With the rush of everyday life, fast recipes are a great option to enjoy homemade and tasty meals, as it is possible to prepare even elaborate dishes without having to waste a lot of time in the kitchen and stop resorting to frozen dishes or fast foods. So, check out the list below with 100 easy recipe options for you to practice your cooking skills:
Cream of Mushroom Soup
MAKES 3½ CUPS
PREP TIME: 8 minutes
ACTIVE TIME: 20 minutes
INACTIVE TIME: 30 minutes
½ large (1½- to 2 lb) head cauliflower, broken into florets
2 teaspoons vegan butter (soy-free if necessary)
8 ounces cremini mushrooms (or button mushrooms), sliced
2 teaspoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
½ cup raw cashews (if you don’t have a high-speed blender, soak in warm water for at least 30 minutes and drain; discard the water)
1 cup unsweetened nondairy milk (soy-free if necessary)
2 tablespoons nutritional yeast
1 tablespoon arrowroot powder (or cornstarch)
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon salt
1. Place the cauliflower in a steamer basket over a pot of boiling water and cover. Steam the cauliflower until tender, 7 to 10 minutes.
2. Meanwhile, melt the butter in a large frying pan over medium heat. Add the mushrooms and liquid aminos and cook until tender, about 8 minutes. Remove from the heat.
3. Combine the steamed cauliflower, cashews, milk, nutritional yeast, arrowroot powder, thyme, garlic powder, and salt in a blender and blend until smooth. Add the mushrooms (and if desired, their cooking liquid) and pulse until they’re in small bits incorporated throughout. You can use the soup right away in a recipe.
4. If you are not using it right away, let it cool completely before transferring to an airtight container. The soup will keep for 5 to 7 days in the fridge or 2 months in the freezer. If you freeze it, let it thaw completely before using.
VARIATION
Turn this into the type of soup you eat in a bowl (novel idea, I know, but settle down, casserole lover): Combine the soup with 2 cups water or low-sodium vegetable broth in a pot and heat over medium heat, stirring occasionally, until heated through.
Avocado Ranch Dressing
MAKES 1¾ CUPS
PREP TIME: 5 minutes
ACTIVE TIME: 5 minutes
1 avocado, pitted and peeled
1 cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1 teaspoon agave syrup
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon celery seed
¼ teaspoon dried dill
In a food processor or blender, combine all of the ingredients. Process until smooth. For a thinner dressing, you can add more nondairy milk until it reaches your desired consistency. Refrigerate the dressing until ready to use. Leftovers will keep in an airtight container in the fridge for 1 to 2 days.
Fast Recipes: Lemon Tahini Sauce
MAKES 1 CUP
PREP TIME: 5 minutes
ACTIVE TIME: 5 minutes
½ cup tahini (gluten-free if necessary)
¼ cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)
3 tablespoons lemon juice
2 tablespoons maple syrup
1 tablespoon liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
½ teaspoon ground ginger
¼ teaspoon garlic powder
Combine all of the ingredients in a cup or small bowl and stir with a fork until combined and smooth. Chill until ready to use. The sauce will thicken the longer it chills, so you may need to add water to thin it out before using it. Refrigerate in an airtight container for up to 7 days.
Fast Recipes: Tofu Rancheros
SERVES 4 OR 5
PREP TIME: 10 minutes (not including time to make 15-Minute Refried Beans)
ACTIVE TIME: 20 minutes
scrambled tofu
1 teaspoon olive oil
½ medium yellow onion, diced
One 14-ounce block extra firm tofu
2 tablespoons vegetable broth, plus more if needed
1 teaspoon black salt (kala namak; or regular salt)
1 teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon ground turmeric
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Black pepper to taste
rancheros
8 to 10 corn tortillas (2 per person)
½ batch
15-Minute Refried Beans
Salsa
Chopped fresh cilantro
Sliced avocado, optional
Shredded cabbage or lettuce, optional
Sliced radishes, optional
Chopped green onions, optional
Lime wedges
1. To make the scrambled tofu: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes. Crumble the tofu into the pan. Cook, stirring gently, until the tofu is no longer releasing any water and is starting to brown on the edges, about 10 minutes. Meanwhile, combine broth, black salt, cumin, paprika, and turmeric in a small cup.
2. Once the tofu has stopped releasing water, add the broth mixture. Cook for about 5 minutes more, until the liquid is absorbed. If it begins to stick, add another tablespoon of broth to deglaze the pan and reduce the heat. Add the nutritional yeast (if using) and lemon juice and cook for about 1 minute more. Remove from the heat and cover the pan to keep warm.
3. To make the rancheros: Heat a small pan over medium heat. Place a tortilla in the pan and cook for about 1 minute, flip it, and cook for about 30 seconds more. Transfer to a plate and cover with aluminum foil. Repeat with the remaining tortillas.
4. Spread some refried beans over each tortilla. Top with tofu scramble, a little salsa, and cilantro. If desired, you can also top with avocado slices, shredded cabbage, radish slices, and/or green onions. Serve immediately with a lime wedge. Any leftover scramble can be kept in an airtight container in the fridge for 3 to 4 days.
