These Easy, Healthy Vegan Meals Are Perfect for College Dorm Cooking

Busy college students often have to cook meals in a pinch. Unfortunately, improper meal planning means we’re left desperately reaching for cereal, thawing frozen meals, or splurging on takeout.

However, this doesn’t have to be the case. In fact, eating healthy plant-based meals while living the dorm life requires nothing more than a microwave and a few simple ingredients. Here’s the proof. 

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Vegan college life is easier than ever

According to a survey by College Pulse, around 14 percent of college students follow a vegan or vegetarian diet, and the food suppliers that stock college dining halls are listening. 

In 2022, major food-service supplier Aramark committed to increasing vegan options at 250 colleges nationwide in a bid to reduce its impact on the environment. And before that, food-service giant Sodexo pledged to increase plant-based meals to 42 percent of university menus. 

This means that choosing plant-based options in college cafeterias is easier than ever. But what if you’re cooking from your dorm? Well, that’s simple, too.

Vanessa Nunes

5 easy vegan meals for college students

To show just how easy being vegan in college can be, we’re highlighting five simple plant-based meals that college students (or anyone, really) can make with limited equipment and time. The best part? They taste great, too.

For more tips on how to go vegan in college, you can find our handy guide here.

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1 Banana cinnamon oatmeal with granola

Oatmeal is a simple, sweet, and healthy way to start the day. Even better for the college student with plenty of essays to write is the fact that it can be prepared ahead of time. All you have to do is microwave a half-cup of quick oats in one cup of water (or non-dairy milk) on high in two-minute increments until the oats have absorbed most of the liquid. Once cooked, mash half a ripe banana into the mixture, topping generously with cinnamon and the granola of your choice. If you want to prepare the night before, cover the heated mixture, and place it in the refrigerator overnight. Reheat and add granola the next morning.

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2 Loaded sweet potatoes

Scoring a perfectly cooked sweet potato is as easy as pushing a button. Using a fork, poke several holes in a sweet potato (to release steam during the cooking process), place in a bowl, and microwave on the potato setting (or approximately four minutes on high). Once the potato is ready, split down the middle using a knife, but watch out because it will be piping hot. Next, fill the opening with a half-cup of frozen mixed vegetables, and microwave for another minute. Remove from microwave and top with black beans and salsa for a Southwestern twist.

3 Quinoa eggplant rolls

This one sounds a bit fancy for a college student, but don’t worry because this dish can be enjoyed rolled or unrolled. To assemble, take a pre-cooked quinoa pouch, and reheat using the directions on the back of the packet. If the quinoa is not pre-cooked, rinse a half-cup of quinoa, and place it in a microwave-safe bowl with one cup of water or vegetable broth. Cover and microwave eight minutes, stopping halfway to stir. Remove (with the cover still on), and set aside. Then, wash an eggplant and remove the stem. Microwave for approximately 10 minutes on high until soft (this may vary depending on the eggplant’s size). Remove and set aside to cool. While you wait, place a half-cup of tomato sauce and a half-cup of frozen mixed vegetables into a microwave-safe bowl, and heat approximately two minutes. While the vegetables are cooking, cut the eggplant into long, thin slices. Fill a section of the slice with quinoa, sauce, and vegetables, rolling it flautas-style to keep the contents inside. Toothpicks can be used to hold the rolls together. If the eggplant is too large for one serving, store it in the refrigerator for later.

4 Rice stir-fry

Following the same directions as the quinoa, into a bowl, place a half-cup of rice and one cup of water (or vegetable broth). Microwave uncovered for approximately 15 minutes, or until most of the liquid is absorbed. Add a half-cup of frozen stir-fry vegetables to the rice, and microwave for one more minute. Top with storebought stir-fry sauce of your choice, or make your own using a combination of orange juice (two tablespoons), soy sauce (1 tablespoon), and sesame oil (1 tablespoon). Add peanuts for extra crunch.

5 Vegetable chickpea couscous

Although this dish takes a bit longer than the previous dishes, it can be prepared ahead of time for an easy meal in a jiffy. Place a half-cup of water (or vegetable stock) in the microwave on high until it begins to boil. Next, pour the liquid over a half-cup of couscous (stirring occasionally), and cover the bowl. Set aside. Then, drain, rinse, and pat a can of chickpeas dry. Sprinkle a spice blend of your choice (we like paprika, salt, cumin, or chili powder) into a plastic bag with a half-cup of chickpeas and one tablespoon of olive oil. Seal and shake the bag, then set it aside to let the flavors marinate. Once the couscous has absorbed most of the liquid, place a half-cup of spinach (fresh or frozen) on top, add two tablespoons water, and microwave everything for an additional two minutes. If desired, slice cherry tomatoes in half to top the dish along with the chickpeas.