These four hearty vegan meal ideas are quick and easy to prepare. Your comfort food will be ready in no time! You can choose to prepare avocado and bean pizza quesadilla or vegan mac and cheese for an afternoon snack. You can have lentil dhal or roasted sweet potato and chickpea bowl for a light dinner.
1. Avocado And Bean Pizza Quesadilla
Ingredients:
• 2 flour tortillas
• 1 tbsp hummus
• 1 tbsp nutritional yeast
• 1/2 avocado (sliced)
• some red kidney beans
• 2-3 tbsp marinara sauce
• lemon juice
Instructions:
Good for one serving.
Preheat a skillet over medium-high heat.
Lay one flour tortilla on a work surface.
Spread hummus on the tortilla.
Sprinkle nutritional yeast.
Add avocado slices and mash it using a fork.
Add some red kidney beans.
Transfer into the preheated skillet.
Drizzle some lime juice.
Spread some marinara sauce.
Cover with the other tortilla.
Cook for 2-3 minutes or until browned.
Flip it over and cook for another 2-3 minutes.
Once done, remove the pizza quesadilla from the skillet.
Cut into four slices.
Enjoy!
2. Lazy Lentil Dhal
Ingredients:
• 2 onions (chopped)
• 1 tsp Garam masala
• 1 cup red lentils
• 1 tbsp tomato puree
• 2 cups vegetable broth
• 1 can coconut milk
• some water
• 1/2 cup marinara sauce
• salt to taste
• some parsley or basil
• 200 grams rice noodles
• 2 handfuls of baby spinach (optional for side dish)
Instructions:
Good for two servings.
Ingredients:
• 1 medium sweet potato (unpeeled)
• 1-2 tsp coconut oil
• 1 onion (chopped)
• 1 red bell pepper (chopped)
• 1/2 tsp dried herbs
• salt to taste
• juice of 1/2 lemon
• 1/2 cup chickpeas
• 2 handfuls fresh spinach
• fresh basil
• some hummus (optional for garnishing)
Instructions:
Preheat oven to 200 C.
Place an unpeeled sweet potato on a parchment-lined baking tray.
Place it inside the preheated oven.
Roast for an hour.
Once done, remove from the oven and let it cool.
Peel the and place into a bowl.
Set aside.
Meanwhile, set a frying pan over medium-high heat.
Add coconut oil and heat it.
Add chopped onion and red bell pepper.
Saute for 5 minutes until onions and bell peppers are tender.
Add chickpeas.
Squeeze in juice of half a lemon.
Sprinkle with dried herbs and season with salt to taste.
Stir and cook for 5-8 minutes.
Reduce to medium heat.
Add two handfuls of fresh spinach.
Stir and cook for 3-5 minutes or until spinach has wilted.
Once done, remove from the heat.
Transfer the mixture to the same bowl as the roasted potato.
Garnish with some hummus.
Serve and enjoy.
4. Vegan Mac And Cheese
Ingredients:
• 225 grams whole wheat pasta of your choice
• 1 tbsp vegan butter
• 1.5 tsp flour
• 3/4 cup non-dairy milk
• 2.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• salt and pepper to taste
• 1 tsp miso paste (optional)
• 1-2 handfuls grated vegan cheese
Instructions:
Good for two servings.
Cook whole-wheat pasta according to the package instructions.
Meanwhile, prepare the sauce.
Set a small saucepan over medium heat.
Add vegan butter and let it melt.
Once melted, add flour.
Whisk well to combine.
Add 1/4 cup of non-dairy milk.
Whisk for 3-4 minutes or until sauce is thick.
Add nutritional yeast.
Drizzle lemon juice, then season with miso paste, salt and pepper to taste.
Whisk well to combine.
Add the remaining non-dairy milk.
Whisk to combine.
Let it simmer.
Add grated vegan cheese.
Mix until cheese melts.
Once done, remove the saucepan from the heat.
At this time, whole-wheat pasta is done.
Drain water and transfer the pasta into a bowl.
Pour the sauce over the pasta.
Mix well.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=hv3HYfcqHC4
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