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5-Minute Vegan Recipes for Busy People

Today’s video features FIVE fresh recipes that only takes 5 minutes each to make — perfect for you lovely lazy people~ Check out the video below and scroll down below to see the recipes!

Vegan eating or plant-based eating does not have to be difficult and time-consuming. There are so many easy, quick meals that you can make on-the-go; perfect if you’re someone who’s busy or just don’t have the time or patience to spend an hour in the kitchen. I’m definitely one of these people – I love good food and sometimes, I take my time to make meals. But the majority of the time, I just want to make a quick meal but I also don’t want to sacrifice the taste! 

This is why for today’s recipe video, I shared five different vegan recipes that you can make for as quick as 5 minutes EACH. Just to clarify, you can’t make ALL of them in 5 minutes (unless there are five of you), okay? (Just sayin’ LOL).

Ready to make these recipes? Don’t forget to watch the video above but don’t forget to scroll down for the ingredients!

Couscous Fried “Rice” Recipe

Ingredients:

  • 1/2 cup dry couscous
  • 1/2 cup frozen vegetables
  • 1/2 cup boiling water
  • 1/2 tsp garlic salt (add more later if needed)
  • 1/4 package (85g) extra firm tofu
  • 1 tsp soy sauce or substitute
  • 1 tsp sesame oil
  • 1 stalk green onion, chopped
  • Top with sriracha (optional)

Instructions:

  1. In a  bowl, add couscous, ½ cup of boiling water and the garlic salt. 
  2. Add in the frozen vegetables and mix well before covering it up with a lid or plate to let the couscous cook.
  3. Chop tofu into small cubes and place in a separate bowl.
  4. Add in soy sauce and toasted sesame oil and mix well. 
  5. Mix the tofu mixture with the couscous and mix until well combined. 
  6. Chop up some green onions to use as topping. You can also sprinkle sesame seeds and add sriracha for extra spiciness. 
  7. Enjoy!

5 Minute Rice Noodles

Ingredients:

  • 1 serving instant rice noodles
  • 1 cup broccoli, chopped
  • 1/2 cup edamame
  • 1 tbsp tahini or peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger

Instructions:

  1. Add hot water to instant rice noodles and cover for 2 minutes to let it cook. If you’re using regular rice noodles, follow instructions on the packaging).
  2. While waiting for noodles to soften, add broccoli into a heated pan and let it steam for a minute or so.
  3. Add frozen edamame beans and a splash of water to the pan. Cover for 2-3 minutes to let it cook for a bit before adding in the softened rice noodles. 
  4. Add in the sauce – tahini, soy sauce, maple syrup or agave nectar, garlic powder, and ground ginger (optional). Mix well and add a splash of water if the noodles are drying up. 
  5. Transfer noodles onto a plate and add desired garnish (I used carrots, green onions, and sesame seeds on top). 
  6. Enjoy!

Chickpea & Mushroom Taco

Ingredients:

  • 1 tsp oil
  • 1 cup mushrooms, chopped
  • 1/4 onion, diced
  • 1/2 cup chickpeas, drained & rinsed
  • 1 tbsp taco seasoning
  • 4 taco shells
  • 1 cup shredded lettuce
  • 1/4 cup corn
  • 1/4 cup salsa

Instructions:

  1. Chop mushrooms, dice onion, and mash chickpeas using a fork (or you can use a food processor). 
  2. Add oil into a heated pan and add in mushrooms and onions. Let it cook for a little bit before adding in the chickpeas.
  3. Add in the taco seasoning and mix well. Add a splash of water if things start looking a bit dry. 
  4. Cover and let it simmer for a few minutes until everything is well cooked. 
  5. Now it’s time for the assembly: add some shredded lettuce to the taco shells before adding in the chickpea & mushroom filling. 
  6. Add corn and salsa. Enjoy!

Garlic Couscous Salad

Instructions:

  • 1/2 cup dry couscous
  • 1/2 cup boiling water
  • 1 tsp garlic salt
  • 2 pieces sun-dried tomato
  • 2 artichoke hearts
  • 1/4 cup corn
  • 1/2 cup chickpeas, drained & rinsed
  • 1 tsp olive oil
  • 1 cup arugula, chopped
  • Juice of ½ lemon

Instructions:

  1. In a bowl, add in couscous and garlic salt and pour in the same amount of hot water. Mix well and cover it up.
  2. Chop sun-dried tomatoes and artichoke hearts and add to the couscous. 
  3. Add in corn and chickpeas and mix well. 
  4. Squeeze in lemon and add in olive oil and chopped arugula. 
  5. Season with black pepper and more salt, if needed.
  6. That’s it! Enjoy!

Coconut French Toast

Ingredients:

  • 1/2 cup canned coconut milk
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 tbsp vegan butter
  • 2 pieces sourdough bread
  • top with powder sugar
  • top with coconut flakes
  • top with maple syrup

Instructions:

  1. In a medium sized mixing bowl, add in coconut milk, coconut sugar, and vanilla and mix well. (Optional: you can add in a pinch of salt if you’d like, to bring out the flavours a little more)
  2. Melt vegan butter in a heated pan and add in the sourdough bread slices. Toast on each side until they start to brown.
  3. Pour in the mixture straight onto the pan with the bread. Flip the bread around a few times until it starts to crisp up. 
  4. Transfer the “French toast” onto a plate and top with raspberries and sprinkle with powdered sugar. 
  5. Add in some coconut flakes and maple syrup. Enjoy!

That’s it, guys, those were my FIVE 5 MINUTE RECIPES! Did you enjoy them? Let me know if you get a chance to try these out. 


If you enjoyed this, don’t forget to check out my Quick Vegan Dinners playlist, featuring recipes that you can make in 15 minutes or less. Now you have tons of new ideas!

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