Sixstoreys Logo

101 Plant-Based Diet Recipes for a Healthier You in 2025

By: Shivani Choudhary
Updated On: June 20, 2025

I’ve always believed that what we eat has a direct impact on how we feel—physically, mentally, and emotionally. After experimenting with different eating habits over the years, I eventually found myself drawn to plant-based living. Not only did it make me feel more energized and focused, but it also gave me peace of mind knowing I was making a positive impact on the planet and animals. But let’s be real—sticking to a plant-based lifestyle can feel limiting at first, especially when you don’t know what to cook. That’s exactly why I decided to pull together this mega collection of my favorite plant-based diet recipes—all 101 of them!

These recipes range from quick and easy weekday dinners to special weekend treats, all made from wholesome, plant-powered ingredients that actually taste amazing. Whether you’re fully plant-based or just plant-curious, this list will have something for every kind of craving.

Article Includes

101 Plant-Based Diet Recipes (2025)

Plant Based Diet Recipes

1. Chickpea Salad Sandwich

Ingredients:

  • 1 can chickpeas (15 oz), drained and rinsed
  • 2 tbsp vegan mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped red onion
  • Salt and pepper to taste
  • Whole grain bread or sandwich rolls

Instructions:

  1. In a bowl, mash chickpeas with a fork until flaky but not pureed.
  2. Stir in vegan mayo, Dijon mustard, and lemon juice.
  3. Add celery and red onion. Mix well.
  4. Season with salt and pepper.
  5. Spoon mixture onto bread and enjoy!

2. Creamy Vegan Mac and Cheese

Ingredients:

  • 1 lb elbow macaroni
  • 1 cup raw cashews (soaked for 2 hours or boiled for 10 minutes)
  • 1/2 cup nutritional yeast
  • 1 1/2 cups unsweetened plant milk
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

Instructions:

  1. Cook macaroni according to package directions. Drain and set aside.
  2. In a blender, combine cashews, nutritional yeast, plant milk, lemon juice, garlic powder, and onion powder. Blend until smooth and creamy.
  3. Pour sauce into a saucepan and heat over medium heat until warm.
  4. Add cooked pasta and stir until coated.
  5. Season with salt and pepper. Serve hot.

3. Lentil Tacos

Ingredients:

  • 1 cup dried brown or green lentils
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning
  • 2 cups water or veggie broth
  • Taco shells or tortillas
  • Toppings: shredded lettuce, salsa, avocado, vegan sour cream

Instructions:

  1. Rinse lentils and set aside.
  2. Heat olive oil in a skillet. Sauté onion and garlic until soft.
  3. Add lentils, taco seasoning, and water/broth. Bring to a boil.
  4. Reduce heat and simmer for 20–25 minutes until lentils are tender and liquid is mostly absorbed.
  5. Spoon into taco shells and add your favorite toppings.

Also Read: Dairy-Free Soup Recipes

4. Vegan Buddha Bowl

Ingredients:

  • 1 cup cooked quinoa
  • 1/2 cup roasted chickpeas
  • 1/2 avocado, sliced
  • 1/2 cup shredded carrots
  • 1/2 cup steamed broccoli
  • Tahini dressing

Instructions:

  1. In a bowl, arrange quinoa as the base.
  2. Add roasted chickpeas, avocado, carrots, and broccoli on top.
  3. Drizzle with tahini dressing and serve warm or cold.

5. Tofu Scramble

Ingredients:

  • 1 block firm tofu, drained and crumbled
  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/2 tsp turmeric
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste

Instructions:

  1. Heat oil in a skillet. Sauté onion and bell pepper until soft.
  2. Add crumbled tofu and turmeric. Stir to coat evenly.
  3. Sprinkle nutritional yeast, salt, and pepper.
  4. Cook for 7–10 minutes, stirring occasionally, until heated through.
  5. Serve with toast or in a wrap.

6. Sweet Potato Black Bean Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, chopped
  • 2 cans black beans, drained and rinsed
  • 1 can diced tomatoes (14 oz)
  • 2 cups vegetable broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion and garlic until fragrant.
  3. Add sweet potatoes and bell pepper; cook for 5 minutes.
  4. Stir in beans, tomatoes, broth, and spices.
  5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until sweet potatoes are tender.
  6. Taste and adjust seasoning if needed before serving.

7. Vegan Pancakes

Ingredients:

  • 1 cup flour (all-purpose or whole wheat)
  • 2 tbsp sugar
  • 2 tbsp baking powder
  • 1/8 tsp salt
  • 1 cup plant milk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract

Instructions:

  1. In a large bowl, mix dry ingredients together.
  2. Add plant milk, oil, and vanilla to the bowl. Stir until just combined (do not overmix).
  3. Heat a non-stick skillet or griddle over medium heat.
  4. Pour 1/4 cup of batter onto skillet and cook until bubbles form.
  5. Flip and cook another 1–2 minutes.
  6. Serve with maple syrup or fresh fruit.

8. Avocado Toast with Hemp Seeds

Ingredients:

  • 2 slices whole grain bread, toasted
  • 1 ripe avocado
  • Salt and pepper
  • 1 tbsp hemp seeds
  • Optional: red chili flakes, lemon juice

Instructions:

  1. Smash avocado in a bowl with a fork.
  2. Add a pinch of salt, pepper, and lemon juice (if using).
  3. Spread mixture on toasted bread.
  4. Sprinkle with hemp seeds and chili flakes for a kick.

