If you're a low-effort, high-reward kind of cook—these 5 vegan meals are for you

Some nights you want to pull out your spiralizer, layer sauces like you’re auditioning for Top Chef, and show your friends you can julienne with the best of them.

Other nights? You barely want to wash a cutting board.

That’s where low-effort, high-reward cooking comes in—the kind of meals that take almost no time, barely any thought, and still taste like you tried.

I’ve been there more times than I can count. There was a week last winter when I lived almost exclusively on cereal because cooking felt like climbing Everest.

It wasn’t great for morale—or my digestion.

Since then, I’ve leaned into a handful of quick vegan meals that hit the sweet spot: simple enough for the laziest days, satisfying enough to remind me why plant-based eating is worth it.

Here are five of my go-to recipes, each one easy, tasty, and flexible enough to become part of your weekly rotation.

1. Creamy avocado toast with miso and sesame crunch

Avocado toast isn’t new, but adding miso paste turns it into a rich, umami-packed breakfast, lunch, or late-night snack with almost no work. The miso gives you that savory “did someone just make me brunch at a café?” flavor without lifting more than a spoon.

Ingredients (2 servings):

• 4 slices whole grain or sourdough bread 
• 2 ripe avocados 
• 1 tsp white or yellow miso paste 
• 1 tsp lemon juice 
• 1 tsp sesame oil 
• 1 tbsp toasted sesame seeds
  

Steps:

1. Mash avocados in a bowl with miso, lemon juice, and sesame oil until creamy. 
2. Toast bread slices. 
3. Spread avocado mix on toast and sprinkle with sesame seeds.
   

This one is my secret weapon when I want to impress someone with “effortless cool.” You’re really just mashing avocados, but miso tricks people into thinking you spent time on it.

2. Smoky lentil sloppy joes

When I was a kid, sloppy joes were a weeknight lifesaver in my house—messy, saucy, and oddly comforting. This vegan spin captures that nostalgia but takes only about 20 minutes.

It’s the kind of food that drips down your hand, and you don’t even care because it tastes that good.

Ingredients (4 servings):

• 1 cup cooked lentils (or canned lentils, drained) 
• 1/2 cup tomato sauce 
• 2 tbsp BBQ sauce 
• 1 tsp smoked paprika 
• 1 tsp onion powder 
• 4 sandwich buns
  

Steps:

1. Warm lentils in a skillet over medium heat. 
2. Stir in tomato sauce, BBQ sauce, paprika, and onion powder. Simmer for 5 minutes. 
3. Spoon onto buns and serve.
   

Tip: Add pickles or slaw on top if you want crunch. These also reheat well, so make a double batch if you want leftovers for lunch the next day.

3. No-bake peanut butter oat bars

Sometimes “cooking” just means pressing ingredients into a pan and sticking them in the fridge. These bars are sweet, chewy, and ridiculously easy—basically dessert disguised as an energy snack.

Ingredients (12 bars):

• 2 cups rolled oats 
• 1 cup peanut butter 
• 1/2 cup maple syrup 
• 1/2 cup vegan chocolate chips (optional)
  

Steps:

1. Mix oats, peanut butter, and maple syrup in a bowl until combined. 
2. Press mixture into a parchment-lined pan. 
3. Sprinkle with chocolate chips and press lightly. 
4. Chill for 1 hour, then slice into bars.
   

I lived on these during a road trip last summer. They held up in a cooler, and I never once regretted having “dessert for breakfast.” If you’ve ever wanted a snack that feels indulgent but takes zero oven time, this is it.

4. Sweet potato nachos

Skip the chips—roasted sweet potato slices make a hearty, nutrient-packed base. This dish looks impressive, tastes indulgent, and still falls into the “I barely tried” category.

Ingredients (2–3 servings):

• 2 medium sweet potatoes, sliced into rounds 
• 1 tbsp olive oil 
• 1 can black beans, rinsed and drained 
• 1/4 cup salsa 
• 1/4 cup guacamole or avocado 
• 2 tbsp vegan sour cream or plain yogurt
  

Steps:

1. Preheat oven to 400°F. Toss sweet potato slices with olive oil and spread on a baking sheet. Roast 20 minutes, flipping halfway. 
2. Layer roasted sweet potato “chips” on a plate. 
3. Top with beans, salsa, guac, and sour cream.
   

These nachos are the ultimate fake-out meal. You can serve them at a game night, and people will think you went all out.

Secretly, you were just slicing sweet potatoes and opening a can of beans.

5. 15-minute chickpea “egg” salad wraps

This one became my work-from-home staple. It’s quick, satisfying, and portable if you’re running between meetings (or Zoom calls).

The kala namak (black salt) is optional, but it adds that classic eggy taste without actual eggs.

Ingredients (4 wraps):

• 1 can chickpeas, drained and rinsed 
• 2 tbsp vegan mayo 
• 1 tsp mustard 
• 1 tsp turmeric (for color) 
• 1/2 tsp black salt (kala namak, optional but recommended) 
• 4 tortillas or wraps 
• Lettuce leaves
  

Steps:

1. Mash chickpeas in a bowl. 
2. Stir in mayo, mustard, turmeric, and black salt. Adjust seasoning. 
3. Spread onto tortillas, layer with lettuce, and roll up.
   

Shortcut: Skip the wrap and just pile it on crackers or bread—it’s versatile.

This is the kind of meal that makes you feel like you’ve got your life together even when your inbox says otherwise.

Final thoughts: why low-effort meals matter

Cooking doesn’t always have to be a production.

In fact, the more accessible it feels, the more likely we are to stick with it long-term.

These meals prove that “easy” doesn’t mean “boring.”

They’re hearty, flavorful, and a reminder that plant-based food can slide right into real life—even on the nights you’d rather be doing literally anything else.

So the next time you find yourself tempted to order delivery (again), try one of these.

You’ll be amazed at how far a can of beans and a splash of creativity can take you. And your future self, staring at a clean sink and a full belly, will thank you.