15-Minute Vegan Meals

3 comforting and quick-to-make suppers to tuck into after an evening run

During the week, if you want to sneak in a run after work, there simply isn’t the time to start making a complicated dinner afterwards – no matter how healthy and virtuous you’re trying to be! But, at the same time, you don’t want to settle on something quick and tasteless or even pre-packaged either. These healthy all-vegan recipes by Katy Beskow are full of flavour, are brilliantly comforting and take just 15 minutes to make. What’s more, they’re packed with carbohydrates to kickstart your post-run recovery, will fill you up and will use up your fridge leftovers. What more could you wish for?

Rustic Ribollita

15-Minute Vegan Meals

Traditional Italian ribollita is a hearty and economical dish that uses up kitchen leftovers, including bread. It’s somewhere between a stew and a soup, with a chunky yet starchy base and a substantial bite from the cannellini beans. If you’ve got time to make this the night before you eat it, the flavours will deepen; if you eat it straight away, the dish will be a touch milder, yet still delicious.

Serves: 2

Ingredients

  • 3 slices of white bread
  • 800ml good-quality hot vegetable stock
  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 1 carrot, finely sliced
  • 1 celery stick, sliced
  • 3 cloves of garlic, crushed
  • 4 leaves of cavolo nero
  • 400g can chopped tomatoes
  • 235g can cannellini beans, rinsed and drained
  • ½ teaspoon dried rosemary
  • ½ teaspoon chilli flakes
  • Pinch of sea salt

Method

    1. Tear the bread into small pieces and place into the jug of vegetable stock to soften.
    2. In a large pan, heat the oil over a medium-high heat. Add the onion, carrot and celery to the pan and cook for two to three minutes until the carrot begins to soften. Add the garlic to the pan. Tear the leafy parts of the cavolo nero and throw them into the pan, discarding the tough stems. Stir-fry for one minute.
    3. Tip in the tomatoes and cannellini beans. Pour in the stock and softened bread, along with the rosemary and chilli flakes, bringing to the boil over a high heat.
    4. Cook for 10 minutes, stirring frequently. Remove from the heat and season with sea salt.

Nutrition per serving: Energy: 449kcal. Protein: 21.1g. Carbs: 67.7g. Sugar: 17.1g. Fat: 11.9g.

Butternut Squash and Sage Macaroni

15-Minute Vegan Meals

One of the most popular recipes on my website is a twice-baked butternut macaroni. It’s also one of my favourite comfort foods. After having a craving for this slow-cooked dish, but being too hungry to wait, I recreated this creamy classic, which can be in your bowl within 15 minutes.

Serves: 2 (generously)

Ingredients

  • 1 small butternut squash, peeled and chopped into small, even pieces
  • 200g (7oz) dried macaroni (egg free)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 teaspoons dried sage
  • 400ml (14fl oz/1.6 cups) hot vegetable stock
  • Generous pinch of coarse sea salt and black pepper
  • Small handful of fresh basil, to garnish

Method

  1. Bring a large saucepan of water to the boil. Carefully add the squash to the water and cook over a medium heat for 10–11 minutes until very soft, then drain.
  2. Place the macaroni in a separate saucepan and cover with boiling water. Bring to the boil, then reduce the heat and simmer for 10 minutes until al dente. Drain and keep warm.
  3. Heat the oil in a frying pan and add the onion and garlic. Sprinkle over the sage, then cook over a medium heat for 2–3 minutes until softened but not browned.
  4. Spoon the onion, garlic and sage mixture into a blender or food processor, along with the butternut squash. Pour in the vegetable stock and blend on high until completely smooth. Pour the smooth sauce over the macaroni and stir through thoroughly. Season with sea salt and black pepper and garnish with basil.

Nutrition per serving: Energy: 476kcal. Protein: 14g. Carbs: 84g. Sugar: 7.2g. Fat: 9.9g.

Vegetable Box Pie with Butter Bean Mash

15-Minute Vegan Meals

This simple and delicious pie is designed to use up the stray vegetables at the bottom of your veg box or refrigerator. Toss them all into the herb-infused sauce, then layer over the creamy mash for a 15-minute main that will become a firm favourite.

Serves: 2

Ingredients

For the filling

  • 1 tablespoon olive oil
  • 1 small leek, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stick, finely chopped
  • 4 chestnut (cremini) mushrooms, chopped
  • Handful of chard leaves, chopped
  • 2 cloves of garlic, crushed
  • 3 tablespoons red wine (ensure vegan)
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 400g passata
  • Generous pinch of sea salt

For the butter bean mash

  • 1 tablespoon olive oil
  • 1 clove of garlic, crushed
  • 600g (1.lb) butter beans (lima), drained and rinsed
  • Juice of ½ an unwaxed lemon
  • Generous pinch of sea salt

Method

  1. Chop the vegetables finely or slice through a food processor for extra-fast preparation.
  2. Start by making the pie filling. Heat the oil in a pan over a medium heat. Add the leek, carrots and celery to the pan and soften for two minutes. Throw the mushrooms and chard into the pan and sauté for a further two minutes.
  3. Add the garlic and pour in the red wine. Scatter over the rosemary and thyme and reduce for one minute. Pour in the passata and loosely cover with a lid. Cook down for 10 minutes.
  4. While the pie filling is cooking, prepare the butter bean mash. In a wide pan, heat the oil and cook the garlic over a low-medium heat for 1 minute.
  5. Add the butter beans to the pan and stir frequently for 3–4 minutes, until the beans have heated through and are coated in olive oil and garlic.
  6. Remove the butter bean pan from the heat and stir in the lemon juice. Mash down until semi-smooth, then season with sea salt.
  7. Remove the other pan from the heat and divide the mixture into two pie dishes. Top with the butter bean mash and serve hot.

Nutrition per serving: Energy: 438kcal. Protein: 19.2g. Carbs: 45.7g. Sugar: 6.8g. Fat: 16.4g.

These recipes are taken from Katy Beskow’s book, 15-minute vegan (Quadrille £15).


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