These Are The Week of Vegan Dinners 2.0
These Are The Week of Vegan Dinners 2.0
It never ever fails to keep me full till dinnertime, and with all its colors, textures, and tastes, it's fun to consume, too!Even mashed potato perfectionists will fall for these fluffy, light vegan mashed potatoes! Roasted garlic instills them with abundant, nutty flavor, and a generous glug of olive oil provides their crave-worthy creamy texture.
If you've never tried tahini sauce, prepare to fall in love. Creamy, nutty, and lemony, there's no limitation on the ways to utilize it, particularly when these 4 bold variations enter into play!Yep, it's vegan. Zucchini noodles are such a fun method to include additional veggies to vegan pasta recipes! Try avoiding regular noodles completely, or utilize a 50/50 mix of zucchini noodles and pasta.
Fresh, light, and SUPER easy to make, it'll become a staple in your kitchen!Keep these quick and easy pickled onions on hand to add an intense pop of flavor to your favorite vegan dishes! They're the perfect finishing touch for salads, bowls, tacos, and more. Whether you serve them as a treat, an appetizer, or a side meal with your favorite sandwich, you're guaranteed to like these crispy baked sweet potato fries.
Not just is quinoa packed with protein and other nutrients, but it's scrumptious, too! Its delicious nutty flavor works well in whatever from cookies to grain bowls, and it cooks in just 15 minutes!Warning: it's hard to resist consuming these crunchy, salty little guys directly out of the oven! If you can, enjoy them as a treat or top them onto vegan supper dishes for additional protein.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the plan, cooking until al dente. Drain pipes and reserve. Heat 1 tablespoon of olive oil in a big frying pan over medium heat. Add the onion and saut up until soft, about 5 minutes.
Include the broccoli florets and leaves and a splash of water or veggie broth. Cover and shut off the heat. Enable the broccoli to steam for 2 to 3 minutes or up until tender but still intense green. Add the pasta, then stir in of the sauce, including more broth if the sauce is too dry.
