Sick of long ingredient lists? Want to make something simple? We’ve got you covered with this tasty collection of vegan recipes made with five ingredients or less (not counting salt and pepper). By combining whole foods with convenient, minimally processed foods such as canned tomatoes and beans, whole grain pasta, and frozen fruits and veggies, these tried-and-true recipes don’t sacrifice flavor or nutrition for convenience. You’ll be amazed at what you can make!
Bowl Plant-Based Recipes
These colorful bowls check all the plant-based boxes! They’ve got protein, they’ve got whole grains, they’ve got veggies. Best of all, they taste fantastic.
Where did the name ‘Buddha Bowl’ come from, anyway? If you’ve been on Instagram in the last 5 years, chances are you’ve seen these colorful bowls, packed with plant-based goodness like grains, legumes, steamed and raw veggies, and flavorful sauces. According to a 2017 Epicuriousarticle by Katherine Sacks, the name could come from how Buddha collected alms, using a large bowl to gather small bits of food that the residents of whatever village he was staying in could afford to share.
Before we started calling these colorful bowls “Buddha Bowls,” I knew them as macro bowls. When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I needed a bit of a recharge. Instead of having a fixed menu, Casa de Luz offered one rotating meal per day. It would always be some type of buddha bowl, with a grain, a legume, blanched leafy greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life there. Since I can’t visit Casa de Luz regularly now that we live in Chicago, I used their basic template to build my own buddha bowl recipe.
My Buddha Bowl Recipe Ingredients
To make a homemade version of a Caza de Luz macro bowl, I used one item from each of these categories:
- A delicious sauce – I made a vibrant turmeric tahini sauce. It’s my favorite type of creamy sauce in that it doesn’t require a blender, so you can stir it together in no time. And if you have leftovers, you’re in luck! This colorful sauce tastes great on everything.
- Cooked vegetables – Roasted sweet potatoes were my pick.
- Raw vegetables – Watermelon radish, rainbow carrots, and red cabbage give this buddha bowl recipe a huge pop of color!
- Leafy greens – Bring on the kale.
- A legume – I chose my go-to plant-based protein: chickpeas!
- A grain – I used brown rice, but if you don’t have any on hand, feel free to substitute white rice.
- A pickled vegetable – Sauerkraut! I love Bubbies.
Penne with Tomato-Mushroom Sauce
With only eight ingredients and ready in 20 minutes, this scrumptious pasta dish is ideal for busy weeknights or a quick and hearty lunch. A full pound of mushrooms lends a rustic, woodsy flavor to the tangy tomato sauce. Plant-based milk adds creaminess, cutting the acidity of the tomatoes, while fresh (or dried) basil completes the dish.
Vegan Minestrone Soup with Potatoes and Kale
Ready in 30 minutes, this ultra-satisfying soup uses mushrooms to give the broth a rich, savory flavor, while kale, white beans, and tender potatoes add texture and heartiness. You’ll find yourself tweaking this incredibly versatile recipe to suit what you’ve got handy. For instance, if you don’t have kale, use another leafy green, such as spinach, collard greens, or Swiss chard.
Air-Fryer Portobello Burgers with Thousand Island Aïoli
These crowd-pleasing breaded portobello mushroom burgers look and taste like something you spent all afternoon in the kitchen making, but they actually come together surprisingly quickly. First, whip up the Thousand Island Aïoli (which takes 5 minutes); once that is out of the way, dredge mushrooms in plant milk, then coat them in seasoned panko breadcrumbs before air-frying. Not into buns? Serve over a salad or wrap in lettuce leaves instead.
Vegetable Cacciatore with Rotini
This plant-based twist on an Italian classic uses mushrooms and everyday veggies to provide robust flavor. Canned fire-roasted tomatoes add smoky depth, fresh sage and rosemary provide lively herbal notes, and the saucy goodness clings to every inch of the spiral rotini pasta. Ready in 45 minutes, you’ll want to add this one to your weekly rotation.
Mommy’s Mushroom Gravy 3.0
Not just a tasty add-in, mushrooms are the key ingredient in this delicious gravy from Ann and Jane Esselstyn. Tweaked and improved over the years, this delightful gravy includes onion, garlic, miso paste, and tamari to deepen the flavor. To make it gluten-free, use certified gluten-free oat flour, tamari, and miso paste.
