Category Archives: Side Dishes

Vegan Black Bean Mango Salsa Recipe

VeganWeightWatchers.com_vegan black bean mango salsa recipe

Vegan Black Bean Mango Salsa Recipe

4 servings | 3 Weight Watchers PointsPlus per serving (3/4 cup)

Ingredients:

  • 1 – 1/2 cup black beans
  • 1 mango, diced
  • 1/2 cup red onion, chopped
  • 1/2 red pepper, chopped
  • 1 cup corn
  • 1/2 cup fresh cilantro, minced
  • 2 tbsp lime juice
  • 1 tsp garlic salt
  • 1/4 tsp ground cumin

Instructions:

  1. Combine all ingredients in a large bowl.
  2. Refrigerate until serving.

I like to portion this on top of a bed of mixed greens/spinach to add a bit of extra protein to my salad.

Print Friendly

Vegan Israeli Couscous Salad Recipe

veganweightwatchers.com - vegan weight watchers - vegan israeli couscous salad recipe

Vegan Israeli Couscous Salad Recipe

5 servings | 5 Weight Watchers PointsPlus per serving (1 cup)

Ingredients:

  • 1 cup Israeli (pearled) couscous, cooked
  • 1/4 cup fresh basil, finely chopped
  • 1 lemon
  • 1 small shallot, finely chopped
  • 1 cucumber, unpeeled, seeded and chopped
  • 1 pint grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • salt/pepper to taste

Instructions:

  1. Cook the Israeli couscous according to instructions, set aside to cool.
  2. In a large bowl combine the olive oil, chopped shallot, and lemon juice, whisk to combine.
  3. Add the couscous, cucumber, tomatoes, and chopped basil.
  4. Add salt/pepper to taste.
  5. Serve immediately, or store covered in the fridge.

I like to portion this on top of a bed of mixed greens/spinach for a yummy salad.

Print Friendly

Vegan Roasted Vegetables and Quinoa Recipe

veganweightwatchers.com - vegan weight watchers - veagn roasted vegetables and quinoa recipe

Vegan Roasted Vegetables and Quinoa Recipe
5 servings (approx. 1 cup each) | 5 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 cup dry quinoa – cooked
  • 1 eggplant
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 red onion
  • 1 lemon
  • 1/4 cup toasted pine nuts
  • spritz of olive oil
  • salt/pepper to taste

Instructions:

  1. Bleed eggplant by slicing into even pieces, placing in strainer and covering in 1 tbsp salt. Let sit for at least 1 hour.
  2. Cook quinoa according to instructions.
  3. Preheat oven to 375F. While oven is preheating, cut, peppers, and red onion into even pieces.
  4. Spray cut veggies, and eggplant, with olive oil spritzer (1 to 2 sprays).
  5. Roast in oven for 45 minutes, stirring occasionally.
  6. Mix veggies, pine nuts, and quinoa in bowl. Add juice of 1 lemon.
  7. Add salt/pepper to taste.
Print Friendly

Vegan Roasted Chickpeas, Brussels and Orzo Recipe

veganweightwatchers.com - vegan weight watchers - vegan roasted chickpeas brussels and orzo recipe

Vegan Roasted Chickpeas, Brussels and Orzo Recipe
4 Servings, 1-1/4 cup per serving
5 Weight Watchers PointsPlus per serving WITH Orzo;
3 Weight Watchers PointsPlus per serving W/O Orzo

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 cup drained chickpeas
  • 2 cloves garlic, minced
  • juice from one lemon
  • 1 cup orzo
  • 15 brussel sprouts
  • salt/pepper to taste
  • 1 lemon, juice and zest
  • 1 cup sugar snap peas
  • 3/4 lb. asparagus, cut into 1-2 inch pieces
  • salt and pepper to taste

Instructions:

  1. Cook orzo according to box and set aside.
  2. Remove the stems from the brussel sprouts, cut into quarters, set aside in a bowl.
  3. Preheat oven to 400F.
  4. Mix juice from half of the lemon, olive oil, garlic.
  5. Add chickpeas and lemon juice mixture to the brussels sprouts. Mix until well coated.
  6. Spread brussel sprouts and chickpeas in a thin layer on a cookie sheet.
  7. Roast for 15 minutes, stirring occasionally.
  8. Place one serving over 1/3 cup of orzo.
  9. Add salt, pepper and additional lemon juice from remaining half to taste.
Print Friendly

