$5 DINNERS: Cheap VEGAN Meals In Under 15 Minutes!
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Recipes in this Video
5 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup red lentils
- ●1 can (14 oz) coconut milk
- ●2 cups vegetable broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, grated
- ●1 tbsp red curry paste
- ●1 tsp turmeric powder
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp olive oil
- ●1 cup spinach, chopped
- ●1 tbsp lime juice
- ●Fresh cilantro for garnish
Instructions
- 1Rinse the red lentils under cold water and set aside.
- 2In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Add the minced garlic and grated ginger to the pot, and sauté for another minute until fragrant.
- 4Stir in the red curry paste, turmeric, cumin, salt, and black pepper. Cook for 2 minutes, stirring frequently.
- 5Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- 6Stir in the chopped spinach and lime juice, cooking for an additional 5 minutes until the spinach is wilted.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh cilantro.
Equipment
large potmeasuring cupsmeasuring spoonscutting boardknifestirring spoon
🌶️🌶️🌶️Low
Ingredients
- ●1 cup lentils (green or brown)
- ●4 cups vegetable broth
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 medium carrots, sliced
- ●2 celery stalks, sliced
- ●1 zucchini, diced
- ●1 cup spinach, chopped
- ●1 tsp dried thyme
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 cups egg noodles (or gluten-free noodles)
- ●1 tbsp olive oil
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add diced onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
- 3Stir in sliced carrots and celery, cooking for another 5 minutes.
- 4Add the lentils, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
- 5Reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.
- 6Add diced zucchini and cook for an additional 5 minutes.
- 7Stir in the spinach and cook until wilted, about 2 minutes.
- 8In a separate pot, cook the egg noodles according to package instructions, then drain.
- 9Combine the cooked noodles with the soup just before serving, or serve noodles in bowls and ladle soup over them.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
Ingredients
- ●1 cup black beans, soaked overnight
- ●2 cups water
- ●1 tablespoon olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 bell pepper, chopped
- ●1 can (14.5 oz) diced tomatoes
- ●2 teaspoons chili powder
- ●1 teaspoon cumin
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 cup cooked rice
- ●Fresh cilantro for garnish
Instructions
- 1Drain and rinse the soaked black beans.
- 2In a pot, combine the black beans and water. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour.
- 3In a separate pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent.
- 4Add chopped bell pepper to the pan and cook for another 5 minutes.
- 5Stir in the diced tomatoes, chili powder, cumin, salt, and black pepper. Cook for 10 minutes, stirring occasionally.
- 6Add the cooked black beans to the mixture and simmer for an additional 15 minutes to blend flavors.
- 7Serve the black bean chili over a bed of cooked rice.
- 8Garnish with fresh cilantro before serving.
Equipment
potpanstirring spoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 cup chickpeas, cooked
- ●1/2 cup cashews, soaked for 4 hours
- ●1 cup vegetable broth
- ●1/4 cup nutritional yeast
- ●2 cloves garlic, minced
- ●1 tbsp lemon juice
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●8 oz fettuccine pasta
- ●2 tbsp olive oil
- ●Fresh parsley, for garnish
Instructions
- 1Cook the fettuccine pasta according to package instructions. Drain and set aside.
- 2In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, garlic, lemon juice, salt, black pepper, and nutmeg. Blend until smooth and creamy.
- 3In a large skillet, heat the olive oil over medium heat. Add the cooked chickpeas and sauté for 2-3 minutes until slightly golden.
- 4Pour the creamy sauce from the blender into the skillet with the chickpeas. Stir to combine and heat through for about 5 minutes.
- 5Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce.
- 6Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- 7Remove from heat and garnish with fresh parsley before serving.
Equipment
BlenderSkilletPotColander
Ingredients
- ●2 cups kidney beans (cooked)
- ●1 medium onion (chopped)
- ●2 cloves garlic (minced)
- ●1 inch ginger (grated)
- ●2 medium tomatoes (chopped)
- ●1 tsp cumin seeds
- ●1 tsp turmeric powder
- ●1 tsp coriander powder
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●2 tbsp vegetable oil
- ●Salt to taste
- ●Fresh cilantro (for garnish)
Instructions
- 1Heat the vegetable oil in a pan over medium heat.
- 2Add cumin seeds and let them sizzle for a few seconds.
- 3Add chopped onions and sauté until they turn golden brown.
- 4Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 5Add chopped tomatoes and cook until they soften and break down.
- 6Stir in turmeric powder, coriander powder, red chili powder, and salt. Cook for 2-3 minutes.
- 7Add the cooked kidney beans and mix well with the spices.
- 8Pour in a little water if the mixture is too thick, and let it simmer for 10-15 minutes.
- 9Stir in garam masala and cook for an additional 2 minutes.
- 10Garnish with fresh cilantro before serving.
Equipment
panspatulaknifecutting board
🌶️🌶️🌶️Low
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