Category Archives: Side Dishes

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 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 Tomato and Cucumber Quinoa Salad Recipe

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Vegan Tomato and Cucumber Quinoa Salad Recipe
5 Servings | 3 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 cup quinoa, uncooked and rinsed
  • 1 large heirloom tomato, diced
  • 1 large cucumber, diced
  • 2 cups water
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped basil

 Instructions:

  1. Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer  until all liquid is absorbed — approximately 15 minutes.
  2. Once quinoa is cooked removed from heat and allow to cool.
  3. Combine the left over liquid from chopping the tomatoes, vinegar, salt and black pepper.
  4. When quinoa has reached room temperature stir in the vinegar mixture, tomatoes, cucumber and basil.
  5. This dish taste good warm, but even better after it has cooled in the refrigerator.

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

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Vegan Garlic Green Beans Recipe

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Vegan Garlic Green Beans Recipe
4 Servings | 1 Weight Watchers PointsPlus per serving*

Ingredients:

Instructions:

  1. Wash green beans, trim ends and remove any strings.
  2. Bring 1 cup of water to a boil in a large saucepan, add beans.
  3. Cover, reduce heat to low and cook 10 minutes, stirring occasionally. Drain green beans and set aside.
  4. Saute garlic in butter in a large skillet.
  5. Add beans, salt, and pepper. Cook over medium heat 3 minutes or until thoroughly heated stirring occasionally.

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

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Vegan Quinoa Salad Recipe

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Vegan Quinoa Salad Recipe
1 Serving | 3 Weight Watchers PointsPlus

Ingredients:

  • 1 tablespoon toasted pine nuts
  • 1 tablespoon sun-dried tomatoes
  • 5 stalks of asparagus cut into 1 inch spears
  • 1/4 cup quinoa, cooked
  • 1 cup mixed greens
  • red onion (to taste)
  • fresh lemon juice (to taste – I use this as my dressing)

Instructions:  Mix all ingredients together and enjoy! Make a batch of quinoa and save the rest for Chickpea Patties!

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Vegan Butternut Squash Fries Recipe

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Vegan Butternut Squash Fries Recipe
2 Servings | 0 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 butternut squash
  •  Sea Salt

Instructions:

  1. Prepare the squash: Slice the ends off the squash, and then cut it in half. Peel squash with a vegetable peeler and remove seeds. Carefully cut squash into spears.
  2. Preheat oven to 425 Degrees.
  3. Sprinkle squash evenly with salt and wait 5-10 for the salt to draw out any moisture. Pat firmly with paper towels.
  4. Cover a baking sheet with non-stick foil, lay spears flat on it.
  5. Bake in the oven for 20 minutes, and then carefully flip spears. Bake for an additional 20 minutes or until crispy on the outside.
This recipe goes great with: Vegan Bean and Sweet Potato Burger

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

 

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Vegan Lemon Garlic Broccoli Recipe

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Vegan Lemon Garlic Broccoli Recipe
4 Servings – Approximately 1 cup per serving | 1 Weight Watchers PointsPlus per serving*

Ingredients:

  • 4 cups broccoli florets
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves minced garlic
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil

Instructions:

  1. Preheat oven to 400 F.
  2. Mix extra-virgin olive oil, sea salt, black pepper, and garlic. Toss broccoli with the oil mixture.
  3. Spread out the broccoli on a baking sheet.
  4. Bake until tender, approximately 20 minutes. Transfer to bowl and toss with lemon juice.

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

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Vegan Quinoa and Spinach Recipe

vegan quinoa and spinach

Vegan Quinoa and Spinach Recipe
8 Servings – Approximately 1/2 cup per serving | 3 Weight Watchers PointsPlus per serving*

Ingredients:

  • 1 tablespoon olive oil
  • 1 large uncooked onion, minced
  • 1 clove garlic, minced
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable stock
  • 1/8 tsp black pepper
  • 4 cups fresh baby spinach
  • 1/2 tsp table salt

Instructions:

  1. Heat oil in a large  skillet over medium heat. Add onion and garlic; cook, stirring frequently, until onion is tender, about 3 to 5 minutes.
  2. Add quinoa to skillet; cook, stirring frequently, until quinoa starts to turn golden brown, about 2 minutes.
  3. Add broth and black pepper to skillet; bring to a boil. Cover skillet and reduce heat to low and simmer for 13 minutes; stir in spinach.
  4. Cover skillet and cook until spinach and quinoa are tender and liquid is absorbed, about 3 to 5 minutes; season with salt.

*Weight Watchers PointsPlus values are calculated using the recipe builder on weightwatchers.com

— Adapted from Weight Watchers

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Vegan Weight Watchers – Introduction

Welcome to the Vegan Weight Watchers blog! I will be adding multiple posts each week specifically written for people using the Weight Watchers program to lose or maintain weight while following a vegan lifestyle. Posts will include PointsPlus friendly vegan recipes, product and restaurant reviews, as well as interesting vegan tidbits from around the world and across the web.

My story:
My journey with Weight Watchers started in June 2009. I lost 25 lbs and became a lifetime member that October. I have since been able to maintain my weight loss while sticking to the Weight Watchers program.

My husband has struggled with gastrointestinal discomfort since we met in 2003. Following an endoscopy, no diagnosis was reached for my husband, and I was shocked when his doctor said he would be on medication indefinitely. After watching several documentaries and doing research online, I proposed trying out a vegan lifestyle (which almost instantly cured his lifelong stomach issues). Due to my experience with the Weight Watchers program, I knew I would have to be careful to stick to my daily PointsPlus values – it is a popular misconception that vegans only eat lettuce and are rail thin (more on this later…). However, I was disappointed about the lack of resources online for fellow Vegan Weight Watchers.

Stay tuned for ways to keep your weight loss journey interesting while sticking to a plant-based vegan lifestyle. I look forward to interacting and sharing with everyone!

Please feel free to leave your comments/suggestions or contact me directly at: emilee@veganweightwatchers.com

Be kind, feel good.
Em

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