Healthy, flavorful, quick vegan meal?

Question

I couldn’t help but realize that I give out the “least healthy” recipes on this site.
:)

So I am hoping to get YOUR favorite healthy (and yummy!) vegan recipe. I often use rice and noodles and other carb-heavy dinners and would like something lighter.

I do not have much free time, so it cannot be some extended quisine.

And I am awary of various, wonderful recipe sites, but I wold really love to hear one of your favorite healthy dishes.

Thanks a lot.

P.S. If your favorite healthy/yummy dish isn’t exactly vegan, tell me anyway; I will know how to make it vegan… unless it has fish… no good vegitarian replacement for fish that I know of.

Answer 1

tofu burrito
1/3 cup beans
1/2 cup guacmole mix
1 cup brown rice
1/3 cup salsa
1/2 cup tofu
1 burrito wrap
cook every thing but the salsa and guacomole and the wrap
put in the wrap with a spoon

Answer 2

Warming Winter Stew

Ingredients

1 large potato
1 carrot
1 large onion
1 leek
1 tin chick peas or black eyes beans
vegetable stock cubes
marmite
vegetarian worcestershire sauce
tomato paste or sauce
I parsnip
2 sticks celery
1 sweet potato
peas




This stew can easily be made from any left over vegetables but it important to have potato, carrot and onion to give some sweetness to the gravy. Chop all of the vegetables to the same size pieces and put in a large saucepan.

Cover with boiling water and add 2 stock cubes, a spoonful of marmite, a teaspoon of vegetarian Worcestershire sauce and a squirt of sun-dried tomato paste or ketchup. Bring to the boil and simmer for 20 minutes. Then taste the gravy and season to taste.

Serve in warmed bowls with chunks of warm crusty bread buttered with vegan margarine.

Answer 3

Tex-Mex Salad with Chili Vinaigrette

Makes 8 to 10 servings

Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeño peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalapeño pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature.

Answer 4

Here is one breakfast idea:

Breakfast:
Super Fast Tofu Scramble

Take 1 Block Firm Tofu (not drained) broken into small "scrambled egg" sized pieces. Using oil to your taste in a non-stick frying pan, heat the tofu pieces until they start to sizzle, then add (to taste) salt, pepper, cumin and at the very end add dried chives or dried onion to absorb excess moisture.

If you would like to spice it up, cut a smoked/dried Chipotle pepper (seeded or unseeded - your spice preference) into tiny rounds and fry them in the oil first until they are very crisp - then add the other ingredients from the beginning of the recipe. This will almost taste like bacon and eggs!

Put some of your favorite salsa on the plate first if you want to south-western it up a bit.

Answer 5

One of my favorite id BBQ Tofu

Ingredients
Extra firm tofu
Vegetable oil
Onion, thinly sliced
Barbecue sauce

Directions:
1 Drain the tofu between paper towels until most of the water has been squeezed out.

2 Slice tofu into cubes

3 Heat vegetable oil in a large skillet, fry tofu cubes to golden brown on both sides. Let the cooked tofu drain excess oil on a paper towel

4 Cook the onion for a few minutes, until onion is at your desired consistency.

4 Pour in barbecue sauce according to your taste and add the tofu. Toss cooked tofu into BBQ sauce a until ready.

It tastes great and is really quick. You can serve it with rice or make yourself a burrito, a pita or even a sandwich.

Answer 6

I always love the simple yet yummy stir fry using various veggies and teriyaki sauce. I also make a crockpot veggie stew that is so hearty, omni's don't miss the meat.

Answer 7

stir fry your favorite veggies (or whatever is in the fridge) with tofu and some soy sauce and serve over rice. Can't beat that for quickness.

Answer 8

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 9

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bitter. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

CURRIED PUMPKIN AND SWEET POTATO SOUP
1 ½ tsp veg oil
1 tsp garlic
1 cup chopped onion
2 ½ cups chicken stock
8oz (250g) peeled and chopped sweet potatoes
1 cup canned pumpkin
1 ½ tsp curry powder
½ tsp coriander
1 tsp honey
½ tsp ginger
¾ cup (175mL) 2% milk
In nonstick saucepan, heat oil; sauté garlic and onion until softened, approximately 5 minutes.
Add stock. Sweet potatoes, pumpkin, curry, coriander, honey and ginger; reduce heat, cover and simmer until potatoes are tender, approximately 40 minutes.
Purée until smooth. Return to saucepan stir in milk until blended.