#quickveganrecipes

[vilemie]

There is melty vegan cheese on a tasty and creamy vegan grilled cheese sandwich with mashed avocado and pesto sauce. It's a quick and easy way to feel better at any time of the day.

Ingredients: 2 slices of vegan bread. 1 ripe avocado, mashed. 2 tbsp vegan pesto sauce. 1/2 cup vegan cheese shreds. 1 tbsp vegan butter. Salt and pepper to taste.

Instructions: Put some avocado mashed on one piece of bread. Put vegan pesto sauce on the other piece of bread. Spread the vegan cheese shreds out evenly on top of the avocado-covered slice. Make a sandwich by putting the two pieces of bread together. Cover the outside of the sandwich with vegan butter. Warm up a pan that doesn't stick over medium heat. In a pan, cook the sandwich for about 34 minutes on each side, until the bread is golden brown and crispy and the cheese melts. Take it off the heat and let it cool for one minute before cutting it. Add pepper and salt to taste. Grab your Vegan Avocado Pesto Grilled Cheese while it's still hot and enjoy!

Prep Time: 10 minutes

Cook Time: 8 minutes

Moose Gooser Woodwork

[lettuceturnipdabeets]

The Simplest Ever Veggie Kabobs *Vegan* Yields 6 kabobs. Each kabob packs 26 calories, 4 grams of Carbohydrate & is packed with B vitamins. Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: -1 Large Zucchini - halved & sliced -½ Red Onion - sliced -10 Large Bella Mushrooms - cut into quarters -2 tsp Paprika -1 tsp Red Pepper Flakes -Dash of Black Pepper -2 tsp Garlic Powder -2 tsp Oregano Steps: -Rinse & dry all vegetables. -In a small bowl, coat zucchini slices with paprika, red pepper flakes & black pepper. Mix well. -In a separate bowl, coat mushroom pieces with garlic powder & oregano. Mix well. -Place your ingredients on the skewers & grill for about 5-7 minutes on each side or until you get a slight char. -Plate & enjoy!! . . #quickandeasyveganmeals #vegankabobs #vegetablekabobs #kabobs #quickveganrecipes #lowcaloriemeals https://www.instagram.com/p/CSNILMtJCDJ/?utm_medium=tumblr

[pocketsfullofpassion-blog]

Vegan potato salad 😍🙌🏽😍🙌🏽 #veganpotatosalad #veganfoodie #veganfoodporn #vegansofinstagram #sogood #creamy #healthy #quickveganrecipes #potatosalad #babypotatoes #cleaneats #vegantreats

[vegancookiemon]

Quick Recipe #10: Roasty "Canadian-Dutch" Tomato Soup

I once visited Ottawa, Ontario - easily one of the most beautiful cities in the world. Outside my green-roofed hotel with door knobs in the middle of the doors was this little cafe with a Dutch flag outside. I ventured in to find out that the Dutch do only two things: play chess, and drink tomato soup. I had a cup of that tomato soup, and yes, everyone was drinking it over their game of chess, no spoons, and it was the roastyest toastiest tomato soup I'd ever had. Years later I challenged someone to a duel in chess, and it triggered a chain of memories leading me back to that little slice of The Netherlands in Canada, and I just HAD to have that soup again. I tried and tried every tomato soup recipe and they never tasted right. Until one day I came up with this.

Ingredients: 5 medium red ripe tomatoes, stems removed and washed 4 cloves garlic, peeled 2 slices of an onion, about 1/4 to 1/2 inch think each 1/4 tsp allspice 2 tsp salt Dash of fresh ground black pepper To Make: Line a baking pan (one with a slight lip around the edge so any tomato juice won't get all over your oven) with nonstick foil. Alternatively, a brownie pan would work. Preheat your oven to 450F. When your oven is up to temperature, place the whole tomatoes, the onion slices, and the whole garlic cloves onto the pan and place them in the oven. Let them roast for about 12 minutes, or a little more if you dare. There should be some seared skin on the tomatoes and some browning to the garlic and onions when they are done. But don't bake for too long so anything ends up burning to a crisp. Take them out of the oven, and use metal tongs or a metal pancake flipper to transfer 1/2 the tomatoes directly into a blender bowl. Give it a few pulses to make room and then add the rest of the ingredients. Start pulsing the blender until the tomatoes turn to liquid then blend the soup smooth. Be careful to let some steam out periodically so it doesn't build up and pop off your blender top like a pop gun. Add the spices and blend again to fully incorporate. Serve piping hot and enjoy over a game of chess. Bonus: roast a jalepeno with the lot for some extra kick

[vegancookiemon]

Quick Recipe #9: Raw Mini-Pies

Pies are one of my favorite things to bake. They take dedication, art, and skill and seem to evoke much more nostalgia and memories than the average baked good. But that takes time, and store bought crusts are losing at life. So here is a raw pie, for the fast-paced jet set. Healthy, fast, delicious, and single serving.

You will need: Mini-pie pan or small bowl that is roughly mini pie-shaped For the raw crust (may need more depending on your bowl size): 2 tbsp ground flax seeds 1 tsp maple syrup Small dash of salt For the filling: 1 apple from your variety of choice (I like red rome and fuji, and you can obviously use any fresh fruit of choice here) 1/8 tsp or more allspice (or cinnamon or pumpkin pie spice blend) For the topping: About 2 walnut halves, chopped (I put mine in a bag and mash them with a hammer) To Make: Put the flax seed and maple syrup into your pie pan and stir them together with a fork. The flax should still be a little dry but should be sticky enough to push into a crust along the bowl. I usually coat the sides and don't crust the bottom to get higher sides. Push the flax into such a crust. Then, chop your apple into thin slices that will fit into your bowl. Toss them with the pie spices in another bowl and adjust spice to taste. Layer them into your pie plate over the crust and top it off with the walnut halves. Dig in.

[vegancookiemon]

Quick Recipe #8: Raw Carrot ShredFest

I tried for a long time to make raw main dishes that were tasty. This is one of the few that stuck with me. Great when you want to chow down big time but want to eat mostly raw vegetables in the process.

Ingredients: 1 lb shredded carrots 1/4 cup sliced, slivered, or chopped almonds (I put mine in a firm bag and use a hammer to chunk them, but they'll be fine whole too) 1/4 cup raisins or chopped up dates 1 tbsp shredded coconut 1 clove minced or micro-grated garlic Small dash allspice (or cinnamon) Salt to taste Optional: 2 big mushroom caps or collard leafs Toss everything together in a bowl. If you want, put some between two mushroom caps and call it a raw burger, or wrap it up in collards for a raw burrito.

[vegancookiemon]

Quick Recipe #7: Raw Buckeye Cookies

Buckeye cookies, Ohio's state cookie! Forever making Indiana super jealous with this cleaver application of the timeless PB+choc formula. Rendered here in raw form for the busy busy 21st century. This is a very quick and dirty recipe and is a little messy. For regular buckeye cookies you dip a sugared and vegan buttered up peanut butter filling into melted chocolate, but we're going to dip ours in a chocolated-up flax mix instead. You get the same experience, just easy and raw!

Ingredients: 1/4 cup ground flax seeds 2 tbsp maple syrup 2 tsp cocoa powder About 3 tbsp peanut butter (better if it has been in the fridge so it is more solid) To Make: Mix the flax, cocoa powder, and maple syrup in a bowl with a firm fork really well until a crumbly dough forms. Add nondairy milk or water in 1 tsp increments if you absolutely can't get it to make an almost-dough, but don't add too much liquid. It will be pretty crumbly, but that's okay. Take a small dollop of peanut butter (about 1-2 tsp) and drop it into your bowl with the flax. Roll it around and coat it in the flax, using the stickyness of the peanut butter to hold it all together. If you can, leave a little PB showing on one side for botanical accuracy. Repeat repeat until you have a lot of balls. Sometimes putting the "dough" into the fridge will help it stay stuck with your peanut butter. They will be a mess but they will taste great and this could be done strictly raw if you ground your own raw flax seeds, used a raw nut butter, raw cacao, and used a raw sugar or agave syrup. (Shh...) ((Secret Recipe: Crumble up some gingersnaps and mix them in with the peanut butter before making your balls.))

[vegancookiemon]

Quick Recipe #6: Terakayi Take Over

You can run, you can hide, and you will still be obsessed with Teriyaki everything after learning to make your own sauce. The trick is to tweak the sauce until you nail the exact flavor you crave.

You will need: For the sauce: 1/3c water 2 tbsp Soy Sauce 1/4 tsp Ginger Powder 1/2 tsp Garlic Powder 1/2 tsp Hot Sauce 1 tsp Molasses 1 tbsp Tapioca or Corn Starch And yr vegetables of choice, such as: 1 green bell pepper 1 box of sliced mushrooms 2 stalks green onions, sliced 1 handful of spinach 1 zucchini, chopped in half, then into 1/4 inch half moons And yr protein of choice, such as: 1 cup chick peas, adzuki beans, black beans, etc And yr flair of choice, such as: Pineapple slices, mango slices, papaya slices, chopped apricot, etc Let's do this: Mix all the sauce ingredients in a small bowl and wisk them together with a fork. Give it a little taste (the pro way is to drop a dot on the back of your hand and lick it so you never spread your cooties). Then, start tweaking to get it just right. The soy sauce (sometimes needs a touch more salty flavor), ginger (only needs a very small amount - too much makes it bitter - so use sparingly), and garlic (some like it more garlic-y than others) make the biggest differences. You know you have that perfect Teriyaki taste in your mind - manifest it! Dump enough water to just cover the bottom of a wok or pot and put the heat up to high. Get it up to close to a boil but not so boiling that it is evaporating and add the green onions, and reduce the heat to medium high. Cook them for about 1 minute, then add the box of mushrooms. Cook until the mushrooms have shrunk in size and are a bit browned, about another 1 minute. Then, add the bell peppers and zucchini. Stir and let cook for about 1 minute more. Add the spinach and stir until it cooks down and wilts in with everything else. Then, add the rest of the sauce and turn the heat up to medium high and simmer for about 5 minutes. You want to reduce the sauce down so it thickens and sticks onto everything. Once it is reduced to your liking, add the beans, stir, put on plates, add the flair, and enjoy. Note: If you are soy-free, use 1 tbsp tomato paste instead of the soy sauce and add 1 tsp apple cider vinegar to make this more of an American BBQ sauce. Give it a taste and perhaps add some extra sugar to balance it out. Same rules about the need to tweak apply!