Ever thought about going plant-based but don’t know where to start? Don’t worry, we’ve got you covered. Transitioning to a plant-based diet doesn’t have to be complicated.
In fact, it can be really simple if you start with some easy and delicious recipes. We’ve rounded up 10 easy vegan recipes for beginners to help you get started. These delicious on demand recipes use ingredients you already know and love and can be made in 30 minutes or less.
From hearty burritos to creamy pasta and crispy tofu nuggets, there’s something for everyone. So ditch the takeout menus, roll up your sleeves, and get ready to cook some seriously tasty plant-based meals at home. With recipes this good, your only regret will be not going plant-based sooner!
Easy Vegan Recipes For Beginners Breakfast Recipes
To start your day off right, whip up one of these easy vegan recipes for beginners breakfast recipes. Your taste buds—and body—will thank you.
Banana Oat Pancakes
- Mash 2 ripe bananas and mix with 1 cup rolled oats, 1 tsp baking powder, 1/2 tsp cinnamon and 1/2 cup plant-based milk.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour or scoop the pancake batter onto the griddle, using approximately 1/4 cup for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until lightly browned.
- Heat 2 tbsp olive oil in a skillet over medium heat.
- Add 1 diced onion, 1 diced bell pepper and 8 oz crumbled extra-firm tofu. Season with 1/2 tsp turmeric, 1/4 tsp garlic powder and salt and pepper.
- Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Remove from heat and stir in 2 tbsp nutritional yeast and 2 tbsp chopped fresh parsley or cilantro (optional).
Blueberry Banana Smoothie
- Blend 2 bananas, 1 cup frozen blueberries, 2 cups plant-based milk and 2-3 ice cubes until smooth and creamy.
- Mash 1 ripe avocado and spread it on 2 slices of whole grain toast.
- Top each slice with a sprinkle of lemon or lime juice, sea salt and red pepper flakes.
With a mix of protein, healthy fats and fiber, these breakfasts will satisfy and energize you for hours. Enjoy!
Simple Plant-Based Lunch and Dinner Recipes
Lunch and dinner don’t have to be complicated to be delicious and satisfying. Here are some easy vegan delicious on demand recipes for beginners to get you started:
Black Bean Burgers
Black bean burgers are protein-packed and perfect for a quick meal. Mash one 15-ounce can of black beans and mix with 1/2 cup breadcrumbs, 1/4 cup chopped onion, and spices like cumin, chili powder, garlic, and oregano. Form into patties and bake at 350 F for 15 minutes, flipping halfway, until firm. Serve on buns with your favorite toppings like avocado, salsa and lettuce.
Vegetable Fried Rice
Fried rice is a great way to use up leftover rice and veggies. Heat 1-2 tablespoons olive oil in a skillet or wok over medium-high heat. Add 1/2 onion, 1 carrot, 1 bell pepper and 2-3 cloves garlic, chopped. Stir fry until crisp-tender, about 5 minutes. Push to the side and scramble 2-3 eggs in the center. Mix everything together and add 3-4 cups cooked rice, 2 tablespoons soy sauce and 2 teaspoons sesame oil. Stir fry until heated through. Season with salt and pepper. Quick, satisfying and endlessly adaptable based on what veggies you have on hand.
Simple Lentil Soup
For a cozy, comforting meal, lentil soup is perfect. Sauté 1 chopped onion, 3 carrots and 3 celery stalks in olive oil. Add 6 cups vegetable broth, 1 cup lentils, 1 14.5-ounce can diced tomatoes and 1 bay leaf. Simmer for 30-40 minutes until lentils are soft. Remove bay leaf, blend part of the soup for a creamy texture if desired, and season with salt and pepper. Serve with a simple salad or crusty bread. Hearty, healthy and budget-friendly.
Hummus and Veggie Wrap
Wraps make a great handheld meal. Spread hummus, black bean dip or mashed avocado on a large tortilla or lavash bread. Top with veggies like spinach, tomatoes, cucumbers and sprouts. Add extras such as falafel, grilled tofu or beans. Roll up and enjoy! Mix and match your favorite veggies, sauces and proteins for a simple, satisfying wrap.
