vegetarian student meals person cooking - vegetarian student recipes
vegetarian student meals person cooking - vegetarian student recipes

26 Quick & Easy Vegan & Vegetarian Student Meals & Recipes For Veganuary

Serve up yummy, healthy vegan and vegetarian student meals that are easy to make.

We’re here today to show you just how delicious vegetarian and vegan recipes can be, and how they can be cheap veggie meals to make too. There are a ton of vegetarian student recipes to choose from, which can all be made into student vegan recipes too. If you need some weekly inspo, you can also check out our vegan and veggie meal plan at the bottom of the page.

From vegetarian Chilli No Carne to vegan fry-ups and apple grilled cheese toasties, quick vegetarian recipes for students are all really easy to cook up, cheap and delicious. We’re all about saving cash without compromising on food quality!

Plus, these veggie student recipes are not only quick and easy, but they’re healthy too. So whether you’re dipping your toes into a vegetarian or vegan diet, or a seasoned veteran, give these quick veggie meals a try. With Veganuary on the horizon, we promise you won’t regret it. 

Oh and if you’re looking for easy and affordable meals for one, we’ve got a guide on that too.

Jump to:

  1. Veggie and vegan meal plan
  2. Veggie breakfast
  3. Lunch ideas
  4. Easy vegetarian dinners
  5. Veggie sides and snacks
  6. Easy vegetarian meals for one
  7. Basic cooking skills

Vegetarian and vegan meal plan

Following a veggie or vegan meal plan for the week can not only save you time and energy but also money as you can base your food shop around the meals ensuring you don’t waste any food. Below, we’ve put together a meal plan bursting with nutritious meals for breakfast, lunch and dinner — not forgetting that all-important snack. Feel free to swap out the meals for our other favourite recipes listed below.

BreakfastLunchDinnerSnack
MondayChocolate overnight oats (meal prep for 3 breakfasts)Orzo salad (meal prep for 3 lunches)Vegan chilli with rice (meal prep chilli for 3 dinners)Hummus, toasted pitta bread and carrot sticks
TuesdayCarrot cake porridgeCheese/vegan cheese toastieCauliflower curry with ricePuff pastry tomato tart (1 tart = 4 days’ snacks)
WednesdayChocolate overnight oatsOrzo saladVegan chilli with jacket potatoKale chips
ThursdayScrambled eggs/tofu on toastChickpea salad sandwichVeggie/vegan spaghetti bolognese Puff pastry tomato tart
FridayChocolate overnight oatsOrzo saladVegan/veggie mac and cheese Hummus, toasted pitta bread and carrot sticks
SaturdayScrambled eggs/tofu on toastChickpea salad sandwichVegan chilli with nachosPuff pastry tomato tart
SundayVeggie/vegan fry upSpinach and tortellini soupVeggie/vegan spaghetti bologneseKale chips

Cheap vegan and vegetarian student recipes

Everyone’s feeling the burn in their pocket lately. But with the right planning, recipe lists, ingredients and budgeting, you can stretch your budget further and still enjoy cheap veggie meals without compromising on taste. 

We don’t believe that just because a meal is inexpensive, it has to taste as such. From curried dishes to kimchi noodles, there are so many ways to make healthy veggie student meals on a budget.

Below are 26 different quick vegetarian recipes and vegan recipes, that are suitable as uni lunch ideas, student dinner ideas, and even meals when you’re eating solo. 

Veggie and vegan breakfast recipes

Carrot cake porridge

porridge with carrot,cinnamon and syrup

Who said vegetarian student recipes had to be savoury!? If you’re craving carrot cake without the prep time, incorporate carrot cake porridge into your vegetarian student meal plan. Filled with tons of flavour and healthy fats, it’s something you can batch make too as overnight oats. That way, you’ll save time the next morning if you’re in hurry to a lecture.

Ingredients
  1. 50g Porridge oats
  2. 1/2 carrot, grated
  3. 1 tsp cinnamon
  4. 1/2 tsp nutmeg
  5. Small handful raisins
  6. 100ml plant-based milk of choice
  7. Dessert spoon nut butter (almond or peanut butter — optional)
  8. Honey or syrup to sweeten (optional).
Method
  1. Place all the ingredients into a bowl and mix together until well-combined.
  2. Pour into an airtight container or jar and place in the fridge for 4 hours or overnight.
  3. Loosen with more milk or water as needed before eating.

Approximate 400 calories.

