#deliciousvegan

[pegscrter]

A hearty and flavorful vegan chili packed with beans, vegetables, and spices.

Ingredients: 2 cans of kidney beans, drained and rinsed. 1 can of black beans, drained and rinsed. 1 can of diced tomatoes. 1 onion, chopped. 2 cloves of garlic, minced. 1 bell pepper, chopped. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 2 cups vegetable broth. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the bell pepper, onion, and garlic. About 5 minutes of cooking will soften the food. Salt, pepper, cayenne pepper, chili powder, and cumin should all be mixed in. Keep cooking for one more minute. Mixed beans, black beans, diced tomatoes, and vegetable broth should be added. Bring to a low boil. Turn down the heat and let the chili simmer for 20 to 25 minutes, stirring every now and then. Check the seasoning and make changes if needed. Add your favorite toppings, like avocado, cilantro, or vegan cheese, and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

komori dojo

[mira-chans]

With their spicy pumpkin flavor and sweet cinnamon goodness, these vegan pumpkin cinnamon rolls are a great treat. They're very simple to make and taste great!

Ingredients: 2 cups all-purpose flour. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup pumpkin puree. 1/4 cup maple syrup. 1/4 cup almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract. 2 tbsp cinnamon. 1/4 cup brown sugar.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix flour, baking powder, baking soda, and salt. Add pumpkin puree, maple syrup, almond milk, coconut oil, and vanilla extract. Mix until a dough forms. Roll out the dough on a floured surface into a rectangle, about 1/4 inch thick. Spread cinnamon and brown sugar evenly over the dough. Roll up the dough tightly and slice into 1-inch sections. Place rolls in a greased baking dish, leaving space between each roll. Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Slave for Gushy

[genevievemcmanus]

Delicious Vegan Rice & Tomato Stuffed Eggplant recipe. Packed with flavor and nutrients, it's perfect for a weeknight dinner or special occasion.

Vegan Rice and Tomato Stuffed Eggplant Recipe

[fyeahshawnashmore]

Filling Station Idaho

[citiesaviv]

Feel free to make this Mediterranean Lentil and Couscous Salad without gluten or dairy. It is vegan and full of fresh flavors. You can eat it as a light and healthy meal or as a side dish with your favorite Mediterranean-style dishes.

Ingredients: 1 cup dried green or brown lentils. 1 cup gluten-free couscous. 2 1/2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put the lentils and 2 cups of vegetable broth in a pot after you've rinsed them. Bring to a boil, then lower the heat, cover, and let it cook for 20 to 25 minutes, until the lentils are soft but not mushy. Bring the last 1/2 cup of vegetable broth to a boil in a different pot. Add the couscous, mix it in, cover, and take it off the heat. After 5 minutes, use a fork to fluff it up. The cooked lentils, couscous, cherry tomatoes, cucumber, red onion, parsley, mint, and Kalamata olives should all be put in a large bowl together. Mix the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Make the seasonings taste better. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. There are two ways to serve the Mediterranean Lentil and Couscous Salad: cold or room temperature. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

broken bow animal hospital

[cuddlesong-nsfw]

This vegan twist on the classic Spanish tapas dish, Patatas Bravas, features crispy roasted potatoes tossed in a spicy tomato sauce. It's a flavorful and satisfying appetizer or side dish.

Ingredients: 4 medium potatoes, peeled and cut into small cubes. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt, to taste. 1/2 cup tomato sauce. 1 tablespoon sriracha sauce or to taste. 1 tablespoon maple syrup. 1 tablespoon white vinegar. 1/4 cup chopped fresh parsley, for garnish.

Instructions: Set the oven to 425F 220C and heat it up. Put the potato cubes in a large bowl and add the olive oil, paprika, garlic powder, and salt. Toss the potatoes so that they are evenly covered. Place the potatoes on a baking sheet that has been lined with parchment paper so that they are all in one layer. Before putting the potatoes in the oven, heat it up. Bake them for 25 to 30 minutes, flipping them over halfway through, until they are golden brown and crispy. In the meantime, mix the maple syrup, white vinegar, tomato sauce, and sriracha sauce in a small saucepan. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, stirring every now and then, until the sauce gets a little thicker. Put the potatoes on a plate and drizzle them with the spicy tomato sauce when they are done. To make it look nicer, sprinkle chopped fresh parsley on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

Everyday Ignorances

[warframerakugaki]

These Spicy Chickpea Stuffed Bell Peppers are a tasty and healthy vegan meal idea. They make a great dinner any night of the week because they are full of protein from the chickpeas and quinoa and taste great from the spices.

Ingredients: 4 large bell peppers. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cooked quinoa. 1 cup diced tomatoes. 1/2 cup corn kernels. 1/2 cup diced onion. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp paprika. 1/2 tsp chili powder. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. 1 tbsp olive oil.

Instructions: Preheat oven to 375F 190C. Cut the tops off the bell peppers and remove the seeds and membranes. In a skillet, heat olive oil over medium heat. Add onions and garlic, saut until translucent. Add chickpeas, diced tomatoes, quinoa, corn, cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes. Stuff each bell pepper with the chickpea mixture. Place stuffed peppers in a baking dish. Cover with foil and bake for 25-30 minutes, until peppers are tender. Garnish with chopped cilantro before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

plus os

[chiipidibus]

Delicious and nutritious vegan coconut almond cookies that are ideal for a guilt-free snack. These cookies are made with almond flour, shredded coconut, and coconut oil, and each bite has a delightful blend of flavors.

Ingredients: 1 1/2 cups almond flour. 1/2 cup shredded coconut. 1/2 cup coconut sugar. 1/4 cup coconut oil melted. 2 tbsp almond butter. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the coconut shreds, baking soda, salt, coconut sugar, and almond flour in a bowl. Put the melted coconut oil, almond butter, and vanilla extract in a different bowl and mix them together using a whisk until the mixture is smooth. Mix the dry ingredients with the wet ones until a dough forms. Take small amounts of dough and roll them into balls. Put them on the baking sheet that has been prepared and use your fingers to make them a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down.

Prep Time: 15 minutes

Cook Time: 10-12

The Silly Spoon