healthy vegan recipe

This easy low carb vegan egg roll in a bowl with tofu is a light, tasty, healthy and easy vegan dinner that you can make using a few very basic ingredients whenever you crave takeout. This low carb vegan recipe is also gluten-free and a good source of protein.

Low Carb Vegan Egg Roll In A Bowl (Low Carb)

tofu

garlic cloves,

carrot, chopped

tbsp tamari sauce

olive oil

tsp crushed red pepper

scallion, thinly chopped

tsp sesame oil

sesame seeds

Crumble tofu, chop carrot, thinly slice the scallion,...

Crumble tofu, chop carrot, thinly slice the scallion, mince garlic, slice the cabbage in strips.

Heat a large non-stick pan at medium/medium high,...

Heat a large non-stick pan at medium/medium high, add some olive oil and the crumbled tofu. Cook it like this for a 2-3 minutes to reduce moisture content and to brown it a bit, stirring.

Add the garlic, crushed red pepper and a...

Add the garlic, crushed red pepper and a tbsp of tamari sauce. Cook for another 3-4 more minutes, stirring so that the tofu can absorbed those flavors.

Then add in the cabbage and carrot. Put...

Then add in the cabbage and carrot. Put in the rest of the tamari sauce and the sesame oil, stir so that everything is combined. Next cover with a lid for 2-3 minutes, then remove and stir for a few more minutes until the cabbage is cooked.

Lastly stir in the chopped scallion, and chopped...

Lastly stir in the chopped scallion, and chopped cilantro if desired and available.

Serve immediately and garnish with sesame seeds.

This better-than-takeout sweet and sour pineapple tofu is easy to make, healthy, completely vegan and comes together in under 30 minutes. It combines chunks of juicy pineapple with crispy tofu tossed in a delicious Asian stir-fry sauce. Perfect quick weeknight dinner that your whole family will love!

Sweet and Sour Pineapple Tofu (Vegan)

oz extra firm tofu (pat dry and cubed)

cornstarch

pineapple (diced)

bell pepper (orange

soy sauce

water

brown sugar

tomato paste (or ketchup)

tbsp rice vinegar

garlic

rice

green onions (sliced)

Pat dry the bloc of tofu with a clean towel, then cube it in about 1-inch pieces. Transfer to a bowl and add the cornstarch over. Use your fingers to toss the cubes in the bowl so they are all well coated.

Warm up a large nonstick pan with a little oil, then add the cornstarch-covered tofu. Distribute them evenly all over the pan so they don&#39;t touch each other. Cook on medium-high heat for 5-7 minutes or until golden brown, then flip and cook on the other side. Keep going until most sides are roasted, about 10-15 minutes.

While the tofu is cooking, whisk the water, soy sauce, brown sugar, tomato paste, rice vinegar, garlic and cornstarch together in a bowl.

When the tofu is done, transfer the cubes to a plate and put the pan back on the stove. Transfer the bell pepper to the pan (you can add a little extra oil if needed) and cook for about 5 minutes on medium-high heat while stirring often.

Then, add the pineapple and pour the sauce over in the pan (whisk the sauce again just before serving). Careful for the splashes. Stir right away until thickened, about 60 seconds. Then, add the tofu and cook for 1-2 more minutes.

Serve over rice or noodles with sesame seeds and green onions. Enjoy!

https://www.youtube.com/watch?v=b6Q_MoP9bKs

Find the full recipe here: https://plantbasedjess.com/sweet-and-sour-pineapple-tofu-vegan/

This better-than-takeout sweet and sour pineapple tofu is easy to make, healthy, completely vegan and comes together in under 30 minutes. It combines pieces of juicy pineapple with crispy tofu tossed in a delicious Asian stir-fry sauce. Perfect quick weeknight dinner that your whole family will love!

Sweet and Sour Pineapple Tofu

A delicious anti-inflammatory soup recipe perfect for the cold and flu season.

Vegetable Noodle Soup

yellow onion (medium, diced)

garlic (minced)

potato

ginger

vegetable broth

full-fat coconut milk

oz rice noodles (flat, pad-thai style)

turmeric

tsp cumin

curry powder

salt

baby boy choy (diced)

375 gram extra firm tofu (1 block, cubed)

red chilli pepper (diced)

cilantro leaves (chopped)

lime (quartered)

To a large pot, add the onion, garlic, sweet potato and 1 to 2 tablespoons of water. Sauté until softened, approximately 5 minutes.

Stir in the ginger, turmeric, cumin, curry powder and salt. Coat the vegetables and toast the spices until fragrant, approximately 5 minutes. Pour in the vegetable broth and coconut milk. Bring to a boil, and then simmer for 15 minutes, until the sweet potato is cooked through. 

Add the rice noodles and cook until tender, approximately 4 minutes. If you&#39;re meal prepping, cook the noodles separately according to package directions. Serve in bowls with desired toppings.

This soup is delicious. Definitely don’t wait until you’re sick! Loved it. Followed the recipe as written. I’ll definitely make again. 

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Vegetable Noodle Soup

Top 3 healthy vegan recipe recipes from across the web

The most viewed healthy vegan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Vegan Egg Roll In A Bowl (...

Sweet and Sour Pineapple Tofu (Vega...

Vegetable Noodle Soup

The most viewed healthy vegan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine