Day 22 #RichaVeganuary2025 Challenge! 🏆 Lemon Garlic butter beans with bright, lemony 🍋flavors are a super quick, 1-pan, 30 minute creamy refreshing recipe. Serve with pasta 🍝 or crusty bread or rice for an easy meal. #veganrecipes #veganmealplanning #beanrecipes #veganuary Ingredients * 2 teaspoons extra virgin olive oil * 4 cloves garlic minced * 1/2 cup chopped onion * 1/2 teaspoon salt divided * 1/2 teaspoon onion powder * 1/4 teaspoon black pepper * 1 tablespoon flour all-purpose or a gluten-free blend * 1 tablespoon nutritional yeast * 1 to 2 teaspoons Italian herbs or use a mix of Italian herb blend and dried dill * 1/3 cup non-dairy yogurt or non-dairy cream (such as cashew cream) or cream cheese * 2 tablespoons lemon juice * zest of 1 small lemon * 2 slices of lemon * 1/2 teaspoon prepared stone-ground mustard or 1/2 teaspoon dried ground mustard * 1 cup water or vegetable stock * 15 ounce can butter beans, drained or other white beans, such as cannellini, great northern, or chickpeas or 1.5 cups cooked beans or use cubed tofu * black pepper, vegan parmesan, and chopped fresh parsley for garnish Instructions * Heat a large skillet over medium heat. Add the oil, and once the oil is hot, add the garlic. Mix and cook for 5 to 10 seconds, then add the onion and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion is translucent, 5 to 7 minutes. Add splashes of water or broth, as needed, to help the onions cook evenly and faster. * Add in the onion powder, black pepper, flour, nutritional yeast, and Italian herbs. Mix in for a few seconds, then stir in the non-dairy yogurt, lemon juice, lemon zest, lemon slices, mustard, and the remaining salt. Bring to a boil, then mix in the water and beans. Cover with a lid, and let it cook for 3 to 4 minutes to come to a good boil, then simmer for another minute, open the lid, and taste and adjust the flavor. Add more salt if you need, and if you want more heat add some red pepper flakes. If you want it more herby, then add fresh dill or fresh Italian herbs, like oregano or basil. * Switch off the heat, garnish generously with black pepper, vegan parmesan, and fresh parsley and serve. Serve with sourdough, garlic bread, over pasta, grilled cauliflower or veggies.
GROUND TOFU BOWL 🍚 Werbung/Ad Veganuary Nr. 22🌱 If you don’t like tofu… try it this and I promise you, you’ll like it!😋 I used my favorite teriyaki sauce by @KoRo , they offer a huuuge variety of vegan staples and snacks and you can save 5% with “fitgreenmind”.🫶 RECIPE (3 servings, 40min prep time): Coconut rice: -1 cup rice -1 1/2 cups coconut milk or water -salt to taste Bring to a boil. Reduce the heat and let it simmer for 20mins. Teriyaki broccoli: -1 head of broccoli, cut in florets Sauté in oil for a few minutes. -2 Tbsp teriyaki sauce Toss the broccoli with it and set aside. Ground tofu: -2 blocks (400g) firm tofu Shred or crumble on a baking tray. Toss with some oil and salt. Bake at 200C/400F for 20mins. -a thumbsize piece of ginger -2 cloves garlic Fry in some oil. -3 Tbsp teriyaki sauce -3 Tbsp soy sauce -1 Tbsp agave or maple syrup or sugar -2 Tsp vinegar -a splash of water -1 Tsp each ground coriander and paprika -1/4 Tsp cinnamon and pepper Let it bubble, then stir in the baked tofu and let it cook for 5-10mins. Serve in rice with the broccoli and teriyaki sauce.