Easy Vegan Pantry Meals With 5 Ingredients Or Less


Easy Fluffy Vegan Pancakes
Makes 4

1 cup all-purpose flour (or gluten-free flour of choice)
1 tablespoon baking powder
2 tablespoons organic sugar
2 tablespoons flax meal
1 cup + 2 tablespoons nondairy milk
1 teaspoon vanilla
Cooking spray
Vegan butter, to serve
Maple syrup, to serve

In a medium bowl, combine flour, baking powder, sugar, and flax meal and mix until combined.
Add in nondairy milk and vanilla and mix until combined, being careful not to over-mix.
Preheat a non-stick skillet and spray with cooking oil. Use a ½ cup measuring cup to pour batter into pan.
When pancakes begin to bubble, after about 3-4 minutes, flip and cook for 2 minutes on other side.
Serve with vegan butter and maple syrup.

Fried Tofu Sandwich

Servings: 2

2 tablespoons grapeseed oil
7 oz extra-firm tofu, pressed or patted dry with dish towel
2 tablespoons low-sodium soy sauce, divided
1 teaspoon garlic powder, divided
2 tablespoons nutritional yeast, divided
Black pepper, to taste
Toasted sliced bread, for serving
Toppings of choice, for serving


Cut the tofu into four equal slices, lengthwise.
Add the grapeseed oil to a skillet over medium-high heat. Once the oil is shimmering, add the tofu steaks. Drizzle on 1 tablespoon soy sauce and sprinkle on ½ teaspoon garlic powder, 1 tablespoon nutritional yeast, and black pepper.
Cook the tofu for 5-7 minutes until browned and crispy, then flip.
Add the rest of the soy sauce, garlic powder, nutritional yeast, an black pepper to the other side and cook for 5-7 minutes until golden brown and crispy.
Serve on toasted bread with your favorite toppings.

Chili Lime Chickpeas
Servings: 2


1 15-ounce can chickpeas, drained and rinsed
1 teaspoon chili powder
1 lime, juiced
Salt, to taste
Olive oil, to taste


Preheat the oven to 350˚F (180˚C).
Line a baking sheet with reusable silicone liner.
In a small mixing bowl, add chickpeas, chili powder, lime juice, salt, and olive oil and mix until combined.
Transfer chickpeas to baking sheet and bake for 35 minutes until crispy.

Creamy Pasta With Broccoli
Servings: 2-3


8 ounces dried pasta of choice
2 cups broccoli florets
⅓ cup nutritional yeast
¼ cup unsweetened nondairy milk
Salt, to taste

Bring a medium sized pot of water to a boil and add in pasta. When pasta has five minutes remaining, add in broccoli florets. Once pasta is al dente and broccoli is tender, drain and return to pot.
Add in nutritional yeast, nondairy milk, and salt, and stir over low heat for 2-3 minutes until sauce has thickened.
Serve and enjoy!

Peanut Butter Chocolate Chip Oatmeal Cookies
Makes 8-10


2 ripe bananas
1 cup oats
⅓ cup peanut butter
⅓ cup vegan chocolate chips


Preheat the oven to 350˚F (180˚C).
Line a baking sheet with a reusable silicone liner.
To a medium mixing bowl, add bananas and mash until smooth. Add in oats, chocolate chips, and peanut butter and mix until combined.
Scoop ¼-cup size cookies spaced two inches apart.
Bake for 12 minutes.

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