- Hey everybody, I'm Rachel
and I'm gonna show you how to
make some super easy pantry
friendly vegan recipes today
using five ingredients or less.
Let's go get cooking.
So for breakfast we're going
to make some vegan fluffy
pancakes that don't need any eggs.
So you're going to add some
all purpose flour to a bowl.
An alternative is to grind
up some oats in a food
processor or blender and
that will be your flour,
which is also a gluten free option.
Then we're going to
add some baking powder,
organic sugar, I use
coconut sugar cause that's
all I had,
some flax meal,
this isn't necessary for
the recipe but I just like
to get in some extra
omega-3's in my breakfast.
Then we're going to add in
some nondairy milk of choice
and a little bit of vanilla.
And then we're going to mix
it up and it's okay to keep
some lumps in there, we
don't wanna over mix this.
Then you're going to spray
a pan and add in about
a half a cup of the batter,
depending on how big you
want your pancakes to be.
I also like to add in some
frozen blueberries to get
some extra antioxidants in my breakfast.
And then once it starts
to bubble a little bit,
we give it a flip and it
should be nice and golden
brown on the other side.
And then you can stack
them up while they're still
piping hot and I like to add
some vegan butter on the top.
I love Miyoko's Vegan Butter.
And a drizzle of maple syrup of course.
And these make the most
indulgent breakfast and they're
super quick and easy to
make, and if you put in the
blueberries and the
flaxmeal, they're actually
pretty healthy for you.
So now for lunch we're
going to make a fried tofu
sandwich which is one of my favorites.
You're going to add some
high heat oil to the pan
like a grapeseed oil,
which is more suitable for
frying and then you can just
add in your sliced tofu.
I don't even press the tofu for this.
I just like to pat it dry
with a dish towel beforehand.
Then I add on some low sodium soy sauce,
some garlic powder, and
nutritional yeast which is gonna
give it a really great savory flavor,
and some black pepper.
So a trick to making this
tofu taste really good is
to just let it cook for a long time.
You want it to get
really crispy and develop
that delicious crust.
And then you just wanna hit
the other side with some more
soy sauce, garlic powder,
nutritional yeast,
and black pepper.
And really just let it cook
for even longer than you
would think to get it
really crispy and delicious.
And so now I've toasted
some bread and I'm gonna add
on some vegan mayo, which I just love
adding to sandwiches.
We're gonna add on our
tofu, some sliced tomatoes,
and spinach but you can
use whatever toppings
you have at home,
and that's it.
I love making this for lunch.
You can customize it however you want,
add some pesto, and it's
super, super satisfying.
So now we're going to
make a super tasty snack
that only uses a handful of ingredients.
So we have a can of chickpeas
that we drained and rinsed,
we're going to add some
chili powder, and some
fresh squeezed lime juice,
and a little bit of salt,
and some olive oil.
And then we're just gonna
mix that up and add it to a
baking sheet.
I like to use these
reusable silicon liners.
And these chickpeas blew me away,
they are so flavorful, the
lime juice is popping off.
Definitely give them a try.
So for dinner we're going
to make a super creamy pasta
that is totally dairy
free and pantry friendly.
So you're gonna boil some
water and your pasta of choice.
And I just add my broccoli
right in with the pasta
for the last five minutes of
boiling it and you can use
frozen broccoli here.
That's another great
option for this recipe.
And then when the pasta is
al dente and the broccoli is
tender, we can go ahead and drain it.
And then for our cheese sauce,
we're just gonna add in some
nutritional yeast which can
be a great source of B12
if you're vegan, some non
dairy milk and then you're
just gonna stir it up over a low heat
to help the sauce thicken up a little bit.
And that's it.
This pasta is so creamy and delicious,
it's kind of like a mac
and cheese and I'm telling
you this is going to
become one of your go to's.
And then for dessert we're
gonna have four ingredient
peanut butter chocolate
chip oatmeal cookies.
So you're gonna start by mashing
two really ripe bananas.
I had some bananas in my
freezer which I just thawed out
and those worked great for this.
Then I'm going to add in some oats,
some vegan chocolate chips,
and some peanut butter
which is gonna add some
healthy fats and some protein.
And then you're just
gonna stir that all up.
And these are perfect for
when you really want something
sweet but you don't have
any flour in the house.
These are perfectly sweetened
because they have the natural
sugars from the banana and you
have the little bit of sugar
in the chocolate chip
and you really don't even
need anything else than that.
I could not get over how
delicious these cookies were
for only having four ingredients.
And they're healthy enough
that you can eat them
for breakfast.
Thanks for watching and
I hope these recipes
make cooking during quarantine
a little bit easier for you.
All of the exact amounts can
be found in the description
box below and let me know
if there's anything else
you wanna see me cook from home.
(upbeat music)
