19 Easy Lazy Vegan Recipes Perfect for Busy Days

Craving delicious vegan meals but short on time? You’re in luck! Our roundup of 19 Easy Lazy Vegan Recipes is your go-to guide for whipping up quick, nutritious, and utterly satisfying dishes on those hectic days. From cozy comfort foods to vibrant bowls, these recipes promise minimal effort for maximum flavor. Dive in and discover how easy vegan cooking can be—even on your busiest days!

One-Pot Vegan Lentil Curry

One of my favorite weeknight saviors is this One-Pot Vegan Lentil Curry. It’s hearty, flavorful, and surprisingly easy to whip up, even after a long day. I love how the spices fill the kitchen with an aroma that promises comfort in every bite.

Ingredients

• For the curry base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
• For the spices:
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp cumin
• For the lentils and liquid:
  • 1 cup dried green lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
• For finishing:
  • 1 cup spinach, chopped
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté for 5 minutes, until translucent.
3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in curry powder, turmeric, and cumin, stirring constantly for 30 seconds to toast the spices.
5. Add rinsed lentils to the pot, coating them in the spice mixture.
6. Pour in coconut milk and vegetable broth, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
8. Tip: Stir occasionally to prevent sticking and ensure even cooking.
9. Once lentils are cooked, fold in chopped spinach until just wilted.
10. Season with salt to taste, then remove from heat.
11. Tip: Let the curry sit for 5 minutes before serving to allow flavors to meld.
12. Tip: For extra creaminess, stir in a tablespoon of coconut yogurt before serving.

Every spoonful of this curry is a cozy embrace, with the lentils offering a satisfying bite against the creamy coconut milk. Serve it over a bed of fluffy rice or with a side of warm naan for a complete meal that’s sure to impress.

Quick Vegan Avocado Pasta

Sometimes, all I crave is a bowl of creamy pasta that doesn’t weigh me down, and this Quick Vegan Avocado Pasta is my go-to. It’s surprisingly simple, packed with flavor, and ready in the time it takes to boil noodles—perfect for those nights when cooking feels like a chore but takeout isn’t an option.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 1 tbsp salt (for boiling water)
• For the sauce:
  • 1 ripe avocado, pitted and peeled
  • 1/4 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the spaghetti, stirring occasionally to prevent sticking. Cook for 8-10 minutes or until al dente, then drain and set aside.
2. While the pasta cooks, combine the avocado, basil, garlic, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
3. Toss the cooked spaghetti with the avocado sauce until evenly coated. If the sauce is too thick, add a splash of pasta water to thin it out.
4. Serve immediately, garnished with extra basil leaves and a drizzle of olive oil if desired.

Getting the perfect creamy texture is all about using a ripe avocado and blending the sauce until it’s completely smooth. The bright lemon and fresh basil cut through the richness, making each bite feel light yet satisfying. Try topping it with cherry tomatoes or roasted pine nuts for an extra crunch and burst of flavor.

5-Ingredient Vegan Chili

Every time I whip up this 5-Ingredient Vegan Chili, I’m reminded of how simple ingredients can create the most comforting dishes. It’s my go-to recipe on busy weeknights or when I need a hearty meal that doesn’t skimp on flavor.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
• For the chili:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp chili powder

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Tip: If the garlic starts to brown too quickly, lower the heat to prevent bitterness.
4. Stir in the black beans, kidney beans, crushed tomatoes, and chili powder into the pot.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally.
6. Tip: For a thicker chili, remove the lid during the last 5 minutes of cooking.
7. After 20 minutes, taste the chili and adjust the seasoning if necessary. Remember, the flavors will deepen as it sits.
8. Tip: Let the chili stand for 5 minutes off the heat before serving to allow the flavors to meld together beautifully.

Full of rich, smoky flavors and a satisfying texture, this chili is perfect on its own or served over a baked potato for an extra hearty meal. The simplicity of the ingredients lets each one shine, making every spoonful a delight.

Lazy Vegan Buddha Bowl

Vegan cooking doesn’t have to be complicated, and this Lazy Vegan Buddha Bowl is proof of that. I stumbled upon this recipe on a lazy Sunday when all I wanted was something nutritious yet effortless to put together. It’s become my go-to for busy weeknights ever since.

