Quick Meals for when you don't feel like cooking (healthy & vegan)
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Recipes in this Video
5 recipes
Ingredients
- ●200g noodles (any type)
- ●1 cup kimchi, chopped
- ●2 tbsp gochujang (Korean chili paste)
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tsp sugar
- ●2 green onions, chopped
- ●1 tsp sesame seeds
- ●1/2 cup water
- ●1 tbsp vegetable oil
Instructions
- 1Cook the noodles according to package instructions. Drain and set aside.
- 2In a large pan, heat the vegetable oil over medium heat.
- 3Add the chopped kimchi to the pan and sauté for about 2-3 minutes until heated through.
- 4Stir in the gochujang, soy sauce, sesame oil, and sugar. Mix well to combine.
- 5Add the water to the pan and bring the mixture to a simmer.
- 6Add the cooked noodles to the pan and toss to coat them in the sauce.
- 7Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
- 8Remove from heat and stir in the chopped green onions.
- 9Serve hot, garnished with sesame seeds.
Equipment
large panpot for boiling noodlesstrainer
🌶️🌶️🌶️Medium
Ingredients
- ●1 lb ground beef
- ●1 can (15 oz) kidney beans, drained and rinsed
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (14.5 oz) diced tomatoes
- ●1 can (8 oz) tomato sauce
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp chili powder
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●1 cup shredded cheese (optional)
- ●1/4 cup chopped green onions (for garnish)
Instructions
- 1In a large pot over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat.
- 2Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent, about 3-4 minutes.
- 3Stir in the chili powder, cumin, salt, black pepper, and cayenne pepper (if using). Cook for another minute to toast the spices.
- 4Add the kidney beans, black beans, diced tomatoes (with juice), and tomato sauce to the pot. Stir well to combine.
- 5Bring the mixture to a simmer, then reduce heat to low. Cover and let it cook for 20-30 minutes, stirring occasionally.
- 6Taste and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 10 minutes.
- 7Serve hot, topped with shredded cheese and chopped green onions if desired.
Equipment
large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●2 slices whole grain bread
- ●1 medium apple, thinly sliced
- ●2 tbsp peanut butter
- ●1 tsp honey (optional)
- ●1/2 tsp cinnamon
- ●1 tbsp butter or coconut oil (for grilling)
Instructions
- 1Preheat a grill pan or skillet over medium heat.
- 2Spread 1 tablespoon of peanut butter on each slice of bread.
- 3Layer the thinly sliced apples evenly on top of the peanut butter on both slices.
- 4Drizzle honey over the apples if using, and sprinkle with cinnamon.
- 5Heat the butter or coconut oil in the grill pan.
- 6Place the prepared toast in the pan and grill for about 3-4 minutes on each side, or until golden brown and crispy.
- 7Remove from the pan and let cool slightly before serving.
Equipment
grill panspatulaknifecutting board
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 cup chickpea flour
- ●1 1/4 cups water
- ●1/4 cup nutritional yeast
- ●1/2 tsp turmeric powder
- ●1/2 tsp baking powder
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup chopped vegetables (e.g., bell peppers, spinach, onions)
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a mixing bowl, combine chickpea flour, nutritional yeast, turmeric, baking powder, garlic powder, onion powder, salt, and black pepper.
- 3Gradually whisk in the water until the mixture is smooth and free of lumps.
- 4Fold in the chopped vegetables until evenly distributed.
- 5Grease a baking dish with olive oil and pour the chickpea mixture into the dish.
- 6Spread the mixture evenly and smooth the top with a spatula.
- 7Bake in the preheated oven for 25-30 minutes, or until the omelette is firm and slightly golden on top.
- 8Remove from the oven and let it cool for a few minutes before slicing.
- 9Serve warm, garnished with fresh herbs if desired.
Equipment
mixing bowlwhiskbaking dishspatulaoven
Ingredients
- ●1 lb chicken breast, diced
- ●2 tbsp olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 tbsp curry powder
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup coconut milk
- ●8 small corn tortillas
- ●1 cup shredded lettuce
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped cilantro
- ●1 lime, cut into wedges
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for another minute until fragrant.
- 4Add diced chicken to the skillet and cook until browned, about 5-7 minutes.
- 5Sprinkle curry powder, cumin, salt, and black pepper over the chicken, stirring to coat evenly.
- 6Pour in coconut milk and bring to a simmer. Cook for an additional 5-10 minutes until chicken is cooked through and sauce thickens slightly.
- 7Warm corn tortillas in a separate skillet or microwave until pliable.
- 8Assemble tacos by placing a portion of the curried chicken mixture on each tortilla.
- 9Top with shredded lettuce, diced tomatoes, and chopped cilantro.
- 10Serve with lime wedges on the side for squeezing over the tacos.
Equipment
large skilletcutting boardknifemeasuring spoonsserving plates
🌶️🌶️🌶️Low
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