27 Vegan Dorm-Room Recipes: No-Cook, Instant Pot, and Microwave-Friendly!

By Megan Edwards,

Eating a whole-food, plant-based diet as a college student is no easy task—navigating dining hall menus can be tricky, the temptation of cheap ultra-processed food lurks at every social event, and the limited space of a dorm room makes cooking for yourself a challenge. But at Forks Over Knives we strive to make the WFPB lifestyle accessible for everyone, especially the next generation of plant-based eaters. As you pursue your degree, fuel your brain and your body with delicious meals that can be easily whipped up with limited kitchen supplies. From finger-licking-good sandwiches to hearty Instant Pot stews and microwave-made tacos, this roundup of vegan recipes you can make in a dorm room will fuel late night study sessions and satisfy post-party munchies on your path to becoming a college graduate.

No-Cook Dishes

No kitchen? No problem! These satisfying meals are easy to prepare without a stove, oven, or microwave. All you need is a little bit of counter space and some standard kitchen tools (like a mixing bowl and utensils), and you can throw together a delicious dish in a matter of minutes. Between classes, social events, homework, and club meetings you probably don’t have time to prepare intricate meals; these simple and scrumptious recipes will keep you going no matter how packed your schedule gets.

“No-Tuna” Salad Sandwich

One of our most popular recipes of all time just so happens to be perfect for college students who don’t have access to an oven or stove! This scrumptious sandwich transforms unassuming chickpeas into a tangy, creamy tuna-like mixture that’s layered with fresh veggies between two slices of whole grain bread. The perfect meal to munch on between classes, you’ll come back to this recipe time and time again.
Chipotle-Watermelon Gazpacho recipe

Chipotle-Watermelon Gazpacho

On the fence about chilled soups? This tantalizing gazpacho recipe will leave you licking the bowl. If you have access to a blender or food processor, simply blend watermelon, tomatoes, cucumber, red onion, and a handful of savory spices until you reach a semi-chunky consistency, and stick it in the fridge to get nice and cool. This refreshing soup is perfect for dorm life because it packs in a ton of fruit and veggies without any complex cooking.
BBQ Spring Rolls

BBQ Summer Rolls

Want something healthy and delicious to snack on while you study? These colorful summer rolls are packed full of fresh produce and homemade BBQ hummus. The only equipment you need is a blender or food processor to make the hummus and a clean countertop to wrap all the fresh ingredients into a rice paper bundle. Make a big batch to share with your study group!
Green Wraps with Tahini Bean Spread

Spinach-Tomatillo Wraps with Hearty Tahini Spread

Quick and easy, this gorgeous green wrap will give you plenty of brain power and fuel you through final exams. White beans are mashed into an herb-infused spread and topped with fresh cucumber, green tomato slices, and baby spinach. Wrap it all up in a whole wheat tortilla, and you’ve got a delicious dorm-room recipe that comes together in just 20 minutes.

Asian Cucumber and Sea Vegetable Salad

If you’re finding it tricky to get your daily dose of veggies from the dining hall, this delicious Asian-inspired salad is the answer. Refreshing cucumber rounds are tossed with shredded carrots and a tangy, ginger-infused dressing. The crunchy garnish of sesame seeds adds extra texture and flavor to this deceptively simple but oh-so-delicious dorm room recipe.
vegan lettuce cups

Black Bean, Corn, and Roasted Red Pepper Lettuce Cups

These no-cook lettuce cups draw inspiration from Asian and Mexican cuisines. A hearty filling of sweet corn, black beans, mango, jalapeño, and tomatoes is seasoned with smoky chili powder and lime zest to really serve some Southwestern flair. In a nod to Chinese lettuce wraps, crisp romaine leaves take the place of tortillas, so you get the best of both worlds in this fan-favorite fusion recipe.
Melon and White Bean Salad

Melon and White Bean Salad

Eat like the Italians do and enjoy this refreshing meal to help fight off the Sunday scaries. Wedges of sweet cantaloupe cradle a mint-infused white bean salad that adds heft to the juicy melon. Chopped shallots and white balsamic vinegar offer a delicious acidic tang that turns this quick-and-easy meal into a recipe that you’ll want to keep in regular rotation.
White Bean Wraps with Pickled Cucumber and Mint on a white tray

White Bean Wraps with Pickled Cucumber and Mint

Wrap up a week full of essays, assigned readings, and lecture notes with this refreshing and filling white bean wrap. The creamy legumes are mixed with mint and slathered across tortillas that get extra heft from a pile of cucumbers, onions, and fresh greens. Perfect for prepping in advance and keeping in your mini fridge for when you get a hankering for something fresh and filling!
Cherry Tomato Bruschetta Tartines on a white countertop

