Have you heard about all the benefits of eating a mostly plant-based diet? Would you like to eat more vegetables and less meat? Not sure how to start? I am going to share with you quick tips on how to stock your pantry, the freezer and share 10 dinner recipes that are fast and easy.
One of the keys to eating plant-based is to make sure the pantry is stocked with healthy grains and rice. Grains are the workhorse of any plant-based meal. There are some great products that take only a few minutes to cook, making it easy to get dinner on the table in under 30 minutes. My favorite products to have on hand is Seeds of Change quick cooking grains. There are a lot of varieties such as Spanish Style Rice and Seven Whole Grains. You can either microwave the product or simply take it out of the pouch and simmer it for a few minutes in water. If you have time to meal-prep on the weekend, I highly recommend cooking up farro, barley or quinoa so it is ready to add to any plant-based dinner.
Another staple to have on hand are beans. While I would love to have the time to cook dried beans, I don't. So I rely on organic canned beans to add fiber to dinner dishes. If you have a hard time digesting beans, simply soak them in water for 12-24 hours. If you go for 24 hours, change the water after 12 hours. By soaking the beans in water, you are reducing the lectin found in the beans which is usually what makes some people get bloated and have flatulence.
Frozen organic vegetables are the next tip. Frozen vegetables only take a few minutes to cook and are already chopped up! This makes it easy to have a variety of vegetables in any dinner recipe. Plus, it is cost effective since vegetables may not always be in season when you want to eat them. I always have broccoli, cauliflower and chopped spinach in the freezer. Then when I go grocery shopping, I can take advantage of the vegetables that are on sale.
There you have it! The easy way to stock your kitchen for fast plant-based dinners, rely on canned beans, frozen vegetables and fast cooking grains. Now that you have a game plan for the products to keep in your kitchen, let's get to the fast plant-based recipes that everyone will love.
#1 Mixed Vegetable Fajitas from It Doesn't Taste Like Chicken
On the weekend, chop up the fresh veggies you will use for the fajitas. There is a great organic sauce I use, Simply Organic Classic Fajita Simmer Sauce. Fill in with frozen veggies if you don't care for something in the recipe. Frozen cauliflower goes great with the simmer sauce! Click here for the recipe.
#2 Stir Fry Veggies from Spend with Pennies
The recipe includes ingredients to make a sauce but you can also buy a pre-made sauce in the International aisle of the grocery store. Click here for the recipe.
#3 Roasted Vegetable Bowl from Pinch of Yum
This bowl uses a tahini based dressing. If you haven't used tahini before, you are going to be surprised. Tahini is a sesame seed paste that is a staple in many cuisines. It makes a great dressing and can be combined with just about any seasonings. The recipe also provides a list of different add-ins, such as the egg shown in the picture below. Click here for the recipe.
#4 Roasted Vegetable Burritos from Budget Bytes
Mexican food lends itself well to plant-based eating. A lot of recipes that typically have meat in them, can omit the meat and still taste great. I don't care for black beans so I substitute pinto beans. Tastes just as good! Serve the burritos with a side salad to get in more healthy veggies. Click here for the recipe.
#5 The Best Vegetarian Lasagna Recipe from Kitchen Treaty
Who can resist a recipe that touts itself as "the best"? Combining vegetables with pasta is always a great idea because those in the family who aren't really sure if they will be full when they are only eating vegetables. Something about pasta seems to make it all OK. Click here for the recipe.
#6 Hearty Vegetable Stew from Brand New Vegan
Stews are a great way to get in a lot of veggies. Serve this one with a crusty bread and side salad. No one will miss the meat! Click here for the recipe.
#7 Raw Veggie Chopped Salad from Veggie Inspired
This salad combines different textures and savory and sweet ingredients to make it really satisfying for dinner. This is a great option for those hot, steamy summer nights when you want something light for dinner. A side piece of bread helps to round out the dinner. Click here for the recipe.
#8 Vegetable Garden Pasta from WholesomeLicious
This is a great meal-prep recipe. When some of the ingredients aren't in season, like the cherry tomatoes, substitute canned organic tomatoes. Click here for the recipe.
#9 The Best Grilled Portobello Mushroom Burger from Skinny Taste
Portobello mushrooms are a meaty mushroom, making it a great substitute for meat. Pick your favorite toppings: cheese, onions, avocado, lettuce and tomato to add more veggie goodness to this burger. Click here for the recipe
#10 Southwestern Stuffed Sweet Potatoes from Chelsea's Messy Apron
Stuffed potatoes are always a favorite for a hearty meal but these stuffed sweet potatoes take it to a whole new level. Sweet potatoes are full of Vitamin A, Vitamin C, Potassium and Magnesium, just to name a few. Click here for for the recipe.
I hope this post inspired you to eat more veggies in your daily routine. I am plant-based 4 days a week. I find it easier to be plant-based during the week. The weekends are usually unpredictable so having flexibility to eat meat and fish, if I want to, is key.
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