Salads
Three Easy Plant Based Meal Ideas
Meal planning can feel daunting even to the most organized, Pinterest planned, and creative home chef. FoodByMaria to the rescue! I’ve included three easy plant based meals using my favourite Yves Veggie products. Yves is a super convenient way to pack your plant based dishes with some extra flavour and texture. The best part is they don’t take a lot of time to prepare and are a major time saver.
When making this Falafel Buddha Bowl get creative. The recipe calls for specific veggies but use what you have in your fridge. The Yves Falafels are delicious with my hummus and cashew cream for toppings so just keep it fresh, easy and simple!
Falafel Buddha Bowl
Ingredients:
3 cups cooked quinoa – flavoured to your liking
1 packet Yves Falafel – follow package instructions to cook
2 cups carrots, cut into slivers using a peeler
2 cups cherry tomatoes, halved
2 cups spinach, roughly chopped
1 cup fresh cilantro
1 large avocado, sliced
1/2 cup olive assortment
Top with Hummus and a Cashew Cream
season to taste
Method:
This recipe is really simple and that’s why I love it!
Just take all the ingredients above and arrange them beautifully into a bowl! Perfect for meal prep or as a fast lunch or dinner when in a crunch!
Last’s up to 3-4 days in the fridge in a tight sealed container.
Spaghetti and Yves Meatballs
Ingredients:
- 1 tbsp olive oil
- 1 medium white sweet onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 cups fresh tomatoes, finely chopped
- 1 400ml can roma crushed tomatoes
- 1 tbsp. oregano spice
- 1 tbsp. oregano spice
- 1 tbsp. vegetable stoke pasta
- 1/2 tsp cinnamon
- dash of cloves spice
- season to taste
- 1 packet of Yves Meat Balls – follow package instructions to cook
Garnish with fresh basil and Vegan Mozzarella
Method:
Into a medium sized pan add your olive oil and heat up for around 30 seconds. Add your onions and cook on medium heat for 5 minutes or until translucent. Add your garlic and cook for another minute before adding your tomatoes, seasoning and spices. Cook this mixture down for around 10 minute, stirring frequently to avoid burning. Add your packet of Meat Balls and let them simmer in this sauce for 5 minutes before serving on pasta of choice! I like to garnish with fresh basil and vegan mozza! Enjoy!
The sauce freezes well and lasts up to 5 days in a tight sealed container in the fridge!
Last, but certainly not least is my Stuffed Portobello Mushroom. This dish sounds super fancy and will impress your guests but trust me it is super easy to make! Portobello mushrooms have an incredible texture and are super filling without the heavy bloated feeling. These stuffed mushrooms also make great left overs for lunch the next day.
Stuffed Portobello Mushroom
Ingredients:
- 4 Portobello Mushrooms
- 1 tbsp. olive oil
- 1 medium sweet white onion, finely chopped
- 3 cloves of garlic, finely chopped
- 2 cups fresh tomatoes, roughly chopped
- 1/4 cup green onion, finely chopped
- 1 tbsp. nutritional yeast
- 1 tbsp. vegetable stock paste
- 1 tbsp. tamari
- 1 packet of Yves Veggie Ground Round
- 1/2 cup fresh cilantro, roughly chopped
- juice of one lime
- season to taste
- 1 cup grated vegan cheese of choice
- Garnish with Cilantro and Pico De Gallo
Method:
Preheat your oven to 400F.
Into a medium sized pan add your olive oil and heat up for around 30 seconds. Add your onions and cook on medium heat for 5 minutes or until translucent. Add your garlic and cook for another minute before adding your tomatoes and green onion. Cook down this mixture for 5-10 minutes or until your home is fragrant and the tomatoes have broken down. Now add your nutritional yeast, stock paste ad tamari. Stir till well combined before adding your veggie ground round and cilantro. Cook for another 5 minutes before removing from heat.
For the mushrooms, carefully twist off the stems of each mushroom. You can save the stems for stock or other sauces! Holding a mushroom in one hand, see video below, use a spoon to gently scrape out all of the gills from the base of the portobello mushroom cap. Repeat with remaining mushrooms.
After cleaning your mushrooms you want to stuff each of them with the Yves Ground Round Mixture and place them onto a baking sheet lined with parchment or tin foil greased with oil. Top with your favourite vegan cheese before baking for 25 minutes.
Once cooked serve with cilantro and pico de gallo!
This was my first time using one of Maria’s recipes, and I’ve never made homemade pasta sauce before because I thought it would be too complicated.. but this recipe was super easy! This recipe tatsed amazing- the cinnamon was surprising to me, but was seriously the most tasty way to pull the whole sauce together! I will never buy jar sauce again. Already bought ingredients to try out more foodbymaria recipes 🙂
Hey Brittany!!! Yes, this makes me so happy. Thanks for taking the chance. This is how my mom and grandma make pasta sauces so they will be so happy to hear you love their twist on this!
These all look so easy and delicious! Can’t wait to try.
They are sooo yummy! Thanks Elisa for the love. Please let me know what you think once you do try!
All of these are so elegant yet simple! I can’t wait to try the stuffed mushrooms, they look absolutely amazing. The spaghetti is the perfect weeknight meal, so quick yet so tasty!
Thank you so much for the kind words beauty! I hope you love them!
Love all these ideas!! Yves meatballs are so good this gives me so many ideas on how to use them!
Yay, thanks my love!!! They’re so yummy!
Oooo can’t wait to try these stuffed mushrooms! Sounds seriously amazing.
They’re soo yummy!!! Thanks girl xx
These look so easy and yummy! Can’t wait to try.
Thank you lauren!