For a classic Italian-inspired dish, sauté whatever fresh or frozen veggies you like (broccoli, zucchini, bell peppers, mushrooms, etc.) in olive oil with garlic and herbs. Toss with cooked pasta such as penne or linguine, top with tomato sauce, basil and parmesan cheese. A simple, vibrant meal that makes the most of seasonal produce. Buon appetito!
Delicious Plant-Based Snack and Appetizer Recipes
Plant-based snacks and appetizers are easy to make and perfect for any occasion. Whether you want to enjoy a light bite yourself or serve guests, these delicious on demand recipes are sure to satisfy.
Hummus and Veggie Wraps
Wraps are a great plant-based option for appetizers. Spread hummus, the delicious chickpea-based dip, onto lavash flatbread or tortillas and top with sliced veggies like cucumbers, carrots, bell peppers and sprouts. Roll up the wraps and cut into bite-sized pieces. The fresh flavors of the hummus and crisp vegetables shine through in each bite.
Guacamole and Chips
You can’t go wrong with guacamole and homemade tortilla chips. Mash a few ripe avocados with lime juice, chili, cilantro and salt. Serve the guacamole with the chips for dipping. The avocado provides healthy fats and a creamy texture, while the lime and chili add a kick of flavor. Baked or fried tortilla chips complete the snack.
Rice Paper Summer Rolls
For a fresh take on spring rolls, try rice paper summer rolls. Fill the translucent rice paper wrappers with veggies like carrots, cucumbers and red cabbage, along with avocado, tofu or tempeh and fresh mint. Roll them up and chill before serving with a peanut sauce for dipping. The rice paper wrappers become soft and pliable when dipped in warm water, allowing you to create tight rolls that hold everything together.
- Soak one rice paper wrapper at a time in warm water until soft, about 30 seconds.
- Place about 1/2 cup of the filling ingredients in the middle of the wrapper.
- Fold the sides over the filling, then roll it up tightly from one end to seal everything inside.
Simple caprese skewers make an easy plant-based appetizer. Thread grape tomatoes, small mozzarella balls and fresh basil leaves onto toothpicks or short skewers. Arrange on a platter and drizzle with balsamic glaze or olive oil. The classic Italian flavors of tomato, mozzarella and basil burst in your mouth with each bite.
For a satisfying crunchy snack, try roasted chickpeas. Drain and pat dry one 15-ounce can of chickpeas. Toss with olive oil, salt and your favorite spices like chili powder, cumin, paprika or curry.
Spread on a baking sheet and roast at 400 F, stirring once, until browned and crisp, about 40 minutes. Let cool slightly, then enjoy these protein-packed morsels on their own or on top of salads.
With a variety of flavors, textures and nutrition, plant-based snacks and appetizers have something
Irresistible Plant-Based Dessert Recipes
Nothing satisfies a sweet tooth quite like a delicious dessert. The good news is, you don’t have to rely on dairy, eggs or refined sugar to make mouthwatering treats. Plant-based ingredients can be used to craft healthy, humane and sustainable sweets. Here are a few irresistible vegan dessert delicious on demand recipes to satisfy your craving.
Peanut Butter Cookie Dough Bites
These protein-packed bites are perfect for curbing a cookie dough craving without the raw eggs. Simply blend 1 cup peanut butter, 1/2 cup mashed banana, 1/3 cup maple syrup and 1 teaspoon vanilla extract. Fold in 1 cup plant-based chocolate chips and roll into balls. Chill before enjoying.
Chocolate Avocado Pudding
Creamy chocolate pudding without the dairy? This rich and decadent dessert is made from just a few simple ingredients. Blend 2 ripe avocados, 1/3 cup maple syrup, 1/3 cup cocoa powder, 2 teaspoons vanilla extract and a pinch of salt until smooth and creamy. Chill for at least 2 hours before topping with coconut whipped cream, nut butter, fresh berries or crushed nuts.
