I’m excited to announce the pre-order of my cookbook, SWEET POTATO SOUL. Purchase your copy today at major retailers.Who doesn’t want easy vegan recipes? Even the best home cooks want amazing food fast. I enjoy spending time on intricate recipes occasionally, but most days I need fast, satisfying meals. If every dinner required multiple steps, I’d probably end up snacking on popcorn or baking tahini cookies for dinner. Instead, I focus on quick, flavorful dishes that are simple to prepare.
You can make delicious, balanced vegan meals in under 15 minutes from start to finish — yes, cook time included. Don’t believe me? Keep reading.
Restaurant-quality vegan crab cakes served over peppery arugula with a lemony dressing can be on the table in under 15 minutes. We skip the high-sodium, pre‑packaged mixes and make flavorful dishes from scratch: hearty lentil-walnut tacos, a bright mango-quinoa salad, and more. Having more than five ingredients doesn’t mean the recipe will take hours — thoughtful shortcuts and pantry staples make fast cooking possible.
Each recipe makes multiple servings — typically four — so you can feed a family or enjoy leftovers through the week. Yes, all of these vegan recipes can be made in under 15 minutes. I filmed a video to show how it’s done.
Vegan Hearts of Palm & Chickpea Crab Cakes | Easy Vegan Recipes
Ingredients
- 1 can hearts of palm, drained
- 1 can chickpeas, drained & rinsed
- 1/4 cup vegan mayo
- 1 1/2 tbsp Old Bay seasoning
- 1 tsp ume vinegar (or apple cider vinegar/lemon juice)
- 1 tsp Dijon mustard
- 1/2 cup panko crumbs + 1/2 cup more for breading
- 1/2 or 1 full bag arugula
- 2 tbsp olive oil
- 1 tbsp lemon juice
Instructions
- Pulse hearts of palm in a food processor to chop coarsely.
- Add chickpeas, vegan mayo, Old Bay, ume vinegar, and mustard; pulse until combined but still textured.
- Stir in 1/2 cup panko and pulse once more; transfer the remaining panko to a shallow bowl for breading.
- Form the mixture into small, tightly packed patties (about 8) and coat each in panko.
- Heat a few tablespoons of oil in a skillet over medium. Pan-fry patties 3 minutes per side until golden. Drain on paper towels.
- For the salad, toss arugula with olive oil and lemon, massaging gently to dress the greens.
- Serve crab cakes over arugula with a dollop of vegan mayo and lemon wedges.
Mango Black Bean Quinoa Salad
Ingredients
- 1 package precooked quinoa, heated
- 1 can black beans, drained & rinsed
- 1/2 ripe mango, diced
- 1/2 shallot, minced
- 1 tsp cumin powder
- 1 tsp fennel seeds
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- 1/2 bag pre-washed mixed greens
- Salt to taste
- 1/4 cup roasted pepitas
- Chili flakes for garnish
Instructions
- In a large bowl, combine quinoa, black beans, diced mango, shallot, cumin, fennel seeds, and lime juice. Stir to combine.
- Add mixed greens and olive oil; toss with salad tongs or forks to evenly coat.
- Season with salt, chili flakes, and additional lime to taste. Top with roasted pepitas before serving.
Lentil Chili Tacos
Ingredients
- 1 tbsp grapeseed or coconut oil
- 6 green onions, white parts minced (green parts for garnish)
- 1 garlic clove, minced
- 1 cup chopped walnuts, finely chopped
- 1 tsp cumin powder
- 1 tsp chili powder
- 1 can cooked lentils, drained
- 1 can diced tomatoes
- 1/2 bag baby spinach
- 1/2 avocado, sliced
- 1/4 cup chopped cilantro
- 1 lime
- 6 corn tortillas
Instructions
- Warm oil in a skillet over medium heat.
- Sauté garlic and the white parts of green onions about 1 minute.
- Add walnuts and toast 1–2 minutes.
- Stir in chili powder and cumin and toast 30–60 seconds.
- Add lentils and diced tomatoes, stir, and season with a pinch of salt.
- Simmer about 5 minutes.
- Turn off heat and stir in spinach to wilt.
- Warm tortillas in a skillet or microwave for 30 seconds.
- Assemble tacos with lentil chili and top with avocado, green onion, cilantro, and a squeeze of lime.