5 ingredient recipes Anyone Can Make! ( healthy + cheap + vegan )

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Hey friends and welcome 🌞 We all need cheap, easy, healthy recipes to make for dinner, I hope you enjoy these ones!

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intro 00:00

0:43 Broccoli & Chickpea Stirfry
1 large head broccoli
1 can chickpeas
1 tbsp sugar
3 tbsp soya sauce
4-6 cloves of garlic
salt to taste
1 tbsp olive oil
splash of water

1. Chop your broccoli into bite size florets, chop the stock into bite size pieces as well.
2. mince your garlic
3. heat a pan on medium heat + add olive oil. Add your broccoli, mix and then cover with a lid for 5-7 minutes ( stirring occasionally )
4. make sauce by mixing sugar and soya sauce in a small bowl
5. rinse the can of chickpeas
6. add garlic in with the broccoli along with 1 tbsp of sauce. mix and allow the garlic to get fragrant for 30 to 45 seconds
7. add the chickpeas along with the rest of the sauce and a couple tbsp of water. Reduce the heat, mix then cover with a lid for a few minutes
8. serve with rice and top with cilantro and sesame seed if you desire

3:51 Curry noodles:
2 large servings rices noodles of choice
1 -3 tbsp red curry paste ( sub for green )
1/2 block tofu ( more if you desire )
1 can coconut milk
1 large head broccoli
2 tbsp olive oil
salt to taste ( about 1/2 tsp )

1. soak rice noodles ( or cook according to package )
2. Chop your broccoli into bite size florets, chop the stock into bite size pieces as well.
3. heat a pan on medium heat + add olive oil. Add your broccoli, a pinch of salt, mix and then cover with a lid for 2-3 minutes
4. Add the can of coconut milk and curry paste, mixing it really well. Season with a good pinch of salt. Cover with a lid and reduce heat to low
5. Heat another pan on medium heat, add olive oil, and once hot add cubed tofu, season well with salt and brown on all sides
6. Once the broccoli is cooked within the curry mixture then add your rice noodles and tofu. Mix really well ( see video for the note regarding the noodles and cook time )
7. Serve and top with sesame seed and cilantro if you can!

7:34 Baked Spicy Rice:
3-4 stocks of green curly kale
2 cups white long grain rice ( jasmine or basmati )
1 can chickpeas
1 can diced tomato
2 tbsp gochujang ( sub for another hot sauce and add to your liking )
1 tbsp olive oil
1 tsp salt
2 cups water

1. Pre heat oven to 350F ( 175C )
2.Cut the kale off the stocks and into bite size pieces
3. Rinse your rice thoroughly and rinse can of chickpeas
4. Add all ingredient into a baking dish with a lid mix well then place into the preheated oven for 40 minutes. Stir once 15 - 20 minutes into the cook time
5. Turn off the oven, crack the door and allow the dish to sit undisturbed for 10 more minutes before serving.
6. Top with cilantro and lime juice if you have it on hand


10:39 Pumpkin white bean soup:
1/4 medium sized pumpkin ( one medium sized butter nut squash )
1 can coconut milk
2 tbsp curry powder of choice ( something with warmer spices is really yummy )
1 can white beans ( kidney or navy )
1 stock green kale
2-3 cups water
salt to taste ( about 1 tsp )

1. cut and peel your squash into larger than bite size pieces and place it into a pot with 2 cups water and 1/2 tsp salt ( about )
2. Cook the squash on medium high heat for 15-20 minutes ( or until squash is tender ).
3. In the mean time rinse your beans and chop your kale
4. Once the squash is tender crush it with your spoon leaving some chunks. Then add the can of coconut milk, 1 more cup of water ( if you want the soup a thicker consistency you can not add extra water ). Add the rinsed can of beans, curry powder and chopped kale, season with more salt.
5. Mix then cover with a lid, reduce the heat to medium low. Cook for 10 more minutes
6. Serve and enjoy

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