easy vegan recipe

Only have minutes and looking for a super easy recipe? Well, this curry fried rice is so easy and packed full of flavour! It's also a great way to use up leftover veggies of your choice.

Easy Curry Fried Rice

rice (, leftover is best)

tbsp sesame oil

tbsp diced onions (or chopped scallions)

garlic (minced)

(adjust

soy sauce

curry powder

Sesame seeds (for topping)

scallions (for topping)

carrots

corn

peas

Cabbage (chopped)

Mushrooms (diced)

Bell peppers (diced)

In a large pan or wok, heat the sesame oil over high heat.

Add in the onions and garlic then sauté for 2 minutes. Add in the vegetables and cook until tender.

Add in the rice or other leftover grain of choice.

Season with salt, soy sauce, and curry powder. Mix well. Adjust to taste if needed.

Garnish with some shopepd scallions and sesame seeds, if you&#039;d like. Enjoy while hot!

https://www.youtube.com/watch?v=DNyR5Oa_wq0&t=1s

Let’s be real, there are days when you can’t really be bothered to make anything so these fried rice recipes are perfect for a quick and easy meal! 🍚

On the blog: https://thefoodietakesflight.com/2-super-easy-10-minute-fried-rice-recipes

They’re super tasty and also a really good way to use up some leftover rice and veggies. Plus you also only need one pan!

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If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodietakesflight
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Teriyaki sauce, fried rice recipes: https://foodietakesflight.wixsite.com/tftf/post/two-10-minute-fried-rice-recipes

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/2YEGqx8
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#vegan #friedrice #easy #asian

TWO SUPER EASY 10-MINUTE FRIED RICE RECIPES | One Pan Lazy Vegan Meals

These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce. They pack a a spicy kick from the homemade chili garlic sauce and if you’d love more spice, you can always add more chili sauce! I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.
 

Easy Spicy Miso Noodles

tbsp white miso paste

peanut butter (or Chinese sesame paste)

tbsp toasted sesame oil

tbsp chili garlic sauce

tsp dark soy sauce (optional

maple syrup

tbsp rice vinegar

tsp minced garlic

scallion (chopped)

noodles

cucumber

cilantro

Sautéed shiitake mushrooms (optional)

Other veggies of choice (you can blanch some greens

In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.

Sauce

Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.

Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.

Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you’d like.

Noodles

Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).

Mix everything together and enjoy! If you’d like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

To Serve

The best part about these noodles? They’re SO EASY to put together! You’ll just need 1 small pot with water to boil the noodles and a large bowl to mix everything in.

🥢Check out the full noodle recipe here 👉🏼https://thefoodietakesflight.com/easy-spicy-miso-noodles
🌶Homemade chili garlic sauce: https://thefoodietakesflight.com/chili-garlic-sauce/

🍜 3 EASY NOODLE RECIPES VIDEO: https://youtu.be/F5_nqvYuMc4
🍜 TANTANMEN (VEGAN RAMEN): https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
🍜MORE NOODLE RECIPES: https://thefoodietakesflight.com/category/pasta-and-noodle-recipes/

———————————————
👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#noodles #asianrecipes #vegan

Easy Spicy Miso Noodles | One Pot & One Bowl, Vegan Asian Recipe

This Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days. These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.

Vegan Peanut Satay Noodle Soup

rice

mushrooms

Neutral oil (for cooking)

Soy sauce (to taste)

Asian shallots (thinly sliced)

neutral oil

tbsp ginger

tbsp peanut butter (I used chunky peanut butter)

tbsp coconut sugar (or palm sugar)

vegetable broth (see notes)

soy sauce (or tamari for gluten-free option)

fish sauce

coconut cream (see notes for coconut milk alternative)

lime juice (or lemon juice,

Chili sauce oil

Salt (to taste)

scallion

Thai basil leaves

peanuts

lime juice

More chili sauce oil

Place the noodles in a large heat proof bowl. Pour boiling hot water in the bowl until the noodles are completely submerged. Mix the noodles around a bit and leave to soak for 15 to 20 minutes or until the noodles are pliable and the noodles are chewy.Alternatively, you can also opt to just cook down the dried noodles directly in the soup later on!

