4 Quick, Lazy Vegan Recipes for All Day Meal & Busy Weeknights!

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.

Southwest Vegan Skillet for Breakfast

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

Greek Goddess Bowl in 30 Minutes! - Great for Dinner

Greek Goddess Bowl In 30 Minutes! - Great For 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.

3 Ingredient Brownies for Yummy Dessert

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)


  1. 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.
  2. 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.
  3. 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

Vegan Chickpea Pasta with Marinara Sauce - Delicious Weeknight Meal or another Quick Dinner

Vegan Chickpea Pasta with Marinara Sauce - Delicious Weeknight Meal or another Quick Dinner
  • 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                               


  1. Combine the canned tomato sauce with the chunky marinara sauce in a large measuring cup or a bowl. Set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Should Vegans Support Lab Grown Meat? Video

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,


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