10-Minute Lazy Recipes for One

Today’s recipes are the perfect representation of lazy! These THREE yummy vegan recipes for one are perfect if you find yourself occasionally getting lazy when cooking for yourself. Check out the video below and don’t forget to visit the written recipes down below for the ingredients!

Lazy vegan meals for one — coming right up!

Is any of this you?

  • You absolutely — without a doubt — love to eat, but think you can’t cook a decent meal for yourself at home
  • You exert great effort at cooking for others, but skimp on prepping meals for yourself
  • You live alone, and don’t like reheating food, so you love easy recipes that you can consume in one meal

If you resonate with any of these, then this new batch of recipes is perfect for you!

. Even though I cook a lot for a living and I often do have leftovers to eat in the fridge, there are definitely days when I have to cook a quick meal for myself., I live a sort-of hectic lifestyle where I make videos full-time AND also work at my cafe that by the end of the day, I’m left with little time to cook (if needed). Plus, when I cook for a living, I don’t really want to spend too much time cooking in my personal life – you feel me?

 You can definitely do a weekly meal prep, which I often encourage for really busy people who want to save money. I think meal prepping is still a fantastic way to follow a healthy diet while keeping up with all our daily activities. But I know that not all of us want to prep a big batch of meals in advance and some people don’t like to heat leftovers. Plus, sometimes, even if you did prep your meals, you might just want something else anyway! 

Hence, I thought of sharing another batch of easy vegan recipes that are good for one person! Not only are these yummy and delicious, but they’re also healthy and a great time-saver because they’re not complicated to make and don’t use a billion ingredients. 

Excited to find out what these recipes are? Don’t forget to watch the video above and to scroll down for the written recipes! 

Tempeh BLT


  • Few sprays of oil for frying
  • 4-5 pieces bacon flavoured tempeh (store-bought)
  • Tortilla wrap or slices of bread 
  • Few leaves of lettuce
  • ¼ tomato, sliced
  • 1-2 tbsp vegan mayo
  • Few slices of red onions (optional)
  • 1 tbsp dijon mustard (optional)


  1. Heat oil in a pan. Cook tempeh bacon until golden on both sides. 
  2. While the tempeh is cooking, spread vegan mayo on a tortilla wrap or pieces of bread. 
  3. Add lettuce,  tomatoes, tempeh bacon, dijon mustard and red onion slices. 
  4. Roll the tortilla wrap (unless you made a sandwich) and toast on a pan. 
  5. Cut in half and serve. Enjoy!

Vegan Brekkie Bowl

(Veganized from Jenn Im’s Brekkie Bowl recipe)


  • Few sprays of oil for frying tofu
  • ¼ block medium firm tofu
  • 1 cup broccoli, chopped into bite sized pieces
  • 1 cup sliced mushrooms
  • 1 cup cooked rice
  • 1 tsp soy sauce (or salt), or more if you prefer
  • 1 tsp toasted sesame oil
  • Garlic salt to taste
  • Black salt (kala namak) to taste, for the eggy flavour


  1. Heat oil in a pan and add the tofu slices on one side.
  2. On the same pan, add in the broccoli and mushroom slices and let them cook beside the tofu. 
  3. While the tofu & veggies are cooking, prep your rice by mixing it with soy sauce and toasted sesame oil in a bowl. 
  4. Season broccoli and mushrooms with a little garlic salt. Take off the pan once they are cooked to your liking. Set aside.
  5. For the tofu, cook until golden on both sides (usually around 3-5 minutes) and season with a little sprinkle of black salt at the end, to give it an eggy taste. Feel free to add any other seasonings as you desire.
  6. Add rice, cooked veggies, and tofu in a bowl. 
  7. Serve with kimchi and top with toasted sesame seeds. Enjoy!

Lentil Congee with Silken tofu


  • ⅓ cup red split lentils
  • ½ tbsp minced garlic
  • 1 tsp grated ginger
  • 1 cup chopped mushrooms (optional)
  • 1 cup cooked rice
  • 1-2 tbsp soy sauce 
  • 1/4 tsp kelp powder (optional)
  • ¼ tube or block of extra soft or soft tofu (optional but recommended!) 
  • 1-2 tsp toasted sesame oil
  • Chopped red chilis, green onions, and toasted sesame seeds (optional toppings)


  1. Soak lentils in boiled water to soften them for a few minutes. Set aside. 
  2. Spray oil in a pot and add in minced garlic, grated ginger, and chopped mushrooms. Saute for a few minutes. 
  3. Add rice to a blender along with some hot water and blend. 
  4. Add blended rice and softened lentils in the pot. Bring to a boil, adding small amounts of water as the lentils cook. 
  5. Add in soy sauce and kelp powder. Kelp powder will add more depth to the flavour but it’s optional. Add more water, as needed, depending on your preferred consistency (I like mine to be more soupy than thick so I like to add lots of water).
  6. Once lentils are cooked, transfer into a bowl and top with extra soft tofu (if using), more soy sauce (as desired), sesame oil, chopped red chilis and green onions, and toasted sesame seeds. 
  7. Enjoy!
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