2/3 cup dried green, brown, or French lentils 2 tablespoons olive oil (or veggie broth) 1 small yellow onion, diced (about 1 cup) 4 garlic cloves, minced 1-inch piece ginger, grated 1 tablespoon curry powder 2 teaspoons garam masala 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon sweet paprika ½ teaspoon turmeric 1 14-ounce can coconut milk 1 cup vegetable broth plus more as needed ½ cup tomato puree or strained tomatoes (tomato passata) ¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces 2 packed cups baby spinach Fresh lime juice to taste Salt to taste ¼ cup chopped cilantro, for garnish
Method.
In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.
Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.
Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.
Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.
Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro.
Chickpea Sweet Potato Kale Nourish Bowl – This high-protein, nutrient-dense power bowl is the ultimate healthy meal prep recipe! Packed with roasted sweet potatoes, crispy chickpeas, and superfood kale, this gluten-free, plant-based bowl is balanced with fluffy Israeli couscous and drizzled with a creamy lemon tahini vinaigrette for the best flavor-packed, anti-inflammatory meal. Perfect for a quick and easy lunch, a vegan post-workout meal, or a fiber-rich, weight-loss-friendly dinner, this wholesome nourish bowl is a must-try for clean eating and gut health!
Ingredients.
The bowl: 1 tbsp extra virgin olive oil, divided 2 small sweet potato, peeled & diced 1 small cauliflower, in florets 1 can chickpeas, drained and rinsed 1 handfuls kale, torn into bite sized pieces 1 tsp garlic powder 1 tsp smoked paprika Salt, to taste 300g Israeli couscous 1 tbsp hemp hearts 2 tbsp almonds, toasted & roughly chopped
The vinaigrette: 1 tbsp tahini 1 small lemon juice 1 tsp dijon 1 tsp maple syrup 1 cup avocado oil 1 tbsp fresh dill, chopped Salt + pepper, to taste
Method.
1. Preheat oven to 425 degrees. 2. In a small bowl, whisk together vinaigrette ingredients. Set aside. 3. In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 25 minutes. 4. Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20 minutes. 5. Add kale and stir in. Roast for an another 5 minutes. 6. For the last 10 minutes while that roasts, cook couscous according to package instructions. Drain. 7. Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 1/2 or your vinaigrette. Adjust seasoning according to your personal preference. 8. Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!
FOR THE CRISPY TOFU: ½ block super firm tofu, patted dry and cut into triangles ½ cup corn starch 1 tsp garlic powder 1 tsp onion powder 1 tsp sea salt 1 tbsp neutral oil
Combine the corn starch and all the seasoning together in a bowl and whisk to combine. Roll the tofu pieces in the corn starch mix until coated on all sides. Heat up the oil in a skillet and once hot add the tofu and cook until crispy and lightly golden on all sides, ~5 minutes.
FOR THE GARLIC SESAME TOFU & BROCCOLI: 1 batch crispy tofu 2 cups broccoli florets, sauteed or steamed 3 medium cloves garlic, minced ¼ cup soy sauce 2 tbsp maple syrup 2 tbsp tahini 1 tbsp corn starch dissolved in ½ cup water 1 tbsp toasted sesame oil 1 rice wine vinegar 1 tbsp lime juice White and black sesame seeds, red pepper flakes and chopped scallions to top
Method.
1. In a pot or pan heat up the toasted sesame oil on medium low and once shimmery add the garlic, stirring and watching closely to prevent burning, and fry for 1-2 mins, until fragrant and lightly golden.
2. Add the soy sauce, maple syrup and tahini. Stir to combine and let bubble 1-2 mins then add the cornstarch mixture and whisk until sauce has thickened to the consistency of a glaze. Remove from heat.
3. Add the rice wine vinegar and lime juice and whisk until well incorporated into the sauce.
4. Add the broccoli and tofu and mix until well coated. Serve topped with sesame seeds, scallions and red pepper flakes with a side of noodles or rice.
Thai Topper: 1 tbsp EVOO or coconut oil 2 inch ginger, thin matchsticks 1 small red chilli, thinly sliced 2 garlic cloves, thin slices 2 tbsp fresh coriander leaves
Method.
