Check out this delicious #Veganuary recipe; our Vegan Mexican Casserole! This recipe has a good amount of protein, and makes four serving, which means it is ideal for families, entertaining and packed lunches!
We have lots of vegan recipes on our blog, which feature lots of the best vegan protein sources that we are about to list for you! Simply click on any of the meals below to see our full vegan recipe!
Vegan Sweet Potato Curry https://ldnmuscle.com/vegan-sweet-potato-curry-recipe/
No Bake Vegan Energy Balls https://ldnmuscle.com/no-bake-vegan-energy-balls/
Vegan Chickpea Curry Recipe https://ldnmuscle.com/vegan-chickpea-curry-recipe/
Homemade Sweet Potato Nachos, Salsa and Guacamole https://ldnmuscle.com/sweet-potato-nachos/
Ingredients (serves 4):
1 tbsp. of olive oil
1 onion (chopped)
1 red pepper (chopped)
2 cloves garlic (minced)
1 tsp. of cumin
1 tsp. of chilli powder
Pinch of cayenne pepper
1 can of chopped tomatoes
170g of quinoa
80g of red lentils
500ml of water
1 can of red kidney beans
- Heat the olive oil in a pan over a medium heat. Sauté the onion and pepper until softened for about 4 minutes.
- Add in the garlic, cumin, chilli powder and cayenne pepper, and sauté for about one more minute.
- Add in the chopped tomatoes (with their juices), salt, quinoa, red lentils, water, and red kidney beans. Stir well and bring the liquid to the boil.
- Cover and lower the heat to a simmer, cooking until the quinoa and lentils are tender, about 15 minutes.
- Remove the lid and fluff with a fork. Serve warm with a topping of fresh parsley, avocado slices, and radishes (optional).
Nutritional Information (per serving):
Please let us know if you enjoyed our Vegan Mexican Casserole Recipe as much as we did, by tagging us on social media at @LDN_Muscle and spreading the word!
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