Category Archives: Main Dishes

Vegan Vegetable Pad Thai Recipe

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Vegan Vegetable Pad Thai Recipe
4 Servings, 1-1/2 cups per serving | 8 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 box (8oz.) brown rice noodles
  • 2 tablespoons Sucanat
  • juice from 1 lime
  • 3 tablespoons low sodium soy sauce
  • 1 scallion, white and green part separated and thinly sliced
  • 1 garlic clove, minced
  • 1 cup snow pea pods
  • 1 cup broccoli, chopped
  • 1/2 cup shredded carrots
  • 1 cup fresh cilantro, chopped
  • 1/4 cup low sodium peanuts, chopped

Instructions:

  1. Soak noodles according to package directions; drain and set aside.
  2. Whisk together Sucanat, lime juice and soy sauce.
  3. In a large skillet, place about 2-3 tablespoons of water (so the vegetables do not stick) and heat over medium-high. Add scallion whites/minced garlic and cook for about 30 seconds, until fragrant.
  4. Add snow peas, broccoli and carrots; stir until cooked through.
  5. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.
  6. Serve topped with scallion greens, cilantro and peanuts.
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Vegan Zucchini Soup Recipe

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Vegan Zucchini Soup Recipe
7 Servings, 1 cup per serving | 1 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 onion, chopped
  • 4 zucchini, chopped
  • 2 cups vegetable stock
  • 1/2 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon lemon zest
  • 1 cup almond milk, unsweetened
  • salt and pepper to taste

Instructions:

  1. Saute onion in a large saucepan for 10 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan.
  2. Add the zucchini, vegetable stock, thyme, nutmeg, and lemon zest and cook for 15 minutes.
  3. Puree the soup using an immersion bender. Add the almond milk and let cook for an additional 5 minutes.

*P+ calculated using the recipe builder on weightwatchers.com

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Spaghetti Squash

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Spaghetti Squash 

Where have you been all of my VeganWW life? Zero PPV and resembles spaghetti? Can’t be true – but it is!

See below for instructions on how to cook in the microwave, I like to enjoy mine with some marinara sauce on top!

Instructions:

  1. Pierce the squash several times with a sharp knife.
  2. Place in a microwave safe dish.
  3. Microwave for 8 to 10 minutes, then let stand for 5 minutes or so in the microwave to finish steaming.
  4. Cut open, remove the seeds and pulp (be careful – squash will be VERY hot).
  5. Separate the strands with a fork.
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Vegan Sweet Potato Soup Recipe

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Vegan Sweet Potato Soup Recipe
6 Servings, 2 cups per serving | 2 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger
  • 1 tablespoon thyme
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 3 large sweet potatoes, peeled and diced
  • 3 cups vegetable stock
  • 3 cups water
  • 1-1/2 cups almond milk, unsweetened
  • zest and juice from 1 orange

Instructions:

  1. Saute onion in a large saucepan for 10 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan.
  2. Add the garlic, ginger, thyme, nutmeg, and cinnamon and cook for 1 minute.
  3. Add the sweet potatoes, vegetable sock, water, and orange zest/juice. Bring the pot to a boil, reduce heat to medium and cook, covered for 25 minutes
  4. Puree the soup using an immersion bender. Add the almond milk and let cook for an additional 5 minutes.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Eggplant and Tomato Stew Recipe

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Vegan Eggplant and Tomato Stew Recipe
4 Servings, 1 cup per serving | 2 Weight Watchers PointsPlus per serving*

Ingredients:

  • 2 onions, diced
  • 1 large red pepper, chopped
  • 1 medium eggplant, diced
  • 28oz. can diced tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon ginger
  • 1 bunch of cilantro, chopped
  • salt to taste

Instructions:

  1. Saute onions and red pepper over medium heat in a large sauce pan for 10 minutes. Add water 1 to 2 tablespoons at a time to keep from sticking to the pan.
  2. Add the eggplant, tomatoes, ginger, and cumin. Cook until the eggplant is tender, about 15 minutes.
  3. Season with salt and garnish with cilantro.

Tastes great along with a serving of jasmine rice, but be sure to track additional PPVs!

