5 Easy 5-Ingredient Vegan Meals - From My Bowl (2024)

Ingredients

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• 16 ounces store-bought pizza dough (or use homemade)
• 2 small handfuls of spinach
• 1 pouch Nasoya’s Plantspired Classic Bolognese Meal Solutions
• 3/4 cup dairy-free shredded cheese
• 1/2 cup marinara sauce, for dipping

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1. Prep:Preheat the oven to 475F and set a baking tray aside.
2. Assembly: divide the dough in half and use your hands or a rolling pin to make two small circles. Fill one half of each circle with spinach, Bolognese Meal Solutions, and cheese. Fold the dough in half over the toppings, then seal the ends and (optionally) brush with oil
3. Bake:Bake in the middle rack of the oven for 13 to 15 minutes, until the crust is golden. Slice and serve with marinara sauce

Ingredients

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• 2 15.5-ounce cans white beans, drained and rinsed (I used Great Northern)
• 8 ounces cherry tomatoes, cut in half
• 1/2 english cucumber, diced
• 1/2 cup kalamata olives, cut in half
• 2/3 cup store-bought pesto (or make my Nut-Free Vegan Pesto)

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1. Toss:add the beans, tomatoes, cucumber, olives, and pesto to a large bowl. Mix well until everything is evenly coated in pesto. Season with salt and pepper to taste, if desired.
2. Serve:serve immediately, or let chill in the fridge for at least 15 minutes to allow the flavors to mingle before serving.

Ingredients

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• 1 pouch Nasoya’s Plantspired Breakfast Scramble
• 1/2 block Nasoya Firm or Extra Firm Tofu, crumbled
• 1/4 teaspoon turmeric
• 2 cups baby spinach
• 3 corn or flour tortillas

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1. Cook the “Crumbles”:warm a pan over medium-high heat and add the Breakfast Scramble. Use a spatula to break up the scramble into smaller pieces and sauté for 8 to 10 minutes, stirring ocasionally. The crumbles will darken significantly and form a faux-meat texture. Remove from the pan and set aside.
2. Add the Tofu:add the tofu and turmeric to the same pan and sauté for 3-5 minutes over medium heat. Add the spinach and “crumbles” to the pan and sauté until the spinach has wilted. Season with salt and pepper to taste, if desired.
3. Plate & Serve:warm your tortillas on the stovetop or in the microwave, then fill each tortilla with tofu scramble. Enjoy as-is, or with hot sauce for a spicy kick!

Ingredients

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• 4 ounces pasta (gluten-free or regular)
• 2/3 cup raw cashews, soaked in water overnight
• 1–3 cloves of garlic
• 1/2 teaspoon sea salt
• 1 teaspoon olive oil (optional)
• 1 14-ounce can of artichokes, drained and quartered
• 4 ounces baby spinach

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1. Cook the pasta:bring a pot of salted water to a boil and cook according to the package instructions.
2. Make the garlic sauce:add the soaked and drained cashews to a blender along with the garlic, 2 cups of water, and 1/2 teaspoon sea salt. Blend for 45 to 60 seconds, until a creamy sauce forms.
3. Sauté the veggies:warm the oil in a sauté pan over medium heat and cook the artichokes for 3 to 5 minutes, until slightly browned. Add the garlic sauce to the pan and increase the heat to high, then reduce to medium-low once it begins to simmer. Stir the sauce occasionally.
4. Combine & Serve:add the baby spinach and cooked pasta to the sauté pan and sauté until the spinach has wilted. Transfer the pasta to serving bowls and top with black pepper, if desired. Serve warm.

Ingredients

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INGREDIENTS:

• 1 10-ounce package frozen brown rice (~ 1 heaping cup cooked rice)
• 2/3 cup store-bought salsa of choice, plus more for topping
• 1 15.5 ounce can black beans, rinsed and drained
• 3/4 cup cilantro, chopped
• 1 avocado, diced

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1. Make the Rice & Beans:warm a sauté pan over medium heat, then add the rice and salsa. Cook for 3 to 5 minutes, until the rice has thawed and the salsa is mostly absorbed. You can add the beans to the pan to warm them as well, or heat them up separately in another pan or the microwave.
2. Serve:transfer the rice & beans to two serving bowls, then divide the cilantro and avocado between them. Top with salsa and serve warm.