20 Easy Vegan Recipes for Beginners Delicious

Diving into vegan cooking doesn’t have to be daunting—or boring! Whether you’re craving cozy comfort food, quick weeknight dinners, or fresh seasonal bites, we’ve got you covered with 20 foolproof recipes perfect for beginners. Packed with flavor and simple ingredients, these dishes prove plant-based eating is anything but bland. Ready to whip up something delicious? Let’s get cooking!

Classic Vegan Lentil Soup

This hearty lentil soup is a one-pot wonder—packed with earthy flavor, protein, and cozy vibes that’ll make it a weeknight staple.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
2. Stir in 3 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme; cook for 1 minute until fragrant.
3. Add lentils, diced tomatoes (with juices), 4 cups broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender.
4. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with fresh parsley.

The smoky paprika and bright lemon make this soup anything but basic—it’s a flavor punch in every spoonful.

Tip: For extra creaminess, blend half the soup before adding the lemon juice.

Simple Vegan Chickpea Curry

This cozy chickpea curry is packed with warm spices and creamy coconut milk—perfect for a quick, satisfying weeknight meal.

Ingredients

• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can full-fat coconut milk
• 1 tsp salt
• 1/2 cup chopped fresh cilantro (for garnish)

Instructions

1. Heat 2 tbsp coconut oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until softened. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast the spices for 30 seconds, stirring constantly.
3. Pour in diced tomatoes and chickpeas, stirring to coat. Simmer for 5 minutes to meld flavors.
4. Add coconut milk and 1 tsp salt, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
5. Garnish with cilantro and serve warm over rice or with naan.

The magic here? Toasting the spices unlocks their depth, while coconut milk adds a luscious creaminess without dairy.

Tip: For extra richness, stir in a handful of baby spinach just before serving—it wilts perfectly into the curry.

Easy Vegan Banana Bread

This foolproof vegan banana bread is moist, lightly spiced, and so simple—no eggs or dairy needed, just ripe bananas and pantry staples!

Ingredients

• 3 medium very ripe bananas (about 1 1/2 cups mashed)
• 1/3 cup melted coconut oil (or neutral oil)
• 1/2 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas until smooth. Whisk in 1/3 cup melted coconut oil, 1/2 cup maple syrup, 1/4 cup almond milk, and 1 tsp vanilla extract.
3. In a separate bowl, whisk together 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/2 tsp salt. Fold into the wet ingredients until just combined (don’t overmix). Stir in walnuts if using.
4. Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The maple syrup adds a caramel-like depth, while the bananas keep it tender—no one will guess it’s vegan! Tip: For extra flavor, sprinkle the top with turbinado sugar before baking.

Quick Vegan Avocado Toast

This creamy, zesty avocado toast comes together in minutes but feels like a gourmet breakfast—perfect for busy mornings when you want something satisfying.

Ingredients:

• 2 slices sourdough bread
• 1 ripe avocado, pitted and peeled
• 1 tbsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp red pepper flakes
• 1 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Toast the sourdough bread until golden and crisp, about 3 minutes in a toaster or 5 minutes under a broiler at 400°F.
2. In a small bowl, mash the avocado with the lemon juice, sea salt, and red pepper flakes until slightly chunky or smooth, depending on preference.
3. Drizzle the toasted bread with extra-virgin olive oil, then spread the avocado mixture evenly over both slices.
4. Garnish with chopped cilantro (if using) and an extra pinch of red pepper flakes for heat.

The lemon juice keeps the avocado vibrant while the red pepper flakes add a subtle kick—no bland toast here! For extra crunch, try sprinkling everything bagel seasoning on top.

Tip: Use slightly underripe avocados if you prefer a firmer texture; they’ll mash neatly without turning mushy.

Basic Vegan Stir-Fried Vegetables

This vibrant stir-fry is a weeknight lifesaver—packed with crisp-tender veggies and a savory garlic-ginger sauce that comes together in minutes.

Ingredients:

• 2 tbsp neutral oil (like avocado or grapeseed)
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 red bell pepper, thinly sliced
• 2 cups broccoli florets
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 2 tbsp neutral oil in a large wok or skillet over high heat. Add 3 cloves garlic and 1 tbsp ginger, stirring for 30 seconds until fragrant.
2. Add red bell pepper, broccoli florets, and snap peas. Stir-fry for 4–5 minutes until veggies are bright and slightly tender but still crisp.
3. Reduce heat to medium. Pour in 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using). Toss to coat evenly and cook for 1 more minute.

The magic here? The quick high-heat cook keeps the veggies snappy while the sauce caramelizes just enough to cling to every bite.

Tip: For extra protein, toss in baked tofu or cashews right before serving.

