3 Vegan Healthy dinner recipes
1. Roasted Veggies & Hummus Sandwich
List of Ingredients:
1/2 cup mixed sliced vegetables, such as bell pepper, eggplant, and summer squash (see Tip) #1 teaspoon olive oil #1 slice 100%-whole-wheat bread #2 tablespoons hummus #¬Ω cup fresh spinach leaves #1 teaspoon unsalted raw sunflower seeds #2 fresh basil leaves, chopped
How to cook
1.Preheat oven to 350 degrees F. Spread sliced vegetables on a small rimmed baking sheet and toss with olive oil. Roast until tender, about 25 minutes. #2.Lightly toast bread, if desired. Spread hummus on the bread. Layer spinach on top, then top with the roasted vegetables. Sprinkle with sunflower seeds and garnish with basil, if desired.
2. Vegan Burrito Bowls with Cauliflower Rice
List of Ingredients:
1 recipe Beefless Ground Beef #1 (12 ounce) package frozen riced cauliflower #4 teaspoons olive oil #1 teaspoon no-salt-added taco seasoning #1 cup thinly sliced red cabbage #1 cup diced avocado #½ cup pico de gallo or salsa #¼ cup chopped fresh cilantro
How to cook
1.Prepare Beefless Ground Beef as directed. #2.While the Beefless Ground Beef cooks, prepare riced cauliflower according to package directions. Toss with oil and taco seasoning. #3.Divide the cauliflower among 4 single-serving containers with lids. Top each with 1/2 cup Beefless Ground Beef, 1/4 cup each cabbage and avocado, 2 tablespoons pico de gallo (or salsa) and 1 tablespoon cilantro. Seal the containers and refrigerate until ready to eat.
3. Tofu & Snow Pea Stir-Fry with Peanut Sauce
List of Ingredients:
‚Öì cup unsalted natural peanut butter #3 tablespoons rice vinegar #2 tablespoons low-sodium soy sauce #2 teaspoons brown sugar (see Tip) #2 teaspoons hot sauce, such as Sriracha #1 (14 ounce) package extra-firm or firm tofu (see Tip) #4 teaspoons canola oil, divided #1 (14 ounce) package frozen (not thawed) #pepper stir-fry vegetables #2 tablespoons finely chopped or grated fresh ginger #3 cloves garlic, minced #2 cups fresh snow peas, trimmed #2 tablespoons water, plus more if needed #4 tablespoons unsalted roasted peanuts #2 cups cooked brown rice
How to cook
#1.Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside. #2.Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again. #3.Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat. #4.Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes. #5.Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.
