Creamy Vegan One Pot Pasta is a delicious and easy-to-make meal that requires minimal effort and time. Here's how you can make it:

Ingredients:

• 1 pound pasta (any type of pasta will work)

• 4 cups vegetable broth

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cups chopped vegetables (such as broccoli, bell peppers, mushrooms, or spinach)

• 1 tablespoon olive oil

• Salt and pepper, to taste

• Optional: vegan parmesan cheese or nutritional yeast for topping

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and minced garlic and sauté until onions are translucent and fragrant.

2. Add chopped vegetables to the pot and cook for a few minutes until they start to soften.

3. Pour in the vegetable broth and coconut milk, then add the pasta. Stir to combine and bring to a boil.

4. Reduce heat to a simmer and cook for about 10-15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.

5. Once the pasta is cooked, season with salt and pepper to taste.

6. If desired, top with vegan parmesan cheese or nutritional yeast.

7. Serve hot and enjoy!

Note: If the pasta isn't fully cooked and the liquid has been mostly absorbed, add a little bit more vegetable broth or water and continue to cook until the pasta is fully cooked. You can also add extra vegetables or protein sources (such as chickpeas or tofu) for added nutrition and flavor.

Tofu tacos are a quick and easy vegan weeknight dinner option that's packed with protein and flavor. Here's a simple recipe to make delicious tofu tacos:

Ingredients:

• 1 package of firm tofu

• 1 tablespoon olive oil

• 1 tablespoon taco seasoning

• 8 small corn tortillas

• 1 avocado, diced

• 1/2 red onion, diced

• 1/4 cup chopped cilantro

• Lime wedges, for serving

Instructions:

1. Preheat oven to 400°F (200°C).

2. Drain and press the tofu to remove excess water. Cut the tofu into small cubes.

3. In a bowl, mix the tofu cubes with olive oil and taco seasoning until well coated.

4. Spread the tofu cubes onto a baking sheet lined with parchment paper and bake for 20 minutes or until crispy and golden.

5. While the tofu is baking, warm up the tortillas on a dry pan or in the oven.

6. Assemble the tacos by placing a few pieces of the baked tofu onto each tortilla, followed by diced avocado, red onion, and chopped cilantro.

7. Serve the tacos with lime wedges on the side.

Note: You can also add other toppings like salsa, hot sauce, or shredded cabbage for extra crunch and flavor.

Here's a quick recipe for a vegan and gluten-free Caesar salad:

Ingredients:

For the dressing:

• 1/4 cup tahini

• 2 tablespoons lemon juice

• 1 tablespoon Dijon mustard

• 1 clove garlic, minced

• Salt and pepper to taste

• Water (as needed to thin out the dressing)

For the salad:

• 1 head of romaine

• lettuce, washed and chopped

• 1/2 cup cherry tomatoes, halved

• 1/4 cup sliced red onion

• 1/4 cup chopped fresh parsley

Instructions:

1. In a small bowl, whisk together the tahini, lemon juice, Dijon mustard, garlic, salt, and pepper. If the dressing is too thick, add water a tablespoon at a time until it reaches the desired consistency.

2. In a large bowl, combine the romaine lettuce, cherry tomatoes, red onion, and parsley.

3. Pour the dressing over the salad and toss to coat.

4. Serve immediately and enjoy your quick vegan and gluten-free Caesar salad!

Here's a quick recipe for a delicious Turmeric Cauliflower Bowl that's vegan-friendly:

Ingredients:

• 1 head cauliflower, chopped into bite-size florets

• 1 tablespoon olive oil

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• Salt and pepper to taste

• 1 cup cooked quinoa

• 1/4 cup chopped fresh cilantro

• 1/4 cup roasted cashews

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss the cauliflower florets with olive oil, turmeric, cumin, garlic powder, salt, and pepper in a large bowl.

3. Spread the cauliflower out in a single layer on a baking sheet and roast in the preheated oven for 15-20 minutes, or until tender and lightly browned.

4. While the cauliflower is roasting, cook the quinoa according to package instructions.

5. Once the cauliflower is done, assemble the bowls by dividing the cooked quinoa, roasted cauliflower, sliced avocado, chopped cilantro, and roasted cashews evenly among four bowls.

6. Serve immediately and enjoy your quick and delicious vegan Turmeric Cauliflower Bowl!

Ingredients:

• 8 oz. spaghetti or noodles of your choice (use gluten-free noodles if needed)

• 2 tablespoons sesame oil

• 2 tablespoons tamari or soy sauce (use gluten-free tamari if needed)

• 1 tablespoon maple syrup or agave nectar

• 1 tablespoon rice vinegar

• 2 teaspoons grated ginger

• 1 clove garlic, minced

• 1 tablespoon sesame seeds

• 2 green onions, thinly sliced

Instructions:

1. Cook the spaghetti or noodles according to the package directions. Drain and set aside.

2. In a small bowl, whisk together the sesame oil, tamari or soy sauce, maple syrup or agave nectar, rice vinegar, grated ginger, and minced garlic.

3. In a large skillet or wok, toast the sesame seeds over medium heat for 2-3 minutes, stirring frequently.

4. Add the cooked noodles to the skillet or wok and pour the sesame ginger sauce over the top. Toss to coat the noodles evenly with the sauce.

5. Garnish the noodles with sliced green onions and additional sesame seeds, if desired.

Above all, these 15-Minute Vegan Recipes are perfect for busy days when you don't have much time to cook, but still want to enjoy a delicious and nutritious meal. Whether you're exhausted after a long day at work or just short on time, these recipes will help you eat great without sacrificing taste or health.