41 Easy Plant-Based Recipes You’ll Make Again and Again (2024)

Green Bean Pasta with Cashew Pesto

One fan describes this glossy pesto pasta as “hands-down the most delicious pesto recipe” they’ve ever had. The pesto sauce is made by blending cashews, fresh spinach, fresh basil, and nutritional yeast. (Be sure to allow 30 minutes to soak the cashews.) Notes another commenter, “Wow. So delicious and fancy. I didn’t have spinach on hand so substituted collard greens in the pesto sauce. I will definitely make it again.”

Thai Rice Salad Bowls

A feast for your eyes as well as your stomach, this colorful brown rice bowl bursts with complementary textures and flavors: Red cabbage for crunch, scallions for an understated sharpness, and sweet potato wedges for earthy sweetness. Serve with cilantro, sriracha sauce, and an almond-lime dressing. Writes a commenter, “I made this bowl for our family (including two small kids) recently and it was such a hit. It's got a bit of everything and the flavors work so well together, especially topped with the delicious dressing.”

Tex-Mex Pita Pizzas

With pita bread as the base, these single-serve vegan pizzas come together in record time. Top with avocado and a corn and black bean mix for an easy family meal.

Chickpea Flour Pizza Crust (Gluten-Free), Plus Topping Ideas

This gluten-free chickpea flour base is super easy to make and light enough that you don’t leave the table feeling “bready.” Pro tip: Batch-cook a round of crusts and freeze them for busy weeknights.

Sneaky Chickpea Burgers

Looking for a simple vegan recipe the whole family will enjoy? These scrumptious burgers from Dreena Burton come together quickly and are a fan-favorite for all ages. Carrot and bell pepper lend sweetness, while tomato paste, red wine vinegar, Dijon mustard, and nutritional yeast add tangy flavor. Notes a commenter, “I have made these burgers many times for my family and everyone loves them!” Another writes, “Possibly the best bean burgers I’ve ever had.”

Lentil Vegetable Soup

With everyday veggies and the rich, almost meaty texture of brown lentils, this easy lentil-vegetable soup is one of our all-time fan-favorite recipes.

Kale Arrabbiata-Stuffed Spaghetti Squash

The hardy shell of spaghetti squash makes the perfect serving bowls for this eye-catching easy vegan meal. And it’s so simple: Bake spaghetti squash halves in a 400°F oven for 45 minutes; then fluff up the tendrils and spoon a simple chickpea-marinara over the top. Note: Half a spaghetti squash is one serving. Writes a fan, “This is a wonderful recipe and an autumnal/wintery must.”

Hearty Vegan Red Bean Chili

Generous amounts of red bell pepper and onion give this stovetop chili a rich and flavorful base, while fire-roasted tomatoes add smokiness, kidney beans provide bulk, and millet adds a subtle chewy texture that’s surprisingly pleasing to the palate. Shares a reviewer, “Delicious and not too much in the way of prep and ingredients. I will definitely make this again!”

Best-Ever Beefless Stew

Warm yourself up from the inside with this comforting, flavor-packed stew. Portobello mushrooms give rich umami flavor, while plenty of potato and other everyday veggies lend complex flavors without a fuss. Says one reviewer, “Hands down the best.” Another writes, “This is absolutely our whole family’s favorite stew recipe. Easy to make and so delicious.”

Carrot Dogs

One of our most popular vegan recipes for beginners, these oil-free vegan carrot dogs soaked in a smoky marinade will permanently satisfy your hot dog cravings! Prepare to have your summer barbecues altered forever. Shares a fan, “These were fantastic and my picky teenager gobbled them down, too!”

Greens and Things Sandwiches with Carrot Hummus

This hearty sandwich features cucumber, pepperoncini (or roasted red peppers, if you prefer), fresh baby kale, and toasted sunflower kernels. What really completes the sandwich is the homemade hummus, which gets a golden hue and subtly sweet flavor from sauteed carrots, while fresh dill adds a fragrant touch. Notes a fan, “I am delighted to be introduced to carrot hummus. It is sweet and delicious and no tahini is needed.”

Easy Vegan Corn Chowder

This vegan corn chowder has all the creaminess you expect in a chowder, but instead of using dairy, it relies on almond flour and potato to get there.

Creamy Wild Rice Soup

Loaded with mushrooms, wild rice, and shots of red bell pepper, this is a great family soup that’s elegant enough to serve to company. Note: The recipe only makes six cups, so you may want to make a double batch.

Quick and Easy Noodle Soup

In this one-pot soup, a few basic veggies, whole grain noodles, and a handful of dried herbs come together to create a comforting dish with flavors similar to chicken noodle soup.

“Nacho” Vegan Baked Potato

For an easy, healthy meal, top a baked potato with beans, salsa, and avocado. Pro tip: Bake an oven-load of potatoes when you have time, and reheat as needed.

Stove-Top Vegan Macaroni and Cheese

In this scrumptious plant-based mac and cheese, potatoes and cashews add creaminess, turmeric adds a yellow hue, and nutritional yeast and garlic add a rich cheesy flavor.

Penne with Tomato-Mushroom Sauce

A quick and flavorful tomato pasta sauce is a must-have in any collection of easy vegan recipes for beginners and experienced cooks alike. In this 20-minute tomato pasta, plant milk adds creaminess and softens the tang of the tomato—no sugar required. Mushrooms deliver rich umami flavor, and fresh (or dried) basil and dried thyme make it taste fancy! “I love this recipe! Easy to change to the way that you like it.”

“No-Tuna” Salad Sandwich

Ready in just 10 minutes, this flavor-packed sandwich filling consists of mashed chickpeas mixed with capers, red onion, pickles, tahini, mustard, and a dash of maple syrup.

