Boring Weekend? Try Out These Recipes and Make Your Weekend Fun (Recipes for Vegans and Meat Lovers).
Weekends are the most joyful times that people have but most often with the fast-food habit the gut will not be as happy as we are and that’s an annoying factor but how about enjoying the weekend with fun food and a happy gut? Here are our recipes that will make this possible.
We have added food that is suitable for Vegans and Meat Lovers as well so all can enjoy this weekend together.
Vegan
These are the recipes for people who are on a plant-based diet and to make your weekend more enjoyable with each meal, follow the meals mentioned below.
Breakfast
A hearty breakfast isn't just a morning ritual but it's a weekend wellness boost! Not only does it elevate your energy levels and sharpen your focus instantly, but it also makes those lazy weekend mornings more vibrant. And the benefits don't end there long-term advantages include effective weight management, a lower risk of type 2 diabetes, and a heart-healthy bonus. So, savour your weekend breakfast not just for the joy it brings to your taste buds, but for the well-being journey it sets you on (Better Health Channel, 2020).
Vegan Pancakes
When starting off your weekend it is important to have something that takes less time to prepare and should make you feel energetic, vegan pancakes are a great choice to start your weekend off with because it only takes 35 minutes in total to make it, 5 minutes of prep and 30 minutes to cook and it serves around 4 to 6 people about 16 pancakes in total.
Calorie - 90
Fat - 1 gram
Saturates - 0.2 gram
Carbs - 16 grams
Sugar - 2 grams
Fiber - 1 gram
Protein - 3 grams
Salt - 0.23 grams
300g self-raising flour
1 tsp baking powder
1 tbsp sugar (of any type)
1 tbsp vanilla extract
400ml plant-based milk (like oat, almond, or soya)
1 tbsp vegetable oil for cooking
Step 1:
Begin by whisking together the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk. Slowly pour in the milk until you get a smooth, thick batter.
Step 2:
Heat a little oil in a non-stick frying pan over medium-low heat. Add 2 tbsp of batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two or three at a time. Cook for 3-4 minutes until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 minutes until both sides are golden and cooked through. Keep the pancakes warm in a low oven while you cook the remaining batches.
Step 3:
Serve the pancakes stacked with plenty of toppings of your choice, or provide bowls of toppings for everyone to help themselves.
The information on this meal has been taken from this website (Glover, n.d.).
Lunch
Lunch or the mid-day meal which helps us to keep on going throughout the day, is slightly heavier than breakfast but lighter than dinner.
Vegan Chilli
Add some spice to your mid-day meal by adding vegan chilli to your weekend meal list, Vegan chilli is low in calories and it is a perfect and enjoyable food option for lunch.
Calorie - 367
Fat - 10 grams
Saturates - 2 grams
Carbs - 48 grams
Sugar - 22 grams
Fiber - 17 grams
Protein - 12 grams
Salt - 0.6 gram
3 tbsp olive oil
2 sweet potatoes, peeled and cut into medium chunks
2 tsp smoked paprika
2 tsp ground cumin
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1 to 2 tsp chilli powder (adjust based on spice preference)
Step 1:
Preheat your oven to 200C/180C fan/gas 6. Take a roasting tin and put the sweet potato inside. Add 1? tbsp oil, 1 tsp smoked paprika and 1 tsp ground cumin, then mix everything so that all the chunks are coated in spices. Season with salt and pepper, then roast for 25 minutes until cooked.
Step 2:
Heat the remaining oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 8-10 minutes, stirring occasionally until soft. Crush in the garlic and cook for 1 minute more. Add the remaining dried spices and tomato purée, mix everything together and cook for 1 minute more.
Step 3:
Add the red pepper, chopped tomatoes and 200ml water to the saucepan. Bring the chilli to a boil, then simmer for 20 minutes. Tip in the beans and cook for another 10 minutes before adding the sweet potato. Season to taste then serve with lime wedges, guacamole, rice and coriander. This dish can be stored in an airtight container in the freezer for up to three months.
The information on this meal has been taken from this website (Desmazery, n.d.).
Dinner
Dinner or the evening meal which the the final food that you consume in a day, for the weekend you can try out the Vegan Burrito Bowl which is delicious, healthy and does not take a lot of time to prepare.
Vegan Burrito Bowl
In total, it takes 30 minutes to prepare the whole dish, 10 minutes for prep and 20 minutes for cooking.
