60 Plant Based Recipes For Beginners To Try

A plant-based diet is perhaps one of the most effective ways to better overall health. It is known to boost energy levels and even combat heart diseases. If you’re looking to incorporate this diet into your lifestyle, we have 60 of the easiest plant-based recipes to start you off.

Plant-based vs Vegan

Many might confuse this diet with the vegan diet but both are slightly different. Both diets can be completely devoid of meat and other animal products. However, some plant-based recipes can include some animal products. The point is to cut down on animal products overall so some people might choose to consume meat occasionally.

The vegan diet involves completely excluding animal products from not just your diet but also your entire lifestyle. This involves not wearing clothing made from animals like leather and fur, and not using animal-tested products.

That said, some of the plant-based recipes in this list will include some animal products in them, thus they are not suitable for vegans. However, feel free to modify and swap out the ingredients with vegan-friendly alternatives if you want. That’s the beauty of plant-based recipes; they are very easily customizable.

WFPB Explained

WFPB is short for a whole-food, plant-based diet. It is a plant-based diet that is centered around eating whole foods, meaning minimally or not processed and refined foods. It’s all about eating as clean as possible, so you’re encouraged to eat organic or locally sourced foods.

In a nutshell, the whole WFPB diet comprises of foods like fruits, vegetables, and tubers. It also includes whole grains and legumes as well.

The Benefits

We all know how beneficial switching to a plant-based diet is. It reduces risks of heart diseases, type 2 diabetes, and even some cancers. It can even help with weight loss. Not only that but going green lessens your environmental footprint, thereby helping Mother Nature as well.

Plant-based Breakfast Recipes

As they say, breakfast is the most important meal of your day. Replace those eggs and processed meats with these equally delicious plant-based recipes to start your mornings right.

1. Coconut Bacon

Photo from connoisseurusveg.com

Replicate that bacon flavor without the guilt! In a bowl, combine 2 tbsp soy sauce, 1 tbsp liquid smoke, 1 tbsp maple syrup, and 1/2 tsp smoked paprika. Mix in 2 cups of flaked coconut and arrange on a baking sheet. Make sure to coat each coconut flake before putting them on the baking sheet. If you want it gluten-free, substitute the soy sauce with tamari or coconut aminos.

Preheat your oven at 325 degrees. Put in your mixed coconut flakes and bake for 15 minutes. Set your alarm at five-minute intervals and make sure to stir every time. Let it cool after 15 minutes and there you have your guilt-free bacon for breakfast!

2. Vegan Breakfast Sandwich

Photo from healthyhappylife.com

This is a very simple sandwich recipe with the main ingredient being one (or two) meat-free patty that you can find at your local supermarket. To put your sandwich together, you’ll need 1 toasted English muffin cut in half, a cup of kale and a tsp of pepitas. You may also add a quarter of sliced avocados or more if you like.

Assemble all of the ingredients into a sandwich. As for the sauce, it can be anything you prefer. For example, you can add 1 tsp of vegan mayo, 1/8 tsp chipotle powder, and 1 tsp chopped jalapeno. You can skip the jalapeno if you like.

3. Overnight Oats

Photo by Kareine Montero from Pexels

Overnight oats are so convenient because you just need to prepare them hours before breakfast. Prepare the oats before hitting the sack, and wake up to brand-new day with breakfast ready. To prepare, just mix half a cup of rolled oats with 2/3 cups of milk (plant-based or regular). Add about 1/3 cup of Greek yogurt and a sweetener of your choice (optional). You may also add 1 tbsp of chia seeds or ground flax seeds to the combo. Leave it in the fridge for 4 hours to overnight.

With the flavors you can experiment with, the possibilities are endless. You can top your oats with fresh or dried fruit, spices like cinnamon, jams or spreads — whatever suits your fancy. If you find that the mix is too sweet, add a tiny pinch of salt to balance out the flavor.

4. Grits Bowl Breakfast

Photo from countrycrock.com

Grits are traditionally made from ground corn kernel and are cooked in water and butter. Over time, grits have gained popularity and even now have an instant version in grocery stores. For this recipe, you can use stone-ground grits. If you are using instant grits, cook according to package instructions.

Cook the grits by heating 4 and 1/2 cups of water. Bring to a boil. Pour in a cup of stone-ground grits and cook for about 45 minutes. You would know it’s cooked when you get a thicker consistency. Add about 4 to 6 tbsp of butter. Sweeten it if you like. You can even add vegan cheese if you want. The customization options are truly limitless!

5. Chickpeas on Toast

Photo from lazycatkitchen.com

Quick and easy, this plant-based breakfast recipe loads you up on your daily nutritional needs, particularly on protein. Heat up 3 small, diced shallots and 2 minced garlic cloves. Shallots should be translucent; the garlic soft. Add 1/4 tsp smoked paprika and 1/2 tsp sweet paprika. Mix in 1/2 tsp of salt, 1/2 tsp sugar, and 1/2 tsp cinnamon. Stir-fry the spices for about 2 minutes max. Add pepper to taste.

Squash about 2 large skinned tomatoes and add to the pan with 2 tbsp water. Simmer until you get a thick consistency. Finally, add your cooked chickpeas until warmed through. Depending on taste, you can add pepper, salt, and/or sugar. Serve on toasted bread and top with herbs (parsley, for example ) and black olives.

