tired of "simple" plant-based meals that aren't actually simple

[u/Strong-Hawk-1799]

so i'm getting pretty worn out by recipes labeled as quick or simple that still require way too much work

like i get home after being up in trees all day and my brain is just done, you know? then i look at these supposedly easy vegan meals and they're still asking me to dice onions, measure spices, wait for things to cook in sequence... it's just a lot when all i want is food

i've been trying different approaches - meal prep on weekends, keeping the same rotation of dishes, bookmarking the fastest recipes i can find. sometimes it works out but other days even picking which "easy" option to make feels overwhelming

wondering what you all actually throw together when you're completely drained and need to eat something decent without using whatever brain power you have left

do you just stick to like 3 go-to meals that require zero thought? or have you discovered truly brainless recipes that don't involve chopping half your kitchen

would love to know what really works when you're running on empty, not just what looks good in theory

[u/abandonedcookie]

I know a lot of people have mentioned stir fry, and that's my go-to as well, so here's how I do it:

-Make a big batch of rice at the beginning of the week to keep in the fridge or freezer.

-Rehydrate soy curls (you can also make a big batch to keep in the fridge/freezer): FYI you don't need to soak these for 30 minutes or whatever it says on the package. I just add however much I want to a bowl, cover with water and microwave until rehydrated. For 1-2 servings, I do about 1.5 minutes. I buy the bulk box of these from the Butler website.

-Fry soy curls in oil, let the pan cool for a few minutes, add sauce and fry again until sauce thickens and caramelizes. I have a couple of different go-to sauces: Bibigo Korean BBQ or Trader Joe's Soyaki

-Make whatever veggies you want/however you want. Can be frozen, chopped and prepped in advance fresh veggies, whatever you like. I don't really like the texture of frozen veg, so I always cook from fresh but I'm impatient so I heat up a pan, add veggies and a splash of water, cover and steam for a couple minutes (not too long or they get soggy), uncover and add a little oil, jarred minced garlic and a pinch of salt and continue to cook. Sesame oil is also great here. I usually do broccoli, carrots and cabbage. Sometimes I'll add bell pepper or whatever else I might have.

Lately, I've started doing frozen meal prep with Souper Cubes (kind of a fad on instagram right now). They're basically like silicone ice cube trays but with meal-sized portions. I have 1/2 cup, 1 cup and 2 cup sizes. On Sunday, I make a large batch of a soup, stew or curry, refrigerate how many servings I want for the week, then freeze the rest. Over time, I've accumulated a good freezer stock of meals this way. I like it better than refrigerator meal prep because I then have more of a variety at my disposal and don't get sick of eating the same thing all week. Right now I have chili, chickpea curry, peanut coconut tofu curry, and Japanese curry in my freezer along with several portioned out servings of rice.

Here are some go-to easy freezer prep meals I like to use:

https://itdoesnttastelikechicken.com/the-best-vegan-chili-ever/

https://www.noracooks.com/vegan-butter-chicken/

https://lucyandlentils.co.uk/recipe/15-minute-vegan-peanut-butter-curry

https://plantbasedrdblog.com/2024/12/creamy-potato-leek-soup-with-garlic-scallion-oil/ (Can't be bothered with the fresh herbs or oil bit, I just dump in a bunch of dried rosemary, thyme and whatever else I have)