Are you a vegan just starting out on your plant-based journey? Or perhaps you’re looking to add some variety to your diet and reduce your reliance on animal products. Whatever the reason, we’ve got you covered! In this article, we’ll be sharing 18 delicious and easy-to-make vegan recipes that are perfect for beginners.
From creamy pasta dishes to hearty stews and soups, we’ve included a mix of familiar favorites and innovative twists to keep your taste buds excited. And the best part? Each recipe is incredibly simple to make, requiring minimal ingredients and no special equipment. So whether you’re a seasoned vegan or just starting out, these recipes are sure to become staples in your kitchen.
In this article, we’ll be exploring everything from comfort food classics to international-inspired dishes that will transport your taste buds around the world. So grab your apron, get cooking, and let’s dive into the wonderful world of easy vegan recipes!
Creamy Vegan Avocado Pasta
Creamy Vegan Avocado Pasta Recipe
Elevate your pasta game with this creamy and flavorful vegan recipe that combines the richness of avocado with the comfort of a warm, comforting bowl of pasta. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
• 8 oz pasta of choice (e.g., spaghetti, linguine)
• 1 ripe avocado, diced
• 1/2 cup vegan cream (e.g., soy milk, cashew cream)
• 2 cloves garlic, minced
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 cup chopped fresh parsley
• 1 tbsp olive oil
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a blender or food processor, combine avocado, vegan cream, garlic, lemon juice, and salt. Blend until smooth and creamy.
3. Add the blended mixture to the cooked pasta and toss to coat.
4. Garnish with parsley and drizzle with olive oil.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Easy Vegan Lentil Soup
Easy Vegan Lentil Soup: A Hearty and Comforting Recipe
This simple and flavorful vegan lentil soup is perfect for a quick and nourishing meal any time of the year. With its rich texture and deep flavors, it’s sure to become a staple in your kitchen.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Simple Vegan Chickpea Curry
This comforting curry is a staple of Indian cuisine, made with chickpeas, aromatic spices, and coconut milk. With minimal prep time and a short cooking time, this recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Add cumin, curry powder, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Stir in chickpeas and coconut milk; bring to a simmer.
5. Reduce heat to low and let cook, covered, for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves (if using) and serve over rice or with naan bread.
Cooking Time: 25-30 minutes
Quick Vegan Black Bean Tacos
A flavorful and nutritious vegan twist on traditional tacos, this recipe is perfect for a quick weeknight dinner or a lunchtime treat.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded lettuce, diced tomatoes
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Stir in the cumin and chili powder; cook for 1 minute.
4. Add the black beans; season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the bean mixture onto a tortilla, then adding your desired toppings.
Cooking Time: 15 minutes
Fluffy Vegan Banana Pancakes
Start your day with a delicious and nutritious breakfast that’s perfect for vegans and non-vegans alike. These fluffy banana pancakes are made with ripe bananas, oats, and plant-based milk for a moist and flavorful treat.
Ingredients:
– 2 ripe bananas
– 1/2 cup rolled oats
– 1/2 cup plant-based milk (almond or soy milk)
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 tablespoon vegan butter, melted
Instructions:
1. In a blender, combine bananas, oats, milk, maple syrup, and salt. Blend until smooth.
2. Add the baking powder and mix well.
3. Heat a non-stick skillet or griddle over medium heat. Grease with vegan butter if needed.
4. Using 1/4 cup of batter per pancake, cook for 2-3 minutes or until bubbles form on surface.
5. Flip and cook for an additional 1-2 minutes or until golden brown.
Cooking Time: 6-8 minutes
Servings: 4-6 pancakes
Enjoy your delicious and fluffy vegan banana pancakes!
Spicy Vegan Sweet Potato Stew
Warm up with this comforting and flavorful stew that’s perfect for a chilly evening. This Spicy Vegan Sweet Potato Stew is packed with nutritious sweet potatoes, protein-rich black beans, and aromatic spices.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– 1 can diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and bell pepper in a little water until tender.
