Air Fryer Beef and Cheese Taquitos

Continuing with my latest obsession- the Air Fryer… last night we made Beef and Cheese Taquitos along with Instant Pot Mexican Quinoa, and let me tell you, I have not seen my sons eat that fast in a very long time! They absolutely loved it!

If you’re new to the Air Fryer, it is the greatest kitchen appliance since the Instant Pot and I absolutely love pairing them up to make dinner! This is the one I use:

These taquitos turned out amazing and they are so simple to make! Feel free to use flour OR corn tortillas, whichever you prefer. We love flour tortillas!

Begin by browning the ground beef and seasoning with taco seasoning.

Fill each tortilla with 1-2 tablespoons of ground beef and top with cheese.

Roll tortilla up and secure with a toothpick. Continue until all of the taquitos are filled.

Preheat the Air fryer to 350 degrees for 3-5 minutes before adding the taquitos.

Cook for 10-12 minutes, turning the taquitos over halfway through.

Serve with a lime crema (sour cream with lime juice) and enjoy!

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Pin this recipe for later!!!

Ashton

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Air Fryer Beef and Cheese Taquitos

Crispy and flavor packed taquitos made in the Air Fryer!

Course Appetizer, Main Course
Cuisine Mexican
Keyword Air Fryer, air fryer recipes, Appetizer, Dinner, taquitos
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Author Ashton

Ingredients

  • 12 Flour or Corn Tortillas
  • 1 pound Ground beef cooked and seasoned
  • 1 1/2 cups Cheddar Cheese

Instructions

  1. Brown the ground beef and season with taco seasoning.

  2. Fill each tortilla with 1-2 tablespoons of ground beef and top with cheese.

  3. Roll tortilla up and secure with a toothpick. Continue until all of the taquitos are filled.

  4. Preheat the Air fryer to 350 degrees for 3-5 minutes before adding the taquitos.

  5. Cook for 10-12 minutes, turning the taquitos over halfway through.

  6. Serve with lime crema and enjoy!

I am just starting a new health journey because I am completely motivated to lose weight, sleep better and just feel like myself again, you know? We get so caught up in life sometimes that we forget to take care of OURSELVES. In the last two months I’ve lost almost 20 pounds!! I’d love to chat more with you about my goals and also learn about yours! Feel free to reach out to me by clicking the button below and then clicking on “Health Goals.”  I can’t wait to talk to you!

Struggling to reach your health goals? Click here!

Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

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Air Fryer Chickpeas

I am having so much fun experimenting with my new Air Fryer! If you’ve never heard of it, it is basically the best kitchen appliance since the Instant Pot…. and you all know how much I love my Instant pot! These two appliances make the perfect pair. Anything you can make in the oven, you can make in the Air fryer.

Here are the most popular Air Fryers on Amazon currently:

One of our favorite snacks is roasted chickpeas and I love how easy they are to make in the Air fryer! These are absolutely kid approved, my sons love them!! If you’re searching for an addicting yet healthy snack, look no further! Chickpeas, also known as garbanzo beans are packed with protein and fiber and what I love about this snack is that you can mix up the seasonings to try different flavors. This recipe is for Ranch flavored chickpeas!

Start out by draining and rinsing the chickpeas.

Mix all of the ingredients together in a bowl until well coated.

Preheat the air fryer to 350 degrees for 3-5 minutes before adding the chickpeas.

Cook the chickpeas at 350 degrees for 15-20 minutes, tossing/stirring the chickpeas every 5 minutes.

Enjoy!

Try not to eat the whole batch at once….. just kidding, we always do 😉

Ashton

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I am just starting a new health journey because I am completely motivated to lose weight, sleep better and just feel like myself again, you know? We get so caught up in life sometimes that we forget to take care of OURSELVES. In the last two months I’ve lost almost 20 pounds!! I’d love to chat more with you about my goals and also learn about yours! Feel free to reach out to me by clicking the button below and then clicking on “Health Goals.”  I can’t wait to talk to you!

Struggling to reach your health goals? Click here!

Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

Air Fryer Chickpeas

An addicting and healthy snack for anyone in the family!

