Revamp Your Weekly Menu with These 5 Best Easy Vegan Recipes

Are you tired of making the same old vegan meals every week? Do you want to add some excitement and flavor to your weekly menu without spending hours in the kitchen? Look no further! In this article, we’ll share with you five of the best easy vegan recipes that will revamp your weekly menu and satisfy your taste buds.

1. Creamy Vegan Mushroom Risotto

If you’re a fan of Italian cuisine, you’ll love this vegan mushroom risotto recipe. It’s creamy, flavorful, and easy to make. Here’s what you’ll need:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, diced
• 2 garlic cloves, minced
• 1 pound mushrooms, sliced
• 1/4 cup nutritional yeast
• 1/4 cup vegan butter
• Salt and pepper to taste

To make the risotto, start by heating up the vegetable broth in a pot. In a separate pan, sauté the onion and garlic in vegan butter until they’re soft. Add the mushrooms and continue cooking until they’re tender. Add the Arborio rice to the pan and stir it for a few minutes until it’s coated in the buttery mixture.

Slowly pour in the heated vegetable broth, one cup at a time, while stirring the rice. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is fully cooked and has a creamy texture. Add the nutritional yeast, salt, and pepper to taste. Serve hot and enjoy!

2. Vegan Chickpea Curry

Curries are a great way to add some variety and spice to your weekly menu. This vegan chickpea curry recipe is packed with flavor and nutrients, and it’s easy to make. Here are the ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can of coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste

Start by sautéing the onion and garlic in a pan until they’re soft. Add the chickpeas and continue cooking for a few minutes. Add the coconut milk, curry powder, turmeric, and cumin to the pan and stir well. Allow the mixture to simmer for about 10 minutes until it thickens. Add salt and pepper to taste. Serve with rice or naan bread.

3. Vegan Lentil Shepherd’s Pie

Shepherd’s pie is a classic comfort food that’s typically made with meat. But this vegan lentil shepherd’s pie recipe is just as delicious and satisfying. Here are the ingredients:

• 2 cups of cooked lentils
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 cup vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 2 cups mashed potatoes
• Salt and pepper to taste

Start by sautéing the onion and garlic in a pan until they’re soft. Add the carrot and celery and continue cooking for a few minutes. Add the lentils, vegetable broth, tomato paste, and flour to the pan and stir well. Allow the mixture to simmer for about 10 minutes until it thickens. Pour the lentil mixture into a baking dish and top it with mashed potatoes. Bake in the oven at 375°F for 25-30 minutes until the top is golden brown. Serve hot and enjoy!

4. Vegan Quinoa and Black Bean Bowl

This vegan quinoa and black bean bowl is a hearty and delicious meal that is perfect for lunch or dinner. It’s packed with protein and fiber, thanks to the quinoa and black beans, and it’s topped with fresh veggies and a zesty lime dressing that gives it a bright and fresh flavor.

To make this recipe, you’ll need:

• 1 cup of quinoa
• 1 can of black beans, drained and rinsed
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 avocado, diced
• 1/4 cup of fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions.
2. In a large bowl, mix together the cooked quinoa, black beans, chopped bell peppers, diced avocado, and chopped cilantro.
3. In a small bowl, whisk together the lime juice, salt, and pepper.
4. Pour the dressing over the quinoa and black bean bowl and toss to coat.
5. Serve and enjoy!
6. Vegan Lentil Curry

5. Chickpea Curry

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 can of diced tomatoes
• 1 can of coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Directions:

1. In a large pan, sauté the onion and garlic until softened.
2. Add the curry powder and stir until fragrant.
3. Add the diced tomatoes and chickpeas, and stir to combine.
4. Pour in the coconut milk and bring to a simmer.
5. Let the curry cook for 10-15 minutes until the sauce thickens and the chickpeas are tender.
6. Season with salt and pepper to taste, and garnish with fresh cilantro if desired.

This chickpea curry is a great option for a quick and easy weeknight dinner. It is also perfect for meal prep – simply make a big batch and divide it into individual containers to take to work for lunch.

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