plant based recipe

<p>Meet your new favorite vegetarian quinoa &amp; black bean tacos recipe! These tacos are completely vegetarian (&amp; easily vegan). A 30-minute dinner made entirely with pantry ingredients in one skillet - perfect for meatless Monday and Taco Tuesday!</p>

Quinoa &amp; Black Bean Tacos (with Cilantro Lime Crema!)

olive oil

yellow onion, diced

garlic,

chili powder

cumin

paprika (or smoked paprika)

tomato paste

dry Simply Nature Organic Quinoa

low-sodium vegetable stock (or water)

Simply Nature Organic Black Beans, drained & rinsed

lime, juiced

salt black pepper, to season

corn

Greek yogurt (or sour cream,

cilantro

limes, zested & juiced

garlic

Kosher salt

water,

Sweat the onion: 

Add the olive oil to a medium skillet (with lid) over medium heat. Once hot, add the onion. Season with 1 teaspoon Kosher salt. Cook, stirring occasionally, until the onion is translucent &amp; fragrant, about 3-4 minutes. 

Toast the aromatics

Stir the garlic into the skillet. Cook just until fragrant, about 30 seconds. Add in the spices (chili powder, cumin, paprika) &amp; tomato paste. Stir to coat the onion &amp; garlic. Cook for 1-2 minutes more, until very fragrant. 

Cook the quinoa: 

Add the quinoa to the skillet, stirring to combine with the onion mixture. Let the quinoa toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes. Once the quinoa cooked, remove the skillet from the heat &#8211; but let it stand covered for 5 minutes. After 5 minutes, remove the lid. Squeeze the lime juice over top and fluff the mixture with a fork. Set aside for taco assembly.

Prep the cilantro lime crema: 

Meanwhile, as the quinoa simmers, prep the cilantro lime crema. Add all listed cilantro lime crema ingredients to a food processor or blender. Blend to combine, adding a tablespoon or two of water as needed to reach your desired consistency. Set aside, or transfer to an airtight container &amp; store in the refrigerator for up to 1 week. 

Assemble &amp; serve: 

Add some of the quinoa &amp; black bean mixture to a tortilla with sliced avocado. Top with a drizzle of cilantro lime crema. Finish with some chopped cilantro, a spritz of fresh lime juice, &amp; any salsas or toppings your taco-lovin&#8217; heart desires. Enjoy! 

SO flavorful and easy to make that you’ll forget you’re not eating meat!

This is an absolute FAVORITE in our house. I have shared this recipe with so many people. My husband’s comment was “I wouldn’t have know it wasn’t meat if you didn’t tell me!”  We love the sauce, but it’s also great dressed however you would do normal ground beef tacos.

This was a delicious surprise! Of course it looked great but I have tried a lot of recipes that I’ve found on Pinterest that did not perform lol This will now be a new staple at our house AND the Crema was even tastier the next day. Cheers to this super tasty, quick and easy recipe. Moving forward we will be trying other recipes that you’ve posted! Cheers

This taco "meat" is so easy and delicious! I was just wondering if it can be saved in the freezer too? It's just my husband and I so this recipe made A LOT of food for just the two of us :)

This is my favorite “I don’t want to cook, but I need to cook” dinner. So easy, fast, and delicious. Also, the first vegetarian taco that wasn’t good “for a vegetarian taco.” Straight up delicious without the qualifier and a new addition to my weekly meal plans.

So delicious thank you for this recipe! I’ve recently became a vegetarian and have been missing taco flavors and this hit the spot! I had all the ingredients already like you said except I was missing the lime so I had to leave it out. But I didn’t miss it because it was so yummy regardless!

https://content.jwplatform.com/videos/hgVh7MSU.mp4

Quinoa & Black Bean Tacos (with Cilantro Lime Crema!) - meet your new favorite vegetarian quinoa & black bean tacos recipe! A vegetarian (& vegan-friendly) 30-minute skillet dinner, made entirely with pantry staples! Meatless Monday meets Taco Tuesday, this recipe couldn't be easier. #vegetariantacos #blackbeantacos #tacotuesday #vegantacos

Vegetarian Quinoa Black Bean Tacos

Sometimes I just want a one pot meal, with little mess, which makes leftovers for the week. If you&#39;re not in the mood for tacos, try this Cheesy Taco Skillet. You’ll never get bored of this meal as you can make it different every week. Plus, it’s always a total hit, even if you&#39;re not a taco lover. The customizations are endless!

