#quickvegan

These Baked Crispy Cauliflower Bites are a delicious vegan alternative to traditional chicken nuggets. They're crispy on the outside, tender on the inside, and packed with flavor. Perfect for a quick and easy snack or appetizer!

Ingredients: 1 medium cauliflower head, cut into florets. 1 cup breadcrumbs. 1/2 cup almond milk. 1/4 cup cornstarch. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste. Cooking spray or olive oil spray.

Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. Add cornstarch, garlic powder, onion powder, paprika, salt, and pepper to a bowl and mix them all together to make a batter. Make sure the cauliflower florets are fully covered in the batter before dipping them in. Coat all of the florets in breadcrumbs by rolling them in the batter. Spread the cauliflower florets out on the baking sheet that has been prepared. Sprinkle a little cooking spray or olive oil spray on top of each cauliflower floret. After the oven is hot, bake for 20 to 25 minutes, or until golden brown and crispy. Flip the food over halfway through to make sure it cooks evenly. Take it out of the oven when it's done and let it cool a bit before serving. Take your crispy cauliflower bites and dip them in your favorite sauce.

Prep Time: 15 minutes

Cook Time: 25 minutes

A quick and delicious vegan salad featuring flash-cooked bok choy and mushrooms, tossed in a flavorful miso dressing.

Ingredients: 4 cups baby bok choy, washed and chopped. 2 cups mushrooms, sliced. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a big pan, heat the olive oil over high heat. Put the bok choy and mushrooms in the pan. Stir-fry for two to three minutes, until the vegetables start to wilt and get a little brown. Add pepper and salt to taste. Take it off the heat and let it cool for a while.

Prep Time: 10 minutes

Cook Time: 5 minutes

This vegan broccoli and mushroom stir-fry is a quick and healthy option for a satisfying meal. Packed with fresh vegetables and a savory sauce, it's perfect for busy weeknight dinners.

Ingredients: 2 cups broccoli florets. 1 cup sliced mushrooms. 1/2 cup sliced red bell pepper. 1/2 cup sliced onion. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon olive oil. 1 teaspoon ginger paste. 1/2 teaspoon red pepper flakes optional. Salt and pepper to taste. 2 cups cooked brown rice for serving.

Instructions: In a large skillet or wok, heat the olive oil over medium-high heat. Add the ginger paste and minced garlic, and saut for 30 seconds or so, or until fragrant. To the skillet, add the red bell pepper, mushrooms, and sliced onions. Fry for three to four minutes, or until they begin to soften. When the broccoli is bright green and crisp-tender, add the broccoli florets to the skillet and stir-fry for an additional three to four minutes. Over the vegetables, drizzle some sesame oil and soy sauce. Cook for one to two minutes after tossing to mix. Add red pepper flakes for a little spiciness if you'd like, and season with salt and pepper to taste. Over cooked brown rice, serve the hot stir-fried broccoli and mushrooms. If desired, garnish with sliced green onions or sesame seeds. Savor your tasty stir-fried vegan style!

Prep Time: 10 minutes

Cook Time: 15 minutes

These vegan chocolate chip muffins are quick and easy to make. They are moist and fluffy, and they're great for a snack or treat. Simple pantry items are all you need to make them, and they're ready in no time!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup unsweetened almond milk. 1/4 cup vegetable oil. 1 tablespoon apple cider vinegar. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 375F 190C and put paper liners in a muffin tin. Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract in a different bowl using a whisk. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Do not mix too much. The vegan chocolate chips should be carefully mixed in. Fill up about two-thirds of the way to the top of each muffin cup with batter. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take out of the oven and let cool for 5 minutes in the pan. Then, move to a wire rack and let cool all the way through.

Prep Time: 10 minutes

Cook Time: 20 minutes