Ingredients

• For the bowl:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 1 sweet potato, cubed
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup kale, chopped
  • 1 avocado, sliced
  • 1/2 cup chickpeas, rinsed and drained
• For the dressing:
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your sweet potatoes roast evenly.
2. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes after cooking for fluffier quinoa.
3. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway through. Tip: Cut sweet potatoes uniformly for even cooking.
4. While the quinoa and sweet potatoes cook, whisk together tahini, maple syrup, lemon juice, water, and garlic powder in a small bowl until smooth. Tip: Add water gradually to achieve your desired dressing consistency.
5. Assemble your bowl by layering quinoa, roasted sweet potatoes, kale, avocado, and chickpeas. Drizzle with the tahini dressing before serving.

Mmm, the contrast of the creamy avocado and tahini dressing with the crispy sweet potatoes and hearty quinoa is simply divine. Try adding a sprinkle of sesame seeds or red pepper flakes for an extra kick.

Vegan Microwave Mug Cake

Just when you think you’ve seen all the quick dessert hacks, here comes a game-changer that’s perfect for those late-night cravings or sudden sweet tooth attacks. I remember the first time I tried making a mug cake; it was a disaster, but this vegan version? Foolproof and delicious.

Ingredients

• For the cake:
  • 4 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 1/4 tsp baking powder
  • Pinch of salt
  • 3 tbsp almond milk
  • 1 tbsp vegetable oil
  • 1/4 tsp vanilla extract

Instructions

1. In a microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until the batter is smooth and no lumps remain. Tip: Make sure to scrape the bottom of the mug to incorporate all the dry ingredients.
3. Microwave the mug on high for 1 minute and 30 seconds. Tip: Microwave strengths vary, so start checking at 1 minute. The cake is done when it springs back lightly to the touch.
4. Let the cake cool in the mug for 1 minute before eating. Tip: This waiting period helps the cake set and makes it easier to handle.

Key to its charm is the moist, fluffy texture that’s surprisingly light, with a subtle sweetness that’s just right. Try topping it with a dollop of vegan whipped cream or a sprinkle of cinnamon for an extra treat.

No-Cook Vegan Spring Rolls

Craving something fresh, light, and utterly satisfying without turning on the stove? I’ve been there, especially during these sweltering summer months when the thought of cooking feels like a workout. That’s why these No-Cook Vegan Spring Rolls have become my go-to for a quick, nutritious meal that’s as fun to make as it is to eat.

Ingredients

• For the rolls:
  • 8 rice paper wrappers
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup shredded purple cabbage
  • 1 avocado, thinly sliced
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
• For the dipping sauce:
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1/2 tsp grated ginger
  • Water, as needed to thin

Instructions

1. Fill a large shallow dish with warm water (about 100°F). Dip one rice paper wrapper into the water for 5-10 seconds until just pliable.
2. Lay the wrapper flat on a clean, damp kitchen towel. Pat dry any excess water with another damp towel to prevent sticking.
3. Layer a small handful of carrots, cucumber, cabbage, avocado, cilantro, and mint in the center of the wrapper, leaving about 2 inches uncovered on each side.
4. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, like a burrito. Tip: Don’t overfill, or the wrapper may tear.
5. Repeat with the remaining wrappers and filling. Tip: Keep the rolls covered with a damp towel to prevent drying out.
6. For the sauce, whisk together peanut butter, soy sauce, maple syrup, lime juice, and ginger in a small bowl. Add water, 1 tbsp at a time, until the sauce reaches your desired consistency. Tip: For a spicier kick, add a pinch of red pepper flakes.

Zesty, crisp, and packed with vibrant flavors, these spring rolls are a testament to how simple ingredients can come together to create something extraordinary. Serve them whole or sliced in half diagonally for a beautiful presentation that’s sure to impress.

Easy Vegan Tacos with Store-Bought Salsa

Did you ever have one of those days where you crave something delicious but don’t want to spend hours in the kitchen? That’s exactly how I felt when I whipped up these Easy Vegan Tacos with Store-Bought Salsa. It’s a game-changer for busy weeknights, and trust me, the flavors will make you forget it’s vegan!

Ingredients

• For the filling:
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 1 cup diced bell peppers
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt to taste
• For assembly:
  • 8 small corn tortillas
  • 1 cup store-bought salsa
  • 1 avocado, sliced
  • Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add diced onions and minced garlic to the skillet. Sauté for 2-3 minutes until onions are translucent.
3. Tip: Don’t rush the onions and garlic; letting them cook slowly builds a deeper flavor base.
4. Add diced bell peppers to the skillet. Cook for another 3-4 minutes until peppers start to soften.
5. Stir in black beans, cumin, chili powder, and salt. Cook for 5 minutes, stirring occasionally.
6. Tip: If the mixture seems dry, add a splash of water to keep it moist.
7. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
8. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
9. Assemble tacos by spooning the bean mixture onto tortillas, then top with salsa, avocado slices, and fresh cilantro.

