Some delicious vegan recipes for beginners

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Some delicious vegan recipes for beginners
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here are some vegan recipes for beginners that will taste delicious and certainly will keep you motivated to keep going on your diet.

Smashed white bean and Avocado Club

1- In a medium size bowl, mix the beans, oil salt, and pepper, then roughly mash the mixture using the back of a fork.
2- Place 8 bread slices on a work surface and divide the smashed beans among those slices, and the top with the onion, cucumber, sprouts and avocado.
3- Stack the open face sandwich on top of one another, remembering to keep the avocado side up, to make 4 double-decker sandwiches, and then top with the remaining 4 slices of bread.
4- Cut each sandwich into triangles or half as you desire and there you go!
Ingredients for the recipe
– Two (02), 15-ounce cans of white beans, rinsed and drained
– 02 tablespoons extra virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon black pepper
– 12 slices multigrain bread
– 1 small red onion, thinly sliced
– 1 cucumber preferably hothouse (seedless), thinly sliced (peel if desired that way)
– One (01), 4 to 5-ounce container sprouts, such as alfalfa, radish, broccoli or a combination of those.

2- avocados, pitted and thinly sliced.

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Peanut squash stew

1- Heat the oil in a skillet over medium heat, then add the onions and cook them for about 15 minutes. Add the ginger, chili, garlic, salt, and cumin, cook them for about 5 minutes, and stirring occasionally. Add the broth, tomato puree, peanut butter, acorn squash and sugar.
2- Keep cooking over medium heat, covered, until the squash is tender, about 30 minutes.
3- Add the black-eyed peas and heat through. Transfer half the stew to a small saucepan and sprinkle with the peanuts and serve the rice.
Ingredients for the recipe
– 1 cup of brown rice
– 2 tablespoons peanut oil
– 2 yellow onions, finely chopped
– 1 tablespoon grated fresh ginger
– 1 small green serrano chili, finely chopped
– 3 cloves garlic, finely chopped
– 2 teaspoons kosher salt
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– One (01), 28 ounces can tomato puree, around 2 and a half cups
– ½ cup smooth peanut butter
– 1 medium acorn squash, peeled, seeded, and cut into 1 inch thick crescents
– 2 tablespoons brown sugar
– Two (02), 16-ounce cans black-eyed peas, rinsed
– 2 tablespoons chopped roasted peanuts

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