Cherry Tomato Bruschetta Tartines

Move over, avocado toast: You’ll need a knife and fork to enjoy this delicious breakfast tartine that’s bursting with juicy produce. A creamy herb-infused spread is stacked with cherry tomatoes, white beans, and extra basil to create a decadent toast that will keep you full until lunchtime. Use extra spread as a dipping sauce for veggies when you need an afternoon snack!
Soft Tofu with Black Sesame and Wasabi Sauce on a wooden cutting board and sprinkled with scallinos

Soft Tofu with Black Sesame and Wasabi Sauce

Simple and satisfying, you’ll love the bold flavors and cooling texture of this no-cook dorm-room recipe. Silken tofu is sliced and smothered in an umami-rich sauce made from black sesame paste, wasabi, and tamari. A sprinkling of chives or scallions adds extra flavor and an eye-catching aesthetic so you can enjoy a restaurant-quality meal from the comfort of your room.

Instant Pot and Slow-Cooker Recipes

If there’s one kitchen appliance that’s worth splurging on for your dorm-room days it’s an Instant Pot or mini slow cooker. These nifty tools don’t take up much counter space and can easily be stored under the bed or in a closet when you’re not cooking up a storm, and the Instant Pot lets you saute right in the pot before the slow-cooking or pressure-cooking functions begin. Simply place all your ingredients in the pot, click a few buttons, and voilá! You have a delicious homemade meal without dirtying a bunch of dishes. Pro tip: Make sure you have food storage containers on hand to store leftovers so you’re set on meals for the whole week!

Instant Pot O’ Beans

Instant Pot O’ Beans

Beans are filling, nutrient-dense, and incredibly versatile—basically, they’re the perfect dish to have on hand as a busy college student. This recipe flavors pinto beans with oregano, cumin, paprika, and chipotle chiles in adobo to create a smoky pot of goodness that’s great to eat as-is or can be used in burritos and taco bowls. Just press a few buttons on the Instant Pot, and you’re good to go!

Vegan Instant Pot Mac and Cheese with Seasoned Bread Crumbs

Vegan Instant Pot Mac and Cheese with Seasoned Bread Crumbs

When you’re feeling homesick and craving some childhood comfort food, whip up this insanely creamy vegan mac and cheese. Nutritional yeast and roasted red bell pepper combine to create a beautiful orange sauce that tastes even better than the boxed version you loved growing up. Miso-infused breadcrumbs offer a delicious finishing touch that takes this recipe from a nostalgic favorite to next-level delicious.

Harvest Vegetable Instant Pot Minestrone

Harvest Vegetable Instant Pot Minestrone

Going to school in a city with intense winters? This Instant Pot minestrone will warm you up from the inside out. A medley of fresh veggies and whole wheat pasta soak up a savory broth that’s positively slurpable. Keep your brain sharp and body well-fed with this easy dorm-room recipe, which tastes like a classic dish prepared by an Italian nonna.

Instant Pot Kidney Bean Dal

Dining-hall meals have nothing on the delicious recipes you can whip up in your room with a few simple ingredients and an Instant Pot. This North Indian–inspired dish is loaded with fragrant spices that meld together in a creamy kidney bean stew. Fresh cilantro and a squeeze of lime juice take this recipe over the top. Serve over rice, and dig in!

Herbed Instant Pot Rice Pilaf

Herbed Instant Pot Rice Pilaf

A healthier (and easier) take on fried rice, this tasty pilaf recipe combines the comfort of chewy brown rice with a large serving of tender veggies. Seasoned with the warming aromas of ginger, garlic, cumin, and cinnamon, you’ll love the complexity of flavors that come together effortlessly in the Instant Pot. Who said cooking in your dorm room has to be hard?

Vegan Double Chocolate Instant Pot Cake

Ready to satisfy all your death-by-chocolate cravings while taking your Instant Pot skills to the next level? With the help of a blender (for whipping up the luscious chocolate icing) and cake-pan inserts for the Instant Pot, you can bake this rich cake without an oven. Feel free to top with fresh berries or dive into this heavenly treat as soon as it’s done!

Easy Green Lentils in the Instant Pot

A few staple ingredients create a tasty bowl of green lentils that can easily be turned into a soup, taco filling, or chunky pasta sauce. This simple dorm-room recipe is ideal when you’re in a time crunch and need something substantial to fill your rumbling tummy. Feel free to toss in any other leftover veggies you have on hand, like bell peppers or mushrooms, for a clean-the-kitchen-sink type meal.