Course Appetizer, Side Dish, Snack
Keyword Air Fryer, air fryer recipes, roasted chickpeas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Ashton

Ingredients

  • 1 can Chickpeas or Garbanzo Beans
  • 1 tsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Dill
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Drain and rinse the chickpeas.

  2. Mix all of the ingredients together in a bowl until well coated.

  3. Preheat the air fryer to 350 degrees for 3-5 minutes before adding the chickpeas.

  4. Cook the chickpeas at 350 degrees for 15-20 minutes, tossing/stirring the chickpeas every 5 minutes.

  5. Enjoy!

Instant Pot Lasagna

One of our favorite meals is lasagna, we are Italian so of course, it is a staple meal in our house! I’ve been making it in the Instant Pot and I am finally sharing my recipe with you!

Grab your favorite pressure cooker or Instant Pot and let’s get started! If you’ve never used an Instant Pot, check out my Instant Pot 101 post!

These stackable pans make this lasagna a breeze to make, but any 7 inch round pan will work!

Start by browning the Italian Sausage with the onion and two cloves of garlic.

Drain the grease and then add the pasta sauce to the meat and allow it to simmer for 5-10 minutes.

Meanwhile, mix the ricotta cheese, parmesan cheese, two cloves of garlic, pesto sauce, egg and seasonings.

Break the lasagna noodles in half, add pasta sauce to the bottom of the pan then start layering the lasagna.

Begin with a layer of noodles, then meat sauce, then another layer of noodles, then the ricotta mixture and finally a layer of mozzarella. Repeat at least twice and finish with a layer of meat sauce and mozzarella cheese.

Cover the pans, add 1 cup of water to the inner pot of the Instant pot, and place the pans on a trivet or directly into the pot.

Put the lid on, turn the venting knob to “sealing” and cook on HIGH pressure for 25 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure.

Carefully remove the lid and pans from the Instant Pot. Place under the broiler for 3-4 minutes.

Note: You can freeze the lasagna in the pan for future use. The cooking time will be the same. 🙂

Enjoy!

Ashton

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Instant Pot Lasagna

A family favorite made in the Instant Pot.

Course Main Course
Cuisine Italian
Keyword Dinner, instant pot, Instant Pot recipes, pressure cooker, pressure cooker recipes, pressure cooking
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings
Author Ashton- From Arvada With Love

Ingredients

  • 1 box Oven Ready Lasagna Noodles
  • 1 pound Italian Sausage
  • 24 oz Pasta Sauce
  • 1 Onion diced
  • 4 cloves Garlic minced
  • 16 oz Ricotta Cheese
  • 1 egg
  • 2 TBSP Pesto Sauce
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 1/2 cup Mozzarella Cheese shredded
  • 1/2 cup Parmesan Cheese grated

Instructions

  1. Start by browning the Italian Sausage with the onion and two cloves of garlic.

  2. Drain the grease and then add the pasta sauce to the meat and allow it to simmer for 5-10 minutes.

  3. Meanwhile, mix the ricotta cheese, parmesan cheese, two cloves of garlic, pesto sauce, egg and seasonings.

  4. Break the lasagna noodles in half, add pasta sauce to the bottom of the pan then start layering the lasagna.

  5. Begin with a layer of noodles, then meat sauce, then another layer of noodles, then the ricotta mixture and finally a layer of mozzarella. Repeat at least twice and finish with a layer of meat sauce and mozzarella cheese.

  6. Cover the pans, add 1 cup of water to the inner pot of the Instant pot, and place the pans on a trivet or directly into the pot.

  7. Put the lid on, turn the venting knob to "sealing" and cook on HIGH pressure for 25 minutes. When the timer goes off, allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure.

  8. Carefully remove the lid and pans from the Instant Pot. Place under the broiler for 3-4 minutes.

  9. Enjoy!

Recipe Notes

You can freeze the lasagna in the pan for future use. The cooking time will be the same. 🙂

Instant Pot Creamy Tuscan Chicken Pasta

Ok, you all know how much I love my Instant Pot and I love experimenting with new recipes! This one has been a favorite in my house for a few years and I had fun converting it to an instant pot recipe!

If you’ve never heard of an Instant Pot, check out this post, Instant Pot 101.

