In today’s recipe video, I created THREE new recipes that are not only delicious but are also beginner-friendly! Take a look at these recipes by visiting the video below and don’t forget to scroll down for the written recipes~
For today’s recipes video, I shared THREE amazingly easy and delicious recipes that are not only easy and beginner-friendly, but are also “balanced”! I know that the word “balance” is thrown around a lot nowadays and I know that the idea of balance looks different for everybody – so this is what works for me and I hope this will help you find your own version of balance.
To give you an idea, my video above focuses mostly on my tips on eating a plant-based diet, how I structure my meals and what really works for me in terms of meal planning. Hopefully the practical tips will help you especially if you’ve been thinking of going vegan, or if you’re a new vegan who just needs to hear some advice from someone who has been vegan for six and a half years and counting~
Watch the video above to hear my tips, and don’t forget to scroll down below for the written recipes of my THREE delicious beginner-friendly meals!
Lazy One-Pan Bibimbap
Bibimbap is a popular Korean dish that can be translated to “mixed rice”. It’s a dish with rice, mix of vegetables, some sort of protein and gochujang (Korean red pepper paste). Usually the vegetables are prepared separately and the protein option (traditionally) is not vegan. But today, we’re making it extra easy and vegan, of course.
Also, this recipe is simply using vegetables I had on hand, so feel free to use whatever veggies you have!
Ingredients (1 serving):
- ¼ block extra firm tofu
- ¼ zucchini
- 1-2 cups kale or baby spinach
- ½ bunch enoki mushrooms
- 1 cup brown rice, cooked
- ½ tbsp soy sauce
- 1-2 tbsp gochujang (Korean red pepper paste)
- 1 tsp toasted sesame oil
- ¼ of an avocado (optional)
Instructions:
- Cut tofu into small cubes and cook on a non-stick pan until nicely golden on each side. Lightly season with salt, remove from the pan, and set aside.
- Dice zucchini and chop kale and enoki mushrooms.
- In the same pan, cook up zucchini, kale, and enoki mushrooms.
- Add in the cooked rice, cooked tofu, soy sauce, gochujang, and sesame oil. Mix everything well.
- Plate and serve with a side of avocado slices (optional). Enjoy!
Stir Fried Ramen
No need to overcomplicate things! Who doesn’t love a stir fried noodle dish? Feel free to use whatever types of noodles you’d like to use and add more seasonings if you’d like. I wanted to keep this extra simple for you.
Ingredients (1 serving):
- 1 serving ramen noodles
- ¾ cup frozen mixed vegetables
- ½ cup chickpeas, rinsed and drained
- 1 tbsp soy sauce
- 1-2 tbsp sriracha or other spicy chili sauce
- ½ tbsp maple syrup (or any sweetener of choice)
- 1 tsp toasted sesame oil
- 1-2 stalks green onions, chopped
- 1 tbsp sesame seeds (optional)
Instructions:
- Cook ramen noodles according to package instructions.
- Throw in the frozen mixed vegetables in the same pot.
- Once cooked, drain water and transfer to a pan and heat it up.
- Season with soy sauce, sriracha, maple syrup (or any sweetener you like), and sesame oil.
- Throw in the chickpeas and mix well. Top with green onions and sesame seeds (optional).
- Plate and enjoy!
Peanut Noodle Bowl
Another simple noodle dish! This time I made this with spaghetti – yes, you can use spaghetti as your “noodles” if you need. I would recommend this dish with buckwheat or rice noodles but again, if you only have spaghetti, why not?! I don’t believe in food rules. I hope you enjoy this fresh and delicious noodle bowl.
Ingredients (1 serving):
- 1 serving buckwheat (soba) noodles, rice noodles, or any other noodles
- 1 cup broccoli, chopped
- ½ cup cherry tomatoes
- ¼ cucumber, julienned
- ¼ cup cilantro, chopped (optional but recommended)
- ½ cup frozen edamame beans
- 1 tbsp sesame seeds (optional)
- 1-2 stalks green onion, chopped (optional)
For the sauce:
- 1 ½ tbsp nut butter (I’m using peanut butter)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp soy sauce
- ½ tbsp agave nectar or maple syrup
- ¼ tsp ground ginger
- ½ tsp garlic powder
Instructions:
- Cook the noodles according to package instructions.
- While noodles are cooking, chop up the veggies. Set aside.
- In a small mixing bowl, add in the sauce ingredient and mix until well-combined.
- Around 2 minutes before the noodles are cooked, throw in the broccoli (unless you want raw broccoli) and edamame beans to allow them to cook with the noodles.
- Once cooked, drain noodles and rinse in cold water.
- Add noodles into a mixing bowl and throw in the veggies and the sauce. Mix well.
- Plate and top with cherry tomatoes, sesame seeds, and green onions. Enjoy!]
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