10 Ingredient Vegan Recipes for Quick and Easy Meals

Are you searching for quick, wholesome, and flavor-packed plant-based meals that don’t require a mile-long shopping list? You’re in the right place!

Welcome to my collection of 10 ingredient vegan recipes, perfect for busy weeknights, meal prepping, or simply cutting down on kitchen chaos. Each recipe here is crafted to deliver maximum taste with minimal fuss—no exotic ingredients or complicated steps, just real food that’s accessible, nourishing, and absolutely delicious.

Whether you’re a lifelong vegan, testing out meatless Mondays, or just want to add more veggies to your table, these recipes are for you. From creamy curries to hearty salads and comforting pastas, you’ll find something for every craving.

Plus, with just ten ingredients or fewer, you’ll spend less time at the store and more time savoring your meal. Ready to simplify your cooking and fall in love with plant-based meals all over again?

Let’s dive in!

Why You’ll Love This Recipe

• Simplicity: Each recipe uses just 10 straightforward ingredients, making shopping and prep a breeze.
• Flavorful: These dishes may be minimal, but they pack a major punch thanks to clever seasoning and fresh produce.
• Budget-Friendly: Fewer ingredients mean a lighter grocery bill—perfect for families and students alike.
• Versatile: Swap ingredients based on what you have, and make them your own!
• Healthy: Each recipe is packed with nutrients, fiber, and plant-based protein.
• Perfect for Meal Prep: Many of these recipes keep well and can be made in advance.

10 Ingredient Vegan Recipes: The Ultimate Listicle

Below you’ll find five of my favorite 10 ingredient vegan recipes—all easy, filling, and bursting with flavor. Each recipe includes a detailed breakdown, tips, and serving suggestions.

Let’s get cooking!

Creamy Chickpea Spinach Curry

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (15 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste

Equipment

• Large skillet or saucepan
• Cutting board & knife
• Wooden spoon
• Can opener
• Measuring spoons

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.
2. Stir in the garlic and ginger. Cook for 1 minute until fragrant.
3. Sprinkle in the curry powder and cumin. Stir to coat the onions and toast the spices for 30 seconds.
4. Add the chickpeas and coconut milk. Stir well and bring the mixture to a gentle simmer.
5. Season with salt and pepper. Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
6. Add the spinach and cook until wilted, about 2-3 minutes.
7. Serve hot with rice or flatbread. Garnish with fresh herbs if desired.

Tips & Variations

“Swap spinach for kale or collards, and try adding diced tomatoes for extra tang. For a protein boost, stir in cubed tofu or tempeh.”

This curry is also wonderful with a squeeze of lime or a sprinkle of chili flakes for heat. Leftovers keep well for up to 3 days in the fridge.

Nutrition Facts

Serving Suggestions

• Spoon over steamed basmati rice or quinoa.
• Serve with warm naan or pita bread.
• Top with chopped cilantro and a squeeze of fresh lemon.

Roasted Sweet Potato & Black Bean Tacos

Ingredients

• 2 medium sweet potatoes, peeled & diced
• 1 can (15 oz) black beans, drained & rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges
• Salt & pepper, to taste

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Knife & cutting board
• Oven

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss sweet potatoes with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Spread sweet potatoes in a single layer on the baking sheet. Roast for 25 minutes, flipping halfway, until golden and tender.
4. Warm black beans in a small pot over low heat, seasoning with a pinch of salt.
5. Heat tortillas in a dry skillet or in the oven wrapped in foil.
6. Assemble tacos: Fill each tortilla with roasted sweet potatoes, black beans, and avocado slices.
7. Serve with lime wedges and your favorite salsa.

Tips & Variations

“Try adding pickled red onions or shredded cabbage for crunch. For extra flavor, check out our Vegan Cinco de Mayo Recipes for a Flavorful Fiesta.”

Make it a taco bowl by swapping tortillas for a bed of leafy greens or rice!

Nutrition Facts

Serving Suggestions

• Pair with a side of dehydrated vegetable chips for crunch.
• Top with vegan sour cream or your favorite hot sauce.
• Serve with a fresh tomato and corn salad.

