19 Effortless Lazy Vegan Recipes Simple

Unwind with these 19 effortless lazy vegan recipes that promise simplicity without sacrificing flavor! Perfect for those busy weeknights or when you’re craving something deliciously plant-based with minimal fuss. From cozy comfort foods to quick-fix dinners, this roundup is your go-to guide for keeping meals easy, healthy, and totally satisfying. Dive in and discover how simple vegan cooking can be!

Vegan Chickpea Salad Sandwich

Now, as the early morning light filters through the kitchen window, there’s something profoundly comforting about preparing a meal that’s both nourishing and kind to the earth. This vegan chickpea salad sandwich, with its creamy texture and hearty flavors, is a testament to the simplicity and beauty of plant-based eating.

Ingredients

• 1 15-oz can chickpeas, drained and rinsed
• 1/4 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole grain bread
• 1 cup leafy greens

Instructions

1. In a large mixing bowl, mash the chickpeas with a fork until they reach a crumbly but cohesive texture.
2. Add the vegan mayonnaise, Dijon mustard, diced celery, diced red onion, lemon juice, salt, and black pepper to the bowl with the mashed chickpeas.
3. Stir all the ingredients together until well combined and the mixture holds together when pressed. Tip: For a smoother texture, pulse the mixture a few times in a food processor.
4. Toast the whole grain bread slices until golden and crisp, about 2-3 minutes in a toaster set to medium.
5. Divide the chickpea salad mixture evenly between two slices of the toasted bread.
6. Top each with a generous handful of leafy greens, then cover with the remaining slices of bread. Tip: For extra flavor, spread a thin layer of vegan mayonnaise on the bread before adding the salad.
7. Cut the sandwiches in half diagonally and serve immediately. Tip: Wrap the sandwiches in parchment paper for a picnic-friendly option.

Yielding a satisfying crunch with every bite, this sandwich pairs the earthy tones of chickpeas with the bright acidity of lemon and the sharpness of red onion. Serve it alongside a crisp, cold glass of lemonade for a refreshing midday meal.

One-Pot Vegan Pasta

Remembering the simplicity of a one-pot meal brings a sense of calm to my busy days, especially when it’s as nourishing and straightforward as this vegan pasta. It’s a dish that whispers of comfort, yet stands bold in its flavors, perfect for those evenings when time and energy are scarce but the desire for something wholesome remains.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 8 oz whole wheat pasta
• 4 cups vegetable broth
• 1 cup spinach, chopped
• 1/2 cup nutritional yeast
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Add cherry tomatoes, dried basil, dried oregano, and red pepper flakes, cooking for 2 minutes to soften the tomatoes slightly.
5. Pour in vegetable broth and bring to a boil over high heat, then add whole wheat pasta, ensuring it’s fully submerged.
6. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally to prevent sticking.
7. Test pasta for doneness; if more cooking is needed, continue for 2-minute intervals until al dente.
8. Fold in chopped spinach and nutritional yeast, stirring until the spinach is wilted and the yeast is evenly distributed, about 1 minute.
9. Season with salt to taste, then remove from heat and let sit for 2 minutes to thicken slightly.

Vibrant and hearty, this pasta carries a gentle heat from the red pepper flakes, balanced by the freshness of spinach and tomatoes. Serve it with a sprinkle of additional nutritional yeast for a cheesy flavor or a drizzle of olive oil for extra richness.

Quick Vegan Tacos

Lately, I’ve found myself craving something simple yet satisfying, a dish that doesn’t demand much time but delivers on flavor and comfort. Quick vegan tacos have become my go-to, a humble reminder that plant-based eating can be both effortless and deeply nourishing.

