One Pot Vegan Meals ANYONE Can Make! Healthy & Easy Vegan Recipes

In this video we’re making 20 MINUTE VEGAN MEALS! These easy weeknight meals are vegan, healthy and require minimal chopping, minimal prep, minimal ingredients! We’re making 20 minute noodles (Asian-inspired peanut noodles) and a creamy vegan hummus pasta. LET’S GO!

Love pasta? Watch this video next: https://youtu.be/3aNEnXCgYSg
Want more healthy, high-protein vegan meal inspo? Check out this playlist: https://www.youtube.com/playlist?list=PLf7woCLAh2s9DSKF3pxI3hK67f95fyddG

*SPICY PEA’NOT’ NOODLES* Serves 4, 565 Cal, 30g protein
(great for folks with peanut allergies, see notes!)

*for the sauce*
¼ cup hummus
2 tbsp nut butter (peanut butter or any other nut/seed butter you love)
1 tbsp gochujang (sub: sriracha or garlic chili sauce)
1 tbsp maple syrup (or any liquid sweetener)
1 tbsp mirin (sub: more maple syrup)
1 tbsp rice vinegar
3 tbsp soy sauce or tamari
1 tsp garlic powder
1 tsp onion powder
pinch chili flakes

10 oz ramen or rice noodles
2 cups broccoli florets, chopped
2 cups frozen damame beans, thawed
1 block extra firm tofu, chopped

1. Bring a large saute pan of salted water to a boil and cook rice/ramen noodles according to package directions.
2. While the water boils, combine all the sauce ingredients in a bowl and whisk well until creamy. Thin with a bit of water if needed.
3. Chop the broccoli, and when the noodles are about 3 to 4 mins away from being al dente, add the broccoli to the noodles and cook for 3 to 4 minutes, until bright green but still firm with a bit of crunch left.
4. Drain the noodles and broccoli, return to empty pan. Add the spicy sauce and thawed edamame beans and stir well to combine until all the noodles and broccoli have been completely coated in the sauce. Let the dish warm through on medium-low heat until steaming hot, remove from heat and serve.
5. Garnish with chopped green onion, sesame seeds and extra chili flakes and enjoy!

*CREAMY HUMMUS PASTA* Serves 4, 490 Cal, 26g protein

1 pound pasta noodles
*for the sauce*
1 cup hummus
1 block silken tofu
2 tbsp tomato paste
2 tbsp lemon juice

¼ cup sun-dried tomatoes, chopped
½ cup kalamata olives, pitted and sliced
3 roma tomatoes, diced
Handful of fresh chopped basil or parsley

1. Bring a large saute pan of salted water to a boil and cook pasta noodles according to package directions until almost al dente.
2. While the water boils, add the silken tofu, hummus, tomato paste and lemon juice to a high speed blender and blend for 30 to 60 seconds until smooth and creamy.
3. Chop the roma tomatoes, sun dried tomatoes, kalamata olives and fresh herbs.
4. Once noodles are almost al dente, drain the water (reserve ½ cup pasta water in case to thin out sauce) and set the noodles aside.
5. Add the roma tomatoes to the pan and saute with a splash of water or ½ tbsp oil, for about 3 to 4 minutes over medium heat, until darkening in colour and shrinking in size. Add the noodles, sauce, sun dried tomatoes, olives and fresh basil. Stir well to combine everything into the sauce.
6. Let the dish heat through until for 4 to 6 minutes until steaming hot, then remove from the heat. Serve with extra chopped sun dried tomatoes, olives and fresh herbs and enjoy!

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