Vegan Spaghetti with Marinara Sauce

This classic vegan spaghetti is hearty, flavorful, and comes together in under 30 minutes—perfect for busy weeknights when you crave comfort without the fuss.

Ingredients:

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 tsp sugar
• 1 tsp salt
• Fresh basil leaves, for garnish

Instructions:

1. Cook spaghetti according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant but not browned.
3. Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), sugar, and salt. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked spaghetti with the marinara sauce until evenly coated. Garnish with fresh basil.

The secret here? Simmering the sauce just long enough to deepen the flavors while keeping it bright and fresh—no canned sauce taste!

Tip: For extra richness, stir in 1 tbsp of nutritional yeast just before serving.

Fluffy Vegan Pancakes

These pancakes are so light and airy, you won’t believe they’re egg- and dairy-free—perfect for lazy weekend mornings.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups unsweetened almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil (plus extra for cooking)

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, mix the almond milk, apple cider vinegar, vanilla extract, and melted coconut oil. Let sit for 2 minutes to slightly curdle.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay—overmixing makes dense pancakes).
4. Heat a nonstick skillet over medium-low heat and lightly grease with coconut oil. Pour ¼ cup batter per pancake and cook for 2–3 minutes until bubbles form on top. Flip and cook for another 1–2 minutes until golden.

The secret? The apple cider vinegar reacts with the baking powder for an extra-fluffy rise—no eggs required!

Tip: Keep pancakes warm in a 200°F oven while cooking the rest.

Vegan Black Bean Tacos

These hearty, flavor-packed tacos are a weeknight lifesaver—spiced just right and ready in under 30 minutes!

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup water
• 1 tbsp lime juice
• 1/4 tsp salt
• 8 small corn tortillas
• Toppings: diced avocado, fresh cilantro, hot sauce (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add diced onion and cook for 3–4 minutes until soft. Stir in 2 cloves minced garlic, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder; cook for 1 minute until fragrant.
2. Add black beans, 1/2 cup corn, and 1/4 cup water. Simmer for 5 minutes, mashing lightly with a fork for a chunky texture. Stir in 1 tbsp lime juice and 1/4 tsp salt.
3. Warm corn tortillas in a dry skillet or microwave. Fill with the bean mixture and top with avocado, cilantro, or hot sauce.

The smoky-spiced beans paired with creamy avocado and bright lime make these tacos irresistibly balanced. Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side!

Creamy Vegan Mashed Potatoes

These dreamy mashed potatoes are so rich and velvety, no one will guess they’re dairy-free—perfect for cozy dinners or holiday feasts.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsweetened almond milk (or oat milk), warmed
• 1/4 cup vegan butter
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until fork-tender.
2. Drain the potatoes and return them to the pot. Mash with a potato masher or fork until mostly smooth.
3. Add the warmed almond milk, vegan butter, nutritional yeast, garlic powder, salt, and black pepper. Stir vigorously until creamy and fully combined. Taste and adjust salt if needed.

The nutritional yeast adds a cheesy depth, while the almond milk keeps these luxuriously light—no gluey spuds here!

Tip: For extra fluffiness, warm the milk and butter together before mixing in.

Vegan Chocolate Chip Cookies

These vegan chocolate chip cookies are soft, chewy, and packed with melty chocolate—no one will guess they’re dairy-free!

• 1/2 cup coconut oil, solid but scoopable
• 3/4 cup packed brown sugar
• 1/4 cup almond milk (or any plant-based milk)
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dairy-free chocolate chips

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the coconut oil and brown sugar until creamy. Mix in the almond milk and vanilla extract until smooth.
3. Add the flour, baking soda, and salt, stirring just until combined (don’t overmix). Fold in the chocolate chips.
4. Scoop 1½-tbsp portions of dough onto the sheets, spacing them 2 inches apart. Flatten slightly with your palm.
5. Bake for 10–12 minutes until the edges are lightly golden but centers still look soft. Let cool on the sheets for 5 minutes before transferring.

The secret? Coconut oil gives these cookies an irresistible chew, while a touch of almond milk keeps them tender. They’re perfect for lunchboxes or late-night cravings!

Tip: For extra flavor, sprinkle a pinch of flaky sea salt on the cookies right after baking.

Vegan Buddha Bowl with Tahini Dressing

This vibrant Buddha bowl is packed with wholesome ingredients and drizzled with a creamy tahini dressing—perfect for a nourishing lunch or dinner that comes together in under 30 minutes.

