I’ve been trying to break out of my dinner rut and actually “prepare” dinner during the week, as opposed to always re-heating dishes made from my weekend bulk cooking. I’m finding a hybrid approach is working best for me.
The other night I reheated a bowl of Quinoa-Millet and Veggies to serve as a side dish and then built a meal around it. I roasted asparagus by simply drizzling a little avocado oil over the spears and tossing them with fresh garlic. I baked them on 425 degrees F for about 8 minutes (you want them bright green and still crunchy so don’t over-roast). While the asparagus was roasting I sautéed cubed seitan in veggie broth (homemade!), onion, cardamom and cinnamon–the smell was positively divine–on medium high for three minutes and then covered and simmered for five minutes.
In less than 20 minutes we enjoyed this tasty meal.
Do you have under-20 minute dinner ideas?
22 thoughts on “Super Simple Supper (Asparagus + Seitan + Leftover Quinoa)”
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When I’m low on time or patience, I make a really lazy soup out of veggie broth, a bag of broccoli slaw (just the veggie strips – not the dressing, obvs) and some Gardien grilled chick’n, shredded up. It’s done in 5 minutes and not too shabby on the nutrition front!
Yes! Quick soup is an excellent idea! Thank you for suggesting it — and I love the iea of the prepackaged slaw. Just like cabbage soup!
In a hurry I’ll usually do a lentil or barley stir fry. They will both cook up in less than 20m ins and I can prep veggies in the meantime.
Because I make both in the rice or pressure cooker I forgot how quickly the cook up stove-top, too. Glad you mentioned it!
That looks like a perfect plate. Homemade seitan is the best!
Thank you – it was!
Mexican food is definitely my go-to easy dinner. Sautee some crumbled tofu and add taco seasoning, open a can of refried beans, chop up lots of yummy veggies (lettuce, tomatoes, peppers) and make burritos or tacos! I love to put my burritos in a skillet and toast them a little so they are crispy.
GREAT idea!
I throw onions, mushrooms, garlic, ginger and lots of veggies (zucchini, carrots etc) in a fry pan to simmer and then stir in a few spoons of black bean sauce with garlic. I serve it over brown rice or quinoa for a quick lunch/supper. The leftovers taste just as good! Your dinner looks lovely too!
That sounds great and reminds me that I should learn how to make black bean sauce!
All fabulous ideas! When really pressed for time, I’ve made
hummus wraps, using hummus as the base and adding whatever veggies I have in
the house. The most basic wrap I just
add lettuce and tomato, but much more exciting if there is roasted vegetables
at hand. Miso soup also cooks up really
quick!
JL, when you get that recipe for black bean sauce can you
please share…
Yes! Love a humus wrap! Thanks for this addition!
If I’m lazy and/or in a hurry, I always default to peanut-y noodles. Cook up a brown rice pasta shape (or your favorite pasta) with whatever greens or veggies are laying around. You can either save some of the water on the side or just drain some and start chucking peanut butter, tamari, garlic, and ginger (if you feel like chopping or grating) into the pot. You can always make a quick, “proper” peanut sauce in another pot, but … Even though it doesn’t quite go with the Asian flavors, I always cover in nutritional yeast. Pretty much takes as long as it does to cook pasta, give or take. It’s pretty much my go-to comfort food, too!
OMG, this sounds AMAZING!
what a great simple meal! if I am in a rush and have no idea what to make, I’ll typically throw some red lentils into a pot with frozen spinach and make a dal.
Girl, I have never made a dal and you have inspired me! Thank you!
Quick meals at our house:
Taco Salad = chopped lettuce, tomatoes, olives, onion, (and whatever veggies you like!) add a can (or homemade) well drained black beans or leftover taco-seasoned “meat”, a bunch of slightly crumbled tortilla chips. Top with salsa and veg sour cream if you need “dressing” but it’s good plain!
Pasta salad = Any plain cooked leftover pasta, as many chopped veggies as you can find in the fridge (or local salad bar). well drained cooked beans, barely-thawed frozen baby peas, sesame seeds or sunflower seeds, sliced green or black olives and an oil-and-balsamic dressing of your choice!
Peanut Noodles = pretty much explained below. We just mix Thai Sweet Chili Sauce, vinegar, brown sugar, grated ginger and peanut butter for our sauce. Add cooked noodles and a package slaw or broccoli slaw. Good hot or cold.
Broccoli Soup = cook chopped broc. in just a little “chicken” style broth ’till soft, mash well, add plant milk and thicken with cornstarch after it comes to a boil (or mashed potato flakes – heh). Any quick-cooking veggie works well here – cauliflower, peas, asparagus tips, whatever…
These are super great suggestions!
Breakfast for dinner 🙂 tofu scramble…always delish.
Yes! Love breakfast for dinner! Which also reminds me to make some pancake batter and keep in a mason jar in the fridge. I could quickly pour the batter on the griddle for a super-quick dinner. Thanks, Joel!
You should do a post about your love of avocado oil–I notice you use it almost exclusively, and I’d love to hear why!
That’s a great idea, Jennifer!