Are you looking for delicious and nutritious meal options that just happen to be plant-based? Look no further! In this article, we’ll dive into 20 mouth-watering Plantstrong recipes that are perfect for every meal. From savory breakfasts to satisfying dinners, and even decadent desserts, these plant-strong dishes will inspire your culinary creativity.
From Spicy Black Bean and Sweet Potato Tacos to Vegan Butternut Squash Mac and Cheese, these recipes showcase the incredible diversity of plant-based cuisine. Whether you’re a seasoned vegan or just looking to incorporate more plants into your diet, we’ve got you covered with a range of flavors and textures that are sure to please even the pickiest eaters.
So grab your apron, get cooking, and discover a world of Plantstrong possibilities!
Spicy Black Bean and Sweet Potato Tacos
Elevate your taco game with this flavorful combination of roasted sweet potatoes, spicy black beans, and fresh toppings. Perfect for a quick weeknight dinner or a crowd-pleasing party.
Ingredients:
– 2 medium sweet potatoes
– 1 can black beans, drained and rinsed
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream, salsa
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast sweet potatoes for 45 minutes, or until tender.
3. In a pan, heat olive oil over medium-high. Add onion, jalapeño, and garlic; cook for 5 minutes.
4. Add black beans, cumin, salt, and pepper to the pan; stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with roasted sweet potatoes, spicy black bean mixture, and your choice of toppings.
Cooking Time: 1 hour
Creamy Avocado and Spinach Pasta
A creamy, healthy, and utterly delicious pasta dish that combines the richness of avocado with the nutrition of spinach.
Ingredients:
– 8 oz. pasta of your choice
– 2 ripe avocados, diced
– 1 package frozen chopped spinach, thawed and drained
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add diced avocado and cook until slightly softened, about 2-3 minutes.
4. Stir in spinach, heavy cream, salt, and pepper. Bring to a simmer and let cook for 2-3 minutes or until sauce has thickened slightly.
5. Combine cooked pasta and creamy avocado-spinach mixture. Toss to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Quinoa and Chickpea Buddha Bowl
Nourish your body and soul with this vibrant and nutritious Quinoa and Chickpea Buddha Bowl, packed with the perfect balance of protein, fiber, and flavor.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can chickpeas (15 ounces), drained and rinsed
– 1 tablespoon olive oil
– 1 small red onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro, scallions, or lemon wedges for garnish
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add chickpeas, cumin, salt, and pepper to the skillet. Cook for an additional 1-2 minutes.
4. Fluff cooked quinoa with a fork and divide among bowls. Top with chickpea mixture and garnish with your choice of herbs or citrus.
Cooking Time: Approximately 20-25 minutes
Roasted Vegetable and Hummus Wrap
A delicious and healthy wrap filled with the flavors of roasted vegetables and creamy hummus.
Ingredients:
• 1 large flour tortilla
• 2 cups mixed roasted vegetables (such as zucchini, bell peppers, eggplant, and red onion)
• 1/4 cup hummus
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 25-30 minutes, or until tender and lightly caramelized.
4. Spread the hummus along the center of the tortilla, leaving a small border at each end.
5. Top the hummus with the roasted vegetables and crumbled feta cheese (if using).
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat wrap.
7. Garnish with fresh parsley or cilantro leaves.
8. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Lentil and Mushroom Stuffed Peppers
Transform ordinary bell peppers into a flavorful and nutritious meal with this simple recipe. A hearty combination of lentils, mushrooms, and spices fills these colorful peppers to the brim.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked lentils
– 1 cup sliced mushrooms (button or cremini)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, heat oil over medium-high. Add onion and cook until softened, 5 minutes. Add mushrooms and garlic; cook until tender, 5 minutes.
4. Stir in cooked lentils, cumin, salt, and pepper.
5. Stuff each pepper with the lentil mixture, filling to the top.
6. Cover baking dish with aluminum foil and bake for 25 minutes.
7. Remove foil and top each pepper with shredded cheese (if using). Return to oven and bake for an additional 10-15 minutes.
Cooking Time: 35-40 minutes
Vegan Chickpea Curry with Coconut Milk
This creamy and flavorful curry is a staple of Indian cuisine, now made vegan-friendly! With the addition of coconut milk, this dish is not only delicious but also rich and satisfying.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne (if using). Cook for an additional minute.
4. Stir in chickpeas and coconut milk.
5. Bring to a simmer and let cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 20-25 minutes
Zucchini Noodles with Almond Pesto
Transform into a summery delight by creating zesty and fresh zucchini noodles paired with creamy almond pesto.
Ingredients:
– 2 medium zucchinis
– 1/4 cup almond pesto (homemade or store-bought)
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles and place them on a baking sheet lined with parchment paper.
