Craving something quick, easy, and completely plant-based? This collection of 15 vegan meals, each taking just 10 minutes to whip up, is perfect for busy days when you want delicious food without the fuss. From hearty pastas to refreshing salads, these recipes are not only simple but also packed with flavor, so you can enjoy a satisfying meal in no time!
Zesty Stir-Fry – A Quick 10-Minute Vegan Meal: Rice noodles, mixed veggies, soy sauce.
This zesty stir-fry is a delightful blend of rice noodles and colorful mixed veggies, all tossed together in a savory soy sauce. It’s quick to prepare and bursting with fresh flavors that make it a perfect choice for busy weeknights or a speedy lunch. The vibrant colors and crunch of the vegetables will satisfy your cravings without weighing you down.
With just a handful of ingredients and minimal prep time, this dish is not only easy to make but also versatile. You can swap in your favorite vegetables or add some tofu for extra protein. Get ready to whip up a delicious meal in just 10 minutes!
Ingredients
- 200 grams rice noodles
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds (optional)
- Fresh basil or cilantro for garnish
Instructions
- Cook the Noodles: Boil water in a pot and cook the rice noodles according to package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add mixed vegetables and stir-fry for 3-4 minutes until slightly tender.
- Combine: Add the cooked noodles to the skillet with the vegetables. Pour soy sauce over the mixture and toss everything together until evenly coated.
- Serve: Remove from heat, sprinkle with sesame seeds (if using) and garnish with fresh basil or cilantro before serving.
Hummus Bowl – Your Go-To 10-Minute Vegan Meal: Hummus, quinoa, roasted vegetables.
The Hummus Bowl is a fantastic choice for a quick and satisfying meal. It combines the creamy richness of hummus with the nutty flavor of quinoa and the vibrant colors of roasted vegetables. This dish is not only delicious but also packed with nutrients, making it a great option for anyone seeking a healthy, plant-based meal.
Assembling the bowl is straightforward and can be done in just 10 minutes. You can customize it with your favorite vegetables and toppings, ensuring every bite is packed with flavor. It’s perfect for lunch or dinner, and it’s sure to impress!
Ingredients
- 1 cup cooked quinoa
- 1 cup hummus (store-bought or homemade)
- 1 cup mixed roasted vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Prepare the Quinoa: If not already cooked, rinse and cook the quinoa according to package instructions. Fluff with a fork when done.
- Roast the Vegetables: Toss chopped vegetables in olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for about 10 minutes or until softened and slightly charred.
- Assemble the Bowl: In a bowl, spread a generous layer of hummus. Add the cooked quinoa on one side and the roasted vegetables on the other.
- Garnish: Sprinkle fresh herbs on top for added flavor and serve immediately.
Avocado Toast Delight – A 10-Minute Vegan Meal: Bread, avocado, cherry tomatoes.
Avocado toast is the ultimate quick meal that’s healthy, tasty, and satisfying. This version features creamy avocado spread generously over a slice of toasted bread, topped with juicy cherry tomatoes. The combination is fresh, vibrant, and perfect for any time of the day.
Not only is this meal simple to whip up, but it’s also packed with healthy fats and nutrients. It’s a great way to enjoy a meal that’s both filling and light. With just a few ingredients and only 10 minutes, you’ll be savoring this delicious toast in no time!
Ingredients
- 2 slices whole grain bread
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions
- Toast the bread slices in a toaster or on a skillet until golden brown.
- While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until creamy. Season with salt and pepper to taste.
- Spread the mashed avocado evenly over the toasted bread.
- Top with halved cherry tomatoes, arranging them as you like.
- Garnish with fresh basil leaves if desired. Serve immediately and enjoy!
10-Minute Vegan Meal: Chickpea Salad Wraps: Tortilla, chickpeas, tahini dressing.
Chickpea Salad Wraps are a quick and tasty way to enjoy a nutritious meal. These wraps combine the creamy goodness of tahini dressing with vibrant veggies and hearty chickpeas, making them a satisfying option for lunch or dinner. They are not only easy to prepare but also packed with flavor and texture.
This meal is perfect for busy days when you want something healthy and delicious without spending too much time in the kitchen. Just roll everything in a tortilla, and you’re ready to go!
