#quickveganmeal

These vegan black bean tacos taste great and are good for you. They're simple to make and great for a quick dinner during the week.

Ingredients: 1 can black beans, drained and rinsed. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small tortillas. 1 avocado, sliced. 1 tomato, diced. 1/4 cup chopped cilantro. Lime wedges for serving.

Instructions: In a pan over medium heat, warm up some oil. Slice the onion, bell pepper, and garlic and add them. For about 5 minutes, or until softened, saut. Add the black beans that have been rinsed and drained, along with the cumin, chili powder, paprika, salt, and pepper. For another 5 minutes, use the back of a spoon to mash some of the beans. You can use a different pan or the microwave to warm up the tortillas. Spoon some of the black bean mixture onto each tortilla to make tacos. Add chopped cilantro, diced tomato, and thin slices of avocado on top. Serve with wedges of lime to squeeze over the tacos. Have fun with your tasty vegan black bean tacos!

Prep Time: 10 minutes

Cook Time: 15 minutes

A quick and tasty vegan meal with soft gnocchi tossed in a creamy sauce made from almonds and roasted red peppers.

Ingredients: 1 package vegan gnocchi. 1 cup roasted red peppers. 1/2 cup raw almonds. 2 cloves garlic. 2 tablespoons tomato paste. 2 tablespoons red wine vinegar. 1 teaspoon smoked paprika. 1/4 cup extra virgin olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Bring a pot of water to a boil and cook gnocchi according to package instructions. Drain and set aside. In a food processor, combine roasted red peppers, almonds, garlic, tomato paste, red wine vinegar, and smoked paprika. Pulse until smooth. While the food processor is running, drizzle in olive oil until the sauce is creamy. Season with salt and pepper to taste. In a skillet over medium heat, add the cooked gnocchi and romesco sauce. Toss until gnocchi is coated evenly. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes

Cook Time: 5 minutes

This stir-fry is a quick and easy vegan take on the traditional paneer capsicum recipe. It's full of flavor and only takes 15 minutes to make. Great for dinner during the week!

Ingredients: 200g extra-firm tofu, cubed. 1 large green bell pepper, sliced. 1 large red bell pepper, sliced. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 teaspoon cornstarch. Salt and pepper to taste. Chopped green onions for garnish.

Instructions: To make the sauce, mix the soy sauce, maple syrup, rice vinegar, and cornstarch in a small bowl with a whisk. Put away. Put the vegetable oil in a big skillet and heat it over medium-high heat. Put in the minced garlic and ginger. Saut for one minute, until the smell is nice. Put cubed tofu in the pan and cook for three to four minutes, until it gets a light brown color. Slice the bell peppers and add them to the pan. Stir-fry for another three to four minutes, until the peppers are soft but still crisp. The sauce should be poured over the bell peppers and tofu. Mix well to cover everything, and cook for one to two more minutes, until the sauce gets thicker. Add pepper and salt to taste. Add some chopped green onions as a garnish. Serve hot with noodles or steamed rice.

Prep Time: 5 minutes

Cook Time: 10 minutes

This linguine with garlic chili peanut sauce is a delicious and flavorful vegan dish that combines the richness of peanut butter with the heat of chili flakes. It's easy to make and perfect for a quick weeknight dinner.

Ingredients: 200g linguine pasta. 3 cloves garlic, minced. 2 tbsp peanut butter. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tsp chili flakes. 1/4 cup water. 2 tbsp chopped peanuts. 2 tbsp chopped green onions.

Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a small saucepan, heat a bit of oil over medium heat. Add minced garlic and saut until fragrant. Add peanut butter, soy sauce, maple syrup, rice vinegar, chili flakes, and water to the saucepan. Stir until well combined and heated through. Add the cooked linguine pasta to the saucepan and toss until the pasta is evenly coated with the sauce. Serve the linguine with garlic chili peanut sauce topped with chopped peanuts and green onions.

Prep Time: 10 minutes

Cook Time: 10 minutes

A quick and flavorful vegan dish featuring tender chickpeas cooked in a garlic-infused vegan butter sauce.

Ingredients: 1 can chickpeas, drained and rinsed. 2 tablespoons vegan butter. 4 cloves garlic, minced. 1 teaspoon paprika. 1/2 teaspoon cumin. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons fresh parsley, chopped.

Instructions: In a large skillet, melt vegan butter over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Stir in paprika, cumin, salt, and black pepper. Add chickpeas to the skillet and toss to coat with the buttery garlic mixture. Cook for 5-7 minutes, stirring occasionally, until chickpeas are heated through and slightly crispy. Remove from heat and sprinkle with chopped parsley before serving.

Prep Time: 5 minutes

Cook Time: 10 minutes