Super firm tofu is becoming a main staple in my vegan recipes. After using it a few times I can truly say that I really like the results and will be using it in many other upcoming vegan recipes in the near future. Not only is it high in protein, it is inexpensive and easy to use. I have made different types of vegan bowl recipes, but this one is my favorite thus far. I think the organic red cabbage made it extra tasty! First of all, red cabbage has pretty impressive health benefits. Dr. Axe calls it "disease-fighting and gut healing." Red cabbage boosts the immune system, fights inflammation and arthritis, aids healthy bones and reduces the risk of osteoporosis, combats chronic disease, and strengthens gut health. It's loaded with vitamin C and iron, and can be used in many dishes. Protein-packed, colorful, flavorful, and only nine ingredients! Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Servings: Four Ingredients
Nutrition Information Serving size: 1/4 of the recipe Calories: 598 Fat: 20g Sat Fat: 4g Carbohydrates: 83g Sugar: 7.6g Sodium: 505mg Fiber: 19g Protein: 22g Please let me know how you like this recipe. I'd love to hear from you! Post your recipe photos on Facebook or Instagram #thesensiblevegan. Thank you!
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The first time I cooked with extra firm tofu was when I made my tofu scramble recipe. I was so hesitant about cooking with it that I almost passed it by. I had never used the product before, so I was not sure how it was going to turn out. It was very good--actually better than the restaurant version, but after that I never bought it again. I was looking in my refrigerator one day last week and saw a package of super firm tofu that I did not buy. I was so pleased that my non-vegan husband had purchased it. I still wasn't sure about what I was going to do with it. After eating a tofu burrito bowl at Willy's Mexicana Grill, I was inspired to make a similar dish at home. I was extremely pleased at how the tofu turned out. It had a nice crunch on the outside, and it was tender and packed with flavor on the inside. In tofu dishes I had previously purchased at various restaurants and stores, some of it was dry, tasteless, soggy, and just gross. I did not want this to happen, so I was determined to try and season it as best I could. I kept pondering as to what to use, and I finally settled on Bragg Liquid Aminos. I read the label and was convinced it would work, and I was right! Score! Seven ingredients later, I had a winner dinner! Crispy, savory, spicy, filling, and only seven ingredients!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Servings: Four Ingredients
Nutrition Information Serving size: 1/4 of the recipe Calories: 267.5 Fat: 6.9g Sat Fat: 0.6g Carbohydrates: 38.4g Sugar: 1.5g Sodium: 509mg Fiber: 6g Protein: 13.1g Please let me know how you like this recipe. I'd love to hear from you! Post your recipe photos on Facebook or Instagram #thesensiblevegan. Thank you! No matter the season, fresh fruit is always on my shopping list. On this particular day, I had decided to make a vegan salad with different types of fruit. I was not exactly sure which types of fruit I was going to include (except strawberries), so I wandered around the store looking for ideas. As my daughter and I were walking through Whole Foods, I grabbed a bottle of lime juice because I was going to make my own dressing for the vegan salad recipe...but then I stopped at one of the sample tables. After I had sampled the blackberry vinaigrette and salad toppers by Aunt Dottie, I knew exactly what I was going to include in my salad: kale, blueberries, mango, strawberries, kiwi, pineapple, blackberry vinaigrette dressing, and the coconut salad toppers (my daughter really liked the sample). I put my lime juice back, and decided to use the dressing I had sampled instead, and it was the perfect compliment to the vegan fruit salad. I call this a SUPER fruit salad because the combination of ingredients are indeed superfoods that do the following: fight cancer, improve heart health, lower blood pressure, aid in weight loss, regulate diabetes, improve eye and skin health, improve digestion, and much, much, more! Wholesome, Fruity, Sweet, Tangy, Nutty, Light, and only eight ingredients! Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Servings: Two Ingredients
Nutrition Information Serving size: 1/2 of the salad Calories: 238 Fat: 10g Sat Fat: 1.3g Carbohydrates: 39g Sugar: 25g Sodium: 48.5mg Fiber: 7g Protein: 3g Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you! Back in the day when I was not vegan, I used to absolutely love the white chicken chili at Roaster's restaurant. Fast forward to this long holiday weekend. I found myself craving the chili, so I ventured out to look for possible ingredients. I even looked at the Roaster's recipe online to see if I could veganize it. I finally decided to just "experiment" and see what happens. It turned out exceptionally well, and my non-vegan husband gave it a thumbs up. The weather was very cold today, so this warm, healthy vegan chili recipe really hit the spot. It only took nine ingredients to make, but the flavor and presentation look as if it took a long time to pull together. Kale is one of my favorite vegetables, so I had to incorporate it into my recipe. It not only adds a new dimension of flavor, but the health benefits of this superfood are pretty impressive. I also used Tofurky chick'n in this vegan chili recipe, but I did not include it in the entire pot. I wanted to see how the chili tasted with and without "meat." By adding it into the chili, it contributes to over 15 grams of protein per serving! Both versions of the vegan chili were amazing. Since, I am a fan of very spicy food, I added cayenne pepper to my individual bowl. If you are making this as a family meal, you may want to keep the hot factor at a minimum, especially if you have a small child like me. Besides, not everyone is a fan of hot and spicy vegan food! Meaty, protein-packed, savory, comfort food, in only nine ingredients!
Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Servings: 10 Ingredients
Nutrition Information Serving size: 2 cups Calories: 202.5 Fat: 2.25g Sat Fat: 1.8g Carbohydrates: 30.7g Sugar: 1g Sodium: 322.2mg Fiber: 12g Protein: 15.6g Please let me know how you like this recipe. I'd love to hear from you! Post your photos on Facebook or Instagram #thesensiblevegan. Thank you! Before becoming vegan I frequently ate the regular Quorn chicken products, but I had to stop eating them after I became vegan because they contain eggs and milk. I was so excited when I found that Quorn offers a vegan option. I tried it, and wrote a review on the product as well. In this recipe, I decided to incorporate the chik'n into an easy wrap recipe. I only used four ingredients: organic whole wheat tortillas, spicy chik'n patties, organic baby spinach leaves, and organic sliced red onion. This quick and easy vegan recipe is simple on ingredients and bold on spices and flavor! Crispy, crunchy, spicy, and takes only four ingredients to make! Author: The Sensible Vegan Recipe Type: Entree Cuisine: Vegan Serving: 1 Ingredients
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Nutrition Information Serving size: 1 whole wrap Calories: 247 Fat: 5.5g Sat Fat: 1.5g Carbohydrates: 40g Sugar: 4.7g Sodium: 531mg Fiber: 5.1g Protein: 10.9g Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you! |
About Tabatha JamesTabatha James is a wife, mom, and children's book author who loves creating vegan recipes with 10 ingredients or less! Vegan Categories
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