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:
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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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Utica Greens & Beans - Escarole Gratin with Beans Recipe - New Year's Day Special!
Learn how to make a Utica Greens & Beans recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Escarole Gratin with Beans New Year's Day Special Recipe!
These quinoa patties are better than meat! Gluten free, easy patties recipe! [Vegan] ASMR cooking
These quinoa patties are better than meat! Gluten free, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this gluten free recipe and cook quinoa like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1/2cup | 90g | 3oz uncooked quinoa
1cup | 8fl oz water
1 large sweet potato
1/2 small head broccoli
3 spring onions
30g | 1oz fresh coriander
2tsp paprika
1/2 tsp garlic powder
1/2 tsp chilli flakes
black pepper & salt to taste
2-3 heaped tbsp flour (preferably chickpea flour / gram flour)
olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
Thank you so much and see you again soon!☺️????????
#recipe #vegan #patties #veganrecipes #wecookvegan
These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this high protein recipe and cook lentils like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
❤️My friends if you like this video you can help to grow and develop the channel:
Rate the video ????
WRITE A COMMENT, ask me a question and share your cooking ideas! I will be more than happy answer all comments.
Thank you so much and see you again soon!☺️????????
#recipe #vegan #patties #veganrecipes
Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network
Ree goes meat-free when she whips up a hearty vegetarian sauce to serve on top of her creamy, cheesy polenta!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more:
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Veggie Ragu with Cheesy Polenta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Veggie Ragu:
2 tablespoons olive oil
2 tablespoons salted butter
1 eggplant, diced small
1 onion, sliced thin
1 zucchini, diced small
1 red pepper, diced small
4 cloves garlic, minced
1 tablespoon Italian seasoning
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
One 28-ounce can whole tomatoes, crushed
Fresh basil, for serving
Polenta:
3 cups vegetable broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup quick-cooking polenta
2 tablespoons salted butter
1/3 cup plus 1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
Directions
For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook until starting to wilt, about 2 minutes. Add the zucchini, red pepper, garlic and Italian seasoning. Cook, stirring, to soften, another 2 to 3 minutes. Add the tomato paste and some salt and pepper, then stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
For the polenta: Meanwhile, bring the vegetable broth to a boil. Season with the garlic powder and onion powder. While stirring, pour in the polenta slowly, and keep stirring until combined. Bring to a simmer, then reduce the heat. Cook for 5 minutes to thicken. Remove from the heat, then stir in the butter and 1/3 cup Parmesan. Season to taste, cover and set aside.
Check the vegetables, taste, and adjust the seasoning. To serve, spoon the polenta into bowls, making wells in the middles. Fill with the vegetables. Garnish with the remaining 1/4 cup Parmesan and the basil.
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Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network
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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???? My cookbook Simple and Delicious Vegan is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
???? 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!
You can order it here:
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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