27 Quick and Easy Vegan Recipes You Need to Try

Eating plant-based doesn’t have to be complicated, expensive, or time-consuming.

In fact, some of the best vegan meals are made with simple ingredients you probably already have in your pantry.

Whether you’re a long-time vegan, curious about trying more plant-based meals, or just looking for fresh cooking inspiration, having a collection of easy vegan recipes can make all the difference.

That’s where this list comes in: 27 easy vegan recipes that are wholesome, flavorful, and beginner-friendly.

From hearty dinners and colorful salads to cozy soups and sweet treats, you’ll find something for every craving.

These recipes are designed to be straightforward—no fancy equipment or hard-to-find ingredients, just accessible meals that are both nourishing and satisfying.

Cooking vegan doesn’t mean sacrificing taste or variety. With a few pantry staples like beans, grains, veggies, and spices, you can create dishes that are not only good for your health but also full of flavor.

Whether you’re cooking for yourself, your family, or friends, these recipes are proof that plant-based eating can be deliciously simple.

27 Quick and Easy Vegan Recipes You Need to Try

Exploring vegan cooking is all about creativity, nourishment, and enjoyment.

With these 27 easy vegan recipes, you now have a go-to collection for quick weeknight dinners, healthy meal prep, and indulgent plant-based treats.

The best part? Each recipe is proof that eating vegan can be both effortless and exciting.

So whether you’re new to plant-based living or just looking for new ideas to add to your meal rotation, this list makes it easier than ever to enjoy vegan food every day.

Grab your ingredients, fire up the stove, and get ready to discover just how satisfying vegan cooking can be.

Creamy Coconut Lentil Curry

This warming coconut lentil curry is rich, comforting, and loaded with flavor.

It’s a one-pot dish that combines protein-packed lentils with creamy coconut milk, aromatic spices, and tender vegetables.

Perfect for a weeknight dinner, this recipe is satisfying, nutritious, and entirely plant-based.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 1 tablespoon coconut oil (or olive oil)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium carrots, diced
• 1 red bell pepper, diced
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• Juice of 1 lime
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan bread, for serving

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft and translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the diced carrots and bell pepper. Cook for about 3 minutes to soften slightly.
4. Sprinkle in the turmeric, curry powder, cumin, and paprika. Stir well so the vegetables are coated in the spices, releasing their aromas.
5. Add the rinsed red lentils, coconut milk, vegetable broth, and tomato paste. Stir everything together and bring to a gentle boil.
6. Reduce the heat to low, cover the pot, and let simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the curry thickens.
7. Add lime juice, season with salt and pepper to taste, and adjust seasoning if needed.
8. Serve hot, topped with fresh cilantro, alongside fluffy rice or warm naan bread.

This creamy coconut lentil curry is wholesome, comforting, and easy to prepare.

It’s a balanced vegan dish that provides plant-based protein, fiber, and healthy fats—all in one pot.

The gentle spice and rich coconut flavor make it a go-to weeknight meal.

Garlic Roasted Chickpea & Veggie Bowl

This garlic roasted chickpea and veggie bowl is a quick and nourishing meal that can be customized with whatever vegetables you have on hand.

Roasted chickpeas provide a crunchy protein boost, while roasted veggies add a caramelized depth of flavor.

Drizzled with a simple tahini dressing, this dish is hearty, fresh, and completely vegan.

Ingredients

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 medium zucchini, chopped into chunks
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 medium sweet potato, cubed
• 2 tablespoons olive oil (for vegetables)
• Salt and pepper, to taste

For the Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or agave
• 2 tablespoons warm water (to thin)
• Pinch of salt

For Serving:

• Cooked quinoa, rice, or mixed greens

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread the chickpeas on a clean kitchen towel and pat them dry. Transfer to a bowl and toss with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. Spread the seasoned chickpeas on one side of the baking sheet.
4. On the other side, arrange the zucchini, broccoli, cauliflower, and sweet potato. Drizzle with olive oil, season with salt and pepper, and toss gently.
5. Roast in the oven for 25–30 minutes, stirring halfway through, until chickpeas are crispy and veggies are tender and golden.
6. While roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, warm water, and a pinch of salt until creamy. Adjust thickness by adding more water if needed.
7. Assemble bowls by layering a base of quinoa, rice, or greens. Top with roasted chickpeas and vegetables. Drizzle generously with tahini dressing.

