Sunday 24 / November / 2024
As we get ready to celebrate World Vegan Day on November 1, let us make 5 easy vegan recipes that don’t take a ton of time to make and can keep you full and happy during a busy day!
World Vegan Day is an annual event celebrated by vegans around the world every 1 November.World Vegan Day originated in England in 1994, when vegan animal rights activist Louise Wallis was looking for a suitable setting to celebrate the 50th anniversary of the Vegan Society. As President of the Vegan Society, her aim was not only to emphasise the continued existence of a vegan association, but also to draw attention to the fact that the word ‘vegan’ had found its way into the English language.
How many times have you heard someone complain that being vegan just seems like too much work?
Of course, it will require some work—all cooking does! But vegan cooking doesn’t always have to be an hour-long process. In fact, most vegan recipes are easy to prepare since they often don’t need much cooking or difficult prep.
If you are an on-the-go type of person, you might be looking for some vegan recipes that you can take with you when you’re in a hurry or don’t have time to seek out a vegan-friendly restaurant.
If that sounds like you, check out 5 vegan recipes below for when you’re on the go!
1. An Avocado Sandwich
The beauty of an avocado sandwich is that you can modify it and change it up as much as you’d like, whenever you’d like! Of course, some methods are more tried and true than others, but you can always experiment on your own as well.
If you’re in a rush, an avocado sandwich is an easy fix to bring with you on your long commute. It also breaks the stereotype that vegans are only obsessed with avocado toast (but, yes, of course, we’re obsessed with it).
Below is a pretty basic avocado sandwich to get you through the day!
Ingredients:
2 slices of whole wheat bread
1/2 of an avocado
1 small tomato
4-5 red onion slices
1 handful of your green of choice
Instructions:
1. First, you’re going to want to toast your bread. If you like your sandwich cold, just skip this step.
2. Slice that tomato up into fine discs. If you’re feeling saucy, fry them up in a pan with a smidge of oil on medium heat. Otherwise, set them off to the side.
3. Slice up your onion. You only want about 4 or 5 thin slices to give your sandwich some crunch, so wrap the rest of the onion up for future cooking.
4. It’s time to cut up your avocado. It’s up to you whether you’d prefer to slice up your avocado and mash it into a spread, or simply leave it in slivers.
5. Take a small handful of your green of choice (spinach is always an excellent option, but arugula will give you some powerful flavor too) and set it aside with your other toppings.
6. Assemble! If you’ve crushed up your avocado into a spread, smear it onto your bread. If not, put your greens down first and then add your tomatoes, avocado, and red onions on top.
2. Black Bean Burrito Bowl
If you want a Chipotle-inspired dish without having to make a stop during your lunch break, prep this black bean burrito bowl quickly in the morning and bring it with you.
Ingredients:
1/4 cup (or less, depending on preference) chopped cilantro
1 cup of uncooked rice
1 red bell pepper, thinly sliced
1/2 cup of diced cherry tomatoes
1/2 diced red onion
1 cup of chipotle garlic black beans
1/2 cup guacamole
Instructions:
1. Boil water and then add your rice. Stir occasionally until it’s the consistency and tenderness you prefer.
2. When your rice is done, pop your beans in a new pot and heat them on low to medium heat for about 5 minutes.
3. Slice your bell peppers up, and dice those tomatoes and red onions.
4. Mix your veggies, rice, and beans together into a bowl.
5. Top with cilantro and a whack of guac.
3. Popcorn: With a Twist
This snack will have you missing your middle school years when you stayed up watching scary movies with your friends and shoveling popcorn into your mouth. But you don’t have to be at the movies to enjoy this crunchy snack!
Sometimes you’re looking for a quick snack on the go, but you’re not ready for a full meal. Popcorn is so simple to make, and you can make a huge batch to last you through the week. This recipe provides a twist on traditional popcorn with a bit of a kick!
Ingredients:
1/2 popcorn kernels
2-3 tablespoons of oil
1/4 chili powder
1½ tablespoons of unsweetened shredded coconut
Instructions:
1. Heat oil in a large pot or saucepan at medium heat. If you’re going for a larger batch, opt for the pot.
2. When you think the oil is hot enough, add two or three kernels. Cover with a lid and wait for them to pop.
3. When the kernels have popped, remove the lid and add the rest of the kernels. Cover with the lid again and give the pot/pan a shake back and forth every ten seconds to prevent any burning.
4. Take your popcorn off once it has all popped. If you made your popcorn in a pan, move it to a large bowl. If it’s in a large pot, it can stay in the pot.
5. You may need to give your popcorn a spritz with oil before you add your seasoning in order for the flavoring to stick!
6. Sprinkle the chili powder and coconut over the popcorn evenly and shake the bowl or pot until all of the popcorn is coated in the flavoring.
4. Must-Have Almond Raspberry Salad
This is my personal go-to salad when I need something quick and tasty and a little bit sweet. If you aren’t into sweet salads, this one just might change your mind! Slap it together and throw it in a resealable container, and you’ve got a quick and easy meal to take with you when you’re on the run.
Ingredients:
1/2 cup red raspberries
1 cup diced pineapple
1/4 cup slivered almonds (use whole, if you prefer)
1-2 cups spinach
Instructions:
1. You can buy pre-diced pineapple, but if not, dice up that pineapple.
2. Put your spinach in the bottom of your bowl or container.
3. Top it with the almonds, raspberries, and pineapple.
5. Roasted Pumpkin Seeds
Every year as a child, we would carve pumpkins around Halloween and then roast all the seeds that we’d pulled out. You can add loads of other flavorings to them! They’re the perfect snack to take with you on a long drive or to a meeting.
Ingredients:
4 cups of pumpkin seeds
1-2 tablespoons olive oil
1 teaspoon salt
2 teaspoons chili powder (optional)
Instructions:
1. Preheat your oven to 380°F.
2. Rinse your pumpkin seeds with hot water in a colander. Blot with paper towels.
3. Spread your seeds out evenly on a baking tray. Add your olive oil and shake the pan side to side until they’re evenly coated.
4. Toss those babies in the oven for 25 minutes. Mix them around a bit every 5-10 minutes.
5. Take them out and let them cool for 10 minutes.
6. Dust them in salt, or chili powder if you want a bit of a kick.
