Oona Cahill is a busy entrepreneur who follows a vegan lifestyle. In the following article, Oona Cahill discusses some of the best plant-based cuisines, unveiling a collection of delectable quick meals, that will not only save time, but will provide the body with the nutrition (and flavor) it deserves. From frantic mornings to jam-packed evenings, Oona Cahill says that parents and professionals alike could use a list of convenient yet nourishing meals. However, being busy should never mean compromising on health or ethics, especially when following a vegan routine. Here are five favorite, quick, and easy vegan meals designed to power the body and maintain high energy levels to match a fast-paced life.

Chickpea Salad Wraps

Oona Cahill says that these refreshing chickpea salad wraps are perfect for a quick and healthy lunch. Packed with protein and fresh, bold flavors, this recipe helps keep you feeling full throughout the day. Feel free to add smashed avocado to the mix if desired!

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• Fresh parsley for garnish
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• Salt and pepper to taste
• 4 whole wheat tortillas

Directions:

1. In a bowl, mash the chickpeas with a fork until slightly chunky.
2. Add cucumber, red onion, parsley, lemon juice, tahini, salt, and pepper. Mix well.
3. Warm the tortillas in a dry skillet or microwave for a few seconds.
4. Divide the chickpea salad evenly among the tortillas and roll them up tightly.
5. Slice in half and enjoy!

Brothy Beans

Oona Cahill says that this hearty and savory dish is great for those cold days. Not only are legumes packed with fiber and nutrients, but they also help fight aging!

Ingredients:

• 1 jar or can of pre-cooked white beans
• 3 cups veggie stock
• 2 shallots, halved and peeled
• 4 smashed cloves of garlic
• Celery and carrot cut into 3-inch lengths
• Olive oil
• 1 cup chopped tomatoes
• Thyme, rosemary, and sea salt, as desired

Directions:

1. Heat the veggie stock until simmering and add oil, shallots, garlic, celery, carrot, and herbs.
2. Bring to a boil, then lower to simmering.
3. Cook for 25 minutes, then add the beans and tomatoes.
4. Remove the aromatics if desired.
5. Cook for another 10 minutes or so, then serve with toasted bread.

Vegetable Stir-Fry

Oona Cahill notes that this colorful and flavorful vegetable stir-fry is a fast and simple dinner option. Jam-packed with a variety of vegetables, it provides a healthy dose of nutrients and can be customized.

Ingredients:

• 2 tablespoons oil
• 1 onion, sliced
• 2 cloves garlic, minced
• Bell pepper, broccoli florets, mushrooms, and zucchini, chopped 1 carrot, julienned
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• Salt and pepper to taste

Directions:

1. Heat oil in a large skillet or wok over medium heat.
2. Add onion and garlic, and sauté until fragrant.
3. Add bell pepper, broccoli, mushrooms, carrot, and zucchini. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
4. In a small bowl, whisk together soy sauce and maple syrup.
5. Pour the sauce over the vegetables and toss to coat evenly.
6. Season with salt and pepper, and cook for an additional 2 minutes.
7. Serve hot with rice or noodles.

Quinoa Stuffed Bell Peppers

These quinoa stuffed bell peppers are a delicious and nutritious meal that can be prepared ahead of time. Oona Cahill suggests this as a satisfying dinner option, full of protein and vegetables.

Ingredients:

• 4 bell peppers (any color)
• 1 cup each of cooked quinoa, drained black beans, and corn kernels
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. Combine cooked quinoa, black beans, corn kernels, diced tomatoes, cilantro, cumin, chili powder, salt, and pepper in a bowl.
3. Spoon the quinoa mixture into the bell peppers and place them in a baking dish.
4. Bake for 25-30 minutes or until the peppers are tender and the filling is heated through.
5. Serve hot and enjoy!

Veggie Hummus Wrap

This veggie hummus wrap is a convenient and nutritious lunch option that is prepared in minutes, according to Oona Cahill. Plus, many people are pleasantly surprised at all the health benefits of hummus.

Ingredients:

• 1 large tortilla or wrap
• 2 tablespoons hummus
• Assorted vegetables (e.g., sliced cucumber, shredded carrots, spinach leaves, bell pepper strips)
• Optional: sliced avocado, sprouts, olives
• Salt and pepper to taste

Directions:

1. Lay the tortilla or wrap flat on a clean surface.
2. Spread the hummus evenly over the tortilla.
3. Layer the assorted vegetables on top of the hummus.
4. Add any optional ingredients and season with salt and pepper.
5. Tightly roll the tortilla to form a wrap. Slice in half if desired.

Wrapping Up

Oona Cahill says that incorporating quick, simple, vegan meals into a busy lifestyle is not only possible but also highly worthwhile. By exploring the vast array of plant-based ingredients and flavors, anyone can create a repertoire of delicious, nutritious, and time-saving dishes that will satisfy the taste buds and nourish the body. Oona Cahill encourages all people to embrace the simplicity and versatility of vegan cooking, allowing it to inspire them to make mindful choices that promote their health, the well-being of the planet, and the welfare of all living beings. Even in the midst of a busy schedule, anyone can prioritize their well-being and experience the numerous advantages of adopting a quick and nutritious vegan diet. They are encouraged to step into their kitchen, tap into their creativity, and delight in the pleasure of preparing and enjoying these effortless vegan meals.