Vegan Recipe: Fajita Quesadillas

author TheOfficialHungry   6 year ago

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4 Healthy Vegan Recipes For Weight Loss Follow Us On Facebook: ⇨ ⇨Tools and ingredients: Colorful Measuring Cups: or Glass Dish Glass Bowl: or Olive Oil: Nonstick Frying Pan: or Saucepan with Glass Lid: Just including more plant based food in your routine, can be a wonderful approach to eating. Veganism is about focusing on whole foods with plenty of vegetables that'll keep you satisfied without tacking on the pounds If you are looking for healthy recipes and ideas, Here are 4 healthy and easy vegan recipes for weight loss that you can add into your weight loss diet. I hope you like all these vegan ideas ? 1 Spaghetti with vegetables recipe 270 calories (1 serving) Ingredients 1.5 oz whole wheat spaghetti 1 small white zucchini 1 clove garlic 1 tsp olive oil 1/4 medium white onion 1/2 medium red bell pepper 1/2 small aubergine eggplant 3 tbsp water 1 small tomato 1 tbsp chopped parsley salt and black pepper to taste 1/4 tsp dried oregano 1 tsp permesan cheese Preparation Cook pasta according to package directions. Heat the olive oil in a frying pan. Add garlic, onion, zucchini aubergine and peppers add 3 tbsp water, cover and cook for a few minutes on low heat until tender. Add the chopped tomatoes, parsley, salt and pepper and dried oregano. Add cooked pasta. Serve with Parmesan cheese on top enjoy! 2 Easy vegetarian Lentil recipe 270 calories (1 serving) Ingredients 1/4 white onion chopped 1 clove garlic minced 1 tsp olive oil 1 small carrot cut into squares 1 small white zucchini cut into Squares 1/4 red bell pepper chopped 1/3 cup lentils 1/2 cup vegetable broth 1/2 cup water (add more water in needed) 1/4 tsp turmeric 1/4 tsp cumin salt and black pepper to taste 1 bay leave 1/2 tbsp parsley finely chopped Preparation In a pot on medium high heat, add olive oil and saute onion and garlic until soft, about 3 minutes. Add the rest of your ingredients and turn the heat up to high and bring everything to a rapid boil. Once it starts boiling, turn the heat down to a low simmer and cook for about 20 to 30 minutes, until lentils are cooked through. Top with fresh parsley, serve and enjoy! 3 Chickpea and tomato quinoa 290 calories (1 serving) Ingredients 1/4 cup quinoa 1/4 white onion, chopped 1/4 yellow bell pepper 1 clove garlic, finely chopped 1 tsp olive oil 1 medium tomato, chopped 1 tsp tomato paste 1/8 tsp paprika 1/8 tsp cayenne pepper salt and black pepper 1 oz spinach 2 oz cooked chickpeas 1 tbsp black olives 1 tbsp parsley, finely chopped Preparation Bring salted water with quinoa to a boil in a pot over high heat. Cover and simmer for 15 minutes or until all water has been absorbed Heat up the oil in a large frying pan. Add chopped onion, garlic, yellow pepper and fry on a low heat until soft. Add chopped tomatoes, tomato paste, and all spices. Cover the pan with a lid and gently simmer until tomato have turned into sauce. Add spinach and cover again until spinach is wilted, stir in cooked chickpeas, olives and let them warm through. Serve with cooked quinoa topped with chopped parsley. 4 Veggie Fried Rice 240 calories (1 serving) Ingredients 1 medium carrot, cut in half lengthwise 1/4 cup brown rice 1 tsp olive oil 1/4 red bell pepper, chopped salt and black pepper 1/8 tsp chili powder 1/8 tsp cumin 1/8 dried oregano 2 tbsp tomato sauce 6 grape tomatoes 1 medium green onion 1 tsp cilantro, finely chopped Preparation Cook the rice in water first until done. Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender. Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine. Add tomato sauce, sliced tomatoes, and green onions. Serve topped with chopped cilantro. I hope you like all these vegan meals ?

