logo
Food Advertising by
Easy Vegan Quinoa and Black Bean Tacos

Easy Vegan Quinoa and Black Bean Tacos

It’s Friday. It’s Cinco de Mayo. There’s tacos. There’s margaritas. Life is good. I like to keep my main dish for Cinco de Mayo simple and nourishing. Later today, my family and I will enjoy my Easy Vegan Quinoa and Black Bean Tacos for dinner with lots of veggie toppings and organic store bought salsa, yum! I am so excited to have created these Easy Vegan Quinoa and Black Bean Tacos for wellness website Kale.Life this week, and it’s a wonderful place to visit for healthy eating and lifestyle tips. Kale.Life has the freshest healthy living hacks to help people feel relaxed, nourished and fit every day. Tacos don’t have to be greasy and made with animals products. In fact, tacos taste phenomenal when they’re made with foods packed with protein and fiber, like beans and quinoa! Now it’s time for a dedication to tacos.

T: True to tasting delicious to the core

A: Always a YES to tacos no matter what

C: Crunchy and classic, never going out of style

O: Oozing flavors that are otherworldly

I couldn’t resist the poem, they’re just so delectable. You will truly enjoy with all of your heart (and stomach) these healthy, mouth-watering, “meaty”, and easy to make tacos.

What are your Cinco de Mayo plans?! I’d love to hear them. You can follow us on Instagram @ upbeetandkaleingit and kaledotlife to see what we’re up to 🙂

Enjoy your day my friends and remember that love is bringing someone tacos when they didn’t ask for any!

Thank you so much for sponsoring this post, Kale.Life!

Easy Vegan Quinoa and Black Bean Tacos
Serves 5
A delicious, hearty, healthy and super fun vegan taco recipe!
Write a review
Print
Ingredients
  1. Blue Corn Tortillas (hard shell and I used Simple Truth brand)
  2. 5 tbsp extra virgin olive oil
  3. 4 cups cooked quinoa (follow directions on package for cooking)
  4. 1 can spicy black beans (use liquid do not drain)
  5. 1/2 cup vegetable stock
  6. 1/3 cup red onion
  7. 1 heaping tsp minced garlic
  8. 2 tbsp tomato paste
  9. 1 can tomato sauce
  10. 1 heaping tbsp chili powder
  11. Sea salt if wanted
Instructions
  1. Cook the quinoa according to package directions (will need 4 cups cooked).
  2. Add 5 tbsp olive oil to a pot and sauté the quinoa, black beans, red onion, and garlic on medium heat for 3 minutes (stir frequently).
  3. Then, add the tomato sauce, tomato paste, chili powder and sea salt and continue to stir frequently throughout cooking process.
  4. After a couple of minutes, add 1/2 cup vegetable stock. Cook for another 7-8 minutes.
  5. Total cooking time should be 12 minutes.
  6. Let taco meat cool for about 20 minutes, which will make the mixture thicker and perfect!
  7. Stuff taco shells with the mixture and top with your favorites!
Notes
  1. * I used a pot for cooking
  2. * Toasted my taco shells in oven before serving
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

20 Minute Hearty Vegan Sandwiches

20 Minute Hearty Vegan Sandwiches

20 minutes. Yep, that’s it! 20 minutes and you’ve got yourself a fantastic, filling, and yummy plant based meal sitting on your table. Oh happy day. Eating well is not always convenient but it’s important, and that’s why I love creating recipes that you can whip up in no time. My 20 Minute Hearty Vegan Sandwich filling tastes a lot like pizza sauce with mixed with mushrooms, bell peppers, tempeh, and pinto beans. Yay for fiber, protein, and deliciously bold flavors! You really can have it all.

This is a great meal to take to school or work. Also, I love 20 Minute Hearty Vegan Sandwiches because they’re filling!! It’s so important for me to make nutrient dense meals that are satisfying because if I don’t, then I’m prone to snacking on junk food. 

 

 

20 Minute Hearty Vegan Sandwiches
Serves 6
A deliciously filling vegan sandwich recipe that will be loved by all!
Write a review
Print
Ingredients
  1. 1.5 large bell peppers
  2. 227 g mushrooms
  3. 16 g of tempeh
  4. 1/3 cup onion
  5. 1 can pinto beans (rinsed and drained)
  6. 3 tbsp coconut avocado oil blend for sautéing
  7. 1 can organic tomato sauce
  8. 1 cup vegetable broth (add more as needed)
  9. 1 tbsp Italian seasoning
  10. 1/4 tsp sea salt
  11. dash of nutmeg
  12. Fresh chopped cilantro if wanted
Instructions
  1. Cut the veggies and tempeh into small pieces.
  2. Saute the veggies and tempeh in the avocado coconut oil blend on medium heat for a few minutes (sautéed mine for 3 minutes). Stir often.
  3. Then, add the tomato sauce, vegetable broth, and spices.
  4. Cook the mixture on medium heat for another 17 minutes and stir periodically.
  5. Add the cilantro at the end.
  6. Top your favorite bread with the mix and enjoy as an open or closed sandwich!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quinoa and Veggies With Peanut Sauce

Quinoa and Veggies With Peanut Sauce

Well hi there and happy lunching ladies and gents! I’d like to address the number one question I get asked lately, which is “how do you have time to make so much healthy food while being in grad school?” It’s a simple answer: I make time! Getting up early is great for productivity and I don’t work out nearly as often as I did in college, but I still try to at least 3 times a week! Also, cooking healthy dishes doesn’t have to be a daunting task. Life is complicated enough, so at least make your meal prep simple! Today’s recipe is super healthy, plant based, and really easy to pack for school/work. I am thrilled to present to you: Quinoa and Veggies With Peanut Sauce- a piece of cake to make! 

