31 Easy Plant-Based Recipes

Cozy roasted sweet potatoes, chickpeas, and brown rice make this bowl hearty and satisfying. I round it out with massaged kale, radishes, carrots, and cabbage, but all sorts of veggies would work here. Experiment with roasted cauliflower, broccoli, or butternut squash!

I could eat this healthy vegan bowl every night of the week! Savory grilled tempeh, kimchi, and peanut sauce pack it with bold flavor.

No adzuki beans? No problem. This refreshing grain bowl is great with black beans too!

There’s a lot to love about this bountiful bowl – roasted veggies, hearty quinoa, and pepitas for crunch. But the best part is the sauce. It’s a super-green, super-yummy kale pesto that you’re going to want to drizzle on everything.

Cauliflower rice acts as the base of this grain-free grain bowl. I love to make this recipe when I’m craving a healthy reset. It’s light and fresh, but baked tofu, shiitake mushrooms, and a coconut-ginger-lime sauce make it flavorful and satisfying.

When we lived in Austin, I loved eating at a macrobiotic restaurant called Casa de Luz. This recipe is my at-home version of one of their dynamic bowls, complete with steamed veggies, brown rice, sauerkraut, mung beans, and a sunny turmeric-tahini sauce.

When I say best, I mean it. This plant-based burger is hearty, savory, smoky, and satisfying. Oh, and it’s grill-able too!

Plant-based recipes don’t get easier than this. Douse portobello mushroom caps in balsamic and tamari, and grill them until they’re juicy and charred. Then, pile them into hamburger buns with all the fixings, and eat!

Take one bite of this crispy baked falafel, and you’ll immediately go back for another. Decked out with pickled onions, tahini sauce, fresh herbs, and veggies, it’s an unbeatable plant-based meal.

Tahini adds richness to this mayo-free chickpea salad. I like to stuff it into sandwiches with olives for briny flavor and blanched green beans for crunch.

In this elegant entree, I serve slabs of seared cauliflower over a creamy, dreamy arugula pesto. To take it over the top, I garnish it with a flavorful mix of toasted nuts, herbs, capers, and golden raisins.

A wild rice and mushroom filling makes this stuffed acorn squash a satisfying main dish. Skip the feta to make it dairy-free.

How do you make a puffy baked sweet potato even more delicious? Top it with a bright broccoli salad and a to-die-for sauce! Seriously, you’re going to love the sauce here. It’s a creamy, cozy blend of baked sweet potato flesh, cashews, and rosemary. Yum!

Tomatillo salsa adds zesty flavor to these super-veggie stuffed peppers. Cauliflower, bell pepper, and spinach round out the rice and bean filling.

I fill these sweet, tender bell peppers with a zesty mix of rice, beans, and corn. Instead of topping them with cheese, I serve them with creamy dollops of guacamole.

Sun-dried tomatoes and fresh rosemary add depth to this comforting plant-based recipe. I posted it over 6 years ago, but it’s still one of our most popular recipes. Trust me, you don’t want to miss it!

These yummy noodles are one of my favorite plant-based recipes! Feel free to vary the veggies with the seasons. I love snap peas and radishes in the spring, but cucumber, carrots, shaved cabbage, and sautéed mushrooms are great here too.

Roasted shiitake mushrooms add rich flavor to these veggie sushi rolls. They’re fantastic on their own, but they’re even better with carrot-ginger sauce for dipping!

Spiralized daikon radishes act as the “noodles” in this veggie-forward bowl. Can’t find multicolored daikon? Don’t worry about it. Use zucchini noodles instead!

Need dinner on the table in under 30 minutes? Make these peanut noodles! If you’re gluten-free, you can still enjoy them. 100% buckwheat soba noodles and brown rice pasta both work perfectly here.

The next time you get a bunch of radishes with lush greens, don’t toss those tops! Instead, blend them into a lemony pesto, and dollop it over this roasted and raw radish salad.

This energizing salad is one of my go-to plant-based meals. Creamy avocado plays off toasted seeds and crispy roasted chickpeas, dried cranberries add a touch of sweetness, and a brilliant carrot-ginger dressing ties it all together.

Thanks to French green lentils, briny olives, bright pickled onions, and dried fruit, this salad is bursting with enticing textures and flavors. I love to make it for lunch, but it’s a show-stopping dinner side dish, too!

You won’t find any meat or cheese in this plant-based taco salad, but don’t worry – you won’t miss them one bit! Crispy tortilla strips, shiitake-walnut taco “meat,” and a creamy cilantro lime dressing make it an irresistible weeknight meal.

Fresh sage and rosemary add rich autumnal flavor to this vegan butternut squash soup. On cold nights, there’s nothing I crave more.

My dairy-free riff on classic broccoli cheese soup! Its thick, creamy texture comes from blended potato, carrots, and cashews, and fresh dill, apple cider vinegar, and nutritional yeast create its savory, cheesy flavor.

This curried lentil soup is one of our weeknight favorites! It’s made with simple ingredients, and it’s easy to make, but it’s still richly flavorful.

Served over rice, this comforting curry is a filling, flavorful, and surprisingly quick meal. It’s everything I want on a weeknight!

How could I make a list of plant-based recipes without including veggie chili?! Top this smoky, spicy stew with creamy avocado and pickled onions for pop.

Roasted tomatoes infuse this warming soup with rich, savory flavor. Serve it with toasted baguette, or top it with homemade croutons for crunch!

This creamy soup tastes decadent, but it’s secretly healthy. Blended cauliflower – not nuts or dairy – creates its luscious texture.