Quick and easy vegan recipes

Today we will have a look how  " The cheap Lazy Vegan" makes some of the best vegan dishes you can find. She is going to show you guys five vegan recipes that you can make in five minutes yes my friends we are gonna make five very easy and very quick vegan recipes and vegan meals in just five minutes well obviously you can't make all of them in five minutes okay each one takes five minutes just to clarify okay so I just want to show you guys that vegan eating and plant-based eating doesn't have to be difficult time consuming or anything like that, there's so many easy very quick meals that you can make especially if you're someone that's busy that's on the go and I just don't have a lot of time or patience it's totally okay so I'm just gonna show you here how easy it is to make a very quick meal five of them in fact so let's get started let's jump right into the first recipe this is a couscous fried rice but without the rice and it's not really fried but it kind of feels like fried rice okay so first you want to start with half a cup of couscous. 

 So here I'm using dry couscous and the fantastic thing about couscous is that all you have to do is add in hot water so I'm using a kettle here and I'm adding in the same amount of hot water so half a cup of hot water and I'm also adding in half a teaspoon of garlic salt and then just mix that well you'll notice that the couscous pretty much starts cooking and expanding right away so right away we're gonna add in half a cup of mixed frozen vegetables giving that a nice mix once again covering that up and then we're gonna work on the rest of the ingredients,  while the couscous cooks okay so next ingredient is extra firm tofu so I'm just chopping that up into small cubes I'm using 85 grams or one serving of extra firm tofu and into my tofu we're gonna add in one teaspoon of soy sauce and one teaspoon of toasted sesame oil and we're gonna mix that well once we have that we can chop our green onion I'm just using one stalk of green onion I'm just chopping that up and then we can just add in the tofu mixture into the couscous mixing that well and then if you want you can plate it nicely or you can just eat it straight out of the bowl.

 I'm just plating it simply because I have to take photos yay so I'm gonna top everything with the green onions and some toasted sesame seeds and that's it guys look at that so that is couscous non-fried rice you can add in some more sesame seeds and you can also add in some lovely sriracha you guys know me, guys okay sriracha so good so that goes really well and yeah this is super satisfying but uh very lazy very quick and very simple i hope you guys try it all right for this next recipe we are going to be making a super simple rice noodle dish super quick super easy and very delicious so to make this super quick I'm using instant rice noodles that i found at the grocery store and these are game changer so I just stick this into a nice bowl and add some hot water from my kettle and then, I cover it up for like two minutes and then they're ready to be thrown onto the pan and stir-fried so that's perfect so while that's happening I'm going to go to the stove and add some broccoli into a pan and then we are going to just cook it nicely,  I just like to let it steam by covering it up and then I'm going to also add in some edamame beans these are frozen edamame beans and then I'm just gonna add a little splash of water cover it up again and then after like two three  minutes we can add in our rice noodles again and then let's add in our sauce so I'm using one tablespoon of tahini if you don't have tahini you can use peanut butter or almond butter let's also throw in one tablespoon of soy sauce half a tablespoon or one tablespoon of maple syrup or agave nectar one teaspoon of garlic powder and optionally you can also add in about a quarter teaspoon or half teaspoon of ground ginger.

 Then let's just mix that really well if the rice noodles start getting dry you can add in a  little splash of water but this will cook really quickly because it's already pretty much cooked you are just kind of letting the flavours you know infuse together so this should only take like two more minutes or three more minutes and let's plate it guys it's that simple super quick and so easy this part is optional but you can add in some like random garnish i'm just grating a little bit of carrot on top I just wanted a little pop of colour you can also add in some green onions and of course I'm gonna add in some sesame seeds as well on top and there is my super easy super lazy rice noodle dish all right guys so this next recipe is going to be a chickpea mushroom taco just basically making a simple filling for a taco and just giving you some ideas so let's get started so first let's quickly chop some white mushrooms I'm just going to chop them up like this and then we also have here half a cup of chickpeas and then we're just gonna mash them quickly with a fork. 