6. Sweet Potato Hash

Photo from blissfulbasil.com

This hearty plant-based recipe will fill you up for the whole day. Stir-fry 4 cups of sliced sweet potatoes with 1 tsp of smoked paprika, 1/2 tsp turmeric, and 1/2 tsp cumin. Toss in a handful of chopped cilantro.

Top your sweet potato hash with guacamole or pico de gallo if you want. If not, it tastes just as delicious on its own!

7. Vegan Breakfast Hash

Photo from simpleveganblog.com

This plant-based breakfast makes use of sweet potatoes hashed. Heat about 1-2 tbsp of oil in a pan. Add about 450g of cubed sweet potatoes, then cover for about 10 minutes. Make sure to stir occasionally. Add the rest of the ingredients and cook for about 10 – 15 minutes uncovered in medium heat. Here are the rest of the ingredients: 2 cloves chopped garlic, 1/2 red onion chopped, 1/2 red bell pepper chopped, 1/2 green bell pepper chopped, 1/2 tsp salt, and 1/4 tsp pepper. Garnish with chopped parsley!

8. Green Apple Smoothie

Photo by Toni Cuenca from Pexels

This plant-based smoothie recipe might not be a full meal for breakfast but it’s enough to give you the nourishment you need for the whole day. You will need 1 green apple, dates, and about 4 cups spinach. Add in ice cubes and about half a cup of water plus lemon juice. Blend them all together and you’re good to go.

As with all smoothies, you can mix it up with other ingredients as you please. You can add in other fruits or sneak in some veggies for extra vitamins.

Plant-based Appetizer and Snack Recipes

Whether you’re hosting some guests for a dinner party or just as a healthy snack, we have the perfect plant-based recipes for you. Some of these are delicious and filling enough to be eaten as light meals.

9. Curried Potato and Chickpea Salad

Photo from simple-veganista.com

This plant-based recipe boosts the protein content of a typical potato salad and the curry adds an enhanced flavor profile to this dish. Start by dicing about 4 potatoes, you can keep the skin on or peel it off. Boil the diced potatoes until tender. Once cooked, combine with 3/4 cup carrots, 1 can (14 oz) cooked chickpeas, and 1/2 cup celery. Make sure to either shred the carrots or slice them small. The celery should also be thinly sliced. Add on half a teaspoon of onion powder and 2 tsp curry powder.

For the dressing, mix 5 tbsp tahini (a paste made from sesame seeds) with 5 tbsp water. For some extra spice, you may add 1-2 tsp hot sauce. To add some freshness and acidity, you can add 2 tsp of lemon juice. If you can’t get tahini, you can replace it with vegan mayo or vegan yogurt.

10. Stuffed Avocados

Photo by Heather Ford from Unsplash

Stuffed avocados are a delicious recipe to add to your plant-based diet; they’re creamy and packed with healthy fats. All you’ll need is half of a ripe avocado with the pit taken out. Carve out a bit more of the flesh to make the avocado look more like a small bowl to place your stuffing in.

The great thing about this plant-based recipe is that you can change it up using whatever stuffing you prefer. Your stuffing can be fruits, nuts, or whatever salad you prefer; you can even add in some of the leftover avocados so it doesn’t go to waste. For your dressing, mix 3 tbsp mayo, 1 tbsp mustard, 1 tsp wine vinegar, and 1 clove minced garlic in a bowl. Toss this dressing with your fruits and vegetables before scooping your stuffing into the avocado bowls.

11. Radish and Cucumber Salad

Photo from cookinglsl.com

The combination of peppery radishes and the refreshing amount of cucumber is perfect as a fresh addition to your picnics and potluck parties. Combine 2 cups of sliced cucumber and 2 cups of sliced radishes in a bowl. To add some protein, you can add chickpeas. Add 1/4 cup chopped red onions and 3 tbsp fresh dill. For the dressing, take 1-2 tbsp olive oil and mix that with 4 tbsp apple cider vinegar. Add salt and pepper to taste.

Do take note that if you’re storing this salad for later, do not mix the dressing in yet, or else you’ll be left with a mushy salad. Add the dressing just when you are about to eat so the cucumbers and radishes stay crisp and you get the full flavor of the dish.

12. Classic Vegan Coleslaw

Photo by Wow_Pho from Pixabay

Coleslaw is perhaps one of the more common of plant-based diet recipes out there, perfect as a side dish or for potlucks, picnics, and even summer parties. It’s not just convenient, it’s easy to make too. Shred a green and red cabbage (about 2 pounds total) and add that to 3 thinly-julienned carrots. You can also shred the carrots if you want. Add half a cup of coarsely chopped parsley. Toss and mix.

In another bowl, mix 1 cup vegan mayo, 2 tbsp apple cider, and 2 tbsp Dijon mustard. Add 1 tsp celery seeds, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust as needed. Once satisfied, pour in 2/3 of the dressing to the cabbage mix. If the coleslaw still seems dry, add the rest of the dressing. This coleslaw can be refrigerated in an airtight container for up to 3-4 days. However, do take note that the red cabbage may bleed into the dressing over time. It won’t affect the taste but if you don’t like that, just stick to green cabbage.

