Healthy Vegan Recipes???
sweetnpeachy
Posts: 3 Member
Ideas on healthy vegan recipes? I've been vegan for about 6 months now and just trying to kick this off the healthy way :-)
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Replies
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Good for you! Were you vegetarian before or a 'full-out' meat eater ?
I find a lot of inspiration and ideas on Pinterest - I have pinned so many ideas anywhere from vegan appetizers to desserts. Unfortunately I don't think I'll have enough time in my lifetime to make and eat them all!
Happy searching;)0 -
I am not vegan but i made this mid week it was delicious. soupspiceeverythingnice.blogspot.com/2015/10/spaghetti-squash-with-sofrito-and-beans.html
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I'm not vegan, but I do enjoy vegetarian dishes.. I'm a big bean eater! I make a mixture of onion, garlic, jalapenos, zucchini and tomatoes and black beans with mexican spices. I serve it over cornmeal mush (basically cornmeal & water cooked for 5-10 min). Add black olives and cilantro. Love it!
I also make a lot of lentils. I've discovered Ethiopian spice mixture called berbere that I add to red lentils, onion, garlic, ginger. You can also add sweet potatoes or tomatoes and it's the bomb.
Good luck cooking...it's one of my favorite activities.0 -
Quinoa
Onion
Garlic
1C frozen corn
1 can Rotel
1can black beans
Cumin
Red pepper (optional)
Cook the Quiona as directed. I cook it in vegetable broth. Sauté onions and garlic. When Quiona is done add all ingredients until warm. Serve on tortillas or with chip or straight out of a bowl. This so good!0 -
try "appetite for reduction" by isa chandra moscowitz! she's one of my favourite vegan cookbook authors & that's her cookbook for healthy & low calorie recipes. each recipe includes nutritional information, too.
something i've been eating lately - tomato sauce with mushrooms and vegan "ground beef" (i use yves veggie ground round) on top of zucchini noodles. a big bowl of it today clocked in at 450 calories.0 -
I just made vegan sloppy Joes - my boyfriend is a dedicated carnivore, and he absolutely inhaled them. I thought they mimicked meat really nicely, which is fantastic as I'm personally not a fan of faux meat products
These are also very low calorie - I got like 95/cal for a 125g serving (enough for one sandwich). If you have picky eaters, you could hide a buttload of veggies in these things, too.
They took like 45 minutes, but most of that was simmering time.
200g green lentils
200g red lentils
1/2 yellow onion
2 celery stalks
1/2 zucchini
1/2 carrot
2 cloves garlic
1 package of old el Paso taco seasoning
(This is vegan afaik, but:
1tbsp chili powder
1 - 2 tbsp cornstarch
1/2tsp cayenne
3tsp paprika (smoked is tasty!)
4tsp cumin
3tsp onion powder
3tsp garlic powder
3tsp salt
1tsp pepper
Would be good from scratch)
Oil of some sort
Veggie stock or broth
Boil the green lentils in about twice as much salted water as you'd normally use - let them simmer for like 10mins, then add your red lentils. Cook for another 15 mins, or until they're fairly tender
While they cook, brown the garlic in your oil. Chop your celery and onion into small bits, and let them turn translucent with the garlic.
Grate your carrot nice and fine. I cubed the zucchini, but you could also grate it. I let the zucchini get a little toasty in the pan for flavor and texture.
Strain your l lentils. Toss them back on the oven and add your veggies. Add about a cup of vegetable stock, and your seasoning. Let this simmer with the lid off, until it cooks down to the 'sloppy' (duh) texture of your preference. This took me like 20 minutes, with frequent stirring on medium.
