5 Student Friendly Vegan Recipes

When I first decided to become vegan, one of the hardest things was finding recipes that were easy and budget friendly. So I thought to save someone hours of searching for some quick vegan grub, I’d make a post with my top 5 student friendly recipes. These recipes are mainly my own concoctions made from experimenting with and combining different recipes I found, but I have included links to those that came from elsewhere. I’d also like to point out that these recipes can all be made gluten free by substituting the flour – it might just require extra moisture to stop it drying out!


Lentil Curry

This recipe was one that I threw together when I was improvising, and I have to say, it’s one of my favourites. It’s quick and easy, and you can experiment with what veg you throw in – these are just my usual choices! You can also make it as spicy as you like by altering the amount of chilli!

  • 1 tin of chopped tomatoes
  • 2 carrots
  • 1 pepper (yellow or red)
  • 1 clove of crushed garlic
  • 1 large onion, diced
  • 2 tbsp. curry powder
  • One cup of red lentils
  • Chilli flakes (I usually go for 1-2 tsp.)
  • Rice/Naan to serve
  1. Start by cooking your lentils in a pan of boiling water until soft, you can carry out the following steps whilst they cook!
  2. Chop the onion and fry in a small amount of olive oil until onion starts to become clear. Make sure you use a relatively large pan as this is what we’ll be cooking our curry in!
  3. Add your chopped veg, garlic, and curry powder. Stir until combined and leave for 1 min on a medium-low heat.
  4. Add your chopped tomatoes and cooked lentils.
  5. Stir in your chilli flakes and leave to simmer until the carrots are cooked. If the liquid is absorbed but your curry isn’t cooked yet, just add some boiling water from the kettle!
  6. Serve with your rice/naan and enjoy!

Bean Chilli

This is one of my favourite chilli recipes, but it also makes for an amazing burrito filling if you have left overs!

  • 1 large diced onion
  • 1 clove crushed garlic
  • 1 tbsp. tomato puree
  • 1 can of kidney beans
  • 1 can of black beans
  • 1 can of chopped tomatoes
  • 2 grated carrots
  • 1 tsp hot chilli powder (or however spicy you like it!)
  • 1.5tsp cumin
  • 1tsp smoked paprika
  • salt and pepper to taste
  1. Drain and rinse your beans.
  2. Fry off your onion and garlic in a large saucepan until the onion starts to cook.
  3. Add your beans and tomato puree, stir to combine.
  4. Add your chopped tomatoes and seasonings.
  5. Add your grated carrot (top tip: this absorbs any excess liquid and makes the chilli thicker!)
  6. Simmer until the beans are soft and the liquid is absorbed.

Black Bean Burgers

This one is slightly more fancy, but only because it’s not a one pot wonder! I’d recommend playing around with the seasonings as you can really alter the taste to suit your preferences on this one. You can also fry these off and then crush them up as a filling for burritos or salads if you’re feeling extra adventurous. I originally followed this recipe from this video, but I believe it’s originally from The Everything Vegan Cookbook.

  • 1 can of black beans
  • 1 red onion, diced
  • 2/3 cup flour
  • 1 tsp. salt
  • 1 clove crushed garlic
  • 1tsp parsley (you can add more, but I find it overpowers the burgers slightly)
  • 1 tsp chilli powder
  • Oil for frying
  1. Drain and rinse your beans.
  2. In a large bowl, mash the beans up with a fork (or use a blender if you have one).
  3. Add the chopped onion, salt, garlic, parsley and chilli powder. Mash with your fork to combine.
  4. Gradually add your flour, stirring it through until the beans stick together completely.
  5. Fry for 2-3 minutes on each side – cook them for a little longer than you think they need or they’ll be mushy on the inside, don’t let the dark colour fool you!
  6. For the best effect serve them in a bun with salad, however they are just as nice solo.

Chocolate Chip Cookies

This one was found by my boyfriend, and it was a huge success. What’s great about this recipe is that you can freeze it in ready made balls for cookies whenever you want! This recipe is from Chocolate Covered Katie: The Healthy Dessert Blog.

  • 1 cup plain flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup vegan chocolate chips (most dark choc chips are vegan, but make sure to check!)
  • 2 tbsp. milk of choice (my preference is soya)
  • 2 tbsp. oil
  • 1/4 tsp. vanilla extract
  1. Combine your dry ingredients.
  2. Stir in your wet ingredients to make a dough – if it’s too dry add more milk.
  3. Form a big ball and put in the fridge for 2 hours (or the freezer if you want them chilled quicker). What I tend to do is make these before I make dinner, and then cook them fresh for pudding!
  4. Preheat the oven to 165 degrees C.
  5. Make the dough into little balls and place on baking paper.
  6. Cook for 11-13 minutes. Leave to cool for 10 minutes.

TIP: If you want cookies that are even more luxurious, take a block of your favourite dairy free chocolate bar and wrap it in the middle of the cookie dough before baking!

Banana Bread

My banana bread is my pride and joy. It has been the working process of many months of trying various techniques and ingredients, and I think I have finally landed on the best version. I always make this if I have left over bananas that are too ripe for my liking, much to the joy of my housemates!

  • 3 large ripe bananas (if you want to make this but your bananas aren’t very ripe, I recommend placing them in the oven at a low temp until their skins go a dark brown – trust me on this!)
  • 75g sunflower oil
  • 100g brown sugar
  • 225g plain flour
  • 3tsp baking powder
  • 3tsp cinnamon
  • Optional: Walnuts, Chocolate chips.
  1. Heat oven to 200 degrees C.
  2. Mash your bananas in a large bowl and combine with sugar and oil.
  3. Add your flour, baking powder and cinnamon.
  4. Add your extra ingredients if you are using them!
  5. Bake in a loaf tin for 20 minutes.
  6. Check the bread and cover with foil, bake until skewer comes out clean. Usually this takes another 10-20 minutes.
  7. Once cooked remove from the oven and leave to cool before slicing – it will crumble and disintegrate if you cut it whilst hot, so try to resist!

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