Recipes by Vegan Recipes and Vibes (@veganrecipesandvibes)
Being on the road and living out of Airbnb's & hotels means that sometimes we're stuck with only a microwave for the week. I quickly learned that we can't (well, shouldn't) live off of takeout and instant noodles for the week, so I've devised a handful of vegan microwave meals that can easily be made in any hotel or Airbnb. These are also great vegan recipes for dorm room living! Sure it's not really technically "cooking", but maybe this article will help give you some new meal ideas (plus it'll save you from spending a fortune on takeout). Scroll down to enjoy a few of my favorite go-to's and try them out yourself!
Warm Grain Salad Bowls
Yield: 4 servings | Prep time: 5 minutes | Cook time: 7 minutes | Total time: 12 minutes
Grain bowls are my go-to's whether I'm staying in a hotel with only a microwave, or in an Airbnb with a full kitchen. They're such a great way to pack in veggies, grains, and nutrients. Not to mention they're easily customizable and so delicious! Here is my version of an easy veggie-packed microwavable warm grain salad bowl.
Ingredients:
1 package of steamable frozen veggies
1 package of ready rice or quinoa/rice blend
1 cup of black beans
1 cup of corn
1 avocado
Spinach
Vegan ranch dressing (or dressing of your choice)
Directions:
Microwave the frozen veggies according to the directions on the box. Set aside.
Microwave the ready rice according to the instructions on the package. Set aside.
Open the cans of beans and corn. Drain.
Add the beans and corn into a bowl and microwave for 2 minutes until warmed.
Slice the avocado.
In a bowl, add about 1/4 of the steamed veggies, rice, beans, corn, avocado a large handful of spinach, and 2 tbsp ranch.
Serve immediately and enjoy!
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 4
Calories: 310
Total Fat: 14g
Carbs: 41g
Protein: 9g
Chili Rice Bowls
Yield: 2 servings | Prep time: 2 minutes | Cook time: 5 minutes | Total time: 7 minutes
I found Amy's Vegan Chili at a small grocery store in Alaska and wasn't too happy with the $5 price tag, so I only bought one can. Then I added some rice and a side of bread to turn it into 2 filling meals and a complete protein (rice + beans = gold). This ended up being a warming and satisfying dinner, perfect for traveling to or living in colder climates. It's now one of my go-to's, and I don't have to wait for Amy's chili to go on sale!
Ingredients:
1 can of Amy's Vegan Black Bean Chili
1 package of ready rice
Tortilla chips for topping (optional)
Fresh bread on the side (optional)
Directions:
Microwave the ready rice according to the instructions on the package, but only heat it half way (ie: if the instructions are 90 seconds, only heat for 45 seconds).
Dish the half-heated rice into your two bowls.
Open the can of soup and pour it on top of the rice.
Microwave the dishes for 3-4 minutes or until the soup is warmed through.
Top with tortilla chips and enjoy!
Nutrition & Servings: (calculated by MyFitnessPal - does not include chips or bread)
Servings: 2
Calories: 430
Total Fat: 6g
Carbs: 79g
Protein: 17g
One-Bowl Enchiladas
Yield: 6 servings | Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes
Microwave enchiladas...? Don't knock 'em til you try 'em! These actually turned out so good that we ended up making seconds. The brand of refried beans and enchilada sauce definitely makes them though so don't skimp on those ingredients. You can add some vegan cheese to the inside or top, but I didn't feel like they needed it. Plus I wasn't about to drop $8 on a package of vegan cheese in Alaska.
Ingredients:
6 flour tortillas
1 cup of refried beans
1 cup of black beans
2 packages of ready rice
1 can of enchilada sauce
1 cup of guacamole
1 cup of salsa
Fresh cilantro for topping
Directions:
Microwave the ready rice according to the instructions on the package. Set aside.
Open the cans of refried beans and black beans.
Scoop two big servings of each into one dish, and microwave for 1-2 minutes until slightly warmed.
Lay out your tortillas and fill with a scoop of refried beans, black beans, and rice.
Carefully roll them and lay 1 or 2 in each bowl, seam-side down.
Top with a generous portion of the enchilada sauce.
Microwave for 2 minutes until the tortillas are warmed through.
Top with guacamole, salsa, and cilantro.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 6
Calories: 425
Total Fat: 12g
Carbs: 71g
Protein: 14g
Teriyaki Tofu Fried Rice
Yield: 4 servings | Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes
This vegan fried rice recipe heavily depends on being able to find the main ingredients at the grocery store. They can be swapped out with different brands or flavors (ie: if you can't find teriyaki flavored tofu, try using ginger flavored tofu).
Ingredients:
1 package of ready-to-eat baked teriyaki tofu
1 box of frozen fried rice
Soy sauce (optional)
Directions:
Open the package of tofu and rip it apart into small pieces (I prefer ripping it instead of slicing because it gives it a better texture).
Open the package of fried rice and cook according to the directions on the box.
When the rice has about 1 minute left of microwaving, toss in the tofu.
Microwave for another minute.
Top with some soy sauce for additional flavor if needed.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 4
Calories: 280
Total Fat: 11g
Carbs: 35g
Protein: 10g
Pantry Veggie Wraps
Yield: 4 wraps | Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes
A great quick no-cook lunch alternative to pb&j's. I call these "pantry" wraps since I just use whatever is leftover in my pantry from other meals, like salads and enchiladas. They're easy to make ahead of time and eat on the go, or even bring the ingredients in a cooler and make them while you're traveling. You can essentially put whatever you want in these wraps, but this is one of my favorite combinations. Plus most of these ingredients can be used in other easy microwave recipes and snacks!
Ingredients:
4 flour tortillas
1 cup hummus
1 avocado
1/2 cucumber
1/2 cup corn
2 cups spinach or salad greens
Cilantro (optional)
4 tbsp vegan ranch dressing (or dressing of your choice)
Directions:
Slice a few pieces of the cucumber and avocado.
Take your tortilla and spread a layer of hummus.
Add a few slices of avocado and cucumber, a scoop of corn, handful of greens, and cilantro.
Drizzle each with 1 tbsp of ranch dressing.
Wrap it up and enjoy!
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 4
Calories: 406
Total Fat: 25g
Carbs: 3 g
Protein: 9g
Nutrition facts include the ingredients listed above, using any brands included in the links. Nutrition facts may change if different quantities or brands of ingredients are used or added.
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