This garlic roasted chickpea and veggie bowl is colorful, filling, and nutrient-dense.

With crunchy chickpeas, caramelized vegetables, and a creamy tahini drizzle, it makes a delicious vegan lunch or dinner that’s both satisfying and energizing.

Creamy Avocado Pasta

Creamy avocado pasta is a light yet indulgent dish that comes together in under 20 minutes.

Instead of cream or cheese, ripe avocado is blended with garlic, lemon, and olive oil to create a silky smooth sauce.

Tossed with pasta and fresh herbs, this recipe is refreshing, comforting, and completely plant-based.

Ingredients

• 12 oz spaghetti or linguine (or gluten-free pasta of choice)
• 2 ripe avocados, pitted and scooped
• 2 garlic cloves
• Juice of 1 lemon
• 3 tablespoons olive oil
• 1/4 cup fresh basil leaves
• Salt and black pepper, to taste
• 1/4 cup cherry tomatoes, halved (for garnish)
• 2 tablespoons toasted pine nuts or walnuts (optional, for crunch)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, prepare the avocado sauce. In a food processor or blender, combine the avocados, garlic, lemon juice, olive oil, and basil leaves. Blend until smooth and creamy.
3. Taste the sauce and season with salt and black pepper. If it’s too thick, add a splash of reserved pasta water to loosen.
4. Once the pasta is cooked, drain and return to the pot. Pour the avocado sauce over the pasta and toss until well coated, adding a little pasta water if needed for creaminess.
5. Serve immediately, topped with cherry tomatoes, toasted nuts, and extra basil for freshness.

This creamy avocado pasta is the perfect example of simple, fresh ingredients coming together to make a satisfying vegan meal.

It’s rich, zesty, and full of flavor without any dairy. Ideal for busy weeknights, it delivers comfort and nourishment in just minutes.

Sweet Potato & Black Bean Tacos

These tacos are vibrant, hearty, and full of flavor. Roasted sweet potatoes bring natural sweetness, while black beans provide protein and fiber.

Finished with a tangy lime-cilantro crema made from cashews, these tacos are a fresh and filling vegan twist on a Mexican classic.

Ingredients

For the Taco Filling:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 (15 oz) can black beans, rinsed and drained

For the Cashew-Lime Crema:

• 1/2 cup raw cashews, soaked in hot water for 20 minutes
• Juice of 1 lime
• 1/4 cup water (more if needed for blending)
• 1 garlic clove
• Small handful fresh cilantro
• Pinch of salt

For Serving:

• 6 small corn or flour tortillas
• Fresh salsa or pico de gallo
• Shredded lettuce or cabbage
• Avocado slices

Instructions

1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
2. While sweet potatoes roast, blend the cashew-lime crema: drain soaked cashews, then add to a blender with lime juice, water, garlic, cilantro, and salt. Blend until smooth and creamy. Adjust water for desired consistency.
3. Warm tortillas in a dry skillet or in the oven wrapped in foil.
4. Assemble tacos: layer roasted sweet potatoes, black beans, lettuce/cabbage, and avocado. Drizzle with cashew-lime crema and top with salsa.

These sweet potato and black bean tacos are colorful, satisfying, and bursting with flavor.

The contrast of smoky sweet potatoes, hearty beans, and zesty crema makes them a winning vegan dinner everyone will enjoy.

One-Pot Tomato Basil Orzo

This creamy one-pot orzo dish is a quick and comforting vegan meal inspired by classic Italian flavors.

The orzo cooks directly in a rich tomato-basil broth, absorbing flavor as it softens.

Finished with spinach and nutritional yeast, it’s both hearty and fresh with minimal cleanup.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups dry orzo pasta
• 1 (14 oz) can crushed tomatoes
• 2 1/2 cups vegetable broth
• 1/2 cup unsweetened plant-based milk (soy or oat works best)
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red chili flakes (optional)
• 2 cups fresh spinach
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and sauté for another minute.
2. Add orzo and toast for 2 minutes, stirring frequently, until lightly golden.
3. Stir in crushed tomatoes, vegetable broth, plant milk, tomato paste, Italian seasoning, and chili flakes. Bring to a gentle boil.
4. Reduce heat, cover, and simmer for 12–15 minutes, stirring occasionally, until orzo is tender and creamy. If too thick, add a splash more broth.
5. Stir in spinach and nutritional yeast, allowing spinach to wilt. Adjust seasoning with salt and pepper.
6. Serve warm, garnished with fresh basil.