Simple Cheesy Taco Skillet 

avocado oil

garlic cloves, grated

red onion, diced

red pepper, diced

beef

kidney beans

tsp cumin

onion powder

tbsp fresh parsley, chopped

tsp chili powder

Greek yogurt

cheddar cheese cheese

Tortilla chips,

In a large saucepan or cast iron skillet on medium-high heat, heat avocado oil for about 1 minute.

Add garlic, onions and red bell pepper and cook until tender, about 5 minutes.

In the same skillet, add ground beef and cook until no longer pink, about 5 minutes more.

Drain and add the kidney beans, along with Greek yogurt, frozen corn, cumin, parsley, chili powder, onion powder and salt. Mix until well incorporated.

Cook for about 5 to 10 minutes or until simmering.

Turn down the heat to low and then add in cheese. Stir until melted and gooey.

Serve warm with tortilla chips and add toppings of choice.

Store leftovers in an airtight container for up to 3 days. Reheat leftovers on the stove or in the oven but we often eat this dish cold too. It’s up to you!

This Cinnamon Swirl Bread recipe is made lighter with the addition of cassava flour. And, it's gluten-free, vegan and filled with cinnamon sugary goodness!

Cinnamon Swirl Bread (Gluten-free, Vegan)

(8 grams) flax meal

½ (37 ml) tablespoons water

(66 grams) granulated sugar

(8 grams) cinnamon

(120 grams) gluten-free baking flour

(113 grams) cassava flour

(200 grams) granulated sugar

½ teaspoon (1 gram) cinnamon

(10 grams) baking powder

(3 grams) kosher salt

(237 ml) non-dairy milk,

(78 ml) canola oil

Preheat the oven to 350ºF (180ºC). Spray an 8 x 4 inch loaf pan with cooking spray and line with parchment paper, leaving some overhang, then set aside

Prepare the Flax Egg: In a small bowl, add flax meal and water. Whisk together to combine and set aside while you prepare the topping and bread batter

Prepare the Cinnamon Sugar topping: In another small bowl, mix together the ⅓ cup sugar and 1 tablespoon cinnamon. Set aside

Make the Bread Batter: In a large mixing bowl, combine the gluten-free and cassava flours, cinnamon, baking powder, salt and sugar. In a separate bowl, combine the milk, oil and flax egg, whisking to combine. Add the milk mixture to the flour mixture, stirring with a wooden spoon just until thoroughly combined. Do not over mix. Pour half the batter into the prepared pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and sprinkle with the rest of the cinnamon sugar mixture. Draw the tip of a knife gently through the batter a couple of times to swirl it 

Bake: Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15-20 minutes then remove from the pan by lifting the bread out using the flaps of the parchment paper and place on a wire rack. Allow to cool completely before slicing

This bread is delicious - especially the crunchy sugar crust! I did use all purpose flour instead but it turned out great. Thanks for a quick and tasty recipe :)

made this for my boyfriend and he loved it!! i added a 1/4 tsp more of cinnamon in the cake and some light brown sugar  to the cinnamon sugar mix (I did 50% light brown and 50% plain white.) turned out delicious! going to be anew staple

This Vegan Bolognese sauce is amazing! A classic Italian favorite made using cauliflower, mushrooms, and walnuts. It's meaty, rich, hearty, savory, and absolutely delicious! It's also completely oil free and plant based.

The Best Vegan Bolognese Sauce

cauliflower

walnuts, chopped

mushrooms

+ 2 Tbsp nutritional yeast

garlic powder

Tbsp balsamic vinegar

Tbsp low-sodium soy sauce

yellow onion, chopped

garlic, minced

red wine (may sub low-sodium veggie broth if needed)

Cento

tomatoes

maple syrup

Italian seasoning

Salt & pepper

Vegan Parmesan Cheese

Place cauliflower, walnuts, mushrooms, nutritional yeast, garlic powder, onion powder, balsamic vinegar, and soy sauce in a food processor and pulse several times until it resembles ground beef. Be careful not to over mix because you don&#8217;t want it mushy. You want a &#8220;meaty&#8221; texture.

