As I’ve mentioned, things are hectic around here. Lots of work (yay and oh, I have a fun announcement tomorrow!) and lots to do before moving into the new place – allegedly next week (yikes).
We stocked the fridge with some fresh produce over the weekend and I started shopping out of my freezer and pantry; these efforts are pulling some quick and easy vegan meals together rather nicely.
Monday lunch: 2 cups of (homemade) vegetable broth, 1/2 cup of cooked quinoa, 1/2 cup of canned chickpeas + 1/2 cup fresh salsa = soup! I just chopped up sweet peppers and cucumber for a side salad.
Monday dinner: A team effort, the husband I pulled this one together quickly. He made a big pot of pasta. I sautéed onion, garlic and Beyond Meat strips in a skillet and then added kale, lemon juice and capers. Fabulous served over whole wheat macaroni.
Tuesday breakfast: Before heading out for a morning hike I put 1 + 1/2 cup cashew milk, 1/2 cup water, one diced peach, and a cup of rolled oats into the rice cooker on the porridge setting. I served it with ground flaxseed and pumpkin seeds upon my return. It was so good I had it again the next morning.
Tuesday lunch: Kale salad, baby! I massaged kale with avocado and lime juice and then tossed it with cooked quinoa, chickpeas, hemp seeds, tomatoes, cucumber and nutritional yeast. Holy yum.
Tuesday dinner: The husband owns this one! He decided to whip up “Mexican Maid-Rites” served over gluten-free buns (because, hey, even this gluten lover knows that having a seitan sandwich is like eating bread with bread!). Check out his recipe.
South of the Border Vegan Maid-Rites
by my omnivore husband
INGREDIENTS
- 1 package of Upton’s Naturals seitan crumbles
- 1/2 red onion diced
- 1/2 to 2/3 cup tomato sauce.
- 1 small can or 3 small green chilis, diced
- Cumin, pepper to taste
- A couple of pickles, sliced thin the long-way
- Bread / buns of choice
INSTRUCTIONS
- Heat non-stick skillet with some olive oil.
- Toss in your Seitan. Stir
- After a few minutes, dump in your tomato sauce / puree / whatever. Stir
- Toss in the chilis after a few more minutes. Stir
- Add a tablespoon or more / less of cumin.
- Add some black pepper. Stir
- Keep heating it and stirring it.
- Toast your buns.
- Spoon some of the goodness from the skillet onto the buns / bread / whatever open-face style.
- Toss some of the diced onion on top
- Add the pickles
- Add some mustard
- Eat and thank me later.
Wednesday lunch: Another humongous salad. I started with chopped romaine and slices of sweet peppers. I added tomatoes, cucumber and red onion. I added a scoop of leftover Wheat Berry and Red Bean Salad and, for good measure, added a few chickpeas. It was awesome.
Wednesday night I had dinner out with my Meetup group. Today it’s breakfast at Nourish, lunch on the fly and dinner in Denver…because we’re going to hear Ingrid Newkirk of PETA on her The Naked Truth tour at the University of Denver!
Do you have quick and easy vegan meals to share? Link up in the comments!
6 thoughts on “Quick and Easy Vegan Meals Using Whatever’s Around”
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Hi JL!!
I love the meals!! All of them! But, I especially love the Tuesday lunch kale salad. That does sound delicious and a quick, easy, way to whip up a wonderful kale salad. And, I love love love the South of the Border Vegan Maid-Rites!!! I’m definitely making that asap!! Dang, that’s awesome that your non-vegan husband made that. Go give him big hugs and kisses. I’m super envious. My husband who, you may remember, is non-vegan as well, would eat it, but he wouldn’t make it……yet….maybe in time. But, he gets big hugs and kisses too because he would eat it….yay!!
Lots of love,
Patty
Ps. I’m not quite finished reading Vegan for Her yet, but I’m in the process of reading it. It’s an awesome book, and a super great read, and a very comprehensive resource (a go-to-forever type of guide) with amazing recipes. I’m just taking a bit to read it personally, because I haven’t had as much reading time lately as I normally do. But, I read it every time I get reading time. You and Ginny did a great job, and thank you for doing it!
@1e54415d8e8f33ea428fac092b7a2b40:disqus, your comments just warm my heart! Thank you so much for your kind words and I’m really thrilled that you are enjoying Vegan for Her. Please let me know if you try the kale salad or the Mexican Maid-Rites!
I saute vegetables – last night it was broccoli, carrots, onions and some garlic. Whip up a quick peanut sauce (peanut butter, coconut milk, water, lime juice or vinegar, curry paste if you have it) and serve it all over quinoa or whatever grain I have.
Wow, @kristinatl:disqus, that sounds amazing! Thank you so much for sharing this!
Glad you liked the idea. I think having fresh produce in the house is key for “throw together meals”. Here’s a couple more quick ideas. I sauteed baby bok choy, onions and mushrooms. When they were almost done I added some leftover cooked rice (brown of course). Once that was heated I topped with a sauce made of equal parts soy sauce, dark sesame oil, and rice vinegar. It was delish!
Tonight I had some leftover vegan broccoli and hazelnut pesto that I’d made earlier in the week. I cooked some brown rice penne, adding frozen peas to the pot when the pasta was done. While the pasta cooked, I diced some fresh tomatoes. As the pasta and peas drained, I put the tomatoes in the pasta pan with the pesto (it had been in the fridge and needed warming), then added the pasta and peas back in. Tossed everything together and called it dinner! I’ve topped the dish with grated nuts before but not tonight.
Thank you for sharing all your wonderful food with us!
Looks yum!