Simple Vegan Recipes For Busy Weeknights

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Hey there, fellow plant-powered peeps! Craving some culinary creations that are kind to your taste buds and the planet? Look no further than the treasure trove of Reddit’s vegan communities. These online havens are brimming with passionate cooks whipping up incredible dishes that are both delicious and cruelty-free.

This article dives into a selection of these fantastic recipes, offering a glimpse into the diverse and delightful world of vegan cuisine. We’ll explore everything from creamy pastas to hearty stews, showcasing the versatility and mouthwatering potential of plant-based cooking. So, grab your virtual apron and let’s get cookin’!

Vegan meal prep for $ : r/MealPrepSunday
Vegan meal prep for $ : r/MealPrepSunday

1. The One-Pan Wonder: Creamy Vegan Pasta with Roasted Vegetables

This recipe is a weeknight lifesaver. It’s a one-pan wonder that throws together vibrant veggies, creamy cashew sauce, and your favorite pasta for a satisfying and fuss-free meal.


1 tablespoon olive oil

  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 cup broccoli florets
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup raw cashews, soaked for at least 2 hours
  • 1/2 cup vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 pound pasta of your choice (whole wheat, chickpea, or lentil work great!)

  • Directions:

    1. Preheat oven to 400°F (200°C).
    2. Toss the vegetables (bell pepper, onion, broccoli) with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, or until tender-crisp.
    3. While the veggies roast, prepare the sauce. Drain the cashews and add them to a blender with vegetable broth, oregano, garlic powder, red pepper flakes (if using), and a pinch of salt and pepper. Blend until smooth and creamy.
    4. Cook the pasta according to package instructions.
    5. Once the vegetables are roasted and the pasta is cooked, drain the pasta and return it to the pot.
    6. Add the roasted vegetables and creamy cashew sauce to the pasta pot. Toss everything together until well combined.
    7. Serve hot and enjoy!

    Nutrition Facts (per serving):

    This will vary depending on the pasta you choose, but a general estimate is:

    Calories: 450-500

  • Fat: 20-25g
  • Protein: 15-20g
  • Carbs: 50-60g

  • 2. Hearty and Healthy: Lentil Shepherd’s Pie with Cheesy Mashed Potatoes

    This hearty lentil shepherd’s pie is a fantastic comfort food option. It’s packed with protein and fiber from the lentils, and the creamy mashed potato topping adds a touch of decadence.


    For the lentil filling:

    1 tablespoon olive oil

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste

  • For the mashed potatoes:

    4 medium potatoes, peeled and cubed

  • 1/2 cup non-dairy milk
  • 2 tablespoons vegan butter
  • Salt and pepper to taste
  • 1/4 cup shredded vegan cheese (optional)

  • Directions:

    1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes.
    2. Stir in the garlic and cook for another minute, until fragrant.
    3. Add the lentils, vegetable broth, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
    4. While the lentils cook, prepare the mashed potatoes. Boil the cubed potatoes in a pot of salted water until tender, about 15 minutes. Drain well.
    5. Mash the potatoes with non-dairy milk, vegan butter, salt, and pepper until smooth and creamy. Stir in the shredded vegan cheese (if using).