Line a baking sheet with parchment paper and spread the cauliflower mixture evenly onto the baking sheet. Bake for 15 minutes then remove from the oven and gently mix with a wooden spoon or spatula. Place back in the oven and bake for 15 more minutes.

Heat a large nonstick pot over medium heat, add the onions and garlic, and cook for 3-4 minutes. Add a couple of tablespoons of water if necessary to prevent sticking.

Pour in the red wine, stir, and allow it to cook down for about 5 minutes. Add the tomatoes, maple syrup, and Italian seasoning and let the sauce cook for 5-6 minutes. Reduce the heat and let the marinara sauce simmer for 15-20 minutes.

While the sauce is simmering go ahead cook the pasta according to package instructions.

When the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined.

Place the desired amount of pasta on a plate and cover with the vegan bolognese sauce. Top with my Vegan Parmesan.

Taste was good. It took me much longer than 15 minutes to prepare it. Not sure what I did wrong, but as soon as I added the cauliflower mixture to the marinara the color turned gray. (Maybe the walnuts?) Having said all that, I’d still make it again. I’d probably reduce or eliminate the walnuts and allow more time to prep.

I made this last night and we loved the flavor. I used frozen Riced cauliflower as I always do and it worked great.  I also used fire roasted Muir Glen Diced tomatoes instead of the Centra tomatoes that you have linked.  While it was delicious, it was gray and looked nothing like your photo.  Wondering how to remedy next time for a better presentation?  Maybe if I add some tomato sauce or if I use the Centra tomatoes next time. It was chunky tomato-ish and not saucy at all.  Also the recipe says fire roasted, but the link is not fire roasted. If you don’t mind clarifying, I would appreciate it. Also we had butternut squash zoodles along with the pasta, definitely preferred the pasta, but both were good. Thanks again!

Super delicious! Really flavorful and my Italian husband loved it! Thanks for another stellar recipe!

Sooooooo good!!! Both of us loved it and it hit all my childhood favorite notes and feels so indulgent and yet it’s not!! Win win!

Made this tonight for the family and we all loved it! Thanks!!

So good!  I used the noodles from the leftover "redneck pad thai" and ... YUM!  WE enjoyed this for almost a week! Thanks!

Wow! All I can say is wow. This was so flavorful and amazing. I think, if I had a meat eater at my table, they would have loved it as well. This is definitely going into my rotation!  Thank you!

Delicious!! Love how nutritious the sauce is too!

We made this over the weekend and it was outstanding!! I used to make a meat based bolognese that was really great.  This one was just as good and way more healthy!! We loved it!!

Just made this afternoon to go with spaghetti squash.  It was delicious!  Have enough left to make some pasta tomorrow to go with it.  Thanks for another winner of a recipe that's great for our plant-based, oil free diet!

Delicious and so easy to make. I love recipes with a lot of flavor and this one was exactly that. Even my meat eating husband enjoyed this dish. The only thing I did wrong was use too much cauliflower, which made the sauce too think once I combined it all. I should have realized that when I was overloading my food processor. 😆 I will definitely be making this recipe again and again.

Excellent! I am wondering if the calorie count per serving includes the pasta or is it just for the bolognese?  Seems like 350 cals per serving is high without the pasta.  Thanks.

I just made this. It is really tasty! Color and texture are great. I ended up cooking the cauliflower for twice the amount of time called for in the recipe. I really wanted to dry it out and get that meaty texture. Would definitely make again. I am thinking the "meat" would also be great for tacos...just add taco seasoning and maybe tomato sauce. I am definitely going to try that! Thanks for a great recipe!

Just switched over to WFPB diet, this is delicious, thanks to you I am discovering a whole new world of taste, texture and adventure in my cooking. Appreciate all you do.

Made this with fire roasted crushed tomatoes that I had on hand (I've read that Cento makes best sauce) but it came out wonderful. The red wine gives it great depth of flavor. Next time I will pulse the ingredients individually as my old food processor had trouble with cauliflower and the mixture came out on fine side, but it was still delicious. Your parm cheese is awesome and only took a minute to make. Thanks again for another great recipe.