3. Sprinkle salt over the zucchini noodles and roast for 15-20 minutes, or until slightly tender.
4. While the zucchini noodles are roasting, prepare the almond pesto according to package instructions (if using store-bought) or make your own by blending toasted almonds with garlic, lemon juice, and olive oil.
5. Toss the roasted zucchini noodles with the almond pesto, adding chopped parsley for garnish if desired.
Cooking Time: 15-20 minutes
Sweet Potato and Black Bean Chili
A hearty, plant-based twist on traditional chili, this recipe combines the natural sweetness of sweet potatoes with the savory flavor of black beans. Perfect for a cozy night in or a casual gathering with friends.
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 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until tender.
2. Add the sweet potatoes, black beans, diced tomatoes, cumin, and chili powder. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Reduce heat and let cook for 20-25 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Cauliflower and Turmeric Rice Bowl
A flavorful and nutritious bowl filled with roasted cauliflower, aromatic turmeric rice, and a hint of spices. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups cooked white or brown rice
– 1 cup water
– 1 tablespoon turmeric powder
– 1 teaspoon olive oil
– Salt, to taste
– Optional: chopped fresh cilantro, lemon wedges
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1/2 teaspoon of the turmeric powder and 1/4 teaspoon of salt.
3. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
4. Cook rice according to package instructions using 2 cups water.
5. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the remaining 1/2 teaspoon turmeric powder and cook for 1 minute, stirring constantly.
6. Stir cooked rice into the turmeric mixture and season with salt to taste.
7. Assemble bowls by placing roasted cauliflower on top of the turmeric rice.
Cooking Time: 30-35 minutes
Vegan Lentil and Walnut Meatballs
Elevate your plant-based game with these savory and satisfying meatballs, packed with nutritious lentils and crunchy walnuts.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup rolled oats
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 1/4 cup breadcrumbs
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine lentils, oats, parsley, walnuts, breadcrumbs, tomato paste, smoked paprika, garlic powder, salt, and pepper.
3. Mix well with your hands or a wooden spoon until the mixture is sticky and holds together when formed into a ball.
4. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each meatball.
6. Drizzle with olive oil and gently roll to coat evenly.
7. Bake for 20-25 minutes or until lightly browned.
Cooking Time: 20-25 minutes
Kale and White Bean Soup
Warm up with this hearty and comforting soup made with tender kale and creamy white beans. This recipe is perfect for a cozy night in or as a nutritious lunch option.
Ingredients:
– 1 bunch of curly kale, stems removed and chopped
– 1 can (15 oz) of cannellini beans, drained and rinsed
– 2 tablespoons of olive oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 teaspoon of dried thyme
– 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 garlic and cook for an additional minute.
4. Add the chopped kale and cook until wilted, about 3-4 minutes.
5. Stir in the cannellini beans, vegetable broth, and thyme.
6. Bring the mixture to a simmer and let cook for 20-25 minutes or until the soup has thickened slightly.
7. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Roasted Beet and Quinoa Salad
This vibrant salad combines the natural sweetness of roasted beets with the nutty flavor of quinoa, perfect for a healthy and refreshing meal or side dish. With minimal preparation time and a burst of color on your plate, this recipe is sure to please.
Ingredients:
– 2 large beets
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper, to taste
– Fresh parsley or thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine cooked quinoa, roasted beets, olive oil, and balsamic vinegar. Season with salt and pepper to taste.
5. Garnish with fresh herbs, if desired.
6. Serve warm or at room temperature.
Cooking Time: 1 hour 15 minutes
Vegan Jackfruit Pulled BBQ Sandwiches
A twist on classic pulled pork sandwiches, these vegan jackfruit pulled BBQ sandwiches are a flavorful and satisfying plant-based alternative.
Ingredients:
– 1 cup jackfruit (canned or fresh)
– 1/4 cup BBQ sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 8-10 hamburger buns
– Coleslaw (store-bought or homemade)
Instructions:
1. Preheat oven to 375°F.
2. If using canned jackfruit, drain and rinse. If using fresh, cook according to package instructions.
3. In a large bowl, combine jackfruit, BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, and garlic powder. Mix until well combined.
4. Transfer the mixture to a 9×13 inch baking dish and bake for 20-25 minutes or until caramelized and tender.
5. Split hamburger buns in half and toast.
6. Assemble sandwiches by placing a generous amount of jackfruit onto the bun, followed by coleslaw.
Cooking Time: 20-25 minutes
Stuffed Portobello Mushrooms with Spinach and Cashew Cheese
Elevate your dinner game with this flavorful and nutritious recipe that combines the earthy goodness of portobello mushrooms with the creaminess of cashew cheese and the nutritional boost of spinach.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup fresh spinach leaves
– 1/2 cup cashews
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor, combine spinach, cashews, lemon juice, garlic, salt, and pepper. Process until smooth.
