3 Easy Plant-Based Meals For Those Who Don’t Like To Cook

Because for us omnivores, the idea of ​​going completely vegan not only makes us worry about missing out on things like meat and dairy, it also takes us completely out of our cooking comfort zone.

What do you do when you’re short on time and can’t break open a can and mix rice to finish the day?

Or what if you need to serve a few people and don’t want to buy fancy ingredients?

What about people who don’t like to cook? No more nights like breaking a box of Linda McCartney sausage rolls.

Fortunately, Rema Patel, dietitian nutritionist at Fit & Co, shares three super easy plant-based meals for those who don’t necessarily like to spend hours in the rice field kitchen.

3 simple and easy herb recipes

blueberry peanut butter waffles

material:

• 2 vegan waffles, toasted (available from Ocado)
• 15 grams of natural peanut butter
• 40g blueberries
• hemp seeds 3g
• 20ml maple syrup

Method:

1. Spread peanut butter evenly on each waffle.
2. Top with cranberries, hemp seeds, and maple syrup and enjoy!

Warm lentil and sweet potato salad

material:

• 1 medium sweet potato, peeled and cut into small cubes
• 150 ml vegetable soup
• 80g red onion, chopped
• 3 cloves of garlic (minced)
• 2g sea salt
• 60g spinach
• 400 g of boiled and washed lentils
• 30ml balsamic vinegar
• 15g chopped parsley (optional)

Method:

1. Place the sweet potatoes in a pot of boiling water, cover and boil for 8-10 minutes until tender.
2. Meanwhile, add half of the broth to a large pot with the onions and garlic.
3. Cook over medium heat for about 3-5 minutes until the onion softens.
4. Add salt and mix to combine
5. Drain spinach and add cooked lentils, balsamic vinegar and remaining broth.
6. Continue cooking over medium heat for an additional 5 minutes until most of the liquid is absorbed.
7. Remove skillet from heat and add steamed sweet potatoes and parsley.
8. Divide into bowls and enjoy.

Naan pizza with portobello and red pepper

material:

• 1 piece vegan naan bread (available at Sainsbury’s)
• 5 ml of extra virgin olive oil
• 85g chopped portobello mushrooms
• ¼ medium red bell pepper, diced
• 15g tomato sauce
• 60g grated vegan cheese (optional)

Method:

1. Preheat the oven to 220°C and line the baking tray with parchment paper.
2. After preheating, place the naan on the baking sheet and bake for 5 minutes.
3. Meanwhile, heat the salad oil in a skillet over medium heat.
4. Cook mushrooms and bell peppers until soft, about 5 minutes.
5. Spread the tomato sauce evenly over the naan bread.
6. Top with half the cheese slices, cooked mushrooms, bell peppers, and remaining cheese slices.
7. Return to oven and bake an additional 6-8 minutes or until cheese is melted and crust is crisp.

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