Affordable Lunch Ideas // VEGAN recipes (under 30 minutes!)

Affordable Lunch Ideas // VEGAN recipes (under 30 minutes!)

Budget-friendly affordable vegan lunch ideas / must have recipes under 30 minutes!
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‘Rose’ red and white pasta:

400g tomato passata
Only the cream from 1 can of coconut cream
1 onion
1 garlic clove
1 heaped tsp of Italian seasoning
Salt and black pepper to taste
100g fresh spinach
Handful of basil leaves
~125g pasta of choice (I’ve used chickpea pasta)

Heat a drizzle of olive oil in a pan. Sauté the onion and garlic for a couple of minutes then pour in the tomatoes and coconut cream. Season the sauce then cook for about 10-15 min. In the meantime cook your pasta according to the package instructions. Drain your pasta then add it to the rose sauce. Add in fresh spinach and let it wilt down from the heat. Add in fresh basil and serve.
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Mediterranean chickpeas and veggies roast:

2 courgettes
2 red bell peppers
2 potatoes
1 package of button mushrooms (~150g)
240g cooked chickpeas
1 tsp ground cumin
1 tsp sweet paprika
Salt and black pepper
2 heaped tbsp of pesto of choice (recipe here ▸ https://youtu.be/2EQUZAfCMnk)

For the lemony sauce:

1 cup of vegetable stock
The juice of 1/2 a lemon
1/2 red onion
1 clove of garlic
1 cup of mixed: pitted green olives, sun-dried tomatoes and grilled artichokes
Salt and black pepper to taste

Preheat your oven to 200c. Chop your veggies to same-size bite-size pieces. Transfer to a baking dish then season them with salt, black pepper, cumin and paprika. Rub the pesto into the veggies and bake for about 30 min until tender. In the last 10 min of baking, add in the chickpeas and give it a good mix. In the meantime, make the sauce. Heat 1 heaped tsp of pesto in a pan, then sauté the onion and garlic. Add in the artichokes, olives and sun-dried tomatoes, then sauté for another couple of minutes. Pour in the vegetable stock and the juice of half a lemon, then when the vegetables are ready, transfer them into the pan. Heat them up together then serve with a side of greens and quinoa/brown rice.
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Tofu schnitzel

Tofu marinade:
300g firm tofu, sliced
2 tbsp tamari
1tbsp maple syrup
2 tsp yellow mustard

Schnitzel batter:

4 tbsp chickpea flour
1/3 cup + 2 tbsp of water
1 tsp tahini
1 tsp olive oil
Salt and black pepper to taste
1 tsp chilli flakes/ any other seasoning to taste

Other ingredients for the Schnitzel:
1/2 cup puffed brown rice, ground into fine crumbs in a food processor.

In a large bowl, mix the marinade ingredients. Add in the tofu and let it marinade for at least 30 minutes, preferably longer (the longer you marinade the better it tastes!). For making the batter, simply mix all the ingredients in a plate, then pour in the leftover marinade and mix it well. Dip the tofu slices in the batter, then coat in bread/rice crumbs. Place in a nbaking tray lined with a parchment paper the brush with a little olive oil for extra crunch. Bake in a preheated oven at 180c for 10 minutes, then turn the griddle on, bake for another 10 minutes until golden brown. Serve alongside green peas and simple mashed potatoes.

Mashed potatoes:

3 potatoes
1 tbsp nutritional yeast
Salt and pepper to taste
A splash of non-dairy milk

Simply chop the potatoes into small cubes. Cook them in boiling water for about 30 minutes. Drain and reserve 1 tbsp of the cooking water. Add in a splash of non-dairy milk, season to your liking and mash with a potato masher until creamy.
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Disclaimer: This video is not sponsored. My opinions are my own. Some of the links above may be affiliate links.

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Outro Music: Amarante – Change your world
Background music:good morning by Amine Maxwell https://soundcloud.com/aminemaxwell
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
http://creativecommons.org/licenses/b
Music promoted by Audio Library https://youtu.be/SQWFdnbzlgI
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Logo Design and animation: May Aviv
mayavivdesign@gmail.com
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#vegan_recipes
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This video is about: Affordable lunch ideas // vegan recipes under 30 min

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