Vegan fry-up

If you’re in the mood for a fry-up one morning, this vegan fry-up is the one. It’s one of the easiest student vegan recipes out there. Simply bake your hashbrowns and fry the rest off in a pan. You could even skip on the hashbrowns altogether and make it a one-pan job too.

Ingredients
  1. Hash browns
  2. Vegan sausages
  3. Vegan bacon
  4. Mushrooms
  5. Spinach (optional)
  6. Sunflower seeds (optional)
  7. Tofu (read our recipe below for a tofu scramble!)
Method
  1. Set your oven to 200 degrees (180 for fan ovens) and place the hash browns and sausages in an oven-proof dish and follow the package instructions for cooking times.
  2. Cook your bacon according to package instructions and then place in the oven wrapped in foil to keep warm while you cook the other ingredients.
  3. Add some oil to a pan on high heat and fry the mushrooms until all the water has evaporated and the mushrooms are starting to brown.
  4. While the mushrooms are cooking, cook your tofu – see method below for tofu scramble.

Approximate calories: 600-700.

Beans and cheese on toast

plate with beans and eggs on toast with grated cheese

Budget veggie meals don’t get easier than this. Plus, beans and cheese on toast is one many veggies, vegans and students, in general, swear by. Beans and cheese on toast are one of those quick and easy vegetarian meals you simply must have on those busier days. It’s a source of protein too for a quick pick-me-up, so while it looks easy, it’s going to be a staple in your vegetarian student meals list. It’s also super cheap to make too.

Ingredients
  1. Baked beans
  2. Cheese (cheddar, nutritional yeast or vegan cheese alternative)
  3. Two slices of bread, toasted
  4. Spreadable butter (optional)
Method
  1. Empty the baked beans can into a pan and cook on a low heat until they start to bubble, stirring regularly.
  2. Place your sliced bread into the toaster and butter the toast when done.
  3. Pour the cooked beans over the buttered toast and grate cheese over the top.

Approximate calories: 400.

Chocolate overnight oats

pot of chocolate overnight oats

Another of our quick vegetarian breakfast recipes containing oats we can’t miss off. If you love chocolate and want to incorporate more of it into your vegetarian student recipes, here’s what you need to do.

Ingredients
  1. 50g porridge oats
  2. 2tbsp soya or coconut yoghurt (or Greek yoghurt)
  3. 100ml plant-based milk of choice
  4. 3tsp cocoa powder
  5. Small handful fruit to top (optional)
  6. heaped teaspoon chocolate spread or vegan alternative (optional)

Method

  1. Place all the ingredients except the fruit into a bowl and mix together until well combined.
  2. Pour into an airtight container or a jar and put the berries on the top.
  3. Put the oats into the fridge and leave to set for 4 hours to overnight.
  4. Take out and loosen up with more milk or water as needed.

Approximate calories: 300-400.

Microwave scrambled eggs

pans with fried and scrambled eggs

For this quick veggie meal, all you need are your usual scrambled egg ingredients (literally eggs and milk of choice), mix them together and pop them in a bowl in the microwave. Time it at 30 seconds each time, taking it out of the microwave and giving it a stir. 

Yep, it really is this easy to make budget veggie meals at home such as this one that’s packed with protein.

Ingredients
  1. 2-3 eggs, beaten
  2. Splash of plant-based milk (or cow’s milk).
  3. Salt and pepper to taste

Method

  1. Crack your eggs and pour the milk into a microwaveable dish and whisk with a fork until combined.
  2. In the 30-second increments, cook the eggs in the microwave on full power.
  3. After each 30 seconds, stir the eggs thoroughly to break them up a bit more.
  4. Once the eggs are cooked (no longer runny and hot throughout), season with salt and pepper to tasted and serve.

Approximate calories: 150-200.

Tofu scramble

Plate of tofu scramble and toast

Tofu scramble is easier than it looks, don’t be intimidated by the ingredients list! In fact, it’s perfect for switching up veggie student meals to vegan ones if you want to try something new too.

To make one of the easiest student vegan recipes, simply add your cooking oil of choice and get it to medium heat. Crumble your tofu with your hands or a potato masher and add it to the pan along with a dash of the other ingredients. Cook for about 5 minutes and you’re done. It really is one of those quick veggie meals you won’t want to miss out on!

