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!

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.

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.

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.

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.

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

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


Gabby Cuvin says:

how many mins do u usually cook your penne pasta?

F. Ball says:

Also wanted to mention… Good camera work, zoom and change of focus, well done

F. Ball says:

I like her Chanel however I follow Joel Furhman and DR Gerber nutricianfacts.org r and do not use any oils or salt. water and Braggs aminio acides or soy seasoning here in Canada. no dairy at all, so I can use some of her ideas and substitute the items I will not use. thanks, Jess maybe go see Jill at wholefood plant based cooking show and if you make some dishes as she does without th eoils and salt and dairy you might get more followers, just an idea my sweets

Dakia B says:

What I like in your recipes is that it has yummy flavor love it keep up with great job๐Ÿ‘๐Ÿป

Shanasy Bratt says:

Thank you so much for these quick recipes! I have shared them with my FB community page "Super Quick Plant-Based Recipes". They will love these AND your youtube channel!

Elizabeth Shaw says:

Corn is a big thing on Pizza in the UK! You know how I mentioned Norwich once? Do you remember when me the archaeology team was digging in the middle basically? I was part of the team testing in the lab carbon dating and other gas chromatograph work. ๐Ÿ™‚

markdarrenwade says:

Made the chickpea curry tonight,it was delicious,love your recipes

margaret white says:

make a dvd of recipes!๐Ÿ˜ƒ๐Ÿ˜ƒ๐Ÿ˜ƒ๐Ÿ˜ƒ๐Ÿ˜ƒ

art deco says:

This is helpful for me since a lot of vegan meals I know take lots of time to make.

Steffanie's Journey says:

Great recipes, thanks for sharing!!

Nicole A says:

great concept for a video!!!!

Her says:

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

Liliane Cunha says:

Just amazing! I'm from Brazil, and I'm vegan,ย and I'm learning so much with your recipes! Thank you!!

Ray Radiance says:

I'm loving all the lycopene in all your dishes haha. But seriously, very gourmet style quick meals with depth of flavor you've cooked up here ๐Ÿ™Œ๐Ÿผ

Christina x says:

I tried your chickpea spinach curry and omg โ™กโ™ฅโ™กโ™ฅ 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

Rebecca H says:

subscribed. absolutely love your videos ๐Ÿ˜Š

Marina Pfeiffer says:

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. ๐Ÿ™‚

artmills86 says:

love this thanks!

anna k says:

does the last recipe work with unsalted roasted cashews?

Lovely Dove says:

Your videos are awesome!

Fari Escamilla says:

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.

HeyMichsi says:

Totally feeling this first dish.

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