Quick Hummus and Quinoa Wraps
Creamy hummus and the subtle nutty flavor of quinoa work well together in these scrumptious, hunger-busting wraps. Sliced tomato offers a pleasing tang, while fresh spinach provides leafy goodness and something to bite into. With cooked quinoa on hand, these tasty wraps come together in 15 minutes
Savory Tamale Breakfast Bowls
Ready in 15 minutes, these nourishing bowls feature instant polenta for convenience. The characteristic mild corn flavor melts in your mouth next to chili-seasoned kidney beans. Top with tangy salsa and sliced avocado for a flavor-packed, heart-healthy dish that’s perfect any time of the day. Cilantro is a tasty garnish, but feel free to leave it out or use fresh parsley instead.
Easy Vegan Pasta Salad
Kid-friendly and easy to adapt, this 25-minute pasta salad is ready in less time than it takes to order takeout. A colorful mix of frozen veggies is the trick to getting this one on the table in record time, while tangy chopped red onion and basil leaves add a fresh lift. Drizzle with a zesty oil-free vinaigrette, and you’re ready to dig in. If you can’t find a suitable vinaigrette, use lemon juice or try this 2-Minute Oil-Free Balsamic Dressing.
Potato Pancakes
These yummy potato pancakes from Chef Katie Mae are the perfect meal for when it feels like there’s not much food in the house. Grab that zucchini lurking in the back of the fridge and grate it with a few spuds and an onion. Add oat flour (or whole wheat flour) and baking powder, then bake. Yes, it’s really that simple! Serve with a spoonful of applesauce, salsa, ketchup, or a green salad.
Southwest Potato and Red Bean Bowls
This quick meal combines tender potatoes, hearty kidney beans, and zesty pico de gallo for a bold Southwestern bite that satisfies hunger fast. A splash of lemon juice and a pinch of paprika or chili powder add depth. Ready in minutes, it’s perfect for busy days—and totally customizable with extra salsa, frozen veggies, or fresh parsley or cilantro. Make it in the microwave or on the stovetop.
Costa Rican Rice and Beans (Gallo Pinto)
These Costa Rican-style rice and beans feature whole grain rice cooked with onion, garlic, and red bell pepper so that every grain is infused with rich, savory flavor. Canned beans, stirred in toward the end, provide fiber and protein, keeping you full long after you finish the last bite. The dish gets its name, gallo pinto (which means spotted rooster), from the speckled appearance of the beans against the rice. Serve with hot sauce, if you like
Spaghetti with Roasted Tomatoes, Chickpeas, and Basil
Cherry tomatoes roasted with granulated garlic are the key to achieving a rich depth of flavor in this palate-pleasing pasta dish. While the tiny tomatoes bake, cook the spaghetti, drain a can of chickpeas, and chop some fresh basil. It doesn’t get much simpler than that!
“This recipe is fabulous. Every time I make it, I can’t believe how good it is, and you would literally swear that there is oil in it.”
Chocolate Lover’s Quinoa Breakfast Bowls with Pears
Breakfast for dinner? Sure, when it’s as tasty as this chocolaty quinoa bowl. Cocoa powder stirred through hot cooked quinoa gives a rich chocolate flavor, while maple syrup sweetens things up. (Feel free to add a bit more, if you like, or use your sweetener of choice.) Top with sliced pears or other fruit, such as banana, fresh or frozen raspberries, or cherries.
FAQ’s
1. What are the best vegetarian and vegan recipes for beginners?
Easy options include vegetable stir-fry, chickpea curry, lentil soup, vegan tacos, veggie pasta, and rice bowls.
2. What is the difference between vegetarian and vegan food?
Vegetarian food avoids meat, poultry, and fish, while vegan food avoids all animal-derived ingredients, including dairy and eggs.
3. Are vegetarian and vegan meals healthy?
They can be very healthy when they include a good variety of vegetables, fruits, whole grains, legumes, nuts, seeds, and other nutritious foods.
4. What are easy vegan meals for busy days?
Vegan tacos, chickpea wraps, stir-fried vegetables with rice, pasta, soups, and grain bowls are quick and convenient choices.
5. What are good plant-based sources of protein?
Beans, lentils, chickpeas, tofu, tempeh, peas, edamame, nuts, seeds, and quinoa are popular plant-based protein sources.