Yo yo. I have learned the hard way that I do not, I mean do not, have much time in the evenings or afternoons, whenver it is that I get home, to make dinner. I hate getting something pre-made, or some yucky frozen vegetables mix. I was traumatized when there was a meatball in my ALL VEGGIE wok mix... So here are some nice, fast, easy recipes I've found during my little hunt. They're all vegan as usual <3
Fried Spaghetti
Ingredients:
8 oz. spaghetti
1 tablespoon tomato paste
2 tablespoon oil
2 chopped garlic cloves
1/2 red onion, chopped
salt, pepper and various seasonings
Directions:
Boil the spaghetti until slightly firm. You don't want it too soft. While its boiling, fry the onions and garlic in oil. Add salt and pepper and tomato paste. Let everything cook for about a minute then add the freshly cooked spaghetti. Stir to make sure the spaghetti has been totally coated with the tomato mixture. Give it another 3 -5 minutes over medium fire, covered. Stir once more then serve.
This is not exactly low-fat but its quick, easy and veg. I've eaten this through my broke undergraduate days and still whip this up when I'm starving and short on time. Hope you like it!
Serves: 4
Preparation time: 10-15 min
8 oz. spaghetti
1 tablespoon tomato paste
2 tablespoon oil
2 chopped garlic cloves
1/2 red onion, chopped
salt, pepper and various seasonings
Directions:
Boil the spaghetti until slightly firm. You don't want it too soft. While its boiling, fry the onions and garlic in oil. Add salt and pepper and tomato paste. Let everything cook for about a minute then add the freshly cooked spaghetti. Stir to make sure the spaghetti has been totally coated with the tomato mixture. Give it another 3 -5 minutes over medium fire, covered. Stir once more then serve.
This is not exactly low-fat but its quick, easy and veg. I've eaten this through my broke undergraduate days and still whip this up when I'm starving and short on time. Hope you like it!
Serves: 4
Preparation time: 10-15 min
Mama Koala's Vegan Mac and "Cheese"
Ingredients:
1 (16 ounce) bag elbow macaroni
1/4 cup vegan margarine or vegan butter (I prefer Earth Balance Soy Butter)
1/4 cup flour
2 cups nondairy milk (I use soy)
1 (8 ounce) package vegan cream cheese (I prefer Tofutti Cream Cheese)
1 (10 ounce) block vegan cheddar cheese (I use Follow Your Heart's Vegan Gourmet), shredded
nutritional yeast, to taste (I use 1-2 cups)
salt and pepper, to taste
bread crumbs, as needed
Directions:
1. Preheat oven to 350 degrees F if baking mac and cheese. In a large sauce pan, boil elbow macaroni according to package directions.
2. While the macaroni is boiling, in another sauce pan melt margarine and stir in flour. Next, add the milk and stir until thick and smooth. Add the cream cheese and stir until completely melted over medium-high heat.
3. Add shredded cheese and stir until completely melted. Add nutritional yeast, salt, and pepper to taste. If you don't want baked mac and "cheese", just pour the cooked and drained elbow macaroni into a large casserole dish and stir in the "cheese".
4. If you prefer baked mac and "cheese", in a casserole dish mix the cooked and drained noodles and "cheese" sauce, and completely cover the top with bread crumbs. Bake for 20-30 minutes.
Source of recipe: This recipe was inspired by a vegan recipe featured in a regular column titled Naked Maygun's Vegan Recipe Section from the magazine Profane Existence. My boyfriend and I were surprised at how authentic and delicious it turned out, we make this on a regular basis now!
Makes: 6 servings, Preparation time: 15-20 minutes, Cooking time: 20-30 minutes
Vegan French Toast
Ingredients:
2 cups vanilla nondairy milk (I use soy)
4 to 5 tablespoons flour
3 teaspoons vegan sugar
dash cinnamon
4 bread slices
nonstick spray
powdered sugar, to taste
Directions:
1. In a bowl, mix together nondairy milk, flour, sugar, and cinnamon to form a batter.
2. Dip bread in batter and fry in lightly greased pan until golden brown.
3. Serve sprinkled with vegan powdered sugar.
Makes: 4 servings, Preparation time: 15 minutes, Cooking time: 10 minutes