This one-pot tomato basil orzo is creamy, flavorful, and easy to prepare.

It’s a perfect weeknight dinner that feels indulgent yet wholesome, combining pasta comfort with the brightness of fresh basil.

Vegan Banana Oat Pancakes

These banana oat pancakes are fluffy, naturally sweetened, and made with simple ingredients.

They’re perfect for a cozy breakfast or brunch, and they’re both gluten-free and vegan.

The bananas add natural sweetness and moisture, while oats bring a hearty texture.

Ingredients

• 2 ripe bananas
• 1 1/4 cups oat flour (blend rolled oats into flour if needed)
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• Pinch of salt
• 3/4 cup unsweetened almond milk (or other plant milk)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional, for extra sweetness)
• Coconut oil or vegan butter, for cooking

For Topping:

• Fresh berries
• Sliced bananas
• Maple syrup
• Nut butter (optional)

Instructions

1. In a large bowl, mash the bananas until smooth. Stir in almond milk, vanilla, and maple syrup.
2. In another bowl, whisk together oat flour, baking soda, baking powder, cinnamon, and salt.
3. Add dry ingredients to wet mixture and stir gently until combined. The batter should be thick but pourable; if too thick, add a splash of almond milk.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
5. Pour about 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set (about 2–3 minutes), then flip and cook another 2 minutes.
6. Stack pancakes on a plate and serve warm with toppings of choice.

These vegan banana oat pancakes are wholesome, fluffy, and naturally sweet.

They’re easy to make and versatile, making them a breakfast favorite that feels indulgent yet nourishing.

Vegan Lentil Shepherd’s Pie

This vegan shepherd’s pie is a hearty, comforting dish perfect for cozy nights. Instead of meat, it uses lentils and vegetables simmered in a savory sauce, all topped with creamy mashed potatoes.

It’s wholesome, filling, and tastes just like the classic comfort food—but 100% plant-based.

Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup mushrooms, chopped
• 1 (15 oz) can lentils, rinsed and drained (or 1 1/2 cups cooked lentils)
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 cup vegetable broth
• 1/2 cup frozen peas
• 1 tablespoon soy sauce or tamari
• Salt and pepper, to taste

For the Mashed Potato Topping:

• 4 medium potatoes, peeled and cubed
• 2 tablespoons vegan butter or olive oil
• 1/3 cup unsweetened plant milk
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with vegan butter, plant milk, salt, and pepper until creamy. Set aside.
3. Meanwhile, heat olive oil in a large skillet. Sauté onion, garlic, carrots, and mushrooms until softened, about 7 minutes.
4. Stir in tomato paste, thyme, and rosemary. Add lentils, broth, soy sauce, and peas. Simmer until slightly thickened, about 10 minutes. Season to taste.
5. Transfer lentil filling to a baking dish. Spread mashed potatoes evenly on top, using a fork to create ridges.
6. Bake for 20 minutes, then broil for 2–3 minutes until golden on top.
7. Serve hot, garnished with fresh parsley if desired.

This vegan lentil shepherd’s pie is comforting, nourishing, and perfect for sharing.

With its savory lentil filling and fluffy mashed potato topping, it’s a plant-based spin on a timeless classic.

Vegan Buddha Bowl with Peanut Sauce

A Buddha bowl is a vibrant mix of grains, veggies, and plant-based protein—all tied together with a flavorful sauce.

This version features quinoa, roasted veggies, fresh greens, and crispy tofu, drizzled with a creamy peanut dressing.

It’s colorful, customizable, and nutrient-packed.

Ingredients

For the Bowl:

• 1 cup cooked quinoa (or rice)
• 1 cup broccoli florets
• 1 medium carrot, sliced into matchsticks
• 1/2 red bell pepper, sliced
• 1 zucchini, sliced
• 1 block extra-firm tofu, pressed and cubed
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste

For the Peanut Sauce:

• 1/4 cup natural peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup or agave
• 1 tablespoon rice vinegar or lime juice
• 2–3 tablespoons warm water (to thin)
• 1 teaspoon fresh grated ginger (optional)

Toppings (optional):

• Sesame seeds
• Fresh cilantro
• Sliced avocado

Instructions

1. Preheat oven to 400°F (200°C). Toss tofu cubes and veggies with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden.
2. Meanwhile, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, and warm water until smooth. Adjust thickness by adding more water if needed.
3. Assemble bowls: add a base of quinoa, top with roasted veggies and tofu, then drizzle generously with peanut sauce.
4. Garnish with sesame seeds, cilantro, or avocado if desired.

