SUPER TASTY + EASY vegan recipes you can make today!

On today's menu, a recipe so delicious and so easy you'll be wondering where it's been your whole life. Basil chickpea noodles. Bring a pot of water to boil for the noodles. Chop down about half a cup worth of broccolini. Slice a quarter cup worth of red bell pepper. Two sticks green onion, roughly chopped. Two to three pieces of garlic, roughly chopped. One and a half tablespoons soy sauce. One tablespoon hoisin sauce. Two tablespoons chili oil. So if you're new to the channel, welcome. I'm glad you're here. I'll definitely leave a link in the description box below so that you can make this incredibly easy but really smoky, not too spicy chili oil at home. Squeeze a fresh lime juice. Stir. Cook the noodles for half the time to package instructions. In this case, I'm cooking 70 grams of ramen noodles for two minutes. Remember to stir around your noodles to keep them from sticking. Strain out the noodles and set aside. Non-stick pan. Medium heat. Drizzle of olive oil. Garlic and onions. Saute for about a minute. Broccolini. Half cup chickpeas. Quarter cup shimeji mushrooms. Red bell pepper. Saute for two to three minutes. Noodles. Sauce. Saute for another couple minutes. Packed quarter cup basil. Turn the heat off. Give it a stir and absolute confidence. Coconut butternut squash soup. Preheat the oven to 375. parchment paper, skin side up. Bake in the oven for 35 to 45 minutes depending on the size of your butternut squash. When the squash is fork tender, it's done. Let the squash cool for about 10 minutes. Chop about a half cup worth of broccolini into small pieces. Half a cup worth large pieces of garlic, coarsely chopped. Carefully peel the skin from the tender butternut squash. Now there's definitely nothing wrong with getting the canned puree if you get a good quality one but man if you do have the time to just put it in the oven, let it sit there and so easy just to peel it and you get this candy basically. So good. For this recipe you'll need about two and a half cups of squash. One last thing, this is canned coconut milk. Just leave a little bit set aside for garnish. Stock pot. Medium heat. Melt about three tablespoons coconut oil. Garlic, onion, and carrot. One tablespoon Himalayan pink salt. Pepper. Saute for about five to eight minutes. A few sprigs of thyme. Squash. Two tablespoons cane sugar. Saute for another minute. Three cups veggie stock. Two cups water. 400 ml can of coconut milk, about one and a half cups. Stir. Turn up the heat to medium high. Cover and bring to a boil. Carefully transfer the soup to a blender. If you have one you can also use a stick blender right in the pot. Blend on high until liquefied. Pour the soup back into the pot and cover to keep it nice and hot. Frying pan. Medium heat. Quarter cup dried shredded coconut. Toast the coconut for a few minutes until golden brown. Set aside. Wipe the pan out with a paper towel. After you wipe out the pan you'll see that your pan is actually glistening with oil. So not only do you have some delicious toasted shredded coconuts, you also get some free coconut oil. Pan back on medium heat. Broccolini. Saute for three to four minutes. Mushrooms. Pinch of salt. Saute for another three to four minutes. Bowl. Place some veggies in the middle of the bowl. Pour in about two cups of soup. Generously sprinkle over some toasted coconut. Fresh cracked pepper. A drizzle of olive oil. And a drizzle of coconut milk. You can now make this gorgeous soup with absolute confidence. Spicy braised eggplant. Slice your eggplant into wedges. Now normally I make these with Chinese eggplants but they were sold out so gonna have to make do. Two to three pieces of garlic, finely chopped. Three sticks green onion, chopped. We're just gonna get our sauce ready to go. Two tablespoons cane sugar. One tablespoon rice vinegar. Three tablespoons soy sauce. One tablespoon Korean pepper powder. Mix. Saute pan. Medium high heat. Drizzle of olive oil. Add your eggplants when the pan just starts to smoke. Now we're just trying to get some really nice color on those eggplants. Garlic. Saute for five minutes. Green onion. Sauce. Half cup water. Deglaze and cover the pan. Cook on medium for five minutes. While we wait, gonna crush some amazing roasted peanuts. One tablespoon roasted peanuts. Crush. You have just got to take a look at this. Plate. Green onion. Peanuts. You can now make this amazing spicy braised eggplant with absolute confidence. Veggie pad thai. Before we get started, this is something you have to get. This is a tamarind paste but this one is already prepared. Now if you go to the Asian grocery store and you see kind of a tamarind block, like a really firm hard block, that is actually not ready for use just yet and you have to prepare that. I'll leave a link above or a link in the description box below where I filmed the previous episode to show you how to prepare one of those blocks or you can just buy the already prepared one. The tamarind paste is what gives it the sort of sweet and tangy sour sort of taste in your pad thai. Definitely have to get this before making it. Thinly slice a quarter pound of fried tofu. Chop about 70 grams of broccoli into bite-sized pieces. Thinly slice half a carrot Spread a quarter pound of thin rice noodles into a pan. Pour in the hot water and let it soak for two to three minutes. Give the noodles a good stir to get rid of the excess starch. Two tablespoons tamarind paste. One tablespoon maple syrup. Two tablespoons soy sauce. Splash of lime juice. So now you have your sweet sour salty and spicy but of course if you're not into the spicy you can definitely leave that pepper out. One thinly sliced red thai chili pepper. Give it a stir and your sauce is ready. Non-stick pan. Medium heat. Drizzle of olive oil. Onions. Saute for a couple of minutes. Broccoli and tofu. Saute for a few minutes. Carrots. Noodles. Chives. 50 grams bean sprouts. Sauce. Saute for another few minutes. Plate. Sprinkle over some crushed roasted peanuts and some freshly chopped cilantro. You can now make this delicious noodle dish with absolute confidence. Let me tell you that is a party I'd like to attend. Man that is so delicious. It's no wonder this is such a popular popular dish. You just have so much flavor from the really nice mix of veggies. The sweetness from the carrots. The crunchiness from the broccoli and the freshness from the bean sprouts and that crunch and you have the crunch also from the roasted peanuts and that's just so so delicious with the peanuts and the Chinese chives adds a little bit of that freshness and the cilantro and then you have the amazing color that comes from the green the red from the red onions and the carrots just really looks like a party literally with all those amazing colors and you have that really delicious sauce that gets absorbed into the noodles you get that sweetness and the tanginess from the tamarind paste the lime juice and the sweetness from the maple syrup which helps caramelize that everything and caramelize that sauce you have the saltiness from the soy sauce and it adds a little bit of that kind of caramel color as well and of course you get that spiciness from the red Thai chili pepper of course that's optional but when you add one pepper in proportion to this generous portion it really is not too spicy at all and the sweetness and the tanginess really balances out that spiciness so I definitely encourage you to give that a try but man this is just delicious really delicious really simple to put together what more can you really ask for I absolutely love when a recipe is just so easy to make easy to put together super delicious and it looks like you were just you were just served this at a fancy restaurant which is absolutely incredible by the way if you love recipes like this then definitely want to check out the vegan ramen cookbook that was published a little while ago you can check this out in the link above or a link in the description box below plus if you're new to the channel welcome I'm glad you're here you can also check that same link to get your free ebook that I put together just for you that has five super easy unintimidating plant-based recipes to help you get started with cooking today as always remember to subscribe hit that notification bell so you won't miss a single episode