Serves: ~5 Time: 35 Minutes + 1 Hour (to chill) This Fall flavored recipe can make for an excellent side dish to your Thanksgiving dinner or just something to have ready-made for lunch throughout the week. The kale adds a nice crisp which is complemented …
recipes brought to you by Thrive Market Maybe you’ve got a busy work schedule, or you’re helping the kids with their online learning, but either way, you can’t always make it to the grocery store. You want to stay healthy and provide your family with …
Serves: 6-8 Time: 1 Hour & 30 Minutes
This is the hearty kind of veggie gumbo that sticks to your ribs! With a smoky hint from roasted red pepper and (optionally) a splash of liquid smoke, you can create heart healthy and nutritious gumbo for the entire family. Serve this gumbo with a scoop a white rice, corn bread, French bread, or a crispy green salad.
1/2 cup vegan butter or margarine
1/4 cup all-purpose flour
2 medium yellow onions, small dice
2 green bell peppers, small dice
1 stalk celery, thinly sliced
4 cloves garlic, minced
1 (10-oz) package frozen okra, thawed and thinly sliced (or if you have fresh okra that is preferred)
1 (28-oz) can diced tomatoes with juice, preferably fire-roasted tomatoes
3 roasted red peppers, jarred, chopped into fine dice
1 (16-oz) can red kidney beans, drained and rinsed
3 cups vegetable broth
1 cup ale-style beer (or replace with another cup of broth if gluten-free)
3 Tbs tomato paste
2 tsp dried oregano
1/4 tsp all spice
1/2 tsp liquid smoke* (optional)
2 bay leaves
4-5 sprigs of thyme
Pinch of cayenne
1 tsp salt, or to taste
1-2 pinches of freshly ground black pepper
Optional toppings: Fresh green onions, chopped and hot sauce
First we’re going to make a roux! To get started, preheat a large stockpot over medium-low heat. Then, place the vegan butter/margarine in the pot and stir until it has melted. Sprinkle in flour and stir to dissolve it. Cook the flour-butter mixture, stirring frequently until the color is caramel and has a toasty smell, approximately 10-12 minutes.
Next, add the chopped onions and bell pepper to the roux and coat them completely. Raise the heat to medium-high and cook for another 12 minutes, at least until the vegetables have softened.
Then, add the celery, garlic, and okra and cook for another 5-7 minutes.
Add the tomatoes, roasted red pepper, kidney beans, and vegetable broth. Then, mix in the ale (if being used) and tomato paste. Stir in completely to ensure it is fully incorporated.
Afterward, add the allspice, liquid smoke, bay leaves and thyme sprigs. Stir in then raise the heat to bring the pot to a gentle boil. Once boiling, lower the heat back to medium and partially cover with a lid.
Allow the gumbo to simmer for 35-45 minutes, stirring occasionally. The okra should be very tender once the dish is done. Allow to cool for another 15 minutes before serving and then season with salt, black pepper, and cayenne. Optionally top with green onions and a splash of hot sauce.
Serve with rice or bread and salad and enjoy! You can store the leftovers in the refrigerator for 4-5 days or store in the freezer for 1 1/2 weeks.
Choose from their wide variety of deliciously clean meal plans at manageable prices, with options to feed two people or a family of four.
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This tasty vegan recipe is fully plant-based and can be adapted for gluten-free diets by substituting the pasta. While it is optional to add all the veggies we’ve added to our recipe, you can enjoy this kale pesto on a variety of dishes or just …
Get your bagel shop craving fix with this easy recipe for a tasty, heart-healthy Hummus & Veggie Breakfast Bagel. Whether you’re making your own bagels at home or you’ve got store bought bagels, this recipe can be made simply with the few ingredients you’re probably …
Serves: 4 Prep Time: 20 Minutes Cook Time: ~35 Minutes
This vegan recipe for tofu stir fry is delicious and easy!
1 Block Firm Tofu, dried and pressed
1/2 yellow onion, diced
1/2 bell pepper, diced
1 large carrot, diced
1/2 cup broccoli, chopped
1 cup mushrooms, sliced
1 cup shelled edamame
Soy Sauce
Sesame Oil
Rice Vinegar
Corn Starch
Black Pepper
Garlic Powder
Ground Ginger
Sichuan Pepper
Thai Chili Flakes
Chinese Five Spice
Ground Cumin
Peanut Butter
1/2 Lime
Prepare the tofu by removing it from the package. Wrap the tofu in paper towels and press between two plates. Let sit while you prepare the sauce.
Prepare the sauce by adding 2 Tbs Soy Sauce, 1 Tbs Rice Vinegar, a pinch of black pepper, ground ginger, and Thai hot chili flakes, Juice from 1/2 lime, 1 Tbs Corn Starch, 2 Tbs Peanut Butter, and 1/2 Cup Water. Stir together and set aside.
In a large skillet, heat 1 Tbs sesame oil on high heat. Once hot, add the tofu and splash with some soy sauce. Cook on high and flip until both sides are lightly crisp.
One cooked, remove from skillet and set aside.
In the same pan, return heat to high and cook onion, carrot, zucchini, bell pepper, edamame, mushrooms, and broccoli. Splash with rice vinegar.
Cook until the vegetables have softened.
Create a bare spot in the middle of the pan to add the sauce. Pour sauce in and allow it to sit until it begins to bubble and darken in color.
Stir sauce into vegetables, reduce heat to medium-low and simmer.
Add tofu to the pan and continue to simmer until vegetables are fully cooked through.
Serve over rice and optionally top with sesame seeds, basil or cilantro, and sriracha or even dry roasted peanuts!
This video recipe is another spin on our Easy Oven-Roasted Vegetables for those who need something hearty in a hurry! We try to keep some staple produce around in order to make quick meals like this. Which is worth keeping in mind when you’re at …
Serves: 2-3 Prep Time: 10 minutes Cook Time: 35-40 minutes This stir fry is a delicious vegan recipe that is quick and easy to pull together when you’ve got some of these cooking staples in your pantry. Recipe Ingredients 1 cup uncooked white rice 1 …
Serves: 1 Prep Time: 5 minutes
An açaà bowl is perfect fuel for an easy, healthy vegan breakfast option. It can also be served up as a dessert or an afternoon fruit snack! It’s light, refreshing, and packed full of vitamins and nutrients.
(1) 100g pack of unsweetened frozen acai puree, thawed
Brands include: Sambazon, Sunfood
1 banana
¼ c. blueberries
¼ c. blackberries
¼ c. granola
Once the açaà puree has thawed and become soft, add the contents of the packet (or if using a powder, follow recommended package instructions) to a bowl.
Slice up the banana and add additional fruit to the acai. Other tasty additions would include strawberries, raspberries, or mango!
You also have the option to top with granola, and/or flax seeds, chia seeds, peanut butter. A little bit of smart shopping can prepare you to have this recipe ready on-hand anytime!
Mix up your bowl however you like and enjoy!
Choose from their wide variety of deliciously clean meal plans at manageable prices, with options to feed two people or a family of four.
Green Chef’s premium ingredients come pre-measured and prepped, saving you time. All you have to do is follow easy step-by-step instructions with photos.
With Green Chef, you’ll be amazed by the tasty, restaurant-worthy meal you cooked. New recipes every week!
Unprepared for lunch? Try this quick and easy kale salad! Ingredients 1 cup kale, rinsed, dried & chopped 1 small carrot, diced 1/4 cup cucumber, diced 1 broccoli floret, chopped 1/2 Tbs Olive Oil & Balsamic Vinegar Pinch of salt and black pepper to taste …