Description
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Looking for quick, easy but still healthy dinner ideas? Fret not! I’ve got 5 lovely recipes to share with you in this video - perfect for busy weeknights to put together after work with little to no effort. 🍜
Tag me on instagram @mina_rome if you end up trying any of these! I wanna see!!
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intro 0:00
⭐INGREDIENTS & NOTES⭐
#1 5 Minute Spicy Miso Noodles 0:25
1 tbsp white miso
1 tsp gochujang
1 ¼ tsp vegan butter
1 ½ tbsp light soy sauce
1 tbsp white wine vinegar or lime juice
1 tsp maple syrup
1-2 tsp roasted sesame seeds
1 ladle boiling hot noodle water (more if needed)
3-4 handfuls fresh baby spinach
1 serving udon noodles (i did a packet of fresh udon = 200g)
feel free to pair this with the tofu from recipe #4 !!
→ serves 1
#2 Cozy Black Bean Tomato Noodles 2:19
1 red onion
1 drizzle olive oil
1 can black beans, rinsed (400g = 14oz)
1 can chopped tomatoes (400g = 14oz)
⅓ vegetable broth cube (or ⅓ tsp veg broth powder)
1 tbsp vegan oyster sauce
1 heaping tbsp black bean paste = chunjang (춘장)
~ 125ml hot water (~ ½ cup)
1 tsp maple syrup (or agave, rice syrup)
1 medium bok choy
1 squeeze of lime
salt, seasoning for the veggies
1 serving udon noodles (i did a packet of fresh udon = 200g)
chopped spring onion, sesame seeds for the top
→ serves 1 in terms of noodles
→ serves 3-4 in terms of beans (like just cook up more noodles if this is for multiple people or reserve the rest of the beans for the next day)
#3 Cheesy Black Bean Quesadilla 4:49
make the tomato black beans from recipe #2
per quesadilla you’ll need:
1 medium to large tortilla of choice
5-6 tbsp tomato black beans from recipe #2
1 handful crumbled feta, vegan
1 handful crumbled shredded cheese, vegan
1-2 handfuls fresh baby spinach
for the bang bang type sauce:
1 ½ tbsp vegan mayonnaise
1 ½ tbsp sweet chili sauce
1 tbsp white wine vinegar
1 tbsp sriracha sauce (or to taste! can be hot so maybe start with less)
tiny pinch of salt
→ can be used as a salad dressing as well as seen in recipe #4
#4 Sticky Sriracha Tofu (using the boiled method) 6:48
300g firm tofu (10.5oz)
1 ½ tsp salt
about 3 cups water (more or less depending on the size of pot you use
! pad dry carefully with a paper towel after boiling and draining !
1 ½ tbsp cornstarch
1 tbsp veg oil
1 drizzle each: light soy sauce, ketchup, white wine vinegar, sriracha
2 servings cooked rice
1-2 cups shredded carrots
1 spring onion
1 handful sprouts
bang bang sauce from recipe #3
→ serves 2
#5 High Protein Mac and Cheese 8:53
1 small to medium yellow onion, roughly chopped
2-3 cloves garlic, peeled
1 handful cherry tomatoes or 1 medium to big tomato
1 drizzle of olive oil
2 servings of pasta of choice
for the sauce:
300g silken tofu (10.5oz)
1 tbsp white miso paste
1 tbsp white wine vinegar
1 tbsp vegan oyster sauce
½ cup (125ml) pasta water (more if needed)
salt, pepper to taste
optional:
1-2 handfuls plant based store bought feta or shredded cheese for serving
fresh chives, parsley, basil for serving
→ serves 2
MUSIC by
Intro by Dominic Fike: https://www.youtube.com/watch?v=0xwzWgjy3Sk
Keven: https://www.youtube.com/@beatsbykeven
Fluhalp: https://soundcloud.com/fluhalp/new_loops