Keep It Simple with These 5-Ingredient Vegan Recipes

Creamy hummus and the subtle nutty flavor of quinoa work well together in these scrumptious, hunger-busting wraps. Sliced tomato offers a pleasing tang, while fresh spinach provides leafy goodness and something to bite into. With cooked quinoa on hand, these tasty wraps come together in 15 minutes.

“These wraps were excellent! I always love when I find such a simple recipe that yields such wonderful results.” —Kirsten

Ready in 15 minutes, these nourishing bowls feature instant polenta for convenience. The characteristic mild corn flavor melts in your mouth next to chili-seasoned kidney beans. Top with tangy salsa and sliced avocado for a flavor-packed, heart-healthy dish that’s perfect any time of the day. Cilantro is a tasty garnish, but feel free to leave it out or use fresh parsley instead.

“Delicious and easy! We often eat for dinner or lunch as well.” —Carrie

Kid-friendly and easy to adapt, this 25-minute pasta salad is ready in less time than it takes to order takeout. A colorful mix of frozen veggies is the trick to getting this one on the table in record time, while tangy chopped red onion and basil leaves add a fresh lift. Drizzle with a zesty oil-free vinaigrette, and you’re ready to dig in. If you can’t find a suitable vinaigrette, use lemon juice or try this 2-Minute Oil-Free Balsamic Dressing.

“This recipe is fantastic .… It takes little time to make, and the ingredients didn't cost me a lot.” —Trinity

These yummy potato pancakes from Chef Katie Mae are the perfect meal for when it feels like there’s not much food in the house. Grab that zucchini lurking in the back of the fridge and grate it with a few spuds and an onion. Add oat flour (or whole wheat flour) and baking powder, then bake. Yes, it’s really that simple! Serve with a spoonful of applesauce, salsa, ketchup, or a green salad.

“My husband is a Polish immigrant and grew up eating potato pancakes. He really liked these.” —KDM

These Costa Rican-style rice and beans feature whole grain rice cooked with onion, garlic, and red bell pepper so that every grain is infused with rich, savory flavor. Canned beans, stirred in toward the end, provide fiber and protein, keeping you full long after you finish the last bite. The dish gets its name, gallo pinto (which means spotted rooster), from the speckled appearance of the beans against the rice. Serve with hot sauce, if you like.

“This is my go-to recipe for beans and rice combo. I love that it’s super quick with so few ingredients.” —Shauna

When nourishing and cozy is the order of the day, it’s hard to beat a steaming bowl of polenta drizzled with fruity, fall-flavored pear and cranberry compote. Polenta is made by cooking coarse cornmeal until soft and creamy. If you haven’t made polenta before, it’s worth trying, as you can add a variety of sweet and savory toppings to create an easy meal. Case in point: These fan-favorite Tex-Mex Polenta Bowls.

“Delicious!” —Melissa

Cherry tomatoes roasted with granulated garlic are the key to achieving a rich depth of flavor in this palate-pleasing pasta dish. While the tiny tomatoes bake, cook the spaghetti, drain a can of chickpeas, and chop some fresh basil. It doesn’t get much simpler than that!

“This recipe is fabulous. Every time I make it, I can’t believe how good it is, and you would literally swear that there is oil in it.” —Kathleen

One of our best-loved recipes, these hearty black bean and oat burger patties get a punch of flavor from chili powder and lime juice. Allow 20 minutes for the patties to chill, then just 10 minutes in the pan, and they’re ready. While strictly speaking, you’ll need more ingredients to turn them into a meal, we thought their simplicity earned them a spot in this collection. Feel free to serve with a whole grain bun, lettuce leaf, or a simple green salad.

“These burgers are great and so easy to make. I make 3-4 batches at a time, and they freeze wonderfully.” —Kathy

Breakfast for dinner? Sure, when it’s as tasty as this chocolaty quinoa bowl. Cocoa powder stirred through hot cooked quinoa gives a rich chocolate flavor, while maple syrup sweetens things up. (Feel free to add a bit more, if you like, or use your sweetener of choice.) Top with sliced pears or other fruit, such as banana, fresh or frozen raspberries, or cherries.

These simple gluten-free crepes by Micaela Karlsen have a mild flavor that works with sweet or savory fillings. The basic recipe is a mix of chickpea and tapioca flours. The tapioca flour adds stickiness and dials down the beanish flavor of the chickpea flour. Karlsen’s strawberry-chocolate filling is entirely delicious, but you can also fill them with leftovers from the fridge, avocado, tomato, banana, or anything else you can think of.

Radishes lose their bite when cooked and pair well with earthy pasta in this delish dish, which also uses their leafy tops so that nothing is wasted. Nutritional yeast adds cheesy flavor, and reserved pasta water helps to make a velvety sauce. If you don’t have tops for your radishes, feel free to use kale or another leafy green instead, or simply omit.

“This is delish. I love radish greens and [nutritional] yeast” —Yvonne

Frozen cherries, roasted buckwheat groats (kasha), and hemp seeds are all you need for this perfectly sweet bowl. Every bite is a tasty marriage of nutty toasted kasha and tangy cherries, which explode with juiciness as you bite into them.

This five-ingredient vegan recipe is perfect for a snappy weeknight meal. Canned fire-roasted tomatoes and cannellini beans form the base of the smoky tomato sauce; a generous amount of garlic lends mellow notes and elevates it beyond what you’d expect from a tomato sauce made with so few ingredients. If you like a little heat, sprinkle with red pepper flakes—leave these out if you’re serving to kids!

“A nice quick, easy meal.” —Melissa

Lemon-infused freekeh cooked until chewy and tender makes a great base for a meal. Maple syrup is an excellent sweetener, but feel free to use whatever you prefer—chopped dates, bananas, or date paste would also work well. Top with blueberries and toasted slivered almonds for a knockout bowl of goodness.