5-Ingredient Vegan Recipes

You will fall in love with these 5-Ingredient Vegan Recipes! They’re easy to make and require minimal prep and cooking, making them perfect for busy weeknight dinners. All of these 5-ingredient recipes are vegan and have a gluten-free option!

One of the most common responses I get when I ask “what kind of recipes do you want to see” is “simple, easy recipes that don’t require a lot of ingredients.”

Well, I took that feedback quite literally because today I am sharing with you three different 5-Ingredient Vegan Recipes!

Check out the video over on Youtube to see just how easy but mouthwatering these recipes are! BONUS: at the end of the video you’ll get to see what filming is like ~90% of the time for me (hint: lots of verbal diarrhea, awkward moments, and burps).

DELICIOUS 5-INGREDIENT VEGAN RECIPES (that aren't basic or boring)!
DELICIOUS 5-INGREDIENT VEGAN RECIPES (that aren't basic or boring)!

If you can believe it, each of these recipes includes just five main ingredients (not including salt/pepper, water, or cooking oil, which I’ve italicized in the recipes to set them apart)! These recipes are comforting, even indulgent, but 100% vegan. They are also inspired by some of the most popular recipes on my blog, but I’ve stripped and pared those original recipes down to their essential ingredients and flavors (and got a little creative along the way).

So the next time you want to make a damn delicious dinner but don’t have that many ingredients on hand (or are just lazy), be sure to try one of these 5-Ingredient Vegan Recipes!

Sweet Potato Chickpea Quesadillas

sweet potato quesadillas with jalapenos and avocado on butcher paper

Sweet Potato Chickpea Quesadillas

5 from 12 votes
Inspired by these ultra-decadent Buffalo Chickpea Quesadillas but with a sweet potato twist, you won’t believe these spicy, cheesy quesadillas are cheese-free! If you’re gluten-free, you can use a gluten-free tortilla. And for the hot sauce, I used Frank’s Xtra hot sauce (you can use Frank’s original sauce). And if you can’t find Frank’s hot sauce, use Cholula, Tabasco, or another hot sauce of your preference.
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: American
Diet Vegan
Serving size: 4 large quesadillas


  • 1 1/2 cups baked or steamed sweet potatoes flesh only*
  • 1 15-ounce can of chickpeas, rinsed and drained thoroughly
  • 1/2 cup nutritional yeast
  • 3 tablespoons Frank’s hot sauce original cayenne or Xtra hot, or hot sauce of choice
  • Salt to taste as needed I didn’t need any
  • 6-8 large flour tortillas substitute a gluten-free tortilla if needed


  • Combine the sweet potato flesh, chickpeas, nutritional yeast, and hot sauce in a food processor. Blend until all of the ingredients are well combined into a thick puree, similar to the texture of a thick hummus.
  • Spread the filling evenly onto 3 extra-large or 4 large tortillas, depending on how much filling you want in each one. Top with the remaining tortillas and push together gently.
  • Lightly grease a large 12-inch skillet with a bit of oil or nonstick cooking spray and heat over medium. Once the skillet is hot, add one prepared quesadilla. Then place a smaller skillet on top of the quesadilla so that it presses down on the quesadilla. The weight helps form a nice crispy exterior. Cook the quesadillas for 3 minutes, or until golden brown on one side, then flip and cook another 2-3 minutes, or until both sides are crispy and nicely browned. Repeat with the remaining quesadillas.


*This is approximately 2 medium sweet potatoes. To bake the potatoes, prick them all over with a fork and bake (skin on) at 400°F/200°C for 40-50 minutes until very fork tender. Once cool enough to handle, scoop the flesh out of the skin (discard the skin).

Calories: 373kcal | Carbohydrates: 61g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1049mg | Potassium: 519mg | Fiber: 10g | Sugar: 5g | Vitamin A: 7092IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 5mg

Creamy Vegan Mushroom Pasta

Creamy Vegan Mushroom Pasta

5 from 11 votes
This is the creamy, umami-packed pasta of your dreams! If you’re gluten-free, you can use gluten-free noodles or if you’re not into eating refined carbs, try a whole wheat pasta or lentil-based pasta. The recipe calls for oat milk because it is one of the creamiest plant-based milks. If you can’t find it, substitute with “lite” canned coconut milk.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Lunch
Cuisine: American
Diet Vegan
Serving size: 2 people


  • 1 tablespoon olive oil
  • 4 garlic cloves
  • 10 ounces mixed mushrooms, sliced (I used 80% cremini mushrooms and 20% oyster mushrooms)
  • 1/2 teaspoon kosher salt + more to taste
  • Freshly cracked lack pepper to taste
  • 3/4 cup oat milk
  • 1/4 cup tahini
  • 4-6 ounces of fettuccine, tagliatielle, or pasta of choice (use gluten-free pasta if desired)


  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and keep warm.
  • Meanwhile, heat a large skillet over medium heat. Add the oil and once hot, add the garlic and sauté for 2-3 minutes, stirring frequently to prevent burning, until lightly browned.
  • Increase the heat to medium-high. Add the mushrooms and stir to combine. Sauté for 4-5 minutes, or until the mushrooms are lightly browned and tender. Add 1/4 teaspoon of the kosher salt and cook the mushrooms for an additional 1 minute.
  • Pour in the oat milk, tahini, the remaining 1/4 teaspoon kosher salt, and black pepper to taste. Stir well to combine (I find a silicone spatula is helpful here). Bring the mixture to a simmer over medium-low heat. Cook for 3-5 minutes, or until the sauce has thickened and is very creamy, stirring frequently. Season the sauce to taste with additional salt or pepper as needed.
  • Add the hot cooked pasta to the skillet and toss to combine, ensuring all of the noodles are coated in the sauce.

