The 20-Minute Vegan: Quick, Easy Food (That Just So Happens to be Plant-based)

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Add the tomato paste and salt, mix well, and fry a further five minutes until darkened and reduced - stir well to avoid the paste burning.

20-Minute Creamy Vegan Red Pepper Pasta | Heartful Table 20-Minute Creamy Vegan Red Pepper Pasta | Heartful Table

Don’t use too much water to cook the pasta and salt the pasta water generously. Since the olive oil and pasta water are the only ingredients that make this dish creamy, you need very starchy pasta water. This helps emulsify the sauce into a smooth, satin-like consistency. To achieve this, use a bit less water to cook the pasta than you might typically use. For 8 ounces of pasta, that translates to about 6.5 to 7 cups of water. Also, generously salt the pasta water – about 2 to 3 teaspoons kosher salt (use less if using table salt or sea salt) to ensure the pasta itself has flavor from within.

HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food. Thank you to ALDI for sponsoring this post! And thank you to my readers for supporting the brands who help make my work possible.

20 Minute Vegan Meals - Rainbow Plant Life

It's the perfect date night dinner. This is one of those meals that is really fun to make with someone else! Open a bottle of wine, chop the veggies together and really slow down and enjoy each other's company while you cook. You might be surprised how much you enjoy cooking when you try it with your partner (and the wine helps too)! If making nut parmesan, combine nuts, nutritional yeast, garlic powder, paprika, and mustard powder (and salt if using), into a food processor until it’s the consistency of course grits, with no huge chunks of nuts. Taste and adjust seasonings until it’s delicious and strong tasting. Mix breadcrumbs in and pulse a couple of times to combine, then spread out on a plate.I’ll be the first to admit that I love tinkering with new flavors and cooking techniques and cooking gourmet recipes (it’s my job, after all!). But during my busiest periods, I appreciate fast and fuss-free dinners.