recipe ideas Archives - Everyday Vegan Recipes

5 Quick Meals I’m Obsessed With Right Now. (easy, Vegan & Unique)

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In today’s video I’m sharing 5-6 quick meals that have been in my recent lunch rotation. Lots of them are inspired by what I’ve been seeing and saving online! Simple, fresh, quick and satisfying ideas you should definitely try asap!! Thanks for watching!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Lazy Seaweed Tofu 0:35

1 block silken tofu (300g = 10.5oz)
1 tsp gochujang (or to taste)
1 clove garlic, finely minced
1 spring onion, finely minced
1 drizzle each: soy sauce, vegan fish sauce, agave/maple syrup, rice/white wine vinegar or lime juice
1-2 tbsp crispy seaweed
2-3 tbsp flavour neutral veg oil (I used sunflower)

1-2 servings cooked sticky rice

inspired by: https://www.instagram.com/p/DZ7UCetoQX4/

→ serves 1-2

#2 Chewy Cucumber Noodles 2:09

for the sauce:
2 ½ tbsp natural peanut butter
1-2 tsp white tahini
1 ½ tbsp light soy sauce
1 ½ tbsp lime juice
1 ½ tsp agave syrup
1 tsp chili crisp oil
1 splash hot water, to adjust consistency

1 medium cucumber, cut into ribbons
8-10 sheets rice paper (round or square, how much you need depends on size and thickness, I used 4-5 large square ones that I cut in half)

optional toppings for the top: spring onion, sesame seeds, avocado, crunchy tofu …

inspired by: https://www.instagram.com/p/Da3OiIXiAUy/

#3 Lemon Yogurt Pasta 4:28

200g pasta of choice
generous pinch salt for the pasta water

for the sauce:
2 cloves garlic
2-3 tbsp olive oil
250g unsweetened soy yogurt (1 cup)
200g silken tofu (7oz)
1 tsp fresh lemon zest
2 ½ tbsp lemon juice, or more to taste
dash of cumin
⅓ tsp salt, or more to taste

for the nut topping:
1 tbsp vegan butter
1 handful walnuts, roughly chopped
pinch of salt

optional: fresh mint (or fresh parsley) for the top

→ serves 2

(or serve with the sauce with 2 servings of the cucumber rice noodles)

#4 Cheesy Inari Onigiri 6:00

1 ½ – 2 cups cooked sticky rice (225 – 300g)
1 tbsp light miso paste
½ block vegan feta cheese (75g = 2.6oz)
if needed: extra salt to taste
8 – 10 yukata inari sushi pockets
2-3 handfuls of baby spinach, roughly chopped

optional: toothpicks to close the pockets (lowkey pressing them gently keeps them pretty sealed, unless you’re flipping them a bunch in the pan)

tiny bit of oil for the non stick pan

serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless

#5 Instant Noodle Rolls 7:31

1 packet instant noodles of choice (I used 100g miso ramen)
2 big handfuls fresh baby spinach
1 handful shredded pizza cheese, vegan
200g silken tofu (7oz)
1 squeeze lime juice, or 1 tsp rice vinegar mixed into the filling
1 spring onion, chopped

5 small sheets rice paper
1 tbsp veg oil for the NON STICK pan

→ serves 1

serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless

inspired by: https://www.instagram.com/p/DZBfVFvA1CW/

Music used:
Intro by the Strokes: https://open.spotify.com/track/18bHbpAKgsf8dor8F6qXHF?si=55c570401c224340
https://www.youtube.com/@metzmusic1657/videos

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5 Quick Meals I’m Obsessed With Right Now. (easy, Vegan & Unique)

⭐ My Instagram: https://www.instagram.com/mina_rome/
💻 Save 10% over on Squarespace: https://www.squarespace.com/minarome
💌 Business Email: contact.minarome@gmail.com
My Vinted 👗 https://www.vinted.de/member/63031785
___________________________________________

