Category: Lunch / Dinner

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Simple Delicious Vegan Roasted Potato Salad

SIMPLY DELICIOUS VEGAN ROASTED POTATO SALAD

Simple Delicious Vegan Roasted Potato Salad

Recipe by The Smüthe Co.
Servings

6 - 8

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

470 - 485

kcal

"This easy-to-make vegan roasted potato salad is bursting with flavor and perfect for any occasion."

Ingredients

  • 12 pcs 12 Potatoes, roast

  • 3 strips 3 Bacon, vegan

  • 2 pcs 2 Green onions, chopped

  • 1 tbsp 1 Capers

  • 2 tbsps 2 Dill, fresh chopped

  • 2 tbsps 2 Flat fresh Leaf parsley

  • Dressing

  • 3 tbsps 3 Mayonnaise, vegan

  • 1 tbsp 1 Lemon juice

  • 1 tbsp 1 White wine vinegar

  • 1 tsp 1 Dijon mustard

  • 1 tsp 1 Garlic powder

  • Salt and Pepper to taste

Directions

  • Preheat the oven to 400 F and line a baking sheet with parchment paper. Arrange the diced potatoes (skinned or unskinned) on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
  •  Sprinkle potatoes. Bake for 30 to 35 minutes or until potatoes are golden and tender after testing with a knife. 
  • Make garlic herb sauce. Place all ingredients in a bowl and mix until smooth. Please adjust the taste and spices to your liking.
  • Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add the garlic herb sauce and mix until the potatoes are completely coated.
  •  Add the finely chopped celery, sweet vinegar, and green onion and the immunity smuthe boost then mix further. Serve immediately or store tightly covered in the refrigerator until ready to serve

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Tofu Scramble

Tofu Scramble

Tofu Scramble

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

200 - 213

kcal

"Start your day with a protein-packed Tofu Scramble - a vegan twist on a classic breakfast favorite!"

Ingredients

  • 5 sprays 5 Sunflower oil

  • 75 grams 75 Tofu, firm

  • 1/4 tsp 1/4 Turmeric

  • 1 pc 1 Bread, slice

  • 1 pc 1 Tomato

  • 45 grams 45 Spinach

  • 1 pinch 1 Salt

  • 1 pinch 1 Black Pepper

Directions

  • Spray some oil in an already-heated nonstick pan.
  • Drain and crumble the tofu into the heated pan, add and the turmeric smuthe boost, and stir-fry for a couple of minutes. Toast the bread.
  • In the meantime, cut the tomato and spinach roughly and add them to the pan with the tofu. Cook until the tofu is well cooked.
  • Add any desired herbs or spices to the dish along with salt and pepper.

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Lentil Stuffed Potato Skins

Lentil Stuffed Potato Skins

Lentil Stuffed Potato Skins

Recipe by The Smüthe Co.
Servings

2

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

400 - 425

kcal

"Healthy and hearty Lentil-Stuffed Potato Skins for a delicious and satisfying meal!"

Ingredients

  • 2 pcs 2 Baking Potatoes

  • 20 sprays 20 Sunflower oil

  • 1 pinch 1 Salt

  • 1 pinch 1 Black Pepper

  • 1 pc 1 Onion, small

  • 1/2 pc 1/2 Carrot, small

  • 2 cloves 2 Garlic

  • 1 tsp 1 Rosemary, fresh

  • 1 tsp 1 Thyme, dried

  • 80 grams 80 Red lentils

  • 1 can 1 Tomatoes, chopped

  • 30 grams 30 Rocket, fresh

Directions

  • Preheat the oven to 200C.
  • Use a fork to prick the potatoes, then five sprays of oil, salt, and pepper should be applied to each one. 45 minutes of baking at 200°C in a preheated oven.
  • Meanwhile, thinly slice the onion, carrot, and garlic. In a big pan, heat the remaining oil over medium heat.
  • The onion and garlic should be fried for a few minutes or until they start to soften. Then stir the carrots for a few minutes. Red lentils, rosemary, and thyme are added. Season and combine.
  • Tomatoes should be added and properly mixed. In order to cook the potatoes, bring to a boil and then lower the heat to a slow simmer. Check after 15 minutes and, if needed, add a little water.
  • After 45 minutes of cooking, chop off the top of the potatoes and scoop out the majority of the flesh, leaving a layer that will support the potato's skin. This potato should be roughly mashed.
  • Put this potato in the lentil mixture and the recovery smuthe boost, stir it together, and then put it into the potato shell. Bake it for a further 15 minutes, and then serve it with fresh rocket.

