Veganism: The Power of Plant-Based Eating. Plant Magic

1/4 cup hummus

1/4 cup tahini dressing

Instructions:

Divide the quinoa, chickpeas, sweet potatoes, and broccoli among four bowls.

Top with sliced avocado, a dollop of hummus, and a drizzle of tahini dressing.

Toss to combine and serve immediately.

2.2 Vegan falafel wrap

Ingredients:

1 cup cooked chickpeas

1/2 onion, chopped

2 cloves garlic, minced

1/4 cup fresh parsley

2 tbsp chickpea flour

1 tsp ground cumin

1 tsp ground coriander

salt and pepperto taste

4 large whole wheat tortillas

lettuce, tomato, cucumber, and hummus, for filling

Instructions:

In a food processor, pulse the chickpeas, onion, garlic, parsley, chickpea flour, cumin, coriander, salt, and pepper until a coarse mixture forms.

Form the mixture into small balls and flatten slightly into patties.

Heat a bit of oil in a skillet over medium heat and cook the falafel patties for 3—4 minutes on each side, until golden brown and crispy.

Warm the tortillas in a skillet or microwave.

Fill each tortilla with lettuce, tomato, cucumber, and falafel, and top with a dollop of hummus. Roll up the tortillas and serve.

2.3 Vegan lentil soup

Ingredients:

1 tbsp olive oil

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3 garlic cloves, minced

1 cup dried green lentils

4 cups vegetable broth

1 cup diced tomatoes

1 tsp ground cumin

1 tsp turmeric

salt and pepper to taste

fresh parsley, for garnish

Instructions:

In a large pot, heat the olive oil over medium heat.

Add the onion, carrots, and celery and sauté until softened, about 7 minutes.

Add the garlic and sauté for another minute. Stir in the lentils, vegetable broth, diced tomatoes, cumin, turmeric, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20—25 minutes, or until the lentils are tender.

Ladle the soup into bowls and garnish with fresh parsley.

2.4 Vegan tofu salad sandwich

Ingredients:

1 block extra-firm tofu, drained and pressed

1/4 cup vegan mayonnaise

1 tbsp Dijon mustard

2 tbsp chopped dill pickles

1/4 cup chopped red onion