I’m always asked to share more easy vegan recipes that are simple and quick to prepare. So today, I’m going to share with you four delicious recipes that I’ve been making over and over again lately onbusy/lazy days.
1. Coconut Mango Smoothie Bowl
I love this smoothie bowl because it doesn’t require a lot of ingredients and isa good alternative for banana-based smoothies. Coconut yogurt and mango create a perfect creamy consistency, while the the toppings add just the right amount of crunchiness.
2. Curry Vegetable Soup
This soup of full of bold flavours and tastes absolutely amazing. As an option, try serving it over rice garnished with fresh cilantro. Delicious!
3. Lazy Mushroom Risotto
I’ve always been a fan of risotto, but all the stirring that the traditional recipe calls for is not something I’m fond of. So I created this “lazy” version that is super simple and still gives youa lovely, creamy consistency.
4. 3-Ingredient Vegan Brownies
I don’t know about you, but any recipe that has 3 ingredients or less automatically becomes my favourite and these vegan brownies are not an exception. Their texture is something between a brownie and a fudge and I think it gets even better once you store them overnight in the fridge.
Let me know in the commentswhat are some of your favourite easy vegan recipes to make for lazy days!
Easy Vegan Recipes for Lazy Days
Print Recipe
Author: Fablunch
Ingredients
Coconut Mango Smoothie Bowl (Serves 1)
- ⅓ cup coconut yogurt
- 1 cup frozen mango
- ¼ cup almond milk
- 2 dates
Curry Vegetable Soup (Serves 4)
- 1 tbsp coconut oil
- 1 medium carrot, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, diced
- 1 large tomato, diced
- 1 can coconut milk
- 1½ cup vegetable broth
- 2 tbsp curry powder
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tbsp coconut sugar
- salt and pepper
Lazy Mushroom Risotto (Serves 2)
- ½ onion, diced
- 2 garlic cloves, minced
- 1 cup mushrooms, diced (I used half cremini and half enoki mushrooms)
- ½ cup arborio rice
- 1 tbsp grapeseed oil
- 2 cups vegetable broth
- 2 tbsp nutritional yeast
- salt and pepper
3-Ingredient Vegan Brownies (Makes 8 squares)
- 3 overripe bananas
- ½ cup almond butter
- ¼ cup cacao powder
Directions
Coconut Mango Smoothie Bowl
- Combine all ingredients in a blender and blend until smooth. Add more almond milk if needed to reach the desired consistency.
- Pour into a bowl and add your favourite smoothie bowl toppings. I added almond butter, walnuts, dried coconut and fresh mint.
Curry Vegetable Soup
- Heat coconut oil in a large pot over medium heat. Add diced onion and garlic and sauté for 2-3 minutes.
- Add carrots and cook for another 2 minutes.
- Stir in curry powder, turmeric, ginger, salt and pepper and cook for about a minute until the spices become fragrant.
- Add mushrooms and tomatoes and continue cooking for 2-3 minutes.
- Pour in vegetable broth and coconut milk. Bring to a boil. Then, reduce the heat to low and cook for 10-15 minutes.
- Serve the soup on its own or over rice.
Lazy Mushroom Risotto
- Heat grapeseed oil in a pan over medium heat. Add onion and garlic and cook for 3-4 minutes.
- Add mushrooms and continue cooking for 2-3 minutes.
- Stir in the rice and then add the vegetable broth right away.
- Bring to a boil. Reduce the heat to low and simmer for 30 minutes stirring occasionally.
- After 30 minutes, add nutritional yeast and season with salt and pepper. I also add some chopped cilantro at this point, but it's completely optional.
-Ingredient Vegan Brownies
- Preheat oven to 175C/350F and line a loaf pan with parchment paper.
- Add all of the ingredients to a food processor or blender and blend for about a minute until you reach a smooth consistency. Alternatively, you can mash the bananas with a fork and combine with the rest of the ingredients using a spoon or a spatula.
- Pour the batter into the pan and bake for 20 to 25 minutes.
- Remove from the oven and let cool completely in the pan before slicing.
- Store for up to 5 days in an airtight container in the fridge.
