Vegan Creamy Mushroom and Caramelized Onion Pasta | Healthy Holiday Dinner

We are officially in holiday entertaining mode so Abbey has partnered with her friends at Yves who have sponsored this video to help you whip up a plant-based spread everyone is going to love.

If you’re stumped on what to serve your plant-based guests this holiday, Abbey has got a dish that tends to go over well with pretty much everyone around this time – CARBS.

Abbey is no vegan, but definitely believes there is a lot of value in adding more plant-based meals to our usually routine. And carbs are the holiday KING. Abbey will pretty much ALWAYS forgo the turkey, roast beef, ham, or other holiday beast for a big bowl of creamy pasta soaked up with a crusty bread.

So today Abbey wanted to share her crowd pleasing Vegan Creamy Mushroom and Caramelized Onion Pasta made extra “meaty” thanks to Yves Original Veggie Ground Round.

This meat swap tastes and feels just like meat so it’s 100% carnivore approved, but is even easier prepare, making it a really convenient source of protein for this hectic holiday season. And with the cream free cream sauce, sweet caramelized onions and hearty mushrooms, even the hardcore meat lovers at the buffet won’t be able to refuse.

Let’s do this.

To make my sauce, heat 2 tablespoons of olive oil over medium low heat in a large skillet and add sliced onions. Cook them until they reach a deep amber colour, about 45-60 minutes.

Next add in the mushrooms and cook until lightly browned, about 7 minutes. Next add in the Yves Original Veggie Ground Round, garlic and thyme and sauté until the garlic is fragrant and the veggie ground round is crumbled.

Next, in a bowl, mix together the almond milk and flour and then add to the pan over medium heat. Allow the sauce to cook until it thickens, about 4 minutes, then pour in the almond creamer and season the sauce with salt and pepper to taste.

Next cook pasta according to box directions.

To make the crumb topping, heat two teaspoons of oil over medium heat along with the panko and garlic. Cook just until the panko browns.

To assemble the pasta, add the cooked pasta to the mushroom sauce mixture and toss everything to coat.

To serve, top the pasta with the garlic breadcrumbs, parsley, vegan parmesan and thyme leaves. Enjoy!

So whether you’ve got vegans at the holiday table, or you’re just trying to get a little more balance in your holiday menu, Abbey is sure this pasta dish will become a family fave. Thanks again to Yves for sponsoring this video. If you liked it give it a thumbs up, leave Abbey a comment below with some of your family’s favourite meatless holiday recipes, subscribe to the channel and we’ll see you next time on Abbey’s Kitchen!

12 DAYS OF CHELS | DAY 9 – Healthy and Easy Dinner Recipe!

This is one of our go to meals when we just need something with a lot of nutritional value, but is also very quick and easy. Let me know if you try making this, and if you do, take a photo and tag me on your instagram! @chelseaAhuff

Chels

SALMON VEGGIE FOIL PACKETS WITH A SIDE OF ROASTED POTATOES

INGREDIENTS
– 2 SALMON FILETS
– LARGE HANDFUL BRUSSEL SPROUTS
– 1 BUNDLE BROCCOLINI
– A FEW SPRIGS OF ROSEMARY
– ONE LEMON
– 2 TBS BUTTER
– 1 CUP CHERRY TOMATOES Cut in half
– 1 VARIETY BAG Small POTATOES Cut to be all similar sizes
– 2 TBS GARLIC
SALT PEPPER
– 4 TBS OLIVE OIL
OPTIONAL SEASONING OF YOUR CHOICE

Preheat oven to 400 Degrees
Toss potatoes with 2 tbs olive oil, 1 tbs garlic, salt pepper
Top with Rosemary
Bake for 45 minutes

Prepare foil packets by tearing off 3 large sections and spraying them with cooking spray
-On two of the foil packets lay salmon, one tbs of butter each, 1/2 tbs garlic each, 2 lemon slices each, salt/pepper and season to your liking.

Fold up and place on baking sheet

Prepare third foil sheet with vegetables –
– Toss vegetables (really any veg will do, but I had broccolini, cherry tomatoes, and Brussel sprouts tonight) with 2 tbs olive oil, salt, pepper, seasoning of your choice.

Place on baking sheet with salmon packets and bake for 25 minutes at 400 degrees.

If timed right the potatoes, salmon, and veg should all be done at the same time! WOO!
Enjoy.

 

For everything else social media.
FIND ME HERE
WEBSITE – Chelshuff.com
Instagram – @chelseaAhuff
Facebook – chelsea.merrill.739
TWITTER – @ChelseaAlmira

Tangy Apricot Sirloin with Lentils and Carrots | How to Make Healthy Dinner Recipe

“We Being Fit” is home for people who desire to take charge of their health and well being. We are not just a source of information provider; we tend to build a community of healthy people. For us “being healthy” is not the opposite of being ill, it is being the best in every possible manner. We provide full videos, articles and useful resource to our readers, based on everything about health so that our audience grasps the information they need the instant it happens.

The joy of cooking is when you try new things every day! Insanely juicy, tender baked Sirloin, served with apricot sauce is an exotic go-to supper dish. Fresh Apricot Sirloin with Lentils and Carrots for dinner?

The fruity saucy taste on the baked steaks with some carrots, white rice or even lentils toppings is a winner. You are free to use the substitute like peach or pineapple as well but my preference is apricot, as it has vitamins and fiber & also helps to reduce body fats. So the focus on fitness and happy taste buds together get served in this platter.

Serve: 2
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients
2 sirloin steaks of 4 oz.
1 tbsp. of garlic powder
3 bay leaves
1 tbsp. of marjoram
8 oz. of apricots
½ lb. of medium tomatoes
Juice from ½ lime
Juice from ½ lemon
¼ tsp fresh basil
1 cup of cooked lentils
1 medium carrot
2 tbsp. of coconut oil/ghee
Sea salt and pepper to taste
Instructions
Preheat oven to 350°f.
Chop the bay leaves, basil, and tomatoes.
Bone apricots and cut them into small squares.
In a food processor, blend the tomatoes, apricots, basil, bay leaves, marjoram, garlic powder, lime juice, and lemon juice until smooth. Season with sea salt and pepper to taste.
Put the apricot mixture into a saucepan and add ½ cup of water. Heat until mixture has a sauce consistency. Stir constantly.

Thinly slice the carrot.
Grease a baking pan with coconut oil and place the sirloin steaks and carrot slices onto the prepared baking pan.
Bake for 20 minutes.

Serve steaks with lentils and carrot chips. Pour apricot sauce over the steaks.
Enjoy!
Substitutions
You can substitute the lentils with white rice.
Chef Notes
Wash the vegetables before using them.
Peel the carrot before slicing it.

Depending on how thick you sliced the carrot, beware for them not to burn in the oven. Check if they are ready 10 minutes after placing them in the oven. If they are golden, remove them from the oven and place the steaks back to the oven.

Seep the flavors; enjoy the incredible juicy Sirloin with tangy Apricot for your Dinner. You would even lick the plate because there’s too much of intensified flavor that wouldn’t let you stop.

If you really want to impress your family or someone special with your home cooking skills, We Being Fit says go for it! A platter of healthy delicious flavors that just looks soothing and taste heavenly.

 

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