Seven quick plant-based meals for busy days

Here are seven easy recipes for when life’s too hectic for hours in the kitchen

Tired, hungry and not in the mood to cook? These no-fuss recipes are here to help.

We’ve all had those evenings — low on energy, short on time and tempted to skip straight to toast. But preparing nutritious, plant-based meals doesn’t require lots of time. These dishes use everyday ingredients and don’t involve complicated steps or long cooking time – most are on the table in 20 to 30 minutes. We’ve even included some time-saving hacks and a few cheeky desserts!

1. Veggie yakisoba

Ready in: 25 minutes

A quick, colourful noodle stir-fry packed with crunchy veg and big flavour. Ideal for weeknights when you want something hot, fast, and satisfying.

Ingredients

• Soba noodles
• Chinese cabbage
• Onion
• Carrot
• Red chili pepper
• Shiitake mushrooms
• Spring onions
• Soya sauce
• Rice syrup
• Rice vinegar
• Sesame oil
• Ginger and garlic
• Apple juice

Quick steps

1. Cook noodles according to pack instructions.

2. Stir-fry sliced veg in sesame oil with garlic and ginger.

3. Add noodles, soya sauce, and maple syrup. Toss to coat.

4. Serve hot, sprinkled with sesame seeds if you like.

Hack it: Use pre-shredded stir-fry veg and ready-cooked noodles to save time.

2. Creamy spaghetti with green asparagus

Ready in: 25 minutes

This one looks sophisticated, but can be whipped up in less than half an hour.

Ingredients

• Spaghetti
• Green asparagus
• Sunflower seeds
• Lemon juice
• Garlic
• Plant-based milk
• Nutritional yeast
• Olive oil

Quick steps

1. Boil spaghetti and asparagus (add asparagus during final minutes).
2. Blend soaked sunflower seeds, milk, lemon juice, garlic, yeast, and oil.
3. Heat sauce in a pan, then stir through drained pasta and asparagus.
4. Season and serve.

Hack it: Frozen asparagus works well — just add straight to the pasta water near the end.

3. Tempeh rice bowl

Ready in: 30 minutes

A flavour-packed bowl with crispy marinated tempeh, fresh veg, and creamy avocado. Perfect for a balanced, no-fuss dinner.

Ingredients

• Rice
• Sushi vinegar
• Avocado
• Mango
• Cucumber
• Edamame beans
• Radish
• Spicy pepper
• Marinated tempeh
• Soy sauce
• Sesame seeds
• Ketjap manis or teriyaki sauce

Quick steps

1. Slice tempeh and marinate in soya sauce, mustard, and syrup.
2. Fry or bake tempeh until golden.
3. Arrange rice, veg, and tempeh in bowls.
4. Top with sliced avocado and a drizzle of leftover marinade.
   

Hack it: Use microwave rice and pre-marinated tempeh to speed up assembly.

4. Middle Eastern lentil soup with pita bread

Ready in: 30 minutes

Warming, spiced, and hearty — this one-pot soup is simple but full of comfort.

Ingredients

• Red lentils
• Onion
• Garlic
• Carrot
• Cumin
• Turmeric
• Vegetable stock
• Lemon juice
• Olive oil

Quick steps

1. Sauté onion, garlic, and carrot with spices.
2. Add lentils and stock, then simmer until soft (about 20 minutes).
3. Blend partially for a creamy texture, or leave chunky.
4. Finish with lemon juice and olive oil. Serve with pita.
   

Hack it: Make extra and freeze in portions for future quick dinners.

5. Greek kebab with potatoes and red bell peppers

Ready in: 30 minutes

A traybake that roasts while you relax — simple prep, big flavour, and minimal washing up.

Ingredients

• Plant-based kebab chunks
• Potatoes
• Red bell pepper
• Red onion
• Olive oil
• Garlic powder
• Paprika
• Oregano

Quick steps

1. Chop potatoes and microwave for 5–6 minutes to soften.
2. Toss everything with oil and seasoning.
3. Roast at 200°C for 20–25 minutes, turning once.
4. Serve hot, with lemon wedges or a dollop of hummus.
   

Hack it: Pre-cooked baby potatoes cut down oven time even more.

Something sweet (and still easy)

6. Fluffy vegan American pancakes

Ready in: 20 minutes

Soft, thick, and golden — these classic pancakes are completely egg- and dairy-free but still deliver on fluff.

Ingredients

• Flour
• Baking powder
• Plant-based milk
• Apple cider vinegar
• Oil
• Maple syrup or sugar

Quick steps

1. Mix dry ingredients. In another bowl, combine milk and vinegar.
2. Stir wet into dry to make a thick batter.
3. Fry in a non-stick pan until golden on both sides.
4. Stack and top with berries, syrup, or nut butter.
   

Hack it: Make the batter ahead and keep in the fridge for up to 24 hours.

7. Chia chocolate pudding

Ready in: 5 minutes (plus chilling time)

A rich, creamy pudding that also happens to be full of fibre and omega-3s. No cooking required.

Ingredients

• Chia seeds
• Plant-based milk
• Cocoa powder
• Maple syrup or agave
• Vanilla extract

Quick steps

1. Mix all ingredients in a jar or bowl.
2. Stir well, then refrigerate for at least 2 hours.
3. Stir again and top with fruit, nuts, or chocolate shavings.
   

Hack it: Blend before chilling for a smoother texture — more like a mousse.

More smart shortcuts for plant-based cooking

No time? No problem. These simple hacks make plant-based cooking even quicker:

• Frozen veg: Pre-chopped onions, spinach, and peppers save prep time
• Tinned pulses: Chickpeas and lentils are instant protein
• Microwave grains: Quinoa and rice pouches cut out boiling time
• Spice blends: Curry powder, Cajun mix, and herbes de Provence do the work for you
• Jarred sauces: A spoon of pesto or tahini can transform a dish
• Batch cook: Freeze stews or sauces in portions for easy future meals

Wrap-up

Cooking plant-based doesn’t have to mean starting from scratch every night. With a few go-to recipes and some smart shortcuts, you can eat well — even on your busiest days.

For all the recipes featured here, in full, and many more, visit the Living section of our website.