Ingredients

• 1 cup black beans, rinsed and drained
• 1 tbsp olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium heat for 1 minute until shimmering.
2. Add diced onion to the skillet, sautéing for 3 minutes until translucent.
3. Stir in minced garlic, ground cumin, smoked paprika, and salt, cooking for 1 minute until fragrant.
4. Add black beans to the skillet, mashing slightly with a fork, and cook for 5 minutes, stirring occasionally.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
6. Divide the bean mixture evenly among the tortillas.
7. Top each taco with avocado slices, chopped cilantro, and a squeeze of lime juice.

Offering a delightful contrast of creamy avocado and zesty lime against the hearty, spiced beans, these tacos are a testament to the beauty of simplicity. Serve them with an extra lime wedge on the side for those who love an extra tangy kick.

Easy Vegan Pancakes

Sometimes, the simplest mornings call for the simplest meals, and these easy vegan pancakes are just that—a gentle start to any day, fluffy and light, with a hint of sweetness that feels like a quiet celebration.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/8 tsp salt
• 1 cup almond milk
• 1 tbsp vegetable oil
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and 1/8 tsp salt until well combined.
2. Add 1 cup almond milk, 1 tbsp vegetable oil, and 1 tsp vanilla extract to the dry ingredients. Stir until just combined; a few lumps are okay to avoid overmixing.
3. Heat a non-stick skillet over medium heat (350°F) for about 2 minutes. Test the heat by sprinkling a few drops of water on the skillet; if they sizzle, it’s ready.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
5. Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
6. Transfer the pancakes to a plate and cover loosely with a towel to keep warm. Repeat with the remaining batter.

Golden and tender, these pancakes carry a delicate vanilla aroma that pairs wonderfully with fresh berries or a drizzle of maple syrup. For a twist, try folding in a handful of blueberries into the batter before cooking, adding little bursts of sweetness to each bite.

Lazy Vegan Buddha Bowl

Now, as the evening light fades, I find myself craving something simple yet nourishing, a dish that doesn’t ask for much but gives back in flavors and comfort. This Lazy Vegan Buddha Bowl is just that—a humble assembly of ingredients that come together in a harmonious blend, perfect for those nights when you want to eat well without the fuss.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 tbsp olive oil
• 1 cup chickpeas, drained and rinsed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 cups mixed greens
• 1 avocado, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/4 cup water

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
3. While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the chickpeas, salt, black pepper, garlic powder, and paprika. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are golden and crispy.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and 1/4 cup of water until smooth to create the dressing.
5. To assemble the bowl, divide the cooked quinoa between two bowls. Top with the mixed greens, crispy chickpeas, and avocado slices. Drizzle with the tahini dressing.

Rich in textures and flavors, this bowl offers the creamy avocado against the crispy chickpeas, all tied together with the smooth, tangy tahini dressing. Try serving it with a sprinkle of sesame seeds or a dash of hot sauce for an extra kick.

Simple Vegan Stir Fry

Zen moments in the kitchen often lead to the simplest, yet most satisfying dishes. Today, let’s embrace the quiet joy of preparing a vibrant, simple vegan stir fry, a dish that sings with freshness and ease.

Ingredients

• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1 cup cooked quinoa

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add broccoli florets, sliced bell peppers, and carrots to the skillet. Stir occasionally for 5 minutes until vegetables begin to soften.
3. Tip: For even cooking, cut vegetables into uniform sizes.
4. Introduce sliced mushrooms and minced garlic to the skillet. Continue stirring for another 3 minutes until mushrooms are tender.
5. Tip: Adding garlic later prevents it from burning and retains its flavor.
6. Stir in soy sauce and grated ginger, mixing well to coat the vegetables evenly. Cook for 2 minutes to blend the flavors.
7. Tip: Fresh ginger adds a bright, spicy note that elevates the dish.
8. Finally, fold in the cooked quinoa, stirring gently to combine with the vegetables and sauce. Heat through for 1 minute.

Your simple vegan stir fry is ready, offering a delightful contrast of textures—crisp vegetables against the soft, nutty quinoa. Consider serving it in a bowl garnished with sesame seeds for an extra crunch, or alongside a crisp, green salad for a fuller meal.

