1. Vegan Lentil Curry:
Ingredients:
– 2 cups of red lentils
– 1 large onion, finely chopped
– 1 can coconut milk
– 3 cups of vegetable broth
– 2 tablespoons curry powder
– 1 tablespoon turmeric
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. In a large pan, heat the olive oil and sauté the onions until they are translucent.
2. Add curry powder and turmeric. Stir to mix well.
3. Add lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until lentils are tender.
4. Stir in coconut milk and cook for a further 5-10 minutes until hot.
5. Season to taste and serve with rice or naan bread.
2. Chickpea Salad:
Ingredients:
– 1 can chickpeas, drained and rinsed
– 1 cucumber, diced
– 1 bell pepper, diced
– 1 avocado, diced
– 1/2 red onion, diced
– Juice of 1 lemon
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Combine all vegetables in a large bowl.
2. In a separate bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour dressing over salad and toss to combine.
3. Vegan Stuffed Bell Peppers:
Ingredients:
– 4 bell peppers, any color
– 1 cup quinoa
– 2 cups vegetable broth
– 1 can black beans, drained and rinsed
– 1 cup corn (frozen, canned, or fresh)
– 1 can diced tomatoes
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook quinoa in vegetable broth as per package instructions.
3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper.
4. Cut the tops off the peppers, and remove the seeds and inner membranes. Fill each pepper with the quinoa mixture.
5. Place the peppers in a baking dish, cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes, until the peppers are soft and the filling is hot.
Enjoy these hearty, healthy recipes that are not only packed full of nutrients but are also 100% plant-based.