In today’s video I’m sharing 5-6 quick meals that have been in my recent lunch rotation. Lots of them are inspired by what I’ve been seeing and saving online! Simple, fresh, quick and satisfying ideas you should definitely try asap!! Thanks for watching!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Lazy Seaweed Tofu 0:35

1 block silken tofu (300g = 10.5oz)
1 tsp gochujang (or to taste)
1 clove garlic, finely minced
1 spring onion, finely minced
1 drizzle each: soy sauce, vegan fish sauce, agave/maple syrup, rice/white wine vinegar or lime juice
1-2 tbsp crispy seaweed
2-3 tbsp flavour neutral veg oil (I used sunflower)

1-2 servings cooked sticky rice

inspired by: https://www.instagram.com/p/DZ7UCetoQX4/

→ serves 1-2

#2 Chewy Cucumber Noodles 2:09

for the sauce:
2 ½ tbsp natural peanut butter
1-2 tsp white tahini
1 ½ tbsp light soy sauce
1 ½ tbsp lime juice
1 ½ tsp agave syrup
1 tsp chili crisp oil
1 splash hot water, to adjust consistency

1 medium cucumber, cut into ribbons
8-10 sheets rice paper (round or square, how much you need depends on size and thickness, I used 4-5 large square ones that I cut in half)

optional toppings for the top: spring onion, sesame seeds, avocado, crunchy tofu …

inspired by: https://www.instagram.com/p/Da3OiIXiAUy/

#3 Lemon Yogurt Pasta 4:28

200g pasta of choice
generous pinch salt for the pasta water

for the sauce:
2 cloves garlic
2-3 tbsp olive oil
250g unsweetened soy yogurt (1 cup)
200g silken tofu (7oz)
1 tsp fresh lemon zest
2 ½ tbsp lemon juice, or more to taste
dash of cumin
⅓ tsp salt, or more to taste

for the nut topping:
1 tbsp vegan butter
1 handful walnuts, roughly chopped
pinch of salt

optional: fresh mint (or fresh parsley) for the top

→ serves 2

(or serve with the sauce with 2 servings of the cucumber rice noodles)

#4 Cheesy Inari Onigiri 6:00

1 ½ – 2 cups cooked sticky rice (225 – 300g)
1 tbsp light miso paste
½ block vegan feta cheese (75g = 2.6oz)
if needed: extra salt to taste
8 – 10 yukata inari sushi pockets
2-3 handfuls of baby spinach, roughly chopped

optional: toothpicks to close the pockets (lowkey pressing them gently keeps them pretty sealed, unless you’re flipping them a bunch in the pan)

tiny bit of oil for the non stick pan

serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless

#5 Instant Noodle Rolls 7:31

1 packet instant noodles of choice (I used 100g miso ramen)
2 big handfuls fresh baby spinach
1 handful shredded pizza cheese, vegan
200g silken tofu (7oz)
1 squeeze lime juice, or 1 tsp rice vinegar mixed into the filling
1 spring onion, chopped

5 small sheets rice paper
1 tbsp veg oil for the NON STICK pan

→ serves 1

serve with vegan chili mayo, sesame seeds, on their own, just soy sauce, the peanut sauce from recipe #2 ; options are endless

inspired by: https://www.instagram.com/p/DZBfVFvA1CW/

Music used:
Intro by the Strokes: https://open.spotify.com/track/18bHbpAKgsf8dor8F6qXHF?si=55c570401c224340
https://www.youtube.com/@metzmusic1657/videos

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Week Of Satisfying Breakfasts. (vegan & Comforting)

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Today we’re making Breakfast. Cozy,fall themed recipes that are SUPER easy, tasty and pretty healthy. I just love these ideas so much. Some are best to be meal prepped. Enjoy!
For more breakfast inspiration: https://www.youtube.com/watch?v=HnrsJJOe-2w&t=49s

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💌 Business inquiries: minarome.yt@gmail.com
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intro 0:00

