Let’s be honest with ourselves if not each other, shall we? Some nights you just don’t feel like making a delicious vegan dinner but in the spirit of being a responsible adult who doesn’t want to waste money on crap, we do it anyway.
Some nights the result isn’t worth the effort. Some nights it is.
Instead of making due with crappy or greasy vegan takeout meals that are nutritionally imbalances, gross or just filled with processed foods, how about we try to find ways to make the results worth the effort.
For starters, 30 minute meals. Whether you’re a parent, single or merely part of a couple, 30 minute vegan meals are a great way to get a healthy vegan meal on the table without a lot of hullabaloo.
(Like that word, don’t ya?)
The other night I was very hungry because some days I am always hungry, but I digress. I wanted food but it was incredibly hot outside (over 30 degrees Celsius) and spending time in the kitchen did not sound like any kind of fun. But adult here and so I had to, plus it was my night to cook.
So I went to the pasta cabinet and grabbed this tomato tagliatelle I found at Lidl that had no eggs, no milk powder, and no other unnecessary animal products. From there I grabbed a handful of ingredients and I was ready for something tomato-y, a little bit spicy and above all else, delicious.
Enjoy this simple vegan Tagliatelle Arrabbiata
Grab your ingredients and get in and out of the sweltering kitchen in thirty minutes. Or less!
Hey there my fellow vegans and vegan-curious readers!
One of the things I like to do when it comes to vegan takeout recipes at home, is to make a few compromises. Instead of choosing vegan meat alternatives like TVP, vegan beef or seitan, is to go totally plant based and vegetable based to minimize my calorie intake.
I know, I know, it sounds obsessive if you’ve never struggled with weight problems in the past, but now that I know what I did so wrong for so many years, I refuse to repeat that behavior. So instead of sweet sour vegan chicken, I chose sweet and sour cauliflower.
Cauliflower is super satisfying and it takes on a variety of flavors really, really well. It’s the perfect vessel for a dish that’s full of flavor. If you’d rather eat a shoe than cauliflower, do your thang. Just switch out cauliflower for any other vegan main dish you desire.
Now, let’s get into this Sweet & Sour Vegan Cauliflower recipe.
You can cook this recipe in the oven or on the stovetop, and if you’re really feeling energetic, you can fry the cauliflower first and toss it in the sweet and sour sauce.
The choice is always yours, it’s just a matter of what you feel like doing in the kitchen!
Some people might say that Spring is too warm for vegan polenta recipes and I say those people are wrong. 😛 Sometimes I get so deep into the writing cave that I’ll look up and find it’s 10:30 and it’s my night to cook, and that’s when a dish like this is a gift.
Seriously though, sometimes you want a homemade vegan meal that’s simple to throw together and doesn’t take a long time to make. Polenta does take about 10 to 15 minutes if you want it really creamy and delicious, but the good news is that the oven is doing all the work for the vegetables so you have plenty of time!
And this is also a perfect whole food vegan dinner, but if you want to add a vegan meat alternative feel free since you’re the one who has to eat it.
This is an easy vegan dinner made with sheet pan vegetables so it’s also an easy weeknight dinner any vegan will enjoy!
Hello, my beautiful people. Today we have another quick and easy recipe because I am–still–knee deep editing Mustang Prairie so I can get it off to the editor as soon as possible. I promise not to skimp on details for this delicious weeknight vegan dinner, but I’m also not going to give you some long backstory on the recipe.
But there will be a short backstory, lol.
Does anyone watch Love After Lockup? Anyway someone suggested it and I decided to give it a shot this season and one of the former inmates blew off the girl that had been waiting for him for over a decade while he was in prison, to go to a strip club which isn’t the worst part of the story, if you can believe it.
His excuse? The strip club has “bomb ass shrimp alfredo”. Yep, you read that right. he blew her off for strip club alfredo, which is what I named this recipe in my Cronometer App but for reader, Google and SEO purposes, I’ve switched it up.
This is a quick and easy vegan recipe that doesn’t require soaked cashews, coconut cream or any of that. This is the perfect vegan dinner when you want something delicious that won’t take hours in the kitchen.