Calories: 553kcal | Carbohydrates: 69g | Protein: 18g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 369mg | Potassium: 762mg | Fiber: 8g | Sugar: 12g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 3mg

Saucy White Beans and Kale

white beans and kale in skillet

Saucy White Beans and Kale

5 from 13 votes
Easy and healthy but oh-so-indulgent, you'll love this Saucy White Beans and Kale dish. If you can convince yourself to include a sixth ingredient, serve this saucy mix over a whole grain such as millet, quinoa, brown rice.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dinner, Lunch
Cuisine: American
Diet Vegan
Serving size: 4


  • 1 large yellow onion diced
  • 1/4 cup water
  • 1 teaspoon kosher salt + more to taste
  • Freshly cracked black pepper to taste
  • 1 can “lite” or reduced-fat coconut milk
  • 1/2 cup canned tomato sauce
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 large head of Lacinato kale, shredded
  • For serving: cooked millet, quinoa, brown rice, etc.


  • Heat a large, deep nonstick sauté pan over medium heat. Add the diced onion and a pinch of salt and cook for 1 minute, stirring occasionally. Then add the water and bring the mixture to a simmer. Cook for 5 minutes, or until the onion has softened and the water has just evaporated, stirring frequently to prevent burning.
  • Add the drained beans and stir to combine. Pour in the coconut milk, tomato sauce, 1 teaspoon kosher salt, black pepper to taste, and white beans. Stir to combine and coat all of the beans in the sauce.
  • Add the kale and stir again to incorporate. Bring the mixture to a rapid simmer, then cover with a lid. Continue to cook at a rapid simmer for 10-15 minutes or until the sauce has thickened. Season to taste with salt as needed. If desired, serve over cooked millet, quinoa, or brown rice.

Calories: 301kcal | Carbohydrates: 21g | Protein: 15g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 826mg | Potassium: 668mg | Fiber: 14g | Sugar: 3g | Vitamin A: 6877IU | Vitamin C: 68mg | Calcium: 236mg | Iron: 3mg

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5 from 12 votes (8 ratings without comment)

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15 comments on 5-Ingredient Vegan Recipes

  1. DJ

    5 stars
    Just delicious!!

    1. Kaitlin @ Rainbow Plant Life

      DJ, So glad to hear you loved this recipe!

  2. Meghan R

    5 stars
    I meal prepped the quesadillas for lunches, and I’m very happy! Because I had the ingredients on hand, I added green onions, garlic powder, smoked paprika, and lime juice. When lunchtime comes, I’ll just reheat then in the microwave, and serve with fauxgurt.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Meghan!

  3. Lorry

    I make the bean and kale soup frequently and triple the recipe to feed 7 people. I add one or two jars of home canned tomatoes and spice it up with red pepper flakes. Even the men and kids in the family like it.

    1. Support @ Rainbow Plant Life

      Hi Lorry, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  4. Samantha

    5 stars
    That white beans and kale recipe is DELICIOUS! Definitely going on the rotation. I used a full can of tomato sauce (a little less than 1 cup) and it was excellent. Thank you so much!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Samantha! So glad you loved it!

  5. Tricia

    I have made all three recipes and they are fantastic!! As much as it is satisfying eating recipes that have tons of ingredients, these three recipes are a godsend for those times that you really just need a quick, easy, delicious go to. It’s unreal how easy these recipes are to make. Please do some more 5 or 6 ingredient recipes, Nisha!

    1. Nisha Vora

      That’s so nice to hear, Tricia! I totally agree with you. I love cooking and coming up with new flavor combinations, but sometimes an easy meal with minimal ingredients is just what I need!

  6. Erin

    The saucy beans and kale recipe is one of my regular go-tos. I’ve also made the quesadillas before and thought they were something different and tasty!

    1. Nisha Vora

      That’s awesome to hear, Erin. So happy you’ve enjoyed both recipes!

  7. Nancy Stein

    Made the quesadillas for lunch today and WOW we loved them! I have to say I was a little hesitant combining sweet potatoes, chickpeas and nutritional yeast but it all worked together as you promised it would. Amazing this is now a new favorite of ours!

  8. heather

    Thank you for this beautiful description. I will try these…yes all three!!! I am enjoying my vegan life with YOUR recipes! You really know how to spice them perfectly. I appreciate healthy ingredients but with that little touch of luxurious heaven.

    1. Nisha Vora

      Hi Heather, you are so sweet! I am so thrilled to hear that you are enjoying your vegan lifestyle and that my recipes are helping you! I try to ensure all of my recipes are as flavorful as can be, so I’m so glad you appreciate the effort :)

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