#vegan recipes black beans

[vegan-yums]

Crispy Beer-Battered Vegan Fish Tacos

Crispy Cauliflower Tacos with Chipotle Crema

Air Fryer Cauliflower Tacos

Black Bean Sweet Potato Tacos

Easy Southwestern Tofu Scramble

Vegan Birria Tacos

#vegan #vegetarian #food #tacos #cauliflower #cauliflower tacos #black bean tacos #birria tacos #vegan food #healthy food #vegan recipes #dinner

[fattributes]

Black Bean and Tofu Chorizo Tacos

#food #recipe #lunch #dinner #tacos #black beans #beans #tofu #tomatoes #cabbage #lime #avocado #pepita #vegetarian #vegan #dairy free #gluten free

[vegan-nom-noms]

Crispy Black Bean Tacos

#plantbasedrdblog #mexican #lunch #dinner #savoury #food #recipe #recipes #black beans #taco #tacos #vegan #veganism #vegetarian #lime

[najia-cooks]

[ID: A close-up of a burger topped with spinach, tomato, and onion. End ID.]

Black bean burgers

Black beans and lentils are cooked with aromatics and herbs and roasted along with carrots and onions to create a deeply savory base for these vegan burgers. Paprika, cumin, coriander, ajwain, and sumac provide earthy, smoky, tangy, and floral notes to round out the umami base of the roasted onion. Chickpea flour provides much more flavor and holding power than wheat flour—the bonus is that these burgers are also gluten-free!

Recipe under the cut.

Patreon | Tip jar

Ingredients:

For the beans and lentils:

150g (generous 3/4 cup) dried black beans, soaked in cool water overnight

130g (2/3) dried brown lentils (345g cooked) (or substitute more black beans)

1 yellow onion, halved

4 cloves garlic, peeled and crushed

2 California bay leaves

4 sprigs thyme (optional)

For the roast:

2 medium carrots, peeled and chopped

1 large yellow onion, chopped

4 cloves garlic, peeled and crushed

1 red chili pepper, halved

1/4 cup chickpea flour (besan)

1/4 cup ground flaxseed

2 tsp cumin seeds, or ground cumin

2 tsp coriander seeds, or ground coriander

1 tsp ground sweet paprika

1 tsp ground smoked paprika

1 tsp black peppercorns

1/2 tsp carom (ajwain) or fennel seeds

1/2 tsp dried sumac berries, or ground sumac

1/2 tsp ground cayenne pepper (optional)

1 3/4 tsp salt, or to taste

small bouquet parsley, stems removed

Instructions:

1. Soak the black beans. Rinse and pick over black beans for stones or other debris, then place them in a large bowl with enough cool water to cover by several inches and leave them overnight.

2. Cook beans and lentils. In two separate pots, place soaked black beans and lentils with enough water to cover. Add a half yellow onion, two crushed garlic cloves, a bay leaf, and 2 sprigs of thyme to each pot and simmer, covered, until tender. The black beans will take 1-2 hours and the lentils around 40 minutes. Drain and set aside, removing the onion, garlic, and bay leaf.

3. Make the spice blend. If using whole spices, toast coriander seeds, sumac berries, and black peppercorns in a dry skillet over medium heat for a couple minutes, agitating occasionally, until fragrant and a shade darker; set aside. Toast cumin and ajwain or fennel for a minute or so until fragrant; set aside and remove skillet from heat. Toast ground spices in the skillet, agitating constantly, for 30 seconds. Grind spices using a mortar and pestle or spice grinder, and filter them through a fine mesh sieve.

4. Optional: roast the vegetables. Drizzle beans, lentils, carrots, onion, garlic, and chili pepper in 3 Tbsp extra virgin olive oil and about half of the spice blend; toss to combine. Roast in a large baking sheet at 400 °F (205 °C) for 10–20 minutes. I like to roast half the onion and garlic and leave the other half raw, to get a mixture of deep, roasted and fresh, punchy flavors from the aromatics. You can roast all of it if you dislike the taste of raw onion or garlic, though it doesn't end up being very strong once the burgers are fried.