Vegan Recipe: Falafel Sliders

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: Chloe shows how to make delicious vegan falafel sliders that are so good they even mange to impress a couple of skeptical meat eaters! Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below: Follow on Twitter! And like us on Facebook! Check out our other shows and get to know our awesome hosts: How to Bake It in Hollywood with Ashley Adams: Secrets of a Food Stylist with Megan Mitchell: Gluten Free with Alex T: Grill This with Nathan Lippy: Casserole Queens with Sandy Pollock and Crystal Cook: Midnight Munchies with the Brothers Green: Chloe's website: Connect with Chef Roberto Martin: ******** Falafel Sliders with Avocado Hummus Serves 4 Make-Ahead Tip: Uncooked Falafel Sliders can be made in advance and kept refrigerated until ready to cook. Tahini Sauce can be made in advance and kept refrigerated. FALAFEL SLIDERS 1 (15-ounce) can chickpeas, rinsed and drained, divided ½ red onion, finely chopped 2 cloves garlic, quartered 5 sun-dried tomatoes packed in oil, drained ½ cup packed fresh Italian parsley 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sea salt ½ cup garbanzo flour (or other flour of choice) 2 tablespoons olive oil AVOCADO HUMMUS ¼ cup chickpeas, reserved from sliders 1 avocado, pitted and peeled 1/3 cup packed fresh Italian parsley ¼ cup olive oil 1 clove garlic 1 tablespoon lemon juice ½ teaspoon sea salt ¼ teaspoon cayenne TAHINI SAUCE ½ cup tahini ½ cup water 1 clove garlic 1 tablespoon lemon juice ½ teaspoon salt 14 mini buns or dinner rolls sliced in half, toasted 2 small tomatoes, thinly sliced To make the Falafel Sliders: Reserve ¼ cup chickpeas for the Avocado Hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and flour in a food processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into 2-inch by ½-inch patties. In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3 to 5 minutes on each side, until nicely browned. Do not crowd the pan. Remove from pan and drain on paper towels. To make the Avocado Hummus: Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt, and cayenne in food processor and puree. Adjust seasoning to taste. To make the Tahini Sauce: Puree tahini, water, garlic, lemon juice, and salt until smooth. To serve: Layer the Falafel Sliders, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.

How to Make Vegetarian Enchiladas | Hilah Cooking

Check out Hilah's Happy Hour - my new weekly podcast! Make vegetarian enchiladas with fresh avocado, homemade tomato salsa and queso cotija. We call these Enchiladas Bandera because they are red, green and white like the Mexican flag. New cooking videos every Thursday! Subscribe to be notified when I release a new video! Vegetarian enchiladas recipe Check out all my video recipes: SOCIAL MEDIA Facebook : Twitter : Pinterest: Instagram: Hilah Cooking is a short-form, educational web cooking show focused on making cooking FUN! I show you simple, low-cost recipes with a Texas flair. Everything from how to make tortillas, to churros, to how to poach an egg. Basic cooking techniques and delicious home cooking recipes. New videos every Thursday! My cookbooks and classes For over 450 video recipes and contact information, visit


