A fast dip in a soy sauce marinade gives savory flavor to carrot sticks and tofu. Broil until nicely browned and season with rice vinegar, sesame oil, and scallions. Make the flavor base for these black bean and basmati rice burgers by sauteing onion and pink bell pepper with aromatic spices. Serve the pan-fried patties on toasted buns with lettuce, tomato, and avocado. Kale and tofu seasoned with onion, garlic, and rosemary make a colorful and tasty stuffing for sweet potatoes.
Lentil Candy Potato Curry
Coat slices of tofu in sesame seeds and pan-fry until deliciously golden and crisp. Serve with sauteed broccoli and, when you like, steamed rice or soba noodles.
Chewy, nutty-tasting bulgur wheat types the muse of this satisfying main-dish salad. Crisp pan-fried chickpeas, roasted red bell peppers, and child spinach leaves complete the meal. Kidney beans and rice are blended with ginger, garlic, carrot, broccoli, and cilantro to make these mini burgers impressed by Vietnamese banh mi sandwiches. Serve the pan-fried patties on whole-wheat rolls with chili mayonnaise, red onion, and sliced mango. This recipe transforms a handful of fundamental elements into a wow-worthy dinner.
Pasta is seasoned with garlic and nutritional yeast before being tossed with wilted kale and chewy chickpeas. Baking without eggs or dairy does not should be sophisticated. This fundamental vegan cupcake recipe is straightforward to make and you can change out the extract for no matter taste you prefer. Cold noodles are the perfect canvas for jammy roasted tomatoes on this mild summer time dish.