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/2 cup diced bell peppers (red and green)
- 1/2 cup diced cucumber
- 1/4 cup red onion, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Tortillas or wraps of your choice
- Fresh parsley or cilantro for garnish
Instructions
- In a medium bowl, combine chickpeas, bell peppers, cucumber, and red onion.
- In a small bowl, whisk together tahini, lemon juice, salt, and pepper until smooth.
- Pour the tahini dressing over the chickpea mixture and stir to combine.
- Place a generous amount of the chickpea salad onto each tortilla.
- Garnish with parsley or cilantro, then wrap tightly and serve.
10-Minute Vegan Pasta with Spinach and Garlic: Pasta, spinach, garlic.
This quick and easy vegan pasta dish is packed with fresh flavors and vibrant colors. The combination of tender pasta, sautéed spinach, and aromatic garlic creates a satisfying meal that’s perfect for busy weeknights or a leisurely lunch.
With just a few ingredients and minimal cooking time, you can whip up a delicious dinner in no time. The garlic adds a delightful kick, while the spinach provides a boost of nutrients, making this dish both tasty and healthy.
Ingredients
- 8 oz spaghetti or any pasta of choice
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant but not browned.
- Add Spinach: Stir in the fresh spinach and cook until just wilted, about 2-3 minutes.
- Combine: Add the cooked pasta to the skillet, tossing everything together. Season with salt, pepper, and red pepper flakes if using.
- Serve: Plate the pasta, garnishing with fresh basil if desired. Enjoy your quick and delicious vegan meal!
10-Minute Vegan Meal: Black Bean Tacos: Tortillas, black beans, salsa.
These black bean tacos are a quick and satisfying meal that highlights the hearty flavors of black beans paired with fresh salsa. With just a few simple ingredients, you can whip up this delightful dish in no time. They’re great for busy weeknights or when you’re craving something tasty without the fuss.
The combination of soft tortillas filled with seasoned black beans and topped with vibrant salsa makes for a dish that’s not only delicious but also nutritious. Perfectly seasoned and packed with protein, these tacos are sure to please everyone, whether they’re vegan or not!
Ingredients
- 4 small corn or flour tortillas
- 1 can black beans, drained and rinsed
- 1 cup salsa (store-bought or homemade)
- 1 avocado, diced
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until flexible.
- In a bowl, mash half of the black beans slightly to create a creamy texture, and then mix in the rest of the beans.
- Spoon the black bean mixture evenly onto each tortilla.
- Top with salsa and diced avocado.
- Garnish with fresh cilantro and squeeze lime juice on top before serving.
10-Minute Vegan Meal: Lentil Soup Simplified: Cooked lentils, veggie broth, spinach.
Lentil soup is a fantastic choice when you need something quick, healthy, and satisfying. It features earthy lentils paired with rich veggie broth and bright spinach, creating a bowl of goodness that warms both the body and soul. With just a few ingredients, this dish comes together in a flash, making it perfect for busy days.
The taste of this soup is comforting and hearty, with a subtle earthiness from the lentils and a fresh touch from the spinach. Plus, it’s versatile—you can add other veggies or spices to customize it to your liking. Enjoy it as a light lunch or pair it with some crusty bread for dinner!
Ingredients
- 1 cup cooked lentils
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a pot, sauté the diced onion and minced garlic over medium heat until translucent.
- Add the cooked lentils, vegetable broth, and cumin. Stir well and bring to a simmer.
- Once simmering, add the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Season with salt and pepper to taste.
- Serve warm and enjoy your quick, delicious lentil soup!
Quick and Easy 10-Minute Vegan Stir-Fry: Tofu, broccoli, teriyaki sauce.
This 10-minute vegan stir-fry is a delightful combination of crispy tofu, fresh broccoli, and vibrant bell peppers, all tossed in a delicious teriyaki sauce. It’s simple, quick, and packed with flavor, making it an ideal choice for any meal when you’re short on time but still want something nutritious and satisfying.
The dish brings together a wonderful balance of textures and tastes. The tofu absorbs the teriyaki sauce beautifully, while the broccoli and peppers add a pop of color and crunch. Plus, it’s versatile—you can easily swap in your favorite vegetables!
