November 22, 2017

Easy One-Pot Vegan Meals // Healthy & Budget-Friendly

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//RECIPES
note: all recipes are just a basic guideline. feel free to experiment with different veggies and seasonings, or to substitute in different kinds of grains. also, make adjustments as necessary as your stove or rice cooker might be a little different from mine. ๐Ÿ™‚

curry rice:
3/4 cup jasmine rice
1 cup chopped butternut squash
1 1/2 cups water
1/2 can coconut milk
1 tbsp Thai curry paste
1 cup cubed tofu
2 cups frozen veggies
salt, to taste

STOVETOP: Add rice, coconut milk, water, squash and curry paste to pot and bring to a boil over medium heat. Reduce heat to low, cover, and allow to simmer for 18-20 minutes until rice is tender. Add tofu and frozen vegetables, and (optionally) an extra drizzle of coconut milk. Cover and allow to steam for an additional 5-8 minutes until heated through. RICE COOKER: Add rice, squash, water, coconut milk and curry paste to rice cooker and start white rice setting. During last 10 minutes of cooking, at tofu and frozen veggies.

lentil orzo:
3/4 cup orzo, or pasta of choice
1/2 cup green lentils
3 cups veggie broth or water
1 cup mushrooms
1/2 cup frozen peas
1 cup fresh spinach
1 cup pasta sauce
salt, to taste

STOVETOP: Combine orzo, lentils, veggie broth and mushroom and bring to a boil over medium heat. Reduce heat to low, cover, and allow to simmer for 18-20 minutes until lentils are tender. (For more al dente pasta, add orzo 5-8 minutes after lentils start boiling.) Add frozen peas, spinach and pasta sauce, cover and allow to cook for an additional 5-8 minutes until peas are heated through and spinach is wilted. RICE COOKER: Add orzo, lentils, broth and mushrooms and select white rice setting. Add remaining ingredients during last 10 minutes of cooking.

quinoa and black beans:
3/4 cup quinoa, rinsed
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups water or veggie broth
1/2 cup salsa
2 teaspoons taco seasoning
1/2 cup frozen corn
1 cup frozen bell peppers
salt, to taste (depending on saltiness of taco seasoning and broth)

STOVETOP: Combine quinoa, black beans, veggie broth, salsa and taco seasoning in a saucepan and bring to a boil over medium heat. Reduce heat to low, cover and allow to simmer for 18-20 minutes until quinoa is tender. Add frozen veggies, cover and allow to cook for an additional 5-8 minutes until heated through. RICE COOKER: Add quinoa, black beans, broth, salsa and taco seasoning to rice cooker and select white rice setting. Add frozen veggies during last 10 minutes of cooking.

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