Vegan Recipes For Quick And Easy Meals
Introduction
Being vegan doesn't mean you have to spend hours in the kitchen preparing complicated meals. With a little preparation and a few simple ingredients, you can create delicious and healthy vegan meals in no time. In this article, we will be sharing some of our favorite vegan recipes that are quick and easy to make.Ingredients
To make these vegan recipes, you will need a few basic ingredients that you can find in any grocery store. These include:- Vegetables (such as broccoli, carrots, bell peppers, and onions)
- Legumes (such as chickpeas, lentils, and black beans)
- Grains (such as quinoa, rice, and pasta)
- Nuts and seeds (such as almonds, cashews, and chia seeds)
- Fruits (such as bananas, apples, and berries)
- Herbs and spices (such as garlic, ginger, cumin, and paprika)
- Plant-based milk (such as almond milk, coconut milk, or soy milk)
- Plant-based protein (such as tofu, tempeh, or seitan)
Instructions
Vegan Stir-Fry
This vegan stir-fry is quick and easy to make, and it's packed with protein and veggies.Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1/2 cup vegetable broth
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and garlic and sauté for 2-3 minutes.
- Add the red bell pepper, broccoli, mushrooms, carrots, and zucchini and sauté for 5-7 minutes or until the veggies are tender.
- In a small bowl, whisk together the vegetable broth, soy sauce, cornstarch, and water.
- Pour the sauce over the veggies and stir to coat.
- Cook for an additional 2-3 minutes or until the sauce has thickened.
- Serve over rice or quinoa.
Vegan Lentil Soup
This vegan lentil soup is hearty, delicious, and perfect for a quick and easy meal.Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup dried green lentils, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, carrot, and celery and sauté for 5-7 minutes or until the veggies are tender.
- Add the lentils, vegetable broth, thyme, oregano, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the lentils are tender.
- Use an immersion blender to blend the soup until it's smooth and creamy.
- Serve hot with crusty bread.