When you’re too tired or don’t have the energy to cook, quick meals are a lifesaver. With only 15 minutes and 8 ingredients, you can still enjoy a delicious and nutritious meal that satisfies your taste buds. In this blog post, we’ll explore some easy and quick meal ideas that are perfect for those lazy days or busy weeknights when cooking a full course meal is just not an option. So let’s get cooking!
Introduction:
Cooking can be both therapeutic and enjoyable, but there are times when it can feel like a chore. On days when you’re tired or simply don’t feel like cooking an elaborate meal, quick and easy recipes can come to the rescue. In this article, we’ll be sharing some of PUL’s all-time favorite meals that require only 15 minutes and 8 ingredients or fewer. So take a deep breath, let go of the stress, and let’s get cooking!
H1: Creamy mushroom pasta
When it comes to indulgent comfort food, few things beat a creamy pasta dish. This 15-minute recipe is perfect for days when you’re craving something cozy and filling.
Ingredients:
- 1 pound (454 g) pasta of choice
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 16 ounces (453 g) mushrooms, sliced
- 1 teaspoon dried thyme
- 1 cup (240 mL) vegan cream (or cashew cream)
- Salt and pepper to taste
- Fresh parsley (optional)
Instructions:
- Cook the pasta in a large pot of salted boiling water according to package directions.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3-4 minutes, until softened.
- Add the garlic and cook for an additional minute.
- Add the sliced mushrooms and thyme, and sauté for 5-7 minutes, until the mushrooms are tender and juicy.
- Reduce the heat to medium-low and add the vegan cream to the skillet. Mix well and let the sauce simmer for 2-3 minutes.
- Season with salt and pepper to taste.
- Once the pasta is al dente, drain and add it to the skillet with the sauce. Mix well to combine.
- Garnish with fresh parsley if desired.
H2: Chickpea salad
A refreshing salad can be a lifesaver on hot summer days when you just want something light and satisfying. This chickpea salad is quick, easy, and customizable according to your preferences.
Ingredients:
- 1 can (15 ounces/ 425 g) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 bell pepper, diced
- 1 cup (160 g) cherry tomatoes, halved
- 1/4 cup (10 g) chopped parsley
- 1/4 cup (60 mL) lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Combine the chickpeas, cucumber, bell pepper, cherry tomatoes, and parsley in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and mix well.
- Serve as is or over a bed of greens for extra nutrition.
H3: Spicy black bean and corn quesadillas
Quesadillas are an excellent way to use up leftovers or turn pantry staples into a delicious meal. This spicy version is sure to hit the spot whenever you’re in the mood for something with a little kick.
Ingredients:
- 4 large tortillas
- 1 can (15 ounces/ 425 g) black beans, drained and rinsed
- 1 cup (160 g) corn kernels
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon chili flakes (adjust to taste)
- 1/4 cup (60 g) salsa
- 1 cup (120 g) vegan cheese of choice
- Sliced avocado, chopped cilantro, and lime wedges for serving
Instructions:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, mix together the black beans, corn, cumin, smoked paprika, chili flakes, and salsa.
- Place one tortilla on a baking sheet lined with parchment paper. Spread a quarter of the bean mixture over half of the tortilla, leaving a small border around the edges.
- Sprinkle a quarter of the vegan cheese over the bean mixture.
- Fold the other half of the tortilla over the filling to create a semi-circle.
- Repeat steps 3-5 with the remaining tortillas and filling.
- Bake the quesadillas for 8-10 minutes, until the cheese is melted and the tortillas are slightly crispy.
- Slice each quesadilla into 4 wedges and serve with sliced avocado, chopped cilantro, and lime wedges.
H4: Moroccan lentil soup
Soup is a classic go-to when you want something easy and nourishing. This Moroccan-inspired lentil soup is packed with protein, fiber, and warming spices.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4-1/2 teaspoon cayenne pepper (adjust to taste)
- 1 can (15 ounces/425 g) diced tomatoes
- 4 cups (960 mL) vegetable broth
- 1 cup (190 g) red lentils
- Salt and pepper to taste
- Fresh cilantro or parsley for serving (optional)
Instructions:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 3-4 minutes, until softened.
- Add the garlic, cumin, coriander, and cayenne pepper, and cook for an additional minute.
- Add the diced tomatoes, vegetable broth, and red lentils to the pot. Mix well.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, until the lentils are cooked through and the soup has thickened.
- Season with salt and pepper to taste.
- Serve hot, topped with fresh cilantro or parsley if desired.
H5: Vegan potato salad
Potato salad is a summertime classic that can be customized in endless ways. This vegan version is creamy, tangy, and perfect for picnics and barbecues.
Ingredients:
- 1.5 pounds (680 g) potatoes, cut into bite-sized pieces
- 1/2 cup (120 mL) vegan mayo
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh herbs (such as parsley, dill, or chives) for serving (optional)
Instructions:
- Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring the water to a boil.
- Cook the potatoes for 10-15 minutes, until tender but not mushy.
- Drain the potatoes and rinse them with cold water to stop the cooking process. Let them cool completely.
- In a small bowl, whisk together the vegan mayo, dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
- Add the dressing to the cooled potatoes and mix well.
- Serve the potato salad as is or topped with chopped fresh herbs for extra flavor.
Conclusion:
There you have it, five quick and easy meals that you can whip up in no time. Remember, cooking doesn’t have to be complicated or stressful. With a few simple ingredients and some creativity, you can create delicious and satisfying meals any time of the day. Happy cooking!
FAQs:
Q: Can I leave out some of the spices in these recipes?
A: Of course! These recipes are meant to be customized to your preferences. If you don’t like a certain spice or herb, feel free to omit it or substitute it with something else.
Q: Can I use dairy or meat products instead of vegan alternatives?
A: Absolutely. If you’re not vegan or prefer to use animal products, you can swap out the vegan ingredients for their non-vegan counterparts. Just keep in mind that the cooking times and flavors may vary.
Q: Can I make these meals ahead of time?
A: Most of these meals are best served fresh, but you can definitely prep some of the ingredients in advance to save time. For example, you can chop the vegetables for the chickpea salad or make the sauce for the creamy mushroom pasta ahead of time.
Q: What are some good side dishes to serve with these meals?
A: It depends on your personal preferences, but some ideas include roasted or steamed vegetables, a side salad, quinoa, rice, or bread.
Q: Can I freeze these meals?
A: While some of these meals may freeze well, others may not. It’s best to consume them fresh whenever possible for optimal flavor and texture.
Bloopers:
Stay tuned for the hilarious bloopers reel at the end of this article! Even professional chefs make mistakes every now and then, and we’re no exception. So sit back, relax, and enjoy a good laugh with us.