This Dense Bean Salad keeps you full for hours! Black beans, lentils, veggies, kale, seeds and a creamy, lemony dressing. High Protein, High fiber, anti-inflammatory (17 grams Protein, 14 grams fiber per serving. Gluten-free, Nut-free, option for soy-free)

This is my anti-inflammatory dense bean salad. Dense bean salads have been trending, and they are just amazing hearty meals with tons of beans and so many different combinations of flavors, textures, and veggies that you can add to them.

Beans, along with all of the vegetables and other ingredients in this salad, are a great source of fiber, protein, iron, and zinc.

The whole bowl has 65+ grams or more of protein, 50+ grams of fiber, 20+ milligrams of iron, and loads of vitamin C from the tomatoes, peppers, and lemon to help your body absorb all of that iron. There are omega-3s from the hemp seeds, along with pumpkin seeds, making this an incredibly nutrient-dense meal.

This is a great, budget-friendly, easy-to-put-together salad. There is no cooking involved. You just have to chop everything, make the dressing, toss it all together, and it’s ready. It’s also perfect for meal prep because the flavors enhance as the salad sits. The next day, it’s even more flavorful because the beans absorb all of that delicious dressing.

Serve this dense bean salad with tortilla chips, toasted sourdough or garlic bread, added to wraps or tacos, or served over grains, such as quinoa or farro. There are endless possibilities with this salad!

Why You’ll Love this Dense Bean Salad

• easy, no-cook meal, perfect for hot weather!
• packed with protein, fiber, vitamins, Antioxidants and minerals in every bowl
• Anti-inflammatory ingredients
• creamy lemon yogurt dressing sends the flavor profile over the top
• naturally gluten-free and easy to make nut-free and soy-free

Continue reading: Anti-inflammatory Dense Bean Salad with Creamy Lemon Yogurt Dressing

The post Anti-inflammatory Dense Bean Salad with Creamy Lemon Yogurt Dressing appeared first on Vegan Richa.

Creamy, garlicky pepper white beans with spinach, finished with an irresistible crispy chickpea crumble, is the high-protein pantry meal I make on repeat, because it doesn’t even taste like a pantry meal. (20g protein, 13g fiber, 8mg iron. Soy-free with gluten-free and nut-free options)

This creamy garlic pepper sauce with beans and kale or spinach is fantastic on its own. But then we level it up with this crispy chickpea breadcrumb topping, which adds texture, another pop of flavor, and more even protein and fiber. Think high protein croutons!

There is tons of protein in this recipe (80 grams in the entire pan) along with about 52 grams of fiber and 32 milligrams of iron. There is protein from the beans, chickpeas, cashews, hemp seeds, nutritional yeast, and kale, along with loads of fiber from the beans, chickpeas, kale, and hemp seeds.

This is a nutrient-packed meal, and you can increase the protein and fiber even more, depending on what sides you serve it with. Serve it with a side of multigrain bread or a good sourdough to bump up the protein and fiber even more. It’s also rich in iron, folate, magnesium, potassium, and B vitamins, and it comes together pretty quickly.

You can also serve it over pasta, baked potatoes, or roasted vegetables. Or make a quick bean toast by topping bread with the creamy beans and air frying for 6 to 7 minutes for a super quick and satisfying lunch. It smells so good as it’s cooking. It smells peppery, cheesy, and heavenly. 

The crispy chickpeas on top are so addictive! You can use that topping over any pasta or salad. The topping alone is a must-make.

This recipe uses two cans of beans. The whole can of white beans will simmer in the creamy garlic sauce, while you are dividing up a can of chickpeas. Some of the chickpeas get blended into the sauce to make it creamy, and the rest gets crisped up to make this amazing breadcrumb topping.

Why You’ll Love Pepper Beans

• super easy pantry meal that doesn’t taste like a pantry meal
• High protein and fiber
• crispy chickpea-breadcrumb topping, you’ll want on everything
• naturally soy-free with easy gluten-free and nut-free options

Continue reading: Creamy Garlic Pepper Beans with Crispy Chickpea Crumble

The post Creamy Garlic Pepper Beans with Crispy Chickpea Crumble appeared first on Vegan Richa.

Vegetable focaccia sandwich is a delicious and filling sandwich made with soft homemade whole wheat focaccia, roasted vegetables and a creamy mayonnaise spread. The focaccia is sliced and filled with vegetables like bell pepper, zucchini and lettuce, along with a simple dressing for extra flavour.  Vegetable Focaccia Sandwich After I made my whole wheat focaccia,...

Read More

The post Vegetable Focaccia Sandwich Recipe appeared first on Yummy Tummy.

This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece !
(27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)

This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.

Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.

While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.

I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.

This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.

Why You’ll Love Hash Brown Casserole

• 27g protein
• hearty, cozy breakfast casserole packed with fluffy tofu “egg”, vegan “steak”, cheese, and veggies
• crispy hash brown topping
• Meal prep friendly!
• naturally gluten-free with nut-free and soy-free options

Continue reading: High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!)

The post High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!) appeared first on Vegan Richa.

Seriously satisfying high protein salad with edamame, crispy tempeh, cabbage, carrots, kale, in a creamy peanut gochujang dressing. 23 gms of protein, meal prep friendly. (gluten-free, soy-free, and nut-free options)

This salad is so hearty, crunchy, and delicious. It has a ton of protein, fiber, vitamins, and iron. It packs over 100 grams of protein in the whole bowl, plus 30 grams of fiber, and 19 grams of iron. It’s also a great source of vitamins A, C, and K.

This is a salad that’s going to keep you satiated and satisfy your taste buds because there’s so much flavor in the dressing. I use a peanut gochujang dressing because that flavor combination is just fire. Everybody loves a peanut butter dressing, and we’re going to level it up with some gochujang. It’s so good!

There’s protein from the creamy peanut gochujang dressing, sesame seeds and peanuts, crispy, crumbled gochujang tempeh and edamame! We add lots of veggies for even more fiber, including cabbage, carrots, bell pepper, cucumber, snap peas, green onion, and kale. You can use whichever veggies you have on hand, and use more or less to taste. If you don’t like cabbage, use lettuce instead. If you’d like more carrots, add more carrots. Just play around with the amounts based on your preference.

Then we’re going to add crispy tempeh which has been toasted and coated in a sticky gochujang and lime zest glaze, which is so amazing in this salad. This is the best way to eat tempeh!

We also add some edamame. I like to cook the edamame a little, then add soy sauce and garlic because that adds another layer of flavor and texture to the gochujang salad. You can also add the edamame as is if you prefer.

Then there are sesame seeds and peanuts for added crunch and even more protein. The peanut butter dressing is very flavorful. If you’re allergic to peanuts, use almond butter or cashew butter instead.

Why You’ll Love Peanut Gochujang Salad

• amazing flavors and textures from creamy peanut butter, spicy gochujang, and lots of crunchy veggies, nuts, and tempeh
• packed with protein, fiber, and vitamins
• perfect for picnics, parties, and potlucks
• easy to make gluten-free, soy-free, and even nut-free

Continue reading: Crunchy Peanut Gochujang Power Salad

The post Crunchy Peanut Gochujang Power Salad appeared first on Vegan Richa.

High protein, bold chili ginger garlic beans with cumin tofu and spicy onion salad. 30 minutes recipe, serve on toast, fries, baked potatoes, in smashed tacos, wraps or bowl. nut-free and gluten-free, 22 grams protein and 10 grams of fiber)

When weeknight dinners feel a little same-old, these chili ginger garlic beans are about to wake things up. They’re saucy, punchy, and layered with heat, balanced by creamy cumin-lime whipped tofu and a quick spicy onion salad. It’s bold, high-protein, and done in about 30 minutes.

Pile them on toast, tuck it into a baked potato, a dip platter, over roasted veg, in a wrap or go full comfort mode over crispy fries. One recipe, many moods. I prepped these and my garlic vinegar chickpeas and serve them in so many ways – watch on my YouTube channel !

We are reimagining Indian food today with beans majestic, a plant-based spin on chicken majestic. If you want a more traditional vegan version of Indian chicken majestic, check out my tofu majestic recipe. It’s super easy and full of flavor!

When people think of Indian food, they tend to think of Indian curries. But Indian cuisine that goes so far beyond curries and other saucy dishes served with flatbread and rice. There are so many creative ways that you can serve classic Indian dishes!

These saucy, chili garlic curry leaf beans are basically taking the sauce inspired from my tofu majestic, simplifying it, and adding beans to it. And it works so beautifully! It’s saucy, spicy, delicious, and pairs really well with lots of different components.

We make the beans along with a creamy, whipped tofu and pair these with a quick onion ring salad. Then, we’re going to pair these components in lots of different ways: on toast, as a dip, over baked potatoes or crispy potatoes(chili cheese fries style), or as crispy tacos!

Why You’ll Love Chili Garlic Beans

• 1-pan white beans packed with amazing Indian flavors
• creamy, curry-inspired, blender tofu whip takes only minutes to make
• quick pickled onion salad adds tang and crunch
• versatile! 1 dish can be served 4 or more ways
• naturally nut-free with easy gluten-free option

Continue reading: Chili Ginger Garlic Beans (Majestic Beans) with Whipped Cumin Tofu and Onion Salad

The post Chili Ginger Garlic Beans (Majestic Beans) with Whipped Cumin Tofu and Onion Salad appeared first on Vegan Richa.

