Healthy veggies are all around and the vegan trend is booming, but a busy lifestyle doesn’t leave too much time for turning the plants of our world into delicious meals.
Here are five quick and simple recipes that vegans with a tight schedule can prepare in a heartbeat.
Butternut Squash
Incredibly delicious butternut squash in just 6 minutes – is that possible? As incredible as it may sound, the answer is yes, of course, with a super quick recipe at hand.
Like many amateur chefs across the world, when busy vegans are on the search for an easy and quick way to prepare tasty food, the folks at Corrie Cooks suggest trying instant pot recipes.
Here comes an amazing Butternut Squash that takes only 2 minutes to prepare and 4 minutes to cook – isn’t it freshtastic?
Ingredients
1 butternut squash
1 cup water
Salt and pepper
Instructions
• To start, peel the skin from the squash, and this is actually the toughest thing in the whole concoction.
• As soon the peeling is complete, turn to chopping into pieces of a desired size.
• Fill the instant pot with one cup of water and place the steam basket with the chopped squash on top.
• Close the lid and cook for 4 minutes. Don’t forget to add a dash salt and pepper for a light flavoring before serving.
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Red Lentil Curry
It wouldn’t be a vegan list if there wasn’t a flavorful curry on it. This recipe is a real game-changer for busy vegans who cannot resist the unique aroma and rich taste of this popular dish that originated long ago somewhere in the heat of India.
The recipe can use all types of lentils (green, red, brown and black). Ths-is warm and hearty dish is completely ready in just 13 minutes!
Ingredients
2 cup red lentils
1 cup onion (finely chopped)
2 carrots
5 garlic cloves (minced)
1 tbsp coconut oil
1 can coconut milk
2 cups broth (veggie)
½ can strained tomatoes
6 tbsp red curry paste (you can substitute it with powder)
Lime for garnish
Instructions
• Add coconut oil to the instant pot and press the “sauté” button.
• Toss in the garlic, onions, and chopped carrots.
• Cook until the onions turn light brown (approx. 7 minutes) but be careful not to overdo them.
• Add the lentils and curry paste, make sure to stir thoroughly, and switch off “sauté”.
• Now, it’s time to add all the remaining ingredients, mix them really well, close the lid, and cook for 9 minutes.
• Season your lentil curry with salt and pepper, and refresh with lime.
French Fries
This recipe is perfect to make in the oven, which is the healthiest with cutting down on oily fats.
Ingredients
4 large potatoes
2 tbsp olive oil
1 tsp salt
Instructions
• Heat the oven to 375ºF.
• Peel the potatoes and cut them into ¼-inch fries or according to preference.
• Add oil and salt to the large bowl, put in potatoes, and mix well. Be sure to coat all sides of the potatoes with oil.
• Place fries on a baking sheet (one layer) and bake on a baking tray for about 25 minutes until a golden color.
Simple Spaghetti With Tabasco
This is a great quick vegan recipe for a delicious lunch or diner, and it’s ready in just 15 minutes!
Ingredients
150g spaghetti
150g ripe cherry tomatoes
1 red sweet pepper (chopped)
1 clove of garlic
a generous dash of Tabasco
1 tbsp red wine vinegar
a small bunch of fresh basil (set aside several leaves for decorating)
Instructions
• Bring water to boil, add enough salt, and cook spaghetti al dente following the instructions on the package (usually 10-20 minutes).
• Meanwhile, put all other ingredients from the list (except for Tabasco and red wine vinegar) into a blender and blend until smooth.
• Avoid a watery sauce keeping the mixture nice and thick.
• Carefully stir in the vinegar and Tabasco.
• Drain the cooked spaghetti from the water and toss with the sauce.
• Decorate the final result with torn leaves of basil.
5-Minute Pineapple Sorbet
This pineapple sorbet takes no more than 5 minutes to prepare, the only wait is for the chunks of pineapple to freeze for a couple of hours prep beforehand.
Ingredients
1 can of pineapple (chunks or rings)
a good bunch of fresh mint leaves
Instructions
• Drain the pineapple pieces and put them in a freezer bag, it needs a couple of hours to become completely frozen.
• It’s a good idea to always have some in the freezer, so this dessert can be made at any time.
• Put the frozen chunks in a blender and blend nicely together with the mint, keep one or two mint leaves aside for garnishing.
• Serve immediately and garnish.
These delicious and simple quick vegan recipes are ready in no time and with minimal effort. Enjoy them separately or combine them as a two or three course meal.
