3 MUST TRY VEGAN DINNER RECIPES!
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Recipes in this Video
3 recipes
veganplant-baseddairy-freegluten-free
Tacos have deep roots in Mexican culture, often enjoyed as a street food staple. The combination of spicy street corn and vegan chicken reflects a modern twist on traditional flavors, appealing to plant-based diets. Today, tacos are celebrated globally, with countless variations that cater to diverse palates and dietary preferences.
Ingredients
- ●vegan chicken
- ●corn
- ●taco shells
- ●red onion
- ●cilantro
- ●lime
- ●avocado
- ●jalapeño
- ●garlic powder
- ●cumin
- ●smoked paprika
- ●salt
- ●black pepper
- ●olive oil
- ●chili powder
- ●sour cream alternative
Instructions
- 1Heat olive oil in a skillet over medium heat.
- 2Add vegan chicken and cook until browned, about 5-7 minutes.
- 3Remove vegan chicken from skillet and set aside.
- 4In the same skillet, add corn and cook until slightly charred, about 4-5 minutes.
- 5Stir in garlic powder, cumin, smoked paprika, chili powder, salt, and pepper to the corn.
- 6Mix well and cook for an additional 2-3 minutes.
- 7Remove from heat and squeeze lime juice over the corn mixture.
- 8Warm taco shells in a separate pan or oven until crispy.
- 9Assemble tacos by adding vegan chicken, spicy corn, diced red onion, jalapeño slices, and avocado.
- 10Top with fresh cilantro and a dollop of sour cream alternative.
- 11Serve immediately with lime wedges on the side.
Ingredient Alternatives
vegan chicken
Healthier: tofu
Cheaper: seitan
Tofu is a lower-cost protein option.
sour cream alternative
Healthier: Greek yogurt
Cheaper: plain yogurt
Plain yogurt is a budget-friendly swap that maintains creaminess.
Techniques
sautéinggrilling
Equipment
skillettaco shell warmercutting boardknife
🌶️🌶️🌶️Hotsoy
Also Known As
Vegan TacosSpicy Corn Tacos
vegetariandairy-freegluten-free
Ingredients
- ●2 cups cooked chickpeas
- ●4 cups fresh spinach
- ●1 cup diced tomatoes
- ●1/2 cup onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup shredded cheese (optional)
- ●1 tbsp olive oil
- ●1/4 cup vegetable broth
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- 3Add the diced tomatoes, cooked chickpeas, cumin, paprika, salt, and black pepper. Stir well and cook for about 5 minutes.
- 4Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- 5Pour in the vegetable broth and mix everything together. Remove from heat.
- 6Transfer the mixture to a greased casserole dish. If using, sprinkle shredded cheese on top.
- 7Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 8Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 9Let it cool for a few minutes before serving.
Equipment
skilletcasserole dishaluminum foilspatula
Lentil meatball subs are a popular vegetarian alternative to traditional meatball subs, often enjoyed for their hearty texture and flavor.
Ingredients
- ●1 cup dried lentils
- ●2 cups vegetable broth
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped fresh parsley
- ●1/4 cup chopped onion
- ●2 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes
- ●4 sub rolls
- ●1 cup marinara sauce
- ●1/2 cup shredded mozzarella cheese
Instructions
- 1Rinse the lentils under cold water and drain.
- 2In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender.
- 3Once cooked, drain any excess liquid and let the lentils cool slightly.
- 4In a large bowl, mash the lentils with a fork or potato masher until mostly smooth, leaving some texture.
- 5Add breadcrumbs, Parmesan cheese, parsley, onion, garlic, oregano, basil, salt, black pepper, and red pepper flakes to the mashed lentils. Mix until well combined.
- 6Preheat the oven to 375°F (190°C).
- 7Form the lentil mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper.
- 8Bake the meatballs in the preheated oven for 25-30 minutes, turning halfway through, until golden brown.
- 9While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
- 10Once the meatballs are done, place them in the sub rolls, top with marinara sauce and shredded mozzarella cheese, and return to the oven for an additional 5-10 minutes until the cheese is melted.
Equipment
potbaking sheetmixing bowlsaucepanforkmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
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