Serve these tacos with a squeeze of lime for an extra zing. The creamy avocado and hearty beans make every bite satisfying, while the salsa adds just the right amount of tang. Perfect for a quick dinner or a fun taco night with friends!

Vegan Instant Ramen Upgrade

Unbelievably, even the simplest instant ramen can transform into a gourmet meal with just a few tweaks. I remember nights when I’d stare into my pantry, craving something hearty yet quick, and this vegan instant ramen upgrade became my go-to. It’s all about layering flavors and textures to turn that basic noodle packet into something special.

Ingredients

• For the broth:
  • 1 packet vegan instant ramen
  • 2 cups water
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
• For the toppings:
  • 1/2 cup sliced mushrooms
  • 1/4 cup chopped green onions
  • 1/4 cup shredded carrots
  • 1 tbsp vegetable oil

Instructions

1. Heat the vegetable oil in a small pan over medium heat (350°F) and sauté the mushrooms until they’re golden brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they crisp up nicely.
2. In a separate pot, bring 2 cups of water to a boil. Add the ramen noodles and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, stir in the soy sauce and sesame oil into the boiling water to infuse the broth with flavor. Tip: Adding these early allows the flavors to meld beautifully.
4. Once the noodles are tender, remove the pot from heat. Tip: Letting the noodles sit in the hot broth for a minute off the heat will make them even more flavorful.
5. Divide the ramen and broth between two bowls. Top with the sautéed mushrooms, green onions, and shredded carrots.

Perfectly balanced, this ramen boasts a rich, umami-packed broth with a satisfying crunch from the fresh toppings. Try serving it with a side of kimchi for an extra kick of flavor and texture.

Lazy Vegan Quesadillas

Perfect for those evenings when you’re craving something delicious but can’t muster the energy for a complicated meal, these Lazy Vegan Quesadillas are a game-changer. I stumbled upon this recipe during one of my ‘I have nothing to eat’ fridge raids, and it’s been a staple ever since.

Ingredients

• For the filling: 1 cup shredded vegan cheese, 1/2 cup black beans (rinsed and drained), 1/4 cup diced red bell pepper, 1/4 cup corn kernels, 1 tbsp olive oil
• For the quesadillas: 4 large flour tortillas, 1/2 tsp chili powder, 1/4 tsp garlic powder, 1/4 tsp salt

Instructions

1. Heat the olive oil in a large skillet over medium heat (350°F) for about 1 minute until shimmering.
2. Add the black beans, red bell pepper, and corn kernels to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
3. Sprinkle the chili powder, garlic powder, and salt over the vegetable mixture. Stir to combine and cook for another 2 minutes. Tip: Toasting the spices briefly enhances their flavor.
4. Remove the vegetable mixture from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Place one tortilla in the skillet over medium heat. Sprinkle 1/4 cup of vegan cheese evenly over the tortilla.
6. Spread half of the vegetable mixture over the cheese, then top with another 1/4 cup of cheese. Tip: Layering cheese on both sides of the filling helps ‘glue’ the quesadilla together.
7. Place a second tortilla on top and press down gently. Cook for 3 minutes, then flip carefully and cook for another 3 minutes until both sides are golden brown and the cheese is melted. Tip: Use a spatula to press down on the quesadilla as it cooks to ensure even browning.
8. Repeat with the remaining tortillas and filling.
9. Cut each quesadilla into wedges and serve immediately. The crispy exterior gives way to a gooey, flavorful center, making it a hit every time. Try serving with a side of avocado slices or salsa for an extra kick.

Kaleidoscopic in flavor and texture, these quesadillas are a testament to the magic of simple ingredients. They’re perfect for a quick lunch or a lazy dinner, and I love how customizable they are based on what’s in my pantry.

Simple Vegan Chickpea Salad

After a long day of experimenting in the kitchen, I stumbled upon this Simple Vegan Chickpea Salad that’s not only easy to whip up but also packed with flavors that remind me of summer picnics. It’s become my go-to dish for quick lunches or as a hearty side.