Dice chicken breasts and season with salt and pepper. Mince the garlic.

Add the chicken breasts, chicken broth, pasta, garlic and Italian seasoning to the Instant Pot.

Put the lid on the Instant Pot, turn the venting knob to sealing and cook on high pressure for 4 minutes. When the timer goes off, carefully release the pressure by turning the venting knob to venting.

Remove the lid, turn the Instant Pot to “Saute” mode, then add the heavy cream, sun dried tomatoes, parmesan cheese and spinach. Stir continuously for 1-2 minutes until the spinach is wilted and the liquid is absorbed.

Top with more parmesan if desired and serve.

Enjoy! 🙂

Pin this recipe for later!

Ashton

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Instant Pot Creamy Tuscan Chicken Pasta

A simple and flavor packed pasta dish made in the Instant Pot.

Course Main Course
Keyword instant pot, Instant Pot recipes, pasta
Servings 6 People
Author Ashton

Ingredients

  • 1 pound Chicken Breasts diced
  • 4 cloves Garlic minced
  • 16 ounces Pasta (One box)
  • 2 1/2 Cups Chicken Broth
  • 2 Cups Baby Spinach
  • 1 8 oz Jar Sun Dried Tomatoes drained and chopped
  • 1 Cup Heavy Cream
  • 1 Cup Shredded Parmesan Cheese
  • 2 tsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Instructions

  1. Dice chicken breasts and season with salt and pepper. Mince the garlic.

  2. Add the chicken breasts, chicken broth, pasta, garlic and Italian seasoning to the Instant Pot.

  3. Put the lid on the Instant Pot, turn the venting knob to sealing and cook on high pressure for 4 minutes. When the timer goes off, carefully release the pressure by turning the venting knob to venting.

  4. Remove the lid, turn the Instant Pot to "Saute" mode, then add the heavy cream, sun dried tomatoes, parmesan cheese and spinach. Stir continuously for 1-2 minutes until the spinach is wilted and the liquid is absorbed.

  5. Top with more parmesan if desired and serve.

Instant Pot Chicken Enchiladas

It has been WAY to long since I have posted an Instant Pot recipe and after a recipe request, here we are!

If you are new to the Instant Pot, feel free to check out my very informative post about them. 🙂 https://fromarvadawithlove.com/2017/07/25/instant-pot-101-tips-tricks-and-must-have-accessories/

We had these Chicken Enchiladas last night and they were delicious. They may not look pretty but the flavor is out of this world. Both of the boys absolutely loved them.

Season the chicken with taco seasoning, then add 1 Can of enchilada sauce to the instant pot along with the diced onion, garlic and chicken breasts. Reserve the second can of enchilada sauce for a later step.

Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure by carefully turning the venting knob to venting. 

Shred the chicken and get ready to assemble the enchiladas. Spray the bottom of a pan with cooking spray.

This is the pan I love off of Amazon, it’s great because you can use it by itself or stacked to cook more than one batch of enchiladas or whatever you’re making. 🙂

Tear two corn tortillas in half and layer the bottom of the pan. Add a spoonful of enchilada sauce to the tortillas. 

Add a layer of chicken, then a layer of shredded cheese. Continuing these steps, add two more layer and finish with a layer of tortillas, enchilada sauce and cheese.

Add 1 cup of water to a clean instant pot inner pot. Cover the pan with aluminum foil, place the pan on a trivet and place into the instant pot. 

Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off quickly release the pressure by carefully turning the venting knob to venting. 

Allow the enchiladas to cool for 10 minutes before serving. 

**Note: you can use precooked chicken instead of raw. Just warm the chicken in a pan with taco seasoning and enchilada sauce then continue with the rest of the steps. 

So delicious!!! Enjoy! 🙂

Ashton

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Check out a few of my favorite Amazon products!

I am just starting a new health journey because I am completely motivated to lose weight, sleep better and just feel like myself again, you know? We get so caught up in life sometimes that we forget to take care of OURSELVES. In the last 3 weeks I’ve lost almost 12 pounds!! I’d love to chat more with you about my goals and also learn about yours! Feel free to reach out to me by clicking the button below and then clicking on “Health Goals.” I can’t wait to talk to you! Struggling to reach your health goals? Click here! Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

Instant Pot Chicken Enchiladas

Simple and delicious chicken enchiladas made in the instant pot. 

