This article is written by a student writer from the Her Campus at LMU chapter.
If you are a full fledge vegetarian or vegan – or like me, just trying to cut out as many animal products that I can – here are some recipes that are perfect for a busy college students schedule.
All of these recipes are both delicious and healthy, and can be made easily in under 15 minutes. They are also all recipes that are very easy to alter for your particular diet!
1. Spaghetti Squash and Chickpea Pasta
Ingredients:
- ½ a spaghetti squash
- Chickpeas
- ⅛ tsp of cumin
- ⅛ tsp of cayenne
- ⅛ salt
- ⅛ pepper
- Any pasta sauce you like!
Directions:
- Cut a Spaghetti Squash in half and wrap in plastic wrap. Put the squash in the microwave for 4 to 5 minutes, or until you can easily scrape out the “spaghetti strings” out and they have a soft texture.
- On the stove crispy up some chickpeas in a skillet with a little bit of oil. I also add salt, pepper, cumin, and cayenne, to season. Once the chickpeas start to crisp up, usually it takes about 10 minutes, reduce heat and add your desired sauce to the chickpeas. I personally like Arrabiata, but you can do any sauce you like.
- Scrap out the “spaghetti strings” from your squash into a bowl and pour the chickpeas and sauce over and then combine.
- Now you have a healthy, protein filled, meal that will keep you full all night!
2. Shakshuka
(This one’s for vegetarians who eat eggs.)
Ingredients:
- ½ a white diced onion
- 1 diced bell pepper (choose your favorite color)
- 1 can of full peeled tomatoes
- ¼ tsp of cumin
- ⅛ tsp of salt
- ¼ tsp of cayenne pepper (less or more if you like heat)
- ¼ tsp of pepper
- Any type of cheese for garnish if you would like
Directions:
- In a saucepan, saute the diced onion and pepper with a teaspoon of olive oil until softened, about 5-8 minutes. Add in the spices and stir. Then add in the canned tomatoes, crushing them slightly with a wooden spoon, and bring to a simmer.
- With the wooden spoon make four imprints for your eggs in the tomato mixture. Crack an egg in each of these indents and cover with a lid. It should be on medium to low heat and wait for the egg to cook. Usually about 5 minutes, but you can cook to your desire. Just make sure you don’t overcook the yolk. You want to be able to break in the yolk.
- Take off heat and add cheese or parsley if desired. This dish is good paired with pita bread or golden yukon potatoes!
3. Sweet Potatoes and Chickpeas
Ingredients:
- 1 large sweet potatoes
- Chickpeas
- Sauce (pesto, marinara, salsa verde, etc.)
Directions:
- Heat up your sweet potatoes in the microwave (with the potato setting) or in the oven until soft.
- In a saucepan, heat up the chickpeas with about a teaspoon of oil. Season with salt, pepper, and cayenne pepper. Heat until crispy for about 10 minutes and then add whatever sauce you would like. I really like mine with salsa verde, but it can be a little too much heat for some people.
- You can also change this up if you are tired of chickpeas with some taco seasoning, beyond meat, and black beans in the sweet potato instead!
I hope these recipes will make your week day meals a little easier, healthier, and more delicious.