You will adore this healthy nutrient packed recipe for instant pot lentils soup. It has all your favorite flavors like onions, garlic, ginger, spices, lentils, and split peas. This plant based recipe is packed full of vitamins, antioxidants, and minerals. It has fiber, protein, calcium, and more. I love when my husband and kids eat this soup because I know they are getting a healthy gluten free meal.
Instant pot lentils soup recipe is so healthy that’s because lentils are super nutritious. Just one cup cooked of this edible legume contains the following nutritional values:
Carbs: 39.9 grams
Protein: 17.9 grams
Fat: 0.8 grams
Fiber: 15.6 grams
Vitamin B6: 18%
Pantothenic acid: 13%
Additionally this lentils soup contains split peas! 100 grams of split peas contains 341 calories, 1.2 g 1% total fat, 0.2 g 1% Saturated fat, Polyunsaturated fat 0.5 g , 0.2 g Monounsaturated fat, 0 Cholesterol, and 15 mg Sodium. It also has 981 mg 28% potassium, 60 g 20% total carbohydrates, 26 g 104% dietary fiber, 8 g sugar, and 25 g 50% protein. Split peas also contain 2% Vitamin A 3 % vitamin C, 5% Calcium, 24% Iron, 10% Vitamin B-6, and 28% Magnesium. That’s why I love this instant pot lentils soup recipe!
If you are looking for a quick and easy way to make beans from scratch this instant pot Black beans recipe is for you. They come out so soft, tender, and flavorful in under 60 minutes. This is definitely the best way to make them. Pressure cooker black beans will change the way you cook forever!
Black beans are packed with protein and nutrients! They have a satisfying earthy, nutty, mildly sweet flavor with a meaty texture that is perfect for vegans and plant-based dieters. Additionally they contain antioxidants, fiber, protein, and healthy carbohydrates to help you feel full and be active. Other nutritional values include Vitamin A, calcium, folate, magnesium, iron, and potassium! That why I love this instant pot black beans recipe.
Black beans are great for a variety of recipe ideas. For example you can make burritos, tacos, tostadas, or enchiladas. You can also add them to cold salads with vegetables, or make a healthy protein bowl! My personal favorite is to eat them in a bowl with some seasoned avocado and sautéed cabbage!
If you’re looking for delicious vegan lunch ideas for school or work than this bean burger recipe is for you. This recipe for vegetarian burger is packed with delicious flavors and healthy plant based nutrients. It’s the perfect recipe idea for meal prepping, packed lunches, or just an every day home meal for the family! This easy plant based burger recipe will knock your socks off.
I like using pinto beans for my bean burger recipe because they are earthy and nutritious. They have a meaty texture and blend well with vegetables. However there are a wide variety of beans you can use for any recipe for vegetarian burgers. For example you can use black beans, chickpeas, Navy beans, or even Lima beans!
This recipe makes great vegan lunch ideas for school or work.
Gluten free Vegan lunch ideas for school or work like this bean burger taste amazing with perfectly shredded cabbage and carrots. You can buy pre shredded vegetables at the grocery store. Another way to get the perfectly shredded cabbage and carrots is to use the food processor. So before you blend the beans, combine the garlic, onions, cabbage, and carrots in the food processor. Blend or pulse the easy plant based burger recipe ingredients until it becomes medium shredded.
Another great ingredient in my vegan bean burger recipe is flaxseed meal. Flaxseed meal is rich in vitamins and minerals as well as antioxidants. It also works as a binding agent which makes it perfect for egg replacements. Other ingredients for my recipe for vegetarian burger include:
How do you make vegan lunch ideas for school or work like this bean burger recipe?
First, combine the chopped onions, minced garlic, shredded carrots, shredded cabbage, all the dry seasonings, ketchup, Worcestershire sauce, and flaxseed meal in a large mixing bowl and stir until thoroughly combined.
Use a food processor to blend up the beans into a chunky purée before adding it into the bean burger recipe mixing bowl. ingredients.
Stir the mixture until it’s thoroughly combined.
Mold about 8 bean burger patties out of the bean vegetable mixture.
Heat the oil in a large skillet on medium high heat.
Cook the bean patties for approximately 5 minutes per side.
The flavor combinations and nutritional content of this bean burger recipe will knock your socks off!
beans, cheap, family recipe, gluten free, vegan
2cans (14 oz each)cans pinto beans, drained, rinsed, and patted dry
1tbspextra virgin olive oil
3/4 cupshredded carrots
3/4 cupshredded cabbage
1cupfinely chopped yellow onion (1/2 of a large onion)
3clovesgarlic, finely minced
1tspblack garlic powder
Combine the chopped onions, minced garlic, shredded carrots, shredded cabbage, all the dry seasonings, ketchup, Worcestershire sauce, and flaxseed meal in a large mixing bowl and stir until thoroughly combined
Use a food processor to blend up the beans into a chunky purée before adding it into the mixing bowl ingredients
Stir the mixture until it’s thoroughly combined
Mold about 8 burger patties out of the bean vegetable mixture
Heat the oil in a large skillet on medium high heat
Cook the bean patties for approximately 5 minutes per side
This lentil avocado recipe for veggie wrap is easy and simple. If you’re looking for healthy vegan school lunch ideas this tortilla wrap recipe is for you. Additionally this recipe makes 6 portion so it’s great for plant based meal prep.
Healthy vegan school lunch ideas are simple when you know what ingredients to use. Lentils are perfect for any meal replacement. They’re packed with protein and other vitamins and minerals.
This tortilla wrap recipe is a great vegetarian lunch for adults and kids. My son loves when I make this recipe for his lunch at school. Even my toddler likes to snack on the little pre cut rolls.
There’s a wide variety of sauces you could add to this re pie for veggie wrap. I usually add some vegan mayo when I make it for my son and husband! I like to make it for a plant based meal prep so I add low calorie hot sauce.
This recipe is great for healthy vegan school lunch ideas and it’s so easy to make. All you need to make this tortilla wrap recipe is 5 simple ingredients not including seasoning.
Healthy vegan school lunch ideas are simple.
The ingredients for this recipe for veggie wrap include 1 cup lentils, 3 cups vegetable broth, and 1 whole avocado. You also need 1 cup shredded carrots 2 tsp salt, 1 tsp pepper, and 6 whole wheat tortilla.
Start making this plant based meal prep by cooking the lentils. Cook them on a stovetop and combine 3 cups of vegetable broth and 1 cup of dry lentils. (Add the seasoning into the lentils now) Simmer for 15-20 minutes.
Remove the heat and allow the lentils to chill for about 15 minutes. Add the cooked lentils into a food processor or blender and blend until thoroughly chopped for the best tortilla wrap recipe.
Lay each tortilla flat and spread lentils across the top like a blanket. Add avocado slices and shredded carrots. Roll entire tortilla up like a rug for an easy healthy vegan school lunch ideas.
Roll recipe for veggie wrap tight, and hold it tight, then cut into slices like you would a sushi roll. My kids love this healthy plant based lunch recipe and so do I!
Vegan avocado sushi roll recipe is so simple and delicious. I love sushi it’s always been one of my favorite foods. And it’s so easy to make with vegan ingredients. How to make a vegan avocado vegetable sushi roll with minimal ingredients such as with jasmine rice avocado and carrots. That’s all you need!
making vegan sushi is healthy and delicious, its a plant based and gluten free recipe. I like to use wasabi in my vegan sushi roll for two reasons. The first is because I actually love the flavor! Not too much of course because it’s so intense. The second reason is because it helps hold the rice together when rolling the sushi roll.
You only need a few easy ingredients to make this avocado sushi roll. The ingredients include 1 cup white jasmine rice, 2 cup water, and 1 tbsp wasabi. Also 1 tsp rice vinegar, 1 medium avocado, 1 small carrot (not baby carrot), and 1 tbsp sesame seeds for topping.
I like using white jasmine rice to make this type of recipe. It tastes great with the seaweed, avocado, and wasabi. My favorite thing is to sprinkle it with sesame seeds and dip it in soy sauce.
The directions are super easy to follow
Directions for vegan avocado sushi roll are so easy. First, combine rice and water in a medium cooking pot and bring to a boil. Turn the heat down to medium/high and cook for 10 to 12 minutes, stirring occasionally, until rice is fully cooked.
Remove heat and add wasabi and rice vinegar to cooked rice. Stir or whisk vigorously until thoroughly combined. Cut up carrot into vertical slices to insert in vegan sushi. Cut up avocado into slices.
How To Roll It Up
Lay down a sheet of seaweed vertically on a sushi mat or hand towel. For the hand towel, fold it in half lengthwise and over it with plastic wrap. Make a flat layer of rice on the seaweed like a sheet over a mattress.
If you want the rice on the outside instead of the inside of the sushi roll, flip the seaweed over at this point. Line the carrots and avocado on the closest edge of the seaweed to you, horizontally. Then roll it up using the towel to guide the process. This plant based sushi roll is a great vegan way to enjoy your favorite Japanese cuisine at home! Sprinkle the top with sesame seeds.
What to serve with an avocado roll?
My favorite side dishes to have with plant based sushi include:
Edamame – Edamame is the preparation of immature soybeans still in the pod. They are generally boiled or steamed and lightly salted.
Shishito Peppers – Shishito pepper is a mildly spicy East Asian pepper that crisp up lovely with a bit of oil in the air fryer or oven.
Salad With Asian Dressing – Shredded lettuce, carrots, and purple cabbage with a ginger sesame dressing pairs wonderfully with an avocado sushi roll recipe.
Seaweed Salad – Seaweed salad is also known as goma wakame in Japanese. It is made with undaria pinnatifida, an edible seaweed used widely in Japanese cuisine. It’s made by dipping dried seaweed in water, draining, cutting into small pieces and then mixed with soy sauce, mirin, sesame, sesame oil, yuzu juice, grated ginger, rice vinegar, chilli and sugar.