Cooking vegetarian on your own at college: some easy recipes
By Madelyn Willoughby
November 30, 2021
For many college students moving into apartments for the first time, cooking all of their own meals can be both exciting and intimidating, especially as a vegetarian.
Paige Andrus, a sophomore communications major, has enjoyed having more food choices and freedom when she moved into her apartment this year.
“It’s kind of like a self-care thing, like making dinner for yourself,” Andrus said.
On Sundays, she typically lists out her meals for the week and makes sure she has all of the groceries necessary for them.
Andrus will sometimes do some meal prepping for busier days so she can just put her food in the oven when she gets home. When it comes to grocery shopping, Andrus likes to sort her items into categories such as protein, vegetables and fruits. Her grocery store of choice is Lidl because of the affordable options.
Ellie Quinn, a sophomore aerospace engineering major, has struggled to get into a routine of cooking at college as a vegetarian. However, she eventually started to find easier and faster recipes. Quinn’s favorite grocery store is Trader Joe’s because she enjoys the frozen options that help with her busier days.
Throughout my five years of being a vegetarian, I’ve tried a lot of different recipes.
Here are some vegetarian staples that I keep going back to and have made in my tiny kitchen, to help get you started:
Mushroom Pizza
Paige Andrus, a sophomore communications major, has enjoyed having more food choices and freedom when she moved into her apartment this year.
“It’s kind of like a self-care thing, like making dinner for yourself,” Andrus said.
On Sundays, she typically lists out her meals for the week and makes sure she has all of the groceries necessary for them.
Andrus will sometimes do some meal prepping for busier days so she can just put her food in the oven when she gets home. When it comes to grocery shopping, Andrus likes to sort her items into categories such as protein, vegetables and fruits. Her grocery store of choice is Lidl because of the affordable options.
Ellie Quinn, a sophomore aerospace engineering major, has struggled to get into a routine of cooking at college as a vegetarian. However, she eventually started to find easier and faster recipes. Quinn’s favorite grocery store is Trader Joe’s because she enjoys the frozen options that help with her busier days.
Throughout my five years of being a vegetarian, I’ve tried a lot of different recipes.
Here are some vegetarian staples that I keep going back to and have made in my tiny kitchen, to help get you started:
Mushroom Pizza
Image Credit: Madelyn Willoughby for The Campus Trainer
A staple in my kitchen is these simple mushroom pizzas.
First, I take large portabella mushrooms and cut off the stem and spoon out the gills. Next, I’ll put some olive oil and red pepper on them and bake them at 450 degrees Fahrenheit for 10 to 15 minutes.
After that, I take them out and add pizza sauce and mozzarella. As I bake them for another 10 minutes, I’ll cut open an avocado to top it off.
These mushroom pizzas are great for when you are in a rush but still want something fresh.
Zoodles
Another quick way to eat something fresh is to use a mini spiralizer to make zoodles. Smaller spiralizers have made making zoodles so much fresher, tastier and easier to make.
Sometimes, I just eat them raw with some chickpeas and pesto. When I have more time to cook, I put them on the range and cook them with mushrooms for about 15 minutes before adding in some pesto. Either way, these are so easy and fill me up more than regular pasta.
Almond Butter Noodles
First, I take large portabella mushrooms and cut off the stem and spoon out the gills. Next, I’ll put some olive oil and red pepper on them and bake them at 450 degrees Fahrenheit for 10 to 15 minutes.
After that, I take them out and add pizza sauce and mozzarella. As I bake them for another 10 minutes, I’ll cut open an avocado to top it off.
These mushroom pizzas are great for when you are in a rush but still want something fresh.
Zoodles
Another quick way to eat something fresh is to use a mini spiralizer to make zoodles. Smaller spiralizers have made making zoodles so much fresher, tastier and easier to make.
Sometimes, I just eat them raw with some chickpeas and pesto. When I have more time to cook, I put them on the range and cook them with mushrooms for about 15 minutes before adding in some pesto. Either way, these are so easy and fill me up more than regular pasta.
Almond Butter Noodles
Image Credit: Courtesy of Liv B.
Another delicious meal I make is from one of my favorite vegan content creators, Liv B. Her blog has a more in depth version of this recipe. These almond butter noodles are good for days when you have more time to cook and want to treat yourself.
First, I chop up some garlic, onion, cabbage and red peppers. Then I cut some tofu into blocks and cover them with cornstarch and start frying them on a pan in some olive oil. Then, I make some pasta and start to cook the vegetables as well.
To make the sauce, I put soy sauce, maple syrup, almond butter and sriracha in with the vegetables and stir until all of the different elements mix well together.
Next, I add the noodles and then the tofu to the pan and mix it together until the sauce covers everything.
Barbeque Oyster Mushrooms
First, I chop up some garlic, onion, cabbage and red peppers. Then I cut some tofu into blocks and cover them with cornstarch and start frying them on a pan in some olive oil. Then, I make some pasta and start to cook the vegetables as well.
To make the sauce, I put soy sauce, maple syrup, almond butter and sriracha in with the vegetables and stir until all of the different elements mix well together.
Next, I add the noodles and then the tofu to the pan and mix it together until the sauce covers everything.
Barbeque Oyster Mushrooms
Image Credit: Madelyn Willoughby for The Campus Trainer
This recipe is one of my all time favorites for special occasions.
First, I wash and cut some oyster mushrooms. They can be hard to find, but I usually can get some at Whole Foods. A tip when shopping for these is to get more than you would think you need because they tend to shrink once cooked.
Then, I cook the mushrooms with olive oil on a pan for five to 10 minutes. Next, I mix some barbeque sauce, cinnamon and agave in a tupperware and place the cooked mushrooms inside.
After, I shake the tupperware until the mushrooms are covered in sauce and then cook them in the oven at 350 degrees Fahrenheit for 10 minutes.
Some fun sides I like to pair with them are quinoa with barbeque sauce, broccoli and avocado.
If you are looking for more inspiration, some of my favorite vegan recipe bloggers are Liv B, Sweet Potato Soul and the Minimalist Baker. A lot of my recipes come from an original recipe from them that I have changed to fit my own personal taste.
Andrus said that while it can be scary at first to be responsible for all of your own meals, it’s easier once you get into a rhythm and can be fun and exciting.
“Once you figure out your routine and figure out what you like, what you don’t like, it becomes a lot easier,” Andrus said.
First, I wash and cut some oyster mushrooms. They can be hard to find, but I usually can get some at Whole Foods. A tip when shopping for these is to get more than you would think you need because they tend to shrink once cooked.
Then, I cook the mushrooms with olive oil on a pan for five to 10 minutes. Next, I mix some barbeque sauce, cinnamon and agave in a tupperware and place the cooked mushrooms inside.
After, I shake the tupperware until the mushrooms are covered in sauce and then cook them in the oven at 350 degrees Fahrenheit for 10 minutes.
Some fun sides I like to pair with them are quinoa with barbeque sauce, broccoli and avocado.
If you are looking for more inspiration, some of my favorite vegan recipe bloggers are Liv B, Sweet Potato Soul and the Minimalist Baker. A lot of my recipes come from an original recipe from them that I have changed to fit my own personal taste.
Andrus said that while it can be scary at first to be responsible for all of your own meals, it’s easier once you get into a rhythm and can be fun and exciting.
“Once you figure out your routine and figure out what you like, what you don’t like, it becomes a lot easier,” Andrus said.