#meatfreemeal

[matthieuforichon]

This Quorn and corn stir fry with rice is a flavorful and satisfying vegan dish. It's packed with protein from the Quorn and veggies, making it a nutritious meal for any day of the week.

Ingredients: 200g Quorn pieces. 1 cup corn kernels. 2 cups cooked rice. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: In a large pan, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic and saut until the onions are clear and the garlic smells good. Cook the Quorn pieces until they get a little brown. Put in corn kernels and sliced bell peppers. Cook until the peppers are soft but still crisp. Soy sauce, sesame oil, and cooked rice should all be added and mixed well. Add pepper and salt to taste. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 15 minutes

james williams

[chrisprynoski]

This vegan take on the traditional Beef Bourguignon has all the rich flavors of the original dish but doesn't use any meat or dairy. The deconstructed presentation lets each part shine, and the hearty pilaf goes well with it.

Ingredients: 1 cup pearl onions, peeled. 2 cups mushrooms, sliced. 2 cups carrots, diced. 2 cups potatoes, diced. 4 cloves garlic, minced. 2 tablespoons tomato paste. 1 cup red wine. 2 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups cooked brown rice. Fresh parsley for garnish.

Instructions: In a large skillet, saut pearl onions, mushrooms, carrots, and potatoes until slightly browned. Add minced garlic and tomato paste, cook for another minute. Pour in red wine, vegetable broth, soy sauce, balsamic vinegar, thyme, rosemary, salt, and pepper. Bring to a simmer, cover, and cook for 20-25 minutes, until vegetables are tender and sauce has thickened. In the meantime, prepare the pilaf by cooking brown rice according to package instructions. Serve the deconstructed Bourguignon over the pilaf, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

Allyson Menzies

[blackmojitos1]

A tasty and filling veggie burger with fresh vegetables, vegan cheese, and creamy guacamole on top. Perfect for a meal without meat!

Ingredients: 2 veggie burger patties. 2 whole grain burger buns. 1 ripe avocado, mashed. 1/2 red onion, thinly sliced. 1 tomato, sliced. 1 cup lettuce leaves. 4 slices of vegan cheese. 1/4 cup vegan mayonnaise. 2 cloves garlic, minced. 1 lime, juiced. Salt and pepper to taste.

Instructions: Preheat grill or stovetop griddle to medium-high heat. Grill veggie burger patties for 3-4 minutes per side, or until heated through. In a small bowl, mix mashed avocado, minced garlic, lime juice, salt, and pepper to make guacamole. Toast burger buns on the grill for 1-2 minutes until slightly crispy. Spread vegan mayonnaise on the bottom half of each bun. Place a veggie burger patty on each bun, followed by a slice of vegan cheese. Top with a generous spoonful of guacamole. Add lettuce, tomato slices, and red onion slices. Place the top bun on the assembled burger. Serve immediately and enjoy your Guacamole Veggie Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Dartisan Barbers Pride

[leyafalcon]

A delicious vegan twist on classic cheeseburger macaroni, featuring plant-based ingredients for a cruelty-free and satisfying meal.

Ingredients: 1 cup vegan macaroni noodles. 1 cup vegan ground beef substitute. 1 cup diced tomatoes. 1 cup diced onion. 1 cup diced bell peppers. 1 cup vegan cheese sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the macaroni noodles. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the bell pepper and onion. Cook until it gets soft. Mix in the vegan ground beef and cook until it turns brown. The garlic powder, salt, and pepper should all be mixed in now. Go on and cook for two more minutes. Mix the cooked macaroni noodles well into the pan. Add the vegan cheese sauce and stir it all together until everything is covered and hot. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

J L Minitoy Aussies

[possidere]

These Crunchy Chickpea Burgers taste great and are a great vegetarian option for beef burgers. You can eat them for lunch or dinner because they are full of flavor and texture.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup breadcrumbs. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. 4 burger buns. Lettuce, tomato slices, and any other desired toppings.

Instructions: Pulse the chickpeas in a food processor until they are roughly chopped. Put the chopped chickpeas in a bowl with the garlic, onion, parsley, breadcrumbs, cumin, paprika, salt, and pepper. Mix everything together well. Make a patty out of each of the four portions of the mixture. Put olive oil in a pan and heat it over medium-low heat. The patties should be cooked for four to five minutes on each side, or until they are golden brown and crispy. Toast the burger buns if you want to. Put together burgers with tomato slices, lettuce, chickpea patties, and any other toppings you like. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Slowdriver Records

[christendraws]

These Crunchy Chickpea Burgers taste great and are a great vegetarian option for beef burgers. You can eat them for lunch or dinner because they are full of flavor and texture.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup breadcrumbs. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. 4 burger buns. Lettuce, tomato slices, and any other desired toppings.

Instructions: Pulse the chickpeas in a food processor until they are roughly chopped. Put the chopped chickpeas in a bowl with the garlic, onion, parsley, breadcrumbs, cumin, paprika, salt, and pepper. Mix everything together well. Make a patty out of each of the four portions of the mixture. Put olive oil in a pan and heat it over medium-low heat. The patties should be cooked for four to five minutes on each side, or until they are golden brown and crispy. Toast the burger buns if you want to. Put together burgers with tomato slices, lettuce, chickpea patties, and any other toppings you like. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Slowdriver Records

[lyriumelody]

These Crunchy Chickpea Burgers taste great and are a great vegetarian option for beef burgers. You can eat them for lunch or dinner because they are full of flavor and texture.

Ingredients: 2 cans chickpeas, drained and rinsed. 1 small onion, finely chopped. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1/4 cup breadcrumbs. 1 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil. 4 burger buns. Lettuce, tomato slices, and any other desired toppings.

Instructions: Pulse the chickpeas in a food processor until they are roughly chopped. Put the chopped chickpeas in a bowl with the garlic, onion, parsley, breadcrumbs, cumin, paprika, salt, and pepper. Mix everything together well. Make a patty out of each of the four portions of the mixture. Put olive oil in a pan and heat it over medium-low heat. The patties should be cooked for four to five minutes on each side, or until they are golden brown and crispy. Toast the burger buns if you want to. Put together burgers with tomato slices, lettuce, chickpea patties, and any other toppings you like. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Slowdriver Records

[stuffiheart]

A vegan take on the traditional French dip sandwich, made with hearty portabella mushrooms cooked in a tasty broth and topped with caramelized onions on toasted whole grain baguettes.

Ingredients: 4 large portabella mushrooms, stems removed. 1 tablespoon olive oil. 1 onion, thinly sliced. 4 cloves garlic, minced. 4 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon balsamic vinegar. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 4 whole grain baguettes, sliced lengthwise.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the portabella mushrooms on a baking sheet that has parchment paper on it. Put olive oil in a pan and heat it over medium-low heat. If you add onions and garlic, saut them for about 10 minutes, or until they turn caramelized. In a skillet, mix together soy sauce, vegetable broth, rosemary, thyme, rosemary, salt, and pepper. Bring to a low boil. Add the broth mixture to the portabella mushrooms and mix it well. Put foil over the baking sheet and bake for 20 minutes. Take off the foil and bake for another 10 minutes. Cut the baguettes in half lengthwise and lightly toast them. Put a portabella mushroom on top of each baguette and then pour some onions and broth over the top. Offer extra broth to use as a dip.

Prep Time: 15 minutes

Cook Time: 30 minutes

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