Ingredients
  1. Block of firm tofu, crumbled into pieces
  2. 2 tbsp. nutritional yeast
  3. Salt and pepper to taste
  4. 1/2 tsp turmeric
  5. 1 tsp garlic powder
  6. 50ml plant-based milk or cream
Method
  1. Heat oil in a pan over a medium heat and add the crumbled tofu to the pan.
  2. Cook the tofu in the pan, stirring regularly until it starts to brown in places.
  3. Add the spices and nutritional yeast and mix through and then add the milk or cream and mix through.
  4. Add salt and pepper to taste and serve over buttery toast or with a cooked breakfast.

Approximate calories: 150-200.

Lunch Ideas

Need healthy lunch ideas? Here are our favourite vegetarian and vegan meals that everyone will love. Don’t forget, you can always sub out some of these ingredients for your own too, or add extra spices and sauces to really jazz up these vegetarian student meals. The kitchen is your oyster!

Below are vegetarian and vegan student recipes for uni lunch ideas when you’re in a hurry, or want to spend a little time making a tasty lunch.

Apple white cheddar grilled cheese

plate with melted cheese on toast

This is one of those quick veggie meals you can’t miss out on, especially if you love an apple and cheese combo (we know we do!). 

Alternatively, if neither of these are options, you can butter both sides of the sandwich on the outer side, and fry off for a couple of minutes on each side. If you want some really quick and easy vegetarian meals, skip the grilling or frying altogether.

Ingredients
  1. 4 slices of bread of choice (or two if it’s just one toastie)
  2. Cheddar cheese
  3. Thinly sliced apple
Method
  1. Turn on the grill or alternatively, heat a pan and butter the underside of the bread.
  2. Slice up the apple and cheese and layer on top of the sliced bread (the other side to the one you’ve buttered if you’re making a toastie).
  3. For an open sandwich, stick it under the grill and leave until the cheese bubbles and browns.
  4. For the toastie, place another piece of bread on top and butter the outside, then place in a pan and put a lid over to help the cheese melt. Once the bread is browned, flip to brown the other side.
  5. Once cooked, serve up with your favourite sauce — we love a sweet chilli sauce or ketchup.

Approximate calories: 500-600.

Orzo salad

bowl of pasta salad with vegetables

Don’t look too scared, Orzo is just another kind of pasta. It has a rice-like look, but don’t worry, you don’t have to have Orzo if all you have is Penne in the cupboard. Plus, an orzo salad is fantastic if you’re looking for quick uni lunch ideas.

It’s one of those healthy vegetarian recipes that should be a staple in every vegetarian student meal plan, as it’s full of vitamins, fats, and carbs and can be customised to your taste with more or fewer ingredients.

Ingredients
  1. 90g orzo pasta
  2. Vegetables of choice equal to 2 handfuls, such as:
    1. Red onion
    2. Courgette
    3. Broccoli
    4. Butternut squash
    5. Tomatoes, sliced
  3. 1 tbsp olive oil
  4. Juice of half a lemon
  5. Salt and pepper to taste
  6. 50g mozzarella cheese (or vegan cheese alternative)
  7. Small handful fresh basil, torn up
  8. Sprinkle of pine nuts (optional)
Method
  1. Following the packet instructions, put the orzo pasta on to boil.
  2. Chop up the vegetables and add to a pan with a splash of oil, frying until cooked.
  3. Pour the cooked vegetables, cooked orzo and the rest of the ingredients into a bowl and mix together.
  4. Serve up and enjoy!

Approximate calories: 300-400.

Spinach and tortellini soup

two bowls of tortellini soup on a table

Finding plain tortellini with a sauce a little boring? We know those tasty little pasta parcels are a staple in many vegetarian student meals. Why not make it one of your vegetarian soup recipes instead?

Healthy vegetarian recipes like this are super easy to make when you want a quick student lunch that doesn’t break the bank.

Ingredients
  1. 1 tbsp oil
  2. 2 cloves garlic
  3. 1 tin chopped tomatoes
  4. 400ml vegetable stock
  5. 2tsp mixed herbs or Italian seasoning
  6. 1 packet vegetarian or vegan tortellini
  7. Big handful spinach
  8. Small handful grated cheese
  9. Salt and pepper to taste.
Method
  1. Add some oil to a pan on a medium heat and fry off your garlic, spinach and chopped tomatoes.
  2. Add 400ml vegetable stock according to the packet instructions and mix.
  3. Add your tortellini to boil in the soup then add salt and pepper to taste.
  4. Serve up with a healthy topping of grated cheese if you fancy it!

Approximate calories: 300-350.

