Today I’m showing you my three favorite vegan recipes I make when I don’t really want to cook. Enjoy! 🥰
✹ Recipes ✹
VEGAN EGG ROLL IN A BOWL
16 oz vegan beef style crumbles (can sub crumbled tofu or tempeh)
3-4 cups shredded cabbage (or 14 oz bag coleslaw mix)
1 shredded carrot
1/2 white onion, finely diced
minced garlic, to preference (I used 4 cloves)
1 teaspoon minced or grated ginger (can use ginger paste)
1/4 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
sliced scallions, to garnish
Sauté onion, garlic and ginger in oil over medium-high heat in a nonstick skillet for 3-5 minutes, until onion is translucent.
Add vegan beef or tofu crumbles and pan-fry until browned, a few minutes.
Add in cabbage, carrot, soy sauce, and rice vinegar and stir to distribute. Add 1/2 cup water to the pan, reduce heat to medium-low, cover and allow to steam for about 10 minutes, until cabbage is wilted.
Stir and adjust flavors, adding more soy sauce if you feel it’s necessary. You can also add black pepper or chili paste for some heat. Stir in the toasted sesame oil.
Enjoy as-is or serve over rice or noodles. Top with fresh scallions and enjoy.
SOUTHWESTERN QUINOA SALAD
-1 cup quinoa, thoroughly rinsed
-1 cup water
-1 (15 oz) can black or pinto beans, drained and rinsed
-1 red bell pepper, diced
-2 tablespoons minced red onion
-2 roma tomatoes, diced
-1/2 cup corn (frozen, canned or fresh)
-1/2 cup fresh cilantro, chopped (optional)
-2 tablespoons olive oil
-juice of 1/2 lime
-1 teaspoon chili powder
-1/2 teaspoon smoked paprika
-1 teaspoon ground cumin
-salt and pepper, to preference
-1 tablespoon red wine vinegar or ACV
Cook quinoa in a rice cooker, or prepare just like rice on the stove. (Bring water to a gentle boil, reduce heat to low, cover and steam 15-20 minutes.) Allow to sit for 5 minutes after removing from heat, then fluff with a fork.
To assemble the salad, whisk all dressing ingredients in the bottom of a large mixing bowl, then toss the vegetables and beans to coat. Lastly, fold in the fluffed quinoa. Can be served chilled or lightly warmed over the stove or in the microwave.
ROASTED VEGETABLE ORZO
-1 cup orzo
-1 tablespoon vegan butter/olive oil
-2 cups vegetable broth (I use chicken-style)
Toast orzo over medium-high heat in butter until golden brown. Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until liquid is absorbed. Remove from heat and allow to sit for 5 minutes, then fluff with a fork and enjoy.
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0:00 Intro
0:24 Egg Roll in a Bowl
2:39 Southwestern Quinoa Salad
4:41 Sponsor Message
5:50 Roasted Vegetable Orzo
8:04 Outro
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