I used to be a sandwich snob. The kind of snob who thought that open-faced sandwiches were an abomination. A way to eat a sandwich without actually enjoying it. I don’t know, there’s just something about biting into two pieces of bread filled with goodness and hoping like hell that the insides don’t fall down your shirt.
Ah, good times.
I still contend that closed sandwiches are superior, but I am doing my best to become a better human, to expand my horizons, and to learn to love open-faced sandwiches. Progress, as they say, comes in teeny tiny baby steps.
Do you love spinach & artichoke dip? You know filled with vegan mayo or veggiegurt, with red bell peppers, tons of spinach and artichokes and garlic, topped with cheese? Well this is one of my favorite dishes to recreate into pasta dishes, dips, stuffed mushrooms, pizza and pretty much anything that can be spinach and artichoke-d.
If you do, this vegan sandwich recipe is right up your alley. It gives you all the goodness that you get from the dip, only now it’s a hearty and satisfying meal perfect for any weather, the pickiest eater or just for your beautiful self.
It’s still hot and last time I checked, salad was still delicious. And today, we have a completely different salad for you test out, tweak and enjoy.
There isn’t much to say about making vegan salads that I haven’t said already, so let’s keep this post short & yummy, shall we?
Grilled corn and smoked tofu…what?
I know, right?
But hear me out, you get to eat corn, which is delicious, and grilled smoked tofu which is smoky and delicious and the perfect thing to eat after an exhausting strength training workout.
I used a grill pan because I REALLY wanted to get the grill marks on the corn, even though I totally cut it all of the fresh corn cob. What can I say, I’m complicated. The grill pan isn’t completely necessary but I was trying to be more creative so there you have it.
I have talked time, and time again about my love of the marvelous Buddha bowl.
I mean, what’s not to like about a bowl of food that contains tons of veggies, a heaping pile of grains and just enough protein to provide a well-balanced vegan meal that nourishes while tasting wickedly delicious?
I can’t think of one thing that’s unappealing about any of that.
So, here is (yet) another vegan buddha bowl recipe for you to enjoy. Or experiment with. Or try to top.
Whatever you prefer. 😉
It doesn’t matter if you’re a new vegan or an old vegan, the Buddha bowl is the perfect way to get you in the kitchen, cooking healthy vegan meals, and taking control of what you put inside your body.
Way back in the day when I was a kid, my favorite thing to have for breakfast on Saturday morning was corned beef hash. No one made it better than my grandmother and I really just couldn’t get enough of it. In college, it was my go to donation during any mid-morning breakfast event.
I was even happy to introduce this weird concoction to my international friends.
Then, my eating habits started to change. Long before going vegan, I started to make changes that included less fried foods, fewer processed foods and a lot more vegetables. And dishes like this slowly faded away. And then I moved to Europe and you just can’t find that weird corned beef stuff there.
But after going vegan and getting comfortable with my new way of life, I started to experiment.
And today I think I have a vegan corned beef hash that recalls the flavors of the original, minus the cruelty and the greasiness.
This is a pretty easy vegan recipe because the base ingredients are: potatoes, bell pepper, vegan mince (or a vegan burger chopped), onion, water/broth & nutritional yeast. Pick the flavor profile you want using the herbs and spices available to you.
I don’t always use meat alternatives when I cook, in fact I try not to use them too often just because you can’t go wrong with a plate full of whole food foods. But times are rough and sometimes your self-care just has to be a bigger priority without sacrificing healthy choices, and when that happens you need a lazy but tasty vegan dinner.
Lazy meals don’t necessarily mean vegan comfort food so just get thoughts of vegan pizza or deep fried cauliflower wings out of your head right now. Lazy mostly, for the sake of this vegan food post, means quick and easy.
Not a lot of prep time.
Not a long list of ingredients.
And it doesn’t get easier than this. Okay, yeah it does but you’re an adult and you still need to eat your veggies.
So. Eat. Your. Veggies.
All you’ll need is: vegan meatballs, rice, broccoli, onion, red bell pepper and whatever you want from your herbs & spices.
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