A CHEAP AND FAST BUT STILL INSANELY EPIC DINNER! (UNDER $15/UNDER 15 MIN) | SAM THE COOKING GUY
It doesn't get much easier than this - or cheaper. Welcome to the beginning of under $15/under 15 minute meals! CHEAP AND FAST is the name of the game.
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00:00 Intro
2:01 Forming & cooking meatballs
3:39 Cooking vegetables
4:33 Short interruption
5:00 Building sauce
5:34 Boiling gnocchi
5:53 Continuing sauce
6:33 Combining & broiling
7:22 The Reveal & garnishing
8:18 First Bite
8:50 Outro & Bloopers
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Learn to Make Super-Satisfying Vegan Beefless Tacos with Avocado Crema | EatingWell
The savory tofu filling in this vegan taco recipe is also great in burritos, bowls and taco salads—and to top nachos.
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BEST Beefy VEGAN TACOS like Grandma Used to Make!
These tasty Vegan Tacos are based off of my Mexican Grandma’s tacos that I remember from my childhood. Of course, Grandma wasn’t a vegan but I have recreated them in a totally plant-based way that are just as delicious as the originals!
This video is dedicated to my Grandma Julia RIP.
FREE Vegan Recipes Ebook available now for download! Click the link below:
Suggested Videos:
Potato Taquitos:
Stuffed Pepper Tacos:
5 Easy Vegan Dinners:
Easy Vegan Enchiladas:
You will need:
Corn tortillas
Vegetable oil for frying
Vegan parmesan “cheese” (the powdered type)
Ground beef substitute (any kind you like but I prefer Gardein or Simple Truth brands)
White or yellow onion, diced
Taco seasoning (store bought or see recipe below)
Romaine or iceberg lettuce, shredded
Fresh tomatoes, diced
Hot sauce/salsa (optional but highly recommended)
Avocado (optional)
For Homemade Taco Seasoning combine the following in a small jar:
4 tbsp chili powder
2 tbsp cumin
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
½ tsp cayenne powder
½ tsp coarse salt
Download the FREE Vegan Meal Plan-1 full week of healthy vegan meals all planned out for you! Includes 7 recipes and complete shopping list.
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Try this 'beef' taco recipe from Rainy Day Vegan - New Day NW
An animal sanctuary up in Snohomish county called Pasado's Safe Haven wants all of us to protect and respect the animals who share this planet with us.
They are currently partnering with Rainy Day Vegan to promote plant-based eating. Chef Amy Webster joined New Day NW to share a tasty vegan recipe for beefy crumble tacos.
Beefy Crumble Tacos
By Amy Webster
Servings: 6
Prep time: 10 minutes | Cook time: 25 minutes
INGREDIENTS:
-2 tbsp olive oil
-1 package Gardein Beefless Ground or your favorite vegan ground
-1 15-oz. can black beans (or pinto beans), drained and rinsed
-1 cup vegetable broth or water
-1 tbsp chili powder
-2 tsp ground cumin
-1 tsp smoked paprika
-1 tsp garlic powder
-1 tsp onion powder
-1 tsp salt
-1/2 tsp dried oregano
-1/2 tsp black pepper
For serving the tacos
-6 taco shells, soft or hard
-1 cup vegan cheese, shredded
-1 cup salsa
-1 cup lettuce
-1 cup vegan sour cream (optional)
-1/4 cup cilantro, chopped (optional)
-2 limes, quartered (optional)
DIRECTIONS:
1. In a large skillet, heat the oil over medium-high heat. Add the beefless crumbles and cook until lightly browned, about 10 minutes, stirring continuously. Add the black beans and cook for another 2-3 minutes.
2. Add the vegetable broth and all the spices. Stir well to combine. Turn heat down to low and simmer while stirring until desired consistency is reached, about 5-10 minutes.
3. To serve, add vegan cheese shreds to a taco shell then add about 1/4 cup of taco crumble. Top with salsa and vegan sour cream, and a sprinkle of cilantro, if using. Add a squeeze of fresh lime juice and enjoy!
ABOUT PASADO'S SAFE HAVEN:
Pasado’s Safe Haven is an animal sanctuary in Snohomish County that has been fighting for animal rights for 25 years. As a part of their holistic approach to animal welfare, they promote a vegan lifestyle and are partnering with Chef Amy Webster from Rainy Day Vegan to regularly host cooking classes as part of their education programming.
ABOUT AMY WEBSTER:
Chef Amy is a vegan chef with the Humane Society of the United States, and travels around the country to teach institutional food service chefs, cooks, and dietetic professionals how to meet the growing demand for vegan meals and implement plant-based options into their menus. At home in Seattle, she created Rainy Day Vegan to help everyone find ways to be true to our values and make ethical choices even when it might not seem simple.
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Ultimate VEGAN 'BEEF' Tacos
This recipe will give ‘em something to taco ‘bout ???? We love tacos, and these ones are no exception. The mushroom mince is full of flavour, and has a really ‘beefy’ texture that goes so well in a taco ???? Pimp it with avocado or guac, tomatoes or salsa, some dairy-free cheese, extra spice if you want - and it will be fanstastaco!
Do you prefer soft-shell or hard-shell? Either way, these tacos will start a fiesta in your mouth ???? Spec-taco-lar!
If you think you can beat our taco puns, drop a comment below ????????
Let us know what you think! ???? PS. Our brand new book HOW TO LIVE VEGAN comes out on October 3rd in the UK! Pre-orders are up on Amazon & Signed editions on Waterstones! ???? LIKE & TAG YOUR FRIENDS TO SPREAD THE VEGAN LOVE
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Vegetarian Lettuce Wraps: Fast, Tasty, and Healthy!
Vegetarian Lettuce Wraps
Don't shy away from this Vegetarian dish. It has a lot of savory umami flavor!
Best of all, it can be made in 30 minutes or less.
Ingredients:
• Boston lettuce (any lettuce will work as wraps)
• Filling (tofu, mushroom, water chestnut, green onions)
• Shredded carrots. Other optional garnishes are bean sprouts, radish, red bell pepper.
Filling:
• 8 ounces baby Bella mushroom finely chopped. (any mushrooms will work)
• 8 ounces water chestnuts finely chopped. (jicama is a good substitute)
• 4 green onions, chopped.
• 1 package firm or extra firm tofu, with excess water removed and crumbled.
Prepare all the filling ingredients and set aside.
Sauce for filling:
• 3 Tbsp hoisin sauce
• 3 Tbsp soy sauce (you can use gluten free soy sauce to make the dish gluten free)
• 2 Tbsp white wine vinegar (you can use rice wine vinegar)
• 1 tsp sesame oil
• 2 garlic cloves, minced.
• 2 tsp freshly grated ginger
Mix all ingredients. Set aside.
Instructions:
Heat large pan with 2 tsp. vegetable oil. Sautee tofu for about 5-7 minutes.
Add mushrooms and cook with tofu for about 3-4 minutes, or until liquid evaporates.
Add water chestnuts and green onions. Cook until heated through.
Pour sauce and cook until well incorporated and heated through, about 1-2 minutes.
Assembly:
Place scoop of filling on each lettuce cup. Garnish with shredded carrots and any other vegetables you want.
Enjoy!
Looking for more Vegetarian Dishes:
Our Vegetarian daughter is now gluten free as well. If you are looking for a gluten free soy sauce: