19 Easy Lazy Vegan Recipes Perfect for Busy Days

Title: 19 Easy Lazy Vegan Recipes Perfect for Busy Days

Are you tired of sacrificing flavor for convenience when it comes to vegan cooking? Look no further! As a busy individual with limited time in your day, finding meals that are both delicious and quick can be overwhelming. That’s why we’ve put together this collection of 19 easy lazy vegan recipes that will make your life easier.

From hearty one-pot curries to speedy stir-fries, these recipes are designed to help you cook up a storm without breaking a sweat. And the best part? You don’t need to be a culinary master to whip them up. In this article, we’ll dive into our favorite lazy vegan recipes that will keep your taste buds happy and your belly full. So grab your apron and let’s get started!

One-Pot Vegan Lentil Curry

A hearty and flavorful Indian-inspired curry that’s ready in under an hour, featuring red lentils, aromatic spices, and a hint of coconut milk.

Ingredients:

– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup coconut milk
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for an additional minute.
4. Stir in lentils, diced tomatoes, coconut milk, and vegetable broth. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce heat to low and let cook for 30-40 minutes, or until the lentils are tender.

Cooking Time: 40-45 minutes

Quick Vegan Avocado Pasta

Get ready to whip up a creamy and delicious pasta dish that’s perfect for a quick weeknight dinner! This vegan avocado pasta recipe is made with just a few simple ingredients and can be on the table in under 20 minutes.

Ingredients:

– 8 oz. pasta of your choice
– 1 ripe avocado, mashed
– 1/2 cup cherry tomatoes, halved
– 2 cloves garlic, minced
– 1 tsp. olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to release their juices.
4. Stir in mashed avocado and reserved pasta water. Bring mixture to a simmer and let cook for 2-3 minutes until sauce thickens slightly.
5. Combine cooked pasta, tomato-avocado sauce, and salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.

Cooking Time: 15-20 minutes

5-Ingredient Vegan Chili

This hearty, plant-based chili recipe is perfect for a quick and satisfying meal. With just five ingredients, you can have a delicious and nutritious bowl of goodness on the table in no time.

Ingredients:

– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 red bell pepper, diced
– 1 tablespoon chili powder
– 1 can vegetable broth

Instructions:

1. In a large pot or Dutch oven, combine the black beans, diced tomatoes, red bell pepper, and chili powder.
2. Pour in the vegetable broth and stir to combine.
3. Bring the mixture to a simmer over medium-high heat.
4. Reduce the heat to low and let cook for 20-25 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened slightly.

Cooking Time: 20-25 minutes

Lazy Vegan Buddha Bowl

A nourishing and effortless bowl filled with roasted vegetables, quinoa, and creamy tahini sauce.

Ingredients:

– 1 cup cooked quinoa
– 2 cups mixed roasted vegetables (such as broccoli, cauliflower, carrots, and sweet potatoes)
– 1/4 cup tahini sauce
– 1 tablespoon soy sauce
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a small bowl, whisk together tahini sauce, soy sauce, maple syrup, salt, and pepper.
4. Divide the cooked quinoa between two bowls. Top with roasted vegetables and drizzle with tahini sauce.
5. Garnish with chopped green onions and sesame seeds if desired.

Cooking Time: 25-30 minutes

Vegan Microwave Mug Cake

Satisfy your sweet tooth with this easy-to-make vegan microwave mug cake that’s ready in just a minute! This recipe is perfect for a quick dessert or snack.

Ingredients:

– 1 tablespoon all-purpose flour
– 1/2 tablespoon sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 tablespoon unsweetened almond milk
– 1/2 tablespoon canola oil
– 1 teaspoon vanilla extract
– Pinch of cinnamon (optional)

Instructions:

1. In a microwave-safe mug, combine flour, sugar, baking powder, and salt.
2. Add almond milk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
3. If desired, add a pinch of cinnamon on top.
4. Microwave on high for 45-50 seconds or until the cake is cooked through and a toothpick inserted comes out clean.
5. Let it cool for a minute before serving.

Cooking Time: 45-50 seconds

No-Cook Vegan Spring Rolls

These no-cook vegan spring rolls are a perfect snack or light meal for warm weather. With just a few simple ingredients and some prep time, you can enjoy these crunchy and delicious rolls without heating up the kitchen.