Chickpea salad sandwich

chickpea sandwich on a plate

If you want more vitamins and minerals in your diet, then chickpea recipes like this are the way to go. This easy mashed chickpea sandwich, mixed up with some dijon mustard, onions, onion and garlic powder will give the chickpeas added flavour. You’ll be craving this student veggie meal a lot more after giving this a go. You’re welcome!

Ingredients
  1. 1 tin of chickpeas drained and mashed
  2. 1/2 red onion, diced
  3. 2 tbsp mayonnaise (or vegan alternative)
  4. 1 tsp dijon mustard
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. Salt and pepper to taste
  8. 2 slices bread
Method
  1. To your mashed chickpeas, add the rest of the ingredients (except for the bread) and mix until combined.
  2. Spread the chickpea filling over a slice of bread and put the other on top.
  3. If you want you can also add salad leaves or spinach to the sandwich for an extra vitamin kick.
  4. This amount of mixture should last you a couple of lunches, so keep the rest of the filling in an airtight container and keep in the fridge for a few days.

Approximate calories: 650-750.

Easy vegetarian student dinner recipes

From aubergine recipes to staple stir fries, we’ve got a ton of easy vegetarian dinner recipes for you to pick from. 

Vegan mac n cheese

plate of mac n cheese with breadcrumbs

Mac n’ cheese is a staple for many, even for fully-fledged working professionals! It’s warming, hearty and of course, cheesy. But if the cheese is a no-go and you’re looking for student vegan recipes for this popular dish, here’s how to go about making vegan mac n’ cheese the easy way.

Ingredients
  1. Macaroni pasta (or any kind of pasta you have)
  2. Vegan cheese
  3. Plant-based milk
  4. Nutritional yeast
  5. Cayenne pepper
  6. Salt and pepper (to taste)
  7. Breadcrumbs (as a topper for added crispiness — optional).
Method
  1. Cook the macaroni until al dente (“almost done”), drain it and add it back to the pan.
  2. Immediately add the vegan cheese, plant-based milk (starting with a lesser amount and gradually increasing), salt, pepper, cayenne (optional) and nutritional yeast.
  3. Stir and cook over low heat, stirring frequently until the sauce melts, becomes gooey, and coats the macaroni. If the cheddar isn’t melting, cover the pan with a lid to encourage it along.
  4. Want to level it up? Pop in a baking tray with breadcrumbs and bake for a few minutes for a golden crispy top crust.

Approximate calories: 550-650.

Vegan chilli

bowl of veggie chilli with sour cream

Vegetarian student recipes have to include chilli. It’s the rule. Whether it’s vegetarian chilli sin carne or a vegan chilli you’re after, this recipe can be adapted to both diets. It’s super easy to make and is essentially a one-pot deal (minus the rice).

If you’re strapped for time, chilli can easily be made into vegan or vegetarian slow cooker recipe. Pop all of the ingredients into a slow cooker for 3-6 hours (depending on your schedule) and enjoy coming home to a ready-to-eat healthy meal.

Ingredients
  1. 400g vegan mince or minced mushrooms
  2. 2 tsp. paprika
  3. 1 tsp. cumin
  4. 1 onion, diced
  5. 2 carrots, diced
  6. 1 stick celery, diced
  7. Chilli powder (to taste)
  8. 1 tsp. dried oregano
  9. 1 tbsp. tomato puree
  10. 1 tin chopped tomatoes
  11. 1 tin kidney beans (drained)
  12. Rice or toast to serve (optional)
  13. Guacamole or cheese to serve (optional).
Method
  1. Add oil to a pan on medium heat and cook your onion for 5 minutes, or until soft and golden.
  2. Add the carrots and celery and fry for another 2 minutes before adding the mince or mushrooms.
  3. Cook the mince/mushrooms until cooked and then add the spices, tomato puree and chopped tomatoes and bring to a gentle boil.
  4. Stir in the kidney beans and leave to simmer while you cook your rice to allow the flavours to meld together.
  5. Cook your rice according the the packet instructions.
  6. Serve up with rice or toast and any extras and enjoy!

Approximate calories: 350-450.

Cauliflower potato curry

bowl of cauliflower and potato curry

Cauliflower is high in fibre and B vitamins — which are crucial for those on a vegan or vegetarian diet. If you want to literally spice up your vegetarian student meals, here’s how.

Ingredients
  1. 1 onion, chopped
  2. 5cm grated ginger
  3. 3 cloves garlic
  4. 1 tsp. cumin
  5. 1 tsp. turmeric
  6. Curry powder (to taste)
  7. 1 tin chopped tomatoes
  8. 1 tsp. sugar
  9. 1/2 cauliflower, chopped
  10. 1 large potato cut into chunks
  11. 1 chilli (optional)
  12. Juice of half lemon (optional)
  13. Naan bread and/or rice to serve (optional)
Method
  1. Turn the oven on and set to 200 degrees, then cut up the cauliflower into florets and place in an oven-proof dish.
  2. Coat the cauliflower in oil and a bit of salt and pepper before placing in the oven for 10-15 minutes.
  3. Next, chop up the onion into chunks and cook until soft and golden
  4. Then, add your ginger, garlic, turmeric, cumin and curry powder and stir, leaving to cook for a minute.
  5. Stir in the tomatoes and sugar, take the cauliflower out of the over and add them, the potatoes and chilli, seasoning to taste.
  6. Cover with a lid and gently cook for about half an hour to soften everything up, being sure to stir the pan occasionally. Add some water if it gets a little too dry.
  7. While it’s cooking, cook your rice according to the packet instructions.
  8. Serve up the rice and curry and enjoy!

Approximate calories: 230-330.

Vegan Bolognese

bowl of spaghetti bolognese

Vegetarian pasta recipes are a must for students. Whether you’re veggie or vegan, bolognese is one of those vegan pasta recipes you can’t go your whole student life without. It’s super easy to make and simply involves chopping everything up, frying it off and boiling your pasta. Be sure to add herbs, salt and pepper to taste, to really elevate this dish.

And if you don’t fancy pasta, why not cook off some garlic bread to dip into your mixture instead?

Ingredients
  1. 400g vegan mince or minced mushrooms
  2. 1 onion, diced
  3. Mushrooms, sliced
  4. 2 cloves garlic, diced
  5. 1 celery stick, diced
  6. 1 tin chopped tomatoes
  7. 90g spaghetti
  8. 1 tsp mixed herbs or Italian seasoning
  9. Salt and pepper to taste
Method
  1. Add some oil to a pan on a medium heat and add the onion, cooking until soft and golden.
  2. Add the garlic and other vegetables and fry for a further two minutes.
  3. Put your pasta in a pan and cook according to the packet instructions.
  4. Add the chopped tomatoes and herbs to the sauce and bring to a simmer.
  5. Add salt and pepper to taste.
  6. Drain the pasta and serve up with the bolognese sauce.

Approximate calories: 500-600.

Stir fry rice bowl

plate of stir fried vegetables and rice

A stir fry is one of the easiest vegetarian or vegan student recipes to make. All it involves is frying off a ton of veg (which doesn’t have to be limited to this list either). Use our ingredients list as a guide to get you started on making the most epic stir fry ever. You can even add things like black bean sauce or sweet chilli to elevate the overall flavour.

Ingredients
  1. Thinly chopped:
    1. Carrots
    2. Courgette
  2. Mushrooms
  3. Bean sprouts
  4. Spinach
  5. Soy sauce
  6. Tofu or veggie chick’n (optional)
  7. Cooked rice or noodles
  8. Sesame oil to drizzle (optional).
Method
  1. Add oil to a pan on a high heat, then add in your tofu or chick’n and fry until golden on all sides.
  2. Remove the protein from the pan and add a splash more oil before adding the chopped vegetables to the pan.
  3. Fry these off until they’re slightly charred but still retain a crunch. While this is frying, cook your rice or noodles according to the packet instructions.
  4. Add your protein back into the pan with the vegetables and then add your soy sauce or stir fry sauce and stir until everything is well-coated.
  5. Serve up with the noodles or rice and enjoy!

Veggie sides and snacks

Vegetarian student meals aren’t complete without a side to go with your main meal and can form a healthy part of your vegetarian student meal plan. In fact, our suggestions are quick and easy vegetarian meals in their own right, particularly if you’re busy or on the go.

Whether you want to jazz up your main meal or have a snack while you study, here are some quick vegetarian recipes in the form of sides and snacks to keep you inspired.

Hummus, toasted pitta bread and carrot sticks

bowl of hummus with cut up pitta bread dipped in it

This snack is the perfect balance of vegetables, protein and carbs to keep you fuelled for that sleepy afternoon lecture. It’s super easy to put together and portable if you’re on the go too.

