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As the title says:

Simple and quick Vegan meals.

I think its called stew (or so).

Needed:

Potatos 1/3

Carrots\t 1/3

Onions 1/3

Salt

Vegan burger and optional margarine.

Cut potatos, carrots and onions. Boil them together in one pan for aprox. 30 minutes with enough water and some salt.

When potatos are done, remove pan from heat and pour the remaining water in a can.

At this point you can ad margarine to the vegetable mixture if you like.

Mash the vegetables. When mixture is to dry, ad some of the water you saved and mix to the desired stiffness.

Start baking the Vegan burger a few minutes before the potatos are ready, following instructions on the package.

If you have similar simple, quick, Vegan recipes, please share them.
 

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I make a macaroni & "cheese" every now & then which I veganised from how I used to make it before.

Ingredients:

Salt/Pepper

flour

vegan marg

soya milk (unsweetened)

egg-free macaroni

breadcrumbs/vegan cheese to top

Cook the macoroni.

For the "cheese" sauce melt some marg, add flour until thick, add soya milk & cook until thickened.

Pour sauce into an oven dish over the macaroni then add vegan "cheese" or breadcrumbs if you want (it goes quite nice without though).

I bake it at about 220 degrees. Sorry I have no measurements but I guess the amounts!!

If I have leftover soya mince bolognaise or something I may add that to the mix too!

 

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The one issue I would have with the Easy Mac idea is buying something made with cheese. As a vegan I don't want my cash supporting the animal industry in anyway, whether I eat it or not after I buy it. 'They' don't care whether I eat their food after I buy it, they just want my cash. So, I don't feel like it would really be vegan to buy something that includes an animal product.
 

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*stirfry*

shallots

onion

garlic

zuchini

mushroom

capsicum

carrot

baby bok choi

much baby brocoli

chilli

lemon juice

vegan sugar

vegan oyster sauce

soy sauce

much cracked papper

lemongrass

parsley

basil

1. get everything out of cupboard and fridge.

2. chop and stirfry erverything in first list

3. add varrying amounts of ingredients, to taste, in second list

4. meanwhile steam rice

5. eat

this takes 10 mintues and it tastes delicious

*pasta*

onion

garlic

zuchinni

mushroom

baby broccoli

tomato

pasta of choice

bottled organic pasta sauce

dried fresh herbs to taste

cracked pepper

1. cook pasta

2. wack veggies in frypan

3. add pasta sauce to frypan

4. add tomato

5. drain pasta add to frypan

6. chuck in herbs to taste

7. eat

delicious!! much better then plain pasta sauce and pasta.

*lazy falafel*

box of pre prepared dry falafel stuff

pita

tomato

hommus

chilli sauce

lettuce

vegan cheese

cucumber

capsicum

1. mix water into falafel mix

2. fry falafels

3. layer pita with all other ingredients

4. wack on falafel

5. eat

*spiced rice*

w/m rice

saffron threads

rasins

canned/soaked chick peas

pistasio nuts

fresh oj

much cracked pepper

sea salt

1. cook rice absorption method w/ saffron

2. add some fresh oj

3. add everything else in whatever amounts tickles your fancy

4. eat hot or cold as a side or snack

*veg kebabs*

zucchini

mushroom

tomato

any vegan satay sauce (I prefer Indonisean)

1. thread veggies on soaked kebab sticks

2. bung on bbq or fry pan

3. pour on satay sauce every now and then till done.

very nice with the above mentioned rice.
 

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Well this isn't really a meal, so much as a snack, and its relatively quick & easy to make:

Peanut Butter Bread

-2 cups of flour

-1/2 cup of sugar (I use Sucanat)

-1/2 teaspoon of salt

-2 teaspoons of baking powder

-3/4 cup of peanut butter

-1 egg substitute (I just used 1 tablespoon of soy starch to 2 tablespoons of water)

-1 cup of soymilk (I used vanilla flavored)

preheat oven to 350F and grease your loafpan.

Mix the dry ingredients (flour, sugar, salt & baking powder) together in a large bowl. Add peanut butter, egg substitute & milk. Blend together until moist (you may have to had slightly more milk. It will get VERY sticky. It should be moist, but still sticks togther.)

Spoon the mixture into your pan and pop in the oven for 20-40 minutes. You can tell its done when the top becomes golden brown and hard, and a knife inserted in the center comes out completely clean.

Serve warm or cold, with a nice cold glass of soymilk.
 

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If I'm really in a hurry, I eat peanut butter sandwiches with either tomato slices, dill pickle slices, or banana. Add some fruit or a mixed-green salad and a glass of soymilk and that's dinner.

I also eat cereal for dinner a lot (but almost never for breakfast).
 

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*broccoli love affair*

~ olive oil

~ head of one broc

~ carrot sliced

~ handfull of bean sprouts

~ garlic to taste

~ ginger to taste

~ 1 pk of rice noodles

~ 2 Tblsp tamari

~ 2 Tblsp red wine vinegar (or same amount of white wine vinegar and dash of balsamic)

~ cracked pepper to taste

~ tsp of sugar

1. chop/cut/rasp veggies/garlic/ginger

2. prepare rice noodles as according to packet

3. heat oil add garlic ginger

4. add all other veggies

5. add all other ingredients

6. stirfry or cover, whatever tickles fancy

7. add noodles to pan

8. stir around.

