5 Super Easy & Quick Go-To VEGAN Meals | Delicious + Healthy
Recipes in this Video
Vegan meals have gained popularity in the U.S. as more people seek plant-based diets for health and environmental reasons. This dish showcases the versatility of grains and legumes, offering a hearty and nutritious option. It's not only delicious but also highlights the abundance of fresh vegetables available year-round, making it a favorite for meal prep and weeknight dinners.
Ingredients
- ●quinoa
- ●black beans
- ●bell peppers
- ●onion
- ●garlic
- ●cumin
- ●chili powder
- ●olive oil
- ●corn
- ●spinach
- ●lime
- ●salt
- ●black pepper
- ●avocado
- ●cilantro
Instructions
- 1Rinse quinoa under cold water until water runs clear.
- 2Combine quinoa and water in a pot, bring to a boil, then reduce to a simmer and cover.
- 3Cook quinoa for 15 minutes or until water is absorbed and quinoa is fluffy.
- 4In a skillet, heat olive oil over medium heat.
- 5Add diced onion and garlic, sauté until translucent, about 3-4 minutes.
- 6Stir in diced bell peppers and cook for another 5 minutes until softened.
- 7Add black beans, corn, cumin, chili powder, salt, and pepper, stir to combine.
- 8Cook for 5-7 minutes until heated through, stirring occasionally.
- 9Add spinach and cook until wilted, about 2 minutes.
- 10Fluff the cooked quinoa with a fork and mix in the vegetable mixture.
- 11Squeeze fresh lime juice over the top and stir gently to combine.
- 12Serve topped with sliced avocado and chopped cilantro.
Ingredient Alternatives
quinoa
Healthier: cauliflower rice
Cheaper: brown rice
Brown rice is more economical while providing a similar texture.
black beans
Healthier: lentils
Cheaper: canned beans
Canned beans save time and are often cheaper.
avocado
Cheaper: mashed peas
Mashed peas provide creaminess at a lower cost.
olive oil
Cheaper: canola oil
Canola oil is a budget-friendly alternative for cooking.
Techniques
Equipment
Ingredients
- ●4 medium zucchinis
- ●1 cup fresh basil leaves
- ●1/2 cup pine nuts
- ●1/2 cup grated Parmesan cheese
- ●2 cloves garlic
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Using a spiralizer, create noodles from the zucchinis and set aside.
- 2In a food processor, combine basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 4Season the pesto with salt and black pepper to taste.
- 5In a large skillet over medium heat, add the zucchini noodles and sauté for 2-3 minutes until just tender.
- 6Remove the skillet from heat and add the basil pesto to the zucchini noodles, tossing to coat evenly.
- 7Serve immediately, garnished with additional Parmesan cheese if desired.
Equipment
Ingredients
- ●1 bell pepper, sliced
- ●1 onion, sliced
- ●1 zucchini, sliced
- ●1 cup mushrooms, sliced
- ●2 tbsp olive oil
- ●1 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 small corn tortillas
- ●1 avocado, sliced
- ●Fresh cilantro, for garnish
- ●Lime wedges, for serving
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add sliced onion and bell pepper to the skillet, sauté for 3-4 minutes until they start to soften.
- 3Add sliced zucchini and mushrooms to the skillet, and continue to sauté for another 5-7 minutes until all vegetables are tender.
- 4Sprinkle chili powder, cumin, garlic powder, salt, and black pepper over the vegetables, stirring to combine.
- 5Cook for an additional 2 minutes to allow the spices to bloom.
- 6Warm the corn tortillas in a separate pan or microwave until pliable.
- 7To serve, place a generous amount of the vegetable mixture onto each tortilla.
- 8Top with sliced avocado and fresh cilantro.
- 9Serve with lime wedges on the side for squeezing over the fajitas.
Equipment
Ingredients
- ●2 cups jasmine rice
- ●1 cup coconut milk
- ●1 cup water
- ●1/2 tsp salt
- ●1 cup mixed vegetables (carrots, peas, bell peppers)
- ●2 tbsp vegetable oil
- ●1/4 cup green onions, chopped
- ●1/4 cup shredded coconut, toasted
- ●1 tsp soy sauce (optional)
- ●1/2 tsp black pepper
Instructions
- 1Rinse the jasmine rice under cold water until the water runs clear.
- 2In a pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil.
- 3Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and liquid is absorbed.
- 4In a large skillet, heat the vegetable oil over medium heat.
- 5Add the mixed vegetables and sauté for about 5 minutes until they are tender.
- 6Fluff the cooked rice with a fork and add it to the skillet with the vegetables.
- 7Stir in the toasted coconut, soy sauce (if using), and black pepper. Mix well to combine.
- 8Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 9Remove from heat and garnish with chopped green onions before serving.
Equipment
Vegan tuna salad is a modern plant-based alternative to traditional tuna salad, often made with chickpeas to mimic the texture of tuna. This dish is popular among those seeking healthier, animal-free options and has become a staple in vegan meal prep. With its versatility, it can be served on sandwiches, wraps, or salads, making it a beloved choice for lunch and gatherings.
Ingredients
- ●chickpeas
- ●celery
- ●red onion
- ●dill pickles
- ●vegan mayonnaise
- ●mustard
- ●lemon juice
- ●salt
- ●black pepper
- ●garlic powder
- ●paprika
- ●fresh parsley
- ●avocado
Instructions
- 1Mash chickpeas in a bowl until flaky but still chunky
- 2Finely chop celery, red onion, and dill pickles
- 3Add chopped vegetables to the mashed chickpeas
- 4Mix in vegan mayonnaise, mustard, and lemon juice
- 5Season with salt, black pepper, garlic powder, and paprika
- 6Stir in chopped fresh parsley for added flavor
- 7Taste and adjust seasoning as needed
- 8Serve immediately or chill in the refrigerator for 30 minutes
- 9Enjoy on bread, in lettuce wraps, or with crackers
Ingredient Alternatives
vegan mayonnaise
Healthier: avocado
Cheaper: plain yogurt
Avocado adds creaminess while being nutrient-dense.
dill pickles
Healthier: pickled cucumbers
Cheaper: sliced cucumbers
Sliced cucumbers provide crunch without added sugar.
Techniques
Equipment
Also Known As
The Jacket Potato, a staple of British cuisine, has its roots in humble origins as a filling meal for working-class families. Traditionally served with a variety of toppings, it reflects the British love for comfort food. Today, it is enjoyed in various forms across the globe, often found in cafes and restaurants, showcasing diverse toppings from cheese to beans.
Ingredients
- ●potatoes
- ●olive oil
- ●salt
- ●butter
- ●cheese
- ●sour cream
- ●chives
- ●bacon
- ●beans
- ●broccoli
- ●tuna
- ●paprika
- ●pepper
- ●herbs
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Wash the potatoes thoroughly under cold water.
- 3Prick the potatoes several times with a fork.
- 4Rub the potatoes with olive oil and sprinkle with salt.
- 5Place the potatoes directly on the oven rack.
- 6Bake for 45-60 minutes until the skins are crispy and the insides are soft.
- 7Remove the potatoes from the oven and let cool slightly.
- 8Slice the potatoes open lengthwise without cutting all the way through.
- 9Fluff the insides with a fork and add butter.
- 10Top with cheese, sour cream, chives, or other desired toppings.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds flavor.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast is lower in fat and calories.
bacon
Healthier: turkey bacon
Cheaper: ham
Turkey bacon is leaner and lower in calories.
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt provides creaminess with fewer calories.
Techniques
Equipment
Also Known As
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