I just fried up some chick peas with diced onions. Seasoning included cumin, black pepper, garlic powder, rosemary, paprika, and chili powder. Simple, quick, and great for protein.
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Simple and quick vegetarian/vegan dishes you like to make
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We make so many noodles.
Also pizzas. Roll out some store-bought dough, throw on some sauce, some vegan cheese, then whatever we've got in the fridge. Jalepeno, pineapple, olives, sometimes I'll make "buffalo chicken" with Gardein strips too.
We make so many noodles.
Also pizzas. Roll out some store-bought dough, throw on some sauce, some vegan cheese, then whatever we've got in the fridge. Jalepeno, pineapple, olives, sometimes I'll make "buffalo chicken" with Gardein strips too.
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OP
OP
I really like this and it's pretty quick & easy.
Lentil stew. Big pan, fry some onions and garlic, add a load of lentils, a vegetable stock cube, then whatever other veg you feel like adding. Cook for like 25 minutes and you've got a stew going. Goes nice with crusty bread or rice, and it's pretty easy to make a big batch and keep it for later. Add some herbs, paprika, cumin and/or chili powder for flavour.
I love making hummus. I could honestly have it for every meal. Finally managed to perfect my basic hummus recipe earlier this year too!
200g cooked chick peas
100g tahini
50g lemon juice
25g olive oil
big pinch of salt.
200g cooked chick peas
100g tahini
50g lemon juice
25g olive oil
big pinch of salt.
Added pizza to the original post too.
We make a lot of teriyaki noodles with peppers and broccoli. That's all you need.
OP
OP
Mmmmmmmmmm teriyaki noodles sounds bang bang right now. God damn I need some. I need to find a healthier recipe for teriyaki sauce because that shit is loaded with sodium.
I boil some pasta (half a lb) and save some of the water
Then I throw in a can of drained and washed black beans into the pan
Add a ton of nutritional yeast, almond milk and taco seasoning
Add some salsa or jalapenos or whatever other vegetables you want
Add the pasta and the pasta water in, and stir for a few minutes until it's as thick as you want it to be
Vegan chili mac
Actually... I use this recipe as a base for a lot of stuff. Last night I swapped out the black beans for chickpeas and the taco seasoning for curry power and added some tomato paste and had something like curry pasta.
Then I throw in a can of drained and washed black beans into the pan
Add a ton of nutritional yeast, almond milk and taco seasoning
Add some salsa or jalapenos or whatever other vegetables you want
Add the pasta and the pasta water in, and stir for a few minutes until it's as thick as you want it to be
Vegan chili mac
Actually... I use this recipe as a base for a lot of stuff. Last night I swapped out the black beans for chickpeas and the taco seasoning for curry power and added some tomato paste and had something like curry pasta.
rice with chickpeas and corn + black beans, avocado, tomato and vegan mayonnaise
Spaghetti + diced tofu with onion pepper, garlic, soy sauce and coriander
pennes + tomato sauce with lentils, onion, garlic, basil
Spaghetti + diced tofu with onion pepper, garlic, soy sauce and coriander
pennes + tomato sauce with lentils, onion, garlic, basil
And can mix it up by adding caramelized onion, curry powder, roasted garlic or avocado too.
Yeah, we honestly gave up on trying to beat the salt factor. We just know what we're getting in to when we make it. Low sodium tamari works fine though.
Mezze; tins of dolmas, fried aubergine, pickles, makdous, flatbread, salad and falafel (The Middle Eastern stores around here sell all this and the frozen falafel is pretty good) and hummus/baba ganoush. Also swap it up for Vegan kebab too.
This sounds totally college frat house cuisine, but a few nights ago I made peanut butter and banana quesadillas that were better than they had any right to be.
I used almond yogurt as sour cream lol
I used almond yogurt as sour cream lol
Black Bean Lettuce Bundles
Moroccan Spiced Chickpea Soup
- 2 cans cooked no-salt-added black beans
- ½ large avocado, mashed
- ½ green bell pepper, chopped
- 3 scallions/green onions, chopped
- ⅓ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 clove garlic, minced
- ⅓ cup mild low-sodium salsa
- 8 large romaine lettuce leaves
- Heat beans over medium heat until warm, approximately 5 minutes, and pour into bowl.
- Mash beans and avocado together with a fork.
- Mix all remaining ingredients except lettuce.
- Place approximately ¼ cup of filling in the center of each lettuce leaf and roll up like a tortilla, or spoon up with tortilla chips
Moroccan Spiced Chickpea Soup
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 1 large onion, medium diced
- 6 to 8 cloves garlic, pressed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 heaping teaspoon sweet paprika
- 1 (14.5-ounce) can chopped tomatoes
- 3 (15-ounce) cans chickpeas, drained and rinsed well
- 1 quart vegetable broth or reduced-sodium chicken broth
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 bunch of kale
- Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper.
- Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
- Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
- Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
- Season again, to taste, with salt and pepper.
- Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
https://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/
My wife and I have been making this on occasion, and I find it to be a nice little casserole for the weeks that we are super busy.
My wife and I have been making this on occasion, and I find it to be a nice little casserole for the weeks that we are super busy.