6 easy lunches (in 20-ish minutes)

🍇 recipes:
00:00 intro

00:13 chickpea sandwich:
1 large onion, sliced + 1 clove of garlic, minced - caramelised in olive oil with a pinch of salt and sugar (takes 10-12 minutes)
200g chickpeas, juice from 1/2 lemon, 1 tbsp nutritional yeast, 1/2 tsp oregano/thyme, salt, pepper, 1 tsp tahini, water as needed - pulsed or mashed with the onion until combined
lettuce, tomato and mustard
2 slices of bread, preferably a crusty one

02:27 potato salad:
as many potatoes as your heart desires, cooked until fork-tender (salt your water)
4 pickles, 1/2 red onion, small handful of fresh dill
200g chickpeas
2 tbsp extra virgin olive oil, 1-2 tbsp white wine vinegar (start with 1 and adjust to taste), 1 small tsp dijon mustard, salt & pepper to taste, 1 tbsp nutritional yeast (I didn’t have any left but would recommend)

04:05 spaghetti AOP:
as much pasta as your heart desires, cooked in salted water for 2 minutes less than package recommendation, save that pasta water!
2-3 tbsp extra virgin olive oil
2-3 cloves of garlic, handful of fresh parsley, chili flakes to taste

06:04 couscous & harissa bowl:
carrot, cauliflower, chickpeas, roasted with olive oil, cumin, coriander, cayenne, curry and salt (if you don’t want too much spice, skip the cayenne)
1 part couscous to 2 parts boiling water, a little salt
fresh mint & parsley
1 tbsp tahini, 1 tsp harissa, pinch of salt, water as needed
lemon juice

08:07 loaded pita:
pita recipe: https://www.bengingi.com/recipes/clas...
falafel recipe: https://www.themediterraneandish.com/...
chopped salad: tomatoes, cucumber, red onion, mint, parsley, sumac, salt, lemon juice
tahini sauce for serving

10:22 coconut tofu:
2 blocks of pressed tofu (cut into large cubes), 1 tbsp cornstarch, drizzle of oil, baked at 200°C for 15 minutes
satay sauce: 1 can coconut milk, turmeric, chili flakes, grated ginger, black pepper, salt - rapid simmer for 10-15 minutes until thickened, add the tofu, simmer for a few more minutes until the tofu has absorbed some of the sauce
white rice, cucumber, pickled onions and parsley for serving

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🍎 faq
how old are you?
21
how long have you been eating plant-based?
4 years
where do you live?
germany
what are you studying?
economics