• 15
    min
    Prep Time
  • 0
    min
    Cook Time
  • 15
    min
    Ready in
  • 4
    per
    Yield
  • 150 cal
    cal
    Calories
  • User Review:
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Recipe Overview

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

Recipe Description

Indulge in the vibrant and refreshing taste of Japanese Edamame, a delightful appetizer that captures the essence of simplicity and flavor. These young, tender soybeans, harvested at the peak of their sweetness, are gently boiled to perfection and served with a sprinkle of sea salt, creating a harmonious balance of savory and slightly nutty flavors.

Ingredients

  • 2 cups edamame, shelled and cooked
  • 1 cucumber (thinly sliced)
  • 1 carrot, julienned
  • 2 tbps soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • salt and pepper to taste

Steps:

  1. In a bowl, mix edamame, cucumber, and carrot
  2. In a smaller powl whisk together soy sauce, rice vinigar, sesame oil, and sesame seeds
  3. Pour dressing over salad, toss to combine.
  4. Season with salt and pepper

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  • 10
    min
    Prep Time
  • 45
    min
    Cook Time
  • 55
    min
    Ready in
  • 6
    per
    Yield
  • 220
    cal
    Calories
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    0
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Recipe Overview

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

Recipe Description

Dive into the comforting embrace of Vegan Lentil Soup, a heartwarming bowl of nourishment and flavor. This rustic and hearty soup combines tender, protein-packed lentils with a medley of finely chopped vegetables, all simmered slowly to meld the flavors into a rich and satisfying broth.

Ingredients

  • 1 onion (diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 3 garlic cloves (minced)

Steps:

  1. Heat olive oil in a large pot. Add unions, carrots, celery and garlic. Saute until softened.
  2. Add lentils, bay leaf, thyme, broth, and water. Bring to a boil, then simer for 30-40 minutes

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  • 10
    min
    Prep Time
  • 30
    min
    Cook Time
  • 40
    min
    Ready in
  • 10
    per
    Yield
  • 1500
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author's name:Vegor
  • Recipe type:Dessert
  • Allergens:sugar
  • Seasons:Any
  • Cuisines:American
  • Courses:Dessert

Recipe Description

Freshly baked chocolate chip cookies that will melt in your mouth eggless and still just as tasty!  Dig into these bad boys and treat yourself.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1 cup brown sugar
  • 1/4 cup almond milk (or any other non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 cup vegan chocolate chips

Steps:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine the melted coconut oil and brown sugar. Stir until well combined and the sugar has dissolved.
  4. Add the almond milk and vanilla extract to the coconut oil and sugar mixture. Stir until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Be careful not to overmix.
  7. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
  8. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten the dough slightly with the back of a spoon if desired.
  9. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown.
  10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

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Vegor "The scientist"

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