With the perfect ratio of crunchy veggies to soft avocado and mashed white beans, these easy wraps make a delectable, satisfying lunch. They’re also great cut into bite-sized pieces and served as an appetizer.

Burritos with Spanish Rice and Black Beans

Tasty, healthy, and easy to make, these plant-based burritos make a great hearty lunch or dinner. If you have cooked rice on hand, they’re ready in no time.

Zucchini Fritters

Grated zucchini makes a great fritter. Instead of using egg to bind them together this easy vegan recipe uses chickpea flour combined with tahini and lemon juice. Add green onions and fresh dill seed for extra flavor. A reviewer writes, “Relatively new to the WFPB way of living, I can only agree with other reviews, these fritters are fantastic!”

Black Bean Burgers

Unlike store-bought veggie burgers, which are often loaded with oil and highly processed ingredients, these scrumptious vegan patties rely on a handful of whole-food, plant-based pantry staples.

Chickpea Omelet

Don’t you just love easy vegan meals that use pantry staples and can be tailored to use up the veggies in the back of the fridge? This much-loved vegan omelet from The Prevent and Reverse Heart Disease Cookbook is that kind of recipe! Made with seasoned chickpea flour and water this egg-free omelet is a bit like a savory veggie pancake. “My family and I all love this recipe! We eat it often, and not just for breakfast,” shares a commenter.

Spinach-Potato Tacos

There’s so much more to tacos than choosing which type of meat you want! For easy, yummy plant-based tacos, this tender spinach and potato filling really hits the mark.

Black Bean and Sweet Potato Quesadillas

You won’t miss the cheese in these divine sweet potato quesadillas. Stuffed with salsa, rice, spinach, and beans, this Mexican-inspired dish is one for the whole family.

Lentil Sloppy Joes

If you’re at home at least an hour and a half before you need to eat, this recipe is a cinch: it takes 10 minutes to prepare; then it’s just a matter of letting it simmer. Pro tip: Make extra filling and freeze for a virtually instant weeknight meal.

Corn and Black Bean Cakes

Serve these light and tasty fritters for brunch, lunch, or dinner. Enjoy them plain or topped with homemade (or store-bought) salsa and tofu sour cream.

Stir-Fry with Peanut Sauce

In this easy vegan recipe, crisp, colorful, veggies are cooked until just tender and served atop brown rice. Drizzle with a sensational low-fat peanut sauce for the full effect! Notes a fan, “Absolutely delicious; very versatile with whatever veg is in the fridge.” Another writes, “This is my husband’s favorite stir-fry! It’s simple, made in about 30-minutes, and tastes delicious!”

Taco-Spiced Tortilla Chips

Baked, not fried, and coated with a tasty assortment of spices, these thick and crunchy homemade tortilla chips are just as addictive as their fried cousins!

The Best Oil-Free Hummus

Ready in just 10 minutes, this oil-free hummus has the zesty flavor of traditional hummus. Feeling adventurous? Try different add-ins, such as spinach, olives, mint, or eggplant.

8-Ingredient Slow-Cooker Chili

Canned tomatoes, garlic, and a packet of vegetarian chili seasoning give this hearty plant-based chili oodles of flavor with minimal effort. Throw in some dried beans (e.g., kidney or pinto), and let your slow cooker do the rest. You’ll be amazed at the result.

Sweet Potato Chili with Kale

This plant-based sweet potato chili is a treat for your taste buds. Cooked with orange juice, the citrusy-spicy flavor pairs perfectly with sweet potato and kale.

Potato-Cauliflower Curry

In this comforting dish, potato, cauliflower, and frozen peas soak up the complex flavors of a delicious homemade curry sauce. Like it hot? Dial up the cayenne pepper to taste.

Rice Bowls with Kidney Beans, Spinach, and Mixed Veggies

This satisfying grain bowl combines brown rice, mixed veggies, spinach, and tomato with a creamy Cilantro-Cashew Dressing. Don’t have rice? Use another whole grain, such as quinoa, teff, bulgur, or barley. Have fun experimenting with other veggies too; you can’t go wrong.

Vegan Minestrone Soup with Potatoes and Kale

This hearty stew has comfort food written all over it. The earthy flavor of russet potato perfectly pairs with meaty mushrooms, leafy kale, and creamy white beans. Ready in 30 minutes, this is one of those easy vegan recipes you’ll make again and again. Notes a fan, “Tasty. Very excellent. My husband is extremely picky. He thought it was delicious and wants to see it again!”

No-Fry Fried Rice

This oil-free “fried” rice is packed with veggies. Pineapple adds juicy sweetness while a simple garlic-ginger-tamari sauce rounds out the dish to perfection.

This easy vegan mashed potato recipe features cashews for creaminess, while mushrooms, veggie broth, and dried herbs create a full-bodied gravy.

Veggie and Apple Slaw

This colorful coleslaw calls for red and white cabbage, as well as apple, carrot, and celery. Toss with a tangy Dijon vinaigrette and serve alongside burgers, pizza, or just about any meal!

Potato Salad with Avocado and Dill

Avocado is the key to this fresh and creamy plant-based potato salad. Pro tip: Cook the potatoes ahead of time so they have time to chill. Then when you’re ready to prepare the salad, all you have to do is chop and assemble. It’s that easy!

Italian-Style Zucchini and Chickpea Sauté

Tender zucchini, tomato, and fresh basil is a classic flavor combination with melt-in-your-mouth appeal. This recipe adds canned chickpeas for extra heartiness.

Spicy French Fries

These spicy baked fries make a great snack or side dish. Spoiler alert: The secret to getting them crispy without using oil is to partially steam the potatoes first.