Ingredients:

– 1 package of rice paper wrappers (usually found in the Asian food section)
– 1/2 cup of shredded carrots
– 1/2 cup of shredded zucchini
– 1/4 cup of chopped scallions
– 1/4 cup of chopped cilantro
– 2 tablespoons of hummus
– Salt and pepper to taste

Instructions:

1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water for about 10-15 seconds, until it becomes soft and pliable.
3. Remove the wrapper from the water and place it on a clean surface.
4. Arrange the shredded carrots, zucchini, scallions, and cilantro in the center of the wrapper, leaving a 1-inch border around the edges.
5. Spread 1 tablespoon of hummus over the vegetables.
6. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the wrapper to form a neat package.
7. Repeat with remaining wrappers and filling.

Cooking Time: None! Serve immediately or store in an airtight container for up to 24 hours.

Easy Vegan Tacos with Store-Bought Salsa

A flavorful and stress-free taco recipe that’s perfect for a quick weeknight dinner or a crowd-pleasing party. This recipe uses store-bought salsa to save time, while still delivering delicious results.

Ingredients:

– 1 package of vegan ground “beef” (such as Beyond Meat or Upton’s Naturals)
– 8-10 corn tortillas
– 1/2 cup store-bought salsa
– 1/4 cup chopped fresh cilantro
– Salt and pepper, to taste
– Optional toppings: shredded lettuce, diced tomatoes, avocado slices

Instructions:

1. Cook the vegan ground “beef” according to package instructions.
2. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble the tacos by spooning the cooked “beef” onto a tortilla, followed by a spoonful of salsa and a sprinkle of cilantro.
4. Season with salt and pepper to taste.
5. Add any desired toppings and serve immediately.

Cooking Time: 15-20 minutes

Vegan Instant Ramen Upgrade

Elevate your instant ramen game with this simple and satisfying vegan upgrade! By adding some fresh veggies, savory spices, and a dash of umami flavor, you’ll transform a humble packet of noodles into a hearty and comforting meal.

Ingredients:

– 1 package vegan instant ramen
– 2 cups water or vegetable broth
– 1/4 cup sliced mushrooms (such as shiitake or cremini)
– 1/4 cup diced bell pepper
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: green onions, bean sprouts, or other favorite toppings

Instructions:

1. Cook the instant ramen according to package instructions.
2. In a separate pan, heat the sesame oil over medium-high heat. Add the mushrooms, bell pepper, and garlic; cook until the veggies are tender (about 3-4 minutes).
3. Add the cooked ramen noodles to the pan with the veggies. Stir in soy sauce and season with salt and pepper to taste.
4. Serve hot, garnished with green onions or other favorite toppings.

Cooking Time: Approximately 10-12 minutes

Lazy Vegan Quesadillas

Looking for a hassle-free vegan quesadilla recipe? This one’s got you covered! With just a few simple ingredients and minimal effort, you’ll be enjoying crispy, cheesy, plant-based goodness in no time.

Ingredients:

– 2 whole wheat tortillas
– 1/4 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
– 1/4 cup canned black beans, drained and rinsed
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, avocado, salsa, cilantro

Instructions:

1. Preheat a large skillet or griddle over medium heat.
2. Place one tortilla in the skillet and sprinkle with vegan cheese shreds and black beans.
3. Drizzle with olive oil and season with salt and pepper.
4. Fold the tortilla in half to enclose filling.
5. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
6. Flip and cook for an additional 1-2 minutes, until the other side is also crispy.
7. Repeat with second tortilla.
8. Serve hot with desired toppings.

Cooking Time: 5-7 minutes per quesadilla

Simple Vegan Chickpea Salad

Get ready for a refreshing and nutritious salad that’s perfect for any meal or occasion! This vegan chickpea salad is a great way to add some plant-based protein and fiber to your diet.

Ingredients:

– 1 can chickpeas, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional: 1/4 cup crumbled vegan feta cheese (such as tofu or nutritional yeast)

Instructions:

1. In a large bowl, combine the chickpeas, red bell pepper, and parsley.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Taste and adjust seasoning as needed.
5. Serve immediately or refrigerate for up to 24 hours.