3. Wipe mushroom caps clean with a damp cloth. Stuff each cap with the cashew-spinach mixture.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Top each mushroom with vegan cheese shreds.
6. Bake for 20-25 minutes, or until mushrooms are tender and filling is heated through.
Vegan Butternut Squash Mac and Cheese
Vegan Butternut Squash Mac and Cheese Recipe
Summary: A creamy and comforting vegan macaroni and cheese dish infused with roasted butternut squash, perfect for a cozy night in.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 pound macaroni
– 1/2 cup vegan butter or margarine, melted
– 1 cup non-dairy milk (such as soy or almond milk)
– 1 cup vegan cheddar cheese shreds (made from tapioca starch and coconut oil)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash: Peel, seed, and chop the squash into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes or until tender.
3. Cook macaroni according to package instructions. Drain and set aside.
4. In a large saucepan, combine melted vegan butter, non-dairy milk, and vegan cheddar cheese shreds. Whisk until smooth.
5. Add cooked macaroni to the cheese sauce and stir until well combined.
6. Stir in roasted butternut squash and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Chickpea and Spinach Coconut Curry
This hearty and flavorful curry is a perfect blend of Indian-inspired spices, creamy coconut milk, and nutritious chickpeas and spinach. It’s an easy and comforting meal that can be served with rice, naan, or as a standalone bowl.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion, garlic, and ginger; cook until softened.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Stir in chickpeas, spinach, coconut milk, and water. Bring to a simmer.
4. Reduce heat to low and let curry simmer for 10-15 minutes or until spinach is wilted and flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Vegan Mushroom and Lentil Shepherd’s Pie
A hearty, comforting dish that’s perfect for a chilly evening, this vegan take on the classic shepherd’s pie is packed with nutritious lentils and earthy mushrooms. Serve it up with a side of steamed veggies or crusty bread for a satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 cup mashed potatoes (or vegan mashed potato mix)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lentils according to package instructions.
3. In a large skillet, sauté mushrooms, onion, and garlic until tender.
4. Add broth, tomato paste, thyme, smoked paprika, salt, and pepper. Simmer for 5 minutes.
5. Transfer the mushroom mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and drizzle with olive oil.
7. Bake for 25-30 minutes or until the potatoes are golden brown.
Cooking Time: 40-45 minutes
Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze Recipe
Summary: A sweet and tangy take on the classic roasted vegetable, this recipe adds a rich balsamic glaze to bring out the natural sweetness of the sprouts.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss sprouts with olive oil, salt, and pepper until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized, stirring occasionally.
5. While the sprouts are roasting, whisk together balsamic vinegar and honey in a small bowl.
6. After the sprouts have roasted for 15 minutes, brush with the balsamic glaze and continue to roast for an additional 5-10 minutes or until glaze is caramelized.
Cooking Time: 25-30 minutes
Vegan Chocolate Avocado Mousse
A rich and creamy dessert that’s perfect for hot summer days. This vegan chocolate avocado mousse is a unique twist on traditional chocolate mousse, with the added bonus of healthy fats from avocados.
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.
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. Spoon 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: None
Banana Oatmeal Pancakes with Maple Syrup
Start your day with a delicious and nutritious breakfast! These Banana Oatmeal Pancakes with Maple Syrup are a tasty and wholesome treat that’s perfect for a morning pick-me-up.
Ingredients:
– 2 ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon honey or maple syrup (optional)
– Cooking spray or oil for greasing the pan
Instructions:
1. In a bowl, combine mashed bananas, oats, flour, baking powder, and salt.
2. In a separate bowl, whisk together egg and honey or maple syrup (if using).
3. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or oil if needed.
5. Drop batter by 1/4 cupfuls onto the pan. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-6 minutes per batch
Enjoy your delicious Banana Oatmeal Pancakes with a drizzle of maple syrup!
Summary
Looking for delicious and healthy meal ideas? Look no further! This article presents 20 mouth-watering plant-based recipes to suit every taste and occasion. From breakfast to dinner, and even desserts, these vegan-friendly dishes are sure to please. Try Spicy Black Bean and Sweet Potato Tacos, Creamy Avocado and Spinach Pasta, or Quinoa and Chickpea Buddha Bowl for a flavorful start to the day. Or, indulge in Lentil and Mushroom Stuffed Peppers, Vegan Chickpea Curry with Coconut Milk, or Stuffed Portobello Mushrooms with Spinach and Cashew Cheese for a satisfying dinner.