Ingredients

• For the salad:
  • 2 cups cooked chickpeas, drained and rinsed
  • 1 cup diced cucumber
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh parsley
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large mixing bowl, combine the chickpeas, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well blended. Tip: For a smoother dressing, let it sit for 5 minutes before mixing.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use a spatula to fold the salad, ensuring the chickpeas don’t get mashed.
4. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Tip: The longer it sits, the more flavorful it becomes.

My favorite thing about this salad is its refreshing crunch and the zesty kick from the dressing. Serve it on a bed of greens or stuffed in a pita for a satisfying meal.

Vegan Frozen Banana Smoothie

Just when you think summer couldn’t get any hotter, here’s a cool, creamy solution that’s both refreshing and guilt-free. I stumbled upon this Vegan Frozen Banana Smoothie during one of those sweltering afternoons when the AC just wasn’t cutting it, and it’s been a game-changer for beating the heat ever since.

Ingredients

• For the smoothie:
• 2 frozen bananas, peeled and sliced
• 1 cup almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• A pinch of cinnamon

Instructions

1. Place the frozen banana slices in a blender.
2. Add the almond milk, maple syrup, vanilla extract, and cinnamon to the blender.
3. Blend on high speed for 1-2 minutes, or until the mixture is smooth and creamy. Tip: If the smoothie is too thick, add a little more almond milk, one tablespoon at a time, until you reach the desired consistency.
4. Pour the smoothie into a glass and serve immediately. Tip: For an extra chill, place the glass in the freezer for 5 minutes before serving.
5. Garnish with a sprinkle of cinnamon or a few banana slices on top for presentation. Tip: If you’re feeling adventurous, add a handful of spinach for a nutrient boost without altering the flavor significantly.

This smoothie is luxuriously creamy with just the right amount of sweetness, making it a perfect treat any time of day. Try serving it in a hollowed-out pineapple for a fun, tropical twist that’ll impress your guests.

Quick Vegan Stir-Fry with Frozen Veggies

Finally, a stir-fry that doesn’t require a trip to the grocery store! I can’t count how many times I’ve stared into my freezer, willing inspiration to strike. This Quick Vegan Stir-Fry with Frozen Veggies is my go-to when I need something fast, nutritious, and surprisingly flavorful. It’s a testament to the magic of frozen vegetables and a few pantry staples.

Ingredients

• For the stir-fry:
  • 2 cups frozen mixed vegetables
  • 1 tbsp olive oil
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Once the oil is shimmering, add 2 cups frozen mixed vegetables to the skillet. Tip: No need to thaw the veggies; they’ll cook perfectly from frozen.
3. Stir the vegetables occasionally, cooking for about 5-7 minutes until they’re heated through and slightly crispy.
4. While the vegetables cook, whisk together 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp garlic powder, and 1/2 tsp ginger powder in a small bowl. Tip: Adjust the sweetness by adding more or less maple syrup to your liking.
5. Pour the sauce over the cooked vegetables in the skillet, stirring to coat evenly. Cook for an additional 2 minutes, allowing the sauce to thicken slightly. Tip: For a thicker sauce, let it cook for an extra minute or two.
6. Remove from heat and serve immediately.

Out of the skillet, this stir-fry boasts a delightful crunch from the veggies, balanced by the sweet and savory sauce. Try serving it over a bed of quinoa or brown rice for a heartier meal, or enjoy it as is for a light, satisfying dish.

Vegan Peanut Butter and Jelly Sandwich

Vegan peanut butter and jelly sandwiches are my go-to comfort food, especially on lazy Sunday afternoons when I crave something sweet yet satisfying. I remember my first attempt at making it vegan was a game-changer, proving that simple swaps can lead to delicious results.

Ingredients

• For the sandwich:
• 2 slices of whole wheat bread
• 2 tbsp creamy peanut butter
• 2 tbsp strawberry jam (ensure it’s vegan)

Instructions

1. Place two slices of whole wheat bread on a clean, flat surface.
2. Using a butter knife, evenly spread 2 tbsp of creamy peanut butter on one slice of bread.
3. On the other slice, evenly spread 2 tbsp of strawberry jam.
4. Press the two slices together, peanut butter side down onto the jam side, to form a sandwich.
5. For a warmer sandwich, heat a non-stick skillet over medium heat (about 350°F) and toast the sandwich for 2-3 minutes on each side, until golden brown.
6. Let the sandwich cool for a minute before cutting it diagonally for that classic PB&J look.