9. eat

takes 10 minutes, delicious.

*don't waste the celery*

~ celery

~ nuttbutter

~ grated carrot

~ grated apple

~ rasins

~ mashed banana

1. mix everythingup (except celery and rasins)

2. put everything in the celery ribs

3. place rasins on top decoratively in attempt to disquise how discusting this delightful dish looks like

3. eat
 

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I always have a variety of ready-to-eat vegan cheezes in my refrigerator. For a quick meal, slap thin slices of "ham" on 2 pieces of toasted wholewheat bread, smear with some cheeze, and grill or broil briefly. Serve with some veggies if desired (tomatoes, cucumber, or flash-fried broccoli), or a bowl of fresh, chilled fruit.

The cheezes (inspired by Bryanna Clark Grogan's wonderful recipes):

BASIC CHEDDARY CHEEZE WHIZ (can be used on practically anything)

250gms silken tofu

3 level tablespoons nutritional yeast flakes

2 T natural peanut butter

2 T lemon juice

1½ T light miso

1 t onion powder

¾ t salt

1 level teaspoon paprika

½ t garlic powder

½ level teaspoon white pepper powder

4 T salsa (Master Foods medium-hot salsa works best in this recipe)

Place all the ingredients in a food processor and process until very smooth. Chill for at least an hour before serving (CHILLING IT IS IMPORTANT).

SAVORY CREAM CHEEZE 'N' OLIVE SPREAD

250gms silken tofu

1/3 cup raw cashews, completely pulverized in a coffee mill

2 T lemon juice

1 T light miso

1 level tablespoon nutritional yeast flakes

1/2 T onion powder

1 level teaspoon garlic powder

1/2 level teaspoon paprika

1/2 level teaspoon salt (optional)

Process all the above ingredients in a food processor/blender (blender is better) until the cheeze is extremely smooth and creamy. This may take several minutes, so be patient. The cheeze must not be grainy, or it will taste weird.

Scoop the cheeze out and transfer into a bowl, and mix in chopped black olives (preferably those that you find preserved in oil; drain off the oil before use) OR chopped sun-dried tomatoes (same deal; these are delicious!). Also add 1/2 to 1 teaspoon Italian herbs. Chill thoroughly to allow flavors to blend.

SPRING ONION CREAM CHEEZE

Use the above recipe, but reduce the onion powder to 1 teaspoon, and omit the olives/tomatoes. Instead, add the following ingredients to the mixture in the food processor:

Fresh spring onions to taste

White pepper powder to taste

Italian herbs to taste

Sliced preserved jalapenos to taste (optional)

Process the ingredients until the mixture is extremely smooth and creamy. If desired, mix in 2 tablespoons of finely chopped ham when done.

STRAWBERRY CREAM CHEEZE

250gms silken tofu

1/3 cup cashews, completely pulverized in a coffee mill

2 teaspoons lemon juice

A pinch of salt

1/2 to 1 teaspoon vanilla essence

1/2 teaspoon rose essence (optional)

3 to 4 tablespoons very light maple syrup OR 1/4 cup finely-ground light sugar

Fresh strawberries to taste OR strawberry jelly (preferably seedless)

Process the above ingredients in a blender until extremely smooth and creamy.

This is absolutely marvelous! Top 2 slices of wholewheat toast with thinly-sliced strawberries, cover with this cream cheeze, and grill briefly. This makes a yummy light breakfast, coupled with a tall glass of cold orange juice.
 

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Stirfry is my favorite quickie meal. You can do just about whatever you want with it.

Cook up some brown rice, white rice, chow fun noodles, pad thai noodles, or whatever grain you like while you're preparing everything else.

Prepare your favorite veggies like broccoli, carrots, snow peas, zucchini, yellow squash, green beans, bean sprouts, bok choy, baby corn, mushrooms, bell peppers, onions, garlic, ginger, etc, etc.

Drain and cube firm or extra firm tofu (or tempeh or seitan).

Get a pan really hot (between medium and medium-high heat) and add some vegetable oil. Add the veggies and tofu and stir really quick until everything is heated through (about 3-5 minutes). Add soy sauce, crushed red pepper flakes, toasted almonds or peanuts, your favortite vegetarian stir fry sauce, or any other favorite spices and herbs.
 

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I make a really yummy mushroom and soy gravy dinner...

3 medium portabello mushrooms

1 1/2 - 2 cups of vanilla soy milk

2 tablespoons cornstarch (may have to adjust to thicken soy milk)

soy butter or oil

rosemary and thyme to taste...

lotsa rice...

sautee the mushrooms in butter/oil

mix soy milk and cornstarch

add mixture to mushroom

plop in somemore butter/oil

now add the spices slowly until it smells yummy. I like lots of rosemary, but to each his own...

keep stirring until it's nice and bubbly and all the spices have set in.

pour it on the rice and chow down!

*warning this is very filling!*
 

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Quote:
Originally posted by Beardedlady

I make a really yummy mushroom and soy gravy dinner...

1 1/2 - 2 cups of vanilla soy milk
Hi, BeardedLady. Do you really use vanilla soya milk? I've never tried that, but I think it would turn out too vanilla-y for a savoury dish. Sounds good, though. Think I'll make it for dinner tonight with plain soyamilk. Thanks.
 
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