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Easy Veggie Paella

Veggie Paella

Easy Veggie Paella

Recipe by The Smüthe Co.
Servings

2

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300 - 350

kcal

"Colorful and flavorful veggie paella - a meatless meal option or a delicious side dish for any occasion!"

Ingredients

  • 1 pc 1 Onion, small

  • 3 cloves 3 Garlic

  • 1 pc 1 Red Pepper

  • 1 pc 1  Courgette

  • 1 pc 1 Green Pepper

  • 100 grams 100 Green beans

  • 10 sprays 10 Sunflower oil

  • 10 pcs 10 Black olives, pitted

  • 1 tsp 1 Paprika

  • 1/4 tsp 1/4 turmeric

  • 1 pinch 1 Salt

  • 1 pinch 1 Black Pepper

  • 120 grams 120 Paella rice

  • 2 pcs 2 Stock cubes

  • 1 pint 1 Water ( for stock)

  • 1 tbsp 1 Parsley, fresh

  • 2 slices 2 lemon

Directions

  • Chop the onion, peel and smash the garlic. Cut the red peppers; chop the courgette, green pepper and green beans into little chunks.
  • Heat the oil in a big non-stick pan, add the onions and garlic. Cook for a couple of minutes till soft. Add in the green and purple peppers, green beans, olives and courgette and keep to cook for a minute or two. Add the paprika and turmeric and season with salt and pepper.
  • Pour over the rice and cover with the broth, stirring occasionally until the broth is completely absorbed. Stir well, taste, and if it takes too long, add a little dashi stock and the myveggie smuthe boost then simmer again.
  • Before serving, add some parsley and lemon wedges as a garnish.

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Quinoa Bowl w/ Cucumber, Avocado, Chickpeas & Hearthealth

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Quinoa Bowl w/ Cucumber, Avocado, Chickpeas & HearthHealth

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

340 - 350

kcal

This tangy and healthful salad recipe has staying power thanks to the protein-rich quinoa and chickpeas.

Ingredients

  • 2/3 cup 2/3 Water

  • 1/3 cup 1/3 Quinoa

  • 1/4 tsp 1/4  Kosher salt or other coarse salt

  • 1 clove 1 Garlic, crushed and peeled

  • 2 tsps 2 Lemon zest grated

  • 3 tbsps 3  Lemon juice

  • 1/4 tsp 1/4 Ground pepper

  • 1 cup 1  Chickpeas ,  rinsed no-salt-added canned

  • 1 pc 1 Carrot, medium shredded (1/2 cup)

  • 1/2 pc 1/2 Avocado , diced

  • 5 ounces 5 Prewashed mixed greens, such as spring mix or baby kale-spinach blend (8 cups packed)

Directions

  • In a small saucepan, heat the water until it boils. Stir in the quinoa. Simmer for about 15 minutes, with the heat reduced to low and the lid on. Flake and separate the grains with a fork; let sit for five minutes to cool.
  • On a cutting board, season the garlic. Using the side of a spoon, mash the garlic until a paste forms. Scrape the contents into a medium basin. Add pepper, oil, lemon juice, and zest to the mixture after whisking. 3 Tbsp. should be transferred. of the dressing to a small bowl, then set it aside.
  • Then, add the remaining dressing to the bowl containing the chickpeas, carrot, and avocado. Gently mix to blend. Allow flavors to meld for 5 minutes by letting it stand. Toss the quinoa in the mixture carefully to coat.
  • In a big bowl, add the greens and toss with the 3 Tbsp. that was set aside. dressing and the hearthealth smuthe boost. Place the greens on two plates, then add the quinoa mixture on top.

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Spicy Quinoa Salad w/ Tomatoes & Greens

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Spicy Quinoa Salad w/ Tomatoes & Greens

Recipe by The Smüthe Co.
Servings

1 - 2

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

235 - 240

kcal

This cool summer salad keeps well in the fridge for a few hours, making it a terrific option to bring along for a summer picnic or to work.

