4 Quick and Easy Vegan Recipes for Students in a Hurry

Busy students find it hard to eat nutritious meals, so they tend to grab fast or processed microwave meals. Unfortunately, these meal options provide empty calories and are not nutritionally dense. Those who want to avoid weight gain and strive for optimal health need balanced meals. Furthermore, what people put in their mouths affects decision-making skills and performance. 

For this reason, students must learn how to meal prep and invest a little time in the kitchen. They can add more plant-based ingredients to their diets with proper preparation, keeping chronic diseases like heart disease or diabetes at bay. Check out these easy vegan meals that even newbie students in a hurry can do. These recipes make a plant-based diet exciting, healthy, and delish. 

1. Kimchi Rice

Students who want a break from studying will perk up with kimchi rice. It’s like a party in the mouth with tangy, salty, spicy, and nutty flavors rolled into one. The flavor explosion will prepare any student to study math or write a research paper. Those who aren’t in the mood for long prose can also buy custom essay and focus on releasing their stress by cooking this delicious meal.  It’s a win-win scenario.


  • ½ cup cut-up kimchi with juice
  • ¼ cup cubed zucchini
  • ¼ cup diced carrots
  • ¼ cup cubed button mushrooms
  • 1 cup leftover cooked rice
  • 1 tsp oil
  • 1 tsp gochujang paste (optional)
  • 1 tsp black sesame seeds
  • A handful of green onions for garnish
  • Sesame oil drizzle


In a pan, heat oil and add all the vegetables until they’re cooked through. Those who want a more spicy tingle can include gochujang paste. Put in the rice and mix well until each grain is finely coated and the veggies are well-distributed. Drizzle with sesame oil and garnish with sesame seeds and green onions.  

Kimchi rice is easy to make and goes well with a fried egg for a much-needed protein kick. This can also be eaten with lettuce for more fiber. The recipe serves one, but the ratios can be easily adjusted to create more servings if feeding a group of students. 

2. Veggie Stir Fry With Egg Noodles

Stir-frying is an easy technique that students can readily do. It’s a dish quickly cooked in a hot pan, taking only a few minutes to complete. Those looking to cut on prep time, such as chopping veggies, can revert to frozen veggies. Research shows that flash-frozen produce at the peak of freshness retains the same nutrients as their fresh counterparts.

More importantly, stir-fry ingredients are affordable and easy on the pocket, making it perfect for budget-conscious students. Making this would be much cheaper than having it Door Dashed or ordering takeaway from a Chinese restaurant. Furthermore, one recipe can make several meals, keeping extremely well in the fridge if packed properly in containers. 


  • 1 pack of frozen Asian Veggies
  • 1 pack of firm tofu cut into squares
  • 1 cup fresh mushrooms
  • 1 pack of fresh egg noodles
  • 2 tablespoons vegetarian oyster sauce
  • 2 teaspoons dark soy sauce
  • 1 tablespoon oil 
  • 1 tsp minced garlic
  • Pepper to taste
  • A handful of green onions for garnish


Put oil in a pan and wait for it to sizzle, then add the garlic until it softens and the scent is released. Add in the veggies and tofu, stirring carefully until semi-cooked. Finally, put in the noodles and the seasonings. Plate up, garnish with green onions, and enjoy. This dish will make four servings. 

3. Vegetarian Chickpea Curry

On the lookout for a healthy veggie meal that packs in tons of protein? This recipe is the answer! The protein overload will keep tummies full and brains powered for hours. 

The ingredients are very easy on the pockets, and it only takes twenty minutes to make. This tasty recipe also makes a big batch and will keep well in the fridge, so students have their other meals covered. 


  • 1 small onion diced
  • 2 cloves minced garlic
  • 1 knob grated ginger
  • 6 cups chopped spinach
  • 1 can diced tomatoes 
  • 1 tablespoon curry
  • 1 teaspoon cumin 
  • 1 teaspoon salt 
  • 2 cans chickpeas (drained)
  • ½ can use coconut milk
  • 1 tablespoon oil

In a deep pot, heat oil over medium heat, adding the aromatics and sauteing until fragrant. Pour in the tomatoes, chickpeas, and seasonings. Cook until bubbly, then add the spinach. Gently fold the ingredients and finish cooking until the spinach is wilted. 

Remove from heat and carefully add in the coconut milk. Enjoy this dish with rice, crusty bread, naan, or pita bread. This super tasty dish will tempt anyone to have seconds. And leftovers taste well because they will give the chickpeas even more time to infuse the wonderful flavors. 

4. Veggie Lasagna

Lasagna may be a little more time-consuming than a stir-fry because there’s prep work; however, a big batch of lasagna will keep well in the fridge or freezer. Students can enjoy a satisfying dish for days because lasagna heats up well in the microwave and tastes just as good as a freshly baked version. 


½ pound chopped shiitake mushrooms

½ pound chopped cremini mushrooms

½ pack of crumbled extra firm tofu

½ teaspoon salt

½ cup chopped onions

¼ cup olive oil

4 teaspoons minced garlic

2 cups tomato sauce

1 can crushed tomatoes

1 small can of tomato paste 

1 cup water

1 teaspoon Italian seasoning 

1 bag frozen spinach thawed and drained

1 to 2 boxes lasagna (boiled and cooked 16 to 20 sheets) 

1 cup parmesan cheese

1 container ricotta cheese

4 cups mozzarella cheese

Mix all the cheeses in a separate bowl until well-combined and set aside. Make the sauce by sauteing all the aromatics, mushrooms, tofu, seasonings, and tomatoes in one pot. Then begin assembling the lasagna with four sheets in the bottom, a layer of tomato sauce, spinach, and the cheese mixture. Repeat these steps until the noodles are finished. 

Pop the lasagna tray in a 350 F oven and bake for 30 minutes or until the cheese is all brown and melted. This particular recipe is loaded with mushrooms and crumbled tofu. The mushrooms lend a meaty, chewy texture, while tofu provides a good protein source. 

Final Thoughts

The above recipes are perfect because they contain go (carbs), glow (veggies), and grow (protein) ingredients that students need to function and perform their daily activities. Cooking can be inexpensive, simple, and fun. 

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