hey y'all welcome back to Make It Dairy Free i am Larisha and today we are
showing you three easy 30 minute or less dinners to make
(upbeat music playing, fades to background when speaking begins again)
we have always homeschooled our kids but even this year is looking
super weird for us i mean there are no field trips and we haven't signed our
kids up for sports and i have been stuck at home with these
wonderful people for the last five months in all seriousness whether
you are sending your kids back to school or you are doing some type of virtual
learning through your school district or you are pulling them to homeschool the
first time or you don't have any kids at all and you
are just super tired of everything that is going on
everybody needs new dinner ideas at this point by
now you are probably tired of thinking and cooking dinner every single night i
mean it's been seven nights a week for four
weeks in a month times five months is
it's a lot of dinners so today we are not only going to show you three easy
dinners but they can all be made in 30 minutes or less we also have variations
for all three of them to make them top 8 allergen free so no matter what your
family's dietary needs are everyone will be able to enjoy all three
of these meals one last thing is that they can all be prepped ahead so you can
make them all at one time and have a few nights of dinner already in your fridge
so let's get right into it and show you how to make all of them let's go
we are going to start out by adding quinoa to a pot over medium heat
you're going to stir this occasionally for a few minutes to toast the quinoa
and bring out the flavors a bit more then add in vegetable stock you could
definitely do water here as most packages suggest but we love the subtle
enhanced flavor that cooking and stock provides
cover and cook until all the liquid has evaporated while that's cooking in a
separate skillet heat some oil or more stock over medium heat and saute your
onions until soft and then add in your garlic
let that cook for about a minute and then you're going to add in your vegan
sausage that you've sliced into pieces let it cook for a bit without touching
to get a nice char on one side and then stir together and cook on the other side
if you don't do vegan meat substitutes like this you could swap with chickpeas
or mushrooms or add in some vegetables like asparagus
stir together again and then you're going to add in your fire roasted
tomatoes let it cook for about 5 minutes you
could use another type of diced tomatoes but we
love the flavor of the fire roasted and then add in your spinach stirring around
until all the spinach has wilted we all know
that it looks like a lot of spinach so carefully stir in the beginning but by
the end it will look like there's about three pieces of spinach in there
you can totally swap this out with kale as well once everything has cooked down
and your quinoa is done your dish is technically done
however if you like a little bit of heat you can add some red pepper flakes to
the dish at the end if you're feeding kids or those who
don't like spice then you could add it after plating for those who do
fluff up your quinoa with a fork and then place it on a plate or in a bowl
and then top with a sausage mixture that's it. Ready to serve.
we are going to start up preparing these
tacos by peeling our sweet potatoes now the sweetness from these potatoes
along with the spice of the rest of the dish is so good together but you could
swap these out with other baking potatoes as well
once you have peeled all your potatoes then you're going to dice your sweet
potatoes into bite-sized pieces now this part is important you don't
want big bite-sized pieces but rather smaller ones because that's how it will
cook quickly and keep within a 30-minute meal
next we are going to make a spice mixture for our potatoes
in a small bowl mix together oil agave and taco seasoning
then you are going to drizzle that all over your sweet potatoes and evenly toss
to coat them you could toss the potatoes and spice
mix in a bowl but i prefer less dishes so i do it right on the baking sheet
speaking of baking sheet make sure that you have a large enough baking sheet so
that your potatoes can spread out into one even layer
which also helps a quick cooking time for these potatoes
once you spread out bake them for about 15 minutes or until the fork easily
pierces through while your potatoes are in the oven in a
skillet with a little oil or vegetable stock
add some onions and saute until soft then add in some garlic and cook for a
minute then you're going to add in black beans
some taco seasoning and lime juice stir that together until everything is
heated throughout if you don't have black beans you could swap this with any
other beans you have on hand or chickpeas
lentils or even mushrooms this will take about five minutes remove from heat if
your potatoes aren't done once your potatoes are ready you are
going to remove them from the oven and then carefully stir it into the black
bean mixture you want to be careful so you don't
break the potatoes apart too much if you are finished making your black
bean mixture ahead of time then you just want to make sure to cook for a few
minutes to heat everything evenly but stir often so it doesn't burn or
stick to the bottom if you need you can add a splash of
vegetable stock add to your favorite corn or flour tortillas or put on top of
a bed of lettuce we just added some simple cilantro here
but add any of your favorite taco toppings like tomatoes
salsa or avocado and that's it for these
tuna sandwiches and tuna melts are one of the easiest vegan sandwiches that you
can make it's perfect for meal prepping because
the longer you let the ingredients marry together the better it tastes
we already have an in-depth video of making the vegan tuna salad that we will
link below but our focus here is on the tuna melt portion
for the base of our vegan tuna salad we are using a mix of chickpeas and hearts
of palm to keep this plant-based and top 8 allergen friendly
and then the mixture of flavors that include things like chopped nori sheets
and old bay seasoning for the traditional taste you want
you're going to take two pieces of your favorite bread and liberally spread
vegan butter all over one side of each slice then
you're going to take heaping spoonfuls of your vegan tuna salad and spread
evenly on a non-buttered side we are sticking with the traditional
tuna melt ingredients which are slices of tomatoes
and then going to add slices of vegan cheese top with some more
obey seasoning and then the other slice of bread butter side up
you have a few options for cooking you can bake in the oven
pan fry in a skillet or even air fry if you wanted this to be oil free you could
not butter the sides and instead toast the bread first and put it together that
way no matter which way you choose it's
going to be absolutely delicious and have the perfect balance of crunch
and softness
we wanted to quickly talk about some things that you might have missed last
week we did take the week off for making
videos but we did still have some delicious recipes go up first can you
believe that we never actually posted our version of a tofu
scramble we finally posted our version so if you
haven't seen it yet go take a look and then we also used up some garden
zucchini to make these delicious cheesy vegan zucchini fritters that are
just so crispy and to die for for cinnamon roll sunday this week we threw
up a savory recipe that we are calling
sausage gravy rolls it's basically sausage gravy and
biscuits in a spiral cinnamon roll shape and they are so amazing and lastly
andrew showed a video on monday that taught you
how to make two different types of vegan buffalo
chicken one with cauliflower and one with seitan that is
absolutely delicious no matter which way you make it the cauliflower version is
top 8 allergen friendly so you have to check that out too all right
y'all thanks so much for watching we hope that you enjoyed these vegan dinner
ideas make sure you like subscribe and comment
down below and we will see you soon remember to smile