Do you have to cook delicious vegan meals only on weekends?
What about those nights when your energy level is low, you're exhausted from parenting, working, or housekeeping, and you've got little to no time to prepare dinner as the family seems dying of hunger already?
And, when you’re already late for work, so you can't spend hours preparing breakfast? Can you prepare something tasty within 15 minutes?
Everyone talks about those glorious and delicious recipes for weekends but we're here to save you on weekdays and weeknights, with these 4 quick, easy to cook and lazy vegan recipes for breakfast, dinner, or dessert, you name it.
1. Southwest Vegan Skillet for Breakfast
- Prep Time: 5 Minutes
- Cook Time: 10 mins
- Totally Done Within 15 minutes
- Yield: 1
- Category: Breakfast
The vegan breakfast skillet is quite simple of a recipe and there isn’t too much going to it. Chop some vegetables, fry them up in a pan and serve! Add some roasted or boiled cubed potatoes or sweet potatoes to make it more interesting. So, go ahead and use whatever vegetables you want or whatever you have on hand. Because this recipe is totally customizable.
- 1 cup sliced mushrooms
- 1/2 cup onion, red or white
- 1 cup diced zucchini
- a handful of chopped cilantros
- 1/2 cup chopped green onion
- 1 sliced vegan sausage
- 1/2 tsp cumin and paprika
- 1/2 a red pepper, diced
- 1 tsp each garlic and powder
- avocado and salsa, for topping
- salt and pepper, to taste
- Add all the veggies to a skillet and cook over medium-high heat (if it begins to stick to the pan, throw a few splashes of water) until the veggies are tender and nicely browned, which should take around 6-7 minutes.
- Season with pepper and salt, top with salsa, avocado, extra chopped green onion, and hot sauce, and fresh cilantro if desired, and serve right away.
- Serving Size: 1
- Calories: 361
- Sodium: 202 mg
- Fat: 12 g
- Sugar: 12 g
- Fiber: 7 g
- Carbohydrates: 31 g
- Protein: 34 g
2. Easy Vegan Fried Rice with Tofu
I can tell you, this quick and easy vegetable tofu fried rice is better than a take-out. You just need to follow the instructions properly to get the desired results.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 servings
- 1 package extra-firm tofu (14-ounce)
- 1 ¼ cup carrots, diced
- 2 tbsps. + 1 tsp grapeseed oil, divided
- 1 cup green onions, sliced
- 1 ¼ cup green peas
- 2 tsp ginger, minced
- 2 tsp garlic, minced
- 3 tbsps. soy sauce (low-sodium), if needed, gluten-free
- 3 cups cooked and cooled brown rice
- 1 tsp chili garlic sauce
- 1 tbsp vegan mushroom sauce* or oyster sauce
- 2 tsp sesame oil, toasted
- 1 tsp white vinegar, or rice vinegar
- (optional) Sesame seeds, to serve
- Heat the oven to 400ºF.
- Cut tofu into 3 planks, horizontally. Then cover it in an absorbent kitchen towel and put something heavy (like a cast-iron skillet) on top of it. Let the tofu press for about 15 minutes.
- Dice the tofu into cubes of about ½-inch; add 1 tsp grapeseed oil and toss well to coat; Then prepare a baking sheet and place the tofu in a single layer and season with salt. Bake tofu for about 30 minutes, until it turns golden brown and is firm to touch.
- Heat a 12-inch cast-iron skillet or sauté pan over medium-high heat in the meantime. Add 1 tbsp of grapeseed oil and swirl well to coat. Once shimmering add peas, carrots, and half of the green onions; cook for about 5 minutes until the carrots are tender. Lightly season with black pepper or salt. Move the vegetables to a bowl.
- Over medium heat, add the remaining tbsp grapeseed oil to the now-empty sauté pan and heat until shimmering, then add the garlic and ginger and cook until fragrant, for 15 seconds. Stir in the rice (break up if there are any clumps), and press it into an even layer; cook for 3 minutes without moving it. Reduce heat to medium and stir fry until the rice turns golden brown, for about 4–5 minutes. Use a wooden spoon in the process and scrape the bottom of the pan if needed.
