Hello Fresh Plant Based Recipes

hello fresh plant based recipes
image source : bing.com

Hello Fresh Plant Based Recipes

Welcome to our collection of plant-based recipes brought to you by Hello Fresh. We believe that eating healthy and sustainable food should be easy, delicious, and affordable. Our recipes are designed to cater to a variety of dietary needs and preferences, while ensuring that they are packed with nutrients and flavor. In this article, we will share some of our favorite plant-based recipes to inspire you to cook at home and eat well.

Vegan Lentil Tacos

Ingredients:

  • 1 cup cooked lentils
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt
  • Taco shells
  • Shredded lettuce
  • Diced tomatoes
  • Salsa

Instructions:

  1. Heat a large skillet over medium heat. Add onion and garlic and cook until onion is translucent.
  2. Add cooked lentils and spices to the skillet and stir to combine. Cook for 5 minutes, stirring occasionally.
  3. Fill taco shells with lentil mixture and top with lettuce, tomatoes, and salsa.
Nutrition Per Serving
Calories 240
Protein 11g
Carbohydrates 42g
Fat 2g
Fiber 11g

FAQ:

  • Q: Can I use canned lentils instead of cooked lentils?
  • A: Yes, you can use canned lentils, just make sure to drain and rinse them before using.
  • Q: Can I use a different type of lettuce?
  • A: Yes, you can use any type of lettuce you prefer or have on hand.
  • Q: Can I make this recipe ahead of time?
  • A: Yes, you can make the lentil mixture ahead of time and store it in the refrigerator for up to 3 days.

Tips:

If you don’t have taco shells, you can use tortillas or lettuce leaves to make lettuce wraps. You can also add avocado, cilantro, or vegan cheese to the tacos for extra flavor. To save time, you can use pre-cooked lentils or canned lentils. For a spicier version, add more chili powder or hot sauce.

Spicy Thai Tofu Curry

Ingredients:

  • 1 block firm tofu, pressed and cubed
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 carrot, peeled and sliced
  • 1 garlic clove, minced
  • 1 tbsp. red curry paste
  • 1 can coconut milk
  • 1 tbsp. soy sauce
  • 1 tbsp. maple syrup
  • 1 tbsp. lime juice
  • 1/4 tsp. salt
  • 1/4 cup chopped cilantro
  • Steamed rice

Instructions:

  1. Heat a large skillet over medium heat. Add onion, bell pepper, and carrot and cook until vegetables are tender.
  2. Add garlic and tofu to the skillet and cook for 5 minutes, stirring occasionally.
  3. Add red curry paste and stir to combine. Cook for 1 minute.
  4. Add coconut milk, soy sauce, maple syrup, lime juice, and salt to the skillet and stir to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Stir in cilantro and serve over steamed rice.
Nutrition Per Serving
Calories 420
Protein 16g
Carbohydrates 32g
Fat 26g
Fiber 6g

FAQ:

  • Q: Can I use a different type of protein instead of tofu?
  • A: Yes, you can use any type of protein you prefer or have on hand, such as tempeh, seitan, or chickpeas.
  • Q: Can I use a different type of curry paste?
  • A: Yes, you can use any type of curry paste you prefer or have on hand, such as green curry paste or yellow curry paste.
  • Q: Can I freeze the leftovers?
  • A: Yes, you can freeze the curry for up to 3 months. Just make sure to store it in a freezer-safe container.

Tips:

To make the tofu more flavorful, you can marinate it in soy sauce or tamari for 30 minutes before cooking. You can also add other vegetables, such as broccoli, zucchini, or mushrooms, to the curry. For a creamier version, use full-fat coconut milk instead of light coconut milk. To make the curry spicier, add more curry paste or red pepper flakes.

Mushroom Stroganoff

Ingredients:

  • 8 oz. egg noodles
  • 1 lb. mushrooms, sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth
  • 1 tbsp. soy sauce
  • 1 tbsp. dijon mustard
  • 1/2 cup vegan sour cream
  • 2 tbsp. chopped parsley

Instructions:

  1. Cook egg noodles according to package instructions. Drain and set aside.
  2. Heat a large skillet over medium heat. Add mushrooms and onion and cook until vegetables are tender and liquid has evaporated.
  3. Add garlic and flour to the skillet and stir to combine. Cook for 1 minute.
  4. Add vegetable broth, soy sauce, and dijon mustard to the skillet and stir to combine. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Stir in vegan sour cream and parsley and cook for 1 minute.
  6. Serve mushroom stroganoff over egg noodles.


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Nutrition Per Serving