Ingredients & Notes ✨

#1 Fall Breakfast Bowl 0:27

1-2 apples
1-2 tbsp vegan butter
few drops vanilla aroma
1-2 dashes cinnamon
pinch of sea salt
1-2 tsp maple syrup

~ 1 cup vegan yogurt (unsweetened plain or vanilla)
1 tbsp pumpkin purée*
pinch of cinnamon
vanilla, sweetener to taste (if the yogurt is sweetened vanilla u might skip it)
granola
sprinkle of sesame seeds
almond or cashew butter

*pumpkin purée interlude 0:55

½ hokkaido pumpkin, cut into chunks
1 splash of water
→ serves 1

#2 Kimchi Grilled Cheese 2:18

1 tbsp vegan butter
2-3 sage leaves
2 heaping tbsp vegan cream cheese at room temp (or plain hummus)
1-2 tsp pumpkin puée
pinch of salt + other spices if u wish
2 thick slices sourdough bread
a few tbsp vg kimchi
½ block smoked tofu (50g)
2 handfuls vegan pizza cheese (or alternate vg cheese)
→ serves 1

#3 Oat Pumpkin Bread 3:45

for the base:
2 cups oat flour (190g)
1 1/2 tsp baking powder (forgot to add lol)
½ tsp salt
1 tsp cinnamon
1/2 tsp pumpkin pie spice (or 1 dash of each: ground ginger, ground cardamom, ground nutmeg, ground cloves)
1 cup pumpkin purée (225g)
1/3 cup (85g) sunflower seed oil
1 tsp vanilla
1 cup powdered sugar (100g) OR 1/2 cup (100g) regular sugar!
2 tsp vinegar or lemon juice
⅓ cup non dairy milk (80ml)

for the frosting:
2/3 cup cashews, boiled for 20 min (90g)
1 tbsp vegan butter
3 tbsp vegan yogurt
pinch of salt
2-3 tbsp maple syrup (to taste)

→ yields a 20 cm or 8 inch square pan
→ lasts in the fridge for up to 4-5 days

#4 Sage Butter Bean Toast 5:25

1 tbsp vegan butter
2-3 sage leaves (or 1 clove garlic chopped)
2-3 tbsp tomato paste
2 tsp maple syrup or sugar (taste test, might need 1 more tsp if preferred)
½ cup (125ml) water, more if needed
salt, pepper to taste
1 can beans, rinsed and drained (14 oz = 400g)

3-4 slices bread
vg cream cheese or hummus
fresh herbs, sesame seeds
→ serves 1-2

#5 Pumpkin Spice Granola 6:30
4 tbsp pumpkin purée
2 tbsp sugar (brown,regular, coconut)*
3 tbsp maple or agave syrup
2 ½ tbsp almond or cashew butter
1 tsp vanilla or a few drops aroma
2 ½ tbsp vegan butter or coconut oil

1 ½ cups (135g) quick cooking oats
1 cup (90g) rolled oats
generous pinch of salt
1 tbsp flour (whole wheat or regular)
¾ tsp cinnamon
½ tsp pumpkin pie spice (or 1 dash of each: ground ginger, ground cardamom, ground nutmeg, ground cloves)
3 tbsp ground flax seeds
optional: 2 tbsp hemp seeds or sesame seeds

*This granola isn’t very sweet! add 1-2 tbsp more sugar if you want sweeter granola!

→ roughly 6 servings

MUSIC
Intro by Clairo: https://open.spotify.com/track/32fwe7MW5koort1Ua3YFx6?si=748fd648edfa4c5c
Rafiki Music: https://www.youtube.com/watch?v=PVB1RTb7EDU

Trees and Lucy: https://open.spotify.com/album/232kyixKhgAYTAUbgrkEMh?si=3Rzb_qagRO-Otle_vAHIog
Studio Ghibli cover: https://soundcloud.com/embracethesnd/ghibli-studio-medley-4hands-piano-cover

DISCLAIMER: I am not a nutritionist or health professional of any kind. My videos are not to be used as diet advice but as a source of vegan recipe inspiration and (hopefully) entertainment.

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