Vegan Pasta e Fagioli
6 tsp olive oil
1.5 cup chopped red onion
6 garlic cloves minced
1.5 cup carrots thinly sliced, or chopped small
1.5 cup chopped celery
6 tbsp tomato paste
3 - 15 oz cans of diced tomatoes
9 cups of water or vegetable broth
3 -15 oz cans of white beans such as northern beans, cannellini or navy or other white beans of choice
1.5 tsp salt
3 cup small pasta: shells elbows, or little tubes
1.5 tsp rosemary
- fresh basil for garnish
In a large saucepan, add oil over medium heat. Add in the onion, garlic, carrots, and celery, and cook until the onion is translucent. Then add in the tomato paste and mix in.
Add in the tomatoes, and the herbs, and mix in, and cook until the tomatoes are tender.
Then add in your water or broth, beans, salt and mix in, and simmer for 10 minutes.
Add the uncooked pasta to the boiling soup, mix in, and let it cook another 10 to 15 minutes or until the pasta is cooked.
At the end taste and adjust flavor, and garnish with basil.
VEGAN MINESTRONE SOUP
Loaded with veggies, beans and pasta, this Vegan Minestrone Soup is healthy, comforting and so easy to make in one pot and ready in about 30 minutes!
3 tablespoon olive oil or ¼ cup water for water saute
3 medium onion, diced
6 medium carrots, diced
6 celery ribs, diced
9 – 12 cloves garlic, minced
3 zucchini, cut into half moons
1 pound green beans (about 4 ½ cup), cut into 1 inch pieces
3 can (14oz each) kidney beans, drained and rinsed
3 can (14oz each) chickpeas (garbanzo beans), drained and rinsed
3 can (28oz each) diced tomatoes, with juices
6 teaspoon Italian seasoning blend (or use Garlic, Onion, rosemary, oregano)
3 cup small pasta (elbow, shells, mini penne, rotini)
24 cups water
6 handfuls fresh spinach
salt to taste
To serve, optional
Saute: In a large dutch oven or pot, add the oil and saute the onion, carrot and celery for 5 minutes.
Add remaining ingredients, except the spinach, bring to a boil, cover askew, reduce heat to low and simmer at a gentle boil for 20 – 25 minutes, stirring occasionally. Soup is done when veggies are tender and pasta is cooked. Add more broth or water as needed.
Add spinach: Five minutes before soup is done, add the spinach and stir to mix.
Adjust flavorings as needed.
(From : https://simple-veganista.com/vegan-minestrone-soup/#tasty-recipes-25748-jump-target )
Romaine Lettuce, Tomatoes, carrots, celery, olives. Bring ready to serve.
Spanish Rice And Beans
This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins.
3 tbsp oil use veggie broth if you avoid oil
3 medium onion diced
3 medium red bell pepper chopped
9-12 garlic cloves minced
3 tsp ground cumin
3 tsp sweet paprika
3 tsp dried oregano
1.5 tsp smoked mild paprika
Salt to taste
4.5 cups (900 g) brown rice uncooked (*see notes)
3.75 cups (900 ml) vegetable broth (or water) or more, depending on rice variety
3.75 cups (900 g) salsa (OR strained tomatoes and salsa seasoning)
3 - 15 oz can (810 g) kidney beans drained and rinsed (*see notes)
1.5 cup (195 g) green olives halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley
Check the video in the blog post for visual instructions.Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes, then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
Heat the oil in a large skillet or pot, add onion and the bell pepper. Sauté for about 3 minutes. Stir in the garlic, and all spices and sauté for a further one minute.
Add the rice, salsa (or strained tomatoes) & veggie broth and bring the mixture to a boil. Please note that you'll need more vegetable broth and salsa if using brown rice that requires a longer cooking time.
Cover the skillet or pot and let simmer on the lowest heat setting for about 35-50 minutes. Do not uncover the lid, and do not stir while cooking! The cooking time depends on the rice variety (check the package instructions). Jasmine rice or Basmati rice cook much faster than e.g. brown rice.