9. Spaghetti with Vegan Lentil Bolognese

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, grated
  • 1/2 cup dried lentils
  • 1 can crushed tomatoes (15 oz)
  • 2 cups vegetable broth
  • 1 tsp Italian seasoning
  • Salt and pepper
  • Cooked spaghetti

Instructions:

  1. Heat oil in a saucepan. Add onion and garlic and sauté until soft.
  2. Add grated carrot, lentils, tomatoes, broth, and seasoning.
  3. Bring to a boil, reduce heat, and simmer for 30 minutes until lentils are soft.
  4. Stir occasionally and add water if needed.
  5. Serve over cooked spaghetti.

10. Vegan Caesar Salad

Ingredients:

  • 1 head romaine lettuce, chopped
  • 1/2 cup croutons
  • 1/4 cup vegan Parmesan (or nutritional yeast)
  • For dressing:
    • 1/2 cup soaked cashews
    • 2 tbsp lemon juice
    • 1 tbsp capers
    • 1 garlic clove
    • 1 tsp Dijon mustard
    • 1/4 cup water
    • Salt to taste

Instructions:

  1. Blend all dressing ingredients until creamy and smooth.
  2. Toss chopped romaine with dressing, croutons, and vegan Parmesan.
  3. Serve chilled.

11. Vegan Stuffed Peppers

Ingredients:

  • 4 bell peppers, tops cut off and seeds removed
  • 1 cup cooked quinoa or rice
  • 1 can black beans
  • 1/2 cup corn kernels
  • 1/2 cup salsa
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix quinoa, beans, corn, salsa, and spices.
  3. Stuff peppers with mixture and place in a baking dish.
  4. Cover with foil and bake for 30 minutes.
  5. Remove foil and bake another 10 minutes. Serve warm.

12. Vegan Banana Bread

Ingredients:

  • 3 ripe bananas, mashed
  • 1/3 cup coconut oil, melted
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix bananas, oil, sugar, and vanilla.
  3. Add flour, baking soda, and salt. Mix until just combined.
  4. Pour into greased loaf pan.
  5. Bake for 50–60 minutes, or until a toothpick comes out clean.
  6. Cool before slicing.

13. Crispy Baked Tofu

Ingredients:

  • 1 block extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp cornstarch

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss tofu cubes with soy sauce, oil, and cornstarch.
  3. Spread on a baking sheet lined with parchment paper.
  4. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
  5. Serve with rice or noodles.

14. Coconut Chickpea Curry

Ingredients:

  • 1 tbsp coconut oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 tbsp curry powder
  • 1 can chickpeas, drained
  • 1 can coconut milk
  • 1 can diced tomatoes
  • Salt to taste

Instructions:

  1. Heat oil in a pan. Sauté onion, garlic, and ginger.
  2. Add curry powder and stir for 1 minute.
  3. Add chickpeas, coconut milk, and tomatoes.
  4. Simmer for 20 minutes.
  5. Serve with rice or naan.

15. Vegan Quesadillas

Ingredients:

  • 4 whole wheat tortillas
  • 1 can black beans
  • 1/2 cup corn
  • 1/4 cup chopped bell peppers
  • 1/2 cup vegan cheese (optional)
  • Salsa or guacamole for dipping

Instructions:

  1. In a bowl, mash beans slightly. Mix in corn, peppers, and cheese.
  2. Spread filling on one tortilla and top with another.
  3. Cook on a skillet over medium heat until golden on both sides.
  4. Slice into wedges and serve with salsa.

16. Zucchini Noodles with Pesto

Ingredients:

  • 2 medium zucchinis, spiralized
  • 1/2 cup fresh basil
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • Salt and pepper

Instructions:

  1. Blend basil, pine nuts, garlic, olive oil, nutritional yeast, and seasoning into pesto.
  2. Toss with zucchini noodles until evenly coated.
  3. Serve raw or lightly sautéed.

17. Vegan Sushi Rolls

Ingredients:

  • 1 cup sushi rice, cooked and seasoned
  • 4 nori sheets
  • 1/2 cucumber, sliced
  • 1/2 avocado, sliced
  • 1/2 carrot, julienned

Instructions:

  1. Lay nori sheet shiny side down on a bamboo mat.
  2. Spread rice evenly, leaving 1-inch space at top.
  3. Arrange veggies in a line.
  4. Roll tightly using the mat. Slice with a sharp knife.
  5. Serve with soy sauce.

18. Roasted Cauliflower Tacos

Ingredients:

  • 1 head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Corn tortillas
  • Toppings: cabbage, salsa, avocado

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss cauliflower with oil and spices.
  3. Spread on baking sheet and roast for 25 minutes.
  4. Warm tortillas and fill with cauliflower and toppings.

19. Vegan Fried Rice

Ingredients:

  • 2 cups cooked rice (cold)
  • 1/2 cup diced carrots
  • 1/2 cup peas
  • 1/4 cup chopped green onion
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 garlic clove, minced

Instructions:

  1. Heat sesame oil in a skillet.
  2. Sauté garlic, carrots, and peas until tender.
  3. Add rice and stir-fry for 5 minutes.
  4. Stir in soy sauce and green onions. Cook for 2 more minutes.
  5. Serve hot.

20. Vegan Chocolate Chia Pudding

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract

Instructions:

  1. In a jar, mix all ingredients well.
  2. Refrigerate for at least 4 hours or overnight.
  3. Stir before serving. Top with berries or nuts.

