Best Vegan Quarantine Recipes for Healthy Home Cooking

When the world slowed down during quarantine, our kitchens became our sanctuaries. Many of us started exploring new ways to eat well, save money, and boost our health—all from the comfort of home.

As a longtime vegan and food enthusiast, I found myself returning to the basics: wholesome, plant-based recipes that are easy, flavorful, and make the most of pantry staples. Whether you’re an experienced vegan or just dabbling in meatless meals, these best vegan quarantine recipes will help you create nourishing dishes without fuss or fancy ingredients.

I’ve curated my favorites that kept my spirits high and my body fueled through uncertain times. Dive in for easy-to-follow instructions, helpful tips, and the kind of comfort food that nourishes both body and soul.

Why You’ll Love This Recipe

• Simple and Accessible: Each recipe uses pantry and freezer staples, making it easy to whip up even when grocery runs are limited.
• Budget-Friendly: Plant-based meals often cost less than their animal-based counterparts.
• Nutritious and Satisfying: These dishes are packed with protein, fiber, and essential nutrients to keep you energized.
• Customizable: Many of these options can be adapted based on what you have on hand.
• Kid-Approved: Even picky eaters will love these hearty, comforting meals.

Ingredients

Recipe 1: One-Pot Vegan Chickpea Stew

Recipe 2: Creamy Vegan Lentil Pasta

• Lentil pasta (or any pasta) – 12 oz
• Onion, diced – 1 small
• Garlic, minced – 2 cloves
• Canned coconut milk – 1 cup
• Frozen peas – 1 cup
• Sun-dried tomatoes, chopped – 1/3 cup
• Nutritional yeast – 2 tbsp
• Lemon juice – 1 tbsp
• Olive oil – 1 tbsp
• Salt and pepper, to taste

Recipe 3: No-Bake Chocolate Peanut Butter Oat Bars

• Rolled oats – 2 cups
• Peanut butter – 1 cup
• Maple syrup – 1/2 cup
• Cocoa powder – 1/4 cup
• Dark chocolate chips – 1/2 cup (vegan)
• Vanilla extract – 1 tsp
• Pinch of salt

Equipment

• Large soup pot
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Colander
• Medium saucepan
• Baking dish (for oat bars)
• Mixing bowls
• Spatula
• Parchment paper

Instructions

One-Pot Vegan Chickpea Stew

1. Heat olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent.
2. Add the minced garlic and cook for another minute, stirring regularly.
3. Stir in the chopped carrots and potatoes. Cook for 5 minutes, allowing them to soften slightly.
4. Add the smoked paprika and cumin. Stir to coat the vegetables and release their fragrance.
5. Pour in the diced tomatoes and vegetable broth. Bring to a gentle simmer.
6. Add the chickpeas, cover, and let simmer for 20 minutes until the potatoes are fork-tender.
7. Stir in the chopped spinach or kale. Cook for another 2-3 minutes, until greens are wilted.
8. Season with salt and pepper to taste. Serve hot with crusty bread or over rice.

Creamy Vegan Lentil Pasta

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a medium saucepan. Add diced onion and garlic; sauté until fragrant and translucent, about 4 minutes.
3. Add sun-dried tomatoes and frozen peas. Cook for 2 minutes.
4. Pour in coconut milk, nutritional yeast, and lemon juice. Stir well and let simmer for 3 minutes.
5. Mix in cooked pasta. Toss until pasta is well coated and sauce is creamy. Season with salt and pepper.
6. Serve immediately, garnished with fresh herbs or extra nutritional yeast if desired.

No-Bake Chocolate Peanut Butter Oat Bars

1. Line a baking dish with parchment paper.
2. In a large bowl, mix together rolled oats, cocoa powder, and a pinch of salt.
3. In a separate bowl, combine peanut butter, maple syrup, and vanilla extract. Microwave for 30 seconds to soften if needed, then stir until smooth.
4. Pour the wet mixture over the oat mixture. Stir until fully combined.
5. Fold in chocolate chips.
6. Press the mixture firmly into the prepared baking dish.
7. Chill in the fridge for at least 1 hour. Slice into bars and enjoy!

Tips & Variations

• Swap the greens: If you don’t have spinach or kale for the stew, try chard, collard greens, or even frozen broccoli.
• Make it spicier: Add a pinch of red pepper flakes or a diced jalapeno to the stew for a kick.
• Use what you have: Substitute lentil pasta with whole wheat or gluten-free pasta. Any nut butter works for the oat bars.
• Bulk it up: Add cooked quinoa or brown rice to the stew for extra protein and heartiness.
• Freezer friendly: Both the chickpea stew and oat bars freeze well for future meals or snacks.
• Oil-free option: Sauté veggies in water or broth instead of oil for a lighter meal.

“The beauty of vegan quarantine cooking is its flexibility—don’t stress if you’re missing an ingredient or two. Improvise and have fun!”

Nutrition Facts

Nutrition provided is approximate and will vary based on specific ingredients used.

Serving Suggestions

• One-Pot Vegan Chickpea Stew: Serve with a side of rice, quinoa, or your favorite crusty bread. Top with fresh herbs or a squeeze of lemon for brightness.
• Creamy Vegan Lentil Pasta: Pair with a simple green salad or roasted vegetables for a complete meal. Sprinkle with extra nutritional yeast for a cheesy flavor.
• No-Bake Chocolate Peanut Butter Oat Bars: Enjoy as a breakfast on the go, post-workout snack, or healthy dessert. Drizzle with melted chocolate for an extra treat.

For more vegan comfort food inspiration, check out our Costco Vegan Mushroom Stew Recipe or indulge your sweet tooth with the dreamy Chocolate Heaven Cake Recipe. Need a savory snack?

Don’t miss our crispy Cheese Penny Recipe—just swap in your favorite vegan cheese!

Conclusion

Cooking during quarantine taught us the value of simplicity and resourcefulness. These best vegan quarantine recipes are more than just meals—they’re a reminder that you can create delicious, nourishing food with what you have on hand.

Whether you’re stirring up a cozy chickpea stew, twirling creamy pasta, or pressing oat bars for snacking, each recipe brings the comfort and satisfaction we all crave in uncertain times. Don’t be afraid to adapt, swap, or experiment.

Every home cook has their own spin, and that creativity is what makes food so nourishing for both body and soul. Stay safe, eat well, and keep cooking with heart!

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