Dahl. I usually use red lentils because they cook pretty quick without soaking. Boil with 2:1 water:lentils. In another pan, fry up garlic, onion and whatever spices you want. I usually use some combination of: fenugreek, mustard seed, fennel, cumin, coriander, turmeric, sweet paprika and curry powder. When the lentils are cooked, add the spice mix in, salt to taste and you’re done.
I add whatever Veg I have to hand and call it stew/soup, 12 mins in a pressure cooker and BAM, chef’s kiss. Bit of cheese on top, croutons if I’m feeling fancy and even the fussy children will enjoy it!
Quinoa, rice cooker, 2:1 water/quinoa, you can make as many batches as you want and then throw in anything else and spices and have stir fry for days.
Easiestpeasiest
If you have an oven, you can make a big lasagna, cut it into pieces and deep freeze.
I love doing this. Lately I’ve been roasting a head of cauli with some olive oil and nutmeg and blending it with some soy milk and more oil for the bechamel, I make a lot of lasagna and I think that’s one of the best vegan bechamels.
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I just chuck everything in at once and it usually works
What are your thoughts on skinning the chickpeas?!
Don’t bother. If you want creamy hummus, add a little bit of baking soda to the soak water and the cooking water. I use about a teaspoon (a few grams) at each step.
Will try this, thanks!
If you use too much, the chickpeas will turn to mush and be hard to strain. They’ll still be usable for hummus, though. Sometimes I’ll only add the baking soda to the soak water and none in the cooking water. You’ll figure it out with a little trial and error, though.
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Second this. I’ve found that a “power soak” works pretty well and makes it feel a little less arduous.
Just bring the dried peas to a boil for a minute and then heat off and soak for an hour (instead of overnight or whatever). I time this so I can walk the dogs while they soak. Then pressure cook – I try to do this on a night when we have leftovers so I’ll just reheat those and eat while they’re cooking – and then blend everything up and I’ve got enough fresh hummus for a week.
Takes about two hours, but fits into my nightly routine very easily at it’s really only 10-15 minutes of active time cooking.
Vegan bolognese with lentils / tvp / soy curls / whatever you like.
Miso noodle soup, all you need is miso paste, silken tofu, noodles, frozen veg. Throw it all in a pot with boiling water for a few mins and boom, healthy nutritious easy meal. I like to add more spices and sesame seeds sometimes
Also oatmeal. Its very versatile and easy imo
Baked beans on toast
Roasted beans and veggies
I haven’t found a ton of uses for oats. Got any recommendations?
My daily breakfast is 10g quick oats, 3 tbsp hemp hearts, 1 tbsp chia seed, 1 tbsp flax and a bunch of frozen berries. I cover with boiling water and let it sit until it cools. That cooks the oats. I put prepare it in a mason jar and take to work.
Pasta with sauce.
ramen noodles and peanut sauce, with stirfry veg and/or tofu.
grilled cheese sandwiches.
roast potatoes, stuffing, veg, sausages.
tofu fajitas.
dhal and rice.
stirfry rice and veg.
chilli.
Mac and cheese.
Roast potatoes
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