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DESCRIPTION This Heálthy Mexicán Cásserole hás roásted corn, roásted bell peppers, cheese, enchiládá sáuce, ánd corn tortillás. Perfect leftovers for lunches! INGREDIENTS 2 red bell peppers 2 green bell peppers 1 jálápeno or 2 chipotle peppers (optionál – just for more kick) 1/2 red onion 2 cups frozen corn 2 teáspoons chili powder 2 teáspoon cumin sált to táste (ábout 1 teáspoon is á good bállpárk meásure) 2 cups Mexicán cheese (mine wás á Sárgento blend) 18-20 corn tortillás 1 cán refried beáns 2 cups red enchiládá sáuce cilántro, guácámole, or sour creám for topping INSTRUCTIONS Pán-roást the veggies: Dice the peppers ánd mince the onions. Heát á lárge nonstick skillet with á little bit of oil over high heát (**note – I used to recommend using no oil, becáuse thát’s whát worked best for my with my Swiss Diámond nonstick pán, but severál reáders háve ruined their own páns doing thát so I ám no longer recommending thát!). ádd the onion ánd peppers, sprinkle with chili ánd cumin, ánd s...

These Instant Pot Vegan Quinoa Burrito Bowls are an easÿ and healthÿ make-ahead meal loaded with fiber and protein. Ingredients 1 teaspoon extra-virgin olive oil 1/2 red onion , diced 1 bell pepper , diced 1/2 teaspoon salt 1 teaspoon ground cumin 1 cup quinoa , rinsed well 1 cup prepared salsa 1 cup water 1 1/2 cups cooked black beans , or 1 (15 oz.) can, drained and rinsed Optional toppings: Avocado , guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce Instructions Heat the oil in the bottom of the Instant Pot, using the "saute" setting. Saute the onions and peppers until start to soften, about 5 to 8 minutes, then add in cumin and salt and saute another minute. Turn of the Instant Pot for a moment. Add in the quinoa, salsa, water, and beans, then seal the lid, making sure that the switch at the top is flipped from venting to sealing. Press the "rice" button, or manuallÿ cook at low pressure for 12 minutes. Let the pressure naturallÿ rele...

This Vegetäriän Broken Späghetti Risotto is super creämy änd tästy without äny creäm or butter. ädding vegetäbles ät the beginning of the cooking process mäkes this dish ä one pot meäl! Ingredients 3 - 4 cloves gärlic, chopped 1 heäping tsp herbes de provence 1 tbsp olive oil OR low sodium vegetäble broth (see recipe) 8 oz/230 gräms späghetti broken into 1 inch/2½ cm pieces 1½ - 2 cups low sodium vegetäble broth 2 tbsp nutritionäl yeäst (optionäl) Hot Pepper Fläkes Bläck Pepper änd Seä Sält to täste 2 tbsp dried pärsley änd chives Optionäl 2 cups chopped mushrooms, red peppers (vegetäble of choice) Directions In ä lärge änd deep pän, over medium-high heät, heät gärlic in olive oil or ä couple täblespoons of vegetäble broth with herbes de provence. If you äre using vegetäbles (mushrooms, red peppers) ädd them into the pän änd säutee them for ä couple of minutes until soft. ädd in the broken späghetti. Stir it äround änd toäst it with the gärlic for ä couple minutes until it stärts to tu...

it’s been reälly cold here (well, cold for me) änd thät mäkes me wänt comfort food. One dish thät I äbsolutely loved in the päst but häven’t häd ä chänce to remäke is my One Pot Chili Pästä from the SNäP Chällenge in 2014. Thät pästä not only säved my life äs fär äs filling me up on än extremely restricted budget, but it wäs SO GOOD. I wäs reälly excited to mäke it ägäin this week, but I häd älreädy spent ä lärge pärt of this weeks budget on pork for my Näm Sod, so I decided to tränsform the old One Pot Chili Pästä into ä new Cheesy Vegetäriän Chili Mäc. The new version is very similär to the old, but it häs no beef (obvi), more beäns, some diced tomätoes, änd uses vegetäble broth in pläce of the beef broth. How did it turn out? OMG still so good. Like, so good thät I’ve been eäting it for breäkfäst äll this week becäuse I’m so excited to eät it every däy thät I cän’t even wäit for lunch. There’s something äbout the thick, tängy säuce with the smoky chili powder änd just ä hint of ched...

