5 indulgent vegan meals that feel like a cheat day (but aren’t)

Some meals just feel like you’re being “naughty”—creamy, saucy, crispy, piled high—yet they can be built from whole plant ingredients that actually love you back.

That’s my favorite kind of trick: food that satisfies the dopamine-seeking part of my brain without the energy crash afterward.

Below are five go-to “cheat-day” vibes I cook on weeknights.

Each one is indulgent in spirit, streamlined in prep, and light on ultra-processed stuff. Pick one for tonight and see how you feel after. (Spoiler: satisfied, not sluggish.)

1. Creamy macaroni with butternut “velvet” sauce

I grew up thinking mac and cheese was a box and a packet. Then I learned that squash purée plus a few pantry moves gives you the same silky, savory hit—without the brick-in-your-stomach aftermath.

Serves: 4
Time: 30 minutes

Ingredients

• 12 oz (340 g) whole-grain or legume macaroni

• 2 cups roasted or steamed butternut squash (packed)

• 1 cup unsweetened soy milk (or oat)

• 3 tbsp nutritional yeast

• 1 tbsp white miso

• 1 tbsp olive oil or 2 tbsp cashew butter

• 1 tsp Dijon mustard

• 1 tsp onion powder + ½ tsp garlic powder

• ½ tsp smoked paprika

• 1–2 tsp lemon juice, to taste

• Salt and black pepper

• Optional toppings: steamed broccoli florets, crispy mushrooms, toasted breadcrumbs

Instructions

1. Cook pasta until al dente. Reserve ½ cup pasta water.

2. Blend squash, milk, nutritional yeast, miso, oil (or cashew butter), mustard, spices, lemon, and a big pinch of salt until completely smooth and glossy.

3. Warm the sauce in the pasta pot, thinning with splashes of pasta water until it glosses a spoon.

4. Toss in the pasta. Season boldly. Fold in broccoli or top with crispy mushrooms/breadcrumbs.

Why it feels indulgent
It’s luscious and umami-rich like the classic bowl, but the “cream” is fiber- and beta-carotene–packed squash. The miso and nooch deliver that craveable depth.

Make it yours

• Swap half the squash for carrots for a brighter color.

• Stir in a spoon of hot sauce if you like a kick.

• Gluten-free? Use chickpea or brown rice pasta.

2. Loaded sheet-pan nachos with chili-lime “queso”

There’s something about pulling a sizzling tray to the table that feels like a party—even on a Tuesday. These nachos pile it on, but the base is baked corn tortillas and a blender queso that leans on cauliflower and cashews.

Serves: 4 (or 2 very hungry)
Time: 35 minutes

Ingredients

• 10–12 small corn tortillas, cut into wedges (or use sturdy baked tortilla chips)

• 1 tbsp avocado oil (optional; skip for oil-free)

• 1 cup small cauliflower florets (fresh or frozen)

• ½ cup raw cashews, soaked in hot water 15 minutes and drained

• ¾ cup hot water or veggie broth

• 3 tbsp nutritional yeast

• 1 tbsp pickled jalapeño brine + 2–3 jalapeño slices

• 1 tbsp lime juice

• 1 tsp chili powder + ½ tsp cumin

• ½ tsp garlic powder + ½ tsp onion powder

• Salt

For topping

• 1 can black beans, drained and rinsed

• 1 cup corn kernels

• 1 cup pico de gallo or diced tomatoes + red onion

• 1 avocado, diced

• Fresh cilantro and lime wedges

Instructions

1. Heat oven to 400°F (205°C). Toss tortilla wedges with oil (if using) and a pinch of salt. Bake 10–14 minutes, flipping once, until bronze and crisp.

2. Simmer cauliflower in a small pot of water 5–7 minutes until very tender; drain.

3. Blend cauliflower, cashews, hot water/broth, nutritional yeast, jalapeño brine/slices, lime, spices, and a good pinch of salt until pourable and ultra-smooth.

4. Arrange chips on a sheet pan. Scatter beans and corn. Drizzle on warm queso. Broil 1–2 minutes to bubble.

5. Top with pico, avocado, cilantro, and an extra squeeze of lime.

Why it feels indulgent
It hits every nacho note—crunchy, salty, creamy, spicy—without the heavy dairy blanket. The queso is shockingly convincing.

Make it yours

• Add sautéed mushrooms or soyrizo for a “loaded” vibe.

• Keep it nut-free by subbing 2 tbsp tahini and more cauliflower for the cashews.

3. Caramelized onion smash burgers with secret sauce

Do I miss diner burgers? Honestly, I miss the ritual more than anything—the sizzle, the stack, the messy bite.

These plant-based smashers crisp at the edges and drip with a tangy sauce, but they’re made from mushrooms, lentils, and walnuts.

Serves: 4
Time: 40 minutes

Ingredients
Patties

• 8 oz (225 g) cremini or portobello mushrooms, very finely chopped

• 1 cup cooked brown lentils, well drained

• ½ cup walnut pieces, toasted and chopped

• ½ cup quick oats

• 2 tbsp soy sauce or tamari

• 1 tbsp tomato paste

• 1 tsp smoked paprika + ½ tsp garlic powder

• 1 tsp Dijon mustard

• Freshly cracked black pepper

• Neutral oil for the skillet (or a well-seasoned cast iron, lightly oiled)

Caramelized onions

• 2 large onions, thinly sliced

• 1 tsp balsamic vinegar

• Pinch of salt

Secret sauce

• ¼ cup vegan yogurt

• 2 tbsp vegan mayo (or more yogurt)

• 1 tbsp ketchup

• 1 tsp pickle relish + 1 tsp pickle juice

• ½ tsp hot sauce

• Pinch of paprika and pepper

To serve

• 4 whole-grain buns

• Lettuce, tomato, pickles

Instructions

1. Onions first: Cook onions over medium-low with a splash of water (or 1 tsp oil), stirring occasionally, until deep golden (20–25 minutes). Finish with balsamic and salt.