One-Pot Lentil Tomato Stew

Ingredients

• 1 cup dried brown or green lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 1 medium carrot, peeled & diced
• 1 celery stalk, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt & pepper, to taste

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups & spoons
• Knife & cutting board

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery, and sauté for 5 minutes until softened.
2. Add garlic and thyme; stir for 1 minute.
3. Add lentils, diced tomatoes (with their juices), and vegetable broth. Stir to combine.
4. Bring to a boil, then reduce heat and simmer, uncovered, for 30-35 minutes, until lentils are tender.
5. Season with salt and pepper. Add water if the stew is too thick.
6. Serve hot, garnished with fresh parsley if desired.

Tips & Variations

“This stew is great for batch cooking and freezes beautifully. For a smoky twist, try adding a pinch of smoked paprika or check out our Smoked Vegetarian Recipes for Flavorful Meatless Meals.”

Swap lentils for split peas or add diced potatoes for extra heartiness!

Nutrition Facts

Serving Suggestions

• Serve with crusty whole-grain bread.
• Spoon over brown rice for a hearty meal.
• Pair with a simple green salad.

Zesty Lemon Tahini Pasta

Ingredients

• 8 oz whole wheat spaghetti or linguine
• 1/3 cup tahini
• 1 large lemon (zest & juice)
• 2 cloves garlic, minced
• 1/4 cup water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1/4 cup chopped fresh parsley

Equipment

• Large pot
• Colander
• Mixing bowl
• Whisk
• Zester

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. In a mixing bowl, whisk together tahini, lemon zest, lemon juice, garlic, olive oil, salt, and black pepper. Whisk in water until smooth and creamy.
3. Return drained pasta to the pot. Add tahini sauce and toss to coat, adding reserved pasta water as needed for a silky sauce.
4. Stir in spinach and cook over low heat until wilted, about 2 minutes.
5. Serve garnished with fresh parsley and extra lemon zest.

Tips & Variations

“Add roasted broccoli or peas for extra color and nutrition. For a gluten-free version, use your favorite GF pasta!”

This sauce also makes a wonderful dressing for grain bowls or salads.

Nutrition Facts

Serving Suggestions

• Top with roasted chickpeas for crunch and protein.
• Serve alongside a simple tomato cucumber salad.
• Pair with Vegan Casserole Recipes for a complete meal.

Quick Veggie Stir Fry with Peanut Sauce

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed & cubed
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 1 medium carrot, julienned
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sriracha (optional)

Equipment

• Large nonstick skillet or wok
• Cutting board & knife
• Small bowl
• Spatula
• Paper towels (for pressing tofu)

Instructions

1. In a small bowl, whisk together soy sauce, peanut butter, maple syrup, rice vinegar, and sriracha.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove and set aside.
3. Add bell pepper, snap peas, and carrot to the pan. Stir fry for 3-4 minutes until vibrant and just tender.
4. Return tofu to the pan. Pour in the peanut sauce and toss to coat everything evenly. Cook for 1-2 minutes, until heated through.
5. Serve hot over rice or noodles, garnished with sesame seeds or chopped scallions if desired.

Tips & Variations

“Switch up the veggies with broccoli, zucchini, or mushrooms. For a nut-free sauce, use sunflower seed butter instead of peanut butter.”

This stir fry is great for cleaning out the fridge—just toss in any veggies you have!

Nutrition Facts

Serving Suggestions

• Serve over jasmine or brown rice.
• Try with soba or rice noodles for a noodle bowl.
• Enjoy alongside Rutabaga Recipes Vegan for more veggie inspiration.

Conclusion

Eating plant-based doesn’t have to mean spending hours in the kitchen or investing in a pantry full of specialty items. These 10 ingredient vegan recipes make it easy to enjoy wholesome, satisfying meals any night of the week—no stress or over-complicated steps required.

Whether you’re looking to eat healthier, save time, or simply expand your recipe repertoire, these dishes prove that less truly can be more.

Remember, the secret to delicious vegan cooking is fresh ingredients and a willingness to experiment. Feel free to swap in your favorite veggies or spices and make these meals your own.

If you loved these recipes, don’t forget to check out more of our plant-based favorites like Lipton Vegetable Soup Mix Recipes for Easy Family Meals or our Vegan Easter Dessert Recipes Everyone Will Love.

Happy cooking—and happy eating!

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