Course Main Course
Cuisine Mexican
Keyword Dinner, Easy, enchiladas, instant pot, pressure cooker
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Author Ashton- From Arvada With Love

Ingredients

  • 1 pound Chicken Breasts
  • 1 Onion diced
  • 4 cloves Garlic minced
  • 2 cans Green Enchilada Sauce mild
  • 1 can Diced Green Chiles
  • 1 1/2 cups Shredded cheese Mexican blend
  • 8 Corn Tortillas
  • 2 TBSP Taco Seasoning

Instructions

  1. Season the chicken with taco seasoning, then add 1 Can of enchilada sauce to the instant pot along with the diced onion, garlic and chicken breasts. Reserve the second can of enchilada sauce for a later step.

  2. Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off allow the pressure to release naturally for 10 minutes before releasing the rest of the pressure by carefully turning the venting knob to venting. 

  3. Shred the chicken and get ready to assemble the enchiladas. 

  4. Spray the bottom of a pan with cooking spray. Tear two corn tortillas in half and layer the bottom of the pan. Add a spoonful of enchilada sauce to the tortillas. 

  5. Add a layer of chicken, then a layer of shredded cheese. Continuing these steps, add two more layer and finish with a layer of tortillas, enchilada sauce and cheese. 

  6. Add 1 cup of water to a clean instant pot inner pot. Cover the pan with aluminum foil, place the pan on a trivet and place into the instant pot. 

  7. Put the lid on the Instant Pot and turn the venting knob to sealing. Push the “manual” or “pressure cook” button and adjust the time to 15 minutes. When the timer goes off quickly release the pressure by carefully turning the venting knob to venting. 

  8. Allow the enchiladas to cool for 10 minutes before serving. 

  9. **Note: you can use precooked chicken instead of raw. Just warm the chicken in a pan with taco seasoning and enchilada sauce then continue with the rest of the steps. 

Air Fryer Southwestern Egg Rolls

Another day, another Air Fryer recipe to try!

This one is especially delicious! These Southwestern Egg Rolls will please just about any crowd and are perfect for a party or get together…. or for a Saturday afternoon when you lack self control and eat almost all of them. Ok, I did have some help from the boys. 🙂 This recipe makes 20 egg rolls with some filling left over to snack on during the process, ha!

I will drop an oven recipe below if you don’t have an Air Fryer!

Start out by dicing an onion, mincing 4 cloves of garlic and chopping 1/3 cup of cilantro. Then heat up a large pan, add one tablespoon of oil and the onions. Saute until translucent.

Add garlic and spinach and cook until spinach is wilted, 1-2 minutes. 

Add the remaining ingredients aside from the egg roll wrappers and stir to combine. 

To assemble the egg rolls: add filling to one corner of the wrapper. Fold the corner over the filling and roll once. 

Fold each side in towards the middle. 

Continue to roll the egg roll up. 

Wet the remaining corner of the egg roll wrapper with a small amount of water to help seal the egg roll. 

Continue until you have filled all of the egg rolls. There may be some filling left. 

Preheat the Air Fryer to 375 degrees for 3 minutes before adding the egg rolls. 

Working in batches, spray the egg rolls with a little bit of oil and then cook them for 8-9 minutes flipping after 4 minutes.

**If you don’t have an Air Fryer, bake the egg rolls in a preheated oven at 425 degrees for 10-15 minutes. **

Serve with guacamole, sour cream, or salsa and enjoy! 🙂

Ashton

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Check out a few of my favorite Amazon products! I am just starting a new health journey because I am completely motivated to lose weight, sleep better and just feel like myself again, you know? We get so caught up in life sometimes that we forget to take care of OURSELVES. In the last 3 weeks I’ve lost almost 12 pounds!! I’d love to chat more with you about my goals and also learn about yours! Feel free to reach out to me by clicking the button below and then clicking on “Health Goals.” I can’t wait to talk to you! Struggling to reach your health goals? Click here!

Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

Air Fryer Southwestern Egg Rolls

Delicious southwester egg rolls made in the Air Fryer. Perfect appetizer for any event!

Course Appetizer
Cuisine Mexican
Keyword Air Fryer, Appetizer, Easy, Egg Rolls, Southwestern
Prep Time 5 minutes
Cook Time 5 minutes
Assembly 10 minutes
Total Time 10 minutes
Servings 20 Egg Rolls
Author Ashton- From Arvada With Love

Ingredients

  • 1 Package Egg Roll Wrappers 20 count
  • 1 Yellow Onion Diced
  • 4 cloves Garlic Minced
  • 1 can Corn drained
  • 1 can Black Beans drained
  • 1 can Green Chiles 4 oz, drained
  • 2 cups Spinach
  • 1 cup Cheese Mexican blend
  • 1/3 cup Cilantro chopped
  • 1 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 TBSP Olive Oil

Instructions

  1. In a large pan, heat up 1 TBSP of olive oil. Add the onions and saute until translucent. 

  2. Add garlic and spinach and cook until spinach is wilted, 1-2 minutes. 

     

  3. Add the remaining ingredients aside from the egg roll wrappers and stir to combine. 

  4. To assemble the egg rolls: add filling to one corner of the wrapper. 

  5. Fold the corner over the filling and roll once. 

  6. Fold each side in towards the middle. 

  7. Continue to roll the egg roll up. 

  8. Wet the remaining corner of the egg roll wrapper with a small amount of water to help seal the egg roll. 

  9. Continue until you have filled all of the egg rolls. There may be some filling left. 

  10. Preheat the Air Fryer to 375 degrees for 3 minutes before adding the egg rolls. 

  11. Working in batches, spray the egg rolls with a little bit of oil and then cook them for 8-9 minutes flipping after 4 minutes. 

  12. Serve with guacamole, salsa or sour cream. 

Recipe Notes

If you don’t have an Air Fryer, bake the egg rolls in a preheated oven at 425 degrees for 10-15 minutes. 

Air Fryer Chicken Fajitas

Hey everyone!!,

Ok, have you jumped on the Air Fryer train yet? If you haven’t yet, now is your chance!!!!

I recently purchased one and I’m OBSESSED!!! I’ve been telling everyone that my Air Fryer is the perfect partner for my Instant Pot! Haha!

If you haven’t heard of the Instant Pot feel free to check out my opinions on them: https://fromarvadawithlove.com/2017/07/25/instant-pot-101-tips-tricks-and-must-have-accessories/

As for the air fryer, I love how it works! It is perfect for so many things, including these simple Air Fryer Chicken Fajitas. We also loved these Air Fryer Chicken Tenders with Air Fryer French Fries. (You’ll never make french fries another way, I promise.) It is also a healthier alternative to frying with oil.

Not only does the air fryer cook food quickly and efficiently, it can bake, roast, grill or fry pretty much anything you can think of.

There are several different brands and sizes available which makes choosing the perfect one for you, that much easier. I have added the top 4 selling Air Fryers on Amazon right now, including the Ninja Air Fryer, which is the one I used for this recipe.

These Chicken Fajitas only have 6 ingredients and are SO simple to make. Let’s get started!

Start by chopping the onion and bell peppers into strips, then mince the garlic. 

Slice chicken into strips and remove fat.

Toss Chicken with bell peppers, onions, garlic, olive oil and taco/fajita seasoning. 


Preheat Air Fryer at 375 degrees for at least 3 minutes before adding the chicken and fajita veggies.



Cook the chicken fajitas at 350 degrees for 20-25 minutes. Make sure to stir the food every 5 minutes to ensure that it cooks evenly. 

Serve in your favorite tortilla or try these homemade tortillas!

Top with your favorite toppings and enjoy!

Ashton

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Click Here to Follow me on Facebook!

Check out a few of my favorite Amazon products!

I am just starting a new health journey because I am completely motivated to lose weight, sleep better and just feel like myself again, you know? We get so caught up in life sometimes that we forget to take care of OURSELVES. I’d love to chat more with you about my goals and also learn about yours! Feel free to reach out to me by clicking the button below and then clicking on “Health Goals.”  I can’t wait to talk to you!

