Are you tired of sacrificing flavor and variety when it comes to plant-based meals? Look no further! In this article, we’ll be sharing 18 mouth-watering plant-based recipes that are perfect for any occasion. Whether you’re a busy professional looking for quick and easy lunches or a weekend warrior in search of satisfying dinner ideas, these vegan recipes have got you covered.
From comforting classics like creamy butternut squash soup to international inspirations like pad thai with tofu, we’ve rounded up the best plant-based dishes to add some excitement to your meals. And the best part? Each recipe is carefully crafted to be easy to make and accessible to even the most novice of cooks.
So what are you waiting for? Dive into our collection of 18 delicious plant-based recipes below and start cooking up a storm!
Creamy Vegan Butternut Squash Soup
This comforting soup is a perfect blend of fall flavors, with roasted butternut squash and creamy cashew cream coming together to create a deliciously smooth and velvety texture.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup cashews
– 1/2 cup water
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Drizzle with olive oil and roast for 45 minutes, or until tender.
4. In a blender or food processor, combine roasted squash, onion, garlic, broth, cashews, water, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 1 hour
Spicy Chickpea and Sweet Potato Curry
This vibrant curry combines the comfort of roasted sweet potatoes with the warmth of chickpeas and a blend of aromatic spices. Perfect for a cozy night in, this recipe is easily scalable to feed a crowd.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Roast sweet potatoes for 20-25 minutes or until tender.
2. In a large pan, heat oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute.
4. Stir in chickpeas, coconut milk, salt, and pepper. Bring to a simmer.
5. Serve curry over roasted sweet potatoes, garnished with cilantro.
Cooking Time: 30-35 minutes
Avocado and Black Bean Tacos
Savor the flavors of Mexico with this delicious and nutritious recipe that combines creamy avocados, flavorful black beans, and crispy taco shells.
Ingredients:
– 1 ripe avocado, diced
– 1 cup cooked black beans (canned or cooked from scratch)
– 1/2 red onion, thinly sliced
– 1 lime, juiced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6-8 taco shells
– Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, salsa
Instructions:
1. In a medium bowl, mix together black beans, red onion, cumin, salt, and pepper.
2. Cut the avocado in half and remove the pit. Dice into small pieces.
3. Warm taco shells according to package instructions.
4. Assemble tacos by spooning black bean mixture onto a shell, followed by diced avocado.
5. Squeeze a sliver of lime juice over the top and add any desired toppings.
Cooking Time: 15-20 minutes
Quinoa and Kale Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty flavor of quinoa with the earthy taste of kale.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 2 cups chopped kale leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked quinoa, chopped kale, onion, and garlic.
3. Stuff each bell pepper with the quinoa-kale mixture, filling them as full as possible.
4. Top each pepper with grated cheddar cheese.
5. Drizzle with olive oil and season with salt and pepper.
6. Place stuffed peppers in a baking dish and bake for 25-30 minutes, or until tender.
Cooking Time: 25-30 minutes
Vegan Lentil Bolognese Pasta
This plant-based twist on a classic Italian dish is a hearty and flavorful option for a comforting meal. By using red lentils instead of ground beef, you’ll get a similar texture to the original without sacrificing any of the rich flavors.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (28 oz) crushed tomatoes
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 oz pasta of your choice
– Fresh basil leaves, chopped (optional)
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the vegetable broth, crushed tomatoes, oregano, salt, and pepper. Stir to combine.
4. Simmer the sauce for 20-25 minutes, stirring occasionally, or until the flavors have melded together.
5. Cook your preferred pasta according to package instructions.
6. Combine the cooked lentils with the tomato sauce and toss with the cooked pasta.
7. Serve hot, garnished with chopped fresh basil leaves if desired.
Cooking Time: 45-50 minutes
Roasted Vegetable Buddha Bowl
Roasted Vegetable Buddha Bowl: A nutritious and flavorful bowl filled with roasted vegetables, quinoa, and a tangy tahini sauce.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 small zucchini, sliced
– 1 small eggplant, sliced
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. Toss bell peppers, zucchini, and eggplant with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
4. In a small bowl, mix together tahini, lemon juice, garlic, salt, and pepper.
5. To assemble the bowls, place cooked quinoa at the bottom, followed by roasted vegetables, and top with tahini sauce.
6. Garnish with parsley and serve.
Cooking Time: 30-40 minutes
Cashew Cheese Stuffed Mushrooms
Elevate your appetizer game with this creamy and savory recipe featuring cashew cheese-stuffed mushrooms.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth.