Vegan Avocado Toast

Today, as the morning light filters through the kitchen window, there’s a simple yet profound joy in preparing a dish that nourishes both the body and the soul. Vegan avocado toast, with its creamy texture and vibrant flavors, offers a moment of peace in the hustle of daily life.

Ingredients

– 1 ripe avocado
– 2 slices whole grain bread
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 tsp red pepper flakes
– 1 tbsp lemon juice

Instructions

1. Preheat a toaster or oven to 350°F for toasting the bread to a golden crisp, ensuring a sturdy base for the toppings.
2. While the bread toasts, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
3. Add the olive oil, salt, black pepper, red pepper flakes, and lemon juice to the avocado. Mash with a fork until smooth but slightly chunky for texture.
4. Once the bread is toasted, spread the avocado mixture evenly over each slice.
5. For an extra touch of flavor, drizzle a bit more olive oil on top and sprinkle additional red pepper flakes if desired.
6. Serve immediately to enjoy the contrast between the warm, crispy bread and the cool, creamy avocado.
You’ll find the lemon juice brightens the avocado’s richness, while the red pepper flakes add a subtle heat. Try topping with microgreens or radish slices for a fresh crunch and a pop of color.

No-Cook Vegan Wraps

How often do we find ourselves yearning for something quick yet nourishing, a meal that doesn’t demand our time at the stove but still delights the senses? No-cook vegan wraps are the answer, a canvas of flavors and textures that come together with minimal effort, perfect for those days when the kitchen feels miles away.

Ingredients

• 2 cups spinach, fresh
• 1 cup hummus
• 1/2 cup carrots, shredded
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, finely diced
• 4 large whole wheat tortillas
• 1 tbsp olive oil
• 1 tsp lemon juice

Instructions

1. Lay out the 4 whole wheat tortillas on a clean, flat surface.
2. Spread 1/4 cup of hummus evenly over each tortilla, leaving a 1-inch border around the edges.
3. Divide the fresh spinach, shredded carrots, sliced cucumber, and diced red onion equally among the tortillas, arranging them over the hummus.
4. Drizzle each wrap with 1/4 tbsp of olive oil and a sprinkle of lemon juice to enhance the flavors.
5. Starting from one edge, tightly roll each tortilla, tucking in the fillings as you go to prevent spillage.
6. Cut each wrap in half diagonally for easy serving, revealing the colorful layers inside.

As you bite into these wraps, the crispness of the vegetables contrasts beautifully with the creamy hummus, while the lemon adds a subtle zing. For an extra touch, serve them with a side of spicy salsa or a cooling tahini sauce to dip.

Vegan Microwave Mug Cake

Under the soft glow of the kitchen light, there’s something deeply comforting about whipping up a quick, indulgent treat that doesn’t require an oven or much time at all. This vegan microwave mug cake is a testament to simplicity and warmth, offering a sweet escape in just minutes.

Ingredients

• 4 tbsp all-purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp baking powder
• 1/8 tsp salt
• 3 tbsp almond milk
• 1 tbsp vegetable oil
• 1/4 tsp vanilla extract

Instructions

1. In a microwave-safe mug, whisk together 4 tbsp all-purpose flour, 2 tbsp granulated sugar, 1/4 tsp baking powder, and 1/8 tsp salt until well combined.
2. Add 3 tbsp almond milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry spots remain.
3. Microwave the mug on high for 90 seconds. Tip: The cake is done when it has risen and the top looks set. If it’s still wet, microwave in 10-second increments until done.
4. Let the mug cake cool for 1 minute before eating. Tip: This resting time allows the cake to set further and makes it easier to handle.
5. For an extra touch, sprinkle with powdered sugar or drizzle with maple syrup before serving. Tip: Adding a dollop of vegan whipped cream can elevate this simple dessert to something special.

Moist and fluffy, this mug cake carries the gentle sweetness of vanilla, making it a perfect solo treat or a shared moment. Try topping it with fresh berries for a burst of color and freshness, or enjoy it as is, straight from the mug.