Struggling to reach your health goals? Click here!

Disclosure: some of the links on this website are affiliate links, meaning at no additional cost to you, I may earn a referral commission.

Air Fryer Chicken Fajitas

Simple and delicious fajitas made in the Air Fryer! 

Course Main Course
Cuisine Mexican
Keyword Air Fryer, Chicken, Chicken Fajitas, Dinner, Easy, Healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Ashton (From Arvada With Love)

Ingredients

  • 1 Pound Chicken Breasts
  • 1 Yellow Onion
  • 4 Cloves Garlic Minced
  • 3 Bell Peppers Your Choice of color
  • 2 TBSP Olive Oil
  • 2 TBSP Taco or Fajita Seasoning

Instructions

  1. Start by chopping the onion and bell peppers into strips, then mince the garlic. 

  2. Cut chicken into strips and remove fat. 

  3. Toss Chicken with bell peppers, onions, garlic, olive oil and taco/fajita seasoning. 

  4. Preheat Air Fryer at 375 degrees for at least 3 minutes before adding the food. 

  5. Cook the chicken fajitas at 350 degrees for 20-25 minutes. Make sure to stir the food every 5 minutes to ensure that it cooks evenly. 

  6. Serve in your favorite tortilla or try these homemade tortillas! Enjoy!

Sweet Potato and Chickpea Curry

I am so excited to share this amazing new recipe with you all! It’s always fun to try new flavors and this recipe is FULL of them. This Sweet potato and chickpea curry is vegan, kid friendly and easy on the wallet. 

Gather the ingredients and let’s get started! 

Start out by peeling and dicing the sweet potato and carrot, then dice the onion and mince the garlic. 

Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.

Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.

Remove from heat, add cilantro and serve over your favorite kind of rice.

YUM! 

Enjoy! 

Ashton

Pin this recipe for later! 

I am just starting a new health journey because I am completely motivated to lose weight, sleep better and just feel like myself again, you know? We get so caught up in life sometimes that we forget to take care of OURSELVES. I’d love to chat more with you about my goals and also learn about yours! Feel free to reach out to me by clicking the button below, I can’t wait to talk to you!  

Struggling to reach your health goals? Click here! 

Check out a few of my favorite Amazon products!

Print Recipe
Sweet Potato and Chickpea Curry
A delicious, vegetarian dish packed full of nutritious ingredients.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Peel and dice the sweet potato and carrot, then dice the onion and mince the garlic. 
  2. Heat up a large pan or dutch oven over medium heat. Add olive oil and allow it to heat up. Add diced onions and cook for 2-3 minutes until fragrant and translucent. Add garlic and cook for another 1-2 minutes.
  3. Add the rest of the ingredients and bring to a simmer. Cover and cook on low/medium heat for 30 minutes.
  4. Remove from heat, add cilantro and serve over your favorite kind of rice.
  5. *Note- you can substitute heavy cream for coconut milk.
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Vegan Chickpea Nuggets

What I love about transitioning to vegan, is that I’m able to re-create some of my favorite dishes without any animal products.  I had fun with this recipe and my sons absolutely love them! I had to double the recipe so they would be able to take some in their lunch boxes the next day. 🙂

This recipe uses nutritional yeast, if you’re not familiar with nutritional yeast I suggest you check it out! It’s such a great addition to vegan dishes, it provides a cheesy flavor and is packed with B vitamins!

We also need ground flaxseed to make an “egg” like substitute. Ground flaxseed is packed with fiber and Omega-3 ALA.

To make the flaxseed “egg” mix 2 tablespoons of flaxseed with 1/3 cup of water and allow it to sit for about 10-15 minutes.

Preheat the oven to 375 degrees.

Drain and rinse the chickpeas, dice the onion and add all of the ingredients to a food processor or a big bowl if you’re mashing by hand.

Mix all of the ingredients together thoroughly, adding additional breadcrumbs and water if needed. It should look somewhat like this:

Scoop the mixture into approximately 1 inch balls, flatten and shape into nuggets.

Pour bread crumbs into a bowl and coat each nugget in the bread crumbs then place onto a baking sheet lined with parchment paper or foil.