21. Vegan Sloppy Joes

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 green bell pepper, diced
  • 1 garlic clove, minced
  • 1 cup cooked lentils
  • 1/2 cup tomato sauce
  • 2 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tsp chili powder
  • Whole wheat buns

Instructions:

  1. Heat olive oil in a pan over medium heat.
  2. Sauté onion, bell pepper, and garlic until soft.
  3. Add cooked lentils, tomato sauce, ketchup, soy sauce, and chili powder.
  4. Stir and cook for 10 minutes until thickened.
  5. Spoon mixture onto buns and serve warm.

22. Grilled Eggplant with Tahini Sauce

Ingredients:

  • 1 large eggplant, sliced into rounds
  • 2 tbsp olive oil
  • Salt and pepper
  • For tahini sauce:
    • 1/4 cup tahini
    • 2 tbsp lemon juice
    • 1 garlic clove, minced
    • Water to thin

Instructions:

  1. Brush eggplant slices with olive oil and season with salt and pepper.
  2. Grill or roast until golden and tender, about 5 minutes per side.
  3. Mix tahini, lemon juice, garlic, and water to make sauce.
  4. Drizzle sauce over grilled eggplant and serve.

23. Vegan Mushroom Stroganoff

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 3 cups mushrooms, sliced
  • 1 tbsp flour
  • 1 cup vegetable broth
  • 1/2 cup unsweetened plant milk
  • 2 tbsp nutritional yeast
  • 2 tsp Dijon mustard
  • Salt and pepper
  • Cooked pasta or noodles

Instructions:

  1. Sauté onion and garlic in oil until soft.
  2. Add mushrooms and cook until browned.
  3. Sprinkle flour, stir, and cook for 1 minute.
  4. Add broth, milk, mustard, and nutritional yeast.
  5. Simmer until thickened, about 10 minutes.
  6. Serve over pasta or noodles.

Also Read: Best Paleo Soup Recipes for a Diet-Friendly Meal

24. Vegan Tofu Tikka Masala

Ingredients:

  • 1 block tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 can crushed tomatoes (14 oz)
  • 1/2 cup coconut milk
  • Salt to taste

Instructions:

  1. Toss tofu with cornstarch and bake at 400°F for 25 minutes or until crispy.
  2. In a pan, sauté onion, garlic, and ginger.
  3. Add all the spices and stir for 1 minute.
  4. Add tomatoes and simmer for 10 minutes.
  5. Stir in coconut milk and baked tofu.
  6. Simmer another 5 minutes. Serve with rice or naan.

25. Vegan Greek Salad

Ingredients:

  • 1 cucumber, diced
  • 2 tomatoes, chopped
  • 1/2 red onion, thinly sliced
  • 1/4 cup kalamata olives
  • 1/4 cup vegan feta (optional)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • Salt and pepper

Instructions:

  1. In a large bowl, combine cucumber, tomatoes, onion, olives, and feta.
  2. Whisk together olive oil, lemon juice, oregano, salt, and pepper.
  3. Pour dressing over salad and toss gently.
  4. Chill for 10 minutes before serving.

26. Vegan Chocolate Chip Cookies

Ingredients:

  • 1/2 cup coconut oil or vegan butter
  • 1/2 cup brown sugar
  • 1/4 cup plant milk
  • 1 tsp vanilla extract
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup vegan chocolate chips

Instructions:

  1. Preheat oven to 350°F.
  2. In a bowl, mix coconut oil, sugar, milk, and vanilla.
  3. Add flour, baking soda, and salt. Mix until combined.
  4. Fold in chocolate chips.
  5. Scoop dough onto baking sheet and flatten slightly.
  6. Bake for 10–12 minutes. Cool before eating.

27. Vegan Enchiladas

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can black beans
  • 1 cup corn
  • 1 tsp cumin
  • 1 tsp chili powder
  • 8 corn tortillas
  • 1 1/2 cups enchilada sauce
  • Optional: vegan cheese

Instructions:

  1. Sauté onion and garlic in oil. Add beans, corn, and spices. Cook for 5 minutes.
  2. Preheat oven to 375°F.
  3. Spoon filling into tortillas, roll them up, and place in baking dish.
  4. Pour enchilada sauce over top and add cheese if using.
  5. Bake for 20 minutes. Garnish with cilantro or avocado.

28. Vegan Broccoli Cheddar Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup flour
  • 2 cups vegetable broth
  • 2 cups unsweetened plant milk
  • 2 cups broccoli florets
  • 1/2 cup nutritional yeast
  • Salt and pepper

Instructions:

  1. In a large pot, sauté onion and garlic.
  2. Add flour, stir for 1 minute.
  3. Gradually add broth and milk, whisking constantly.
  4. Add broccoli and simmer for 15 minutes.
  5. Stir in nutritional yeast, salt, and pepper.
  6. Blend half the soup for a creamy texture, if desired.

29. Vegan Pad Thai

Ingredients:

  • 8 oz rice noodles
  • 1 tbsp sesame oil
  • 1 cup tofu, cubed
  • 1 cup bean sprouts
  • 1/4 cup green onions
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • Crushed peanuts and lime wedges

Instructions:

  1. Cook noodles and set aside.
  2. Pan-fry tofu in sesame oil until golden.
  3. In a bowl, mix peanut butter, soy sauce, syrup, and lime juice.
  4. Add noodles, tofu, sprouts, and sauce to pan. Toss to coat.
  5. Serve topped with green onions, peanuts, and lime.

