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Munchyesta

A mostly healthy food blog with simple and easy to cook vegan and vegetarian recipes

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    Recent Posts

    • Easy 3-ingredients noodles with apples and onions
    • Easy Blender Sweet Potato Lentil Patties
    • Vegan Creamy White Gnocchi Soup
    • Delicious easy Broccoli Black Bean Salad (vegan)
    • Easy Creamy Vegan Lasagna Soup

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    Vegan | Vegetarian | and more
    Mouthwatering recipes that’s easy to cook

    Delicious Food
    Delicious Vegan Spinach, Lentil Carrot Salad Bowl Delicious Vegan Spinach, Lentil Carrot Salad Bowl This easy spinach, lentil and carrot bowl is loaded with warming and comforting flavours. It’s a healthy warm vegan salad bowl that takes barely 30 minutes to make. It’s made with creamy warm spinach mixed with spices and garlic and topped with green lentils, oven roasted carrots and chopped almonds. You can serve this dish as a whole meal or add falafel or meatless meatballs for extra plant based protein. Recipe: Ingredients 2 tbsp Olive Oil 2 cups Spinach Fresh or frozen 2 cups Cooked Green Lentils Drained and rinsed 1½ pounds Carrots Cut into slices ½ cup Roasted Almonds Chopped 3 cloves Garlic Finely chopped ½ tsp Ground Nutmeg 1 tbsp Smoked Paprika 1 tbsp Dried Thyme Salt to taste Instructions Preheat oven to 350F and line a baking trey with baking paper. Place the sliced carrots on the lined baking trey and drizzle olive oil on top. Season with salt, smoked paprika and dried thyme and use two spoons to combine until the carrots are fully coated in oil and seasoning. Bake the carrots in the middle of the oven for 25-30 minutes, flipping them over halfway through. Next, heat olive oil in a pan and add the spinach. Place a lid over the pan and let the spinach wilt while stirring occasionally. Once the spinach is heated through, add the finely chopped garlic, salt and ground nutmeg and stir together to combine. Let the spinach cook together with the garlic for 2-3 minutes before removing from the heat and setting aside. Once the carrots are cooked and starting to become lightly golden and crispy remove from the oven and set aside. Get out a large plate or salad bowl and place the spinach/garlic at the bottom. Top with the cooked and drained lentils before adding the oven roasted carrots. Finally top with chopped roasted almonds and drizzle with sweet and sour chili sauce. Serve and enjoy. #salad #warmsalad #carrots #spinach #healthyfood #vegan #veganfood #veganrecipes #veganlife #vegandinner #buzzfeedfood #plantbased #plantbasedprotein #eattherainbow #weightlossjourney #healthydinner
    This easy fluffy coconut with turmeric rice recipe This easy fluffy coconut with turmeric rice recipe makes deliciously fluffy, flavourful and healthy rice. This recipe is heart healthy and packed with nutrients thanks to the coconut milk, turmeric and spices…and it’s so incredibly mouth-wateringly good that it should almost come with a warning. Recipe is on the blog, ready to print 🥗 . . Ingredients 1 cup Rice 1 cup Water 1 cup Coconut Milk ½ tsp Salt 1 tbsp Ground Turmeric Powder 1 tsp Ground Cinnamon optional 1 tsp Paprika ½ tsp Ground Cumin . . Instructions Pour the rinsed rice into a pot and add 1 cup coconut milk, 1 cup water and all the seasoning. Bring the pot to a boil on the stove, before turning it down to a simmer. Let the rice cook for 15-20 minutes while stirring occasionally. When the rice has almost absorbed all the water, turn off the heat and make sure the pot is completely covered with a lid. Let the rice rest on the warm stove for 10-15 more minutes as the rice becomes tender. Fluff the rice with a spoon or fork before serving and enjoy. . . #vegan #rice #turmeric #vegandinner #sidedish #healthyfood #healthylifestyle #healthydinner #healthyvegan #vegetarianrecipes #easydinner #recipe #buzzfeedfood #tastyfood #coconut
