- Okay, you guys have been loving these videos
where I show you how to make your lives
a little bit easier in the kitchen,
so I thought today that I would show you
three more dinner recipes,
but they're all recipes that take 30 minutes or less.
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Hey, guys. I'm Candice the Edgy Veg.
If you're new here, welcome to my channel.
Here, I show you how to make easy, delicious vegan recipes
that are quick, delicious, easy, take no time at all,
and then also we do some food magic,
where I show you how to take
everyday plant-based ingredients
and turn them into culinary masterpieces.
Yeah, so let's get cooking.
All right, so the three recipes
I'm going to show you how to make today,
the first one is a creamy mushroom pasta.
You guys know that I love pasta.
We have it multiple times a week around here.
You also know that I love mushrooms.
They are my favorite, I guess, food, we can call it.
I love them.
They're earthy. They're delicious.
They really just make the best food ever,
and you're gonna see that a couple times today.
The second recipe is going to be a gnocchi,
a sausage gnocchi soup,
and really like hearty, warming, lots of greens.
And then the third recipe is a spinach and mushroom pizza,
using my favorite cheese for pizza ever,
and you'll have to stick around to see what that is.
All right, so recipe number one is a creamy mushroom pasta.
This is one of my tried and true recipes.
It's been on my blog for years.
I love it. I make it very regularly.
You actually don't have to make a lot of substitutions
for this in terms of finding a heavy cream
to make a creamy pasta.
We're actually gonna totally fake that cream.
I mean, not really fake it.
We're just making it creamy in a different way.
But we're going you to with soy milk and flour
as opposed to using a cashew cream or soy cream
or some sort of store-bought alternative,
filling that with like greens and mushrooms,
and yeah, it all comes together in like 20 minutes or so.
A lot of your favorite recipes,
let's say you're like a new vegan,
and you have these go-to tried and true recipes,
a lot of them can be made vegan very, very easily.
A lot of the ingredients that are often used
are already vegan.
For this pasta, you can just use whatever pasta you want.
Most dried pasta that you buy at the store is vegan.
A lot of people think that there's eggs in them.
There really isn't in dried pastas
unless you're getting something
that's specifically an egg pasta,
or if it's fresh pasta, a lot of the time,
if you get that from like the refrigerated section
or something like a Pusateri's or Eataly
sometimes will have pasta with egg in it if it's fresh.
For protein in this dish,
we have a lot from the soy milk that we're using
to make the vegan version of a cream,
but then we also have some peas here as well.
The first thing we're going to do
is salt and boil our water.
You wanna make sure that your water for pasta
tastes like the ocean,
so we're going to use a generous amount of salt.
All right, so I like to use anywhere
between a teaspoon and a half to a tablespoon of salt
for my water.
It also cuts down on the salt
that I'm going to have to use later.
This seems like a lot of salt to people,
but again, you want it to taste like the ocean.
Find yourself a stir-fry pan
or one of these deep pasta pans.
A lot of the time, they're just called stir fry pans,
but I like to make all of my pasta in these types of pans.
We're gonna heat up about a quarter cup of olive oil
over high heat.
You can also use butter for this if you want
or a combination of the two.
But you wanna make sure it's nice and high
before you add your mushrooms.
When your pan is nice and hot,
you can add in your mushrooms.
We are going to use quite a bit,
because they do shrink down to nothing.
You can use whatever mushrooms you want.
Creminis are really cheap, so I tend to use those a lot.
If you do want to use a combination of mixed mushrooms
that are, you know, shiitake or whatever,
kind of more gourmet mushroom,
you can always buy them dry.
They're going to be a lot cheaper if you buy them dry.
And then you can just rehydrate them and use them as well.
I do have a lot of those on hand,
but for general meals during the week,
I just use cremini mushrooms.
They're cheap.
So if you've been here a while, you would notice
that I am not cooking these mushrooms properly.
Usually I would say, don't crowd your pan.
Your mushrooms are never going to brown.
For something like this,
I want that liquid that the mushroom is releasing,
'cause I want it in my sauce,
so I don't really care as much about it,
so I'm just cooking it for a little bit longer
than I would normally.
They will brown eventually,
and all of that sauce is going to get like,
all that liquid is going to get reabsorbed,
and it's going to be really nice and flavorful.
Plus, for the sake of time, during the week,
you're gonna be less concerned
about doing things really properly
and cooking the mushrooms and moving them to the side
and then adding the rest of the mushrooms
until they're perfectly brown,
so I'm just keeping this short and simple for you.
