Recipe Card - Lazy Vegan Recipes
Are you lazy to cook complicated meals? Do you work long hours and you don’t have time to cook? Do you want the best Lazy Vegan Recipes? Then I got you covered. Here you will find my favorite list of quick, delicious, and easy recipes to make. These recipes are perfect for breakfast, lunch, dinner, and a quick snack. You will only need 20-30 minutes and simple ingredients to cook them.
Servings 20 4 per recipe
Calories 250kcal
Ingredients
1. BANANA PORRIDGE
- ½ cup oats
- 5 bananas
- 2 cups almond milk
- 1 cup water
- 1 tablespoon nutmeg
- 2 tablespoon cinnamon
- ½ tablespoon salt
- 1 tablespoon vanilla
- 1 tablespoon sweetener
- 1 tablespoon almonds
- 1 tablespoon walnuts
- 1 tablespoon sweetener
- 1 tablespoon raisins
- 1 tablespoon sunflower seeds
2. Keto Chia Pudding
- 2 tablespoon chia seeds
- 1 cup almond milk
- 1 tablespoon vanilla
- 1 tablespoon stevia powder
- topping of your choice
3. VEGAN MOUSSE WITH CHOCOLATE AND AVOCADO
- 2 ripe avocados
- 1 ripe avocado
- ½ cup cooca powder
- ½ cup coconut sugar
- ½ cup coconut cream
- ½ tablespoon vanilla
- ⅕ tablespoon salt
4. Cauliflower Tabouleh
- ½ head of cauliflower
- ½ cucumber finely chopped
- 3 tomatoes finely chopped
- 2 green onions finely chopped
- 1 ¼ cup parsley finely chopped
- 4 tablespoon olive oil
- 1 lemon juiced
- ½ tablespoon black pepper
- ½ tablespoon salt
5. Cucumber salad
- 1 cucumber
- 1 mango
- ¼ cup lemon juice
- 2 tablespoon brown sugar
- ¼ tablespoon salt
- ¼ tablespoon black pepper
6. Peach Smoothie
- 1 ½ cup peaches in small pieces
- 2 bananas
- ½ cup almond milk
7. Kiwi Smoothie
- 1 cup spinach
- 1 green apple
- 1 banana frozen
- 1 cup almond milk
- 2 dates
8. Vegan Pasta Salad
- ½ cup pasta
- ½ pepper green or red
- ½ avocado
- ½ cucumber
- ⅓ cup cherry tomatoes
- ½ onion
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- 2 Tbsp olive oil
- 1 tablespoon salt
- 1 tablespoon capers
- ½ tablespoon sesame seeds
- ½ tablespoon linseed powder
- ½ tablespoon parsley
9. Fried Squash Recipe
- 5 green squashes
- 1 cup cornmeal
- ⅓ cup gluten free flour
- 1 cup almond milk
- 1 tablespoon salt
- 1 tablespoon black pepper
- coconut oil
10. Vegan Baked Potatoes
- 4 potatoes medium size
- 1 cup broccoli
- ⅓ cup red beans mashed
- 3 tablespoon red peppers cut into cubes
- 3 tablespoon capers
- ½ tablespoon black pepper
- ¼ tablespoon salt
- 2 tablespoon mayonnaise vegan
Instructions
1. Banana Porridge
- Gather all the ingredients
- Peel the bananas, cut in 3 or 4 pieces each, mash them and add 1 tablespoon of lemon juice, which will prevent them from turning brown
- Add the almond milk and oats into a pan
- Start mixing it, in low heat until the porridge thickens, about 15 minutes
- Stir in cinnamon, nutmeg, allspice, and salt and continue stirring until blended
- Continue stirring on low heat and add the raisins, vanilla, sweetener and the nuts
- Stir until all combined together
- Decorate with sliced bananas.
2. Keto Chia Pudding
- Gather all the ingredients. I just made different variations using nuts, fruits, vanilla, peanut butter, stevia, cocoa
- Mix 1 cup of milk with 2 Tablespoons of chia seeds, vanilla and stevia
- Let them soak overnight
- Remove the pudding from the fridge and add the toppings of your choice.
3. Vegan Chocolate Mousse
- Peel the 2 avocados and cut them in half
- Peel the bananas and cut them into small slices
- Place all the ingredients in a mixer until you get a smooth texture
- Place it in the fridge for 1 hour, serve it in mini bowls and enjoy!
4. Cauliflower Tabouleh
- Gather all the ingredients. Wash them properly.
- Add the cauliflower to a food processor and blend until finely chopped.
- Finely Chop the tomatoes, cucumbers, parsley, dill and onions. As finely as possible. This will give a nice texture to the Tabbouleh.
- Add them on a bowl.
- Make the dressing with olive oil, salt, pepper, and lemon juice. Add it to the veggies. Mix well and serve.
5. Cucumber salad
- Peel the mango and cut it into small cubes
- Cut the cucumber into small cubes
- In a bowl whisk the lemon, pepper, salt, and brown sugar
- Pour the dressing over the salad, gently toss and serve.
6. Peach smoothie without yogurt
- Gather all your ingredients
- Put them in a blender, including ice cubes in case you prefer it cold.
- Add the almond milk
- Blend well and if it’s needed add more milk
7. Kiwi Smoothie
- Wash the green apple and spinach
- Cut them in small pieces.
- Peel the bananas and the kiwis
- Place everything in the blender including ice cubes if you want
- Start blending at low speed for 30 seconds and increase in high speed
- Adjust the Almond milk accordingly, depending on the thickness you want to achieve.
8. Vegan Pasta Salad
- Gather the ingredients.
- Wash all the vegetables and cut them into small pieces
- Peel the avocado and chop it into cubes
- Add all the chopped ingredients to a plate
- Make the dressing with dijon mustard, salt, olive oil, and lemon juice.
- Add the dressing into the salad, and mix well.
- Sprinkle a few sesame seeds and serve.
9. Fried Squash
- Mix the flours in a big bowl.
- Add the almond milk and mix until is well combined
- Heat a pan in medium heat and add the coconut oil
- Dip each squash slice in the buttermilk mixture and coat them on both sides.
- Fry them in hot oil, turning to brown on both sides
- Remove from oil to a paper towel-lined rack to drain
- Serve them with your favorite sauce
10. Vegan Baked Potatoes
- Wash the potatoes and poke several holes in each potato with a fork
- Put them on a pan and sprinkle a little bit of olive oil, salt, and pepper
- Heat the oven to 356 °F on the middle rack
- Place the potatoes in the oven and cook until a fork slides easily through the flesh. Approximately 30-45 minutes
- Remove them from the oven and let them cool for 5 minutes
- Cut a little bit on the top of the potatoes and remove the flesh
- Top with broccoli florets, kidney beans, capers, small pieces of red peppers, and vegan mayonnaise.
Nutrition
Calories: 250kcal