Vegan Breakfast, Lunch & Dinner Easy Recipes!

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So many easy vegan recipes, like this tofu scramble, butternut squash pasta, and sweet potato quesadilla! Over 100 more in my new eBook!

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RECIPES from this video:

► TOFU SCRAMBLE:
6 oz (½ package) firm tofu, drained
drizzle of avocado oil
2 Tbsp shallot (or onion), diced
1 tsp garlic, minced
1 Tbsp nutritional yeast
¼ tsp turmeric
¼ tsp garlic powder
⅛ tsp paprika
⅛ tsp onion powder
pinch of sea salt
pinch of black pepper
2 Tbsp vegetable broth or water
parsley, chopped

In a mixing bowl, combine nutritional yeast, turmeric, garlic powder, paprika, onion powder, salt, and pepper. Whisk to combine and set aside.
In a saucepan over medium heat, heat a bit of oil. Add diced shallot (or onion) and minced garlic. Sauté 2-3 minutes, until fragrant.
Crumble tofu into the pan, breaking it up with your hands.
Pour vegetable broth into seasoning mixture and whisk to combine. Pour broth mixture into the tofu and stir to coat completely. Cook for 2-4 minutes, until tofu is heated through and uniform in color and broth has reduced.
Remove from pan and transfer to a plate. Serve with your favorite breakfast accompaniments! (I like toast and fresh fruit!)

Per tofu scramble, yields 1:
282 cals | 21F | 9C | 18P

► BUTTERNUT SAGE PASTA:
1 Tbsp avocado oil
1 cup onion, chopped
2 tsp garlic, minced
3 cups butternut squash, cubed
salt, to taste
pepper, to taste
1½ cups vegetable broth
1 Tbsp fresh sage, finely chopped
¼-½ cup almond milk, or milk of choice (use less milk for a thicker sauce, and more milk to thin it out!)
1 lb (16 oz) pasta of choice (I used cavitappi)

Add oil to a pan with onion and garlic. Cook until softened (~2-3 minutes).
Add cubed butternut squash and season with salt and pepper. Cook another 6-8 minutes.
Once squash is a bit tender, add sage and broth. Bring to a boil, reduce to a simmer, and cook about 15-20 minutes, until squash is very soft.
In the meantime, cook pasta of your choice (according to your package directions).
Once squash mixture has cooled slightly, transfer to a blender and blend with a bit of almond milk.
Add cooked pasta to a large mixing bowl. Pour blended sauce onto pasta and toss to coat.
Top with fresh sage and a bit of black pepper, if desired. Serve and enjoy!

Per 1 cup serving, yields 8:
254 cals | 3F | 51C | 8P

► SWEET POTATO BLACK BEAN QUESADILLA:

1 Tbsp avocado oil
¼ cup onion, diced
½ cup zucchini, diced (~1 medium zucchini)
½ cup black beans
1 cup mashed sweet potato
2 Tbsp nutritional yeast
¼ tsp garlic powder
pinch of salt
4 whole-grain tortillas (fajita size)

In a saucepan over medium heat, sauté onions in oil until softened (~2-3 minutes). Add zucchini and cook another 1-2 minutes.
Add black beans, toss to integrate, and remove from heat.
Add mashed sweet potato to a large mixing bowl, along with cooked veggie mixture. Season with nutritional yeast, garlic powder, and salt. Mix to combine.
Add mixture to a tortilla, spreading evenly. Top with another tortilla.
Heat a skillet over medium-high heat with a bit of oil or cooking spray. Add assembled quesadilla and cook until lightly browned. Spray top of quesadilla (so it doesn’t stick!) and then flip to cook on the other side.
Serve and enjoy! (I recommend allowing your quesadilla to cool slightly before slicing, so it doesn’t fall apart!)

Per vegan quesadilla, yields 2:
399 cals | 11F | 67C | 16P

&
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Comments

fanofpink says:

Man another great bunch of recipes and another ebook are you secretly Superwoman?

Princess George says:

I Just Made A Sweet Potato Black Bean Quesadilla, Not Sure If I Like It Or Hate It Lol .

angry grouse says:

The quesadilla is really good. Like, REALLY GOOD. Please do yourself a favor and try it. Even if you are not vegan.

Alisha Chugg says:

I absolutely love your vegan recipes!!

Wendy Miller says:

Love your show and recipes, especially the vegan and vegetarian ones!!! I was wondering if you had any recipes in your repertoire for breakfast vegetables. I'm always trying to find new ways of incorporating veggies throughout my WHOLE day, but breakfast is a hard one. Suggestions??

R Oki says:

I love the butternut squash idea with the pasta!

Ninjanova says:

TashaSoSimple says:

Not vegan but these look good

Sassy cat says:

Love your recipes, so easy to make. Thank you! 😁

Nelly Sunshine says:

I originally subscribed bc your recipes seemed easy to follow and make a vegan version, but now you've gone all out- love it!!😍

Lithostoic says:

"Thumbs up if you like pasta" – violently slams the like button –

Kaleigh Dior says:

Whoa cool! A new way to make tofu scramble 💚

Jamie Walker says:

Yay! Vegan videos! OMG, please do more, more, more of these! Thank you!

Deja says:

School is coming back! I’m going to 7th grade and your channel is going to be very helpful for packing my lunch. Just subscribed.

Mandy Dunphy says:

I'm pretty sure you know this but since it wasn't in the recipe, Indian Black salt (kala namak) can give your tofu scramble an actual "egg" taste 🙂 p.s. LOVE your vegan videos!!