vegan meal

This rich and creamy vegan risotto brings all the umami flavour. It's simple enough to make for a mid-week dinner, yet decadent enough for entertaining.

Creamy Vegan Mushroom Risotto

coconut oil

yellow onion (finely chopped)

garlic (finely chopped)

sea salt

arborio rice

vegetable broth

nutritional yeast

parsley (, chopped)

oz cremini mushrooms ((2 boxes), sliced)

tbsp balsamic vinegar

Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.

Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.

While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.

Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir everything to combine. Serve the risotto in bowls.

https://www.youtube.com/watch?v=AdQ4pEYzne8

This Vegan Mushroom Risotto is a healthy and nutritious dinner recipe that's so easy to make. It's vegan and gluten-free, and requires minimal effort to cook. 

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INGREDIENTS:

Risotto:
2 tbsp coconut oil
1 yellow onion finely chopped
3 cloves garlic finely chopped
pinch sea salt
1 1/2 cups arborio rice
5 cups vegetable broth
1/2 cup nutritional yeast
1/3 cup parsley , chopped

Balsamic Mushrooms:
2 tbsp coconut oil
16 oz cremini mushrooms (2 boxes), sliced
pinch sea salt
1 tbsp balsamic vinegar

INSTRUCTIONS:
1. Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.

2. Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.

3. While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.

4. Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir everything to combine. Serve the risotto in bowls.

NOTES:
If you prefer to make this recipe a one-pot recipe: start by first cooking the balsamic mushrooms (Step 4) in the large pot. When ready, remove the mushrooms from the pot and set aside. Use the pot to cook the risotto as instructed in Step 1 and 2. 

This method increases the cooking time as you're not doing two things at once. But it makes for less clean up! The choice is yours.

Vegan Mushroom Risotto Recipe

Stuffed Sweet Potato Skins with White Bean and Guacamole. Healthy vegan comfort food at its finest. Simple ingredients for a flavour rich dish you can enjoy as a main meal, or as a side dish.

Healthy Sweet Potato Skins Recipe

potatoes

tbsp avocado oil ((optional))

avocados

lemon (, juiced)

green onions

white beans

tbsp tahini

water (, to thin (I used about 2 tbsp))

Turn oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line the baking tray with parchment paper, and place the sweet potatoes on top. Bake for 40 minutes, or until cooked through.

Mash the avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop the green onion.

To make the citrus tahini dressing: combine the tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you&#39;ve reached desired consistency, (I used about 2 tbsp).

Cut the sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with the green onion, and drizzle with citrus tahini dressing.

https://www.youtube.com/watch?v=RtQS7Aq37Ek

An easy recipe for Stuffed Sweet Potatoes. Filled with white beans and guacamole. It's healthy, vegan and gluten-free. Enjoy for lunch or dinner. Follow along for how to make this easy recipe. 

Full Recipe: https://www.twospoons.ca/stuffed-sweet-potato/

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music by: @Liqwyd https://soundcloud.com/liqwyd

Stuffed Sweet Potato with White Bean and Guacamole

Fully Loaded Black Bean Nachos. Vegan and Gluten-free, great for entertaining. Simple and easy to prepare.

Fully Loaded Black Bean Nachos (Vegan + GF)

tomatoes

onion

garlic (, finely chopped)

cilantro (, chopped)

jalapeno pepper (, sliced)

corn (, cooked)

lime (, juiced)

sea salt (,

red onion (, diced)

jalapeno pepper (, chopped)

paprika

cayenne pepper

organic black beans (, cooked (540 ml can))

sea salt and pepper (,

plain coconut yogurt

lime juice (, (approx. 2 tsp))

tortilla chips

vegan cheddar shredded cheese

radish (, thinly sliced)

jalapeno pepper (, thinly sliced)

Make salsa: Chop tomato into tiny pieces. Add to bowl with diced onion, garlic, chopped cilantro, jalapeño, corn and lime juice. Add salt to taste. Mix and cover.

Make black bean medley: In a skillet on med heat add coconut oil. Add red onion and garlic. Season with jalapeno pepper, paprika and cayenne. Cook, stirring often, until onions are softened (approx. 8-10 mins). Add black beans and mix to combine until warm (approx. 3-5 minutes).

Prepare vegan sour cream. In a bowl combine coconut yogurt, lime juice and pinch salt. Mix. Cover and keep chilled.

Preheat oven to 375F/190C. Line baking tray with parchment. Sprinkle thin layer of tortilla chips. Then add a layer of black beans followed by a layer of vegan shredded cheese. Repeat layering until you&#x27;ve used all your ingredients (ending with cheese). Bake for 5-8 minutes, or until cheese is melted and gooey

Remove nachos from oven, top with homemade salsa (any remaining can be served in a bowl alongside for dipping) and drizzle with vegan sour cream.

