Home Inspirations 5 Simple Vegan Recipes With 2 Minute Prep And Few Ingredients

5 Simple Vegan Recipes With 2 Minute Prep And Few Ingredients

by pureinspirationalenergy

Delicious and in support of the planet, what else could you ask for? Going vegan can be one of the best choices not only for your physical health but for your spiritual, as it lightens your body’s toxic load and brings you closer to the best version of yourself. If you aren’t vegan but would love to try, these recipes are an awesome way to get your foot in the door and try out the diet that’s probably one of the most heard of.

1: Vegan Tomato Soup

Now I know what your thinking. Tomato soup doesn’t sound so poppin. But WAIT. Think about how easy it is to make, store, reheat and eat at anytime you want. With some basil leaves, salt and pepper from your spice cabinet you got a beautiful quick bowl of soup that you can make in bulk and store in the fridge for the next couple of days. If you’re a bread lover, well go ahead and pull it out because fresh hot tomato soup is amazing with a nice chunk of french baguette. Reheating leftover tomato soup with another dish, such as a salad is also an amazing thing. Think of Panera, they do this and charge tons of money and sell it every single day. You can make this right at home and I’ve found an AMAZING recipe that gets the taste down pretty well and is completely vegan! I have edited it a bit to reduce the prep times however I’ll include the link to their recipe and site because of course, I support all vegans everywhere.

Ingredients:

2 tablespoons olive oil or coconut oil (or water for oil free), 28 ounces canned crushed tomatoes, 2 cups vegetable broth,1/2 teaspoon salt, or more to taste, 1 teaspoon of dried onion or onion powder.

Optional: 1 teaspoon granulated sugar optional to cut the acidity, 1 onion chopped.

Instructions:

1: Add the crushed tomatoes and vegetable broth and stir, bring it to a boil, then lower heat and simmer for about 20 minutes.

2. In a separate pan, add the oil and the onion ingredients together, and just heat it up for a couple minutes. This will draw that onion flavor out into the oil. If you have the time you can chop up a real onion and place it into the oil for a way better taste. Then pour this into the soup. You can if you want, blend the soup to liquify this onion as some recipes suggest.

4: Add salt to taste, and stir in a teaspoon of sugar to cut the acidity a little bit. Serve with salad, croutons, a loaf of bread, or dip vegan grilled cheese into it! Enjoy.

This wonderful website has a full and complete guide to the process and I support her work: https://www.noracooks.com/vegan-tomato-soup/

2: Simple Roasted Spaghetti Squash

Okay, so this one is even easier. There’s only three actual ingredients in this recipe, a whole spaghetti squash you can buy in the produce section of many grocery stores, olive oil, and salt. You cut it in half, rub some olive oil on it and sprinkle some salt (or some other spices if you wish), and leave it in the oven for an hour. Its going to “spaghettify” and when you take a fork and scrape it will pull up strands of “squash spaghetti”. Then you can finish up scraping the squash out of its skin shell. You can then put it in a bowl and eat it however you wish, really with anything. The options are endless here. If you like quick food you can put in the oven and leave for awhile spaghetti squash is a #1 winner in my book when it comes to that. Googling “spaghetti squash recipes” can guide you to pretty much any kind of vegan food idea that you think of and more than half of them are pretty easy. This makes spaghetti squash 100% worthy of manifesting itself on every shopping list. I found a pretty good recipe for you to guide you in the steps:

Ingredients:

1 spaghetti squash, olive oil and salt. Literally that’s it.

Instructions:

1. Preheat your oven to 350 F.

2 Cut the squash in half, take a spoon and scoop out all the seeds (these are edible and taste close to pumpkin seeds, so you could roast them if you so wanted to do so).

3 Place the two squash halves on a large rectangular baking tray of some kind with the cut sides facing upwards. Rub a little bit of olive oil on it and sprinkle some salt.

4. Place it into your preheated oven for about 1 hour, the skin will cave in more when pressured and the insides will be tender.

5. Let it cool for 10 minutes, then take a fork and just scrape out the strands. Easy peasy.

3. Pre-Packaged Stir Fry Vegetables and Rice

So this one is one of my favorites by far, the whole deal with this recipe is buying pre-packaged vegetables that even come with sauces. You can find this at most stores at the produce section. Trader Joe’s for example has an amazing mix called “Miso Vegetables and Brown Rice Sautee Kit” that comes with its own sauce packet and packet of rice inside. You can literally just pour the vegetables into the pan with some oil, cook it up, pour the sauce in and you’re done. The prep was done for you, so the only prep time you have to do is open up the bag and pour it in the pan. That’s under 2 minutes, wink wink. If you want you can also buy any kind of pack of stir-fry vegetables you can find at your local store with any kind of vegetable mix that suits your fancy. If it doesn’t come with rice, you can go to the aisle with rice and pasta and find “Uncle Ben’s Ready Rice” which is all pre-cooked and sealed ready to eat, and you can heat it up in a separate pan and mix right in. You can then go to the sauce section at your local store and pick out a sauce you’d like to use for your stir-fry, you’ll be able to re-use this sauce multiple times throughout the week as there will be enough for many meals unless you really like your vegetables super saucy.

