MGID 3

Vegan Stuffed Zucchini Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils. Ingredients 2 medium zucchini 1/2 tbsp vegetable oil or water, if oil-free 1 small/medium onion chopped 2-3 cloves of garlic minced 1 small bell pepper chopped 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed) 1 heaped tbsp tomato paste 1 tbsp hot sauce or more to taste 4-6 tbsp plant-based milk 1 tbsp rice vinegar 1 tbsp soy sauce 1 tsp onion powder 1 tsp coconut sugar or brown sugar 1/2 tsp smoked paprika 1/2 tsp ground cumin Sea salt, ground pepper, and chili powder to taste Fresh herbs to garnish 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese Instructions ...

ITALIAN VEGAN STUFFED PEPPERS Vegan Stuffed Peppers features a flavorful mix of veggies, herbs and protein rich tempeh for a hearty and delicious lunch, dinner or meal prep idea! INGREDIENTS 6 large bell peppers (any color), top cut off and seeds removed 1 tablespoon olive oil or 1/4 cup water 1 medium onion, diced 3 – 4 cloves garlic, mined 2 (8oz) packages tempeh, crumbled 1 cup zucchini, diced 1 cup yellow squash, diced 8 oz. package mushrooms, sliced 1 teaspoon dried oregano 1 teaspoon dried basil generous pinch red pepper flakes 1/4 cup fresh chopped parsley 1 can (14oz.) tomato sauce 1 cup cooked rice mineral salt & pepper, to taste INSTRUCTIONS Preheat oven to 350 degrees F. Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. ...

Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes Ingredients 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar, optional 1 tablespoon sesame seeds Instructions In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice . Original Articl...