2. Add the sweet potatoes, cumin, smoked paprika, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Easy Vegan Mushroom Stir-Fry
A flavorful and nutritious vegan stir-fry that’s ready in under 20 minutes! This recipe is perfect for a quick weeknight dinner or as a side dish for your favorite meals.
Ingredients:
– 1 tablespoon vegetable oil
– 1 small onion, sliced
– 2 cups mixed mushrooms (such as button, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon rice vinegar
– 1/4 teaspoon black pepper
– Salt to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, and black pepper. Pour over the mushroom mixture.
5. Cook for an additional 2-3 minutes or until the liquid has reduced slightly.
6. Season with salt to taste.
7. Garnish with green onions, if desired.
Cooking Time: 15-18 minutes
Classic Vegan Chocolate Chip Cookies
Satisfy your sweet tooth with these chewy and delicious vegan chocolate chip cookies that are perfect for snacking or sharing.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar
– 1 egg replacement (such as Ener-G Egg Replacer mixed with water)
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugars until light and fluffy.
3. Add the egg replacement, vanilla extract, and mix well.
4. Gradually add the flour, baking soda, and salt, mixing until just combined.
5. Stir in the chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Simple Vegan Tofu Scramble
Start your day with a protein-packed breakfast that’s as easy to make as it is delicious! This vegan tofu scramble is a game-changer for those looking for a plant-based alternative to scrambled eggs.
Ingredients:
– 1/2 block extra-firm tofu, drained and crumbled
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), diced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Chopped fresh herbs (optional)
Instructions:
1. Heat the olive oil in a medium non-stick skillet over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the bell peppers; cook for an additional 2-3 minutes, or until tender.
4. Crumbling the tofu into small pieces as you go, add it to the skillet along with smoked paprika.
5. Cook for about 5 minutes, stirring frequently, until the tofu is lightly browned and scrambled-like.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh herbs, if desired.
Cooking Time: Approximately 15-20 minutes
Quick Vegan Peanut Butter Oatmeal
Start your day with a nutritious and delicious bowl of oatmeal infused with the richness of peanut butter, without compromising on taste or texture. This recipe is perfect for busy mornings when you need a quick and satisfying breakfast.
Ingredients:
– 1/2 cup rolled oats
– 1/2 cup plant-based milk (almond, soy, or oat)
– 2 tbsp creamy peanut butter
– 1 tsp vanilla extract
– Pinch of salt
– Optional: chopped banana, honey, or chocolate chips for added flavor
Instructions:
1. In a microwave-safe bowl, combine oats and plant-based milk.
2. Microwave on high for 1-2 minutes, stirring every 30 seconds until the oats are cooked to your liking.
3. Stir in peanut butter, vanilla extract, and salt until smooth and creamy.
4. Top with optional ingredients of your choice (e.g., chopped banana or honey).
5. Serve hot and enjoy!
Cooking Time: 1-2 minutes
Healthy Vegan Buddha Bowl
Nourish your body and soul with this vibrant, plant-based bowl filled with an array of textures and flavors. This easy-to-make recipe is perfect for a quick lunch or dinner that’s both healthy and delicious.
Ingredients:
– 1 cup cooked brown rice
– 1 cup roasted sweet potato cubes (see note)
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cilantro
– 2 tablespoons tahini
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Optional: avocado slices, cherry tomatoes, or sliced almonds for garnish
Instructions:
1. Cook brown rice according to package instructions.
2. Roast sweet potato cubes in the oven at 400°F (200°C) for about 20-25 minutes, or until tender.
3. In a medium bowl, combine cooked black beans, chopped red bell pepper, and cilantro.
4. In a small bowl, whisk together tahini and lime juice.
5. To assemble the Buddha Bowl, place brown rice at the bottom, followed by roasted sweet potato cubes, black bean mixture, and drizzle with the tahini-lime dressing.
Cooking Time: 30-40 minutes
Easy Vegan Coconut Curry
Cozy up with this creamy and flavorful vegan curry that’s ready in under 30 minutes!
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, potatoes)
– 1 can (14 oz) coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mixed vegetables; cook for an additional 5 minutes or until tender.
