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Maintaining a vegetarian or vegan diet at college can be tough. Living in the dorms, veg-friendly options are pretty limited. I remember whipping up my own concoctions in the microwave, throwing in veggies from the salad bar and dousing them with makeshift marinades from whatever condiments were around.
PETAï¿½s Vegan College Cookbook: 275 Easy, Cheap, and Delicious Recipes to Keep You Vegan at School is the perfect solution for students who donï¿½t have a kitchen and are looking for quick and delicious recipes. From breakfast to soups and salads to dinner and dips, this cookbook is sure to satisfy any cravings. And letï¿½s be honest, pizza and chocolate cake are a must when pulling all-nighters.
The best part? No stove required! Most of these recipes are cooked using a microwave (a perfect solution for dorm-room cooks!). I was a little skeptical about the texture and flavor of microwavable recipes, but I was pleasantly surprised with the results.
In order to compile this cookbook, PETA collected recipes from almost 2 million before selecting the best of the best! One of my favorites is the ï¿½No-Need-To-Visit-A-Diner-For-Hash-Browns Casserole.ï¿½ This spin-off is loaded with broccoli florets and ground un-meat and topped with a garlicky cheese sauce. I added a splash of hot sauce to give it an extra kick. The first time I made this dish, mouth-watering aromas filled my apartment, and even my non-veg roommates ventured into the kitchen to ask for a bite.
A word to the wise: most of the recipes serve four or more. I recommend halving the recipes if you are cooking for yourself. The dishes take only a few minutes to prepare, so why not eat them fresh rather than reheat the leftovers?
Whether you are a college student, a busy person, or just a lazy cook, stop eating cheerios and salad for every meal and start cultivating your vegan palate!
As fun as it is to walk two miles to suck down some weak coffee and scarf some greasy potatoes, this dish requires a lot less effort and tastes better too.
ï¿½ cup nutritional yeast
ï¿½ cup soy milk
1 tablespoon olive oil, plus more for coating
1 teaspoon garlic powder
Salt and pepper, to taste
1 20-ounce bag frozen shredded potatoes, thawed
1 12-ounce bag veggie burger crumbles, thawed
1 10-ounce bag frozen broccoli florets, thawed
Hot sauce (optional)
Mix nutritional yeast, soy milk, oil, garlic powder, and salt and pepper together to create the cheesy sauce. Set aside. Lightly coat a microwave-safe baking dish with olive oil, and layer the potatoes on the bottom. Add veggie burger the crumbles and top with the broccoli, cheese sauce, and hot sauce, if using. Microwave on high for 5 minutes or until everything is hot. Enjoy!
ï¿½Anna Monette Roberts, Editorial Intern