Easy Vegan Recipes Using 10 Ingredients or Less

Fried Zucchini

9/8/2017

It was an early morning for me today. I arrived at the gym at 4:30 a.m. and did a cardio and biceps/back workout. When I got home I was pretty hungry, and as I looked in the fridge the zucchini stood out. I was going to just slice it up and eat it raw, but I decided to try something new. I decided to fry it. I do not eat many fried foods, so this was a splurge for me. When I really want to go all out, I do a tofu scramble for breakfast, but today I needed something quick and simple.

Zucchini is such a versatile ingredient. It can be steamed, fried, or eaten raw. It is a great addition to salads, soups, and pastas, and the health benefits of zucchini are outstanding! It's loaded with vitamins and minerals, and studies show that it helps with the management of diabetes and helps reduce blood pressure as well.

Quick, tasty, crispy, amazing, and only five ingredients!

Author: The Sensible Vegan
Recipe Type: Main, Side, or Appetizer
Cuisine: Vegan
Servings: 2

Ingredients

1 medium zucchini sliced
2 tbsp Extra Virgin Olive Oil, I used extra virgin organic cooking spray.
1/3 cup flour
1/4 tsp coarse sea salt
1/2 cup almond milk

Instructions

Slice the zucchini into thin even slices.
Place zucchini in bowl of almond milk.
Remove from almond milk and dip zucchini in flour until evenly coated.
Add zucchini to oiled pan on medium heat.
Cook until crispy and golden brown on each side, turning frequently.
Remove from heat.
Sprinkle with coarse sea salt.

Nutrition Information

Serving size: 2 Calories: 195.5 Fat: 2.9g
Sat Fat: 0g Carbohydrates: 17g Sugar: 1.8g Sodium: 247mg
Fiber: 1.1g Protein: 3g

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Southwest Tofu Scramble

12/25/2016

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I was at The Flying Biscuit a few months ago, and I ordered the tofu scramble. It was my first time eating tofu scramble, and it was absolutely delicious. I even wrote a review about it. I have wanted to try to make it myself for a while, but I have never worked with tofu before. I was trying to decide what to make for breakfast on Christmas morning, and I finally decided that I would try to make the tofu scramble. I am so glad I did! It was a hit. I look forward to making different versions of this tasty recipe.

This recipe is not at all difficult. Once you sauté your fresh vegetables and add in your tofu, you are well on your way to a savory, wholesome meal that takes only ten ingredients to make!

Filling, veggie-filled, fresh, protein-packed, and only takes ten ingredients to make!

Author: The Sensible Vegan
Recipe Type: Breakfast, Tofu Scramble
Cuisine: Vegan
Serving: 4

Ingredients

14 oz extra firm tofu drained
Extra virgin olive oil
1/2 cup red bell pepper, sliced
1/2 cup yellow bell pepper sliced
1/2 cup diced red onion
1 cup steamed kale
3/4 tsp coarse sea salt
1 tsp cumin powder
1 tsp garlic powder
1 tsp chili powder

For Serving

sriracha sauce
fresh fruit
non-dairy English muffins. I used the Rudi's brand.

Instructions

Drain liquid from tofu and wrap in paper towels. Put a heavy pot or skillet atop the tofu to help drain the liquid for 20 minutes.
In skillet on medium heat, add olive oil and saute your onions and peppers with a pinch of salt for about five minutes.
Add steamed kale, a pinch of salt, and saute for a couple more minutes.
Remove tofu from towels and crumble it thouroughly with a fork.
Slide veggies to one side of the skillet, and add crumbled tofu to the other side.
Combine remaining spices, and sprinkle them atop the tofu.
Stir ingredients to combine the veggies and the tofu, and cook for approx. 8 minutes.
Serve immediately with sriracha sauce, fresh fruit, and/or vegan English muffins. Enjoy!

Nutrition Information

Serving size: 1/4 of the recipe Calories: 138 Fat: 7.9g
Sat Fat: 1.2g Carbohydrates: 8.8g Sugar: 1.9g Sodium: 521mg
Fiber: 2.6g Protein: 11g

Please let me know how you like this recipe. I'd love to hear from you! Post your photos #thesensiblevegan. Thank you!

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Silver Dollar Biscuits

8/7/2016

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My mom makes great biscuits from scratch, and she learned from the best! Her mother, my grandmother, the late Eva Mae Earls, was the queen! Her biscuits were huge, soft, light, and fluffy. I can remember like it was yesterday. When I entered her house and smelled the amazing aromas, I would be super excited to snag a biscuit from the kitchen before they were gone. It was memories like those, that led me to try to make a vegan version.

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Fried Zucchini

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