Ingredients
- 1 block firm tofu, drained and pressed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- 1/4 cup teriyaki sauce
- 1 teaspoon sesame seeds (optional)
- Cooked rice or quinoa for serving
Instructions
- Prepare the Tofu: Cut the tofu into bite-sized cubes. Heat oil in a large skillet over medium-high heat and add the tofu, cooking until golden brown on all sides, about 5 minutes.
- Add the Vegetables: Toss in the broccoli and red bell pepper. Stir-fry for another 2-3 minutes until the vegetables are tender but crisp.
- Flavor it Up: Pour teriyaki sauce over the tofu and veggies, stirring well to coat everything evenly. Cook for an additional minute to heat through.
- Serve: Remove from heat, sprinkle with sesame seeds if desired, and serve over rice or quinoa.
Hearty 10-Minute Vegan Chili: Canned beans, tomatoes, chili seasoning.
This hearty vegan chili is perfect for anyone looking for a quick and satisfying meal. Packed with protein from canned beans and bursting with flavor from tomatoes and chili seasoning, it’s both filling and delicious. The best part? You can whip it up in just 10 minutes, making it ideal for busy weeknights.
The combination of spices brings out a warm, rich taste that pairs perfectly with your favorite toppings like avocado or cilantro. Plus, it’s incredibly simple to make—just toss everything together, heat, and enjoy!
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large pot, combine the black beans, kidney beans, diced tomatoes (with juice), and vegetable broth.
- Add chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir well to mix.
- Bring the mixture to a simmer over medium heat, cooking for about 5-7 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Once heated through, serve hot, garnished with fresh cilantro.
Mediterranean 10-Minute Vegan Meal: Pita bread, falafel, cucumber salad.
This Mediterranean vegan meal is not only quick and easy but also packed with refreshing flavors. The crispy falafel paired with soft pita bread and a vibrant cucumber salad makes for a delightful lunch or dinner option that’s sure to impress.
With a mix of spices and fresh herbs, every bite brings a taste of the Mediterranean. Plus, it’s simple to prepare, making it perfect for a busy day or when friends drop by unexpectedly.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Oil for frying
- Pita bread
- 1 cucumber, diced
- 1 tomato, chopped
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Make the Falafel: In a food processor, combine chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Blend until well combined but still chunky. If too dry, add a little water.
- Form the Falafel: Shape the mixture into small balls or patties.
- Fry the Falafel: Heat a few tablespoons of oil in a pan over medium heat. Fry the falafel until golden brown on each side, about 3-4 minutes per side.
- Prepare the Salad: In a bowl, mix the diced cucumber and chopped tomato. Drizzle with lemon juice and season with salt and pepper.
- Assemble the Meal: Serve the crispy falafel inside warm pita bread with a side of cucumber salad. Enjoy your fresh Mediterranean feast!
10-Minute Vegan Buddha Bowl: Brown rice, kale, avocado slices.
This 10-minute vegan Buddha bowl is a fantastic option for a quick, healthy meal. Featuring nutty brown rice, fresh kale, and creamy avocado, it’s not only easy to make but also packed with nutrients. The combination of textures and flavors makes it a satisfying choice for lunch or dinner.
Sweet and earthy brown rice pairs beautifully with the slight bitterness of kale, while avocado adds a rich creaminess that brings everything together. You’ll love how simple it is to prepare this bowl, making it perfect for busy days.
Ingredients
- 1 cup cooked brown rice
- 2 cups fresh kale, chopped
- 1 ripe avocado, sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional toppings: cherry tomatoes, sesame seeds, or your favorite hot sauce
Instructions
- In a large bowl, combine the cooked brown rice and chopped kale.
- Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss to combine.
- Slice the avocado and layer it on top of the rice and kale mixture.
- Add any optional toppings if desired.
- Serve immediately and enjoy!
Fresh Spring Rolls – A 10-Minute Vegan Meal: Rice paper, shredded veggies, peanut sauce.
Fresh spring rolls are a delicious and healthy vegan meal that you can whip up in just 10 minutes. They are light, refreshing, and packed with vibrant flavors from the crisp vegetables and a rich peanut sauce. This dish is perfect for a quick lunch or a light snack, and it’s super simple to make, making it a favorite for busy days.
