5 Ingredient Recipes! Vegan, Gluten-Free Recipes for Busy Weeknights (Quick, Easy, Cheap!)

Let's make some of my favorite 5 Ingredient Recipes! Vegan, gluten-free, easy meals! When you’re low on ingredients or on a budget cooking healthy meals can feel like a major struggle, so these easy and healthy recipes will be a big helper to you!
NOTES: Water, salt, pepper and oil aren't considered 'ingredients' as they are kitchen essentials 😉
Looking for more healthy high-protein meal inspiration? Watch this playlist next! ➡️ • WHAT I EAT IN A DAY/WEEK
Zucchini Boats
2 zucchinis (pulp removed and reserved)
1 can chickpeas, drained and rinsed
1½ cups cooked quinoa
2 Green onions, chopped
1 tbsp dijon mustard
Salt and pepper
Optional: Shredded vegan cheese
1. Preheat oven to 400F
2. Rinse quinoa and cook in a small pot with water for 18 to 20 minutes until soft, fluff with a fork and set aside
3. Half the zucchinis lengthwise and using a spoon or melon baller, scoop out the inside flesh and seeds, roughly chop and set aside.
4. Lightly spray cooking oil over the zucchinis, place cut-side up on a parchment or silicone lined baking sheet and pre-bake for 15 to 20 minutes, until softened but not mushy.
5. Meanwhile, heat 1 tsp oil in a small frying pan over medium-high and cook the chopped zucchini ‘guts’ for about 5 minutes until all the water has evaporated. Remove from heat and set aside.
6. Add the chickpeas to a food processor and pulse a few times until they are mostly crumbled up but still have some chunks remaining. (If you don’t have a food processor, you can just mash the chickpeas with a fork) Add the cooked zucchini pulp, quinoa, chopped green onions, dijon mustard, salt and pepper and pulse a few more times until combined into a chunky, uniform mixture (but not pureed mush).
7. Remove the zucchinis from the oven and evenly divide the chickpea mixture among the zucchini halves. As an optional garnish, sprinkle vegan cheese shreds on top.
8. Move the oven rack to the top slot and bake the zucchinis once again for 15 to 20 minutes until the filling and cheese is golden brown.
BBQ Tofu Lettuce Wraps
2 to 4 large kale leaves
1 block extra firm tofu
¼ cup Bbq sauce
¼ cup water
1 medium shredded carrot
Avocado chunks
1. Using a box grater, shred the block of tofu on the largest hole side and set aside.
2. In a medium skillet, warm the bbq sauce and water over medium high and stir together until you have a runny sauce. Once it’s steaming add in the shredded tofu and turn down to medium, stirring to combine. Cook the tofu until almost all the liquid has evaporated, about 5 minutes.
3. Separate 6 to 8 lettuce leaves from the head and arrange on a large plate or serving board. Evenly spoon out the bbq tofu among the lettuce pieces, then top with shredded carrot and avocado. Enjoy!
Chick’n Fajitas
½ package of soy curls (4 oz), rehydrated
3 different coloured bell peppers
½ large red onion, sliced into strips lengthwise
Fajita spice blend
Neutral oil
Salt and pepper
Corn tortillas
Spice blend
½ tbsp chili powder
½ tbsp cumin
1 tsp garlic powder
½ tsp paprika
½ tsp oregano
½ tsp salt
¼ tsp pepper
1. Preheat your oven to 400°F.
2. Grab yourself 1 to 2 large sheet pans and arrange all your prepared veggies and protein evenly between them.
3. Add all your spices to a small jar and shake them up to mix them together. Spread the spices evenly over your sheet pan veggies.
4. Add ½ tbsp oil over each sheet pan (or 1 tbsp if just using 1) or lightly spray each one with cooking spray, then use yours hands to coat all the veggies in the spices and oil.
5. Bake in the oven for 35 to 40 minutes, flipping the veggies over and rotating the pans halfway to ensure even cooking, until the veggies have softened and are slightly golden on the edges.
6. Serve with tortillas or over a bowl of greens and grains with some lime juice, salsa and vegan sour cream and ENJOY!
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[@steamyvegan]

I've definitely been loving the zucchini boats lately. Hope you enjoyed these recipes, I'm working on more easy ones just like this! Have a great week everyone!

[@davidthescottishvegan]

Yummy 😋 recipes that are 5 ingredients that are quick & easy to make and thanks for sharing these recipes Janelle. Love 🥰 this video and channel. Love 💖 Janelle & ❤️ Brad.

[@bradcarss]

Mmmm those lettuce wraps are top notch! Great recipes, as always!!!

[@steamyvegan]

Thanks, my dude! Gotta love a lettuce wrap 🥬🤤

[@michelebridge1126]

Those zucchini boats sensational 🥳🥳

[@steamyvegan]

They really are 🤤 A must try!

[@RealJonzuk]

the transition with cutting the carrot and avocado was so smooth it was in the same spot too when i see others do it they dont have it in the same place and it throws me off

[@steamyvegan]

Haha it's not often we get complimented on our video editing skills, so thank you! We try ;)

[@reneebradford2885]

Absolutely delicious definitely going to make these

[@steamyvegan]

So glad to hear! Let me know if you do!

[@RealJonzuk]

i hope i can have some of this with celiac and birch pollen allergy i got both really bad i love to see unique recipes to give me new ideas and that lettuce wrap when i first saw it i instantly got so hungry and ready to eat lol but i cant have the carrot ill use something else

[@steamyvegan]

You could add any veggie topping you like, corn would be great!