5-Ingredient Vegan Recipes (2024)

One of the most common responses I get when I ask “what kind of recipes do you want to see” is “simple, easy recipes that don’t require a lot of ingredients.”

Well, I took that feedback quite literally because today I am sharing with you three different 5-Ingredient Vegan Recipes!

Check out the video over on Youtube to see just how easy but mouthwatering these recipes are! BONUS: at the end of the video you’ll get to see what filming is like ~90% of the time for me (hint: lots of verbal diarrhea, awkward moments, and burps).

5-Ingredient Vegan Recipes (1)

DELICIOUS 5-INGREDIENT VEGAN RECIPES (that aren't basic or boring)!

If you can believe it, each of these recipes includes just five main ingredients (not including salt/pepper, water, or cooking oil, which I’ve italicized in the recipes to set them apart)! These recipes are comforting, even indulgent, but 100% vegan. They are also inspired by some of the most popular recipes on my blog, but I’ve stripped and pared those original recipes down to their essential ingredients and flavors (and got a little creative along the way).

So the next time you want to make a damn delicious dinner but don’t have that many ingredients on hand (or are just lazy), be sure to try one of these 5-Ingredient Vegan Recipes!

Sweet Potato Chickpea Quesadillas

5-Ingredient Vegan Recipes (2)

Sweet Potato Chickpea Quesadillas

Nisha Vora

5 from 11 votes

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5-Ingredient Vegan Recipes (3)

Inspired by these ultra-decadent Buffalo Chickpea Quesadillas but with a sweet potato twist, you won’t believe these spicy, cheesy quesadillas are cheese-free! If you’re gluten-free, you can use a gluten-free tortilla. And for the hot sauce, I used Frank’s Xtra hot sauce (you can use Frank’s original sauce). And if you can’t find Frank’s hot sauce, use Cholula, Tabasco, or another hot sauce of your preference.

Prep Time: 50 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr

Ingredients

  • 1 1/2 cups baked or steamed sweet potatoes flesh only*
  • 1 15-ounce can of chickpeas, rinsed and drained thoroughly
  • 1/2 cup nutritional yeast
  • 3 tablespoons Frank’s hot sauce original cayenne or Xtra hot, or hot sauce of choice
  • Salt to taste as needed I didn’t need any
  • 6-8 large flour tortillas substitute a gluten-free tortilla if needed

Instructions

  • Combine the sweet potato flesh, chickpeas, nutritional yeast, and hot sauce in a food processor. Blend until all of the ingredients are well combined into a thick puree, similar to the texture of a thick hummus.

  • Spread the filling evenly onto 3 extra-large or 4 large tortillas, depending on how much filling you want in each one. Top with the remaining tortillas and push together gently.

  • Lightly grease a large 12-inch skillet with a bit of oil or nonstick cooking spray and heat over medium. Once the skillet is hot, add one prepared quesadilla. Then place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. The weight helps form a nice crispy exterior. Cook the quesadillas for 3 minutes, or until golden brown on one side, then flip and cook another 2-3 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining quesadillas.

Notes

*This is approximately 2 medium sweet potatoes. To bake the potatoes, prick them all over with a fork and bake (skin on) at 400°F/200°C for 40-50 minutes until very fork tender. Once cool enough to handle, scoop the flesh out of the skin (discard the skin).

Calories: 373kcal | Carbohydrates: 61g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1049mg | Potassium: 519mg | Fiber: 10g | Sugar: 5g | Vitamin A: 7092IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 5mg

Creamy Vegan Mushroom Pasta

5-Ingredient Vegan Recipes (4)

Creamy Vegan Mushroom Pasta

Nisha Vora

5 from 10 votes

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5-Ingredient Vegan Recipes (5)

This is the creamy, umami-packed pasta of your dreams! If you’re gluten-free, you can use gluten-free noodles or if you’re not into eating refined carbs, try a whole wheat pasta or lentil-based pasta. The recipe calls for oat milk because it is one of the creamiest plant-based milks. If you can’t find it, substitute with “lite” canned coconut milk.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Course: Dinner, Lunch

Cuisine: American

Diet Vegan

Serving size: 2 people

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 10 ounces mixed mushrooms, sliced (I used 80% cremini mushrooms and 20% oyster mushrooms)
  • 1/2 teaspoon kosher salt + more to taste
  • Freshly cracked lack pepper to taste
  • 3/4 cup oat milk
  • 1/4 cup tahini
  • 4-6 ounces of fettuccine, tagliatielle, or pasta of choice (use gluten-free pasta if desired)

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.