This vegan Buddha bowl is fresh, hearty, and balanced.

With protein-rich tofu, roasted veggies, and a creamy peanut sauce, it’s a deliciously satisfying meal that fuels the body and delights the taste buds.

Vegan Chocolate Chia Pudding

This vegan chocolate chia pudding is a healthy dessert or breakfast that feels indulgent but is packed with nutrients.

Chia seeds create a creamy, pudding-like texture when soaked, and cocoa powder adds rich chocolate flavor.

It’s naturally sweetened and perfect for meal prep.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or other plant milk)
• 2 tablespoons cocoa powder
• 2–3 tablespoons maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt

For Toppings (optional):

• Fresh berries
• Banana slices
• Shredded coconut
• Vegan chocolate chips or granola

Instructions

1. In a mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla, and salt until smooth.
2. Stir in chia seeds and mix well to prevent clumps.
3. Cover and refrigerate for at least 3–4 hours (or overnight) until thickened. Stir once after the first 30 minutes to keep consistency even.
4. Once set, give it a stir and divide into serving jars or bowls.
5. Top with berries, banana slices, or your favorite toppings.

This vegan chocolate chia pudding is creamy, chocolatey, and satisfying while being loaded with fiber, omega-3s, and antioxidants.

It’s an easy make-ahead recipe that doubles as a wholesome breakfast or guilt-free dessert.

Vegan Stuffed Bell Peppers

These colorful bell peppers are filled with a savory mixture of quinoa, beans, and vegetables, then baked until tender.

They’re a hearty, nutrient-rich main dish that’s both impressive and simple to prepare.

Ingredients

• 4 large bell peppers (any color), tops sliced off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 zucchini, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup cooked quinoa
• 1 (14 oz) can diced tomatoes, drained
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Place hollowed peppers upright in a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
3. Add zucchini and cook for another 3–4 minutes until lightly browned.
4. Stir in beans, quinoa, diced tomatoes, cumin, paprika, and chili powder. Season with salt and pepper.
5. Spoon the filling into the bell peppers, pressing gently to pack.
6. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until peppers are tender.
7. Garnish with fresh cilantro or parsley before serving.

These vegan stuffed bell peppers are hearty, colorful, and packed with flavor.

Perfect for a family dinner, they showcase how satisfying plant-based meals can be.

Vegan Cream of Mushroom Soup

This vegan cream of mushroom soup is velvety, earthy, and comforting.

Using cashews or coconut milk for creaminess, it delivers all the richness of the classic version without dairy.

Pair it with crusty bread for a cozy meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb mushrooms (button or cremini), sliced
• 2 tablespoons flour (or gluten-free flour)
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked in hot water for 20 minutes (or 1/2 cup coconut milk)
• 1 teaspoon thyme
• 1 teaspoon soy sauce or tamari
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook another minute.
2. Add mushrooms and cook until they release their liquid and begin to brown, about 8–10 minutes.
3. Stir in flour to coat the mushrooms. Cook for 1 minute.
4. Pour in vegetable broth, thyme, and soy sauce. Stir well and bring to a simmer.
5. If using cashews: blend soaked cashews with 1/2 cup water until smooth and creamy. Stir this cashew cream (or coconut milk) into the soup.
6. Simmer for 10 minutes to thicken. Season with salt and pepper.
7. Serve warm, garnished with fresh parsley.

This vegan cream of mushroom soup is deeply flavorful and luxuriously creamy.

It’s proof that comfort food can be entirely plant-based without sacrificing richness.

Vegan Mediterranean Pasta Salad

This Mediterranean pasta salad is fresh, tangy, and satisfying.

Tossed with a lemony olive oil dressing, it’s loaded with colorful vegetables, chickpeas, and herbs.

Perfect for picnics, potlucks, or an easy make-ahead lunch.

