3 Vegans And Vegetarians Freestyle Recipes For Weight Watchers

I have again compiled a concise recipe article for the 3 of my favourite recommended delicious, freestyle and flex pressure cooker recipes for plant based vegan and vegetarian weight watchers which are very delicious and nutritious. Each of these recipes gives you the nutritional information of the meal and their freestyle points. You can try them out using different brands of pressure cooker like instant pot, crockpot express, Nuwave, Tower Sure, etc.

Pressure Cooker Pressure Cooker Weight Watchers Freestyle Recipes

So here are the 4 most recommended pressure cooker, freestyle and flex recipes for vegans and vegetarian weight watchers I will share in this article:

  • Weight Watchers Vegan Potatoes (For Breakfast) Recipe
  • Pressure Cooker Roasted Broccoli and Cauliflower Recipe (Vegetarian)
  • Pressure Cooker Carrot and Ginger Soup Recipe

Weight Watchers Vegan Potatoes (For Breakfast) Recipe

Weight Watchers Vegan Potatoes

Total Time: 20 minutes
Servings: 2
Calories: 484 kcal

Nutrition Information

Total Calories: 484 
Total Fat: 23 g 
Saturated: Fat 3 g 
Sodium: 1267 mg
Potassium: 1724 mg
Total Carbohydrates: 55 g
Dietary Fiber: 10 g
Sugars: 6 g
Protein: 17 g
Vitamin A: 3.3%
Vitamin C: 63.4%
Calcium: 17.7%
Iron: 73.6%

Ingredients And Quantity

  • 4 cherry tomatoes
  • 3 medium potatoes (about 400 g)
  • 2 medium onions
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 7 oz extra firm tofu
  • 1 tsp cumin
  • 2 tsp oregano

Directions

1. Clean and cut the potatoes in cubes, roughly as thick as your small finger.

2. Peel and cut the onions into half rings.

3. In a pan, put a bit of olive oil and set to low-medium heat.


4. Add the potatoes and cook for 5 minutes, stirring gently. When it starts to sweat, add the onions.

5. Now crumble in the tofu. Stir and add the spices, salt and pepper.


6. If you have, put a lid onto the pan and cook for 15 minutes.

7. In a second pan add olive oil and set to medium heat.


8. Cut the tomatoes in half and fry for roughly 5 minutes until some dark spots appear.

9. Season with salt and pepper.

10. If you don’t have a second pan, or don’t want to use one, then pop the potatoes on a plate and cover.


11. Gather the potato mix and tomatoes on a plate. Ready for serving!


See: 4 Best Recommended Weight Watchers Pressure Cooker FreeStyle Recipes

Pressure Cooker Roasted Broccoli and Cauliflower Recipe (Vegetarian)

Roasted Broccoli and Cauliflower

Total Time: 45 minutes
Servings: 4

Nutrition Information

Total Calories: 287 kcal
Total Fat: 20.2 g
Saturated Fat: 3.8 g
Cholesterol: 6 mg
Sodium: 382 mg
Potassium: 934 mg
Total Carbohydrates: 18.8 g
Dietary Fiber: 6.5 g
Sugars: 7.2 g
Protein: 13.2 g
Calcium: 16%
Iron: 12%

Ingredients And Quantity

  • 1 small head broccoli (about 350 g/12 oz.)
  • 1 tsp curry powder
  • Salt and pepper to taste
  • 7 garlic cloves
  • 5 tbsp olive oil
  • ½ head cauliflower (about 500 g/18 oz.)
  • 1 cup grated cheese (cheddar for example)
  • ½ cup sun-dried tomatoes

Directions

1. Preheat the oven to 200°C/390°F and then finely dice the garlic.

2. Chop the sun-dried tomatoes into small pieces.


3. Mix the olive oil, garlic, sun-dried tomatoes, cheese and curry powder in a large bowl.


4. Chop the broccoli and cauliflower into small florets. 


5. Add them to the mix and make sure they’re well-coated.


6. Layer everything out into a oven-proof dish/baking tray and cover with foil.


7. Cook for about 20 minutes, then uncover and stir.


8. Re-cover and cook for another 10-15 minutes, until nicely browned. 


9. The vegetable should be cooked through, but not soft and mushy.


10. Add salt and pepper to taste before serving. You can serve it hot.


See: 4 New FreeStyle And Flex Recipes For Weight Watchers And Vegetarians

Pressure Cooker Carrot and Ginger Soup Recipe

Pressure Cooker Carrot and Ginger Soup
 
Total Time: 9 minutes
Servings: 2

Nutrition Information

Total Calories: 169 kcal
Total Fat: 1 g
Sodium: 839 mg
Potassium: 889 mg
Total Carbohydrates: 37 g
Dietary Fiber: 8 g
Sugar: 23 g
Protein: 4 g
Vitamin A: 628.6%
Vitamin C: 97.6%
Calcium: 13.9%
Iron: 10%

Ingredients And Quantity

  • 6 carrots
  • 1 small thumb ginger
  • Salt and pepper to taste
  • bread or parsley for serving or garnish (Optional)
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 2 tbsp sour cream or Greek yogurt
  • 1½ cups vegetable broth
  • 2 oranges (or limes)

Directions

1. Clean carrots (and peel if not organic). Roughly chop.
2. Juice the orange or lime.
3. Put all the ingredients into a food processor and blend until smooth, or mostly smooth, depending on your preference.
4. Put in sauce pan and cook for 5 minutes, allowing to simmer.

5. Serve with bread, and/or garnish with parsley or extra lime.

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