Banana Nice Cream
For a refreshing icy treat, slice 2-3 bananas and freeze overnight. Blend the frozen bananas in a food processor until creamy and smooth. This dairy-free “nice cream” tastes just like soft serve ice cream. You can top it with chocolate sauce, berries, or enjoy it plain.
These bright and tangy lemon bars have a delicious sweet-tart flavor without the eggs or butter. Mix 1 1/4 cups flour, 2/3 cup sugar and 1/2 teaspoon salt. Cut in 1/3 cup coconut oil until crumbly. Press into a pan and bake at 350 F for about 15 minutes.
Whisk 3/4 cup lemon juice, 1 cup sugar, and 3 tablespoons flour or cornstarch. Pour over the crust and bake 15 more minutes. Let cool, then dust with powdered sugar. A perfect spring or summer treat!
Satisfying your sweet tooth with plant-based ingredients is easier than you might think. With a little creativity, you can craft healthy, humane and sustainable alternatives to your favorite desserts. So go ahead, indulge in a guilt-free treat! Your taste buds—and the planet—will thank you.
Plant-Based Recipes With 10 Ingredients or Less
When you’re new to plant-based cooking, keeping recipes simple is key. These 5 easy delicious on demand recipes have 10 ingredients or less, so you can make delicious vegan meals without feeling overwhelmed.
1. Black Bean Burgers
These protein-packed patties are great on buns or in lettuce cups. Mash one 15-ounce can black beans, then mix in 1/2 cup cooked rice or oats, 1/4 cup chopped onion and cilantro, 2 tablespoons olive oil, and spices like cumin, chili powder, and garlic. Form into patties and cook in a skillet with oil for 3 to 5 minutes per side until browned.
2. Buddha Bowl
A Buddha bowl is a hearty, nourishing meal in a bowl. Start with a base of rice, quinoa or salad greens. Add a plant-based protein like tofu, beans or a veggie burger. Pile on roasted or raw veggies such as broccoli, carrots, cabbage and bell peppers. Top it off with a flavorful sauce like peanut, tahini or avocado dressing. With a variety of vegetables and grains, each bowl can be unique.
3. Pasta Primavera
This classic pasta dish bursts with fresh spring veggies. Sauté 2 to 3 cups of mixed veggies such as zucchini, spinach, tomatoes, mushrooms and bell peppers in olive oil with garlic and Italian seasoning. Toss with 1 pound whole wheat pasta, pasta sauce or pesto and parmesan cheese (optional). Fresh or sun-dried tomatoes add extra flavor. Use whatever veggies are in season for variety.
4. Hummus and Veggie Wrap
Hummus, the protein-filled chickpea spread, is a perfect plant-based filling for wraps and sandwiches. Spread 1/2 to 1 cup hummus onto a tortilla or lavash bread. Top with sliced cucumbers, tomatoes, sprouts and avocado. Roll it up and enjoy. Hummus also pairs well with grilled veggies like zucchini, eggplant and mushrooms.
5. Peanut Noodles
To make peanut noodles, whisk 1/2 cup creamy peanut butter, 2 to 3 tablespoons rice vinegar or lime juice, 2 to 3 tablespoons soy sauce or tamari, 2 to 3 tablespoons maple syrup and chili garlic sauce (optional) for spice. Toss the sauce with 1 pound cooked Asian noodles like udon, ramen or rice noodles and chopped scallions. Mix in diced bell peppers, cucumbers, cilantro or mung bean sprouts for crunch. The peanutty sauce coats the noodles in a rich, savory flavor.
With a variety of plant-based whole foods, seasons and cuisines to draw from,
You now have 10 easy, delicious plant-based recipes to get you started on your vegan cooking journey. With a bit of practice, you’ll be whipping up nutritious and satisfying meals in no time. Remember, the key is keeping things simple by using fresh, whole foods and spices to enhance the natural flavors. Start with one new recipe a week and build up from there.
Before you know it, you’ll have a whole repertoire of go-to vegan dishes to enjoy and share with friends and family. Making the switch to plant-based eating is easier than ever with recipes like these. So what are you waiting for? Get in the kitchen and start cooking! A new world of healthy, compassionate food awaits.