Eat it on bread, rice, potato, whatever! Throw some vegan cheese or nutritional yeast on top
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Try the Yummly app. It has helped me with so many recipes! They take personal food tastes and diet restrictions and help you find new recipes!0
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I've been a vegan-leaning vegetarian for 25 years, though it didn't stop me from getting chubby. Some of the best recipes around are online--Blogs like Ohsheglows, Fatfreevegankitchen, and this one you can subscribe to on FB to get a regular stream of recipes http://www.onegreenplanet.org/channel/vegan-recipe/
I love some of the above ideas. Now that I'm limiting my calories, I'm doing a lot of very simple cooking. Some of my favorites are canned butter beans (drained and rinsed) with 4 c. frozen chopped spinach and or kale on them, some salt, pepper, and 2 T. of Red Star nutritional yeast, microwaved about 4 minutes. Loaded with potassium, protein, calcium, and iron. Also, microwaved sweet potato with plenty of any kind of salsa on it, ice creams made by pureeing a sliced, frozen banana with frozen fruit or with cocoa powder, and the Chocolate Black Bean Brownie Smoothie: 1 can black beans, drained and rinsed , 2 small bananas, 2 T. cinnamon, 3 T. cocoa powder, 3 c. Silk Original Soymilk in the blender (makes 3 servings). I like hummus/shredded carrot on whole wheat sandwiches, tofu with some Braggs Aminos or Tamari rubbed into it, or any good vegetable soup. So many good ideas I don't have the calories to try them all out!0 -
Good for you! Were you vegetarian before or a 'full-out' meat eater ?
I find a lot of inspiration and ideas on Pinterest - I have pinned so many ideas anywhere from vegan appetizers to desserts. Unfortunately I don't think I'll have enough time in my lifetime to make and eat them all!
Happy searching;)
I was full on other end of the spectrum.... I tried raw for reasons of fitness and healthy living, then went back, then visited the PETA site and was forever changed! Been vegan since :-) More compassion for all life in general since as well. It's really amazing!
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jlewisrn74 wrote: »Quinoa
Onion
Garlic
1C frozen corn
1 can Rotel
1can black beans
Cumin
Red pepper (optional)
Cook the Quiona as directed. I cook it in vegetable broth. Sauté onions and garlic. When Quiona is done add all ingredients until warm. Serve on tortillas or with chip or straight out of a bowl. This so good!
Thanks that sounds delish! My hubby is mexi so I find a lot of what I make ending up Mexican, and I love Mexican food!
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I love making vegan chili. I'm not vegan by any stretch but this hearty chili is so yum!!
1 can kidney beans
1 can black beans
1 can pinto beans
couple cans of water
1 packet chili mix (McCormick is the best)
1 can tomato paste
1 can stewed tomatoes
1 can rotel
crock pot for about 6-8 hours. enjoy!
You can add anything else you might like, sometimes I'll do quinoa, lentils, etc.0 -
I just did a general search under "vegan recipe" and found this thread. I know it's 3 months old, but I'll add my favorites in case someone else does a search
VEGETARIAN CHILI
1 ½ cups cooked kidney beans
1 ½ cups cooked pinto beans
1 can Dakota Pride Mild Chili Beans (my secret weapon-only thing I buy at Aldi’s)
1 onion, diced
2 green bell peppers, diced
1 can diced tomatoes (do not drain)
2 ½ cups water
1 tblsp chix bullion powder (vegan)
1 tblsp chili powder
1 tblsp garlic salt
1 tblsp cumin
Bring everything to a boil and cook until onions and peppers are soft – about 15 minutes.
RATATOUILLE HOAGIE
Dice & saute up in a little olive oil:
1 eggplant
1 zucchini
1 green pepper
1 onion
1 clove garlic, minced
Once everything is getting fairly cooked, add in a can of diced tomatoes with juice and a couple tablespoons of tomato paste. Season with salt & pepper, basil and parsley. I like to toast hoagie buns, load them with this, add (vegan) mozzarella and put under the broiler for just a minute - until the cheese is melted.
AVOCADO TOFU SANDWICH
Baked Tofu: Press & drain 1 block firm tofu. Cut into 4 "patties". Brush on mixture of soy sauce and liquid smoke, then sprinkle on garlic powder, salt & pepper. Bake at 350 for 20 minutes. Flip and bake additional 15 minutes.
