3 quick, delicious vegan recipes for your busy work week

Just because you’ve turned vegan and ditched meat, eggs and dairy doesn’t mean you have to spend hours slaving over a stove. These recipes are quick, easy and nutritious – in half an hour you’ll have dinner on the table!

Vegan One Pot Chickpea and Potato Curry

Creator: Karissa |  | Serves: 6 | Prep time: 5 | Cook time: 30 mins

veganKarissa’s comments:

 I used to make curry like this: one pot had rice in it, one pot had the sauce, then I’d either steam the veggies or roast them. Too many dishes, TOO MUCH WORK. Never happening again now that I figured out how to make One-Pot Chickpea and Potato Curry. Which wasn’t as hard as I thought. Containing lots of vegetables and a little bit of coconut milk, it’s super healthy with tons of nutrition, too. Add this to your meal plan for quick meal prep on Sunday. This vegan curry recipe is oil-free, nut-free, gluten-free, dairy-free, and soy-free. But it’s not free of deliciousness and flavour.


  • 1 cup dry white rice *
  • 3-5 cups veggie stock
  • 2 medium potatoes peeled and cubed
  • 1 can chickpeas (or garbanzo beans) rinsed
  • 1 4oz jar red curry paste
  • 1/2 cup frozen peas
  • 1 cup chopped broccoli florets fresh or frozen
  • 1/2-1 cup coconut milk add more to preference
  • 1 tsp garlic powder
  • 1 tsp onion powder


  1. Add rice and 3 cups of vegetable stock to a large, deep pan or a pot. Bring to a simmer and cover. Let simmer for 5 minutes.
  2. Add potatoes and chickpeas. Cover and let simmer for another 15 minutes. Add more vegetable stock if necessary.
  3. Stir in remaining ingredients. Again, add a little more vegetable stock if necessary – if it’s too dry, the veggies won’t get tender.
  4. Cover and let cook for another 5 minutes or until everything is cooked through.

Recipe notes:

If you use another type of rice, cooking time and amount of liquid used may vary.

Jamie Oliver’s Best – Vegan Burger Edition

Creator: Jamie Oliver |  | Serves: 4 | Prep/Cook time: 30 mins

veganWe made these vegan burgers yesterday here at The School of Natural Health Sciences’s HQ, and they were delicious! We used a portobello mushroom as a bun and added some chilli sauce. Make sure to pat both the chickpeas and sweetcorn to get rid of the moisture, as the patties will end up too soggy if you don’t. You can also add a little flour to dry the patty to your personal preference. We will definitely be making these at home and adding our own touches to the recipe. So good!


  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 lemon
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • Rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns


  1. Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
  2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
  5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  6. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.

I Can’t Believe That’s Not Ranch – Hemp Seed Salad Dressing

veganSometimes after a long busy day, you simply can’t stomach cooking or eating any hot dishes. That’s when the perfect salad hits the spot, and it’s one of the quickest meals to make. There’s no need to compromise on a simple dressing either, you can have all the flavours that are traditionally enjoyed, such as the famous ranch dressing, except this time it’s home-made, 100% vegan and seriously nutritious.

Karissa’s comments:

If you’re looking for a healthy ranch recipe (I mean, ACTUALLY healthy) this is the recipe for you! Hopefully, you love hemp seeds. They contain healthy fats (3:1 ratio of Omega 6 to Omega 3) and are a great source of plant-based protein (10g of protein in just 3 tbsp). I’ve expressed my love of hemp seeds a few times here on the blog, and this hemp seed ranch is probably one of my favourite ways to use them aside from just sprinkling them on salads. Because hemp seeds are high in fat and are a softer seed, they work so well as an indulgent-tasting-but-nutritious ranch base. The result is creamy deliciousness.

Tip: Store hemp seeds in the fridge so the polyunsaturated fats don’t oxidise.


  • 3/4 cup hemp seeds
  • 1/2 cup plain, unsweetened plant milk
  • 1/2 tbsp lemon juice
  • 1 tbsp parsley
  • 1 tsp dried dill
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder


Blend all ingredients until creamy (a small blender will work best). Add more plant milk if you want a thinner dressing.

This content was originally published here.

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