I stopped ordering takeout after finding these 6 quick vegan meals

I used to rely on takeout like clockwork—Pad Thai after late nights, burritos on lazy Sundays, pizza when I couldn’t be bothered to cook.

But between the cost, the single-use packaging, and the “food hangover” feeling afterward, something had to give.

So I started experimenting: what meals could I make at home in the same (or less) time it takes for food delivery to arrive?

That question turned into six go-to dishes—fast, affordable, and 100% plant-based.

Each recipe below is paired with a short note about why it made my shortlist.

Together, they cover the cravings that used to drive me to Uber Eats, but with healthier, more sustainable results.

1. Ten-minute peanut noodles

Why this meal: My top Thai takeout order was always noodles. This version comes together in less time than delivery, and the sauce hits the same sweet-salty-spicy notes.

Serves 2

Ingredients

• 6 oz rice noodles 
• 3 tbsp creamy peanut butter 
• 2 tbsp soy sauce or tamari 
• 1 tbsp maple syrup 
• Juice of 1 lime 
• 1 tsp chili flakes (or sriracha to taste) 
• 1 cup shredded carrots 
• 1 cup snap peas 
• 2 scallions, sliced 
• 2 tbsp chopped peanuts, for garnish

Instructions

1. Cook noodles according to package directions, then drain. 
2. Whisk peanut butter, soy sauce, maple syrup, lime juice, and chili flakes with 2–3 tbsp hot water until smooth. 
3. Toss noodles, veggies, and scallions in the sauce. 
4. Top with peanuts and serve.

2. Chickpea “tuna” salad wraps

Why this meal: This is my five-minute lunch hack. It satisfies the craving for deli sandwiches or wraps without the processed faux meats.

Serves 2

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed 
• 2 tbsp vegan mayo 
• 1 tsp Dijon mustard 
• 1 stalk celery, finely diced 
• Juice of ½ lemon 
• Salt and pepper, to taste 
• 2 large tortillas or wraps 
• Optional: lettuce or spinach for crunch

Instructions

1. Mash chickpeas in a bowl until chunky. 
2. Stir in mayo, mustard, celery, and lemon juice. Season with salt and pepper. 
3. Spread onto tortillas, add greens if using, and roll up.

3. Sheet-pan veggie fajitas

Why this meal: Whenever I wanted Tex-Mex takeout, this became my alternative. The spice mix and roasted veggies make it feel just as indulgent.

Serves 3–4

Ingredients

• 3 bell peppers, sliced 
• 1 large onion, sliced 
• 8 oz mushrooms, sliced 
• 2 tbsp olive oil 
• 2 tsp chili powder 
• 1 tsp cumin 
• 1 tsp smoked paprika 
• ½ tsp salt 
• Warm tortillas, for serving 
• Optional toppings: guacamole, salsa, vegan sour cream

Instructions

1. Preheat the oven to 425°F. 
2. Toss peppers, onion, and mushrooms with oil and spices. Spread on a baking sheet. 
3. Roast 15 minutes, stirring halfway, until tender and lightly charred. 
4. Serve in tortillas with toppings.

4. Creamy avocado pasta

Why this meal: Pasta was another takeout fallback. This dish feels rich like Alfredo but comes together in a single pot and mixing bowl.

Serves 2–3

Ingredients

• 8 oz pasta of choice 
• 2 ripe avocados 
• 2 tbsp olive oil 
• 1 garlic clove, minced 
• Juice of 1 lemon 
• Salt and pepper, to taste 
• Optional: cherry tomatoes or baby spinach

Instructions

1. Cook pasta according to package directions. 
2. While pasta cooks, mash avocados with olive oil, garlic, lemon, salt, and pepper. 
3. Toss hot pasta with the avocado sauce. Fold in tomatoes or spinach if desired.

5. Quick lentil curry

Why this meal: My Indian takeout nights always left me craving creamy, spiced dishes. This curry hits the spot using pantry staples and minimal prep.

Serves 3–4

Ingredients

• 1 tbsp coconut oil 
• 1 small onion, diced 
• 2 garlic cloves, minced 
• 1 tbsp curry powder 
• 1 tsp garam masala (optional) 
• 1 can (15 oz) lentils, drained and rinsed 
• 1 can (15 oz) coconut milk 
• 2 cups fresh spinach 
• Cooked rice or naan, for serving

Instructions

1. Heat oil in a skillet. Sauté onion until soft, about 5 minutes. 
2. Add garlic and spices, stirring until fragrant. 
3. Stir in lentils and coconut milk. Simmer for 5–7 minutes. 
4. Add spinach until wilted. Serve with rice or naan.

6. Five-ingredient smoothie bowl

Why this meal: On hot days, instead of ordering a $12 café smoothie bowl, I started making this one at home. It’s refreshing, customizable, and budget-friendly.

Serves 1–2

Ingredients

• 2 frozen bananas 
• 1 cup spinach (optional for greens) 
• 2 tbsp nut butter 
• ¾ cup plant-based milk 
• Toppings: granola, berries, seeds

Instructions

1. Blend bananas, spinach, nut butter, and milk until thick and smooth. 
2. Pour into a bowl and add toppings.

The bigger picture

These six meals cover the range of cravings that usually drive us to delivery apps—noodles, wraps, fajitas, pasta, curry, and smoothie bowls.

But instead of disposable containers and high bills, they deliver speed, comfort, and sustainability.

By swapping a few takeout nights each month for recipes like these, you’ll save money, cut down on waste, and feel more connected to what’s on your plate.

And if you’re like me, you might just realize the best “fast food” was in your own kitchen all along.