Low Fat Vegan Recipes 2

In this episode of my low fat vegan recipes, I’ll make zero fat Refried Beans, Tortillas, Mexican Rice and Polenta with Mushroom Sauce.

I absolutely love all of these recipes and they are perfect now that fall is here. All of the instructions for making these recipes follows the video below. I hope you enjoy them as much as I enjoy eating them 🙂

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Recipes

No Fry Refried Beans

Soak 3 Cups of Pinto beans over night

Rinse beans and then add the following to them

• 1 Chopped Onion
• 1/2 Chopped Jalapeno with seeds removed
• 2 TBs Garlic
• 2 tsp Salt
• 2 tsp Pepper
• 1/4 tsp Cumin
• 9 Cups of water

Cook at 50% for 2 hours stirring occasionally

If beans are mushy, drain 3/4 of the water and blend

Heat beans in a pan

No Fat Tortillas

• 2 cups of white flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 3/4 cup warm water

Blend above in a food processor until a ball is formed

Place in a bowl and cover with a warm damp cloth for 2 hours

Put pan on 60% and cook on each side for 1 1/2 to 2 minutes

Spanish Rice

Stir the following on high until golden

• 1 Cup Rice
• 1 TBs Minced Garlic
• 1/2 tsp Salt
• 1/2 tsp Ground Cumin

Add the following to the above and simmer on 20% for 20 to 25 minutes

• 1/2 Cups Tomato Sauce
• 1 1/2 – 2 Cups Vegetable Stock
• 1 TBs Cilantro

Polenta with Mushroom Sauce

Add the following to a pot and cook for 4 minutes while stirring

• 4 Cups of Boiling Water
• 1 Cup Polenta
• 1 tsp Salt

Mushroom Sauce

Soak Dried Mushrooms in 3 Cups of water

Add the following for the sauce and cook for 5 minutes

• 1/4 Cup Water
• 10 oz Sliced Mushrooms
• 3 TBs Liquid Aminos or Soy Sauce
• 2 TBs Minced Garlic
• Soaked Dried Mushrooms

Add 5 TBs of Corn Starch to 3 Cups of reserved water from the dried mushrooms and whisk

Add the corn starch mixture and whisk for 40 seconds till done

Add pepper to taste