31 Vegan Recipes That Are Easy, Delicious, and Healthy

Welcome to your ultimate guide to 31 delicious and nourishing vegan recipes! Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this collection has something for everyone.

From hearty mains and vibrant salads to comforting soups and sweet treats, these recipes are designed to inspire creativity in the kitchen while keeping things wholesome and satisfying. Embracing a vegan lifestyle doesn’t mean missing out on flavor or variety—in fact, it opens up a world of fresh ingredients and exciting combinations that are as good for your body as they are for the planet.

So, grab your apron and get ready to explore these vibrant dishes that will delight your taste buds and fuel your day.

Why You’ll Love This Recipe

Each recipe in this collection is thoughtfully crafted to provide balanced nutrition and bold, exciting flavors. Utilizing whole foods and natural ingredients, these dishes showcase the versatility of plant-based cooking.

Whether you’re craving a quick meal or planning a cozy dinner party, these recipes offer easy-to-follow instructions that fit into any lifestyle. Plus, with plenty of options for customization, you can adapt each dish to suit your preferences or dietary needs.

Vegan cooking has never been this approachable or delicious!

Ingredients

• Fresh vegetables: kale, spinach, bell peppers, carrots, zucchini
• Legumes: chickpeas, lentils, black beans
• Grains: quinoa, brown rice, oats
• Nuts and seeds: almonds, walnuts, chia seeds, flaxseeds
• Plant-based proteins: tofu, tempeh, seitan
• Herbs and spices: garlic, ginger, cumin, turmeric, paprika, fresh basil
• Oils and condiments: olive oil, coconut oil, soy sauce, tahini, nutritional yeast
• Fruits: avocado, tomatoes, berries, bananas
• Sweeteners: maple syrup, agave nectar
• Other: plant-based milk (almond, oat, soy), vegetable broth

Equipment

• Cutting board and sharp knives
• Mixing bowls
• Measuring cups and spoons
• Blender or food processor
• Large skillet or sauté pan
• Medium and large pots
• Baking sheet
• Spatula and wooden spoon
• Colander
• Oven or stovetop

Instructions

1. Prepare your ingredients. Wash and chop all vegetables, soak any grains or beans if required, and measure out your spices and liquids.
2. Cook base ingredients. Sauté aromatics like garlic and onions in a bit of olive oil until fragrant. Then add vegetables, legumes, or grains as the recipe calls for.
3. Add seasonings. Incorporate herbs, spices, and condiments to build layers of flavor. Stir well to combine everything evenly.
4. Simmer or bake. Depending on the recipe, either simmer your dish on the stove or bake in the oven until ingredients are tender and flavors meld beautifully.
5. Finish with garnishes. Add fresh herbs, nuts, seeds, or a drizzle of sauce to elevate the dish just before serving.
6. Serve and enjoy. Plate your creations with love and share with friends or enjoy a nourishing meal solo!

Tips & Variations

“To keep your vegan meals exciting, experiment with different herbs and spices. Nutritional yeast is a fantastic ingredient that adds a cheesy flavor without any dairy!”

• Swap out grains like quinoa for brown rice or bulgur depending on what you have available.
• For added protein, toss in roasted chickpeas or pan-fried tofu cubes.
• Use seasonal vegetables to keep your dishes fresh and budget-friendly.
• Make it spicy by adding chili flakes or fresh jalapeño slices.
• Try different plant-based milks in smoothies or sauces for varied textures and flavors.

Nutrition Facts

Serving Suggestions

These vegan recipes are incredibly versatile and pair well with a variety of sides. Serve your hearty grain bowls with a crisp side salad or steamed greens for extra nutrients.

Soups and stews are perfect alongside crusty whole grain bread or warm flatbreads. For snacks or appetizers, try roasted nuts or hummus with fresh veggie sticks.

Looking for something sweet? Many of these recipes transition beautifully into desserts like chia pudding or fruit crumbles.

For more plant-based inspiration, check out our Blackstone Lo Mein Recipes, the delightful Blackberry Juicing Recipes, or the wholesome Bobo’S Lemon Poppyseed Oat Bar Recipe.

