10 Plant-Based Recipes That Are To Die For

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains

Instructions:

1. Add some olive oil into an enormous 6-quart Dutch broiler or any pot at medium warmth.
2. When hot, mix in the onions, carrots, celery
3. Add salt cook until the onions are translucent, roughly 6 to 7 minutes.
4. Add in the broth and mix in the lentils, tomatoes, coriander, cumin, and grains.
5. Turn up the warmth to high and heat just to the point of boiling.
6. Lower the warmth to low, spread and cook at a low stew until the lentils are delicate around 35 to 40 minutes.
7. Use a blender to puree to your favored consistency.
8. Enjoy.

3. Veggie Lo-Mein

Noodles and veggies are delicious! Carb packed with vegetables! The perfect dish to get everything you need to give you energy throughout the day!

Ingredients:

• 2 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1” peeled, pressed and minced ginger
• 2 teaspoons honey
• ¼ teaspoon red pepper flakes
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• ½ cup snow peas
• 1 red bell pepper,
• 1 large carrot,
• 4 medium zucchinis
• 3 cups baby spinach
• 1 tablespoon arrowroot powder
• to garnish: sesame seeds
• Vegetable Noodle maker

Instructions:

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1. In a bowl, whisk together the soy sauce, sesame oil, ginger, nectar, and red pepper flakes.
2. Warm up the olive oil in a skillet over medium-high warmth.
3. When the oil is ready,  add in the garlic, snow peas, chime pepper, carrot noodles, and zucchini noodles.
4. Cook for around 5 minutes or until vegetables is fresh delicate. Add the spinach and cook until withered, around 3 minutes.
5. When you add the spinach, make the arrowroot mixture: mix together the arrowroot powder with 2 tablespoons of water.
6. When the spinach is about withered, add the soy sauce blend and the arrowroot mixture.
7. Serve the Lo Mein and top off with sesame seeds.
8. Enjoy!

4. Black Bean and Zucchini Tacos with Cilantro Avocado Slaw

Ingredients:

• 3/4 tsp olive oil
• 1/2 zucchini, chopped
• 1/4 tsp ancho chili powder (chipotle chili powder)
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/4 tsp oregano
• 1/16 tsp coriander
• 3 1/2 oz canned black beans, drained and rinsed
• 1/2 cup coleslaw mix
• 1/4 avocado
• 1 tbsp cilantro, chopped
• 1/2 green onions, chopped
• 2 1/2 tsp lime juice (or more)
• 1/4 tsp cumin
• Salt and pepper
• 2 corn tortillas

Instructions:

1. Mix in the zucchini with the bean stew powder, salt, paprika, oregano, and coriander.
2. Mix together the coleslaw, cilantro, and green onions.
3. Season with salt, pepper, and cumin.
4. Add lime juice and delicately knead with your hands to mollify the cabbage.
5. Add avocado. Season with salt and pepper.
6. In a pan add olive oil over medium-high warmth.
7. Toss in the zucchini in a solitary layer.
8. Cook for 3-4 minutes until starting to scorch.
9. Flip and cook on the opposite side.
10.  Add the dark beans and cook 2-3 minutes until warm.
11. Warm up the tortillas on the flame broil or stovetop. Stuff with zucchini, dark beans, and cilantro avocado slaw.
12. Enjoy!

5. Vegan Eggplant Parm

Ingredients:

• 1 medium eggplant
• 1/4 cup unbleached all-purpose flour 
• 1 cup panko bread crumbs 
• 2 Tbsp vegan parmesan 
• 1 tsp dried oregano 
• 1/4 tsp sea salt
• 1/2 cup unsweetened plain almond milk 
• 8  ounces pasta 
• 2 cups marinara sauce