They’ll turn while and no longer translucent once chewy. Remove the noodles from the water and then set aside.

Heat a large pot over high heat (note: this will be the same pot used for the soup later on for minimal clean-up).

Once hot, add a little oil then add in the mushrooms. Sauté until lightly browned on each side, around 3 to 4 minutes on each side.

Season the mushrooms with a little soy sauce and then cook down for a few more minutes. Set the mushrooms aside on a small plate.

In the same pot, add more neutral oil.

Over medium high heat, add in the sliced shallots.

Move around the shallots in the oil until golden brown. (Don’t burn them like I did haha). Remove the shallots from the oil and set aside. Don’t cover the shallots so they stay crispy.

Mushrooms and Shallots

Remove most of the oil in the pot. I kept around 1 tbsp of the oil. In the same pot over high heat, add in the ginger and garlic.

Sauté until aromatic, 2 minutes.

Add in the peanut butter, curry powder, and sugar.

Mix until well-incorporated.

Pour in the vegetable broth, soy sauce, vegan fish sauce, and mix well. Cover the pot and leave to simmer until it boils, around 5 minutes.

Once it boils, lower the heat to medium and then pour in the coconut cream and lime juice. Taste the soup and season with salt or more soy sauce, if needed.

Leave the soup to simmer for 2 to 3 more minutes. Taste the soup and feel free to adjust to your taste by adding more soy sauce, sugar, or lime juice.

Add in the lime juice and chili sauce, if using, then mix well with the soup.

Add in the noodles. If you&#039;re adding dried noodles, they&#039;ll of course take longer to cook in the soup (usually around 8 to 10 minutes).

Cook the chewy noodles for 2-3 more minutes until the noodles are cooked to your liking.

Soup Base

Top the noodle soup with the mushrooms, crisp shallots, roasted peanuts, chopped scallion, Thai basil leaves, and chili oil before being finished with a squeeze of lime juice if you&#039;d like.

The noodles will cook down a little bit more from the hot soup. Enjoy!

These curry roasted vegetable bowls are colorful, full of vibrant flavors, and the leftovers pack up well for your weekly meal prep!

Curry Roasted Vegetable Bowls

long grain brown rice (uncooked) (0.40)

cauliflower (2.29)

carrots (0.24)

onion

peas (0.60)

olive oil (0.32)

Tbsp curry powder (0.30)

salt (0.02)

tahini (1.13)

water (0.00)

lemon juice (0.18)

garlic, minced (0.16)

tsp ground cumin (0.05)

cayenne (0.02)

Begin the rice first because it takes the longest to cook. Combine the uncooked rice in a pot with 2 cups water. Place a lid on top, turn the heat onto high, and allow the water to come up to a full boil. Once boiling, turn the heat down to low and let the rice simmer for 45 minutes (no stirring). After 45 minutes, turn the heat off and let it rest with the lid in place for an additional five minutes.

Once the rice is started, move on to the curry roasted vegetables. Preheat the oven to 400ºF. Chop the cauliflower into bite-sized florets. Peel and slice the carrots. Slice the red onion into ¼-inch wide slices.

Place the cauliflower, carrots, and red onion on a parchment lined baking sheet. Drizzle the olive oil over top, then add the curry powder and salt. Toss the vegetables until everything is evenly coated in oil and spices. Spread the vegetables out over the baking sheet in a single layer.

Transfer the seasoned vegetables to the oven and roast for 20 minutes. After 20 minutes give them a good stir, then roast for another 15 minutes. Next, add the frozen peas and toss together with the roasted vegetables, then return the baking sheet to the oven for the an additional 5 minutes. Taste the vegetables and add additional salt, if needed.

While the rice is simmering and the vegetables are roasting, make the lemon tahini dressing. Place the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender then blend until smooth. Set the dressing aside.

When the rice has finished cooking, fluff with a fork. Place about ¾ cup rice into each bowl or meal prep container. Top with ¼ of the roasted vegetables. Drizzle with a few tablespoons of dressing just before serving.

