Cauliflower Quinoa

Cauliflower Quinoa PinThis Cauliflower Quinoa recipe is a real palate pleaser. It’s savory and delicious, with lots of protein and other nutrients, but without many calories. One cup is only about 183 calories. That makes it a great weight loss recipe.

Due to its high protein content and nutritional value, quinoa has risen in popularity over the last few years, which has also led to an increase in its price. Quinoa can be quite expensive now, but Whole Foods has a Super Grains blend that’s much less expensive. Feel free to substitute that for pure quinoa.

This is a great one dish meal for lunch, or paired with a soup or side salad if you have a bigger appetite.

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.

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Cauliflower Potato Soup

Cauliflower Potato Soup PinWe created this delicious Cauliflower Potato Soup with a beautiful head of cauliflower we got at the market. It looked so pretty we hated to cut it up!

We spent most of New Year’s Day 2018 in the kitchen experimenting with new recipes and this was one of them. We also made Ginger Vinaigrette Beets, a Spinach Salad and a failed attempt at Sweet Potato Pie.

Cauliflower is a cruciferous vegetable in the same family as broccoli and Brussel Sprouts. That means it’s one of the best vegetables you can eat. And with only 156 calories, this filling soup is also great for your weight loss goals.

It pairs well with a Hearty Side Salad or Spinach Salad.

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.

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Sweet Quinoa Salad with Oranges, Dates, Beets & Pomegranate

Sweet Quinoa SaladThis Sweet Quinoa Salad with Oranges, Dates, Beets and Pomegranate lives up to it’s name. It’s very sweet with the natural sugars from the fruit and beets, but the quinoa loads it up with 8 grams of protein per serving.

Amelia and I love colorful dishes, and they don’t get much more colorful than this one! It’s great as a side salad with your Vegan Black Bean Burgers or as a stand-alone lunch dish.

If you take this to work for lunch, your co-workers are guaranteed to take notice! They’ll wonder what the crazy vegan is eating now with a subconscious feeling that they’re missing out! Print out the recipe and take it with you so you can just hand it to them without saying a word!

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.

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Chickpea Scramble

Chickpea ScrambleThis Chickpea Scramble recipe is a great substitute for eggs and tofu. It’s made with chickpea flour, which is full of nutritious protein and complex carbs. It has a similar texture to scrambled eggs while the Himalayan black salt gives the scramble an egg smell and flavor.

Like eggs, this recipe has a lot of protein. Unlike eggs, it has a lot of fiber and NO cholesterol. We sautéd the veggies with vegetable broth so it’s also oil free and the chickpea flour makes it gluten free. You just can’t go wrong with this delicious recipe!

Enjoy with a slice of whole grain toast or our delicious Oven Roasted Red Potatoes.

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.

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Cauliflower Steak

Cauliflower SteakYaYa’s is one of our favorite places to eat in Denver. They have a vegan cauliflower steak that is absolutely amazing and if you call ahead and tell them you’re vegan, they’ll go out of their way to take care of you.

This cauliflower steak is very hearty and flavorful. We baked it whole until it turned a nice golden brown, but you could also slice it ahead of time and then bake it or grill it. Cooking it whole means all of the flavor is on the edges so if you slice it before cooking, you can spread the seasonings more evenly.

One head of cauliflower makes about 4 steaks, 2 larger and 2 smaller.

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.

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Vegan Portobello Mushroom Steaks w/ Balsamic

Vegan Portobello Mushroom Steaks PinYou won’t believe it until you try it, but these Vegan Portobello Mushroom Steaks have the flavor and texture of a high quality filet mignon without the cholesterol and cruelty. The balsamic flavor combined with the mushroom texture are sure to trick your senses.

Portobello mushrooms are a great vegan substitute for those hot summer days when you want to grill out. We baked these in the oven, but there’s nothing stopping you from throwing them on the grill to get that extra charred flavoring.

You can also put these on a bun with some lettuce and tomato and eat them like they’re a juicy steak burger. I’ve had these in restaurants and they’re delicious!

We originally made this with 2 tbsp of olive oil instead of 1/4 cup vegetable broth, but we try to go oil-free as much as possible now so we’ve updated this recipe. We think it tastes just as good.

Olive oil is a processed food and 100% fat with 120 calories per tablespoon. Removing the oil from this recipe took the calories per serving from 93 to 34. That means almost 2/3 of the calories in this recipe came from the oil! Holy cow! Skip the oil. You won’t miss it.

This pairs exceptionally well with our Sautéed Spaghetti Squash with Kale and Tomato and some Oven Roasted Red Potatoes.

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.

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Herbed Tomatoes

Herbed TomatoesMy mom made these Italian herbed tomatoes for me as a kid and I loved them! This was one of the first veggie dishes I ate. It has a lot of flavor and she peeled the tomato skins off, which my childhood palette really appreciated. As an adult, the skins don’t bother me and they pack a lot of extra phytonutrients so leave them on if you want to.

Mom made these with lots of olive oil, but now that we have a much better understanding of how oil harms our arteries, I changed the recipe to omit it. That will change the flavor a bit, but your heart will thank you.

You can serve these tomatoes as a standalone side dish or serve them over your leafy green salad as a delicious dressing.

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.

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Vegan Ranch Dressing

Vegan Ranch Dressing PinYou can use this Vegan Ranch Dressing as a salad dressing, or as a dipping sauce for your Vegan Cauliflower Buffalo Wings or fresh veggies. It’s very tasty and versatile.

Regular ranch dressing typically contains mayonnaise, sour cream and Worcestershire Sauce, none of which are vegan. This recipe uses vegan mayonnaise, almond milk and apple cider vinegar to create the same savory flavor without the animal ingredients.

The vegan mayonnaise contains a lot of oil and the recipe as a whole isn’t very nutritious so I wouldn’t consider this a healthy weight loss condiment. But if you’re looking for a vegan ranch dressing or dipping sauce, this one is fantastic!

Vegan Ranch Dressing Instructional 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.

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Vegan Alfredo Pasta

Vegan Alfredo Pasta PinThis Vegan Alfredo Pasta has a nice white, creamy alfredo sauce made with cashew cream. With 295 calories and 11 grams of protein per serving, it’s delicious and creamy without any cholesterol. Both your tastebuds and arteries will thank you.

Eat this with some colorful veggies like an Easy Garden Salad or Italian Tomatoes and Mushrooms to balance out the “whiteness” of the sauce and pasta.

We used whole-wheat spaghetti, but this Vegan Alfredo Pasta Sauce would go great with fettuccine or spiral pasta, too. We mixed the sauce and pasta together, but you can serve the sauce over the pasta if you don’t feel like mixing it.

Remember to prepare your Vegan Cashew Cream ahead of time. It takes a couple of hours to soak the cashews.

Vegan Alfredo Pasta

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.

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