Speedy Vegan Smoothie Bowl

Remember those mornings when time slips through your fingers like sand, and you crave something nourishing yet effortless? This Speedy Vegan Smoothie Bowl is your serene answer, blending simplicity with vibrant flavors to start your day on a gentle note.

Ingredients

• 1 cup frozen mixed berries
• 1 ripe banana, sliced
• 1/2 cup almond milk
• 1 tbsp chia seeds
• 1 tbsp almond butter
• 1/2 tsp vanilla extract

Instructions

1. In a high-speed blender, combine 1 cup frozen mixed berries, 1 sliced ripe banana, 1/2 cup almond milk, 1 tbsp chia seeds, 1 tbsp almond butter, and 1/2 tsp vanilla extract.
2. Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: If the mixture is too thick, add almond milk 1 tbsp at a time until desired consistency is reached.
3. Pour the smoothie into a bowl. Tip: For an extra cold bowl, place it in the freezer for 5 minutes before adding the smoothie.
4. Top with your favorite toppings such as sliced fruits, granola, or coconut flakes. Tip: Adding a variety of textures makes each bite interesting.

Zesty and refreshing, this bowl offers a creamy texture with a hint of nuttiness from the almond butter. Serve it in a hollowed-out pineapple half for a tropical twist that delights the senses.

Vegan Overnight Oats

Now, as the quiet morning light filters through the kitchen, let’s embrace the simplicity of preparing a nourishing breakfast that awaits us with patience. Vegan overnight oats offer a canvas of textures and flavors, subtly sweetened and infinitely adaptable to the rhythms of our mornings.

Ingredients

• 1 cup rolled oats
• 1 cup almond milk
• 1 tbsp chia seeds
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions

1. In a medium bowl, combine 1 cup rolled oats, 1 cup almond milk, 1 tbsp chia seeds, 1 tbsp maple syrup, 1/2 tsp vanilla extract, and 1/4 tsp cinnamon.
2. Stir the mixture thoroughly until all ingredients are well incorporated and no dry spots remain.
3. Cover the bowl with a lid or plastic wrap, ensuring it’s airtight to prevent the oats from drying out.
4. Place the bowl in the refrigerator and let it sit overnight, or for at least 6 hours, to allow the oats to soften and the flavors to meld.
5. In the morning, give the oats a good stir to fluff them up and redistribute any settled ingredients.
6. For a creamier texture, add a splash of almond milk before serving and stir gently.

Fresh from the fridge, these overnight oats boast a creamy, pudding-like texture with a hint of warmth from the cinnamon. Enjoy them straight from the bowl, or top with fresh berries and a drizzle of almond butter for an extra layer of flavor and texture.

Easy Vegan Curry

Perhaps there’s nothing quite as comforting as a bowl of warm, aromatic curry, especially when it’s both easy to make and completely vegan. This recipe is a gentle reminder that simplicity often leads to the most satisfying meals, perfect for those quiet evenings when you crave something nourishing yet effortless.

Ingredients

• 1 tbsp coconut oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 2 cups diced sweet potatoes
• 1 cup chopped carrots
• 1 cup chopped bell pepper
• 1 cup chopped cauliflower
• 1 cup chickpeas, drained and rinsed
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, sautéing until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 2 tbsp curry powder, toasting the spices for 30 seconds to release their flavors.
5. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine.
6. Add 2 cups diced sweet potatoes, 1 cup chopped carrots, and 1 cup chopped bell pepper, bringing the mixture to a simmer.
7. Cover and cook for 15 minutes, or until the vegetables begin to soften.
8. Add 1 cup chopped cauliflower and 1 cup chickpeas, simmering uncovered for another 10 minutes.
9. Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro.

Silky from the coconut milk and vibrant with the colors of the vegetables, this curry is a feast for the senses. Serve it over a bed of fluffy quinoa or with a side of warm naan for a meal that feels both indulgent and wholesome.