Ingredients
  1. 1/2 pot shop-bought hummus
  2. 1 carrot sliced into batons
  3. 1 pitta bread
Method
  1. Pop your pitta in the toaster and toast until slightly browned and crisp
  2. Slice up your carrots into batons and portion out your hummus, placing in a sealed container if you need an on-the-go snack.
  3. Take your pitta out of the toaster and slice into batons, then pack in with the carrots and hummus or enjoy then and there!

Puff pastry tomato tart

a puff pastry tart with tomato and basil on top of baking paper

This ridiculously easy yet scrumptious side is not only vegan-friendly, but it’s super tasty and it’ll have you coming back for more.

Make sure to get some baking paper for your baking tray and preheat your oven. Roll out the pastry and pop it onto the sheet, brush it with oil and top with your sliced tomatoes. Fold the edges in (if you’re veggie, you can line the crusts with an egg wash) then bake until the edges are golden brown. Then, sprinkle with some fresh or dried basil to serve. It really is that easy.

Ingredients
  1. Ready-rolled puff pastry
  2. Oil to brush the pastry
  3. Salad tomatoes – sliced
  4. Dried oregano
  5. Salt and pepper to taste
  6. Cheese (optional)
  7. Fresh sliced basil (optional)
Method
  1. Preheat your over to 200 degrees and roll out the pastry, keeping the baking paper underneath, onto a baking tray.
  2. Brush the pastry with oil and top with your sliced tomatoes and cheese if you’re using it.
  3. Fold the edges in then bake until the edges are golden brown.
  4. Then, sprinkle with some fresh or dried basil to serve. It really is that easy.

Approximate calories: 280-380.

Cauliflower mash

small bowl of cauliflower mash on a work surface

Cauliflower is a versatile vegetable that can be eaten raw, steamed or roasted. It’s also a great base for mashed potatoes (if you’re not in the mood for potatoes). Cauliflower mash is one of the easiest vegetarian student recipes to make too and is great for reducing the number of carbs in your diet. 

Ingredients
  1. Cauliflower, chopped
  2. Unsalted butter 
  3. Garlic — finely chopped
  4. Grated cheese (optional)
  5. Sour cream (optional)
  6. Parsley to serve (optional).
Method
  1. Wash and cut the cauliflower into florets.
  2. Steam the florets until they turn slightly soft, then drain them in a colander.
  3. Mash the cooked cauliflower with a potato masher or food processor until it reaches desired consistency.
  4. Finally you can season the mash with salt and pepper to taste, add milk or cream if needed to get desired consistency and stir in any other ingredients such as melted butter or sour cream.

Approximate calories: 100-200.

Baked onions with cheesy breadcrumbs

baked onions in a skillet with herbs

Baked onions are a simple and delicious way of serving onions too. The cheese breadcrumb topping adds another dimension of flavour and texture. Something that definitely gets left out as a student! Fortunately, this classes as one of our best cheap veggie meals that won’t break the bank.

Ingredients
  1. Onions, trimmed from the root and peeled skin, plus the first layer
  2. Vegetable stock
  3. Dried mixed herbs
  4. Breadcrumbs
  5. Olive oil
  6. Double cream
  7. Grated cheddar cheese
  8. English mustard.
Method
  1. Preheat your oven to 180 degrees and pop your onions into a deep dish surrounded by the stock.
  2. Add your herbs and cover them with foil. Bake for an hour and a half until the onions go super soft but still have their shape.
  3. While they’re cooling, mix the breadcrumbs with the oil until fully coated, then mix in the cheddar.
  4. Remove the foil and heat the grill to high.
  5. Whisk together the cream and mustard, then pour into the onion dish.
  6. Put a pile of cheesy breadcrumbs on top of each onion, then grill for a further 5 minutes or until the cheese and breadcrumbs turn a nice golden brown.

Approximate calories: 300-400.

Cauliflower cheese

cauliflower on a baking tray

Cauliflower cheese is a staple easy veggie dish involving cauliflower with a cheese sauce. It can be served as a side dish or as a main (we’re not judging, it’s super delicious!).

The cauliflower should be prepared in advance, but the sauce can be made while the cauliflower is cooking. The sauce may also be pre-prepared and then reheated when needed.