30. Vegan Shepherd’s Pie

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup lentils, cooked
  • 1 cup frozen mixed vegetables
  • 1 tbsp tomato paste
  • 1 cup vegetable broth
  • 3 cups mashed potatoes

Instructions:

  1. Preheat oven to 375°F.
  2. In a pan, sauté onion and garlic.
  3. Add lentils, veggies, tomato paste, and broth. Simmer until thick.
  4. Transfer to baking dish and top with mashed potatoes.
  5. Bake for 20–25 minutes until golden on top.

31. Vegan Spring Rolls

Ingredients:

  • 8 rice paper wrappers
  • 1 cup shredded lettuce
  • 1/2 cup julienned carrots
  • 1/2 cucumber, sliced thin
  • 1/2 avocado, sliced
  • Fresh mint or cilantro
  • Dipping sauce (peanut or hoisin)

Instructions:

  1. Soak each rice paper in warm water for 10–15 seconds.
  2. Lay flat and fill with veggies and herbs.
  3. Roll tightly, tucking in sides.
  4. Serve with dipping sauce.

32. Vegan Mushroom Tacos

Ingredients:

  • 2 cups mushrooms, sliced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Corn tortillas
  • Toppings: avocado, salsa, cabbage

Instructions:

  1. Heat oil and sauté mushrooms with spices until browned.
  2. Warm tortillas.
  3. Fill with mushroom mix and desired toppings.

33. Vegan Gnocchi with Tomato Basil Sauce

Ingredients:

  • 1 package store-bought vegan gnocchi
  • 2 cups cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • Handful fresh basil
  • Salt and pepper

Instructions:

  1. Sauté garlic and cherry tomatoes in olive oil.
  2. Cook gnocchi per package and add to pan.
  3. Stir in basil, salt, and pepper. Cook 2–3 more minutes. Serve warm.

34. Vegan Falafel Wraps

Ingredients:

  • Store-bought or homemade falafel
  • Pita bread or wraps
  • Hummus
  • Lettuce, tomato, cucumber
  • Tahini or garlic sauce

Instructions:

  1. Warm falafel and pita.
  2. Spread hummus, layer veggies and falafel.
  3. Drizzle with sauce and wrap it up.

35. Vegan Breakfast Burritos

Ingredients:

  • 1 block tofu, crumbled
  • 1/2 cup black beans
  • 1/2 cup diced bell pepper
  • 1/4 cup salsa
  • Tortillas

Instructions:

  1. Sauté tofu and veggies until soft.
  2. Stir in beans and salsa.
  3. Spoon into tortillas and wrap.

36. Vegan Ramen

Ingredients:

  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated ginger
  • 4 cups vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp miso paste
  • 1 pack ramen noodles (without seasoning)
  • 1/2 cup mushrooms, sliced
  • 1/2 cup baby spinach
  • 1/4 cup corn kernels
  • Toppings: green onions, tofu, chili oil

Instructions:

  1. Heat sesame oil in a pot. Sauté garlic and ginger until fragrant.
  2. Add broth, soy sauce, and miso paste. Stir to combine.
  3. Add mushrooms and simmer for 5 minutes.
  4. Add ramen noodles and cook as per package instructions.
  5. Toss in spinach and corn. Cook until wilted.
  6. Serve hot with toppings of your choice.

37. Vegan BBQ Jackfruit Sandwiches

Ingredients:

  • 1 can young green jackfruit in brine (not syrup), drained
  • 1/2 onion, sliced
  • 1 cup BBQ sauce
  • Burger buns
  • Optional: coleslaw for topping

Instructions:

  1. Shred jackfruit with a fork.
  2. Sauté onion in a skillet until soft.
  3. Add jackfruit and BBQ sauce. Stir and simmer for 15 minutes.
  4. Toast burger buns and fill with jackfruit.
  5. Add coleslaw if desired and serve warm.

38. Vegan Spinach Artichoke Dip

Ingredients:

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup canned artichoke hearts, chopped
  • 1 cup spinach (fresh or frozen)
  • 1/2 cup cashews, soaked
  • 1/2 cup unsweetened plant milk
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • Salt to taste

Instructions:

  1. Blend soaked cashews, plant milk, nutritional yeast, and lemon juice until creamy.
  2. Sauté onion and garlic in oil. Add artichokes and spinach, cook until soft.
  3. Stir in cashew sauce and cook for 5–7 minutes until thick.
  4. Serve warm with bread or crackers.

39. Vegan Thai Green Curry

Ingredients:

  • 1 tbsp coconut oil
  • 2 tbsp green curry paste
  • 1 can coconut milk
  • 1 cup broccoli florets
  • 1/2 cup bell peppers, sliced
  • 1/2 cup zucchini, sliced
  • 1 block tofu, cubed
  • 1 tbsp soy sauce
  • Fresh basil for garnish
  • Cooked jasmine rice

Instructions:

  1. Heat coconut oil in a large skillet. Add green curry paste and stir for 1 minute.
  2. Add coconut milk and bring to a simmer.
  3. Add vegetables and tofu. Simmer for 10–15 minutes until tender.
  4. Stir in soy sauce and garnish with basil.
  5. Serve over jasmine rice.

40. Vegan Pumpkin Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups pumpkin puree
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • 1/2 tsp nutmeg
  • Salt and pepper

Instructions:

  1. Heat oil in a pot. Sauté onion and garlic until soft.
  2. Add pumpkin puree and stir.
  3. Pour in broth and bring to a boil.
  4. Lower heat and stir in coconut milk and nutmeg.
  5. Simmer for 10–15 minutes.
  6. Blend for a smoother texture if desired. Serve warm.

