Cheap Lazy Vegan Recipe Book: Easy Meals for Every Day

Are you tired of scrolling endlessly for vegan recipes that are actually affordable, quick, and downright delicious? If so, you’re going to fall in love with my Cheap Lazy Vegan Recipe Book—a collection of easy, budget-friendly plant-based dishes that anyone can whip up, even on the busiest weeknight.

Whether you’re a college student, a busy parent, or just someone who doesn’t want to spend hours in the kitchen (or empty their wallet at the grocery store), these recipes are for you. Every recipe uses pantry staples, seasonal veggies, and a few clever hacks to keep things simple and satisfying.

And best of all, no culinary expertise is required! Let’s dive into a sample recipe straight from the book that will make your next meal both effortless and exciting.

Why You’ll Love This Recipe

This recipe stands out because it’s designed for real life: minimal prep, maximum flavor, and zero fuss. It’s perfect for anyone who wants to eat more plants without overthinking it or overspending.

• Budget-Friendly: Uses affordable, everyday ingredients found at any grocery store.
• Quick & Easy: Ready in under 30 minutes, with minimal chopping and cleanup.
• Flexible: Adaptable for whatever veggies or grains you have on hand.
• Satisfying: Packed with plant-based protein, fiber, and flavor.
• Perfect for Meal Prep: Tastes even better the next day!

“You don’t need fancy ingredients or hours in the kitchen to enjoy wholesome, delicious vegan meals.”

Ingredients

Here’s everything you need to make my signature One-Pot Chickpea & Veggie Stew—a star from the Cheap Lazy Vegan Recipe Book.

• 1 can chickpeas (15 oz), drained and rinsed
• 2 cups frozen mixed vegetables (peas, carrots, corn, green beans, etc.)
• 1 can diced tomatoes (15 oz)
• 2 cups vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil (or any cooking oil)
• 1 tsp dried Italian herbs
• Salt & pepper, to taste
• Cooked rice or bread, for serving (optional)

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Chopping board & knife
• Can opener
• Measuring cups & spoons

“No fancy gadgets required—just a sturdy pot and a good appetite!”

Instructions

1. Heat the oil: Place your large pot over medium heat and add the olive oil. Once hot, add the chopped onion and sauté for about 3 minutes, until translucent.
2. Add garlic: Stir in the minced garlic and cook for 1 more minute, until fragrant but not browned.
3. Combine main ingredients: Add the frozen mixed vegetables, drained chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Stir everything together.
4. Season: Sprinkle in the dried Italian herbs, then add salt and pepper to taste.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat. Cover and let it simmer for 15-20 minutes, stirring occasionally.
6. Taste and adjust: Give it a taste and adjust seasonings if necessary. If you want it thicker, simmer uncovered for a few more minutes.
7. Serve: Ladle the stew into bowls and enjoy as is, or serve over cooked rice or with crusty bread for a heartier meal.

Tips & Variations

• Switch Up the Veggies: Use whatever frozen or fresh vegetables you have—zucchini, spinach, kale, or sweet potatoes all work beautifully.
• Add Protein: For extra protein, toss in some cooked lentils, tofu cubes, or even a scoop of vegan protein powder (unflavored) while simmering.
• Spice Things Up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
• Creamy Version: Stir in a tablespoon of tahini or coconut milk at the end for a creamy finish.
• Batch Cook: Double the recipe for easy lunches all week long.

“Don’t be afraid to get creative—this stew is your canvas!”

Nutrition Facts

Note: Nutrition will vary based on veggie mix, broth, and whether served with rice or bread.

Serving Suggestions

• With Rice: Serve your stew over a bowl of fluffy white or brown rice for extra comfort and satiety.
• With Bread: Pair with a slice of toasted whole grain or sourdough bread to soak up every last drop.
• Topped with Fresh Herbs: Sprinkle chopped parsley or cilantro on top for a burst of color and freshness.
• Side Salad: Serve alongside a crisp green salad tossed with your favorite vinaigrette.
• As Meal Prep: Divide into containers for grab-and-go lunches throughout the week.

“This stew is a meal in itself, but a little bread or rice never hurt anyone!”

Conclusion

Eating vegan doesn’t have to be expensive, complicated, or time-consuming. With recipes like this One-Pot Chickpea & Veggie Stew from the Cheap Lazy Vegan Recipe Book, you can enjoy nourishing, hearty meals any day of the week—no matter your budget or schedule.

If you’re craving more plant-based inspiration, check out my other easy vegan recipes like the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the zesty Lemon Ricotta Pasta With Arugula Recipe.

For those who love a good vegan twist on classic flavors, you’ll adore the Cajun Ranch Wing Sauce Recipe as well.

Remember, great taste doesn’t have to come at a high cost or with a long ingredient list. Try this recipe, make it your own, and discover how rewarding—and delicious—cheap lazy vegan cooking can be!

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