So, you are a vegan, and you are in college. Although this way of living can have a variety of health and other benefits, we have to admit that leading it while being a student is a hell of a challenge.

First of all, vegan recipes might not be offered in every college cafeteria or restaurant near you, which means that you will have to cook your own meals most of the time. The second challenge is a busy schedule. We all know that students’ schedules are packed with homework assignments. Often, young people barely have time for rest. Obviously, they can’t spend hours in the kitchen. And, lastly, there is a common lack of budget that might not let you spend a lot on your meals.

One of these three issues can be solved easily. If you lack time for things that matter, you can simply pay for a paper with PaperWriter and get plenty of free time without letting your grades drop. But what about the other issues? There is a graceful solution that will solve all your problems at once.

Quick Vegan Recipes for Busy People

Tofu Scramble

Read on to discover the top five super-quick, simple, and cheap vegan recipes that you should try!

Cheesy Tofu Scramble With Spinach


  • Tofu (14 ounces)
  • Soy sauce (3-4 tbsp)
  • Sesame oil (2 tbsp)
  • Nutritional yeast (¼ cup)
  • Salt and spices of your choice
  • Veggies
  • Spinach (2 cups)

Whisk together sesame oil, soy sauce, yeast, salt, and spices in a large bowl. Remove the excess moisture from the tofu, then crumble it into bite-sized pieces and add to your mixture. Let the tofu soak a bit to receive a yellow color.

Cook the tofu over medium heat in a large skillet until it gets lightly browned and you get the right texture, and set it aside. Mix the spinach and veggies (we recommend broccoli, onions, and sun-dried tomatoes) in a skillet and cook covered. Stir the tofu into the vegetables and serve.

This recipe makes a great breakfast. It’s very easy and quick to cook, so it won’t make you run late to school, and it’s also very nutritious.

Hummus and Veggie Wraps


  • Whole-grain sandwich wraps
  • Hummus
  • Avocados
  • Mixed baby greens
  • Chopped pitted olives
  • Sunflower seeds

Grab a few sandwich wraps and spread several tablespoons of hummus evenly on each. Arrange veggies and seeds on each wrap and add a bit of hummus on the far side to hold the wrap together. Finally, roll the wrap tightly and enjoy.

Feel free to experiment with fillings that you like. And don’t hesitate to grab such wraps with you to college, as they can make a great lunch.

Falafel Tacos

Falafel Tacos

Ingredients for falafel:

  • Cooked or canned chickpeas (1 ½ cups)
  • Chopped red onion (¼)
  • Garlic (2-3 cloves)
  • Juice from ½ a lemon
  • Chickpea flour (3 tbsp)
  • Nutritional yeast (1 tsp)
  • Fresh parsley and cilantro (½ cup)
  • Salt, black pepper, cumin, smoked paprika, dried dill, and dried oregano (to taste)

For tacos:

  • Taco shells
  • Lettuce, tomato slices, and other fillings for taco

For the sauce:

  • Tahini sauce (¼ cup)
  • Water (¼ cup)
  • Sriracha (1-2 tsp)
  • Juice from 1 lemon
  • Minced garlic (1 clove)
  • Dried dill (1 tsp)

Use a food processor to process all ingredients for your falafel into a smooth and even “dough.” Preheat the oven to 350 and line your baking sheet with parchment paper. Use a spoon to scoop your dough and form falafel balls with your hands. Place the balls on the baking sheet and slightly flatten them. When all falafel balls are made, bake them in the oven for around 20 minutes, and make sure to flip them at half-time for even cooking.

When your falafel is ready, it’s time to put together tacos. Grab the taco shells you have, stuff a bit of lettuce into each, and top with a few falafel balls (depending on the size). Top everything with tomato slices and other fillings that you love. These can include olives, cucumbers, bell pepper, avocado, etc.

To make the sauce, mix all ingredients and process with a food processor or immersion blender until smooth. When ready, drizzle the sauce over your tacos and enjoy.

Vodka Cream Pasta


  • Whole-grain pasta
  • Raw cashews (¼ cup)
  • Water (¼ cup)
  • Fat-free pasta or marinara sauce (one jar)
  • Vodka (2 tbsp)

Cook your pasta according to the manufacturer’s instructions. In the meantime, use a food processor or blender to turn cashews and water into a smooth puree. Mix this puree with the chosen pasta sauce in a pot and put it over medium heat. Add vodka to this cream and simmer for a few minutes, actively stirring.

When the sauce is ready, simply serve it over your pasta. And feel free to add even more flavor with the help of different veggies, such as spinach, broccoli, etc.

Pro tip: If you aren’t a big fan of alcohol, you can reduce the amount of vodka you add to the sauce. On top of that, you can always render it in order to boil off the alcohol completely.

Vegan Curry

Quick Vegan Curry


  • Yellow onion (1)
  • Bell pepper (2 medium)
  • Garlic (1 clove)
  • Spinach (6 cups)
  • Fresh ginger (1 tsp)
  • Chickpeas (1 can)
  • Peas (1 cup)
  • Fire-roasted tomatoes (1 can)
  • Cumin (1 tsp)
  • Curry Powder (1 tbsp)
  • Coconut milk (¾ cup)
  • Olive oil (1 tbsp)

Dice bell peppers and the onion. Then mince the garlic and ginger. Preheat the olive oil in a large skillet over medium heat and saute the onion and peppers for a few minutes. Then add the garlic, ginger, and spinach to the skillet and saute for a few more minutes until the spinach is wilted. Add tomatoes with juice, chickpeas, peas, salt, cumin, curry powder, and coconut milk. Simmer everything for about 5 minutes and remove from the heat and serve your curry over rice.

Now you have a few delicious yet quick and cheap vegan recipes that are perfect for students. Be sure to try them all!

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