- [Man] Oh my god.
What are you doing doggy? (slurp)
- Hey, I'm Candice from the Edgy Veg
and today I'm going to show you
how to make three easy vegan weeknight dinners.
(funky music)
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I went on my Instagram last week
and I asked you guys what back to school recipes
you wanted to see and someone suggested to do
easy dinner recipes and I thought that was an awesome idea.
We're always kind of concerned about like,
what we're gonna eat at lunch
and what we're going to have for breakfast,
but we come home from work or school
and we're exhausted and we want something
really quick to throw together,
So I thought that I would show you
three of my favorite go to easy dinners.
Our first quick and easy vegan dinner
is a vegan orange chicken.
You guys have been asking for this one a lot.
I think every single video
somebody asks for an orange chicken,
so it was time to get this thing going.
What I'm going to be using for the chicken is soy curls.
Now, I love soy curls.
There's a restaurant down the street from me
that makes the wickedest barbecue soy curls
and I always, always wanted to try using them.
So when I created this recipe it was so,
so much fun to use something new.
All you have to do is hydrate the soy curls
in a vegetable or in a no chicken fake chicken broth.
You wanna soak those in hot broth for like 10 to 20 minutes.
While our soy curls are soaking,
we are going to make our orange chicken sauce.
To make that all you are going to need is
one cup of freshly squeezed orange juice,
two tablespoons freshly grated orange zest,
three tablespoons of coconut sugar.
If you don't have coconut sugar you can use
regular sugar or brown sugar.
You can even use maple syrup.
Then we're going to add four tablespoons soy sauce,
one tablespoon hoisin sauce,
one tablespoon rice vinegar
and one teaspoon freshly grated ginger.
Alright, we're going to whisk
all of those ingredients together
and then we are going to pour half of them into a bowl.
Now that our soy curls are ready you want most of the liquid
(blooper)
Just do it with your hands.
Just squeeze with all of your might
to get all the liquid out of there
and you don't want any excess.
Then your gonna pour it into the bowl
that you put half the marinade in.
Just mix that all together and coat all the soy curls
really really well, and set that aside to marinate.
Now you can marinate these guys for like,
an hour, or my favorite, overnight.
So you can do this the night before.
And then, when you come home from work,
or from school, you can just throw it all together.
In a large pan or a wok
we're gonna heat up two tablespoons of peanut oil
or sesame seed oil,
and then we're going to add our soy curls
and cook them until they're just a little bit crispy.
Or if you like them really crispy,
cook them till they're really crispy.
Then we're gonna remove them from the heat.
Now it's sauce time. Everybody's favorite time.
So what we're gonna do is add one tablespoon of cornstarch
and one tablespoon of water into a mug
or a bowl and whisk that together
with a fork or a whisk, and set that aside.
Add your remaining sauce,
not the sauce that the soy curls are in,
into the pan, and add the cornstarch mixture.
And then whisk that really, really quickly
until the sauce begins to thicken.
Then once the sauce has thickened slightly,
we're going to add the soy curls and green onions
and toss to coat completely in the sauce.
Now you just have to divide it between four bowls.
I like to serve this on a bed of white rice.
It is so good.
And then garnish with a little bit of sesame seed.
Add more green onions if you like more green onions.
And there you have it, delicious vegan orange chicken.
It's like getting Chinese takeout at home.
(smirks) I can't eat. So tasty.
These soy curls are fun. These are my new go to.
They're delicious.
Our second vegan dinner is a easy, healthy,
ramen with soba noodles.
Traditional ramen if you do it the traditional way,
takes like, all day.
And I have a video on that,
I'll leave a link in the description box below
but you guys should make like a ramen that's
really really quick and just as yummy.
And if you wanna healthier noodle, use soba noodles.
To make our easy ramen, we are going to start
by making our broth.
All you have to do is add some sesame seed oil to a pan
along with three cloves of garlic,
and a half a teaspoon to a teaspoon of fresh, grated ginger.
Then we are going to add six cups of vegetable broth.
I like to make my broth with bouillon
because it's really quick, it's easy,
I don't have to lug home store-bought, premade broth.
Boullion cubes are delicious, and you can get no chicken,
chicken flavored ones that are completely vegetarian.
I like to use that.