Vegan Chopped Brussels Sprouts and Pecans Recipe

veganweightwatchers.com - vegan weight watchers - vegan brussels sprouts and pecan recipe

Vegan Chopped Brussels Sprouts and Pecans Recipe
3 Servings, 3/4 cup per serving | 3 Weight Watchers PointsPlus per serving

Ingredients:

  • 20 medium brussels sprouts
  • 2 tablespoons water
  • 1 clove garlic
  • 1 tablespoon Sucanat (or brown sugar)
  • 1/4 teaspoon sea salt
  • 1/4 cup chopped pecans, toasted

Instructions:

  1. Cut off the stems of the brussels sprouts and slice very thin.
  2. Heat the water over medium heat in a large skillet and saute the garlic for about 30 seconds.
  3. Add the brussels sprouts and continue to saute for 5 minutes, until tender.
  4. Add the sea salt and Sucanat and toss together.
  5. Top with toasted pecans.
  6. Serve over a bed of wild rice for a delicious meal, or separately as a side dish.
Print Friendly

Vegan Couscous and Brussels Recipe

veganweightwatchers.com - vegan weight watchers - vegan couscous and brussels recipe

Vegan Couscous and Brussels Recipe
3 Servings, 1 cup per serving | 7 Weight Watchers PointsPlus per serving

Ingredients:

  • 1  cup couscous
  • 1-1/4 cup water
  • 1 tablespoon
  • 1 tablespoon extra virgin olive oil
  • 2 cups brussel sprouts leaves
  • zest and juice from 1 lemon
  • salt and pepper to taste

Instructions:

  1. Bring water to a boil, add couscous. Cover and simmer for 8-10 minutes, stirring occasionally. Set aside.
  2. Heat the EVOO in a medium skillet over high heat.
  3. Cook brussels sprouts leaves until lightly browned, about 2-3 minutes.
  4. Remove brussels sprouts leaves from heat and stir in lemon zest and juice.
  5. Combine the brussels spouts leaves with the cooked couscous.
  6. Season with salt and pepper to taste.
Print Friendly

Vegan Roasted Artichoke Recipe

veganweightwatchers.com - vegan weight watchers - vegan roasted artichoke recipe

Vegan Roasted Artichoke Recipe
2 Servings, approx. 1/2 artichoke per serving | 2 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 large artichoke
  • 1/2 lemon
  • 1 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt

Instructions:

  1. Cut off the stem of the artichoke, then cut off the top 1-inch of the artichoke.
  2. Place a few drops of EVOO on a square of tin foil and place the artichoke stem side down.
  3. Stick the clove of garlic into the center and push down.
  4. Sprinkle salt over the top of the artichoke, followed by the olive oil.
  5. Finish by squeezing the lemon over the top.
  6. Gather up the corners of the foil and seal tightly.
  7. Place onto a roasting pan and bake at 425F for 90 minutes. Allow to cool for 20 minutes before unwrapping and enjoy!
  8. Check out this video for a visual guide on how to eat the artichoke once it is prepared, but remember some dipping sauces may be additional PPVs.

Print Friendly

Vegan Zucchini Soup Recipe

veganweightwatchers.com-vegan-weight-watchers-vegan-zucchini-soup-recipe

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

Print Friendly

Spaghetti Squash

veganweightwatchers.com-vegan-weight-watchers-spaghetti-squash.

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.
Print Friendly

Vegan Kale and Avocado Salad Recipe

veganweightwatchers.com-vegan-weight-watchers-vegan-kale-and-avocado-salad-recipe

Vegan Kale and Avocado Salad Recipe
2 Servings, 1-1/2 cup per serving | 5 Weight Watchers PointsPlus per serving

Ingredients:

  • 1 bunch of kale, ribs removed, chopped
  • 1/2 lemon
  • 1 avocado, peeled and seeded
  • salt to taste

Instructions:

  1. Mix the avocado, kale and lemon juice (from half lemon).
  2. Split into 2 servings, add salt to taste.

I saw this recipe in the “Engine 2 Kitchen Rescue” movie and thought it looked delicious – here is my version. Just like in the movie, try mixing everything with your hands – this makes it much easier! The mixture of the avocado and lemon juice give the salad a great smooth and creamy texture.

Print Friendly
Design Downloaded from free wordpress themes | free website templates | Free Web Icons.