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^secret is to get the veg chopped fast and cooking in the sauce, 10 mins max? I smash the garlic and chop up rough as. Once sauce is simmering then prep the dips and strips. Taco shells are prepacked, beans and toms from tins. Salad was made the day before to be fair.
When I get time I'd like to try a mole poblano. Now that would suit a 2 hour cooking window (four with beer and music 😉 )
This recipe is with chicken, I'll just substitute with vegan/veggie strips/pieces:
https://www.bbc.co.uk/food/recipes/chicken_mole_55992
Veggie easy quick dishes - omelettes of varying kinds (Spanish also). Likewise carbonara dishes (the ones without added meat).
5-10 minute job.
Vegan excludes eggs of course, though you can do carbonara with alternate non-egg recipes also.
That mole sounds interesting.
I'm very slow with prep, is part of the problem. Takes me ages to chop everything. Then I'll fry the onions and veg for a bit, then when the sauce goes in I'll slowly cook it on a low heat rather than just boil it for a few minutes as it seems to give a much greater depth of flavour.
rather than just boil it for a few minutes as it seems to give a much greater depth of flavour.
Agreed with cooking sauces longer on low heat, although I find that with veggie/vegan sauces that time is about 30 mins simmer tops before you get into diminishing returns. I used to cook meat chillies for about 45-60 mins yet found with all veg it's more about blending/unifying the flavours than it is about 'releasing' them, as most all the flavours are there in fresh form anyway.
But they always taste better the day after 😉