Cheap Lazy Vegan Recipes for Quick and Easy Meals

Eating vegan on a budget doesn’t have to mean living on bland, repetitive meals. In fact, some of the most flavorful, filling, and satisfying dishes are plant-based, quick to make, and use affordable pantry staples.

Whether you’re a busy student, a new vegan, or just looking to save money and time, these cheap lazy vegan recipes will keep things fresh and fun in your kitchen.

From hearty stews to cozy one-pot pastas and vibrant skillet meals, you’ll discover just how easy and delicious vegan cooking can be. Every recipe here is designed to use simple, easy-to-find ingredients, requires minimal prep, and won’t break the bank.

Plus, these meals are perfect for meal prep, so you can whip up big batches for the week ahead. Let’s dive into a lineup of wallet-friendly, fuss-free vegan recipes that prove you don’t need meat or dairy to eat well!

Why You’ll Love This Recipe

• Budget-Friendly: All recipes use affordable pantry staples and seasonal produce, making them perfect for tight budgets.
• Minimal Prep: Most meals come together in under 30 minutes and require very little chopping or fuss.
• Hearty & Filling: These dishes are packed with plant-powered protein, fiber, and flavor to keep you full and satisfied.
• Customizable: Easy to swap ingredients based on what you have on hand, so you’ll reduce food waste.
• Great for Meal Prep: Make a big batch and enjoy leftovers all week long.
• Beginner-Friendly: No special skills or equipment required—just a love for good food!

Cheap Lazy Vegan Recipes: The Ultimate List

One-Pot Chickpea Tomato Curry

Ingredients

Equipment

• Large saucepan or deep skillet
• Wooden spoon
• Can opener
• Knife and cutting board

Instructions

1. Heat the oil in your saucepan over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
2. Add garlic. Cook for another 30 seconds until fragrant.
3. Sprinkle in curry powder. Stir and let toast for 1 minute to release flavors.
4. Add chickpeas and tomatoes. Pour in the drained chickpeas and diced tomatoes (with juices). Stir to combine.
5. Simmer. Bring to a gentle simmer, cover, and let cook for 10-12 minutes, stirring occasionally.
6. Season. Add salt and pepper to taste. Stir in spinach, if using, and cook until just wilted (about 2 minutes).
7. Serve. Enjoy hot with rice, naan, or your favorite grain!

Tips & Variations

• Swap chickpeas for any canned beans you have: kidney, cannellini, or black beans work well.
• Add a splash of coconut milk for creamier texture and richer flavor.
• Stir in frozen peas or carrots for extra veggies.

• “Leftovers taste even better the next day—perfect for quick lunches!”

Nutrition Facts

Serving Suggestions

• Serve over steamed rice or with toasted pita bread.
• Top with chopped cilantro or a squeeze of fresh lemon juice.
• Pair with a simple Harvest Hash for an even heartier meal.

10-Minute Peanut Butter Ramen

Ingredients

Equipment

• Medium saucepan
• Fork or whisk
• Measuring spoons

Instructions

1. Boil water in a saucepan. Add ramen noodles and frozen veggies. Cook according to package instructions (usually 3-4 minutes).
2. Mix sauce. In a bowl, whisk together peanut butter, soy sauce, maple syrup, and garlic powder.
3. Combine. Drain most of the water from the noodles (leave a little for sauciness). Stir in the peanut sauce until noodles are well coated.
4. Serve hot. Top with sliced scallions or crushed peanuts if desired.

Tips & Variations

• Swap peanut butter for almond or sunflower seed butter for allergy-friendly options.
• Add sriracha or chili flakes for heat.

• “Try adding a handful of spinach at the end for extra greens and nutrients!”

Nutrition Facts

Serving Suggestions

• Serve with a side of La Choy Sweet and Sour Sauce for dipping spring rolls or dumplings.
• Top with sesame seeds and shredded carrots for crunch.

Simple Sheet Pan Roasted Veggies & Beans

Ingredients

Equipment

• Baking sheet
• Parchment paper or foil (optional)
• Large mixing bowl
• Knife and cutting board

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup.
2. Prepare veggies. Toss chopped vegetables with olive oil, salt, pepper, and dried herbs in a mixing bowl.
3. Spread on baking sheet. Arrange veggies in a single layer. Scatter drained beans over the top.
4. Roast. Bake for 25-30 minutes, stirring halfway, until veggies are tender and golden.
5. Serve warm. Great on its own or over rice, quinoa, or leafy greens.

Tips & Variations

• Use any combination of vegetables you have—this is a perfect clean-out-the-fridge meal!
• Sprinkle with nutritional yeast for a cheesy, savory kick.

• “For added flavor, drizzle with balsamic glaze or lemon juice before serving.”

Nutrition Facts

Serving Suggestions

• Serve with a spoonful of Cajun Ranch Wing Sauce for a tangy dip.
• Turn leftovers into wraps or burrito fillings for lunch the next day.

5-Ingredient Vegan Chili

Ingredients

• 2 cans (15 oz each) mixed beans (pinto, kidney, or black), drained
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn
• 2 tbsp chili powder
• Salt & pepper to taste

Equipment

• Large pot
• Can opener
• Wooden spoon

Instructions

1. Add everything to a large pot over medium heat.
2. Stir well and let simmer for 15-20 minutes, stirring occasionally.
3. Taste and adjust seasoning as needed. Serve hot!

Tips & Variations

• Add cumin or smoked paprika for extra depth.
• Stir in a handful of spinach or kale for more greens.

• “Top with avocado slices, cilantro, or tortilla chips for added flavor and crunch.”

Nutrition Facts

Serving Suggestions

• Ladle over baked potatoes or steamed rice.
• Pair with Lemon Crackers for a crunchy side.

Lazy Hummus Avocado Toast

Ingredients

• 4 slices whole grain bread
• 1 ripe avocado
• 1/2 cup store-bought or homemade hummus
• Salt, pepper, and chili flakes to taste
• Lemon wedge (optional)

Equipment

• Toaster or skillet
• Knife
• Spoon

Instructions

1. Toast bread to your desired crispness.
2. Spread each slice with a generous spoonful of hummus.
3. Mash avocado on top. Sprinkle with salt, pepper, and chili flakes. Squeeze a bit of lemon if desired.
4. Serve immediately for best texture.

Tips & Variations

• Add sliced tomatoes, cucumber, or sprouts for extra freshness.
• Use any type of bread, including gluten-free varieties.

• “For a protein boost, sprinkle with hemp hearts or pumpkin seeds.”

Nutrition Facts

Serving Suggestions

• Pair with a fresh fruit salad or your favorite soup.
• Great as a quick snack, light meal, or breakfast on the go.

15-Minute Veggie Stir-Fry

Ingredients

• 3 cups frozen stir-fry vegetables
• 1 block firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp oil (sesame or vegetable)
• 1 tsp garlic powder
• 1 tsp ginger powder
• Cooked rice or noodles, to serve

Equipment

• Large skillet or wok
• Spatula
• Knife and cutting board

Instructions

1. Heat oil in a skillet or wok over medium-high heat. Add tofu cubes and cook until golden, about 4-5 minutes.
2. Add veggies. Stir in frozen vegetables and cook until heated through, about 5-7 minutes.
3. Add seasonings. Sprinkle with garlic powder, ginger powder, and soy sauce. Stir to coat everything evenly.
4. Serve hot over rice or noodles.

Tips & Variations

• Add sriracha or chili garlic sauce for a spicy kick.
• Use tempeh or edamame instead of tofu.

• “Try a splash of maple syrup for sweet-savory flavor balance!”

Nutrition Facts

Serving Suggestions

• Serve with a sprinkle of sesame seeds and fresh lime wedges.
• Pair with Lemon Ricotta Pasta with Arugula for a vibrant meal spread.

Tips & Variations (For All Recipes)

• Double or triple portions for meal prep and freeze leftovers for later.
• Keep a few pantry essentials (canned beans, tomatoes, pasta, rice) on hand for quick vegan meals anytime.
• Experiment with different herbs and spices to keep things interesting.

• “Eating vegan on a budget is all about creativity and using what you already have!”

Nutrition Facts (General)

All these recipes are naturally high in fiber and plant-based protein, making them great for sustained energy and digestive health. Most meals provide:

• About 10-15g protein per serving
• Less than 400 calories per serving
• Plenty of vitamins, minerals, and antioxidants from veggies and legumes

Serving Suggestions (For All Recipes)

• Mix and match recipes for a week of varied, colorful meals.
• Add fresh fruit, nuts, or seeds to round out breakfast or snacks.
• Pair main dishes with a light soup or salad for extra nutrition and satiety.
• Try serving with homemade crackers like these Lemon Crackers for a crunchy finish.

Conclusion

Embracing a vegan lifestyle doesn’t have to be expensive, complicated, or time-consuming. With these cheap lazy vegan recipes, you can enjoy nourishing, budget-friendly meals every day of the week—no culinary degree or fancy ingredients required.

Each recipe is designed for minimal prep and maximum flavor, offering a foundation you can build on with your own favorite veggies, grains, and spices.

Remember, the best meals often come from a little creativity and a willingness to use what’s already in your pantry. Whether you’re prepping for the week, cooking for one, or feeding a crowd, these recipes prove that plant-based eating can be both accessible and absolutely delicious.

For more inspiration on unique and easy recipes, check out our Horse Cough Syrup Recipe, Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food, or Lemon Ricotta Pasta With Arugula Recipe. Happy cooking and happy saving!

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