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Check out https://www.squarespace.com/merleoneal to save 10% off your first purchase of a website or domain using code merleoneal If you’re tired of spending more time scrubbing dishes than actually enjoying your food, this video is for you. I’m sharing my favorite one-pot vegan recipes that are perfect for busy weeknights, lazy Sundays, or anytime you just want something hearty, wholesome, and simple. These meals are packed with flavor, require minimal cleanup, and use easy-to-find plant-based ingredients. Whether you’re cooking for one or feeding a crowd, these one-pot wonders will save you time without compromising taste. Let’s make delicious food—and fewer dishes. One-Pot Dal https://www.instagram.com/reel/DFOIm9... INGREDIENTS -2 cloves garlic, minced -1 thumb-sized piece of ginger Sauté in a little oil. -1 teaspoon each of cumin, ground coriander, curry powder -1/2 tsp paprika powder and if you want some chili -2 tbsp tomato paste -200g red lentils (1 cup) Roast briefly. -300ml water -300ml canned coconut milk -Salt to taste -Juice of half a lime My additions: -firm tofu 1 can chickpeas 50/50 coconut and soy milk split ¼ - ½ cup Nutritional yeast PREPARATION Mix well, cover and simmer on medium heat for 15-20 minutes. Serve with cilantro, lime and naan. Creamy Roasted Vegetable Pasta https://plantyou.com/creamy-roasted-v... INGREDIENTS 1 bell pepper, chopped 1 cup artichoke hearts, quartered or chopped 1½ cups cherry tomatoes, chopped 1 yellow onion, diced 1 head garlic, top sliced off 1 handful spinach, large 1 zucchini, chopped 2 sprigs thyme ½ cup sun dried tomatoes, choppedz 1 tbsp tomato paste olive oil, to taste salt and pepper, to taste 3 cups farfalle pasta, dry ¼ cup cashew cream, or vegan cream cheese vegan parmesan, optional, for topping CASHEW CREAM 1 cup cashews, raw ½ cup water, see instructions ½ lemon, juiced ¼ tsp salt 1 clove garlic , for savoury dishes 1 tsp maple syrup, for sweet dishes My additions: ¼ cup nutrition yeast ½ block Tofu to the cashew sauce 1 can chickpeas PREPARATION Preheat the oven to 400F. In a casserole dish, add the bell pepper, cherry tomatoes, sun dried tomatoes, onion, garlic, spinach, zucchini, artichoke, tomato paste, fresh thyme, salt, pepper and cream cheese or cashew cream. Drizzle with olive oil, and add a liberal amount of salt and pepper. Cover the tray with foil, and bake for around 1 hour, until the onions are caramelized and the remaining vegetables are completely soft. While the tray bakes, cook your pasta according to package directions, reserving a cup of pasta water. After baking, remove the garlic and when safe to handle, squeeze in the cloves, and add pasta water as needed. Mix until a creamy sauce is formed. Pour in the pasta and stir. Serve with vegan parmesan and more salt and pepper, as desired. Everyday Lentil Soup https://minimalistbaker.com/1-pot-eve... INGREDIENTS 2 Tbsp water (or sub oil of choice // such as avocado or coconut) 2 cloves garlic minced (or sub 2 Tbsp garlic-infused oil*) 2 small shallots (optional // or 1/2 white onion as recipe is written // diced) 4 large carrots (thinly sliced) 4 stalks celery (thinly sliced) 1/4 tsp each sea salt and black pepper (divided // plus more to taste) 3 cups yellow or red baby potatoes (roughly chopped into bite-size pieces*) 4 cups vegetable broth (plus more as needed) 2-3 sprigs fresh rosemary or thyme (I used a bit of both) 1 cup uncooked green or brown lentils (thoroughly rinsed and drained) 2 cups chopped sturdy greens (such as kale or collard greens) My additions: 1 tbsp Tomato paste Crushed tomatoes