4 Plant-Based Recipes Oh-So Great for Your Health

½ cup walnuts, chopped (optional)

1 cup old fashioned rolled oats

1 tablespoon nutritional yeast

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon chipotle powder

½ teaspoon smoked paprika

2 tablespoons tamari or soy sauce

2 tablespoons red wine vinegar

6 burger buns or 12 large butter lettuce leaves

Drain, rinse and set aside one can of beans. Drain, rinse the second can of beans, and add to a large wide bowl. Mash the beans with a fork into the sides of the bowl. Add the rest of the ingredients to the bowl and mix thoroughly until very well combined and “chunky smooth.” Add the reserved can of drained beans to the bowl and incorporate it into the mixture and then set aside for 5 minutes so the oats can absorb any moisture in the mixture.

Divide into equal portions and form into patties using your hands firmly pressing the mixture together. Place the patties on a parchment lined baking sheet and bake them in a preheated oven at 375°F for 10 minutes and then carefully flip them over and bake for another 10 minutes. Serve in burger buns or lettuce leaves with your choice of toppings, lettuce, pickles, onions, avocado, tomato slices and your favorite condiments.

Chickpea curry on green gingham platter, piles of blue plates, seafoam green forks, pink napkin, and glass bowl with chutney

Chickpea Curry

This aromatic curry tastes even better the next day so be sure to make extra. You can also freeze any leftovers.

Serves 4-6

1 cup onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon smoked paprika

½ teaspoon black pepper

1 14-ounce can of diced tomatoes

1 tablespoon tomato puree

1 tablespoon date or maple syrup

1 cup unsweetened plant-based milk

2 15-ounce cans of chickpeas, drained

1 tablespoon lime juice

Salt-free seasoning to taste

½ cup cilantro, chopped

Add the onion to a pan and sauté for 4-5 minutes using a splash of water if the onions start to stick to the pan. Add the garlic, ginger and all the spices and sauté for 2-3 minutes. Add the tomatoes, tomato puree, date paste, plant-based milk and chickpeas and bring to a simmer over medium heat for 5 minutes. Add the lime juice, and salt-free seasoning and adjust the flavors to taste. Serve over rice topped with chopped cilantro and chutney.

Vegetable stir fry with brown rice on blue plate, green plate with toppings, red and orange flowers, green glass

Veggie Stir Fry

This colorful meal comes together quickly and is best eaten hot and served right out of the wok.

Serves 4

2 cloves garlic, minced

1 tablespoon ginger, minced

1 onion, sliced

2 cups mushrooms, sliced

1 red bell pepper, sliced

2 cups broccoli florets

1 cup edamame, shelled and frozen

2 cups green or purple cabbage, shredded

For the Sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons peanut or almond butter

1 tablespoon date syrup

1 teaspoon miso paste

2 teaspoons ginger, minced

2 cloves garlic, minced

1 tablespoon cornstarch or arrowroot powder

¼ cup water

Garnish

3 scallions, sliced

2 tablespoons sesame seeds

½ cup cashews, toasted

In a small bowl whisk together the sauce ingredients and set aside. Add the onion and mushrooms to a wok and cook until the onion begins to soften. Add a splash of water if needed to prevent sticking to the wok. Add the garlic and ginger and cook for 2-3 minutes. Add the remaining veggies and continue to cook until the broccoli is bright and tender. Stir in the sauce and cook for 3-4 minutes until the sauce thickens and coats the veggies. Serve over brown rice or noodles and garnish with cashews, scallions and sesame seeds.

Are any of you vegan or vegetarian? Let us know in the comments below.