Vegan Recipes

» Posted by on Jul 21, 2017 in Uncategorized | 0 comments

When there are sooo many restrictions on a diet it can be hard to find food that tastes good. Eating the same thing over and over can get really boring. I have found a couple recipes that are delicious and easy to make, while adhering to the strict restrictions on a vegan diet.

Here are a couple recipes I have found to help you mix it up. (1)

 

Pesto Pasta

I am a HUGE fan of Pesto!! This recipe works for non vegans as well, all you need to do is add chicken!

Ingredients

  • 1 lb. spaghetti
  • 2 ears corn, shucked
  • 1 medium yellow squash, cut into 1/2″-thick slices
  • 1 medium zucchini, cut into 1/2″-thick slices
  • 1 small bell pepper, seeded and cut into sixths
  • 4 green onions, trimmed
  • 2 tbsp. olive oil
  • 1 lemon
  • 1/2 c. store-bought refrigerated pesto
  • 1 pt. grape tomatoes, halved
  • 1/4 c. packed fresh parsley, chopped

Directions

  1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
  2. In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
  3. Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.
  4. Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.
Nutritional information (per serving): About 370 cals, 12 g protein, 54 g carbs, 12 g fat (2 g sat), 5 g fiber, 435 mg sodium.

 

Spring Minestrone

Soup is so easy and so delicious! Another recipe that can be used in a non vegan diet bu adding chicken!

Ingredients

  • 2 tbsp. olive oil
  • 2 medium carrots, chopped
  • 1 medium leek, thinly sliced
  • 8 sprigs fresh thyme, tied together
  • 3 large red potatoes, chopped
  • 2 qt. lower-sodium vegetable or chicken broth
  • 1 bunch asparagus, sliced
  • 1 can (15 oz.) navy beans, rinsed and drained (optional)
  • 2 tbsp. chopped fresh dill

Directions

  1. In 8-quart saucepot, heat 2 tablespoons olive oil on medium. Add carrots, leek, fresh thyme, and 1/4 teaspoon salt. Cook 8 minutes, stirring. Add red potatoes, chopped, and lower-sodium vegetable or chicken broth. Partially cover and heat to boiling on high; reduce heat to simmer. Cook 25 minutes or until potatoes are tender.
  2. Add asparagus and simmer 3 minutes or until tender. Discard thyme. Stir in navy beans (optional), fresh dill, 1/4 teaspoon salt and 1⁄2 teaspoon pepper.
Test Kitchen Hack: When you’re slicing the asparagus, leave the stalks rubber banded together. Trim the ends and cut through the rest of the stalk with a few quick strokes to slice all of your asparagus in seconds.

Nutritional information (per serving): About 330 cals, 7 g protein, 62 g carbs, 7 g fat (1 g sat), 7 g fiber, 1,030 mg sodium

 

 

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