Ingredients:

• 1 cup cooked quinoa
• 1 medium sweet potato, peeled and diced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups chopped kale
• 1/2 avocado, sliced
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2-3 tbsp water (to thin dressing)

Instructions:

1. Preheat oven to 400°F. Toss sweet potato with olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender.
2. Meanwhile, heat a dry skillet over medium. Add chickpeas and cook for 5 minutes, shaking occasionally, until lightly crispy.
3. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and water until smooth. Add more water, 1 tbsp at a time, until pourable.
4. Divide quinoa between bowls. Top with roasted sweet potatoes, chickpeas, kale, and avocado. Drizzle generously with tahini dressing.

The magic here is in the contrast—creamy avocado, crispy chickpeas, and tender sweet potatoes all tied together with that tangy-sweet tahini drizzle.

Tip: Massage the kale with a pinch of salt and a splash of lemon juice for a softer texture.

Vegan Sweet Potato Fries

These golden, oven-baked sweet potato fries are the perfect balance of crispy edges and tender centers—no deep fryer required!

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), scrubbed and cut into 1/4-inch sticks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Toss sweet potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange fries in a single layer on the baking sheet, leaving space between each piece. Bake for 20 minutes, flip fries with a spatula, then bake another 10–15 minutes until crispy and caramelized at the edges.

The magic here? A high oven temp and plenty of breathing room on the pan—that’s the secret to fries that actually crisp instead of steam.

Tip: For extra crunch, soak cut sweet potatoes in cold water for 30 minutes before drying thoroughly and seasoning.

Vegan Peanut Butter Smoothie

This creamy, dreamy smoothie tastes like dessert but fuels you like breakfast—perfect for busy mornings or post-workout refueling.

Ingredients:

• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 frozen banana, sliced
• 2 tbsp creamy peanut butter
• 1 tbsp maple syrup (optional, for sweetness)
• ½ tsp vanilla extract
• 1 tbsp chia seeds (optional, for thickness)
• Handful of ice cubes (about ½ cup)

Instructions:

1. Add almond milk, frozen banana, peanut butter, maple syrup (if using), vanilla extract, and chia seeds to a blender.
2. Blend on high for 30 seconds until smooth and creamy. If too thick, add 1–2 tbsp more almond milk.
3. Add ice cubes and blend again for 10–15 seconds until frothy and fully incorporated.
4. Pour into a glass and enjoy immediately.

The chia seeds add a fun texture and extra protein, making this smoothie feel indulgent yet nourishing. Tip: For a chocolate twist, add 1 tbsp cocoa powder with the peanut butter!

Vegan Oatmeal with Fresh Berries

Start your morning with this creamy, plant-based oatmeal that’s packed with juicy berries and just the right touch of sweetness.

Ingredients:

• 1 cup rolled oats (not instant)
• 2 cups unsweetened almond milk
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp chia seeds (optional)

Instructions:

1. In a small saucepan, combine the rolled oats, almond milk, maple syrup, vanilla extract, cinnamon, and salt. Stir well.
2. Bring to a gentle boil over medium heat, then reduce to low and simmer for 5–7 minutes, stirring occasionally, until the oats are tender and the mixture thickens.
3. Remove from heat and let sit for 2 minutes to thicken further.
4. Divide into bowls and top with fresh berries and chia seeds (if using). Drizzle with extra maple syrup if desired.

The chia seeds add a fun crunch, while the warm cinnamon and cool berries make every bite feel like a cozy hug. Perfect for lazy weekends or meal-prepped breakfasts!

Tip: For extra creaminess, stir in a spoonful of almond butter before serving.

Vegan Hummus Wrap

Packed with fresh veggies and creamy hummus, this wrap is a quick, satisfying lunch that’ll keep you energized all afternoon.

Ingredients:

• 1 large whole wheat tortilla (10-inch)
• 1/3 cup classic hummus
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 1/4 cup baby spinach leaves
• 2 tbsp diced red bell pepper
• 1 tbsp chopped fresh parsley
• 1/2 tsp lemon juice
• 1/4 tsp smoked paprika
• Pinch of salt

Instructions:

1. Lay the tortilla flat and spread the 1/3 cup hummus evenly over the surface, leaving a 1-inch border.
2. Layer the shredded carrots, cucumber, baby spinach, and red bell pepper in a horizontal line down the center.
3. Sprinkle with 1 tbsp parsley, 1/2 tsp lemon juice, 1/4 tsp smoked paprika, and a pinch of salt.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally.

The smoky paprika and lemon juice brighten up the earthy hummus, while the crisp veggies add the perfect crunch. No sad desk lunches here!

Tip: For extra staying power, add a handful of cooked quinoa or chickpeas before rolling.

Vegan Pasta Primavera

Bright, fresh, and packed with spring veggies, this pasta primavera is a colorful weeknight winner that comes together in under 30 minutes.