13. Baked Sweet Potato Wedges

Photo by cego from Pixabay

Sweet potato wedges can be a snack or as a side to your main meal. Take about 2-3 large sweet potatoes, with the skin peeled off or leave them be. If you have smaller ones, perhaps about 5-6 would be enough. Slice the potatoes into wedges, making sure to slice them uniformly as much as you can.

Arrange the wedges on a baking pan, drizzle with oil, and sprinkle over with spices/herbs and seasoning of your choice. Preheat your oven to 425°F and bake the wedges for about 25-30 minutes. Once they’re done, you can dunk them in a dip of your choice.

14. Roasted Chickpeas

Photo by Deryn Macey from Unsplash

A cup of cooked chickpeas is equivalent to about 14 grams of protein. While they are a good accompaniment to salads, chickpeas are also just as tasty on their own. Roasting them brings out their nutty flavor without adding on any extra oil.

Drain a can of chickpeas and spread in a baking pan. Drizzle with oil and dust with spices or any other seasoning of your choice. Bake for about 40 minutes in 446°F, or until the chickpeas are crispy.

15. Fruit Leather

Photo from skinnytaste.com

Fruit leather is usually available in grocery stores but those usually contain a lot of sugar and food coloring. The good news is that you can make a healthier version just as easily at home. Make a purée using your favorite fruit and mix with lemon juice. You can also add maple syrup or stevia to sweeten. Spread the purée thinly on parchment paper.

Dry the thinly-spread purée in a dehydrator, if you have one at home. If not, putting it inside the oven at 140°F for 6 hours would work as well.

16. Baked Vegetable Chips

Photo from taste.com.au

This snack is also readily available in grocery stores but not without loads of sodium and coloring. To make it at home, pick a variety of your favorite vegetables and thinly slice them. It’s best to choose root or tuber vegetables but you can experiment with leafy vegetables like kale and spinach if you like.

Arrange them in a baking pan and drizzle with oil. Sprinkle your sliced vegetables with spices of your choice to taste. Bake for 30-60 minutes at 194 to 248°F.

17. Watermelon “Pizza”

Photo from feelgoodfoodie.net

This might be one of the more bizarre-sounding plant-based recipes on this list but this is not your conventional pizza. Think of it as a plant-based dessert pizza recipe or a new way to plate and eat your fruits. Cut a watermelon in half and cut out another round slice about 2-3 inches thick. Slice this further into equal portions. Spread on about 1 cup of coconut yogurt and top with your favorite fruits and berries.

Aside from fruits, you can also add nuts and edible flowers as toppings. Not only is this fruit “pizza” thirst-quenching, but it is also completely guilt-free!

18. Cinnamon Bananas

Photo from amcarmenskitchen.com

Bananas are great snacks on their own. Not only are they delicious, but it also gives you the energy you need for the day. While great on their own, why not spice them up a little?

Cut some bananas and roll them in cinnamon sugar. You can use coconut sugar if you have it. Once done, cook the bananas on a pan until you get a caramelized and gooey consistency.

19. Marinated Mushrooms

Photo from myfoodandfamily.com

This is one of the plant-based recipes that work great as a small meal or as a snack. Pan fry about 12 ounces of button mushrooms in olive oil until browned. Prepare a marinade by mixing 1/4 cup red wine vinegar, 1/4 cup olive oil, and 2 cloves minced garlic. Add 1/2 tsp each of maple syrup, red pepper flakes, and dried basil for extra flavor. Sprinkle 1/4 tsp each of dried oregano, salt, and thyme to taste.

Let the mushrooms soak in the marinade for about 10 minutes or longer before eating. The mushrooms will soak up all that flavor and juice. Garnish with chopped parsley.

20. Quinoa Salad with Orange, Cranberry and Mint

Photo from simple-veganista.com

This salad has a refreshing and fruity kick and the quinoa adds a nutty flavor to it as well. Start by cooking 1 cup of quinoa. While the quinoa is cooking, peel and slice about 8 small oranges or cut them into smaller bite-sized pieces. For the dressing, mix 1/4 cups apple cider vinegar and juice of 1 small orange. Add in 1 tbsp olive oil, salt, and 1 clove chopped garlic to your taste preference.

Add some greens to your salad, like a handful of arugula or any leafy greens you like. You can also add cooked chickpeas for protein and chopped red onions for extra flavor. Garnish with chopped parsley, chopped mint, and dried cranberries.

21. Classic Potato Salad

Photo by kartynas from Pixabay

This is another one of the classic plant-based recipes that are great for picnics and parties. First, boil 1 1/2 pounds potatoes until fork-tender. Once cooked, mix 1/2 cup chopped red onion, 1/4 cup chopped celery, and 1/4 cup sweet pickle relish with the potatoes. In a separate bowl, combine 1/3 cup mayo, 2 tbsp apple cider vinegar, and 1 tbsp Dijon mustard. Mix well before pouring into the potato mixture.

One key tip: the best potatoes are usually the smaller ones. Boiling them whole then cutting them into cubes after makes them easier to cut and it retains more of the starchiness. You can also add chopped vegetables like bell pepper or cucumber, for some crunch and flavor. Top with chopped parsley.

Plant-based Soup Recipes

The winter might be drawing to a close soon but soups need not just be for the colder months. Soups are great for when you want a simple yet hearty meal and they are very easily customizable for a plant-based diet. Here are some plant-based soup diet recipes that you can make all-year-round.