This vegan and Healthy Buddha Bowl takes 15-minutes to throw together. It's gluten-free and easy. Made with an abundance of fresh veg on a bed of quinoa with mustard paprika dressing.

Vegan and Healthy Buddha Bowl

quinoa, cooked*

baby greens ((spinach

cucumber, chopped

zucchini, spirazlied

purple cabbage, thinly sliced

edamame beans

avocado

olive oil

tbsp apple cider vinegar

tsp dijon mustard

salt

Prepare the veg: chop cucumber, spiralize zucchini using a spiralizer (or grate with a cheese grater), thinly slice cabbage using a mandoline or a sharp knife. 

If using frozen edamame, steam for 3-5 minutes until al-dente.

Between two bowls, divide cooked quinoa*, leafy greens, cucumber, zucchini, cabbage, edamame beans, and avocado.

Prepare dressing by mixing oil, apple cider vinegar, mustard, diced garlic, paprika and salt. Stir well with a fork to combine. Pour dressing over buddha bowl, using as much as desired.

This Veggie Stir-Fry with homemade Miso Sauce is what I describe as healthy asian comfort food, and it takes less than 20 minutes to whip together with just 10 ingredients. Big flavour and so satisfying. I&#039;m sure this will be one of your mid-week go-to recipes.

Veggie Stir-Fry with Miso Sauce Recipe

miso sauce

oz cremini mushrooms ((225 g))

zucchini (chopped)

broccoli (,

chickpeas ((14 fl oz./400 milliliters) strained and rinsed)

brown rice (, or quinoa

Melt the coconut oil in a large deep skillet on medium-high heat. Add the mushrooms first, cooking until browned and softened, about 7 minutes. Then add the zucchini and cook until softened, about 7 minutes. Finally add the broccoli florets and cook until vivid green and al-dente, about 5 minutes.

Add the chickpeas and pour the Miso Sauce into the skillet and stir everything to combine. Remove from heat and scoop the stir-fry into bowls on top of brown rice or quinoa.

https://www.youtube.com/watch?v=DM1A3_S2Vuk

30 Minute Vegan Meals that are so quick and easy - even my husband can make them!  (Welcome to the first episode of Mitch in the Kitch where my husband - who can't cook - cooks with me!). These vegan meals are made with wholesome ingredients, they are family friendly, easy to make, but still SO gourmet! These vegan meals can also be meal prepped! Enjoy these three 30 minute meals throughout the week stress-free. 

Vegan Afternoon with Two Spoons - Mitch in the Kitch Episode - Season 2 Episode 3

GET THE RECIPES: 
https://www.twospoons.ca/the-easiest-vegan-30-minute-meals

30 Minute Vegan Meals:
1. Vegan Lentil Bolognese
2. Vegan Alfredo
3. 30-Minute Veggie Stir-Fry with Miso Sauce

Full recipes and round-up: https://www.twospoons.ca/the-easiest-vegan-30-minute-meals

opt-in for the downloadable Vegan 30 Minute Meals Guide -  which includes a printable shopping list and top tips for quick meals!

Downloadable Protein Salads Guide (with printable shopping list): 
https://view.flodesk.com/pages/643959e452ce7924a7528fb3

#30minuteveganmeals #30minutemeals #veganmeals #vegandish #vegandinner #easyrecipes #quickrecipes #veganrecipes #lentilbolognese #veganbolognese #spaghetti #veganalfredo #alfredo #veganstirfry #stiryfry #misosauce #vegan #healthy #glutenfree #mealprep #lunch #dinner #vegancooking #veganlunch #healthyrecipes 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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GET MY COOKBOOK!
The Two Spoons Cookbook: More than 100 French-Inspired Vegan Recipes

ORDER ON AMAZON: https://amzn.to/37pHKga
MORE COOKBOOK INFO: https://www.twospoons.ca/the-two-spoo... 

Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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PROMISED LINKS FROM VIDEO:
How to wash mushrooms: https://youtube.com/shorts/HywuGosVQT0?feature=share

IN THIS VIDEO
Kettle: https://amzn.to/3GJ5eLV
Vitamix: https://amzn.to/3MKjt6T

All Other Kitchen Equipment: https://bit.ly/3m3jAMD
Film & Photography Equipment:https://bit.ly/3GFJGND
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 
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Key Moments:
00:00 Introduction
1:15 Vegan Lentil Bolognese
12:20 Vegan Alfredo
18:15 Veggie Stir Fry with Miso Sauce

30 Minute Vegan Meals That Even My Husband Can Make! - Vegan Afternoon with Two Spoons

A quick, easy and creamy vegan pho. Both healthy and comforting. This one is perfect for those cold winter days when we want a a healthy and warming soup.

