#betterthantakeout

Vegan Bean Burrito

I miss Taco Bell.  I’m a grown adult and I used to love Taco Bell before I became vegan.  There, I admitted it.  It was oh so unhealthy with its unnaturally orange cheese and high sodium content but I craved it.  Mexican food is fantastic and I suppose I liked it even more because it’s closely related to Indian food, the true love of my life.

On this vegan journey I found that I could easily order vegan food at Taco Bell and that was a saving grace for me because I still wanted to enjoy fast food at the time.  As time progressed I not only wanted to be just vegan, but I wanted to be healthier.  I could no longer turn a blind eye to Taco Bell.

Some of you might be thinking, “Why not turn to Chipotle?”  Valid question, since it’s ingredients are fresh but their sodium levels are off the charts and the portion sizes are too huge for me.  So with all this in mind I decided to try my hand at wholesome vegan Mexican food.

Some people like their beans in bean shape.  I prefer mine mashed like a paste.  I guess Taco Bell played a big role in the formative years of my taste buds.  I don’t buy canned beans because it’s easier for me to buy beans in bulk so I soak my kidney beans in water overnight and pressure cook them the next morning.  The key is to get the beans very soft so it’s easy to mash.

I initially used to buy a prepackaged taco seasoning but felt it was unnecessary and quite unhealthy.  They really do put sugar in all sorts of unnecessary things.  I don’t keep a mix of the seasoning ready anymore, I eyeball it as I go, instead.  I typically use cumin powder, coriander powder, black pepper powder, paprika, red chili powder, turmeric, nutritional yeast, onion powder, garlic powder, and salt.  That’s the great thing about cooking Mexican food.  I tend to have most of the spices because it’s pretty similar to my Indian food.

I’ve always got left over rice at home from the night before (we South Indian’s eat rice as a staple food) so I threw some of that in with cilantro and lime to make some cilantro lime rice.  Made some fajita veggies by cutting up different colored bell peppers (I mainly use red, orange, and yellow because they’re sweet) and a red onion and sautéed them with a bit of the same seasonings.  Threw everything together with some diced onions, tomatoes, lettuce, vegan cheese, and taco sauce and I was done!

A healthier version of the classic orange chicken recipe, featuring tender chicken bites tossed in a flavorful orange sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. 1/4 cup cornstarch. 2 tablespoons olive oil. 1/4 cup reduced-sodium soy sauce. 1/4 cup freshly squeezed orange juice. Zest of 1 orange. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon grated fresh ginger. 1/4 teaspoon red pepper flakes optional. 2 green onions, thinly sliced. Sesame seeds, for garnish optional.

Instructions: Put the chicken pieces in a bowl and coat them well with cornstarch. Put olive oil in a big skillet and heat it over medium-high heat. The chicken pieces should be cooked through and golden brown after adding them. This should take about 5 to 7 minutes. Mix honey, garlic, ginger, orange zest, soy sauce, and red pepper flakes in a small bowl using a whisk. Cover the chicken in the sauce and pour it over the chicken in the pan. Keep cooking for two to three minutes more, until the sauce gets thicker and covers the chicken. If you want, you can add green onions and sesame seeds before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

This orange chicken recipe is better than getting takeout! A sweet and sour orange sauce is mixed with crispy chicken bites to make a tasty dish that will become a family favorite.

Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1/2 cup cornstarch. 2 tablespoons vegetable oil. 1/2 cup orange juice. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 tablespoon grated ginger. 2 teaspoons orange zest. 2 green onions, thinly sliced. Sesame seeds, for garnish optional.

Instructions: In a large bowl, toss the chicken pieces with cornstarch until well coated. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook until golden brown and crispy, about 3-4 minutes per side. In a small bowl, whisk together the orange juice, soy sauce, honey, garlic, ginger, and orange zest. Pour the sauce over the chicken in the skillet and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened and the chicken is cooked through. Garnish with sliced green onions and sesame seeds, if desired. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes

Better-Than-Takeout Black Bean Sauce Noodles (Jajangmyeon) – Spice the Plate We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok