10 Minute Vegan Recipes for Quick and Easy Meals

Updated On: October 4, 2025

Are you craving something delicious, healthy, and satisfying, but only have ten minutes to whip up a meal? You’re in the right place!

Sometimes life gets busy, but that doesn’t mean you have to sacrifice flavor or nutrition. Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your routine, these 10 minute vegan recipes will become your new kitchen heroes.

Imagine vibrant salads, hearty wraps, warming soups, and energizing bowls—all ready in less time than it takes to get takeout delivered. Let’s dive into these speedy creations that don’t skimp on taste, variety, or nourishment.

Ready to discover your next go-to meal? Grab your favorite chopping board, and let’s make vegan cooking quick, easy, and absolutely irresistible!

Why You’ll Love This Recipe

  • Fast & Convenient: Every recipe in this collection is ready in just 10 minutes—perfect for busy days or last-minute hunger pangs.
  • Nutritious & Satisfying: Packed with wholesome ingredients, these dishes provide energy, protein, fiber, and loads of vitamins.
  • Deliciously Versatile: With a variety of flavors and textures, you’ll never get bored—mix and match for endless combinations.
  • Minimal Cleanup: Simple techniques and minimal equipment mean less time cleaning and more time enjoying your meal.
  • Great for Meal Prep: Many of these recipes can be doubled or made ahead to simplify your week.

10 Minute Vegan Recipes: The Ultimate List

Below you’ll find a curated selection of my favorite 10 minute vegan recipes. Each one is carefully crafted to maximize flavor and nutrition with minimal effort.

Pick one, or try them all throughout the week!

Creamy Avocado Chickpea Smash Wrap

Ingredients

  • 1 ripe avocado
  • 1 can (15 oz) chickpeas, drained & rinsed
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • Salt & pepper, to taste
  • 2 large whole wheat tortillas
  • 1 cup baby spinach or mixed greens
  • 1/4 cup shredded carrots

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Spoon
  • Knife
  • Cutting board

Instructions

  1. Mash the avocado and chickpeas together in a mixing bowl until mostly smooth but still a bit chunky.
  2. Add lemon juice, garlic powder, salt, and pepper. Mix well to combine flavors.
  3. Lay out tortillas and add a handful of spinach and carrots to each.
  4. Spoon the chickpea avocado mixture over the greens.
  5. Roll up the wraps tightly, slice in half, and enjoy immediately!

Tip: If you like a little spice, add a dash of hot sauce or red pepper flakes to the mash!

Spicy Peanut Noodle Bowl

Ingredients

  • 8 oz rice noodles (quick-cooking)
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp chili garlic sauce
  • 1/2 cup shredded red cabbage
  • 1/2 cup julienned carrots
  • 2 tbsp chopped cilantro
  • 1 tbsp crushed peanuts (optional)

Equipment

  • Medium saucepan
  • Colander
  • Mixing bowl
  • Tongs or fork

Instructions

  1. Boil the noodles according to package directions (usually 4-5 minutes), then drain.
  2. Mix peanut butter, soy sauce, maple syrup, and chili garlic sauce in a bowl until smooth.
  3. Toss the hot noodles with the sauce until well coated.
  4. Add veggies and cilantro; toss again.
  5. Top with crushed peanuts and serve immediately.

For a low-carb twist, substitute spiralized zucchini or carrot noodles!

Veggie-Packed Mediterranean Pita Pockets

Ingredients

  • 2 whole wheat pita breads
  • 1/2 cup hummus (store-bought or homemade)
  • 1/2 cup chopped cucumber
  • 1/2 cup diced tomato
  • 1/4 cup sliced kalamata olives
  • 1/4 cup red onion, thinly sliced
  • 1 cup mixed baby greens

Equipment

  • Cutting board
  • Knife
  • Spoon

Instructions

  1. Warm pita breads in the microwave or toaster (optional).
  2. Spread hummus inside each pita pocket.
  3. Fill with cucumber, tomato, olives, onion, and greens.
  4. Serve immediately for a fresh snack or light lunch.

Looking for more Mediterranean flavors? Try our Turkish Veg Recipes for easy & flavorful dishes!

Fresh Mango Black Bean Salad

Ingredients

  • 1 ripe mango, diced
  • 1 can (15 oz) black beans, drained & rinsed
  • 1/4 cup red bell pepper, diced
  • 2 tbsp red onion, minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lime juice
  • Salt & pepper, to taste

Equipment

  • Mixing bowl
  • Spoon
  • Knife
  • Cutting board

Instructions

  1. Combine mango, black beans, bell pepper, onion, and cilantro in a mixing bowl.
  2. Add lime juice, salt, and pepper; toss to combine.
  3. Serve chilled or at room temperature, as a side dish or with tortilla chips.

This salad is a perfect addition to any summer gathering or a quick lunch. For more fiesta flavors, check out our Vegan Cinco de Mayo Recipes.

Hearty Lentil & Veggie Soup (Microwave Method)

Ingredients

  • 1 can (15 oz) lentils, drained & rinsed
  • 1 cup frozen mixed vegetables
  • 2 cups vegetable broth
  • 1/2 tsp thyme
  • 1/2 tsp smoked paprika
  • Salt & pepper, to taste

Equipment

  • Microwave-safe bowl
  • Spoon

Instructions

  1. Add lentils, vegetables, and broth to a microwave-safe bowl.
  2. Stir in thyme, smoked paprika, salt, and pepper.
  3. Microwave on high for 3-4 minutes, stir, then heat for another 2 minutes until steaming hot.
  4. Serve with whole-grain bread or a side salad.

If you love smoky flavors, explore more in our Smoked Vegetarian Recipes.

Quick Tofu Scramble

Ingredients

  • 1 block (14 oz) firm tofu, drained & crumbled
  • 1/4 cup plant milk (unsweetened)
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 cup diced bell pepper
  • 1/2 cup baby spinach
  • Salt & pepper, to taste

Equipment

  • Nonstick skillet
  • Spatula

Instructions

  1. Heat skillet over medium-high heat; add crumbled tofu and plant milk.
  2. Stir in turmeric, garlic powder, salt, and pepper.
  3. Add bell pepper and spinach; cook for 4-5 minutes, stirring often, until veggies are tender and tofu is heated through.
  4. Serve warm with toast or in a breakfast burrito.

Make it your own by adding your favorite spices or leftover veggies!

Rainbow Veggie Rice Paper Rolls

Ingredients

  • 6 rice paper wrappers
  • 1/2 cup shredded lettuce
  • 1/2 cup julienned carrots
  • 1/4 cup red bell pepper, thinly sliced
  • 1/4 cup cucumber, thinly sliced
  • 6 leaves fresh mint or basil
  • 1/4 cup hoisin or peanut sauce

Equipment

  • Large plate or shallow bowl (for soaking papers)
  • Cutting board
  • Knife

Instructions

  1. Soak rice paper wrappers one by one in warm water for 10-15 seconds until pliable.
  2. Lay on damp towel and layer with veggies and herbs.
  3. Roll tightly, tucking in sides as you go.
  4. Serve with dipping sauce.

These are fun to make with kids or as party appetizers!

Simple Dehydrated Vegetable Snack Mix

Ingredients

  • 1 cup dehydrated mixed vegetables
  • 1/4 cup raw almonds
  • 1/4 cup pumpkin seeds
  • 1/4 tsp smoked paprika
  • Salt, to taste

Equipment

  • Mixing bowl
  • Spoon

Instructions

  1. Combine all ingredients in a mixing bowl.
  2. Toss well to coat everything evenly.
  3. Enjoy as a snack or pack in a lunchbox.

Curious about cooking with dehydrated veggies? Check out Recipes Dehydrated Vegetables: Easy Meals and Snacks for more ideas!

Speedy Vegan Caesar Salad

Ingredients

  • 6 cups romaine lettuce, chopped
  • 1/2 cup vegan Caesar dressing
  • 1/2 cup croutons (store-bought or homemade)
  • 2 tbsp nutritional yeast
  • Fresh cracked pepper, to taste

Equipment

  • Large salad bowl
  • Tongs

Instructions

  1. Add lettuce to salad bowl.
  2. Drizzle with dressing and toss to coat.
  3. Top with croutons, nutritional yeast, and pepper.
  4. Serve immediately for a crunchy, satisfying meal.

Vegan Berry Yogurt Parfait

Ingredients

  • 1 cup vegan yogurt (coconut, almond, or soy)
  • 1/2 cup mixed berries (fresh or thawed frozen)
  • 1/4 cup granola
  • 1 tbsp chia seeds (optional)

Equipment

  • Glass or bowl
  • Spoon

Instructions

  1. Layer yogurt, berries, and granola in a glass or bowl.
  2. Sprinkle with chia seeds if using.
  3. Enjoy immediately for a refreshing breakfast or snack.

Tips & Variations

  • Mix & match veggies: Use whatever fresh or frozen vegetables you have on hand.
  • Add protein: Toss in canned beans, tofu cubes, or tempeh to any salad or wrap for extra staying power.
  • Spice it up: Hot sauce, sriracha, or chili flakes can instantly transform any recipe.
  • Grain swap: Quick-cooking grains (like couscous or microwave rice) can be used to bulk up bowls and salads.
  • Meal prep: Chop veggies in advance and store them in containers for even faster assembly.

Pro Tip: Keep canned beans, frozen veggies, and a few flavorful sauces in your pantry for instant meal magic!

Nutrition Facts

Recipe Calories Protein (g) Fiber (g) Main Nutrients
Creamy Avocado Chickpea Smash Wrap 410 13 11 Folate, Vitamin C, Iron
Spicy Peanut Noodle Bowl 380 10 4 Vitamin A, Magnesium
Veggie-Packed Mediterranean Pita Pockets 340 9 8 Vitamin K, Potassium
Mango Black Bean Salad 260 8 9 Vitamin C, Fiber
Hearty Lentil & Veggie Soup 240 13 6 Iron, Folate
Quick Tofu Scramble 210 17 3 Calcium, Protein
Rainbow Rice Paper Rolls 180 4 3 Vitamin A, Vitamin C
Dehydrated Veggie Snack Mix 220 7 4 Vitamin E, Magnesium
Speedy Vegan Caesar Salad 230 6 5 Vitamin K, Fiber
Vegan Berry Yogurt Parfait 190 5 4 Vitamin C, Calcium

Nutrition values are approximate and based on average serving sizes.

Serving Suggestions

  • Wraps & Pitas: Pair with a cup of soup or a crunchy fruit salad for a complete lunch.
  • Noodle Bowls: Add baked tofu or tempeh slices for extra protein.
  • Salads: Serve with whole grain crackers or a side of roasted sweet potatoes.
  • Rice Paper Rolls: Perfect as party appetizers or a light lunch with dipping sauce.
  • Parfaits: Top with a drizzle of nut butter or a sprinkle of seeds for extra nutrition.

Love hearty vegan casseroles? You’ll adore these Vegan Casserole Recipes: Easy for quick weeknight dinner!

Conclusion

Eating vegan doesn’t have to mean hours in the kitchen or bland, repetitive meals. These 10 minute vegan recipes prove that you can enjoy vibrant, nourishing, and deeply satisfying dishes even on your busiest days.

With a few pantry staples and some fresh produce, you can create lunches, dinners, snacks, and even breakfasts that fuel your body and delight your taste buds.

Remember, the key to success with quick vegan meals is keeping your kitchen stocked with versatile ingredients and not being afraid to get creative. The next time you’re pressed for time, try one of these recipes—or mix up your own version!

With these recipes in your back pocket, you’ll never be stuck for a wholesome, plant-based meal again. Happy cooking—and be sure to explore more inspiration like Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas for even more delicious ideas!

📖 Recipe Card: 10-Minute Vegan Chickpea Salad

Description: A quick and refreshing vegan salad packed with protein and flavor. Perfect for a speedy lunch or light dinner.

Prep Time: PT8M
Cook Time: PT2M
Total Time: PT10M

Servings: 2 servings

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Add chickpeas, cherry tomatoes, cucumber, red onion, and parsley to a large bowl.
  2. Drizzle olive oil and lemon juice over the salad.
  3. Season with salt and black pepper.
  4. Toss everything gently to combine.
  5. Serve immediately or chill for later.

Nutrition: Calories: 310 kcal | Protein: 11 g | Fat: 13 g | Carbs: 38 g

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Photo of author

Marta K

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