25+ Delicious Sunday Vegan Toaster Oven Recipes You’ll Love

Sundays are meant for relaxation, recharging, and indulging in comforting yet wholesome meals.

What better way to embrace the day than with simple, flavorful vegan dishes made in your trusty toaster oven?

Compact, efficient, and versatile, the toaster oven is a game-changer for creating delicious meals with minimal fuss.

From hearty breakfasts and savory mains to delightful desserts, vegan recipes for the toaster oven are as varied as they are satisfying.

In this collection of 25+ Sunday vegan toaster oven recipes, you’ll find ideas to suit every mood and occasion.

Whether you’re in the mood for crispy sweet potato nachos, gooey chocolate chip cookie bars, or wholesome chickpea patties, there’s a recipe here to inspire your plant-based Sunday.

Easy to prepare and packed with nutrients, these recipes prove that vegan cooking can be simple, delicious, and perfect for cozy weekends.

25+ Delicious Sunday Vegan Toaster Oven Recipes You’ll Love

The beauty of these 25+ Sunday vegan toaster oven recipes lies in their simplicity and versatility.

From vibrant veggie-packed dishes to indulgent desserts, there’s something for every palate and preference.

The toaster oven, often underestimated, becomes a powerhouse for crafting these plant-based delights, saving time while delivering fantastic results.

Whether you’re hosting a relaxed brunch, enjoying a quiet dinner, or treating yourself to a sweet snack, these recipes will make your Sundays brighter, tastier, and more rewarding.

Vegan Toaster Oven Roasted Veggie Wrap

A quick and delicious wrap filled with tender roasted vegetables, perfect for a light and healthy Sunday lunch. This recipe utilizes the toaster oven to achieve perfectly caramelized veggies with minimal effort.

Ingredients:

• 1 zucchini, sliced into thin rounds
• 1 red bell pepper, sliced into strips
• 1 small red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 whole-grain wraps
• 1/4 cup hummus
• A handful of fresh spinach leaves

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Toss the zucchini, red bell pepper, and onion slices in olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Arrange the seasoned vegetables on a toaster oven tray lined with foil or parchment paper.
4. Roast in the toaster oven for 15-20 minutes, flipping halfway through until the vegetables are tender and slightly caramelized.
5. Warm the wraps slightly in the toaster oven.
6. Spread hummus over each wrap, then layer with roasted veggies and fresh spinach.
7. Roll the wraps tightly, slice in half, and serve.

These wraps are bursting with flavor from the smoky roasted veggies and creamy hummus, making them a satisfying meal. They’re easy to prepare and packed with nutrients, offering a guilt-free indulgence.

Vegan Toaster Oven Mini Pizzas

These mini pizzas are a fun and customizable Sunday treat, made with pita bread and loaded with fresh vegetables and a melty vegan cheese topping. They’re crispy, flavorful, and ready in no time.

Ingredients:

• 2 whole-grain pita breads
• 1/4 cup pizza sauce
• 1/2 cup shredded vegan mozzarella
• 1/4 cup sliced mushrooms
• 1/4 cup diced tomatoes
• 1/4 cup chopped black olives
• 1/4 teaspoon Italian seasoning

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Place the pita breads on the toaster oven tray.
3. Spread pizza sauce evenly over each pita.
4. Top with shredded vegan mozzarella, mushrooms, tomatoes, and olives.
5. Sprinkle Italian seasoning on top.
6. Bake in the toaster oven for 8-10 minutes or until the cheese melts and the edges are crispy.
7. Slice into quarters and serve hot.

These mini pizzas are a delightful combination of crunchy crust and gooey toppings. They are versatile and perfect for experimenting with various vegan toppings, making your Sunday meal fun and creative.

Vegan Toaster Oven Cinnamon Apple Chips

Crispy and naturally sweet, these cinnamon apple chips are a healthy snack or dessert option for a relaxed Sunday. They’re easy to make and will fill your kitchen with a warm, inviting aroma.

Ingredients:

• 2 medium apples, thinly sliced
• 1 teaspoon ground cinnamon
• 1 teaspoon coconut sugar (optional)

Instructions:

1. Preheat your toaster oven to 300°F (150°C).
2. Lay the apple slices on a toaster oven tray lined with parchment paper, ensuring they do not overlap.
3. Sprinkle the apple slices with cinnamon and a light dusting of coconut sugar, if desired.
4. Bake for 45-60 minutes, flipping halfway through, until the apple slices are crisp.
5. Allow to cool completely on the tray for extra crispiness.

