Lazy Vegan Meals ~ Greek Spiced Veggies & Orzo

Let’s be honest, no matter how much you LOVE spending time in the kitchen, creating new recipes, veganizing old favorites, some days you’re just not in the mood.

Takeout is always an option but if you live someplace that doesn’t have a lot of (good) vegan options, you still have to get in and out of the kitchen as quickly as possible…without compromising the nutritious deliciousness that’s going on your plate and in your belly.

My favorite combination when I’m feeling lazy is to just do an easy paint by numbers lazy vegan recipe.

That’s how I came up with today’s recipe.

Greek spiced veggies & green olive orzo

Lazy vegan meals are super easy to create, just follow this simple formula: Veggies + protein + grain = YUMMY.

Simple, right?

Vegan Fusion Recipes ~ Asian Style Risotto

I don’t know about you guys but sometimes I get tired of the same old recipes. I mean, really tired. To the point that if I have something other than ramen noodles, mashed potatoes or French fries too often, it will be a LONG, long time before I’ll even want it again. Yeah, I can be picky like that.

But with this new crop of fusion recipes that seem to pop up every single day, that’s become less and less of a problem for me. Take the other day, for instance. I had no idea what I wanted and it was my night to choose what we had for dinner. Then I thought about rice, but we’d just had rice the other day so I thought, “Risotto”. I love risotto (try my vegan risotto Bolognese recipe!) but there’s only so many times you can have mushroom risotto or vegan risotto Milanese. Right?

I thought so, anyway, so I wondered if there was a way to mix risotto with my favorite type of cuisine. Asian.

Guess what? There was!

And so this broccoli and king oyster mushroom risotto with Asian flavors was born. Or rather, it was born to me because the internet was chock full of recipes of this style.

King oyster mushroom & broccoli risotto

If you know how to make risotto, then this recipe will be super easy for you. If you don’t, grab a box and read the instructions. I learned and perfected my risotto recipe thanks to Rachel Ray and Tyler Florence years ago on Food Network.

Aloo Keema ~ Vegan Mince & Potato Curry Recipe

I love a good curry. Who doesn’t? I mean, you get tons of vegetables and rice steeped in delicious and vibrant flavors, sometimes spicy with your favorite vegan meat alternative and it’s just a big bowl of goodness. Unlike soup, I am never opposed to eating a curry in the heart of summer of the depths of winter.

And I recently discovered Aloo Keema, a dish that originated in Pakistan/Northern India that has the simplest of ingredients: mince, potatoes and rice with bread if you choose to double-carb it.

The flavors of the dish really appealed to me so I figured, why not?

Vegan Aloo Keema ~ Mince & Potato Curry

As far as vegan curry recipes go, this is a pretty easy one with a manageable list of vegan ingredients.

Vegan Bar Food ~ Oil-free Buffalo Cauliflower Nuggets

As a girl from Chicago, one of my favorite foods to eat is anything deep fried and drenched in hot sauce. When I switched over to a vegan lifestyle, that meant TVP in the air fryer and dunked in my famous Frank’s-based sauce. And then cauliflower had her glow-up.

Now I’m not like most people who used to hate on cauliflower as being the paler, less delicious form of broccoli. I’ve always been a fan and I don’t need it covered in cheese or breading, no matter how good it might be.

In fact, I made it a goal to find different ways to have vegan buffalo wings without all the oil and calories.

And I’m pretty sure this is the winner.

Oil free vegan cauliflower in buffalo sauce

So what’s the trick to tasty but oil-free cauliflower nuggets? High cook temperature.

Cajun Seitan Sausage Casserole

I don’t know about where you live, but here in Romania the weather has been a bit…let’s say temperamental. It’s been incredibly hot and humid one day, chilly and rainy the next, and them my personal favorite, the unbearable mix of super hot and incredibly humid.

Fun, right?

Yeah, I’ve been finding ways to not let the weather get to me, mostly by ignoring the heat, but also making use of the little desktop fan that I have all to myself. When the weather is really ridiculous, I just switch it up and wait until close to sundown to start working & writing, because I have that luxury.

But what about those days when the weather dips just a little? Well, on those days I take advantage and have something unexpected in this stupidly hot summer. Enter, Cajun vegan sausage casserole.

We can all agree that July is just too damn hot for any type of casserole, except when it isn’t. When that day rolls around, I’m taking full advantage. So…here we go!

When you’re in search of an easy vegan casserole recipe, I find the Cajun or Creole style options are wonderful. And very forgiving. These types of vegan recipes work really well if you want a spicy dish or a milder one, and you can experiment with grains to change it up and prevent mealtime boredom.

