#vegandelight

[vegandelightful-blog]

Yes!  They are all Vegan and absolutely delicious.

Which would you choose?

[yknsuper]

Roasted Hasselback Beets with Dill Dressing is a delicious vegan dish that combines the earthy flavor of beets with a tangy dill dressing. The Hasselback technique creates a beautiful presentation while allowing the beets to roast to perfection.

Ingredients: 4 medium beets, scrubbed and trimmed. 2 tablespoons olive oil. Salt, to taste. Black pepper, to taste. 1/4 cup vegan mayonnaise. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard.

Instructions: Preheat the oven to 400F 200C. Slice each beet thinly, making sure not to cut all the way through, leaving the bottom intact. Place the beets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 45-50 minutes, or until tender. In a small bowl, whisk together vegan mayonnaise, chopped dill, lemon juice, and Dijon mustard to make the dressing. Once the beets are roasted, drizzle them with the dill dressing before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

Radio la Joya Bolivia

[simminaway]

Flavorful Spiced Cauliflower Rice recipe. Perfect for a healthy and satisfying meal or side dish.

Spiced Cauliflower Rice

[kayleedartblog]

Thai salad with marinated peanut tempeh, crunchy vegetables, and a zesty dressing that is bright and full of flavor. This dish is great for a healthy and filling meal because it is vegan and gluten-free.

Ingredients: 200g tempeh, sliced. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon peanut butter. 1 clove garlic, minced. 1 teaspoon grated ginger. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup shredded cabbage. 1/4 cup chopped cilantro. 1/4 cup chopped peanuts. 2 tablespoons lime juice. 2 tablespoons sesame oil. 1 tablespoon soy sauce. 1 tablespoon agave syrup. 1 tablespoon sriracha. Salt and pepper to taste.

Instructions: To make the sauce, put soy sauce, rice vinegar, maple syrup, peanut butter, garlic, and ginger in a bowl and mix them together. Make sure the tempeh slices are well covered when you add them to the marinade. For at least 30 minutes, let it sit. Put red bell pepper, carrot, cabbage, cilantro, and chopped peanuts in a large bowl. To make the dressing, mix the sesame oil, soy sauce, agave syrup, sriracha, salt, and pepper in a small bowl with a whisk. Set a pan on medium heat. Flip the tempeh slices over and cook until both sides are golden brown. Toss the cooked tempeh into the salad with the dressing until everything is well mixed. Serve right away and enjoy!

Prep Time: 40 minutes

Cook Time: 10 minutes

Talk About it Devan

[aviagemdoheroi]

This Sesame Kale Macro Bowl with Caraway Kraut is a nutritious and flavorful salad that combines the earthy flavors of kale and quinoa with the crunch of carrots, sesame seeds, and almonds. The tangy tahini dressing ties it all together, and the caraway kraut adds a zesty kick to every bite. It's a perfect balance of flavors and textures!

Ingredients: 2 cups of kale, chopped. 1 cup of cooked quinoa. 1/2 cup of shredded carrots. 1/4 cup of sesame seeds. 1/4 cup of sliced almonds. 1/4 cup of caraway kraut. 2 tablespoons of tahini. 1 tablespoon of soy sauce. 1 tablespoon of rice vinegar. 1 teaspoon of honey. 1 clove of garlic, minced. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped kale and cooked quinoa. In a small bowl, whisk together the tahini, soy sauce, rice vinegar, honey, minced garlic, salt, and pepper to create the dressing. Pour the dressing over the kale and quinoa mixture and toss to coat evenly. Add the shredded carrots, sesame seeds, and sliced almonds to the bowl and mix well. Serve the salad in bowls, topping each with a generous spoonful of caraway kraut. Enjoy your Sesame Kale Macro Bowl with Caraway Kraut!

Prep Time: 15 minutes

Cook Time: 0 minutes

Dairy Dream

[lilou73]

james williams

[judgement-booty]

Love Piggies Vegan Recipe is a hearty and flavorful alternative to traditional pulled pork sandwiches. Lentils and quinoa provide protein and texture, while mushrooms add depth of flavor. This cruelty-free dish is perfect for vegans and anyone looking for a satisfying meatless meal.

Ingredients: 2 cups cooked lentils. 1 cup chopped mushrooms. 1 cup cooked quinoa. 1 onion, finely chopped. 2 cloves garlic, minced. 1 teaspoon smoked paprika. 1 teaspoon dried thyme. 1 tablespoon soy sauce. 1 tablespoon tomato paste. Salt and pepper to taste. 1 tablespoon olive oil. Buns or lettuce wraps for serving. Toppings of choice lettuce, tomato, avocado, vegan mayo, etc..

Instructions: Put olive oil in a pan and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. When you add the chopped mushrooms, cook them until they release their water and get soft. Add the quinoa, smoked paprika, dried thyme, soy sauce, and tomato paste after they are cooked. Mix well. Add pepper and salt to taste. After 5 to 7 minutes, make sure that all the flavors are mixed well. Put the lentil and quinoa mix on buns or lettuce wraps and top them with your favorite things.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mark Lakeman

[sweetmint-sims4]

This vegan dish is creamy, tasty, and full of good things for you. It has spinach, sweet potato noodles, and a rich cashew sauce. Easy to make, filling, and good for you, this meal is great for any event.

Ingredients: 2 large sweet potatoes, spiralized into noodles. 2 cups spinach, chopped. 1 cup raw cashews, soaked for at least 4 hours. 1 cup vegetable broth. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Soaked cashews, vegetable broth, garlic, nutritional yeast, lemon juice, salt, and pepper should all be put into a blender. To make the cashew sauce, blend the ingredients together until they are smooth. In a big pan, heat the olive oil over medium-low heat. After you add the sweet potato noodles, cook them for about 5 minutes or until they are soft. Put in the chopped spinach and cook for another two to three minutes, until it wilts. The cashew sauce should be poured over the noodles and spinach. Mix everything together well, then cook for another two to three minutes, until everything is hot. If you want, you can serve it hot and top it with extra nutritional yeast or fresh herbs.

Prep Time: 15 minutes

Cook Time: 15 minutes

Your Coach DrB