It's a common misconception that in order for vegan meals to be tasty they have to be complicated and time-consuming to make, not to mention require a list of ingredients and vegan baking essentials as long as your arm, but there are plenty of easy vegan recipes out there.
There are loads of easy and delicious recipes from around the world that are completely vegan, some taking no longer than 15 minutes to cook up! Not only are these recipes super healthy, some vegan and veggie recipes are high in protein too.
Here are a few of our favourite simple vegan meal ideas:
Mediterranean vegan stuffed peppers
This filling meal packs plenty of flavour, transporting you to straight to the Med! Serve with a fresh green salad, you'll also be getting 9 of your 30 plants a week in this one meal alone.
Prep: 15 mins
Cook: 30 mins
Serves 4.
285 kcal per serving.
Ingredients
500g passata
Pinch chilli flakes
2 garlic cloves, finely chopped
18 pitted green olives, roughly chopped
2 medium red or yellow peppers, halved through the stalks and deseeded
250g pouch Uncle Bens tomato and basil rice
2 medium tomatoes, 1 roughly chopped, 1 finely chopped
Handful basil, chopped
3 tbsp toasted pine nuts
1-2 tbsp olive oil
Green salad, to serve
Method
Heat the oven to 200C/180C fan/gas 6. Tip the passata into an ovenproof dish that is large enough to hold the peppers while still keeping some room around the edges. Stir the chilli flakes, half of the garlic and half of the olives through the passata and season. Sit the pepper halves on top of the passata mixture, cut-side up, and bake for 20 mins.
Meanwhile, tip the rice into a bowl and loosen with a fork or your hands until the grains are separated. Add the remaining olives and the roughly chopped tomato. Carefully spoon the rice mixture into the cooked peppers (don’t worry about any juices that have collected in the bottom – these will soak into the rice). Stir any leftover rice through the passata mixture around the peppers, then return to the oven and bake for a further 10 mins, or until the rice is heated through.
Combine the remaining garlic, the finely chopped tomato, basil, pine nuts and olive oil. Drizzle the dressing over the peppers, then serve with a green salad on the side.
Recipe from BBC Good Food
'Cheesy' vegan leek crumble
If you're trying out going vegan, one thing you're sure to miss is cheese. But fear not, this clever recipe uses cashews to make a 'cheese' sauce that will keep dairy lovers guessing!
The only time consuming thing about this recipe is soaking the cashews overnight. Then it just takes 20 minutes to put together.
Prep: 20 mins
Cook: 55 mins
Serves 6.
400 kcal per serving.
Ingredients
80g unsalted cashews
100g carrots, cut into 1cm cubes
350g potatoes, cut into 1cm cubes
60ml olive oil
5 tbsp nutritional yeast
½ lemon, juiced
2 garlic cloves
1 tsp English mustard
1 tsp good-quality vegan white wine vinegar
4 leeks, (about 500g), sliced
For the crumble
50g rolled oats
50g flour
25g unscented coconut oil, melted
3 tbsp chopped thyme leaves
Method
The night before, soak the cashew nuts in water and leave overnight.
To make the crumble, tip the oats and flour into a bowl, make a well in the centre and pour in the coconut oil. Draw the dry ingredients in until everything is well coated and resembles chunky breadcrumbs. Tip the mixture onto a baking sheet and put in the fridge to firm up – this will make your topping extra crunchy.
Heat oven to 200C/180C fan/gas 6. Steam the carrots and potatoes together for 5 mins until softened, then transfer to a food processor. Drain the cashews and add them too, along with 2 tbsp oil and the rest of the sauce ingredients except for the leeks. Blitz the mixture, season and set aside.
Heat the remaining oil in a large frying pan over a medium heat. Add the leeks and a large pinch of salt, then fry for 15 mins until softened. Spoon in the cheese sauce – if it is very thick, add 200ml vegan vegetable stock. Transfer the mix to an ovenproof dish, top with the crumble and bake for 30 mins until piping hot. For a crispy topping, put under the grill to finish. Can be assembled in advance and kept in the fridge to cook when needed.