Avocado "mayo": Mash 1 avocado and combine with 1 T red wine vinegar, salt, pepper and parsley. Use this in place of mayo.
Serve in a pita with a slice of tomato.
VERY VEGGIE “SPAGHETTI”
2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
Nutritional Yeast (optional)
Using a julienne peeler, make a huge mound of raw carrot or zucchini "pasta"...then top it with very veggie sauce.
DEVILISH CHICK SPREAD
3 cups chickpeas, cooked
1 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon curry powder
Season Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives
Combine everything except chives in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives through the feed tube and pulse on and off a few times to whirl in
THREE BEAN SALAD
1.5 cups cooked kidney beans
1.5 cups cooked chickpeas
2 cups cooked green beans
1/2 white onion, finely diced
1/2 green bell pepper, finely diced
Dressing:
2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste
Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.
QUINOA VEGGIE PLATE
Ingredients
1/2 cup uncooked quinoa, rinsed
1 cup water
1 tsp vegan chix bouillion (optional)
1 cup frozen green beans
1 cup frozen cut carrots
1 cup frozen peppers and onions
*Sauce:
1/3 cup tomato sauce
1/3 cup diced tomato with juice
1 tsp Italian Seasoning
1 tsp dried minced onion
Dash of garlic powder
Salt and Pepper to taste
1 tsp Nutritional Yeast
Sprinkling of Adobo Seasoning
Directions
Bring 1 cup water to a boil. Add vegan chix flavored bullion, if desired. After boiling, stir in rinsed quinoa, lower heat to medium low, cover and cook 15 to 20 minutes, until quinoa is semi-translucent.
While quinoa is cooking, steam green beans, carrots, peppers and onions for 8 minutes.
For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*
To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.
*To speed this up, you can substitute your favorite pasta sauce for the sauce recipe.
LOADED BAKED SWEET POTATO
(ingredients listed tops 2 sweet potatoes):
Combine 1/4 cup beans (red, black, white, pinto...your choice), 1 diced tomato, 1/2 diced onion, 1 tablespoon ground flax, 1 tablespoon nutritional yeast, 1 tablespoon lime juice, cilantro, salt and pepper. Mix it all up and top the sweet potatoes.
I usually just stab the potatoes with a fork several times and microwave them for 10 minutes and they turn out perfect!
STIR-FRY SAUCE
I heat up a bag of frozen stir-fry veggies, 1 can of chinese veggies (drained), 1 can of water chestnuts (drained), then pour the following sauce. I know stir-fry is supposed to be quick-cooking, but after I pour my sauce on, I like to keep it on the heat for about 5 minutes, stirring the sauce around and letting it soak in to the veggies.
Whisk together:
1 tsp ginger
1 clove garlic, minced
1 tbsp light agave
4 tbsp soy sauce
2 tbsp ponzu sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp corn starch
TOFUNA
Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:
1 celery stalk, finely diced
1/2 cup vegan mayo
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste
Mix thoroughly and thoroughly enjoy!
My favorite “comfort food” recipe…I love to add LOTS of pepper flakes on mine!
PEANUT NOODLES
1/2 cup water
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
1 tablespoon apple cider vinegar
1/2 cup all natural peanut butter
2 tablespoons sesame oil
Red pepper flakes (optional)
In a saucepan, heat water, soy sauce, ginger and vinegar on medium-low heat. When warm, add peanut butter. Allow it to melt a couple minutes, then use a whisk to smooth it out. Just before pouring over cooked pasta, turn off heat and whisk in the sesame oil. Pour over 16 oz cooked whole wheat pasta. Sprinkle on red pepper flakes.
