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!
This was so good. I’m so glad I went to Whole Foods and got the Herbamare to go with it, that stuff is delicious! Thanks, Angela.
Hey Janet, Im happy to hear that! Thanks for letting me know.
I made the asparagus from this post and it was awesome! Totally recommend the breadcrumb/nutritional yeast combo for someone that’s looking for a new way to eat asparagus. I only wish that I would have made double. Yum.
Sometimes those quick, recipe-less meals are the best sort :) This looks great!
Sometimes I have a hard time coming up with vegan meals ideas! And ones that can be made in 20 minutes!! I’ll have to try this, it looks delicious!!
Thanks so much for this. I’d like to have more vegan meals, but I am always so uninspired for quick dishes. The only inspiration I find online are real “recipes” that I usually don’t have time to make until the weekend.
WHEN are asparagus arriving in France?! I’m dying here!
one pot cooking, sauteed veggies and quinoa, brown rice and a legume thrown in!
Also, roasted veggies with quinoa and raw spinach.
Miso soup is also quick and easy and my other favourite is one pot veggie chili!
Fast and healthy! Genious (-:
– check out my fashionblog, currently i have a competition !http://agoodiebag.blogspot.com/
I love how simple and easy this is- thank god you make veganism easy and affordable!
Asparagus is so rich in Iron, Magnesium and Zinc. Such a beautiful and healthy side dish!
Hi Angela, I just tried you peanut butter chocolate recipe, and it was soo delicious. I have to stop myself from eating the whole jar.
So my boyfriend is nuts over pistachios hehe, and I was wondering if you have tried making pistachio butter?
:)
Weighing in on the calorie issue (pun intended) – throwing the calories in for the cookbook would be great because that will help the people that are being concious of their intake. Otherwise, portion control is the easiest way to go about this. I’ve always struggled taking the time to count my calories – I’ve got too many other things to do! I’ve started using my salad plates for main courses and not going back for seconds (and not heaping my plate full of food!). It’s also a good strategy to help me focus on and really enjoy my meal without thinking ‘I’ve got to get through this so I can get more!’ LOVE your recipes Angela and so excited for your cookbook! Quick meals like this that I can throw together for my lunches are superb! THANK YOU! :)
This meal looks so good! 3 of my favorite foods, rolled into one super simple meal. It’s nice to see simple combos once in awhile.
I tend to do the same with cooking. Grab whatever there is in the fridge and invent my own recipe. For our family of three. There has never been a complaint so I must have been doing it right. Asparagus is not only tasty and nutritious it is also good for cancer cure. Better than any chemotherapy. Just liquidize cooked asparagus and eat a little twice a day.
WOW! I couldn’t have found your blog at a better time! Making this dish right MEOW! <3 Thank you & I also love that you're Canadian :D
The sad part on these impromptu spontaneous meals is that they are SO awesome and yummy but often not recreatable! When i make a great fridge clean out soup its yummy but then I never have all the same ingredients again!
YUM recipes!!
I know what you mean…I’ve been there too!
Hi Angela,
I’ve been lurking around for about six weeks because I’m recently vegan. (Rather, almost vegan–I blow it with dairy sometimes but I’m steadily improving!) Your site is such an inspiration. Today’s post, for example, is a prime example. Since I’m a novice, I don’t have a cooking repetoire yet. So the quick meal you described, plus those of your commenters, are just fabulous. I’m typing all the ideas up into a cheat sheet!
Two snacky things that are saving me during I-want-to-munch moments: salt and vinegar garbanzo beans and the almond butter/rice cereal/chocolate balls (except I used unsweetened cacao powder with agava nectar).
Thank you!
Hey Lisa, it’s a pleasure to meet you! Thank you so much for your feedback, that means so much to me.
Have you thought about sharing more full-dinner recipes similar to this one? I would love to have more ideas for similar meals. Those that are easy, fast, and well balanced. :)
Love this quick and easy recipe! Made it tonight and made a coconut curry with shredded carrots and raisins to pour over my Quinoa. Yum!
I just made the asparagus and they were really good! I made the chickpeas the way you did them in your “salt & vinegar” baked chickpea recipe. Win for both dishes!