Plant based meat substitute! #walnut #plantbased #meatlessmonday
EASY vegan Chili Recipe | HOW TO MAKE CHILLI
LAY HO MA everyone! I absolutely love making chili. Not only is it super easy to make, its just so comforting to eat. You can use it as a dip, on fries, on salad, or just straight up. Let's learn how to make vegan chili today! (chili as in the soup can also be spelt chilli, chili, or Chile).
Ingredients:
2-3 pieces garlic
1 onion
3 roma tomatoes
1 cup tomato sauce
1/4 cup black beans
1/2 cup frozen corn
1 tbsp olive oil
1 tsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1/4 of an avocado
1 tbsp fresh chopped cilantro
Directions:
1. dice up your garlic and onions and tomatoes
2. in a hot pan, add olive oil, garlic, and onions
3. season with salt and pepper, then add cumin, chili powder, and smoked paprika
4. stir and let the spices cook for about 2-3 minutes
5. add the tomatoes and stir
6. rinse your canned black beans in cold water and add in about 1/4 cup into your chili
7. add your corn and stir
8. add tomato sauce and stir
9. cook for about 3min and plate
10. serve with fresh avocado, and fresh cilantro
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Homemade Pasta Sauce:
QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + FREE E-BOOK HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Creamy white bean & kale soup | cozy one-pot vegan dinner
Get the recipe:
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MY COOKBOOK: The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes!
ORDER ON AMAZON:
MORE COOKBOOK INFO:
*90+ delicious vegan recipes made in the Instant Pot*
*With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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*IN THIS VIDEO*
Dutch oven:
Microplane:
Soup bowls:
*MY KITCHEN ESSENTIALS*
Instant Pot 6 quart:
Food Processor:
Nonstick skillet:
My Favorite Knife:
Large Cutting Board:
Linen apron:
Cast iron skillet:
Vitamix blender:
Vitamix 64-ounce container:
All Other Kitchen Equipment:
Film & Photography Equipment:
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Learn more about veganism, healthy eating, food photography, social media, and happiness.
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup
BLACK BEAN QUINOA TACOS WITH CILANTRO LIME CASHEW CREMA | vegetarian, vegan, & dairy-free dinner!
Say hello to the plant-based tacos that are on heavy weeknight dinner rotation here at the PWWB House! These Black Bean Quinoa Tacos are complete with a satisfying & heavily spiced black bean quinoa taco meat and creamy-dreamy dairy-free crema. The easiest 30-minute dinner recipe, perfect for Meatless Monday AND Taco Tuesday!
Ever since it was first published in 2018, this simple recipe has earned its spot in thousands of PWWB readers’ regular dinner rotation. Whether you’re a longtime vegan, new to a plant-based lifestyle, or you’re simply a meat eater looking to add a few more veggie-forward recipes into your meal plan, you’re in for such a treat! ♡ Happy cooking!
????️Printable Quinoa & Black Bean Tacos Recipe:
????️Printable Cashew Crema Recipe:
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▶Products used in this video:
Nonstick skillet:
Personal blender:
Blue-rimmed dinner plates:
7-Inch Chef Knife (White):
7-Inch Chef Knife (Black):
Cutting Board:
Fine mesh strainer:
Glass measuring cups:
▶Timestamps:
00:00: Intro
01:16: Black bean quinoa taco meat
02:36: Cilantro lime cashew crema
03:38: Finishing touches, taco assembly, & serving suggestions
#blackbeantacos #quinoatacos #vegetariantacos #vegantacos #healthytacosrecipe #easyvegetarianrecipe
Simply Delicious Vegan: Tex Mex Black Bean Chili - New Day NW
Two top food trends unite!
Caitlin Shoemaker is a popular Vegan YouTuber, blogger, AND she lives in the Pacific Northwest! Since plant-based diets are one of the #1 food trends for 2021, we asked her to share some cooking tips and a recipe from her new cookbook, Simply Delicious Vegan. Give her Vegan Tex-Mex Chili a try and let us know how you like it! You'll find a ton more vegan recipes on her blog, From My Bowl.
RECIPE: Vegan Tex-Mex Chili
From Caitlin Shoemaker’s, Simply Delicious Vegan
FOR THE CHILI:
1/2 yellow onion, diced
3 cloves garlic, minced
3 jalapenos, seeded and dice
1/2 bunch fresh cilantro, finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 cups (390 g) dried black beans, soaked in water overnight
1 cup (240 ml) mild, medium, or hot store-bought salsa
1 (28-ounce/794 g) can petite diced tomatoes
OPTIONAL TOPPINGS:
Cashew Cream
Nutritional yeast
Fresh cilantro
1. Turn a pressure cooker on to the sauté setting; when it's warm, put the onion, garlic, and 1/4 cup (60 ml) water in the pot and sauté until translucent, 3 to 5 minutes. Add the jalaperios, cilantro, chili powder, and cumin, then cook for another 1 to 2 minutes.
2. Press cancel to turn off the heat, then add the beans, salsa, tomatoes, and 2 cups (480 ml) water. Close the Instant Pot, set the valve to sealing, and cook on Manual High pressure for 10 minutes.
3. When the timer goes off, press cancel to stop the keep-warm feature, then let the Instant
Pot sit for 5 minutes before manually moving the valve from sealing to venting to release the remaining pressure. Uncover the pot and let the chili sit for 5 minutes to thicken.
4. Divide the chili among serving bowls, then top with cashew cream, nutritional yeast, and cilantro as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
note: If you'd like to increase the heat in this chili, use a spicy salsa. You can also leave a few of the jalapeno seeds in for extra kick!
Segment Producer Joseph Suttner. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.com. Contact New Day.
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KING 5's New Day Northwest is Western Washington's only local daytime talk show. Watch it weekdays at 11 AM PST on KING 5 TV and streaming live on #newdaynw