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Food Impromptu
Canada
Приєднався 9 лют 2017
Welcome to the Official UA-cam Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Developer 🌱
Here you will find easy, nourishing and Gut Friendly Plant Based / Vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I am a one person show, who takes pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔
© Food Impromptu
Here you will find easy, nourishing and Gut Friendly Plant Based / Vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines. I am a one person show, who takes pride in creating recipes and videos for your best viewing experience.
Subscribe to stay up to date on the latest vegan recipes! Hit the bell to never miss a video! 🔔
© Food Impromptu
One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes
One Pan Baked Chickpea and Vegetable Recipe | Easy Vegetarian and Vegan Meals | Chickpea recipes. A one pot chickpeas and vegetable recipe perfect for vegan and vegetarian meals and meal prep. This high protein and nutrient rich chickpea recipe makes a healthy vegetarian meal. Add this one pot meal / high protein chickpea recipe to your plant based lunch or dinner menu. A great way to add garbanzo beans / chickpeas and vegetables to your meals. Check out my other vegetarian and vegan recipes!
💬 Let me know in the comments if you enjoyed my healthy vegan recipe.
▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)
✅ 👉 BAKING DISH SIZE: 9 X13 inches
Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
👉 Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) - Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic - Finely chopped
250g Red Onion - 2 small or 1 large red onion - cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans - Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil
👉 Garnish:
1 Tablespoon / 4g Parsley - finely chopped
1 Tablespoon / 4g Fresh Dill - OPTIONAL - NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON'T LIKE IT - replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)
▶️ METHOD:
Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.
PRE-HEAT THE OVEN TO 400 F.
For the dressing - To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.
To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, garlic, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked - cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.
Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.
▶️ IMPORTANT TIPS:
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
👉 Every oven is different so adjust the baking time accordingly
👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.
*************
Welcome to the Official UA-cam Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.
Subscribe to stay up to date on the latest vegan recipes! 🔔
✅ Follow Food Impromptu:
Instagram ▶️ foodimpromptu.original
Pinterest ▶️ www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu here ⤵️
ua-cam.com/users/FoodImpromptu
*************
#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet
💬 Let me know in the comments if you enjoyed my healthy vegan recipe.
▶️ BAKED CHICKPEAS AND VEGETABLES RECIPE INGREDIENTS: (4 TO 5 SERVINGS)
✅ 👉 BAKING DISH SIZE: 9 X13 inches
Dressing:
1 Cup / 250ml Vegetable Broth / Stock
1/4 Cup / 60ml Passata / Tomato Puree
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
👉 Other ingredients:
500g / 4 to 5 Medium Yellow Potatoes (Yukon Gold) - Cut into wedges
2 Cups / 1 Can (398ml Can) COOKED Chickpeas (low sodium)
1+1/2 Tablespoon / 15g to 17g Garlic - Finely chopped
250g Red Onion - 2 small or 1 large red onion - cut into 3/8th Inches thick slices
200g / 1+1/4 Cup Cherry or Grape Tomatoes
200g Green Beans - Cut 2+1/2 inch long pieces
Salt to taste (I have added 1+1/4 teaspoon of pink Himalayan salt)
3+1/2 Tablespoon Olive Oil
👉 Garnish:
1 Tablespoon / 4g Parsley - finely chopped
1 Tablespoon / 4g Fresh Dill - OPTIONAL - NOTE THAT DILL HAS A UNIQUE FLAVOUR SO IF YOU DON'T LIKE IT - replace with parsley
1 Tablespoon Olive oil (I have added organic cold pressed olive oil)
Freshly Ground black pepper to taste (I have added 1 teaspoon)
▶️ METHOD:
Thoroughly wash the vegetables. Start by prepping the vegetables. Cut the potatoes into wedges, chop the green beans in 2+1/2 inch pieces, cut the red onion into 3/8th inch thick slices, finely chop the garlic. Drain 1 can (398ml can) of cooked chickpea OR 2 cups of home cooked chickpeas.
PRE-HEAT THE OVEN TO 400 F.
For the dressing - To a bowl, add the passata/tomato puree, vegetable broth / stock, turmeric and cayenne pepper. Mix thoroughly until spices are well combined. Set aside.
