One of the most common responses I get when I ask “what kind of recipes do you want to see” is “simple, easy recipes that don’t require a lot of ingredients.”
Well, I took that feedback quite literally because today I am sharing with you three different 5-Ingredient Vegan Recipes!
Check out the video over on Youtube to see just how easy but mouthwatering these recipes are! BONUS: at the end of the video you’ll get to see what filming is like ~90% of the time for me (hint: lots of verbal diarrhea, awkward moments, and burps).
If you can believe it, each of these recipes includes just five main ingredients (not including salt/pepper, water, or cooking oil, which I’ve italicized in the recipes to set them apart)! These recipes are comforting, even indulgent, but 100% vegan. They are also inspired by some of the most popular recipes on my blog, but I’ve stripped and pared those original recipes down to their essential ingredients and flavors (and got a little creative along the way).
So the next time you want to make a damn delicious dinner but don’t have that many ingredients on hand (or are just lazy), be sure to try one of these 5-Ingredient Vegan Recipes!
Sweet Potato Chickpea Quesadillas
- 1 1/2 cups baked or steamed sweet potatoes flesh only*
- 1 15-ounce can of chickpeas, rinsed and drained thoroughly
- 1/2 cup nutritional yeast
- 3 tablespoons Frank’s hot sauce original cayenne or Xtra hot, or hot sauce of choice
- Salt to taste as needed I didn’t need any
- 6-8 large flour tortillas substitute a gluten-free tortilla if needed
- Combine the sweet potato flesh, chickpeas, nutritional yeast, and hot sauce in a food processor. Blend until all of the ingredients are well combined into a thick puree, similar to the texture of a thick hummus.
- Spread the filling evenly onto 3 extra-large or 4 large tortillas, depending on how much filling you want in each one. Top with the remaining tortillas and push together gently.
- Lightly grease a large 12-inch skillet with a bit of oil or nonstick cooking spray and heat over medium. Once the skillet is hot, add one prepared quesadilla. Then place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. The weight helps form a nice crispy exterior. Cook the quesadillas for 3 minutes, or until golden brown on one side, then flip and cook another 2-3 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining quesadillas.
Creamy Vegan Mushroom Pasta
- 1 tablespoon olive oil
- 4 garlic cloves
- 10 ounces mixed mushrooms, sliced (I used 80% cremini mushrooms and 20% oyster mushrooms)
- 1/2 teaspoon kosher salt + more to taste
- Freshly cracked lack pepper to taste
- 3/4 cup oat milk
- 1/4 cup tahini
- 4-6 ounces of fettuccine, tagliatielle, or pasta of choice (use gluten-free pasta if desired)
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.
- Meanwhile, heat a large skillet over medium heat. Add the oil and once hot, add the garlic and sauté for 2-3 minutes, stirring frequently to prevent burning, until lightly browned.
- Increase the heat to medium-high. Add the mushrooms and stir to combine. Sauté for 4-5 minutes, or until the mushrooms are lightly browned and tender. Add 1/4 teaspoon of the kosher salt and cook the mushrooms for an additional 1 minute.
- Pour in the oat milk, tahini, the remaining 1/4 teaspoon kosher salt, and black pepper to taste. Stir well to combine (I find a silicone spatula is helpful here). Bring the mixture to a simmer over medium-low heat. Cook for 3-5 minutes, or until the sauce has thickened and is very creamy, stirring frequently. Season the sauce to taste with additional salt or pepper as needed.
- Add the hot cooked pasta to the skillet and toss to combine, ensuring all of the noodles are coated in the sauce.
Saucy White Beans and Kale
- 1 large yellow onion diced
- 1/4 cup water
- 1 teaspoon kosher salt + more to taste
- Freshly cracked black pepper to taste
- 1 can “lite” or reduced-fat coconut milk
- 1/2 cup canned tomato sauce
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 large head of Lacinato kale, shredded
- For serving: cooked millet, quinoa, brown rice, etc.
- Heat a large, deep nonstick sauté pan over medium heat. Add the diced onion and a pinch of salt and cook for 1 minute, stirring occasionally. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion has softened and the water has just evaporated, stirring frequently to prevent burning.
- Add the drained beans and stir to combine. Pour in the coconut milk, tomato sauce, 1 teaspoon kosher salt, black pepper to taste, and white beans. Stir to combine and coat all of the beans in the sauce.
- Add the kale and stir again to incorporate. Bring the mixture to a rapid simmer, then cover with a lid. Continue to cook at a rapid simmer for 10-15 minutes or until the sauce has thickened. Season to taste with salt as needed. If desired, serve over cooked millet, quinoa, or brown rice.