41. Vegan Cauliflower Buffalo Wings

Ingredients:

  • 1 head cauliflower, cut into bite-size florets
  • 1 cup flour
  • 1 cup plant milk
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 cup buffalo hot sauce
  • 2 tbsp vegan butter (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Whisk flour, plant milk, garlic powder, and paprika into a batter.
  3. Dip each floret into the batter, shake off excess, and place on baking sheet.
  4. Bake for 25 minutes.
  5. Melt vegan butter into the hot sauce and toss the baked cauliflower in it.
  6. Return to oven and bake for another 15 minutes until crispy.
  7. Serve with vegan ranch and celery sticks.

42. Vegan Chickpea "Tuna" Salad

Ingredients:

  • 1 can chickpeas, mashed
  • 2 tbsp vegan mayo
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp finely chopped celery
  • 1 tbsp chopped pickles
  • Salt and pepper to taste

Instructions:

  1. In a bowl, mash chickpeas with a fork until flaky.
  2. Mix in vegan mayo, mustard, lemon juice, celery, and pickles.
  3. Season with salt and pepper.
  4. Serve in a sandwich, lettuce wrap, or on crackers.

43. Vegan Pasta Primavera

Ingredients:

  • 8 oz pasta of choice
  • 1 tbsp olive oil
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup cherry tomatoes
  • 1/4 cup green peas
  • 2 garlic cloves, minced
  • 1/4 tsp chili flakes (optional)
  • Salt, pepper, and fresh basil

Instructions:

  1. Cook pasta, drain, and set aside.
  2. Heat olive oil in a large pan. Sauté garlic for 1 minute.
  3. Add veggies and cook until tender.
  4. Toss in cooked pasta, chili flakes, salt, and pepper.
  5. Garnish with fresh basil and serve hot.

44. Vegan Baked Ziti

Ingredients:

  • 12 oz ziti pasta
  • 2 cups marinara sauce
  • 1 cup vegan ricotta (tofu-based or store-bought)
  • 1 cup vegan mozzarella shreds
  • 1 tbsp olive oil
  • Fresh basil (optional)

Instructions:

  1. Preheat oven to 375°F.
  2. Cook pasta until al dente. Drain.
  3. Mix pasta with marinara and olive oil.
  4. Spread half in a baking dish, layer with vegan ricotta, then the rest of the pasta.
  5. Top with mozzarella shreds.
  6. Bake for 25–30 minutes. Garnish with basil.

45. Vegan Chocolate Smoothie Bowl

Ingredients:

  • 2 frozen bananas
  • 2 tbsp cocoa powder
  • 1/4 cup plant milk
  • 1 tbsp almond butter
  • Toppings: granola, sliced banana, cacao nibs, chia seeds

Instructions:

  1. Blend bananas, cocoa, plant milk, and almond butter until creamy.
  2. Pour into a bowl and add your favorite toppings.
  3. Serve immediately for a chilled, fudgy treat.

46. Vegan Stuffed Sweet Potatoes

Ingredients:

  • 2 large sweet potatoes
  • 1/2 cup black beans
  • 1/4 cup corn
  • 1/4 cup salsa
  • 2 tbsp chopped green onions
  • Vegan sour cream or avocado

Instructions:

  1. Preheat oven to 400°F. Bake sweet potatoes for 45 minutes or until fork tender.
  2. Slice open and fluff inside with a fork.
  3. Top with black beans, corn, salsa, and green onions.
  4. Add sour cream or avocado before serving.

47. Vegan Oatmeal Raisin Cookies

Ingredients:

  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup raisins
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F.
  2. In a bowl, mix dry ingredients. In another bowl, combine wet ingredients.
  3. Mix both together and fold in raisins.
  4. Scoop onto a baking sheet and flatten slightly.
  5. Bake for 10–12 minutes until golden brown.

48. Vegan Rice Paper Dumplings

Ingredients:

  • 8 rice paper wrappers
  • 1 cup shredded cabbage
  • 1/2 cup grated carrots
  • 1/2 cup mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Instructions:

  1. Sauté cabbage, carrots, mushrooms, and garlic in sesame oil.
  2. Add soy sauce and cook for 5 minutes.
  3. Soak rice papers and fill with veggie mix.
  4. Fold and pan-fry on both sides until crispy.

49. Vegan Mango Lassi

Ingredients:

  • 1 cup fresh or frozen mango chunks
  • 1/2 cup coconut yogurt
  • 1/2 cup plant milk
  • 1 tbsp maple syrup
  • 1/4 tsp cardamom (optional)

Instructions:

  1. Blend all ingredients until smooth.
  2. Chill before serving.
  3. Garnish with mango slices or a dash of cardamom.

50. Vegan Sweet Potato Tacos

Ingredients:

  • 1 medium sweet potato, diced
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • Corn tortillas
  • Toppings: avocado, cabbage, salsa, lime

Instructions:

  1. Preheat oven to 400°F. Toss sweet potatoes in oil and spices.
  2. Roast for 25–30 minutes until tender.
  3. Warm tortillas, fill with sweet potatoes and toppings.
  4. Serve with a squeeze of lime.

51. Vegan Corn Chowder

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups corn kernels (fresh or frozen)
  • 2 cups diced potatoes
  • 2 cups vegetable broth
  • 1 cup plant milk
  • Salt and pepper

Instructions:

  1. Sauté onion and garlic in olive oil until translucent.
  2. Add corn, potatoes, and broth. Bring to a boil.
  3. Simmer until potatoes are soft.
  4. Add plant milk and season with salt and pepper.
  5. Blend half for a creamy texture, then mix it all back together.