    This amazing easy Mediterranean couscous salad is This amazing easy Mediterranean couscous salad is loaded with exotic flavours and delicious textures. It’s made with fluffy couscous flavoured with moroccan spices and filled with grilled carrots, soft onions, crunchy nuts and sweet raisins (or dried cranberries). It doesn’t get much better than this easy couscous salad. Recipe is on the blog, ready to print. . . Ingredients 3 tbsp Olive Oil 1 pound Carrots 1 cup Dry Couscous regular or gluten-free 5 Yellow Onions cut into slices ½ cup Roasted Almonds chopped 1 handful Raisins or dried cranberries, chopped 3 tbsp Moroccan Spice Mix ½ tsp Garlic Powder Salt to taste . . Instructions Preheat the oven to 350F and line a baking sheet with baking paper. Rinse the carrots and peel if needed. Cut the ends off the carrots and slice the carrots into wedges (slice down the length of the carrots). Toss the carrot wedges together with a tablespoon olive oil and salt and pour them onto the lined baking sheet. Spread the carrots out evenly and bake them in the oven for 20-30 minutes or until they are golden and starting to get crispy in places. While the carrots are cooking, heat 1 tablespoon olive oil in a pan and add the sliced onions. Let the onions cook at medium high heat while stirring occasionally until the onions become soft and translucent. Season with salt and stir to combine. Set aside. While the carrots and onions are cooking, cook the couscous as instructed on the packaging. Once the couscous is ready, season with moroccan spice mix, garlic powder and salt and use a fork to combine. Add the roasted carrots, soft onions and chopped raisins (or dried cranberries) to the couscous and combine everything. Finally add the roasted almonds and add extra seasoning if needed. Serve and enjoy. . . #couscous #morocco #moroccanfood #healthyfood #healthylunch #healthydinner #salad #lowcalorie #lowcaloriemeals #couscousmarocain #mediterranean #mediterraneandiet #mediterraneanfood #carrots #onions #budgetmode #dinnertime #veganfood #vegancomfortfood #veganrecipes
    This Easy creamy vegan Lasagna soup is everything This Easy creamy vegan Lasagna soup is everything a lasagna lovers dreams are made of. Think creamy, cheesy sauce with all the melting lasagna flavours that we all know and love…the only difference to regular lasagna is that this amazing recipe is all vegan. This meal prep friendly lasagna soup is not just easy and made in less than 30 minutes, it’s also addictively delicious. It’s made with easy to get and simple ingredients that pack a ton of flavours into one simple meal. The Italian spices and lasagna noodles take this simple recipe to the next level. Recipe is on the blog, ready to print 🍜 . . Ingredients 1 tbsp Olive Oil 8 sheets Lasagna noodles 1 cup Vegetable Stock 2 Carrots Diced 1 Yellow Onion Diced 4 cloves Garlic Finely Chopped 5 tbsp Tomato Paste Juice from ½ Lemon 3 tbsp Red Curry Paste 1 tbsp Dried Basil 1 tbsp Dried Oregano 2 cups Coconut Milk or other non-dairy milk 1 tbsp Tamari or Soy Sauce 2 tbsp Nutritional Yeast optional Pinch of Chili Salt to taste . . Instructions Heat olive oil in a large pan or pot and add the chopped onions, carrots, garlic and seasonings. Let everything cook at medium high heat for 5 minutes while stirring occasionally. Next, add the vegetable stock, lemon juice, tomato paste and red curry paste and combine. Pour in the coconut milk and tamari sauce and bring to a boil. Let the sauce simmer for a few minutes, while you cut the fresh lasagna sheets into 1-inch slices. Add the lasagna sheets to the sauce along with the nutritional yeast, chilli and salt. Let the soup cook until the lasagna sheets are al dente and serve. Enjoy. . . #lasagna #soup #veganlasagna #lasagnasoup #veganfood #veganrecipes #vegandinner #veganlife #buzzfeedfood #healthydinner #healthylifestyle #mediterraneandiet #weightloss #noodles #noodlesoup #easyrecipes
