One-Pot Quinoa and Turmeric Stew

This gluten-free, vegan recipe will leave you feeling full and is packed with nutrients.

Ingredients

--> 3 big handfuls of chopped kale
--> 2 cups frozen peas
--> 2 cans cannellini beans
--> 1 spiralized sweet potato
--> 4 garlic cloves
--> 1 Tbsp coriander
--> 1 Tbsp turmeric
--> 1 tsp chili powder
--> 1 can full fat coconut milk
--> 1 can chopped tomatoes
--> 1 1/2 cup quinoa
--> 1 1/2 cup water
--> 1/2 cup lemon juice
--> 1 Tbsp coconut oil
--> Sea salt

  1. In a large pot on medium-high heat, melt the coconut oil and then add the chopped garlic, all the spices, and the spiralized sweet potato. Let this warm for about 5 minutes.

  2. Add the chopped tomatoes, coconut milk, quinoa, and water to the pot. Bring to a boil and then down to a simmer. Cook for about 15 minutes and then add the beans and peas. After another 15 minutes add the kale and lemon juice. Cook the kale until it wilts, add a little salt, and then you’re done!

5-Minute Turmeric Tofu Scramble

Pure Ella blogger Ella Leché’s tofu scramble recipe completely shuts down any arguments that the OG vegetarian staple is bland. Her secret ingredient, besides turmeric? Nutritional yeast. Best of all, this vegan, gluten-free breakfast literally takes only five minutes to make—and will keep you full until lunch.

Ingredients

--> 1/2 package (15 oz.) organic firm tofu
--> 2 Tbsp nutritional yeast
--> 1 tsp turmeric powder
--> 1/4 tsp cayenne powder
--> Freshly ground black pepper
--> 1/2 tsp fine sea salt
--> 2 Tbsp non-dairy milk or Veganaise
--> Grape seed oil

Add-ins

--> Spinach

--> Cherry tomatos

--> Avocado toast

  1. Drain the tofu from the water and break it into small crumbs.

  2. Add the nutritional yeast, turmeric, pepper, salt, and milk into a small bowl. Stir well.

  3. Heat a medium nonstick skillet over medium-high heat and add grape seed oil.

  4. Add tofu and ingredients from the small bowl into the pan and cook for about three minutes, stirring occasionally.

  5. Add the baby spinach and cover the skillet with a lid, allowing the heat to steam the spinach. Keep covered for 2 minutes, giving it a good stir halfway through.

  6. Serve hot—with an optional side of cherry tomatoes and avocado toast.

These recipes were originally shared on Pinterest.

Healthy Living