5 Epic Low-Fat Vegan Recipes For Weight Loss

Full Recipes In The Link Below http://www.rawtillwhenever.com/5-epic-low-fat-vegan-recipes-for-weight-loss Not losing weight on a plant-based diet? Find out …

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20 thoughts on “5 Epic Low-Fat Vegan Recipes For Weight Loss

  1. low fat isnt exactly anything to brag about. You need fats for your lymph system. Monosaccharides and disaccharides are stored as fat when eaten in excess. All carbohydrates are but polysaccharides take more energy to digest so they arent as bad.

  2. I'm from Texas and I like to make chili taste like you got it from a southern restaurant, even though it's vegan. Here's the recipe.

    Makes 6 small servings or 4 big servings

    2 red bell peppers
    1 big yellow onion
    Half a bulb of garlic
    3 jalapeno peppers
    2 fresh ears of corn
    A few sprigs of cilantro
    A few green onions
    2 cans of stewed tomatoes
    1 can of tomato sauce
    1 can of black beans
    1 can of kidney beans
    2 cups of cooked lentils
    3 tbs of chili powder
    1 tbs cumin
    1 1/2 tsp smoked paprika
    1 tbs flour (if gf sub 1 tsp cornstarch)
    2 tbs raw cane sugar
    Salt and pepper to taste


    Combine the peppers, garlic, half of the onion and spices into a food processor and blend until a paste forms. De-seed the peppers if you don't like the heat.

    Dice the bell peppers and the rest of the onion into small pieces and keep them on standby.

    Add the paste into a large pot with a few tablespoons of water and sate on medium for a few minutes until it becomes very fragrant. Add the bell peppers and onion and cook a little longer, adding water as needed to keep from sticking.

    At this point you can add the cans of stewed tomatoes, breaking them apart as you stir the chili. Rinse all of the beans and add them in along with the tomato sauce, lentils, sugar, and flour.

    If you find that the chili is too thick, add water until it reaches desired consistency. If it is too thin, add flour a tsp at a time.

    Bring to a boil then simmer it covered on low for 45 minutes minimum. The longer you cook it, the better the flavor.

    Whilst it simmers you can roast the corn on the cob, giving it a light char. When finished, remove the kernals with a knife and toss them in a dash of chili powder. Chop the green onions and cilantro. Reserve these for garnish.

    The chili should be thick and spicy. Adjust the spiciness to taste with the amount of peppers. This is the tame version, as I usually add 5 with the seeds.

    I hope you get a chance to try it and thank you for the delicious recipes in this video!

  3. How did you guys get the lentils to be so mushy? I tried it but it came out watery and the lentils didn't puff up. I simmered it for about an hour. It was more soup-ey than …mushy. Was I supposed to like…mash it or something?

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