You can also use a food processor as well if you guys want to not use a fork we're also going to dice a quarter of a red onion actually you could just use red onion or any other onion I just happen to have red onion around and now we are at the pan we're gonna add in one teaspoon of oil and then let's add in our mushroom and our onion and i also added in the chickpea mixture here as well but I think, I would have added that a little bit later in hindsight okay i would have probably let the mushroom and onion cook just a little bit first but whatever it's all good we added in all the ingredients and then for seasoning I just added in about one tablespoon of taco seasoning.  Yes my friends that is the secret it is already a pre-made seasoning super simple and if things start getting dry you guys know what to do add in a little splash of water and just let that cook just for a couple minutes and then it's pretty much ready to be put into a taco and of course you can dress your taco however way you want.

 I wish I had soft gel tacos heart shell is like hard to work with okay anyways it's okay anyways we're just filling up the taco we're just gonna add in the uh mix along with some lettuce and some corn and then of course you got to have that salsa so that's it guys that's pretty much how you make a really quick and simple and easy and yummy taco filling for those times when you are just craving some tacos this is just one other way of making vegan tacos welcome to recipe.

Number four we are going to be making a couscous salad yes we are using our beloved couscous once again love using couscous especially for fast recipes because of how fast it is to prepare so once again we're adding half a cup of dried couscous into a nice bowl and then we're going to add equal amounts so half a cup of hot water and once again I am seasoning with garlic salt I'm adding in one teaspoon of garlic salt and then we're gonna mix that nicely cover that up and then we can prepare the, other  ingredients for the other ingredients I'm using two pieces of sun-dried tomato this is sun-dried tomato that has been in oil so I'm just chopping that up nicely finely and that's going to give it some extra lovely flavours and then I also have a can of artichoke hearts so I'm using two artichoke hearts I'm just gonna chop that up and then I'm also gonna add that into my couscous i also decided to add in a quarter cup of corn half a cup of chickpeas and then at this point I'm gonna move it to a bigger bowl because this bowl was too small okay so bigger bowl the couscous expands my friends you want to use kind of a big bowl and then here I'm just going to squeeze about a quarter of a lemon you can also use half a lemon a whole lemon if you're crazy okay we're also using one teaspoon of olive oil and then we're going to use some nice greens i decided to go for arugula or as the Italians call it Rucola sorry guys I think that's what they called it in Italy.  Uh but anyway we're also gonna top everything with a little black pepper and that's simple that easy that simple it's delicious it's fresh you could use some other green if you want but yeah that's how you make it hope you enjoy all right guys so finally we have a sweet one okay we are making a really easy coconut French toast.

 I don't even know if I want to call it French toast but I'm gonna call it French toast it's yummy it's delicious here we go so we're using a half a cup of coconut milk we're gonna put that into a nice bowl we're gonna use some coconut sugar one tablespoon let's also add in a teaspoon of vanilla and if you want you can also add in a little pinch of salt but I didn't but yeah mix that really well and then let's go to the pan and we're going to add a little bit of vegan butter onto the pan and then we have two pieces of bread I'm using sourdough bread I'm just gonna toast it nicely alone until it starts to brown and then I'm lazy I'm just pouring that mixture into straight into  the pan okay so it's not this is why I'm saying it's not really French toast but it's kind of French toast you know what I mean anyway, that's what I did I'm just gonna flip it around a few times until it starts to kind of crisp up again and that's it so simple I know so yeah i flipped it quite a few times just to make sure that it wasn't like soggy it was more like crispy on the outside and then here I'm just gonna you know top my French toast.

