- Hey everybody, I'm Rachel and I'm gonna show you how to
make some super easy pantry friendly vegan recipes today
using five ingredients or less.
Let's go get cooking.
So for breakfast we're going to make some vegan fluffy
pancakes that don't need any eggs.
So you're going to add some all purpose flour to a bowl.
An alternative is to grind up some oats in a food
processor or blender and that will be your flour,
which is also a gluten free option.
Then we're going to add some baking powder,
organic sugar, I use coconut sugar cause that's
all I had,
some flax meal,
this isn't necessary for the recipe but I just like
to get in some extra omega-3's in my breakfast.
Then we're going to add in some nondairy milk of choice
and a little bit of vanilla.
And then we're going to mix it up and it's okay to keep
some lumps in there, we don't wanna over mix this.
Then you're going to spray a pan and add in about
a half a cup of the batter,
depending on how big you want your pancakes to be.
I also like to add in some frozen blueberries to get
some extra antioxidants in my breakfast.
And then once it starts to bubble a little bit,
we give it a flip and it should be nice and golden
brown on the other side.
And then you can stack them up while they're still
piping hot and I like to add some vegan butter on the top.
I love Miyoko's Vegan Butter.
And a drizzle of maple syrup of course.
And these make the most indulgent breakfast and they're
super quick and easy to make, and if you put in the
blueberries and the flaxmeal, they're actually
pretty healthy for you.
So now for lunch we're going to make a fried tofu
sandwich which is one of my favorites.
You're going to add some high heat oil to the pan
like a grapeseed oil,
which is more suitable for frying and then you can just
add in your sliced tofu.
I don't even press the tofu for this.
I just like to pat it dry with a dish towel beforehand.
Then I add on some low sodium soy sauce,
some garlic powder, and nutritional yeast which is gonna
give it a really great savory flavor,
and some black pepper.
So a trick to making this tofu taste really good is
to just let it cook for a long time.
You want it to get really crispy and develop
that delicious crust.
And then you just wanna hit the other side with some more
soy sauce, garlic powder, nutritional yeast,
and black pepper.
And really just let it cook for even longer than you
would think to get it really crispy and delicious.
And so now I've toasted some bread and I'm gonna add
on some vegan mayo, which I just love
adding to sandwiches.
We're gonna add on our tofu, some sliced tomatoes,
and spinach but you can use whatever toppings
you have at home,
and that's it.
I love making this for lunch.
You can customize it however you want,
add some pesto, and it's super, super satisfying.
So now we're going to make a super tasty snack
that only uses a handful of ingredients.
So we have a can of chickpeas that we drained and rinsed,
we're going to add some chili powder, and some
fresh squeezed lime juice, and a little bit of salt,
and some olive oil.
And then we're just gonna mix that up and add it to a
baking sheet.
I like to use these reusable silicon liners.
And these chickpeas blew me away,
they are so flavorful, the lime juice is popping off.
Definitely give them a try.
So for dinner we're going to make a super creamy pasta
that is totally dairy free and pantry friendly.
So you're gonna boil some water and your pasta of choice.
And I just add my broccoli right in with the pasta
for the last five minutes of boiling it and you can use
frozen broccoli here.
That's another great option for this recipe.
And then when the pasta is al dente and the broccoli is
tender, we can go ahead and drain it.
And then for our cheese sauce, we're just gonna add in some
nutritional yeast which can be a great source of B12
if you're vegan, some non dairy milk and then you're
just gonna stir it up over a low heat
to help the sauce thicken up a little bit.
And that's it.
This pasta is so creamy and delicious,
it's kind of like a mac and cheese and I'm telling
you this is going to become one of your go to's.
And then for dessert we're gonna have four ingredient
peanut butter chocolate chip oatmeal cookies.
So you're gonna start by mashing
two really ripe bananas.
I had some bananas in my freezer which I just thawed out
and those worked great for this.
Then I'm going to add in some oats,
some vegan chocolate chips, and some peanut butter
which is gonna add some healthy fats and some protein.
And then you're just gonna stir that all up.
And these are perfect for when you really want something
sweet but you don't have any flour in the house.
These are perfectly sweetened because they have the natural
sugars from the banana and you have the little bit of sugar
in the chocolate chip and you really don't even
need anything else than that.
I could not get over how delicious these cookies were
for only having four ingredients.
And they're healthy enough that you can eat them
for breakfast.
Thanks for watching and I hope these recipes
make cooking during quarantine a little bit easier for you.
All of the exact amounts can be found in the description
box below and let me know if there's anything else
you wanna see me cook from home.
(upbeat music)