Looking for quick and easy vegan meals?

Question

Looking for quick and easy vegan meals with ingrediants that are easy to find.Thanks for any help :)

Answer 1

Vegan Pizza

This pizza is so tasty that you will not miss the cheese!

Ingredients:

for the base:
500g./1 lb./3 cups plain flour, white or wholemeal
1 packet of easy blend dried yeast
200 ml./1 cup of warm water but keep adding until you get a good dough

topping:
1 tin chopped tomatoes (approx. 400g/14oz.)
2 tablespoons dried mixed herbs
2 tablespoons olive or sunflower oil
salt and pepper to taste
1 small tin of mushrooms or/and sweetcorn (optional)
sesame seeds for sprinkling on top

Mix the flour with the yeast and add the water gradually. Mix well (with your hands is best) and then knead for a couple of minutes until the dough is fairly smooth. Place on a large greased baking tray and flatten into desired shape (ie. - circle). Leave in a warm place while you prepare the topping: Mix together the tomatoes, herbs, oil and seasoning in a bowl and then spread over the pizza base. If using the mushrooms/sweetcorn - coat them in a little olive oil and arrange on the top of the pizza. Sprinkle with sesame seeds and bake at 200 C/400 F for 15 to 20 minutes until ready.

Variations - obviously you can add whatever toppings you like to the basic tomato mixture - olives, vegan 'cheeses', pineapple chunks, vegan meat substitutes etc. You can also vary the herbs used, add garlic and onion or add herbs or seeds to the base. If you want a softer base you can leave the dough to rise for half an hour before adding the toppings but we find it great without doing that.


Fresh Tomato Pasta

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking!
Original recipe yield: 4 servings.

INGREDIENTS:

1 medium tomato
1 package ( 224 g ) dry pasta
1 clove garlic
1 teaspoon dried basil
1 tablespoon vegetable oil

DIRECTIONS:

Place the garlic clove in a pot of salted water, bring the water to boil and add the rigatoni. Cook until al dente. Drain well. Return the pasta to the pot it was cooked in.
While pasta is cooking chop the tomato into 1 inch chunks and place them in a small bowl. Sprinkle the tomato chunks with basil and pour oil over the tomato. Place tomatoes in the pot with pasta. Toss well and eat while warm.


Fresh Tomato Zucchini Soup

At a point of abundance with tomatoes and zucchini from my garden I came up with this soup. A friend said it was like a soup you would get at one of those chic 5 star restaurants! Serve with crusty French bread and salad. This soup tastes wonderful after a little cooking or simmering a long time. Sometimes I add cooked rice to give a bit more substance.

INGREDIENTS:
2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small sweet onion, chopped
1 tablespoon chopped fresh red chile pepper
1 (14 ounce) can vegetable broth
1 tablespoon dried tarragon
2 teaspoons dried dill weed
1 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:
Heat the oil in a skillet over medium heat. Cook and stir the zucchini and garlic in the skillet until lightly browned. Remove from heat, and set aside.
In a blender or food processor, puree the tomatoes, onion, and chile pepper, leaving a few small chunks.
In a large pot, mix the tomato puree and vegetable broth. Season with tarragon, dill, salt, and pepper. Bring to a boil, reduce heat to low, and mix in the zucchini and garlic. Cover, and cook 45 minutes.


Lemony Pepper Mushrooms

Ingredients:

vegetable oil spray
8 large fresh mushrooms
1 tablespoon chopped chives
2 tablespoons fresh lemon juice
1 tablespoon veganaise
1 tablespoon olive oil
1 1/2 teaspoons lemon-pepper seasoning

Preheat oven to 400 degrees. Lightly spray a shallow baking pan with vegetable oil spray.
Wipe mushrooms with a clean, damp cloth. Remove stems and set mushroom caps aside. Discard lower half of stems and chop upper half of stems very finely.
In a small bowl, combine chopped stems with remaining ingredients. Stir to mix well.
Stuff mushroom caps with mixture. Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes. Serve immediately.

Answer 2

Here is an easy idea.......
Throw a cup of your favorite grain of rice in a cooker, or pot. Let it cook nearly all the way, so that most of the water is absorbed. Just minutes before the rice is done throw in some lightly spiced pasta sauce, canned corn, jalapeno peppers, green onion, and mushroom if you like. Add just enough to turn the rice red but don't make it soupy! Then let it simmer for just a few more minutes with the lid on. All the flavors blend together to make a spicy spanish rice type dish. I love it!! You can serve it with a microwaved garden burger if it isn't filling enough for you.

Answer 3

Go to the store and grab one yellow squash and one zucchini. Chop both into bite-size pieces. Throw in tofu of your choice. Put 2-3 tablespoons of olive oil in a frying pan. Cook per the instructions that come with the tofu. Make sure the veggies are cooked for at least 5-6 minutes. Cook on medium.

Answer 4

Heres one: Spinach,(veg) tomato(fruit), almonds(protein)... Basil and sage(herbs) You can do what you want as far as cooking them goes, e.g fry/put in a wok, even grate the almonds on top of the salad. A quick one that I like is marmite pasta... but if you 'hate' marmite this won't be a good option. I just cook the pasta and some red onion and then after while it's still hot I mix in some marmite in for the flavour.

Answer 5

Penne pasta and pesto. Easy peasy.

Answer 6

This one of my favs, cook some rice, then in a separate pot, cook a can of black beans broccoli, corn, a can of spicy tomatoes, serve over rice.

Answer 7

easy vegieeee salads

is more easy

Answer 8

well, theres always cauliflowers