 I'm using a bunch of raspberries and i also wanted to sprinkle on some powdered sugar mainly for the aesthetic let's be honest we also have some coconut flakes and then of course you can top with some maple syrup and enjoy guys that's how quick and easy it is so so easy all right you guys so that is it for my five vegan recipes in five minutes video I hope you guys enjoyed I hope you found these helpful let me know down below what your thoughts were on this type of video format if you guys want to see more of these and if you're new here of course don't forget to subscribe and give this video a big thumbs up and guys if you guys want more videos similar to this one more recipe videos more helpful content I'll link some playlists and some videos down below that you guys might find interesting anyways thank you guys so much for watching and I'll see you guys in my next video you. 

The Cheesiest Vegan Mac and Cheese You Ever Tasted

 Today we will have a look at how Chef Joya makes the tastiest vegan mac and cheese we have ever seen.

This mac and cheese is just not only vegan it is delicious now this is what mac and cheese is supposed to look like all right hey guys I'm chef Joya and I am an expert at transitioning non-vegans to vegan food today on the menu the cheesiest vegan mac and cheese you've ever tasted it alright so we're going to start with a pot of rapid boiling water and you want to make sure you always flavour your water i like to use vegetable bouillon cubes or if you have powdered vegetable bouillon you can use that if.

you have vegan chicken bouillon you can use that but whatever you do you want to make sure you season the water because your noodles are going to absorb the flavour and if you don't have any vegetable bouillon cubes, you can use salt but don't just use plain water whatever you do all right so we're going to go ahead and add our pasta to it.  We're going to use elbow noodles so you want to make sure you use regular apple noodles I know a lot of times you see the jumbo elbow noodles no don't use that you're going to add your top back to the pasta we're going to cook you about eight to 10 minutes to about al dente and stir in between go drain it you follow it you come with me or no no.

 I'm by myself okay so we're gonna add our butter now you can use as much butter as you want there are no rules on butter the more butter the better okay, so we're gonna dump that all into the pan and then we're going to allow that to melt down once our butter is melted we're going to add our all-purpose flour and you want to make sure that your heat is on medium-low because you don't want this to burn at all.

Next we're going to add our tapioca starch you may also see that the tapioca starch say tapioca flour those are the exact same things so you can use that as well we're going to go ahead and whisk this now you're going to need a lot of strong arm motion because this is a lot of stirring okay so we're going to mix this until it's well incorporated and that's why it's good to leave that residue in it because it's getting some of that flavour as well now this is another one you can use as much as you want there is no rules on it just whatever your heart's desire just go into it tells you stop all right , I'm going to blend it all the way down so once your cream cheese is melted down you're going to go ahead and add your slices of cheese this time I'm going to add about six slices of my vegan cheese and if you feel like using more cheese use more cheese and this is where our vegan cheddar is going to come in. 

 Add that here now we're going to go ahead and add our unsweetened cashew milk now you want to make sure that you use unsweetened milk that is the worst to have a mac and cheese that's super sweet i don't think anyone will like that and we're going to add our milk in a little bit at a time and you want to also make sure that the milk is already at room temperature you don't want to put super cold milk into your pan because it actually will seize the cheese so we're going to give this a nice little stir and like i said you got to get your manpower up because we're going to do a lot of stirring so once that's absorbed like this we're going to add a little bit more milk and trust me it is a lot of standing over the pot but it is worth every moment at this point our cheese is still melting down but it's at the point where we need to add our seasonings so we're going to start adding some flavour we're going to go ahead and add some black pepper we're going to add a little bit of sea salt a little bit of garlic powder and yes you have to have garlic powder.

 Now don't go adding fresh onions to this it is not it's it's not what you need it's not what you need at all let me get we didn't open all these so we're gonna add our onion powder and enough until you're about covering the pan and you're gonna see that your cheese sauce is starting to boil even more and it should be thick almost like pancake mix you see that you wanna make sure that all those flavours are getting incorporated into the cheese sauce and remember you can always add but you can't take away so that's why we add a little bit of milk at a time next we're going to add our nutritional yeast and this is used to give pretty much all the vegan food their cheesy flavour if you use way too much of it it tastes really chalky and i know a lot of vegan mac and cheeses are very chalky they're not good so you want to make sure that you don't use too much of that nutritional yeast next we're going to use a little bit of hot sauce now trust me this is not going to make your mac and cheese spicy at all but it is going to amplify the flavour trust me i know if you can't find vegan Worcestershire sauce you can use tamari you can use coconut aminos.