31 Vegan Recipes

Creamy Avocado Pasta

• Ingredients: 2 ripe avocados, 2 cloves garlic, juice of 1 lemon, 1/4 cup olive oil, 300g pasta of choice, salt and pepper, fresh basil.
• Instructions: Cook pasta until al dente. Blend avocados, garlic, lemon juice, olive oil, salt, and pepper until smooth. Toss the pasta with the avocado sauce and garnish with basil.

Chickpea and Spinach Curry

• Ingredients: 1 can chickpeas, 2 cups spinach, 1 onion, 2 garlic cloves, 1 tbsp ginger, 1 can coconut milk, 2 tbsp curry powder, salt, 1 tbsp coconut oil.
• Instructions: Sauté onion, garlic, and ginger in coconut oil. Add curry powder and cook for 1 minute. Stir in chickpeas and coconut milk; simmer 10 minutes. Add spinach until wilted. Serve warm.

Quinoa and Roasted Vegetable Salad

• Ingredients: 1 cup quinoa, 1 zucchini, 1 red bell pepper, 1 red onion, 2 tbsp olive oil, 1 tbsp balsamic vinegar, salt, pepper, fresh parsley.
• Instructions: Roast chopped vegetables tossed in olive oil at 400°F for 20 minutes. Cook quinoa per package instructions. Mix quinoa with roasted veggies, balsamic vinegar, salt, pepper, and parsley.

Lentil Bolognese

• Ingredients: 1 cup brown lentils, 1 carrot, 1 celery stalk, 1 onion, 2 garlic cloves, 1 can crushed tomatoes, 2 tbsp tomato paste, 1 tsp oregano, 1 tbsp olive oil, salt and pepper.
• Instructions: Sauté diced onion, carrot, celery, and garlic in olive oil. Add lentils, crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer 30 minutes until lentils are tender. Serve over pasta.

Tofu Stir-Fry with Broccoli and Cashews

• Ingredients: 1 block firm tofu, 2 cups broccoli florets, 1 red bell pepper, 1/2 cup cashews, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 garlic clove, 1 tsp ginger.
• Instructions: Press and cube tofu. Stir-fry tofu in sesame oil until golden. Add garlic, ginger, broccoli, and bell pepper; cook 5 minutes. Stir in soy sauce and cashews. Serve with rice.

Sweet Potato and Black Bean Tacos

• Ingredients: 2 medium sweet potatoes, 1 can black beans, 1 tsp cumin, 1 tsp smoked paprika, 8 corn tortillas, avocado, salsa.
• Instructions: Roast diced sweet potatoes with cumin and paprika at 425°F for 25 minutes. Warm beans. Assemble tacos with sweet potatoes, beans, avocado slices, and salsa.

Vegan Mushroom Stroganoff

• Ingredients: 2 cups sliced mushrooms, 1 onion, 2 cloves garlic, 1 cup vegetable broth, 1/2 cup coconut cream, 1 tbsp soy sauce, 1 tbsp olive oil, salt and pepper.
• Instructions: Sauté onion and garlic in olive oil. Add mushrooms and cook until soft. Stir in broth, coconut cream, and soy sauce. Simmer 10 minutes. Serve over noodles.

Cauliflower Buffalo Wings

• Ingredients: 1 head cauliflower, 1 cup flour, 1 cup plant-based milk, 1 tsp garlic powder, 1/2 cup hot sauce, 2 tbsp vegan butter.
• Instructions: Mix flour, milk, and garlic powder into batter. Dip cauliflower florets and bake at 450°F for 20 minutes. Toss baked florets in melted vegan butter and hot sauce mixture. Bake another 10 minutes.

Vegan Caesar Salad

• Ingredients: Romaine lettuce, 1 cup croutons, 1/4 cup cashews, 2 tbsp nutritional yeast, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 garlic clove, salt and pepper.
• Instructions: Blend cashews, nutritional yeast, lemon juice, mustard, garlic, salt, and pepper with water to desired consistency. Toss with lettuce and croutons.

Vegan Chocolate Mousse

• Ingredients: 1 ripe avocado, 1/4 cup cocoa powder, 1/4 cup maple syrup, 1 tsp vanilla extract, pinch of salt.
• Instructions: Blend all ingredients until smooth. Chill for 30 minutes before serving.

