vegetarian sweets

19 Ready-Made Vegan Meals for When You're Too Lazy to Actually Cook Something

1. Amy’s Kitchen Black Bean Tamale Verde

This tamale is seriously good and comes with a side of Spanish rice!

2. Kashi’s Chimichurri Quinoa Bowl Frozen Entrée

Yes, please!

3. Gardein’s Chipotle Black Bean Sliders

Customize with your favorite veggies and condiments!

4. Tasty Bite’s Bombay Potatoes

Great on their own or with your favorite veggies!

5. Sweet Earth’s Curry Tiger Bowl

Curried seitan, lentils, potatoes, and more!

6. Gardein’s BBQ Porkless Pocket Meal

These incredibly delicious mini-meals are packed with 10 grams of protein each. Ready in two minutes, they’re perfect for when you’re short on time!

7. Thai Kitchen’s Spring Onion Rice Noodle Soup Bowl

Easily prepped in the microwave!

8. Amy’s Kitchen Baked Ziti Bowl

Made with vegan mozzarella and ricotta!

9. Trader Joe’s Vegan Tikka Masala

Cheap AND easy.

10. Tasty Bite’s Channa Masala

Pair with rice for a quick and delicious meal.

11. Amy’s Kitchen Dairy-Free Rice Mac & Cheeze

The best!

12. Sweet Earth’s General Tso’s Tofu

With a zesty sweet-and-sour sauce!

13. Gardein’s Crispy Chick’n Pocket Meal

Stuffed with kale, barley, and sun-dried tomatoes, this tasty treat is ready in five minutes!

14. Kashi’s Black Bean Mango Frozen Entrée

This easy-to-prepare bowl comes with fire-roasted mango sauce.

15. Thai Kitchen’s Tangy Lemongrass Rice Noodle Cart

A savory noodle bowl ready in minutes? We’ve got you covered.

16. Amy’s Kitchen Veggie Loaf

*drools*

17. Sweet Earth’s Moroccan Tagine

This flavorful stew is sure to hit the spot.

18. Kashi’s Amaranth Polenta Plantain Bowl

With ancho chili sauce. Yum!

19. Trader Joe’s Punjab Eggplant

Flavorful and ready in minutes!

For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.

To make the fries:
Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.

2

Lavender Cupcakes with Honey Frosting

Cupcakes:

  • ½ cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • about ½ tsp. red and ½ tsp. blue food coloring
  • 1 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 2 ½ Tbsp. dried lavender buds
  • ⅔ cup cold milk


Frosting:

  • ½ cup (1 stick) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract
  • 2 Tbsp. honey, plus a little extra for drizzle

  1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.
  2. In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring.
  3. In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture.
  4. Add the flour mixture to the butter mixture. Stir in the milk.
  5. Scoop batter evenly into lined muffin tins. Bake for 18-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for about 5 minutes, then remove to a wire rack to cool completely.
  6. In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey.
  7. Scoop frosting into a piping bag fitted with a 1M tip. To create the flower, begin in the center of the cupcake’s surface, and slowly swirl in wider circles. (It might be helpful to practice on a piece of parchment paper first, then you can just add the frosting back to the bowl.) You can also simply spread the cream cheese frosting over the top of the cupcakes with a knife.
  8. Lightly drizzle a little honey on top of the frosting. Enjoy!

In keeping with the theme of quick, healthy meals to fuel me through this hellish exam week, here’s my light lunch from this afternoon. I microwaved a sweet potato and topped it with a generous amount of tahini (thinned out with a splash of water and with a few dashes of smoked paprika to achieve that perfect sauce), and had a nice side salad of baby spinach, chopped tomatoes and steamed courgette. I drizzled some of the tahini sauce over the salad too, and it was absolutely delicious. Tahini and sweet potato could just be one of my favourite combinations ever. If you haven’t tried it yet, I’d highly recommend it!

2

Banana Almond Muffins with Cinnamon Streusel 

A perfect way to use those old bananas! 

Ingredients for Muffins 

1 ½ cup flour 

½ cup + 2 tbsp granulated sugar 

1 tsp baking powder 

¾ tsp baking soda 

1 tsp vanilla extract 

5 tbsp melted butter 

1 large egg 

3 large, over-ripened bananas 

Pinch of salt 

Ingredients for Streusel 

1 ½ tbsp cold butter 

1/3 cup dark brown sugar 

2 tbsp flour 

½ tsp ground cinnamon 

½ tsp ground nutmeg 

Directions for Streusel 

In a small bowl, combine the flour, brown sugar, cinnamon, and nutmeg. 

Using a pastry cutter or a fork, cut the butter into the mixture until it has a crumb-like consistency. 

Refrigerate while preparing the muffin batter to ensure the butter stays cold. 

Directions for Muffins 

Preheat your oven to 350 degrees Fahrenheit. 

Line a muffin tin wth cupcake liners or spray the tin with non-stick spray. 

Using a food processor, finely chopped ½ cup of raw almonds. Toss with 1 tsp of flour and set aside. 

In a large bowl, mash the bananas until they are smooth. Add in the egg and beat softly with a fork. Incorporate the melted butter. Set aside. 

In another bowl, sift together the flour, salt, baking power, and baking soda. 

Mixing the dry into the wet, incorporate the batter until combined. Add in the chopped almonds and continue to mix until all ingredients are combined. 

Be sure to not over-mix. 

Using an ice cream scoop or a ¼ cup measure, evenly divide the batter into the muffin tin. 

Once the batter has been placed into the tin, sprinkle the streusel topping onto each muffin. 

Bake for 17-20 minutes are until the centers are moist with few crumbs. 

Let cool slightly before serving. 

Enjoy! 

Apricot Swiss Roll

Ingredients:

  • 4 eggs
  • ½ cup sugar
  • ½ cup flour
  • 2 tbsp potato flour
  • ½ tsp vanilla paste
  • pinch of salt
  • ½ jar of an apricot jam
  • powdered sugar, to serve
  • whipped cream, to serve
  • nectarines, to serve

Directions:

Preheat the oven to 160°C. Butter the sides and line the bottom of a rather deep 35x25cm baking tray. Using a stand mixer, whip the eggs and sugar on the high speed for about 10 minutes until stiff, pale and shiny. Sift both flours and salt, then add together with the vanilla paste to the egg mixture, folding gently until no traces of flour are left. Pour the mixture into the prepared tray and use a spatula to smooth it evenly into the corners. Bake in the centre of the oven for 10-12 minutes, until golden and risen and skewer inserted in the middle comes out clean.

Once baked, remove the hot cake from the tray and lay on a slightly damp tea towel. Remove the baking paper from the bottom of the cake, then roll carefully while still warm, lifting the teal towel slightly, until it forms a Swiss roll shape. Once cool, unroll the cake and spread the jam evenly, then roll it back again. Dust with powdered sugar and serve with whipped cream and nectarines.

Bon Appétit!

Cookingland