Cooking Time: None! This salad is ready in just a few minutes of prep work.

Vegan Frozen Banana Smoothie

Enjoy a refreshing and healthy treat with this simple recipe that combines the natural sweetness of bananas with creamy texture.

Ingredients:

– 2 ripe frozen bananas
– 1/2 cup unsweetened almond milk
– 1 tablespoon maple syrup (optional)
– 1/4 teaspoon vanilla extract
– Ice cubes (as needed)

Instructions:

1. Add all the ingredients to a blender and blend until smooth.
2. Stop and scrape down the sides of the blender as necessary.
3. Taste and adjust sweetness if desired.
4. Pour into a glass and serve immediately.

Cooking Time: 30 seconds – 1 minute (blending time)

Tips:

– Use very ripe bananas for the best flavor.
– Adjust the amount of almond milk to your desired consistency.
– Add other ingredients like cocoa powder or peanut butter for different flavor variations.

Quick Vegan Stir-Fry with Frozen Veggies

In just a few minutes, you can whip up a nutritious and delicious vegan stir-fry using frozen veggies. This recipe is perfect for a busy day when you need a quick and easy meal.

Ingredients:

– 1 tablespoon vegetable oil
– 1 cup mixed frozen vegetables (such as broccoli, carrots, bell peppers, etc.)
– 2 cloves garlic, minced
– 1 teaspoon soy sauce or tamari
– Salt and pepper to taste
– Optional: your favorite stir-fry seasonings (e.g. sesame oil, ginger, chili flakes)

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Pour in the frozen vegetables and cook for 3-4 minutes, stirring occasionally, until they’re tender-crisp.
4. Stir in soy sauce or tamari, salt, and pepper to taste.
5. Serve hot over rice, noodles, or as a standalone dish.

Cooking Time: 10-12 minutes

Vegan Peanut Butter and Jelly Sandwich

A classic twist on a childhood favorite, this vegan peanut butter and jelly sandwich is a tasty and satisfying snack or lunch option.

Ingredients:

– 2 slices of whole wheat bread (or your preferred bread)
– 1/4 cup creamy peanut butter
– 1/4 cup grape or strawberry jelly
– 1 tablespoon honey or maple syrup (optional)
– Fresh fruit, such as banana or apple slices (optional)

Instructions:

1. Spread one slice of bread with the peanut butter and the other slice with the jelly.
2. If using, drizzle a small amount of honey or maple syrup on top of the peanut butter or jelly for extra flavor.
3. Place the two slices together to form a sandwich.
4. Cut the sandwich in half, diagonally or horizontally, depending on your preference.
5. Add fresh fruit slices, if desired, for added crunch and nutrition.

Cooking Time:

– None! This sandwich is ready to eat as soon as it’s assembled.

Enjoy your delicious vegan peanut butter and jelly sandwich!

Easy Vegan Overnight Oats

Start your day with a nutritious and delicious breakfast that’s ready when you are! This recipe is perfect for busy mornings, as it requires only 5 minutes of preparation the night before.

Ingredients:
– 1/2 cup rolled oats
– 1/2 cup plant-based milk (such as almond or soy milk)
– 1/4 cup plain vegan yogurt
– 1 tablespoon maple syrup
– 1/2 teaspoon vanilla extract
– Pinch of salt
– Toppings (optional): fruit, nuts, seeds, or spices

Instructions:

1. In a jar or container, combine oats, plant-based milk, vegan yogurt, maple syrup, vanilla extract, and salt.
2. Stir until the mixture is smooth and well combined.
3. Cover the jar with a lid or plastic wrap and refrigerate overnight (or for at least 4 hours).
4. In the morning, give the oats a good stir and add your desired toppings.

Cooking Time: None! Let the oats chill in the fridge while you sleep, then enjoy them in the morning.

Lazy Vegan Hummus Wrap

No fuss, no muss – just a delicious and healthy snack! This recipe is perfect for busy days when you need something quick and satisfying to fuel up.

