Serves: 6-8 Time: 1 Hour & 30 Minutes This is the hearty kind of veggie gumbo that sticks to your ribs! With a smoky hint from roasted red pepper and (optionally) a splash of liquid smoke, you can create heart healthy and nutritious gumbo for …
This tasty vegan recipe is fully plant-based and can be adapted for gluten-free diets by substituting the pasta. While it is optional to add all the veggies we’ve added to our recipe, you can enjoy this kale pesto on a variety of dishes or just …
Serves: 4 Prep Time: 20 Minutes Cook Time: ~35 Minutes
This vegan recipe for tofu stir fry is delicious and easy!
1 Block Firm Tofu, dried and pressed
1/2 yellow onion, diced
1/2 bell pepper, diced
1 large carrot, diced
1/2 cup broccoli, chopped
1 cup mushrooms, sliced
1 cup shelled edamame
Soy Sauce
Sesame Oil
Rice Vinegar
Corn Starch
Black Pepper
Garlic Powder
Ground Ginger
Sichuan Pepper
Thai Chili Flakes
Chinese Five Spice
Ground Cumin
Peanut Butter
1/2 Lime
Prepare the tofu by removing it from the package. Wrap the tofu in paper towels and press between two plates. Let sit while you prepare the sauce.
Prepare the sauce by adding 2 Tbs Soy Sauce, 1 Tbs Rice Vinegar, a pinch of black pepper, ground ginger, and Thai hot chili flakes, Juice from 1/2 lime, 1 Tbs Corn Starch, 2 Tbs Peanut Butter, and 1/2 Cup Water. Stir together and set aside.
In a large skillet, heat 1 Tbs sesame oil on high heat. Once hot, add the tofu and splash with some soy sauce. Cook on high and flip until both sides are lightly crisp.
One cooked, remove from skillet and set aside.
In the same pan, return heat to high and cook onion, carrot, zucchini, bell pepper, edamame, mushrooms, and broccoli. Splash with rice vinegar.
Cook until the vegetables have softened.
Create a bare spot in the middle of the pan to add the sauce. Pour sauce in and allow it to sit until it begins to bubble and darken in color.
Stir sauce into vegetables, reduce heat to medium-low and simmer.
Add tofu to the pan and continue to simmer until vegetables are fully cooked through.
Serve over rice and optionally top with sesame seeds, basil or cilantro, and sriracha or even dry roasted peanuts!
This chickpea lentil vegetable curry is easy, heartwarming, and vegan-friendly, and sure to be enjoyed by any picky eater. It’s rich in plant-based protein while remaining soy and gluten-free. Watch the video for a quick walkthrough and follow the recipe directions below for more details. …
This video recipe is another spin on our Easy Oven-Roasted Vegetables for those who need something hearty in a hurry! We try to keep some staple produce around in order to make quick meals like this. Which is worth keeping in mind when you’re at …
Serves: 2-3 Prep Time: 10 minutes Cook Time: 35-40 minutes
This stir fry is a delicious vegan recipe that is quick and easy to pull together when you’ve got some of these cooking staples in your pantry.
1 cup uncooked white rice
1 pack of extra firm tofu
1/2 white onion, diced
1 carrot, diced
1/2 bell pepper, sliced
1 celery stalk, diced
1/2 zucchini, chopped
1 bok choy, chopped
Red Curry Paste
Sesame Oil
Soy Sauce
Rice Vinegar
Ground Ginger
Black Pepper
Optional: Chinese Five Spice, Cumin, Lime, Cilantro, Green Onions, Sesame Seeds, Sriracha
Prep time: 10 minutes Serving size: 1-2 Ingredients 1 cup Kale (chopped) ½ Red Cabbage (fine chop) 1 Green onion (chopped) ¼ Red onion (diced) 1 small carrot (small dice) ¼ Cucumber (quarter slice) ¼ cup Broccoli (chopped) ¼ cup celery, chopped 2 radishes (quarter …
Stay warm and healthy during the Winter season with this potato & lentil soup. This recipe is also packed with vegetables to really pump up the nutrition. This recipe serves 4-6 people and leftovers can be stored in the refrigerator for up to 5 days …
Serves: 2-3 Prep time: 10 minutes Cook time: 15 minutes
Ingredients
2 packs instant ramen
1/2 yellow onion, diced
1/2 red bell pepper, sliced
1 c. bok choy, chopped
1/2 c. broccoli, chopped
2 garlic cloves, minced
1 carrot, thinly sliced
1 quart vegetable stock
1 Tbsp sesame oil
1 Tbsp soy sauce
1 tsp ground ginger
1 tsp cumin
Optional: Tofu/Tempeh, soft boiled egg, sriracha, sesame seeds, lime juice, cilantro, chopped roasted peanuts
Directions
If you’re on a tight budget but are tired of bland meals, this recipe turns a 13 cent ramen pack into a decadent bowl of delight! Plus you can turn it into a healthier option by packing it with nutritious vegetables and proteins such as tofu or tempeh.
Ingredients 3 c cauliflower, chopped 1 Tbsp olive oil 1 tsp curry powder ½ tsp turmeric powder ½ tsp garlic powder 1 Tbsp apple cider vinegar 1 tsp salt & black pepper 1 c. uncooked quinoa 1 c. chopped kale ½ cucumber, diced ¼ c …