Making the switch to a plant-based diet? These delicious plant-based recipes will make this process fun and easy and wow your taste buds! Whether it’s dinner, lunch or breakfast, we have you covered!
Fall down seven times, get up eight. Life starts from here.
Japanese proverb
Today is the perfect time to realign ourselves with our health goals and give our bodies some much-needed love. Whether this means eating more fresh fruits and veggies, cutting out overly-processed foods, or simply cooking more meals from scratch, we know what we need to feel alive and energized. Many of you have joined me on the Plant-based Diet Reset each January, but I like to weave this way of eating throughout the year.
As a byproduct of eating a whole-foods plant-based diet, cravings become more manageable, sleep deepens, cholesterol lowers, and weight is shed. The liver is supported as well as the gut microbiome, and the body comes to its own natural balance. Read more about the benefits of plant-based eating here!
Plant-Based Recipes: Dinner!
Here are some of our favorite plant-based dinner recipes! Most are simple enough to make on a weeknight. Looking for more? Check out our popular collection of Vegan Dinner Recipes or pick a few below.
Butternut Squash Noodles
These Asian-inspired Butternut Squash Soba Noodles are the perfect fall meal! Roasted butternut infused with Chinese 5-spice, tossed with lacinato kale, soba noodles & a stir-fry noodle sauce.
Crispy BBQ Tofu Sandwich with Slaw
This Crispy BBQ Tofu Sandwich lately is easy and delicious! Crispy tofu, slathered in BBQ sauce, is topped with a cool, creamy cilantro cabbage slaw and avocado. Make it in under 30 minutes. Vegan & Delicious!
Tofu Paprikash
This Tofu Paprikash recipe is rich, creamy and vegan! Seared tofu is bathed in a decadent Hungarian paprika sauce; spoon it over pasta, rice, potatoes, or roasted cauliflower for a quick, delicious vegan dinner in just 40 minutes.
Chipotle Portobello Mushroom Tacos (Vegan!)
These Vegan Tacos are smoky, spicy, and “meaty”, made on a sheet pan and can be made in 30 minutes!
Broccoli Stir Fry
This weeknight stir-fry is loaded up with broccoli and protein-rich tofu, and cashews to give a nice crunch. The sauce is made from scratch and is gluten-free and adaptable. Serve over rice or on its own!
Orecchiette with Creamy Carrot Miso Sauce
A simple delicious vegan recipe for Orecchiette with Creamy Carrot Miso Sauce, topped with a bright and tasty Carrot Top Gremolata (optional) and Toasted Bread Crumbs. Flavorful and healthy!
Lo Mein Noodles
Fast, easy recipe for Lo Mein that can be made in under 20 minutes. Loaded up with healthy vegetables ( any assortment of bell pepper, zucchini, mushrooms, snow peas, or cabbage) this easy dinner is perfect for busy weeknights!
Vegetable Fried Rice
A simple recipe for Vegetable Fried Rice that can be made with almost any veggie you have on hand or need to use up. This recipe has more veggies than rice! Vegan-adaptable and GF.
Cabbage Stir Fry
This quick & easy Cabbage Stir Fry overflows with savory Asian flavor. Add protein of choice & serve over rice or soba noodles. Ready in 30 mins!
Black Pepper Tofu with Bok Choy
A simple, delicious recipe for Black Pepper Tofu with Bok Choy – a tasty vegan meal that can be made in under 30 minutes!
Plant-Based Recipes: BowlS!
I find that one of the easiest ways to eat plant-based is to create healthy bowls. Bowls can be prepped ahead for the busy week and are great for using up pantry staples you already have! For more bowls, visit 31+ Best Buddha Bowls!
Lentil Bowls
These grain-free Lentil Bowls are so easy, nourishing and delicious! Made with seasoned lentils, fresh seasonal veggies, dark leafy greens, fresh herbs or microgreens, nuts or seeds, avocado, and our favorite tahini sauce! Vegan, gluten-free and grain-free!
Bali Bowls with Peanut Tofu
Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!
Roasted Cauliflower Chimichurri Bowls
Smokey Roasted Cauliflower with Chimichurri Sauce is served over seasoned black beans and optional rice with Mexican slaw, avocado, cilantro, and pickled onions. Top with sprouts or microgreens!
