Vegan Rice Chickpea Soup Recipe

Prep: 10 mins – Cook: 25 mins – Total: 35 mins

Ingredients

  • 1 tsp oil or use 3 tbsp broth
  • 1/2 medium onion , chopped
  • 4 to 6 cloves (cloves) of garlic , finely chopped
  • 1 cup (128 g) chopped carrots
  • 4 celery stalks , chopped small
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1/2 tsp dried oregano
  • 1 tsp poultry seasoning or 1/2 tsp sage, generous dashes of rosemary, nutmeg, marjoram
  • 1/2 tsp onion powder
  • 1/8 tsp or more black pepper to taste
  • 4.5 to 5 cups (1064.65 ml) broth
  • 15 oz can of chickpeas or 1.25 cups cooked
  • 1/2 tsp salt , less or more depending on if the veggie broth is salted
  • 1 to 2 tsp soy sauce , tamari for gluten-free, coconut aminos for soy-free
  • 1/3 cup (61.67 g) long grain white rice , (I use white basmati, see notes for brown rice), washed well and drained

Directions

  1. Heat oil in a saucepan over medium heat. Add onion, garlic and carrots and cook for 2 mins Add celery, herbs, spices and mix in. Cook for 2 mins
  2. Add the broth, chickpeas, salt, soy sauce and mix.
  3. Add the rice and bring to a rolling boil. Cook partially covered for 12 to 15 mins until rice is cooked and the flavors have developed.
  4. Taste and adjust salt and flavor. Add more herbs, some garlic powder, lime juice, black or white pepper if needed. Serve the soup garnished with parsley or cilantro

This delicious recipe and photos were created by VeganRicha.com, we simply shared it! Please check them out for more great ideas!

Vegetable Lentil Bake Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

  • 110 g red lentils (~ 1/2 cup)
  • 75 g white rice (~ 1/4 cup)
  • 650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
  • 1 tbsp oil
  • 1 small leek or 1/2 large leek, sliced
  • 1 bell pepper, diced fairly small (I used orange)
  • 5 medium mushrooms, diced fairly small
  • 1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Black pepper
  • 90 g grated cheddar cheese (~ 1 cup)

Directions

  1. Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You’ll need to stir constantly during the last 5 minutes or so, to ensure they don’t stick to the bottom of the pan. Once they’re cooked, don’t drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
  2. Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
  3. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  4. Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
  5. Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
  6. Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

This delicious recipe and photos were created by EasyCheesyVegetarian.com, we simply shared it! Check them out for more great recipes!

Cauliflower Rice Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins

Ingredients

  • 24 ounces cauliflower florets*
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 6 ounces broccoli florets, chopped
  • 2 carrots, peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sesame seeds

Directions

  1. To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
  3. Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
  4. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  5. Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
  6. Serve immediately, garnished with sesame seeds, if desired.

This delicious recipe and photos were created by DamnDelicious.net, we simply shared it! Check them out for more awesome recipes!

Spinach Lentil Dal Recipe

Prep: 10 mins – Cook: 30 mins – Total: 40 mins

Ingredients

  • 3 tablespoons ghee (or coconut oil, but ghee will elevate)
  • 1 large onion, diced
  • 4 cloves garlic, rough chopped
  • 2 tablespoons ginger, finely chopped
  • 1 medium jalapeno, finely chopped (or 1serrano) this is mildly spicy, add more if you like.
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon black mustard seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1 lb BABY spinach (fresh or frozen)
  • 15–20 fresh mint leaves
  • 1 teaspoon dried fenugreek leaves
  • 2 tablespoons water (if using fresh spinach)
  • —–
  • 3/4 cup water
  • —–
  • 1/2 cup plain yogurt (or vegan yogurt)
  • 3 –4 cups cooked black lentils (or aka caviar lentils, beluga lentils, or French green lentils)
  • 1 teaspoon salt, more to taste!

Directions

  • If cooking black lentils and basmati rice, start them first (see notes)
  • Make the Spinach Sauce: Sautee the onion in ghee, in a large pan, over medium heat for 3-4 minutes, then add garlic, ginger and chilies. Saute until fragrant and golden. Add the fennel seeds, mustard seeds, cumin seeds and garam masala and stir two minutes. Lower heat to low. Add the fresh spinach, mint, fenugreek and water. Cover pan, 2-3 minutes, letting spinach wilt. Give a few stirs. Don’t overcook!
  • Blend Spinach Sauce: Place the wilted spinach mixture in a blender and add the 3/4 cups water. Pulse and few times (hold lid down tight). If you want a smooth sauce, blend until smooth. I left a little texture here. Pour it back into the pan, set on low heat. Don’t overheat or you will lose the pretty color.
  • Combine: Stir in the yogurt, lentils and salt. Taste. Adjust salt to your liking, adding more if necessary! You want this slightly more salty because you are serving over rice which will mellow it out a lot. For more heat add a pinch of cayenne or chili flakes. To “up” the flavor even more, add a bit more garam masala spice to taste. If you want a little acidity a tiny squeeze of lemon is nice.
  • Serve with the basmati rice and naan bread!
  • Emerald Dal will keep up to 4 days in the fridge.

