#easyvegandinner

This tasty vegan chickpea curry is easy to make with things you probably already have in your pantry. It smells great and is creamy, making it perfect for a cozy dinner during the week.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz coconut milk. 2 tablespoons curry powder. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper optional. Salt to taste. 2 tablespoons vegetable oil. Fresh cilantro, chopped for garnish.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Cut up the onion and garlic and add them. It will take about 5 minutes of cooking until the onions are clear. Add the ground coriander, cumin, turmeric, and cayenne pepper if using. Mix them in well. After another minute, the food should smell good. Add chickpeas that have been drained to the pan. Mix them so that the spices cover them. Then add the coconut milk and mix it in. Bring to a simmer, then let it cook for 10 to 15 minutes, stirring every now and then, until the sauce gets thick. Add salt to your liking. Before serving, sprinkle with chopped fresh cilantro. Serve hot with naan bread or cooked rice. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

A quick and easy vegan stir-fry that's perfect for busy weeknights. Packed with protein and veggies, this dish is flavorful and satisfying.

Ingredients: 1 can chickpeas, drained and rinsed. 2 cups mixed vegetables bell peppers, broccoli, snap peas. 1 onion, sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. Cooked rice, for serving.

Instructions: In a large pan, heat some oil over medium-high heat. Add the onion, garlic, and ginger, and saut until fragrant. Add the mixed vegetables and chickpeas, and cook until vegetables are tender-crisp. Stir in the soy sauce, hoisin sauce, rice vinegar, and sesame oil. Serve over cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan sausage broccoli pasta is a hearty and tasty dinner that you can make quickly but still feel full. A tasty and comforting meal is made with vegan sausage, broccoli, and herbs that smell great together.

Ingredients: 200g vegan sausage, sliced. 250g pasta of your choice. 2 cups broccoli florets. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 onion, finely chopped. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Red pepper flakes optional. 2 cups vegetable broth. 1/4 cup nutritional yeast. Fresh parsley for garnish optional.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the onion and garlic and cook until the smell is nice. Put vegan sausage slices in the pan and cook them until they get a little brown. Add the salt, pepper, red pepper flakes, dried oregano, and thyme. Put broccoli florets and vegetable broth in the pan. Put the lid on and cook until the broccoli is soft. When the broccoli is done, add the cooked pasta and nutritional yeast and mix them together well. Add two to three more minutes of cooking to let the flavors blend. If you want, you can add fresh parsley on top and serve hot.