1. Spicy Roasted Veggie Bowl: Roast a variety of vegetables such as bell peppers, onions, sweet potatoes, and zucchini with olive oil, chili powder, cumin, and garlic powder. Serve with cooked quinoa and a dollop of vegan sour cream.

2. Mexican Quinoa Stuffed Peppers: Stuff bell peppers with cooked quinoa, black beans, corn, diced tomatoes, and Mexican spices. Bake in the oven until the peppers are tender.

3. Veggie Curry: Sauté onions, garlic, and ginger in a pan with coconut oil. Add in diced vegetables such as carrots, cauliflower, and potatoes. Simmer with a can of coconut milk and curry powder. Serve over cooked quinoa or rice.

4. Eggplant Parmesan: Slice eggplant into thin rounds, dip in egg and then breadcrumbs, and fry in a pan with olive oil until golden brown. Layer with marinara sauce and vegan mozzarella cheese. Bake in the oven until the cheese is melted.

5. Veggie Burrito Bowl: Sauté onions, garlic, bell peppers, and corn in a pan with olive oil. Add cooked black beans and diced tomatoes. Serve over cooked brown rice with avocado and a dollop of vegan sour cream.

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