Check out a week of vegan dinners I made after work! When I get home, I’m usually starving. Although I love to cook, when I’m hungry, tired, and lazy, I want a dinner that has minimal prep work, but is still healthy and delicious.
These easy dinner recipes are budget friendly, fast, and perfect for late nights after work or school. Our favorites are the gnocchi and white chili!
15 Minute Vegan Recipes –
Spinach + Mushroom Gnocchi
– 1 cup frozen spinach
– package pre sliced mushrooms
– package of vegan gnocchi
– 1 tbsp flour (to thicken)
– 1/3 cup unsweetened plant milk
– 1 tbsp vegan butter
– shallot, minced
– garlic, minced
– 1 tsp dry thyme
– 1 tbsp nutritional yeast
1. Boil a large pot of water.
2. Add gnocchi and cook according to package instructions.
3. Heat a large nonstick pan on medium high heat. Add a splash of water along with onion and garlic. Cook for 3 minutes, stirring occasionally.
4. Add mushrooms, thyme, and pinch of salt and pepper. Cook additional 2 minutes.
5. Add frozen spinach, flour, and plant milk along with another pinch of s&p. Stir.
6. Add cooked gnocchi to the pan along with nutritional yeast and stir. Serve in bowls and enjoy!
Hoisin Peanut Lime Green Bean Stir Fry
– 2 servings cooked rice (we used quick brown rice)
– 1/4 block tofu
– 1/2 tsp turmeric
– salt + pepper
– 2 cups frozen green beans
– 1/4 cup low sodium soy sauce
– 2 tbsp hoisin sauce
– 1/2 – 1 tbsp peanut butter (depending on how peanutty you like it!)
– juice of 1/2 lime
– pinch red pepper flakes
1. Cook rice and set aside in two serving bowls.
2. In a non stick pan on medium heat, cook tofu until water is evaporated, breaking up with a spoon.
3. Add turmeric, pinch of salt and pepper, and green beans to the pan.
4. Stir, cook for 3-5 minutes until green beans are warmed through.
5. Meanwhile, combine remaining ingredients in a small bowl to make the sauce.
6. Pour sauce over green bean mixture.
7. Spoon green bean stir fry over rice and enjoy!
One Pot “Meaty” Rotini
– 8 oz rotini pasta (we used gluten free chickpea pasta)
– 2/3 can tomato sauce (I used no salt added)
– 1 tbsp low sodium soy sauce
– 1/2 tbsp maple syrup
– 1/2 cup TVP, rehydrated
– 1 tbsp nutritional yeast
– 1 tsp each dry parsley and basil (or italian herbs)
– 1/2 tsp garlic powder
1. Cook pasta according to package directions
2. Drain cooked pasta, leaving a small amount of water at the bottom to thicken the sauce.
3. Add remaining ingredients to the pot and stir to combine, over low heat.
4. Serve with a side salad and enjoy!
Quick White Chili
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can white beans, drained and rinsed
– 1 cup frozen corn
– 1 cup frozen green peppers
– 1 tsp cumin
– 1/2 teaspoon dry oregano
– 1 jar of salsa verde
– 1 vegetarian, no-chicken stock cube, or 3 cups no chicken or vegetable broth
– 3 cups water (or broth)
– lime, tortilla chips, cilantro (optional toppings)
1. Heat a soup pot over medium heat.
2. Add a splash of water or oil, and add onion and garlic. Cook for 3 minutes
3. Add remaining ingredients, bring to a boil, then simmer uncovered for 10 minutes
4. Taste for seasoning. Most broths and broth cubes have plenty of salt, so I did not add any, but you may want more.
Music: Ehrling “This is my Passion”
I’m Jordan, and I’m a lover of all things health and wellness.
I upload weekly lifestyle videos about:
Eating healthy, unprocessed, plant based food
Meal planning, prepping, cooking and recipes
and my life as a return college student.