How To Make Vegan Stuffing | Wildrice Sausage Pecan Stuffing | Healthy + Easy
With thanksgiving a blink away we can't overlook that fact the stuffing is needed. This vegan stuffing is perfect for vegan thanksgiving and even for none vegan thanksgiving. And it's Gluten free.
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Inspiring Documentaries (Can be found on Youtube or Netflix)
1. Earthlings
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Thanksgiving Series No. 2 - Butternut Squash Cranberry Rice
Today I show you how to make a yummy rice dish that's full of flavor! I brought this to my grandmother's house for Thanksgiving and everyone loved it!
Ingredients:
1 cup wild rice mix
2 cups butternut squash, chopped
2/3 cup pecans, chopped
1/2 cup white onion, chopped
1 clove garlic, chopped
1 carrot, sliced thin
1 stalk of celery. sliced thin
1 tbsp. fresh thyme
1/2 dried cranberries
A pinch of crushed red pepper flakes (to taste)
Black pepper (to taste)
Savory Wild Rice and Butternut Sheet Pan Salad w/ Maple Dressing | Easy Vegan Holiday Side Dish
Quick and Easy Wild Rice and Butternut Salad w/Sweet and Savory Maple Dressing | Vegan Sides Dish (GF)
Perfectly cooked wild rice, with just the right amount of earthiness and chew, balanced out with creamy, golden-browned butternut squash, paired with the savory meatiness of roasted baby bella mushrooms, and caramelized sweet onions; with tart dried cranberries, toasted pecans, and the vibrant verdence of fresh cilantro; all married together with a bright yet and savory maple balsamic dressing.
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One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Wild Rice and Butternut Squash Recipe: Appetizer, Side, or Main Meal
I have to say I am incredibly privileged to be #partnering with Ralston Family Farms and the people behind the brand. #ad We connect on many levels: our love for America, the land, sustainability, and agriculture. In this Wild Rice and Butternut Squash Recipe I am using two of their six varieties of rice. Their Whole Grain Red Rice gives a nutty flavor and just the right “chew” that pairs perfectly with the delicate Basmati. When mixed with the herby vinaigrette, roasted butternut squash, toasted pumpkin seeds and craisins, you’ll find this amazing marriage of flavors that pair well with heavy to light meats and fish for any meal. You can find Ralston Family Farms products Publix, Kroger, Whole Foods, Sprouts, Fresh Market, and Fresh Thyme!
Print the recipe here:
List of ingredients:
Wild Rice and Butternut Squash Salad
1 Butternut Squash, halved
Olive oil, for sautéing and drizzling
1 cup Whole Grain Red Rice
1/2 Basmati White Rice
1/2 cup toasted pumpkin seeds
1/2 cup green onions, chopped
1/2 dried cranberries (craisins)
1/2 cup salad or champagne vinegar
1 Tablespoon whole grain mustard
1 Tablespoon honey
2 Tablespoons fresh parsley
1 Tablespoon fresh thyme
1 Tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/4 teaspoon Kosher salt
1/8 teaspoonFreshly ground pepper
Preheat oven to 350 degrees. On a sheet pan, place halved butternut squash flesh-side up and drizzle with olive oil. Place in the oven until squash can be pierced easily with a knife, about 25 minutes. Remove from oven and allow to cool until it is easily handled. Carefully cut in-between the flesh and skin, then cut flesh into 1/2 inch cubes. Set aside.
In a medium-sized saucepan, add whole grain rice and 3 cups of water and bring to a boil then reduce the heat and simmer until rice is tender, about one hour. Remove from heat and let stand covered 5 to 10 minutes.
In another medium-sized saucepan, add Basmati rice and 1 1/4 cup water and bring to a boil. Lower the heat to simmer and cover for about 15 minutes. Remove from heat and let stand for 5 to 10 minutes.
Meanwhile in a medium skillet, add pumpkin seeds and toast on medium heat for about 3 minutes, or until the seeds are lightly golden and toasted. Remove from pan to parchment paper.
In a medium bowl, add vinegar, mustard, honey, parsley, thyme, and oregano. Slowly drizzle olive oil into the bowl continuously stirring as you drizzle until emulsified.
In a large bowl, add rices, pumpkin seeds, butternut squash, green onions, and craisins. Gently stir in the vinaigrette. Serve warm or at room temperature.
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What We're Cooking This Weekend: VEGAN Roasted Butternut Squash Risotto