4. Stir in the curry powder, cumin, turmeric, salt, and pepper.
5. Pour in the coconut milk; bring to a simmer.
6. Reduce heat to low; let cook for 10-15 minutes or until thickened slightly.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves.
9. Serve over rice, noodles, or enjoy on its own.
Cooking Time: 20-25 minutes
Vegan Spinach and Artichoke Dip
A creamy, cheesy, and deliciously addictive dip that’s perfect for parties or game days – without the dairy!
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1/2 cup nutritional yeast
– 1/4 cup lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine artichoke hearts, spinach, cream cheese, nutritional yeast, lemon juice, garlic powder, salt, and pepper.
3. Blend until smooth and creamy.
4. Transfer the mixture to a baking dish and top with chopped parsley.
5. Bake for 20-25 minutes or until the dip is warm and bubbly.
Cooking Time: 20-25 minutes
Simple Vegan Garlic Mashed Potatoes
Elevate your comfort food game with this effortless recipe that combines the creamiest mashed potatoes with a depth of flavor from garlic.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/4 cup plant-based milk (such as soy or almond)
– 2 tablespoons vegan butter or margarine
– Salt and pepper to taste
Instructions:
1. Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and return them to the pot. Add the minced garlic, plant-based milk, vegan butter or margarine, salt, and pepper. Mash the potatoes with a potato masher or a fork until smooth and creamy.
3. Taste and adjust the seasoning as needed.
4. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Quick Vegan BBQ Jackfruit Sandwiches
Get ready for a flavorful twist on traditional BBQ sandwiches with these tender and juicy vegan jackfruit delights!
Ingredients:
– 1 (14 oz) can of jackfruit in brine, drained and chopped
– 1/4 cup of BBQ sauce (homemade or store-bought)
– 2 tablespoons of olive oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– 4 hamburger buns or sandwich rolls
– Lettuce, tomato, pickles, and any other toppings you like!
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the chopped jackfruit to the skillet and stir to combine with the onion mixture. Cook for 5 minutes, stirring occasionally.
4. Add the BBQ sauce, smoked paprika, salt, and pepper to the skillet. Stir until the jackfruit is well coated.
5. Grill or cook the jackfruit mixture for an additional 2-3 minutes per side, until caramelized and tender.
6. Assemble the sandwiches by spooning the jackfruit onto the buns and topping with your favorite condiments.
Cook Time: 15-20 minutes
Easy Vegan Stuffed Bell Peppers
Transform ordinary bell peppers into a flavorful and nutritious meal with this simple recipe. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked brown rice
– 1 cup black beans, rinsed and drained
– 1/2 cup chopped onion
– 1/2 cup chopped mushrooms
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: Chopped tomatoes, avocado, or vegan cheese for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked rice, black beans, onion, mushrooms, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Cover with foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Vegan Chocolate Avocado Mousse
Rich, creamy, and indulgently chocolatey, this vegan mousse is a game-changer for any dessert lover. With the power of avocados, we’ve created a decadent treat that’s surprisingly healthy.
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 and 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 the mixture on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Pour the mousse into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 2 hours before serving.
Cooking Time: 10 minutes
Simple Vegan Tomato Basil Soup
This recipe yields a flavorful and comforting soup perfect for a quick lunch or dinner. With just a few ingredients, you can create a delicious and nutritious meal that’s also vegan-friendly.
Ingredients:
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 2 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped tomatoes, basil leaves, and vegetable broth. Stir to combine.
5. Bring the mixture to a simmer and let cook for 15-20 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Summary
Discover the world of plant-based cuisine with these easy and delicious vegan recipes perfect for beginners! From creamy pasta to savory curries, sweet treats to comforting bowls, this collection has something for everyone. Try your hand at making classic dishes like chocolate chip cookies, stuffed bell peppers, or BBQ jackfruit sandwiches. Or, explore new flavors with recipes like creamy avocado pasta, spicy sweet potato stew, and fluffy banana pancakes. With these 18 simple and mouth-watering vegan recipes, you’ll be cooking up a storm in no time!