CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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COZY AND HEALTHY FALL VEGAN MEALS [MEXICAN CASSEROLE + POLENTA] | PLANTIFULLY BASED
Hi my friends! Today I have TWO amazing comfort food recipes. The best part these are cozy for these fall months but also healthy. They are just delicious and I know you are going to love them if you try them.
MEXICAN CASSEROLE:
POLENTA RECIPE:
MY CAMERA (CANON REBEL T6):
50MM LENS:
MY TRIPOD:
**$2 EBOOK**
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MEXICAN CASSEROLE
Enchilada Sauce
1 can of tomatoes, fire roasted preferred [14.5oz]
1/2 cup of water
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sugar1/4 tsp cayenne
*or to spiciness preference
1/2 tsp cumin1/4 tsp salt
*optional if you feel it needs it but remember there will be saltiness added from beans, tortillas and vegan cheese
Bean and Corn Filling
2 bell peppers, chopped [200g]
1 jalapeno, diced [30g]
1/3 onion, chopped [60g]
1 can pinto beans, drained and rinsed [15oz]
1 can black beans, drained and rinsed [15 oz]
1 1/4 cups frozen corn [180g]
1/4 cup vegetable broth
2 tsp taco seasoning
1 can refried beans [16 oz]
5 medium sized tortillas
3/4 cup vegan cheese
POLENTA INGREDIENTS
Polenta
1/2 cup polenta, dry [70g]
1 cup water [240ml]
3/4 cup non-dairy milk, unflavored and unsweetened [180ml]
1/4 tsp salt
1/2 tbsp nutritional yeast
1/4 tsp garlic powder
12 Brussel sprouts, cut in half [120g]
2 big handfuls of kale, chopped [40g]
5 oz extra firm tofu1 tsp olive oil
1/4 cup water if necessary
Balsamic Glaze sauce
2 tbsp balsamic glaze
2 tbsp water
Balsamic glaze substitute: 2 tbsp balsamic vinegar, 1 tbsp maple syrup
MUSIC
from epidemicsound.com
FTC: not sponsored babes
*There may be Amazon Affiliate links by using an affiliate link I receive a small commission at no expense to you which helps to support this channel.
ULTIMATE vegan Nachos Recipe for CINCO DE MAYO!
LEARN HOW TO MAKE MY ULTIMATE VEGAN NACHOS RECIPE TODAY!
LAY HO MA! I absolutely love nachos and I know you do too! A great platter of nachos for me should be like attending a fun party. Your platter should have the most amazing tortilla corn chips and piled with delicious salty and spicy veggies. Lastly, your nachos need a delicious smoky cheese sauce. Join me in this episode as I show you how to make my ultimate vegan nacho recipe. Let's begin!
TOPPINGS:
4-5 cups tortilla chips
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 long green chili pepper
1/2 red onion
1/2 cup olives
2 tbsp capers
1 tomato
1/2 cup canned black beans
generous sprigs of cilantro
CHIPOTLE SAUCE:
1/2 cup cashews
1/2 cup water
pinch of pink salt
2 tbsp homemade hot sauce (
1 tbsp smoked paprika
CHEESE SAUCE:
1/2 cup cashews
1/2 cup water
1 1/2 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of pink salt
pepper
drizzle of olive oil
Directions:
1. Spread the tortilla chips onto a baking try lined with parchment paper
2. Top the chips with the veggie toppings
3. Blend up the cheese sauce ingredients in a high powdered blender until liquified (or soak the cashews overnight if you do not have a high powered blender)
4. Drizzle generously the sauces onto the nachos
5. Broil the nachos in the oven on low for 2-3min until the chips start to char
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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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How to make Mexican Vegan Empanadas (Beans and Potatoes)
Hello & welcome to the Views Kitchen, Today we will be showing you how to prepare Maseca empanadas. We will be filling them with refried beans and pre-cooked potatoes. This recipe is versatile for a variety of fillings. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Ingredients
2 1/2 Maseca (Instant corn masa)
2 1/2 cups warm water (add water gradually)
1 Tbs oil
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp ground cumin
1 tsp baking powder
1 tsp salt (Himalayan)
1/4 tsp Tumeric optional
2 Re-fried beans recipe -
2 Pre-cooked potatoes (chop and boil 10 minutes)
Fajita seasoned rice recipe-
*for the fajita rice substitute chicken bouillon with your favorite veggie bouillon to keep it vegan
Pato sauce
1 Tbs lemon or lime juice
1 tsp Mexican oregano
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Vegan Cheesy Mexican Tortilla Bake
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VEGAN ASADA TACOS | Homemade Salsa | Street Tacos | Easy Mexican Food | Marinated “Beef/Steak”
Hi guys! Welcome back to my channel. My name is Airam pronounced like “Eye-rum.”
Today I am making Vegan Asada tacos! I grew up around tacos my entire childhood. You know with my parents being taqueros and all! I actually worked at my parents taqueria pre-vegan days. I have since then been inspired to veganize authentic taco meats! I made the tastiest marinade to create the savory, delicious taste traditional asada tacos have! First I did pastor, now asada. What’s next?
I hope you guys enjoy!
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Ingredients used:
Asada + Marinade:
8oz Pack of Soya
1 Cup Fresh Squeezed Orange
1/2 Cup Fresh Squeeze Lime
1 Tbsp Minced Garlic
4 Tbsp Maggi Jugo Sauce (Mexican One)
1 Cup Vegan Beef Broth (Orrington Farms, Linked Below)
1/2 Tbsp Black Pepper
1/2 Tbsp Seasoning Salt in marinade
(Stovetop)
1/2 Cup Vegetable Oil
1/2 Tbsp Seasoning Salt (Lawrys)
3/4 Cup Onion
Salsa:
8 Tomatillos
2 Serranos
15 Chile De Arbol
2 Raw Garlic Cloves
1 1/2 Tsp Salt or to taste
*3 Tbsp Water
Homemade Tortillas:
1 Cup Maseca
1 to 1 1/4 Cup Hot Water
Other Ingredients:
Cilantro
Onion
Lime Wedges
Grilled Serranos
Links:
Soya Chunks (Cheaper in person!)
Soy Curls
Vegan Beef Broth
My Vegan Al Pastor Tacos