Vegan Bulgogi Bowl
Vegan, plant-based, Korean Bulgogi Bowl using jackfruit instead of meat, with a flavorful Bulgogi Sauce/marinade! Create a vegan Bulgogi Bowl with rice, veggies and kimchi! Can be made in under 30 minutes!
Miso Mushroom Bowl
This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and edamame, and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)! Vegan & Gluten-Free.
Moroccan Cauliflower Chickpea Bowls
You’ll love these roasted Cauliflower Chickpea Bowls! Spiced cauliflower and chickpeas served over Moroccan rice with spinach, almonds, and pomegranate seeds. A tasty wholesome dinner bursting with flavor! Vegan-adaptable.
Crispy Sesame Tempeh Bowl
This Crispy Sesame Tempeh recipe is easy, flavorful, and has the best texture! Create a healthy vegan bowl with brown rice and veggies and dinner is good to go!
Coconut Rice Bowls
Delicious Coconut Rice Bowl is healthy and adaptable! Curried jasmine rice cooked in coconut milk and topped with tofu or your choice of protein and seasonal vegetables. All tossed with a simple, flavorful sauce, fresh cilantro, mint and toasted coconut flakes. Vegan.
Plant-Based Recipes: Soups & Stews
I’m not going to lie; during my month of the Plant-based Diet, I rely heavily on vegan soups- they are a godsend! Full of nutrients, they are hydrating, filling, full of fiber and plant-based protein. So satiating! They can be made ahead, ready for when hunger “emergencies” strike. More Soup Recipes!
Poblano Corn Chowder
Heart-warming Poblano Corn Chowder is creamy, vegan and full of summertime flavor. Corn, potatoes, bell pepper, and poblano peppers with Mexican spices, in a creamy (dairy-free) vegan base. Easy to make and deliciously addicting.
Mind-Blowing Vegan Chili
This Vegan Chili recipe is so rich and robust! Packed full of flavor, it’s wholesome and hearty with layers of complexity and depth. Serve with vegan cornbread or tortilla chips!
Golden Chickpea Soup
This creamy vegan Chickpea Soup recipe is like sunshine in a bowl. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten-free.
Lentil Soup
A delicious recipe for Lentil soup, infused with Indian Spices. Vegan and and easy.
Farmers Market Vegetable Soup Recipe
This nourishing vegetable soup recipe is easy to make and loaded with wholesome nutrients- a great way to use up all those farmer’s market veggies! Great for Sunday meal prep. Make on the stovetop or instant pot.
Simple Cabbage Soup
Simple clean ingredients full of comforting flavors, this Cabbage Soup is healthy, satisfying and easy to make. Perfect for busy weekdays and leftovers are delicious! Vegan.
Harira: Moroccan Chickpea Soup
This Moroccan Lentil and Chickpea Soup called Harira is hearty, full of protein and loaded with nutrients. Warming, fragrant spices make this healthy one-pot meal deeply flavorful! Vegan and Gluten-Free adaptable.
Mediterranean Split Pea Soup
This recipe for Mediterranean Split Pea Soup is healthy and satisfying. Simple clean ingredients create a hearty soup that tastes even better the next day! Vegan and gluten-free.
Harvest Vegetable Soup
Harvest Vegetable Soup with Roasted Tomato Broth and Chickpeas is brimming with color and nutrients. Adaptable, Vegan and Gluten-Free!
Miso Soup with Leeks, Mushrooms and Greens
A 20-minute Miso Soup Recipe with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.
Hearty Vegan Salads
Make-ahead vegan salads are perfect for busy workweeks. They are packable, fresh, and healthy, full of fiber( that feed our healthy gut bacteria) and nutrients that support our liver. Like soups, I always try to have 1 or 2 on hand for hunger emergencies. See 40 more Vegan Salads!
Chickpea Salad
This Chickpea Salad is quick, easy and full of fresh flavors and crunchy texture. Made in one bowl with a simple lemon olive oil dressing, everything comes together in about 20 minutes!
Korean Cucumber Salad
Tangy spicy Korean Cucumber Salad (Oi Muchim) is crunchy, cool, and refreshing. An easy-to-make Korean cucumber side dish that is healthy and delicious.
Tangy Three Bean Salad
This classic Three Bean Salad recipe is tangy & flavorful, full of fiber & plant protein. An easy make-ahead side dish for potlucks, and BBQs. Vegan & GF.