5. Make the burgers. Mix all ingredients (including the remaining half of the spice mix) in a food processor until they form a single rough but cohesive ball. Taste and adjust spices. Refrigerate the mixture for about 10 minutes to make forming the burgers easier. Take handfuls of the mixture and form into your desired size and shape (I like mine about 3/4 of an inch thick, but I've also tested this recipe with very thin patties designed for layering in a single sandwich).

6. Cook the burgers. Heat 1 Tbsp extra virgin olive oil in a skillet on medium for several minutes. Lower heat to medium-low and cook burgers in a single layer for 4–6 minutes each side, until deep brown and crisp on the outside. Press down on the burgers with the flat of a spatula to encourage even frying.

You may also bake the burgers at 375°F (190 °C) until cooked through, about 10 minutes each side.

Serve warm with buns, lettuce, sliced onion and tomato, cheese, jam, or other condiments.

#veggie burgers #vegan recipes #vegan cooking #vegetarian recipes #cooking #black beans #brown lentils #carrots #thyme #parsley #gluten free

[fooddiaries]

Black Bean Stew

Coarsely chop 1 red onion, 1 red pepper, and 1 green (or cubanelle) pepper and peel 7 garlic cloves*. Place in a food processor and finely chop (don't purée!).

Transfer half to a pot (freeze the remainder to use another time - or double up on the recipe), drizzle with 1 tbsp olive oil, and cook for 10 minutes on medium heat until soft.

Add 1/2 tsp each of dried oregano, smoked (or regular) paprika and cumin and stir to combine.

Add 1 tbsp chipotle in adobe paste, 20g dark chocolate (grated), 200ml canned tomatoes (or passata), and a tin (400g) of black beans (including the liquid). Stir and cook on a simmer for around 20 minutes.

Season with salt to taste.

Serve with rice.

* Optional: add a bunch of fresh coriander (chopped) to the food processor.

#black beans #recipe #vegan #vegetables #blue zones #mexican #latin american

[rosemarytrash]

Danny, I can't believe how much talent a single person can contain within himself! Is there anything that seems impossible for you? Diving? Welding? Cooking maybe?

real talk for a minute here i swim and i'm a subpar swimmer but that's not really the point cuz sometimes while drawing i got on deep heavy uncontrollable binges of that "CAVE DIVING GONE WRONG!!!" content. you know like three hour videos of compilations of the various ways in which people found themselves in desperate trouble bcuz they decided to dive into a cave and either ran out of air, a cave in happened, or their lines got mixed up and they couldn't find their way out. truly horrific stuff. sounds terrifying. I WANT TO GO SPELUNKING SOOO BAD. i want to be that guy. not the guy who dies obviously but like i want to go swim thru a cave. i fucking love caves. they're so neat man. and like caving while swimming?? my favorite non-drawing activity?? uh yeah please thank you. c'mon.

as for the cooking comment i think i'm a pretty tip-top cook. like it's edible and it's seasoned and well it's fairly yummy. my fiancee and i have different palettes though and whereas they're the kind of person who needs something new pretty frequently, i could eat the same meal every day forever. so it makes cooking *for the house* hard. however if you're looking for a really cheap, affordable, DELICIOUS recipe, might i recommend canned tuna, some ramen noodles, and some frozen broccoli and cauliflower. cook the tuna in a pan while your noodles and veggies boil, toss it altogether, and season it however you please. i use a combo of garlic, onion, and curry powder, not to mention black pepper. also add a dash of paprika and if you're the spicy type, chili powder. also a tiny bit of chicken broth if you have it. MWAH. beautiful. but okay you read that and tell me if i'm a cook or not lmao

anyway realistically not that talented idk where this insane ask came from but thank you!!!

#i love tuna ramen soooo much #i want it now #but tonight i made pumpkin soup #which if you want another recipe its all canned shit it costs like 20 bucks to make depending on where you shop #2 15oz cans of pumpkin 1 15oz can of black beans and tomatoes and corn #and like 2 cups chicken broth or veggie broth works just as well if youre vegan or something #spice the hell out of it #delicious #eating it rn #fuck it im a chef fr #txt

[call-me-overcomer]

Got a coworker at my 2nd job who is starting to get on my nerves. We aren't working at the same time that often, but it seems like whenever she sees me making something that she either can't eat bc of allergies or doesn't like, she just has to make a comment about how she wishes we wouldn't use that ingredient or recipe. Like, I'm sorry, but I think we're catering to the guests, not you.