Vegan Peanut Butter Banana Toast

Dawn breaks softly, and with it comes the simple joy of preparing a meal that feels like a warm hug. Today, let’s embrace the quiet morning with a dish that’s both nourishing and comforting, a vegan peanut butter banana toast that’s as easy to make as it is delightful to eat.

Ingredients

• 2 slices whole grain bread
• 2 tbsp creamy peanut butter
• 1 medium banana, sliced
• 1 tsp maple syrup
• 1/4 tsp cinnamon

Instructions

1. Toast the whole grain bread in a toaster until golden brown, about 2-3 minutes, depending on your toaster’s settings.
2. Spread 1 tbsp of creamy peanut butter evenly on each slice of toasted bread.
3. Arrange the sliced banana on top of the peanut butter, covering the toast as desired.
4. Drizzle 1/2 tsp of maple syrup over each slice of toast.
5. Sprinkle 1/8 tsp of cinnamon over each slice for a warm, spicy note.

The toast comes together with a satisfying crunch, the creamy peanut butter and sweet banana melting slightly into the warm bread. For an extra touch, serve it alongside a cold glass of almond milk or a hot cup of coffee to start the day on a sweet note.

Quick Vegan Chili

Here in the quiet of the evening, as the light fades softly outside, I find myself drawn to the simplicity and warmth of a bowl of quick vegan chili. It’s a dish that speaks of comfort, of hurried days winding down into peaceful nights, and of the joy found in sharing something made with care.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup diced bell pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 cup diced onion and sauté for 3 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup diced bell pepper and cook for 2 minutes, stirring occasionally.
5. Tip: For deeper flavor, let the vegetables develop a slight char before stirring.
6. Mix in 1 can black beans, 1 can kidney beans, and 1 can diced tomatoes with their juices.
7. Stir in 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
8. Pour in 1 cup vegetable broth and bring the mixture to a simmer.
9. Reduce heat to low and let the chili simmer uncovered for 20 minutes, stirring occasionally.
10. Tip: If the chili thickens too much, add more vegetable broth 1/4 cup at a time until desired consistency is reached.
11. After simmering, remove the pot from heat and let stand for 5 minutes to allow flavors to meld.
12. Tip: For an extra kick, garnish with sliced jalapeños or a drizzle of hot sauce before serving.

Zesty and hearty, this chili boasts a rich texture that’s both comforting and satisfying. Serve it over a bed of quinoa or with a side of crusty bread for a meal that feels like a hug in a bowl.

Simple Vegan Sushi Rolls

Evenings like these call for something light yet satisfying, a dish that whispers of simplicity and care. Simple Vegan Sushi Rolls are just that—a gentle embrace of flavors and textures, rolled into one.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1 avocado, sliced
• 1 cucumber, julienned
• 1 carrot, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a rice paddle or spatula. Let it cool to room temperature.
5. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange avocado, cucumber, and carrot strips horizontally across the rice.
7. Using the bamboo mat, roll the sushi tightly from the bottom, pressing gently as you go. Wet the top border with a little water to seal the roll.
8. Repeat with the remaining nori sheets and filling.
9. Use a sharp knife to slice each roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for clean slices.

The rolls offer a delightful contrast between the creamy avocado and the crisp vegetables, all wrapped in the subtle tang of seasoned rice. Serve them with a side of pickled ginger or a drizzle of soy sauce for an extra layer of flavor.

Vegan Tomato Basil Pasta

Clouds drift lazily across the sky as I find myself craving something both comforting and light, a dish that mirrors the quiet of the evening. Vegan Tomato Basil Pasta seems to whisper its name, a simple yet profound choice for nights like these.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• 1/4 cup nutritional yeast

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
5. Stir in 1 can diced tomatoes, 1/4 tsp salt, and 1/4 tsp black pepper, simmering for 5 minutes to thicken slightly.
6. Drain the pasta, reserving 1/4 cup of the pasta water.
7. Add the drained pasta and reserved pasta water to the skillet, tossing to coat evenly.
8. Remove from heat and stir in 1/4 cup chopped fresh basil and 1/4 cup nutritional yeast until well combined.