52. Vegan Caprese Salad

Ingredients:

  • 2 tomatoes, sliced
  • 1/2 cup vegan mozzarella (store-bought or homemade)
  • Fresh basil leaves
  • 1 tbsp olive oil
  • Balsamic glaze

Instructions:

  1. Arrange tomato and mozzarella slices with basil in between.
  2. Drizzle with olive oil and balsamic glaze.
  3. Serve fresh and chilled.

53. Vegan Peanut Noodles

Ingredients:

  • 8 oz rice noodles
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • Toppings: shredded carrots, green onions, sesame seeds

Instructions:

  1. Cook noodles and drain.
  2. Whisk together peanut sauce ingredients.
  3. Toss noodles with sauce.
  4. Top with carrots, green onions, and sesame seeds.

54. Vegan Eggplant Parmesan

Ingredients:

  • 1 eggplant, sliced into rounds
  • 1 cup breadcrumbs
  • 1/4 cup flour
  • 1 cup plant milk
  • 1 1/2 cups marinara sauce
  • 1/2 cup vegan mozzarella

Instructions:

  1. Preheat oven to 375°F.
  2. Dip eggplant in flour, milk, then breadcrumbs.
  3. Bake for 20–25 minutes until crispy.
  4. Layer in a dish with marinara and cheese.
  5. Bake for another 20 minutes.

55. Vegan Chickpea Curry Wraps

Ingredients:

  • 1 can chickpeas
  • 1 tbsp curry powder
  • 1/4 cup vegan mayo
  • 1 tbsp lemon juice
  • Whole grain wraps
  • Lettuce and shredded carrots

Instructions:

  1. Mash chickpeas and mix with mayo, curry powder, and lemon juice.
  2. Lay out wrap, add lettuce and carrots.
  3. Spoon chickpea mix and roll up.

56. Vegan Carrot Ginger Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp grated ginger
  • 4 large carrots, chopped
  • 3 cups vegetable broth
  • 1 cup coconut milk
  • Salt and pepper

Instructions:

  1. Sauté onion and ginger in oil.
  2. Add carrots and broth. Bring to a boil.
  3. Simmer until carrots are soft.
  4. Blend until smooth, then stir in coconut milk.
  5. Season to taste.

57. Vegan Breakfast Parfaits

Ingredients:

  • 1 cup plant-based yogurt
  • 1/2 cup granola
  • 1/2 cup mixed berries
  • 1 tbsp maple syrup

Instructions:

  1. Layer yogurt, granola, and berries in a glass.
  2. Drizzle with syrup.
  3. Chill and serve as breakfast or dessert.

58. Vegan Soba Noodle Stir-Fry

Ingredients:

  • 8 oz soba noodles
  • 1 tbsp sesame oil
  • 1 cup broccoli
  • 1/2 cup bell peppers
  • 1/2 cup shredded carrots
  • 2 tbsp soy sauce
  • 1 tsp ginger

Instructions:

  1. Cook noodles and rinse with cold water.
  2. Sauté vegetables in sesame oil.
  3. Add noodles, soy sauce, and ginger.
  4. Stir-fry for 3–5 minutes and serve warm.

59. Vegan Black Bean Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cans black beans
  • 1 tsp cumin
  • 3 cups vegetable broth
  • Juice of 1 lime

Instructions:

  1. Sauté onion and garlic.
  2. Add beans, cumin, and broth. Simmer for 15 minutes.
  3. Blend half the soup for a creamy texture.
  4. Stir in lime juice and serve.

60. Vegan Berry Crumble

Ingredients:

  • 2 cups mixed berries
  • 1 tbsp maple syrup
  • 1/2 cup oats
  • 1/4 cup almond flour
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon

Instructions:

  1. Preheat oven to 375°F.
  2. Toss berries with maple syrup and place in a baking dish.
  3. Mix oats, flour, cinnamon, and oil.
  4. Sprinkle over berries.
  5. Bake for 25–30 minutes.

61. Vegan Taco Salad

Ingredients:

  • 1 head romaine lettuce, chopped
  • 1 cup black beans
  • 1/2 cup corn
  • 1/2 avocado, diced
  • 1/4 cup salsa
  • 1 tbsp lime juice
  • Crushed tortilla chips (a handful)
  • Vegan sour cream or vegan cheese (optional)

Instructions:

  1. In a large bowl, layer chopped romaine, black beans, corn, and avocado.
  2. Drizzle lime juice and salsa over the top.
  3. Gently toss everything together.
  4. Add crushed tortilla chips right before serving for crunch.
  5. Top with vegan sour cream or shredded vegan cheese if desired.

Also Read: High-Protein, Low-Carb Recipes for Diet Success

62. Vegan Broccoli Stir-Fry

Ingredients:

  • 1 tbsp sesame oil
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1/2 cup sliced carrots
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1 tsp maple syrup
  • Cooked rice or noodles

Instructions:

  1. Heat sesame oil in a skillet or wok over medium-high heat.
  2. Add garlic, broccoli, bell pepper, and carrots. Stir-fry for 5–7 minutes.
  3. Mix soy sauce and maple syrup in a small bowl and pour into the skillet.
  4. Cook another 2–3 minutes, stirring well.
  5. Serve hot over rice or noodles.