Ingredients

For the Salad:

• 12 oz rotini or penne pasta (use gluten-free if desired)
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup roasted red peppers, chopped
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon oregano
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions

1. Cook pasta according to package instructions until al dente. Drain and rinse with cold water.
2. In a large bowl, combine cooked pasta, chickpeas, tomatoes, cucumber, onion, olives, red peppers, and parsley.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, oregano, garlic, salt, and pepper.
4. Pour dressing over salad and toss until everything is well coated.
5. Chill in the fridge for at least 30 minutes before serving for best flavor.

This vegan Mediterranean pasta salad is fresh, zesty, and versatile.

It’s perfect for warm weather, meal prep, or gatherings—light yet filling with protein-packed chickpeas.

Vegan Teriyaki Tofu Stir-Fry

This vegan teriyaki tofu stir-fry is quick, flavorful, and packed with vegetables.

Crispy golden tofu is tossed in a sweet and savory homemade teriyaki sauce, then paired with colorful stir-fried veggies.

Served over rice, it’s a perfect weeknight dinner.

Ingredients

For the Tofu:

• 1 block extra-firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil (or olive oil)

For the Vegetables:

• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 1 tablespoon sesame oil

For the Teriyaki Sauce:

• 1/4 cup soy sauce or tamari
• 2 tablespoons maple syrup or agave
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)
• 1 teaspoon grated ginger
• 1 garlic clove, minced

For Serving:

• Cooked jasmine rice or brown rice
• Sesame seeds & green onions (optional)

Instructions

1. Toss tofu cubes with soy sauce and cornstarch until evenly coated. Heat sesame oil in a skillet and pan-fry tofu until golden and crispy on all sides. Remove and set aside.
2. In the same pan, sauté broccoli, bell pepper, carrot, and snap peas until tender-crisp, about 5 minutes.
3. In a bowl, whisk together soy sauce, maple syrup, rice vinegar, ginger, garlic, and cornstarch slurry. Pour into the pan and stir until sauce thickens.
4. Add tofu back into the pan and toss everything together until well coated.
5. Serve over rice, garnished with sesame seeds and green onions.

This vegan teriyaki tofu stir-fry is a quick, wholesome, and satisfying dish.

With its balance of protein, veggies, and a rich savory-sweet sauce, it’s a guaranteed crowd-pleaser.

Vegan Thai Coconut Soup

This creamy vegan Thai coconut soup is aromatic, spicy, and comforting.

Inspired by the classic Tom Kha, it’s made with coconut milk, lemongrass, mushrooms, and lime for a fragrant and zesty broth.

Perfect for when you’re craving something exotic yet soothing.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, smashed and cut into 3-inch pieces
• 3 cups vegetable broth
• 1 (14 oz) can coconut milk
• 2 cups mushrooms, sliced
• 1 medium carrot, sliced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 teaspoon maple syrup
• 1–2 teaspoons red curry paste (adjust to spice preference)
• Fresh cilantro & lime wedges (for garnish)

Instructions

1. Heat coconut oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Add lemongrass and vegetable broth. Bring to a simmer and cook for 10 minutes.
3. Stir in coconut milk, mushrooms, carrot, soy sauce, lime juice, maple syrup, and curry paste. Simmer gently for 10 minutes until vegetables are tender.
4. Remove lemongrass pieces before serving.
5. Garnish with fresh cilantro and serve with lime wedges.

This vegan Thai coconut soup is rich, tangy, and aromatic.

With its creamy coconut base and zesty flavors, it’s a restaurant-worthy soup you can make easily at home.

Vegan Apple Cinnamon Overnight Oats

These vegan apple cinnamon overnight oats are the perfect make-ahead breakfast.

Rolled oats are soaked overnight with plant milk, chia seeds, and warming spices, then topped with fresh apples and crunchy nuts.

A wholesome grab-and-go meal that tastes like apple pie!

Ingredients

• 1/2 cup rolled oats
• 1 tablespoon chia seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon maple syrup (optional)
• 1/2 cup unsweetened almond milk (or other plant milk)
• 1/2 apple, finely diced
• 1 tablespoon chopped walnuts or pecans

Instructions

1. In a jar or container, combine oats, chia seeds, cinnamon, nutmeg, maple syrup, and almond milk. Stir well.
2. Mix in diced apple and top with nuts.
3. Cover and refrigerate overnight (or at least 4 hours).
4. In the morning, stir again and enjoy cold, or warm briefly in the microwave if preferred.