Southwest Black Bean Quinoa Salad
Southwest Black Bean Salad with corn, quinoa, tomatoes, scallions, cilantro, lime and avocado- a tasty vegan salad that can be made ahead.
Wild Rice Salad
This delicious Wild Rice Salad is the perfect combination of textures and flavors. Made with chickpeas (or chicken breast), cherry tomatoes, red onion, parsley, mint, in a simple lemony dressing. Vegan!
Roasted Cauliflower Salad
This Roasted Cauliflower Salad recipe is incredibly flavorful. Cauliflower is roasted until tender-crisp, then tossed with farro, lacinato kale, scallions, raisins, and toasty almonds in a savory-sweet turmeric dressing. Vegan.
Curry Tofu Salad
Vegan Curry Tofu Salad- Turn it into a hearty wrap, stuff into an avocado or served over a bowl of baby spinach. Flavorful and healthy!
Lemony Chickpea Quinoa Salad
Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!
Creamy Vegan Broccoli Salad
Creamy Vegan Broccoli Salad is so good, you won’t even realize it is vegan! Tossed in a creamy Hemp Dressing- it is easy, healthy and full of flavor! Vegan and Keto!
Winter Happiness Salad
Winter Happiness Salad! Kale and Quinoa Salad with Apples, Chickpeas and Currants! A hearty vegan salad that can be made ahead- perfect for potlucks, gatherings or midweek lunches!
Moroccan Lentil Salad
The BEST Lentil Salad infused with Moroccan Spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!
Sandwiches, Burgers & Wraps
These plant-based burgers and sandwiches are so wholesome and filling, and never lacking in flavor!
Portobello Mushroom Burger
This Asian-style, grilled, vegan Portobello Mushroom Burger is full of delicious umami flavor! It’s slathered with Asian-style Guacamole, and topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious, vegan
Lentil Wrap
A quick and easy Lentil Wrap with avocado, carrots, cabbage, and the tastiest Sriracha Tahini Sauce. Healthy, nourishing, vegan and delicious!
Smashed Chickpea Avocado Sandwich
Smashed Chickpea Avocado Sandwich – super fast and easy and oh sooooo satisfying! The best part? Whip it up in 5 minutes flat!
Amazing Black Bean Burgers (in under 30 mins!)
A quick and easy recipe for the BEST Veggie Burger! These Black Bean Burgers that can be made in under 30 minutes! Vegan and GF adaptable and perfect for weekly meal prep!
Tempeh Reuben Sandwich
This toasty Tempeh Reuben Sandwich is so delicious! Made with melty cheese, flavorful seared tempeh, and Sauerkraut, keep it vegetarian or use vegan cheese for a vegan reuben!
Herby Chickpea Salad Sandwich
Healthy Vegan Collard Green Wraps!
These vegan collard greens wraps are filled with hummus, crispy tofu, shredded beets, carrots and avocado! Drizzle with Tahini sauce! A delicious healthy lunch!
Breakfast Ideas
I find that starting my day out with higher protein breakfasts helps me feel more satiated all day long. Here are a few of our favorites!
Chickpea Scramble
Looking to make vegan scrambled eggs without soy or tofu? Chickpea Scramble to the rescue! Packed with protein and nutrients, it’s perfect for a savory breakfast, a light and wholesome lunch, or a flavorful dinner side dish.
Chia Pudding
Delicious Chia Pudding with creamy Greek yogurt is totally healthy, deliciously creamy and so very fast and easy to make. The perfect make-ahead breakfast or snack to grab on the go. Vegan adaptable!
Vegan Tofu Scramble
Vegan Tofu Scramble – loaded up with healthy seasonal veggies that you already have on hand. This vegan breakfast can be made in 15 minutes flat! Healthy, Fast, and delicious!
Pear Walnut Baked Oatmeal
This Baked Oatmeal recipe is easy and adaptable! With only 15 minutes of hands-on time, this wholesome, delicious breakfast is made with oats, nuts, and seasonal fruit. Vegan and gluten-free adaptable.
Homemade Maple Granola Recipe (Vegan & Gluten-free)
A healthy, delicious granola recipe made with wholesome ingredients, sweetened with maple syrup. Full of nuts, seeds and delicious golden clusters! Vegan + Video.
Vegan Breakfast Cookies
These healthy Breakfast Cookies can be made in under 30 minutes! They are chockfull of flavor and sustenance -filled with oats, seeds, spices and dried fruit they are vegan and deliciously addicting! Perfect for breakfast on the go.
