5 Go-To Recipes To Keep Vegan Living Simple

5 Go-To Recipes To Keep Vegan Living Simple
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Seeking unique and incredible breakfast, lunch and dinner meal ideas in line with your vegan diet? If yes, consider the following ideas and their recipes for a start.

You can obtain your ready meals, grocery and/ or the ingredients for each recipe below from your meal delivery service. If you aren’t associated with one yet, you can check out some trusted ones here. If you are a vegan, there are many incredible meal ideas that can go well with your diet plan. If you love the meal ideas below, use the recipes to try them out. Do not worry about the ingredients because you can always source them from your meal delivery service.

 Breakfast

 1. Coconut & Banana Pancakes

Coconut and banana pancakes can be a perfect vegan option for breakfast. This combo takes about 25 minutes to make in three easy steps. Below is a recipe of coconut and banana pancakes for up to four servings:

What You Will Need

  • Two large bowls.
  • A blender(optional).
  • A heating source.
  • A pancake pan.
  • A small pan.
  • A slotted spoon.
  • A mixing whisk.

Ingredients

  • 200ml can, well-shaken coconut milk.
  • 75g plain flour.
  • Vegetable oil.
  • 1 tsp baking powder.
  • 5 tbsp golden caster sugar.
  • 1 banana sliced into thin pieces.

Directions

  • Pour your flour and baking powder into the bowl before stirring in sugar and salt.
  • After that, pour your coconut milk into a second bowl and try to mix in any fat that has separated, using the whisk.
  • Thereafter, transfer 150 ml of the milk to the mixture within the first bowl and stir thoroughly to make a smooth batter. Alternatively, you may use a blender.
  • Then heat your pancake pan for a few seconds before adding oil and making sure to spread it throughout the base of the pan.
  • After that add 2 tbsp of the mixture to make each pancake, frying two at a time.
  • Now push 4 pieces of banana into each pancake and cook until the edges look dry and bubbles start to pop on the surface. Repeat to make 8-10 pancakes.
  • Meanwhile, pour the remaining milk and sugar in the other pan before adding a pinch of salt and simmering until the mixture thickens to the appropriate consistency. You will use this as a sauce for the pancakes.

Lunch

1. Vegan Chickpea Curry Jacket Potatoes

High in protein, vegan chickpea curry jacket potatoes can be an important part of the vegan diet. Sure, this delicacy takes a long time to make(up to 60 minutes to make), but the nutritional benefits it offers are worth the 60 minutes it takes to prepare and cook it. His is a recipe of vegan chickpea curry jacket potatoes that serves four;

What You Will Need

  • A heating source with an oven.
  • A fork.
  • A baking tray.
  • A knife.
  • A large saucepan.
  • Four plates.

Ingredients

  • 2 x 400g can drained chickpeas.
  • 4 sweet potatoes.
  • Thumb-sized piece finely grated ginger.
  • 1 tbsp coconut oil.
  • 1 large diced onion.
  • 1 and 1/2 tsp cumin seeds.
  • 1 tsp garam masala.
  • 2 crushed garlic cloves.
  • 1 green and finely chopped chilli.
  • 1 tsp coriander, ground.
  • 2 x 400g can tomatoes, chopped.
  • ½ tsp turmeric.
  • 2 tbsp tikka masala paste.
  • Lemon wedges and coriander leaves, to serve.

Directions

  • Heat oven to 180 degrees Fahrenheit.
  • Using the fork, prick sweet potatoes all over and put on a baking tray.
  • Then roast in the oven for 45 mins.
  • Meanwhile, melt coconut oil in the saucepan over medium heat.
  • Thereafter, add cumin seeds and fry for 1 min.
  • After that, add onion and fry until softened.
  • Next, put green chilli, ginger, and garlic into the pan and cook for 3 minutes.
  • Then add tikka masala paste alongside spices and cook for a further 2 minutes before tipping tomatoes into the pan.
  • After that, bring to a simmer before adding chickpeas and cooking for a further 20 minutes.
  • Now put roasted potatoes on four plates and cut open lengthways before spooning over chickpea curry and squeezing over lemon wedges.
  • Finally, season and scatter with coriander before serving.

2. Cheesy’ Vegan Scones

This mouthwatering vegan meal is filling and quite easy to make for lunch, taking only thirty-five minutes to prepare and cook. Here is a recipe for Cheesy’ vegan scones that serve 4 people;

What You Will Need

  • An oven.
  • Two large bowls.
  • A saucepan.
  • A heating sauce.
  • A knife.
  • A chopping board.
  • A whisk.
  • A wooden spoon.
  • A baking tray.
  • 6cm fluted cutter.

