#meatlessmeal

Gobblin’ til I’m Wobblin’ #MeatlessMeal

This recipe for vegan naans makes soft, fluffy naans that are easy to make and go well with your favorite curry or hummus.

Ingredients: 2 cups all-purpose flour. 1/2 cup dairy-free yogurt. 1/2 cup warm water. 2 tablespoons olive oil. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 tablespoon maple syrup.

Instructions: In a mixing bowl, combine flour, baking powder, and salt. Add dairy-free yogurt, warm water, olive oil, and maple syrup to the dry ingredients. Knead the mixture until it forms a smooth dough. Cover and let it rest for 30 minutes. Divide the dough into small balls and roll them out into naan shapes. Heat a skillet over medium heat. Cook each naan for 2-3 minutes on each side, until golden brown spots appear. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This simple vegan vegetable noodle bowl is full of healthy foods and tasty flavors, so it's a great meal for any event. After being mixed with savory sauce and colorful vegetables, rice noodles make a tasty and healthy dish that both vegans and non-vegans will love.

Ingredients: 200g rice noodles. 2 cups vegetable broth. 2 cups water. 1 cup broccoli florets. 1 cup sliced carrots. 1 cup sliced bell peppers. 1 cup sliced mushrooms. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 1 clove garlic, minced. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.

Instructions: Boil water and vegetable broth in a pot. Add the rice noodles and cook them according to the directions on the package until they are soft. Set aside a different pan and heat the sesame oil over medium-low heat. Put in the ginger and garlic, and cook until the smell is nice. Put in the mushrooms, broccoli, carrots, bell peppers, and cook until the vegetables are soft. Add the rice vinegar and soy sauce and mix them in. Add salt and pepper to taste. After the noodles are done cooking, drain them and put them in bowls to serve. Put cooked vegetables on top of the noodles. Put green onions and sesame seeds on top to make it look nice. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

bowl,

A hearty and flavorful vegan sandwich featuring a delicious sloppy black-eyed pea filling, perfect for a satisfying meal.

Ingredients: 1 can black-eyed peas, drained and rinsed. 1/4 cup ketchup. 1 tablespoon mustard. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. 1 teaspoon liquid smoke. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 4 whole grain sandwich buns.

Instructions: In a bowl, mash the black-eyed peas with a fork or potato masher until slightly chunky. Add the ketchup, mustard, apple cider vinegar, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to combine. Transfer the mixture to a slow cooker and cook on low for 4-6 hours, stirring occasionally. Once done, taste and adjust seasoning if needed. Spoon the black-eyed pea mixture onto the sandwich buns and serve hot.

Prep Time: 10 minutes

Cook Time: 240 minutes