (optional, for colour)

Instructions:

Combine all chocolate cups ingredients in a bowl and whisk until you obtain a smooth mixture with the consistency of melted chocolate.

Leave to cool until only slightly warm.

Spoon about 2 tbsp of the mixture into a cupcake case and swirl it around so that the whole case is coated. You might need to swirl the mixture around several times, especially along the cupcake walls (can take a few minutes per chocolate cup).

etc

For Full Instruction: theloopywhisk.com

Rated 4/5 based on 80 Reviews

Oktober 19, 2019 No komentar

Creamy Tomato & Roasted Veg Risotto (Vegan)
By http://wallflowerkitchen.com

A deliciously creamy risotto that is BURSTING with flavour

Prep time: 00:10
Cook time: 00:35
Total time: 00:45

Yield: 4 Servings

Ingredients:
1 tbsp olive oil
300 g cherry tomatoes
2 red peppers
1 large courgette, zucchini
A generous pinch of salt and pepper
1 tbsp olive oil
1 large red onion, diced
3 garlic cloves, minced
225 g risotto rice
1 tbsp balsamic vinegar

Instructions:

Preheat the oven to 180C / 350F and add the olive oil to a roasting tin.

Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat.

Roast for 30 minutes.

etc

For Full Instruction: http://wallflowerkitchen.com

Rated 4/5 based on 79 Reviews

Oktober 19, 2019 No komentar

$Vegan Tex Mex Egg Rolls$

Vegan Tex Mex Egg Rolls
By rabbitandwolves.com

Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip!

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Heat the olive oil in a non stick pan on medium high.

Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways.

etc

For Full Instruction: rabbitandwolves.com

Rated 4/5 based on 77 Reviews

Oktober 19, 2019 No komentar

Easy Vegan Sushi Rolls (3 Recipes In 1)
By cocooncooks.com

Learn how to make vegan sushi at home with these 3 simple sushi roll recipes. 100% plant-based, very easy and quick to prepare.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Rinse the rice in a strainer or fine mesh sieve until the water runs clear.

Combine rice with water in a medium pot.

Bring to the boil, reduce the heat to low, cover and allow to cook, unstirred, for 20 minutes.

etc

For Full Instruction: cocooncooks.com

Rated 4/5 based on 76 Reviews

Oktober 19, 2019 No komentar

Vegan Peanut Curry With Sweet Potato
By lazycatkitchen.com

Vegan peanut curry with sweet potato is a simple yet satisfying and extremely nourishing mid-week meal.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
2 tbsp / 30 ml oil (I used rice bran)
2 medium shallots, diced finely
2 garlic cloves, diced finely
thumb-size piece of ginger, diced finely
� tsp ground turmeric
2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance
200 ml / 7 oz canned (� a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled
2 tbsp peanut butter
200 ml / 7 oz coconut milk (� can)
heaped � tsp salt, more to taste

Instructions:

Heat up the oil in a heavy-bottomed pot.

Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.

Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.

etc

For Full Instruction: lazycatkitchen.com

Rated 4/5 based on 75 Reviews

Oktober 19, 2019 No komentar

Vegan Teriyaki Grilled Eggplant
By ruled.me

This makes a total of 5 servings of Vegan Teriyaki Grilled Eggplant. Each serving comes out to be 163.4 Calories, 12.07g Fat, 6.98g Net Carbs, and 3.72g Protein.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
1/4 cup sesame oil
1/2 cup liquid aminos
2 cloves garlic, peeled and pressed
1 tablespoon ground ginger
2 tablespoons granulated swerve
2 medium eggplants
1 tablespoon toasted sesame seeds
^^ CLICK PIN TO READ FULL RECIPES ^^
etc

Instructions:

Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a sauce pan and whisk together over medium heat.

Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.

Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant for a total of ten slices.

etc

For Full Instruction: ruled.me

Rated 4/5 based on 74 Reviews

Oktober 19, 2019 No komentar

Vegan Winter Lentil Stew
By budgetbytes.com

A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
2 Tbsp olive oil ($0.32)
1 yellow onion ($0.32)
4 cloves garlic ($0.32)
4 carrots (about 1/2 lb.) ($0.45)
4 stalks celery ($0.75)
2 lbs potatoes ($0.70)
1 cup brown lentils ($0.49)
1 tsp dried rosemary ($0.10)
1/2 tsp dried thyme ($0.05)
2 Tbsp Dijon mustard ($0.09)

Instructions:

Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to saut� over medium heat.

While the onion and garlic are saut�ing, dice the celery, then add it to the pot and continue to saut�. As the celery, onion, and garlic are saut�ing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to saut�.

As the onion, garlic, celery, and carrots are saut�ing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.

etc

For Full Instruction: budgetbytes.com

Rated 4/5 based on 73 Reviews

Oktober 19, 2019 No komentar

Turkish Borek (Vegan Spinach Rolls)
By biancazapatka.com

Crispy baked Turkish Borek (Vegan Spinach Rolls) is quick & easy to prepare and make great finger food! Serve to a party or just as a simple snack or side dish for dinner or lunch.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Chop the spinach mixture coarsely, mix with crumbled feta (or blend all of the ingredients in a food processor). Season with salt and pepper to taste

Soak cashews and sunflower seeds in hot water for about 15 minutes, then rinse and drain.

etc

For Full Instruction: biancazapatka.com

Rated 4/5 based on 72 Reviews

Oktober 19, 2019 No komentar

Vegan Lemon Bars
By amylecreations.com

The best lemon bars with a creamy lemon filling on top of a soft buttery base. Vegan, gluten free and 9 ingredients.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:
1 3/4 cup almond meal
1/2 cup tapioca flour
1/4 cup unrefined coconut oil, melted
1/4 cup rice malt syrup (make sure it�s labeled gluten free if needed)
1/3 cup lemon juice (about 1 1/2 lemons) + zest of 1/2 lemon
1 cup canned full fat coconut milk
1/3 cup rice malt syrup
2 tbsp cornflour*
2 tbsp unrefined coconut oil
1/2 tsp vanilla extract

Instructions:

Preheat oven to 180�C (356�F) and line a 20cm square pan with baking paper. Set aside.

Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup and mix until it all comes together.

Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes or until it is just lightly browned on top.

etc

For Full Instruction: amylecreations.com

Rated 4/5 based on 71 Reviews

Oktober 19, 2019 No komentar

Vegan Roasted Red Pepper Pasta (Gf)
By minimalistbaker.com

10-ingredient roasted red pepper pasta with a creamy, savory-sweet red pepper sauce and fresh parsley. Light, healthy, and simple, yet incredibly satisfying.

Prep time: 00:5
Cook time: 00:20
Total time: 00:25

Yield: 8 Servings

Ingredients:

2-3 Tbsp olive oil
2 medium shallots* (finely chopped)
4 cloves garlic* (finely chopped)
Sea salt and ground black pepper (to taste)
1 1/2 cups Unsweetened Original Almond Breeze Almond Milk
2 Tbsp nutritional yeast
1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)
1 pinch red pepper flake (optional // for heat)
12 ounces gluten-free linguini or spaghetti noodles (or other noodle of choice)

Instructions:

Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes. Cover in foil for 10 minutes to steam, then remove (peel away) charred skin, seeds and stems. Set aside.

Cook pasta according to package instructions; drain, toss in a touch of olive oil, cover with a towel and set aside.

While the red peppers are roasting, bring a large skillet over medium heat and saut� onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

etc

For Full Instruction: minimalistbaker.com

Rated 4/5 based on 70 Reviews

Oktober 19, 2019 No komentar

Rice Paper Rolls with Mango
By veganheaven.org

These vegan rice paper rolls with mango, mint, and avocado with an easy peanut dipping sauce are just perfect for hot summer days.

Prep time: 00:20
Cook time: 00:25
Total time: 00:45

Yield: 2 Servings

Ingredients:
6 sheets Vietnamese rice paper
1 avocado
1 cucumber
3 small carrots
1 mango
3 green onions, cut into rings
1 cup purple cabbage, cut into thin stripes
about 6 radishes, cut into thin slices
1 cup fresh mint
2-3 cups lettuce, cut into thin stripes

Instructions:

Cut the avocado, the carrots, the mango, the lettuce, and the purple cabbage into thing stripes.

When you're done cutting the veggies, fill a shallow bowl with water and dip the rice papers in water so they get moderately wet on both sides. Don't let them soak too long, so they don't get too soft.

First make the tofu (it's optional but really yummy): Cut the tofu into thin stripes (about 0.10 inches thick) and heat the sesame oil in a medium-sized pan. Add the tofu and the soy sauce and cook for about 4 minutes until the tofu is brown and crispy. Then add the sesame seeds and cook for another minute.

etc

For Full Instruction: veganheaven.org

Rated 4/5 based on 68 Reviews

Oktober 19, 2019 No komentar

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