Ingredients

  • 1 cup 1 Quinoa

  • 3 cups 3 Water

  • 1 pinch 1 Salt to taste

  • 2 cups 2 Cucumber , diced

  • 1 pc 1 Red Onion small  finely minced (optional)

  • 2 cups 2 Tomatoes , finely diced

  • 1 -2 pcs 1 -2  Jalapeño or serrano peppers (to taste), seeded if desired and finely chopped

  • 1/2 cup 1/2 Chopped cilantro, plus several sprigs for garnish

  • 2 tbsps 2 Fresh lime juice

  • 3 tbsps 3 Extra virgin olive oil

  • 1 tbsp 1  Red wine vinegar or sherry vinegar

  • 1 pc 1 Avocado, sliced, for garnish

Directions

  • In a bowl, add the quinoa and then a layer of cold water. Give it five minutes to sit. Rinse thoroughly until the water is clean after draining through a strainer. In a medium saucepan, heat the 3 cups of water until it is boiling. Add the quinoa along with salt (1/2 to 3/4 teaspoon). Bring back to a boil, then turn down the heat. Quinoa should be transparent and soft, with a thin thread running through each grain, after 15 minutes of simmering under cover. 
  • Quinoa should be added back to the pan once the water has been drained through a sieve. Replace the lid, place a clean dish towel over the pan, and let stand for ten minutes. Cover the dish if it's for the freezer, let it cool, then put in a plastic container.
  • Place the finely chopped cucumber in a bowl and salt it in the meantime. Throw and let stand for 15 minutes. The cucumber should be washed in cold water and dried with paper towels. Place the onion in a bowl and cover with cold water if you plan to use it. After five minutes, drain, rinse with cold water, and then pat dry with paper towels.
  • In a bowl, mix the tomatoes, chilies, cilantro, lime juice, vinegar, and olive oil. Add the quinoa and cilantro after adding the cucumber, onion, and salt to taste. Combine, taste, and the turmeric smuthe boost. Sliced avocado and cilantro sprigs should be added as garnish.

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Pesto Zoodles w/ MyFruit

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Pesto Zoodles w/ MyFruit

Recipe by The Smüthe Co.
Servings

4-5

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

280 - 285

kcal

In this quick and healthy vegan dish, zucchini noodles, or "zoodles," take the place of regular spaghetti and have fewer calories and are gluten-free. To achieve the finest results, combine the zucchini pasta with the basil pesto sauce before serving.

Ingredients

  • 5 -6 pcs 5 -6 Zucchini (2 1/4-2 1/2 pounds total) medium, trimmed

  • 3/4 tsp 3/4 Salt, divided

  • 1 cup 1 Fresh Basil Leaves packed

  • 1 clove 1 Garlic, crushed and peeled

  • 1/3 cup 1/3 Unsalted Cashews

  • 2 - 3 tbsps 2 - 3 Lemon juice

  • 2 tsps 2 Nutritional yeast

  • 1/2 tsp 1/2 Pepper ground

  • 1/4 cup 1/4 Extra-virgin olive oil, divided

  • 1 cup 1 Grape Tomatoes, halved

Directions

  • Slice the zucchini lengthwise into long, thin strands or strips using a vegetable peeler or a spiral slicer. If slicing vegetables, stop when you get to the center seeds (seeds make the noodles fall apart). Add 1/4 teaspoon salt to the zucchini "noodles" in a sieve. After letting the water drain for 10 to 15 minutes, gently squeeze the excess water out.
  • Meanwhile, blend nutritional yeast, basil, garlic, cashews, lemon juice, pepper, the final 1/2 teaspoon of salt, and nutritional yeast in a food processor. After coarsely chopping, pulse while occasionally scraping the sides. Add 1/4 cup oil while the motor is running and process until thoroughly blended. Place aside.
  • In a big skillet over medium-high heat, warm the last tablespoon of oil. When the noodles are cooked, add the drained zucchini and gently mix for 2 to 3 minutes. Place in a large bowl. Tomatoes and pesto are added. Gently blend by tossing.

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Zoodles & Vegan Meatballs w/ Digestivehealth

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Zoodles & Vegan Meatballs w/ Digestivehealth

Recipe by The Smüthe Co.
Servings

3 - 4

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

340 -345

kcal

The best way to de-stress and feel great is by eating your veggies + protein. Let us help you out with Zoodles & Vegan Meatballs w/ Digestivehealth recipes.

