15 Minute Meals (Vegan/Plant-based) | JessBeautician


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My food processor: http://amzn.to/2aAZfIf
(Newer version: http://bit.ly/2mMfYx6)
My juicer: http://bit.ly/2nGKnSs

Each recipe serves 2 people (but we’re rather greedy and have large portions) so these could easily make 4 smaller portions also!

QUINOA AND ROAST VEG WITH FRESH PESTO:
2 cups frozen mixed veg (or fresh)
1 tsp olive oil
1 cup quinoa: http://amzn.to/2nRE1LY

For the Fresh Pesto:
2 cups/handfuls basil
3 tbsp pine nuts
3 tbsp olive oil
2 tbsp nutritional yeast: http://bit.ly/2nzZf53
2 garlic cloves
Juice of 1 lemon
Salt & black pepper
First preheat the oven to 180 degrees celsius, then spread the frozen vegetables out evenly on a lined baking tray and drizzle over a teaspoon of olive oil (you can use fresh chopped veg). Place in the oven for the full 15 minutes whilst you cook the quinoa. For two servings, cook one cup of rinsed quinoa in 2 cups boiling water on a medium heat and leave it untouched until it’s cooked through. It’s a good idea to also just shuffle the vegetables here too so that they don’t catch. In this time, make the pesto by blending the fresh basil with the pine nuts, olive oil, nutritional yeast, garlic, lemon, salt and black pepper in a food processor for around a minute. When the quinoa is done, fluff it up with a fork and then serve it up into dishes. Divide the roast vegetables up between the two portions of quinoa and then add the fresh pesto on top. Give it a gentle mix together and serve it with some basil leaves to finish.

PIZZA SPAGHETTI:
Wholewheat/spelt spaghetti: http://bit.ly/2n389X4
1 tsp olive oil
1 tin chopped tomatoes
2 cloves garlic
1 tsp mixed dried herbs
Toppings of choice: artichoke, olives, sweetcorn, basil etc
Nutritional yeast: http://bit.ly/2nzZf53
For this first put your spaghetti in a pan of boiling, salted water to cook. In this time, heat the olive oil in a small saucepan on a low heat, then mince in the garlic and fry that off for around 1 minute. Next add in the chopped tomatoes, the dried mixed herbs and season it with salt and black pepper. Give that a good mix together, bring it up to a boil and leave it to simmer whilst you drain and rinse the spaghetti. Serve up the spaghetti, the sauce should then be nice and hot at this point, you can then serve that up between the dishes on top of the spaghetti, spread it out like on top of a pizza. Then add on your pizza toppings. You can also add some vegan cheese or nutritional yeast to make it even more pizza like too.

CHICKPEA & SPINACH CURRY:
2 tbsp olive oil
1 tbsp garam masala
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp chilli flakes
1/2 tsp garlic powder
1 tbsp tomato paste
1 can chopped tomatoes
1 can chickpeas
2 cups/large handfuls fresh spinach
Salt & black pepper
Brown rice/white rice/quinoa: http://amzn.to/2nRE1LY
For this first heat up the olive oil in a large pan, next add in the garam masala, cumin, coriander, turmeric, chilli flakes and garlic powder. Fry those off for around a minute before then adding in the tomato paste and allow that to fry off too. Next add in the chopped tomatoes and give it all a good stir together. Put that on a medium heat whilst you then cook the rice. I do 1/2 cup rinsed brown rice per person and you can even start this before you make the curry. Whilst that’s boiling, add the drained, rinsed chickpeas to the curry along with the fresh spinach and mix it together well until the spinach has wilted, then season it with salt and black pepper. Once the rice is cooked, drain it if necessary then serve it up – give the curry one last stir and divide that up on top of the rice. Top it with some fresh coriander.

CASHEW & CORIANDER PESTO PASTA:
Wholewheat/spelt penne: http://bit.ly/2nFq8Bw
2/3 cup cashews: http://amzn.to/2eKe503
2 handfuls coriander
2 cloves garlic
3 tbsp olive oil
2 tbsp nutritional yeast: http://bit.ly/2nzZf53
Juice of 1 lemon
Spinach (optional)
For this first blend up the cashews, coriander, garlic, olive oil, nutritional yeast and lemon juice (and spinach if using) in a food processor for around 3 minutes. Whilst that’s blending, cook the pasta – I usually do 1 cup per person. Once that’s cooked, rinse and drain it and add in the pesto. Give it a good stir – if it’s too dry you can always add in some more olive oil or lemon juice – and then serve it up.

WHAT I’M WEARING:
BRACELET: http://bit.ly/2dTKKRu
BEAD RING: http://bit.ly/2lYFgZx
NAILS – Ciate ‘Beach Melba’: http://bit.ly/2jJXzQv

CANDLE: http://bit.ly/2nx4aU4

20 comments

  1. I suggest you to put that vegetables in a bowl and stir them with the oil before putting them on the baking sheet , that way it coated well , cuz the baking sheet will absorb all of that tiny amount of oil before the vegetables are coated

  2. I tried your chickpea spinach curry and omg ♡♥♡♥ Usually my favourite go to dinner recipie is spicy stir fry
    In a food processor I put in some pepper water lemon juice garlic, oil, chilli powder and some brown sugar and mix em all up

    Then in a pan I carmelise some chopped up onions and then I put all my veggies (brocolli, sweet potato , mushrooms, baby corn) and sprinkle some salt and pepper and when its like almost half cooked I put in a little soy sauce and very little water and the mixture I made in the food processor I stir it all up till its even coated and cooked and serve it with rice or pasta or noodles its just amazing

  3. A huge THANK YOU for writing down the recepies in the infobox!( I learnd English at school) For me it`s quite hard to always understand all the ingredients . Just wanted to tell you that writing this down is acculy helping sb. 🙂

  4. you are more inspirational than any other vegan I’ve seen on YouTube. I can tell you are passionate about eating deliciously healthy and sharing the knowledge you have with everyone. unlike other vegans on YouTube who leave out the ingredients and their ratios. You are sharing the recipe and great healthy ideas that will help people so much more. You’re just so different and it’s lovely. Please don’t change.

  5. I love your videos but please can you store them in a blog too? I find this format so hard to search for recipes I’ve loved and to follow along with. Again, I second the cook book! Even 10 years as a vegan I find your recipes refreshing and inspiring.

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