You know those days when you get home from work or school and all you want to do is sit in front of the couch and catch up on the latest episode of Narcos? (Okay, I might be a little late on the Narcos reference, but I just finished watching it and I’m kind of obsessed….) Well, this post is PERFECT for those days because I’ve compiled 3 super easy and lazy vegan recipes! And if this is how you feel all the time, then great – you can make these all the time.

The best part is, they all still taste awesome but only take about 10 minutes each to make. How great is that? Let me know what your thoughts are on these recipes and I will for sure be doing more of these in the future.

 

Creamy Pumpkin Pasta Recipe

Ingredients

(approximately 2 servings)

• 2 servings of pasta
• 1 cup pumpkin puree
• 1 tbsp olive oil
• 5 cloves garlic minced
• 1/2 – 1 cup coconut milk
• Salt to taste

Recipe

1. Cook pasta according to package directions.
2. On medium-high heat, add olive oil and minced garlic. Cook for a few minutes until garlic starts to brown.
3. Turn the heat down to a low-medium and add pumpkin puree and coconut milk.
4. Stir well until pumpkin and coconut milk are well-combined. The result should be creamy.
5. Add some salt and add more coconut milk if necessary.
6. Continue to mix for a couple of minutes on low heat.
7. Add pasta to sauce and serve.

 

Sriracha Udon Stirfry

Ingredients

(1 serving)

• Chopped veggies of choice
• 1/2 block soft tofu (optional)
• 1 package of pre-cooked udon noodles
• 1 tbsp soy sauce
• 1/2 tbsp maple syrup
• 1/2 tbsp garlic powder
• 1/2 tbsp sesame oil (optional)
• 1-2 tbsp sriracha (optional… if you don’t like spicy, omit!)
• Toasted sesame seeds (optional)

Recipe

1. In a frying pan, cook vegetables with water or oil until slightly soft.
2. Crumble up the soft tofu onto the frying pan (gives it an “eggy” texture)
3. Add udon noodles and rest of the ingredients while continuing to mix together for a few minutes until udon noodles have separated/softened.
4. Top with toasted sesame seeds (optional) and enjoy.

 

Rice Vermicelli with Peanut Sauce

Ingredients

(1 serving)

• 1 serving of rice vermicelli noodles
• Vegetables of your choice (I used broccoli and canned baby corn – choose veggies that cook easily/fast in hot water)

Sauce ingredients:

• 1 heaping tbsp peanut butter
• 1.5 tbsp rice vinegar
• 1/2-1 tbsp soy sauce
• 1 tsp ginger
• 1/2 tbsp garlic powder
• 1/2 tbsp maple syrup
• 1-2 tbsp water

Recipe

1. Bring water to a boil with a kettle or on the stove.
2. While you’re waiting, chop up the vegetables.
3. Place the rice vermicelli noodles in a big bowl along with the chopped veggies
4. Add hot water once it’s done boiling. Hot water should cover all the noodles. If you have a lid or a plate, cover up the bowl and put aside. Noodles should take around 6-10 minutes to cook in the hot water. Check back after about 5-6 minutes to see the progress.
5. In a different smaller bowl, add all sauce ingredients and mix well.
6. When the noodles and veggies have cooked, drain the water.
7. Place noodles and veggies in a bowl and pour the sauce on top.
8. Mix well and serve (optional: top with some sriracha sauce or other spicy sauce for a kick)