Chili Garlic Vinegar Chickpeas, 15 minute, bold ginger garlic heat and a vinegar snap. Use them on crispy potatoes, stuff pitas, smash tacos, toss salads, or top papadam nachos. Make once, meals and snacks all week. (gluten-free, soy-free, nut-free) 18g protein 15g fiber

These tangy spicy 15 minute chickpeas are wildly flavorful and so versatile. Ginger for warmth, garlic for depth, chilies for spark, vinegar for snap. Cook these once, and you’ve got a building block for the week. Put them on crispy potatoes, stuff a pita, smash a taco, toss a salad, or make fusion pappadum nachos!
These chili garlic vinegar chickpeas are inspired from my Nepali potatoes. I took that flavor profile and put it with the chickpeas, because it’s just so incredibly delicious. 

For the chickpeas, we’re making this dry sauce of garlic, ginger, and green chilies and also adding some whole spices, like mustard seeds and cumin seeds. We are adding vinegar in the end, so the chickpeas pick up that tanginess and aromatic flavors from the sauce and get so flavorful and tender.

Pappadum nachos below

They are just so addictive, especially served with the easy baked or air fried crispy potatoes strips.

You can serve these chickpeas and potatoes together in various ways: as a bowl with salad greens, to make papadum nachos, in smashed tacos, or stuffed into warm pita bread. No matter how you serve them, you are going to love them!

Why You’ll Love Chili Garlic Chickpeas

• easy, 1-pan chickpeas cook while the potato strips crisp up in the air fryer
• full of rich, deep Indian flavors
• versatile! Serve as a salad, nachos, tacos, or stuffed into a pita
• naturally gluten-free, soy-free, and nut-free

Continue reading: Garlic Vinegar Chickpeas with Crispy Potato Strips

The post Garlic Vinegar Chickpeas with Crispy Potato Strips appeared first on Vegan Richa.

This crispy curry tofu sandwich has amazing, sweet-and-savory garam masala caramelized onions, curry leaf chilli oil glaze and a creamy yogurt sauce with swirls of chili oil. It’s sort of an Indian-inspired hot honey situation, and it’s so delicious!

This summer I am bringing you sandwiches inspired by popular Indian sandwiches. This one is a crispy spicy Chikin sandwich made vegan with crispy tofu that is coated in a curry leaf chili oil glaze, topped with garam masala caramelized onions (these are soooooo good) and paired with a herby cooling yogurt sauce. This sandwich packs so much flavor and texture.

Unlike the usual crispy chicken sandwiches that have a batter and are deep fried, we’re making a coating with cornstarch, white rice flour, and plenty of spices. The tofu gets tossed with oil, coated in the mixture, and then baked or air fried. The white rice flour and cornstarch make everything super crispy, and the tofu is ready in about 15 minutes.

While the tofu gets crispy, we caramelize onions with garlic, garam masala, and black pepper until everything turns golden brown. These sweet, umami-filled peppery onions take the sandwich to the next level.

Then, we make the curry leaf chili oil glaze. This is the biggest star of the sandwich. The glaze is sweet, spicy, zesty, and packed with curry leaf flavor. It makes the tofu juicier and pairs amazingly with the rest of the sandwich.

We also stir some of the glaze into a yogurt sauce made with fresh herbs, such as cilantro, mint, or parsley. Then everything gets layered into a sandwich, wrap, grain bowl, or salad bowl. Each component is ridiculously delicious on its own, and together they become four times more ridiculously delicious! You can use these components separately as well. That crispy tofu is an amazing addition to bowls, wraps or salads. The curry leaf chili oil glaze is fantastic to add to any creamy dip or yogurt, to drizzle over curries , or use as salad dressing! The yogurt sauce is a fantastic dip! These components, can also be paired to make a wrap or a bowl without the bread! Every bite is an explosion of textures and flavors.

It was a struggle to name the sandwich if you have ideas for a better title do let me know!

Why You’ll Love Crispy Curry Tofu Sandwiches

• Indian-inspired sandwich with tons of amazing flavors and incredible textures
• garam masala caramelized onions add so much flavor and texture
• versatile! Serve as a sandwich, wrap, salad, grain bowl, etc.
• each component can be used separately!
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Indian Hot “honey” Curry Tofu Sandwich with Garam Masala Caramelized Onions

The post Indian Hot “honey” Curry Tofu Sandwich with Garam Masala Caramelized Onions appeared first on Vegan Richa.