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Easy & Delicious Vegan Recipes For When You Don’t Want to Leave Home

Due to the current global health threat happening right now, a lot of people prefer staying indoors. These recipes are easy to make and use ingredients that maybe be already stocked in your freezer and pantry. Watch my latest video or scroll down for the written recipes!

As you guys know, there’s a bit of panic going around in the world right now which is scaring a lot of people. Yes, this coronavirus pandemic is making people afraid to go outside, or it’s forcing people to stay indoors. Apparently Trump just announced a travel ban from European countries into the US…

I’m actually pretty shocked at what’s going on right now with this whole pandemic – what are your thoughts on all of this?

A part of me is afraid of this virus and thinks it’s good that we are taking measures to stop this from spreading but another part of me is afraid that we are blowing this way out of proportion. To be honest, I think I’m a bit more afraid of the result of the panic, rather than the virus itself. I’m afraid for people with small businesses, the economies that will be affected and of course, the people that are at high risk.

I’m hoping there’s an end to all of this soon but I’m not sure what will happen. In the meantime, I guess all we can do is be cautious, keep our bodies as healthy as possible, wash our hands thoroughly and try not to touch are faces… kind of hard.

Regardless, I think this is the perfect time to show you guys some recipes that you can easily make without leaving your home to go shop for ingredients because you probably already have them in your freezer or in your pantry (if you don’t, maybe you want to stock up on some of these!). Honestly, I would say that in case a zombie apocalypse happens, my fridge and pantry are well-stocked enough to last me for at least a few weeks!

If you’re like me who hates having to put on clothes (lol) and leave the house just to go to the grocery store, or if you’re in self-quarantine mode and try to stay indoors, then these recipes are perfect for you.

After cooking these up, I actually ended up inviting some friends over so they can help me eat up all this delicious food. It was a really lovely time and hopefully, you guys can do the same. I hope you aren’t actually sick and make sure to stay healthy and sanitized.

Now let’s get on with the recipes!

Creamy Butternut Squash Pasta

Ingredients (3-4 servings):

For the sauce:

  • 2 cup frozen butternut squash, thawed (sub sweet potato, if desired)
  • 1 cup water 
  • 1/2 cup tahini
  • 1 tbsp garlic powder 
  • 2 tbsp lemon juice 
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp nutritional yeast 

Other ingredients:

  • 3-4 servings of pasta of choice
  • 1 cup chickpeas
  • 1/2 cup green peas
  • salt & pepper to taste 

Instructions:

  1. Cook pasta according to package instructions. When the pasta’s almost done cooking, scoop out a little starch water to set aside for later before draining.
  2. While the pasta cooks, heat the frozen butternut squash in the microwave to thaw.
  3. Put the frozen butternut squash, water, tahini, garlic powder, lemon juice, salt, pepper, and nutritional yeast in a blender. Blend until the mixture becomes smooth.
  4. In a pan, add in the creamy sauce, green peas, chickpeas, and the cooked pasta. Mix well.
  5. Top with a little more salt and pepper, if desired.
  6. Enjoy!

Chunky Tomato Soup

Ingredients:

For the soup base:

  • 3 tbsp vegan butter or oil
  • 3 tbsp flour 
  • 1 398ml can of tomato sauce
  • 1 cup of water + 1 tsp vegetable bouillon (or 1 cup of vegetable stock)
  • 1 tsp sugar
  • 1/4 tsp baking soda (optional, to make the soup less acidic) 

For the fillings:

  • 1 cup beans of choice
  • 1 cup frozen peas or other frozen vegetables

Instructions:

  1. Melt vegan butter in a pot on medium heat.
  2. Add in the flour and whisk together to create the roux.
  3. Add in tomato sauce a little bit at a time while mixing well. Mix in some water to thin it out a bit.
  4. For extra flavour, add in the vegetable bouillon and mix well. (Feel free to use vegetable powder or vegetable stock if that’s what you have)
  5. Mix in garlic powder and sugar. ( NOTE: At this point, feel free to give it a little taste. If you think it’s too acidic, feel free to add in a little bit of baking soda, sugar, or spices to tone it down. )
  6. Add in beans and green peas (or any other frozen vegetable of your choice).
  7. Serve in small bowls and top with cashew parmesan for garnish (totally an optional step, but here’s the cashew parmesan recipe if you want to check it out)
  8. Enjoy!

Quinoa Power Bowl

Ingredients (around 3 servings):

  • 1 cup dry quinoa 
  • 1.25 cups water 
  • 1/4 tsp salt
  • 1 cup black beans, rinsed & drained
  • 2 cups frozen veggies
  • 1 cup tomato-based pasta sauce 
  • 1 tsp basil
  • 2 tbsp pumpkin seeds

Instructions:

  1. Boil quinoa, water, and salt in a pot. Once it boils, turn the heat down to low before covering it up and letting it cook for 15 more minutes.
  2. Add in the pasta sauce, frozen vegetables, basil, black beans, and another 1/4 cup of water before mixing well.
  3. Cover it up and let cook under medium heat, stirring often, for another 5 to 10 minutes or until the quinoa is completely cooked.
  4. Transfer onto a plate and top with pumpkin seeds.
  5. Enjoy!

Garlic Green Beans 

Ingredients:

  • 2 tbsp vegan butter
  • 200g green beans, frozen 
  • 1 tsp garlic salt 

Instructions:

  1. In a heated pan, melt some vegan butter.
  2. Throw in the frozen green beans and mix well.
  3. Season with garlic salt and mix well.
  4. Once cooked, transfer the green beans onto a plate and season with pepper and cashew parmesan.
  5. Enjoy!
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