5 healthy plant based recipes we think you should try!

Plant-based recipes don’t have to be complicated! Not only do they have beautiful colour, plant-based meals are delicious and healthy! Here are 5 recipes we think you should try.

Ingredients:

• 2 1/2 lbs golden potatoes
• 2 carrots
• 2 tbsp olive oil
• 1 medium onion
• 3 tsp minced garlic
• 1.5 tsp dried oregano
• 1 tsp dried thyme
• 1.5 box of vegetable stock
• 3 cups of broccoli florets
• .5 cup nutritional yeast

Directions:

Place 2 cups of the diced potatoes and carrots in a medium stock pot with 8 cups of water and bring to a boil. Boil until vegetables are fork tender. While that boils, cook the onions until translucent. Add the garlic, oregano and thyme. Add 1 box of the vegetable stock and the remaining diced potatoes and bring to a boil, reduce heat to a simmer until potatoes are fork tender. While potatoes are boiling remove smaller pot of potatoes and carrots from pot and place blender. Then boil the broccoli until just tender. Add nutritional yeast and of vegetable stock to blender with the potatoes and carrots. Blend until smooth and set aside. When other potatoes are ready mash them using a fork. Pour the blended mixture into the mashed potatoes and the broccoli and stir!

Ingredients:

Parmesan Pecans (@ohsheglows – Instagram)

• 1 cup pecans
• 1 tbsp minced garlic
• 4 tbsp olive oil
• 3 tsp nutritional yeast
• 1/4 tsp salt

Salad dressing:

• 2 tsp minced garlic
• 1/4 cup lemon juice
• 1/4 tsp salt
• 1 tsp maple syrup

Salad:

• 2 large stems kale
• 1/2 cup cranberries

Directions:

Chop pecans into a pea size shape and toast at 400° for 20 minutes. While this is toasting, prepare salad dressing and chop kale. Put salad dressing aside and remove pecans from oven. In a small bowl mix pecans and the rest of the parmesan pecan ingredients in a bowl. Finally, add it all together! In a large bowl mix kale, salad dressing, Parmesan pecans, and cranberries! (You can make extra Parmesan pecans and salad dressing to use them again throughout the week)

Ingredients:

• 1 large spaghetti squash
• 1 can chickpeas
• 3 cups spinach
• 1 cup cherry tomatoes halved
• 2 tbsp lemon juice
• 1 tbsp minced garlic
• 1 tbsp rosemary
• Salt & pepper

Directions:

Cut spaghetti squash in half, brush with olive oil and sprinkle salt and pepper on it. Cook for 45 minutes at 400°. Take squash out to cool. While cooking, cut cherry tomatoes in half and fry with salt, pepper and garlic. Begin to pull the squash. Tomatoes should be cooked by then, add spinach and cook until wilted. Add spaghetti squash, chickpeas, lemon juice and rosemary. Mix all ingredients together and BOOM, done!

Ingredients:

Peanut butter sauce:

• 1 tbsp minced garlic
• 4 tbsp water
• 6 tbsp natural peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tsp sriracha
• 1/3 tsp salt

Veggie bowl:

• Spaghetti noodles
• 1 red bell pepper
• 3 cup shredded red cabbage
• 1 large carrot
• 4 large green onions
• 1/2 frozen edamame
• 1/2 pack cilantro
• 1/2 lime

To prepare peanut sauce, add all ingredients to a blender and mix until smooth. Once done, cook the noodles. Once noodles are cooking place cabbage, bell peppers and carrot in a pan and cook until soft. Once done add edamame, green onions and cilantro and salt for taste. Add veggies to the noodles and stir together. Serve and add peanut sauce, juice from a lime and peanuts on top.

Ingredients:

• 1 block extra firm tofu, pressed
• 2 tablespoons olive oil
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/8 teaspoon black pepper
• 1/4 cup all-purpose flour

Hollandaise sauce:

• 1/3 block soft tofu
• 1/3 cup non-dairy milk (we used oat milk)
• 2/3 tablespoon lemon juice
• 3 teaspoons vegan butter, melted
• 1 teaspoon Dijon mustard
• 1/8 teaspoon garlic powder
• 1/8 teaspoon turmeric
• 1/8 teaspoon salt

To assemble:

• 2 English muffins, toasted
• 4 Vegan ham slices (or leave out)
• Steamed spinach

Directions:

Start by cutting tofu into squares and mix all other tofu egg ingredients (except flour) in a bowl. Cover tofu with mixture and marinate for 15 minutes. While marinating mix hollandaise ingredients into blender and mix until smooth. Set aside and cover tofu egg in remaining flour and the cook tofu on each side for five minutes. And BOOM assemble the rest!

All recipes listed above are provided by @jacs.safe.injection.site on Instagram!