Ingredients

  • 170g self-raising flour.
  • 125ml almond milk.
  • 2 and 1/2 tbsp olive oil.
  • 1/2 tsp white wine vinegar.
  • 1/2(50g) cauliflower stalk.
  • 1 and 1/2 tbsp nutritional yeast.
  • 1/4 tsp baking powder.
  • ¼ tsp smoked paprika.
  • 1 and 1/2 thyme sprigs.
  • ¼ tsp mustard powder.
  • vegan onion chutney, to serve.

Directions

  • Heat up the oven.
  • Meanwhile, oil your baking tray lightly.
  • Pour almond milk into one bowl and tip and mix before setting aside.
  • Next, pour water into the saucepan and bring to a boil before adding cauliflower stalk.
  • After that, cook for 5 mins before draining well.
  • Thereafter, leave to cool, after which, chop finely.
  • Now mix flour(150g), nutritional yeast, baking powder, salt and thyme leaves alongside other spices in a second bowl.
  • Then, add cauliflower and oil(1 and 1/2 tbsp) before pouring in 230ml of the almond milk.
  • Next, bring the mixture together, using the wooden spoon while working quickly.
  • Afterwards, put the dough on top of a floured work surface and pat to a thickness of about 2.5cm.
  • Thereafter, cut out rounds using the fluted cutter and then transfer to the baking tray.
  • Next, gather any offcuts together and cut out more rounds.
  • Bake for 12 mins until golden.
  • Serve warm with onion chutney.

Dinner

1. Easy Singapore noodles

Cater for the whole family with our Singapore noodles. They’re healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own.

Source: feastingathome.com

What You Will Need

  • A heating source.
  • A kettle.
  • 2 large bowls or pans.
  • A wok.

Ingredients

  • 200g beansprouts.
  • 200g vermicelli rice noodles.
  • ¼ tsp turmeric.
  • 1 tbsp mild curry powder.
  • 1 tbsp sesame oil.
  • 1 tsp caster sugar.
  • 1 tbsp vegetable or sunflower oil.
  • 2½ tbsp soy sauce, low-salt.
  • 1 sliced onion.
  • 1 pepper, sliced.
  • 1 sliced red chilli (optional).
  • Water of an appropriate amount.

Directions

  • Put water in the kettle and bring to a boil.
  • Meanwhile, put noodles in a large bowl or pan.
  • Next, pour enough boiled water over noodles, pushing those under the water to ensure they soften evenly.
  • Then set aside until the noodles are completely soft.
  • In the second bowl, put 1tbsp water, sesame oil, turmeric, curry powder, soy sauce and sugar and mix.
  • Next, heat the mixtured ingredients until very hot.
  • Thereafter, add onion, pepper and sunflower oil, and stir-fry for 4 mins until softened and starting to brown in places.
  • Now, drain the noodles and add to the pan, together with bean sprouts and sauce mixture.
  • Next, stir-fry for a further 4 mins.
  • Finally, adjust the seasoning with a little more sugar or soy, if you like, and, if you like more spice, scatter over the chilli.

2. Brussels sprouts pad Thai

What You Will Need

  • A large heatproof bowl with a lid.
  • A large bowl.
  • A heating source.
  • A large frying pan.

Ingredients

  • 1 tbsp tamarind paste.
  • 250g flat rice vegan noodles.
  • 1 tbsp soy sauce or tamari.
  • 2 tbsp vegetable oil.
  • 2 tsp palm sugar.
  • 2 thinly-sliced-on-a-diagonal spring onions.
  • 1 thinly sliced garlic clove.
  • 200g charred Brussels sprouts leftovers.
  • 1 sliced, red chilli.
  • 30g salted peanuts, roughly chopped, to serve.
  • 100g bean sprouts.
  • lime wedges, to serve.

Directions

  • Put noodles in the heatproof bowl.
  • Meanwhile, boil water and then pour over noodles.
  • Then cover noodles and set aside for 10 minutes.
  • After that, drain and rinse with cold water before setting aside.
  • In a separate bowl, mix the soy sauce or tamari and sugar.
  • Next, heat the oil in the frying pan.
  • Then fry spring onions, garlic, chilli and leftover sprouts for around 2 mins.
  • After that, add beansprouts and noodles and fry for 1 min more.
  • Now, pour the sauce over the recipe and toss well, working fast to coat all the noodles and vegetables.
  • Next, season and transfer into four bowls.
  • Finally, scatter with nuts and serve with lime wedges to squeeze over.

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