5 of my favourite 10 minute (or under) Vegan Meals

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Having been Vegan for 2 and a half years now, I frequently get asked, ‘but what do you eat?’, and I’m always quick to debunk the myth that Vegans only eat salad… today I thought I’d share with you five of my favourite meals which I make on a weekly basis, all are super quick, easy and affordable.

Porridge with Clementines Pecans and Maple Syrup OR Banana, Walnuts and Chocolate Protein Powder (My Protein)

Half a cup of oats

1 Cup water

Almond/Oat milk to add at end

1 tsp chia seeks (optional)

Cinnamon

Pecan Nuts/Walnuts

Clementine

Maple Syrup

Chocolate Protein Powder (optional)

I like to make my oats with water and add all the ingredients together and stir, then microwave for about 3 minutes (i always prefer microwaved oats over cooking on the hob), pour over almond or oat milk to cool it down and add a creamy texture and finish by adding the toppings – a 3 minute meal! Porridge is beautifully versatile and to be honest it’s different every time I make it, another favourite is maple syrup, peanut butter and banana, or you can even add cocoa or cacao powder to have chocolate oats for a sweet treat.

Tofu and BBQ Strips Veggie Stir Fry

Firm Tofu

Quorn Vegan BBQ strips

Courgette

Spinach

Aubergine

Garlic

Soy Sauce

You can never go wrong with a stir fry.. as you will see I include 2 variations in this post. This is the lighter option which can be served with basmati rice alongside for a more filling option. This is as simple as it sounds, fry the garlic in some olive oil and soy sauce and add the sliced firm tofu to fry for about 2 minutes or so as it takes a little longer than the veggies to crispen, then add the chopped veggies and BBQ strips and fry until golden brown! Tofu can be an amazing addition to any meal, you just need to sufficiently flavour it. This dish can also make a lovely accompaniment to a meal.

Tofu and Rice Noodle Gluten Free Stir Fry 

Firm Tofu

Rice Noodles ( i used ASDA’s dry noodles but you can get sharwoods ready to wok which are easier)

Red Pepper

Courgette

Asparagus

Spinach

Avocado

Garlic

Soy Sauce

A second stir fry variation which is always a super easy and healthy meal. For mine I used dry rice noodles, so I added them to boiling water and simmered for about 5 minutes then drain. With the tofu, I marinaded it in soy sauce, garlic, ginger and white wine vinegar for about 10 minutes then baked for about 20 minutes at 180 degrees – it turns deliciously crispy on the outside and soft in the middle, packed full of flavour (for everyone who says tofu is tasteless…). For the veggies it’s as simple as chopping them up and frying in some garlic, olive oil and soy sauce for about 10 minutes, then add the cooked tofu and noodles.

Warm Lentil, Bulgar Wheat and Chickpea Salad

Sainsbury’s Microwave Ready to eat Bulgur Wheat, Chickpeas & Quinoa

Aubergine

Asparagus

Red Onion

Balsamic Vinegar

Garlic

Romaine Lettuce

Its not as complicated as it sounds thanks to these super handy Microwaveable pouches from Sainsburys. Its as easy as stir frying the veggies in garlic and oil, then adding the cooked Bulgar Wheat, Chickpea and Quinoa sachet and drizzle with balsamic vinegar. I added some romaine lettuce on the side for some greenery. This is delicious cold on a summers day, as well as warmed.

Spaghetti with Pesto, Olives and Veggies / Tofu, Carrots and Peas with Romaine Lettuce

75g Spaghetti

Free From Green Pesto

Aubergine

Asparagus

Courgette

Black Olives

Garlic

Tofu (Optional… it had to be used up!)

Two variations of the same dish; this is the perfect comfort or hangover cure which will leave you full and satisfied whilst not being too unhealthy. Add the dry spaghetti to boiling water and cook for 10-15 minutes depending on how soft you like it. Meanwhile, fry the veggies in oil and garlic for 10 minutes (if you want tofu add that), drain the spaghetti and add it to the pan with veggies, then finish with the pesto sauce and season. Perfect in 10 minutes! You can also make this a super easy one pot dish by adding the vegetables to the spaghetti pan and boiling them.

Decadent Chocolate Mug Cake with Chocolate Buttercream

I can safely say I’ve never been as proud as myself as when I nailed this mug cake recipe. It did take a fair bit of improvisation but the end result was heavenly and I’m ashamed to say I had three of these last week…

This is the link to the recipe that I used, but I doubled each of the measurements since my mug was deliberately very large 🙂 you may have to add more milk and some hot water as I did to make it more runny and less sticky/doughy.

https://myvegansupermarket.co.uk/2016/07/30/1-minute-vegan-chocolate-mug-cake/

For the chocolate buttercream I used Vitalite (vegan butter) and added Icing sugar, slowly adding it and tasting until it was sufficiently sweet and a creamy texture, and then added cocoa powder again to taste (depending on how chocolatey you like). I can safely say you will not regret making this.

Thats it for my five recipes, I hope you found this interesting in some way and if you make any of the recipes let me know what you think below! Thanks for reading, speak to you soon.

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