    This Vegan Skinny Mushroom Lentil Stew or ragout i This Vegan Skinny Mushroom Lentil Stew or ragout is absolutely creamy, dreamy and delicious. It’s loaded with plant based protein thanks to the mushrooms and lentils and it’s oh so tasty. Think creamy, flavourful sauce loaded with plant based protein and healthy nutrients thanks to the mushrooms, green lentils, tomatoes, peppers and non-dairy milk. Recipe is on the blog, ready to print (link in bio) . . Ingredients 1 pound Mushrooms Rinsed and diced 2 15oz cans Cooked Lentils Rinsed and drained 3 Spring Onions Chopped 3 large Tomatoes Chopped roughly 1 Yellow Bell Pepper Diced 1 Red Bell Pepper Diced 3 cloves Garlic Minced 2 tbsp Sweet and Sour Chilli Sauce 2 tbsp Tamari or Soy Sauce 1 tsp Ground Cumin 2 tsp Dried Oregano 2 tsp Dried Basil 1 tsp Freshly Ground Pepper Salt to taste 1½ cup Coconut Milk or other non-dairy milk 1 bunch Fresh Basil Chopped . . Instructions Heat a large pan and add the chopped mushrooms. Sautee the mushrooms for 3-5 minutes at medium high heat while stirring occasionally. Once the mushrooms are cooked, add the green lentils, diced peppers and diced tomatoes and stir together to combine. Next add the sliced spring onions, minced garlic and all the seasonings and mix to combine. Let the dish cook for a few minutes while the garlic softens, before adding the non-dairy milk. Bring the sauce to a boil and turn the heat down to a simmer. Let the dish simmer for 8-10 more minutes. Top with freshly chopped basil and serve with mashed potatoes, brown rice, couscous or quinoa. . . #dietfood #dietrecipes #healthyfood #healthylifestyle #veganstew #muahrooms #veganfood #vegandinner #healthydinner #plantbased #plantbaseddiet #plantbasedrecipes #stew #glutenfreefood #glutenfreevegan #glutenfreedinner #dairyfree #glutenfreedairyfree
    This easy potato topped pizza recipe is delicious, This easy potato topped pizza recipe is delicious, mouthwatering and a great way to use leftover potatoes. It’s made with my quick 15-minute vegan pizza dough topped with red pesto, potato slices, spices and vegan cheese (or feta cheese). Recipe is on the blog, ready to print (link in bio) . . Ingredients: . 1 Pizza Dough 5 tbsp Red Pesto (vegan) 1 pound Cooked Potatoes (thinly sliced) ½ cup Vegan Cheese (or Feta cheese) 1 cup Mixed Salad 1 tbsp Greek Spice Mix Pinch of salt . . Preheat the oven to 350F and line a baking sheet with baking paper (or use a pizza stone to cook if you have one). Place your rolled out pizza dough on the lined baking sheet and spread the red pesto evenly over the pizza. Next, top the pizza with the potato slices and season with salt and greek spice mix. Generously crumble cheese on top and bake the pizza in the middle of the oven for 15-20 minutes or until the pizza dough is golden and ready to serve. Once the pizza is cooked, remove it from the oven and top with baby salad and a drizzle of chilli sauce. Cut into slices and serve. . . #pizza #pizzalover #vegan #veganfood #veganpizza #potatoes #potatorecipes #veganrecipes #vegandinner #pizzatime #pizzanight #pizzalovers #healthyfood #healthylifestyle #healthyeating #easyfood #easyrecipes #easyvegan #easydinner #eeeeeats #buzzfeedfood #tasty
    This super easy Greek feta pasta recipe is a mega This super easy Greek feta pasta recipe is a mega hit on Tiktok and for good reason. It’s a really easy, healthy and traditional Greek recipe that takes no effort to make and tastes like a mouthful of heaven. The oven roasting brings out the sweetness in the tomatoes and tastes like summer and vacation. And the oven baked feta not only soaks up the olive oil and herbs, but also becomes deliciously creamy, crumbly and clings to the pasta after cooking. It’s so good you need to try it. (Recipe is on the blog, ready to print) Ingredients 5-7 tbsp Olive oil 3 cups Plum Tomatoes Rinsed 1 tbsp Dried Oregano Pinch of salt Pinch of Pepper Instructions Preheat the oven to 350F. Place the feta cheese in the middle of a baking pan and pour the rinsed tomatoes all around them. Drizzle generously with olive oil over the feta and tomatoes. Next, season with dried oregano, salt and freshly ground pepper and bake the tomatoes and feta in the oven for 30-40 minutes or until the tomatoes are mushy and starting to go dark in a few places. While the tomatoes are roasting in the oven, cook the pasta as instructed on the pasta bag. Once the tomatoes look done, take the pan out of the oven. Being careful not to burn yourself, use a fork to mash the tomatoes and feta cheese together with all the spices and olive oil. Pour the cooked pasta and the tomato/feta mash into a large mixing bowl and mix together until all the pasta is coated with the creamy tomato mixture. Serve hot and enjoy. #pasta #mediterraneandiet #healthyfood #vegetarianrecipes #vegetarianfood #vegetarian #greekfood #greekrecipes #pastalover #tomatoes #healthypasta #lowcalorie #easyfood #easydinner #vegetarisch #fetapasta #feta
