5 Lazy Meals for when you don’t want to cook. (vegan, cozy & cheap)
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Recipes in this Video
4 recipes
Ingredients
- ●1 cup kimchi, chopped
- ●1 cup shredded cheese (cheddar or mozzarella)
- ●8 small corn tortillas
- ●1/2 cup sour cream
- ●1/4 cup green onions, chopped
- ●1 tbsp vegetable oil
- ●1 tsp sesame oil
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
Instructions
- 1Heat the vegetable oil in a skillet over medium heat.
- 2Add the chopped kimchi to the skillet and sauté for about 3-4 minutes until heated through.
- 3Sprinkle the garlic powder, onion powder, and black pepper over the kimchi and stir well.
- 4Remove the skillet from heat and mix in the shredded cheese until melted and combined with the kimchi.
- 5In a separate pan, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 6Assemble the tacos by placing a generous spoonful of the cheesy kimchi mixture onto each tortilla.
- 7Top with a dollop of sour cream and a sprinkle of chopped green onions.
- 8Drizzle with sesame oil for added flavor.
- 9Serve immediately and enjoy your cheesy kimchi tacos!
Equipment
skilletspatulaserving plate
🌶️🌶️🌶️Low
Ingredients
- ●4 large potatoes
- ●1 cup shredded cheese (cheddar or your choice)
- ●1/2 cup sour cream
- ●1/4 cup milk
- ●1/4 cup chopped green onions
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 cup breadcrumbs (optional)
Instructions
- 1Preheat your oven to 375°F (190°C).
- 2Wash and peel the potatoes, then slice them into thin rounds.
- 3In a large mixing bowl, combine the sour cream, milk, garlic powder, onion powder, salt, and black pepper.
- 4Add the sliced potatoes to the bowl and mix until they are well coated with the sour cream mixture.
- 5Transfer the coated potatoes to a greased baking dish, spreading them evenly.
- 6Sprinkle the shredded cheese over the top of the potatoes.
- 7If using, sprinkle breadcrumbs over the cheese for added crunch.
- 8Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- 9Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is bubbly and golden.
- 10Garnish with chopped green onions before serving.
Equipment
baking dishmixing bowlknifecutting boardaluminum foil
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 tbsp soy sauce
- ●1 tbsp olive oil
- ●1 tbsp maple syrup
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
- ●1/4 tsp salt
- ●1 tbsp sesame seeds (optional)
- ●Fresh herbs for garnish (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Press the tofu block to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
- 3Once pressed, slice the tofu into 1/2-inch thick steaks.
- 4In a bowl, whisk together soy sauce, olive oil, maple syrup, garlic powder, onion powder, black pepper, smoked paprika, and salt.
- 5Place the tofu steaks in a baking dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes.
- 6Arrange the marinated tofu steaks on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and slightly crispy.
- 8If using, sprinkle sesame seeds on top during the last 5 minutes of baking.
- 9Remove from the oven and let cool slightly before serving.
- 10Garnish with fresh herbs if desired and serve warm.
Equipment
Baking sheetParchment paperMixing bowlKitchen towelHeavy object for pressing tofu
Ingredients
- ●8 oz elbow macaroni
- ●2 cups shredded sharp cheddar cheese
- ●1 cup milk
- ●1/2 cup gochujang
- ●1/4 cup unsalted butter
- ●1/4 cup all-purpose flour
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup panko breadcrumbs
- ●2 tbsp chopped green onions (for garnish)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to create a roux.
- 4Gradually whisk in the milk, stirring constantly until the mixture thickens and is smooth.
- 5Add the gochujang, garlic powder, onion powder, salt, and black pepper to the sauce, mixing well.
- 6Remove the saucepan from heat and stir in the shredded cheddar cheese until melted and creamy.
- 7Combine the cooked macaroni with the cheese sauce, mixing until the pasta is well coated.
- 8Transfer the mac and cheese to a greased baking dish. Sprinkle panko breadcrumbs evenly on top.
- 9Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
- 10Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions before serving.
Equipment
large saucepanwhiskbaking dishpot for boiling pasta
🌶️🌶️🌶️Low
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