Turn off the heat, remove the lid and taste it. Adjust seasonings if needed, adding more salt, cumin etc. to taste. Stir in beans & olives (optional) and garnish with fresh herbs (cilantro or parsley) to taste. Store leftovers covered in the refrigerator for up to 3 days.
Rice: My favorite rice is Basmati rice or Jasmine rice, even though it's not typical for Spanish rice but I love that it cooks so fast. You can use any other white rice or brown rice, simply adjust the cooking time and add more vegetable broth and salsa.
Beans: You can also use cooked pinto beans or black beans.
All chopped and ready to serve.
Dressing (adjust the ingredients to taste and as needed):
- 1/4 C olive oil
1-2 tbsp sweetener of choice
4 tbsp lemon juice
1-2 tsp celery seeds (optional but recommended)
Sea salt to taste
For The Slaw:
6 cups packed (600 g) green cabbage shredded
4 cups packed (400 g) red cabbage shredded
2 cup packed (220 g) carrot grated
- 2 cans of olives, drained, rinsed and sliced
0.5 cup (100 g) red onion diced small
For the dressing, add all ingredients to a bowl and stir with a spoon or whisk. Taste and adjust seasonings, to taste.
To make the slaw, simply grate the carrot, finely slice the cabbage (for better results use a food processor), and dice the onion. Add everything to a large bowl. Put gloves on and "Massage" the veggies for a bit as the cabbage will soften then.
Pour the dressing over the salad and stir to combine. I recommend covering the bowl and refrigerate it for at least 2 hours before serving, as it will taste much better then. Store salad leftovers covered in the refrigerator for up to 4 days.
- You can use a store-bought coleslaw mix, make sure it's about 12 cups. Add the dressing as above.
2 cups lentils
12 cups water
1 cup brown rice, raw
1 cup diced onion
2 tablespoons lemon juice
3 tablespoon onion powder
1.5 tablespoon salt
3 teaspoon garlic powder
1 teaspoon dill weed
2 teaspoons cumin
2 cup frozen chopped spinach
30 ounces (2 cans) diced tomatoes
- Place all ingredients in kettle except spinach. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender.
- Add spinach and simmer 1 minute.
- Adjust seasoning as needed.
- Author: avocadocentric
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Yield: 12 servings
- 3 tablespoon avocado oil or coconut oil
- 3 yellow onion (chopped)
- 12 cloves garlic (minced)
- 9 medium yellow potatoes (peeled and diced small)
- 6 stalks celery (chopped)
- 9 and ½ cups frozen or fresh sweet corn
- 3 teaspoon salt ( adjust to taste)
- 6 and ½ cups water
- 1 ½ cup raw cashews and 1 and ½ cup water
- ¾ cup nutritional yeast
- 3 teaspoon fresh thyme (chopped)
- Chopped green onions for garnish
- Start by soaking the raw cashews by adding them in a bowl and cover with hot boiling water for 15 to 20 minutes, rinse and drain.
- While the cashews are soaking, place a large pot over medium heat, add the oil and when oil is hot, add the onions and cook until soft for 5 minutes. And then add the potatoes and celery, cook for 3 to 4 minutes.
- Add the corn into the pot, cook for 2 minutes. And then add the garlic and cook for another minute until fragrant
- In the meantime, add the rinsed and drained soaked cashews into a high-speed blender with 1 and ½ cups of water and nutritional yeast. Blend until smooth and creamy.
- Now, add the water, cashew mix that you blended, salt, thyme into the pot, turn the heat up to boil, and then simmer for 20 to 25 minutes until potatoes are soft.
- Use an immersion blender, and blend for a few seconds (do not blend the soup completely, leave a lot of texture). You can also very carefully blend 1 and ½ cups of the vegan potato corn chowder in a blender and then add it back to the pot.
- Garnish with chopped green onions.
Make sure to dice the potatoes small because they will cook faster.
If the chowder is too thick, add more water or broth.
If it's too watery, cook it a little bit longer.
Always adjust to taste! Add more salt if needed.
- 3 heads of romaine lettuce
- 10 large tomatoes, chopped
- 2 large red peppers, chopped small
- 3 cans of black olives, drained
Chop everything, put in a large serving bowl.
1 loaf of sourdough or italian bread, preferably whole wheat and vegan. Sliced.