Ingredients:

• 8 oz fusilli pasta (or your favorite shape)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 medium zucchini, halved and sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth
• 1 tbsp lemon juice
• 1/4 cup chopped fresh basil

Instructions:

1. Cook pasta according to package instructions. Drain, reserving 1/4 cup pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic, onion, and red pepper flakes; sauté for 2 minutes until fragrant.
3. Add zucchini, cherry tomatoes, and broccoli. Sprinkle with salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until veggies are crisp-tender.
4. Pour in vegetable broth and lemon juice, scraping up any browned bits. Simmer for 1 minute.
5. Toss in cooked pasta, adding reserved pasta water as needed to create a light sauce. Stir in fresh basil just before serving.

The lemon-basik combo and crunchy-tender veggies make this dish taste like sunshine in a bowl—perfect for when you want something light but satisfying.

Tip: Swap in seasonal veggies like asparagus or snap peas for a fun twist!

Vegan Quinoa Salad

Packed with protein and fresh flavors, this vibrant quinoa salad is a meal-prep superstar that’s as satisfying as it is simple.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, toss together cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 30 minutes before serving to let flavors meld.

The lemon-cumin dressing adds a zesty kick, while the chickpeas give this salad a hearty bite—perfect for lunches that won’t leave you hungry by 3 PM.

Tip: For extra crunch, sprinkle with toasted slivered almonds just before serving.

Vegan Mushroom Risotto

This rich, umami-packed risotto proves you don’t need dairy to achieve luscious comfort food—just a wooden spoon and a little patience.

Ingredients

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil, divided
• 1 lb cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine (or sub broth)
• 1 tbsp nutritional yeast
• 1 tsp sea salt, plus more to taste
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Warm vegetable broth in a saucepan over low heat. Keep it simmering.
2. Heat 1 tbsp olive oil in a large skillet over medium. Add mushrooms and cook 6–8 minutes until browned. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Sauté onion for 3 minutes, then add garlic and cook 1 minute until fragrant.
4. Stir in Arborio rice, coating it in oil. Pour in ½ cup white wine, scraping up any browned bits. Cook until mostly absorbed.
5. Add warm broth ½ cup at a time, stirring frequently. Wait until each addition is nearly absorbed before adding more (about 18–20 minutes total).
6. When rice is al dente, stir in cooked mushrooms, 1 tbsp nutritional yeast, 1 tsp salt, and ½ tsp pepper. Taste and adjust seasoning.
7. Garnish with fresh parsley and serve immediately.

The key here? Letting the rice almost dry out between broth additions—that’s what builds the perfect creamy texture without cream.

Tip: For extra depth, add 1 tsp truffle oil at the end or swap ½ the mushrooms for rehydrated porcinis.

Vegan Zucchini Fritters

These golden, savory fritters are packed with fresh zucchini and just the right amount of crunch—perfect for a light lunch or appetizer that even non-vegans will love.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 2 tbsp cornstarch
• 1/4 cup finely chopped red onion
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• Vegan sour cream or tahini (for serving, optional)

Instructions:

1. Toss grated zucchini with 1/2 tsp salt in a colander and let sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel.
2. In a bowl, combine zucchini, 1/4 cup flour, 2 tbsp cornstarch, red onion, 1 tbsp nutritional yeast, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until evenly coated.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Scoop 2-tbsp portions of the mixture into the pan, flattening gently. Cook for 3–4 minutes per side until crisp and golden.
4. Transfer to a paper towel-lined plate. Serve warm with vegan sour cream or tahini if desired.

The secret to these fritters’ perfect texture? Cornstarch adds crispiness without heaviness, while nutritional yeast gives a subtle cheesy depth.

Tip: For extra flavor, stir in 1 tbsp chopped fresh dill or parsley with the dry ingredients.

Vegan Berry Chia Pudding

Vegan Berry Chia Pudding

This creamy, no-cook chia pudding is packed with fruity flavor and makes the perfect make-ahead breakfast or snack.

Ingredients:

• 1 1/2 cups unsweetened almond milk (or any plant-based milk)
• 1/4 cup chia seeds
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1 tbsp sliced almonds (for topping)

Instructions:

1. In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined.
2. Cover and refrigerate for at least 4 hours (or overnight), stirring once halfway through to prevent clumping.
3. Once thickened, divide the pudding into two serving glasses or jars.
4. Top each portion with 1/2 cup of mixed berries and a sprinkle of sliced almonds.

The magic of chia seeds means this pudding sets up beautifully without any cooking, and the juicy berries add a burst of freshness in every bite.

Tip: For extra creaminess, swap half the almond milk with full-fat coconut milk.

Conclusion

With these 20 easy vegan recipes, beginners can whip up delicious meals in no time! Whether you’re craving breakfast, lunch, or dinner, there’s something here for everyone. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty dishes too. Happy cooking!