Tropical Slow-Cooker Oatmeal

Even if you normally hit the snooze button five times in a row, this delectable slow-cooker oatmeal recipe will get you out of bed in a heartbeat. Shredded carrots, crushed pineapple, and raisins turn the oats into a delightfully creamy porridge that’s spiced with the warming flavors of cinnamon and ginger. Shredded coconut flakes turn up the tropical vibes so bleary mornings feel more like a beach-side vacation.

Slow-Cooker Split Pea Soup

Slow-Cooker Split Pea Soup

While split pea soup normally gets its hallmark smokiness from ham bone, this tasty vegan version uses smoked paprika to deliver big flavor without any animal products. This slow cooker recipe is perfect to put on in the morning and come back to after a day packed full of classes. The split peas get deliciously creamy after hours of being simmered with fennel, carrots, and onions, creating the perfect consistency for dunking a side of crusty bread!

Slow-Cooker Ratatouille

Like Remy the Rat says in the famous Pixar movie, “Anyone can cook!” Even if you’re not a decorated chef, you can create your own dorm-room version of this classic French dish by throwing a jumble of fresh veggies in a slow cooker until they get deliciously tender. Seasoned with cayenne, garlic, and basil, this tasty veggie stew is great served over a bed of wheat berries or any other whole grain you enjoy.

Vegan Potato Leek Soup

Cozy up to a bowl of this satisfying soup that transforms humble potatoes into a restaurant-quality dish. Leeks bring a subtle savory element that’s enhanced even further by fresh thyme and smoked paprika. The end result? An intensely tasty meal you can easily throw together from the confines of your tiny dorm room. Enjoy with some whole wheat bread or a side salad!

Microwave Meals

Forget Top Ramen! These microwaveable meals are way tastier—and healthier—than a measly cup of prepackaged noodles. Keep some basic seasonings and kitchen tools (like a can opener and potato peeler) in your room or the common area of the dorm to make whipping up these vegan meals a breeze. You’ll love the bold flavors and fresh ingredients of these hearty dishes that can be created with just a few minutes in the micro.

Microwave Sweet Potato and Kale Chili

A satisfying bowl of chili doesn’t have to take hours on the stove: This microwave version is ready in 20 minutes and is just as tasty! Hearty sweet potatoes get melt-in-your-mouth tender after going in the micro and mix perfectly with white beans, kale, and diced tomatoes. A generous scoop of chili powder adds smoky goodness to this stew, which tastes best served over a bed of steaming brown rice.

Microwave Pasta Primavera

Dig into this dorm-room recipe that comes together in just 25 minutes with a little bit of microwave magic. Comforting penne pasta (or any shape of pasta you prefer) is tossed with fresh broccoli, tomatoes, carrots, and bell pepper so you get a healthy dose of veggies in each serving. Sprinkle with chopped nuts for added crunch, and hit the textbooks with a full stomach!

Southwest Potato and Red Bean Bowls

Southwest Potato and Red Bean Bowls

It only takes six simple ingredients to whip up this yummy dish starring tender potatoes and hearty kidney beans. Seasoned with paprika and topped with pico de gallo, this deceptively simple recipe is packed full of flavor that you’ll be hard pressed to find in the dining halls. One happy reader says, “This was delicious!”

20-Minute Black Bean Tacos

20-Minute Black Bean Tacos

Tacos in the microwave? You bet. The succulent bean and corn filling for these tempting tacos will keep your mind sharp during lectures and belly full between social activities. Romaine lettuce adds crunch while cubed avocado brings a creamy element that pairs perfectly with the warm corn tortillas. Ready in just 20 minutes, this dorm-room meal is definitely a keeper.

15-Minute Quinoa Slaw Bowl

Get your daily dose of whole grains with this colorful quinoa slaw recipe, which highlights a medley of fresh veggies. Worried about whether this dish will keep you full? Chickpeas add hunger-busting heft so you’ll be all set until your next meal. Feel free to add in any other fresh veggies you have on hand that need to be used; this recipe is incredibly versatile!

Super-Simple Hummus Veggie Wraps

The simplest of all our dorm-room recipes, this veggie-packed hummus wrap is great in a pinch. Warm up the whole wheat tortillas in the microwave for easy assembly and layer them with sliced carrots, bell pepper, and lettuce. A generous splash of hot sauce brings depth of flavor to the creamy hummus so your taste buds are satisfied and your stomach is stocked with good-for-you ingredients to keep you chugging toward that degree.

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About the Author

Headshot of Megan Edwards

About the Author

Megan Edwards

Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
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