Overnight Oats
How to make creamy Overnight Oats, an easy no-cook technique for a healthy grab-and-go breakfast that is full of fiber and vegan-adaptable. This base recipe is easy to make ahead. Top with fruit, nuts, seeds, peanut butter and yogurt. Just 10 minutes of hands-on time, before going into the fridge overnight.
Vegan Breakfast Tacos
Vegan Breakfast Tacos with flavorful Mexican scrambled tofu, toasty tortillas, avocado, radishes, cilantro and pico de gayo.
Instant Pot Steel Cut Oats with Pumpkin and Walnuts
Steel Cut Oats made in an Instant Pot with pumpkin and toasted walnuts! A delicious healthy vegan breakfast, perfect for fall!
More Favorite Plant-based Recipes!
- 40+ Mouthwatering Vegan Dinner Recipes
- 25 Delicious Vegetarian & Vegan Soup Recipes
- 31+ Vegan Buddha Bowls
- 40+ Make-Ahead Vegan Salads
- Our BEST LENTIL RECIPES
Plant-Based Diet Tips!
See our Plant-Based Diet Guide for more info!
- Prioritize Protein and Veggies First: Plant-based protein is KEY in helping you feel full. I always try to prioritize plant-based protein( beans, legumes, tempeh, tofu) along with healthy veggies. You do not want to substitute meat and dairy with bread and pasta. Some is fine, but don’t overdo it. Make sure you have protein in every meal and watch those carbs- making sure they are mostly whole foods (whole grains).
- Upgrade to Organic! Try to purchase organic produce or buy from your local farmers market. As you use up your pantry ingredients and spices, upgrade them to organic.
- Diversify your gut Microbiome! Our microbiome is key to minimizing cravings. Feed it a wide array of organic veggies- the more diverse the better. What you feed, will grow. If you feed your gut sugar and processed foods, this will grow the bacteria that love these foods, and they will cause you to crave more!
- Overly Processed Foods: Even seemingly “healthy” vegan foods can be highly processed. Always look at the labels. Minimize refined flour, refined sugar and refined seed oils (canola, sunflower, safflower, soybean oil, corn oil, vegetable oil) which can all be inflammatory and cause cravings.
- Best Plant-Based oils: olive oil, avocado oil and coconut oil (in moderation).
- Don’t overdo the plant-based fats! Plant fats are good in moderation, but too much will overwork your liver and, yes, make you gain weight! Be mindful. Coconut oil and coconut milk contain saturated fat, which can impact your cholesterol.
- Fermented Foods: Add fermented foods to help create a diverse microbiome.
Hope these veggie-based, clean-eating recipes inspire you to try something new this week! Please note any of your favorites in the comments below!
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50+ Tasty Plant-Based Recipes!
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 2
- Category: vegan, plant-based recipes
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
Making the switch to a plant-based diet? These delicious plant-based recipes will make this process fun and easy! Whether it’s dinner, lunch or breakfast, we have you covered!
Ingredients
Lentils
- 3/4 cup dry lentils
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- pinch Aleppo chili flakes
- 2 teaspoons olive oil
- squeeze lemon juice
Lentil Bowl ingredients:
- 1 1/2 cups dark leafy greens (organic spinach, arugula, kale)
- 1 cup cauliflower florets, roasted or raw ( or sub broccoli)
- 1 cup shredded carrots, cabbage or beets (or a mix)
- 1 bell pepper- thinly sliced, optional
- 2 tablespoons nuts or seeds; pumpkin seeds, sunflower seeds, almonds, pinenuts, etc.
- fresh herbs or microgreens– cilantro, flat leaf parsley, mint or dill
Optional additions: sliced avocado, pickled red onions, sauerkraut or beet kraut, or hot sauce.
Instructions
- Cook lentils: Bring 3/4 cup dry lentils to a boil in a medium pot of salted water, and then simmer gently until tender. Drain. Season with salt, cumin, olive oil, chili flakes, and a squeeze of lemon.
- Make the Sauce: While the lentils are cooking, make the Tahini Sauce.
- Prep veggies: Cut them into small pieces and or shred them. Shredding veggies adds great texture! Feel free to use any leftover roasted veggies.
- Assemble the bowls: Place warm (or chilled) lentils in a bowl. Top with greens, prepped veggies, herbs and/or microgreens. Add any optional additions.