22. Curry Sweet Potato and Lentil Soup

Photo from unileverfoodsolutions.com.au

This flavorful soup is both sweet and savory, with the curry adding a bit of spice to round off the flavors. You’ll need 2 cubed large sweet potatoes, 2 diced onions, 1 diced green apple, 3 minced garlic cloves, and 1 minced ginger.

Toast 2 tsp of curry powder until fragrant. Add the onions, garlic, apple, minced garlic, some chopped cilantro and sauté with olive oil. Finally, add the sweet potatoes, 1 cup lentils, 5 cups vegetable broth and about 1 1/2 cups coconut milk. Simmer until cooked. You can eat it as is or you can let it cool and purée it. Top with some coconut cream and sliced jalapeno if you want some added heat.

23. Broccoli Cheese Soup

Photo by Parker Feierbach from delish.com

This hearty and cheesy soup is great for dinnertime. First off, sauté 1 large, thinly-sliced onion and about 3-4 cloves minced garlic. Add about 16 oz chopped broccoli and 1 large chopped potato and cook for 30 minutes. Mix in 3 tbsp of nutritional yeast before adding 8 oz of cheese.

Once done, you can blend the soup using a blender or a food processor. If not, you can eat it now as it is. Add salt and pepper to taste and top with caramelized onions.

24. 3-Bean Chili Soup

Photo from asimplepalate.com

The three beans in this soup are black beans, pinto beans, and kidney beans. Firstly, cut up and sauté 1 large onion. Add 3 cloves minced garlic, 2 minced jalapenos, 1 tsp chipotle powder, and 3 tbsp chili powder, cooking for about 1 minute. Add your beans (15 oz of each type) and cook. Once done, stir a 28 oz can of tomatoes, 1 1/2 cups water, and 1 tbsp unsweetened cocoa powder. When adding the canned tomatoes, make sure to include its juices. Stir for about 15-20 minutes. Add salt and pepper to taste and top with green onions.

25. Pumpkin Soup

Photo from taste.com.au

Have a taste of fall at any time of year with this soup. Heat about 1 tbsp olive oil. Add 1 diced onion and about 4-6 cloves minced garlic. After that, add 1-2 tsp thyme and a pinch of red pepper flakes for taste. In a pot, add 6 cups of water, 4-5 lbs of pumpkin, and 1 cup lentils and cook until pumpkin is tender. Once cooked, remove from the pan and purée until you have the consistency you desire. Top with chopped parsley or any herb of your choice. It’s that easy!

26. Tomato Soup

Photo from bbcgoodfood.com

Plant-based soup recipes are often household favorites for their easiness to make and nutritional value. This tomato soup is one of those classics, known to fill you up and nourish the heart.

Start by stirring 1 large chopped onion and 1 clove of minced garlic in 2 tbsp olive oil. Do this for about 5 minutes or until the onion has softened. Put in tomato purée and chopped tomatoes. Add the basil leaves and bring to a boil. With the heat low, let this simmer for about 15 minutes until you get a thick consistency.

27. Wild Rice and Mushroom Soup

Photo from forksandfolly.com

This wholesome soup is full of earthy natural goodness that is good for the paleo diet as well. For this recipe, start by sautéing chopped mushrooms in 2 tbsp olive oil until tender. Add 2 packages of long grain and wild rice mix, 1 carton of beef broth and 1/2 cup water. Bring everything to a boil, cover and let simmer for about 25 minutes. Add cream if you want.

28. Coconut and Curry Cauliflower Soup

Photo from veggiechick.com

Velvety and rich in flavor, this soup is your answer to a cold, winter night. First, heat 2 tbsp olive oil, after which you add 1 finely chopped medium onion. Cook for about 2 to 3 minutes. Add 3 tbsp of yellow curry and cook for a couple of minutes. Toss in 2 medium heads of cauliflower and 1 carton vegetable broth.

By this time, you should already be cooking this into high heat. Bring to a boil. Once boiling, reduce the heat to medium-low. Cover and cook for another 20 minutes. Mix in 1 cup of coconut milk and cook for 1 more minute. You can eat this as it is or you can purée the soup to your desired consistency. Top with finely chopped cilantro.

29. Greek Tomato Soup with Orzo Pasta

Photo from annabanana.co

Orzo pasta is an interesting type of pasta, it’s cut short and looks like a big grain of rice. Start by heating 2 tbsp olive oil and sauté 1 chopped medium onion for about 3-5 minutes. Add 1 1/4 cups uncooked whole wheat orzo pasta and cook until lightly toasted.

Add about 2 cans of chopped tomatoes and 3 cups of vegetable broth. Bring everything to a boil. Cover and simmer for about 15 to 20 minutes until the orzo pasta is cooked. Top with basil and serve.

30. Cream of Butternut Squash Soup

Photo from farmflavor.com

This creamy soup is rich and filling, sure to keep you feeling full and warm inside. Start by putting 4 cups of cubed and peeled butternut squash in a pan. Combine that with 2 cubed medium potatoes, 1 chopped onion, 4 cups water, and some vegetable broth. Bring everything to a boil.

Reduce the heat, cover, and cook for about 40-45 minutes or until the squash and potatoes are tender. Let cool and pour into a blender to purée. Return the puréed soup to the pan and add on 1 cup cream. Add salt and pepper to taste and top with chopped parsley.

31. Spicy Pumpkin and Corn Soup

Photo from levanacooks.com

This hearty dish goes well with cornbread or just as it is. This soup has 15 ounces pumpkin, 15 ounces rinsed black beans, 1 1/2 cups frozen corn, 10 ounces diced tomatoes, and some green chilies. It’s definitely one of those plant-based recipes that are not just nutritious but so quick and easy to make!

In a large pan, mix all of the ingredients with 2 cans of vegetable broth and bring to a boil. Simmer while covered for about 10-15 minutes. Add pepper to taste.

32. Spinach and White Bean Soup

Photo from thenourishinggourmet.com

This nutritious soup only has two key ingredients and a simple broth so it has a very homey flavor. Start by cooking 3 cans of rinsed and drained beans with 3 garlic cloves in 2 tbsp olive oil. Add the broth and some pepper to taste. Once cooked, purée the mixture.

Add more beans and bring to a boil. Lower the heat and let the mixture simmer for about 15 minutes. Finally, add spinach and basil and cook for about 2-4 minutes until the spinach is cooked. For tastier results, you can add cheese right after.

Plant-based Dinners

The idea of meat-free dinners can be very daunting but fear not. We have a wide variety of plant-based dinner recipes that you can make tonight. Whether you’re entertaining guests or just want a healthier meal while watching TV, we’ve got you covered.

33. Kung Pao Tofu

Photo from chinasichuanfood.com

Instead of getting Chinese takeout tonight, why don’t you make its plant-based alternative? First, marinate the tofu in 2 tbsp tamari (a Japanese soy sauce that is usually gluten-free) and 2 tsp dark sesame oil. Add in black pepper and red pepper flakes. Cook the tofu until golden brown and transfer to a plate. Turn down the heat to medium and stir-fry the red peppers before taking them out of the pan. Add the onion and stir fry for a minute then add the bell peppers back. Add zucchini, garlic, ginger and stir-fry for 1 minute.

For the tofu sauce, combine 3 tbsp water with 3 tbsp soy sauce. Mix in equal portions rice vinegar and honey with 1 tbsp of dark sesame oil. Bring the cooked tofu back to the pan. Add the tofu sauce and cook for about 1-2 minutes until it bubbles. Finally, add the slurry mix. Serve with rice.

34. Meat-free Goulash

Photo from kathysvegankitchen.com

Start making this comfort food by sautéing the tempeh, 2 cups chopped onion, and bell peppers for about 7 minutes. Do this in medium heat until the onions are soft, the tempeh a bit browned. Add garlic and let it cook for 1 more minute. Add your diced tomatoes, tomato sauce, basil, paprika, bay leaves, oregano, salt, and red pepper flakes.

Next, pour in 3 cups vegetable broth. Stir and bring to a boil. Once boiling, cover and reduce the heat to low. Simmer for about 15 minutes. The next step is to add your pasta. Cook it for 10 minutes or until the pasta is al dente. Make sure to stir once in a while so the pasta doesn’t stick. Add salt and pepper to taste then serve with chopped parsley.

35. Plant-based Spaghetti

Photo from wallflowerkitchen.com

This is a healthier take of this classic Italian dish. Cook your pasta according to directions. Set aside. Next, heat 2 tbsp oil then add 1/3 cup mushrooms. Stir-fry 8 oz zucchini, 1 chopped onion, 3 cloves minced garlic, and all of your other spices for about 10 minutes or until the mushrooms are tender.

Add 28 oz chopped tomatoes. Finally, add the spinach and cook until soft. Add salt and pepper to taste. If you like cheese, you can add vegan cheese.

36. Chickpea Tikka Masala

Photo from detoxinista.com

This Indian-inspired vegan dish is creamy and easy to make. Start with cooking 1 medium onion and 1 tsp ground cumin for about 5-7 minutes. You would know it’s cooked when the onions are a bit browned around the edges. Toss in the 4 inches minced ginger and 4 cloves garlic and cook for about 2 more minutes.

Next, add 1 tsp of each of the spices — garam masala, turmeric, and cayenne. Cook for 2 more minutes. Add 15 oz tomatoes and cook for about 4 minutes or until they break down. Finally, add 3 tbsp tomato paste, 15 oz chickpeas, and 1 cup coconut milk. Stir well and simmer. Cook on low heat for about 30 minutes. Serve with rice.

37. Meat-free Tacos

Photo from bbcgoodfood.com

This is one of the plant-based recipes that are meatless but just as delicious and easy to make. It makes for a healthy and light dinner any day of the week. Start by sautéing 1 onion for about 5 minutes. Add the 1 jalapeno and 1 tsp cumin. Stir in the 1/2 tsp of oregano, garlic powder, and a pinch of salt. Let this cook for about 1 minute or until fragrant. Toss in the 1 cup black beans and 1/4 cup of water. Cover and let it cook for about 5-8 minutes more.

Turn off the heat and lightly mash the beans with a fork. Add just a bit of water at a time as you mash the beans. Add salt as needed. For the tortillas, warm them over medium heat. Make sure to constantly flip them until you see some light charring at the edges. Fill the tacos with the black beans, some leafy greens, pico de gallo and corn salsa, followed by the avocados and vegan cheese. Finally, top off with a bit of salt and a squeeze of lemon.

38. Red Beans and Rice

Photo from cookingclassy.com

This healthy meal includes red beans combined with vegetables and cajun spices. Start by washing and rinsing 1 pound of beans, no soaking needed. In a pressure cooker, add 1 onion, 1 bell pepper, 5 cloves garlic, 1 tsp oregano, 2 tsp cajun seasoning, 3 bay leaves, and the beans. Add about 4 cups of water. Finally, add salt and pepper to taste.

Pressure cook the beans and let the steam vent for about 25 minutes. After it’s cooked, add 1 pound vegetarian sausage and chopped parsley. The vegetarian sausage may be optional but it adds a certain amount of flavor. The consistency of the beans may vary. If you prefer, you can mash some of the beans with a fork. Serve with rice.

39. Meatless Burrito Bowl

Photo from buildyourbite.com

This meatless burrito in a bowl has beans, the freshness of lime and homemade salsa. If you’re using canned beans, you can use about 2 cans. If you are using raw beans, cook about 3 cups. Cook about 3 cups of rice for 25 to 30 minutes. In a pan, heat your olive oil then add onions and bell peppers. Season with oregano and a bit of salt and sauté for about 10 minutes. Once the onions and the bell peppers are soft, remove the pan from the heat.

In a bowl, put in about 3/4 cups of rice and 3/4 cups of beans. Add 3/4 cups of corn salsa or pico de gallo. Finally, add 1/4 of the fajita mixture with a bunch of shredded lettuce and sliced avocados. You can also include sliced tomatoes or mashed potatoes. Top with lime, add salt to taste and pepper flakes for extra heat.

40. Chili Macaroni

Photo from shelikesfood.com

This dish has all the main food groups included, giving you a tasty and nutritious dinner that is easy to make. In a pan, heat 1 tbsp oil. You can use water if you want it to be oil-free. Sauté a large diced onion and 4 minced cloves of garlic. Add 1-2 diced bell peppers and tempeh. Cook for about 5 minutes and add 2 tbsp of chili powder, 1 tsp cumin, 1 tsp oregano, and 1 tsp paprika. Cook everything for about a minute or until fragrant.

Next, add the tomatoes, pasta, beans, and corn. Pour in 4 cups of vegetable broth or water. Cover and bring to a boil. Let it simmer for about 10 minutes or until the pasta gets tender. Season with salt and pepper, you can even add cayenne powder for extra heat. Finally, top with your optional garnish, be it shredded vegan cheese, chopped cilantro or sliced green onions.

41. Plant-based Lo Mein

Photo from pinchofyum.com

Chinese takeout meals are some of the easiest plant-based recipes to replicate because of their simple ingredients. First, slice 1 tub of tofu into roughly 1/2 inch cubes and squeeze out any excess moisture. Heat up your pan with about 1 tbsp oil and cook the tofu for about 6 minutes. Set aside. Cook the noodles according to package instructions and set aside. Whisk about 4 tbsp soy sauce, 1 tbsp mirin, 2 tbsp sesame oil, and 1 tbsp rice wine vinegar. If you wish to make it spicier, add a few red pepper flakes or sriracha.

In another pan, heat oil and cook 1 sliced onion for about 3 minutes then add 2 cloves of minced garlic. Toss in 2 thinly sliced carrots and 1 large julienned bell pepper. Stir-fry for about 4 minutes. Add the noodles to the sauce and mix. Finally, add the tofu and the sliced scallions. Transfer to a bowl and top with bean sprouts and chopped cilantro.

42. Gnocchi

Photo from delish.com

This potato-based pasta is an alternative to your conventional spaghetti worth trying out. Bake about 6 russet potatoes until tender. Once done, slice into half and let cool for about 5 minutes. Scoop the potato flesh out and grate. Gently spread the grated potatoes on a flat surface, dust with 3 cups flour one cup at a time and mix into the potatoes. Form a dough, wrap with plastic and let it sit for about 45 minutes. Cut a part of the dough and roll it into about 1/2-inch thick rolls. Cut into 1-inch pieces with the blunt edge of the knife.

Heat a pot of boiling water and add a pinch of salt. Drop your prepared gnocchi. When the gnocchi pieces start to float to the water surface, they’re cooked. Top with your favorite pasta sauce and garnish with chopped parsley.

43. Baked Meatless Taquitos

Photo from elavegan.com

These taquitos taste just as good and believably tastes like the real thing. Preheat your oven to about 375°F. Lay a tortilla flat on a surface and scoop a small amount of soy chorizo, top with vegan cheese and roll. You can use a toothpick to hold the rolled taquito together.

Before putting inside the oven, make sure to spray the taquitos with cooking spray. Dust with a bit of salt for flavor. Bake the taquitos for about 20 minutes or until it turns brown. Once done, remove the toothpicks and serve with guacamole.

44. Potato Galette

Photo from epicurus.com

This French dish is great for sharing at a family dinner; everyone can cut out a piece for themselves. Start with slicing russet potatoes into 1/8 inch rounds. Rinse the sliced potatoes with cold water and dry. Dust with salt and pepper. Brush your skillet with olive oil. Layer the sliced potatoes and arrange them in a spiral shape. In between each layer of the spirally-arranged potatoes, brush with olive oil. Also, don’t forget to sprinkle with salt and pepper.

Bake for about 55 minutes, uncovered. You’ll know it’s done when the top is golden brown and crispy to the touch but the insides remain soft. Plate the galette on a large serving dish or serve it straight from the skillet.

45. Tofu Scramble

Photo from simpleveganblog.com

This tofu scramble might not taste the same as scrambled eggs but both are great sources of protein. You will need 1 block of tofu, 1 cup of bruschetta and loads of baby spinach. If bruschetta is hard to find, you can replace that with tomatoes. First, dice up the tofu. Warm your skillet and toss in the bruschetta, followed by the diced tofu.

Sauté for about 5 minutes or until all of the liquid from the bruschetta is gone. Add the baby spinach and cook until the baby spinach has reduced in size. Serve on top of toast or you can just eat it straight from the pan!

46. Hash Brown with Veggies

Photo from veganinsanity.com

The great thing about these plant-based recipes is that they are healthier alternatives to what you can buy at the stores but taste just as good. First off, thoroughly clean 1 large potato. Once cleaned, grate the potato and rinse under cold water. Do this until the water runs clear. Squeeze as much water out of the grated potato.

In a heated pan, add olive oil with your potato, 1/4 cup green bell peppers, and 1/3 cup chopped tomatoes. Leave them be for about 5 minutes until the potato turns golden brown. Once browned, mix everything up, then add 1 clove of minced garlic. Cook everything for 5 more minutes. Finally, add salt and pepper, 1 tsp onion powder, and chopped green onions. Cook everything for about 5 more minutes until crispy. Serve.

47. Bean Burgers

Photo from fullofplants.com

This meatless burger has the same pebbly texture and umami flavor of a regular meat patty. Drain and rinse a 15 oz can of red or black beans then mash with a fork. After the beans have been mashed, add about 1/4 cup of cornmeal. In a separate bowl, drain store-bought salsa and add a part of it to the mashed beans.

Season your mixture with salt and pepper. If you want, you can also add garlic and onion powders to the mix. Form into patties; this recipe should make about 4 burger patties. In a pan, fry the bean patties. Once crispy on the outside, assemble in a burger, with vegan mayo, some romaine lettuce, and sliced tomatoes.

48. Tofu Poke Bowl

Photo from thekitchn.com

This recipe requires nothing but slicing and assembling ingredients. It’s easy, healthy, and can be prepped in just a matter of minutes. Start by draining the tofu and placing it on its side. Cut the tofu in half and press with paper towels or a clean dishcloth to get rid of the excess moisture. Dice the tofu into cubes, about 1/2 inch thick.

In a separate bowl, mix in soy sauce, sambal (an Indonesian chili paste), and sesame oil. Add the minced garlic, ginger, and sliced sweet onions. Put in the cubed tofu and let everything rest for about 10 minutes or so. While waiting, you can prep the rest of the ingredients. Shred red cabbage, slice a cucumber and cube half of an avocado. Thinly slice some radish as well and chop up some green onions. Once done, assemble your bowl.

49. Garlic and Oil Spaghetti (Aglio e Olio)

Photo from thekitchn.com

Simple but teeming with flavor, this simple pasta dish uses just less than five ingredients. In a pan, heat about 2 tbsp of olive oil. Saute 5 cloves of thinly-sliced garlic for about 2 minutes. One thing to note is to not let the garlic burn in the process. Add salt.

Cook the spaghetti according to package directions. Toss the spaghetti to the cooked garlic and oil. Add red pepper flakes for a bit of spice. Top with chopped parsley or basil.

50. Lentil Spaghetti

Photo from vnutritionandwellness.com

This spaghetti dish only has three main ingredients, great for a quick and easy dinner to whip up at home. You’ll need 1 serving of spaghetti, cooked according to package instructions. Soak 3/4 cup of dry red lentils in water for about 15 minutes. Once done, add to the pan. Make sure to include a bit of the water as well. Bring this to a boil.

When the lentils are just about cooked, add whatever pasta sauce you like. Cover and let it simmer for about 10 minutes. Toss in the cooked spaghetti and garnish with chopped parsley.

51. Hummus Soba Noodles

Photo from thespiceckitrecipes.com

The hummus adds an interesting twist to this oriental noodle dish. Cook 1 serving of soba noodles according to package directions. Chop 1/3 cucumber into long thin pieces. Next, mix about 3 tbsp of hummus with a bit of water, just enough to thin the hummus out till you get the consistency of a sauce.

Once the soba noodles are cooked, drain them with cold water. Toss in the soba noodles to the hummus sauce and the sliced cucumbers. Garnish with toasted sesame seeds or chopped green onions. Feel free to add whatever extra toppings you like as well.

Plant-based Dessert Recipes

You’ll always have room for dessert! Just because you’re on a plant-based diet, that doesn’t mean you need to miss out on desserts. Here are the sweetest plant-based dessert recipes to end off your meals right.

52. Fruity Coconut Popsicles

Photo from whatmollymade.com

Our recipe uses blueberries but you can replace them with any other fruits that you like. Simply add 1 can of coconut milk with 3 cups blueberries in a blender.

Mix them with about 3 tbsp of maple syrup and blend until smooth. Once mixed, pour the blend into a popsicle mold and freeze. Feel free to experiment with other fruit combinations.

