In my last recipe upload I received an interesting comment. A student mentioned that in their dorm they didn’t have an oven, which meant that a lot of my recipes would have been rather impossible to cook.
I’m assuming that they must be from outside of the UK, since most UK accommodation for students include an oven. However, I do know that some accommodations that include meal plan often only have a stove top. I have some recipes that don’t require an oven, so I thought I would share them for all those students out there without a complete oven. Enjoy!
Slow Cooker Bolognaise
This is one of my go to recipes, it takes amazing and is so easy to prepare. You just chuck it on in the morning and leave it to do its thing all day. If you don’t have a slow cooker, I really recommend getting one. You can buy small sizes (like this one) that are perfect for someone who likes to bulk cook. With my slow cooker I can make enough to eat one on the day, and then freeze 4-5 portions for throughout the week.
- 1 can of chopped tomatoes
- 500ml of Vegetable stock
- 1 cup of green lentils
- 2 carrots, diced
- 3 sticks of celery, chopped
- 1 onion, diced
- 1tsp oregano
- 1tsp basil
- 1tsp parsley
- Salt and Pepper to taste
- Turn your slow cooker onto ‘high’ and allow it to warm whilst you chop your veg.
- Chop your onion, carrots and celery and place them into the slow cooker.
- Stir through your tomatoes and add your lentils.
- Combine this, and gradually pour in your stock (as much of it as you can fit without it over flowing).
- Stir in your basil, oregano and parsley, and season with a pinch of salt and some black pepper.
- Leave to cook on ‘low’ for 6-8 hours, or cook on ‘high’ for 4-6 hours.
- Serve with pasta.
1 Minute Mug Brownie
It can be hard to satisfy those chocolatey cake cravings without buying expensive vegan cakes or baking one yourself – which, without an oven may prove difficult. This mug brownie is the perfect solution. It’s super quick and easy, exceptionally rich, and delicious served with a scoop of ice cream if you’re feeling fancy. My personal favourite is the Swedish Glace Smooth Vanilla.
- 1 microwavable large mug (it will make it easier to stir all together!)
- 3 tbsp. plain flour
- 3 tbsp. brown sugar
- 3 tbsp. cocoa powder
- 3 tbsp. oil (I tend to use sunflower oil, but I have used olive oil before and it was just as good!)
- 3 tbsp. water
- 1/2 tsp vanilla extract
- pinch of salt
- Optional: 2 tsp chocolate chips (you can find dark chocolate chips which are vegan in most baking sections)
- Add all of your dry ingredients to your mug and stir to combine.
- Add your wet ingredients and mix together until all of the flour is combined and a thick batter has formed – make sure to get the flour at the bottom of the mug or you’ll have a rather nasty surprise when you try to eat it later!
- If you are using chocolate chips, mix them in now!
- Place in your microwave and cook for 1 minute on full power.
- If the brownie is still too wet and uncooked, keep going for 10-20 seconds at a time until it’s cooked. It should be slightly firm and gooey when it’s finished, so be careful not to overcook it or it’ll be very dry!
- Eat straight out of the mug (added bonus of minimal washing up), and add a scoop of your favourite vegan ice cream!
Mediterranean Vegetable Couscous
This is one of my go to lunches to bulk cook and portion out for the week. It’s super easy to make, and is delicious either hot or cold. If you have an oven I would recommend roasting the veg, however, I have made this multiple times in the following way and it’s just as nice. Roasting will just allow you to choose from a greater variety of vegetables such as carrots and sweet potato.
- 1 red onion, sliced
- 2 peppers, sliced
- 1 courgette, diced
- 1 cup frozen peas and sweetcorn
- 1L of vegetable stock
- 2.5 cups of couscous (this should make roughly 5 portions to last your working week)
- 1tsp. Smoked Paprika
- 1 tsp. Cumin
- 1 tsp. Chilli Powder (or however hot you like it)
- 3 tsp lemon juice
- Salt and Pepper
- Make your stock with hot water and, in a large bowl, pour over the couscous. Cover the bowl with clingfilm (or a clean tea towel) and leave to do its thing whilst you cook your veg.
- Chop your veg.
- Place a small amount of oil into a large work or frying pan.
- Add your onion and garlic, and cook on a medium heat for a few minutes.
- Add your peppers and courgette, stir in your spices and cover with a lid for 3-5 minutes.
- Once the courgettes start to soften, stir through your frozen peas and sweetcorn and cook until they are fully defrosted and warm.
- Take off the heat and allow to cool whilst you finish your couscous.
- Remove the clingfilm and fluff up the couscous with a fork. Season with salt and pepper, and sprinkle through your lemon juice. Stir to combine.
- Portion out your couscous into Tupperware and top with your veg.
- Leave to cool before storing in the fridge for easy to grab lunches on the go.
Cinnamon and Raisin Overnight Oats
My final recipe is for my favourite breakfast. Personally, I’m not a big fan of breakfast (the options are far too limited and boring). However, I am yet to become bored of this quick and easy meal – making it the night before means you can easily grab and go, which is perfect for me. If you enjoy bulk cooking, it’s super easy to make several up in mason jars for throughout the week.
- 1/2 cup oats
- 1/2 cup milk of your choice (I love soya or almond in these)
- As many raisins as your heart desires
- 1tsp of cinnamon
- 2 tsp of chia seeds
- Maple syrup (or a mashed banana) to sweeten
- If you’re using banana, mash this with a fork in your bowl before you add any of the other ingredients.
- Add all of the ingredients into the bowl and mix together.
- Leave in the fridge overnight ready for breakfast the next morning.
- You can top it with any fruit or nuts that you fancy, or eat it as it is!
I hope that you guys enjoy testing out these recipes, my last recipe post was popular so I will definitely try to do posts like this more often for those of you interested in them. I will do another post like this if I think of any more no oven recipes, but for now – happy cooking!