Recipe from BBC Good Food
Roasted aubergine & tomato vegan curry
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix.
Prep: 15 mins
Cook: 45 mins
Serves 4.
331 kcal per serving.
Ingredients
600g baby aubergines, sliced into rounds
3 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400ml can chopped tomatoes
400ml can coconut milk
pinch of sugar (optional)
½ small pack coriander, roughly chopped
rice or chapatis, to serve
Method
Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
Recipe from BBC Good Food
Vegan banana bread
If you're fancying something sweet, this banana bread is the perfect teatime pick-me-up and goes down nicedly with a cup of tea.
Prep Time: 10 minutes
Cook Time: 55 minutes
Serves 8
284kcal per serving.
Ingredients
3 large very ripe bananas (approx. 300g peeled weight)
250 g flour - You can make this with plain flour, half plain & half wholemeal or with gluten-free flour
55 g plain plant-based yogurt
50-75 g chopped walnuts
100 g brown or coconut sugar
1 tsp baking powder
1 tsp bicarbonate soda
1 tsp cinnamon
1 tsp mixed spice
2 Tbsp rapeseed oil / olive oil/ melted coconut oil
50 g vegan dark chocolate (melted for drizzling) optional
Method
Preheat the oven to 180C/350F/Gas Mark 4.
Prepare your loaf tin (I use one roughly 24 x 10cm) by greasing it gently with some oil and lining it with baking paper. Set aside.
Put all your dry ingredients (flour(s), sugar, baking powder, baking, soda, cinnamon, mixed spice & chopped walnuts) in a large bowl and give them a mix with a spoon or a whisk.
Add all your wet ingredients (mashed bananas, yoghurt and oil) and mix until incorporated and there is no visible flour. Your batter will be lumpy and thick which is as it should be.
Transfer your batter to the prepared loaf tin and bake in the preheated oven for 50-55min until the skewer inserted into the centre comes out clean.
Once baked, let it rest in a loaf tin for 10 minutes before turning it out and transferring onto a cooling rack to cool completely.
Drizzle with some melted chocolate if you wish.
This Healthy Vegan Banana Bread will last in the airtight container for up to 4 days or you can freeze it for up to 3 months.
Recipe from Jo’s Kitchen Larder
Veggie stir-fry
Ingredients
1 carrot, peeled and julienned
½ red bell pepper, julienned
½ yellow bell pepper, julienned
½ red onion, julienned
½ broccoli, cut into florets
1 cup fresh asparagus (4.5 oz or 130 g), woody stems trimmed, sliced into 1-inch pieces
1–2 tbsp extra virgin olive oil
1 tsp corn-flour + 2 tbsp water
2–4 garlic cloves, minced
½ -inch piece fresh ginger (1 cm), peeled and minced
2 tbsp tamari or soy sauce
1 tbsp maple syrup
⅛ tsp cayenne powder or chilli flakes (optional)
Method
Heat the oil in a wok or pan and sautée the garlic a little bit. Stir continuously and add the remaining veggies (ginger, carrot, red bell pepper, yellow bell pepper, broccoli, onion and asparagus).
Cook over high heat for 1-2 minutes, stirring continuously.
Incorporate the tamari or soy sauce, maple syrup and cayenne and cook for 1-2 more minutes. Keep stirring.
In a bowl, mix the cornstarch and water, add the mixture into the wok or pan and cook for 1-2 minutes or until the veggies are done to your liking.
Serve immediately over rice, noodles or even with tofu or seitan to incorporate good quality protein into your meal. You can also add some sesame seeds on top.
Recipe from Simple Vegan Blog
Stephanie Spencer is the Deputy Digital Editor for Yours. Having worked across a variety of topics, from travel and food to pharmaceuticals, she also has a particular interest in mental health and wellness having studied biosciences at University.