Spicing Up Your Meal Rotation
This week, I will be talking about the importance of diversifying your plant-based diet. It is easy to get bored with the same meals every day, so I will be including some more of my favorite vegan recipes as of late.
When I first started being vegan, before I did too much research, I would eat the same three meals every day. It worked for a while, but it quickly became boring and repetitive. There are many articles with great vegan recipes that are somewhat simple to make. I will be listing three recipes that I have found and enjoyed recently.
1. Vegan Chickpea Curry
Chickpea curry is a staple in vegan cuisine for good reason; it is rich and very tasty.
Ingredients:
2 cans of chickpeas, drained and rinsed
1 large onion, finely chopped
3 cloves of garlic, minced
1-inch piece of fresh ginger, grated
1 can of diced tomatoes
1 can of coconut milk
2 tablespoons of curry powder
1 teaspoon of cumin
1 teaspoon of coriander
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice or naan bread for serving
Instructions:
In a large pan, sauté the chopped onion with a dash of water for a few minutes.
Add the minced garlic and grated ginger, and sauté for a few more minutes.
Stir in the curry powder, cumin, and coriander. Cook for another minute or two.
Add the diced tomatoes and coconut milk, then bring it to a simmer.
Stir in the chickpeas and cook for 10-15 minutes until the sauce thickens and the chickpeas are heated through.
Season with salt and pepper to taste.
Serve the curry over rice or with warm naan bread, garnished with fresh cilantro.
2. Vegan Pasta Primavera
This vegan pasta primavera is a tasty dish filled with many fresh vegetables.
Ingredients:
12 oz of your favorite pasta (I like using penne)
1 cup of cherry tomatoes, halved
1 cup of asparagus, cut into 2-inch pieces
1 cup of bell peppers, thinly sliced
1 cup of broccoli
1/4 cup of chopped fresh basil
2 cloves of garlic, minced
2 tablespoons of olive oil
Juice of one lemon
Salt and pepper to taste
Instructions:
Cook the pasta according to the instructions on the package, then drain and set aside.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute.
Add the asparagus and broccoli, and sauté for 2-3 minutes until they begin to soften.
Add the bell peppers and cherry tomatoes, and cook for an additional 2-3 minutes.
Stir in the cooked pasta, lemon juice, and chopped basil. Toss everything together until well combined.
Season with salt and pepper to taste.
Serve your vegan pasta primavera warm, garnished with additional basil if desired.
3. Vegan Black Bean Tacos
These vegan black bean tacos are a quick and easy meal that's bursting with flavor and plant-based protein.
Ingredients:
1 can of black beans, drained and rinsed
1/2 cup of corn kernels (fresh, frozen, or canned)
1/2 cup of diced tomatoes
1/4 cup of diced red onion
1/4 cup of chopped fresh cilantro
1 tablespoon of lime juice
1 teaspoon of ground cumin
1/2 teaspoon of chili powder
Salt and pepper to taste
Taco shells or tortillas
Your favorite taco toppings (avocado, lettuce, vegan cheese, etc.)
Instructions:
In a bowl, combine the black beans, corn, diced tomatoes, red onion, and fresh cilantro.
In a small bowl, whisk together the lime juice, ground cumin, chili powder, salt, and pepper.
Pour the lime juice mixture over the black bean mixture and toss to combine.
Heat the taco shells or tortillas according to the package instructions.
Spoon the black bean mixture into the shells or tortillas and add your favorite toppings.
Serve your vegan black bean tacos and enjoy!
These three vegan recipes, although a little more advanced and technical than my previous recipes on this blog, are amazing additions to my meal rotation, and I strongly recommend trying them out for yourself!
Recipe inspirations from:
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