Calorie - 261
Fat - 8 grams
Saturates - 1 grams
Carbs - 44 grams
Sugar - 3 grams
Fiber - 3 grams
Protein - 4 grams
Sofritas or Mexican Black Beans
1 cup (190g) white Jasmine rice*
1 bay leaf
1 ? cups (360 mL) room temperature water
? teaspoon kosher salt, more to taste
2 teaspoons olive oil, divided
1 medium lime, zested + 1 ? tablespoons juice
? tablespoon lemon juice
1 cup (16g) fresh cilantro leaves and tender stems, chopped
Fajita Veggies:
1 ? tablespoons avocado oil (or oil of choice)
1 medium to large red onion, thinly sliced
1 large green bell pepper, thinly sliced into strips**
? tablespoon fresh oregano, finely chopped (or ? teaspoon dried Mexican oregano)
? teaspoon kosher salt
Freshly cracked black pepper
Charred Corn and Tomato Salsa (recipe below) (or salsa of choice)
Lazy Guacamole (recipe below)
Chopped cilantro
Vegan sour cream
Shredded romaine lettuce
Step 1:
Make your choice of protein, whether Sofritas or Mexican Black Beans and consider preparing them in advance, up to a few days ahead.
Step 2:
If using, make the Charred Corn and Tomato Salsa as per the provided recipe.
Step 3:
Rinse 1 cup of Jasmine rice under cold tap water in a bowl, agitating it with your hands for 1 minute. Drain the rinsed rice in a fine-mesh sieve and transfer it to a medium saucepan. Add 1 ? cups of room temperature water, ? teaspoon kosher salt, a bay leaf, and 1 teaspoon of oil to the rice. Stir well.
Step 4:
Bring the rice mixture to a boil, then reduce the heat to a simmer. Cover the pan and let the rice simmer for 7 minutes without stirring, until all liquid is absorbed, and the rice is tender. Remove from heat, uncover the pan, place a clean dish towel on top, and put the lid back on. Steam for an additional 10 minutes.
Step 5:
Remove the bay leaf and fluff the rice with a fork. Stir in lime zest, lime juice, lemon juice, and chopped cilantro. Toss the rice and season with salt. Optionally, add an extra teaspoon of olive oil for richness.
Step 6:
In a 12-inch frying pan over medium-high heat, heat 1 ? tablespoons of oil until shimmering. Add sliced peppers, onions, oregano, ? teaspoon kosher salt, and pepper. Toss occasionally and cook for 8 to 10 minutes until peppers are tender-crisp and onions start to caramelize. Deglaze with a splash of water if there are brown bits on the pan.
Step 7:
If desired, prepare the Lazy Guacamole using the provided recipe.
Step 8:
In serving bowls, layer cooked rice, top with Sofritas and/or Mexican Black Beans, add a scoop of fajita veggies, a scoop of salsa, and a scoop of guacamole. Optionally, finish with chopped cilantro and additional toppings like vegan sour cream or shredded romaine lettuce.
The information on this meal has been taken from this website (Nisha, 2021).
Non-Vegetarian
These meals are for meat lovers who like to have something that has the presence of meal or meat-based food ingredients.
Breakfast
Shakshouka
Shakshuka is a delectable dish where eggs are poached in a rich, spiced tomato-based sauce a perfect dish to start your weekend with.
In total, it takes about 25 minutes to cook the mentioned item in which prep is 5 minutes and cooking is of 20 minutes.
Calorie - 340
Fat - 20 grams
Saturates - 5 grams
Carbs - 21 grams
Sugar - 17 grams
Fiber - 0 grams
Protein - 21 grams
1 tbsp olive oil
2 red onions chopped
1 red chilli deseeded and finely chopped
1 garlic clove sliced
small bunch of coriander stalks and leaves chopped separately
2 cans cherry tomatoes
1 tsp caster sugar
4 eggs
Step 1:
Heat oil in a lidded frying pan, then sauté onions, chilli, garlic, and chopped coriander stalks for 5 minutes until softened. Stir in tomatoes and sugar, allowing the mixture to simmer for 8-10 minutes until it thickens. This can be frozen for up to 1 month.
Step 2:
Using the back of a large spoon, create four wells in the sauce, then crack one egg into each well. Cover the pan with a lid and cook over low heat for 6-8 minutes, or until the eggs are cooked to your preference. Garnish with chopped coriander leaves and serve with crusty bread.
The information on this meal has been taken from this website (Good Food team, 2008).
Lunch
Grilled Chicken with Mango Avocado Salsa
When it is lunchtime for meat lovers it is hard to avoid chicken so we came up with the Grilled Chicken with Mango Avocado Salsa Recipe, it takes a total of 15 minutes to cook the prep time is 5 minutes and the cooking time is 10 minutes.