3. Stuff each mushroom cap with the cashew cheese mixture, dividing it evenly among the mushrooms.
4. Drizzle the tops with olive oil and sprinkle with chopped parsley (if using).
5. Bake for 15-20 minutes or until the cheese is lightly browned and the mushrooms are tender.
Cooking Time: 15-20 minutes
Jackfruit Pulled ‘Pork’ Sandwiches
Get ready to sink your teeth into a deliciously convincing plant-based twist on traditional pulled pork sandwiches, using the versatile jackfruit as the star of the show.
Ingredients:
– 1 cup jackfruit (canned or fresh), drained and chopped
– 2 tbsp soy sauce
– 2 tbsp apple cider vinegar
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/4 cup water
– 4 hamburger buns
– Pickle slices and coleslaw (optional)
Instructions:
1. In a large saucepan, combine jackfruit, soy sauce, apple cider vinegar, brown sugar, smoked paprika, salt, and pepper.
2. Add the water and stir to combine.
3. Bring the mixture to a simmer over medium heat, then reduce heat to low and let cook for 20-25 minutes, stirring occasionally, until the jackfruit is tender and shreds easily with a fork.
4. Assemble sandwiches by spooning the “pulled pork” onto hamburger buns and topping with pickle slices and coleslaw (if using).
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Vegan Chocolate Avocado Mousse
Rich, creamy, and decadent, this vegan chocolate avocado mousse is a game-changer for anyone looking to satisfy their sweet tooth without compromising on their dietary choices. With the subtle nutty flavor of avocados and the deep richness of cocoa powder, you’ll be hard-pressed to find a more indulgent treat.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. Peel and pit the avocados, then place them in a blender or food processor.
2. Add the cocoa powder, maple syrup, coconut cream, vanilla extract, and salt to the blender.
3. Blend on high speed until smooth and creamy, stopping to scrape down the sides as needed.
4. Pour into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: None! This recipe is ready in no time.
Zucchini Noodles with Pesto and Cherry Tomatoes
Transform your pasta game with this simple and flavorful recipe that combines the best of summer’s bounty.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles.
3. Place the noodles on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt and pepper. Toss to combine.
4. Roast the zucchini noodles in the preheated oven for 10-12 minutes, or until slightly tender.
5. In a large skillet, heat the pesto over medium-low heat.
6. Add the halved cherry tomatoes to the skillet. Cook for 3-5 minutes, or until they start to release their juices and slightly soften.
7. Toss the roasted zucchini noodles with the pesto and cherry tomatoes. Top with grated Parmesan cheese (if using). Serve hot.
Cooking Time: 15-20 minutes
Plant Based Pad Thai with Tofu
This vegan take on the classic Thai dish is a game-changer for plant-based enthusiasts. With crispy tofu, tangy tamarind sauce, and a medley of colorful vegetables, this Pad Thai will satisfy your cravings without compromising your dietary preferences.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegan stir-fry oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, bean sprouts)
– 2 cups cooked rice noodles
– 2 tablespoons tamarind paste
– 1 tablespoon soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Cook rice noodles according to package instructions.
2. Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden, about 3-4 minutes. Remove from pan and set aside.
3. Add more oil if necessary, then sauté onion and garlic until softened.
4. Add mixed vegetables and cook until tender-crisp.
5. In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and ginger.
6. Add cooked noodles, tofu, and sauce mixture to the wok or skillet. Stir-fry for 2-3 minutes, ensuring everything is well coated.
7. Season with salt and pepper to taste.
8. Garnish with chopped nuts if desired.
9. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Burgers
Sweet Potato and Black Bean Burgers: A Delicious Plant-Based Twist on Classic Burgers!
These savory sweet potato and black bean burgers are a game-changer for veggie lovers. With a crispy exterior and fluffy interior, they’re perfect for a quick lunch or dinner.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 can black beans, drained and rinsed
– 1/4 cup rolled oats
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado, salsa, or your favorite burger toppings
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine mashed sweet potatoes, black beans, oats, breadcrumbs, olive oil, onion, garlic, and cumin. Mix well.
3. Form into 4-6 patties, depending on desired size.
4. Cook for 4-5 minutes per side, or until golden brown and crispy.
5. Serve immediately on a bun with your favorite toppings.
Cooking Time: 8-12 minutes
Vegan Mac and Cheese with Nutritional Yeast
This recipe is a game-changer for vegan comfort food lovers. By using nutritional yeast to create a cheesy flavor profile, you’ll be enjoying a rich and satisfying macaroni dish that just happens to be plant-based.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1/2 cup nutritional yeast
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: paprika for extra color
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until softened.