1. Heat 2 tbsp olive / coconut oil in large soup pan over medium heat. Add carrot, onion, celery and fry for 5 minutes until carrots soften. Add ginger, garlic, spices, bay leaves, lentils, salt, pepper and fry for 1 minute. Add tomato puree + stock. Bring to boil then simmer for 20 minutes or until lentils are cooked to your liking and the soup is thick. Add coconut milk, acv, adjust seasoning and spicing to taste. Topper: Heat oil in a clean pan. Add ginger, garlic chilli and fry for 2 minutes until crisp, add the coriander for the last 1 minute. Spoon soup into bowls and top with Thai topping, kraut, croutons and a drizzle of coconut milk if desired.
There are breakfast recipes that require a long list of ingredients and half the pantry. And then there are breakfast recipes like these 3 Ingredient Vegan Oat Waffles — the kind that come together from just oats, banana, and plant milk in a blender in under two minutes, cook in the waffle iron into golden, crispy-edged waffles with a soft, slightly chewy interior, and taste so genuinely satisfying and so naturally sweet from the banana that people assume something has been left off the ingredient list. This is that waffle. The one that proves extraordinary breakfast does not require extraordinary effort. The one that solves the problem of what to make on a morning when the pantry is nearly empty and time is nearly zero.
These waffles use rolled oats blended into a smooth, pourable batter with ripe banana and plant milk — no flour, no egg substitute, no leavening, no added sugar. The banana provides sweetness, binding, and moisture. The oats provide structure and the characteristic slightly chewy, hearty texture that makes these waffles so satisfying. The plant milk adjusts the consistency. Three ingredients, one blender, one waffle iron, and breakfast is ready.
What makes these waffles so outstanding is how complete they taste despite their simplicity — the natural sugars in the ripe banana caramelize against the hot waffle iron into a golden, slightly crispy exterior, while the oat interior stays tender and filling in a way that a standard flour waffle simply is not.
This recipe is 100% vegan, naturally gluten-free when made with certified gluten-free oats, ready in just 15 minutes, and absolutely wonderful topped with fresh berries, maple syrup, nut butter, or sliced banana for a breakfast that is simultaneously the simplest and one of the most satisfying in the entire collection.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
5 mins
10 mins
15 mins
2
~280 kcal
Ingredients
The 3 Ingredients
1 cup (90g) rolled oats
1 large ripe banana (the riper the better — brown-spotted bananas are ideal)
¾ cup (180ml) unsweetened plant milk
Optional Add-ins That Keep the Spirit of Simplicity
½ tsp cinnamon for warmth
1 tsp vanilla extract for depth
1 tbsp nut butter blended into the batter for richness
A pinch of salt to amplify all the other flavors
Topping Suggestions
Fresh berries and maple syrup — the classic
Sliced banana and peanut butter
Vegan yogurt and granola
Stewed apple and cinnamon
Vegan chocolate chips pressed into the batter before closing the iron
Instructions
Blend the batter. Place the rolled oats, ripe banana, and plant milk in a blender. Blend on high for 60–90 seconds until completely smooth and pourable — no visible oat pieces should remain. The batter should be slightly thicker than pancake batter. If too thick add an extra tablespoon of plant milk; if too thin add a tablespoon of oats and blend again.
Rest briefly. Let the batter sit for 2–3 minutes while the waffle iron heats up — the oats absorb additional moisture during this brief rest and the batter thickens slightly to the ideal consistency for crispy waffles.
Cook the waffles. Preheat your waffle iron and grease lightly with a spray of neutral oil or a brush of melted vegan butter. Pour enough batter to fill your waffle iron — approximately ⅓ to ½ cup per waffle depending on the size of your iron. Close the lid and cook for 4–5 minutes until steam has mostly stopped escaping from the sides, indicating the waffles are set and most moisture has cooked out.
Remove carefully. Open the iron slowly — oat waffles are slightly more delicate than flour-based waffles, particularly when very fresh from the iron. If the waffle sticks, give it another 60 seconds before trying again rather than forcing it open, which tears the surface.
Serve immediately. Serve hot with your choice of toppings. These waffles are at their crispiest within 5 minutes of cooking.
Pro Tips
Use a very ripe banana with plenty of brown spots — an underripe banana does not provide enough natural sweetness or binding power and produces a paler, less flavorful waffle.