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Black Beans and Rice Recipe

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Vegan Black Beans and Rice Recipe
6 Servings | 5 Weight Watchers PointsPlus per serving*

Ingredients:
  • 1 yellow onion
  • 1 red pepper, chopped
  • 1 cup cilantro, chopped
  • 1 lime, cut into 4
  • 5 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 1/2 teaspoons oregano
  • 3 cups black beans, cooked
  • 3 cups brown rice, cooked

Instructions:

  1. Saute red pepper and onion over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  2. Add the garlic, cumin, and oregano and cook for 3 minutes.
  3. Add the black beans and 1 cup of water. Cook for 10 minutes.
  4. Season with salt and pepper.
  5. Serve 1/2 cup of  bean mixture over 1/2 cup of brown rice. Garnish with cilantro and lime.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Creamy Zucchini Soup Recipe

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Vegan Creamy Zucchini Soup Recipe 

6 Servings | 1 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 yellow onion, chopped
  • 4 zucchini, chopped
  • 2 cups vegetable stock
  • 1/2 teaspoon thyme
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon lemon zest
  • 1 cup almond milk, unsweetened
  • salt and black pepper to taste

Instructions:

  1. Saute onion over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.
  2. Add the zucchini, vegetable stock, thyme, nutmeg and lemon zest and cook for 15 minutes.
  3. Using an immersion blender, puree the soup.
  4. Add almond milk and season with salt and pepper.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Three Bean Slow Cooker Chili Recipe

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Vegan Three Bean Slow Cooker Chili Recipe 

6 Servings | 4 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 green pepper, chopped
  • 1 onion, chopped
  • 1 cup frozen corn
  • 1/2 cup garbanzo beans, dry
  • 1/2 cup black beans, dry
  • 1/2 cup light red kidney beans, dry
  • 1 package McCormick’s Chili Seasoning, low sodium
  • 1 cup water
  • 28 oz. can crushed tomatoes

Instructions:

  1. Saute onion and green pepper, 3-5 minutes.
  2. Combine all ingredients in slow cooker, mix thoroughly.
  3. Cook on low for approximately 6-7 hours. Add water as needed.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Pumpkin Gnocchi Recipe

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Vegan Pumpkin Gnocchi Recipe
3 Servings | 10 Weight Watchers PointsPlus per serving*
Ingredients:
  • 1 cup pumpkin puree
  • 2 tablespoons melted non-dairy butter
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped walnuts
  • 2 tablespoons sage
  • 1/4 teaspoon ground nutmeg
Instructions:
  1. In large bowl, combine pumpkin, salt, pepper and nutmeg. Knead flour into dough. Add flour a spoonful at a time, once combined divide into 4 sections.
  2. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces. Push fork over one side to create ridges. Repeat with remaining dough.
  3. In large pot, bring salted water to boil. Cook gnocchi; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon.
  4. Meanwhile, in skillet, melt butter over medium heat. Add walnuts, sage, salt and pepper to taste; cook 1 minute more.
  5. Drizzle walnut butter over gnocchi and serve.

*P+ calculated using the recipe builder on weightwatchers.com

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Vegan Southwestern Quinoa Salad and Dressing Recipe

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Vegan Southwestern Quinoa Salad and Dressing Recipe
Approximately 5 Servings | 5 Weight Watchers PointsPlus per serving

Ingredients:

Quinoa:
  • 1 cup quinoa, rinsed
  • 1 cup vegetable broth
  • 1 cup water
  • 1 cup black beans
  • 1/4 cup cilantro
  • 1 cup frozen corn kernels
  • 1 tomato, diced
  • juice from 1 lime
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cumin
  • 1/4 tsp. sea salt
  • 1 head romaine lettuce
Dressing:
  • juice from 1 lime
  • 1 tbsp. white wine vinegar
  • 1/4 tsp. cup cilantro leaves
  • 1 tbsp. agave
  • 1/8 tsp. sea salt
  • 1 clove garlic
  • 1 tsp. dijon mustard
  • 2 tbsp. extra virgin olive oil
Instructions:
  1. Combine quinoa, vegetable broth and water in a sauce pan. Bring to a boil. Reduce heat, cover, and simmer until quinoa softens and liquid evaporates — about 15 to 20 minutes.
  2. While quinoa is cooking, prepare dressing by placing lime juice, white wine vinegar, cilantro, agave, salt, garlic, Dijon mustard and oil into a blender and processing until smooth.
  3. Once quinoa has softened and liquid has evaporated, remove from heat, cool, and place in a large bowl. Add remaining ingredients.
  4. Serve quinoa mixture over romaine lettuce and drizzle with dressing.
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