Baked Vegetables in Zesty Tomato Dressing + Veggie Sandwich | Easy Vegan Recipes!
Make this healthy & easy plant-based recipe for lunch or dinner! Give this video a thumbs up if you tried this recipe ????
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▶️ INGREDIENTS: (2 to 3 servings)
560g Eggplant - 1 large or 2 medium size
300g / 1 medium green bell pepper
300g / 1 medium Red bell pepper
250g / 1 medium onion
450g / 2 medium Potatoes
300g / 3 to 4 small tomatoes
1/3 cup / 15g Parsley - finely chopped
▶️ DRESSING:
1/3 cup Extra Virgin Olive oil
1 tablespoon minced/grated garlic
1/2 tablespoon dried oregano
Salt to taste
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (OPTIONAL)
2 tablespoon tomato paste
▶️ CHOPPING VEGETABLES:
Eggplant - Cut into 1/2 inch thickness.
For large eggplant cut into semi-circles. Medium size eggplant cut into circles
Red & Green Bell Pepper - Cut into 1 inch thick strips
Potatoes - Cut into wedges
Onion - Cut into 1/2 inch thickness
Tomatoes - cut in half
Parsley - Finely chop
▶️ METHOD:
To prepare the dressing add the olive oil, minced garlic, oregano, black pepper, cayenne, salt and Tomato paste in a bowl and mix it well. Set it aside.
Chop The veggies. Now add the dressing to the chopped vegetables (every last bit of it :)) and mix very gently until it coats the vegetables evenly. Take your time and make sure all the veggies are coated well with the dressing. Line a baking tray with parchment paper and transfer the vegetables. Make sure the vegetables are spread it out properly so that it can bake evenly (otherwise they will end up steaming).
Preheat the oven at 400F. Bake the vegetables at 400F for about 45 to 50 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven.
You can check by inserting a knife in the potatoes, if the potatoes are cooked then remove it from the ovens. The potatoes should be soft but yet hold their shape.
Once the veggies are baked well. Remove it from the oven and sprinkle finely chopped parsley. A little drizzle of good quality olive oil to the baked veggies is a great addition. All done and ready to eat. You can serve it as a side dish, or even make sandwiches using the roasted vegetables.
▶️ IMPORTANT TIPS:
- Make sure to slice the onion to 1/2 inch thickness otherwise it will end up burning
- Mix the dressing very gently with vegetables, especially the eggplant slices are very tender and may break easily
- After transferring the vegetables to the baking tray, spread it out properly so that it can bake evenly, otherwise they will end up steaming
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 50 minutes to bake it in my oven
_ Optional, a little drizzle of a good quality Olive oil to the baked veggies along with the finely chopped parsley completes the dish
Enjoy!
#plantbased #food #recipes
Thanks for watching the video Baked Vegetables in Zesty Tomato Dressing + Veggie Sandwich | Easy Vegan Recipes!
Slow Cooker Honey Garlic Chicken Thighs and Potatoes Recipe
i love a good slow cooker meal and this honey garlic chicken thighs and potatoes is slow cooked to perfection. The chicken and potatoes are well seasoned and slow cooke in a flavor packed honey garlic sauce. This recipe is so good! and easy!
INGREDIENTS
6 to 8 large bone in thighs
1 large onion, minced
1 lb baby potatoes
2 tsp oregano
salt and pepper to taste ( i used 2 tsp salt and 1 tsp black pepper)
2 Tbs olive oil
2 Tbs lemon juice
6 cloves garlic, minced
1/2 cup honey
1/3 cup sweet chili sauce
3 Tbs soy sauce
1 Tbs brown sugar
1 Tbs dijon mustard
1 Tbs corn starch mixed with 2 Tbs water
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FILMING EQUIPMENT
My camera
My lens
How to make Zesty Roasted Chicken and Vegetables | One Pot Dinners | Roast Chicken
This roasted chicken and vegetable recipe is super flavorful and will become one of your favorite go-to dishes.