Just like that, you’re left with a dish where the pasta clings lovingly to the sauce, each bite bursting with the freshness of tomato and the gentle kick of basil. Serve it with a sprinkle of extra nutritional yeast for a cheesy flavor without the dairy, or alongside a crisp green salad for contrast.

Lazy Vegan Pizza

Zestfully embracing the simplicity of plant-based cooking, this lazy vegan pizza brings together minimal effort and maximum flavor, perfect for those evenings when the kitchen feels like a distant planet. It’s a humble homage to the joy of easy, satisfying meals that don’t compromise on taste or texture.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup warm water
• 1 tbsp olive oil
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup tomato sauce
• 1 cup vegan cheese shreds
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/4 tsp dried oregano

Instructions

1. In a large bowl, combine 1 cup all-purpose flour, 1/2 cup warm water, 1 tbsp olive oil, 1 tsp active dry yeast, and 1/2 tsp salt. Mix until a dough forms.
2. Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
3. Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F (220°C).
5. Roll out the dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
6. Transfer the dough to a baking sheet lined with parchment paper.
7. Spread 1/2 cup tomato sauce evenly over the dough, leaving a small border for the crust.
8. Sprinkle 1 cup vegan cheese shreds over the sauce, followed by 1/2 cup sliced mushrooms and 1/4 cup sliced black olives.
9. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese has melted. Tip: Rotate the pizza halfway through baking for even cooking.
10. Remove from the oven and sprinkle with 1/4 tsp dried oregano before slicing.

With its crispy edges and gooey center, this lazy vegan pizza is a testament to the beauty of simplicity. Serve it with a side of arugula tossed in lemon juice for a fresh contrast, or enjoy it as is, straight from the pan.

Vegan Chocolate Avocado Mousse

How quietly the evening settles in, a perfect moment to indulge in the creamy, dreamy delight of Vegan Chocolate Avocado Mousse. This dish, a harmonious blend of rich cocoa and smooth avocado, offers a guilt-free pleasure that soothes the soul.

Ingredients

• 2 ripe avocados
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk
• 1 pinch salt

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, maple syrup, vanilla extract, almond milk, and salt to the blender.
3. Blend on high speed for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and no avocado chunks remain.
4. Transfer the mousse to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to allow it to set and the flavors to meld.
5. Before serving, give the mousse a quick stir to ensure a uniform texture.

The mousse emerges from the fridge with a velvety texture that melts on the tongue, its deep chocolate flavor subtly brightened by the freshness of avocado. Serve it in small glasses, garnished with fresh berries or a sprinkle of cocoa powder, for an elegant touch that belies its simplicity.

Easy Vegan Lentil Soup

Today, as the light fades softly outside, I find myself drawn to the simplicity and warmth of a bowl of Easy Vegan Lentil Soup. It’s a dish that speaks of comfort, of quiet evenings spent in the kitchen, where the act of cooking becomes a meditative practice.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 bay leaf
• 2 cups water
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1 cup diced carrots, and 1 cup diced celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1 bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
6. Add 2 cups water and continue to simmer for another 10 minutes, or until lentils are tender.
7. Remove the bay leaf and stir in 1 tbsp lemon juice and 1/2 tsp salt.

Zesty and hearty, this soup boasts a velvety texture with a depth of flavor from the smoked paprika and cumin. Serve it with a slice of crusty bread or a dollop of vegan yogurt for an extra touch of creaminess.

Conclusion

These 19 effortless lazy vegan recipes prove that simple ingredients can create delicious, satisfying meals without the fuss. Whether you’re a seasoned vegan or just exploring plant-based options, there’s something here for everyone. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next lazy cooking day. Happy cooking!

Bella Bacinos