Eating plant-based is not only salads and smoothies…the possibilities are literally endless! You have no idea how many times I hear “I don’t see how you get full eating only vegetables” or “vegan/ vegetarian food is boring or nasty” along with one million other uneducated closed-minded comments. When I first started eating plant-based it was actually much easier than I expected! I simply recreated my favorite meals by including more fresh ingredients and excluding the processed ingredients such as dairy products, canned foods, and etc. So not only is the food I cook and consume comforting and fulfilling but it’s also fresh and if I say so myself delightful.
I’ve put together 3 fulfilling meal yet simple recipes guaranteed to make your tastebuds smile this Fall season…thank me later 😉
- Mexican Inspired 3-Bean Chili
Ingredients: 1/2 cup of Kidney beans, 1/2 cup black beans, 1/2 cup of pinto beans (soak beans overnight before, it’s ok to soak them all together), 1 tbsp of soy sauce, 1 tbsp of tomato puree, 1 tbsp of olive oil 1 packet of chili powder, paprika, cayenne , salt, pepper, 2-3 medium tomatoes diced, 1 finely chopped clove fresh garlic, 1 finely chopped small onion, 1 cup of corn (frozen or freshly cut from cob), jalapeños (optional), 1/3-1/2 cup of fresh bell peppers (red, orange, yellow or green any will do)
Instructions: Serves 3-4
- After boiling beans, drain excess water and pour into a bowl for later.
- Heat a large wide pan on medium heat, add olive oil, onion, garlic and peppers to oil and sauté for about 10 mins.
- Add tomato puree and stir for 30-60 seconds, then add cayenne, paprika, salt, pepper to taste and stir fry for about one minute.
- Add chopped tomatoes, corn and soy sauce, bring to a simmer, cover and leave on low heat for 10-20mins, stirring occasionally.
- Add 2 1/2 cups of water, beans, packet of chili powder, corn, and jalapeños then stir and bring to a simmer, cover and cook on low heat for 10-15 minutes until beans are hot. Keep an eye on the chili and add a couple of tbsp of water if it starts to become dry.
Add toppings if desired and enjoy!
2. Veggie Shepherd’s Pie (Pot Pie)
Ingredients: Store bought or home made biscuits or pie crust, 1/2 of cup of unsweetened almond or soy milk, 1 cup of chopped mushrooms, 1 small onion chopped, 1 clove of garlic chopped, 1 cup of fresh or frozen corn, 2 small potatoes peeled and diced, 1 cup of chopped carrots, 1 cup of fresh or frozen peas, 1 chopped celery stalk, 4 cups of vegetable broth (store bought stock or boil 4 cups of water with a few bullion cubes), 1 bay leaf, 2 tbsp of margarine, 3 tbsp of coconut oil, 1/4 cup of unbleached flour, seasoned salt to taste.
Instructions: Serves 4
- Preheat oven to 375F.
- Heat coconut oil in a large saucepan over medium heat then add garlic, onion, mushrooms, a pinch of salt of pepper and then stir for about 3 mins.
- After stirring add carrots, celery, and potato and saute’ them until tender, so about 5-8 mins then add flour.
- Slowly mix in the broth, then add almond milk and bay leaf and stir well.
- Bring the stew to a simmer and cook until it thickens, about 5-7 mins.
- After mixture starts to thicken add peas and corn, seasoned salt to taste, and cook for an additional 5 mins then take from heat and let settle.
- Roll out the dough or biscuit and cut into 4 equal pieces. Place the dough flatly on base of mini pan, or if using a cup or bowl to make individuals cover inside with dough (if there is excess trim off and use for the top covering)
- Once pan(s) are lined with dough add filling to each and add more dough on top.
- Press the edges slightly and brush the tops of the dough with melted margarine and cut 1-3 slits in the top for venting.
- Place the pan in oven and bake until the dough is a flaky golden brown for about 45-40 mins.
Allow pie(s) to cool for about 5 minutes and enjoy! ( If there is left over filling it may be frozen)
3. Creamy rosemary tomato soup
Ingredients: 12 small tomatoes (not cherry tomatoes), 3 gloves of peeled garlic, 2 sprigs of rosemary, 2 tbsp of olive oil, 1/3 of hot water, 1/3 cup of almond, coconut or soy milk, 3 tbsp of margarine, salt, pepper, and onion powder to taste.
Instructions: Serves 2-3
- Preheat oven to 400 degree
- Cut tomatoes in half, remove any hard sections and place on baking sheet evenly spread out
- Add rosemary and garlic cloves, then sprinkle salt, pepper, and onion powder on the pan and drizzle with olive oil all over.
- Roast the tomatoes, rosemary and garlic for 35-40 mins (the tomatoes should look very soft and should be starting to turn brown)
- Add tomatoes, garlic, juices from pan, hot water, almond milk, and margarine to a blender and blend until it is completely pureed.
- Boil 1/3 -1/2 cup of water or milk depending on the flavor and thickness you’re going for and add mixture from blender to the boiling water/milk along with more pepper, salt, and onion powder if desired.
Allow soup to cool and enjoy with toast or crackers on the side.
If you decide to try a recipe make sure you comment and let me know how if turned out for you!