Do not open the waffle iron early — the steam escaping from the sides of the iron is water cooking out of the batter. Opening before the steam stops produces a wet, soft waffle that sticks to the iron.
Grease the iron between each waffle — oat-based batters with no added fat tend to stick more readily than butter-enriched batters.
Let the batter rest for 2–3 minutes after blending — this makes a meaningful difference to the final texture.
Why These Three Ingredients Work So Well Together
Each of the three ingredients in this recipe performs multiple functions simultaneously, which is why the recipe works despite its radical simplicity.
Rolled oats provide structure (the starch network that holds the waffle together), fiber (which creates the satisfying, sustaining quality of the finished waffle), and a subtle nutty flavor that makes the waffle taste genuinely interesting rather than blank. When blended smooth they behave similarly to flour, creating a pourable batter that sets into a solid, sliceable waffle in the heat of the iron.
Ripe banana provides sweetness (from its concentrated fructose), binding (from its natural pectin and starchy flesh), and moisture (from its high water content). It also contributes a subtle tropical aroma that is most noticeable in the first warm bites directly from the iron and disappears gracefully into the background under toppings.
Plant milk provides the liquid needed to achieve a pourable batter consistency from the dry oats — without it the blended oats and banana would produce a paste too thick to spread in the waffle iron rather than the fluid batter needed for even cooking.
Flavor Variations
Blueberry Oat Waffles: Fold whole blueberries into the batter just before cooking — do not blend them, as blending turns the batter grey. Press them into the batter in the iron for beautiful bursts of berry in every square.
Chocolate Oat Waffles: Add 2 tablespoons of cocoa powder to the blender with the other ingredients for a deeply chocolatey version that is particularly spectacular with peanut butter and maple syrup on top.
Pumpkin Spice Oat Waffles: Replace the banana with ½ cup of pumpkin puree and add cinnamon, ginger, and nutmeg for an autumn-inspired version.
Nutritional Highlights (Per Serving — 2 waffles)
Calories
Protein
Carbs
Fiber
Fat
~280 kcal
8g
52g
6g
4g
Storage
Best fresh: These waffles are crispiest within 5 minutes of cooking. Serve immediately whenever possible.
Refrigerator: Store cooled waffles in an airtight container for up to 3 days. Reheat in a toaster or air fryer for the best texture restoration — the toaster produces a crispier result than the microwave.
Freezer: Freeze cooled waffles in a single layer then transfer to a freezer bag for up to 2 months. Toast directly from frozen — they come out remarkably close to freshly made.
Batter: Do not store the batter — the oats continue to absorb moisture and the batter becomes too thick to use. Always make the batter fresh immediately before cooking.
Frequently Asked Questions
Can I make these without a waffle iron?
Yes — pour the batter into a hot, greased non-stick pan and cook as thick pancakes for 3–4 minutes per side. They will not have the characteristic waffle texture but taste identical and are equally delicious.
Can I use quick oats instead of rolled oats?
Yes — quick oats blend more easily and produce a slightly smoother batter. Rolled oats produce a heartier, more textured result. Either works well.
Why are my waffles sticking to the iron?
Sticking is caused by insufficient greasing, opening the iron too early before the waffles have set, or a waffle iron that has not been preheated fully. Grease thoroughly, preheat completely, and wait until steam has stopped escaping before opening.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
Delicious rice meal topped with roasted eggplants and cauliflower.
Serves 2
Ingredients.
1 large aubergine, cut in half and scored 3 tbsp chermoula (Moroccan blend of herbs and spices, recipe is given below) 200g cauliflower florets 1 tbsp extra virgin olive oil 100g (2 servings) brown rice 50g garlic & herb roasted lentils 1/2 tsp chili flakes fresh coriander, for garnish salt + pepper, to taste 3 tbsp vegan yogurt, for serving
the chermoula recipe: 150 g fresh coriander, roughly chopped, 45 g fresh flat leaf parsley, roughly chopped, leaves only 6 to 8 cloves garlic, peeled and roughly chopped 1 tsp salt 1 tbsp ground cumin 1 tbsp sweet paprika 60 ml extra virgin olive oil 30 ml water
Method.