  • Meanwhile, heat a large skillet over medium heat. Add the oil and once hot, add the garlic and sauté for 2-3 minutes, stirring frequently to prevent burning, until lightly browned.

  • Increase the heat to medium-high. Add the mushrooms and stir to combine. Sauté for 4-5 minutes, or until the mushrooms are lightly browned and tender. Add 1/4 teaspoon of the kosher salt and cook the mushrooms for an additional 1 minute.

  • Pour in the oat milk, tahini, the remaining 1/4 teaspoon kosher salt, and black pepper to taste. Stir well to combine (I find a silicone spatula is helpful here). Bring the mixture to a simmer over medium-low heat. Cook for 3-5 minutes, or until the sauce has thickened and is very creamy, stirring frequently. Season the sauce to taste with additional salt or pepper as needed.

  • Add the hot cooked pasta to the skillet and toss to combine, ensuring all of the noodles are coated in the sauce.

Calories: 553kcal | Carbohydrates: 69g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 369mg | Potassium: 762mg | Fiber: 8g | Sugar: 12g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 3mg

Saucy White Beans and Kale

5-Ingredient Vegan Recipes (6)

Saucy White Beans and Kale

Nisha Vora

5 from 12 votes

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5-Ingredient Vegan Recipes (7)

Easy and healthy but oh-so-indulgent, you'll love this Saucy White Beans and Kale dish. If you can convince yourself to include a sixth ingredient, serve this saucy mix over a whole grain such as millet, quinoa, brown rice.

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Course: Dinner, Lunch

Cuisine: American

Diet Vegan

Serving size: 4

Ingredients

  • 1 large yellow onion diced
  • 1/4 cup water
  • 1 teaspoon kosher salt + more to taste
  • Freshly cracked black pepper to taste
  • 1 can “lite” or reduced-fat coconut milk
  • 1/2 cup canned tomato sauce
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 large head of Lacinato kale, shredded
  • For serving: cooked millet, quinoa, brown rice, etc.

Instructions

  • Heat a large, deep nonstick sauté pan over medium heat. Add the diced onion and a pinch of salt and cook for 1 minute, stirring occasionally. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion has softened and the water has just evaporated, stirring frequently to prevent burning.

  • Add the drained beans and stir to combine. Pour in the coconut milk, tomato sauce, 1 teaspoon kosher salt, black pepper to taste, and white beans. Stir to combine and coat all of the beans in the sauce.

  • Add the kale and stir again to incorporate. Bring the mixture to a rapid simmer, then cover with a lid. Continue to cook at a rapid simmer for 10-15 minutes or until the sauce has thickened. Season to taste with salt as needed. If desired, serve over cooked millet, quinoa, or brown rice.

Calories: 301kcal | Carbohydrates: 21g | Protein: 15g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 826mg | Potassium: 668mg | Fiber: 14g | Sugar: 3g | Vitamin A: 6877IU | Vitamin C: 68mg | Calcium: 236mg | Iron: 3mg

5-Ingredient Vegan Recipes (2024)

FAQs

What is the most eaten vegan food? ›

Some of the most widely enjoyed vegan foods are legumes, nuts and seeds, chickpeas, and black beans. Nuts and nut butters are packed with nutrients. Airheads, Cracker Jack, Cinnamon Life Cereal, Fritos, and Fruit By the Foot are also vegan foods that are widely enjoyed.

What do picky vegans eat? ›

36 Easy Vegan Dinner Ideas That Even Picky Eaters Will Love
  • 01 of 36. Spiced Rice With Crispy Chickpeas. ...
  • 02 of 36. Fish-Free Ceviche. ...
  • 03 of 36. Slow Cooker Black Bean Posole. ...
  • 04 of 36. Tofu Asada With Caramelized Onion Refried Beans. ...
  • 05 of 36. Vegetarian BLT With Shiitake Bacon. ...
  • 06 of 36. Chickpea Salad Sandwich. ...
  • 07 of 36. ...
  • 08 of 36.
Mar 15, 2024

How to be a frugal vegan? ›

Vegan on a budget
  1. Get creative. ...
  2. Supermarket staples. ...
  3. Check the 'value' products. ...
  4. 'Reduced' produce. ...
  5. Special occasions and deals. ...
  6. Freeze and reheat. ...
  7. Leftovers for lunch. ...
  8. Explore new shops and markets.

