There are a lot of people who are going vegan nowadays. Here are 4 healthy vegan recipes that are quick and easy to prepare. The recipes below may also help in weight loss. You can prepare these vegan recipes for your breakfast, lunch, or dinner meal.
1. Spaghetti With Vegetables Recipe
Ingredients:
• 1.5 oz whole wheat spaghetti
• 1 small white zucchini (unpeeled and chopped)
• 1 garlic clove (finely chopped)
• 1 tsp olive oil
• 1/4 white onion (chopped)
• 1/2 red bell pepper (chopped)
• 1/2 small aubergine eggplant (chopped)
• 3 tbsp water
• 1 small tomato (diced)
• 1 tbsp parsley (finely chopped)
• Salt and pepper to taste
• 1/4 tsp dried oregano
• 1 tsp vegan parmesan cheese (for garnishing, optional)
Instructions:
Boil 1.5 oz whole wheat spaghetti as instructed in its packet.
Drain and rinse.
Set aside.
Set a nonstick pan over medium-high heat.
Heat 1 tsp olive oil.
Saute finely chopped garlic, diced white zucchini, and chopped onion.
Add chopped red bell pepper and aubergine eggplant.
Add 3 tbsp water and stir mixture.
Cover the lid and let it cook for a few minutes until vegetables are tender.
Add diced tomato.
Season with 1 tbsp parsley, 1/4 tsp dried oregano, salt, and pepper.
Stir until well combined.
Add cooked whole-wheat spaghetti.
Stir and cook for a few minutes.
Remove from heat and transfer to a plate.
Garnish with 1 tsp vegan parmesan cheese.
Serve and enjoy!
2. Vegetables and Lentil Recipe
Ingredients:
• 1/4 white onion (chopped)
• 1 garlic clove (finely chopped)
• 1 tsp olive oil
• 1 small carrot (peeled and diced)
• 1 small white zucchini (unpeeled and diced)
• 1/4 red bell pepper (diced)
• 1/3 cup lentils
• 1/2 cup vegetable broth
• 1/2 cup water
• 1/4 tsp turmeric
• 1/4 tsp cumin
• Salt and pepper to taste
• 1 bay leaf
• 1/2 tbsp parsley (finely chopped)
Instructions:
Set a saucepan over medium-high heat.
Heat 1 tsp olive oil.
Saute chopped white onion and garlic.
Add diced carrot, white zucchini, and red bell pepper.
Add 1/3 cup lentils.
Stir the ingredients.
Add 1/2 cup vegetable broth and 1/2 cup water.
Season with 1/4 tsp turmeric, 1/4 tsp cumin, salt, and pepper to taste, then stir.
Put 1 bay leaf.
Cover the lid and let it simmer.
Remove bay leaf.
Remove from the heat and transfer to a plate.
Garnish with 1/2 tbsp finely chopped parsley.
Serve and enjoy!
3. Chickpea & Tomato Quinoa
Ingredients:
• 1/4 cup uncooked quinoa
• 1/4 white onion (sliced)
• 1/4 yellow bell pepper (sliced)
• 1 garlic clove (finely chopped)
• 1 tsp olive oil
• 1 medium tomato (diced)
• 1 tsp tomato paste
• 1/8 tsp paprika
• 1/8 tsp cayenne pepper
• Salt and pepper to taste
• 1 oz spinach
• 2 oz cooked chickpeas
• 1 tbsp black olives
Instructions:
Cook 1/4 cup quinoa as instructed in its package.
Transfer to a plate.
Set aside.
Set a nonstick pan over medium-high heat.
Heat 1 tsp olive oil.
Saute sliced white onion, chopped garlic, and sliced yellow bell pepper.
Add diced tomato and 1 tsp tomato paste.
Stir until well combined.
Add seasonings – 1/8 tsp paprika, 1/8 tsp cayenne pepper, salt, and pepper to taste.
Stir and cover the pan.
Let it cook until vegetables soften.
Add 1 oz spinach and stir.
Cover the pan.
Let it cook until the spinach is wilted.
Add 2 oz cooked chickpeas and 1 tbsp black olives.
Stir for a few minutes.
Remove from the heat.
Transfer to the plate with cooked quinoa rice.
Serve and enjoy!
4. Vegan Fried Rice
Ingredients:
• 1/4 cup uncooked brown rice
• 1 medium carrot (peeled and sliced)
• 1 tsp olive oil
• 1/4 red bell pepper (diced)
• Salt and pepper to taste
• 1/8 tsp chili powder
• 1/8 tsp cumin
• 1/8 tsp dried oregano
• 2 tbsp tomato sauce
• 6 grape tomatoes (sliced)
• 1 medium green onion (chopped)
• 1 tsp cilantro (finely chopped, for garnishing)
Instructions:
Cook 1/4 cup brown rice according to its package.
Transfer to a plate and set aside.
Set a nonstick pan over medium-high heat.
Heat 1 tsp olive oil.
Add sliced carrot and diced red bell pepper.
Stir then cover the pan.
Let it cook until vegetables soften.
Add salt and pepper to taste.
Add seasonings – 1/8 tsp chili powder, 1/8 tsp cumin, and 1/8 tsp dried oregano.
Stir to combine.
Add cooked brown rice and 2 tbsp tomato sauce.
Mix well.
Add sliced grape tomatoes and chopped green onion.
Stir for a few minutes.
Remove from the heat and transfer to a plate.
Garnish with finely chopped cilantro.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=qoszFMvHnas
😳 What Tinnitus Does To Your Brain Cells (And How To Stop It)
After 47 years of studies and countless brain scans done on more than 2,400 tinnitus patients, scientists at the MIT Institute found that in a shocking 96% of cases, tinnitus was actually shrinking their brain cells.
As it turns out, tinnitus and brain health are strongly linked.
Even more interesting: The reason why top army officials are not deaf after decades of hearing machine guns, bombs going off and helicopter noises…
Is because they are using something called "the wire method", a simple protocol inspired by a classified surgery on deaf people from the 1950s...