These cinnamon apple chips are a wholesome treat that’s naturally sweet and satisfying. They make for a guilt-free snack to enjoy while lounging or planning your week ahead.

Vegan Toaster Oven Chickpea-Stuffed Sweet Potatoes

These chickpea-stuffed sweet potatoes are a hearty and nourishing Sunday meal, combining tender roasted sweet potatoes with a spiced chickpea filling for a satisfying vegan dish.

Ingredients:

• 2 medium sweet potatoes
• 1 cup canned chickpeas, rinsed and drained
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Wash and pierce the sweet potatoes with a fork. Place them on the toaster oven rack and bake for 40-50 minutes, or until tender.
3. Meanwhile, mix chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread them on a small toaster oven tray and roast for 15 minutes until crispy.
4. Once the sweet potatoes are cooked, slice them open lengthwise and fluff the insides with a fork.
5. Fill the sweet potatoes with the roasted chickpeas and drizzle with tahini and lemon juice.
6. Garnish with fresh parsley and serve warm.

This dish is rich in nutrients and full of flavor, making it a perfect choice for a filling yet healthy Sunday meal. The creamy tahini complements the spiced chickpeas and sweet potatoes beautifully.

Vegan Toaster Oven Granola Bars

Homemade granola bars made in the toaster oven are a wholesome snack or light breakfast option for your Sunday. These bars are packed with nuts, seeds, and natural sweetness to keep you energized.

Ingredients:

• 1 1/2 cups rolled oats
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1/4 cup chopped almonds
• 2 tablespoons sunflower seeds
• 2 tablespoons dried cranberries
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat your toaster oven to 350°F (175°C).
2. In a large mixing bowl, combine oats, almonds, sunflower seeds, cranberries, and cinnamon.
3. In a small saucepan, heat almond butter, maple syrup, and vanilla extract until smooth. Pour over the dry ingredients and mix well.
4. Press the mixture firmly into a parchment-lined toaster oven tray.
5. Bake for 15-18 minutes, or until the edges are lightly golden.
6. Cool completely before cutting into bars.

These granola bars are chewy, flavorful, and easy to customize with your favorite mix-ins. They’re a fantastic way to start your day or enjoy as a Sunday snack.

Vegan Toaster Oven Mediterranean Flatbread

This Mediterranean-inspired flatbread is loaded with fresh, vibrant flavors like sun-dried tomatoes, olives, and vegan feta, creating a simple yet elegant Sunday dinner idea.

Ingredients:

• 1 store-bought flatbread or naan
• 2 tablespoons hummus
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup black olives, sliced
• 1/4 cup vegan feta cheese, crumbled
• A handful of arugula
• 1 teaspoon olive oil
• A pinch of dried oregano

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Place the flatbread on a toaster oven tray.
3. Spread hummus evenly over the flatbread.
4. Top with sun-dried tomatoes, olives, and vegan feta cheese.
5. Sprinkle with dried oregano and drizzle with olive oil.
6. Bake for 8-10 minutes until the flatbread is warm and slightly crisp.
7. Top with fresh arugula before serving.

This flatbread is quick to prepare and packed with bold Mediterranean flavors. It’s perfect for a casual Sunday dinner and pairs wonderfully with a light salad or glass of wine.

Vegan Toaster Oven Spinach and Mushroom Quesadillas

These spinach and mushroom quesadillas are a quick, savory delight perfect for a Sunday lunch or dinner. They’re filled with wholesome vegetables and gooey vegan cheese, making them satisfying and flavorful.

Ingredients:

• 2 large whole-grain tortillas
• 1/2 cup vegan shredded cheese
• 1 cup fresh spinach leaves
• 1/2 cup sliced mushrooms
• 1 teaspoon olive oil
• Salt and pepper to taste
• Salsa or guacamole for serving

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Heat olive oil in a small pan and sauté the mushrooms until tender. Add spinach and cook until wilted. Season with salt and pepper.
3. Lay one tortilla on a toaster oven tray. Spread the vegan cheese evenly over the tortilla.
4. Add the spinach and mushroom mixture, then top with the second tortilla.
5. Bake in the toaster oven for 8-10 minutes, flipping halfway through, until the tortillas are crispy and the cheese has melted.
6. Slice into wedges and serve with salsa or guacamole.

These quesadillas are a warm and crispy comfort food, filled with nutritious veggies and gooey cheese, making them perfect for a cozy Sunday at home.

Vegan Toaster Oven Baked Falafel Bowls

Crispy baked falafel served over a bed of greens and grains is a healthy and flavorful choice for a relaxing Sunday. This recipe uses a toaster oven to achieve a golden crust on the falafel without frying.

Ingredients:

• 1 cup canned chickpeas, rinsed and drained
• 1/4 cup chopped parsley
• 1/4 cup chopped cilantro
• 1 clove garlic, minced
• 1 tablespoon tahini
• 1 teaspoon cumin powder
• 1/4 teaspoon baking powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Cooked quinoa or rice and mixed greens for serving
• Lemon wedges for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a food processor, combine chickpeas, parsley, cilantro, garlic, tahini, cumin, baking powder, olive oil, salt, and pepper. Blend until a coarse mixture forms.
3. Shape the mixture into small patties and place them on a lined toaster oven tray.
4. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Serve the falafel over cooked quinoa or rice with a side of mixed greens. Garnish with lemon wedges.

This dish is wholesome, nutrient-rich, and packed with Mediterranean flavors, making it an ideal Sunday meal that’s both satisfying and guilt-free.

Vegan Toaster Oven Berry Crumble

A warm and fruity dessert, this berry crumble is a delightful way to end your Sunday. Juicy berries topped with a crunchy oat and almond topping are baked to perfection in the toaster oven.

Ingredients:

• 2 cups mixed berries (blueberries, raspberries, strawberries)
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/4 cup almond flour
• 2 tablespoons coconut oil, melted
• 1 tablespoon brown sugar or coconut sugar
• A pinch of cinnamon

Instructions:

1. Preheat your toaster oven to 350°F (175°C).
2. Toss the mixed berries with maple syrup and vanilla extract in a small bowl. Transfer to a toaster oven-safe baking dish.
3. In another bowl, combine oats, almond flour, coconut oil, sugar, and cinnamon to form a crumbly topping.
4. Sprinkle the crumble mixture evenly over the berries.
5. Bake for 20-25 minutes, or until the berries are bubbling and the topping is golden brown.
6. Serve warm, optionally with a scoop of vegan ice cream.

This berry crumble is a comforting dessert that’s easy to prepare and bursting with natural sweetness and warmth. It’s the perfect way to cap off a relaxing Sunday.

Vegan Toaster Oven Stuffed Bell Peppers

Colorful bell peppers stuffed with a savory quinoa and vegetable filling make for a healthy and satisfying Sunday meal. The toaster oven bakes them to tender perfection while keeping preparation simple.

Ingredients:

• 2 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup diced tomatoes
• 1 teaspoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• Salt and pepper to taste
• 2 tablespoons vegan shredded cheese (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Cut the bell peppers in half lengthwise and remove the seeds and membranes.
3. In a mixing bowl, combine cooked quinoa, black beans, corn, tomatoes, olive oil, smoked paprika, cumin, salt, and pepper.
4. Fill each bell pepper half with the quinoa mixture and place them on a toaster oven tray.
5. Sprinkle vegan cheese on top, if desired.
6. Bake for 20-25 minutes, until the peppers are tender and slightly charred.
7. Garnish with fresh cilantro and serve warm.

These stuffed peppers are a wholesome, colorful dish packed with protein and fiber. They’re a perfect addition to your Sunday dinner rotation, offering both nutrition and vibrant flavor.

Vegan Toaster Oven Avocado Toast Melts

This elevated avocado toast features creamy avocado topped with roasted cherry tomatoes and a drizzle of balsamic glaze. The toaster oven gives it a warm, melty finish, making it ideal for a quick Sunday brunch.

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling
• A pinch of red pepper flakes (optional)

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Toss the cherry tomatoes with olive oil, salt, and pepper. Spread them on a toaster oven tray and roast for 10-12 minutes, until soft and slightly caramelized.
3. Toast the bread slices in the toaster oven until golden.
4. Mash the avocado in a small bowl, adding salt, pepper, and red pepper flakes (if using).
5. Spread the mashed avocado onto the toasted bread.
6. Top with the roasted tomatoes and drizzle with balsamic glaze.
7. Serve immediately.