These vegan apple cinnamon overnight oats are easy, nourishing, and flavorful.

With minimal prep, they make busy mornings simple—just grab your jar and go!

Vegan Cauliflower Buffalo Wings

These cauliflower buffalo wings are crispy, spicy, and the ultimate plant-based snack or party appetizer.

They’re baked, not fried, but still deliver all the flavor and crunch of classic wings—perfect with vegan ranch or celery sticks.

Ingredients

• 1 medium head of cauliflower, cut into bite-sized florets
• 3/4 cup all-purpose flour (or gluten-free flour)
• 3/4 cup unsweetened plant milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/2 cup hot sauce (like Frank’s Red Hot)
• 2 tablespoons vegan butter, melted

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, plant milk, garlic powder, onion powder, paprika, salt, and pepper into a batter.
3. Dip cauliflower florets into the batter, shake off excess, and arrange on the baking sheet.
4. Bake for 20 minutes, flipping halfway.
5. Mix hot sauce with melted vegan butter. Toss baked cauliflower in the sauce, then return to oven for 10 more minutes.
6. Serve hot with vegan ranch and celery sticks.

These vegan cauliflower buffalo wings are spicy, crunchy, and crowd-pleasing.

Whether as a snack, appetizer, or side dish, they’re a fun plant-based twist on a game-day favorite.

Vegan Mediterranean Chickpea Stew

This hearty chickpea stew is loaded with Mediterranean flavors: tomatoes, olives, herbs, and tender chickpeas simmered together in a rich sauce.

It’s wholesome, satisfying, and perfect with crusty bread.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 zucchini, diced
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 (14 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 cup Kalamata olives, sliced
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a pot over medium heat. Add onion, garlic, and carrot, and sauté until softened.
2. Add zucchini and cook 5 minutes.
3. Stir in chickpeas, crushed tomatoes, vegetable broth, oregano, paprika, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in olives, season with salt and pepper, and cook another 5 minutes.
5. Serve hot, garnished with parsley and paired with bread.

This vegan Mediterranean chickpea stew is warming, flavorful, and nourishing.

It’s a protein-packed comfort dish that tastes even better the next day.

Vegan Chocolate Avocado Mousse

This vegan chocolate mousse is silky, rich, and indulgent—but secretly healthy.

Ripe avocados blend with cocoa powder and maple syrup for a luscious, creamy dessert that’s ready in minutes.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup cocoa powder
• 1/4 cup maple syrup (or agave)
• 1/4 cup plant milk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional toppings:

• Fresh raspberries
• Shaved dark chocolate
• Coconut whipped cream

Instructions

1. Place avocados, cocoa powder, maple syrup, plant milk, vanilla, and salt in a food processor or blender.
2. Blend until completely smooth and creamy, scraping down sides as needed.
3. Taste and adjust sweetness by adding more maple syrup if desired.
4. Chill in the fridge for at least 30 minutes before serving.
5. Garnish with fresh fruit or vegan whipped cream.

This vegan chocolate avocado mousse is the perfect guilt-free indulgence—rich and creamy like traditional mousse, but made with simple plant-based ingredients.

Vegan Creamy Tomato Basil Soup

This creamy tomato basil soup is smooth, comforting, and perfect for dipping crusty bread or a vegan grilled cheese sandwich.

Coconut milk (or cashew cream) makes it rich without dairy, while fresh basil adds a fragrant finish.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 (14 oz) cans crushed tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon oregano
• 1/2 teaspoon red chili flakes (optional)
• 1/2 cup coconut milk (or cashew cream)
• 1/4 cup fresh basil leaves
• Salt and black pepper, to taste

Instructions

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Stir in crushed tomatoes, tomato paste, broth, oregano, and chili flakes. Simmer for 15 minutes.
3. Add coconut milk and fresh basil. Blend with an immersion blender (or carefully in batches) until smooth.
4. Return to heat, season with salt and pepper, and simmer another 5 minutes.
5. Serve warm with extra basil and bread.

This vegan creamy tomato basil soup is rich, fragrant, and soul-warming.

It’s a simple recipe that tastes gourmet and pairs perfectly with comfort sides.

Vegan Falafel Wraps with Tahini Sauce

These falafel wraps are fresh, flavorful, and filling.

