3 Cheap Lazy Vegan Meal Ideas Recipe
By Hot For Food
🔪Prep Time: 20 minutes
baked sweet potato
2 sweet potatoes
1 tsp vegetable oil or olive oil
sea salt & pepper, to taste
1 x 15 oz can black beans, drained & rinsed
1 C frozen corn, thawed
2 green onions, finely chopped
2 tsp vegetable oil or olive oil
1/2 tsp taco seasoning
1/4 tsp sea salt
1/4 tsp ground black pepper
1 avocado, diced
1 batch nacho cheese
1/2 C salsa
handful finely chopped chives, as garnish (optional)
diced purple potato
ground black pepper
chopped butter lettuce
baby spinach leaves
finely shredded red cabbage
finely chopped sun-dried tomatoes
ground black pepper
1To prepare the sweet potato for baking preheat the oven to 350°F.
2Wash your sweet potatoes and poke the surface of the skin with a fork. Then cover each sweet potato with a 1/2 teaspoon of oil and a pinch of sea salt and ground black pepper and coat it using your hands. Bake on a baking sheet for 60 minutes or until tender and cooked through. You could also do these in the microwave if you have one and it takes 5 to 7 minutes… obviously don’t use the tinfoil!
3With about 10 minutes remaining in the bake time for the potatoes, heat a pan over medium heat and add vegetable oil, black beans, corn and green onions. Sauté for 2 minutes. Then add taco seasoning, sea salt, and ground black pepper. Continue cooking for about 5 to 6 minutes or until the onions are softer and there might be some browning on the corn kernels.
4Once the potatoes are baked slice them in half and open them up on your plate. Mash the insides with a fork. Then top with the black bean and corn mixture, diced avocado, warm nacho cheese, salsa and garnish with chives.
5To roast the vegetables, preheat the oven to 425°F.
6Place your diced vegetables on a baking sheet and toss with olive oil, sea salt, ground pepper, chili powder, and oregano or other spices of your choice. Roast for about 20 minutes or until browned and cooked through. Ensure to toss once during bake time.
7To make the dressing combine the ingredients together in a bowl with a whisk. You’ll need to adjust acidity and sweetness to taste to get it to taste less like hummus. The essence of hummus will obviously be there but add enough tahini to smooth it out! This all depends on how much hummus you start with as well as the type of tahini you’re using. Just add small amounts of water to the dressing to get it smooth and to your desired consistency as well. You can even add in apple cider vinegar if you don’t have lemon juice but I prefer the freshness of lemon with the roasted vegetables. You can also experiment with adding hot sauce and/or fresh herbs as well.
8To serve, combine your mixed greens. Add the warm roasted vegetables on top. Add pumpkin seeds, sunflower seeds, and sundried tomatoes or whatever toppings you like. Then drizzle dressing over top.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.