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COZY AND HEALTHY FALL VEGAN MEALS [MEXICAN CASSEROLE + POLENTA] | PLANTIFULLY BASED
Hi my friends! Today I have TWO amazing comfort food recipes. The best part these are cozy for these fall months but also healthy. They are just delicious and I know you are going to love them if you try them.
MEXICAN CASSEROLE:
POLENTA RECIPE:
MY CAMERA (CANON REBEL T6):
50MM LENS:
MY TRIPOD:
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MEXICAN CASSEROLE
Enchilada Sauce
1 can of tomatoes, fire roasted preferred [14.5oz]
1/2 cup of water
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar1/4 tsp cayenne
*or to spiciness preference
1/2 tsp cumin1/4 tsp salt
*optional if you feel it needs it but remember there will be saltiness added from beans, tortillas and vegan cheese
Bean and Corn Filling
2 bell peppers, chopped [200g]
1 jalapeno, diced [30g]
1/3 onion, chopped [60g]
1 can pinto beans, drained and rinsed [15oz]
1 can black beans, drained and rinsed [15 oz]
1 1/4 cups frozen corn [180g]
1/4 cup vegetable broth
2 tsp taco seasoning
1 can refried beans [16 oz]
5 medium sized tortillas
3/4 cup vegan cheese
POLENTA INGREDIENTS
Polenta
1/2 cup polenta, dry [70g]
1 cup water [240ml]
3/4 cup non-dairy milk, unflavored and unsweetened [180ml]
1/4 tsp salt
1/2 tbsp nutritional yeast
1/4 tsp garlic powder
12 Brussel sprouts, cut in half [120g]
2 big handfuls of kale, chopped [40g]
5 oz extra firm tofu1 tsp olive oil
1/4 cup water if necessary
Balsamic Glaze sauce
2 tbsp balsamic glaze
2 tbsp water
Balsamic glaze substitute: 2 tbsp balsamic vinegar, 1 tbsp maple syrup
MUSIC
from epidemicsound.com
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VEGAN MEXICAN TORTILLA CASSEROLE (with a healthy 'cheese' sauce) | Cooking with Parita
This Mexican casserole isn’t only delicious but it’s also healthy. Filled with veggies, beans, nuts and also naturally gluten free!
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Hi, my names Parita! Since becoming vegan I often get asked ‘what do vegans eat?’. On my blog & Youtube channel, you’ll find easy + delicious vegan recipes that I love! Whether you’re vegan, plant-based or even plant-curious I hope these recipes inspire you to cook mindfully + with love.
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Vegan Mexican Potato Bake ????️ High Protein, Vegan Dinner Recipe PERFECT for Meal Prep!
Recently, I've been trying to eat a bit more plant-based, and therefore I've been experimenting with a lot of vegan dinner ideas, vegan dinner meals, and vegan dinner recipes! This vegan dinner recipe is perfect for vegan meal prep, and is perfect if you love vegan Mexican food. This Mexican potato bake is features tons of plant-based protein, and will feed a family for multiple days. If you're looking for healthy vegan dinner ideas while also satisfying your Mexican food craving, look no further than this vegan Mexican potato bake. :)
Want a printable recipe card emailed directly to you with this recipe? Click here!
???? ????
✨ VEGAN MEXICAN POTATO BAKE RECIPE ✨
Serves 9 hungry people, or 6 famished people
The bake
Ingredients:
3 russet potatoes (1320g)
1 large handful baby portobello mushrooms (210g)
1 can black beans, drained (425g)
1 jar salsa of choice (454g)
1 tsp avocado oil
½ yellow onion, diced (130g)
¼ cup green lentils (85g)*
¼ cup tri colored quinoa (40g)*
Taco seasoning, to taste
Cooking spray and/or a small drizzle of oil
“Cheese” sauce
Ingredients:
1 ¾ cups raw, soaked cashews (245g)
½ jalapeno, seeds removed
Juice from ½ lemon
2 tsp avocado oil
1 tsp adobo sauce
1 tsp chili powder
1 tsp cumin
½ tsp salt (or, to taste)
½ tsp pepper
½ can artichoke hearts, drained (135g)
½ yellow onion, roughly chopped (130g)
½ cup nutritional yeast (40g)
½ cup neutral plant milk
optional: 1 tsp extra avocado oil
Optional: Sprinkle of salt
*This is the suggested version. The video shows ½ cup green lentils (170g) and ½ cup tri colored quinoa (80g).