Chicken and Marinade:
3 -4 pounds of chicken thighs and drumsticks
1/4 cup olive oil
1 tbs. dijon mustard
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried sage
1 1/2 tbs. fresh rosemary
1 1/2 tbs. fresh thyme
2 tsp. kosher salt (add more or less to taste)
2 tsp. black pepper
Vegetables:
Small red potatoes cut in 1/2 or 1/4
Cubes butternut squash
Enough olive oil to coat vegetables
1 tbs. fresh rosemary
1 tbs. fresh thyme
12 cloves of garlic peeled and rough chopped
1 medium sliced onion
Salt and pepper to taste
Zesty Tofu Rice Bowl (Easy One Pot Vegan Recipes) ???? Super Tasty High Protein Vegan Food
Tofu is a good source of protein and is one of the main ingredients in this zesty vegan rice bowl recipe.
➡️ In this recipe, I form a thick paste with strained tomatoes and a mix of onions, garlic, oregano, rosemary, thyme, cayenne pepper, and more.
Then I steam the basmati rice on the pan till it is cooked then I add the fried tofu to complete the dish.
This is a very easy recipe if you're bored with your usual rice bowls.
➡️ This healthy and protein-rich vegan rice dish can serve as a snack or a stand-alone dinner. Add a twist to your regular rice bowl by using this savory tofu rice recipe that can even be enjoyed even by your non-vegan friends.
???? What do you usually pair your rice bowls with? Let me know in the comments section below.
▶️ RECIPE INGREDIENTS: (3 to 4 servings)
400g Firm Tofu (I have used organic non-gmo tofu)
1+1/2 Cup / 300g White BASMATI Rice
(Wash the rice thoroughly until water runs clear and Soaked for 30 minutes)
3 to 4 Tablespoons - Light Olive oil for frying tofu and Onions
1+1/2 / 200g Cup Onion - finely chopped
1 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Rosemary
1/2 Teaspoon Dry Thyme
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
Salt to taste (I have added total 1+ 1/4 Teaspoon of Pink Himalayan salt)
1 Cup / 250ml Strained Tomatoes / Passata / Tomato Puree
2 Cups / 500ml Vegetable Broth
(the above quantity of broth will give you chewy rice, however, if you like your rice slightly soft use
2+1/4 Cups / 525ml Vegetable Broth)
Garnish:
1/4 Cup / 10g Parsley
Ground black pepper to taste (I have added 1/2 teaspoon)
▶️ METHOD:
Wash the basmati rice thoroughly until water runs clear and then soak for 30 minutes. Remove the tofu from package, drain the water and dab it with a paper towel. Cut it into cubes and allow it to sit on a paper towel to drain any excess water.
To a heated pan add the oil. Add the tofu, salt and lightly fry one side for about 2 to 3 minutes on medium heat. Flip and fry the other side as well. Remove from the pan and set aside.
To the same pan add the onion, 1/4 teaspoon of salt and fry on medium-high heat until the onion starts to caramelize. Now reduce the heat to medium and add the chopped garlic, oregano, rosemary, thyme, cayenne pepper and fry for another one minute or until fragrant.
Add the strained tomatoes, mix well and fry until it forms a thick paste and the oil starts to separate. Drain the rice and transfer to the pot. Add salt, vegetable broth and mix well. Bring to a GENTLE/MILD SIMMER (please note we do NOT want to boiling the broth here).
As soon as the broth starts to simmer, cover the lid right away and reduce the heat to low.
Cook for about 20 minutes on VERY LOW HEAT, we are just trying to steam the rice here, so if the heat is higher then the rice at the bottom of the pan will burn. Once the rice is cooked, turn off the stove and remove the pot from heat. Add the fried tofu, parsley and mix very gently as the rice is fragile at this point and we don't want to break it. Cover and let it rest for 4 to 5 minutes before serving.
▶️ IMPORTANT TIPS:
- Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste
- This recipe uses White Basmati Rice, if you are using a different kind of rice adjust the water and cooking time accordingly
- Get rid of excess moisture by dabbing the tofu and allow it to sit on paper towel
- Make sure to fry the tofu lightly on both sides. DO NOT fry it for too long otherwise the tofu will turn rubbery (unless preferred)
- Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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