4. Gradually whisk in vegetable broth, non-dairy milk, nutritional yeast, lemon juice, salt, and pepper.
5. Combine cooked macaroni with the cheese sauce and stir until coated.
6. Transfer to a baking dish and top with additional paprika if desired.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 45 minutes
Cauliflower and Chickpea Masala
This flavorful and nutritious Indian-inspired dish combines the earthy taste of cauliflower with the creamy texture of chickpeas, all wrapped up in a rich and aromatic tomato-based sauce.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon ghee or vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1 can diced tomatoes (14.5 oz)
– 1 cup water
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the ghee or oil in a large saucepan over medium heat.
2. Add onions and cook until they start to caramelize, about 8 minutes.
3. Add garlic, cumin, coriander, and cinnamon; cook for 1 minute.
4. Add cauliflower, chickpeas, diced tomatoes, water, salt, and pepper.
5. Bring the mixture to a simmer and cook, covered, until the cauliflower is tender, about 20-25 minutes.
6. Taste and adjust seasoning as needed.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 30-35 minutes
Stuffed Acorn Squash with Wild Rice
Nourish your senses with this hearty and flavorful recipe that combines the natural sweetness of acorn squash with the nutty goodness of wild rice.
Ingredients:
– 2 large acorn squash, halved and seeds removed
– 1 cup wild rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, toss wild rice with olive oil, onion, garlic, and salt. Spread on a baking sheet and toast for 10 minutes, or until lightly browned.
3. Scoop out the squash flesh, leaving a thin shell. Fill each squash half with toasted wild rice mixture.
4. Pour vegetable broth into the squash cavity to help it rehydrate during cooking.
5. Cover the squash with aluminum foil and bake for 30-40 minutes, or until tender.
6. Remove foil and top with grated cheese (if using). Return to oven and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-60 minutes
Vegan Banana Walnut Pancakes
A delicious and healthy breakfast or brunch option that combines the natural sweetness of bananas with the nutty flavor of walnuts, all wrapped up in a fluffy vegan pancake.
Ingredients:
– 2 ripe bananas, mashed
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon apple cider vinegar
– 1/4 cup chopped walnuts
– Coconut oil or non-stick cooking spray for greasing the pan
Instructions:
1. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
2. In a separate bowl, combine mashed bananas, non-dairy milk, and apple cider vinegar. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in chopped walnuts.
5. Heat a non-stick skillet or griddle over medium heat. Grease with coconut oil or non-stick spray.
6. Drop batter by 1/4 cupfuls onto the pan.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes (depending on batch size)
Mushroom and Spinach Vegan Lasagna
A rich and satisfying plant-based take on a classic Italian dish, this vegan lasagna is packed with the earthy flavors of mushrooms and spinach. A perfect comfort food for a cozy night in.
Ingredients:
– 8-10 lasagna noodles
– 1 cup cremini mushrooms, sliced
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegan ricotta cheese
– 1 cup marinara sauce (homemade or store-bought)
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender. Add spinach and cook until wilted.
4. In a separate bowl, combine vegan ricotta cheese and marinara sauce. Season with oregano, salt, and pepper.
5. Assemble lasagna by layering noodles, mushroom mixture, and ricotta mixture.
6. Bake for 35-40 minutes or until hot and bubbly. Garnish with fresh basil leaves.
Cooking Time: 35-40 minutes
Chia Seed Pudding with Fresh Berries
A healthy and refreshing dessert option, this chia seed pudding is packed with omega-3 rich chia seeds and sweetened with fresh berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1 tablespoon honey or maple syrup (optional)
– Fresh berries of your choice (e.g. blueberries, strawberries, raspberries)
Instructions:
1. Rinse the chia seeds and soak them in water for at least 30 minutes.
2. In a small bowl, combine the soaked chia seeds with almond milk and stir well to combine.
3. Add honey or maple syrup if desired (start with a small amount and adjust to taste).
4. Refrigerate the mixture for at least 2 hours or overnight until it forms a gel-like texture.
5. Just before serving, top the pudding with fresh berries.
Cooking Time: None! Let the chia seeds do their magic in the fridge.
Summary
Get ready to spice up your meal routine with these 18 mouth-watering plant-based recipes! From comforting bowls to satisfying sandwiches and decadent desserts, there’s something for every occasion. Indulge in creamy soups, savory curries, flavorful tacos, and more. Try making a hearty lentil bolognese pasta, or treat yourself to a rich vegan mac and cheese. With options like jackfruit pulled “pork” sandwiches and vegan banana walnut pancakes, you’ll never get bored with these innovative and delicious plant-based recipes!