- Fry for another 2 minutes after adding the cooked vegetables, tofu, soy sauce, chili garlic sauce, oyster sauce, and vinegar. Remove from heat and stir in sesame oil and remaining scallions; season to taste with more oyster sauce and soy sauce.
- Serve with sesame seeds and extra chili garlic sauce or sriracha on the side.
- Keep leftovers refrigerated for 3–4 days in an airtight container. Reheat in a microwave or in a sauté pan over medium heat.
- If you're not following a strict vegan diet, oyster sauce is a great choice. If you're vegan, leave it out or substitute it with mushroom sauce; it'll still be delicious!
- Add an over-easy egg to each serving if you aren't vegan and want to bulk it up even further.
- If you choose to use tamari instead of soy sauce, reduce the quantity to 2 tbsps.
- Calories: 586kcal
- Carbohydrates: 71g
- Fat: 24g
- Protein: 23g
- Sodium: 734mg
- Saturated Fat: 3g
- Fiber: 6g
- Sugar: 14g
- Potassium: 894mg
- Calcium: 125mg
- Vitamin A: 4375IU
- Vitamin C: 58mg
- Iron: 4mg
3. Loaded Sweet Potato Nachos
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 servings
- 1 Large Sweet Potato
- 3, chopped, small Roma Tomatoes
- 1/4 chopped Onion
- 1 Tbsp Olive Oil
- 1 Small chopped Avocado
- 2 Tbsp Chopped Cilantro
- Salt to taste
- Juice from ½ lime
- (optional) Jalapeno
- Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Make chips out of the sweet potato and toss them in olive oil. Place the chips in an even layer on the baking sheet and season with salt.
- Bake for about 10-15 minutes or until they turn golden brown.
- In the meantime, place the chopped tomatoes, cilantro, onion, and avocado into a bowl. Add in the salt and lime to taste and stir well until nicely combined.
- On a tray, arrange the chips and top with the tomato mixture.
- Using a mandolin or a sharp knife, slice the potatoes very thinly.
- Make sure all the chips cook evenly and also ensure you don’t overcrowd the baking tray with potatoes.
- You can omit or deseed the jalapenos to make it less spicy.
- Sprinkle a little ground cinnamon over the sweet potatoes for a sweet and savory taste - delicious!
- Calories: 391kcal
- Protein: 5g
- Carbohydrates: 47g
- Saturated Fat: 3g
- Fat: 22g
- Potassium: 1300mg
- Sodium: 106mg
- Sugar: 10g
- Fiber: 13g
- Calcium: 72mg
- Vitamin A: 25065IU
- Vitamin C: 27.9mg
- Iron: 1.8mg
4. Quick and Easy Vegan Three Bean Chili Recipe
When you need a soft, cozy vegan chili in 30 minutes or less, this fast and easy three bean chili is perfect! Healthy, filling, and great for lunch, dinner, or meal prep.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 servings
- 1 tbsp olive oil or ¼ cup water (If you want to do water saute)
- 1 large diced onion
- 3 cloves minced garlic, or 1 ½ tablespoon garlic powder
- 2 (seeds removed and diced) jalapenos
- 3 tbsp chili powder
- 1 tsp chipotle powder
- 1 can (15 oz, drained and rinsed) black beans
- 1 can (15 oz, drained and rinsed) kidney beans
- 1 can (15 oz, drained and rinsed) pinto beans
- 1 can (28oz) diced tomatoes, with juices
- (optional) 1 tbsp cocoa powder or about ½ oz of small dark chocolate pieces.
- 1 ½ cups vegetable broth or water, more if needed
- Pepper and mineral salt, to taste
- Sliced green onions,
- Lime wedges
- Cashew sour cream
- In a large pot over medium heat, heat the olive oil and saute the onion until tender and translucent, for about 7 minutes. Add the garlic, chili, jalapeno, and chipotle powder, cook until fragrant, for 1 minute or so.
- Add the beans, chocolate, tomatoes, and the liquids, bring them to boil. Reduce the heat to low, cover askew, and stirring occasionally, simmer for about 15 – 20 minutes or so. As required, add more water. Season with pepper and salt to taste, and add whatever else you think it needs.
