Eating Plant-Based foods has so many benefits. These benefits are reflective of your mood, health, and sustainable living. Eating plant-based has a lot of misconceptions, some people think its solely based on eating salads.
However, there are so many delicious plant-based recipes that are so good that you f0rget that they are plant-based. With that being said…
Here are 10 Plant-Based Recipes that are to Die For:
1. Black Bean Burger
This is a delicious protein-packed meal and it will have you thinking it is the real deal. Here is what you need to make this delicious plant-based recipe.
- 1/4 cup Red Onion chopped
- 1 Clove Garlic
- 1/4 Cup Rolled or Quick Oats
- 1/4 Cup Breadcrumbs
- 1/4 Cup Walnuts
- 2 Tbs Ground Flaxseed
- 1 Tsp Salt
- 1/2 Tsp Paprika
- 1/4 Tsp Cumin
- Black Pepper to taste
- 1 15 oz Can Black Beans rinsed and dried
- 2 Tbs Olive Oil
- 1-2 Tbs Water
- Vegetable Oil for sautéing
- In a processor, add the cleaved onions and the clove of garlic. Keep it in the processor until everything is minced finely.
- Next, mix in the oats, breadcrumbs, pecans, flaxseed, salt, and flavors into the processor until the blend shapes a thick feast.
- After that, add in your dark beans, olive oil, and 1 tbs of water.
- Mix it in the processor until the blend is stout and flexible (there should, in any case, be a few lumps of dark beans in the blend – you don’t need it to be absolutely smooth).
- If the batter is excessively brittle, include the extra 1 tbs of water.
- Let the mixture rest for 10-15 minutes!
- Cut the batter into four even bits.
- Bring a sauté skillet to medium warmth with a sprinkle of vegetable oil.
- While the pan is warming, shape the batter into burger patties.
- Cook every burger in the pan with oil for around 4-5 minutes on each side.
- Serve the burgers on your preferred bun with lettuce, tomatoes, and red onion. (Or any other ingredients you’d prefer).
2. Lentil Soup
Protein-packed meal for the cold days! So delicious it will leave you wanting more!
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains
- Add some olive oil into an enormous 6-quart Dutch broiler or any pot at medium warmth.
- When hot, mix in the onions, carrots, celery
- Add salt cook until the onions are translucent, roughly 6 to 7 minutes.
- Add in the broth and mix in the lentils, tomatoes, coriander, cumin, and grains.
- Turn up the warmth to high and heat just to the point of boiling.
- Lower the warmth to low, spread and cook at a low stew until the lentils are delicate around 35 to 40 minutes.
- Use a blender to puree to your favored consistency.
3. Veggie Lo-Mein
Noodles and veggies are delicious! Carb packed with vegetables! The perfect dish to get everything you need to give you energy throughout the day!
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 1” peeled, pressed and minced ginger
- 2 teaspoons honey
- ¼ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- ½ cup snow peas
- 1 red bell pepper,
- 1 large carrot,
- 4 medium zucchinis
- 3 cups baby spinach
- 1 tablespoon arrowroot powder
- to garnish: sesame seeds
- Vegetable Noodle maker
- In a bowl, whisk together the soy sauce, sesame oil, ginger, nectar, and red pepper flakes.
- Warm up the olive oil in a skillet over medium-high warmth.
- When the oil is ready, add in the garlic, snow peas, chime pepper, carrot noodles, and zucchini noodles.
- Cook for around 5 minutes or until vegetables is fresh delicate. Add the spinach and cook until withered, around 3 minutes.
- When you add the spinach, make the arrowroot mixture: mix together the arrowroot powder with 2 tablespoons of water.
- When the spinach is about withered, add the soy sauce blend and the arrowroot mixture.
- Serve the Lo Mein and top off with sesame seeds.
4. Black Bean and Zucchini Tacos with Cilantro Avocado Slaw
- 3/4 tsp olive oil
- 1/2 zucchini, chopped
- 1/4 tsp ancho chili powder (chipotle chili powder)
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp oregano
- 1/16 tsp coriander
- 3 1/2 oz canned black beans, drained and rinsed
- 1/2 cup coleslaw mix
- 1/4 avocado
- 1 tbsp cilantro, chopped
- 1/2 green onions, chopped
- 2 1/2 tsp lime juice (or more)
- 1/4 tsp cumin
- Salt and pepper
- 2 corn tortillas
- Mix in the zucchini with the bean stew powder, salt, paprika, oregano, and coriander.
- Mix together the coleslaw, cilantro, and green onions.
- Season with salt, pepper, and cumin.
- Add lime juice and delicately knead with your hands to mollify the cabbage.
- Add avocado. Season with salt and pepper.
- In a pan add olive oil over medium-high warmth.
- Toss in the zucchini in a solitary layer.
- Cook for 3-4 minutes until starting to scorch.
- Flip and cook on the opposite side.
- Add the dark beans and cook 2-3 minutes until warm.
- Warm up the tortillas on the flame broil or stovetop. Stuff with zucchini, dark beans, and cilantro avocado slaw.
5. Vegan Eggplant Parm
- 1 medium eggplant
- 1/4 cup unbleached all-purpose flour
- 1 cup panko bread crumbs
- 2 Tbsp vegan parmesan
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/2 cup unsweetened plain almond milk
- 8 ounces pasta
- 2 cups marinara sauce
From Minimalistic Baker,
- Slice eggplant into thin rounds slightly less than 1/2 inch thick, and sprinkle each side liberally with sea salt. Arrange in a circular pattern in a colander and place in the sink to draw out the bitter taste of the eggplant.
- Let rest for 15 minutes, then rinse and arrange on a clean absorbent kitchen towel. Top with another clean dish towel and lay a baking sheet on top. Place something heavy on top, such as a cast-iron skillet, to thoroughly dry for at least 10 minutes.
- In the meantime, preheat oven to 400 degrees F (204 C) and line a baking sheet with foil and spritz with nonstick spray. Also, if making pasta, bring water to a boil in a large saucepan.
- Prepare your dipping stations by placing almond milk + cornstarch in one bowl; flour in another bowl; and bread crumbs + sea salt + oregano + vegan parmesan (or nutritional yeast) in another bowl.
- Once thoroughly dry, dip eggplant slices in flour, then almond milk mixture, then breadcrumbs. Arrange on the baking sheet and pop in the oven to bake for a total of 20-30 minutes.
IMPORTANT STEP: While the eggplant is in the oven, bring a large skillet to medium heat. Once hot, add 2 Tbsp olive oil (or sub avocado oil // amount as original recipe is written // adjust if altering batch size) and pull 3-4 eggplant rounds out of the oven at a time and sauté to give them extra crisp and texture. Cook for ~2 minutes on each side (or browned) and then return to the oven to continue crisping. Do this in batches until all rounds are browned.
- While eggplant is browning in the oven, prepare marinara. I prefer adding my tomato sauce and spices to a serving bowl and microwaving to warm, but you could also heat it on the stove. Set aside.
- Once done cooking, drain pasta and cover with a towel to keep warm. Set aside.
- To serve Plate pasta and eggplant slices and marinara in a dish as a dipping sauce. Additional vegan parmesan cheese makes an excellent topper.
- Leftovers don’t really reheat well, so it’s best when fresh. See notes for additional tips on crispy eggplant!
Several plant-based recipes are to die for! These are just a few of the delicious recipes you will forget that they are plant-based! We hope that these recipes motivate you to eat and try more plant-based recipes!
What are your favorite Plant-based recipes? Have you tried any of these plant-based meals?
Featured image source: https://www.pinterest.com/pin/684054630880976053/
Journalism Major California State University Dominguez Hills