Bake at 375 degrees for 30 minutes, turning the nuggets over after 15 minutes.

Serve with your favorite choice of vegan dipping sauce! I absolutely love this Vegan Chipotle Mayo!

Delicious! 🙂

Share with your vegan friends!

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For more Vegan Recipes, click here! 

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Ashton


Print Recipe


Vegan Chickpea Nuggets

A delicious, vegan version of this family favorite meal!

Course Main Dish
Cuisine American

Prep Time 10 Minutes
Cook Time 30 Minutes

Servings
Nuggets


Ingredients

Course Main Dish
Cuisine American

Prep Time 10 Minutes
Cook Time 30 Minutes

Servings
Nuggets


Ingredients


Instructions
  1. Preheat the over to 375 degrees.

  2. To make the flaxseed "egg" mix 2 tablespoons of flaxseed with 1/3 cup of water and allow it to sit for about 10-15 minutes.

  3. Drain and rinse the chickpeas, dice the onion and add all of the ingredients to a food processor or a big bowl if you're mashing by hand.

  4. Mix all of the ingredients together thoroughly, adding additional breadcrumbs and water if needed.

  5. Scoop the mixture into approximately 1 inch balls, flatten and shape into nuggets.

  6. Pour bread crumbs into a bowl and coat each nugget in the bread crumbs then place onto a baking sheet lined with parchment paper or foil.

  7. Bake at 375 degrees for 30 minutes, turning the nuggets over after 15 minutes.

  8. Serve with your favorite vegan dipping sauce. Enjoy!


Recipe Notes

Check out the products I use on a daily basis:




For more Vegan Recipes, click here! 


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Easy Instant Pot Egg Muffins

OMG!!

Egg “muffins” are a staple in our house, my sons absolutely love them! And I’m so glad that I found a way to make them in the Instant Pot.

If you’re new to the Instant Pot, start here:

Instant Pot 101

Grab the Ingredients and let’s get started!

For this recipe you can use either 1/2 cup of Greek yogurt or 1/2 cup of cottage cheese. Either will work!

Feel free to add what you like, 1/2  cup of vegetables of your choice and 1/4 cup of bacon or sausage if you’d like. We love to switch it up and add new things to our egg muffins so have fun with it!!

Start by adding all of the ingredients to a bowl or blender. Mix well.

For the next step, you’ll need some silicone Muffins tins. These are the ones I use!

Spray the muffin tins with non stick cooking spray.

Fill the liners about 3/4 of the way full. I was able to make 10 Muffins with this recipe.

Place 1 cup of water in the bottom of the Instant Pot, then place the muffin tins on a trivet and lower the trivet into the Instant Pot. This is where having two Instant Pots comes in handy!! 🙂

Place the lid on the Instant Pot and press the “Steam” button. Adjust the time to 8 minutes.

When the timer is up, allow the pressure to release naturally, this will take about 15 minutes.

Use a butter knife to loosen the Muffins if needed, and enjoy!

Yum!!

Feel free to share with your Instant Pot friends!

Ashton

 

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Print Recipe
Easy Instant Pot Muffins
Easy breakfast in the Instant Pot!
Course Breakfast
Cuisine American
Prep Time 10 Minutes
Cook Time 8 Minutes
Passive Time 20 Minutes
Servings
Muffins
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 Minutes
Cook Time 8 Minutes
Passive Time 20 Minutes
Servings
Muffins
Ingredients
Instructions
  1. Start by adding all of the ingredients to a bowl or blender. Mix well.
  2. Spray the muffin tins with non stick cooking spray. Fill the liners about 3/4 of the way full. I was able to make 10 Muffins with this recipe.
  3. Place 1 cup of water in the bottom of the Instant Pot, then place the muffin tins on a trivet and lower the trivet into the Instant Pot. This is where having two Instant Pots comes in handy!! 🙂 Place the lid on the Instant Pot and press the “Steam” button. Adjust the time to 8 minutes. When the timer is up, allow the pressure to release naturally, this will take about 15 minutes.
  4. Use a butter knife to loosen the Muffins if needed, and enjoy!
Recipe Notes

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