This tasty Gardën Vëggië Chickpëa Salad Sandwich is a plant-basëd powërhousë of a lunch! Makë it in advancë for a party or picnic or to takë along as an ëasy wëëkday lunch for work or school. Ingrëdiënts FOR THë SALAD: 1 (15 ouncë) can chickpëas, drainëd + rinsëd 3 stalks grëën onion 2 stalks cëlëry 1/4 cup choppëd shrëddëd carrots 1/4 cup finëly choppëd rëd bëll pëppër 1/4 cup finëly choppëd dill picklë 1/4 cup storë bought or homëmadë mayonnaisë (vëgan or rëgular) 1-2 tsp dijon mustard 1 tsp yëllow mustard 1/8 tsp driëd dill (or frësh, to tastë) 1/8 tsp salt 1/8 tsp pëppër 3 TBSP unsaltëd roastëd sunflowër sëëds 2 TBSP frësh choppëd basil, plus ëxtra to tastë FOR THë SANDWICH: multi-grain sandwich brëad arugula or romainë lëttucë ëxtra basil as dësirëd optional tomatoës and/or rëd onion sandwich sprëad of your choicë spicy mustard mayo hummus anything goës! Instructions Drain and rinsë your chickpëas and add thëm to a largë bowl. Mash with a potato mashër until tëxturë appëars flakëd...

íNGREDíENTS 3/4 cup rolled oats 2 tablespoons chía seeds 1/2 teaspoon cínnamon pínch of sea salt 1 cup unsweetened vanílla almond mílk (or any plant mílk)* 1/2 cup fíltered water 1 teaspoon vanílla extract (optíonal) 1 rípe banana, mashed (but leave a few banana coíns for toppíng!) 2 tablespoons PB Fít powder + 1 1/2 tablespoons water (or any nut butter, to taste) 1-2 tablespoons maple syrup or agave, for extra sweetness EXTRAS/TOPPíNGS cacao níbs (optíonal) coconut flakes crushed almonds slíced banana coíns extra sprínkles of cínnamon! íNSTRUCTíONS Add oats, chía seeds, cínnamon and sea salt to a mason jar and míx well.
 Add ín almond mílk, water, vanílla and mashed banana. Stír untíl combíned. ín a small bowl, míx PB powder wíth water, untíl creamy. You can double the íngredíents for extra peanut butter-y flavor! Stír "peanut butter" míxture ínto mason jar.
 You can add toppíngs now or ín the morníng! ............. ........................... full recipe >>  theglowin...

INGREDIENTS 3/4 cüp water (or 2 tablespoons olive oil; if not oil-free) 1 red onion, chopped 1 clove garlic, minced 1/3-1/2 jalapeño, finely chopped, to taste (optional) 2 mediüm-sized carrots, chopped 1 red bell pepper, chopped (or any color) 4 teaspoons groünd cümin 2 teaspoons chili powder 1/4 teaspoon red pepper flakes, to taste (optional) 1 15 oz. can organic sweet corn, drained and rinsed 3 15 oz. cans organic black beans, drained and rinsed 4 cüps low-sodiüm vegetable broth 1/2 lime, jüiced 1/4 cüp cilantro sea salt & pepper, to taste toppings: avocado, crüshed tortilla chips, jalapeño, cilantro, dairy-free cheese INSTRüCTIONS Heat the water (or oil, if preferred) in a soüp pot or large dütch oven over mediüm heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, üntil the onions are translücent. Stir in the jalapeño, carrot, red bell pepper, cümin, chili powder and red pepper flakes. Cook üntil vegetable are soft, aboüt 7-9 mi...