Crispy baked falafels are paired with crunchy vegetables and drizzled with creamy tahini sauce, all wrapped in warm pita bread.

Perfect for lunch or dinner!

Ingredients

For the Falafels:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 onion, roughly chopped
• 3 garlic cloves
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon baking powder
• 1/4 cup flour (or oat flour)
• Salt and pepper, to taste

For the Tahini Sauce:

• 1/4 cup tahini
• Juice of 1 lemon
• 1 tablespoon maple syrup
• 2–3 tablespoons water (to thin)
• Pinch of salt

For the Wraps:

• Pita bread or wraps
• Shredded lettuce
• Sliced cucumber
• Diced tomato
• Pickled onions (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, flour, salt, and pepper until combined but still slightly chunky.
3. Shape mixture into small balls or patties and place on baking sheet. Bake for 25 minutes, flipping halfway.
4. Whisk together tahini, lemon juice, maple syrup, water, and salt until creamy.
5. Assemble wraps: fill pita bread with falafel, lettuce, cucumber, tomato, and drizzle with tahini sauce.

These vegan falafel wraps are flavorful, hearty, and satisfying. They make an easy, protein-packed meal that’s fresh and portable.

Vegan Blueberry Muffins

These fluffy blueberry muffins are sweet, moist, and bursting with juicy blueberries.

Made with simple plant-based ingredients, they’re perfect for breakfast, snacks, or dessert.

Ingredients

• 2 cups all-purpose flour (or whole wheat pastry flour)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup plant-based milk
• 1 teaspoon apple cider vinegar (or lemon juice)
• 1/3 cup coconut oil (melted) or neutral oil
• 2/3 cup sugar (or coconut sugar)
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a small bowl, mix plant milk and apple cider vinegar. Set aside for 5 minutes to curdle (making vegan “buttermilk”).
3. In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. Stir in milk mixture, oil, sugar, and vanilla until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter into muffin tin, filling each about 3/4 full. Bake 20–22 minutes, or until a toothpick comes out clean.
7. Let cool before serving.

These vegan blueberry muffins are tender, fluffy, and full of fruity bursts.

Perfect for meal prep, they’re a wholesome treat that everyone will love.

Vegan Spinach & Mushroom Risotto

This creamy vegan risotto is luxurious, savory, and dairy-free.

Mushrooms add a rich, earthy depth, while spinach brings freshness.

Arborio rice slowly absorbs broth until tender and creamy—comfort food at its best.

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup white wine (optional, or extra broth)
• 5 cups warm vegetable broth (kept on low heat in a saucepan)
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1/4 cup nutritional yeast (for cheesiness)
• 2 tablespoons vegan butter (optional, for richness)
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pan. Sauté onion until translucent. Add garlic and cook for 1 minute.
2. Stir in Arborio rice and toast for 2 minutes.
3. Pour in wine (if using) and stir until absorbed.
4. Add warm broth one ladle at a time, stirring often, allowing rice to absorb liquid before adding more. Continue for 18–20 minutes until rice is creamy and tender.
5. In a separate pan, sauté mushrooms until golden, then stir them into the risotto.
6. Add spinach, nutritional yeast, vegan butter, salt, and pepper. Stir until spinach wilts.
7. Serve warm, garnished with parsley.

This vegan spinach and mushroom risotto is rich, creamy, and comforting.

It’s an elegant yet easy dish perfect for a cozy dinner.

Vegan BBQ Jackfruit Sandwiches

These BBQ jackfruit sandwiches are smoky, saucy, and satisfying.

Young jackfruit shreds into a pulled pork–like texture, making it the perfect base for BBQ flavors.

Served on buns with coleslaw, it’s a deliciously messy, finger-licking meal.

Ingredients

• 2 cans young green jackfruit in brine, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup BBQ sauce (vegan-friendly)
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 burger buns

Optional Toppings:

• Vegan coleslaw
• Pickles
• Fresh lettuce

Instructions

1. Drain and rinse jackfruit. Cut out the hard cores and shred the flesh with your fingers or a fork.
2. Heat olive oil in a skillet. Sauté onion and garlic until softened.
3. Add shredded jackfruit, paprika, salt, and pepper. Stir well.
4. Pour in BBQ sauce and simmer for 15 minutes, stirring occasionally, until jackfruit absorbs flavor and thickens.
5. Pile jackfruit onto buns and top with coleslaw, pickles, or lettuce.