Ingredients:

1 vegetable stir fry mix, 1 bag of Uncle Ben’s Ready Rice, olive oil. Optional: 1 bottle of stir-fry sauce of your choosing,

Instructions (super simple):

1. Get a wok or pan and pour a tablespoon of olive oil into it. Spread it around and let it heat up for a few minutes on medium heat.

2. In the meantime while its heating up, open up your stir-fry vegetable bag and remove the sauce and any other packets that come with it.

3. Pour your stir-fry vegetables into the pot. Sautee for about 3 minutes until tender. Optional: If you prefer fried rice, pour the rice in first and cook it up for a minute, then add the vegetables. If you want just heated up rice separately, find another small pot and put the rice in and heat it up to desired temperature as the rice is already cooked.

4. Now add your sauce packet or the bottle of sauce of your choosing, and heat it all up for another 2 minutes. The vegetables should now be just perfect, and you can now turn off the heat and serve.

4. Vegan Bean Dip

This one is amazing because you can make extra and freeze it for later, giving you access to a vegan snack thats healthy and satisfying and gives you that extra protein that vegans need to be sure they consume. It’s prep time is also pretty small, depending if you have a blender or food processor available to blend it up. If you don’t I highly recommend buying one one of these when you can, they’re useful to have around. With bean dips you can also be very creative in the spices you choose and how you want it flavored, from spicy to mild, because beans taste particularly neutral and carry the flavors really well. I found this recipe on an amazing site called “Vegan In The Freezer” and I suggest checking out their site if you love vegan food because they got some pretty good ideas on here and I love supporting the vegan community: https://veganinthefreezer.com/white-bean-dip/

Ingredients:

30 ounces cannellini beans 2 can – 15 ounces each, drained, white kidney beans, ¼ teaspoon garlic powder, 1 ½ teaspoon ground cumin, 1 teaspoon chili powder, 2 tablespoons lemon juice fresh squeezed, usually 1 lemon, 2 tablespoons tahini, ½ teaspoon sea salt, ¼ teaspoon ground pepper

Instructions

1. To a large saucepan, add drained beans, garlic powder, ground cumin, and chili powder.

2. Cook and stir on medium-low for 5 minutes.

3. Take off of heat and mix in the lemon juice.

4. Add the mixture to a blender or food processor and puree.

5. Mix in the tahini, salt, and pepper.

6. Blend well and serve with your favorite chips and vegetables.

5. Mashed Potatoes

This one is just a super classic, its easy to prep for, just wash those potatoes and throw them in (unless you really want the skin off). A big pot and potatoes is really all you need with some coconut/olive oil and spices, you can setup some mashed potatoes cooking in a couple minutes while you go to do some other tasks around the house. It’s truly really simple and a satisfying meal that I just had to include in this list. You can’t make a super simple easy vegan recipe list without including mashed potatoes, you really just can’t.

Ingredients:

1 pound of potatoes (or more, however many you can fit in a pot), 6-8 garlic cloves, salt and pepper.

Instructions:

1 Wash your potatoes really quick in the sink, rubbing off all the dirt and toss them into a large pot. Fill the pot with water, one inch above all of the potatoes. Place it on the burner and put it on high heat. Leave this for about 25-30 minutes. Once they’re tender you can remove them onto a cutting board or bowl.

2. Grab some garlic, and grab something to press it down with, like a mug from the cabinet. Press with the bottom of the mug until the garlic cracks and smooshes a bit, the skin will have cracked and will be easy to peel. Smash about 6-8 of them this way. This will take you literally about a minute to do.

3. Throw these into a smaller pot or pan with an oil of choice (coconut oil is a really good one), and sautee for about 3 minutes. Once its done remove from heat.

4. When the potatoes are done and cooled move them to a bowl, smash em’ up a little, then add your garlic coconut oil mixture into potatoes. Mix, then add salt and pepper. Taste and keep adding spices until you’ve reached the perfect amount of spice.

5. (Optional) If you like creamy potatoes, add some coconut milk to the mix. Trust me I liked it, I think you will too.

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