These avocado toast melts are a delightful mix of creamy, tangy, and savory flavors. They’re a quick and satisfying way to upgrade your Sunday brunch with minimal effort.

Vegan Toaster Oven Banana Oat Cookies

These simple banana oat cookies are naturally sweetened, wholesome, and perfect for a Sunday snack or dessert. They come together quickly in the toaster oven and are great for satisfying your sweet tooth.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1/4 cup chopped walnuts
• 1/4 cup raisins
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your toaster oven to 350°F (175°C).
2. In a mixing bowl, combine mashed bananas, rolled oats, walnuts, raisins, cinnamon, and vanilla extract until well mixed.
3. Scoop tablespoon-sized portions of the mixture onto a toaster oven tray lined with parchment paper. Flatten slightly with a spoon.
4. Bake for 12-15 minutes, until the cookies are firm and lightly golden.
5. Allow to cool for a few minutes before serving.

These banana oat cookies are soft, chewy, and naturally sweet. They’re a guilt-free treat you can enjoy any time of day, making them a versatile addition to your Sunday routine.

Vegan Toaster Oven Sweet Potato Nachos

A healthier twist on traditional nachos, this recipe swaps tortilla chips for sweet potato slices and tops them with flavorful vegan ingredients. Perfect for a casual Sunday snack or meal.

Ingredients:

• 1 large sweet potato, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup black beans, rinsed and drained
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tablespoons vegan shredded cheese
• Fresh cilantro and jalapeño slices for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Toss the sweet potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a toaster oven tray.
3. Bake for 12-15 minutes, flipping halfway through, until crispy and golden.
4. Remove the tray and sprinkle black beans, diced tomatoes, red onion, and vegan cheese over the sweet potato slices.
5. Return to the toaster oven and bake for an additional 5-7 minutes, until the cheese melts.
6. Garnish with cilantro and jalapeño slices before serving.

These sweet potato nachos are a colorful, satisfying dish with a mix of savory, spicy, and sweet flavors, making them a delightful choice for a lazy Sunday.

Vegan Toaster Oven Chickpea Patties

These crispy chickpea patties are easy to prepare in a toaster oven and can be served as a main dish or in sandwiches. Packed with protein and herbs, they’re perfect for a simple Sunday meal.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1 tablespoon tahini
• 1/2 teaspoon cumin powder
• 1/4 teaspoon garlic powder
• 2 tablespoons chopped parsley
• 1 tablespoon olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Mash the chickpeas in a bowl until mostly smooth, leaving some texture.
3. Add breadcrumbs, tahini, cumin, garlic powder, parsley, olive oil, salt, and pepper. Mix until combined.
4. Shape the mixture into small patties and place them on a lined toaster oven tray.
5. Bake for 15-20 minutes, flipping halfway through, until golden and crispy on both sides.
6. Serve with a squeeze of lemon or in sandwiches with your favorite toppings.

These chickpea patties are hearty, flavorful, and versatile. They’re an excellent addition to your Sunday menu, offering a protein-packed, plant-based option.

Vegan Toaster Oven Chocolate Chip Cookie Bars

These indulgent chocolate chip cookie bars are vegan and easy to bake in your toaster oven. Perfect for a sweet Sunday treat, they’re chewy, gooey, and irresistible.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup brown sugar or coconut sugar
• 1 teaspoon vanilla extract
• 2 tablespoons almond milk
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat your toaster oven to 350°F (175°C).
2. In a bowl, combine flour, oats, baking soda, and salt.
3. In another bowl, whisk together coconut oil, brown sugar, vanilla extract, and almond milk. Add the wet ingredients to the dry ingredients and mix until combined.
4. Fold in the vegan chocolate chips.
5. Press the dough into a small toaster oven-safe baking dish lined with parchment paper.
6. Bake for 20-25 minutes, or until golden brown on the edges and set in the middle.
7. Allow to cool before slicing into bars.

These cookie bars are rich, chewy, and filled with gooey chocolate, making them the ultimate sweet treat for a relaxing Sunday afternoon.

Note: More recipes​ are coming soon!