These rolls are incredibly versatile. You can use whatever vegetables you have on hand, making them a great option for using up leftovers. The combination of crunchy veggies wrapped in soft rice paper and dipped in creamy peanut sauce is simply irresistible!
Ingredients
- 8 rice paper wrappers
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup sliced bell peppers (any color)
- 1 cup cucumber, julienned
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped mint leaves (optional)
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or agave syrup
- Water for dipping rice paper
Instructions
- Prepare the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, and maple syrup until smooth. If it’s too thick, add a little water to reach your desired consistency.
- Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it softens. Place it on a clean, damp surface.
- Fill the Wrapper: In the center of the softened wrapper, layer a small amount of shredded carrots, red cabbage, bell peppers, cucumber, cilantro, and mint.
- Roll It Up: Fold the sides of the rice paper over the filling, then roll from the bottom up to enclose the filling, creating a tight cylinder. Repeat with remaining wrappers and filling.
- Serve: Arrange the spring rolls on a plate and serve with the peanut sauce on the side for dipping. Enjoy your fresh and vibrant meal!
Tropical Smoothie Bowl – A 10-Minute Vegan Meal: Frozen fruit, plant-based milk, granola.
This Tropical Smoothie Bowl is a refreshing and vibrant dish perfect for a quick breakfast or snack. With a blend of frozen fruits, creamy plant-based milk, and topped with crunchy granola, it’s both satisfying and nutritious. The sweetness of the fruit pairs wonderfully with the crunch of granola, creating a delightful mix of textures and flavors.
The best part? It takes only 10 minutes to whip up! Just blend your ingredients, pour into a bowl, and add your favorite toppings. It’s a simple and fun way to enjoy your daily dose of fruit!
Ingredients
- 2 cups frozen mixed fruit (like mango, pineapple, and banana)
- 1 cup plant-based milk (almond, coconut, or oat)
- 1 tablespoon chia seeds (optional)
- 1/2 cup granola
- Fresh fruits for topping (like strawberries, blueberries, and kiwi)
- Mint leaves for garnish (optional)
Instructions
- In a blender, combine the frozen mixed fruit, plant-based milk, and chia seeds. Blend until smooth and creamy.
- Pour the smoothie into a bowl.
- Top with granola and fresh fruits.
- Garnish with mint leaves if desired.
- Enjoy immediately for the best flavor and texture!
10-Minute Vegan Curry in a Hurry: Coconut milk, curry paste, chickpeas.
Looking for a quick and tasty meal? This 10-minute vegan curry is the answer! With creamy coconut milk, zesty curry paste, and hearty chickpeas, it’s packed with flavor and nutrition. It’s perfect for those busy days when you want something delicious without spending hours in the kitchen.
This curry is not only simple to whip up but also incredibly satisfying. The rich coconut milk balances the spices beautifully, creating a dish that’s warming and comforting. Serve it over rice for a filling meal that everyone will love.
Ingredients
- 1 can coconut milk
- 2 tablespoons red or green curry paste
- 1 can chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 cup spinach
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Stir in the chickpeas and sliced bell pepper. Cook for about 5 minutes, allowing the flavors to meld.
- Add the spinach and cook until wilted. Season with salt and pepper to taste.
- Serve hot over rice or enjoy on its own!
Tofu Scramble – A Protein-Packed 10-Minute Vegan Meal: Tofu, turmeric, bell peppers.
This tofu scramble is a quick, tasty, and nutritious meal that proves vegan cooking can be both easy and delicious. Packed with protein from tofu and vibrant flavors from turmeric and bell peppers, it’s a delightful way to start your day or enjoy as a light lunch.
The turmeric adds a warm golden color and an earthy taste, while the bell peppers provide a crunchy texture and a pop of sweetness. You can whip this up in just 10 minutes, making it perfect for busy mornings or a simple weeknight dinner.
Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil or cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add crumbled tofu and cook for about 2 minutes, stirring occasionally.
- Mix in turmeric, garlic powder, and diced bell peppers.
- Cook for another 5 minutes, stirring frequently until the peppers are tender.
- Season with salt and pepper to taste.
- Garnish with fresh herbs before serving.
