3 EASY Meatless Mains | Dinner Made Easy

3 EASY Meatless Mains | Dinner Made Easy https://youtu.be/IgoJv8QpdPI Click here to SUBSCRIBE: http://bit.ly/1dn24vP These yummy meatless mains are my easy go-to recipes for #MeatlessMonday More Dinner Made Easy Recipes: http://bit.ly/2kvgFi8 Edamame & Snap Pea Salad: http://bit.ly/2xLy5dX Frequently Used & Favorite Items: https://ift.tt/2pxnpws Healthy Breakfast Recipes: http://bit.ly/1OuA1v1 Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Snack Recipes: http://bit.ly/2aCBfDM Purchase my eBooks here: Healthy Meal Plan 2018 eBook Available Now: http://bit.ly/HMP2018 *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Dinner Made Easy: http://bit.ly/DinnerMadeEasy Facebook: https://ift.tt/1qehN6c Twitter: https://twitter.com/@SaraLynnCauchon Instagram: https://ift.tt/VrBnOo Pinterest: https://ift.tt/1pjl5Tl Blog: https://ift.tt/1w0vGCo Google+: https://ift.tt/1pjl5Tn Glass Noodle Stir Fry 1 yellow onion, thinly sliced 1 red pepper, thinly sliced 1 cup shiitake mushrooms, sliced 1 cup broccoli florets 1/2 cup julienned carrots 2 garlic cloves, minced 1 tablespoon sesame oil 3 cups cooked sweet potato noodles 1/4 cup tamari 2 tablespoons agave 2 green onions, thinly sliced Sesame seeds for garnish Heat the sesame oil in a skillet over medium-high heat. Add the onions, pepper, and mushrooms. Stir in the broccoli and carrots. Cook until they begin to soften, about 2 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 30 seconds. Stir in the tamari and agave. Stir in the noodles. Continue to cook until the noodles have heated through. Serve immediately or store in the refrigerator for up to 5 days. Roasted Veggie Tacos 1 sweet potato, peeled and diced 1 red pepper, diced 1 green pepper, diced 1 red onion, diced 1 tablespoon vegetable oil 1 tablespoon chili powder 1 teaspoon ground cumin 1 cup canned black beans, rinsed and drained 1 cup corn kernels Zest and juice of 1 lime Tortillas for serving 1/2 cup salsa verde for serving Cilantro for serving Lime wedges for serving Salt and freshly ground black pepper Preheat the oven to 375ºF. Arrange the sweet potato, peppers, and onion on a parchment-lined baking sheet. Drizzle the vegetables with the oil and season with the chili powder, cumin, salt and pepper. Bake the vegetables until they begin to soften and brown, about 20 to 25 minutes. Stir in the black beans, corn, and lime juice. Return the vegetables to the oven and continue to bake for another 5 minutes, or until the beans have heated through. Assemble the tacos by filling the tortillas with the roasted vegetables. Top with the cotija, cilantro and serve with lime wedges. Serve immediately or store in the refrigerator unassembled for up to 3 days. Black Pepper Tofu 1/4 cup soy sauce 1/4 cup vegetable broth 2 garlic cloves, minced 1 tablespoon agave 1/2 teaspoon freshly grated ginger 1 tablespoon coarsely ground black pepper 1 extra firm tofu brick, sliced 1/2 teaspoon cornstarch 1 tablespoon sesame oil 1/2 cup roughly chopped green onions Edamame & Snap Pea Salad: http://bit.ly/2xLy5dX In a small bowl, whisk together the soy sauce, vegetable broth, garlic, agave, and ginger. Set it aside. In a large skillet, heat the sesame oil over medium-high heat and cook the tofu until it is brown on all sides, 4 to 5 minutes. Add the soy sauce mixture and continue to cook until the sauce thickens, 1 to 2 minutes. Season the tofu with the black pepper. Serve immediately topped with more black pepper. #Dinner #Recipes #Cooking #Vegetarian *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon The Domestic Geek