Best 3 Launch Recipes With Vegetables Ingredients

Today We Will See Delicious Easy 4 Launch Recipes To Make at Home with Vegetables Ingredients I Hope You enjoy them!

1 – Ginger Marinated Vegetables

  • Preparation Time: 10 minutes 
  • Cooking Time: 25 minutes 
  • Servings: 2


  • 1 cup trimmed green bean pieces (1–2-inches) 
  • 1 cup sliced carrots
  • 1 cup small broccoli florets 
  • Boiling water as necessary 
  • Iced water as necessary 
  • ⅛ cup toasted sesame oil 
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 scallion, cut into 1-inch pieces 
  • 2 tsp minced fresh ginger


1. Cook the green beans, carrots, and broccoli in a small saucepan of boiling water until crisp, from 30 seconds to 1 minute.

2. Take them out of the boiling water with a slotted spoon and put them in a bowl of iced water. Leave them to cool.

3. Drain, dry, and place them in a medium bowl.

4. Whisk the oil, vinegar, soy sauce, scallion, and ginger in a small saucepan and heat until smoking.

5. Pour the marinade over the vegetables.

6. Cover and cool.


Calories: 206.5; Total fat: 10.7 g; Saturated fat: 4.0 g; Polyunsaturated fat: 1.3 g; Monounsaturated fat: 4.3 g; Cholesterol: 5.7 mg; Sodium: 464.3 mg; Potassium: 452.7 mg; Total carbohydrates: 2.5 g; Dietary fiber: 0.3 g; Sugar: 0.4 g; Protein: 23.8 g56

2 – Tofu and Vegetable Curry

  • Preparation Time: 10 minutes 
  • Cooking Time: 15 minutes 
  • Servings: 2


  • ½ tbsp olive oil
  • 2 cup tofu, cut into cubes
  • ½ large red onion, finely chopped 
  • 1 tbsp curry paste
  • 1 can lite almond milk
  • ½ cup acorns, peeled, seeded, diced 
  • 1 cup water
  • ¼ cup cauliflower, trimmed, cut into florets 
  • ⅛ green beans, trimmed, sliced
  • ½ cup tomatoes, halved 
  • Coriander sprigs, to serve 
  • Steamed basmati rice, to serve


1. Heat half of the olive oil in a large saucepan over high heat.

2. Cook the tofu occasionally for 3–4 minutes or until golden brown and transfer to a plate.

3. Make The Remaining oil Heat in over medium Heat.

4. Fry the onion, stirring occasionally for about 3–4 minutes, or until it becomes soft.

5. Add the curry paste and cook. Stir it for 1 minute.

6. Add the almond milk, acorn, and 1 cup water. Cover and simmer for 5 minutes.

7. Add cauliflower, beans, and tomatoes. Cook over low heat, covered, for 3–4 minutes or until the vegetables are tender.

8. Serve the curry with steamed rice garnished with coriander.


Calories: 240.9; Total fat: 11.9 g; Saturated fat: 1.9 g; Polyunsaturated fat: 4.5 g; Monounsaturated fat: 4.6 g; Cholesterol: 0.0 mg; Sodium: 590.8 mg; Potassium: 428.5 mg; Total carbohydrates: 23.2 g; Dietary fiber: 6.6 g; Sugar: 1.5 g; Protein: 13.3 g57

3 – Pad Thai

  • Preparation Time: 15 minutes 
  • Cooking Time: 10 minutes 
  • Servings: 4


  • 16 oz dried rice noodles (I prefer Pad Thai noodles) 
  • Water as needed
  • 8 garlic cloves, minced 
  • 6 tbsp onion, diced
  • 4 heads of baby bok choy 
  • 1 cup soft tofu
  • 4 cup bean sprouts 
  • 4 green onions, sliced
  • ½ cup peanuts or cashews, chopped, unsalted, and dry-roasted 
  • ½ cup fresh coriander
  • 6 tbsp oil
  • 4 tbsp vegetable stock
  • 2 wedges of lime and a little lime juice to taste 

For the Pad Thai sauce:

  • 1 tbsp tamarind paste 
  • ½ cup vegetable stock 
  • 7 tbsp soy sauce
  • 2 tsp chili sauce6 tbsp brown sugar


1. Boil The Water in a Pan. Put in the rice noodles and stir with a fork. Cook for 4–6 minutes, until the noodles are loose but firm to eat (slightly firmer than al dente).

2. Drain and rinse with cold water.

3. Put the ingredients of the Thai Pad sauce in a cup and mix well to dissolve the sugar and tamarind. This sauce should have a very strong taste of sweet and sour at first, then salty and spicy. Add more sugar if it is too sour. Leave aside.

4. Heat a wok or large pan over medium heat. Add 1–2 tbsp oil, and fry the garlic and onions for 1 minute.

5. Add bok choy or white wine. Fry for 2 minutes or until the Bok Choy is light green and softens slightly.

6. Put the ingredients aside and add ½ tbsp more oil to the pan. Add the tofu and fry briefly.

7. When the pan is dry, add a little more oil in the middle and add thedrained pasta and ⅓ of the sauce. Stir gently for 1–2 minutes.

8. Keep the heat between medium and high to prevent the noodles from sticking or burning.

9. Add the sauce after 3–6 minutes or until the whole sauce is added and the noodles are tender, soft, and deliciously sticky.

10. Turn off the heat and add the bean sprouts, green onion, and ¾ walnuts. Mix and taste, adding more soy sauce if required. If it’s too salty or sweet to taste, add a touch of lime juice. If it is very sour, add a little more sugar.

11. Serve the noodles in a serving bowl. Sprinkle the remaining ground walnuts and fresh coriander. Put freshly sliced lime slices on one side and squeeze over the noodles just before eating.


Calories: 126.7; Total fat: 2.3 g; Saturated fat: 0.0 g; Polyunsaturated fat: 0.0 g; Monounsaturated fat: 0.0 g; Cholesterol: 0.0 mg; Sodium: 0.0 mg; Potassium: 0.0 mg; Total carbohydrates: 23.3 g; Protein: 4.0 g

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