Roasted Chickpea and Avocado Salad

• Ingredients: 1 can chickpeas, 1 tbsp olive oil, 1 tsp smoked paprika, 1 avocado, mixed greens, lemon juice.
• Instructions: Toss chickpeas with olive oil and paprika, roast at 400°F for 20 minutes. Combine with avocado, greens, and a squeeze of lemon juice.

Vegan Pancakes

• Ingredients: 1 cup flour, 1 tbsp baking powder, 1 tbsp sugar, 1 cup plant-based milk, 2 tbsp vegetable oil, 1 tsp vanilla extract.
• Instructions: Mix dry ingredients. Add wet ingredients and stir until just combined. Cook on a hot griddle until bubbles form, flip and cook another 2 minutes.

Vegan Chili

• Ingredients: 1 can kidney beans, 1 can black beans, 1 can diced tomatoes, 1 onion, 1 bell pepper, 2 cloves garlic, 1 tbsp chili powder, 1 tsp cumin, salt and pepper.
• Instructions: Sauté onion, bell pepper, and garlic. Add spices and cook 1 minute. Add beans and tomatoes. Simmer 30 minutes.

Vegan Buddha Bowl

• Ingredients: Cooked quinoa, roasted sweet potatoes, steamed broccoli, chickpeas, avocado, tahini dressing.
• Instructions: Arrange ingredients in a bowl. Drizzle with tahini dressing and serve.

Vegan Banana Bread

• Ingredients: 3 ripe bananas, 1 1/2 cups flour, 1/2 cup sugar, 1/4 cup vegetable oil, 1 tsp baking soda, 1 tsp vanilla extract, pinch of salt.
• Instructions: Mash bananas. Mix in oil and vanilla. Combine dry ingredients separately, then mix with banana mixture. Bake at 350°F for 50-60 minutes.

Vegan Lentil Soup

• Ingredients: 1 cup lentils, 1 onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 6 cups vegetable broth, 1 tsp thyme, salt and pepper.
• Instructions: Sauté onion, carrots, celery, and garlic. Add lentils, broth, thyme, salt, and pepper. Simmer 35-40 minutes until lentils are tender.

Vegan Pad Thai

• Ingredients: Rice noodles, firm tofu, bean sprouts, green onions, peanuts, lime, tamarind paste, soy sauce, brown sugar, garlic.
• Instructions: Cook noodles. Stir-fry tofu and garlic. Add sauce made from tamarind, soy sauce, and sugar. Toss noodles with tofu, bean sprouts, and green onions. Garnish with peanuts and lime.

Vegan Stuffed Peppers

• Ingredients: Bell peppers, cooked quinoa, black beans, corn, diced tomatoes, onion, cumin, chili powder.
• Instructions: Mix quinoa, beans, corn, tomatoes, onion, and spices. Stuff into halved bell peppers. Bake at 375°F for 25-30 minutes.

Vegan Mac and Cheese

• Ingredients: Pasta, 1 cup cashews (soaked), 1/4 cup nutritional yeast, 1/2 cup plant-based milk, 1 garlic clove, 1 tsp mustard, salt and pepper.
• Instructions: Cook pasta. Blend cashews, nutritional yeast, milk, garlic, mustard, salt, and pepper until smooth. Mix sauce with pasta and heat gently.

Vegan Falafel

• Ingredients: 1 cup dried chickpeas (soaked), 1 onion, 2 cloves garlic, 1 cup fresh parsley, 1 tsp cumin, 1 tsp coriander, salt, pepper, olive oil for frying.
• Instructions: Blend chickpeas, onion, garlic, parsley, and spices into coarse mixture. Form balls and fry in olive oil until golden.

Vegan Shepherd’s Pie

• Ingredients: Lentils, mixed vegetables (carrots, peas, corn), mashed potatoes, onion, garlic, tomato paste, vegetable broth.
• Instructions: Cook lentils with onion and garlic. Add vegetables, tomato paste, and broth; simmer. Layer in dish, top with mashed potatoes. Bake at 400°F for 20 minutes.

Vegan Chocolate Chip Cookies

• Ingredients: 1 1/4 cups flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup coconut oil, 1/2 cup brown sugar, 1/4 cup white sugar, 1/4 cup plant milk, 1 tsp vanilla, 3/4 cup vegan chocolate chips.
• Instructions: Mix dry ingredients. Cream coconut oil and sugars, add milk and vanilla. Combine with dry ingredients. Fold in chocolate chips. Bake at 350°F for 10-12 minutes.