Ingredients
  1. 1 whole cauliflower
  2. 2 tbsp. olive oil
  3. 2 tbsp. butter
  4. 1/2 cup plain flour
  5. 250 ml milk
  6. Splash double cream
  7. Large handful grated mature cheddar
  8. Pinch grated nutmeg (optional).
Method
  1. Fry butter in a pan over medium heat and, once melted and foaming, add the plain flour.
  2. Cook, while stirring, for a few minutes until the butter turns a deep golden brown.
  3. Put the milk and cream into a measuring jug. Pop the heat on low and slowly add splashes of the mixture into the pan and keep whisking.
  4. Add in your grated cheese and store until melted.
  5. Thicken the sauce by letting it gently simmer while whisking it regularly.
  6. Finally, put the cauliflower florets into a deep baking dish then pour over the sauce.
  7. Bake in the oven until the top is charred, bubbling and golden.

Approximate calories: 100-200.

Kale crisps

baking tray with kale crisps on it

Kale chips are one of the easiest things to make alongside your main veggie meal. You can switch up the flavour by using whatever toppings you wish, try salt and pepper, nutritional yeast, curry powder and whatever else you have in your kitchen cupboard.

Ingredients
  1. Bag of kale
  2. 1 tbsp. oil (e.g. olive, coconut)
  3. Seasonings of choice:
    1. Salt and pepper
    2. Nutritional yeast
    3. Curry powder
    4. A combination of the above!
Method
  1. Preheat your over to 160 degrees and fill a baking tray with kale, spread over the tray in a thin layer.
  2. Coat with olive oil and seasoning and toss until evenly coated.
  3. Place in the oven for 10 minutes, occasionally taking it out to shake around to ensure it cooks evenly.
  4. Serve up and enjoy this tasty vegan snack!

Approximate calories: 50-150.

Easy vegetarian student recipes for one

Dinner ideas for one…Where to begin? Just because you’re on you’re own, doesn’t mean you can’t treat yourself to a fancy veggie meal!

Here are some quick meals for one that doesn’t skimp on quality and can easily be incorporated into a vegetarian student meal plan. They’re loaded with flavour and have tons of room for experimenting with different ingredients.

Egg-fried rice in a mug

cup of fried rice with chopsticks

Egg-fried rice is a popular Chinese dish and a staple in many Vegetarian student meals. Why? It’s easy to make, but there are some tricks to it. First of all, you need to use day-old cooked rice, this is an absolute must. The grains should be dry and separate. If you don’t have this, some microwavable Uncle Bens’s rice will do. 

So how are we going to make this staple a quick veggie meal for one? By popping it in a mug, of course!

Ingredients
  1. 200g cooked rice
  2. Small handful frozen peas
  3. Small handful red pepper, sliced or chopped
  4. 1 spring onion, sliced
  5. Small handful bean sprouts
  6. Small handful cabbage
  7. 1 egg
  8. 2 tbsp soy sauce
  9. Sesame oil (optional)
  10. Black pepper (to taste).
Method
  1. Place the rice into the largest mug you have. Then, lay out your frozen peas, sprouts, cabbage and any other veggies on top of the rice.
  2. Cover the entire mug with cling film as tightly as you can, then puncture a tiny hole for airflow.
  3. Then, microwave this for about a minute (be very careful, the mug can get hot!)
  4. While it’s cooking, beat the egg and mix in your soy sauce, sesame oil and any other spices or powders such as garlic or onion powder you might have lying around.
  5. Pour the egg mixture into the mug, and stir with the vegetables and rice.
  6. Cover the mug with cling film again, and microwave for up to 2 minutes (be sure to check on it regularly after the 1-minute mark), and then give it a nice stir.
  7. Ensure the egg is fully cooked, then enjoy.

Approximate calories: 350-450.

Stuffed sweet potato

baked stuffed sweet potato in a foil tray

You really can’t mess up this cheap veggie and vegan meal.

If you know how to cook a jacket potato, but you’re getting a little bored of them, then switching up to a sweet potato is the way to go. Veggie student meals consisting of sweet potatoes are going to give you tons of vitamin A too! Plus, sweet potatoes are super yummy and incredibly versatile to top ingredients with too.

How to bake a sweet potato in the oven: You can cook sweet potatoes whole in the oven at around 180 degrees They should be soft on the outside and tender when pierced with a fork. The longer they cook, the more caramelized they will become. Cook times vary based on size and variety of sweet potato, but generally it takes between 30 minutes and an hour to cook them through in the oven.

How to bake a sweet potato in the microwave: To cook sweet potatoes in the microwave, place them on a microwave-safe plate with the ends facing up. Poke several holes into each sweet potato with a fork before cooking them in order to prevent them from exploding during cooking. Cook for about 10 minutes for every pound of potato, rotating them halfway through the cooking time so that each side gets even heat exposure.

