• 5
    min
    Prep Time
  • 10
    min
    Cook Time
  • 15
    min
    Ready in
  • 2
    per
    Yield
  • 250
    cal
    Calories
  • User Review:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Side
  • Allergens:–
  • Seasons:spring
  • Cuisines:Indian
  • Courses:Lunch

Recipe Description

Dive into a burst of refreshing vitality with our enticing Vegan Smoothie Bowl, a vibrant symphony of flavors and nourishment that will elevate your mornings to new heights. 

Ingredients

  • 1 frozen banana
  • 1 cup frozen berries (strawberries, blueberries, raspberries)
  • 1/2 cup plant-based milk (almond, soy, or coconut)
  • Toppings: granola, sliced fruits, nuts, seeds, coconut flakes

Steps:

  1. Blend the frozen banana, frozen berries, and plant-based milk until smooth.
  2. Pour the smoothie into a bowl.
  3. Top with your favorite toppings.

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Asian Cucumber Salad with Sesame Dressing

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Recipe Overview

  • Author's name:Vegor
  • Recipe type:
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

Steps:

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Chinese Tofu with Bamboo Shoots and Parsley

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  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in

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    0
  • User Rating:
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Recipe Overview

  • Author's name:Vegor
  • Recipe type:
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

Steps:

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Vegor "The scientist"

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  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in

  • per
    Yield

  • cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

Steps:

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Vegor "The scientist"

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  • 15
    min
    Prep Time
  • 15
    min
    Cook Time
  • 30
    min
    Ready in
  • 1
    per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
Print Add to Favorite

Recipe Overview

  • Author's name:Vegor
  • Recipe type:Dinner
  • Allergens:
  • Seasons:
  • Cuisines:
  • Courses:

Recipe Description

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed,
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 carrot, julienned
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce (or tamari for gluten-free option)
  • 1 tablespoon maple syrup
  • 1 teaspoon grated ginger
  • Salt and pepper, to taste,

Steps:

  1. Prepare all the vegetables by washing, peeling, and cutting them into bite-sized pieces. Make sure the chickpeas are drained and rinsed.,
  2. Heat the olive oil in a large pan or wok over medium heat. Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.,
  3. To the pan, add the sliced bell peppers, zucchini, carrot, and broccoli. Stir-fry for about 5-7 minutes, or until the vegetables are just tender but still crisp.
  4. Stir in the chickpeas, soy sauce, maple syrup, and grated ginger. If using, add the sesame oil now for an extra layer of flavor. Season with salt and pepper to taste. Cook for another 5 minutes, stirring occasionally to ensure the vegetables and chickpeas are well-coated with the sauce and heated through.
  5. Once everything is cooked and nicely combined, remove from heat. Serve your Vegan Chickpea and Vegetable Stir-Fry hot. For a final touch, sprinkle sesame seeds and sliced green onions on top for garnish.

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