Vegan-Recipe.org

Hi! Below are the ingredients and instructions for each of these meals. I didn't include measurements because everything is to your own taste!

3 Minute Ramen

*Everything is optional and can be tailored to your taste!*
°Ramen-
Here are my Faves:
Indomie Mi goreng
Malaysia Ibumie *Spicy*

Top Ramen Soy Sauce Falvor

°Frozen Peas
°Carrot
°Onion
°Garlic
°Coconut Oil or Sesame Oil
°Soy Sauce
°Rice Vinegar
°Sesame Seeds
Other Great Additions:
°Lime slice
°Cilantro
°Green Onion

What you do:
°Boil water to cook ramen according to instructions; add frozen peas, carrot and onion to water, so they cook while it begins to boil.
°In the bowl you will use, combine a splash of all the “sauces”, your oil of choice, soy sauce and rice vinegar and mix. Mix in the sauce packet that comes with the ramen**
**If making a ramen that you don’t drain + has broth; cook as per instructions, adding the sauce packet to the broth, mix in your additional “sauce” once in bowl.
°Add any of your toppings and enjoy!

Teriyaki Vegetables:
°Onion
°Bell Pepper
°Carrot
°Broccoli
°Rice
°Teriyaki Sauce
°Coconut Oil

What you do:
°Start your rice, either on the stove or in a rice cooker.
°Chop your veggies and saute them on medium heat with coconut oil.
°Add teriyaki sauce and cook until carrots are slightly tender. Serve with rice and enjoy!
*Also delicious if you toss in pineapple chunks or tangerine slices right before serving!

Fajitas:

*Click Here for the Original (Non-Vegan) recipe: *
°Onion
°Garlic
°Bell Pepper
°Corn
°Black Beans
°Chili Powder
°Cayene Pepper
°Paprika
°Garlic Powder
°Sugar
°Salt
°Avocado or olive Oil

What you do:
°Preheat your oven to 400°
°Chop veggies and pile onto sheet, drizzle oil on top and sprinkle on seasonings.
°Mix with hands and spread evenly onto tray. Bake for 30-40 minutes.
°Serve on tortillas with salsa, avocado, fresh cilantro, etc.

Breakfast Burritos:
°Onion
°Garlic
°Bell Pepper
°Corn
°Black Beans
°Potato
°JUST Egg (or 1 block extra firm tofu)
°Chili Powder
°Cayene Pepper
°Paprika
°Garlic Powder
°Sugar
°Salt
°Avocado or coconut Oil

What you do:
°Preheat your oven to 400°
°Chop veggies and pile onto sheet, drizzle oil on top and sprinkle on seasonings.
°Mix with hands and spread evenly onto tray. Bake for 30-40 minutes.
°heat frying pan and oil of choice over medium heat, pour in JUST Egg.
°Sprinkle with salt and pepper and cook until preferred consistency, similar to scrambled eggs.
°Wrap everything in a tortilla and enjoy!
°If making in bulk: wrap burritos in tin foil and freeze, they keep about a month. To reheat; heat oven to 400° and place burrito, still in tin foil, in oven. Heat for 30-40 minutes and enjoy!

Garden Pie:
°Potatoes
°Carrots
°Onions
°Celery
°garlic
°Meatless crumbles
°Bisto Onion Gravy
°Veggie Stock
°Salt
°Pepper
°Nutritional Yeast
°Vegan Butter
°Soy Milk
°Avocado or Olive Oil

What you do:
°Preheat oven to 350°
°cut potatoes into 1” cubes and boil for about 20 minutes, until tender.
°strain your potatoes and mash, add in salt, pepper, nutritional yeast, butter and soy milk. Set aside.
°Over medium heat, saute veggies in oil until tender. Add in veggie stock and some bisto, cook for a minute or two.
°Add in meatless crumbles to veggies and cook until heated through.
°Pour into baking dish and cover with potatoes. Try to “tuck” potatoes around the edges to keep the filling in. Use a fork to create ridges on top of the potatoes for extra crispy goodness.
°Bake for 30 minutes or until potatoes have browned slightly on ridges.
°Serve with additional Bisto gravy!

Homemade Veggie Stock:
°Frozen Veggie Scraps
°Water

What you do:
°place frozen veggie scraps into a sauce pan and cover with water.
°Bring to a boil and simmer for at least 30 minutes, if not longer.
°If you have an instant pot: follow step 1 and set the high pressure setting for 30 minutes.
°Strain and use right away or keep in fridge/freeze in cubes for future use!
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