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When your mushrooms start to brown,
you can add some onion or shallots.
And then we're also going to add some garlic.
Cook that for another three minutes
until the onion is translucent.
Now, I'm going to sprinkle about three tablespoons of flour
over the mushrooms.
And just make sure that they're completely coated.
Cook that for about a minute or so,
just to cook the flour flavor out,
and then we're going to add our soy milk.
You can also use almond milk or oat milk
or whatever you want.
I just prefer soy.
Then you wanna add three table spins of flour.
Add about one cup of soy milk
and then just mix that all together
until it gets nice and thick.
You wanna make sure that there's no clumps.
All right, when that starts to bubble,
you can slowly stir in the rest of your soy milk.
It'll take about three or so cups
until you get the perfect sauce.
Stir in the rest of your soy milk.
And definitely make sure to scrape the bottom
to get all that flavor off the bottom of the pan.
You wanna bring that till just to boil.
You're gonna need that to boil, to thicken it up.
If you've been here for a while,
you know that I prefer to cook with soy milk.
It's my favorite milk to bake and cook with.
For this specifically,
or anything really earthy like mushrooms,
I like it even more
because soy milk kind of has a nuttier flavor to it
and it complements the mushrooms really nicely,
but it also has a super high protein content
and it has fat in it naturally.
So not only is it going to give you that mouthfeel,
really coat the mouth to let that flavor transfer
and really register, but it also has its own unique flavor
that gets transferred into the sauce.
And mushrooms are very earthy,
so I really prefer it with that.
If you do something like this with almond milk,
it might be a little bit too thin.
Oat milk would definitely work.
It cooks well as...
It cooks pretty well as well.
I don't know.
People have a thing with soy milk,
and I love it for almost everything.
Drain your pasta when it's al dente.
Whoop.
I always like to go in and save pasta water.
You guys know this as well.
It's really great for creating a nice thick sauce,
but also if you keep it in your fridge,
it helps when you reheat leftover pasta.
It makes it so it doesn't get overly gummy.
It makes it really quick and easy and seamless.
Now, I'm going to add in a little bit of nutritional yeast.
If you have vegan parm that you wanna use,
you can use that as well.
I find that the nutritional yeast
just adds a really nice flavor as well.
Plus, it's a nutrition powerhouse, so that's always nice.
And then I'm going to add in some peas.
Again, completely optional.
I like the addition of the greens
and also the protein that they provide.
Add in some peas and then toss your pasta in there.
Now, we're going to continue to cook the pasta in the sauce.
If you find that it is too thick,
add some of that pasta water.
At this point, you can also season it with salt and pepper
if you want to.
I find a lot of the time with this,
there is enough salt already from the pasta water,
so I don't need to add any,
but you do you for what your taste buds want.
I always like to add some chopped parsley as well.
If you just have dried,
you can just add in some dried parsley
or leave it out completely.
All right, there you go.
And this took, in total, about 20 minutes.
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Okay. Let's give this a try.
Mm.
There is a reason why this is one of my favorite recipes.
It's such a good go-to. Super simple, super quick.
Mm. You definitely need to make this.
I could really just sit here and eat this all day.
But we have more recipes to make.
So let's make our gnocchi soup.
Okay. Let's make the gnocchi sausage soup.
This recipe is very typical gnocchi soup.
We're gonna do some sausage.
We're gonna do some gnocchi.
In terms of the vegan ingredients,
just any vegan sausage that is your favorite,
you can use that.
For the creamy bit,
'cause these soups are usually quite creamy,
I'm just going to use coconut milk.
I mean, you can use a store-bought, cooking creamer,
cashew cream, any sort of cream substitute that you love.
I just find coconut milk, it's cheap.
It's accessible.
I like the flavor of it in this soup.
And then for the broth,
so usually it's like a chicken broth,
I'm just going to use the Better Than Bouillon.
This is like a no-chicken sort of chicken-flavored broth
that doesn't have any chicken in it. For the gnocchi,
a lot of gnocchi is actually accidentally vegan if it's dry.
Same thing with the pasta like we talked about before.
So just read the ingredients.
But most of it, does it have eggs in it?
And you can just use it.
Start by heating up some olive oil.
Add some onions.
You can do a typical mirepoix here if you with,
with, you know, the celery, the carrots,
but if we're just trying to do this under 30 minutes
and trying to limit your chop time,
so we are just going to do some onions.
