Fast vegan meals
April 1, 2012
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Serve with Sriracha sauce on the side for people who like a spicier dish. If anyone is allergic to peanuts, substitute roasted cashews. Get the recipe
Southwestern Native Americans employ a gardening method that combines a stalk of corn, a bean plant, and a squash plant on individual mounds. The corn provides a pole for the beans, the beans fix nitrogen in the soil for the corn, and the squash shades the mound to prevent weed growth. They’re called “the three sisters.” Corn and beans combine to form a complete protein, and the three together are delicious! Get the recipe
Bok choy and broccoli, both cruciferous vegetables, are known to help prevent cancer. They provide numerous powerful antioxidants, vitamins C and K, and essential minerals, including calcium and iron. Curry pastes themselves are therapeutic, with ingredients that both stimulate appetite and aid digestion. This meal is served over rice to soak up the tasty sauce; you could also use rice noodles. To add heat, serve with Sriracha sauce on the side. Get the recipe
Buckwheat, a whole-protein, nutrient-dense grain, combines here with Mediterranean flavors for a tasty filling between roasted eggplant slices Get the recipe
Buckwheat, a whole-protein, nutrient-dense grain, combines here with Mediterranean flavors for a tasty filling between roasted eggplant slices Get the recipe
photos by Jennifer Olson
These four, protein-rich, vegan meals feature delicious flavors: pad thai, three sisters stew, green curry and buckwheat-eggplant sandwiches.
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