This post was created in partnership with Thrive Market, an online retailer of wholesome foods and natural products. I’ve been a customer for years and appreciate that their prices are often lower than brick-and-mortar health food stores and that they deliver to your door. They also provide a free membership to a family in need for each membership purchased.
Following last week’s easy vegan post, I’ve pulled together three delicious five-ingredient recipes. Limiting a recipe to five main ingredients can be challenging, but it forces creativity while keeping dishes affordable and fast. I’ve written an e-book of 25 five-ingredient recipes, and these three—two entrees (one doubles as an appetizer) and a dessert—represent simple, satisfying meals you can make any night of the week.
These five-ingredient recipes include a hearty savory wrap, a comforting Thai-style curry, and a quick chocolate tahini cookie. Each recipe focuses on whole ingredients and straightforward preparation without sacrificing flavor.
Five-ingredient cooking is ideal when you want to save time and money or serve guests without spending hours in the kitchen. It doesn’t mean bland food—case in point: the Sweet Potato Thai Green Curry combines tender sweet potatoes and chickpeas with collard greens in a coconut green curry sauce for deep, satisfying flavor. The Chocolate Tahini Cookies are a streamlined version of a fan favorite cookie and are quick to bake. The Barbecue Tempeh Collard Wraps are crunchy, savory, and perfect for a light meal or appetizer. You can easily adapt each recipe by adding vegetables or swapping proteins.
I hope you enjoy these recipes. Feel free to tweak them—add beets, carrots, or broccoli to the curry, or substitute tofu for chickpeas. Have fun and bon appétit!
Below are the recipes formatted for easy reading and printing. Quantities are approximate and can be adjusted to taste.
Barbecue Tempeh Collard Wraps
By: Jenné Claiborne
For tender, more flexible leaves you can blanch the collards briefly, but raw collards offer a fresh crunch that I prefer.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yields: 8 wraps
Ingredients
- 1 bottle of your favorite barbecue sauce (about 1 1/2 cups)
- 1 package tempeh, thinly sliced
- 1 carrot, shredded
- 1/4 head red cabbage, very thinly sliced
- 6–8 large collard green leaves, stems removed and ribs thinly sliced
Instructions
- Place the barbecue sauce and tempeh slices in a saucepan, stirring to coat the tempeh well.
- Cover and simmer on low–medium heat for about 20 minutes, until the tempeh is tender and infused with the sauce.
- To assemble, fill each collard leaf with 2–3 slices of tempeh and roughly 1/4 cup each of shredded carrot and red cabbage.
- Fold the edges over and roll like a burrito to secure the filling. Serve immediately or refrigerate for later.
Sweet Potato Thai Green Curry
By: Jenné Claiborne
Prep Time: 2 minutes Cook Time: 25 minutes
Ingredients
- 1 tbsp coconut or grapeseed oil (oil not counted toward the five main ingredients)
- 3 tbsp Thai green curry paste
- 2 cups cubed sweet potato (about 1½–2 potatoes)
- 1 can chickpeas, drained and rinsed (about 1½ cups cooked)
- 1 can full-fat coconut milk
- 1/2 bunch collard greens, stems minced and leaves thinly sliced (keep stems and leaves separate)
Instructions
- Warm the oil in a skillet, wok, or deep pan over medium heat.
- Add the green curry paste and fry, stirring, for about 30 seconds to release the flavors.
- Add the sweet potatoes, chickpeas, coconut milk, collard stems, and 1½ cups water. Cover and bring to a gentle simmer.
- Cook for 15–20 minutes or until the sweet potatoes are tender.
- Add the collard leaves and cook for an additional 5 minutes until wilted but still bright.
- Season to taste with salt or soy sauce. Serve as is or over rice or noodles.
Chocolate Tahini Cookies
By: Jenné Claiborne
Prep Time: 3 minutes Cook Time: 10 minutes
Ingredients
- 1/2 cup tahini
- 1/4 cup maple syrup
- 3/4 cup quick-cooking oats
- 1/2 cup chopped walnuts
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, stir together the tahini and maple syrup until smooth.
- Add the oats, walnuts, and chocolate chips. Mix until you have a sticky batter.
- Dampen your hands and form the batter into flattened cookie shapes (about 3 tablespoons per cookie).
- Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes. Allow to cool before enjoying.
These cookies are quick, naturally sweetened, and perfect when you want a simple treat made from pantry ingredients.
If you try any of these recipes, let me know how they turn out and feel free to adapt them to your pantry and preferences. Enjoy!