- Drizzle generously with tahini sauce. Sprinkle with seeds or nuts.
Notes
Lentils can be made ahead and will keep for four days in the refrigerator or can be frozen for later. They can be served warm or chilled. I usually make a double or triple batch.
Prepped veggies will keep 3-4 days in the fridge.
Tahini sauce will keep 4-5 days in the fridge. You can extend its life by adding a tiny splash of AC vinegar.
Nutrition
- Serving Size: 1 bowl
- Calories: 454
- Sugar: 9.9 g
- Sodium: 76.2 mg
- Fat: 17.1 g
- Saturated Fat: 2.7 g
- Carbohydrates: 58.3 g
- Fiber: 25.8 g
- Protein: 23.9 g
- Cholesterol: 0 mg
Beans, tofu, soy, cabbage, broccoli… I love them, but they don’t love me. Such flatulence after eating them. So many plant-based recipes contain one or more of these.
I grew up on beans, so my biome should be used to these sugars, but I still don’t do well with them. Advice and suggestions gratefully appreciated.
Hi Robert- you are not alone. Have you tried digestive enzymes? Some foods contain these naturally- like kefir, sauerkraut, kimchi, miso, and ginger- so you could try consuming at the same time? Or try a splash of apple cider vinegar in a glass of water? As far as beans- you could try soaking them first and pressure cook? Make a big batch, freeze and add them gradually in small doses ( 1/4 cup) to salads & soups. Small doses with brocolli, cabbage and tofu as well. Then add more if feeling ok?
I absolutely love oats but it can get monotonous – your recipe ideas will definitely make them exciting again. That maple pumpkin bowl looks incredible!
thanks so much Bella!
Crispy tofu is very important to me and the video is extremely helpful, thank you. Being vegan has to get easier!
Great to hear!
Happy New Year Sylvia and Tonia. Thanks for all the great recipes and your special thoughts.
Happy New Year Lynn! Thanks for this ❤️.
Beautiful photos, and everything looks so fresh and fabulous!
What I really wanted to ask is…where you buy your bowls!!! They are lovely.
I get them from all over Sheryl- but some are from our Bowl and Pitcher Store. Linked at the top of the site “SHOP” 😉
Great and simple recipes !
thanks Elena!
Hi Syliva,
I’m just starting out to a plant base way of life, I’ve enjoyed this website so much that I was wondering if there is a cook book?
I also am curious and wanted to know is the substitute for ground meat really horribly wrong or can one indulge on occasion?
I really miss having a burger and taco meat for salad and other dishes?
I really think by looking at the sodium and caloric values of for example Beyond beef is worse then lean ground beef. There in my mind is not a good thing either of those choices for me, just need some other feed back.
I’m just starting out and have questions on these kind of things, I’m not following a plan, but want to do a healthy plant lifestyle for myself and the planet. I love the recipes and all ingredients, sometimes old habits die hard!!!
Thank You for this website and all the time and effort you’ve shared.
I look forward to your response.
Have a fabulous day and be safe take care.
Hi Karen, no cookbook yet. 🙂 As for using ground meat on occasion, do what you feel is best for you. There is absolutely no judgment here! I agree that some meat substitutes often have additives that may not be ideal. Also keep in mind, instead of ground beef you can always go lighter with ground turkey or ground chicken. You know your body best. 🙂
I was drawn to your site by all the wonderful photos. I’ve stayed because not only do the recipes look good- they taste even better. I have yet to be dissapointed. Thanks for all your work!
I am a vegetarian. I love your dish FRANKIES. The other one I tried is Thai Noodle Salad with Peanut Sauce. Peanut sauce is a good combination. Thanks for your dishes.
Thanks so much Dennis! Appreciate this!
Within the past week, I have made roasted zaatar cauliflower with tahini sauce, portobello mushroom burgers, frankie wraps, mujadara and vegetable biryani. Other than the mujadara which was done in an instant pot and came out as a sticky mush, all the recipes are definite winners! I am so glad I found your website. It’s the only one I will be using from now on. Thank you so much!
The Spicy Vegan Oaxacan Bowl is amazing. My family loved it. It’s sort of a fall-ish taste with pizzazz!
You are quickly becoming my fav! I am loving the recipes. Thank you!
Awwww- you are sweet- thanks and glad you liked the bowl!