Not in the mood for a long list of ingredients? Need a nosh that satisfies your taste buds and is simple to prepare? We’ve got you covered with this collection of vegan recipes that call for seven ingredients or less (not counting salt and pepper). From pasta to salad, soup, wraps, elevated toasts, and even a savory tart, you’ll find plenty of inspiration for straightforward and affordable plant-based meals the whole family will want to devour. As a bonus, all recipes are extra healthy and free of added oil.
This delicious vegan fettuccine Alredo has the creamy flavor of traditional versions but a lot less fat. A cheesy blended white bean sauce featuring almond butter, garlic, and nutritional yeast coats every inch of the earthy fettuccine noodles, while sun-dried tomatoes add tang and sugar snap peas lend a fresh crunch. Writes a fan, “This is one of those FOK recipes I make over and over again, because it’s so simple and yummy.”
Light, tasty, and free of oil and egg, these convenient vegan zucchini fritters by Dreena Burton are great when you want a quick, family-friendly meal. The subtle nutty flavor of chickpea flour pairs well with the mild taste of zucchini, and a spoonful of tahini provides rich undertones. Note: While the recipe suggests cooking in a nonstick skillet, readers note in the comments that they also cooked them in an air fryer or oven with good results. "These were a hit with the whole family," raves one commenter.
This tasty Japanese-inspired dish uses a bright dressing made with yuzu ponzu, rice vinegar, and grated fresh ginger to achieve full flavor with minimal effort. Veggies cut into matchsticks add color and crunch, and the earthy buckwheat noodles drink up the tangy sauce. Note: If you don’t have yuzu ponzu sauce, you can substitute a mix of tamari, lemon juice, and lemon zest. Shares one commenter, “I really liked this recipe. I used spring onions instead of the chives and ginger powder instead of fresh because it was all I had, but it was great!”
Jarred roasted red peppers and fire-roasted diced tomatoes form the base of this smooth, tangy soup. Onion and garlic round out the flavors, and a teaspoon of Spanish or Hungarian paprika adds a warm depth of flavor. Crisp up some whole-grain bread to serve on the side and enjoy. This serves-two recipe takes just 15 minutes of prep time and is easily doubled or tripled for a family meal or to serve to guests.
In these delectable wraps, the classic flavor combination of tangy tomato, fresh cucumber, and creamy hummus shines through, with chopped scallions lending a balancing sharpness and lemon juice adding a citrusy pep to every bite. These can be made the night before and stored in an airtight container or plastic wrap until you’re ready to enjoy. One reviewer writes, “Very nice, fresh and bright.”
These sweet-and-savory wraps balance the fruitiness of ripe bananas and fresh blueberries with crunchy celery, earthy walnuts, and fresh spinach. Serve these palate-pleasing beauties chilled, at room temperature, or lightly warmed in a skillet. Notes a fan, “Very good and easy to make. I’ve also made it using ripe avocado in place of the banana.”
Gallo Pinto, which translates to “painted rooster,” is a popular breakfast dish in Costa Rica. Still, you can enjoy it whenever you want a comforting and tasty meal. Plenty of red bell peppers add sweetness and color, sautéed onion and garlic add even more sweetness, and black beans add oomph and earthy flavor. Shares a reviewer, “This was delicious!”
Keep a stash of brown rice in the fridge, and you’re minutes away from this hearty, healthy salad. The subtle nuttiness of brown rice pairs beautifully with the light, fresh flavors of tangy tomato, juicy cucumber, and earthy zucchini, while lemon juice and cilantro tie it all together. Prepare a large batch at the beginning of the week and scoop out as needed for grab-and-go weekday meals. Shares a reviewer, “Very easy and quick. Super yummy. I used parsley instead of cilantro (just my personal taste), and it was delicious!”
This fan-favorite salad perfectly balances the nutty flavor of chickpeas with creamy avocado, sharp red onion, and citrusy lime juice. For a bit of heat, add jalapeño pepper or a sprinkle of red pepper flakes. Serve over a bed of greens such as lettuce, arugula, spinach, or finely sliced cabbage. Notes a commenter, “Absolutely delicious! I have made this many times and we love it! I wouldn’t change a thing!”
In this simple five-ingredient pasta from Chef Del Sroufe, oven-roasted, garlic-infused cherry tomatoes are the secret to getting such rich flavor from so few ingredients. Chickpeas add heft and textural contrast, and fresh basil adds sweet, slightly spicy notes. Shares one commenter, “I give it 5 stars for simplicity. The roasted tomatoes are by far the highlight. Make sure you roast enough so that you get tomato in every bite, and you’ll be happy. I never thought about having chickpeas in pasta, but this was a welcome addition.”
This comforting savory tart looks finicky but is quite simple to make. Making the whole wheat crust is as easy as mixing whole wheat flour with tahini and water and rolling it out into a 10-inch square. Then it's just a matter of filling with thyme-scented mushrooms, butternut squash, cauliflower, and oven-roasted caramelized onions for a memorable dinner for one or two. They're meant to look rustic.
Radishes are easy to grow and have a sharp flavor when raw. In this one-pot Italian-inspired pasta dish, cooked radishes become tender and mild and pair well with earthy whole wheat orecchiette pasta. In the spirit of not wasting good ingredients, the radish greens get thrown in for a lush infusion of color and flavor. A silky, no-fuss sauce made from the reserved pasta cooking water seasoned with nutritional yeast and garlic makes every bite a creamy one. Shares a reviewer, “Just love how the radishes lose their bite when cooked but retain all the flavor!”
In this hearty one-pot meal, buttery leeks, umami-rich dried mushrooms, lemon zest, and dried rosemary create a flavorful broth for hearty red lentil pasta. Serve with lemon wedges and season with salt and pepper. Notes a reviewer, “I thought this dish was really delicious and a good light lunch option. It was flavorful from the lemon zest and rosemary, and filling from the pasta.”