Quick &amp; Easy Vegan Pho with Creamy Miso Broth

tsp miso (white shiro)

tsp fresh ginger (, grated)

chili flakes

kaffir lime leaves

tamari

g extra firm tofu

sweet potato (small (optional))

soba noodles

bok choy ((or two baby bok choy))

100 ml canned coconut milk

green onion (, diced (for topping))

peanuts (, chopped(for topping))

cilantro (, chopped (for topping))

In a small bowl add miso with a splash hot water. Whisk to combine. Then pour miso liquid into a large pot with vegetable broth, ginger, chilli flakes, lime leaves and soy sauce. Simmer for 5 minutes.

Chop tofu into small bite sized cubes, and spiralize sweet potato into noodles. Add tofu and sweet potato noodles to pot and simmer for 1-2 minutes. Then add soba noodles and cook for 5 minutes, or as directed on package. Chop bok choy and add to soup. Finally, pour in coconut milk and lime juice, stir to combine.

Divide pho into bowls and top with chopped peanuts, green onion and cilantro.

This Thai peanut satay noodles dish is loaded with veg. Made with sautéed roasted squash, edamame, zucchini noodle and bok choy, and served with rice noodle. It’s comforting, creamy, and indulgent.

Peanut Satay Noodles

butternut squash (, or kabocha squash)

edamame

zucchini

bok choy (, chopped (or handful spinach))

brown rice noodles ((250 grams))

peanuts (, chopped (optional for topping))

green onion ((optional for topping))

basil

peanut butter

coconut milk

tbsp sesame oil

tbsp tamari

tsp white miso

/2 tsp cayenne pepper flakes

lime

Make your peanut sauce: Add peanut butter, coconut milk, sesame oil, tamari, miso paste, cayenne flakes, and lime juice to a bowl. Whisk with fork to combine until smooth.

Preheat oven to 200C/400F. Cut squash into small bite sized pieces discarding the tough skin. (If using a kabocha squash you do not have to peel the skins, as they are soft and edible). Arrange onto a parchment lined baking tray and bake for 15 minutes, or until softened. Soak rice noodles in warm water for 10 minutes.* In a saucepan bring water to boil, add rice noodle and cook for approx. 5 minutes, or until al-dente. Strain, and reserve noodle water.

Spiralize zucchini into noodle shape. (Or grate, or chop into thin bite sized pieces). Toss zucchini into a saucepan and sauté on medium heat for 5 minutes, or until warm and just cooked. (Optional to add splashes water, or 2 tsp neutral oil if needed to stop veg from sticking).

Add edamame and bok choy to saucepan. Stir until bok choy is wilted, approx. 1-2 minutes. Add the cooked squash, noodles and peanut sauce. Mix to combine. (Optional to add splashes of reserved noodle water to thin if sauce is too thick). Serve in bowls topped with chopped peanuts, green onion and fresh basil.

A very quick and easy vegan curry recipe using zucchini, chickpeas, and spinach in a spiced coconut cream sauce.

Quick Chickpea Curry

yellow onion (, diced)

zucchini (, chopped)

tomato paste

tsp cumin

tsp turmeric

tsp sea salt

coconut milk ((200 milliliters))

filtered water

chickpeas

spinach

cayenne pepper (,

In a saucepan add onion, garlic and coconut oil. Bring to medium heat and cook onion and garlic, stirring often until translucent (approx. 10 minutes). Add chopped zucchini and sauté stirring often until softened (approx. 10 minutes).

Add tomato paste, cumin, turmeric, sea salt, coconut milk and water. Stir to combine. Optional to add more spices (cumin, turmeric, tomato paste, and/or salt) and more coconut milk to taste if desired. Bring curry to a light simmer.

Pour in chickpeas and stir to combine. Then add handful of spinach and stir until wilted. Add cayenne pepper to taste. Serve curry with brown rice, naan or pita bread.

Creamy and cheesy Leek and Potato Soup. Completely vegan and gluten-free. This is a simple cozy recipe that's perfect for the cold winter months.

Cheesy (Vegan) Leek and Potato Soup

leeks

potatoes (medium sized, chopped into chunks (500 grams))

water

raw cashews (soaked overnight, strained)

almond milk

garlic

yeast

tsp apple cider vinegar

pumpkin seeds

rosemary ((optional))

Chop the tough dark green ends off leeks and discard, keeping the white and light green stems only. Then chop leeks into roughly 1-inch pieces and wash thoroughly.* Add leeks to a large pot with coconut oil and bring to medium-high heat. Cook leeks, stirring often until soft and wilted (approx. 10 minutes).

Add chopped potatoes to pot and stir mixture until potatoes have softened slightly (approx. 10 minutes). Pour in water and simmer veg on low heat until potatoes and very soft and tender. (approx. 15 minutes).

