DELICIOUS 5-INGREDIENT VEGAN RECIPES (that aren’t basic or boring)!

Hello everyone! And welcome back to my
channel. If you’re new, my name is Nisha. In today’s video I’m gonna show you how to make some delicious, easy vegan recipes with just five ingredients. You are going
to love these five ingredient vegan meals because they’re simple to make,
obviously, but they do not compromise on taste. I’m not talking about a simple
bowl of rice and beans with steamed broccoli. I’m talking about flavorful,
comforting, mouth-watering, delicious recipes. The first recipe I’m making is
what I make when I want something indulgent but don’t really want to order
an entire pizza for myself. They are Sweet Potato Chickpea
Quesadillas. they’re inspired by one of the most popular recipes on my blog for
Buffalo Chickpea Quesadillas, but I’ve stripped and pared them down to the
essential ingredients and flavors and I know you’re gonna love it. The next recipe I’m making is a Creamy Mushroom Pasta. The ultimate umami-packed comfort food. Again inspired by a popular recipe on the blog for a Creamy Mushroom Stroganoff. And finally we’re making Saucy White Beans and Kale. You guessed it – inspired by yet another recipe. you can find all of those in the description
box below. I really hope you guys are going to enjoy these simple but
delicious five ingredient vegan meals. If you’re excited about the recipes, give
this video a thumbs up and with that let’s get right into the first recipe. Here are all the ingredients you need
for these Sweet Potato Chickpea Quesadillas. To a food processor add one
can of chickpeas, along with some baked or steamed sweet potato flesh,
nutritional yeast and Frank’s red-hot buffalo sauce. Puree all of the ingredients until you
have a smooth and thick texture, almost similar to hummus. Spread a generous
amount of the mixture onto a large tortilla, press down with another
tortilla, and then heat a large 12-inch skillet with a little bit of olive oil
or nonstick spray. add the quesadilla and weigh it down with a smaller skillet. this
helps achieve that irresistible crispy brown exterior and ensures the
quesadillas aren’t soggy. after about three minutes, flip and repeat the
process. If you want to add just a few more than
the five ingredients, you can serve these with jalapenos, avocado, cilantro and
vegan sour cream. The first thing you want to do is bring a large pot of
salted water to a boil and cook the pasta of your choice until al dente.
Meanwhile slice up some mushrooms. I’m using mostly cremini mushrooms to keep
the cost low, but I added in a few oyster mushrooms because I love their flavor.
You’re also going to mince up some fresh garlic. Saute the garlic in a little bit
of olive oil and once it’s lightly browned, add those mushrooms and cook them for about five minutes until they’re softened and are starting to brown. Then add in the salt, but be sure not to add the salt at the beginning because it will
bring out the moisture in the mushrooms and they won’t get browned. To make the
creamy sauce, pour in some oat milk and tahini and stir everything together. cook
until the sauce has thickened up and is super creamy. Once the sauce is done, pour in the
hot cooked pasta and toss together until all of the noodles are coated well. To get started I’m going to slice a
large head of Dino kale into thin strips. Dino or lacinato kale is less tough than
curly kale so I keep the stems on. Next, heat up a nonstick skillet over medium
heat and once it’s hot, add a diced onion and a pinch of salt. The salt helps draw
out the onion’s moisture, reducing the need for oil. Then add some water and cook until
the onion is softened. Next pour in a can of cannellini beans. I love this variety because they’re so creamy and they get even creamier from the next ingredient –
lite coconut milk. We’ll also add some canned tomato sauce, along with salt and
pepper. Once the sauce is incorporated into the
beans, add in the sliced kale, toss it around so it gets mixed in and bring it
to a rapid simmer. Cover the pan with a lid and continue cooking until the sauce
is creamy and thick, about ten minutes. This meal is hearty enough on its own
but if you could add a sixth ingredient, serve it over a bed of whole grains, such
as millet, or you could use brown rice or quinoa. Alright, guys, now it’s your turn.
What is one simple meal that you make when you have just a handful of
ingredients. I’d love to hear from you guys so let me know in the comments below.
Thanks so much for watching and I’ll see you guys in the next video.

54 thoughts on “DELICIOUS 5-INGREDIENT VEGAN RECIPES (that aren’t basic or boring)!

  1. Definitely the most creative use for sweet potatoes I have seen! A quick meal I make is brown rice (I buy the frozen one from Trader Joes), a can of black beans, salsa, and mashed avocado. Pretty basic but really good and filling!

