Discovering the world of plant-based eating can be intimidating, especially for beginners. However, with a little creativity and some delicious inspiration, you can easily transition to a vegan lifestyle. In this article, we’ll share 18 easy vegan recipes that are perfect for those just starting out. From comforting pasta dishes to spicy tacos, and from hearty soups to decadent desserts, these recipes will show you that going vegan doesn’t mean sacrificing flavor or variety.
Whether you’re looking for a quick weeknight meal or a special occasion dish, we’ve got you covered. Our collection of easy vegan recipes includes some surprising twists on classic dishes, as well as innovative uses for familiar ingredients. So go ahead, get cooking, and enjoy the journey to a more compassionate and healthy lifestyle.
Creamy Vegan Pasta Primavera
This recipe combines the flavors of spring with a rich and creamy sauce, making it a perfect vegan alternative to traditional pasta primavera.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
– 1/4 cup vegan cream sauce (homemade or store-bought)
– 1 teaspoon dried basil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook for 3-4 minutes or until softened.
3. Add mixed vegetables; cook for an additional 5-6 minutes or until tender.
4. Stir in vegan cream sauce and dried basil. Season with salt and pepper to taste.
5. Combine cooked pasta and sauce mixture. Toss to coat.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Black Bean Tacos
Add a burst of flavor to your taco Tuesday with these Spicy Black Bean Tacos! This recipe is perfect for a quick and easy weeknight dinner or a flavorful meal prep option.
Ingredients:
– 1 can black beans, drained and rinsed
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream, salsa
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the cumin, smoked paprika, salt, and pepper; stir to combine.
4. Add the black beans; stir to coat with spices. Cook for an additional 2-3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the black bean mixture onto tortillas and adding desired toppings.
Cooking Time: 15-20 minutes
Vegan Lentil Soup
Warm up with a hearty and comforting bowl of Vegan Lentil Soup, packed with plant-based protein and flavor!
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onions, garlic, carrots, and celery in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-45 minutes
Roasted Vegetable Buddha Bowl
Roasted Vegetable Buddha Bowl Recipe
This recipe is a flavorful and nutritious twist on the classic Buddha bowl, featuring roasted vegetables as the star of the show. Perfect for a quick and easy dinner or lunch, this dish is also customizable to your favorite vegetables and toppings.
Ingredients:
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: your favorite toppings such as avocado, hummus, cherry tomatoes, and chopped nuts
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss together sweet potato, carrot, red bell pepper, and red onion with olive oil, garlic, salt, and pepper until vegetables are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes or until tender and lightly caramelized.
4. Serve roasted vegetables over your favorite grain or greens, and add your desired toppings.
Cooking Time: 25-30 minutes
Chickpea Curry with Coconut Milk
A flavorful and aromatic curry made with chickpeas, a blend of Indian spices, and rich coconut milk.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or Dutch oven over medium heat.
2. Add onions, garlic, and ginger; cook until the onions are translucent.
3. Stir in cumin, curry powder, turmeric, and cayenne pepper (if using); cook 1 minute.
4. Add chickpeas and coconut milk; bring to a simmer.
5. Reduce heat to low and let curry cook for 15-20 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Vegan Mac and Cheese
Satisfy your comfort food cravings with this creamy and indulgent vegan macaroni and cheese recipe that’s surprisingly easy to make!
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond milk)
– 1/2 cup vegan cheddar cheese shreds
– 1/4 cup nutritional yeast
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, sauté onion and garlic in olive oil until softened.
4. Add vegetable broth, non-dairy milk, vegan cheddar cheese shreds, nutritional yeast, paprika, salt, and pepper. Stir until smooth.
5. Combine cooked macaroni with the cheesy sauce. Transfer to a baking dish and top with additional vegan cheddar cheese shreds if desired.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 30-35 minutes
Quinoa and Black Bean Salad
This hearty salad combines the nutty flavor of quinoa with the creamy texture of black beans, all wrapped up in a fresh and zesty dressing. Perfect as a side dish or light lunch, this recipe is quick to make and packed with nutritious ingredients.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 ounces) black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, and cilantro.
3. In a small bowl, whisk together lime juice and olive oil.
4. Pour dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Vegan Chocolate Avocado Mousse
Elevate your dessert game with this rich and creamy vegan chocolate mousse, featuring the silky smoothness of avocados.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Peel and pit the avocados, then blend them in a food processor until smooth.
2. In a separate bowl, whisk together cocoa powder, maple syrup, and salt until well combined.
3. Add the coconut cream, vanilla extract, and blended avocado to the cocoa mixture. Whisk until smooth and creamy.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None! This mousse is ready to serve as soon as it’s chilled.
Enjoy your decadent vegan chocolate avocado mousse!
Stuffed Bell Peppers with Quinoa
This recipe combines the sweetness of bell peppers with the nutty flavor of quinoa, making it a perfect meal for a quick weeknight dinner or a special occasion. With its vibrant colors and nutritious ingredients, this dish is sure to impress!
Ingredients:
– 4 bell peppers (any color)
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup black beans, drained and rinsed
– 1/2 cup shredded cheddar cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large bowl, mix cooked quinoa, chopped onion, minced garlic, black beans, and shredded cheese (if using).
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 30-35 minutes or until the peppers are tender.
Cooking Time: 30-35 minutes
Vegan Banana Pancakes
Start your day with a stack of fluffy vegan banana pancakes, packed with the natural sweetness of ripe bananas and a hint of warm spices. This easy-to-make recipe is perfect for a quick breakfast or brunch option.
Ingredients:
– 2 large ripe bananas, mashed
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon maple syrup
– 1/2 cup plant-based milk (such as almond or soy milk)
– 1 tablespoon melted vegan butter or oil
Instructions:
1. In a large bowl, whisk together flour, oats, baking powder, and salt.
2. Add mashed bananas, maple syrup, plant-based milk, and melted vegan butter or oil to the dry ingredients. Stir until smooth.
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
4. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for another minute.
5. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped coconut cream.
Cooking Time: Approximately 10-12 pancakes, cooked in batches of 4-6.
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas: A flavorful twist on traditional enchiladas, this recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans and spices.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté onion and garlic until softened. Add cooked sweet potatoes, black beans, cumin, paprika, salt, and pepper. Cook for 5 minutes.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by spooning the sweet potato-black bean mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish.
5. Pour enchilada sauce over the rolled tortillas and cover with aluminum foil.
6. Bake for 25-30 minutes or until hot and bubbly. Serve with shredded cheese on top (if desired).
Cooking time: approximately 35-40 minutes.
Vegan Caesar Salad
Experience the classic flavors of a traditional Caesar salad, minus the animal products! This vegan version uses plant-based ingredients to create a creamy and tangy dressing that complements the crisp romaine lettuce and savory croutons.
Ingredients:
– 1 large head of romaine lettuce, chopped
– 1/2 cup vegan Caesar dressing (homemade or store-bought)
– 1/4 cup whole wheat bread crumbs
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: additional toppings such as vegan parmesan cheese, chopped avocado, or sliced almonds
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toss bread crumbs with olive oil, salt, and pepper. Spread on a baking sheet and toast for 5-7 minutes or until lightly browned.
3. In a large bowl, combine chopped romaine lettuce, vegan Caesar dressing, toasted croutons, and lemon juice. Toss to coat.
4. Serve immediately and customize with your desired toppings.
Cooking Time: 10-12 minutes
Mushroom and Spinach Stir-Fry
A delicious and healthy stir-fry recipe that combines the earthy flavor of mushrooms with the nutritious goodness of spinach.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: soy sauce or tamari for added flavor
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the fresh spinach leaves and cook until wilted, about 1-2 minutes.
5. Season with salt and pepper to taste. If desired, add a splash of soy sauce or tamari for added flavor.
6. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Vegan Shepherd’s Pie
A comforting, plant-based twist on the classic dish, this Vegan Shepherd’s Pie is a hearty and satisfying meal for any time of year.
Ingredients:
– 1 cup cooked lentils
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 cups mashed sweet potatoes (about 3-4 medium-sized)
– 1 cup vegan gravy (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic; cook until softened.
3. Add mushrooms; cook until tender.
4. Stir in lentils, vegetable broth, tomato paste, thyme, paprika, salt, and pepper.
5. Transfer mixture to a 9×13 inch baking dish.
6. Top with mashed sweet potatoes and vegan gravy.
7. Bake for 35-40 minutes or until sweet potatoes are golden brown.
Cooking Time: 35-40 minutes
Coconut Curry Lentil Stew
Warm up with this aromatic and nutritious stew that combines the comfort of lentils with the exotic flavors of coconut curry.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add lentils, diced tomatoes, coconut milk, curry powder, cumin, salt, and pepper. Stir to combine.
3. Bring mixture to a simmer. Reduce heat to low and cook, covered, for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-50 minutes
Vegan Blueberry Muffins
Start your day with a deliciously moist and flavorful vegan blueberry muffin, packed with sweet-tart blueberries and a hint of lemon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter or margarine, melted
– 1/2 cup non-dairy milk (almond or soy)
– 1 large egg replacement (e.g., flaxseed or chia seed gel)
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup fresh or frozen blueberries
– Lemon zest and juice, to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add melted vegan butter or margarine, non-dairy milk, egg replacement, and lemon zest/juice to the dry ingredients. Mix until just combined.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Zucchini Noodles with Pesto
This recipe is a great way to enjoy the flavors of traditional pasta, but with the added health benefits of zucchini noodles. The creamy pesto sauce adds a rich and tangy element that pairs perfectly with the light and refreshing zucchini.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your spiralizer or vegetable peeler to create zucchini noodles.
2. Cook the zucchini noodles in a large skillet with a tablespoon of olive oil over medium-high heat for 3-4 minutes, or until slightly tender.
3. Add the pesto sauce and stir to combine. Season with salt and pepper to taste.
4. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Vegan Pumpkin Soup
A comforting and creamy soup perfect for a chilly fall or winter evening. This recipe is free from animal products, making it a great option for vegans and those with dietary restrictions.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the pumpkin cubes and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Stir in the non-dairy milk and cumin. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Summary
Discover the world of plant-based eating with these 18 easy vegan recipes perfect for beginners. From classic comfort food to international flavors, there’s something for everyone in this collection. Whip up a creamy pasta primavera or spicy black bean tacos for a quick dinner. Try hearty lentil soup or roasted vegetable bowls for a nutritious meal. Or indulge in sweet treats like chocolate avocado mousse or banana pancakes. Whether you’re new to veganism or just looking to mix things up, these simple and delicious recipes will get you started on your plant-based journey.