★ MY NEW BOOK! LETS GET SAUCY - ★ MY BEST SELLING WEIGHT LOSS GUIDE - ★ WHOLE FOODS RECIPE BOOKS ★ THE BEST MEAL PLANNING APP - ★ Instagram - ★ Facebook - Hash browns - 20 oz frozen hash browns 1/4 onion sliced 1/4 bell pepper sliced 1 cup mushrooms sliced 1 cup spinach 1 tsp each paprika, garlic powder, onion powder Preheat oven to 400 degrees. In a large mixing bowl mix all of your ingredients together. Place on a baking tray and bake for 30 minutes or until crispy. Top with ketchup. Chocolate Bliss Balls - 300g dates soaked 1 hr and drained 2 cups oats or oat bran 1/2 cup cocoa powder In your blender or food processor add your oats and cocoa powder and pulse until mixed. Add in your dates and blend until a dough like consistency. Take a small spoonful at a time and roll into balls. Store in an air tight container in the fridge. Makes 15 bliss balls. CHOCOLATE PB OATS 3/4 C rolled oats 1.5 C water 1 Tbsp cocoa powder 1 banana chopped (fresh or frozen) 1 cup strawberries 2 tbsp pb2 In a saucepan, combine water, oats, banana and cocoa powder. Cook over medium heat until all the water is absorbed (about 5-7 minutes). Mix together your pb2 with 2-3tbsp of water. Once your oats are done place them in a bowl and top with strawberries and pb2. VEGGIE SUSHI ROLLS - 2 cups cooked white or brown rice 1/2 small avocado (50g) 1/4 English cucumber sliced 1/4 c shredded carrots 1 cup spring greens 2 sheets nori 1 tsp sesame seeds 2 tbsp coconut aminos for dipping (or soy sauce) Place your rice in a bowl about 10 minutes before you make the rolls and allow it to cool (this prevents tearing the nori and makes it less “fishy” tasting) Lay out your nori sheets and spread the rice evenly over them. Take your avocado and divide it between the two sheets. Smash it into the middle of the roll. Add your cucumber, carrots and greens and roll tightly like a burrito. Cut into sushi pieces and sprinkle with sesame seeds. Dip into coconut aminos. Salad & Fries with Sweet Mustard - 4 medium pre-steamed russet potatoes 1/2 tsp garlic powder salt & pepper to taste 2 tbsp maple syrup 1 tbsp mustard 2 cup greens Preferable the day before, steam your potatoes whole for 15 minutes and place in the fridge to cool. Preheat oven to 420 degrees F (215C). Scrub your potatoes well and chop into fry like pieces. Toss in garlic powder and add a little salt and pepper. Place on a baking sheet and bake 15-20 minutes or until crispy. Mix together your maple syrup and mustard. Place potatoes over your bowl of greens and drizzle with dressing. BROCCOLI CHEDDAR SOUP - 3 potatoes chopped 2 cups broccoli 1/2 cup nutritional yeast 1 tsp garlic powder 2 cups water In your instant pot combine all of your ingredients except the nutritional yeast. Cook on sealed/high pressure for 15 minutes. Once done add in your nutritional yeast and lightly blend with an immersion blender. Add salt to taste. Serve over rice with additional nutritional yeast. Pizza 👍🏼 1 whole wheat pizza crust (I use engine 2 brand) 1 cup oil-free marinara 1 cup frozen mixed veggies 1 cup spinach 2 tbsp nutritional yeast Preheat oven to 400 degrees. PlCe your pizza crust on a baking tray and smear marinara sauce over the base. Add your frozen veggies and spinach. Bake for 15 minutes and take out of the oven. Top with nutritional yeast. Red lentil chili / HUMMUS 2 cups red lentils 1 red bell pepper chopped 1/2 onion diced 5 dates mashed into date paste 3 garlic cloves minced 1 cube celery juice 1 tbsp ume plum vinegar 28 oz crushed tomatoes 2 cups water 1 tsp each chili powder and paprika Combine all of your ingredients in your instant pot and cook on sealed/ high pressure for 20 minutes. Serve over rice with hummus. Recipe for hummus here - FALFELS - 1 carrot, chopped 2 cups cauliflower 1 cup kale 1 onion, chopped 2 cups garbanzo beans Juice of 1 lemon 1 tsp curry powder 1 tbsp garlic powder 1/2 tsp cumin 1/2 cup cilantro minced 1 cup chickpea flour 1 cup water 1 tsp baking powder 2 tsp salt In a skillet over medium heat add in 1/4 cup water, your cauliflower, onion, kale and carrots, cover and cook 10 minutes. Drain and rinse your garbanzo beans and add them into your food processor chopping them into small bits (do not purée them). Then do the same with your vegetables once they are done cooking. In a large bowl mix together your chickpea flour, baking soda and spices and then add in your water, lemon juice, vegetables, cilantro and chickpeas. Roll falafel into balls and place on a non-stick griddle and bake until brown. If you don’t have a griddle, bake at 350F degrees for 15-20 minutes or until brown.

