6 Alltagsnahe Vegane Rezepte Mit Einfachen Zutaten FüR Jede Woche: Weeknight Wins

Grab your grocery list and a smile. These vegan standbys prove that weeknight cooking can be cozy, delicious, and ridiculously easy. FYI, you’ll probably want seconds of all of them.

1. Tuscan-Style Chickpea Pasta That Feels Like a Vacation

This dish whisks you away to sunlit lanes with bright tomatoes, garlicky olive oil, and plenty of leafy greens. It comes together in one pot and tastes like a hug in a bowl.

Ingredients:

• 2 cups cooked chickpeas
• 12 oz (340 g) your favorite pasta
• 2 cloves garlic, minced
• 1 can (14 oz/400 g) crushed tomatoes
• 2 cups arugula or spinach
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: red pepper flakes for heat

Instructions:

1. Cook pasta in salted water according to package directions; reserve 1/2 cup of the pasta water.
2. In a large skillet, warm olive oil over medium. Sauté garlic until fragrant, about 30 seconds.
3. Add crushed tomatoes and oregano; simmer 5 minutes.
4. Stir in chickpeas and greens; cook until greens wilt. Add pasta and a splash of pasta water to loosen sauce.
5. Season with salt, pepper, and red pepper flakes if you like a kick.

Serve with a quick drizzle of olive oil and a pinch of extra oregano. For a twist, toss in capers or olives for briny vibes.

2. One-Pheet Wonder: One-Pan Veggie Rice Skillet

All the flavor, all in one pan. This skillet screams “weeknight hero” and still leaves you with energy for streaming and snacks.

Ingredients:

• 1 cup long-grain rice
• 2 cups veggie broth
• 1 cup mixed vegetables (frozen or fresh)
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• Salt and pepper to taste
• Optional: green onions and sesame seeds for garnish

Instructions:

1. In a wide pan, sauté onion and mushrooms in sesame oil until golden.
2. Add rice and toast for 2 minutes, then pour in broth.
3. Stir in vegetables and soy sauce; bring to a boil, then cover and simmer 15-18 minutes until rice is cooked.
4. Fluff and adjust seasoning.

Top with green onions and sesame seeds. If you’re feeling fancy, drop in a splash of lime juice for brightness.

3. Creamy Coconut Lentil Curry You’ll Want on Repeat

Rich, comforting, and completely plant-powered. This curry is weeknight magic that still feels indulgent without any dairy.

Ingredients:

• 1 cup red or green lentils, rinsed
• 1 can (14 oz/400 ml) light coconut milk
• 1 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can diced tomatoes (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a pot, sauté onion and garlic until translucent.
2. Add curry powder and turmeric; cook 1 minute to bloom the spices.
3. Pour in lentils, tomatoes (if using), coconut milk, and broth. Simmer 20-25 minutes until lentils are tender.
4. Season with salt and adjust thickness with more broth if needed.

Serve with rice or naan-style bread. Pro tip: freeze leftovers in portion-sized containers for a quick lunch.

4. Crunchy Tofu Teriyaki Bowls With Veggie Rainbow

Tofu gets a glossy glaze that turns crispy and irresistible. This bowl looks Instagram-worthy but is totally laissez-faire in practice.

Ingredients:

• 14 oz (400 g) firm tofu, pressed and cubed
• 2 cups cooked rice (any kind)
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 tbsp soy sauce or tamari
• 2 tbsp maple syrup or agave
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 tsp cornstarch mixed with 2 tsp water
• 1 tbsp neutral oil for frying

Instructions:

1. Pat tofu dry and toss with a bit of soy to season.
2. Pan-fry in oil until golden all over, then remove from pan.
3. In the same pan, add a bit more oil if needed and sauté vegetables until crisp-t tender.
4. Whisk soy, maple, vinegar, ginger, and cornstarch slurry; pour over tofu and veggies. Simmer until glossy and thickened.

Serve over rice, with sesame seeds and a drizzle of extra sauce. FYI, chili flakes add a fiery punch if you’re into it.

5. Zesty Black Bean Veggie Tacos That Stand Out

These are not your average tacos. They’re bright, crunchy, and layered with so much texture you’ll hear the crunch from across the room.

Ingredients:

• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp lime juice
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, salsa

Instructions:

1. Sauté onion and pepper until soft. Add corn, cumin, and chili powder; cook 2 minutes.
2. Stir in black beans and cook until heated through. Mash slightly if you like a thicker filling.
3. Warm tortillas, fill with mixture, and finish with lime juice and toppings.

These tacos shine with a dollop of avocado crema or a spoonful of fresh salsa. Practical pro tip: warm tortillas on a dry skillet to prevent cracking.

6. Savory Miso-Garlic Lentil Salad With Emerald Greens

A cool, hearty salad that tastes like something you’d order at a chic cafe. It travels well, so batch-prep for lunches all week if you’re into that.

Ingredients:

• 1 cup cooked green lentils
• 2 cups mixed greens (spinach, arugula, kale)
• 1 cucumber, sliced
• 1 carrot, shredded
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• 1 tsp maple syrup or honey (use maple for vegan)
• Salt and pepper to taste

Instructions:

1. Make a light miso dressing by whisking miso, vinegar, oil, and maple syrup with a splash of water to thin.
2. In a bowl, toss lentils with greens, cucumber, and carrot. Drizzle with dressing and toss again.
3. Season to taste and serve immediately or chill for later.

Pair with crusty bread or a warm pita. Extra crunch comes from toasted seeds or nuts sprinkled on top.

Ready to dive in? These six recipes prove that everyday vegan meals can be vibrant, effortless, and incredibly satisfying. Seriously, you’ll find yourself reaching for them again and again.

Now go stock that cart, fire up the stove, and show your week who’s boss. You’ve got this—let the plant-powered deliciousness begin.