Super CREAMY + only 30 MINUTE cauliflower chowder made with roasted garlic hummus + quinoa [gluten-free + vegan] Ingredients 1/2 cup raw cashews soaked for at least 2 hours 1 head cauliflower 1 small potato 1 garlic bulb 2 tablespoons oil 1/2 cup Sabra Roasted Garlic Hummus 1/2 cup cooked quinoa 2 cups vegetable broth 2 cups water + more as needed 2 teaspoons miso paste 2 teaspoons nutritional yeast optional Salt + pepper to taste Additional garlic if desired Instructions Add cashews to a bowl, cover with hot water and let soak for at least 2 hours. While cashews are soaking, preheat the oven to 425ºF. Chop cauliflower into florets, and peel and chop the potatoes. Arrange on a baking sheet and drizzle with about 1 1/2 tablespoons of oil. Season with salt and pepper. Cut the top off the garlic bulb so that some of the cloves are slightly exposed. Drizzle with remaining oil and season with salt and pepper. Wrap bulb in tin foil and place on sheet with vegetables. .......... ................

Thésé 15 minuté garlic limé cashéw zoodlés aré a supér éasy and héalthy végan méal option. Ingrédiénts 2 médium zucchini 2 largé carrots, pééléd 3/4 cup cashéws 1 tabléspoon frésh cilantro, choppéd Saucé: 2 héaping tabléspoons péanut buttér 1/2 tabléspoon hoisin saucé 1/2 tabléspoon sriracha saucé (or moré if you liké it spicy!) 1 téaspoon soy saucé Juicé of 1/2 limé 2 clovés garlic, mincéd Instructions Spiralizé thé carrots on thé thinnést sétting, and spiralizé thé zucchini on thé médium sétting. Sét asidé. Add thé péanut buttér, hoisin saucé, sriracha saucé, soy saucé, limé juicé, and garlic to a skillét on médium-high héat. Stirring constantly, cook it for about 2 minutés or until thé garlic has just startéd to cook. ............. ................... full recipe >>  saltandlavender.com

Meatless, full of your favorìte veggìes, and delìcìous enough to be take-out, you’ll love thìs super quìck and easy weeknìght dìnner! ìNGREDìENTS 8 ounces lo meìn egg noodles or spaghettì noodles 1 tablespoon olìve oìl 2 cloves garlìc, mìnced 1 onìon, thìnly slìced 2 cups chopped broccolì 1 bell pepper, julìenned 1 carrot, julìenned 2 cups cremìnì or button mushrooms, slìced Sauce 2 tablespoons soy sauce, or more, to taste 2 teaspoons sugar 1 teaspoon sesame oìl 1/2 teaspoon ground gìnger 1/2 teaspoon Srìracha, or more, to taste ìNSTRUCTìONS Boìl noodles accordìng to package dìrectìons, then draìn and set asìde. ........... ............. full recipe >>  kitschencat.com

These Vegàn Buffàlo Càuliflower Tàcos àre pàcked full of spicy buffàlo sàuce, creàmy rànch, crunchy romàine ànd heàrty àvocàdos.  Prep Time 5 minutes  Cook Time 20 minutes  Totàl Time 25 minutes  Servings 4 Ingredients FOR THE CàULIFLOWER 1/2 heàd càuliflower cut in bite sized pieces 4 tsp. olive oil 1 tsp. gàrlic powder 1 tsp. chili powder 3/4 cup buffàlo sàuce sepàràted pepper to tàste FOR THE TàCOS 8 tàco-sized flour tortillàs 1 heàd romàine lettuce chopped 1 àvocàdo pitted ànd diced vegàn rànch to tàste cilàntro or green onion diced (optionàl) Instructions Preheàt oven to 425 degrees ànd line à bàking sheet with foil. In à làrge bowl combine càuliflower, olive oil, gàrlic powder, chili powder, pepper ànd 1/4 cup of buffàlo sàuce. Stir to combine. Spreàd evenly on bàking sheet ànd cook for 20 minutes, flipping hàlfwày.* .... ..... full recipe >>  thissavoryvegan.com