Lazy cat kitchen
Discover Pinterest’s 10 best ideas and inspiration for Lazy cat kitchen. Get inspired and try out new things.
3 · 40 minutes · Healthier vegan pad thai is a plant-based twist on this classic Thai crowd pleaser. The sauce is sweetened with dates yet beautifully sweet and sour like it should be. Vegan and gluten-free.
Ingredients
Produce
- • 1 cm 0.4" fresh ginger, fresh
- • 100 g Bean sprouts
- • 1 Carrot
- • 1 Coriander, fresh
- • 4 1/2 Garlic clove
- • 1 tsp Ginger
- • 1 Lime, fresh
- • 1 tsp Mushroom
- • 1/2 Nori
- • 2 tbsp Peanuts, roasted
- • 1 Shallot
- • 3 Spring onions
- • 100 g Tenderstem or regular broccoli, small cut
Refrigerated
- • 200 g Tofu, fried baked
- • 200 g Tofu, firm
Canned Goods
- • 3 tbsp Tamarind concentrate
Condiments
- • 15 ml Maple syrup
- • 25 g Peanut butter
- • 75 ml Soy sauce or tamari
- • 1 tsp Sriracha
Pasta & Grains
- • 200 g 3 mm flat rice noodles, medium size
Baking & Spices
- • 115 g (7-8) medjool dates or maple syrup / sugar
- • 2 tbsp Cornflour / cornstarch
- • 1/2 Red pepper
Oils & Vinegars
- • 20 ml Rice wine vinegar
- • 2 tbsp Stir-frying oil
14 · 30 minutes · Vegan yaki udon is a simple plant-based dinner that's quick to make and satisfying to eat. It features thick udon noodles and an array of vegetables coated in an aromatic sauce.
Ingredients
Produce
- • 1/2 Bell pepper
- • 1/2 Broccoli, large
- • 1 Carrot
- • 1 Garlic clove
- • 1 tsp Ginger
- • 2 Pak choi / bok choi, small
- • 100 g Shiitake, fresh
- • 1 Shiitake mushroom, dried
- • 3 Spring onions / scallions
Condiments
- • 45 ml All purpose soy sauce
- • 30 ml Ketchup
- • 3 tbsp Mirin
- • 30 ml Worcester sauce, vegan
Baking & Spices
- • 2 tsp Coconut or other sugar
- • 1 tbsp Nutritional yeast
- • 1 tbsp Sesame seeds, toasted
Oils & Vinegars
- • 4 tsp High smoke point oil
- • 2 tsp Sesame oil, toasted
Maegen Holt saved to Vegetarian
6 · 60 minutes · Vegan mushroom risotto is a plant-based version of this classic dish. It's not difficult to make, it's creamy and full of satisfying umami flavour.
Ingredients
Produce
- • 750 g Favourite fresh mushrooms
- • 3 Garlic cloves, large
- • 1 Parsley, fresh
- • 40 g Porcini* or a mixture of porcini and shiitake, dry
- • 4 Shallots, small
- • 2 sprigs Thyme, fresh
Canned Goods
- • 2 cups Veggie stock
Condiments
- • 1 tbsp Balsamic vinegar
- • 2 tbsp White miso paste
Pasta & Grains
- • 400 g Risotto rice
Baking & Spices
- • 1 Salt and black pepper
Oils & Vinegars
- • 1 Olive oil, extra virgin
Nuts & Seeds
- • 35 g Cashews
Beer, Wine & Liquor
- • 120 ml White wine, vegan
Nancy O'Brien saved to cooking
38 · Vegan laksa is a plant based take on this classic Malaysian dish. It's full of depth of flavour, warming, comforting and filling and naturally gluten-free too.
Ingredients
Produce
- • 1 tbsp 1 sheet) nori, ground
- • 4 Chillis or dried thai chillis, fresh red
- • 1 Coriander, fresh
- • 200 g Fresh bean sprouts
- • 4 Garlic cloves
- • 2 Lemongrass stalks
- • 1/2 Lime (approx. 2-3 tbsp), juice of
- • 3 Shallots, medium
Refrigerated
- • 250 g Shop-bought tofu puffs or fried / baked tofu
Canned Goods
- • 400 ml Coconut milk, full fat
- • 1 1/4 liter Veggie stock or veggie stock
Pasta & Grains
- • 200 g Flat rice noodles, cooked
Baking & Spices
- • 40 g Ginger or galangal
- • 1 tsp Paprika, sweet ground
- • 1 1/4 tsp Salt, fine
- • 1 1/2 tsp Sugar
- • 1 tsp Turmeric, ground
Oils & Vinegars
- • 2 tbsp Neutral tasting oil
Other
- • 1 tsp Ground coriander or 2 tsp coriander seeds (toasted and ground)
- • ½ tsp ground cumin or 1 tsp cumin seeds (toasted and ground)
6 · Gigantes plaki is simply giant white beans baked in a rich and fragrant cinnamon sauce. It's a beautiful Greek dish that's naturally vegan and gluten-free.
