quick vegan recipe

The vegan version of creamy tomato pasta recipe that took the internet by storm

Marry Me Pasta

oz whole wheat linguine

olive oil (optional)

onion

garlic (minced)

cherry tomatoes

Italian seasoning

tsp red chili flakes

salt

¼ tsp black pepper

yeast

tomato paste

vegetable broth

coconut milk

vegan cheese (shredded, optional)

pasta water

basil

Cook pasta according to package directions, reserving at least 1/2 cup of pasta water before draining.

Add the onion to a pan with 1 to 2 tablespoons of olive oil or water, until translucent, approximately 2 minutes.

Add the garlic, spices and tomato paste, and stir until fragrant, approximately 2 minutes. Add the cherry tomatoes and vegetable broth. Cover, and allow to cook for 3 minutes, until the tomatoes have bursted. 

Add the coconut milk and vegan cheese if using. Stir until a creamy sauce is formed. 

Add cooked pasta and fresh basil. Stir until the pasta is coated in the sauce, and add the reserved pasta water if needed. Serve immediately. 

A delicious and nourishing recipe for a quick dumpling soup featuring aromatic broth, vegetables and noodles.

Quick Dumpling Soup

ginger (minced)

soy sauce

tbsp miso paste

vegetable dumplings (frozen)

pack brown rice ramen

carrots

greens (chopped)

tsp chili flakes

½ tsp sesame seeds (toasted)

Heat a medium sized pot over medium heat. Add the ginger and garlic, and saute for 2 minutes, until fragrant. Add in the vegetable broth, soy sauce and miso paste. 

Bring the soup to a boil, then add the frozen dumplings, noodles, carrots and greens. Allow to simmer over low to medium heat for a few minutes until the dumplings are cooked through and the noodles are soft. 

Transfer to bowls and garnish as desired. Enjoy immediately. 

A delicious one-pot wonder recipe featuring several green veggies, pesto, and rigatoni.

Creamy One Pot Green Pasta

400 gram rigatoni (one pack)

vegetable broth (homemade

broccoli (chopped)

peas

spinach

basil leaves (chopped)

zucchini (grated)

pesto

full fat coconut milk

lemon (juiced)

salt and pepper (to taste)

Add the pasta to a large saucepan and pour over the vegetable broth. Bring to a boil over high heat, and then lower to medium-low and simmer for 5 to 8 minutes, until the pasta has absorbed some of the water and is half cooked. 

Add the vegetables, coconut milk, and pesto. Cover, and cook for an additional 8 minutes, until the pasta is cooked and the sauce is creamy. 

Divide between bowls and enjoy immediately. Store in the fridge for up to 3 days. 

Microwave Cake (AKA Emergency Cake)

soy milk (unsweetened)

maple syrup

tbsp vegan yogurt (I used coconut)

apple cider vinegar

tsp vanilla extract

all-purpose flour

cocoa powder

coconut sugar

tsp baking soda

In a bowl, combine the soy milk, coconut yogurt, apple cider vinegar, maple syrup and vanilla extract. 

Add the flour, cocoa powder, coconut sugar, baking soda and salt and gently stir until a smooth batter is formed. 

Transfer to a greased microwave safe container (I used a 6 inch microwaveable round glass container). Microwave on full power (800W) for 5 to 6 minutes. 

Remove from the microwave and check to see if the cake is cooked. Microwave in additional 1 minute increments if needed. Allow to cool before removing from the container.

Alternatively bake at 350F for approximately 25 minutes.

Ice as desired and enjoy. 

A delicious, simple, under-30-minute dinner than anyone can make!

Easy Broccoli Pasta

broccoli

olive oil (or vegetable broth)

tsp black pepper

oz bow tie pasta

pasta water (reserved from cooking)

Bring a large pot of water to a boil. Add the broccoli, and cook for five minutes until soft. Using a spatula, transfer the broccoli to a pan over low heat, reserving the water in the pot. 

Cook the pasta in the remaining broccoli water according to package directions, reserving at least 1 1/2 cups of the pasta water when you drain. 

Now, in the pan with the broccoli, add the olive oil and garlic. Saute until you can mash up the broccoli, almost into a pesto-like sauce. You can add some water a tablespoon at a time to thin the broccoli floret sauce, as needed. 

At this time, add the drained pasta, nutritional yeast, salt, pepper and lemon juice. Stir, adding the reserved pasta water 1/4 cup at a time as needed. 

A delicious 20-minute one-pot recipe to utilize fresh seasonal tomatoes and orzo pasta.

Tomato Orzo

tbsp extra virgin olive oil

½ tsp salt and pepper

orzo

basil (or spinach)

In a large saucepan heat the oil and add tomatoes, salt and pepper. Cook for about 5 minutes with the lid on, then burst the tomatoes with the back of a spatula.

Add the garlic and orzo, and stir everything. Add the vegetable broth and coconut milk. Lower the heat and cook for 5-10 minutes until the orzo is fully cooked.

Stir in the fresh basil or spinach and add vegan cheese if desired. Serve on its own or as a side.

Top 6 quick vegan recipe recipes from across the web

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

Top Tags

Marry Me Pasta

Quick Dumpling Soup

Creamy One Pot Green Pasta

Microwave Cake (AKA Emergency Cake)

Easy Broccoli Pasta

Tomato Orzo

Top 6 quick vegan recipe recipes from across the web

The most viewed quick 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

Marry Me Pasta

Quick Dumpling Soup

Creamy One Pot Green Pasta

Microwave Cake (AKA Emergency Cake)

Easy Broccoli Pasta

Tomato Orzo

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