53. Mocha Milkshake

Photo from wakeuptowaffles.com

This coconut-based smoothie gives you that caffeine kick with a chocolatey sweetness. Start off by putting 2 cups of coconut milk ice cream and 2 tbsp unsweetened cocoa powder in a blender. Mix in 3/4 cup of brewed black coffee.

Blend these ingredients until you get a creamy and smooth consistency. You can also add almond milk for some extra creaminess. Once satisfied with the consistency, transfer to a glass. Top with coconut whipped cream.

54. Apple Strudel

Photo from lazycatkitchen.com

This classic Austrian dessert is actually easier to make than it looks. Slice 2 red sweet apples and mix it with 3/4 tsp cinnamon. Once mixed, wrap the apple-cinnamon mixture in a pastry dough. You can use a store-bought pastry dough or make your own if you want to use vegan-friendly ingredients.

Preheat the oven at 356 degrees Fahrenheit. Put the strudel inside the oven and bake for 15-20 minutes. Once cooled, dust with powdered sugar.

55. Fudgy Bites

Photo from veggieandthebeast.com

This rich dessert is just pure fudgy goodness in a bite-sized treat! Pour some chocolate chips in a bowl. In a pan, heat the coconut milk and coconut oil, bringing to a boil. Once boiled, pour into the chips and let it sit for a couple of minutes. After this, whisk the mixture until you get a smooth consistency.

Grease a mini muffin pan and fill them with liners. Fill each liner with about a tablespoon of the chocolate mixture. Toppings are optional but sea salt goes really well with this. Freeze for about an hour. Serve.

56. Vegan Ice Cream

Photo from chocolatecoveredkatie.com

These plant-based dessert recipes prove that you can still enjoy sweet things while leading a plant-based diet. This ice cream is made with bananas and still has that creamy consistency you’d expect from typical ice cream. It’s easy as pie and will take you less than 5 ingredients.

Combine 1 peeled banana, 1 tbsp peanut butter, and 1 tsp cocoa powder in a food processor. Blend until smooth and creamy. Add coconut cream and any toppings if you want. Once done, chill the mixture. Then serve. You can even try replacing the banana with another fruit to form the base of the ice cream or add more fruits to the mixture.

57. Pink Dragon Smoothie

Photo from aggieskitchen.com

Who says plant-based recipes have to look plain and boring? This bright pink smoothie has just the right amount of sweetness that’s perfect for a wake-me-up breakfast drink.

Simply put 1/3 cup red dragonfruit, 4 peeled bananas, 1 tsp coconut nectar, and 1/2 cup water in a blender. Blend until smooth and creamy. The red dragonfruit adds a slight sweetness while the bananas make the smoothie more creamy. You can adjust the amount of coconut nectar to make it more or less sweet.

58. Vegan Crêpes

Photo from sweetsimplevegan.com

Making crêpes can easily be modified into plant-based recipes just by changing the ingredients you use. Begin by mixing 1 tbsp ground flaxseed meal with 3 tbsp hot water. Let it sit for about a couple of minutes. In a separate bowl, sift 1 cup of all-purpose flour. Add 1 cup of soy milk to the flax mixture. Stir in the sifted flour.

Heat your frying pan. Pour the batter and make sure the bottom of the pan is evenly covered. Flip once the other side is cooked. Make sure both sides are evenly browned. Repeat with the remaining batter to make as many crêpes as you like. While the crêpe’s warm, you can pair the crêpe with any fruit, drizzle it with melted chocolate or top it with ice cream.

59. Gluten-Free Brownies

Photo from simplyrecipes.com

Usually, baking brownies are not plant-based recipes, but nowadays gluten-free or vegan brownies are becoming more popular and they taste just as good! Start off by preheating the oven at 350 degrees Fahrenheit and grease a pan loaf. Blend 3 frozen medium-sized bananas, 1/2 cup almond butter and 1/4 cocoa butter in a high-speed blender.

Once done with blending the ingredients, pour the mixture into the greased pan loaf. Bake for about 20 minutes. Remove from the oven, let it cool and slice into bite-sized pieces.

60. Frozen Chocolate Banana Bites

Photo from eatingbirdfood.com

This works great as a simple dessert or snack. Slice some bananas and freeze them. Microwave 1 cup of chocolate chips mixed with 2 tbsp coconut oil for about 30 seconds. Repeat in shorter time intervals until all the chocolate has melted.

Once you have your melted chocolate, remove the sliced bananas from the freezer. Spread a bit of peanut butter on both sides of the sliced banana. You can also try to make a sandwich of 2 banana slices with peanut butter in the middle. Dunk the sliced banana into the chocolate, then freeze again.

Cutting out meat in your diet may sound overwhelming at first and you might feel like you have to sacrifice a lot of your favorite foods. However, just like any big lifestyle change, it’s all about easing yourself into it slowly. Eventually, your body and palate will adapt and learn to appreciate this new diet. The great thing about these plant-based recipes is that you can slowly adjust the amount and type of animal products in the dish so you can transition easily over time.

Hopefully, these plant-based diet recipes prove that the possibilities for plant-based meals are truly endless. You can have your cake and eat it too; feel free to explore the different plant-based or vegan ways to modify your favorite meals. Plus, they’re easy and quick enough for you to cook at home. Try cooking these plant-based recipes at home for yourself and dig in!


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