These easy vegan recipes are fuss-free, budget friendly, and made from only 5 simple ingredients! Perfect for a quick and easy lunch, dinner, or meal prep.
This post is sponsored by Nasoya.
If you’re new to a plant-based lifestyle or simply short on time (but still want something delicious), this post is for you! Today I’m sharing 5 easy vegan recipes that are big on flavor, but made from only 5 ingredients.
This post is produced in partnership with Nasoya – you’ve seen me use their tofu in several recipes on the blog, but today I’m excited to share some recipes using their Plantspired line! The Plantspired line features flavorful, ready-to-enjoy meals that can be warmed up in the microwave or stovetop. They’re delicious on they’re own, but see how I spruced them up below 🙂
1. EASY CALZONES
Thanks to Nasoya’s Plantspired Classic Bolognese Meal Solutions and store-bought pizza dough, this homemade calzone comes together in no time at all! I love how the hearty tofu crumbles and red wine sauce add an extra level of heartiness and depth of flavor.
I chose to add vegan cheese, red sauce, and spinach to mine, but you can easily add in or swap out additional veggies to your liking. For a Tex-Mex twist, you can also make this recipe using the Plantspired Hearty Chili Meal Solutions and some salsa instead 🙂Print
These vegan calzones are hearty *and* easy, thanks to store-bought pizza dough and Nasoya’s Plantspired Classic Bolognese Meal Solutions!
- 16 ounces store-bought pizza dough (or use homemade)
- 2 small handfuls of spinach
- 1 pouch Nasoya’s Plantspired Classic Bolognese Meal Solutions
- 3/4 cup dairy-free shredded cheese
- 1/2 cup marinara sauce, for dipping
- Prep: Preheat the oven to 475F and set a baking tray aside.
- Assembly: divide the dough in half and use your hands or a rolling pin to make two small circles. Fill one half of each circle with spinach, Bolognese Meal Solutions, and cheese. Fold the dough in half over the toppings, then seal the ends and (optionally) brush with oil
- Bake: Bake in the middle rack of the oven for 13 to 15 minutes, until the crust is golden. Slice and serve with marinara sauce
2. WHITE BEAN PESTO SALAD
This white bean pesto salad is both filling and fresh, making it the perfect warm-weather lunch staple! If you can’t find dairy-free pesto near you, you can make my Nut-Free Vegan Pesto instead.Print
This White Bean Pesto salad is ready in only minutes, making it the perfect veggie-packed (but also filling) meal!
- 2 15.5-ounce cans white beans, drained and rinsed (I used Great Northern)
- 8 ounces cherry tomatoes, cut in half
- 1/2 english cucumber, diced
- 1/2 cup kalamata olives, cut in half
- 2/3 cup store-bought pesto (or make my Nut-Free Vegan Pesto)
- Toss: add the beans, tomatoes, cucumber, olives, and pesto to a large bowl. Mix well until everything is evenly coated in pesto. Season with salt and pepper to taste, if desired.
- Serve: serve immediately, or let chill in the fridge for at least 15 minutes to allow the flavors to mingle before serving.
3. VEGAN TOFU BREAKFAST TACOS
Tofu scramble is already my favorite savory vegan breakfast, but this recipe makes it even BETTER! Browning Nasoya’s Plantspired Breakfast Scramble before adding our crumbled tofu helps to add a nice (plant-based) meaty dimension, and a nice boost of plant-based protein. The Breakfast Scramble is a chorizo-inspired protein-rich tofu scramble made with hearty potatoes and green peppers, so it’s already packed with flavor too 😉 If you’re not feeling the spinach, swap it out for some diced peppers, pickled jalapeños, or avocado instead!Print
These simple and tasty tofu breakfast tacos are studded with crispy vegan chorizo…and perfect with a drizzle of hot sauce!
- Cook the “Crumbles”: warm a pan over medium-high heat and add the Breakfast Scramble. Use a spatula to break up the scramble into smaller pieces and sauté for 8 to 10 minutes, stirring ocasionally. The crumbles will darken significantly and form a faux-meat texture. Remove from the pan and set aside.
- Add the Tofu: add the tofu and turmeric to the same pan and sauté for 3-5 minutes over medium heat. Add the spinach and “crumbles” to the pan and sauté until the spinach has wilted. Season with salt and pepper to taste, if desired.
- Plate & Serve: warm your tortillas on the stovetop or in the microwave, then fill each tortilla with tofu scramble. Enjoy as-is, or with hot sauce for a spicy kick!
4. SPINACH & ARTICHOKE PASTA
It’s hard to believe that this creamy pasta recipe is made from only 5 ingredients…so I guess you’ll just have to make it to believe me 😉 If you love garlic, you will love this recipe – the garlic cream sauce almost deserves an entire recipe of its own!Print
This Spinach & Artichoke Pasta is creamy, garlick-y, and made with only 5 plant-based ingredients!
- 4 ounces pasta (gluten-free or regular)
- 2/3 cup raw cashews, soaked in water overnight
- 1–3 cloves of garlic
- 1/2 teaspoon sea salt
- 1 teaspoon olive oil (optional)
- 1 14-ounce can of artichokes, drained and quartered
- 4 ounces baby spinach
- Cook the pasta: bring a pot of salted water to a boil and cook according to the package instructions.
- Make the garlic sauce: add the soaked and drained cashews to a blender along with the garlic, 2 cups of water, and 1/2 teaspoon sea salt. Blend for 45 to 60 seconds, until a creamy sauce forms.
- Sauté the veggies: warm the oil in a sauté pan over medium heat and cook the artichokes for 3 to 5 minutes, until slightly browned. Add the garlic sauce to the pan and increase the heat to high, then reduce to medium-low once it begins to simmer. Stir the sauce occasionally.
- Combine & Serve: add the baby spinach and cooked pasta to the sauté pan and sauté until the spinach has wilted. Transfer the pasta to serving bowls and top with black pepper, if desired. Serve warm.
5. EASY “BURRITO” BOWL WITH SALSA RICE
“Salsa rice” was my favorite food hack in college – cooking rice with salsa truly takes the flavor to another level, and the salsa doubles as both seasoning and a topping on your bowl! I kept things simple here with some cilantro and avocado, but you could sauté additional veggies if you felt so inclined 🙂Print
A simple and budget-friendly “burrito” bowl made with black beans, cilantro, avocado, and “salsa rice”.
- 1 10-ounce package frozen brown rice (~ 1 heaping cup cooked rice)
- 2/3 cup store-bought salsa of choice, plus more for topping
- 1 15.5 ounce can black beans, rinsed and drained
- 3/4 cup cilantro, chopped
- 1 avocado, diced
- Make the Rice & Beans: warm a sauté pan over medium heat, then add the rice and salsa. Cook for 3 to 5 minutes, until the rice has thawed and the salsa is mostly absorbed. You can add the beans to the pan to warm them as well, or heat them up separately in another pan or the microwave.
- Serve: transfer the rice & beans to two serving bowls, then divide the cilantro and avocado between them. Top with salsa and serve warm.
And that’s it, friends! If you want more 5-ingredient vegan recipes, you’ll also love this Instant Pot Rice & Beans, this Vegan Chocolate Pudding and this Roasted Red Pepper Pasta! And don’t forget to check out Nasoya’s store locator to find some Plantspired products near you.