Fast, tasty, vegan: recipes with only 5 ingredients for Veganuary

Table of contents

• 1. Vegan pappardelle with mushrooms
• 2. Vegan risotto with tomatoes
• 3. Vegan noodle soup with coconut milk
• 4. Potatoes with vegan filling
• Discover more recipes with few ingredients

In January, many people around the world give up all animal products for a month. Are you also taking part in “Veganuary” this year? Or are you perhaps still unsure because vegan recipes always seem so complicated to you and you are worried that you won't be able to implement your plan in everyday life without spending a lot of time?

Then you should definitely read on and try out the next four recipes. Because you need a maximum of five ingredients for these delicious dishes. Add at most a few common spices such as pepper and salt as well as oil for frying. But you probably won't have to go shopping extra for that.

1. Vegan pappardelle with mushrooms

• 1 tbsp sunflower oil
• 250 g mushrooms, cleaned and cut into thick slices
• 3 cloves of garlic, crushed
• 1 good shot of white wine (vegan)
• 160 g dried pappardelle (without egg)
• 200 ml soy cream
• plus:Sea salt flakes and black pepper from the mill

This is how the preparation works:

1. Heat the oil in a large pan and fry the mushrooms over medium heat for 8-10 minutes until soft and fragrant. Add the garlic and cook for 1 minute. Pour in the white wine and let it simmer for 4-5 minutes.

2. Meanwhile, bring salted water to the boil in a large pot and cook the pappardelle for 8-10 minutes until al dente.

3. Pour the soy cream over the mushrooms and mix. Reduce heat to low to medium and simmer gently for 5 minutes, stirring frequently. Season with sea salt flakes and black pepper.

2. Vegan risotto with tomatoes

Risotto is super complicated? Are you kidding me? Are you serious when you say that! This delicious recipe proves the opposite.

You need these 5 ingredients:
For 4 people

• 300 g cherry tomatoes
• 2 tbsp sunflower oil
• 2 garlic cloves, crushed
• 250 g Arborio Risottoreis
• 500 g Puree (Tomatenpüree)
• 800 ml hot
• plus:Sea salt flakes and black pepper from the mill

This is how quick it is to prepare:

1. Preheat the oven to 180°C. Spread the cherry tomatoes on a baking tray, drizzle with 1 tablespoon of oil and bake in the oven for 20-25 minutes.

2. Meanwhile, for the risotto, heat the remaining oil in a large pot and fry the garlic over medium heat for 1 minute until it is soft and the oil has flavored it. Add the rice and sweat for 1 minute until the rice grains are slightly transparent on the outside.

3. In a large bowl or jug, whisk the passata with the vegetable stock. Pour a quarter of the mixture into the rice, stirring frequently. Allow the rice to swell and cook, then add a few scoops of the mixture again.

4. Continue with the remaining mixture until the rice has completely absorbed the liquid. This takes approximately 25-30 minutes.

5. Then remove from heat. Fold the baked cherry tomatoes into the risotto. Season well with sea salt flakes and plenty of black pepper and serve hot.

Reading tips:

3. Vegan noodle soup with coconut milk

• 400 ml coconut milk (canned)
• 1 tablespoon rote Thai curry paste (ohne Fisch)
• 300 g soft instant noodles for the wok (without egg)
• 2 spring onions, cut into thin strips
• 1 small handful of coriander greens, freshly picked

Preparation is so easy:

1. In a large pot, combine the coconut milk with the red Thai curry paste and heat for 10 minutes until simmering. Pour in 250 ml boiling water and continue to simmer.

2. Add the noodles and cook for 5 minutes until they are soft and can be separated from each other.

3. Pour the noodle soup into serving bowls and garnish with spring onions and coriander. Serve immediately.

Tip: Fried food tastes good with thisreally good.

4. Potatoes with vegan filling

These baked potatoes take a little longer to prepare - but the extra time is worth it!

You need these 5 ingredients:
For 4 people

• 4 large floury potatoes, washed and dried
• 1 tbsp sunflower oil
• 4 tbsp vegan cream cheese
• 2 tsp English or other hot mustard
• 1 small bunch chives, freshly chopped, plus more for garnish
• a few drops of vegan Worcestershire sauce (without anchovies)
• plus:Sea salt flakes and black pepper from the mill

This is how it is prepared:

1. Preheat the oven to 200°C. Prick the potatoes several times with a fork and rub with sunflower oil. Wrap individually in aluminum foil and bake in the oven for 1 1⁄2 hours until soft.

2. Remove and carefully remove the aluminum foil. Halve the potatoes and let them cool until they are cool enough to handle. Carefully spoon out the halves to a margin of approx. 5 mm and place the contents in a bowl.

3. Mix the potato pieces, vegan cream cheese and mustard in the bowl. Stir in the chives and pour the mixture back into the potato halves. Place the halves in a roasting pan lined with baking paper and bake in the oven for 20 minutes until golden brown.

Discover more recipes with few ingredients

The book is not just for vegans, but for everyone who likes to eat delicious and healthy food, but doesn't want long lists of ingredients - we think it's really great!

App recommendation:Do you often wonder what to cook? Thefree EatClub appputs an end to it. From quick after-work meals to healthy recipes to show-off meals, everything is included. Practical: With the app's digital shopping list you also save time in the supermarket!

We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!