Video Recipes, DIY's, Island Life, Natural Living & Minimalism

5 Easy Vegan Meal Ideas

My e-book, Beginner Vegan finally has a release date set for the first of June!  I’ve worked incredibly hard on it over the past 6 months recipe testing and making sure that there’s a variety of flavors and textures from breakfast to main staples and desserts.  Included are some Asian inspired dishes, classic American food and tons of fresh, clean plant based recipes.  Until then, here are a few quick and easy no-recipe meals I’ve been making on the fly that are completely satisfying and now part of my regular rotation.

Whether it’s breakfast for dinner or breakfast for breakfast, these bowls are packed with all the usual suspects, just veganized.  The base for mine is usually buttered grits layered with roasted potatoes, vegan sausage, tofu scramble and sprouted bread.  I love topping this with fresh scallions or cilantro and copious amounts of J’s homemade hot sauce.  I have a simplified version of his hot sauce here.

I am not ashamed to admit that I’m a little obsessed with these kimbap rolls.  You can certainly use sushi rice instead of kimbap rice. My fillings of choice are forever changing but some of my favorites are fried mushrooms or tofu, bell peppers or hot peppers, asparagus, cucumbers, carrots, and of course kimchi!

I actually made this out of convenience but it ended up being the best veggie fried rice I’ve ever had.  I had leftover sushi rice already dressed with vinegar/sugar/salt and added it to some leftover sautéed veggies and added in a heavy sprinkle of red pepper flakes and it was amazing.  I think it had to do with the subtle sweet and salty balance brought on by the rice itself and for the fact that it was days old rice which always makes the best fried rice.  If you don’t eat/like/have rice, you can substitute in vegan lo-mein noodles or any other kind.

This taco salad also came together from leftovers.  I almost always have romaine in the fridge but sitting next to it was my chili and some vegan cheese sauce from my e-book that I had been making final tweaks to and these laid down the foundation for a really delicious and satisfying salad.  I simply alternated layers of lettuce, cilantro, tomatoes, avocado, and tomatoes and warmed up chili and cheese sauce.

Pasta is a huge lifesaver around here when I’m feeling spent or rushed for time.  My current personal favorite is red lentil pasta while my husband’s is this spiral shaped trottole pasta.  If there’s a huge time crunch, I just combine a bit of al dente pasta {I spent way too much of my life eating overcooked pasta!} with roasted veggies that I batch cook all at once and have stored in the fridge with just a bit of the pasta water, a drizzle of good virgin olive oil, salt, pepper and a squeeze of fresh lemon or hit of balsamic vinegar.  It makes for a fantastic bare bones, quick and easy on the fly meal when you’re in a pinch.

I’ll be back to my regularly scheduled programing with a new video next Wednesday but come on over to my instagram @asquishymonster where I’ll be posting insta-stories about my trip in Africa and posting pics as I can.

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