1. Add all chermoula ingredients to a blender or food processor. Pulse a few times, add a little more water or olive oil, if necessary). 2. Cook brown rice according to package instructions. 3. Place aubergine halves (cut side up) on a baking tray. Coat with chermoula and place in a preheated oven at 400 degrees for roughly 40 minutes. 4. Toss cauliflower in olive oil, salt and pepper. Once your aubergine have roasted for 20 minutes, add cauliflower to the tray and return to the oven. Roast for the remaining 20 minutes together. 5. Plate aubergine, top with brown rice, cauliflower, roasted lentils, fresh coriander and chili flakes. Serve with vegan yogurt and enjoy!
1. Season with the balsamic vinegar, tamari, and coconut amino, continue to stir till caramelized, about 6-8 minutes, set aside.
2. Add kidney beans, sunflower seeds, oats, cooked onions and mushrooms, and the rest of the seasonings all to a processor, pulse till coarsely ground and combined, I used a hand-held blender.
3. Rub a little olive oil on your hands to prevent sticking, then use your hands to form the mixture into meatballs, makes about 9-10 regular sized meatballs, transfer onto a baking sheet lined with parchment paper.
4. Bake for 35-40 minutes, check and flip halfway through, Meanwhile, prepare the gravy, in a small saucepan, add every except the chickpea flour and arrowroot powder, bring to a boil.
5. Lower the heat and slowly stir in the chickpea flour and arrowroot powder, stir until they completely dissolve into the sauce, bring to a boil again and let it simmer for 10 minutes or unitl you reach desired thickness.
6. Boil the cauliflower till buttery soft, transfer everything into a blender and blend till smooth.
7. Serve the meatballs on a bed of mashed cauliflower, then pour gravy on top.
Tofu: 400 g extra firm tofu, pressed, drained and cubed 3 tbsp corn starch 1/2 tsp salt 1/2 tsp white pepper 1 tsp toasted sesame oil Oil for frying
Sticky Sauce: 2 1/2 tbsp pomegranate molasses 1 tbsp minced ginger 1 garlic clove, minced 2 tsp toasted sesame oil 1 1/2 tsp coconut sugar 2 tbsp soy sauce (more to taste or add salt) 100 ml unsweetened orange juice 50 ml water 1 tbsp corn starch + 2 tbsp water (mixed)
Top with: chili flakes, sesame seeds & green onions. Serve with rice.
Method.
1. Start by preparing the tofu. Mix corn starch, salt and white pepper in a large bowl.
2. Add the tofu and sesame oil and toss to coat all pieces of tofu. Shallow fry in pan on medium high heat until all sides are golden brown and crispy.
3. Mix all ingredients for the sauce, except for the corn starch and 2 tbsp of water, in a bowl then pour into a pan and bring to a simmer over medium high heat, let simmer 2-3 minutes while stirring frequently then add the corn starch slurry while stirring.
4. Stir for 30-45 seconds or until sauce has thickened then remove from heat.
5. Add crispy tofu to the sauce and coat them well. Top with chili flakes, sesame seeds & green onions and serve with rice.
Looking for meal-prep friendly pasta recipe? Look no further!
Ingredients.
1 16-ounce packet pasta 2 pints cherry tomatoes 1 yellow onion, sliced into wedges 1 medium sweet potato, cut into ½-inch pieces (about 2 cups) 6 cloves garlic, unpeeled Drizzle of olive oil Salt and black pepper to taste 1 (14-ounce) packet silken tofu 2 tablespoons red wine vinegar 2 tablespoons mellow (white) miso, dissolved in 2 tablespoons water ¼ cup nutritional yeast ¼ teaspoon red chili flakes ½ cup basil leaves, chopped, for garnish
Method.
1. Preheat the oven to 450ºF.
2. Cook the pasta according to the packet directions until al dente.
3. Place tomatoes, onion, sweet potato, and garlic in a large rimmed baking dish. Drizzle with olive oil. Season with salt and pepper. Roast for about 30 minutes, or until the sweet potato is fork tender, stirring every 10 minutes. Squeeze the garlic from the outer skins.
4. Transfer the baked tomato mixture to a blender. Add the tofu, vinegar, dissolved miso, nutritional yeast, and red chili flakes. Blend until smooth. Heat the sauce in a large saucepan. Add salt and pepper to taste. Pour the desired amount of sauce over the pasta for serving. Garnish with basil.
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