Fun fact, I’m a total sucker for peanut sauce. However, I am very careful about which peanut sauces I eat because many are loaded with preservatives. Yuck. Good news- my sauce is healthy and pure, woooo! 

Quinoa and Veggies With Peanut Sauce is lit-ruh-lee my favorite lunch to pack for school. Why you may ask? Well, it’s incredibly filling, portable, and loaded with nutrient dense veggies and protein. Keeenwah is a wonderful source of plant based protein, in case ya didn’t know :).

Quinoa and Veggies With Peanut Sauce
Serves 4
Write a review
Print
Ingredients
  1. 1 cup quinoa
  2. 1 bunch bok choy chopped (mine was on the smaller side)
  3. 8 oz white mushrooms (cut in half)
  4. 1 red bell pepper (I cut into strips)
  5. 3 cups purple cabbage (I sliced and chopped mine)
  6. 1.5 cups vegetable stock
  7. Sauce Ingredients
  8. 3 tbsp peanut butter (make sure it's smooth)
  9. 7 tsp extra virgin olive oil
  10. 4 tsp liquid aminos (I used Bragg's brand)
  11. 1/4 tsp garlic powder
  12. 1/4 tsp ground ginger
Instructions
  1. Cook 1 cup of quinoa according to package directions.
  2. Whisk the sauce ingredients together in a bowl until a smooth consistency forms.
  3. In a separate pan from the quinoa, cook the chopped vegetables in vegetable stock on medium heat for 16-18 minutes. The liquid should be almost fully absorbed when finished.
  4. Then, add the quinoa to the cooked veggies and mix in the sauce.
  5. Serve and enjoy!
Notes
  1. Cooking time: 16-18 minutes on medium heat.
  2. Cook quinoa and veggies separately.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
The Healthiest Vegan Pasta Salad

The Healthiest Vegan Pasta Salad

Thursday is a good day for two reasons: 1. Friday is tomorrow and 2. I have the yummiest pasta salad recipe for you. YAY. Veggies and pasta may just be my all time favorite combo. The Healthiest Vegan Pasta Salad will satisfy your carb cravings and the roasted brussels sprouts, broccoli, and chickpeas add essential nutrients. A fabulous sauce is the key to a delicious dish and when it comes to pasta salads, a simple dressing with bold flavors is always best. However, this one doesn’t overpower the taste of the pasta and veggies. A little bit of stone ground mustard gives the vinaigrette life and trust me when I say it will become your new obsession!

img_7619

img_7536

 Roasting the veggies is important in order to achieve somewhat of a crunchy texture! You’re going to love it 🙂

img_7344

img_7620

img_7618

Take this crowd-pleasing pasta salad to a New Year’s Eve party, people will love it! Even though the pasta salad is nutrient dense and incredibly healthy, it doesn’t taste like it.

img_7345

The Healthiest Vegan Pasta Salad
A healthy pasta salad recipe that tastes best served at room temperature!
Write a review
Print
Ingredients
  1. 8 oz of organic corn + quinoa blend pasta (I used Ancient Harvest brand)
  2. 12 oz brussels sprouts (trim off the bottom and cut them in half)
  3. 3 heads of broccoli (cut into florets)
  4. 1 can garbanzo beans rinsed and drained
  5. 1/3 cup extra virgin olive oil
  6. Sea salt/pepper to taste and garlic powder if wanted
  7. Vinaigrette Ingredients
  8. 6 tbsp extra virgin olive oil
  9. 2 tbsp balsamic vinegar
  10. 1 tbsp stone ground mustard
  11. 1/4 tsp sea salt
Instructions
  1. Cook the pasta according to package directions
  2. Pre heat oven to 400 degrees
  3. Drizzle the 1/3 cup olive oil on the veggies and beans and toss them with the olive oil and seasonings
  4. Roast veggies and beans for 25 minutes at 400 degrees
  5. Whisk the ingredients for the vinaigrette together
  6. Drain the pasta and combine it with the veggies/beans
  7. Pour the vinaigrette over the pasta salad while it's still warm so the flavors are better absorbed
  8. Serve and enjoy!
Notes
  1. You can serve it warm, at room temp, or cold!
  2. As a side dish, serves 6-7 and serves 4 as a main dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Millet & Veggies With Spicy Peanut Sauce

