Just because you've veganized your cafeteria doesn't mean you're gonna have the energy to leave your dorm, trek across campus, and wait in line for 30 minutes at the cafeteria.
That's what we're for. You don’t need a full kitchen for these recipes—just a mini-fridge and microwave or a toaster oven. If you really want to get gourmet, add in a blender, a hot pot, or an electric wok.
Oh yeah, and if you've got a recipe you'd like us to post, just e-mail it to PETA2@peta.org with the subject "Dorm Room Recipe."
The Recipes
BBQ Seitan
Onions (optional)
1 pkg. seitan
Barbecue sauce, to taste
If including onions, chop them up and sauté them ’til they’re clear. Then wash the seitan and sauté it up in a pan with a generous amount of barbecue sauce, maybe 8 to 10 ounces. The trick with this dish is to use plenty of sauce and to overcook it just slightly so that it begins to caramelize.
This can be saved for late night studying or as part of a larger meal.
1 can vegetable soup
8 oz. plain couscous
Garlic salt
Lemon pepper
Cinnamon
Cayenne
A vegetable soup is nice because it supplements the texture of the couscous, adding veggies without necessitating time to chop and cook them.
Heat the soup until it's almost boiling. Throw in the plain couscous, enough so that it looks right (remember, this stuff absorbs). Then turn off the heat and let it sit, covered, for about 5 minutes. When it's ready, add seasonings to taste: garlic, pepper, cinnamon, cayenne—whatever tastes right. Makes for good leftovers.
Spinach, Tomato, and Tofu Scramble
Vegetable oil
2 large tomatoes, chopped
Fresh garlic, to taste
1/2-1 cup spinach
Splash soy sauce
1 lb. firm tofu, cubed
Juice of one lemon
Salt and pepper, to taste
Heat the oil in a wok. When hot, add the tomatoes and garlic, stirring frequently. Add the spinach, soy sauce, and tofu. Lower the heat and allow to simmer for 10 minutes; stir often. Add the lemon juice and salt and pepper, to taste. Serve.
Marinated Corn Salad
2 cups corn kernels
2/3 cup green pepper, chopped
1/2 cup celery, finely chopped
1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup sugar
2 green onions (white and green parts), sliced
2 Tbsp. fresh parsley, chopped
1/4 tsp. garlic powder
Mix all ingredients in a bowl. Chill in the fridge for 8 hours, stirring occasionally to blend flavors.
Tea-Infused Hot Cereal
1 tea bag (any flavor)
Water
Hot cereal (oatmeal, cream of wheat, cream of rice, grits, or cornmeal mush)
Protein powder (optional)
Chopped fruits, dried or fresh
First, microwave your water and tea bag until brewed. Then, combine it with the cereal and optional protein powder in a microwave-safe dish. Prepare according to the directions on the package of cereal. Add your fruit to taste, and you’ve got a quick, healthy, and filling vegan meal
Cheap and Easy Ramen Soup
1 1/2 cup water
Handful or two miscellaneous veggies
1 vegan bouillon cube
1 pkg. vegan ramen noodles
A few bite-sized extra firm tofu cubes (optional)
Boil water. Throw in vegetables. Bring water to a boil again. Drop in bouillon cube and stir to dissolve. Add ramen noodles and stir. Remove from heat, cover and let sit for 3 minutes. Stir in tofu cubes. Drain any excess broth if you want to have more of a noodle dish than a soup, and enjoy.
Hummus
Easy to make and great in sandwiches, as a dip, or just being creative.
1 can chick peas (400 g), drained
2 Tbsp. oil
2-3 cloves garlic
2 Tbsp. tahini
Juice of 1 lemon
Water
Spin it all in a blender until fairly smooth.
Peanut Butter Balls
1/4 cup granola
2 Tbsp. brown sugar
1/4 cup shredded carrots
3/4 cup peanut butter
Combine all ingredients except peanut butter. Heat the peanut butter in a microwave for 45 seconds. Add to the mixture, let cool, roll into balls, and chill in the refrigerator.
Smoothies
If you have a blender, get ready for smoothie nirvana. There's an endless array of combinations that you can whip up. Use soy milk (or fruit juice) and bananas as your base, then add ice cubes and strawberries, mangos, peach slices, crushed pineapple, or other fruit. For a dessert smoothie, add a shot of chocolate syrup.
Tip: Keep sliced bananas in your freezer and use them instead of ice cubes for a think, creamy consistency.
Pasta Salad
Easy to make, store and eat, pasta salad is almost as convenient as it is versatile. This is a basic layout, but be creative with whatever you can scrape up.
1 box (more or less if you want) rotini pasta
Italian dressing, to taste
Canned black olives, chopped or diced celery, cucumbers, carrots, peppers, tomatoes, mushrooms, etc.
Boil the pasta, chill, then add in everything else. Add enough dressing to soak everything but not enough to drown the pasta. Store in the refrigerator. Be creative! Makes great Tupperware meals.
Soy Breakfast Pudding
1 1/2 cups oatmeal
2 1/2 cups vanilla soy milk
1/2 cup raisins or chopped dried fruit
2/3 cup applesauce
3/4 cup lemon-flavored vegan yogurt
1 sliced banana
1 small orange, peeled and chopped
Combine the oatmeal and soy milk in a large saucepan and cook according to directions. Add raisins, applesauce, yogurt, banana, and orange. Stir gently while fruits heat thoroughly, then serve.
Vegan Mac 'n' No Cheese
This one’s a little more complicated. It’s for those of you in fancy dorm rooms that actually have ovens.
1 8-oz. pkg. uncooked elbow macaroni
1 Tbsp. vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
Salt, to taste
1/3 cup canola oil
4 oz. roasted red peppers, drained
3 Tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
Preheat the oven to 350ºF.
Cook the macaroni, drain, and transfer to a medium baking dish. Heat the vegetable oil in a medium saucepan over medium heat. Stir in the onion and cook until lightly browned. Mix with macaroni.
In blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, and the garlic and onion powders. Blend until smooth, then mix thoroughly with macaroni and onions. Bake 45 minutes, until browned, and let cool.
Great Gazpacho
3 cups vegetable or tomato juice
1 medium onion, minced
2 medium tomatoes, diced
1 green bell pepper, minced
1 garlic clove, crushed
1 medium cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
1 tsp. dried tarragon
1 tsp. minced fresh basil
Pinch ground cumin
Dash hot sauce
Salt and black pepper, to taste
Combine all ingredients and chill for 2 hours.
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