Discover in the video how to whip up 20 MINUTE VEGAN DINNERS! These straightforward weeknight recipes are vegan, nourishing, and call for minimal slicing, minimal preparation, minimal components! Dive into making 20-minute noodles (Inspired by Asian peanut noodles) and a velvety vegan pasta with hummus. LET’S BEGIN!
If you’re a pasta enthusiast, make sure to watch this video next: https://youtu.be/3aNEnXCgYSg
Want more healthful, high-protein vegan meal motivation? Explore this compilation: https://www.youtube.com/playlist?list=PLf7woCLAh2s9DSKF3pxI3hK67f95fyddG
*ZESTY PEA’NOT’ NOODLES* Serves 4, 565 Calories, 30g protein
(an excellent choice for individuals with peanut hypersensitivities, see remarks!)
*for the sauce*
¼ cup hummus
2 tablespoons nut spread (peanut butter or any other preferred nut/seed butter)
1 tablespoon gochujang (alternate: sriracha or garlic chili sauce)
1 tablespoon maple syrup (or any liquid sweetener)
1 tablespoon mirin (alternate: more maple syrup)
1 tablespoon rice vinegar
3 tablespoons soy sauce or tamari
1 tsp garlic powder
1 tsp onion powder
pinch of chili flakes
10 oz ramen or rice noodles
2 cups chopped broccoli florets
2 cups thawed edamame beans
1 block of extra firm tofu, chopped
1. Boil a large saute pan with salted water and prepare rice/ramen noodles based on package guidelines.
2. While the water is heating, blend all sauce ingredients in a bowl and whisk until smooth. Add water if needed to thin it out.
3. Dice the broccoli and when the noodles are around 3 to 4 minutes away from being al dente, mix the broccoli into the noodles and cook for 3 to 4 minutes until vivid green yet slightly crunchy.
4. Drain the noodles and broccoli, put them back into the pan. Mix in the zesty sauce and thawed edamame beans, ensuring all noodles and broccoli are completely coated. Warm the dish on medium-low heat until piping hot, then remove from heat and serve.
5. Sprinkle with chopped green onions, sesame seeds, extra chili flakes, and savor!
*SMOOTH HUMMUS PASTA* Serves 4, 490 Calories, 26g protein
1 pound pasta noodles
*for the sauce*
1 cup hummus
1 block silken tofu
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
¼ cup chopped sun-dried tomatoes
½ cup sliced pitted kalamata olives
3 diced roma tomatoes
Handful of freshly chopped basil or parsley
1. Boil a large saute pan with salted water and cook pasta noodles according to package guidelines until almost al dente.
2. While the water heats up, blend silken tofu, hummus, tomato paste, and lemon juice in a high-speed blender until velvety.
3. Dice the roma tomatoes, sun-dried tomatoes, kalamata olives, and fresh herbs.
4. Once the pasta is almost al dente, drain (keep ½ cup of pasta water for sauce).
5. Saute roma tomatoes in the pan with a bit of water or ½ tbsp oil for about 3 to 4 minutes until reduced and darkened. Add noodles, sauce, sun-dried tomatoes, olives, and basil. Blend well and let it heat through for 4 to 6 minutes until piping hot. Remove from heat, sprinkle with extra sun-dried tomatoes, olives, and herbs, and relish!
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