Millet & Veggies With Spicy Peanut Sauce

Happiest of Fridays my dearest friends! I hope that you all had a wonderful Thanksgiving. I spent my holiday in Detroit and it was great. I actually got really hungry mid-roadtrip, so we stopped at a random organic market and I bought quinoa veggie sushi, which was all documented on my Instragram story, naturally. My mom and dad are the best and super accommodating when it comes to my vegan diet, which is very much appreciated. It can be HARD being a vegan in a meat-eater’s world, especially on Thanksgiving, yikes! But whenever we go on vacation, my mom googles vegan/vegetarian restaurants to dine at-so nice :). Speaking of vegan food, we should talk about this nutrient dense vegan dish that’s packed with millet, veggies, and spicy peanut sauce, oh my! Spicy sesame oil is a mild-spicy sauce lover’s dream and let me tell ya, it’s hard not to fall deeply in love with my Spicy Peanut Sauce (probably end up dousing any sort of rice or pasta in it). Millet & Veggies With Spicy Peanut Sauce is budget-friendly and makes healthy eating fun, it’s definitely a dish you’ll have on repeat!

img_5719

img_6018

img_6016

You can eat this as a main course or as a yummy side dish! May I suggest pairing it with some crispy tofu if you’re going to use it as the latter? SO GOOD.

img_5730

img_5718

Millet & Veggies With Spicy Peanut Sauce
Serves 6
A quick and easy hearty vegan dish that's pack with wholesome foods!
Write a review
Print
Ingredients
  1. 2 cups of cooked millet (follow cooking directions according to package)
  2. 1 lb of brussels sprouts (trim off the hard part at the very bottom and quarter them into small pieces for faster cooking time)
  3. 1 bunch of asparagus (trim off end of stalk and then cut into smaller pieces)
  4. For cooking veggies
  5. 1/2 cup vegetable stock
  6. 2 tbsp olive oil
  7. Sauce
  8. 1/3 cup +2 tbsp spicy sesame oil (I use Chosen Foods brand)
  9. 2 tbsp liquid aminos
  10. 3 tbsp peanut butter (I used a creamy brand with 3g sugar in it per serving)
  11. 1/4 tsp jarred minced garlic
Instructions
  1. Whisk the sauce ingredients in a bowl with a fork until a creamy texture forms.
  2. Saute the veggies in the olive oil and vegetable stock for 8 minutes on medium heat.
  3. While the veggies are still warm, add the millet and sauce and mix it all together.
  4. Enjoy!
Notes
  1. This recipe will serve 6 people if it's used as a side dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Plant-Based Lasagna with Avocado Walnut “Cheese”

Plant-Based Lasagna with Avocado Walnut “Cheese”

Are you ready for the most plant-filled, flavor bursting, creamy, “cheesy” lasagna you have ever laid eyes on? Well, get ready guys, because it’s here- right in front of you. The BEST zucchini lasagna I have ever tasted (not to toot my own horn or anything lol oops). But honestly, this vegan and plant-based lasagna is where it’s at! In fact, I nominate vegan lasagna for president! As I sit in the law library writing this post, my stomach growls and yearns for one last taste avocado walnut “cheese.” Ok, that was totally dramatic but really, it disappeared way too quickly (thanks mom and dad). Well, it looks like I’ll have to make another batch this week. Also, in case you were wondering, yes, the best part about this lasagna is the avocado walnut “cheese.”

img_4543

Eeeeeek, the LAYERS! Don’t those veggies look phenomal?! No lasagna noodles necessary, plants are all you need <3

Plant-Based Lasagna with Avocado Walnut "Cheese"
A nourishing veggie based lasagna
Write a review
Print
Ingredients
  1. 16 oz mushrooms (cut into small pieces)
  2. 2 large heads of Red Swiss Chard (chopped)
  3. 6 tbsp extra virgin olive oil for sautéing mushrooms and swiss chard
  4. Salt and pepper to taste
  5. 6 medium zucchinis sliced into thin pieces
  6. 1 can of marina sauce of choice (1 lb 9.5 oz)
  7. Avocado Walnut Cheese
  8. 2.5 medium avocados
  9. 1 cup walnuts
  10. 2 tbsp nutritional yeast
  11. 4 tbsp extra virgin olive oil
  12. Salt and pepper to taste
  13. More nutritional yeast for topping
Instructions
  1. Saute the mushrooms and swiss chard in olive oil on medium heat for ten minutes.
  2. Combine the avocado and walnut "cheese" ingredients in a nutribullet until a smooth consistency forms.
  3. Pre heat oven to 375 degrees
  4. Put a layer of marina sauce at the bottom of baking pan. The next layer is sliced zucchini followed by the avocado walnut "cheese" (I applied spoonfuls rather than spreading it out), then swiss chard/mushroom mix. Repeat until the top of the baking pan is reached. End with a layer of zucchini topped with marinara sauce/more nutritional yeast if you'd like.
  5. Cover the Lasagna with foil and bake for 40 minutes at 375 degrees.
  6. Then, remove foil and bake lasagna for another 20 minutes uncovered.
  7. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Page 2 of 712345...Last »