You voted for lentil burgers in my stories so here they are! 💚 2 cups lentils, 1/3 cup parsley, 1/4 cup flaxseed meal soaked in 1/2 cup water for 15 min, 3 chopped garlic cloves, 1/2 cup oats, 1/2 tspn zahtar, 3/4 tspn salt, 1/4 tspn merken, and pepper to taste. add everything to the blender till everything is partially crushed. then form the patties and cover them with some more oats, sauté them 4-5 min each side or bake them. that’s it! 👍💚this is enough to make 9 burgers, pals. i topped them off with some mustard. simple and yummy! this is my post workout meal today after a back session 🏋♀💚 ok, off to keep working next, hugs!! 😘 ps: using non-gmo lentils by @palouse_brand ............................
ya! varios de ustedes votaron por hamburguesas de lentejas en mis stories, ¡así es que aquí están! details: 💚 2 tazas de lentejas, 1/3 taza de perejil, 1/4 taza de harina de linaza empapada en 1/2 taza de agua durante 15 minutos, 3 dientes de ajo picados, 1/2 taza de avena, 1/2 cucharadita de zahtar, 3/4 cucharadita de sal , 1/4 tspn merken, y pimienta a gusto. agreguen todo a la licuadora hasta que todo esté parcialmente triturado. luego formen las hamburguesas y cúbranlas con un poco más de avena, saltéenlads 4-5 min por cada lado o hornéenlas. ¡eso es todo! 👍💚 esto es suficiente para hacer 9 hamburguesas, chiquill@s. yo me las comí con un poco de mostaza. sencillas y deliciosas! esta es mi comida post entrenamiento hoy después de una sesión de espalda 🏋♀💚 ya, ahora a seguir trabajando un rato más, besos!! 😘
Tonight i had the pleasure of trying the latest ben & jerry’s non dairy flavor before it even hits the stores here in sweden!!! 😛and it was amazing! ❄️ i loved the coco-caramel flavor a lot and the giant chocolate pieces even more! 😎 peace, love and vegan ice cream! ✌🏼💚🌱🍦
Bucatini with a soy mince bolognese sauce by 📸 @happyskinkitchen via @vegangotgame #vegangotgame 💛 recipe:⠀
2 cups soya mince, rinsed and drained
3 cups water
1 tbsp olive oil
2 peppers, one red and one yellow, small dice
2 red onions, small dice
4 cloves garlic, minced
1 tbsp red chilli flakes
1 tbsp salt
5 tins chopped tomatoes 400g each
2 tbs hot sauce
4 tbsp tomato puree paste
bring water to boil. salt the water generously (don’t worry most of it will be drained out).
add the soya mince and cook for approx. 15mins or until the mince has absorbed most of the water and doubled in size. the texture should be slightly al-dente.
drain, rinse with cold water.
whilst the mince is cooking, you can get on with your sauce. heat 1 tbsp of olive oil.
add peppers, onions, garlic and red chilli flakes and cook these on a low to medium heat for 7-8 minutes or until the onions and peppers have softened and are starting to take on some colour.
in a blender, puree the tinned tomatoes and then add this to the saucepan, along with the salt, tomato puree and hot sauce. let the sauce simmer for 15-20mins or until it has turned a rich orangy-red colour and any excess water has evaporated.
add the soya mince and there you have it. mix with the spaghetti of your choice! enjoy!
Am i the only one who can’t get enough comfort food these cold, dark winter days? 🥶
these vegan scalloped potatoes are the perfect comfort food- ultra creamy, cheesy, garlicky and this dish makes a lot! i love eating leftover scalloped potatoes...
recipe link in profile —-> @nora_cooks_vegan_
New on the blog today - creamy vegan southwest pasta salad! guys, this is your new go-to party recipe! filled with bow tie pasta, veggies, soyrizo and a super tasty southwest dressing. ✨
get the full recipe on the blog. https://www.thissavoryvegan.com/creamy-vegan-southwest-pasta-salad/
Vegan dal makhani with a punch of spices and coconut butter to serve with rice by 📸 @thecuriouschickpea via @vegangotgame #vegangotgame💛 recipe:
1 cup dry whole urad dal, debris removed and soaked in plenty of water overnight or for at least 6 hours
4 cups water
15 oz can kidney beans (1 1/2 cups), drained and rinsed
3 tbsp coconut oil or vegan butter
1 tsp cumin seed
1 small bay leaf
4-6 cloves garlic, minced
1 tsp minced ginger
1-2 chiles, minced with seeds removed if desired
1 small onion, finely chopped (~1 cup)
1 cup tomato puree or strained tomatoes
1 1/2 cups water (including water reserved from cooking urad dal)
1-1 1/2 tsp salt, to taste
1/2 tsp garam masala
1/2 tsp ground coriander
1/2 tsp cayenne, optional & more or less to taste
1/4 tsp turmeric
1 tbsp kasoori methi, crushed (optional)
1/4-1/3 cup coconut cream or plant based milk
add the soaked urad dal to a p*t along with 4 cups of water. bring it to a boil, then lower the heat to simmer. cook covered for 30-40 minutes or until dal is very tender. turn off heat and strain the lentils, reserving any leftover cooking water.
in a large p*t eat the coconut oil or vegan butter over medium. add the cumin and bay leaf and fry until they crackle and turn a shade darker. add the garlic, ginger, and chiles and cook about 30 seconds to 1 minute. add the onion and fry until golden and soft, 4-6 minutes.
add the tomato puree (watch for splattering), the reserved dal cooking water + fresh water to equal 1 1/2 cups of water, 1 teaspoon of salt, garam masala, coriander, cayenne if using, and turmeric. crush the kasoori methi between your hands into the pot. simmer for 3-5 minutes.
add the urad dal and the kidney beans. cover and simmer over low heat for 30 minutes, stirring occasionally so the lentils don't stick and burn on the bottom of the pan. taste and adjust salt if desired, add more salt if the dish tastes flat.
stir in the coconut cream and simmer for 5 minutes.
garnish finished dish with a swirl of coconut milk and minced cilantro. serve with basmati rice. enjoy!