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Fast and yummy vegan recipes

by Elisa Barbier October 3, 2017 0 comment

Quick, healthy and filling dishes for students who are always on the go

Being a student isn’t easy. Being a healthy student when living by yourself can quickly become mission impossible. Juggling classes, part-time jobs and a social life, time constraints often lead students to eat take-out or simply skip meals. A remedy for this could be to try out two of my favorite recipes from HurryTheFoodUp and Pretty Bees—both websites offer quick-to-make vegan, vegetarian and gluten-free recipes.

Vegan Chocolate Chip Oatmeal Pancakes

By Hauke Fox on HurryTheFoodUp

Serves four people.

Preparation time: five minutes. Cook time: 20 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1/3 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup cooked steel-cut oats
  • 1/3 cup canola oil, regular or organic
  • 1 1/2 cups non-dairy milk
  • 3/4 cup dairy-free chocolate chips
  • Vegan spread for frying
  1. In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon.
  2. Add the canola oil, non-dairy milk, vanilla extract and cooked steel-cut oats. Stir to combine.
  3. Add the chocolate chips and stir until evenly mixed. Set aside for a few minutes—you will see the batter puff up because of the baking powder.
  4. Heat the vegan spread in a skillet over medium heat.
  5. Once the spread is sizzling, pour a tablespoon of the batter into the pan. Reduce the heat slightly.
  6. Watch the pancake closely—when the edges start to firm up and look cooked, use a spatula to flip the pancake carefully.
  7. Cook until golden brown, usually two to four minutes on each side. Remember to add more vegan spread to the pan between each round of pancakes.

Vegan Chickpea Curry

By Kelly Roenicke on Pretty Bees

Serves three people.

Preparation time: 10 minutes. Cook time: 15 minutes.

Ingredients

  • ½ cup basmati rice

    Vegan Chickpea Curry. Photo by Elisa Barbier

  • 2 pinches of salt
  • 2 small onions, chopped
  • 2 tablespoons olive oil
  • 2 cloves of garlic, chopped
  • ½ lime, juice
  • 1 to 2 tablespoons curry paste or powder, to taste
  • 1 can (1.5 cups) coconut milk
  • 1 can (400g with liquid) chickpeas, drained and rinsed
  • 1 to 2 tablespoons soy sauce, to taste
  • 2 medium tomatoes or a handful of cherry tomatoes, chopped. (The sweeter the better).
  • 1 cup basil leaves, chopped
  • 1 teaspoon maple syrup or sugar
  1. In a pot, add rice to 500 ml of water. Throw in a pinch of salt and bring to a boil. Keep an eye on the rice. When the water is boiling, put a lid on the pot and reduce the heat to low. Cook for another 8 to 10 minutes until the water is fully absorbed by the rice.
  2. In a large pan, cook onions in olive oil at low-medium heat until the onions start to soften and turn clear, about five minutes. Add the garlic and cook for another minute.
  3. Add one tablespoon of curry paste and the milk, stirring until the curry dissolves. Add another pinch of salt. Add more curry paste to taste.
  4. Add the chickpeas and soy sauce, and cook on medium heat for about five minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.
  5. Add the tomatoes, basil and lime juice, and gently simmer the curry for another two minutes. Add more soy sauce to taste and stir in maple syrup or sugar.
  6. Serve the curry in a bowl over rice.

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