Calories - 401 kcal
Fat - 10 grams
Saturated - 1 grams
Carbs - 48 grams
Sugar - 32 grams
Fiber - 6 grams
Protein - 28 grams
4 thin boneless skinless chicken breasts
2 teaspoons olive oil
2 teaspoons chilli powder salt to taste
1 cup diced mango
1 cup diced avocado
juice of 1 lime
1/2 cup minced red bell pepper
1/4 cup chopped cilantro
Step 1:
Heat a grill over medium-high heat.
Step 2:
Drizzle olive oil over the chicken breasts and sprinkle them with chilli powder and salt to taste. Grill for 4-5 minutes on each side or until cooked through.
Step 3:
While the chicken is cooking, combine mango, avocado, red bell pepper, and cilantro in a bowl.
Step 4:
Stir in the lime juice and add salt to taste to the salsa mixture.
Step 5:
Spoon the prepared salsa over the grilled chicken.
Step 6:
Serve and savour the delicious grilled chicken with mango avocado salsa.
The information on this meal has been taken from this website (Awada, 2019).
Dinner
Pot Roast Beef with French Onion Gravy
Dinner, the last meal of the day and most people like to make it heavy but we have chosen Pot roast beef with French onion gravy because it has fewer calories but is tasty at the same time.
Calories - 487
Fat - 17 grams
Saturated - 5 grams
Carbs - 19 grams
Sugar - 15 grams
Fiber - 5 grams
Protein - 6 grams
1 kilogram of silverside or topside beef, without any additional fat
2 tablespoons of olive oil
8 young carrots, with trimmed tops (optional to leave a little for aesthetic appeal)
1 finely chopped celery stick
200 milliliters of white wine
600 millilitres of rich beef stock
2 bay leaves
500 grams of onions
Several sprigs of thyme
Step 1:
Preheat the oven to 160C/140C fan/gas 3. Rub the beef with 1 tsp of oil and season generously. Brown the meat in a large flameproof casserole dish over medium heat for about 10 minutes. In a separate frying pan, heat 2 tsp oil and sauté the carrots and celery until they acquire a golden colour for approximately 10 minutes.
Step 2:
Transfer the beef to a plate. Pour wine into the hot casserole, boiling it for 2 minutes. Add the stock, return the beef, and arrange the carrots, celery, and bay leaves, avoiding submerging the carrots too much. Cover and let it cook in the oven for 2 hours, optionally turning the beef halfway through.
Step 3:
Thinly slice the onions and cook them in 1 tbsp oil in a pan along with thyme and seasoning. Cover and cook gently for 20 minutes until the onions are softened but not coloured. Remove the lid, increase the heat, add butter and sugar, and caramelize the onions to a dark golden brown, stirring often. Remove the thyme sprigs and set aside.
Step 4:
Once the beef is tender, remove it from the casserole and cut off the strings. Reheat the onion pan, stir in the flour, and cook for 1 minute. Whisk the floury onions into the beefy juices in the casserole, creating a thick onion gravy. Taste for seasoning, then add the beef and carrots back to the casserole. Alternatively, slice the beef and present it on a platter with the carrots on the side, spooning the gravy over the top.
The information on this meal has been taken from this website (Hornby, 2013).
I hope this weekend will be fun and when you follow the recipe it makes it more enjoyable to create memorable moments.
Subscribe to Gaston Academy for more newsletters and don't miss out on our next article which will also be food-based along with it we are planning to release a recipe book based on vegan food.
Reference list
Awada, R. (2019). Grilled Chicken with Mango Avocado Salsa Recipe. [online] Healthy Fitness Meals. Available at: https://healthyfitnessmeals.com/healthy-grilled-chicken-mango-salsa-recipe/.
Better Health Channel (2020). Breakfast. [online] Vic.gov.au. Available at: https://www.betterhealth.vic.gov.au/health/healthyliving/breakfast.
Desmazery, B. (n.d.). Vegan chilli. [online] BBC Good Food. Available at: https://www.bbcgoodfood.com/recipes/vegan-chilli.
Glover, A. (n.d.). Easy vegan pancakes. [online] BBC Good Food. Available at: https://www.bbcgoodfood.com/recipes/easy-vegan-pancakes.
Good Food team (2008). Shakshuka. [online] BBC Good Food. Available at: https://www.bbcgoodfood.com/recipes/shakshuka.
Hornby, J. (2013). Pot-roast beef with French onion gravy. [online] BBC Good Food. Available at: https://www.bbcgoodfood.com/recipes/pot-roast-beef-french-onion-gravy.
Nisha (2021). 40 Fantastic Vegan Breakfast Recipes. [online] Rainbow Plant Life. Available at: https://rainbowplantlife.com/40-fantastic-vegan-breakfast-recipes/ [Accessed 2 Dec. 2023].