Easy vegan dinner or lunch recipes! Quick to make recipes under 30 minutes. Vegan flavourful and veggie-packed ramen, cauliflower steak with quinoa and green goodness dressing, oyster mushroom stir fry with tahini dressing

Quick, easy, delicious vegan recipes with minimum of the effort on your side that look and taste really good!
Cook to impress and share the love:)

Hello everyone
Hope you are having a wonderful day
today I want to share with you 3 easy recipes, I loved every single one of them and since they require minimum of my time, they were such winners! I hope that you like them as well and please let me know what is your favourite!
I would love to hear what do you think!

Oyster mushrooms and choy sum stir fry
3 oyster mushrooms(works with any kind of mushrooms that you are fancy)
bunch of pak choi or choy sum
1 inch of ginger
1 garlic clove
2 tbsp of tamari
1 tbsp of sesame oil
1 tbsp of maple syrup
2 tbsp of sesame seeds
Rice to serve
Tahini sauce to serve(1 tbsp of tahini, 1 tsp of maple syrup, 1 tsp of tamari, juice of 1/2 a lime or lemon, water to thin )
Preheat the pan on the high heat and add your sliced mushrooms.
Chop garlic and ginger and add to the bowl together with sesame oil, tamari and maple syrup. Whisk to combine.
Flip your mushrooms slices on the other side.
Chop choy sum and add stems only to the mushrooms along with 1/2 of the ginger mixture, stir together.
Allow to cook for 30 seconds more, add the rest of choy sum reserving tender leaves only. Pour the rest of the sauce, add a splash of water and cook till water almost evaporated.
Reduce the heat to medium
Stir in tender leaves and add sesame seeds.
Taste for seasonings if you want to add a touch more maple or tamari now it is the time;)
As soon as sesame seeds start to pop or the leaves are wilted but still are bright green remove the pan from the heat.
Serve immediately with the rice and tahini sauce.
For tahini sauce simply mix all the ingredients and thin with water till you reach desired consistency.

Easy vegan ramen
3 spring onions
2 cloves of garlic
2 inches of ginger
1 medium chilli (leave the seeds for hotter version and remove them for milder)
1 tbsp of sesame oil
1 heaped tbsp of miso paste
1-2 tbsp of tamarin or soy sauce (try and adjust to liking )
2 cups of vegetable broth
Rice noodles to serve
100 grams of shiitake mushrooms
1 medium carrot
100 grams of broccoli florets
50 grams of baby corn
50 grams of snow peas
Slice onions(leave the green part to add later) and chop ginger, garlic and chilli
Place the deep pan or the wok on the medium heat and add sesame oil, followed by sliced onions, garlic chilli and ginger
Boil salted water and cook rice noodles according to the instructions
When they are cooked drain and rinse them under cold water and add tsp of sesame oil(this will prevent them from sticking )
When the content of the pan is slightly browned and fragrant, add chopped shiitake and carrot
Add miso paste, tamari, stir well and follow by vegetable broth
Allow to cook for 10 more minutes before adding the rest of the chopped veggies.
Simmer for a couple of minutes more and it’s ready to serve.

Masala cauliflower steak with green dressing
1 head of cauliflower
2 tsp of garam masala
3/4 tsp of turmeric
big pinch of salt
2 tbsp coconut oil
150 grams cherry tomatoes for serving
Mix garam masala, turmeric, and salt with coconut oil
Cut the steaks from cauliflower and brush with the spices
Place in the roasting tray and arrange the tomatoes around
Roast in preheated to 200 degrees oven for 25 minutes
For the dressing
1 big bunch of cilantro
1 inch of ginger
2 garlic cloves
1 hot chilli (skip if you don’t like spicy)
big pinch of salt
juice of 1/2 a lemon
3 tbsp of olive oil
Blend and store in an airtight jar in the fridge for up to a week

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