NO OVEN VEGAN MEALS UNDER £1 ($1.50) | Student and Microwave Friendly!
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Recipes in this Video
5 recipes
Microwave Vegan Noodles represent the modern convenience of quick meals that cater to a plant-based diet. This dish is perfect for busy individuals seeking a nutritious yet fast option. With the rise of veganism, such quick recipes have gained popularity, allowing everyone to enjoy healthy meals without extensive cooking time.
Ingredients
- ●instant noodles
- ●vegetable broth
- ●mixed vegetables
- ●soy sauce
- ●sesame oil
- ●garlic powder
- ●ginger powder
- ●green onions
- ●red pepper flakes
Instructions
- 1Place instant noodles in a microwave-safe bowl.
- 2Pour vegetable broth over the noodles until fully submerged.
- 3Add mixed vegetables to the bowl.
- 4Sprinkle garlic powder, ginger powder, and red pepper flakes over the top.
- 5Drizzle soy sauce and sesame oil into the mixture.
- 6Cover the bowl with a microwave-safe lid or plate.
- 7Microwave on high for 3-4 minutes, or until noodles are tender.
- 8Carefully remove the bowl (it will be hot).
- 9Stir the noodles and vegetables to combine.
- 10Garnish with chopped green onions before serving.
Ingredient Alternatives
instant noodles
Healthier: whole grain noodles
Cheaper: ramen noodles
Whole grain noodles provide more fiber.
vegetable broth
Healthier: homemade vegetable broth
Cheaper: water with seasoning
Homemade broth is healthier and can be made from scraps.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium option is better for heart health.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is a healthier fat option.
Techniques
microwaving
Equipment
microwavemicrowave-safe bowllid or plate
🌶️🌶️🌶️Lowsoy
Ingredients
- ●1 cup couscous
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1/4 red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium saucepan, bring 1 1/4 cups of water to a boil.
- 2Add the couscous to the boiling water, cover, and remove from heat. Let it sit for 5 minutes until the water is absorbed.
- 3Fluff the couscous with a fork and let it cool to room temperature.
- 4In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- 5In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and black pepper.
- 6Pour the dressing over the salad and toss to combine.
- 7Add the cooled couscous to the salad and mix well.
- 8Taste and adjust seasoning if necessary.
- 9Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
medium saucepanlarge bowlsmall bowlforkwhisk
Ingredients
- ●2 large sweet potatoes
- ●1/4 cup olive oil
- ●2 tbsp apple cider vinegar
- ●1 tsp honey
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup chopped fresh parsley
- ●1/4 cup diced red onion
- ●1/4 cup dried cranberries
- ●1/4 cup chopped walnuts
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel and cube the sweet potatoes into bite-sized pieces.
- 3Spread the sweet potato cubes on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
- 4Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- 5While the sweet potatoes are roasting, prepare the dressing by whisking together apple cider vinegar, honey, salt, and black pepper in a small bowl.
- 6In a large mixing bowl, combine the roasted sweet potatoes, chopped parsley, diced red onion, dried cranberries, and chopped walnuts.
- 7Pour the dressing over the salad and toss gently to combine all ingredients.
- 8Taste and adjust seasoning if necessary, adding more salt or vinegar to your preference.
- 9Serve warm or at room temperature.
Equipment
baking sheetmixing bowlwhisksmall bowl
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 bag tortilla chips
- ●1 cup black beans, drained and rinsed
- ●1 cup corn kernels, fresh or frozen
- ●1 cup diced tomatoes
- ●1 avocado, diced
- ●1/2 cup sliced jalapeños
- ●1/2 cup nutritional yeast
- ●1/4 cup fresh cilantro, chopped
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Spread the tortilla chips evenly on a large baking sheet.
- 3In a bowl, mix the black beans, corn, diced tomatoes, cumin, chili powder, and salt.
- 4Spoon the bean mixture evenly over the tortilla chips.
- 5Sprinkle the nutritional yeast over the top for a cheesy flavor.
- 6Add the sliced jalapeños on top of the nachos.
- 7Bake in the preheated oven for about 10-15 minutes, or until heated through.
- 8Remove from the oven and top with diced avocado and fresh cilantro.
- 9Serve immediately and enjoy your easy vegan nachos!
Equipment
baking sheetmixing bowlspatula
🌶️🌶️🌶️Low
veganplant-baseddairy-freeegg-freegluten-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup vegan mayonnaise
- ●1 tbsp Dijon mustard
- ●1 tbsp lemon juice
- ●1/4 cup celery, finely chopped
- ●1/4 cup red onion, finely chopped
- ●1/4 cup dill pickles, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Salt and pepper to taste
- ●2 slices whole grain bread (optional, for serving)
Instructions
- 1In a large bowl, mash the chickpeas with a fork or potato masher until flaky but not completely smooth.
- 2Add the vegan mayonnaise, Dijon mustard, and lemon juice to the mashed chickpeas and mix well.
- 3Stir in the chopped celery, red onion, and dill pickles until evenly combined.
- 4Sprinkle in the garlic powder, onion powder, and season with salt and pepper to taste.
- 5Mix everything together until well combined and adjust seasoning if necessary.
- 6Serve the chickpea tuna on its own, or on slices of whole grain bread as a sandwich.
- 7Optionally, garnish with fresh herbs like dill or parsley before serving.
Equipment
large bowlfork or potato masherspoon
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