What vegans eat; 5 super quick vegan meals

Recently, I’ve been getting a lot of But what do you EAT? followed by It must be so difficult being vegan, you must spend a lot of time cooking.

???? !! ???

…er, what part of vegetables is that you don’t understand…? and difficult? A world of NO! 

For the 111th time: zero percent difficult. Thus the basis of it’s appeal! Allow me to demonstrate.

FIVE EASY VEGAN MEALS READY IN UNDER 15 MINUTES

Pasta + greens

I love the green veggies. LOVE. Which leads to meals like this:

final1473521229732.jpg

How

  1. Cut up a zucchini, fry it with some garlic granules, salt, lime pepper. Throw in some frozen asparagus when the zucchini is almost done. You’re going to have to go on feeling here, when it’s how you like it, it’s done. Shouldn’t be long tho.
  2. Meanwhile, cook your pasta according to instructions on package.
  3. Cut up lots of black olives.
  4. When the zucchini is done, remove from heat and add frozen soybeans + olives. The beans will defrost in no time.
  5. Plate it all when pasta is done.
  6. Add some nutritional yeast if that’s your fancy.

Broccoli bean pasta

final1472971799704.jpg

How

  1. Cut up a head of broccoli cover in olive oil, garlic granules, salt, pepper. Shove in oven for 10 minutes, or until it has the color you want it to have, 250 degrees.
  2. Cook pasta according to instructions on package, mine’s a 9-minute wholemeal pasta.
  3. Drain a can of whatever beans you prefer/have in the house.
  4. Open the jar of aubergine puree, start dividing beans and aubergine puree onto plates, add pasta & broccoli when ready.

Aand, I like to add a tomato to pretty much everything. Tomato obsession, don’t talk to me about how tomatoes taste nothing/are not in season. I always always always love a fresh tomato. Such an underrated veggie.

Purple cabbage +++

final1473606650787.jpg

This is my absolute favorite dish right now. It might take a minute or two more than 15 minutes; the cabbage + broccoli needs 15 minutes in the oven. But this dish, it basically makes itself.

How

  1. Cut cabbage in pieces, put in bowl and swirl it around with some olive oil, rosemary, salt, pepper. Transfer to baking tray. Your oven should be on 250 degrees.
  2. Cut broccoli. Don’t forget the stem! Tastiest part in my opinion. Get some oil on it, salt, pepper, transfer to tray and then put the lot into the oven for 15 minutes.
  3. Fry some beans in garlic granules. Doesn’t matter which type, I chose the black ones because I think the color works nicely. Also, beans should be a bit mushy when you’re done.
  4. Cook rice. I got a 10-minute brown rice.
  5. Plate the lot, top with sweet chili sauce and sesame seeds.

Roasted potatoes & aubergine  + mushrooms

final1473012862480.jpg

How

  1. Cut up your potatoes, cover in olive oil, mustard, Agave, salt, pepper, put on baking tray.
  2. Cut up your aubergine, cover in oil, oregano, salt. Place on same tray as potatoes. 250 degrees, 15 minutes in the oven. Or until they reach your preferred color.
  3. Slice your mushrooms, fry in a pan with some garlic granules and nutmeg. Salt and pepper is a given.
  4. Slice up a tomato. Or if there is any other fresh veg you fancy.

Asian inspired beans + veggies

final1472984597415.jpg

A wise woman once said throw out all your cookbooks; recipes are completely redundant! Or something to that effect. Combine that with a big scoop of laziness and you have my cooking philosophy.

In my defense, makes substituting ingredients dead easy. Usually, I make this dish with rice and a veg meat substitute. This particular day, I just couldn’t stand rice and definitely couldn’t stand a meat sub. Just mood I was in. So instead I added some frozen cauliflower, broccoli, chickpeas and white beans.

How

  1. Brush off your carrots, cut into pieces, heat up some coconut oil with some curry paste, garlic granules, ginger, start frying the carrots.
  2. In the mean time, rinse your beans, I’ve got a mix of chickpeas and white beans.
  3. Get your asparagus, broccoli and cauliflower out of the freezer. Break the asparagus into pieces and just put the lot into the pan. Fry until the carrots reach desired softness (I like them crunchy).
  4. Pour some coconut milk into the pan, I use about 100 ml, add some lemon juice, salt, pepper, Agave and the beans.
  5. Leave for a couple of minutes to heat up the beans.

Hope this clears things up a bit.

 

Lots of love!

signatur 1

2 thoughts on “What vegans eat; 5 super quick vegan meals”

Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s