63. Vegan Tofu Katsu

Ingredients:

  • 1 block extra-firm tofu, sliced into 1/2-inch slabs
  • 1/4 cup flour
  • 1/4 cup plant milk
  • 1 cup panko breadcrumbs
  • 1/2 tsp salt
  • Oil for frying

Instructions:

  1. Press tofu to remove excess water.
  2. Dip tofu in flour, then plant milk, then coat with breadcrumbs.
  3. Heat oil in a pan and fry tofu until golden on both sides.
  4. Place on a paper towel to drain.
  5. Serve with tonkatsu sauce and shredded cabbage.

64. Vegan Chocolate Mousse

Ingredients:

  • 2 ripe avocados
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Add all ingredients to a blender or food processor.
  2. Blend until completely smooth and creamy.
  3. Spoon into serving bowls and chill for at least 1 hour.
  4. Garnish with berries or coconut whipped cream before serving.

65. Vegan Pita Pizzas

Ingredients:

  • 2 whole wheat pitas
  • 1/2 cup marinara sauce
  • 1/2 cup sliced mushrooms
  • 1/4 cup chopped bell peppers
  • 1/4 cup vegan cheese
  • Italian seasoning

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place pitas on a baking tray.
  3. Spread marinara sauce on each pita.
  4. Top with mushrooms, bell peppers, and vegan cheese.
  5. Sprinkle with Italian seasoning.
  6. Bake for 10–12 minutes or until cheese is melted and bubbly.

66. Vegan Alfredo Pasta

Ingredients:

  • 8 oz fettuccine or linguine pasta
  • 1 cup raw cashews (soaked)
  • 1 1/2 cups plant milk
  • 2 tbsp nutritional yeast
  • 2 garlic cloves
  • Salt and pepper
  • 1 tbsp olive oil

Instructions:

  1. Cook pasta according to package instructions.
  2. Blend soaked cashews, plant milk, garlic, nutritional yeast, salt, and pepper until creamy.
  3. Heat olive oil in a pan and pour in the sauce.
  4. Cook for 2–3 minutes until warmed through.
  5. Add cooked pasta and toss to coat evenly.
  6. Serve with cracked pepper and parsley.

67. Vegan Lentil Loaf

Ingredients:

  • 1 cup cooked lentils
  • 1/2 cup oats
  • 1/2 cup breadcrumbs
  • 1/2 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tsp thyme
  • Ketchup for topping

Instructions:

  1. Preheat oven to 375°F.
  2. Mash lentils in a bowl. Add all other ingredients and mix well.
  3. Press mixture into a loaf pan lined with parchment paper.
  4. Spread ketchup on top.
  5. Bake for 35–40 minutes. Cool slightly before slicing.

68. Vegan Avocado Pesto Pasta

Ingredients:

  • 8 oz pasta
  • 1 ripe avocado
  • 1/4 cup basil leaves
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 2 tbsp olive oil
  • Salt and pepper

Instructions:

  1. Cook pasta and reserve 1/4 cup of pasta water.
  2. In a blender, combine avocado, basil, lemon juice, garlic, olive oil, salt, and pepper.
  3. Blend until creamy.
  4. Toss pasta with sauce, adding pasta water to loosen if needed.
  5. Serve with fresh cracked pepper and cherry tomatoes.

69. Vegan Mushroom Risotto

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 cup arborio rice
  • 4 cups vegetable broth, warm
  • 2 cups mushrooms, sliced
  • 2 tbsp nutritional yeast
  • Salt and pepper

Instructions:

  1. Heat olive oil in a pan. Sauté onion and garlic.
  2. Add mushrooms and cook until soft.
  3. Stir in arborio rice and cook for 2 minutes.
  4. Gradually add warm broth, stirring constantly.
  5. Continue until rice is tender and creamy.
  6. Stir in nutritional yeast. Season and serve.

70. Vegan Thai Peanut Bowl

Ingredients:

  • 1 cup cooked jasmine rice
  • 1/2 cup shredded carrots
  • 1/2 cup chopped cucumbers
  • 1/2 cup edamame
  • 1/4 cup peanut sauce
  • Crushed peanuts and lime wedges

Instructions:

  1. In a bowl, layer rice, carrots, cucumbers, and edamame.
  2. Drizzle peanut sauce over everything.
  3. Garnish with crushed peanuts and serve with lime.

71. Vegan Greek Wrap

Ingredients:

  • 1 whole wheat wrap or pita
  • 2 tbsp hummus
  • 1/4 cup diced cucumber
  • 1/4 cup chopped tomato
  • 1 tbsp sliced red onion
  • 1 tbsp sliced olives
  • 1 tbsp vegan feta (optional)
  • A few spinach or lettuce leaves

Instructions:

  1. Lay the wrap flat and spread hummus over the center.
  2. Add all veggies and vegan feta.
  3. Roll or fold like a burrito.
  4. Serve fresh or grilled in a pan for 2 minutes each side.

72. Vegan Cabbage Rolls

Ingredients:

  • 1 head green cabbage
  • 1 cup cooked rice
  • 1/2 cup lentils, cooked
  • 1/4 cup onion, chopped
  • 1 garlic clove, minced
  • 1 tsp paprika
  • 1 cup tomato sauce

Instructions:

  1. Steam cabbage leaves until pliable.
  2. Mix rice, lentils, onion, garlic, and paprika in a bowl.
  3. Fill each cabbage leaf with a spoon of mixture and roll.
  4. Place rolls in a baking dish, cover with tomato sauce.
  5. Bake at 375°F for 30 minutes.

