Tag Archives: vegetarian recipes

Healthy and Delicious 5-Ingredient Vegan Recipes!

Healthy and Delicious 5-Ingredient Vegan Recipes!

Spend less time in the kitchen and at the grocery store with these quick and easy 5-ingredient 100% vegan recipes!

French Toast

There’s nothing like the smell of warm cinnamon in the morning. With this recipe, French toast doesn’t have to be a thing of the past. Making vegan French toast is essentially the same as making traditional French toast, but with no egg.

Servings: 2  – Prep. time: 10 minutes – Cooking time: 15 minutes

Ingredients

  • 4 slices bread
  • 1 cup coconut milk
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Optional

  • Strawberries, sliced
  • Soy whip

Preparation

  1. Mix the coconut milk, cinnamon, vanilla extract, and maple syrup together.
  2. Soak each slice of bread in the mixture, making sure both sides are coated.
  3. Cook each slice in a frying pan until both sides are golden brown.
  4. Drizzle additional maple syrup over each warm slice. Feel free to serve with sliced fruit or vegan whipped cream.

 

Green Goddess Dressing

Green goddess dressing is a vegan staple. Everyone has their own recipe, so once you’ve mastered this one, feel free to get creative with it!

Servings: 16 – Prep. time: 5 minutes – Cooking time: 5 minutes

Ingredients

  • 1 avocado
  • ½ cup basil
  • 3 cloves garlic
  • 1 lemon, juiced
  • 2 tablespoons parsley
  • 2 tablespoons cooking oil (avocado or olive recommended)

Optional

  • ⅓ cup almond milk (for a less creamy dressing)

Preparation

  1. Add all ingredients to your food processor and make a creamy blend. For a more traditional dressing consistency, add some water or almond milk.
  2. Serve on salad, in a wrap, or with pasta. Store in a sealed jar in the fridge.

 

Walnut Pâté

You may miss the decadent indulgence of pâté, but this vegan pâté made from walnuts and mushrooms is as gratifying as it is healthy.

Servings: 4 – Prep. time: 10 minutes – Cooking time: 35 minutes

Ingredients

  • 1 cup walnuts
  • 1 pound of mushrooms, fresh
  • 2 cloves garlic
  • 1 onion, medium, diced
  • ¼ cup white wine
  • Salt
  • Pepper

Preparation

  1. Sauté the onion, garlic, mushrooms, and olive oil in a pan on medium heat.
  2. When the onions are translucent and most of the liquid has evaporated, add the wine to the mixture.
  3. Once the liquid has completed cooked away, transfer the mixture to a food processor and add the walnuts.
  4. Blend until smooth and season with salt and pepper to taste.
  5. Chill and serve with French bread, add to a sandwich, or even use the pâté as the base for a pasta sauce.

 

Mediterranean Quesadilla

Practical, self-contained, and oh so delicious, this meal is a quick fix for your Greek food cravings.

Servings: 2 – Prep. time: 10 minutes – Cooking time: 35 minutes

Ingredients

  • ¼ cup garlic hummus
  • 1 roasted eggplant, sliced
  • 1 roasted red pepper, sliced
  • 2 tortillas
  • Cherry tomatoes, quartered
  • Olive oil
  • Salt

Optional

  • Tahini dressing
  • Vegan mayonnaise
  • Greek salad dressing or balsamic vinegar
  • Vegan feta
  • Diced avocado

Preparations

  1. Drizzle the eggplant slices with olive oil, sprinkle with salt, and place in a baking tray.
  2. Slice the red pepper and add it to the baking tray. Roast the veggies together at 400°F for about 30 minutes, flipping the eggplant about halfway through.
  3. While the veggies are cooling, heat up the tortillas in the microwave for about a minute.
  4. Spread about two tablespoons of garlic hummus on the tortillas. Add the roasted eggplant and red pepper slices. Drizzle with olive oil if you’d like. Throw on some cherry tomatoes and any other extras you might want.

 

Beet Chips

The stunning colors of these chips are sure to add a wow factor to your plate. These crunchy chips are a great way to satisfy your cravings for potato chips. Bet you can’t have just one!

