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Quick vegan dinners or lunches, as you want. These 10 recipes are all super fast and easy to make, they are healthy and delicious! And you can prepare them all under 20 minutes, so you have absolutely no excuse anymore to not have a perfectly healthy meal!
I am definitely a lazy person. Though I love cooking and having fun in the kitchen, the last thing I want to do is spending half of my day there. Just no!
It’s especially true when:
- I’m alone – It’s just not fun when you can’t share the foodie love
- I’m hungry – I need food right that moment!
- I’m having guests – I want to spend time with them and not with a pot
- I’m tired – Who wants to cook for 2 hours after a long day?!
So here comes 10+1 super quick recipes for you and me and every lazy person in the world. If you want more check out my 15-minute recipes and my 30-minute recipes too.
Plus here’s an epic collection for you with 250+ CHEAP & EASY VEGAN MEAL IDEAS ❤
Tortilla pizzas are simply the best. They make the easiest and quickest weeknight dinner….honestly, I’ve never met anybody who wouldn’t love these.
This lemon miso pasta requires just a few, simple ingredients and about 15 minutes to make, yet it’s simply heavenly. And virtually fool-proof. It’s the perfect weeknight dinner with a glass of white wine, but it’s also great cold, so you can take it with you to work.
This Grilled Portobello Burger with asparagus and pesto is seriously good! It’s juicy, hearty, and meaty, and super satisfying!
A delicious Russian Style Quinoa Salad with beetroot, carrot, kale, pickles, sauerkraut, walnuts and heaps of fresh dill. This easy-to-make salad is nutritious and comforting, and also budget-friendly, thanks to all the winter goodies. Full with amazing flavors and textures, it’s an awesome recipe to boost your vitamin levels these gloomy days.
What happens when you combine two of the best foods ever? Hummus Pasta! This vegan dish is an absolutely amazing budget-friendly and fuss-free comfort food, that’s also healthy, oil-free, and oh so yummy.
This is definitely one of my favourite recipes from the blog. The pine nuts as the base of this dressing make the creamiest dressing ever. Especially delicious with romaine lettuce, napa cabbage, kale and spinach.
A simple corn and avocado soup with tahini and mango, that’s creamy, fluffy, spicy, refreshing and full of flavors. This soup is actually heartier than expected, so it’s perfect for anytime of the year. But if you prefer a warm soup nowadays, feel free to warm it up. The recipe is also totally customizable, so you can play with your favorite herbs or nut butters here.
This delicious buckwheat salad is a simple yet very flavorful dish with earthy buckwheat, crunchy radish slices, fragrant pine nuts, baked sweet potatoes and a tangy lemon dressing. It’s bright, refreshing, and hearty at the same time, plus it’s quick to prepare, naturally vegan and gluten-free. Sounds good, right?
Puttanesca is one of my favorite pasta sauces, mainly because it’s super simple and quick to make, yet it’s soooo flavorful. My vegan version of Puttanesca is made of tomatoes, olives, artichokes, capers, zucchini, mushrooms, fresh herbs, and a splash of white wine. I like to serve it with gnocchi, but it’s also great with spaghetti or whatever pasta you fancy.
PESTO PASTA
And as a plus one the simplest and most comforting food. I always go for pesto when I have no idea what to make but I need a quick meal. It’s also my favourite way to use up any leftover greens, herbs and nuts.
Instead of pine nuts you can use:
Almonds, cashews, walnuts, hemp seeds, sunflower seeds, pumpkin seeds…or a mixture of those
Instead of basil you can use:
Parsley, dill, cilantro, spinach, arugula, zucchini, tomatoes, sun-dried tomatoes, broccoli…or a mixture of those
You can also play with different oils. Or if you prefer to keep it oil-free, just add a bit of tahini or half an avocado to the pesto, these will make it heavenly creamy too!
Quick Vegan Pesto Pasta
- Total Time: 15 mins
- Yield: 4 1x
Ingredients
- Pasta of your choice
- 1 cup of cherry tomatoes
- 1/4 cup of pine nuts
- 1 cup of fresh basil (tightly packed)
- 1 clove of garlic
- 1/4 cup of olive oil
- 1–3 tbsp nutritional yeast
- salt, pepper
- 1/2 lemon (optional)
Instructions
- Prepare your pasta according to package instructions.
- Meanwhile roast pine nuts in a skillet until lightly toasted.
- Add basil, garlic, toasted pine nuts, nutritional yeast, olive oil, lemon juice, salt and pepper to a food processor and blend until smooth. Mix pesto into pasta and add cherry tomatoes. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main
I love every one of these recipes Evi. They’re all so colorful and healthy. Gorgeous pictures too!
Thank you, Linda!!
Nice recipes, Evi… And you are right – sometimes we simply do not have time (or inspiration) to make some spectacular dish, and these quick and easy recipes are great to have in mind, when those days come…
I especially love your chickpea mango salad option – it looks just perfect for a rainy summer days…
Thanks, Jasmin!
They all look delicious! Perfect summer food!
Thank you, Florian 🙂
Love each of these ideas! Though for me, nothing will ever beat a classic pesto pasta. Looks delicious.
Thanks, Thalia!!!
Yummy! I love this post – quick dishes are the best. Especially because of reason no. 2 😉
Hahaha, hungry? I’m always hungry and always need food 😀
Just made the pesto pasta with my partner who isn’t vegan. We no adored it! Such a quick little delicious recipe. We ended up roasting the tomatoes with a little balsamic vinegar and thought that added a nice touch as well. Thanks!
I’m so happy to hear that, Maddee! Roasting the tomatoes with balsamic vinegar sounds like a wonderful little addition 😉
I made the vegan pesto pasta for lunch and it was super delicious! I replaced the olive oil with avocado oil and used spinach in with the basil and other ingredients. I also added some black olives!! Great recipe!
Hi Lex, I’m so happy you liked the recipe!
The olives sound like the perfect addition 😉
Loved the pesto! Was able to make it without a food processor or blender too, just took a bit of mincing.
Hi Matt,
I’m so happy to hear that! Have to try your minced version 😉
I made the tortilla pizza for my financee. She gave it a 10. Thank you for sharing.
Also we used the everything bagel toppings instead of poppet seeds because they were hard to find. Definitely recommend.
I’m so happy you liked it! That everything bagel topping sounds really yummy 😉
Is this recipe supposed to be eaten cold of hot? Preparing it right now! Look delicious!
Thanks
<3
Hi Azya,
You can eat it both cold and warm, however you prefer. I usually eat my pasta warm in the winter and cold in the summer.
I hope you liked the recipe 😉
My go-to pesto pasta recipe! Quick and easy, love it!
I’m so glad you like this 🙂