Hey everyone! If you’re looking for quick and easy vegan meal ideas, you need to check out Jordan Waddell’s latest video on her YouTube channel. Jordan is fantastic at creating simple, delicious, and healthy meals, and in this video, she shares three amazing recipes that only require three ingredients each—all from Trader Joe’s. I think these meals are perfect for busy weeknights or for meal prepping. Let’s dive into these fantastic recipes!
Farro Bowl with Chickpeas and Cauliflower Tabbouleh
First up, Jordan shares a Farro Bowl with Chickpeas and Cauliflower Tabbouleh. For this recipe, you’ll need:
- Trader Joe’s 10-minute farro
- Canned garbanzo beans (chickpeas)
- Trader Joe’s cauliflower tabbouleh
Start by cooking the farro according to the package instructions, which only takes 10 minutes. I love how quick and easy this farro is to prepare. While the farro is cooking, you can roast the chickpeas for extra flavor. Simply rinse and drain the chickpeas, then spread them on a baking sheet, season with salt and pepper, and roast at 400°F for about 10-12 minutes until golden and crispy. I think roasting the chickpeas adds a delicious crunch to the dish.
Once the farro is done, drain any excess water and mix it with the cauliflower tabbouleh while it’s still warm. This allows the farro to absorb all the delicious flavors from the tabbouleh. Finally, top with the roasted chickpeas and give everything a good toss. I tried this as a meal prep lunch, and it was perfect. You can also serve it over a bed of spinach for some extra greens.
Pesto Gnocchi with Vegetables
Next, Jordan makes a mouth-watering Pesto Gnocchi with Vegetables. For this, you’ll need:
- Trader Joe’s frozen green vegetables
- Trader Joe’s cauliflower gnocchi
- Trader Joe’s vegan kale cashew basil pesto
In a nonstick skillet, add a little oil (optional) and sauté the frozen vegetables until tender. I love how the oil adds a nice char to the veggies. Once the veggies are cooked, make a well in the center of the skillet and add the frozen cauliflower gnocchi. Let the gnocchi cook until they are golden and crispy on the edges.
Lower the heat and add a few generous spoonfuls of the vegan pesto. Stir everything together until the veggies and gnocchi are well coated in the pesto. I added some toasted pine nuts as a bonus ingredient for extra protein and flavor, and they complemented the dish perfectly. This meal is so quick and delicious—it’s a must-try!
Soba Noodle Stir-Fry with Tempeh and Avocado
Finally, Jordan shares a Soba Noodle Stir-Fry with Tempeh and Avocado. For this, you’ll need:
- Trader Joe’s soba noodle stir-fry kit
- Trader Joe’s tempeh
- Avocado
Start by soaking the soba noodles in hot water to separate them. In a nonstick skillet, sauté the stir-fry vegetables according to the package instructions. I love how these veggies cook down to a manageable size and are packed with flavor. Once the veggies are cooked, add the soba noodles and cubed tempeh. Jordan boiled the tempeh beforehand to reduce its bitterness, which I think is a great tip.
Add the soy ginger sauce from the stir-fry kit and mix everything together until well combined. Top with half an avocado for some healthy fats. As a bonus, you can add chopped green onions and Trader Joe’s Everything but the Bagel Sesame Seasoning for extra flavor, but these are optional. This stir-fry is so flavorful and satisfying—perfect for a quick weeknight dinner.
I hope you find these recipes as inspiring and delicious as I do. Jordan’s simple and creative use of Trader Joe’s ingredients makes healthy eating so much easier. Happy cooking!