- Serve with the cashew sour cream, sliced green onions, and jalapeno cornbread muffins or vegan sweet chia cornbread.
- Mix and match your beans according to your tastes or what you have on hand.
- If needed, add vegetables such as chopped celery, bell peppers, carrots, corn, and so on...delicious! Adding more vegetables would increase the number of servings to around 5.
- You can keep the leftovers for 5 – 6 days in the refrigerator, covered. If you want to keep it for longer, freeze it in a freezer-safe container and you can keep it for 2 – 3 months.
- Amount Per Serving
- Calories: 392
- Sodium: 1813.8mg
- Total Fat: 5.9g
- Protein: 22.4g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Total Carbohydrate: 68g
- Sugars: 8.2g
- Dietary Fiber: 29.1g
5. Easy Vegan Ratatouille
This vegan ratatouille is a naturally gluten-free, colorful, one-pot meal that takes about 30 minutes to prepare. It's a fantastic way to use up leftover or past their best vegetables, and it makes a delicious dinner or side dish that reheats and freezes beautifully.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6-8 servings
- 1 tbsp olive oil (use water to saute to make oil-free)
- 4 cloves finely chopped garlic
- 1 large diced onion
- 2 large zucchini, again, diced into pieces of ¾ inch
- 1 large aubergine/eggplant, diced into pieces of ¾ inch
- About 8 large (diced into chunky pieces) fresh tomatoes
- 2 large (deseeded) bell peppers, cut into pieces of ¾ inch
- 1 tsp black pepper, freshly ground
- 1 fresh sprig or 1 tsp dried rosemary
- 2 tsp salt
- 1 tsp fennel seeds (Optional)
- 1 large bay leaf
- Take a pan that holds at least 5 to 6 liters, quarts, and place it over medium heat. Add the olive oil which will be used to saute the vegetables. (Use a little water to saute instead if you want to keep the dish free of oil).
- When the pan is heated, add the onions and cook until they are translucent, around 7 to 8 minutes.
- Add the garlic and cook for another 2 minutes. Make sure you stir frequently.
- Add the remaining ingredients, give a good stir, and bring it to a steady simmer.
- Cook until the tomatoes have mostly broken down and the vegetables are tender, for about 15 to 20 minutes.
- Before eating, remove the bay leaf.
- To get the best results out of this recipe, here’re the notes to take down:
- Vegetables will have the best flavor when season (and also if they're local). It'll make your ratatouille taste even more special.
- Choose eggplants that are firm but not excessively so. When you press on them, they should have a little give and feel heavy for their size. If they are extremely light, they are most likely old and have dried out inside.
- If the tomatoes aren’t at their best, add a tbsp of cane or white sugar with the other ingredients (you can add during cooking too), to bring out their flavor.
- This recipe does not require you to add any stock or water. As the vegetables cook, they release their juices and become beautifully tender, juicy, and tasty in no time.
- If you cook the ratatouille for much longer than required, the texture of the vegetables will be lost.
- Season generously. In a simple dish like this, salt is particularly important for bringing out the flavor.
6. Vegan Chickpea Pasta with Marinara Sauce - Delicious Weeknight Meal or another Quick Dinner
The secret behind this scrumptious dish is using the right kind of pasta. It has to be a noodle that can hold up to a hearty marinara sauce. Otherwise, the marinara sauce will seep into the noodles and soften them, turning them into a big puddle of mush. The secret is in the sauce. The key to getting a silky-smooth marinara sauce is to avoid breaking down the onions and garlic too much. Cook them just until they lose their raw edge - not until they're completely soft.
- Prep Time: 15 Mins
- Cook Time: 15 mins
- Total time: 30 mins
- Category: Quick Dinner, Weeknight Meals
- 2 cups homemade vegetable marinara sauce
- 1 1/2 cups water
- 2 cups chopped kale or spinach
- 1 15-ounce can tomato sauce
- 1 8 to 9-ounce box chickpea pasta
- 1 small yellow onion, diced
- 1 8-ounce minced container baby Bella mushrooms
- 2 tsp extra-virgin olive oil
- Salt and ground black pepper, to taste
- 1 small zucchini, chopped
- (optional) Vegan parmesan cheese for topping
- Combine the canned tomato sauce with the chunky marinara sauce in a large measuring cup or a bowl. Set it aside.
