Lazy Vegan Recipes: Balanced Meals in 10 Minutes
Recipe Overview
Overview
In this video, the host shares three incredibly simple and quick vegan recipes that can be prepared in just 10 minutes. The first recipe features lazy lentil tacos, which utilize canned lentils for a speedy meal. The addition of garlic, diced tomatoes, and spices creates a flavorful filling that can be topped with avocado and lime for a fresh finish. The second recipe is a comforting rice and peas dish, where pre-cooked brown rice is paired with steamed broccoli and peas, making it a nutritious option for busy days.
The final recipe is a vibrant pesto pasta, where kale is blended with garlic, pumpkin seeds, and olive oil to create a creamy sauce that pairs perfectly with gluten-free pasta. This dish not only offers a quick meal solution but also packs in fiber and protein. Each recipe emphasizes the importance of convenience without sacrificing health, making them perfect for anyone looking to eat well on a tight schedule.
Overall, these recipes are not only easy to follow but also encourage creativity in the kitchen. They are great for families or individuals who want to enjoy delicious, plant-based meals without spending hours cooking. The host’s enthusiasm and practical tips make this video a must-watch for anyone interested in vegan cooking.
Recipe Details
Steps & Tips
Gather canned lentils, garlic, diced tomatoes, cumin, chili powder, spinach, tortillas, avocado, lime, and red cabbage.
Tip: Keep canned lentils in your pantry for quick meals.
Tip: Shred red cabbage for added color and crunch on tacos.
Mince one clove of garlic or use a garlic press.
Sauté garlic in a little bit of neutral oil until golden.
Add half a can of diced tomatoes to the pan.
Cook tomatoes to reduce excess liquid and soften them.
Add the whole can of lentils to the pan.
Cook lentils for 5 to 8 minutes to thicken and enhance flavor.
Tip: Cook lentils for 5 to 8 minutes to thicken and enhance flavor.
Add two teaspoons each of cumin and chili powder, and some salt.
Add spinach to the lentil mixture and cook until tender.
Tip: Use frozen spinach to save time, but fresh spinach is also great.
Warm tortillas in the toaster oven or microwave.
Fill tortillas with lentil filling and top with avocado slices, red cabbage, cilantro, and lime juice.
Use pre-cooked brown rice for the rice and peas recipe.
Tip: Keep pre-cooked rice in the refrigerator or freezer for quick meals.
Tip: Buy pre-cooked rice from the grocery store for convenience.
Steam broccoli and peas together in a steam basket.
Add kale, garlic, lemon juice, pumpkin seeds, salt, and olive oil to a food processor.
Tip: Use gluten-free legume pasta for extra fiber and protein.
Blend until a thin, chopped consistency is achieved.
Tip: Blend pesto until it reaches a thin, chopped consistency.
Cook pasta until tender and al dente.
Drain pasta and toss it with the kale pesto.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Canned lentils are a convenient source of protein and fiber, making them ideal for quick meals.
- •Using frozen vegetables can save time while still providing essential nutrients.
- •Pesto can be made with various greens, such as kale, spinach, or basil, allowing for flexibility in flavor.
- •Cooking with pre-prepared rice can significantly reduce meal prep time.