This Mediterranean Farro Salad with Spiced Chickpeas is packed with flavor, texture, and nutrients (and no animal products!).&nbsp;

Mediterranean Farro Salad with Spiced Chickpeas

cayenne pepper (0.03)

chickpeas (1.15)

olive oil (0.12)

tsp smoked paprika (0.05)

garlic powder (0.03)

cayenne pepper (optional) (0.02)

black pepper

Salt (0.02)

cooked farro (or other grain) (1.49)

Roma tomatoes (1.39)

cucumber (0.99)

parsley (0.79)

To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use (keep in the refrigerator for up to 5 days).

Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste.

Chop the tomatoes, cucumber, and parsley. Place about 3/4 cup cooked farro in each bowl, then top with chopped tomato, chopped cucumber, spiced chickpeas, and a large pinch of chopped parsley. Drizzle the dressing over top and serve.

For a healthy, filling, refreshing summer salad, make this French-style vegan Chickpea Salad Niçoise with Dairy-Free Lemon Dijon Dressing.

Chickpea Salad Niçoise

olive oil

lemon juice

Dijon mustard

shallots

agave

white miso

fine sea salt

oregano

(14 ounces 400 mL) chickpeas, drained and rinsed (see Tip)

romaine lettuce

grape tomatoes, halved

Greek olives

red onion, thinly sliced

chives

capers

Make the Lemon Dijon Dressing

In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavors to meld together.

 Prepare the Chickpeas

In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.

Make the Salad

Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water.
Drain the green beans. Pat dry the potatoes and green beans.

Assemble the salad

Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with seasoned chickpeas, chives, capers, and a pinch each of salt and pepper.

Serve with dressing 

Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)

These easy vegan oat bars are made with just a handful of everyday ingredients and ready in 30 minutes. They&#x27;re a great homemade treat, breakfast or snack for the whole family and naturally gluten-free!

Healthy Vegan Oat Bars

rolled oats (90 g)

oat flour (120 g)

cinnamon

tsp baking powder

salt

bananas,

soy milk

⅓ cup walnuts, chopped (40 g)

dates, chopped

coconut flakes (20 g)

tbsp chia seeds

Preheat oven to 350° F (180° C) and...

Preheat oven to 350° F (180° C) and line an 8x8 baking dish with parchment paper.

In a large bowl, combine all of the...

In a large bowl, combine all of the dry ingredients: oats, flour, baking powder, cinnamon and salt. Mix with a spoon.

Add the mashed banana, soy milk, and maple...

Add the mashed banana, soy milk, and maple syrup to another bowl. Mix thoroughly with a fork.

Combine the wet and dry ingredients and mix...

Combine the wet and dry ingredients and mix them thoroughly. Fold in any nuts, seeds, dried fruit or add-ins of choice!

Put your mixture onto the baking dish, spreading...

Put your mixture onto the baking dish, spreading it evenly. The bars should be 1-1.5 inches (3-4 cm) thick.

Sprinkle with toppings of your choice and press...

Sprinkle with toppings of your choice and press them down gently.

Transfer into the preheated oven and bake for...

Transfer into the preheated oven and bake for around 18-20 mins until firm and lightly golden. The baking time depends on how thinly you spread your batter and how soft or crunchy you want them to be!

Once the oat mixture has turned golden, remove...

Once the oat mixture has turned golden, remove it from the oven. Place the baking dish on a cooling rack for 10 minutes, then slice your oat batter into bars.

Enjoy warm or store in a container and...

Enjoy warm or store in a container and eat over the next few days!

Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day

Top 24 easy vegan recipe recipes from across the web

The most viewed easy vegan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 24 easy vegan recipe recipes from across the web

The most viewed easy vegan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Curry Fried Rice

Easy Spicy Miso Noodles

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Curry Roasted Vegetable Bowls

Mediterranean Farro Salad with Spic...

Chickpea Salad Niçoise

Healthy Vegan Oat Bars

Sweet potato & cauliflower lentil b...

One-Pan Vegetable Soup

Gut Healing Vegan Stew

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Blueberry Chia Pudding

Date Seed Coffee

Veggie tahini lentils

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Pecan Pie Cookie Dough

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Vegan Sour Cream with Cashews

Peanut Butter and Coconut Yogurt To...

Sweet Potato Alfredo Noodles

Crispy Tofu Burger

Vegan Whipped Feta Dip

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Vegan Tofu “Spam”

The most viewed easy vegan recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine