Quick & Easy YUM Vegan One Pan Meals 😋

Hello everyone and welcome back to my channel. If you are new, my name is Rachel Amah and I'm back, back, back, back here with a new recipe today for you guys. Actually two recipes. I asked you guys on my Instagram what you want to see on my channel and there was kind of an overwhelming response to see really easy quick meals you've been making on your new motherhood journey when you're just tired. So we are here with two epic, delicious, easy vegan recipes that you can make out of desperation that will always make your taste buds really happy. We're kicking it off with the pasta. The reason why I love making this recipe in desperation is you literally just need some tomatoes, cherry tomatoes, large tomatoes, small tomatoes, just some delicious tomatoes and then whatever veg you have in the fridge. Specifically, I like to add carrots because they add like a sweetness to it that is just natural, delicious and amazing. First off, we're going to cut up the red onions. I've got two because they are miniature but usually just use one. I like red onions because they are slightly sweeter than white onions but use your preferred onions. We're going to heat up the pan and we're literally just going to build the layers, build up the pot while we prepare it, save washing up, get straight in. Bit of olive oil. Once the oil is nice and warm, we're going to dash in the onions. So while that is cooking on a low heat, I'm literally going to grate in the carrots. I like to grate them because it means that they get nice and small and they get a bit of brown caramelisation and it really just adds to the sauce because we're kind of making the sauce from scratch, essentially. Tomatoes, cherry are sweeter and I like sweeter. We're going to cut these into little pieces and this is going to help us make our sauce. You did see that, didn't you? I can't get away pretending that didn't fall on the floor. Right, bad fingers today, it is. So we've got all our tomatoes. You want a good amount of tomatoes because your pasta needs a good amount of tomatoes. But this isn't going to be like super, super saucy but it's going to be flavourful. Next up, garlic. My friend. Don't go crazy with it. Have five cloves, have four. Don't have two. If you have two cloves, you're basically not using garlic. So have four. Or five. Or six. Let me know in the comments how many cloves you'd have. So I'm not going to add the garlic in yet. I'm actually going to save it for a bit later on because I really want to cook down the tomatoes to make it nice and soft and flavoursome and get the sweetness out. Projet, use anything in the fridge. Anything left over, any vegetables that you want to just get some juice out of. Don't throw them away. Add them to something like this. If you have a lid, add a lid on top. This pot doesn't have a lid. The lid will help it kind of cook quicker, help the tomatoes soften up. If not, just keep turning it. You want to cook this down for like 10 to 20 minutes, depending on the tomatoes that you have. You can, of course, make this with tinned tomatoes. I just find it so much more refreshing and there's something quite special and beautiful about using fresh tomatoes and building the sauce from scratch yourself. Okay, they are really breaking down. Lovely, jubbly. Projet, go in. Love a good vegetable pasta. Now that the tomatoes are broken down, I'm going to add the garlic. I want it to rate until it's cooked down because I want the garlic to be there, present. I don't want to like overcook the flavours. I want it to be... I want the garlic to be fragrant. This is the lazy way to do garlic. Lazy and efficient. That is a very generous amount of garlic, I have to say. Good season of salt, get the black pepper. So normally I would add some tomato puree at this point, but I don't have any, so we're not. Okay, let's make pasta. We don't really need a tutorial for pasta, do we? When you're cooking pasta, when you boil your water, salt it. You want to make sure you salt it. This is going to flavour the pasta. So you can use any of your favourite pasta type, shape. I used to be a penne girl, now I'm a spaghetti, spaghetti, spaghetti girl. Whatever floats your boat. What do we reckon? Is that enough for a generous one person? Okay, everyone, I've just been told by my wonderful cameraman over there that this spaghetti spoon has a hole in it. Guess why? Apparently, it measures one portion of spaghetti. My mind is blown. I didn't know this. Let me know if you knew this. Wow! Learn something new every day. We have an announcement to make. Tomato puree was found in our household, so we can continue the recipe as normal. Add about one to two tablespoons. This is just going to add an extra depth of flavour to our fresh tomatoes. And then what I also like to do is just add a little bit of water to help cook that down. You also want to make sure that you cook off that tomato puree. Check on our pasta. What do people do? Like, throw it in the air or throw it against the wall? I mean, really excessive, guys. Just taste it. No? That's perfect. What I'm going to do is add in the pasta. I'm going to use my tongs or my pasta spoon. Should we use the pasta? So I like to do it this way because I actually want some of the pasta water into this sauce. It will just help it all combine. This is looking rather buff. Okay. So, parsley is my personal obsession. I used to be such a coriander queen, but I'm really into my parsley. So I'm going to add in pretty much all of this because it's delicious and it just adds a freshness. Fantastic. This smells so delicious. For any finishing of the pot, always taste test. Make sure you don't need some extra seasoning. Right, a few more steps. Nooch. Okay, there's a few options here. What you can do is you can literally dash it in the whole thing, mix it together, and it looks like it doesn't exist, but then you put it in your mouth and you taste it, and it's amazing. Or you sprinkle it on the top. What do we do today? Options. All right, we'll sprinkle it on the top. It's so buff. We're just going to sprinkle a little bit for decoration. We all know when we tuck in and eat it, we cover it in nooch. Any good pasta dish needs a drizzle of extra virgin olive oil, a good one, one where you can taste the olive. Freshly cracked. Cracked. Brown. Black. Pepper. Gosh, I can't say it today. Voila. Easy. Vegan vegetable spaghetti. Mmm. Pasta. Taste test. Best part. Man, I love spaghetti. You can make this with any pasta. Like I say, I just am a spaghetti fiend. Maybe it's the twirling. Maybe I just like twirling. I don't. It just does it, you know? It's so tomatoey. It's got freshness. Fresh tomatoes. Fresh herbs that add like an extra layer of freshness. How many times can I say fresh? It's just very delicious, very easy. Use the vegetables you have in the fridge, whether you also have aubergines, aka eggplant, peppers. They all go really nice to making a vegetable pasta. Just don't forget your little drizzle of extra virgin olive oil. Delicious. Easy vegan happiness on a plate. So I'm making one of my favorite recipes inspired by Thai cuisine. I absolutely love Thai food. Thai street food. It's the best. The most delicious. So this is one of my cult favorites to make. My vegan version of Thailand's drunken noodles, aka Pad Kee Mao. Mali, what are you doing here? I am not your savior. So to get this recipe started, I really recommend using some fresh rice noodles. You can get these at Asian supermarkets. You just want to go to the fridge section and you'll see them. If you can't, you can use dry ones. If you can get fresh, that is best. So we've got that. You want to leave it out the fridge for about an hour before you start cooking. That way they kind of fall apart and we can throw them straight in the stir fry. Base of the recipe, we are using these beautiful chilies. Now this kind of has to be spicy. That's the purpose of this dish. But obviously everyone has a different spice level. So we have got the bird's eye chilies. It really depends what you can get near you and how spicy you want to go. If you want to be more subtle, you can get these chilies and they'll be a bit lighter. Not so spicy. As you guys can all see, my love for garlic has returned. We are back in the garlic zone. So this is a very garlic friendly recipe too, which I love, which you guys are going to love too. Use like six cloves. Go crazy. If I can get it out. There we go. Smash up the garlic, mix it in with the chili and then we've got like a garlic chili paste to start. Garlic lovers unite. Chilies, how am I feeling? We're going to keep it moderate. We're going to go two bird's eye chilies. So you just want to take up the top to the chili. Obviously if you leave the seeds in, you're going to get more spice. If you take them out, you're going to reduce the spice a little bit more. So the choice is yours. Once you go hot, you can't go back, you know, be true to your taste buds. So now that we've got our base, usually to keep it authentic, you would have maybe a protein from chicken, prawns, or even tofu. I'm going to just do vegetables. I like to make this recipe when I just want to clear out what I have left, what needs eating or what vegetables I feel like. Today I've just got some red peppers and some courgettes. Go in your fridge. See what's left and throw it into this. I've also got some red onions. If you have shallots, they'll be better for this recipe, but if you can't get them, any onion. I love red onions. So that's what we're using. Do I want chunks or do I want slices? I don't want chunks. So when it comes to stir fries, it's all about the prep. So as long as you prep everything, chop everything, then once you cook it, it's like immediate. So I've also got some Chinese broccoli. If you can't get Chinese broccoli, then kale, habanero, spinach, any dark green leafy vegetable is perfect. And then on top of that, we've got some basil. Really and truly, I need a bigger chopping board. This is ridiculous. So with our Chinese broccoli, we're just going to roughly chop it up. It means it smells fresh, smells delicious. This is going to be amazing. And then the other prep we have