3 Vegan Lunch & Dinner Ideas

3 Vegan Lunch & Dinner Ideas - Vegan Vegetable Beef Stew, Bean Enchiladas, Vegan Carrot Salmon Lox + Bagels with Nut Cheese - Easy - Warm - Healthy - Winter - College - Dairy Free - Egg Free- Meatless - Rich Bitch Cooking Blog

Here are two hearty recipes perfect for the cold winter days. And one epic sandwich when you’re looking for something refreshing. I can not say enough good these about these recipes.

3 Vegan Lunch & Dinner Ideas - Vegan Vegetable Beef Stew, Bean Enchiladas, Vegan Carrot Salmon Lox + Bagels with Nut Cheese - Easy - Warm - Healthy - Winter - College - Dairy Free - Egg Free- Meatless - Rich Bitch Cooking Blog

Vegan Beef Vegetable Stew
This! Oh so perfect for the winter months. Anyone else been craving a nice thick vegetable stew? More stew recipes plz!

3 Vegan Lunch & Dinner Ideas - Vegan Vegetable Beef Stew, Bean Enchiladas, Vegan Carrot Salmon Lox + Bagels with Nut Cheese - Easy - Warm - Healthy - Winter - College - Dairy Free - Egg Free- Meatless - Rich Bitch Cooking Blog

onion (122g), 1 garlic clove, 6 oz mushrooms (176g), 6 oz baby carrots (176g), 1.25 celery stalks (100g), tons of potatoes (600g), 2 TB oil, small tomato paste, vegan beef bouillon cube, 2 TB italian herbs, 1 TB vinegar, 2 cups water, 2 servings frozen peas, 1 TB cornstarch + water, parsley

  1. Saute onion & garlic in oil with a dash of salt til soft
  2. Add raw carrots, celery & potatoes and saute with more salt for 5 minutes or so. Goal is caramelize the outside of the veggies. I didn’t notice that happening with mine.
  3. And tomato pasta, bouillon cube, herbs, vinegar + 2 cups of water. Cook with a lid on til potatoes and carrots are soft then throw in mushrooms + frozen peas.
  4. Mix 1 TB cornstarch with 1/4 cup water then mix into stew. Keep simmering and add chopped parsley. ENJOY

Inspired by Straight Up Food

3 Vegan Lunch & Dinner Ideas - Vegan Vegetable Beef Stew, Bean Enchiladas, Vegan Carrot Salmon Lox + Bagels with Nut Cheese - Easy - Warm - Healthy - Winter - College - Dairy Free - Egg Free- Meatless - Rich Bitch Cooking Blog

Vegan Carrot Lox and Bagels
The first time I made carrot salmon for Vegan Philly Sushi Rolls I knew I would be making them again. This bagel was the most flavorful thing I’ve ever eaten!!!! By the way I bought cashew cheese spread from whole foods instead of vegan cream cheese. Nut chz is straight the great thing to put on a bagel. As mentioned below it’s kind of pricey but worth it if you allow yourself a single splurge item every now and then.

*I under cooked my carrots. I don’t know if you can tell the firmness presented in the video while I’m trying to slice them. You’re really suppose to cook them for 1.5 hours but I was being rebellious about it. And it worked out! I’m pretty sure marinating them for a couple days helped me out. Next time I’ll follow the rules.

3 Vegan Lunch & Dinner Ideas - Vegan Vegetable Beef Stew, Bean Enchiladas, Vegan Carrot Salmon Lox + Bagels with Nut Cheese - Easy - Warm - Healthy - Winter - College - Dairy Free - Egg Free- Meatless - Rich Bitch Cooking Blog

2 large carrots, 2 cups coarse salt, 2 TB olive oil, 2 ts liquid smoke, 1 ts vinegar (sprinkle kelp powder optional) + bagels, vegan cream cheese (treeline nut chz is epic), onion, capers, dill