This delicious recipe and photos were created by FeastingAtHome.com, we just shared it! Check them out for more awesome recipes!

Vegetarian Bean & Rice Burrito

Prep: 12 mins – Cook: 12 mins – Total: 24 mins

Ingredients

  • 2 cups cooked rice
  • 2 tablespoons fresh cilantro, chopped
  • 2 limes, juiced
  • 1/2 medium onion, diced
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons vegetable oil (or olive oil)
  • 1 (15-ounce) can black beans (or pinto beans), drained
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon hot sauce, or to taste
  • Pinch salt, to taste, optional
  • 4 (10-inch) large tortillas

Directions

  1. In a large microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
  2. In a separate large skillet, sauté the onion in vegetable oil or olive oil for 5 minutes, or until the onion is soft. Add the garlic and cook another minute.
  3. Reduce the heat to medium-low, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you’d like, but you shouldn’t need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
  4. Spoon the cilantro-lime rice and the black bean mixture onto lightly warmed flour tortillas, and add any additional toppings you want.
  5. Wrap the burritos: Fold the short ends in, then fold one long side over the filling and gently push to ensure the fold is tight before rolling up the remainder of the burrito.
  6. Cut in half, and serve immediately.

This delicious recipe and photos were created by TheSpruceEats.com, we just shared it! Check them out for more awesome ideas!

TONKATSU (JAPANESE PORK CUTLET)

Prep 15 mins – Cook 15 mins – Total 25 mins

Ingredients

  • 1 cup vegetable oil
  • 1 pound boneless pork chops
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko* bread crumbs
  • Cooked rice, for serving
  • Tonkatsu sauce, for serving

Directions

  1. Heat corn oil in a large skillet over medium high heat.
  2. Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
  3. Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  4. Serve immediately with rice and tonkatsu sauce, if desired.

This delicious recipe and photos were created by DamnDelicious.net, we just shared it! They have so many recipes, you should definitely check them out!

Cashew Chicken Recipe – Thai Cashew Chicken – How To Make Cashew Chicken

Prep: 15 mins – Cook: 15 mins – Total: 30 mins

Ingredients

  • 3 tbsp hoisin sauce
  • 1/2 tsp chili garlic sauce
  • 3 tbsp chicken broth or water
  • 1 1/2 lb boneless skinless, chicken thighs , cut into 1-inch pieces
  • salt and pepper
  • 1 tbsp cornstarch
  • 1 1/2 tbsp vegetable oil
  • 1 small onion, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 2 tbsp rice vinegar
  • 6 green onions, diced
  • 3/4 cup unsalted roasted cashews
  • cooked white rice

Directions

  1. Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.
  2. Transfer chicken to a medium bowl and season with salt and pepper.
  3. Sprinkle corn starch on top of chicken and toss to coat.
  4. In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.
  5. Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.
  6. Add garlic and cook for another minute or so.
  7. Add rice vinegar and stir. Cook for another minute.
  8. Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.
  9. Stir in cashews and green onions. Season with more salt and pepper if needed.
  10. Serve over cooked white rice.

This awesome recipe and photos were created by MomOnTimeOut.com, we just shared it! They have so many delicious recipes, you should check them out!

Saffron and Shrimp Risotto

Ingredients

  • 1/2 teaspoon saffron threads
  • 1/4 cup dry white wine
  • 1 pound medium shrimp, shelled and deveined, shells reserved
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 1/2 cups arborio rice
  • 2 ripe plum tomatoes, cut into 1/2-inch dice
  • Salt and freshly ground pepper

Directions

  1. In a small nonreactive saucepan, warm the saffron and wine over moderate heat for 1 minute. In a medium saucepan, boil the shrimp shells with 6 1/2 cups of water over high heat for 5 minutes. Strain the stock into a medium saucepan; keep hot over moderately low heat. In a large nonreactive saucepan, melt 1 1/2 tablespoons of the butter over high heat. Add the shrimp and cook, stirring, until just opaque, about 3 minutes; transfer to a plate. Add the remaining 1/2 tablespoon butter and the onion to the pan and cook over moderately high heat until the onion is translucent, about 2 minutes. Stir in the rice. Add the saffron liquid and boil it until almost completely evaporated.
  2. Add 1 cup of the hot shrimp stock or just enough to form a thin veil over the rice. Gently boil the rice, stirring, until the liquid is absorbed. Repeat this procedure, adding the hot stock 1 cup at a time, until it is all used and the rice is tender but firm. Add the shrimp and cook just to warm through. Fold in the tomatoes and season with salt and pepper. Serve at once.

This recipe and photos were created by FoodAndWine.com, we just shared them! You should head to their website for more awesome recipe ideas!