  2. The white beans and kale look so divine. My quick go to meal is avocado toast with sautéed spinach, cherry tomatoes and a sprinkle of Trader Joe’s everything but the bagel seasoning. So good!

  3. These recipes will come in handy during my super busy weeks with night shifts + school. Thank you! I can already see myself eating the mushroom pasta, yum!

  4. You are so fun! If you were closer I’d love to hang out😊 Great recipes! I’ll be doing the kale and beans over brown rice pasta this evening.

  5. I just finished eating lunch, but after watching this video I’m hungry again! I won your cookbook from Sweet Simple Vegan’s give-a-way, and I’m in love with all of your recipes and photos! ❤️

  6. Pita pizza!!!
    Pita bread with tomato puree, chili flakes and any vegetables on hand. Put it in a hot oven and top them with rocket salad when there done! Also some nutricional yeast does miracles

  7. I always have stuff to make spaghetti! Pasta, tomato sauce, coconut cream, and some herbs & spices. Spaghetti never fails me.

  8. I totally related to the outtakes at the end… That is SO me! You are such a joy to watch 🙂 As for quick meals, I love roasted butternut squash, beet & walnut dip, olives and lettuce. If I'm REALLY lazy… roasted cauliflower dipped in hummus.

  9. You make me want to reach into my screen and grab everything off your table! I love seeing the BTS. You're so relaxed and funny!

  10. I recently found your channel and discovered who you were through Sweet Simple Vegan and am loving your content! I bought your cookbook for myself and my mom, and we are both so excited to try all of the recipes!

  11. Easy burrito bowl:
    1) Rice of choice (I like jasmine)
    2) beans of choice (black or pinto!)
    3) frozen corn
    4) sautéed mushrooms
    6) salsa

    Tadaaa just microwave before you serve obviously because frozen corn lol. I pack this for lunch all the time!

  12. Just made a 5-sh ingredient meal: water sauteed yellow squash w/ garlic and onion on toast with hummus and sliced cherry tomatoes. topped with thyme and rosemary. wish i had mushrooms with it!

  13. Those recipes are simply awesome, can’t wait to try them! Thank you for sharing 🤗 I really want to cook them for my loved ones now!

  14. Oops just saw this now Yum looks delicious i am making all soon this all are perfect for my office lunches drooling over my samsung galaxy j4 love your recipes making me hungry Thanks Ramya

  15. I can’t wait to try these…where do you find vegan sour cream?!? I’ve been looking everywhere and can’t even find a recipe. I’d love some advice!

  16. My non vegan bf has been loving what I've been cooking for him & a lot of my meals come from you! Fabulous job (as always) & I don't know what you did to hair, but it looks GORGEOUS 😍💁

  17. Saute onion,then add lentils and rice with salt and pepper. Super easy, healthy and tasty! Also very budget friendly. 🙂

  18. Just stumbled upon your channel! And LOVE the recipes! Super excited to try some of them out as I am currently transitioning to myself & my family to a vegan lifestyle!
    So fun watching you- and your bloopers! 🙂

  19. You know, I tried sweet potatoes in vegan quesadillas once and it just really didn't work for me. The sweetness was way too overpowering. I wonder if maybe carrots or some kind of squash would work well.

  20. I appreciate that these are only 5 ingredients, but it would be nice to find full recipes that aren't the same-old, same-old everyone else is cooking. Variety seems to be the greatest challenge on a Vegan or Whole Foods diet.

  21. Oh my god, your food looks so good😍 I need to go and get some of these ingredients I'm missing quite a few haha. Watching while I'm hungry is torture. New subscriber😁 Those quesadillas though🤤

  22. @RainbowPlantlife I love to make sauteed veggies ( potatoes, peas, kale, and spinach with caramelized onions) over rice. Or sauteed butternut squash and shallots in olive oil and while it's sauteeing boil some spaghetti pasta. When pasta is done ( cook about 8-10 minutes) add a couple of tbsps of the pasta water then spaghetti. Toss together and garnish with a with just the slightest pinch of black pepper.

  23. I love the creativity in this video!! love the dip in first altho suspicious of that quesadilla's integrity. oat milk + tahini is genius! lastly, I would add tomato paste / fresh tomatoes, not canned tomato sauce. it is way too acidic to go together with coconut milk. 🙂

  24. I just finished making the stroganoff !! I added “beefless ground beef” from Trader Joe’s to make it beef stroganoff and some yellow onion and green onion , delicious !!!! & I used fettuccini noodles .

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