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http://vegweb.com/
So many recipes here. You'll have to search through them based on your idea of Healthy, but it's a fabulous resource.0 -
Tried raw, loved it but my hair fell out (literally!) I am also trying to go Vegan but it's difficult, I don't like beans
it's a real problem Brown rice is fine, so is there any other protein source that is comparable to beans??? I don't like complicated recipes, simple is best for me. 0 -
vegan4lyfe2012 wrote: »I just did a general search under "vegan recipe" and found this thread. I know it's 3 months old, but I'll add my favorites in case someone else does a search
VEGETARIAN CHILI
1 ½ cups cooked kidney beans
1 ½ cups cooked pinto beans
1 can Dakota Pride Mild Chili Beans (my secret weapon-only thing I buy at Aldi’s)
1 onion, diced
2 green bell peppers, diced
1 can diced tomatoes (do not drain)
2 ½ cups water
1 tblsp chix bullion powder (vegan)
1 tblsp chili powder
1 tblsp garlic salt
1 tblsp cumin
Bring everything to a boil and cook until onions and peppers are soft – about 15 minutes.
RATATOUILLE HOAGIE
Dice & saute up in a little olive oil:
1 eggplant
1 zucchini
1 green pepper
1 onion
1 clove garlic, minced
Once everything is getting fairly cooked, add in a can of diced tomatoes with juice and a couple tablespoons of tomato paste. Season with salt & pepper, basil and parsley. I like to toast hoagie buns, load them with this, add (vegan) mozzarella and put under the broiler for just a minute - until the cheese is melted.
AVOCADO TOFU SANDWICH
Baked Tofu: Press & drain 1 block firm tofu. Cut into 4 "patties". Brush on mixture of soy sauce and liquid smoke, then sprinkle on garlic powder, salt & pepper. Bake at 350 for 20 minutes. Flip and bake additional 15 minutes.
Avocado "mayo": Mash 1 avocado and combine with 1 T red wine vinegar, salt, pepper and parsley. Use this in place of mayo.
Serve in a pita with a slice of tomato.
VERY VEGGIE “SPAGHETTI”
2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
Nutritional Yeast (optional)
Using a julienne peeler, make a huge mound of raw carrot or zucchini "pasta"...then top it with very veggie sauce.
DEVILISH CHICK SPREAD
3 cups chickpeas, cooked
1 cup vegan mayonnaise
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon curry powder
Season Salt and freshly ground pepper to taste
2 tablespoons finely chopped chives
Combine everything except chives in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don’t puree—leave a little texture. Add the chives through the feed tube and pulse on and off a few times to whirl in
THREE BEAN SALAD
1.5 cups cooked kidney beans
1.5 cups cooked chickpeas
2 cups cooked green beans
1/2 white onion, finely diced
1/2 green bell pepper, finely diced
Dressing:
2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste
Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.
QUINOA VEGGIE PLATE
Ingredients
1/2 cup uncooked quinoa, rinsed
1 cup water
1 tsp vegan chix bouillion (optional)
1 cup frozen green beans
1 cup frozen cut carrots
1 cup frozen peppers and onions
*Sauce:
1/3 cup tomato sauce
1/3 cup diced tomato with juice
1 tsp Italian Seasoning
1 tsp dried minced onion
Dash of garlic powder
Salt and Pepper to taste
1 tsp Nutritional Yeast
Sprinkling of Adobo Seasoning
Directions
Bring 1 cup water to a boil. Add vegan chix flavored bullion, if desired. After boiling, stir in rinsed quinoa, lower heat to medium low, cover and cook 15 to 20 minutes, until quinoa is semi-translucent.
While quinoa is cooking, steam green beans, carrots, peppers and onions for 8 minutes.
For sauce, combine tomato sauce, tomatoes, Italian seasoning, dried minced onion, garlic powder, salt and pepper and heat on stove for 5 to 10 minutes.*
To plate, divide quinoa onto two plates, top each with half of the veggies and sprinkle on Adobo seasoning. Divide the tomato sauce and pour over each plate and top each one with 1/2 tsp of nutritional yeast.
*To speed this up, you can substitute your favorite pasta sauce for the sauce recipe.