Lentils can be substituted with black beans, meat alternative, or more mushrooms
Quinoa can be substituted with rice
Black beans can be substituted with lentils, meat alternative, or more mushrooms
Mushrooms can be substituted with more lentils, meat alternative, or more black beans
Taco seasoning:
Instructions:
1. Preheat oven to 400°F (205°C), and bring a medium saucepan of water to a boil. Spray a 9x13 baking dish with cooking spray, or rub down lightly with a bit of oil.
2. Cook the lentils and quinoa in the saucepan until cooked, about 15-20 minutes.
3. Meanwhile, peel and thinly slice the potatoes.
4. Heat a medium frying pan over medium-high heat, and drizzle in 2 tsp of oil. When the oil is hot, add in the chopped half onion, using a wooden spoon to move the onion around the pan rapidly. Optionally, sprinkle onions with salt. Cook until browned in spots.
5. To a high powered blender, add soaked cashews, jalapeno, lemon juice, artichoke hearts, adobo sauce, nutritional yeast, neutral plant milk, chili powder, cumin, salt, pepper, and optional 1 tsp of oil. Blend until smooth. Add water to thin mixture as needed.
6. Taste, and adjust as needed. Add more nutritional yeast for cheesiness, adobo sauce for heat and smokiness, and seasonings for added depth of flavor. Set cheese mixture aside.
7. To a large frying pan over medium heat, add oil, diced onion, and chopped mushrooms and cook until softened, about 5 minutes. Add black beans, and the lentil and quinoa mixture. Drop the heat down to medium low, and add taco seasoning. Stir to combine. This is the “meat” mixture.
8. In the 9x13 baking dish, layer the potato slices on top of one another. When the bottom of the pan is completely covered, spread the “meat” mixture evenly over the potatoes, making sure to fill in the gaps. Evenly spread salsa on top of the “meat” layer. Add more potatoes on top of the salsa layer. To finish, spread the “cheese” mixture on top.
9. Cover with a sheet of tin foil, and bake for 1 hour.
10. Remove tin foil, and bake for another 15 minutes, until the “cheese” has browned a bit on top.
Serve with guacamole and a sprinkle of cilantro
Nutrition facts per 9 servings: 416 calories, 14g fat, 60g carbohydrates, 18g protein, 11g dietary fiber
Add this recipe directly in MyFitnessPal:
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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ULTIMATE vegan Nachos Recipe for CINCO DE MAYO!
LEARN HOW TO MAKE MY ULTIMATE VEGAN NACHOS RECIPE TODAY!
LAY HO MA! I absolutely love nachos and I know you do too! A great platter of nachos for me should be like attending a fun party. Your platter should have the most amazing tortilla corn chips and piled with delicious salty and spicy veggies. Lastly, your nachos need a delicious smoky cheese sauce. Join me in this episode as I show you how to make my ultimate vegan nacho recipe. Let's begin!
TOPPINGS:
4-5 cups tortilla chips
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 long green chili pepper
1/2 red onion
1/2 cup olives
2 tbsp capers
1 tomato
1/2 cup canned black beans
generous sprigs of cilantro
CHIPOTLE SAUCE:
1/2 cup cashews
1/2 cup water
pinch of pink salt
2 tbsp homemade hot sauce (
1 tbsp smoked paprika
CHEESE SAUCE:
1/2 cup cashews
1/2 cup water
1 1/2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of pink salt
pepper
drizzle of olive oil
Directions:
1. Spread the tortilla chips onto a baking try lined with parchment paper
2. Top the chips with the veggie toppings
3. Blend up the cheese sauce ingredients in a high powdered blender until liquified (or soak the cashews overnight if you do not have a high powered blender)
4. Drizzle generously the sauces onto the nachos
5. Broil the nachos in the oven on low for 2-3min until the chips start to char
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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