    Easy Thai Peanut Coleslaw This warm vegan Thai Pea Easy Thai Peanut Coleslaw This warm vegan Thai Peanut coleslaw has a rich and deep taste and is loaded with crunchy and creamy textures. But…it should probably come with a warning, because it’s irresistibly good and you will want to eat it all up. Made with shredded Cabbage, spring onions, garlic, fresh ginger, peanut butter and lots of spices, it’s so incredibly tasty. Recipe is on the blog, ready to print (link in bio) . . Ingredients 2 tbsp Olive Oil or Coconut Oil 4 cups Cabbage Mixed, shredded or sliced 2 Spring Onions Chopped 1 Red Bell Pepper Sliced thinly ½ cup Olives Sliced 2 cloves Garlic Minced 4 tbsp Peanut Butter Your preferred type 2 tbsp Sweet and Sour Chili Sauce 2 tbsp Tamari or Soy Sauce Pinch of dried Chili flakes Salt to taste ½ cup Dried Cranberries Optional 1 bunch Fresh Herbs for topping Basil or Cilantro . . Instructions Heat olive oil in a skillet and add the shredded cabbage. Let the cabbage cook at medium high heat for 5 minutes while stirring occasionally. Next, add the spring onions, red bell pepper, olives, minced garlic and ginger and mix together to combine. Stir in the peanut butter, sweet and sour chilli sauce and tamari and combine well. Add a pinch of chilli flakes and salt if needed. Finally add the dried cranberries (optional) and fresh herbs and combine. Serve warm or cold and enjoy. . . #salad #cabbage #cabbagesalad #kale #olives #healthy #healthylifestyle #healthyeating #healthyliving #saladbowl #saladsofinstagram #eattherainbow #buzzfeedfood #plantbased #plantbaseddiet #plantpower #cleaneating #vegetarian #veganrecipes #peanuts
    These amazing vegan Oatmeal Chocolate cookie pies These amazing vegan Oatmeal Chocolate cookie pies are irresistible, crunchy, chocolatey and oh so mouthwateringly good. Think crispy oatmeal cookies enveloping a layer of melted chocolate…chocolate and oatmeal are a natural match made in heaven, and add in the orange zest and this vegan cookie recipe might just be one of the best you will ever try. Recipe is on the blog, ready to print. (Link in bio) Prep Time 25 minutes Servings 15 pies (30 cookies) 2 cups + 3 tbsp (200g) Quick Oats Gluten free oats if needed 1 cup (200g) Vegan Butter Melted 1 cup (200g) Granulated Sugar 1 tsp Vanilla Extract 1½ tbsp Ground Flaxseed 2 tsp Baking Powder 6 tbsp All Purpose Flour Pinch of salt 1 cup (200g) Dark Chocolate Melted Zest from 1 Orange Optional Instructions Preheat oven to 350F and line a baking sheet with baking paper. In a large mixing bowl, cream together the melted butter and the sugar. Add the quick oats, ground flax seeds, orange zest and a pinch of salt and stir together to combine. In another bowl, mix together the all purpose flour and baking powder. Add the flour mix to the wet ingredients a little at a time and gently stir together to combine. Once the cookie dough is combined, let it rest for 5 minutes while the flax seeds do their magic. Next, use an ice cream scoop or a 2 tablespoons to measure out the cookie dough size. Place the cookies on the lined baking sheet, making sure to leave 2-3 inches between them. Bake the cookies in the middle of the oven for 8-10 minutes, or until they are golden and done. Remove from the oven and allow to cool for 5 minutes before moving them to a cooling rack When the cookies have cooled, melt the chocolate and use a knife or spoon to spread a generous amount of melted chocolate on the bottom side of a cookie. Place another cookie on top to make a sandwich or pie and set aside to let the chocolate cool. Repeat with all the cookies until they are all tuned into oatmeal chocolate cookie pies. Serve and enjoy. #vegan #cookies #oatmealcookies #chocolate #chocolatechipcookies #vegancake #dessert #dessertporn #foodporn #veganrecipes #vegandessert #foodie
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