How To Cook Easy Vegan Recipes
Looking to go vegan but hate to cook? And lemme guess- you’re on a budget? I got you!
After completing Veganuary this month I have decided to stay vegan.
To know me is to also know that I DO NOT like to spend hours in the kitchen as it just doesn’t bring me joy.
Here’s the easy recipes I used to stay healthy and fit as I gave up all animal products.
Breakfasts
Fruit and oatmeal gave me warmth and sweetness.
I’m not a big breakfast eater and during my first winter back in NYC after Cali- a cold smoothie just wasn’t palatable.
Pumpernickel bread with Peanut Butter, Pears and sunflower seeds.
Lots of days I just grabbed a Kind, Clif or Luna bar. They are vegan!
Another staple was toast- of course Avo toast but I also did plenty of nut butter toasts. On other days I would enjoy fruit with oatmeal - which felt great on cold winter mornings.
This Rye bread toast was topped with Dark Chocolate Hummus and Sunflower Butter and pear slices.
German Bread topped with Roasted red Pepper Hummus, Baby Bella Mushrooms, Cucumbers, Peppers and Pepita Seeds.
Lunch
Toasts were also an easy way to do homemade lunches fast. Avocados and hummus were on fleek here too.
Pumpernickel toast with Mashed Avocado, Chick Peas and lemon. I topped it with some Lemon juice and served extra raw veggies on the side.
I rotated between Buddha Bowls, hearty salads and super veggie stuffed pitas- these are super simple to make and loaded with the anti oxidants you’ll need to keep your immune system strong.
This Buddha Bowl was easy to make- Snap Peas, Chipped Pepper, Cucumber, Tomato and there’s spinach at the bottom. I topped with half a mashed avocado and scooped Olive Tapenade Hummus in. Then I toasted a pita and served on the side.
Dinners
….is where being single comes in handy.
I can cook once on Monday night and if I’m making a pasta dish - have it for the whole week. You can easily double the recipe if meal prepping is your thing.
Vegan protein pasta- It’s Red Lentil Pasta with Mushrooms Cannellinni Beans and more!
I adjusted the recipe I saw on the back of a box of Lentil past at Aldi’s to be Vegan
Protein Pasta has been a staple and when you use nutritional yeast you will not be lacking any of the B vitamons- which are tricky to get from plants alone. But one serving of this has 563% of your recommended dose of B12 - which is notoriosly the one B vegans lack.
I sautéed peppers first olive oil …then added about 1 cup sliced mushrooms, chopped garlic and one cup of chopped tomatoes. Once they were softened I threw in a cup of Nutritional Yeast and half a can of Cannellini beans and let it simmer as I cooked the pasta. I salted and peppered it too!
This is the Green Bean version with Garbanzo beans.
For another take on this recipe I sautéed one onion and 1 cup mushrooms first in avocado oil Then I added in one package of string beans and about 1 cup of peppers and garbanzo beans. Then I added in the nutritional Yeast and let it simmer. Make sure you season to taste.
I loved to sauteed veggies as a side and I sauteed onions to top the burger along with fresh tomatoes and Vegan Mayo
Veggie Burgers have been a staple and I am lucky to live near Aldi’s- as I loved every variety they carried. They are suitable for lunch or dinner. I sautéed a bunch of veggies and served it on the side.
The Vegan Sausage was so good with sauteed Spinach Mushrooms and Peppers!
And the Fieldroast brand of Veggie Sausage was to die for! Along with their Chao veggie cheese they were both big hits for me. I served the veggie sausage with even more veggies.
I’m excited to share my vegan journey with you! Stay tuned for more vegan content as I develop new meals and find new snacks
Make sure to hit my Facebook page to see the Instagram Lives I did weekly.
While you’re there make sure to follow my Facebook page as I always announce my blog posts there. Feel free to share this page with your freinds who are thinking about going Vegan…