Vegan dinner recipes

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2mo

Sarah Caswell

a white bowl filled with food on top of a table

Plant Based Recipes Easy

Edamame Beans

466K views · 347 reactions | Tzatziki & Cauliflower Nourish Bowl👇🏼🤤 Crunchy roasted spiced edamame and cauliflower with parsley, red onion, tomato, cucumber, cranberries and sesame seeds on a bed of creamy tzatziki. So flavourful and delicious! If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿 Serves 2 Cauliflower and edamame: 1 head of cauliflower, cut into small florets (roughly 3 cups) 200g frozen edamame beans Drizzle of olive oil to coat it all 2 tsp ground cumin 3 tsp ground paprika 1 tsp ground coriander 2 tsp garlic powder 1 tsp chilli flakes Optional 1/4 tsp of ground ginger and cinnamon Generous pinch of salt and black pepper Salad: 1 small red onion, finely diced 1 bunch of parsley, finely chopped (roughly 2-3 cups chopped) 1 cucumber, finely diced 1 medium tomato, finely diced Juice from 1 small lemon 2 tsp olive oil Pinch of salt Tzatziki: 1 cup coconut yogurt 1 small cucumber, grated and juice squeezed out Pinch of salt and pepper Juice from 1 small lemon 1 garlic clove minced 1 tbsp chopped fresh dill 1/2 tbsp olive oil Other: 2 tbsp sesame seeds 1/3 cup fresh pomegranate seeds or dried cranberries Preheat oven to 200°C/390°F. Mix the seasoning/spices in a bowl. Add the cauliflower and edamame on a baking tray. Add the olive oil and seasoning and toss to coat. Place in the oven and bake for 35 minutes. Add all the tzatziki ingredients in a bowl and mix together. For the salad, add the parsley, onion, tomato, cucumber, olive oil, lemon juice, salt and pepper in a bowl, toss to combine. To assemble, add the tzatziki on the base of a bowl, top with salad, cauliflower, edamame, cranberries and sesame seeds. Enjoy! #vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes | Tess Begg | Daniela Mlčúchová · Love Story - Indila (Fairy Version)

two white plates topped with pasta next to cheese and pine cones on top of a wooden cutting board

9.8K views · 1.2K reactions | Pumpkin Pasta with Butter Sage Parmesan Sauce ✨ Follow @giuliardii for more recipes like this. Making this pumpkin pasta dough is easier than you may think. Pumpkin Pasta Dough Ingredients: • 250 g pumpkin purée (1 cup) • 225 g flour (1 cup + 3/4 cup) 1. Prepare the Pumpkin Purée. If using canned pumpkin purée, measure out 1 cup. If using fresh pumpkin, roast or boil, then purée until smooth. 2. In a large mixing bowl, combine the pumpkin purée and flour. Mix until a dough forms. 3. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. 4. Bring a large pot of water to a boil and add salt. Cut the dough roughly with a scissor into the boiling water. Cook the fresh pasta for about 3 minutes or until al dente. Fresh pasta cooks faster than dried pasta. 5. Once it's ready, added to your favourite sauce and enjoy. Butter Sage Sauce Ingredients: • 50 g butter (4 tbsp) • 25 g grated parmesan cheese (1/4 cup) • Fresh sage leaves 1. In a pan, melt the butter over medium heat. Add fresh sage leaves and sauté until the butter turns golden 2. Once the pasta is cooked, drain it and add it directly to the pan with the sage butter. Toss the pasta to coat it in the flavorful butter 3. Sprinkle grated Parmesan over the pasta and continue tossing until the cheese melts and coats the pasta evenly. Add some pasta water to help combine all the ingredients together. 4. Garnish with additional Parmesan and sage leaves for a finishing touch. Enjoy your homemade Pumpkin Pasta with Butter Sage Parmesan Sauce! 🎃✨ Save this recipe 😉 🏷️ #pumpkinrecipes #pumpkin #pastarecipes #easyrecipes #dinnerideas | Giulia Ardizzone | Lady Gaga · Get Happy (2024)

a woman standing in front of a cutting board with tomatoes and other vegetables on it

149K views · 3.6K reactions | There’s a recipe for this in my book TOMATO, and come summertime, this is a sauce or pesto I rely on for super speedy suppers, & I make it so often, I just make it by eye. Sometimes I’ll peel & seed bigger tomatoes for this, but smaller, firmer tomatoes, I just chuck in whole to blitz. I used around 6 medium/small tomatoes here, a handful of almonds, handful of marjoram, 2 raw grated garlic, quite a bit of olive oil, some salt & pepper & plenty of parmesan. Blitz & mix till you have the right consistency. I’ve made this in a pestle & mortar before, but with this mini chopper you can make it in the time it takes for the pasta to boil, trust me. Keep a cup of the pasta cooking water & add this in, mixing to desired consistency, lots more parmesan & drizzle more olive oil to serve. My 11 yr daughter Dot absolutely loathes tomatoes, and demolished this for dinner last night, and so did her friend. #the5oclockapron #ihatetomatoes #trapanese #tomatocookbook #cookingforkids #dinnerinspiration | 5 O' Clock Apron | Billy Byrd · Lost in the Crowd

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Vegan dinner recipes

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Vegan dinner recipes