So you're gonna heat that up and simmer for about 15 minutes
to let all those awesome flavors mix together.
While our broth is simmering,
we are going to heat up another tablespoon of oil,
in a large pan, or a wok, or whatever you cook with.
And we are going to cook mushrooms.
Now I'm using two to three cups of mushrooms
because I'm making this serving for four people
as well as a full block of sliced, smoked tofu.
If you can't get smoked tofu, you can use normal tofu,
but I love love love smoked tofu.
We're gonna cook the mushrooms for about 15 minutes
and the smoked tofu till it's heated through,
about 10 minutes.
While those things are happening,
you can get a head start on the noodles.
So heat up some hot water, and cook your noodles.
After 15 minutes we are going to add
a quarter cup of soy sauce to our broth
as well as our favorite seaweed.
I'm using wakame today, because I love it in a soup,
and I'm gonna use a quarter cup of that.
Now that our noodles are al dente,
I'm just gonna divide them between four bowls.
And then I like to add greens to this dish.
Now once you put the hot broth over it
it'll totally cook it,
so you don't have to steam the greens
or cook the greens beforehand,
you can just throw them right on top.
Now you can do this with spinach, or Asian greens,
or kale, whatever greens you want.
Although you want them to be a bit lighter,
so kale wouldn't be my first choice.
Now we're going to add our mushrooms,
our tofu, and our broth.
As a garnish I like to use chopped green onion,
sesame seeds and a little bit of chile pepper.
And there you have it, easy delicious ramen
that only takes 30 minutes to make.
Mmmm.
God these mushrooms are so good.
Well I'm satisfied.
Our third easy vegan dinner is lentil sloppy joes.
Mmmm, I love food that's extra sloppy.
When I was a kid my dad used to make me and my sisters
have sloppy joe eating competition,
and instead of the goal being to be the cleanest eater,
he was like, whoever's the messiest gets a prize.
Which I really don't think
he thought about it ahead of time,
because we were so messy.
It was all over our faces,
and all over our hands by the time we were done.
But sloppy joes are fun for adults too.
Now for this recipe I'm using half lentils,
and half veggie ground round.
That's just my personal preference,
but if you only have lentils, you can use only lentils.
And if you only have veggie ground round,
only use veggie ground round.
Options.
To make these sloppy joes,
the first thing I'm going to do is make the sauce,
and cook the lentils.
In a large saucepan we are going to heat up some coconut oil
To that we are going to add onions and garlic,
and half of a diced red pepper.
We're gonna cook those until they're soft.
To that we're gonna add half a cup of rinsed brown lentils,
and two cups of water.
And you wanna bring that to a boil.
Once the lentils are boiling,
you want to turn the heat down to medium-low
and cook them for about 15 to 20 minutes,
and then cover them and cook them
for another 15 to 20 minutes.
If the water level drops below the lentils,
you can just add about a quarter cup of water
at a time as needed.
Now that our lentils are soft,
we are going to add a cup of veggie ground round
a can of tomato sauce
two to three tablespoons of barbecue sauce
depending on your taste.
One tablespoon Worcestershire,
mix that all together and let it simmer
for another 10 to 15 minutes.
After 10 to 15 minutes you can season with
salt and pepper to taste,
and then just serve them on a hot toasted and buttered bun.
You can serve it just as it is,
just the sloppy joe on top of the bun,
or you can get fun and add some fun toppings.
I like to do pickles, or pickled jalapenos,
or fresh cut jalapenos, or coleslaw, even.
Whatever like sloppy sandwich topping you love
on top of a good sloppy sandwich, throw it on there.
And there you have it, a sloppy, sloppy joe.
The sloppier the better, I always say.
The combination of the lentils
and the veggie ground round is so good.
It's like, meaty, but also kind of soft, and like, stewy.
So good.
And then because we toasted the bun,
the bun is soft but also toasted on the outside.
The texture is really (mumbles)
I know you're like, Candace,
this is just a normal sloppy joe.
No it's so much more than that.
It's an adventure in flavor and texture and veganism
for your mind and your mouth.
Alright guys, those are my three go to easy weeknight
dinner meals that are completely vegan,
and easy and healthy and good for you and all of things.
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Alright guys, I hope you have an amazing week,
and I will see you next time. Bye.