Do you want to get more active, but have a super busy schedule and feel drained at times? I love working out as it relieves my stress and calms my anxieties, especially as a college student, but sometimes managing that and school can be difficult. Some days, I feel extremely overwhelmed and exhausted, but that is my body’s way of telling me to fuel myself and relax a bit. Food is fuel but eating clean can be difficult when you’re living on campus.
As a Hindu, I have been vegetarian my whole life, so I did not have many choices when eating out in the area where I grew up. These limitations led me to seek the one place I could rely on: The Kitchen.
My kitchen has become one of my safe havens as it is reliable and never fails to keep me satisfied. I can adjust anything to my liking, as can you. Here are some of my favorite quick and easy vegetarian recipes that keep me energized for my workouts. I make most of these ahead of time so all I have to do is heat them up or put them on a plate and go!
Cook time: ~15 minutes after prep
What you’ll need:
- 1 pack blueberries
- nonfat vanilla Greek yogurt
- dark or milk chocolate
- Another amazing option: raspberries and white chocolate
I found this recipe on TikTok and I love it! Wash your pack of blueberries and let them dry. Then mix the blueberries with a few large dollops of Greek yogurt. Place a cluster onto a sheet and freeze for a few hours. (I like to do this in the morning before class.) Then, dip each one into melted chocolate and wait for them to harden in a fridge for a few minutes and save for later or enjoy!
Japanese Style Egg Sandwich
Cook time: ~25 minutes
What you’ll need:
- bread (I prefer milk bread)
- 3-4 hard-boiled eggs
- 1 T. kewpie mayo
- salt and pepper
Boil your eggs for about 8-9 minutes. Separate the yolks from the whites. In a bowl, mash your yellows with a tablespoon of mayo and as much sriracha (for the heat) as you wish. Season with some salt and pepper. Next, chop the egg whites into medium sized pieces and softly combine with the yolk. Cut the crust off the bread and lay the mixture in between. Cut in half and enjoy!
Peanut Sauce Crispy Tofu
Cook time: ~30 minutes
What you’ll need:
- extra firm tofu
- 1 tablespoon peanut butter
- 2 tablespoons sriracha
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon sesame seed oil
- cooked rice
- chopped vegetables of your choice (I like bell peppers, tomatoes, and broccoli)
This is one of my most filling recipes and helps me achieve my protein goals. I like to chop up all my vegetables first and set them aside. I cube my tofu and cook it over medium to high heat in a few tablespoons of oil in a large pan. Cook for around 10-15 minutes, ensuring all sides get crispy. I’ve noticed that my tofu is even crispier when I cook in avocado oil, but any oil works! While that is cooking, work on your sauce. Heat 1-2 tablespoons of peanut butter in the microwave for 20 seconds and stir. Add in equal parts of sriracha and soy sauce, about 2-3 tablespoons. Then, add in 1-2 tablespoons of maple syrup, 1 teaspoon of apple cider vinegar, 1 teaspoon of sesame seed oil, and mix. It should be a slightly thick and slightly runny consistency. When your tofu is almost done, stir fry in your vegetables for a few minutes. Add your sauce and serve over some warm rice!
I hope that some of these gave you inspiration for some vegetarian recipes for those days when you are trying to cut down on meat consumption but eat healthy and flavorful food.
Do you have a compelling story or student success tips you’d like to see published on the Pearson Students blog? If you are a college student and interested in writing for us – click here to pitch your idea and get started!