What can I cook for my vegan girlfriend? ›

Vegan meal for two recipes
  • Sticky noodles with homemade hoisin. ...
  • Pearled spelt salad with peas & gooseberries. ...
  • Grilled Mediterranean veg with bean mash. ...
  • Miso aubergine. ...
  • Marinated tofu. ...
  • Roasted cauli-broc bowl with tahini hummus. ...
  • Veggie noodles with sesame dressing. ...
  • Pumpkin, spinach & black bean dopiaza.

What is the most unhealthy vegan food? ›

Mock meats and cheeses: These processed foods generally contain lots of additives. They also provide you with far fewer vitamins and minerals than whole, protein-rich plant foods like beans, lentils, peas, nuts and seeds. Some dairy-free milks: Sweetened dairy-free milks generally contain a good amount of added sugar.

What is surprisingly not vegan? ›

Beer and Wine

Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

What do vegans struggle with the most? ›

10 Vegan deficiencies to be aware of - and how to nix them
  • Iron. ...
  • Vitamin B12. ...
  • Omega-3. ...
  • Zinc. ...
  • Choline. ...
  • Iodine. ...
  • Vitamin D. Who isn't a little bit deficient in the 'Sunshine Vitamin'? ...
  • Protein. 'This nutrient is not an issue in most people's diets especially those who eat meat, fish and eggs,' says Hobson.
Dec 22, 2022

What are some vegan junk food? ›

Top Accidentally Vegan Foods
  • Cinnamon Life.
  • Airheads.
  • Cracker Jack.
  • Fritos.
  • Fruit by the Foot.
  • Kettle Brand Potato Chips (sea salt and vinegar)
  • Lay's Potato Chips (barbecue and classic)
  • Nature Valley Crunchy Granola Bars (peanut butter)

How to be vegan when you're broke? ›

Staple vegan foods such as oats, lentils, pasta, rice and chickpeas are among the cheapest foods and are in *a lot* of vegan recipes, so should definitely make an appearance on your list. Oh, and avoid shopping whilst hungry.

How to go vegan for beginners? ›

  1. Make Vegetables the Stars of Your Meals. ...
  2. Eat a Variety of Foods. ...
  3. Choose Whole Grains. ...
  4. Discover New Plant-Based Proteins. ...
  5. Don't Assume Vegan Food Products Are Healthier. ...
  6. Focus On Fish-Free Omega-3s. ...
  7. Don't Forget About Vitamin D. ...
  8. Pump Up Your Iron.
Sep 30, 2022

What should I cut out to be vegan? ›

A vegan diet includes only plant foods—fruits, vegetables, beans, grains, nuts, and seeds. People who follow a vegan diet don't eat any animal foods, including dairy, eggs, and honey.

What are filling foods for vegans? ›

Healthful foods that are high in protein, fiber, or both tend to be filling. Rich sources of protein for vegans include foods such as soybeans, pulses, and some nuts and seeds. Oats, vegetables, nuts, seeds, legumes, and fruit are all good sources of fiber.

How to go vegan without dying? ›

Our Guidelines For Eating A Plant-Based Diet
  1. Eat plenty of nutrient-dense vegetables at every meal.
  2. Eat a wide variety of organic, unprocessed foods.
  3. Eat protein with every meal.
  4. If you choose to eat grains, pick minimally processed grains like quinoa, amaranth, and oats.
Mar 2, 2014

What is the main vegan food? ›

A vegan diet is based on plants (such as vegetables, grains, nuts and fruits) and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs.

Which country is #1 for vegans? ›

India. Three of India's major religions — Hinduism, Buddhism, and Jainism — teach the practice of ahimsa, or non-violence towards all beings. Because of this religious tradition, India has the highest percentage of vegetarians out of all the countries in the world.

What do extreme vegans eat? ›

Vegan diets, substitutions, and meat analogues. Vegan diets are based on grains and other seeds, legumes (particularly beans), fruits, vegetables, edible mushrooms, and nuts. The main difference between a vegan and vegetarian diet is that vegans exclude dairy products, eggs, and honey.

What foods do vegans love? ›

Most vegan diets consist of a very wide range of nutritionally rich, tasty, and filling staples including fruits, vegetables, nuts, seeds, legumes, grains, plant-based vegan meat alternatives, dairy alternatives (like vegan cheeses and milks), pantry staples, breads, pastas, condiments, herbs and spices, beverages, ...

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