Ingredients:

– 1 cup cooked chickpeas
– 1/4 cup hummus
– 1 large flour tortilla
– 1/2 cup mixed greens (lettuce, spinach, etc.)
– 1/4 cup sliced cucumber
– 1/4 cup sliced bell peppers
– Salt and pepper to taste
– Optional: cherry tomatoes, avocado, or other favorite toppings

Instructions:

1. Spread the hummus evenly on the tortilla.
2. Top with mixed greens, cucumber, and bell peppers.
3. Add cooked chickpeas on top of the vegetables.
4. Season with salt and pepper to taste.
5. Add optional toppings if desired.

Cooking Time: 0 minutes! (Just assemble and enjoy!)

Vegan Canned Soup Upgrade

Transform your canned soup game with this simple recipe that adds a boost of flavor and nutrition. By incorporating some basic ingredients, you can elevate your go-to comfort food to a whole new level.

Ingredients:

– 1 can (14.5 oz) vegan tomato soup
– 1/2 cup vegetable broth
– 1/4 cup canned coconut milk
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and cook until softened (3-4 minutes).
3. Add the minced garlic and cook for an additional minute.
4. Pour in the canned tomato soup, vegetable broth, and coconut milk. Stir well to combine.
5. Bring the mixture to a simmer and let cook for 10-12 minutes or until heated through.
6. Season with salt, pepper, and dried basil.

Cooking Time: 15-17 minutes

Quick Vegan Pesto Pasta

Get ready to delight your taste buds with this speedy vegan pesto pasta recipe! In just 15 minutes, you’ll have a flavorful and satisfying dish that’s perfect for a weeknight dinner or lunch.

Ingredients:

– 8 oz. pasta of your choice
– 1/2 cup freshly made vegan pesto (see below for simple recipe)
– 1/4 cup cherry tomatoes, halved
– Salt and pepper to taste
– Grated nutritional yeast (optional)

Vegan Pesto Recipe:

– 1 cup fresh basil leaves
– 1/3 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, combine cooked pasta, vegan pesto, cherry tomatoes, salt, and pepper. Toss until well combined.
3. Serve hot, topped with grated nutritional yeast if desired.

Cooking Time: 15 minutes

Simple Vegan Tofu Scramble

Start your day with a protein-packed breakfast that’s easy to make and deliciously vegan! This Simple Vegan Tofu Scramble is a game-changer for busy mornings.

Ingredients:
– 1 block of extra-firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, mushrooms, spinach)
– 1 teaspoon turmeric powder
– Salt and pepper to taste
– Optional: nutritional yeast for a cheesy flavor

Instructions:

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the crumbled tofu and stir to combine with the onion mixture.
5. Add the mixed vegetables, turmeric powder, salt, and pepper. Stir well to combine.
6. Cook for 5-7 minutes or until the tofu is lightly browned and the vegetables are tender.
7. Taste and adjust seasoning as needed. If desired, sprinkle with nutritional yeast for an extra cheesy flavor.

Cooking Time: 15-20 minutes

Vegan No-Bake Energy Bites

These bite-sized treats are a convenient and healthy snack option, perfect for on-the-go or as an afternoon pick-me-up. Made with wholesome ingredients like oats, nuts, and dried fruit, these no-bake energy bites are free from refined sugar and dairy.

Ingredients:

– 2 cups rolled oats
– 1 cup chopped dates
– 1/2 cup chopped almonds
– 1/4 cup chia seeds
– 1 tablespoon maple syrup
– 1/4 teaspoon vanilla extract
– Pinch of salt

Instructions:

1. In a large mixing bowl, combine oats, dates, almonds, and chia seeds.
2. In a small bowl, mix together maple syrup and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Use your hands or a spoon to shape the mixture into small balls, about 1-inch in diameter.
5. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

Cooking Time: None! These no-bake energy bites are ready in just a few minutes of mixing and shaping.

Enjoy your delicious and nutritious vegan no-bake energy bites!

Summary

Get ready to fuel your busy days with these 19 easy and delicious vegan recipes that require minimal effort but maximum flavor! From one-pot curries to microwave mug cakes, there’s something for everyone in this collection. Whip up a quick stir-fry with frozen veggies, or indulge in a lazy quesadilla – the possibilities are endless. Whether you’re a seasoned vegan or just starting out, these recipes will make mealtime a breeze and your taste buds do the happy dance.