Thanks to iHerb for sponsoring this 5 Ingredient Vegan recipes video and blog post! New iHerb customers can get a discount at https://bit.ly/spsiherb and use promo code WELCOME5 for an additional $5 off orders of $40 or more. Want more 5 Ingredient Vegan recipes? Check out the video linked above and download the 5 Ingredient Vegan recipes e-book.
I love making sauces and dressings from scratch — it’s one of the ways I get creative in the kitchen. But I don’t have time (or the energy) to make elaborate meals for every single meal. That’s where quick, flavorful 5-ingredient vegan recipes come in. They’re simple, satisfying, and still feel special.
These recipes are perfect when you want tasty, healthy meals without a ton of prep. I often shortcut with a ready-made sauce; for example, I used an Indonesian satay sauce from iHerb for the stuffed sweet potatoes and a teriyaki sauce for the tofu, broccoli, and rice bowl. With a couple of convenience items and a few fresh ingredients, you can put together nourishing lunches or dinners in minutes.
These recipes are great for two people but scale easily for a family — just double or triple the ingredients. If you’re tired of junk food and takeout, these quick five-ingredient ideas make it easy to eat well with minimal planning.
Indonesian Satay Stuffed Sweet Potatoes | 5 Ingredient Vegan Recipes
Ingredients
- 2 large sweet potatoes
- 1 shallot, diced
- 1 (15-oz) can chickpeas
- 1/2 head cauliflower, diced
- 1 packet Tiger Tiger Indonesian Satay Simmer Sauce (or 1 1/2 cups other simmer sauce)
- Bonus: cilantro and fresh lime for serving
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment. Cut sweet potatoes in half lengthwise, rub a thin layer of oil (optional), and bake for about 45 minutes until tender. For a quicker method, poke holes in whole sweet potatoes, wrap in a damp paper towel, and microwave 7–9 minutes until tender.
- Warm 1/4 cup water in a skillet, add shallots and sauté about 1 minute until softened. Add chickpeas, diced cauliflower, satay simmer sauce, and another 1/4 cup water.
- Cover and cook on medium heat for about 20 minutes, until cauliflower is tender.
- Mash the centers of the baked sweet potatoes, fill with the chickpea–cauliflower mixture, and top with fried shallots if desired. Serve with cilantro and lime.
Carrot Red Lentil Soup | 5 Ingredient Vegan Recipes
Ingredients
- 2 cloves garlic, minced
- 3 1/2 cups carrots, chopped (about 2 large carrots)
- 1/2 cup uncooked red lentils, rinsed
- 1–2 teaspoons organic vegetable bouillon paste (or 1/2–1 vegan bouillon cube)
- 2 teaspoons ground cumin
- Bonus: fresh parsley and lemon for garnish
Instructions
- Warm 1/4 cup water in a skillet, add garlic, and sauté about 30 seconds until fragrant. Add carrots, red lentils, and 5 cups water. Bring to a simmer.
- Cook with the lid slightly ajar for about 30 minutes, until carrots and lentils are tender. Add more water to reach desired consistency.
- Stir in bouillon paste and cumin, cook another 5 minutes, then season to taste with additional bouillon if needed. Garnish with parsley and a squeeze of lemon.
Tofu Teriyaki “Fried” Rice | 5 Ingredient Vegan Recipes
Ingredients
- 1/2 yellow onion, diced
- 1/2 block tofu, cubed
- 1/2 broccoli crown, chopped
- 1 1/2 cups cooked brown rice
- 1/4 cup Coconut Secret Coconut Aminos Teriyaki Sauce (or homemade Date Teriyaki)
- Bonus: cilantro and fresh lime for garnish
Instructions
- Warm 1/4 cup water in a skillet, add onions, and sauté about 1 minute until softened. Add tofu, broccoli, cooked rice, and teriyaki sauce. Cover and cook on medium-low for about 20 minutes, stirring halfway to prevent sticking.
- Taste and add more teriyaki sauce if desired. Serve garnished with cilantro and lime.
These three five-ingredient recipes show how easy it is to create flavorful, plant-based meals with minimal effort. Swap sauces, bulk up portions, or add garnishes to suit your taste. Happy cooking!