Ingredients
Produce
- • 250 g Butter beans, dry giant
- • 1 good pinch Chilli
- • 3 cloves Garlic
- • 1 tsp Oregano, dried
- • 1 handful Parsley
- • 1 Red onion, small
Canned Goods
- • 1 tbsp Tomato paste
Condiments
- • 2 tsp Brown sugar or maple syrup
Baking & Spices
- • 3 grinds Black pepper
- • 1 tsp Cinnamon, ground
- • 1 generous tsp Sea salt, fine
Oils & Vinegars
- • 45 ml Olive oil
Other
- • 2 X 400 g / 14 oz tins of chopped tomatoes*
Julie Crum saved to Cooking
24 · 60 minutes · Greek-inspired chickpea stew is easy to make and packed with flavour. It's naturally vegan and gluten-free, its creamy texture makes it a comforting yet healthy meal.
Ingredients
Produce
- • 3 large cloves 1 head of garlic
- • 2 Bay leaves, fresh or dry
- • 800 g Chickpeas, cooked
- • 1 Chilli flakes
- • 100 g Kale
- • 1 Shallot + 1 leek, large
- • 1 Thyme and / or rosemary
Condiments
- • 2 tbsp Tahini
Baking & Spices
- • 1/2 tsp Black pepper
- • 1 1/2 tsp Salt
Oils & Vinegars
- • 3 tbsp Olive oil, extra virgin
Drinks
- • 1 Unwaxed lemon, peel and juice
Dairy
- • 240 ml Almond or oat milk, creamy
Missy Decker Lindley saved to Food!
23 · Vegan gnocchi bake is an main meal that is low on effort and high on comfort. It's dairy-free and can be made gluten-free too.
Ingredients
Produce
- • 3 Garlic cloves
- • 300 g Mushrooms
- • 2 Shallots, large
- • 150 g Tenderstem or regular broccoli
- • 1 tbsp Thyme, fresh
Refrigerated
- • 500 ml Almond milk
Condiments
- • 2 tsp Dijon mustard
- • 15 ml Lemon juice
- • 10 g Shiro miso paste, white
Pasta & Grains
- • 500 g Shop-bought gnocchi, gluten-free
Baking & Spices
- • 4 tsp All purpose wheat or chickpea flour
- • 1/4 tsp Black pepper
- • 1 heaped tbsp Nutritional yeast
- • 1/2 tsp Salt, fine
Oils & Vinegars
- • 50 ml Olive oil
Nuts & Seeds
- • 2 tbsp Pine nuts
Bread & Baked Goods
- • 2 tbsp Breadcrumbs, coarse
Dairy
- • 50 g Cheese, vegan
Julianne Chen saved to ↠ F O O D
15 · 45 minutes · Gochujang eggplant is a simple, naturally vegan and gluten-free mid-week meal that is full flavour. It's easy and quick to make and low in oil.
Ingredients
Produce
- • 500 g (2 small) eggplants / aubergines, small
- • 1 small bunch Coriander, fresh
- • 1 Garlic clove, small
- • 1 tsp Ginger
- • 1 Peanuts, toasted
- • 2 Spring onions / scallions
Condiments
- • 2 tbsp Soy sauce or tamari
Pasta & Grains
- • 1 cup Rice, raw
Baking & Spices
- • 2 tsp Cornstarch / cornflour
- • 2 tsp Gochujang
- • 1 tbsp Maple syrup or sugar
Oils & Vinegars
- • 5 ml High smoke point oil
- • 4 tsp Rice wine vinegar
- • 2 tsp Sesame oil, toasted
Dana Hawken saved to Veggie Meals
7 · 40 minutes · Sesame encrusted tofu steaks are easy to make, delicious and full of plant-protein. They will convert even the most committed tofu hater. Vegan and gluten-free.
Ingredients
Produce
- • 1 Garlic clove, small
- • 1 tsp Ginger
- • 2 Pak choi
- • 1 Scallions / spring onions
Condiments
- • 3 tbsp Soy sauce / tamari, GF
Pasta & Grains
- • 1 Brown rice, cooked
Baking & Spices
- • 2 tbsp Flour
- • 1 tbsp Maple syrup or sugar
- • 4 tbsp Sesame seeds
Oils & Vinegars
- • 1 Chilli oil, Asian
- • 2 tbsp Oil
- • 2 tbsp Rice wine vinegar
- • 1 tbsp Sesame oil, toasted
Other
- • 250 g 9 oz firm or extra firm (cotton not silken) tofu, pressed
- • 1 tbsp Ground flax (i used golden flax seeds) or chia seeds*
8 · 40 minutes · Green vegan salad is a satisfying combination of the seasonal green vegetables, quinoa and salted almonds brought together by a tangy basil dressing. Gluten-free.
Ingredients
Produce
- • 1 green part 2 spring onions / scallions
- • 100 g Asparagus
- • 1 Avocado, small
- • 15 g Basil
- • 250 g Broccoli
- • 1 Courgette / zucchini, medium
- • 1 Flesh and zest half a lemon
- • 1 Garlic clove
Pasta & Grains
- • 100 g Quinoa
Baking & Spices
- • 1 Salt and pepper
Oils & Vinegars
- • 80 ml Olive oil
Nuts & Seeds
- • 75 g Almonds
Deli
- • 100 g Salad, mixed leaves
Other
- • 65 g ½ cup frozen peas or petit pois
Julianne Chen saved to ↠ F O O D
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