When I started Nigermany, I committed to nurturing every part of myself from the inside out. A large shift I knew I had to make to fulfill that goal? What I put in my body.

I began to intentionally choose what was available in my home, consciously avoiding the toxins and convenience that are readily available in fast food options. Switching to a vegan diet has not only allowed me to make a positive impact on the environment, but it has also brought about profound improvements in my health. The key for me was to find delicious vegan dinner ideas that were easy to make and took less than 30 minutes to prepare and cook end to end. You might be thinking, “quick and easy and healthy just sounds too good to be true!” Truth is, it’s not. When you start your meals with simple ingredients that are also healthy, it’s very realistic to expect you can have a nutritious meal that takes less than 30 minutes to make. You will see by the end of this article, we can break the idea that healthy means long, expensive or nasty.

Why Is a Vegan Diet Healthy?

First and foremost, a vegan diet is rich in plant-based foods like fruits, vegetables, whole grains, nuts, and seeds, all of which are packed with vitamins, minerals, and antioxidants that support overall well-being. By eliminating animal products, you reduce your intake of saturated fats and cholesterol, lowering the risk of heart disease and promoting cardiovascular health. A vegan diet is also associated with lower rates of obesity, type 2 diabetes, and certain types of cancer.

On top of these health advantages, a vegan diet reduces your environmental footprint. In fact, a 2016 study from the University of Oxford found that if the world went vegan, we could “reduce greenhouse gas emissions from agriculture by two-thirds.”

Nevertheless, it’s no secret that fast foods are extremely prevalent, and sometimes they seem like the easy option, dominating our commutes and daily outings. But you can enjoy all of the health benefits of vegan meals without spending your day in front of the stove. That’s why I’ve curated this list of nine lazy vegan recipes… dinner will be ready in no time!

My Favorite Lazy and Easy Vegan Recipes

#1: Healthy Vegan Avocado Toast

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado

Instructions:

• Step 1: Toast the slices of whole-grain bread.
• Step 2: Scoop out the avocado flesh and mash it in a bowl
• Step 3: Spread the mashed avocado evenly on the toasted bread and season with salt and pepper. You can also add other toppings of choice – I like arugula and pickled red onion slices. 

#2: Vegan Chickpea Salad

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup of cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 2 tablespoons of fresh parsley, chopped
• 2 tablespoons of olive oil
• 1 lemon, juiced

Instructions:

• Step 1: Combine the chickpeas, diced cucumber, cherry tomatoes, chopped red onion, and fresh parsley.
• Step 2: Drizzle olive oil and lemon juice over the salad.
• Step 3: Season with salt and pepper to taste and toss everything together until well-mixed.

#3: Simple Vegan Pesto Pasta

Ingredients:

• 8 oz pasta
• 1/2 cup vegan pesto sauce (or make your own with olive oil, basil, and garlic)
• 1 cup of cherry tomatoes, halved

Instructions:

• Step 1: Cook the pasta, drain, and return to pot.
• Step 2: Add the vegan pesto sauce and cherry tomatoes.
• Step 3: Toss everything together until the pasta is well coated with pesto.

#4: Easy Vegan Hummus Wrap

Ingredients:

• 1 large tortilla
• 1/4 cup of hummus
• Your veggies of choice

Instructions:

• Step 1: Spread a layer of hummus evenly across the center of the tortilla.
• Step 2: Place your veggies on top of the hummus.
•  Step 3: Fold in the sides of the tortilla, roll it up, and slice it in half.

#5: Easy To Make Vegan Fried Rice

Ingredients:

• 2 cups of cooked rice
• 1 cup of mixed vegetables
• 1/2 cup of tofu, diced
• 2 tablespoons of soy sauce
• 1 clove of garlic, minced
• 1 tablespoon of vegetable oil

Instructions:

• Step 1: Heat the vegetable oil in a large skillet over medium-high heat.
• Step 2: Add the minced garlic and diced tofu to the pan, and stir fry until the tofu becomes slightly crispy and golden.
• Step 3: Add mixed vegetables to the pan and cook until they’re heated through.
• Step 4: Add rice to the pan, breaking up any clumps with a spatula.
• Step 5: Drizzle soy sauce over the rice then stir-fry everything together until the rice is well coated and heated.

#6: Quick Vegan Quesadillas

Ingredients:

• 2 large tortillas
• 1 cup of vegan shredded cheese
• 1/2 cup of canned black beans, drained and rinsed

Instructions:

• Step 1: Preheat a non-stick skillet over medium heat.
• Step 2: Place one tortilla in the skillet and sprinkle half of the vegan shredded cheese evenly over it.
• Step 3: Add the canned black beans on top of the cheese.
• Step 4: Place the second tortilla on top and cook for a few minutes until the bottom tortilla is crispy and the cheese melts.
• Step 5: Flip, slice, and serve.

#7: Tomato and Basil Pasta

Ingredients:

• 8 oz of pasta
• 1 can (14 oz) of diced tomatoes
• 2 cloves of garlic, minced
• 1/4 cup of fresh basil leaves, chopped
• 2 tablespoons of olive oil
• Salt and pepper to taste

Instructions:

• Step 1: Cook and drain the pasta.
• Step 2: Heat the olive oil in a skillet over medium heat then sauté garlic for about 1 minute. 
• Step 3: Pour in the can of tomatoes and chopped fresh basil.
• Step 4: Season with salt and pepper and simmer tomato and basil sauce for about 5 minutes.
• Step 5: Add in pasta and toss everything together until the pasta is well coated.

#8: Burrito Bowl

Ingredients:

• 1 cup of cooked rice (white or brown)
• 1 can (15 oz) of black beans, drained and rinsed
• 1 cup of frozen corn, heated
• 1 cup of salsa
• 1/2 avocado, sliced
• Lime wedges for garnish (optional)

Instructions:

• Step 1: Cook the rice.
• Step 2: Microwave black beans and frozen corn until hot.
• Step 3: Assemble your burrito bowl with the remaining ingredients.

#9: Sweet Potato and Chickpea Curry

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 can (14 oz) of diced tomatoes
• 1 can (14 oz) of coconut milk
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon of curry powder
• 1 teaspoon of ground turmeric
• Salt and pepper to taste
• Vegetable oil for sautéeing

Instructions:

• Step 1: Heat vegetable oil in a large pot over medium heat.
• Step 2: Sauté the chopped onion and minced garlic, then stir in the curry powder and ground turmeric. 
• Step 3: Add the diced sweet potatoes and sauté.
• Step 4: Pour in the diced tomatoes, coconut milk, and drained chickpeas.
• Step 5: Season with salt and pepper and cook for about 20 minutes.

Try These Recipes for Yourself

Try out a couple of these lazy, vegan recipes. You might be surprised just how easy it is to reach for a meal or snack you can quickly whip up instead of getting caught in the pattern of stopping for fast food.