Vegan BBQ Jackfruit Sandwiches

• Ingredients: 2 cans young green jackfruit, BBQ sauce, hamburger buns, coleslaw (vegan).
• Instructions: Drain jackfruit, shred. Sauté with BBQ sauce until heated through. Serve on buns with coleslaw.

Vegan Greek Salad

• Ingredients: Cucumber, tomatoes, red onion, olives, vegan feta cheese, oregano, lemon juice, olive oil.
• Instructions: Chop vegetables. Toss with olives, feta, oregano, lemon juice, and olive oil.

Vegan Zucchini Noodles with Pesto

• Ingredients: Zucchini, fresh basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt.
• Instructions: Spiralize zucchini. Blend basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, and salt for pesto. Toss noodles with pesto.

Vegan Sweet Potato Fries

• Ingredients: Sweet potatoes, olive oil, smoked paprika, salt, pepper.
• Instructions: Cut sweet potatoes into fries. Toss with oil, paprika, salt, and pepper. Bake at 425°F for 25-30 minutes, flipping halfway.

Vegan Mushroom Risotto

• Ingredients: Arborio rice, mushrooms, vegetable broth, onion, garlic, white wine, nutritional yeast, olive oil.
• Instructions: Sauté onion and garlic. Add rice and cook 2 minutes. Gradually add broth and wine, stirring until absorbed. Stir in cooked mushrooms and nutritional yeast.

Vegan Cauliflower Fried Rice

• Ingredients: Cauliflower rice, mixed vegetables, tofu, soy sauce, garlic, sesame oil, green onions.
• Instructions: Sauté tofu until golden. Add garlic and vegetables, cook until tender. Stir in cauliflower rice and soy sauce. Garnish with green onions.

Vegan Pumpkin Soup

• Ingredients: Pumpkin puree, onion, garlic, vegetable broth, coconut milk, nutmeg, salt, pepper.
• Instructions: Sauté onion and garlic. Add pumpkin and broth, simmer 15 minutes. Blend until smooth, stir in coconut milk and spices.

Vegan Chocolate Avocado Brownies

• Ingredients: Ripe avocado, cocoa powder, flour, sugar, baking powder, vanilla extract.
• Instructions: Blend avocado and sugar. Mix in cocoa, flour, baking powder, and vanilla. Bake at 350°F for 25-30 minutes.

Vegan Chia Seed Pudding

• Ingredients: 3 tbsp chia seeds, 1 cup plant milk, 1 tbsp maple syrup, 1/2 tsp vanilla extract, fresh berries.
• Instructions: Mix chia seeds, milk, syrup, and vanilla. Refrigerate overnight. Top with berries before serving.

Conclusion

Exploring the world of vegan cooking can be an exciting and fulfilling journey. With these 31 vegan recipes, you’ll have a vibrant arsenal of dishes that prove plant-based meals are anything but boring.

From creamy pastas and hearty stews to sweet treats and fresh salads, there is a recipe here for every occasion and taste preference. Plus, embracing these recipes can boost your health, reduce your environmental footprint, and introduce you to new flavors and textures.

Don’t hesitate to experiment with the ingredients and make these dishes your own. Happy cooking, and enjoy every delicious bite!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “31 Vegan Recipes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A collection of 31 delicious and easy-to-make vegan recipes perfect for any occasion. Each recipe is packed with flavor and wholesome plant-based ingredients.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup quinoa”, “2 cups vegetable broth”, “1 tablespoon olive oil”, “1 medium onion, chopped”, “3 cloves garlic, minced”, “1 red bell pepper, diced”, “1 zucchini, diced”, “1 cup cherry tomatoes, halved”, “1 cup canned black beans, drained and rinsed”, “1 teaspoon ground cumin”, “Salt and pepper to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse quinoa under cold water.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion and garlic until translucent.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and zucchini; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add quinoa, vegetable broth, cumin, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in cherry tomatoes and black beans; cook for 5 more minutes.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and let sit covered for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Fluff quinoa with a fork and garnish with fresh cilantro.”}, {“@type”: “HowToStep”, “text”: “Serve warm.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “55 g”}}