Sometimes, we just do not have the energy to cook a full meal. Whether one is running after the kids or just needs a break, it is so easy to fall back on takeout or frozen food. But what if I told you that you can make a delicious, balanced, and healthy vegan meal in just 10 minutes? Yes, it’s possible, and I’m here to show you how. These three lazy vegan recipes are quick, easy, and full of nutrition you won’t have to sacrifice flavor or health for convenience.
1. Lazy Lentil Tacos
Let’s kick things off with some lazy lentil tacos. The secret to making this meal so quickly is using canned lentils. While dried lentils are a great option, they require around 30 minutes to cook. By using canned lentils, you save time without sacrificing nutrition.
Ingredients:
- 1 can of lentils (do not rinse)
- 1 clove of garlic (optional)
- 1 can of diced tomatoes (or 1 fresh tomato, diced)
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Frozen or fresh spinach
- Tortillas
- Toppings: Avocado, red cabbage (optional), cilantro, lime
Instructions:
- Prep the garlic: Mince one clove of garlic. If you’re short on time or energy, feel free to skip it or use a garlic press.
- Sauté garlic: Heat a bit of neutral oil in a pan and sauté the garlic until golden brown.
- Cook tomatoes: Add your diced tomatoes to the pan and cook for a few minutes until softened and the excess liquid has reduced.
- Add lentils and spices: Pour in the whole can of lentils (including the liquid) and stir in cumin, chili powder, and salt. Let it cook for 5-8 minutes until the mixture thickens.
- Add spinach: Stir in some frozen or fresh spinach and cook until it’s fully heated through.
- Warm tortillas: In the meantime, heat your tortillas in the microwave or a toaster oven.
- Taco assembly: Spoon the lentil mixture onto the warm tortillas, then garnish with the avocado, cilantro, shredded red cabbage, and lime juice.
Why it’s great: These tacos are not only super quick to make, but they’re also packed with protein from the lentils, healthy fats from the avocado, and a ton of flavor.
2. Simple Rice and Peas with Tahini Sauce
Rice and peas is a comforting, filling meal that reminds me of my childhood—though we’re skipping the salmon here for a fully plant-based version. This meal is so simple and perfect for busy days.
Ingredients:
- Pre-cooked brown rice (stored in the fridge or freezer)
- 1 cup frozen peas
- Fresh or frozen broccoli (optional)
- 2 tbsp tahini
- 1 tbsp lemon juice
- Salt to taste
Instructions:
Reheat the rice: Use pre-cooked brown rice that you’ve stored in the fridge or freezer. If you don’t have any on hand, you can buy pre-cooked rice from the store.
Steam the peas and broccoli: Steam the frozen peas and broccoli (or fresh, if you prefer) together for a few minutes until tender.
Make the tahini sauce: In a small bowl, mix tahini, lemon juice, and a pinch of salt. If it’s too thick, add a bit of water to achieve a creamy consistency.
Assemble: Combine the rice, peas, and broccoli. Drizzle the tahini sauce on top and serve.
Why it’s great: This meal is super easy and comforting. The tahini sauce adds a rich creaminess, and the combination of rice, peas, and broccoli provides a well-rounded balance of protein, fiber, and vitamins.
3. Kale Pesto Pasta
This pesto pasta is a full-on game changer: it’s super quick to make and bursting with flavor. Instead of using basil pesto, we are going to use kale for some added extra nutrition. You can even make it with legume-based pasta for extra protein.
Ingredients:
- 1 serving of pasta (I recommend legume pasta like lupini for extra protein and fiber)
- 2 cups kale (or any green like spinach, basil, or arugula)
- 1 clove garlic
- 2 tbsp lemon juice
- 1/2 cup pumpkin seeds (for a nut-free pesto)
- Salt to taste
- 2-3 tbsp olive oil
Instructions:
- Cook the pasta: Boil water and cook your pasta according to the package instructions.
- Make the pesto: In a food processor, combine kale, garlic, lemon juice, pumpkin seeds, olive oil, and a pinch of salt. Blend until smooth and creamy.
- Combine: Once the pasta is cooked and drained, toss it with the kale pesto until well coated.
- Optional topping: For an extra flavor boost, top with walnut miso parmesan (you can find the recipe on my blog).
Why it’s great: This pesto pasta is nutrient-packed and quick to make. The kale adds antioxidants and fiber, while the pumpkin seeds provide healthy fats and protein. Plus, the pesto is so flavorful, that you won’t believe it was made in less than 10 minutes!
Why These Recipes Work
What do these recipes all have in common? They are all balanced, very easy to make, and super nutritious. Whether you are making lentil tacos, rice and peas, or kale pesto pasta, you will get an amazing mix of proteins, healthy fats, fiber, and vitamins-all this within less than 10 minutes. Plus, they are super inexpensive and will save you money over ordering in takeout or purchasing frozen meals.
These are types of meals that I prepare for Baby Jay and me in crazy mornings to get to school. And it only takes a little energy to make something tasty and healthy; you do not need to spend much time in the kitchen.