Finally, top it with whatever toppings you want! We’ve listed some ideas, but we’ll leave the rest up to you.

Ingredients
  1. Sweet potato, baked and sliced open
  2. Stuffing of choice:
    1. Cottage cheese
    2. Beans and cheese
    3. Leftover bolognese, chilli or another kind of mix.

Approximate calories: 100-150 (sweet potato only).

5-minute burrito bowl

burrito bowl with beans, cheese, onions, rice and tortilla chips

Burrito bowls are quick veggie meals because you can essentially make them as simple or as complex as you want. One of our healthiest dinner ideas for one, we’ve listed some ingredients to get you started, but you don’t necessarily have to have them all. You can use whatever veggies you have lying around!

Ingredients
  1. 1 serving cooked rice
  2. Black beans or kidney beans, drained
  3. Vegetarian or vegan mince
  4. Taco mixed spices
  5. Onion
  6. Garlic
  7. Salsa
  8. Guacamole (optional)
  9. Greek-style yoghurt (or vegan alternative)
  10. Shredded cheese of choice (or vegan alternative)
Method
  1. Cook the rice according to your packet instructions.
  2. Fry off the beans alongside some veggie mince and stir in the spices.
  3. Add your mince and beans to the a bowl with the rice and top with veggies of your choice, plus salsa, guacamole, chillies, cheese, or yoghurt.

Approximate calories: variable depending on ingredients used.

Kimchi ramen

hands holding bowl of kimchi ramen with vegetables

If you haven’t tried kimchi, then you’re seriously missing out. This asian fermented cabbage is serious good for your gut health and makes the perfect vegan and vegetarian snack. Here’s how you can use it in your student staple ramen dish.

Ingredients
  1. Olive oil
  2. Mushrooms
  3. Kimchi, plus juices
  4. Vegetable stock
  5. Gochugaru (Korean red pepper powder) or chilli powder
  6. Sprinkle of sugar
  7. Instant noodles
  8. Slicked spring onions
  9. Sesame oil to drizzle (optional).
Method
  1. Chop up some spring onions and add the kimchi juice, stock, Korean red pepper powder, sugar, and sesame oil to a pan on medium heat.
  2. Fry for a few minutes before adding 400ml water. Bring to a boil and simmer for 5 minutes.
  3. Then, open up your instant noodles packet. Discard the flavour packet (orsave for a rainy day), and boil the noodles in the broth until cooked (usually 4-5 minutes).
  4. Transfer the cooked noodles and broth into a bowl and enjoy.

Approximate calories: 600-700.

Easy vegan ramen

easy ramen in a bowl with herbs and chopsticks

If you’re after quick veggie meals for one, then make sure Ramen is one of your first choices. Ramen doesn’t have to be a complicated dish whatsoever. While it won’t be as complex as your local Wagamama’s, you can still make yours at home packed with a ton of flavour.

Ingredients
  1. Vegetable stock
  2. Tofu
  3. Garlic
  4. Ginger
  5. Noodles
  6. Vegetables of choice (broccoli, mushrooms, spinach)
  7. Boiled eggs
  8. Toppings:
  9. Spring onion
  10. Carrots
  11. Sriracha sauce (optional). 
Method
  1. Fry off your garlic and ginger on a high heat with some oil.
  2. Add your stock and noodles to cook, and then top with your favourite veggie ingredients.
  3. Stir through some chopped up tofu or edamame beans for added protein.

Approximate calories: 550-650.

Check out our instant ramen and noodle hacks for more quick and easy meal inspiration.

Basic cooking skills

Clueless when it comes to cooking, let alone student vegan or vegetarian recipes? What I Wish I Knew About Cooking is essentially a crash course on everything you need to know when it comes to cooking as a student. This can be applied when you’re fixing your veggie student meals together and will help bust all of your myths, misconceptions and worries about cooking in the kitchen solo.

It’s got all the tips and tricks like:

  1. Cooking pasta
  2. Chopping vegetables of all kinds
  3. Creating a simple dressing
  4. Butchering meat (if you want to add meat to any of the recipes above, you can!)
  5. Making your own gravy

We hope these quick veggie meals and vegan recipes have given you some food for thought. Want to stay up to date with the latest news? Sign up for Student Beans and get access to our food student discounts and much more.