To a 9 x 13 inches baking dish transfer the potatoes wedges and spread it out. Then layer with cooked chickpeas, garlic, red onion, green beans and cherry tomatoes. Sprinkle salt evenly all over the vegetable layers and then pour the dressing evenly over the layered vegetables. Then drizzle the olive oil. Lay a piece of parchment paper on top of the vegetables and then cover with aluminium foil. SEAL IT WELL.
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
Bake it covered at 400 F in a pre-heated oven for 50 minutes or until the potatoes are cooked. (👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If the potatoes are not cooked - cover and bake for longer). Then remove the baking dish from the oven and remove the aluminum foil /parchment paper covering. Bake it UNCOVERED for another 15 minutes.
Remove from oven and let it sit on a wire rack. Garnish with chopped parsley or/and dill, black pepper and drizzle of olive oil. Give it a gentle mix. BE VERY GENTLE WHILE MIXING THE COOKED VEGETABLES THIS WILL PREVENT THE POTATOES FROM BREAKING. Serve hot with a side of crusty bread or rice or/and a green side salad. This makes 4 to 5 servings.
▶️ IMPORTANT TIPS:
✅ 👉 LAYER THE VEGETABLES IN THE SUGGESTED ORDER AS IT WORKS THE BEST. Putting Potatoes and Chickpeas at the bottom will allow them to season and cook properly without the other veggies becoming mushy. SO FOLLOW THE ORDER OF THE LAYERING.
👉 Every oven is different so adjust the baking time accordingly
👉 To check if the potatoes are cooked, stick a knife through one of the potatoes. If not cooked cover and bake for longer.
*************
Welcome to the Official UA-cam Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines.
Subscribe to stay up to date on the latest vegan recipes! 🔔
✅ Follow Food Impromptu:
Instagram ▶️ foodimpromptu.original
Pinterest ▶️ www.pinterest.ca/foodimpromptu/_saved/
Subscribe to Food Impromptu here ⤵️
ua-cam.com/users/FoodImpromptu
*************
#chickpeas #vegetarian #vegan #vegetarianrecipes #VeganRecipes #VeganFood #HealthyRecipes #PlantBased #vegetarianfood #chickpearecipe #garbanzos #onepotmeal #FoodImpromptu #plantbaseddiet
Переглядів: 340 416
Відео
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Переглядів 130 тис.2 місяці тому
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Переглядів 229 тис.2 місяці тому
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Переглядів 243 тис.3 місяці тому
Tofu Curry Recipe | Easy Vegetarian and Vegan Meals! Tofu is high protein and is one of the main ingredients in this vegan curry recipe. This one pot tofu recipe is perfect for vegan and vegetarian meals and meal prep. This delicious Indian vegetarian curry recipe is not only easy to make but a great way to add protein to your diet. A healthy tofu curry recipe for your plant based lunch or dinn...
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Переглядів 271 тис.3 місяці тому
CHICKPEA CURRY Recipe | Easy Vegetarian and Vegan Meals. A one pot chickpea recipe perfect for vegan and vegetarian meals and meal prep. This Indian chana masala recipe is delicious and a great way to add chickpeas to your diet. Add this healthy chickpea curry recipe to your plant based lunch or dinner menu. A perfect vegetarian curry recipe for your busy week. Check out my other vegetarian and...
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Переглядів 289 тис.3 місяці тому
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Переглядів 379 тис.4 місяці тому
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Переглядів 135 тис.5 місяців тому
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Переглядів 121 тис.5 місяців тому
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Переглядів 203 тис.5 місяців тому
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Переглядів 128 тис.6 місяців тому
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Переглядів 214 тис.6 місяців тому
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Переглядів 214 тис.7 місяців тому
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Переглядів 132 тис.7 місяців тому
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CHICKPEA CABBAGE SOUP Recipe - ONE POT Vegetarian And Vegan Meals
Переглядів 209 тис.7 місяців тому
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ONE POT QUINOA AND BEANS Recipe | HIGH PROTEIN Vegetarian and Vegan Meals
Переглядів 168 тис.7 місяців тому
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Переглядів 66 тис.8 місяців тому
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Переглядів 162 тис.8 місяців тому
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The Perfect Fluffy Rice Pilaf - Delicious Vegetarian And Vegan Meals Idea!
Переглядів 131 тис.8 місяців тому
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4 Delicious Vegan Italian Recipes Featuring Bell Peppers!
