#quickveganmeals

Extra Lemony Seitan Piccata

Crispy seitan with bright lemon sauce and salty capers makes a weeknight dinner that feels fancy without any fuss. The sharp citrus cuts through the savory elements, leaving your mouth wanting another bite immediately.

These vegan chickpea and wild rice burgers are packed with flavor and nutrients. They are perfect for a quick and satisfying meal.

Ingredients: 1 cup cooked wild rice. 1 can chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil, for cooking.

Instructions: Use a fork or potato masher to mash the chickpeas in a large bowl. Mix in the bread crumbs, nutritional yeast, onion, garlic, soy sauce, cumin, smoked paprika, salt, and pepper after the wild rice is cooked. Mix everything together well. Make burger patties out of the mixture. Set a pan on medium heat and add the olive oil. For four to five minutes on each side, or until golden brown and crispy, remove from the heat. Put the burgers on buns and top them with your favorite sauces and toppings.

Prep Time: 15 minutes

Cook Time: 10 minutes

Self-rising flour and non-dairy yogurt are all you need to make this simple vegan flatbread. It's quick and easy. You can serve it with your favorite vegan dishes or use it as a base for sandwiches and wraps.

Ingredients: 1 cup self-rising flour. 1/2 cup non-dairy yogurt such as almond or soy.

Instructions: In a mixing bowl, combine the self-rising flour and non-dairy yogurt. Mix until a dough forms. Divide the dough into 4 equal portions. On a floured surface, roll out each portion into a flatbread. Heat a non-stick skillet over medium heat. Cook each flatbread for 2-3 minutes on each side, or until golden brown and cooked through. Serve warm and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

A tasty and filling vegan version of Kimchi Fried Rice, a traditional Korean dish. This quick and easy dish is full of flavor from the tangy kimchi, the bright vegetables, and the fragrant spices. It's great for a hearty lunch or dinner during the week.

Ingredients: 3 cups cooked rice. 1 cup vegan kimchi, chopped. 1 cup mixed vegetables such as bell peppers, carrots, and peas. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. Salt and pepper to taste. Green onions for garnish optional.

Instructions: Warm up the vegetable oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. After you add the mixed vegetables, cook for about 34 minutes, or until the vegetables are just starting to get soft. It will take two more minutes after you add the chopped vegan kimchi. When you add the cooked rice to the pan, make sure it mixes well with the vegetables and kimchi. After adding the soy sauce and sesame oil to the rice, stir-fry for three to four more minutes. Add pepper and salt to taste. If you want, you can add chopped green onions as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

This is a quick and tasty vegan version of regular fried rice that is full of vegetables and tofu.

Ingredients: 3 cups cooked rice. 1 cup mixed vegetables such as peas, carrots, corn. 1/2 cup diced tofu. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon garlic powder. 1/2 teaspoon ground ginger. 2 green onions, chopped. 1 tablespoon vegetable oil.

Instructions: In a large skillet or wok, heat vegetable oil over medium heat. Add tofu and cook until lightly browned, about 5 minutes. Add mixed vegetables and cook until tender, about 3-4 minutes. Stir in cooked rice, soy sauce, sesame oil, garlic powder, and ground ginger. Cook for an additional 5 minutes, stirring occasionally. Garnish with chopped green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

This is a quick and tasty vegan version of regular fried rice that is full of vegetables and tofu.

Ingredients: 3 cups cooked rice. 1 cup mixed vegetables such as peas, carrots, corn. 1/2 cup diced tofu. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon garlic powder. 1/2 teaspoon ground ginger. 2 green onions, chopped. 1 tablespoon vegetable oil.

Instructions: In a large skillet or wok, heat vegetable oil over medium heat. Add tofu and cook until lightly browned, about 5 minutes. Add mixed vegetables and cook until tender, about 3-4 minutes. Stir in cooked rice, soy sauce, sesame oil, garlic powder, and ground ginger. Cook for an additional 5 minutes, stirring occasionally. Garnish with chopped green onions before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes