3 Deliciously Simple Vegan Recipes You Can Make in 15 Minutes
While we all know that meal prep is one of the best ways to stick to your health goals, not everyone wants to dedicate their precious weekend hours to do it. Sure, sure, it doesn't need to take hours, but even with the best of intentions, meal prep can feel like another thing on your to-do list, and Sundays shouldn't have one of those. So, what's a busy girl to do when she wants to eat well on (very) little time?
Enter the quick make-at-home meal, or in this case, the easy vegan recipe. Whether this diet is your everyday lifestyle or you just like mixing some veggie-fueled vegan meals into your weekly lineup, we have three super-simple (and scrumptious) recipes to try, and the best part is that they only take 15 minutes. These recipes feature in a whole book devoted to it called 15 Minute Vegan. Keen to try it for yourself? Let's get started.
"Burritos make the best on-the-go breakfasts. Simply wrap them up in some kitchen foil to keep them hot."
1 tablespoon sunflower oil
1 red (bell) pepper, sliced into strips
2 spring onions (scallions), roughly chopped
8oz. can cannellini beans, rinsed and drained
1 tsp. mild chili powder
1 tsp. smoked paprika
1/2 tsp. ground cumin
uice of 1 unwaxed lime
A handful of fresh coriander (cilantro), plus extra to garnish
1 red chili deseeded and finely sliced
1 large avocado, finely sliced
4 soft tortilla wraps
In a large frying pan or wok, heat the oil over a high heat.
Add the red pepper and spring onions to the pan, and cook for 1 to 2 minutes.
Add the cannellini beans to the pan along with the chili powder, smoked paprika, and cumin. Stir frequently, crushing the beans slightly, cooking for a further 2 minutes.
Remove the pan from the heat, and stir through the lime juice, coriander, and red chili.
Lay out the wraps, and load in the hot filling. Scatter mix with coriander and avocado slices to garnish. Fold in until secure.
Tempura Vegetables With a Soy, Chili, and Coriander Dipping Sauce
"People often consider tempura a difficult dish to create, however, it is in fact incredibly easy, with just a few simple ingredients required. The trick to creating the perfect light yet crispy batter is using sparkling, carbonated water that is ice cold. Use vegetables that need minimal preparation, such as button mushrooms and broccoli, to save time."
Ingredients for Tempura Vegetables:
1 cup sunflower oil, for frying
For the vegetables
8 spears of tender stem broccoli
8 baby carrots
12 button mushrooms
Ingredients for the Batter:
1 cup all-purpose flour
3/4 cup cornstarch
1 tsp. baking powder
1 cup ice-cold sparkling water
Ingredients for the soy, chili, and coriander dipping sauce:
3/4 cup passata
2 tbsp. soy sauce
1 tbsp. maple syrup
1/2 teaspoon dried chili flakes
A handful of fresh coriander (cilantro), finely chopped
Heat the oil in a deep pan over a high heat while you prepare the vegetables.
Trim the end of the broccoli, and slice away the top end of the baby carrots. Remove the very tops and bottoms of the radishes. Brush the mushrooms to ensure they are dirt free.
Now make the batter. In a wide bowl, mix together the flour, cornstarch, and baking powder before whisking in the ice-cold sparkling water. Whisk gently until just smooth. Dip in the vegetables, and ensure they are evenly coated in batter, shaking off any excess.
Using a slotted spoon, carefully add half the vegetables to the hot oil, and cook for 2 to 3 minutes. Try not to overfill the pan with the vegetables, as they will stick together. When the batter has puffed up, carefully remove the tempura from the pan, and drain on a paper towel, and then add the rest of the vegetables to the pan, again cooking for 2 to 3 minutes.
In the meantime, make the dipping sauce. Pour the passata, soy sauce, maple syrup, chili flakes, and coriander into a bowl. Cut the lime in half, and squeeze the juice through a sieve to stop any pips going into the bowl. Whisk until combined.
Serve the tempura immediately with individual bowls of dipping sauce.
Pro Tip: The dipping sauce can be made in advance and refrigerated in a sealed container for up to three days.
"Pita breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too."
4 white pita breads
4 tbsp. tomato purée
4 cremini mushrooms, sliced
2 tbsp. jarred artichokes in olive oil
1 tbsp. pine nuts
1/2 tsp. dried oregano
Drizzle of olive oil
1 red chili, deseeded and finely sliced
Handful of arugula leaves, to serve
Handful of basil leaves, to serve
8 pitted black olives, slivered, to serve
Preheat the oven to 425°F.
Arrange the pita bread on a baking tray, and spread one side with the tomato purée.
Press the mushrooms onto the tomato purée.
Shake off any excess oil from the artichokes, roughly slice them, and then lay them onto the pitas.
Scatter over the pine nuts and oregano, then drizzle with oil.
Bake for 10 minutes until the base is golden. Scatter with chopped chilies, arugula leaves, basil leaves, and olives to serve.
Pro Tip: Get creative with the toppings. Switch tomato purée for pesto, and experiment with flavored oils.
For more quick and easy vegan recipes like these, shop the best-selling book below.