- Trim and mince the mushrooms finely, or in a food processor, slice and pulse a few times. Dice the onion and set the Instant Pot to Normal/Sauté. Add the olive oil and onions and cook for about 2-3 minutes. Add the mushrooms, sprinkle with ground black pepper and generous pinches of salt, stir and cook for about 3-5 minutes, stirring until the mushrooms begin to brown and the moisture cooks off. This produces a strong, rich flavor that is like a meat sauce that satisfies. Switch off the Instant Pot.
- To deglaze the bottom of the pot, add a cup of water and scrape up any browned areas to prevent a burning error. Add the remaining amount of water and stir.
- The remaining ingredients need to be uniformly layered in the following order: kale/spinach, dried pasta, zucchini, then sauce mixture. Spread the sauce over the pasta uniformly, but DO NOT STIR the layers together.
- For 6 minutes, set Instant Pot to Manual/High. As soon as the cooking time finishes, vent manually. Open the Instant Pot when the pin drops, remove the inner pot and stir. Serve immediately, with vegan parmesan topping.
- After opening the Instant Pot, we remove the inner pot right away to separate it from the heating element and bring an end to the cooking process. The pasta will be al dente and, if left inside the Instant Pot, will continue cooking and become mushy or pasty.
- Refrigerate the leftovers for up to 4 days in an airtight bag.
- Pressurizing/release time is not included in total time.
7. Greek Goddess Bowl in 30 Minutes! - Great for Dinner
Greek Goddess Bowl is a healthy twist on the Mediterranean classic, Greek Salad. Instead of the traditional Greek Salad ingredients, it is a mixture of Greek Salad ingredients with more; including yogurt, quinoa, and hummus. It also has a lot less, it is a lighter alternative. It is a tasty and delicious dish that is not only healthy, but also easy to make. This dish makes a delicious lunch, or even a dinner.
- Prep:7 minutes
- Cook: 23 minutes
- Total: 30 minutes
- 1 15-ounce rinsed, drained, and well dried can chickpeas
- 1 Tbsp Shawarma or similar Spice Blend
- 1 tbsp coconut sugar or maple syrup (omit if avoiding sugar)
- 1 Tbsp oil (avocado or coconut are best, omit if avoiding oil)
- 1/4 tsp sea salt
- 3/4 cup Vegan Tzatziki
- 1/2 cup, pitted and halved/chopped green or kalamata olives
- 1 batch sub chopped parsley or Red Pepper Hemp Tabbouleh
- 1/2 cup cherry tomatoes (halved)
- 1 medium carrot sliced into “chips” ((optional)
- 1 medium cucumber (thinly sliced)
For Serving (optional)
- Vegan Flatbread or Naan
- Garlic Dill Sauce
- Traditional Vegan Falafel
- Tahini Dressing
- Preheat the oven to 375 degrees Fahrenheit (190 C) and set a baking sheet out.
- Along with oil, maple syrup, Shawarma Spice Blend, and salt, add washed and dried chickpeas to a mixing bowl. To combine, toss.
- To the baking sheet, add the seasoned chickpeas. Bake for 20-23 minutes or until the chickpeas are golden brown and slightly crispy. Remove it from the oven and set it aside.
- Divide the tabbouleh (or parsley), tzatziki, olives, cucumber, tomatoes, and carrots (optional) into two serving bowls. Top with cooked chickpeas and add fresh lemon juice to garnish.
- This bowl is fantastic as it is, but Garlic Dill Sauce or Tahini Dressing will also go well with it!
- When fresh, it’ll taste the best but you can separately store the leftovers up to 3-4 days in the refrigerator. Store the remaining chickpeas individually in a sealed jar for up to 3 days at room temperature, or for up to 1 month in the freezer.
- Serving: 1 serving
- Carbohydrates: 49.8 g
- Calories: 519
- Saturated Fat: 20.7 g
- Protein: 12 g Fat: 34.5 g
- Cholesterol: 0 mg
- Trans Fat: 0 g
- Fiber: 13.3 g
- Sodium: 609 mg
- Sugar: 19.4 g
*Nutrition information is a rough approximation calculated with the oil and without additional sides or garnishes.