Don’t let the simplicity fool you; the creamy peanut butter paired with the sweet, tangy jam creates a perfect balance of flavors. For an extra crunch, try adding banana slices or a sprinkle of chia seeds between the layers.

Easy Vegan Overnight Oats

Remember those mornings when you’re rushing out the door but still want something hearty and healthy? That’s exactly why I fell in love with Easy Vegan Overnight Oats. It’s my go-to breakfast that prep itself while I sleep, and trust me, it’s as magical as it sounds.

Ingredients

• For the oats:
  • 1 cup rolled oats
  • 1 cup almond milk
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
• For topping:
  • 1/2 cup fresh berries
  • 1 tbsp almond butter

Instructions

1. In a mason jar or airtight container, combine the rolled oats, almond milk, chia seeds, and maple syrup.
2. Stir the mixture well to ensure all the ingredients are fully incorporated. Tip: If you prefer a sweeter taste, you can adjust the amount of maple syrup to your liking.
3. Seal the container and place it in the refrigerator overnight, or for at least 6 hours. Tip: This is the perfect time to let the oats absorb the liquid and the chia seeds to expand, creating a pudding-like texture.
4. In the morning, give the oats a good stir to loosen them up. If the mixture is too thick, you can add a splash of almond milk to reach your desired consistency.
5. Top your overnight oats with fresh berries and a drizzle of almond butter before serving. Tip: For an extra crunch, sprinkle some granola on top.

Your Easy Vegan Overnight Oats will have a creamy texture with a slight chew from the oats, perfectly balanced with the sweetness of maple syrup and the tartness of fresh berries. You can also layer it in a glass with yogurt and granola for a parfait-style breakfast that’s as beautiful as it is delicious.

Lazy Vegan Hummus Wrap

Now, I know what you’re thinking—another hummus wrap recipe? But trust me, this one’s different. It’s my go-to when I’m craving something hearty yet too lazy to spend more than 10 minutes in the kitchen. Inspired by those rushed lunch breaks where time is of the essence, this wrap is a testament to simplicity and flavor.

Ingredients

• For the wrap: 1 large whole wheat tortilla
• For the spread: 1/2 cup store-bought hummus
• For the filling: 1 cup mixed greens, 1/4 avocado sliced, 1/4 cup shredded carrots, 2 tbsp roasted sunflower seeds
• For the drizzle: 1 tbsp tahini, 1 tsp lemon juice

Instructions

1. Lay the whole wheat tortilla flat on a clean surface.
2. Spread the hummus evenly over the tortilla, leaving a 1-inch border around the edges.
3. Layer the mixed greens, avocado slices, shredded carrots, and sunflower seeds on top of the hummus.
4. In a small bowl, whisk together the tahini and lemon juice until smooth. Drizzle this mixture over the filling.
5. Fold the sides of the tortilla inward, then roll it tightly from the bottom to enclose the filling completely.
6. Cut the wrap in half diagonally for easier eating. Tip: If you’re packing this for lunch, wrap it in parchment paper to keep it fresh.
7. Serve immediately, or store in the fridge for up to 4 hours. Tip: For an extra crunch, add a handful of sprouts before rolling.

The creamy hummus and avocado contrast beautifully with the crunch of sunflower seeds and carrots, making every bite a delightful mix of textures. Try serving it with a side of sweet potato fries for a satisfying meal that’s both easy and delicious.

Vegan Canned Soup Upgrade

Craving something warm and comforting but short on time? I’ve been there more times than I can count, especially on those chilly evenings when cooking feels like a chore. That’s why I love this Vegan Canned Soup Upgrade—it’s quick, easy, and transforms a simple can of soup into something truly special.

Ingredients

• For the soup base:
  • 1 can (14.5 oz) vegan lentil soup
• For the flavor boost:
  • 1 tbsp olive oil
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
• For the garnish:
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add 1/2 cup diced onions and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and 1 tsp smoked paprika, cooking for another 30 seconds until fragrant.
4. Pour in the can of vegan lentil soup, stirring to combine with the onion mixture.
5. Bring the soup to a simmer, then reduce heat to low and let it cook for 10 minutes, stirring occasionally.
6. Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice.

With its smoky depth from the paprika and a bright finish from the lemon and cilantro, this upgraded soup is a bowl of comfort that doesn’t compromise on flavor. Try serving it with a slice of crusty bread for dipping, or over a bed of cooked quinoa for an extra protein boost.

