Lentil and Brown Rice Stew

Lentil and Brown Rice Stew PinAmelia’s mom made this Lentil and Brown Rice Stew recipe for us when we went to visit her. She was very excited to integrate more plants into her diet and made good use of the time she had with us. This recipe was absolutely delicious and the whole family thoroughly enjoyed eating it.

The great thing about this recipe is that it’s very filling, but relatively low calorie with only 257 calories per serving. It’s also high protein and high fiber with 20 grams of each. Adding a tbsp of Vegan Cashew Sour Cream gives it a creamier texture and a lot of extra flavor.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Cabbage Soup

Vegan Cabbage Soup PinThis Vegan Cabbage Soup is fantastic for your weight loss goals. It’s delicious, and two cups has 8 grams of fiber and 6 grams of protein, but only 112 calories! It also has 138% RDV of Vitamin A and 78% RDV of Vitamin C. How can you beat that?!

Cabbage is full of nutritional benefits. It’s often used “as a treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, aging, and Alzheimer’s disease.” [source]

Everyone could use a little more cabbage in their diets and this recipe is a delicious delivery system for it.

To boost up the calories and make it a little heartier, try adding 3 or 4 diced potatoes when you add the cabbage. This soup will also go well with a nice Side Salad or a Vegan Baked Potato.

Vegan Cabbage Soup Cooking Video

Note: We increased the seasonings to improve the flavor after we published the video. We recommend using the recipe instead of the video.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Wellington

Vegan WellingtonIt was the first snow of the season here in Denver and the roads were treacherous, but we were determined to get to Whole Foods during rush hour. Amelia read that a plant-based chef, Kelley Williamson at PlantBasedKitchen-Recipes.com, was teaching a holiday cooking class and the main dish was Vegan Wellington.

This being our first vegan Thanksgiving, Amelia wanted to make us a special occasion meal, and the description Kelley wrote fit the bill so we trekked through the snow and only arrived 5 minutes late. It was totally worth it!

This delicious Vegan Wellington recipe is made with eggplant and other veggies in lieu of beef. It’s packed with flavor and plates nicely with your other Holiday Dishes.

Vegan Wellington is a labor of love and took us the better part of a day to make it, but the result was worth the effort. It made our Thanksgiving dinner simply amazing.

This recipe makes 2 Vegan Wellington loaves so you’ll have plenty of servings. Since there was only two of us, we froze one of the loaves to eat in a few weeks. Or you can cut the quantities in half to make one loaf.

Mom’s Famous Pie Crust will make this an extra special treat, but you can also buy frozen vegan pie dough at the store if you can find it. We couldn’t find any. The guy at Whole Foods said they were out.

You’ll need the Flax Egg recipe here. This recipe calls for two flax eggs.

You can make the mushroom mixture ahead of time to save time on the main cooking day. You can also make the Vegan Wellington loaves the day before and refrigerate them overnight so they’re ready for your holiday and you don’t have to spend the whole day cooking. Just pull them out of the refrigerator an hour early and put them in the oven 30 minutes or so before meal time and the loaves will come out piping hot and ready to eat.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Eggplant Fries

Eggplant FriesThese delicious eggplant fries are shaped like fries, but they have the taste and texture of Calamari. If you dip them in marinara sauce or vegan cocktail sauce, you might not know the difference. You can eat them plain, but we ate them with leftover Vegan Ranch Dressing.

Eggplant is a good source of fiber and potassium, as well as Vitamin B6. According to the National Institutes of Health, “Vitamin B6 in coenzyme forms performs a wide variety of functions in the body and is extremely versatile, with involvement in more than 100 enzyme reactions, mostly concerned with protein metabolism.”

We used half the eggplant for these fries and the other half for our Grilled Eggplant Sandwich. We ate the sandwich for lunch and the fries as a side dish with dinner. Nothing goes to waste in our house!

These eggplant fries pair well with our Chickpea Kale Salad Sauté.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Chickpea Kale Salad Sauté

Chickpea Kale Salad PinThis is a delicious Chickpea Kale Salad oil-free recipe that can serve as a main dish or a side dish. It’s also good warm or as a cold leftover.

It’s packed with nutrition, containing 10 grams of fiber, 15 grams of protein, 359% RDV of Vitamin A, 245% Vitamin C and 26% Iron. Eat this dish for lunch and you’ve hit much of your daily nutrient requirements.

It’s packed with nutrients, but 1 serving only has about 220 calories so if you want it to be a one dish meal, you may want to eat 2 servings. It pairs well with Oven Roasted Red Potatoes to give it a little more volume.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Baked Tempeh and Broccoli

Baked Tempeh and Broccoli PinThis Baked Tempeh and Broccoli recipe is a colorful, healthy plant-based meal with ample leftovers for busy weekday meals. It’s somewhat like a stir fry in it’s look and texture, but you bake it in the oven instead of in a wok or on the stove.

Tempeh is a minimally processed soy product that’s also high in protein. Each serving for this recipe has 11 grams of fiber, 15 grams of protein, 155% RDV of Vitamin A, 126% Vitamin C and 19% Iron. That’s a lot of nutrition for 299 calories making this a great weight loss recipe.

We put the Baked Tempeh and Broccoli over brown rice, but you could eat it plain without rice, with white steamed rice, or put it over spaghetti squash to cut down on the carbs and calories.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.