Servings: 2 – Prep. time: 10 minutes – Cooking time: 15 minutes

Ingredients

  • 2 California golden beets
  • 2 red beets
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Preparation

  1. Peel and slice the beets to your desired thickness, then “sweat” them. That means rubbing salt on the beets to remove excess moisture, which makes the chips crispier. Mix the beets with the olive oil and salt and allow to sit for 5 minutes.
  2. Spread the beets out on a baking sheet and bake at 400°F for 10–15 minutes.
  3. Save in an airtight container or serve right away.

 

Fudgey Black Bean Brownies

Protein packed, filling, and delicious? You can have your cake and eat it too!

Servings: 12 – Prep. time: 10 minutes – Cooking time: 30 minutes

Ingredients

  • 1½ cups black beans, cooked
  • 2 tablespoons baking powder
  • ¼–½ cup maple syrup
  • ¾ cup cocoa powder
  • 1 flax egg
  • ¼ teaspoon salt
  • 2 tablespoons cooking oil (coconut recommended)
  • Water (as needed)

Preparation

  1. Drain the black beans and add them to a food processor. Blend until smooth, adding water as needed.
  2. In a large bowl, mix together the blended black beans with the rest of the ingredients. Add water to reach the consistency of brownie batter.
  3. Pour into a greased pan and bake at 350°F for about 30 minutes.

 

 

 

***These recipes and more can be found in Madison Miller’s Vegan 5-Ingredient: Quick and Easy Plant-Based Vegan Recipes. To get a copy of the cookbook, click on the cover or click here.

5 Ingredient Slow Cooker

To download a copy of the featured recipes, click here.

Healthy Plant-Based Recipes!

Healthy Plant-Based Recipes!

Inspiring Blueberry Muffins

Healthy muffins that are bursting with healthy blueberries and bananas. These tasty muffins get extra flavor from the warm spices.

Makes 10 | Prep time 15 minutes | Cooking time 25 minutes

 

Ingredients

  • Olive oil cooking spray
  • 1 cup oat flour
  • 1 cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • 1 cup unsweetened applesauce
  • ⅓ cup date honey
  • 2 medium ripe bananas, peeled and mashed
  • 1 teaspoon vanilla extract
  • 1⅓ cups fresh blueberries

Directions

  1. Preheat the oven to 350°F.
  2. Lightly grease 10 cups of a regular muffin tin with cooking spray.
  3. In a large mixing bowl, mix the oat flour, oats, and spices.
  4. In a second bowl, beat the applesauce, honey, and bananas until well combined.
  5. Add the flour mixture and mix until just combined.
  6. Gently fold in the blueberries.
  7. Transfer the mixture into the prepared muffin cups.
  8. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove from oven and place on a wire rack to cool for about 10 minutes.
  10. Carefully invert the muffins onto the wire rack to cool completely before serving.

Nutrition (per serving)

Calories 145, fat 2.7 g, carbs 32.3 g, sugar 18 g, protein 3.1 g, sodium 3 mg

 

 

Perfect Winter Beans and Barley Soup

One of the best comforting and crave-able soups for the whole family, a pot of this will be a welcome dinner on any weeknight.

Serves 6 | Prep time 15 minutes | Cooking time 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 6 ounces fresh white mushrooms, chopped
  • 4 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
  • 1 cup quick-cooking barley
  • 3½ cups vegetable broth
  • 3 cups fresh kale, tough ribs removed and chopped
  • Sea salt and pepper as required

Directions

  1. Heat the olive oil in a large soup pan over medium heat and cook the mushrooms, carrot, celery, and onion for about 10 minutes, stirring occasionally.
  2. Stir in the tomato paste, vinegar, garlic, and dried herbs and saute for 1–2 minutes.
  3. Stir in the beans, barley, and broth and bring to a gentle simmer.
  4. Cover the pan and simmer for 10–12 minutes.
  5. Stir in the kale and simmer for 5–6 minutes.
  6. Stir in the sea salt and pepper. Remove from heat.
  7. Serve hot.