  1. Pour 1 cup of salt in a large, long pile in a glass baking dish
  2. Wash carrots (do not peel) and place them on the salt. Do not let them touch the glass. Pour the rest of the salt over the top. Cover carrots completely with salt. Bake uncovered for 1.5 hours at 375 degrees
  3. Once carrots are done set them aside to cool. Once cool remove all salt and cut them into desired shape. I did trim off the outside of the carrot.
  4. Mix carrots with oil, liquid smoke and vinegar. Place in fridge for 3 days. It will take that long for the carrots to change flavor and absorb the marinade. Rotate carrots if needed to ensure they say covered in oil. Add extra oil if needed.
  5. After 3 days prepare your bagel with cream cheese. Add the carrot salmon then top with onions, capers and dills. ENJOY

Inspired by Olives For Dinner

3 Vegan Lunch & Dinner Ideas - Vegan Vegetable Beef Stew, Bean Enchiladas, Vegan Carrot Salmon Lox + Bagels with Nut Cheese - Easy - Warm - Healthy - Winter - College - Dairy Free - Egg Free- Meatless - Rich Bitch Cooking Blog

Vegan Loaded Enchiladas
Sooooooooooooo good. I was like “dude, just eat two” but I couldn’t stop at two. That vegan nut cheese that I found at the store is light years better than store bought vegan cream cheese. The nut cheese is stupid pricey but if you allow your self one high dollar item then let it be nut chz. The herbed garlic is sooo good and makes these enchiladas off the chart. Mark even said, “What’s in these? It’s sooo good!” and he doesn’t like the standard vegan cream chz. So there you have it.

3 Vegan Lunch & Dinner Ideas - Vegan Vegetable Beef Stew, Bean Enchiladas, Vegan Carrot Salmon Lox + Bagels with Nut Cheese - Easy - Warm - Healthy - Winter - College - Dairy Free - Egg Free- Meatless - Rich Bitch Cooking Blog

4 servings of vegan nut cheese spread, 8 tortillas, 1 can vegan refried beans, sliced black olives, canned diced tomatoes with chilies, enchilada sauce, vegan shredded cheese, cilantro

  1. Fill each tortilla with nut cheese, beans, tomatoes and olives. Roll then up and place on parchment paper.
  2. Pour enchilada sauce over the top and garnish with shredded vegan cheese, tomatoes and olives.
  3. Bake at 375 for 15 minutes. Garnish with cilantro. ENJOY
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21 comments

  1. WHAAAAAAATTTT!!! Using that tiny amount of salt is ENOUGH for salmon loaf???!! I ketp wasting tonnes of it and i was honestly starting to think that it wasn’t worth it for same carrots (even if it was delicious). You are a genius!!

      • Hooops!! My bad! i watched the video without reading the recipe and i thought that just rolling the carrots in a little bit of salt, as you showed, would have been enough. Anyway, i’m always hyped for new content by you

        • Dude, I don’t see why it can’t be done! All the other veggies I bake in the oven don’t require a ton of salt… granted I’m not baking them whole. But who knows 🙂

  2. your vegan lox and bagels look soo amazing because…

    once upon a time lox and cream cheese on a toasted bagel was a big fav of mine. the other lox “to do” was sauteed (but not browned) onions folded into a cream cheese omlette scattered with lox and served with toasted-buttered bagels. hmmmm? mmmm! LOL?

    i suppose one could come up with a chickpea flour version of it…

    in any case, my question for you and evrahbuddy here, there, and evrahware: since it seems that each and every cutting board i’ve ever purchased and used (here, there, and evrahware) gets warped almost immediately, how do dudes and dudesses keep their cutting boards from warping?

    peace!

    • What material is your cutting board? I’ve had the same wooden cutting boards for maybe 8 years or so.

      I know you’re supposed to oil them to keep them from slipping but we never do. Oh well. No issues yet. I would think the biggest issue with wooden cutting boards is making sure they don’t get soaked in water.

      I imagine them soaking in water, expanding then slowly drying out. Once dry they’re warped from all the expansion? Just a guess. I wash mine quickly then dry it or allow it to drip dry.

  3. Your vegan enchiladas are delicious!!!!!! I’m about to try your stew next, but everything you have ever made and presented to little old me has been so yummy, I’m not even looking back at meat. All hail to the vegan queen!

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