Maintaining a healthy vegan diet often means preparing food in advance, soaking stuff overnight and shopping ahead of need. However, there are many days when you just need to be able to rustle something up that is quick and easy to do, provides the nutrients you need and last but certainly not least, packs a punch in the taste department!
We know that sticking to a balanced diet while busy can be challenging and often feel impossible! So to help you out we’ve done some searching and tasting of vegan recipes that take 30 mins or less to prepare! Check out our top ten quick and simple vegan recipes below:
Easy coconut curry: This easy to make coconut curry is perfect for those cold winter evenings when you want something filling and wholesome. The great thing about this recipe is that you can mix it up with different vegetables and accompaniments. The recipe serves the curry with coconut quinoa, but this is just as nice with nutty brown rice and toasted seeds, sticky rice or even a wholemeal vegan chipati!
This recipe is a mix of everything I love about curry all rolled into one pan. As for the spices I kept it simple with curry powder and a pinch of cayenne. A super simple, veggie-packed (vegan and GF-friendly) curry that will please a crowd. Read original article here
Sweet potato soup: Absolutely loving this sweet potato soup, if you are into spice add a couple of medium chilli’s to the recipe for that extra bit of heat. Delightful!
This Sweet Potato Soup is so damn good that not one, but TWO people with peanut allergies couldn’t resist having a bowl after they witnessed it being cooked. Before we continue however, we really do NOT recommend trying this recipe if you have any sort of peanut allergy. I repeat, if you have a peanut allergy, do not eat this dish!
Easy, peasy, speedy fajitas: These are great for kids and the recipe can be adapted with the inclusion of other vegetables, vegan cheese and guacamole!
Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water! We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health. Read original article here
The best vegan burger: Sometimes the only thing that will fill the gap is a juicy burger. Well guess what vegans can enjoy these too. This burger is great coupled with some chunky sweet potato chips and a gherkin.
Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture. See more…
Paella with red pepper and chickpeas: This traditional Spanish dish is usually served with seafood, however this vegan take on the dish is simply sublime! A great dish for family gatherings or served up alongside a fresh summer salad.
Paella—a Spanish rice dish—is traditionally made with seafood, chicken or sausage, and a seasoning base of saffron and tomato. But in this vegetarian version, I’m swapping the meat and fish for fresh produce and legumes. It’s a veggie-filled dinner perfect for any night of the week. Recipe: Vegetarian Paella with Red Peppers & Chickpeas | Kitchn
10 min toddler friendly pasta: Pasta is a great family filler when you’re in a hurry to get something tasty on the plate for you and your brood. What’s more this dish is just as tasty with different variations of pasta; wholemeal, buckwheat and lentil versions are a great trade. Keep the family smiling with this quick and easy vegan dish!
I use the term “recipe” lightly here because I never measure the ingredients for this pasta; not having to measure anything is part of its beauty and ease. I measured it here so you can get a feel for it, but once you do, I encourage you to throw caution to the wind and wing it! It’s really hard to mess up. You can often find me glugging marinara, spooning hummus, and dumping hemp hearts with abandon into the cooked pasta. The quicker the better, especially when there’s a hangry toddler screaming “Paaaaaaaasta!” at your feet. Read original article here
Three bean chilli with spring pesto: This spring, summer sizzler is great for lunch or dinner and will leave you wanting more. You can buy or make your vegan pesto from scratch and the three bean chilli makes a great accompaniment. Especially nice with a couple of added medium chillis.
Step 1 Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes. Step 2 Stir in the tomatoes and their liquid, 2 cups water, 1 Â½ teaspoons salt, and Â½ teaspoon pepper and bring to a boil.
Beet, Mushroom & Avocado Salad: This fresh tasting super food salad is great when you want something yummy but don’t want to be too full. On a hungrier day try with some toasted seeds and roasted butternut squash.
This heart-healthy salad is loaded with antioxidants, fiber-filled vegetables and healthy unsaturated fats (hello, avocado!). Read original article here
Vegan Pad Thai: This colourful, year round dish is an absolute winner! Another quick dish where the ingredients can be swapped with favourites. Lovely with some crushed cashews or toasted almonds and an extra helping of sesame seeds. Yum!!
Not only does she radiate health and happiness, she has so much to offer anyone who is wanting to go vegan, or vegans who are wanting a bit of extra sunshine in their lives! Read original article here
Pasta with spinach cannellini sauce: This dish is especially delightful with fresh spinach, which can be substituted with chard, greens or kale (cook slightly longer). If you’re a garlic fan try with a couple of cloves crushed, delicious!!
It is a creamy sauce, just without any soy, rice or spelt cream replacement. Here is what you need for 2 portions: 200-250 grams of spaghetti (depending on how much you eat) 1 can cannellini beans (123 grams/4.4 oz) 3 tablespoons olive or sunflower oil 1 glove of garlic (can be omitted) 1 cup frozen spinach 1/2 cup +1/2 cup water or vegetable broth salt, pepper and nutmeg to taste In a pot prepare your spaghetti as instructed on the packaging. In another pot, place your frozen spinach with about 1/2 cup of water or vegetable broth over medium heat.
I hope you liked our selections check back soon for more tasty vegan recipes.