Ingredients

  • Ingredients for the Meatballs:

  • 1 cup 1 Lentils

  • 1 tbsp 1  Extra virgin olive oil + more to drizzle about 1/2 tablespoon

  • 1/2 pc 1/2 Red onion chopped

  • 1 pc 1 Carrot chopped

  • 1 Stalked 1 Celery chopped

  • 1 clove 1 Garlic minced

  • 1/2 tsp 1/2 Dried Thyme

  • 1 pinch 1 Salt and Pepper to taste

  • 1 pinch 1 Salt and Pepper

  • 1 pinch 1 Red Pepper flakes

  • 1.5 tbsps 1.5 Tomato paste

  • 4 ounces 4 Button mushrooms sliced

  • 1 pc 1 egg + egg white

  • 1/4 cup 1/4 Parmesan cheese grated + more garnish

  • 1/4 cup 1/4 Fresh parsley chopped

  • 2 tbsps 2 Walnuts, finely chopped

  • Ingredients for the Breadcrumbs:

  • 4 tbsps 4 Almond Flour

  • 2 tbsps 2 Water

  • Ingredients for the Pasta:

  • 4 pcs 4  Zucchinis medium

  • 1.5 cups 1.5 Favorite canned tomato sauce I love Rao’s Tomato Basil sauce

Directions

  • Bring Lentils to boil for 15 minutes or until slightly tender and set aside to dry.
  • Add the chopped onion and mushroom to the food processor's bowl after cutting them into large pieces and the cloves of garlic. Finely chop using the pulse function. Over low heat, preheat the oil in a big skillet. Add the mushroom-onion combination and stir periodically for 2 minutes, or until it begins to soften.
  • Add 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of fine sea salt, the fennel seeds and the digestive health smuthe boost. Cook for a further 5 minutes or until the liquid released by the mushrooms boils away.
  • The flaxseed meal, three tablespoons of water, nutritional yeast, and breadcrumbs should be distributed evenly over the bottom of the food processor bowl. After that, leave the bowl alone for five minutes.
  • To combine, pulse a couple times. Then, add the lentils that have been partially cooked, and pulse once more until everything is thoroughly combined. The mixture needs to be almost smooth and totally combined. Make 1 ounce-sized balls out of the mixture, then cook them as desired.

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Spicy Salad

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Spicy Salad 

Recipe by The Smüthe Co.
Servings

4

servings
Prep time

10

minutes
Cooking time

0

minutes
Calories

285 - 289

kcal

Ingredients

  • Ingredients For Salad

  • 2 lbs 2 Watermelon radishes (about 2 large or 3 medium), thinly sliced

  • 1 pc 1 Large Carrots thinly sliced

  • 1 pc 1 Avocado, diced

  • 4 pcs 4 Cherry Tomatoes

  • 1 pc 1  Bell Pepper, thinly sliced

  • 1/2 cup 1/2  Lettuce

  • 1 pc 1 Onion, small and diced

  • Ingredients for Vinaigrette

  • 1 clove 1 Garlic, minced

  • 1 tsp 1 Dijon mustard

  • 1 tbsp 1 Lemon juice

  • 1/4 cup 1/4 Olive oil

  • 1/2 tsp 1/2 Kosher Salt

  • 1/4 tsp 1/4 Black Pepper

Directions

  • In a big bowl, mix the radishes, carrots, avocados, cherry tomatoes, bell pepper,lettuce and onion for the salad.
  • In a separate bowl, whisk together the garlic, mustard, lemon juice, olive oil, salt, and pepper to make the vinaigrette.
  • Pour the dressing and the turmeric smuthe boost over the salad and toss to combine.

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Quinoa Bowl w/ Chickpeas, Tomatoes and Antioxidant

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Quinoa Bowl w/ Chickpeas,Tomatoes and Antioxidant

Recipe by The Smüthe Co.
Servings

5

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

170 -180

kcal

Ingredients

  • 1 cup 1 Quinoa

  • 1/8 tsp 1/8 Salt

  • 1 3/4 cups 1 3/4 Water

  • 1 cup 1 Canned Garbanzo beans (chickpeas), drained

  • 1 pc 1 Tomato, chopped

  • 1 Clove 1 Garlic, minced

  • 3 tbsps 3  Lime juice

  • 4 tsps 4 Olive oil

  • 1/2 tsp 1/2 Ground Cumin

  • 1 pinch 1 Salt and Pepper to taste

  • 1/2 tsp 1/2 Fresh Parsley chopped

Directions

  • Rinse the quinoa until there is no longer any foam in the water by placing it in a strainer with a fine mesh. In a saucepan, heat the water, salt, and quinoa to a rolling boil. Simmer for 20 to 25 minutes, with the heat reduced to medium-low, the lid on.
  • After finishing, combine the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Cumin, salt, pepper , and a packet of antioxidant are used as seasonings. For garnish, top each serving with freshly cut parsley.

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