Plant based food

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a bowl filled with soup and garnished with cilantro, avocado and lime
Spiced Chickpea Stew Recipe
The ultimate spiced Chickpea Stew with turmeric, garlic, ginger and chili in a creamy coconut milk miso broth. Vegan, WFPB oil-free, gluten-free recipe!
The best comforting fall lunch idea! 🍂🎃 vegan pumpkin chili
1hr · 6 servings Ingredients: • 3 vegan sausages (I use Beyond Meat or Gusta) • 1 tbsp oil • 1/2 onion, finely chopped • 2 cloves garlic, minced • 3 carrots, chopped • 28 oz (796 mL) no salt added diced tomatoes • 1 cup dry red lentils • 4 cups low sodium vegetable broth • 1 1/2 cups canned pumpkin puree • 2 tbsp chilli powder (chilli powder is a mix of paprika, oregano, cumin, garlic powder, cayenne pepper, onion powder, you can buy it or make your own!) • 2 tsp smoked paprika • 1 tsp cinnamon • 1 1/2 tsp salt • 1 tbsp chopped fresh sage leaves • fresh cracked black pepper for serving • optional: vegan sour cream Get the full recipe on search “pumpkin chili”!
a close up of food in a pot with a ladle sticking out of it
Braised Cabbage & Lentils
This Braised Cabbage & Lentils recipe is perfection! Napa cabbage is cooked in a coconut curry sauce with lentils until super tender!
1h 30m
Sweet Potato and Chickpea Curry
Marry Me Butter Beans
a flatbread pizza with chickpeas and tzatzh sauce on it
Vegan Wraps with Roasted Chickpeas
20min · 4 servings Ingredients: • 1 medium-large sweet potato, peeled, and cut into 1 ½-inch pieces (about 4 cups) • 1 (15-ounce) can chickpeas, drained and rinsed (or 1 ½ cups cooked) • Drizzle of olive oil • 2 teaspoons Za’atar seasoning • 2 tablespoons mellow white miso • 4 flatbread • Vegan Tzatziki (1 medium cucumber grated, 1 ½ cups cashew yogurt or coconut yogurt, 1 ½ tablespoons olive oil, 1 medium clove garlic,2 tablespoons chopped fresh dill or mint)
Dairy free, full of flavor, packed with protein and fiber! ingredients: * 1 tbsp olive oil * 1 shallot, minced * 1 tsp minced garlic * 2 tbsp sundried tomatoes, chopped * 1 can/box of butter beans, drained * 2 tbsp harissa * 3/4 cup coconut milk or soy milk for more protein * 1/3 cup vegetable broth * 2 tsp garlic powder * 1/2 tsp red pepper flakes * 1/4 cup nutritional yeast * Handful of shredded kale * Salt and black pepper to taste
Mushroom Bourguignon: Vegan & Gluten Free!
Delicious vegan dinner recipe. Mushroom Bourguignon. French cooking. French food. French recipe. Healthy dinner recipe. Plant based dinner recipe. Plant based meal. Plant based lifestyle. Vegan recipes healthy. Vegan eating. Yummy food. Healthy dinner. Easy healthy dinner. Valentines dinner ideas. Winter recipes. Easy weeknight dinners. Simple dinner recipes. Kid favorite dinners. Dinner ideas easy. Simple vegan dinner. Vegan food. Meatless meals. Easy vegan recipes. Vegetarian dinner idea
PROTEIN BREAKDOWN: 27.6g - tofu 400g 15.6g - brown lentils cooked 240g 21.6g - quinoa dried 150g 37.8g - butterbeans cooked 700g 16.45g - nooch 35g 15.05g - broccoli 350g 17.28g - chickpeas cooked 240g 1-2g - 30g sundried toms 1-2g - Sprinkle of nuts/seeds
a casserole dish filled with lentil and brown rice, topped with parsley
Southwestern Lentil and Brown Rice Bake
Southwestern Lentil and Brown Rice Bake is cheesy, delicious meatless comfort food even a carnivore will love and is super easy to prepare! Simply combine everything in a baking dish, pop it in the oven and let it bake away while you do other things.
a white bowl filled with stew and vegetables on top of a wooden table next to a spoon
Easy Mushroom Barley Stew | Tried and True Recipes
Easy Mushroom Barley Stew | Tried and True Recipes
a large pot filled with food next to two flatbreads
Aubergine and Red Lentil Curry – Skinny Spatula
A vegan curry that packs the goodness of aubergines and the texture of red lentils, this aubergine and red lentil curry is sure to satisfy the entire family. You can serve this super nutritious and tasty aubergine curry with rice or naan bread for a dinner that'll feel like a feast.
a white bowl filled with soup and vegetables
Tuscan Bean and Barley Stew with Kale – Skinny Spatula
Tuscan Bean and Barley Stew with Kale – Skinny Spatula