Easy Weeknight Meals Done in 30 Minutes (Healthy, Plant-based and Delicious)

Support the channel, recieve exclusive content and early access to youtube videos on Patreon:   / earthygoodnesskitchen   💚 Weeknights meals you can whip up in 30 minutes or less! *Find the recipes below 😊 (Complete instructions in the ingredients list before starting the methods) Speedy green pasta with smoky glazed tofu Serves 4 Ingredients: 450g smoked tofu, cubed 2 tbsp soy sauce 2 tsp smoked paprika 2 tsp maple syrup 400g brown spaghetti 300g greens of your choice (I used kale) 30g fresh basil 2 clove garlic, peeled 20g nutritional yeast 30g cashews 1 lemon, juiced Method: Add your tofu to the airfryer with a tsp of olive oil and toss to coat. Air fry at 180C for 12-15 minutes until crispy. Tossing every 5 minutes. While the tofu cooks, bring a pan of water to the boil with a large pinch of salt. Add your spaghetti and as the bottom cooks twist into the pan using tongs. Place a sieve or colander over the pan and add your kale and garlic. Place a lid on top and cook for 5 minutes. Remove sieve/colander and add the kale and garlic to a blender. Continue cooking the pasta for 3-5 minutes longer or until al dente, drain and return to the pan. Mix together the soy sauce, maple syrup and smoked paprika in a small bowl. Pour over the tofu and cook for another 2-3 minutes or until the tofu is sticky and glazed. To the blender add the basil, nutritional yeast, cashews and lemon juice and blend. Season to taste. Pour the green sauce over the pasta and mix to coat. Serve up and top with tofu and some extra basil if you like. One pan Chinese style tofu and rice Serves 4 Ingredients: 1 tbsp sesame oil 1 450g extra firm tofu 200g tenderstem broccoli, stalked diced and separated from florets 100g peas/sweetcorn 1 pepper, diced 8 spring onions, sliced (white part separated from green) 1 small bunch fresh coriander, finely chopped (stalks and leaves separated) 2 tsp chinese five spice 2 tsp sesame seeds ½ tsp turmeric 1 tbsp soy sauce 1 tbsp rice wine vinegar 300g white rice 20g ginger, cut into thin matchsticks 525ml vegetable or mushroom stock 2 cloves garlic, zested Method: Heat 1 tbsp of sesame oil in a frying pan over a high heat. Crumble in the tofu, don’t worry if the pieces are different sizes. Fry for about 5 minutes or until lightly golden all over. Add the broccoli stalks, peas, sweetcorn, white part of the spring onions and fry for a few minutes. Then add the rice followed by the dried spices and fry for a couple minutes. Next add the soy sauce and rice wine vinegar followed by the vegetable stock. Add the lid to the pan and turn the heat down low. Cook for 6 minutes. Remove the lid and add the zested garlic, broccoli florets, half of the spring onion tops and the ginger. Place the lid on again and cook for a further 6-8 minutes or until the veggie stock has been absorbed. Remove the lid and place a tea towel on top and allow it to steam. Fluff up and mix with a fork and serve. Top with sesame seeds and sliced spring onions. Harissa braised cauliflower and beans with herby couscous Serves 4 Ingredients: 1 medium cauliflower, cut into 4 large pieces 4 cloves garlic, finely sliced 1 small bunch fresh parsley, finale chopped (leaves and stalked separated) 2 preserved lemon, seeds removed and finely chopped 2 tsp ground cumin 2 tsp ground coriander 1 tbsp harissa 500g passata 100ml vegetable stock 2 cans butter beans, drained 120g extra firm tofu 1 tbsp nutritional yeast Half a lemon, juiced 60g rocket or mixed leaf For the couscous: 240g wholemeal couscous 480g vegetable stock, hot 2 tbsp fresh mint, sliced Method: Heat a large high sided frying pan over a medium-high heat. Add 2 tbsp olive oil. Once hot add your cauliflower pieces and fry until golden brown on each side, roughly 3 mins per side but keep checking to ensure they don’t burn. Add the garlic, parsley stalks and fry for 30 seconds. Add the preserved lemon, dry spices and harissa and fry for 30 seconds. Add a little extra oil or water if anything starts to catch. Add the passata, vegetable stock and butter beans and using a wooden spoon mix to combine, gently so as to not break the cauliflower pieces. Place a lid on top and simmer for 6-8 minutes until a nice can easily slide through the cauliflower. Once cooked, scoop roughly ⅓ of the tomato and harissa sauce into a blender and add the tofu, nutritional yeast and lemon juice. Blend into a hummus-like texture. For the couscous simply make vegetable stock using boiling water and pour over the couscous. Season and place a lid on top or some cling film. Leave for 5-8 minutes to absorb the veggie stock. Add mint and fluff up with a fork. Serve the braised cauliflower on a dollop of the hummus with the couscous and a spoonful of rich harissa tomato sauce. 0:00 Intro 0:22 Speedy green pasta 3:17 Chinese style one pan tofu and rice 7:03 Harissa braised cauliflower and beans