Savory Vegetable Muffins (Vegan And Gluten-Free)
These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
???? Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
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Ingredients
Veggie mixture:
1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste
No egg mixture:
8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)
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Diese Kohlpastetchen sind besser als Fleisch! Einfaches Rezept für die Familie in 5 Minuten!
Leckeres und einfaches Gericht mit Kohl. Es ist ganz einfach zuzubereiten und dann wird dich jeder nach diesem Rezept fragen! In diesem Video zeigen wir Ihnen, wie Sie ein köstliches Gericht zubereiten, von dem jeder, der es probiert, begeistert sein wird! Sie werden sowohl vom Kochvorgang als auch von der Leichtigkeit und Geschwindigkeit des Kochens auf jeden Fall überrascht sein! Wenn Sie Ihre Ernährung abwechslungsreicher gestalten möchten, empfehlen wir Ihnen, dieses Gericht mit Kohl zuzubereiten! Schauen Sie sich dieses Video also von Anfang bis Ende an, um zu lernen, wie man es zubereitet!
???? Hauptgericht
✔️ Kohl 500 g
✔️ 1 Karotte
✔️ 2 Schleifen
✔️ 3 Knoblauchzehen
✔️ 3 Eier
✔️ 4 EL Mehl – 60 g
✔️ 1 TL Salz
✔️ 1 TL Paprika
✔️ 1 TL schwarzer Pfeffer
✔️ Pflanzenöl
???? Soße
✔️ 3 EL griechischer Joghurt
✔️ 2 Zweige Dill
✔️ 1 geriebene eingelegte Gurke
✔️ 1 Knoblauchzehe
✔️ 1/3 TL Paprika
Vegan Shepherd's Pie | Jamie Oliver
This vegan shepherd's pie is part of Jamie's brand new, free budget friendly meal plan. It's a delicious meal designed to be good on your wallet, but not sacrificing any flavour. With sundried tomatoes, mushrooms, chickpeas and lentils it's bound to be your favourite vegan hearty meal; perfect to warm you up in these colder months! Check out the full free meal plan in this link -
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For more nutrition info, click here:
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EASY LENTIL RECIPE for a Vegetarian and Vegan Diet | Lentil Recipes
EASY LENTILS RECIPE | Easy Vegetarian and Vegan Recipes | Lentil Recipes
???? Let me know in the comments if you enjoyed my vegan lentil recipe?
▶️ RECIPE INGREDIENTS: (3 to 4 servings approx.)
To Cook the lentils:
1 Cup / 200g Brown Lentils (Washed and Soaked in water for 10 to 12 hours or overnight)
1+ 1/2 Cup / 350ml Vegetable Broth
3 Tablespoon Olive Oil
1 Cup / 130g Onion - Chopped
1+1/2 Tablespoon Garlic - Finely Chopped (4 to 5 garlic cloves approx.)
2 Teaspoons Paprika (NOT Smoked)
1+1/2 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added 3/4 Tsp of pink Himalayan salt)
1/4 Teaspoon Sugar (I have used organic cane sugar)
1+1/2 Tablespoon Tomato Paste
1 Cup / 200g Fresh Tomatoes - Chopped
1/2 Cup / 125ml Water
Garnish:
1/2 Cup / 20g Parsley - Finely Chopped
1/2 Tablespoon Lemon Zest (Zest of 1 lemon)
Lemon juice to taste (I have added 1/2 Tablespoon of lemon juice)
Black Pepper to taste (I have added 1/2 Teaspoon)
Drizzle of olive oil (I have added 1 tablespoon of organic Cold Pressed Olive oil)
▶️ METHOD:
Thoroughly wash the brown lentils - a few times until the water runs clear and then soak for 10 to 12 hours or overnight. Once soaked, drain the water and transfer the lentils to a pot and add the vegetable broth. Turn on the stove to medium-high heat and bring it to a vigorous boil. Then turn the heat to medium-low and cook for about 3 to 4 minutes or until the lentils are cooked but still holds its shape. It took me 3 minutes to cook the lentils on my stove. WE DO NOT WANT MUSHY LENTILS HERE. Once cooked set it aside UNCOVERED.
✅ ????PLEASE NOTE: The cooking time of the lentils depends on it's quality. Sometimes one batch of lentils are drier than the others and may require longer cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY.
To a heated pan add olive oil, chopped onion and 1/4 teaspoon salt and fry on medium heat until the onions are browned. It will take 5 to 6 minutes. Add the garlic and fry for 30 seconds or until fragrant.
Reduce the heat to low before adding the spices, this will prevent it from burning. Add paprika, ground cumin, cayenne pepper, tomato paste and fry for about 2 minutes to cook out the raw flavour of the tomato paste. Once the paste/spices are nicely roasted, increase the heat to medium. Add the chopped Tomatoes, Salt, Sugar, Water and mix well. Bring to a boil and cook for about 2 minutes or until the tomatoes are slightly soft.
✅ ????PLEASE NOTE: Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it.
Add the cooked lentils and bring to a boil. Once it comes to a boil, cook for about 5 to 6 minutes or until most of the water is evaporated on medium-high heat. Turn off the heat and garnish with lemon zest, lemon juice, parsley, Goof quality extra virgin olive oil. Serve hot with fresh pita and a side salad.
▶️ IMPORTANT NOTES:
???? Cooking time of the lentils depends on it's quality. Sometimes one batch of brown lentils are drier than the others and may need more cooking time. So adjust the cooking time accordingly
???? Please don't over cook the lentils, WE DO NOT WANT MUSHY LENTILS for this recipe. The lentils should be cooked but at the same time still hold their shape. After bringing the lentils and broth to a boil, it took me only 3 minutes to cook the lentils on my stove
???? Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat
????Adding 1/4 teaspoon of sugar to the tomatoes, balances out it's acidity/tartness so please do not skip it
???? If incase the end product gets too thick for your liking, add boiling water to thin it out. DO NOT add cold water, it will ruin the taste
???? The garnish is what actually completes this dish and adds flavour to it, so please do not skip any of the ingredients
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Welcome to Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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FRIED TOFU WITH LEEK-VNIFOOD
Fried tofu with leek is a delicious - nutritious - cheap dish with easy processing. This dish will save your cooking time, and you still have a rich meal!
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Quinoa and tofu pilaf with leek, mushrooms, cranberries and pecans
Are you looking for a healthy side dish to serve at Thanksgiving? Look no further than this delicious recipe from Mairlyn Smith!