4 Easy Evening Snacks Recipes | Lunchbox/Appetizer/Starter Recipes | CookWithNisha

Today I've shared 4 different and easy Evening Snacks Recipes. These are best Evening, Appetizer or Starter recipes. Try out these super easy and super yummy recipes I am sure you'll love them. Don't forget to LIKE, SHARE & COMMENT!! Checkout All Our AWESOME Channels: SUBSCRIBE To ShrutiArjunAnand - SUBSCRIBE To ShrutiVlogs - SUBSCRIBE To MyMissAnand - SUBSCRIBE To Anaysa - SUBSCRIBE To CookWithNisha - SUBSCRIBE To LafanGAY - INGREDIENTS:- #1 Recipe - Aloo Chana Chaat Kabuli Chana - 200 gm Potato(boiled) - one medium Onion( Optional) - fine chopped Tomato Chopped Green Chilli Jeera Powder - 1/2 tsp Chaat Masala - 1tsp Salt - 1tsp or as per taste Red Chilli Powder - 1/2 tsp Lemon - half Aloo Bhujiya Sev - Garnish #2 Fruit Chaat Tikka Lemon Juice - 3 tbsp Honey - 1 tbsp Chilli Flakes - 1/4 tsp Salt - 1tsp Fruits - Grapes, Strawberry, Pineapple, apple, Kiwi #3 Crispy Potato Cutlet Green Chilli - fine chopped Salt - 1 tsp Red Chilli Powder - 1/2 tsp Black Pepper - 1/4 tsp Rice Flour - 1 bowl Boiled Potato - 2 medium size Oil - to fry #4 Papadi Chaat Papadi - 6 to 7 Curd - 2 tbsp Potato - 1 boiled Salt Red Chilli Powder Jeera Powder Pomegranate, Aloo Bhujiya Sev - for garnishing Green Chutney Thanks, Nisha Topwal AUDIO DISCLAIMER/CREDITS – "Music from Epidemic Sound (" Mutton recipe cookwithnisha authentic homemade cuisine mutton Recipe dessert bakery tasty how to make tea chai recipe chai tea latte black tea tea stall special tea cappucino expresso macchiato mocha espresso filter coffee coffee bean hot coffee breakfast healthy tea weight loss best green tea vrat ka khana recipes in hindi vrat ke aloo aloo sabzi navratri 2018 aloo halwa व्रत indian recipes tiffin recipes cheese paratha recipe miss anand mymissanand healthy snacks baking handcraft blogger rakhi diy macaroni pasta recipe desserts cake decorating sabji masala mushroom curry kadai mushroom mushroom dry mashroom street food kids lunch ideas indian lunch box ideas food fusion

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Chef Roberto Martin puts a twist on a childhood favorite with a vegan fajita quesadilla that trades meat for a colorful array of deliciously seasoned veggies!

Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:

Follow on Twitter!
And like us on Facebook!

Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams:
Secrets of a Food Stylist with Megan Mitchell:
Gluten Free with Alex T:
Grill This with Nathan Lippy:
Casserole Queens with Sandy Pollock and Crystal Cook:
Midnight Munchies with the Brothers Green:

Chloe's website:

Connect with Chef Roberto Martin:

Fajita Quesadillas
1 Tbsp. high heat oil like safflower or grape seed oil
1 yellow bell pepper seeded and julienned
1 red bell pepper seeded and julienned
½ large red onion seeded and cut to a fine julienne
1 large zucchini, cut in half lengthwise then cut thin crosswise
1 tsp. lemon pepper
½ cup grated vegan cheddar
½ cup grated vegan mozzarella
1 bunch scallions, (green parts only) cut on the bias
8 flour tortillas
Vegan butter or extra virgin olive oil as needed
2 small firm avocados
Chipotle Crème as needed (recipe below)

Toss the oil, bell peppers, onion, zucchini and lemon pepper in a medium size bowl.
Season with salt and fresh ground black pepper.
Heat a grill pan or large sauté pan over high heat.
Add the vegetables and cook until they are soft and charred.
Remove the pan from the heat and allow the vegetables to cool.
Place the vegetables in a bowl and incorporate the cheese and scallions.
Fill a flour tortilla with about 1/3 cup of filling, fold the tortilla in half and reserve.
Repeat with the remaining tortillas.
Heat a large nonstick pan over medium heat and add a dab of vegan butter or a drizzle of extra virgin olive oil.
Cook 2 Quesadillas at a time for about 2 minutes on each side or until the tortilla is golden brown and the cheese is melted.
Cut each Quesadilla in 3rds.
Top each piece with a couple of thin slices of avocado and a drizzle of Chipotle Crème
Makes 10 quesadillas.

Chipotle Crème
1 (7 oz.) can Chipotle Chiles in adobo sauce
1 cup vegan mayonnaise

Using a small bowl mix 1.5 Tablespoons of the thick liquid found in the can of chipotles with 1-cup vegan mayo.
Season the sauce with kosher salt and reserve in a squeeze bottle or glass jar with a tight fitting lid.
Sauce is good for 2 weeks refrigerated.

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