Childhood Favorites Gone Vegan ~ Spaghetti & Meatballs

When I was a kid one of my favorite canned meals was spaghetti and meatballs. As a latch-key kid, there was nothign better than racing home from school to crack open a can of ravioli, spaghetti-o’s or spaghetti and meatballs. All of that tomato-y goodness that, in hindsight, wasn’t all that good, waiting to stain your lips and your microwave safe bowl!

Who could resist?

Not me, that’s for sure!

So, when I was walking the aisles of Lidl last week and noted that here in Romania they have started to up their vegan food choices game. I found Verdino brand meatballs and you know what I did, grabbed up the last package with a giddy smile. I knew then what I wanted.

What is that?

Well, let’s see. Combine my love of carbs, noodles and pasta with these vegan meatballs and what do you have? One of my childhood favorites, re-done for the fancy, grown-up vegan I am today.

This is one of those vegan dinner recipes that you can do the easy way or the tasty way. Just kidding, I’m sure your jarred pasta is super delicious, it’s just a little too sweet for my taste. But if anyone knows of any no sugar added options, I’m game to give it a try.

Crispy Tofu, Smashed Potatoes & Mushrooms with Carrot Green Pesto

Some days you know exactly what you want for vegan dinner goodness and then there are those days when you’re just hungry but you have no idea what you want. We’ve all been there and where I live vegan takeout isn’t really an option so we have to do something.

Oh, the pressure!

So when one of us doesn’t actually know what we want for dinner but it’s our night to choose, we’ll just toss out a few ingredients, like say; pesto, mushrooms and potatoes. From there, the world is the cook’s #vegan oyster. You can do whatever you want as long as it contains the aforementioned ingredients.

This vegan dinner recipe is the result of one those nights.

Crispy Tofu, Smashed Potatoes & Mushrooms with Carrot Green Pesto

The other great this about this is that it is a super quick and easy vegan recipe, with most of the work being done by kitchen appliances. But before we get to that, let’s get to the ingredients.

Hot & Spicy Tofu and Oyster Mushrooms w/Pickled Bok Choy

Some days you just feel like getting weird with it and on those days, well, you get weird with it.

I recently bought some new hot sauce, Crazy Bastard brand hot sauce, and so you know I had to indulge my love of all things spicy and delicious. I couldn’t go completely crazy because my partner does not handle the super hot foods all that well and I love him, so I guess I have to take it easy on the fella.

Mostly…

We still had some really good looking oyster mushrooms in the fridge and I knew exactly what I wanted, something simple so the hot sauce could be the star of the meal, and something to take the heat off if necessary. (It was totally necessary, btw)

So, if you’re ready to get hot & spicy, grab your favorite vegan meat alternative, mushrooms, bulgur and bok choy leaves and let’s do this! Oh, and let’s not forget the hot sauce.

Let’s start with the mushrooms because I like to put mine in the oven and let them get crispy on the edges while keeping the moisture in the big part of the cap. Dust off the dirt and grime with a wet napkin or towel, and trim them before you weigh them (if that’s your jam, but it’s totally mine).

Vegan Mince & Mushroom Stroganoff

Back in my non-vegan days, I wasn’t a big fan of any type of stroganoff. I don’t like adding sour cream to warm dishes and overall, I just thought it was too weird and creamy with tough beef. I realize now that maybe it was the cook that was problematic and not the dish, but I generally stayed away from it.

Until recently and my ongoing love affair with mushrooms.

We always have mushrooms in the fridge, provided we can find them. White button mushrooms. Shitake mushrooms. Porcini, Enoki, Portobello and my favorite, chanterelle mushrooms. I. Love. Them. All.

But this was my partner’s night to choose, so it wasn’t just mushroom stroganoff, there was some Naturli brand vegan mince added for good measure. So, let’s do this!

This dish is easy to make and doesn’t require very many ingredients. BUT if you want to add more and fancy it up, the choice is yours.

Vegan Mushroom Mapo Tofu

If you’ve never heard of Mapo Tofu, then you are in for a real treat. I came across video by Wil Yeung on YouTube and you know what happened next? That’s right, it ended up on my plate a few days later!

For those of you not in the know, Mapo Tofu is a Chinese dish from the Sichuan province . It is delicious and spicy and pretty easy to make. And best of all? Easy to make completely vegan.

The key to this vegan version of mapo tofu is perfectly cooked crimini mushrooms. I like to start the mushrooms in the oven and finish’em off on top of the stove so you get that nice crispy earthy flavor on the outside and a nice bit of moisture on the inside.