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As a busy vegan, I face the challenge of making quick, tasty meals on weeknights. I look for simple vegan recipes that are full of flavor but don’t take long to make. I’ve found that using versatile ingredients, smart techniques, and a bit of creativity is key.
My pantry is stocked with essentials like canned chickpeas, quick grains, and spices. This lets me make easy dinners fast. I also prep grains or legumes ahead of time to make things quicker. Quick cooking methods like stir-frying and grilling add bold flavors without long cooking times.
In this article, I’ll share my top tips for making delicious vegan dinners on busy nights. I’ll also share some of my favorite recipes that show these tips in action. With a bit of planning and a willingness to try new things, you can enjoy quick, satisfying vegan meals. Let’s start our journey into fast vegan cooking!
Invest in Time-Saving Kitchen Tools for Quick Vegan Meals
Having the right kitchen tools is key for quick vegan meals. Tools like a mandoline slicer, food processor, garlic press, and Instant Pot can really speed up your cooking. They make weeknight dinners easy and quick.
A mandoline slicer is great for slicing and shredding veggies fast and evenly. I love the OXO handheld mandoline for its ease and small size. A food processor with shredding and slicing discs also helps a lot. Cuisinart food processors are reliable and last long.
A garlic press is essential for mincing garlic quickly and evenly. An Instant Pot is also a big help for hands-off cooking. It’s perfect for cooking beans, lentils, and grains without watching the stove all the time.
Other useful gadgets include a high-powered blender for sauces and smoothies, a digital scale for exact measurements, and sharp knives for chopping. With these tools, you can make tasty vegan meals fast, even on the busiest nights.
Get as Much Prep Done Ahead of Time
One of the best ways to save time on busy weeknights is by dedicating a few hours on the weekend to meal prep. By preparing make-ahead sauces and pre-shredding veggies, you can significantly cut down on your cooking time during the week.
Even just 15-30 minutes of meal prep can make a big difference. Use this time to whip up a batch of your favorite sauce or dressing, like a zesty cilantro cashew pesto or a creamy peanut sauce. These sauces will keep in the fridge for several days, so you can easily add flavor to your meals throughout the week.
Another time-saving tip is to pre-shred veggies like cabbage and carrots using a mandoline or food processor. Having these ingredients ready to go will make it a breeze to toss together a quick slaw or stir-fry. Plus, pre-shredded veggies can be stored in airtight containers in the fridge for up to a week, so you’ll always have healthy options on hand.
By incorporating meal prep into your weekly routine, you’ll be setting yourself up for success when it comes to making quick and easy vegan meals. So carve out some time on the weekend to get chopping and blending, and you’ll be thanking yourself come Wednesday night!
Master the Art of Multitasking in the Kitchen
Learning to multitask in the kitchen is crucial for quick vegan dinners. By planning and doing tasks at once, you save time without losing meal quality.
Use oven time wisely. While cooking tofu or veggies, prep sides like slaws or sauces. This way, everything is ready together, making cooking faster.
Batch cooking is also key. Cook big batches of grains, beans, or veggies ahead. Then, use them in different meals all week. It saves time and cuts down on waste.
Get tools that help with multitasking, like pressure cookers or slow cookers. They let you cook many things at once, so you can do other things too.
With multitasking and smart cooking, you can make tasty vegan dinners fast. A bit of planning and practice makes juggling tasks easy. Enjoy stress-free meals any day.
Quick Vegan Meals: Crispy Tofu with Peanut Sauce and Cabbage Slaw
Looking for a quick vegan meal? Try crispy tofu with peanut sauce and cabbage slaw. It’s ready in just 20 minutes. It’s both flavorful and nutritious, perfect for any time.
The crispy tofu is the main attraction. It’s pan-fried to perfection without pressing. I use a 14 oz. block of extra-firm tofu, cut into bite-sized pieces. It’s baked at 400°F (200°C) for about 30 minutes, flipping halfway.
The result is a crispy outside and a tender inside. It’s a great match for the savory peanut sauce.
To make the peanut sauce, I mix creamy natural peanut butter, lime juice, soy sauce, and rice vinegar. I also add Golden Monkfruit Sweetener, minced ginger, hot water, and a bit of Sriracha for heat. This sauce is so good, I often make extra for other dishes.
It’s so popular, I once used up a 4.4lb tub of peanut butter in just 2 months!
The cabbage slaw adds a fresh touch. I mix thinly sliced red cabbage, Napa cabbage, red bell pepper, and sugar snap peas. It’s dressed with rice vinegar and sesame oil, letting the veggies’ natural flavors shine.
To make this meal fast, I multitask. While the tofu bakes, I prep the slaw and sauce. This way, everything is ready at once. This recipe serves 4, offering a good balance of protein, healthy fats, and fiber. It’s a satisfying meal that will keep you full and energized. Try it on your next busy weeknight!
Easy Chickpea Tacos with Cilantro Cashew Pesto
Make your vegan taco night exciting with these quick chickpea tacos. They’re topped with a zesty cilantro cashew pesto. In just 20 minutes, you can enjoy a delicious meal, perfect for busy weeknights.
Start by roasting ½ cup of cashews at 350ºF for 7-10 minutes. While they roast, drain and rinse a 15-ounce can of chickpeas. Heat 2 teaspoons of olive oil in a skillet. Add the chickpeas and your favorite taco seasoning. Cook for 5-7 minutes until they’re heated through and slightly crispy.
To make the cilantro pesto, blend roasted cashews, 3 cups of cilantro, garlic, lime juice, and olive oil in a food processor. Blend until smooth, adding water as needed. This pesto keeps in the fridge for up to a week, making it a great condiment for future meals.
To assemble the tacos, char 6 corn tortillas over a gas flame or in a cast iron pan. Fill each tortilla with the spiced chickpeas. Top with a generous dollop of cilantro cashew pesto. Add sliced avocado, shredded cabbage or lettuce, and a squeeze of fresh lime juice for extra flavor and texture.
These chickpea tacos with cilantro pesto are a delicious and easy vegan meal. You can customize them to your liking. Double the recipe for larger gatherings or meal prep. Feel free to substitute the cashews with roasted pistachios, walnuts, or pepitas for a tree nut-free option. Serve with a grilled or charred corn salad for a complete vegan dinner in just 20 minutes.
More Quick and Flavorful Vegan Dinner Ideas
Creating quick and delicious vegan dinners is easy. I often make creamy one-pot pastas with cashew cream or blended beans. These meals are ready in 30 minutes or less.
Soba noodle bowls are another favorite. They’re filled with fresh veggies and tofu. The mix of nutty noodles, crisp veggies, and savory tofu is perfect.
For spicy nights, I make smoky portobello veggie fajitas or a stir-fry with broccoli and chickpeas. These dishes are quick to make and full of flavor. Homemade vegan sushi rolls with cucumber, avocado, and carrots are also a hit. They’re fun to make and can be customized.
Main dish salads are great for quick, nourishing dinners. I fill them with veggies, legumes, and grains like quinoa or farro. These salads are easy to make ahead and keep all week.
