With veganism growing more popular in recent years, many vegans are in dire need of fast and simple vegan meals to fit their hectic schedules. Fortunately, during the last several decades, a plethora of vegan food ideas and information have evolved to meet the demands of this rapidly expanding vegan lifestyle. Here are some quick and simple vegan breakfast, lunch, and supper food ideas.
Vegan Breakfast Recipes & Ideas That Are Simple & Quick
Pancakes
1 cup flour, 1 tablespoon sugar, 2 tablespoons baking powder, and a sprinkle of salt, whisked together in a mixing dish. 1 cup soy, rice, or coconut milk, plus 2 tablespoons oil Combine all of the ingredients in a mixing bowl until the batter is smooth. Spoon heaping spoonfuls of the mixture into a hot, greased frying pan. When bubbles develop, switch sides (approximately 2 minutes per side). As required, add extra oil to the frying pan. Serve pancakes with maple syrup, agave nectar, molasses, soy yogurt, fruit, berries, or your favorite topping.
Smoothie made with fruits
Making a morning smoothie is an extremely simple and quick vegan breakfast alternative for people who have a blender. Simply combine the following ingredients in a blender: soy/rice/coconut milk, soy/coconut yogurt, berries, bananas, dates, raisins, maple syrup, molasses, agave nectar, cacao powder, grated vegan chocolate, flaked/slithered almonds, crushed brazil nuts, flax seeds, LSA mix, oats, ice cubes. In a large glass, serve.
Vegan Lunch Recipes & Ideas That Are Simple & Quick
Stir-Fry with Tofu and Vegetables
In a heated oiled pan over high heat, fry tofu-nuggets for 3 minutes, or until brown and cooked through. Remove the pan from the heat. Next, stir fried some sliced carrots, baby corns, snow peas, broccoli, or any vegetable of choice for about 1 minute on high heat (in peanut oil, to taste). Continue tossing the veggies in the pan with a few big Tbsps. (up to 14 Cup) of vegetable stock liquid, and simmer for 3-4 minutes. Return the tofu to the pan and stir-fry for another minute. Season with salt and pepper, as well as 1-2 tablespoons sesame oil, to taste. Serve with rice or noodles as a side dish.
Crackers with a Variety of Fillings
You can’t find a more convenient lunch than crackers for a busy vegan. However, just because you’re eating crackers doesn’t mean your lunch has to be dull. To begin, look for gourmet vegan crackers and crispbreads at your grocery or health food shop. Purchase a variety of them. The next step is to understand your topping choices. The following are some suggestions:
- 1. Avocado with a pinch of salt and pepper.
- 2. Toasted soy sauce, tomato, salt, and pepper
- 3. Tomato, vegan “cheese,” seasonings, salt, and pepper
- 4. Almond butter with peanut butter
- 5. Maple syrup and tahini
- 6. Sun-dried tomato dip, beetroot dip, and vegan hummus dip (from health shop, supermarket or home-made).
- 7. Salad with soy spread.
- 8. Sun-dried tomatoes, olives, and soy spread
Vegan Dinner Recipes & Ideas that are Simple and Quick.
Pasta tossed in a “white sauce”
Cook your pasta and veggies according to the package directions. In a frying pan, heat 1 tbsp. olive oil/soy spread and 1 heaping tsp. plain flour or cornflour to produce a wonderful vegan “white sauce.” Stir for 1 minute over high heat. After that, season with salt, pepper, and dry herbs to taste. The next step is to add your soy/rice milk to the mixture, a little at a time, while continually stirring. Turn off the heat and taste to see whether the consistency is to your liking. Seasonings may be adjusted as needed. Serve with spaghetti and veggies on the side. If desired, top with grated vegan “cheese.”
Salad with a Grandiose Garden The Salad with a Grandiose Garden
If you’re tired of salads, try jazzing them up a bit more. A good, nourishing, and mighty-flavorsome salad is something that no one can get enough of. In a large mixing bowl, combine the following ingredients to prepare the Grandiose Garden Salad: 12 cup walnuts, 1 large packet spinach and rocket leaves, chopped vine-ripened tomatoes or cherry tomatoes, a few spoonfuls of finely chopped sun-dried tomatoes, pitted olives, 1-2 chopped avocados, 1 finely sliced large cucumber, 1 cob of corn (either cooked or raw) – kernels removed and added to salad, 1/2 very thinly sliced red onion, tinned baby beetroot, and 1/2 cups of walnuts 2 tbsp of olive oil, 1-2 tsp lemon juice or balsamic vinegar, salt, and pepper to prepare the dressing Toss the salad gently with the dressing. The salad may be eaten on its own or with toasted sourdough bread.