LOADED BAKED SWEET POTATO
(ingredients listed tops 2 sweet potatoes):
Combine 1/4 cup beans (red, black, white, pinto...your choice), 1 diced tomato, 1/2 diced onion, 1 tablespoon ground flax, 1 tablespoon nutritional yeast, 1 tablespoon lime juice, cilantro, salt and pepper. Mix it all up and top the sweet potatoes.
I usually just stab the potatoes with a fork several times and microwave them for 10 minutes and they turn out perfect!
STIR-FRY SAUCE
I heat up a bag of frozen stir-fry veggies, 1 can of chinese veggies (drained), 1 can of water chestnuts (drained), then pour the following sauce. I know stir-fry is supposed to be quick-cooking, but after I pour my sauce on, I like to keep it on the heat for about 5 minutes, stirring the sauce around and letting it soak in to the veggies.
Whisk together:
1 tsp ginger
1 clove garlic, minced
1 tbsp light agave
4 tbsp soy sauce
2 tbsp ponzu sauce
1 tbsp rice vinegar or apple cider vinegar
1 tsp corn starch
TOFUNA
Baked Tofu
Press a block of Lite Firm Tofu to remove as much water as possible. Cut into 4 "patties". Spray a baking sheet with EVOO. Mix together 2 Tablespoons of soy sauce and 1/2 tsp liquid smoke. Brush onto both sides of the patties, sprinkle with salt, pepper, and garlic powder. Bake at 375 for 20 minutes. Flip over and bake additional 15 minutes. When they are cooled, I roughly break them up and pulse them in my food processor. Put into a mixing bowl and add:
1 celery stalk, finely diced
1/2 cup vegan mayo
3 tablespoons dill pickle relish
2 tablespoons nutritional yeast
salt & pepper to taste
Mix thoroughly and thoroughly enjoy!
My favorite “comfort food” recipe…I love to add LOTS of pepper flakes on mine!
PEANUT NOODLES
1/2 cup water
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
1 tablespoon apple cider vinegar
1/2 cup all natural peanut butter
2 tablespoons sesame oil
Red pepper flakes (optional)
In a saucepan, heat water, soy sauce, ginger and vinegar on medium-low heat. When warm, add peanut butter. Allow it to melt a couple minutes, then use a whisk to smooth it out. Just before pouring over cooked pasta, turn off heat and whisk in the sesame oil. Pour over 16 oz cooked whole wheat pasta. Sprinkle on red pepper flakes.
Some of these will work for me. Thanks!0 -
Currently looking for a really good Vegan Lentil Curry recipe??? Please share if you have one! Thanks!Tried raw, loved it but my hair fell out (literally!) I am also trying to go Vegan but it's difficult, I don't like beans it's a real problem Brown rice is fine, so is there any other protein source that is comparable to beans??? I don't like complicated recipes, simple is best for me.0 -
Currently looking for a really good Vegan Lentil Curry recipe??? Please share if you have one! Thanks!Tried raw, loved it but my hair fell out (literally!) I am also trying to go Vegan but it's difficult, I don't like beans it's a real problem Brown rice is fine, so is there any other protein source that is comparable to beans??? I don't like complicated recipes, simple is best for me.
Here's a yummy one!
http://pinchofyum.com/crockpot-red-lentil-curry
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Tried raw, loved it but my hair fell out (literally!) I am also trying to go Vegan but it's difficult, I don't like beans it's a real problem Brown rice is fine, so is there any other protein source that is comparable to beans??? I don't like complicated recipes, simple is best for me.
Beans aren't even a very good protein source. Think tofu, tempeh, and seitan for the highest concentrations of protein per gram of food.
Beans are ok, but it's really not very much protein by volume.0 -
I'm a meat eater, but if I am having vegans over for dinner here are my go-to recipes
Vietnamese summer rolls.
http://www.marthastewart.com/333134/vegetarian-summer-rolls
Gado gado
http://www.taste.com.au/recipes/14812/gado+gado
California rolls with seafood replaced by tofu
http://allrecipes.com/recipe/228953/california-roll/0
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