You can also use soy sauce but you want to make sure you use a very little bit of it just a little bit get a nice little stir let's add some more milk in between there remember when i say don't use any sweetened plant-based milk that's because you're going to add a little bit of sugar into it you can use any raw sugar that you like but you're going to use a very little bit not a lot just a little bit okay so we're going to give this a nice stir and it's almost there look at that pool, we are getting there look at this now this is what mac and cheese is supposed to look like all right so the last spice that we're going to add to this is a little bit of creole seasoning now I'm making it more traditional soul food baked mac and cheese it is going to be super creamy and cheesy but we're going to actually put this in the oven this cheese sauce is going to attach to the noodles it's going to thicken up so it's almost like a pie it's like a thick cheesy gooey crusty thingamajiggy that you're just going to love all right there you go all the clumps are almost out like if your mac and cheese don't look like this i don't want it i don't for real all right we're going to add our bouillon to our cheese sauce and we're going to make sure we mix that really well let's spread the love in there i'm excited.

I am so excited you see how good this look no this is for real like this is really like oh yes we're going to take our pasta noodles and we're going to season it with a little bit more creole seasoning I like to use creole seasoning when i first learned how to make vegan mac and cheese I would use like salt pepper garlic powder onion powder paprika but the thing about it is creole season has all those flavours all those spices in there and more creole seasoning is a one-stop seasoning shop and it has everything in it that you need all right so we're going to go ahead and take our seasoned pasta noodles and we're going to add this to our mac and cheese sauce like you need your noodles to be drowning,  it needs to drown in all of this cheese sauce if your noodles aren't drowning you need to make more sauce you don't want to save these noodles they need to drown so let's drown the noodles add them to the pot and we're going to mix that in there you may have to poke a little bit of holes in it push it down to the bottom so you want to make sure that you taste your mac and cheese because once you put in the oven you can't add any more seasoning to it so you want to go ahead and grab it oh make sure oh look at that I'm like in mac and cheese heaven right now now we're going to take our bacon dish and want to make sure that we grease it with a non-stick spray because this is going to be ooey and gooey and it will stick and burn and we don't want that to happen.

So we're going to go ahead and add that just pour it right into the pot oh look at that look at that magic we're not done yet because we're going to add more cheese the way we're going to do is we're going to fold it up like this and we're going to tuck it in there all right so it's kind of like hiding in there and I actually got this my cousin when she used to make the original style of mac and cheese she used to stuff cubes of cheese at the top of her mac and cheese so i just do it with my vegan mac that's what you want you don't even want to be able to move you want to just be like this like real stuff next we're going to layer it with more shredded cheddar cheese you want this fully covered with our shredded cheese oh my gosh look at that all the bubbles and cracks all that spillage you want all that spillage that's when you know it is really done this isn't good vegan food this is good food whoa like oh goodness that is so beautiful cheese pool [Music] it's like an entire party in my mouth this is super creamy super delicious doesn't taste what you think is vegan this is just the best cheesiest mac and cheese ever like this is good i know you can't say that but now that you have the secrets to the cheesiest vegan mac and cheese let me know if there's anything else that you would like for me to veganize comment below for more delicious recipes you can follow me at cooking witha on all social media you can also find more vegan soul food recipes in my soul food cookbook called it's so amazing at cookingwithjoya.com see you guys soon oh yes you.

If you like this dish please see Chef Joya's other cooking video on her you tube channel and please like and subscribe to her channel for more awesome vegan recipes.