Nutrition (per serving)

Calories 235, fat 6.3 g, carbs 36.2 g, sugar 5.9 g, protein 11.1 g, sodium 712 mg

 

 

Indulgent Lentil Curry

A powerhouse vegetarian meal to satisfy your tummy, this hearty dish features lentils, tomatoes, spices, and coconut milk.

Serves 6 | Prep time 15 minutes | Cooking time 1 hour

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 10–12 cloves garlic, chopped
  • 2 tablespoons fresh ginger, chopped
  • 1 (28-ounce) can low-sodium crushed tomatoes
  • 1 tablespoon ground turmeric
  • 1 teaspoon cayenne powder
  • Sea salt as required
  • 1 cup dried red lentils, rinsed
  • 3 cups water
  • 1 (15-ounce) can coconut milk
  • 1 cup fresh cilantro, chopped

Directions

  1. Melt the coconut oil in a large saucepan over medium-high heat and saute the cumin and coriander seeds for about 45 seconds.
  2. Add the garlic and ginger and saute for about 2 minutes.
  3. Add the tomatoes, turmeric, cayenne powder, and salt and cook for about 5 minutes, stirring frequently.
  4. Add the lentils and water and bring to a boil.
  5. Adjust the heat to low, cover, and simmer for 35–40 minutes, stirring occasionally.
  6. Stir in the coconut milk and cook for 3–5 minutes.
  7. Serve hot garnished with cilantro.

Nutrition (per serving)

Calories 342, fat 20.3 g, carbs 32.7 g, sugar 6.7 g, protein 11.9 g, sodium 55 mg

 

Crowd Pleaser Salad

A wonderful bowl of fresh strawberries and fresh spinach with a nice citrusy dressing.

 

Serves 4 | Prep time 15 minutes

Ingredients

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • ½ tablespoon red onion, minced
  • ¼ teaspoon poppy seeds
  • ¼ teaspoon orange zest
  • Sea salt as required

Salad

  • 2 cups fresh strawberries, hulled and sliced
  • 8 cups fresh baby spinach
  • ¼ cup almonds, sliced

Directions

  1. Add all of the dressing ingredients to a small jar. Seal and shake to mix well.
  2. Place the strawberry slices, spinach, and almond in a large salad bowl.
  3. Pour the dressing over the salad and toss to coat well.
  4. Serve immediately.

Nutrition (per serving)

Calories 137, fat 10.5 g, carbs 10.1 g, sugar 4.8 g, Protein 3.6 g, sodium 88 mg

  

 

Power-Packed Energy Bites

An easy to assemble nutty and fruity treat, this snack combines the subtle sweetness of dates, the freshness of oranges, and the tartness of cranberries.

Serves 10 | Prep time 15 minutes

Ingredients

  • ½ cup raw pistachios, divided
  • ¾ cup raw almonds
  • Pinch of salt
  • 6 Medjool dates, pitted and chopped
  • 1 teaspoon fresh orange zest, grated
  • 1–2 teaspoons fresh orange juice
  • ⅓ cup dried cranberries

Directions

  1. Line a large cookie sheet with parchment paper.
  2. Add ¼ cup of the pistachios to a food processor and pulse until finely ground.
  3. Transfer the ground pistachios to a shallow dish.
  4. To the food processor, add the remaining pistachios, almonds, and salt and pulse until finely chopped.
  5. Add the dates, orange zest, and juice and pulse until smooth.
  6. Add the cranberries and pulse until cranberries are chopped finely.
  7. Make 20 equal-sized balls from the mixture.
  8. Roll the balls in the reserved ground pistachios.
  9. Arrange the balls on the prepared baking sheet in a single layer.
  10. Refrigerate to set for about 1 hour.

Nutrition (per serving)

Calories 100, fat 5 g, carbs 13.4 g, sugar 9.8 g, protein 2.6 g, sodium 32 mg

 

All the recipes are from Janet Cook’s book The Daniel Fast Cookbook. To learn more, click on the cover or here.

 

To download or print these recipes, please click here.