Looking for affordable, flavor-packed vegan meals that don’t require hours in the kitchen or a long list of expensive ingredients? You’re in the right place!
The “Cheap Lazy Vegan: The Recipe Ebook” is a treasure trove for anyone wanting to eat plant-based on a budget, without sacrificing taste or variety. Whether you’re a student, a busy professional, or just someone who loves easy, fuss-free meals, these recipes are designed for real life.
With simple steps and accessible ingredients, you can whip up delicious vegan dishes in under 30 minutes—no culinary degree required!
In this post, I’ll give you a sneak peek into the kind of recipes featured in the ebook, including my favorite “Cheap Lazy Vegan Stir Fry” that’s ready in a flash, loaded with nutrition, and endlessly customizable.
Plus, I’ll share tips, nutrition info, and serving ideas to help you get the most out of your vegan cooking journey. Let’s dive into delicious simplicity!
Why You’ll Love This Recipe
- Budget-Friendly: Uses affordable, everyday ingredients you probably already have.
- Quick & Easy: 30 minutes from fridge to table—perfect for busy weeknights.
- Versatile: Swap in any veggies or protein you like. Great for cleaning out the fridge!
- Nutritionally Balanced: Packed with plant-based protein, fiber, and vitamins.
- Kid and Family Friendly: Mild flavors that you can spice up or down to taste.
- Minimal Equipment: All you need is a pan and a stove—no fancy gadgets!
- Meal Prep Ready: Makes great leftovers for lunch the next day.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked rice | 2 cups | White, brown, or jasmine—your choice |
| Frozen mixed vegetables | 2 cups | Or fresh, chopped (e.g., carrots, peas, corn, broccoli) |
| Canned chickpeas | 1 can (15 oz) | Drained and rinsed |
| Soy sauce | 2 tbsp | Or tamari for gluten-free |
| Garlic | 2 cloves | Minced |
| Onion | 1 small | Diced |
| Cooking oil | 1-2 tbsp | Canola, olive, or sesame oil |
| Sriracha (optional) | 1 tsp | For a spicy kick |
| Green onions or cilantro (optional) | To taste | For garnish |
| Sesame seeds (optional) | 1 tsp | For garnish |
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Can opener (for chickpeas)
- Wooden spoon or spatula
- Measuring spoons
- Serving bowls
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, and gather your veggies. Drain and rinse the chickpeas. If using fresh vegetables, chop them into bite-sized pieces.
- Heat the oil: Place your skillet or wok over medium-high heat. Add 1-2 tablespoons of oil and let it get hot.
- Sauté aromatics: Add diced onion to the pan. Sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add vegetables: Toss in your mixed vegetables (frozen or fresh). Stir frequently and cook for 5-7 minutes until they’re just tender.
- Add chickpeas: Pour in the drained chickpeas. Stir to combine and let them heat through, about 2 minutes.
- Add rice: Crumble in the cooked rice, breaking up any clumps with your spoon. Stir well so everything mixes together.
- Season: Pour soy sauce and, if using, sriracha over the mixture. Stir-fry everything for another 2-3 minutes until heated through and evenly coated.
- Garnish and serve: Remove from heat. Sprinkle with chopped green onions, cilantro, and sesame seeds if desired. Serve hot and enjoy!
Tips & Variations
- Protein Options: Swap chickpeas for lentils, tofu, or even leftover beans.
- Veggie Swap: Use whatever vegetables you have—zucchini, spinach, bell peppers, or kale all work wonderfully.
- Flavor Boost: Add a splash of rice vinegar or a sprinkle of nutritional yeast for extra umami.
- Make it a one-pan meal: Add cubed tofu or tempeh at the same time as the chickpeas for added protein.
- Spice it up: Try a pinch of chili flakes, fresh ginger, or even a spoonful of peanut butter for a Thai-inspired twist.
- Meal Prep: Double the recipe and store leftovers in the fridge for up to 3 days. Great for lunchboxes!
“Don’t be afraid to experiment with flavors—vegan cooking is all about creativity and making it work for you!”
Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 390 |
| Protein | 13g |
| Fat | 7g |
| Carbohydrates | 65g |
| Fiber | 9g |
| Sugar | 6g |
| Sodium | 730mg |
Note: Nutrition values are estimates and may vary based on specific brands and ingredient choices.
Serving Suggestions
- As a main dish: Enjoy your stir fry with a squeeze of fresh lime and extra sriracha on the side.
- With a crunchy salad: Serve alongside a crisp cabbage slaw or a simple cucumber salad for added freshness.
- In a wrap: Spoon leftovers into a whole wheat tortilla or lettuce leaves for a quick, portable lunch.
- With extra toppings: Top with sliced avocado, toasted nuts, or a dollop of vegan yogurt for creaminess.
- Make it a feast: Pair with other easy vegan appetizers like those from our Low Fodmap Appetizer Recipes collection.
Conclusion
Eating vegan doesn’t have to be expensive, bland, or time-consuming. With recipes like this “Cheap Lazy Vegan Stir Fry” from the ebook, you can whip up healthy, satisfying meals in almost no time and with minimal fuss.
The beauty of these recipes lies in their adaptability—whether you have a pantry full of staples or just a few odds and ends, you can make it work. Best of all, each dish is designed to nourish your body and delight your taste buds, without busting your budget.
If you enjoyed this recipe, you’ll love exploring more plant-based ideas! Check out our Lemon Ricotta Pasta With Arugula Recipe for another quick vegan dinner, or try something unique like the Lion’S Mane Mushroom Crumble Recipes.
For a sweet treat, don’t miss our Lemon Straws Recipe. Here’s to affordable, lazy, and absolutely delicious vegan cooking!
📖 Recipe Card: Easy One-Pot Lentil Curry
Description: A simple, budget-friendly vegan lentil curry made in one pot. Perfect for busy weeknights and packed with flavor and plant-based protein.
Prep Time: PT10M
Cook Time: PT30M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (400ml) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 tbsp olive oil
- 2 cups spinach (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in curry powder and cumin, cook for 1 minute.
- Add lentils, diced tomatoes, vegetable broth, and salt.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes.
- Stir in spinach until wilted, if using.
- Serve hot with rice or bread.
Nutrition: Calories: 260 | Protein: 13g | Fat: 4g | Carbs: 44g
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