
My favourite way to cook is to just grab things from the fridge and improvise. If you asked me to do this 5 years ago, I would’ve looked at you like you had two heads. It gets easier with practice though. Something that used to cause me so much stress is now one of my favourite ways to unwind and relax. Other days, I seem to be allergic to cooking and will do anything to avoid it. Like on a Friday. We’re going to take advantage of this beautiful spring weather and walk downtown for beer & burgers tonight. Now that is relaxing!
When I do cook, my goal is to have a balance of the following:
- veggies
- grains
- protein
- healthy fats
It’s a goal and not always reality, mind you. Life isn’t always perfectly balanced and well-rounded and I don’t expect all of my meals to be either. But I do try my best, even if some nights we sit down – happily – to big bowls of cereal.
For quick meals, I like to sauté vegetables because they are ready in about 10 minutes or so. Steaming is also quick and healthy. I also rely on quick-cooking grains like quinoa and couscous if I’m in a rush. Quinoa is ready in about 15 minutes and couscous in about 10 minutes. That’s hard to beat.
For this meal, I threw asparagus into a skillet with olive oil, lemon juice, zest, breadcrumbs, nutritional yeast, Herbamare, and pepper. Meanwhile, I cooked the quinoa on the stove-top. Just before serving, I threw in a (drained and rinsed) can of chickpeas and heated it with the asparagus mixture.


20 Minute Vegan Dinner for Two

Yield
2 servings
Prep time
Cook time
Total time
Ingredients
For the quinoa
- 1/2 cup uncooked quinoa
- 3/4 cup water
- Herbamare or salt, to taste
- pat of soy-free Earth Balance spread, stirred in at end
For the asparagus & chickpeas
- 1 bunch asparagus, rinsed and ends broken off
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 tbsp breadcrumbs (Panko)
- Lots of Herbamare (or kosher salt) + freshly ground black pepper
- Pinch or two of lemon zest
- Can of chickpeas (BPA-free), drained and rinsed
Directions
- Rinse and drain the quinoa in a fine mesh strainer. Add into pot with water and stir. Bring to a boil, uncovered, and then reduce heat to low and cover. Simmer on low for about 15 minutes or until the water is absorbed and quinoa is fluffy. Set aside (you can leave the lid on until ready to serve). Stir in a pat of Earth Balance and season with Herbamare or salt and pepper.
- In a large skillet, over medium heat, sauté the asparagus in the olive oil and lemon juice and season generously with Herbamare and pepper. Add a minced garlic clove if preferred. Cook for about 10 minutes, tossing frequently, until tender and slightly browned. Reduce heat and stir in the breadcrumbs, nutritional yeast, and zest. Drain and rinse a can of chickpeas and stir into the asparagus mixture then sauté until heated through.
Nutrition Information
(click to expand)This meal serves two portions at about 450 calories each.