Cook these for about three minutes,
and then we're going to add some garlic.
When your onions are translucent, add your garlic.
Garlic in everything all the time.
Add your veggie sausage,
and just cook that until it's heated through.
So about three to five minutes.
I'm going to add some of that bouillon,
and then four cups of water.
Bring that to a boil.
Add in your gnocchi.
And then a few handfuls of spinach.
Then you just want to cook this
until the gnocchi comes to the top
and the spinach is wilted.
All right, so when your gnocchi is floating at the top,
you can add whatever cream substitute you are using.
I'm just using coconut milk.
You just wanna stir that in.
After you stir that in, just bring it to temperature.
So you want it to be nice and warm.
And then you can take it off the heat,
season with salt and pepper, and serve.
All right, so I did decide to add some carrots.
I feel like I oversimplified it a little too much.
It takes less than a minute to cut a carrot anyway.
I like the color in there.
So I did add carrots.
But again, all of these recipes can just be bases.
You can add whatever you want into these soups
or pastas or whatever, whatever you have in your fridge.
This looks really good.
I like to serve this
with a little bit of bacon bits on top, too.
I don't know why.
It just adds a nice crunchy saltiness.
And then, of course, we need a little bit of parsley.
You totally have to try this gnocchi and sausage soup.
All right, let's give this a try.
It smells so good.
Mm.
Wow.
That is so good.
It took like what? 10 minutes?
Mm.
Definitely wanna make this.
It's hearty. It's easy to make. It's super filling.
You're gonna love it.
Mm.
Mm-hmm. Perfect.
All right, so this last recipe is a spinach
and mushroom pizza.
It's super easy.
We're going to make it on naan,
so you don't even have to make the crust for it.
So a lot of store-bought naan is made without eggs or dairy.
So definitely again,
read the ingredients on your ingredient list,
but most of them are completely vegan friendly,
which is great.
For the cheese,
we are going to use my homemade pimento cheese,
which is right here.
I love the way that this is on pizza.
It just like, it's the most to cow's cheese consistency
in the way that it melts that I've tried yet.
The recipe for this is on my blog,
so you can find that there if you want.
Obviously, this is also good as a sandwich spread
or as a hot dip, but on pizza it's so good.
So let's make some pizza.
All right, so you wanna start
by spreading the pimento cheese onto each one.
About three tablespoons.
You want us to be a, not a super heavy layer,
but also like don't be stingy.
It's supposed to be pizza with cheese on it.
So a good amount.
I'd say like three tablespoons.
Three or four tablespoons is pretty good,
depending on the size of naan that you have.
Then going to go in with our mushrooms and our spinach.
I mean, you can really top these pizzas with whatever,
but today, we're doing mushrooms and spinach.
Also, you can use fresh spinach or frozen spinach.
Just make sure that you drain the frozen spinach
really, really well,
or else you're going to have a soggy pizza,
and that's not what anybody wants.
Then you can just bake it in the oven at 425
for about 10 minutes.
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All right, so after you have baked this
for like five to 10 minutes,
you can obviously have it as is or you can add some honey.
This is Mindful Bee honey.
It's vegan honey, and it's made from, I believe, apples.
So I like to add some sort of vegan honey to my pizza.
I just love the combination of flavors.
Or you can add something like a truffle oil if you want to,
or you can just leave it as it is.
Okay, this looks so good.
It's all of my favorite flavor combinations.
Mm.
So good.
The sweetness at the end.
It just rounds everything, brings it all together.
Mm.
Obviously, you can make a naan pizza
with any combination of toppings that you want.
I just love spinach, some mushrooms,
a little bacon and honey.
Mm. Perfect.
All right, so I mean, in under 30 minutes,
because dressing the pizza takes 30 seconds,
you can make quite a few pizzas.
So if you're making pizza for the family,
you know, throw them all in at the same time
or one at a time, depending on how big your oven is,
and even if you have to make like six,
it's still gonna be under 30 minutes.
All right, guys. There you have it.
Three easy, delicious recipes
that are minimal on ingredients,
minimal on time, but huge on flavor.
Let me know which one is your favorite
in the comment section down below.
If you have a 30-minute recipe that you love,
I would also love to know what it is, hear about it.
You can leave that down there.
And if you have any recipe requests,
you can put that down there as well.
And as always, make sure that you check out my library
of other videos so that you can get culinarily inspired.
Culinarily inspired.
So you can get inspired to, you know,
play in your kitchen a little bit more.
All right. See you next time.
Bye.
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