Here at http://www.DailyVeganRecipe.com our goal is give you delicious, easy to make and a cost effective Vegan meal everyday. Most are skeptical about cutting out animal products, we were too, until we committed 1 month to a Vegan diet. The first effect that was noticed was how amazing we felt, there was no more grogginess or need for afternoon naps. We were energized the entire day and into late night. We also noticed all of skins imperfections (acne, blemishes) were gone, our skin was vibrant and healthy looking! These two things alone were enough to keep us interested in a vegan diet, but they weren’t the only benefits we were reaping. We were losing weight, we had a sense of gratificatfion from it, our child’s behavior went from bad to amazing. There was so much good we were experiencing in our lives from it, the choice was clear to turn it into more then a diet, but a lifestyle. So, coming from a avid meat eater for years, I can tell you it is worth a shot. You’ll be eating healthier, cheaper and wont be missing out on any of your favorite flavors. Commit 1 month and the choice will be clear to you as well, and were here to help you. So check out our recipes, find a healthy vegan dinner for tonight, and make a change for a healthier, happier you.
1 Package Of Lightlife Smart Ground Protein Crumbles-Mexican style
1 Can Of Black Beans
2 Organic Tomatoes – Chopped
2 Large Organic Avocados – Chopped
1/4 Cup Of Cilantro – Chopped
1 Can Sliced Black Olives infused with Jalapeno
1 White Onion – Chopped
1 Block of Vegan Gourmet Nacho Cheese – http://www.followyourheart.com/products/nacho-cheese/
1 Bag of Organic Veggie Chips – http://gavanmurphy.com/organic-veggie-chips-product-review/
* Want it spicier? Add diced Jalapenos
Step One (Stove Directions):
In a small pot, on medium heat, cook Black Beans for about 10 minutes.
In a separate skillet cook ground protein crumbles on low to medium heat for 5 minutes.
Then in a small pot heat the block of vegan cheese until fully melted.
Step Two (Plating):
Next poor heated cheese over chips. Now you can add the protein crumbles, black beans and the rest of the ingredients to taste!!
2 Box’s Lightlife Smart Strips – Steak Style Seasoned Veggie Strips – SteakStrips.jpg
1 Green Bell Peppers
1 Yellow Onion – Sliced
1/2 Cup Daiya Mozzarella Veggie Shred Cheese – www.daiyafoods.com/our-products/mozzarella
I Jar Of Sliced pepperoncinis
I Package Of Sliced Mushrooms
1 Bag Of French Rolls
Serves 4 to 5
1. Start by preheating oven to 350º
2. In a large skillet over medium-high heat saute together the Onions, Peppers and Mushrooms until browned. Add a dash of Johnny’s Seasoning.
3. In a separate pan on medium-high heat add strips and stir-fry for 3 minutes or until hot. Add some Johnny’s seasoning and pepper to taste. Then add to skillet in Step two.
At the same time place French Sandwich Rolls onto a baking sheet and heat in oven for 3 minutes.
After step three is completed you will need to return skillet and all ingredients including steak strips to low heat and stir in desired amount of cheese until melted.
4. Then after you have removed rolls from the oven, fill them with the cheesy mixture. For those who like it spicy, like me, add pepperoncinis!
Asparagus, Petite peas, Red Bell Peppers, Mushroom and Linguine Pasta in red sauce.
1 Package of Sliced Portobello Mushrooms
1 Red Bell Pepper – Chopped
1 Bag of frozen or fresh petite peas
1 White Onion – Chopped
1 Box Whole Wheat Linguine Noodles
1 can of Asparagus
1 Jar of Portobello Mushroom Spaghetti Sauce
Bring water to a boil, add the pasta and stir for 30 seconds. Cook about 10 mins and drain.
In a pan add chopped onion, sliced mushrooms and bell peppers. Cook on medium heat till tender.
At the same time in a pot add peas with 1/2 cup of water. Boil till soft and then strain.
Do the same with the asparagus in another pot.
Combine all ingredients together and Stir!
Add Johnny’s Seasonal Salt to taste.
Serve with a tablespoon of Nutritional Yeast sprinkled on top. 🙂
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