There’s no need to go to complicated measures for a meal that feels special. Sometimes simple trumps anything else. Plus, it’s fancy…did you see that lemon slice?
What are your favourite staple dinners?
In other news, the Vegan Online Shopping Guide is now updated as of this morning. There are SO many cool stores to check out. Thanks for all your suggestions!
I used one of your online shopping suggestions to order some Rawtella, Angela. They seriously need to compensate you for the referrals they get from you site, just sayin’
hah nah…just spreading the love.
The Rawtella is one of the best things I’ve tasted. Did you get plain or coffee? I had the coffee one and it was to die for.
Lovely idea! Loving asparagus at the moment and chickpeas are always special!
Oh yumm!!! Looks almost like what we had last night- except we mixed it all up into a cold salad.. the quinoa, chickpeas, and instead of asparagus we had roasted peppers and mushrooms :)
Have a fun night tonight! My hubby and I are heading to downtown Oakville tomorrow night with friends for beers!
We are too! Maybe we’ll bump into each other :)
This looks great! The types of meals I make most often are like this, we don’t often have the energy for complicated stuff and don’t like to overheat the kitchen.
I noticed you mentioned the calorie count on the meals again. Are readers asking for this or do you count calories? I am just curious because not many vegans do count calories as much as others I suspect, no judgement, just curious…
Hi Bitt,
Yes it’s something that has been asked of me by readers so I do it from time to time. I don’t personally count calories though and haven’t for over 3 years.
I am interested in percentage of fat/fat content in the recipes so I like full nutritional info. I subscribe (in theory) to McDougal/Esselstyn whole food, plant based, no added fat school of nutrition. Not because of watching calories for weight management; but because of family cardiac history.
looks DELISH and so fresh!
and no judgement here either,
but i prefer the no calories.
Thanks for your input. If it’s not desired then I won’t go to all the trouble of doing so.
Well, I always appreciate it when you *do* add calorie counts! But, hey, you can’t please everyone, so do what works best for you! :D
Thanks Audrey…might be a good discussion topic perhaps. Take care!
That would be a great discussion topic! I would be interested in reading about that, and maybe even join in! But I don’t care personally whether you do or you don’t. :)
Whether you do or don’t include calories, I mean. Also, I love the fancy lemon slice! :)
Thanks, I will keep it in mind. It’s also something I’m going to do a poll on for my cookbook.
I appreciate when you do too! xo
I was going to ask the same question since I realized calorie counts have been appearing lately!
Anything with chickpeas is a GO for me! Especially hummus!
Okay that asparagus sounds so good! Its one of my fave veggies as is but the addition of nutritional yeast is genius! Love cheesy veggies! Mmm mm!
That looks great! Quick, and nice and light. I really enjoy asparagus but often avoid it at the grocery store because I don’t really know what to do with it. This is a great, simple option and I bet it’s delicious with the lemon. :)
you can’t go wrong with a simple saute…roasting them is good too :)
this is exactly how we roll!! simple, balanced meal with room for dessert at the end, right?
I like the way you think!
This looks great and what exactly is nutritional yeast? Does it have a flavor? Is it more of a topping than a main ingredient? I’ve always been curious but have never gotten any.
Nutritional yeast is an inactive yeast that has a flavour a bit similar to cheese, so it’s a great sub in mac ‘n cheese, sauces, etc. It’s also high in protein and often fortified with B12. I didnt like the taste at first but it grew on me quickly.
My favorite is “What’s in the fridge Fried Rice.” I always have leftover cooked grains (rice, quinoa, barley, whatever). I saute an onion, some tofu or seitan, throw in whatever veggies are in the fridge (or even frozen if that’s all I have) and then throw in the cooked grains. Heat until warm, then a splash of Mirin, and a tbl of Tamari, sprinkle chopped nuts on top and voila..dinner in 15 minutes!
I love that!
Where do you get Seitan (in Canada?), or do you make it yourself?
Jaime- I am actually in Los Angeles so it’s readily available at Whole Foods or even Trader Joe’s and some supermarkets. You can easily make it yourself though – just google it!
Ha Ha Sara! My mom always did that when we were kids. She called it “Leftover Casserole”. I have done the same with my roommates or boyfriends. :)
That looks yummy and such a quick & easy meal. Are you guys going to the works – very yummy!
yea I think so! going to try this famous portobello burger I keep hearing about.
I’ve heard it is delicious. I would say save room for the chocolate coconut ice cream at circus but you guys probably won’t have room! My kids love the works – just be prepared for a bit of a wait.
Just had it on Friday! It’s great! The Works just opened up here in Guelph. They also have sweet potato fries…
Measuring cups? That is funny.
Glad to hear it’s a good one!
Ha! No the portabello burger! I guess it’s good to be more specific! I think the measuring cups are weird–I feel like they ran out of clean glasses…
I LOVE going to the works. And drinking out of measuring cups has such a cozy laid back feel!
Thanks for the idea … I love simple dinner ideas. Sometimes you just don’t want to spend an hour on dinner! :)
This looks like the perfect meal. A perfect balance of protein, fat, carbs–and of course, greens!
Never heard of herbamare–is that a Canadian thing?
I believe it’s a Canadian product, but I think I’ve heard it’s available in some places in the US. Not positive.
I bought my Herbamare on Amazon.com here in the US. It comes in a pack of 2 and I love it. Thanks for the tip, Angela
Just to chime in—-Herbamare is available in the U.S. Whole Foods carries it. (Well, at least the ones here in California do!)
Which reminds me….the only reason I even discovered (the magic of) Herbamere was because I saw it on this site. :) So, a much belated thanks to you Angela for that!
I found it at a health food store in Indiana!
I found Herbamare at Whole Foods in the U.S.
Glad to hear that! Thanks for letting us all know.
You can all thank my mother in law…she’s the one who got ME hooked! :)
Amazing blog!! I know this has NOTHING to do with your post, but could you tell me what juicer you use? I am looking to buy one soon… thanks!
Hey Juliet, I used to have a Breville Fountain Juice Plus (I think it was called anyways!), but I have since donated it when we moved, not enough room. It did an ok job, but I think I must have used too many beets on it because it started to produce less juice with time. I would check Amazon for reviews too.
This is exactly what I’ve been doing for meals lately and I agree it is becoming less stressful and more enjoyable than winging it once was! I have been re-trying tofu a little too, thanks to you! Your tofu dippers are a hit at our house.
The asparagus looks great! I have just started using brown rice udon noodles that take about 8 minutes to cook. I fry up some tofu in olive oil, add teriyaki sauce and veggies and stir it all together. It takes less than 30 minutes and it’s very filling. I also making polenta and adding some kind of bean or other protein and nutritional yeast.
I love those noodles…just tried them not long ago.
I love these posts! Your blackbean butternut squash burritos have become a staple for dinner. I think we have it once a week now! So amazing! Thank you!
Glad to hear that Nadine!
Wait a minute…..is that a lemon slice? Ohh-lah-dee-dah!! :) I love this combo!! And I love this is sooo quick and cheap to make!! More $$ for wine!! :D
Indeed it is. I can whip out the fancy when I need to. lol
Haha – The Boyfriend and I *frequently* sit down to big bowls of cereal for dinner. Partly because we love cereal, but also because sometimes I’m just too beat to cook (or have been cooking/baking all day, but not for dinner).
This looks like a great simple meal – and I love using quinoa on the fly. So important to get that complete protein in!
Glad we arent the only ones :) We loooove cereal. I like to throw dried fruit, hemp seeds, chopped nuts on top. mmm
This is a dream meal! Any time any where AND THE BEST PART…easy and FAST! Healthy too. Plus Quinoa is always in my belly! haha.
Great one Ang. :)