These vegan BBQ jackfruit sandwiches are smoky, tender, and bursting with flavor.

They’re the ultimate comfort food for summer cookouts or casual dinners.

Vegan Lemon Poppy Seed Loaf

This bright and zesty lemon poppy seed loaf is light, moist, and refreshing.

Perfect with a cup of tea or coffee, it’s a delightful vegan treat that’s easy to make and sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup plant-based milk
• 1 teaspoon apple cider vinegar
• 1/3 cup coconut oil (melted) or neutral oil
• 3/4 cup sugar
• Juice and zest of 2 lemons
• 1 teaspoon vanilla extract

Optional Lemon Glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
2. In a small bowl, combine plant milk and apple cider vinegar. Let sit for 5 minutes to curdle.
3. In a large bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt.
4. Stir in milk mixture, oil, sugar, lemon juice, zest, and vanilla until just combined. Do not overmix.
5. Pour into loaf pan and bake 40–45 minutes, until a toothpick comes out clean.
6. Cool completely. If using glaze, whisk powdered sugar with lemon juice and drizzle over cooled loaf.

This vegan lemon poppy seed loaf is soft, citrusy, and lightly sweet. It makes a refreshing dessert or snack that’s as beautiful as it is delicious.

Vegan Coconut Mango Chia Pudding

This tropical chia pudding is creamy, refreshing, and naturally sweet.

Coconut milk creates a rich base, while fresh mango adds brightness and natural sweetness.

It’s perfect for breakfast, snack, or a light dessert.

Ingredients

• 1/4 cup chia seeds
• 1 cup coconut milk (from a can, for creaminess)
• 2 tablespoons maple syrup or agave
• 1/2 teaspoon vanilla extract
• 1 ripe mango, peeled and diced

Optional Toppings:

• Toasted coconut flakes
• Fresh mint leaves
• Extra mango slices

Instructions

1. In a jar, whisk chia seeds, coconut milk, maple syrup, and vanilla until well combined.
2. Cover and refrigerate for at least 4 hours (or overnight), stirring once after 30 minutes.
3. Once thickened, layer chia pudding with diced mango in glasses or bowls.
4. Garnish with toasted coconut and mint.

This vegan coconut mango chia pudding is tropical, creamy, and nourishing.

It’s an easy make-ahead recipe that feels indulgent while being healthy.

Vegan Sweet Potato & Kale Salad with Tahini Dressing

This hearty salad combines roasted sweet potatoes with nutrient-dense kale, crunchy chickpeas, and a tangy tahini-lemon dressing.

It’s a wholesome, filling meal that’s both colorful and satisfying.

Ingredients

For the Salad:

• 2 medium sweet potatoes, peeled and cubed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 4 cups chopped kale, stems removed
• 1 tablespoon olive oil (to massage kale)

For the Dressing:

• 3 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon maple syrup
• 2 tablespoons water (to thin)
• Pinch of salt

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper. Roast for 25–30 minutes, flipping halfway.
2. Place kale in a large bowl. Drizzle with olive oil and massage with your hands until softened and darker in color.
3. Whisk together tahini, lemon juice, maple syrup, water, and salt until creamy.
4. Assemble salad by layering kale, roasted sweet potatoes, and chickpeas. Drizzle with dressing and toss gently.

This vegan sweet potato & kale salad is hearty, flavorful, and nutrient-packed. It makes a filling lunch or dinner while still feeling light and fresh.

Vegan Banana Chocolate Chip Bread

This moist and fluffy banana bread is studded with chocolate chips, making it the ultimate comfort snack.

It’s dairy-free, egg-free, and easy to make with pantry staples.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil (or neutral oil)
• 1/2 cup sugar (or coconut sugar)
• 1/4 cup plant milk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan.
2. In a bowl, mash bananas and mix with oil, sugar, plant milk, and vanilla.
3. In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
4. Stir wet and dry ingredients together until just combined. Fold in chocolate chips.
5. Pour batter into loaf pan and bake for 45–50 minutes, until a toothpick comes out clean.
6. Cool before slicing.

This vegan banana chocolate chip bread is soft, moist, and full of sweet banana flavor with melty chocolate bursts.

A classic treat made fully plant-based.