While you are waiting for the potatoes to soften make your Cashew Cheese Sauce. In a blender add soaked cashews (strained), almond milk, garlic cloves, salt, nutritional yeast, dijon mustard, apple cider vinegar and cumin. Blend until smooth and creamy.** Pour cheese sauce into a bowl, or jug (as you will need the blender for the soup. No need to wash it out however).

Add leek and potato soup to blender and blend until smooth. Then pour back into saucepan along with cheese sauce. Taste and adjust flavours if desired (adding more salt, or cumin, or apple cider vinegar for brightness, or water to thin). Keep on a low simmer until ready to serve.

Add coconut oil to a small skillet with pumpkin seeds, rosemary  and a pinch salt. Bring to medium-high heat and toast rosemary and pumpkin seeds until browned and perfumed, (approx. 3-5 minutes).

Divide leek and potato soup into bowls and top with fried rosemary and pumpkin seeds.

Spiced and Roasted Pumpkin sprinkled with toasted hazelnut and lathered on top of creamy hummus to dip.

Spiced Roasted Pumpkin with Hazelnut &amp; Hummus

pumpkin

tbsp avocado oil

pumpkin pie spice ((or Quatre épices))

tsp cardamom

hazelnuts

apple cider vinegar

maple syrup

tsp chili flakes

parsley

hummus

Preheat oven to 400F/200C, line a baking tray with parchment paper. Chop the pumpkin into 1.5-inch pieces, add to a large mixing bowl. (If using butternut squash, peel the skin). In a small bowl add the oil, 1 clove garlic, pumpkin pie spice, cardamom, and salt. Whisk to combine. Drizzle the mixture over the pumpkin and toss to combine.

Transfer the pumpkin to the baking tray, spreading out in an even layer. Bake until fork tender and golden at the edges, 25-30 minute. (Remove and toss the pumpkin with spatula halfway through to ensure all sides are evenly roasted).

Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and aromatic, 7-10 minutes.

In a large bowl add the garlic, apple cider vinegar, maple syrup, chili flakes, and salt. Add the cooked pumpkin and sprinkle with the parsley, gently toss to combine.

Slather a plate with a thick layer of hummus and gently pour the roasted pumpkin on top. Sprinkle with toasted hazelnuts and serve.

An easy one-pot vegan curry with potato, cauliflower and red lentils. Perfect to make during the busy weeks, and makes for great next day leftovers.

Vegan Potato and Cauliflower Curry

white potatoes (medium, cubed)

cauliflower (chopped)

10-12 cherry tomatoes

vegetable stock (or water)

ginger

lemon

cayenne pepper (or

red lentils

sea salt and pepper

cilantro (for topping)

In a large pot add chopped onion and garlic. Add 1 tsp coconut oil and a pinch sea salt and bring to medium-high heat. Cook onion and garlic stirring occasionally until onion turns translucent, approx. 10 minutes.

Add chopped potatoes to the pot and cook until they start to sweat, approx. 10 minutes. Then add cauliflower florets and cherry tomatoes. Pour in vegetable stock. Cover pot and bring to a simmer. Then add tomato paste, turmeric, cumin, freshly grated ginger, and lemon juice.

Pour in red lentils and simmer curry on medium-low heat for 15-20 minutes, or until lentils and veg are cooked and curry has thickened. Lastly, pour in coconut milk and stir to combine.

Add cayenne pepper, sea salt and pepper to taste. Serve curry with brown rice or naan bread.

These burrito bowls are loaded with cilantro and cumin seasoned black beans, ancho roasted potatoes, pan fried zucchini, avocado, and rice for a delicious and nutritious meal!﻿ They&#x27;re naturally vegan and gluten free and perfect for meal prep or feeding larger groups of people. It&#x27;s easy to increase or decrease the amounts of the components to make more or less as needed.

Black Bean Burrito Bowls

Top 14 vegan meal recipes from across the web

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

Top Tags

Creamy Vegan Mushroom Risotto

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Quick Chickpea Curry

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Vegan Potato and Cauliflower Curry

Black Bean Burrito Bowls

Vegan Sandwich

Chickpea Sweet Potato Bowls

Top 14 vegan meal recipes from across the web

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

Top Tags

Creamy Vegan Mushroom Risotto

Healthy Sweet Potato Skins Recipe

Fully Loaded Black Bean Nachos (Veg...

Vegan and Healthy Buddha Bowl

Veggie Stir-Fry with Miso Sauce Rec...

Quick &amp; Easy Vegan Pho with Cre...

Peanut Satay Noodles

Quick Chickpea Curry

Cheesy (Vegan) Leek and Potato Soup

Spiced Roasted Pumpkin with Hazelnu...

Vegan Potato and Cauliflower Curry

Black Bean Burrito Bowls

Vegan Sandwich

Chickpea Sweet Potato Bowls

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

Quick & Easy Vegan Pho with Cre...