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With the rise in popularity of veganism these days, many people following a vegan diet are searching for convenient and effortless vegan recipes to fit into their busy lives. Thankfully, over the past few decades, there has been an abundance of vegan recipe ideas and information specifically tailored to meet the needs of this ever-growing vegan lifestyle. Below, you will find some quick and easy vegan recipe ideas for your breakfast, lunch, and dinner.
Easy & Quick Vegan Breakfast Recipes & Ideas
Pancakes
In a bowl, stir together 1 cup of flour, 1 tablespoon of sugar, 2 tablespoons of baking powder, and a pinch of salt. Add 1 cup of soy/rice/coconut milk and 2 tablespoons of oil. Mix the ingredients until the batter is smooth. In a hot, oiled frying pan, spoon in large spoonfuls of the mixture. Flip the pancakes when bubbles start to appear (approximately 2 minutes per side). Add more oil to the frying pan as needed. Serve the pancakes with maple syrup, agave nectar, molasses, soy yogurt, fruit, berries, or another topping of your choice.
Fruit Smoothie
If you have a blender, making a breakfast smoothie is a super easy and quick vegan breakfast option. Simply blend together a mixture of your choice of soy/rice/coconut milk, soy/coconut yogurt, berries, bananas, dates, raisins, maple syrup, molasses, agave nectar, cacao powder, grated vegan chocolate, flaked/slivered almonds, crushed brazil nuts, flax seeds, LSA mix, oats, and ice cubes. Serve in a tall glass.
Easy & Quick Vegan Lunch Recipes & Ideas
Tofu & Vegetable Stir-Fry
Cook tofu nuggets in a hot oiled pan over high heat for 3 minutes or until golden and cooked through. Remove from the pan. Next, stir-fry some sliced carrots, baby corns, snow peas, broccoli, or another vegetable of choice in peanut oil (for taste) on high heat for approximately 1 minute. Add a few large tablespoons (up to ¼ cup) of vegetable stock liquid to the pan, continue tossing the vegetables, and cook for 3-4 minutes. Add the tofu back to the pan and continue to stir-fry for 1 more minute. Season with salt and pepper, and add 1-2 teaspoons of sesame oil to taste. Enjoy the stir-fry alone or with rice or noodles.
Crackers with Many Toppings
For the busy vegan individuals, crackers are a quick and easy lunch option. But don’t assume that just because you’re eating crackers means lunch has to be boring. Firstly, find gourmet vegan crackers and crispbreads from your supermarket or health store. Buy an assortment of them. Next, explore your topping options. Here are some suggestions:
- Avocado, salt & pepper
- Soy spread, tomato, salt, pepper
- Tomato, vegan “cheese”, salt, pepper
- Peanut butter, almond spread
- Tahini, maple syrup
- Vegan hummus dip, beetroot dip, sun-dried tomato dip (from health shop, supermarket, or homemade)
- Soy spread, salad
- Soy spread, sun-dried tomatoes, olives
Easy & Quick Vegan Dinner Recipes & Ideas
Pasta With “White Sauce”
Cook your pasta and vegetables as usual. To make a tasty vegan “white sauce,” heat 1 tablespoon of olive oil/soy spread in a frying pan, along with 1 heaped teaspoon of plain flour or cornflour. Stir on high heat for 1 minute. Then, add salt, pepper, and dried herbs to taste. Gradually add your soy/rice milk to the mixture, stirring constantly. Once the desired consistency is achieved, turn off the heat and adjust the seasonings if necessary. Serve the sauce on top of the pasta and vegetables, and top with grated vegan “cheese” if desired.
The Grandiose Garden Salad
If you’re tired of boring salads, it’s time to elevate them to a gourmet level. Nobody can get tired of eating a proper, satisfying, and flavorful salad. To make the Grandiose Garden Salad, combine the following ingredients in a large bowl: a large packet of spinach and rocket leaves, chopped vine-ripened tomatoes or cherry tomatoes, a few spoonfuls of finely chopped sun-dried tomatoes, pitted olives, 1-2 chopped avocados, 1 finely sliced large cucumber, 1 cob of corn (either cooked or raw) with kernels removed and added to the salad, ½ very thinly sliced red onion, tinned baby beetroot, and ½ cup of walnuts. To make the dressing, mix together 2 tablespoons of olive oil, 1-2 teaspoons of lemon juice or balsamic vinegar, and salt and pepper. Gently toss the dressing into the salad. Enjoy the salad on its own or with some toasted sourdough bread.
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