8. 3 Ingredient Brownies for Yummy Dessert
3 Brownies are tasty, moist, and nutritious and made from just THREE healthy ingredients from plants! For those on the Whole 30 diet or Paleo diet, it could be the perfect chocolate dessert recipe.
- Prep Time: 5 Mins
- Cook Time: 20 mins
- Total time: 25 mins
- Category: Dessert, Snack
- 3 large, very ripe bananas (about 1 1/2 cups mashed) for the best flavor
- 1 1/2 cups crunchy, oil slightly drained raw almond butter
- 1/2 cup cocoa powder unsweetened
- ¼ teaspoon cinnamon (optional)
- The oven should be preheated to 350 degrees. Take a 9-in. x 9-in. square baking dish, rub coconut oil around the bottom and the sides, or spray with cooking spray so the brownies do not stick to it.
- Mash the bananas with a fork in a big bowl until smooth. Add the almond butter and keep blending it until it gets smooth. Add the cocoa powder and the cinnamon (optional) and combine until there is no detectable cocoa powder.
- In the prepared baking pan, pour the batter and cook for around 20 to 25 minutes or until they’re set and get slightly dark on top. Remove from the oven and before slicing, let it cool completely.
- These brownies are made for people trying to get a clean eating diet, as they are not super sweet. It’s optional to add a few drops of liquid Stevia if you want to sweeten the recipe more (according to your taste).
- You want to soften the almond butter if it’s hard, before mixing it with the banana. To do that, heat it in the microwave for 20-30 seconds or until it is softened.
- If you are preparing the dish for Whole30 diet purposes, please keep in mind that the Whole30 book tells this about combining cocoa with fruit: "However, we strongly discourage mixing cacao (cocoa) with figs, dates, or other fruits to make confections more chocolate-y during your program."
- With any diet, more sweets feed more sugar cravings, and this is discouraged due to that fact, but not off-limits. If you are on the program and feeling a strong desire for a cookie or regular brownie, that's when this recipe can be a great alternative.
- Calories: 170kcal
- Carbohydrates: 11g
- Fat: 13g
- Protein: 6g
- Saturated Fat: 1g
- Potassium: 295mg
- Sodium: 2mg
- Fiber: 4g
- Vitamin A: 15IU
- Sugar: 4g
- Calcium: 86mg
- Vitamin C: 1.9mg
- Iron: 1.2mg
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A Few Question-Answers
1. Can You use Canned Tomatoes Instead?
If you want to use canned tomatoes, use the same amount as fresh tomatoes, just make sure to use good quality canned whole tomatoes and cut them up before adding. If you can find them, San Marzano canned tomatoes are the finest. Using diced tomatoes is not recommended because they contain calcium chloride, which prevents them from breaking down.
2. Can You Bake This Recipe?
This ratatouille recipe can be baked in the oven as well apart from cooking on the stovetop. Simply chop it all up into chunks and put it in a greased ovenproof bowl. Toss in the oil and seasonings until well mixed. Bake for 45 to 50 minutes (covered with a lid or foil) at 400°F., or until the vegetables are tender.
3. How to Store, Freeze and Reheat?
To store - This vegan ratatouille lasts for 4 to 5 days in the fridge, and the flavors just get better and better.
To freeze, allow to cool fully before moving to a freezer-safe container and freeze for up to 3 months. Until reheating, defrost overnight in the refrigerator.
To reheat, gently heat in a pan over low heat, warm the dish, stir frequently, until piping hot. It reheats well in the microwave as well.
- Serving: 1serving
- Calories: 117kcal
- Protein: 4g
- Carbohydrates: 20g
- Saturated Fat: 1g
- Fat: 3g
- Potassium: 982mg
- Sodium: 797mg
- Iron: 1mg
- Fiber: 7g
- Sugar: 13g
- Calcium: 59mg
- Vitamin A: 3199IU
- Vitamin C: 114mg
So, what do you think of the lazy vegan recipes?
Are you going to try them or have you already tried? If so, how did it come out, and how it saved your day?
Tell us about your experience.
And yeah, delicious vegan recipes don’t have to be for weekends only,