2. Make patties: Pulse mushrooms in a processor until minced. Sauté 5–7 minutes to drive off moisture. Cool slightly.

3. In a bowl, mash mushrooms with lentils. Mix in walnuts, oats, soy sauce, tomato paste, spices, and mustard. Form 4 balls.

4. Heat a cast-iron skillet until very hot. Add a light film of oil. Place a ball on the skillet and smash firmly with a spatula under parchment to a thin patty. Cook 2–3 minutes per side until crisp and browned. Repeat.

5. Stir together the sauce ingredients.

6. Build burgers with sauce, onions, lettuce, tomato, and pickles.

Why it feels indulgent
The smash technique delivers those lacy, crispy edges. The secret sauce is pure nostalgia. But the patties are fiber-forward and baked-in umami.

Make it yours

• Add a square of vegan cheddar if you want maximum diner energy.

• Gluten-free? Use certified GF oats and buns.

4. Cinnamon-roll overnight oats with maple cream

Weekend pastry energy, weekday effort. This jar tastes like dessert for breakfast but hits your protein, fiber, and healthy fats before you even open your laptop.

Serves: 2
Time: 10 minutes active, overnight to chill

Ingredients

• 1 cup rolled oats

• 2 tbsp chia seeds

• 1 cup unsweetened soy milk (higher protein)

• ½ cup unsweetened vegan yogurt

• 1–2 tbsp maple syrup, to taste

• 1 tsp vanilla extract

• 1–1½ tsp ground cinnamon

• Pinch of salt

• Optional add-ins: 2 tbsp raisins, 1 tbsp finely chopped pecans

Maple cream

• ¼ cup vegan yogurt

• 1 tsp maple syrup

• ¼ tsp cinnamon

• Tiny pinch of salt

Instructions

1. In a jar or bowl, combine oats, chia, milk, yogurt, maple, vanilla, cinnamon, and salt. Stir well.

2. Fold in raisins and pecans, if using.

3. Chill overnight (or at least 2 hours).

4. Stir, then top with maple cream swirls.

Why it feels indulgent
The cinnamon-maple swirl scratches that bakery itch while keeping sugar reasonable. The yogurt and soy milk bring staying power.

Make it yours

• Warm it up like a “frosted” porridge if cold oats aren’t your thing.

• Add grated apple and a dash of nutmeg for apple-pie vibes.

5. Double-chocolate skillet brownie with black beans

Stay with me. I’ve served this to skeptical friends and watched them go back for seconds before I mentioned the beans. The texture lands between brownie and fudge, and the cocoa makes it taste like a splurge.

Serves: 8
Time: 35 minutes

Ingredients

• 1 can (15 oz / 425 g) black beans, very well rinsed and drained

• ¾ cup coconut sugar or brown sugar

• ¼ cup maple syrup

• ¼ cup almond butter (or tahini for nut-free)

• ¼ cup neutral oil or 3 tbsp extra-virgin olive oil + 1 tbsp water

• 2 tsp vanilla extract

• ½ cup cocoa powder (Dutch-process if you have it)

• ½ tsp baking powder + ¼ tsp baking soda

• ½ tsp espresso powder (optional, boosts chocolate)

• ¼ tsp salt

• ⅓ cup oat flour (or finely ground rolled oats)

• ½ cup dairy-free chocolate chips

Instructions

1. Heat oven to 350°F (175°C). Lightly grease an 8–10 inch oven-safe skillet or pan.

2. Blend beans, sugars, maple, almond butter, oil, vanilla, cocoa, baking powder/soda, espresso powder, and salt until completely smooth.

3. Pulse in oat flour to combine. Fold in most of the chips.

4. Spread into skillet, sprinkle remaining chips on top, and bake 18–22 minutes until the edges are set and the center is just slightly soft.

5. Cool 10 minutes for clean slices—or eat warm with berries.

Why it feels indulgent
It has the gloss, the crackle, the molten pockets—but you’re getting fiber and protein alongside the chocolate rush.

Make it yours

• Add chopped walnuts for crunch.

• Serve with a dollop of coconut yogurt and a dusting of cocoa.

A few smart swaps that amplify the “cheat-day” vibe

• Lean on umami. Miso, soy sauce/tamari, tomato paste, and mushrooms add depth that our brains read as “rich.”

• Blend vegetables into creaminess. Squash, cauliflower, and white beans disappear into sauces and keep them silky.

• Salt properly. Under-seasoned “healthy” food tastes like a compromise. Taste and adjust.

• Texture stack. Crispy + creamy + fresh acid (lime, pickles, tomato) = satisfaction.

• Mind the macros without obsessing. A mix of fiber, plant protein, and fats keeps you full so you don’t chase snacks 30 minutes later.

What I keep in the pantry for this style of cooking

• Nutritional yeast, white miso, Dijon, tomato paste

• Oats, chickpea or whole-grain pasta, beans and lentils

• Cashews or tahini, almond butter

• Spices: smoked paprika, chili powder, cinnamon, garlic/onion powder

• Canned tomatoes, pickled jalapeños, salsa

With those within reach, “indulgent” becomes a mood you can recreate on command—no takeout app required.

The bottom line

Food is more than macros. It’s memory, mood, and ritual.

When I build meals that feel like a splurge yet leave me energized, I’m more consistent—and consistency beats willpower every time.

Pick one of these, light a candle, and let a weeknight dinner feel like a tiny celebration.