Tried this tonight for dinner and it was fabulous. I've tried many other recipes and always like them and so does my, recently converted husband. Thanks for all you do. I like your posts on Facebook as it encourages me to check out your website for something new.

Followed it as instructed and came out absolutely DELICIOUS! Another keeper!  Thanks Shane

A little time consuming because I had to do the cauliflower in 2 batches due to the small size of my food processor,  but totally worth it. This was AMAZING! It's the kind of vegan dish you could serve with confidence to non-vegans. Thanks for another great recipe!

Great sauce!   We enjoyed it over polenta.  It was delicious and something I could serve with confidence to non vegans. Thanks!

I’ve made this in the past and my family recently asked for it again! So good!  Wondering if I could  substitute frozen cauliflower rice if I thaw it and collect the moisture before baking it?

This one is a keeper for sure!  Very tasty and the texture is awesome.  Thank you for your amazing recipes!

https://content.jwplatform.com/videos/ufeY9drf.mp4

A collection of reader-favorite recipes from Shane & Simple.

Reader_Favorite_Recipes

Vegan and Gluten Free Caesar Pasta Salad

Vegan Caesar dressing:

cashews

water

lemon juice (fresh)

capers

water capers

Dijon mustard

Mayo

yeast

Sprinkle of salt & pepper

Chickpeas:

chickpeas

paprika

cayenne

salt

pepper

Other:

gluten free pasta

kale

Nutritional yeast

Drain the water, add to a blender, add in the rest of the ingredients

Rinse and drain the chickpeas and pat dry

add the olive oil and spices, mix together with a spatula

Cook the pasta according to package instructions

Then drain and run under cold water to cool it down

Then add in the cooked chickpeas and the rest of the Caesar dressing

Made for the easiest meal prep this week! So tasty!

One of the most popular street foods in Egypt, worth every step!

Recipe for Koshary: an Egyptian National Dish

oz ditalini (cooked according to package instructions)

onions

tsp kosher salt

cornstarch

Vegetable oil

tbsp onions

vegetable oil

tomato sauce

salt and pepper

tbsp white vinegar

cayenne pepper (optional)

lentils

rice

vermicelli (see notes)

HOT water

cumin (optional)

salt (more

tsp black pepper

Slice onions thin. Sprinkle salt and cornstarch. Toss together. 

Add vegetable oil to a large deep pan to cover the bottom by 1-inch. Fry at 350 degree F. stirring every now and then, onions should be nice and golden brown,  Approximately 10-12 minutes. Reserve oil!

Line a plate with a paper towel. Add onions in a single layer and let drain on the paper towel. Set aside to harden.

Fried Onions

In a saucepan on medium heat add oil, and garlic. Sautè until fragrant. approximately 1-2 minutes. Be careful not to burn the garlic!

Add onions, tomato sauce, tomato paste, water, salt and pepper. Bring to a boil, reduce heat to medium-low and cover, let simmer for 15 minutes.

Tomato Sauce

In an enameled dutch oven or heavy pot on medium high heat, add oil with the fried onions, lentils, and 1 tbsp salt. Stir for 1-2 minutes. Add 4 cups water and bring to a boil. Keep heat on medium high, (it should be a gentle boil) for approximately 12-15 minutes or until the lentils are al-dente. *DO NOT DRAIN WATER.

Stir in rice, vermicelli, hot water, and additional tablespoon salt.(Option to add Cumin*) Bring to a boil, cover and reduce heat low for 12-15 minutes or until pasta is tender. Fluff with a fork.

Rice and Lentils

All the ingredients in a measuring cup. Whisk to combine.

Cumin Sauce

Koshary is all about the layering! Add the rice with lentil mixture as the base, top with cooked pasta, chickpeas, and fried onions. Drizzle with tomato sauce and cumin sauce.

A great option for serving: Arrange all the ingredients on the table and everyone can assemble with all there favorite toppings!

Assembly

https://mediavine-res.cloudinary.com/video/upload/t_original/v1662743400/iJ9ObyJX3.mp4

Koshary Recipe

With the weather warming up, it&#39;s time to shake things up with some new salad combos! This brown rice salad is a little different to the usual green salad number but super wholesome, colourful and has a lot of crunch. The right combo of sweet and savoury, this will have the household digging in for more!&amp;nbsp;

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