10 Quick and Easy Vegan Recipes for Busy Weeknights

1. One-Pot Vegan Chili

This hearty chili can be made in less than 30 minutes, and it’s perfect for meal prep!

Ingredients:

• • 1 tablespoon olive oil

• • 1 onion, diced

• • 2 cloves garlic, minced

• • 1 bell pepper, chopped

• • 1 can kidney beans, drained and rinsed

• • 1 can black beans, drained and rinsed

• • 1 can diced tomatoes

• • 2 tablespoons chili powder

• • 1 teaspoon cumin

• • Salt and pepper to taste

• • Cilantro for garnish (optional)

Instructions:

1. 1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened.

1. 1. Add bell pepper and cook for another 2 minutes.

1. 1. Stir in beans, diced tomatoes, chili powder, cumin, salt, and pepper.

1. 1. Bring to a boil, then reduce heat and let simmer for about 15 minutes.

1. 1. Serve hot with cilantro on top.

2. Vegan Stir-Fry with Tofu

This colorful stir-fry is packed with nutrients and can be personalized with your favorite vegetables.

Ingredients:

• • 1 block firm tofu, cubed

• • 2 cups mixed vegetables (bell peppers, broccoli, carrots)

• • 2 tablespoons soy sauce

• • 1 tablespoon sesame oil

• • 1 teaspoon cornstarch (optional for thicker sauce)

• • Cooked rice or noodles to serve

• • Sesame seeds for topping (optional)

Instructions:

1. 1. In a skillet, heat sesame oil over medium heat. Add the cubed tofu and cook until golden brown on all sides.

1. 1. Add mixed vegetables and cook until tender.

1. 1. Stir in soy sauce and cornstarch (if using), cooking for another couple of minutes.

1. 1. Serve over rice or noodles, topped with sesame seeds.

3. Chickpea Salad Sandwich

A quick, protein-packed meal that needs no cooking, just some mixing and mashing!

Ingredients:

• • 1 can chickpeas, drained and rinsed

• • 1/4 cup vegan mayonnaise

• • 1 tablespoon mustard

• • 1/4 cup diced celery

• • 1/4 cup diced onion

• • Salt and pepper to taste

• • Whole-grain bread

• • Leafy greens (lettuce, spinach, etc.)

Instructions:

1. 1. In a bowl, mash chickpeas with a fork until only slightly chunky.

1. 1. Add vegan mayonnaise, mustard, celery, onion, salt, and pepper. Mix well.

1. 1. Spread on whole-grain bread and top with leafy greens.

4. Quick Vegan Pasta Primavera

This vibrant dish can be prepared in about 20 minutes and is highly customizable!

Ingredients:

• • 8 oz pasta of choice

• • 2 cups mixed vegetables (zucchini, cherry tomatoes, spinach)

• • 2 tablespoons olive oil

• • 2 cloves garlic, minced

• • Salt and pepper to taste

• • Fresh basil for garnish (optional)

Instructions:

1. 1. Cook pasta according to package instructions.

1. 1. In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.

1. 1. Add mixed vegetables and sauté until tender.

1. 1. Drain the pasta and toss with the vegetables, adding salt and pepper to taste.

1. 1. Garnish with fresh basil and serve.

5. Vegan Tacos

These quick and easy vegan tacos are a fun weeknight meal that everyone will love!

Ingredients:

• • 1 can black beans, drained and rinsed

• • 1 teaspoon cumin

• • 1 teaspoon paprika

• • Soft or hard taco shells

• • Chopped lettuce, tomatoes, avocado for toppings

Instructions:

1. 1. In a pot, heat black beans over medium heat. Add cumin and paprika, stirring until warm.

1. 1. Assemble tacos with black beans and desired toppings.

6. Vegan Buddha Bowl

A nourishing Buddha bowl packed with grains, veggies, and protein, all in one dish!

Ingredients:

• • 1 cup cooked quinoa or brown rice

• • 1 cup roasted vegetables (like sweet potatoes, zucchini, etc.)

• • 1/2 cup chickpeas

• • 1/4 avocado, sliced

• • Drizzle of tahini or hummus for dressing

Instructions:

1. 1. In a bowl, layer quinoa or rice as the base.

1. 1. Add roasted vegetables, chickpeas, and avocado on top.

1. 1. Drizzle with tahini or hummus and enjoy!

7. Vegan Potato Hash

This comforting potato hash can be whipped up in just 25 minutes and is great for using up leftover veggies!

Ingredients:

• • 2 medium potatoes, diced

• • 1 bell pepper, diced

• • 1 onion, diced

• • 1 tablespoon olive oil

• • Salt and pepper to taste

• • Chopped parsley for garnish (optional)

Instructions:

1. 1. In a skillet, heat olive oil over medium heat. Add potatoes and cook until they begin to soften.

1. 1. Add onion and bell pepper, cooking until all veggies are tender and lightly browned.

1. 1. Season with salt and pepper, and top with parsley before serving.

8. Smoothie Bowl

This quick smoothie bowl is perfect for breakfast or dinner and takes just minutes to prepare!

Ingredients:

• • 1 banana

• • 1 cup spinach

• • 1/2 cup plant-based milk

• • Toppings: granola, nuts, fresh fruit

Instructions:

1. 1. In a blender, combine banana, spinach, and plant-based milk. Blend until smooth.

1. 1. Pour into a bowl and add your favorite toppings.

9. Vegan Quesadillas

These cheesy quesadillas are super easy to make and can be filled with whatever you like!

Ingredients:

• • 4 whole wheat tortillas

• • 1 cup vegan cheese shreds

• • 1/2 cup black beans, drained and rinsed

• • 1/2 cup corn (fresh or frozen)

• • 1 teaspoon cumin

Instructions:

1. 1. In a skillet, place one tortilla and sprinkle with cheese, black beans, corn, and cumin.

1. 1. Top with another tortilla and cook until the bottom is golden, then flip to cook the other side.

1. 1. Slice and serve with salsa or guacamole.

10. Vegan Fried Rice

This quick fried rice is a fantastic way to use leftover rice and vegetables!

Ingredients:

• • 2 cups cooked rice

• • 1 cup mixed vegetables (peas, carrots, corn)

• • 2 tablespoons soy sauce

• • 1 tablespoon sesame oil

• • 2 green onions, sliced

Instructions:

1. 1. In a large skillet, heat sesame oil over medium heat. Add mixed vegetables and sauté until tender.

1. 1. Add cooked rice and soy sauce, stirring to combine everything evenly.

1. 1. Top with sliced green onions before serving hot.