Epic Vegan Quick and Easy

Epic Vegan Quick and Easy: Simple One-Pot and One-Pan Plant-Based Recipes

 

INTRODUCTION

WHY EPIC VEGAN QUICK AND EASY?

Your time is important, and there are only so many hours in the day. This book allows you to effortlessly pull together epic flavors into dishes that are fast and fun to make. You’ll have nutrient-packed meals ready in no time for you, your family, and your friends.

Creating a wildly delicious meal in minutes has become a passion of mine. When I wrote the original Epic Vegan cookbook, the concept was much more involved and had me in the test kitchen for hours making over-the-top recipes. At the end of a long testing day, I would toss the scraps from my test recipes on a sheet pan and roast them for 20 to 30 minutes. Then I would serve them up on a bed of greens for dinner—and also have lunch prepared for the next day!

That’s when I realized that the continuation of Epic Vegan needed to be a quick and easy version that burst with vibrant, flavorful, and functional recipes.

MEAL PREP SUGGESTIONS Lemon Garlic and Thyme, Oh My! (page 137) and baked tofu (page 34) Good Goddess Choppy Salad (page 124) and Say Cheese!… and Broccoli Soup (page 89) Baked Not So Stir-Fry in a Flash (page 145) and Cauliflower Rice for the Win (page 32) Not-So-Tuna Jackfruit Melt (page 128) and Good Goddess Choppy Salad (page 124)

 

 

 

BACK TO BASICS: STAPLES TO MAKE THE DULL DELICIOUS | ONE-SHEET ROASTED VEGETABLES

Hands down, roasting vegetables for meal prep has been the tastiest and most efficient method for me. While the vegetables roast, I do the rest of my meal prep. By the time they are finished, I have a tray of bountiful delicious vegetables to add to my meal prep loot! Another option for the health conscious is to steam your vegetables, and I say good on you! As that is straightforward, I’m covering just roasted vegetables in this breakdown.

BREKKY BITES: PUTTING THE FAST IN BREAKFAST | SWEET AND SAVORY SCONES

Scones are upgraded biscuits full of limitless possibilities. This recipe offers just two options, but I urge you to mix in your own favorite ingredients once you master these two. Some of my other favorites include pumpkin, cranberry, brown sugar, pecan, triple berry, vegan bacon, cheddar, and garlic. Don’t be scared. Try your favorite ingredients and play with your food once you get the hang of this recipe! For those who like a little spice, take the optional add-in of jalapeño in the Sausage Cheddar Scones to kick up the heat.

SNACKS AND APPS: MOVIE NIGHT BITES | SMOKY TEMPEH PEANUT SATAY

This is perfect for parties: a flavorful and vibrant Thai inspired marinade paired with hearty tempeh skewered and lightly charred. If you are serving it at a party, make a double batch and maybe have more on reserve to toss in the oven as it will become the favorite appetizer of the evening!

SOUPS ’N SUCH: LET’S GIVE THEM SOMETHING TO STEW ABOUT! | SAY CHEESE!… AND BROCCOLI SOUP

Omigourd, cheddar broccoli soup: Who doesn’t love this combination of creamy warm comfort with a dose of daily vegetables?! This luscious cheese sauce is the perfect vehicle to get any kiddo or adult eating their broccoli. I love to make this on a Sunday and have it waiting for me for dinner throughout the week for a quick go-to when I get home from a long day of work. I often serve it up with a quick green salad and feel like I did the right thing for my body! Really cut the florets into tiny bite-size pieces; two to three florets should fit in a spoonful.

IT’S A HANDFUL: SANDWICHES, TACOS, AND BURRITOS THAT PACK A PUNCH | HAWAIIAN TOFU AND PINEAPPLE SANDO

 

 

 

This tofu has that succulent balance of smoky and sweet. It’s topped with a super simple slaw with some pineapple chunks for a touch of tang. Colorful, flavorful, and easy to pull together, this is a great sandwich for any day of the week. If you can’t find, or don’t like ciabatta, use your bread bun or roll of choice.

LUNCH BREAK! MEALS ON THE GO FOR THE OFFICE, BREAK ROOM, OR HOME | DUSTIN’S FAVORITE SUMMER SALAD

This is a dream to take to a summer cookout. Its fresh ingredients are vibrant in color and flavor and very inviting when sitting on a table typically filled with chips, macaroni salad, and hot dogs. This was a staple of mine way before I even considered going vegan. To avoid the avocado getting brown, cut it fresh and add it to the salad once you get to the party.

THE MAIN EVENT: FAST AND FLAVORFUL DINNERTIME ENTREES | TOASTY PEAR, WALNUT, AND ARUGULA FLATBREAD

Naan is a perfect option for a quick flatbread, but sometimes a vegan naan can be hard to find. A thin-crust pizza dough will work just fine or even a tortilla in a pinch (see tip). The subtle, juicy, fruit-forward sweetness of the pears with the creamy hummus and zippy dash of balsamic make this flatbread an impressive quick dinner to serve friends at wine-o-clock!

SWEET TREATS: SWEET DREAMS ARE MADE OF THESE! | NO-CHURN PINEAPPLE BASIL SORBET

Pineapple and basil are a dream combo. Sweet and just a touch earthy with tropical notes. A fun variation on this recipe is to pour this mixture into popsicle molds! The faster you move from blending to freezer, the less icy the final sorbet will be. If you have xanthan gum in your arsenal of ingredients, you can always add ¼ teaspoon to the blender. This will aid maintaining a smooth mouthfeel and overall avoidance of an icy texture, but it’s unnecessary. This is perfect for a summer day! If you have a blender that can’t quite get this smooth, add 1 tablespoon (15 ml) of pineapple or orange juice as needed to get things moving.