Quick Vegan Pesto Pasta

Most evenings, I find myself craving something quick, delicious, and plant-based. That’s when my go-to Quick Vegan Pesto Pasta comes to the rescue, blending fresh flavors with minimal effort. It’s the perfect dish for those nights when you want something satisfying without spending hours in the kitchen.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 cups water
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
• For garnish:
  • 1/4 cup cherry tomatoes, halved
  • 1 tbsp nutritional yeast

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat. Add 1 tsp of salt to the boiling water.
2. Add 8 oz of spaghetti to the boiling water. Cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Test the pasta a minute before the package suggests for perfect al dente texture.
3. While the pasta cooks, combine 2 cups of fresh basil leaves, 1/4 cup of pine nuts, 2 cloves of garlic, 1/4 cup of olive oil, 1 tbsp of lemon juice, and 1/2 tsp of salt in a food processor. Blend until smooth. Tip: For a creamier pesto, add a splash of water while blending.
4. Drain the pasta, reserving 1/4 cup of pasta water. Return the pasta to the pot.
5. Add the pesto to the pasta, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles better.
6. Divide the pasta into bowls. Top with 1/4 cup of halved cherry tomatoes and a sprinkle of 1 tbsp nutritional yeast for a cheesy flavor without the dairy.

Unbelievably creamy and packed with fresh basil flavor, this pasta is a weeknight winner. Serve it with a side of garlic bread or a crisp salad for a complete meal that’s sure to impress.

Simple Vegan Tofu Scramble

Every morning, I find myself reaching for the same comforting breakfast—a dish that’s both nourishing and incredibly easy to whip up. This Simple Vegan Tofu Scramble has become my go-to, especially on those busy mornings when I need something quick yet satisfying. It’s a versatile recipe that reminds me of lazy Sundays spent experimenting in the kitchen.

Ingredients

• For the scramble:
• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/4 tsp black salt (kala namak)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• For serving (optional):
• Fresh cilantro, chopped
• Avocado slices
• Whole wheat toast

Instructions

1. Heat olive oil in a non-stick skillet over medium heat (about 350°F).
2. Add crumbled tofu to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally to prevent sticking.
3. Sprinkle turmeric, black salt, garlic powder, onion powder, salt, and pepper over the tofu. Stir well to combine and cook for another 5 minutes, or until the tofu is heated through and slightly crispy on the edges.
4. Tip: For a creamier texture, add a splash of unsweetened almond milk while cooking.
5. Tip: Black salt adds an eggy flavor, but if you don’t have it, regular salt works fine.
6. Tip: Don’t overcrowd the skillet to ensure each piece of tofu gets nicely browned.
7. Remove from heat and serve hot, garnished with fresh cilantro and avocado slices, alongside whole wheat toast if desired.

Now, this scramble isn’t just about the fluffy texture or the burst of flavors from the spices; it’s about how it brings a piece of my kitchen to your table. Try it with a dash of hot sauce or wrapped in a tortilla for a breakfast burrito twist.

Vegan No-Bake Energy Bites

Perfect for those busy mornings or when you need a quick pick-me-up, these Vegan No-Bake Energy Bites have become my go-to snack. I remember whipping up my first batch during a hectic week, and they’ve been a lifesaver ever since.

Ingredients

• For the base:
  • 1 cup rolled oats
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
• For flavor and texture:
  • 1/4 cup chia seeds
  • 1/4 cup mini chocolate chips
  • 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, combine the rolled oats, almond butter, and maple syrup. Stir until the mixture is evenly moistened.
2. Add the chia seeds, mini chocolate chips, and vanilla extract to the bowl. Mix well to distribute the ingredients throughout the mixture.
3. Using your hands, roll the mixture into small balls, about 1 inch in diameter. If the mixture is too sticky, lightly wet your hands to make rolling easier.
4. Place the energy bites on a baking sheet lined with parchment paper. Let them set in the refrigerator for at least 30 minutes to firm up.
5. Once set, transfer the energy bites to an airtight container. Store in the refrigerator for up to 2 weeks.

Great for meal prep or a quick snack, these energy bites are delightfully chewy with a hint of sweetness from the maple syrup and chocolate chips. Try rolling them in shredded coconut or crushed nuts for an extra texture contrast.

Summary

Whether you’re swamped with work or simply craving simplicity, these 19 easy lazy vegan recipes are your ticket to delicious, stress-free meals. Perfect for busy days, they prove that vegan cooking can be both effortless and satisfying. We’d love to hear which recipes become your go-to favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!