Today, I’m sharing with you 4 vegan, plant-based meals I can’t stop eating! They are some of my favorite “go-to” meals lately, and if I’m being honest, crowd pleasers in my house. These meals are also free from oil and great for vegan weight loss of you are trying to stay in a calorie deficit. I hope you enjoy them!
One Pot Wonders (over 70+: one pot meals):
Saucy Vegan Mama (over 30+ oil-free sauces):
Must watch next:
My Popular Vegan, Oil-Free, Low-Fat Cheese Sauce:
Plant Based Tips & Tricks (Live this life EASY):
Meals For Weight Loss Playlist:
Recipes in the video-
Chopped salad: Get the veggie chopper here
Here’s how I make this salad:
– Cucumber
– Carrots
– Tomato
– Any lettuce
– Rice (I use about 1 cup)
– Chickpeas (I use about 1/2 cup)
– Everything but the bagel seasoning
– My Healthy Vegan Mama dressing (2 tbsp low sodium soy sauce, 1-2 tbsp tahini, a capful of apple cider vinegar. Today I also added a little sriracha and about 2 tbsp of nutritional yeast. Use water to thin it out).
✨Lastly, the key “ingredient” here is the FULLSTAR chopper. Get it here –
Peas, broccoli, tofu and rice:
How to make: To a pot add…
– 2 cups of cooked or frozen rice (You can do uncooked; just use more veggie broth and longer cooking time).
– Lots of veggies. I did: 1 cup chopped broccoli, 2 cups peas
– 1 block of tofu
– Low-sodium soy sauce for flavor. I used about 4 tbsp. This will depend on how many veggies are in there. Start small and add more as needed.
– Sprinkle with garlic and onion powder (to taste)
– Let simmer in a bit of veggie broth (about 1/2 cup), until everything is married together and the sauce is thick.
– Drizzle with tahini and serve.
Southwest Burrito Bowl:
Cinnamon Roll Mug Cake:
Disclaimer:
1. The information in this video is from my experience, opinion, and knowledge of plant-based nutrition. I am not a doctor, and this information is not intended to be a substitute for treatment or advice from a medical professional. Always seek the advice of our physician or other qualified healthcare professional regarding your medical condition.
2. This video description contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Thank you 🙂
#vegan #plantbased #oilfree
Thanks for watching and leaving a comment 🙂 so fun to hear from yall and hear what type of videos you’d like to see.
what is in first dressing for salat? thanks.
Thanks for the taco/burrito bowl idea. I made it this afternoon for lunch and it was quick and so satisfying. I used black beans, fresh sweet red pepper, frozen rice, taco seasoning – heated it up in my Caraway pan without oil – served it over sliced romaine lettuce and topped with fresh cherry tomatoes & plant based queso sauce. So good! And so quick & easy. Thank you! ( I followed your lead and made more rice than I needed last night and popped it into the freezer for future meals. Great idea- never thought of that. )
A bit late to the party, but just an observation — one of things I find most enjoyable about being vegan is the variety of textures and tastes I can have. Chopping a salad like this, or going to a place like Chop’t, just seems strange to me. Why would you want everything to be a uniform size and shape? For me, the salad experience is about presentation and about the variety of textures and mouth feels, the way you get a different experience with every bite. Just a thought. Great recipes, though.
Can you recommend a sauce which isn’t spicy or hot at all, but gives lots of flavour and so yummy as you say.? As my IBS cant have spicy food or sauces. Thanks