Three 30-minute vegan recipes you’ll actually want to cook
Three 30-minute vegan recipes you’ll actually want to cook
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Think vegan cooking means hours of prep and soaking nuts? Think again. These three 30-minute recipes are fast, flavourful and perfect for busy weeknights. Who says vegan cooking has to involve 12-hour cashew soaking marathons or almond milking that makes you question your life choices? These 30-minute recipes from Sorted Food are here to save your sanity – and your stomach.
Creamy tomato pasta, salt-and-pepper tofu and a cauliflower curry with crisps (yes, crisps!) prove that fast, plant-based meals can be packed with flavour and a bit of fun. We’ve even included a handy shopping list for all the ingredients, so all you have to do is grab what you need and get cooking. Maximum taste, minimum effort – no pretentious food prep required.
We use blended cannellini beans to get a cream-like texture in this recipe, but butter beans also work well. Ingredients:. 5 cloves garlic. 200g dried pasta. 4 tbsp olive oil. 2 tbsp tomato purée. 400g tinned cannellini beans. 10g fresh chives. Method:. 1. Fill the kettle with water and put it on to boil - this will be for the pasta later.
2. Peel and mince 5 cloves of garlic. 3. Add 200g of dried pasta to a large frying pan, season with salt and cover with boiling water from the kettle. 4. Place the pan over a high heat and boil for 8-10 minutes, until soft but still with a slight bite. Reserve a mugful of pasta cooking water for later. Get on with the rest of the dish while you wait.