#everyone else raves about our vegan black bean burger #maybe we'll try her recipe someday but in the meantime we're sticking with the tried and true #and she's not even vegan anymore so why does she care #she doesn't have to eat it #and no we're not going to swap out craisins for currents #she's not allergic enough that she can't be in the same room and we don't use them in that many things

[comfortspringstation]

Southwestern Quinoa Salad

#vegetarian #vegan #southwestern flavor #southwestern recipe #quinoa #quinoa salad #black beans #corn #tomato #spicy

[hockeymusicmore]

#recipes #some vegan #chocolate #veggies #rice #black bean #chocolate chip #cookies #cheesecake #strawberry #nuts

[kierabutler]

Soup - Easy Vegan Black Bean Soup Vegan black bean soup with plenty of vegetables is a quick and easy meal to prepare for cold weeknight dinners.

#easy vegan black bean soup #black bean soup #onion #soup #black bean soup recipe

[what-even-is-thiss]

As an omnivore who likes vegan and vegetarian cooking I think the mistake a lot of people make when trying to convince meat eaters to go plant based is trying to convince them that something you’ve got will replace meat for them.

I like vegan nuggets and real chicken nuggets for different reasons. They taste different. They only taste identical to you because you haven’t eaten meat for five years.

When cooking for myself I only eat meat maybe like three times a week because vegetarian cooking is often cheaper and it tastes good.

Like just give people the actual recipes you use that aren’t pasta. Every time you ask what to eat on a meatless day people are like. Pasta. I don’t want pasta every day.

Point out the foods people already eat that are vegetarian. Like sweet potato fries, veggie chow mein, grilled mushrooms, mashed potatoes, black bean enchiladas, peanut butter sandwiches. Tell people what you microwave when you’re drunk at 3am. Show people that vegetables are so good they’ll want them in their diet.

Also some people are just never gonna go vegan. They’re just not. I’m certainly not, and I love vegan food. But since I’ve fallen in love with vegetarian cooking I eat meat much less and I’m much more careful about picking the meat I do eat. Doesn’t that align with a lot of your goals?

Impossible burger doesn’t taste like meat. But you know what tastes really good? A mushroom fajita taco. Falafel. Potato pancakes with applesauce. Smoky vegan collared greens. Hot potato salad with herbs. Palak paneer with rice. Tofu Pad Thai with extra peanuts. Some of my favorite foods of all time, and I’m a dirty rotten meat eater. Use THAT to get your foot in the door. And be more accepting of some half-assed victories. I’m on your side for the most part, believe it or not. But stop trying to claim certain things are just like meat. You and I both know you don’t plan most of your weeknight dinners around meat substitutes.

[fattributes]

Vegan Chili

#food #recipe #dinner #chili #stew #beans #red beans #onions #bell pepper #peppers #black beans #tomatoes #sweet potatoes #avocado #garlic #vegetarian #vegan #dairy free #gluten free

[vegan-nom-noms]

Easy Cheesy Crispy Black Bean Tacos

#makeitdairyfree #cheese #black beans #mexican #lunch #dinner #recipe #recipes #vegan #veganism #plantbased #plant based #vegetarian #crispy #tacos #food #foodporn #yellow #lime

[najia-cooks]

Moros y cristianos (Cuban black beans and rice)

Moros y cristianos is a Cuban dish that combines black beans (the titular "Moors") with medium-grain white rice (the "Christians"). The title of the dish is a reference to the Umayyad rule of the Iberian peninsula from the 8th to the 15th centuries A.D.

The dish begins with a sofrito of onion, garlic, and green bell pepper, and the rice and beans are then cooked together in some of the beans' cooking water. Some rice and bean dishes involve cooking them separately, but the implied harmony of the combined simmering is part of the concept of this dish.

Recipe under the cut!

Patreon | Tip jar

Ingredients:

For the beans:

1 cup (190g) dried black beans, soaked overnight

1/2 small onion

2 cloves garlic, peeled and crushed

1 Mediterranean bay leaf (laurel)

For the recaito:

1/4 cup extra virgin olive oil

1 tsp cumin seeds

1 large white onion, minced

4 cloves garlic, chopped

1 large green bell pepper (ají / pimiento verde), minced

1 Mediterranean bay leaf (laurel)

1/2 tsp dried oregano, or 1 sprig fresh oregano

Ground black pepper, to taste

For the dish:

2 cups (400g) medium-grain white rice

2 cups + 2 Tbsp black bean cooking liquid

1 1/2 tsp table salt, or to taste

1 Tbsp white wine vinegar (or substitute sherry or balsamic vinegar)

Vinegar is not always included in moros y cristianos, but I like the lift that it gives to the dish. Cuban recipes usually call for white wine vinegar; Spanish ones are more likely to call for sherry vinegar.

For the "bacon" (optional):

1/4 cup (9g) bò lát chay

1 tsp vegetarian 'beef' stock concentrate

Water to cover

3 Tbsp neutral oil, or non-dairy margarine

The bacon sometimes included in moros y cristianos is rendered so that the fat can flavor the rest of the dish; a vegetarian replacement won't act the same way, so it can readily be omitted unless it is desired as a textural element. You can also use any other vegetarian bacon replacement.

Bò lát chay is a Vietnamese protein that can be found at an Asian grocery store; it may also be labelled "vegetarian sliced bean curd," "textured soy bean protein," "vegetarian food," "vegan beef slices," or something similar.

If you don't have imitation beef stock concentrate, use vegetable broth with a dash of soy sauce instead of water.

Instructions:

1. Heat water to near-boiling in a small pot and whisk in stock concentrate. Add bò lát chay and allow to soak until reconstituted, about 10 minutes.

2. Raise heat to high to bring to a boil, then lower to a fast simmer. Allow to cook until all water has evaporated.

3. Heat oil in a frying pan and fry bò lát chay, turning once, until seared on both sides and as crisp as desired. Allow to cool slightly. (You can also do this by adding oil to the same pot you simmered the bò lát chay in, if it's large enough for them to fit in a single layer.)

4. Dice the bò lát chay and set aside.

For the beans:

1. Soak beans in enough cool water to cover by several inches overnight; or, quick soak by placing them in a pot with enough water to cover, bringing the water to a boil, removing the pot from heat, and soaking for an hour. Drain.

2. Add beans, onion, garlic, bay leaf, and water to cover and bring to a boil. Lower heat to simmer and cook for 1-2 hours, until beans are tender. Drain and remove onion, garlic, and bay leaf; reserve cooking liquid.

For the bacon:

1. Heat water to near-boiling in a small pot and whisk in stock concentrate. Add bò lát chay and allow to soak until reconstituted, about 10 minutes.

2. Raise heat to high to bring to a boil, then lower to a fast simmer. Allow to cook until all water has evaporated.

3. Heat oil in a frying pan and fry bò lát chay, turning once, until seared on both sides and as crisp as desired. Allow to cool slightly. (You can also do this by adding oil to the same pot you simmered the bò lát chay in, if it's large enough for them to fit in a single layer.)

4. Dice the bò lát chay and set aside.

For the dish:

1. Heat 1/4 cup olive oil on medium. Add cumin seeds and bay leaf and fry for 30 seconds, until fragrant.

2. Add onion, garlic, peppers, and oregano and cook, stirring often, until onion is golden brown. Add black pepper and rice and stir to combine. Toast for 2 minutes.

3. Add beans, bean cooking water, and salt. Bring to a boil and stir. Cover and cook on low for 15 minutes, or until rice is done. If the rice is not cooked at the end of this time, add another few tablespoons of water and cook for another few minutes.

4. Add vinegar and ‘bacon’ and stir to combine. Taste and adjust salt and vinegar. Serve warm.

#Cuban #vegan recipes #recipes #cooking #Latin American #Carribean #bò lát chay #bo lat chay #bell pepper #rice #black beans #gluten free

[veganfocus]

#vegan food #vegan recipes #vegan burger #black beans #bean burger #vegan dinner #vegan lunch

[learnthehelloutathis]

Soups, Stews and Chili - Beans and Peas - Vegan Black Bean Soup This black bean soup recipe uses pured beans and tomatoes to make a thick soup with corn, celery, onion, and carrot that vegans and vegetarians love.

#black bean soup recipe #vegans #stews and chili #vegan black bean soup #flavor #soups #celery