is the rice noodles. We've let them somewhat thaw out from the fridge. So this is where you just delicately want to pull them apart because if you throw them into the stir fry like this, you're going to have clumpy noodles and nobody wants clumpy noodles. Now that all the rice noodles are separated, they're ready for us to stir fry. You can get the thicker ones. They didn't have any. I recommend them for drunk noodles. They are the best for this. But it's totally fine if all you can get are the thinner, fresh ones or dried ones, whatever you can get. Still delicious. With drunk noodles, usually the base is a oyster sauce. Company that does the oyster sauce also has a vegetarian mushroom one. So basically this one is using extract of shiitake mushrooms instead of extract of oysters to make an oyster sauce. You can make your own one using shiitake mushrooms, dates, and make a really nice fresh one yourself or you can buy this one and it will do the job for you. Because we're making quick and easy meals, I recommend buying something that you can open. It wasn't my strength, it was the friction. I had wet hands. Mum is strong, okay? So this vegetarian version of oyster sauce, it's still thick, it's still salty, it's still sweet. It's seriously like really intensely flavoured and delicious. And I also add in a little bit of soy sauce. You could also add dark soy sauce. And then I like to add a zing of freshness from lime. You could use vinegar. And I'm just going to squeeze in just a little bit, give it a little mix. And it will stay nice and thick because of the vegan oyster sauce. We're going to add a little bit of maple syrup, just a little bit. I'm going to put the recipe down below so you guys can make it. Really bad joke in my head. It's a new rot. I was like, let's smell what the rot is cooking. But I'm... It's awful. First thing we want to do is get some sesame oil in this bad boy. You can use coconut oil, any of the favourite neutral oils that you like to make your stir fries with. You've got to smell that. Ollie, you've got to smell that. Oh, that's nice sesame oil. Okay, we're going to get in about one tablespoon or two if you're feeling, I don't know, fancy. Now we are prepared. Now we are ready. Sesame oil is nice and hot. Now we're going to get a super buff sizzle. Oh, the chillies are coming, the chillies. We got spicy food. So we're just going to sizzle this up. Let them kind of cook down a little bit. Then we're going to add the rest of the vegetables. Next up, we've got our red peppers and courgettes, aka zucchini, courgette, zucchini, straight in. I feel like I can't do the walking toss because I've got like these awkward handles. Oh, the chilli went up the nostrils. That means we've made it right, guys, because it is spicy. And we've got our Chinese broccoli. We'll let that wilt down. We're going to add in our noodles, pour in our sauce, and then we're going to add in some basil. This is going to add like a nice freshness to it, a nice aroma. I just like to pull it apart in my hands and just kind of get it all mixed in there. And as you can see, the noodles have cooked down, they're nice and soft, full of flavour, a nice hit of chilli, garlic. Oh, yes. Easy, easy peasy. Mmm, the spice came. Oh, yeah. Oh, yes. Ha ha. The best part of any recipe is the taste test. Oh, my days. That is so buff. Oh, my days. So simple. You've got like, obviously, you've got nice heat from the chillies. So much garlic. Oh, I'm getting that after chilli. Oh, it's so warming and hearty. Guys, this is simple, delicious, never lets you down. Recipe you need in your life. When you want that quick, easy meal, it's here for you. It's here to give you a big, warm chilli hug. We should just keep eating and eating that crunchy Chinese broccoli because I never like to overcook my veg. I always love a little bite, especially in stir-fries. So that is a very easy recipe inspired by drunk noodles in a vegan-friendly version. Yum, yum, yum. Let me know if you make it. Let me know if you have your favourite way of making your own vegan version of drunken noodles. Let me know in the comments. I want to hear from you guys. Please give this video a thumbs up if you're excited to have me back, share recipes, eating food, all that jazz. Hit me up on Instagram. Don't forget to subscribe to my channel. New videos every week. Yes, I said it. Rachel's back. Yeah, I could just keep eating. Oh, my new cookbook. Guys, if you didn't see my last post, I wrote a new cookbook. I can't believe I did that. My new cookbook is coming out this August. There are so many delicious recipes for you guys. I wish I had it here to show you, but it's literally gone to print. The bill's coming soon. I wanted to create a book that helped people enjoy veganism on more than just one bill and make it easier for you busy, busy people to be able to come home and have something easy, delicious in your fridge to make. That's kind of the premise of the book. I've explained it better. I just want to eat this because I'm hungry and I cooked it and it's staring at me. I didn't do that. Okay, bye.