The Vegan Pecan

A chronicle of my quest to make low-carb, high-fat, nutrient-dense food a habit (as a vegan).

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Category Archives: Leftovers

Bolognese Cauliflower Eggplant Bake

Jamaican Jerk Tempeh

Roasted Vegetables for a Buddha Bowl

Adobo Mushroom Paella

Green Paella

Vegetable Quinoa Paella

Spring Roll Stir Fry

Roast Pumpkin Soup

Roast Vegetable Soup

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INGREDIENTS

almond butter almond meal almond milk almonds avocado basmati rice broccoli brown onions brussels sprouts cacao cacao butter cardamom carrots cashews cauliflower chia seeds chickpeas chocolate cocoa coconut cream coconut oil coconut sugar coconut yoghurt coriander corn cumin dark chocolate dates eggplant garlic ginger hemp seeds kalamata olives kale leeks lemongrass lemons limes macadamia oil maple syrup medjool dates miso mung bean pasta mushrooms nutritional yeast oats olive oil onions oregano peas pepper phytonutrients potatoes pumpkin quinoa raw food red lentils red onion sea salt sesame seeds shallots soy sauce spelt flour sweet potatoes swiss brown mushrooms tahini thyme tomatoes turmeric vanilla vegetable stock walnuts white wine yellow split peas zucchini

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