Brussels & Bulgar Bowl with roasted potatoes, brussels sprouts, onion, and radishes served over bulgar wheat. A simple but delicious grain bowl! Try serving this grain bowl with a protein such as chickpeas, chicken, or tempeh. Ingredients Serves: 3-4 Time: 30 minutes Brussels & Bulgar …
Braised Sprouts & Tomatoes with kale is a delicious side dish that is easy to make. This pairs well with protein and herby grains. We served this dish with rice and great northern beans cooked in vegetable stock. Ingredients Serves: 3-4 Time: 30 Minutes Braised …
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Lentil Pasta Sauce is a delicious, low-carb, and protein-rich alternative to a meat pasta sauce. This recipe is easy to prepare and serves well over your favorite type of pasta. Ingredients Serves: 4-5 Time: 50-60 minutes Lentil Pasta Sauce Directions Nutrition Information Nutrition Disclaimer More …
Cauliflower Chickpea Veggie Soup is a nutrient-rich, low-carb dish that is easy to prepare and perfect to enjoy in the spring or any time of year. Serve with crackers or fresh toasted bread if desired. Ingredients Serves: 5-6 Time: 35 minutes Cauliflower Chickpea Veggie Soup …
Cashew Risotto is a delicious and creamy dish that is easy to prepare! Serve this as a side dish to another entrée or alongside a protein. We prepared ours to pair with roasted vegetables.
Ingredients
Cashew Risotto
1 cup cashews, soaked
2 cups vegetable broth
1 small shallot, diced
1 cup rice
1/2 tsp paprika
1/2 tsp dried thyme
2-3 scallions, chopped
1-2 Tbs fresh parsley, minced
2 heaping Tbs nutritional yeast
Directions
Begin by boiling some water, enough to cover the cashews in a bowl.
Once the water has boiled, remove from heat, cover the cashews in a bowl with water and allow it to sit for 1-2 hours.
After the cashews have soaked, drain the water and blend in a food processor or blender until creamy and paste-like.
Then, chop the shallot.
Using a medium stovetop pot, set heat to medium-high.
Once hot, add the rice and stir for 1-2 minutes.
Then, add the shallot, seasonings, nutritional yeast, and a heaping spoonful of the cashew paste.
Gradually add the broth to dissolve the cashew paste and continue to cover the rice. Stir continuously.
Bring the mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
Stir occasionally and add more liquid if the rice is too firm.
Continue cooking until the rice is soft and fluffy.
Once done, mix in the fresh parsley, serve and enjoy!
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White Bean & Okra Rice with sautéed vegetables makes for a delicious and easy cajun-inspired dish, an easy complete protein. For this recipe, we added a package of minced tempeh, which is completely optional and could be substituted for ground beef or turkey. Ingredients Serves: …
Sweet Potato & Cauliflower Curry with chickpeas, green peas, kale, onion, carrot, and mushrooms served over rice. This delicious plant-based dish is rich in nutrients and protein and is easy to prepare! See below the ingredients for substitutions. For a grain-free option, serve with shredded …
Cajun Pasta & Red Beans is a quick and easy dish that can be modified easily for a gluten-free option using gluten-free pasta. Try this recipe with andouille sausage or a plant-based meat alternative!
If you’re low on ingredients or don’t have much time to prepare a nutritious and filling meal, this recipe is a great fix on a busy weeknight.
Ingredients
Serves: 4 Time: 35 minutes
Cajun Pasta & Red Beans
1/2 box penne pasta
1/2 yellow onion, diced
2 garlic cloves, minced
1 bell pepper, diced
1/2 yellow squash, diced
1 can red kidney beans, drained & rinsed
2 cups kale, chopped
1 can diced tomatoes, drained
1 cup vegetable or chicken stock
2 bay leaves
1 tsp paprika
1/2 tsp chili powder
1 tsp black pepper
1/2 tsp ground thyme
1/2-1/4 tsp cayenne pepper
1/4 tsp ground sage
Olive oil for cooking
Directions
Begin by bringing water to a boil to cook your pasta.
Meanwhile, prepare your vegetables while the pasta cooks.
In a large skillet, set heat to medium-high and add olive oil once the pan is hot.
Begin sauteing the onion and garlic for 2-4 minutes.
Then, add in the squash and bell pepper. Cook for 7 minutes or until the onion is translucent.
Add in the seasonings and vegetable stock. Cover with a lid and bring to a boil.
Once boiling, reduce heat to low, add the pasta and bay leaves, and simmer. Cook until the liquid is fully absorbed
Once cooked, remove the bay leaves, toss the kale into the pan, and stir until wilted.
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Berbere Sweet Potatoes & Lentils, with sautéed vegetables, makes for a delicious and rich meal packed with protein and nutrients. We used Holy Cow Vegan’s spice blend recipe for this recipe, but you can try purchasing some if you live near any international food markets …