Переглядів 44 тис.8 місяців тому
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And ☺️I bake the eggplant stripes in the oven (less oil and works beautifully!)
Love your recipes however I don’t understand this “salting the eggplants” why ? They aren’t bitter at all any more.I think it’s just an old tradition people don’t question ☺️….however otherwise I love your cooking🥰
I think there is too much salt being added to these soups......🤔
THANK YOU SO MUCH I CANT WAIT TO MAKE THIS , YOUR AMAZING
Hello, Delcious recipe
These look amazing. Could you cook them on the BBQ?
Aapki recipes hamesha flavorful hoti hain. KHAL par upload karo, please! +++++++++++++++++++++
Food Impromptu *
Use cauliflower rice regular rice is sugar not healthy
Can you freeze this?
I tried this recipe for my vegetarian son. It came out so delicious! Thank u for the recipe.😘
So great to hear that! You're most welcome 😊
Looks amazing, will try it out soon.
Very healthy recipe and delicious too. But I had to substitute the spinach and green beans with kale and broccoli respectively as apparently the spinach and green beans are not good for kidney stones.
👏Excellent recipe healthy & delicious. Appreciate U sharing . Thxs from 🇮🇳 Bharat / India 🙏
Refreshing video! Looks amazing! Only music was depressing!
Adopted many of your recipes including variations of Asian -Indian curry type ones as they looked good and simple to prepare.
Hi Is there any alternative for white wine vinegar?
You can use plain white vinegar as well :)
much less expensive to soak and pressure cook your own beans.
Your presentation is always impeccable. The mind will not be satisfied without seeing the khal. --------------------------------------
How long can the mayo last refrigerator plz tell🙂🙂🫶
8 to 10 days if stored well in the refrigerator - in an airtight container
Let's have an argument about how to say, "quinoa".
I just made this and it is so good! Thank you!!!
Glad you liked it!! 😊
Love your videos 😊
Thank you! 😊
Looks delicious 😊
Thank you 😊
Why not add the recipe in the description on shorts?
Made this today...Oh My Goodness this is absolutely delicious!!! My dad grows a garden every year and I use what I get from him and this is a keeper for sure. Thank you for sharing 😋🙏
So awesome to hear that! Glad you liked it 😊
I am confused, is the Basmati Rice already cooked when adding to the pot?
I Love your cooking, going to make some even though I'm not vegetarian .
Thanks for sharing. Will definitely try it
Thanks! Would love to hear how it goes 😊
Nutritiuos
Hiii, I really like your recipes and your video production. It is so relaxing. Just an idea, is it possible to have a series of high volume food?. I mean easy recipes that has high volume and low calories recipes. Just a thought. Sam
I will try! Glad you enjoyed the video 😊
The dish turned out great! Adding it to my routine :) I paired it with cucumber-yogurt-oregano dip. Thank you for sharing!
So glad you liked it! 😊
This is a lot like an Indian dish called "Upma" except with a twist of quinoa. Delicious!
This is so nice and healthy recipe with the goodness and nutrition of different vegetables. I will try this. 🩷🩷
This is Indian khichdi recipe as well. So similarities.
Have done completed 30 days course today. It was wonderful journey n feeling very gud. U r amazing, beautiful outside n inside ❤ looking forward such a wonderful journey with you in future.thanku so much... gratitude
Thank you for the recipe my baby does eat the quinoa with vegie 😊❤😊
My pleasure 😊
My favorite food channel now
Thank you! 😊
Wow. Looks amazing was soothing to watch btw 😅 thanks for the recipe.
Glad you enjoyed the video! 😊
This recipe was excellent. I used water instead of broth. The METHOD section of the description seems to be missing the garlic in the layering list. Relaxing video, too. I will be watching for more of your videos/recipes.
Thank you! So glad you liked this recipe 😊
Delicious
Very good recipe!! I used braun rice but the lentils cook quicker. Next time I will soak the rice overnight.
Blending the green leaves it’s a great idea to give the rice that beautiful color👍😋😋😋👌💃🏼
Can not wait to make this recipe! It looks delicious. Thank you.
Thanks! Would love to hear how it goes 😊
Wow nice foods ❤❤❤
The final product looks like it needs to be baked.
Is the snow peas pre cooked?
Wow fantastic very tasty recipe
Very interesting. Have to try it!
That's not Lebanese, it's Palestinian