The Best Plant-Based Meals - 54 Vegan Recipes

If you're looking to add more fruits, vegetables, beans, seeds, and nuts to your diet, you'll love these recipes. From weeknight dinners to healthy snacks, these dishes are suitable for vegans and flexitarians looking for plant-based recipes.

Jackfruit and BBQ Sandwiches

No one will guess what this sandwich is made of. Jackfruit braised in barbecue sauce looks just like pulled pork. Serve it on a potato bun and top it with a simple, vibrant coleslaw—no one will miss the meat.

Almond Cherry Bars

This fruit and nut snack is completely plant-based; brown rice cereal and syrup provide a light, chewy texture. Dried cherries add a sweet and tart flavor, balanced by flaked sea salt, almonds, and pumpkin seeds. Wrap the bars individually for an on-the-go snack.

Vegan Mac and Cheese

This low-fat, dairy-free version of the American classic retains its signature flavor: the orange cream sauce contains vegan cheddar and turmeric. But it also features a secret ingredient: puréed cauliflower.

Sweet Potato and Black Bean Soup

This hearty vegan soup incorporates the flavors of Spain. Smoked paprika (pimenton) adds a deep, savory flavor that will please everyone, even your favorite meat-eaters. We like to use water as a base: it brings out the flavors of the vegetables better. Sherry vinegar, while optional, adds a vibrant flavor and elevates the dish.

Crab Chickpea Cakes

These patties have a familiar flavor—Old Bay seasoning, lemon, and a distinct bitterness—but there's no crab meat here. Instead, chickpeas are used, which are just as delicious.

Grilled Tempeh Steaks in BBQ Sauce

A simple homemade barbecue sauce turns tempeh into a stunning vegan steak, perfect for grilling on your backyard grill. Soy tempeh is rich in protein and perfect for grilling, but to ensure the sauce soaks in, make shallow slits in each piece. A good barbecue sauce should have the perfect balance of acidity, umami, and sweetness, and this homemade smoky sauce hits the spot! In just a few minutes on the grill, you'll have glossy steaks with a true summer flavor.

Hummus in a slow cooker

You'll never buy canned chickpeas for hummus again once you try this simplified slow cooker version. Dry beans become incredibly tender in less than an hour, transforming into a creamy hummus.

Creamy Broccoli Soup

The creamy consistency of this low-fat, healthy soup can be achieved without cream by using Yukon Gold potatoes. Nutritional yeast, with its pleasant nutty flavor, makes a great cheese substitute; look for it in health food stores.

Baked falafel with cucumbers and tahini

Chickpea balls are easy to make and take less than an hour; this meatless dish can be served any day of the week.

Butternut Squash Stuffed with Wild Rice

This impressive autumn dish is a delight for vegans and vegetarians as a main course, but it can also be served as a side dish for any gathering. Curry powder adds a pleasant warmth and depth of flavor to the pumpkin.

Lentil burgers

These burgers are full of flavor, high in fiber and protein, and low in fat. They can be grilled or pan-fried: heat 1 tablespoon of grapeseed oil in a large nonstick skillet over medium-high heat and cook the patties until golden brown, about 2 minutes per side.

The best gazpacho

Ripe tomatoes, crisp cucumber, and red bell pepper combine in a wonderfully refreshing take on classic gazpacho. For a touch of acidity, we added a splash of sherry vinegar, which complements the sweet, ripe tomatoes. Hearty white bread adds volume and creates the perfect creamy texture. Top with sliced ​​cucumber and a drizzle of olive oil: this light soup will be a favorite year-round.

Oatmeal crackers with seeds

These crackers are crispy, nutritious, and incredibly simple. Just soak them briefly in hot water to create a gel-like consistency, then bake them in the oven. They're a great vegan and gluten-free alternative to traditional crackers: serve with cheeses, dips, or hummus, or break them into pieces and add them to salads for a crunchy bite. They're so delicious, you might never want to buy crackers again!

Stir-fry with broccoli

The stir-fry technique has stood the test of time. It's a wonderful way to cook small pieces of vegetables quickly and without excess fat. The key to success is preparing the ingredients in advance and keeping them close to the stove. This recipe works well in a large nonstick frying pan, but a wok is a good choice: carbon steel and cast iron withstand high temperatures well, and their concave shape makes stir-frying quick and easy.



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Vegan Cheddar

This vegan cheddar looks and tastes just like the original! Made with cashews and sweet potatoes, it has a firm texture, a sharp flavor, and a natural color. It looks beautiful on a cheeseboard, but it's also great sliced ​​for sandwiches.

Moroccan Roasted Cauliflower with Harissa

This delicious and vibrant Moroccan-style roasted cauliflower with homemade harissa is the perfect vegetarian dish for lunch or entertaining.

Chickpea Salad Sandwiches

This vegetarian version of the classic chicken salad sandwich is delicious and flavorful thanks to tart lemon juice, ground mustard, and fresh herbs. We added a pinch of toasted pumpkin seeds and a handful of kale for texture and crunch. Serve on toasted whole-grain bread or with veggies and crackers.

The best lentil soup

The base of this soup is brown lentils. To enhance the flavor, we used mirepoix—a classic blend of onion, celery, and carrot—as well as thyme, bay leaf, and oregano. Fresh lemon juice and parsley, added at the end, liven up the dish and add a lovely color.

Vegan Blueberry Muffins

These muffins are just as delicious as the traditional version, with the same sweet and creamy base. Plus, they're packed with healthy berries. You can use fresh or frozen blueberries; fresh berries can add a little more moisture.

Vegan Potato Casserole

Classic comfort food without dairy! We use nutritional yeast grown in molasses and then dried—it imparts a cheesy, nutty flavor (and also provides vitamin B12). The creamy texture comes from silken tofu and tender new potatoes.

Vegan Lentil Chili

With hearty lentils, beans, and vegetables, this vegan chili is just as comforting as the meaty version.

The best crispy tofu

To make crispy tofu, you first need to remove excess moisture. We wrapped a block of tofu in a clean kitchen towel and pressed it down with a heavy frying pan to squeeze out as much water as possible. While frying, don't move the tofu. Wait until a crust forms, then flip it over and fry again, untouched, until the other side is golden brown.

Green Smoothie Bowl

We love smoothies for their wonderfully refreshing taste, but sometimes you crave more crunch and texture. Transform your favorite smoothie by using less liquid in the base or adding a thickener like avocado, chia seeds, or even dried dates.

Vegan Pulled Pork Sandwiches

Delicious sandwiches aren't just for meat eaters. The "pulled pork" in these vegan sliders is made with mushrooms slow-roasted in a molasses-and-spiced marinade. Place the filling on a mini burger bun, top with coleslaw and vegan dressing, and enjoy.

Vegetable Chowder with Curry

This vegan creamy soup is hearty enough for a main course thanks to the chickpeas and abundant vegetables. To make it even more filling, you can add some cooked rice or noodles just before serving. When choosing a vegetable broth for this recipe, look for one with a more subtle color and flavor so it doesn't overpower the other ingredients.

The best marinade for tempeh

A truly great marinade should combine all the key flavors: sweet, savory, sour, and perhaps a little heat. This marinade combines all of the above with honey, Sriracha sauce, and plenty of spices that enhance the flavor of tempeh (or any protein, really!), coating it with a sticky glaze as it bakes. Marinated tempeh can be cooked in the oven, on the grill, or in an air fryer.

Cauliflower "rice"

Cauliflower is delicious in many forms. This recipe shows how easy it is to transform it into a healthy low-carb meal or side dish—our version has only about 1/4 the carbs found in rice. Dressed with olive oil and crispy onions, cauliflower is delicious on its own, but it also makes a great base for a stir-fry, beans and rice, or anything that goes with rice.

Sloppy Joe's Spicy Vegan Burgers

Mushrooms add a meaty richness to these savory burgers. But there's no meat, so these are probably the leanest Sloppy Joe burgers you can make.

Vegan tofu omelette with spinach

This low-calorie breakfast is rich in protein and fiber; lemon juice adds a bright note. Serve with whole-grain toast.

Vegan banana bread

This banana bread is egg- and dairy-free, but the difference is subtle. The crust is soft and tender, and the flavor gets better with each passing day (though you'll probably eat it quickly).

Vegan Chili Con Queso Dip

Nuts play an important role in a plant-based diet, providing an additional source of protein and healthy fats. And they're best enjoyed in a creamy, delicious, dairy-free dip. We take raw cashews and turn them into a vegan queso that's sure to please everyone.

Vegan dal

This hearty dal, rich in curry paste and garam masala spices, cooks quickly. The lentils are also a great source of fiber.

Brussels Sprouts and Pecan Salad

What's the best way to eat healthy green vegetables? Toss thinly sliced ​​Brussels sprouts with a lemony dressing and toasted pecans for a quick, easy, and delicious salad.

Mushroom bacon

The caramelized, crispy mushrooms in this recipe add a meaty flavor. Layer a few slices on toasted bread with sliced ​​tomato and lettuce for a vegetarian BLT sandwich. Or serve the mushrooms with a bowl of oatmeal for breakfast for a great start to the day.

The best ratatouille

This dish from the south of France is the perfect way to add a variety of vegetables. As the stew simmers, the flavors meld harmoniously, creating a dish that's both elegant on its own and served with bread.

Marinated white beans

To infuse canned white beans with flavor, we first soften garlic in olive oil. Then we add other aromatic ingredients like rosemary and lemon zest. Tossed with this flavorful oil, fresh parsley, and tomatoes, the beans can be served with almost anything. Serve them on toasted baguette slices or crackers for a quick snack, or on top of crisp vegetables and salad greens for a quick lunch. A nice bonus: the beans will keep in the refrigerator for up to 4 days.

Falafel

Although falafel requires time to soak the chickpeas, it's incredibly easy to prepare. The deep-fried balls are perfectly crispy and perfectly seasoned. Place them inside a warm pita with plenty of vegetables, drizzle with hot sauce and tahini—a wonderful weekday dinner.

Kale and White Bean Dip

This rich vegan dip is packed with healthy ingredients. It even contains nutritional yeast, a great dairy-free alternative to cheese.

Baked Cauliflower Steaks with Relish

This relish is a vibrant sweet-savory combination that complements cauliflower well, making it a delicious vegetarian main dish.

Lentil meatballs with mushrooms

These hearty meatballs are made with ingredients containing glutamate, which is responsible for the umami flavor. Lentils, onions, garlic, tomato paste, soy sauce, and nutritional yeast all contribute to the meaty flavor of these vegan meatballs. They're also rich in protein and fiber.

Basil Pesto Sauce

The combination of smoked almonds, pistachios, and green tea leaves creates a deep flavor typically found in cheese—a great vegan sauce for pasta or crostini. Freeze leftovers in an ice cube tray for up to 1 month.

Vegan Mashed Potatoes with Roasted Garlic

Yellow-fleshed potatoes, such as Yukon Gold, are firm, tender, and moderately starchy. They make an ideal base for mashed potatoes, especially in a vegan recipe; dairy-free mashed potatoes are low in fat and calories.

Vegan Green Bean Casserole

Green bean casserole is a truly cozy autumn dish. The creamy sauce, tender beans, and crispy onions will leave no one indifferent. For a hearty dish everyone can enjoy, we use vegan ingredients like unsweetened almond milk and vegan sour cream. Assemble the casserole in a large ovenproof skillet for easy prep and cleanup.

Spicy Indian-Style Eggplant in a Slow Cooker

Inspired by the aromatic eggplant dish bharta, this recipe eliminates the time-consuming baking and peeling steps. Instead, the eggplant is cooked in a slow cooker in 20 minutes.

Vegan bean sausages

Bean sausages taste just like regular meat sausages, but they're high in fiber, with 5 grams each.

Lasagna with mushrooms and spinach

We love the combination of mushrooms and fennel seeds, which gives this vegan lasagna a pleasantly spicy flavor. Assemble the lasagna a few hours ahead of time and use instant, egg-free pasta.

Quinoa with Roasted Butternut Squash

Cooking quinoa in vegetable broth makes it especially flavorful and aromatic. This simple, protein-rich dish is made even more delicious with the addition of sweet butternut squash and dried cranberries.

Sunflower Seed "Tuna" Salad

This vegan version of the classic salad uses soaked sunflower seeds as a substitute for tuna and mayo. With vibrant lemon and fresh herb flavors, crisp celery, and shallots, this salad is so delicious you won't miss the fish.

Acorn Squash Stuffed with Quinoa and Cranberries

This recipe doesn't try to fake a meat filling. It doesn't need to—the quinoa filling is delicious enough on its own, flavored with warm autumnal spices (thanks to the chili powder) and a sweet-salty note from the pistachios and cranberries.

Vegan stuffing

Familiar ingredients (except eggs and butter) recreate the comforting flavors of the traditional filling. Green tea seems like an odd addition, but its herbal notes make a better substitute for chicken broth than vegetable broth, which can be too sweet and high in sodium.

Baked Okra with Chickpeas

This concoction makes a great snack—just the right amount of salt, crunch, and savory—and complements an ice-cold lager.

Chickpea and Dumpling Soup

This vegetarian recipe was inspired by a classic homemade chicken dumpling soup. The chicken broth was replaced with vegetable broth, and the shredded chicken was replaced with chickpeas, which are also rich in protein. At the very end, homemade dumplings are added to the soup; they turn out very fluffy and flavorful thanks to freshly squeezed lemon juice and fresh herbs.

Tempeh Bacon

There are a few key techniques for making this vegan bacon made from tempeh, a plant-based protein source derived from soybeans. The first is finding the right balance of salt, sugar, and smoke in the marinade. The second is steaming the tempeh to allow it to absorb all the flavors from the marinade. The last is baking the tempeh a little longer to create a crispier, crispier texture, like real bacon. Use this bacon just like regular bacon: in sandwiches, crumbled in salads, or with baked potatoes.







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