Getting healthy sometimes could mean ditching meat and switch to eating more veggies. Eating vegetables helps you reduce heart disease, high cholesterol, blood sugar, and blood pressure, digestive disease, and obesity. It’s also a great way to reduce weight.
Our list of amazing vegan and vegetarian recipes have been prepared from the very beginning, and provide an amazing opportunity to make a healthy but still easily made vegan recipe for dinner or throughout the day.
Given the high fiber content in a vegan diet, with complex carbohydrates and water content from fruit and vegetables, this helps you keep feeling fuller for a longer time while increasing energy use when you are resting. Eating less meat also helps reduce the risk of stroke, high blood pressure, high cholesterol, certain cancers, type 2 diabetes, and obesity.
When you want to switch on a vegan vegetarian diet, the foods you eat should be all vegetables (source of a wide range of vitamins and minerals) such as broccoli kale, beetroot, cauliflower, asparagus, carrots, tomatoes, peppers, zucchini, sweet potato, potatoes, butternut squash and beets,fruits including berries, citrus, fruits, bananas, apples, grapes, melons and avocado,legumes (provides fiber and plant-based protein) like chickpeas, lentils, peas, kidney beans and black beans,seeds from sesame, sunflower, pumpkin, chia, hemp or flax,nuts (contains plant-based protein and vitamins) such as brazil, almonds, cashews, pecans, macadamia and pistachios,healthful fats (source of omega-3 fatty acids) from avocados, walnuts, chia seeds, hemp seeds, flaxseed, olive oil and canola oil,whole grains (source of fiber, magnesium, copper, and selenium) like brown rice, oats, spelt, buckwheat, quinoa, wholegrain bread, rye and barley andplant-based milk from almond, soy, coconut, rice, oat or hemp.
To help you start your vegan eating habit, whether it be from an easy vegan dinner or a low-carb breakfast, we’ve got these amazingly crafted recipes for you!
VEGETARIAN BLACK-BEAN AND TOMATO QUINOA
CURRIED POTATOES AND MUSHROOM WITH EGGPLANT IN CLAY
WINTER ROOT VEGGIE GRATIN A LA VITACLAY
TRADITIONAL FRENCH RATATOUILLE COOKED IN CLAY
INDIAN COCONUT VEGETARIAN CURRY
CLAY QUINOA AND SWEET POTATO CHILI
CURRIED VEGETABLE CHICKPEA STEW
SLOW COOKER SWEET POTATO AND PEANUT STEW
PINTO BEANS STEW WITH JALAPENO-CORN DUMPLINGS
VEGAN THAI RED CURRY WITH VITACLAY
VEGAN COCONUT YOGURT IN VITACLAY
VITACLAY CRISPY HARISSA CAULIFLOWER
CLAY POT VEGETARIAN SHEPHERD'S PIE IN A JIFFY
SIMPLY DELICIOUS AND NUTRITIOUS FRESH PEAS AND SHIITAKE MUSHROOMS
SLOW COOKER LENTIL AND QUINOA TACOS
CURRIED BUTTERNUT SQUASH QUINOA WITH GARBANZO BEANS
COOKED CAULIFLOWER IN BONE BROTH
ASPARAGUS, SNAP PEA, AND RADISH SALAD
FARRO-AND-TOMATO SALAD WITH CRISPY CAPERS
CREAMED WHITE BEAN BISQUE (VEGETARIAN AND VEGAN)
ASIAN-INSPIRED MISO MUSHROOM SOUP
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