73. Vegan Fried Plantains

Ingredients:

  • 2 ripe plantains (yellow with black spots)
  • 1 tbsp coconut oil
  • Pinch of salt

Instructions:

  1. Peel and slice plantains diagonally into 1/2-inch pieces.
  2. Heat oil in a skillet over medium heat.
  3. Fry plantains on both sides until golden.
  4. Sprinkle lightly with salt and serve warm.

74. Vegan Oat Waffles

Ingredients:

  • 1 cup oats
  • 1 banana
  • 3/4 cup plant milk
  • 1 tsp baking powder
  • 1/2 tsp vanilla

Instructions:

  1. Blend all ingredients until smooth.
  2. Preheat waffle iron and lightly oil it.
  3. Pour batter and cook until golden and crisp.
  4. Serve with maple syrup and fruit.

75. Vegan Sushi Bowls

Ingredients:

  • 1 cup cooked sushi rice
  • 1/2 avocado, sliced
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber slices
  • 1 tbsp sesame seeds
  • 1 tbsp soy sauce
  • Crushed nori

Instructions:

  1. In a bowl, layer rice and veggies.
  2. Sprinkle sesame seeds and nori.
  3. Drizzle with soy sauce and serve.

76. Vegan Creamy Tomato Pasta

Ingredients:

  • 8 oz pasta
  • 1 cup tomato sauce
  • 1/2 cup cashew cream
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • Salt and pepper

Instructions:

  1. Cook pasta and set aside.
  2. In a pan, heat oil and sauté garlic.
  3. Add tomato sauce and cashew cream. Simmer 5 mins.
  4. Toss pasta into sauce and stir well.
  5. Serve hot with basil.

77. Vegan Curried Chickpeas

Ingredients:

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 1 tbsp curry powder
  • 1 can chickpeas
  • 1/2 cup coconut milk
  • Salt to taste

Instructions:

  1. Heat oil and sauté onion until soft.
  2. Add curry powder and stir.
  3. Add chickpeas and coconut milk.
  4. Simmer for 10–15 minutes.
  5. Serve with rice or naan.

78. Vegan Burrito Bowl

Ingredients:

  • 1 cup cooked rice
  • 1/2 cup black beans
  • 1/4 cup corn
  • 1/4 avocado, diced
  • Salsa and lime wedges

Instructions:

  1. Layer rice, beans, corn, and avocado in a bowl.
  2. Top with salsa and a squeeze of lime.
  3. Optional: add lettuce, vegan cheese, or sour cream.

79. Vegan Zoodle Bowl

Ingredients:

  • 2 zucchini, spiralized
  • 1/2 cup cherry tomatoes
  • 1/4 cup hummus
  • Salt and pepper

Instructions:

  1. Toss zucchini noodles with cherry tomatoes.
  2. Mix in hummus for a creamy dressing.
  3. Season and serve chilled or room temp.

80. Vegan Nachos

Ingredients:

  • Tortilla chips
  • 1/2 cup black beans
  • 1/4 cup corn
  • 1/4 cup salsa
  • 1/4 cup guacamole
  • Vegan cheese (optional)

Instructions:

  1. Spread chips on a tray.
  2. Layer with beans, corn, and vegan cheese.
  3. Bake at 350°F for 10 minutes.
  4. Add salsa and guac before serving.

81. Vegan Stuffed Mushrooms

Ingredients:

  • 10 large mushrooms, stems removed
  • 1/4 cup breadcrumbs
  • 2 tbsp vegan cream cheese
  • 1 garlic clove, minced
  • 1 tbsp parsley

Instructions:

  1. Preheat oven to 375°F.
  2. Mix breadcrumbs, cream cheese, garlic, and parsley.
  3. Fill mushrooms and place on baking tray.
  4. Bake for 20 minutes until golden.

82. Vegan Chocolate Bark

Ingredients:

  • 1 cup dark chocolate chips
  • 1/4 cup chopped nuts
  • 2 tbsp dried fruit

Instructions:

  1. Melt chocolate and spread on parchment paper.
  2. Sprinkle nuts and fruit on top.
  3. Chill until set, then break into pieces.

83. Vegan Beet Hummus

Ingredients:

  • 1 cooked beet
  • 1 can chickpeas
  • 2 tbsp tahini
  • 1 garlic clove
  • Juice of 1 lemon
  • Salt

Instructions:

  1. Blend all ingredients until smooth.
  2. Serve with pita or veggies.

84. Vegan Chickpea Nuggets

Ingredients:

  • 1 can chickpeas
  • 1/4 cup breadcrumbs
  • 1 garlic clove
  • 1 tsp paprika
  • Salt and pepper

Instructions:

  1. Mash chickpeas and mix in other ingredients.
  2. Form into nuggets.
  3. Bake at 375°F for 20 minutes.

85. Vegan Mashed Potatoes

Ingredients:

  • 4 potatoes, peeled
  • 1/4 cup plant milk
  • 2 tbsp olive oil
  • Salt and pepper

Instructions:

  1. Boil potatoes until soft.
  2. Mash with plant milk and oil.
  3. Season to taste.

86. Vegan Thai Lettuce Wraps

Ingredients:

  • Butter lettuce leaves
  • 1/2 cup cooked tofu, crumbled
  • 1/4 cup shredded carrots
  • 1/4 cup cucumber
  • 2 tbsp peanut sauce

Instructions:

  1. Fill lettuce leaves with tofu and veggies.
  2. Drizzle peanut sauce and serve.

87. Vegan Apple Crisp

Ingredients:

  • 2 apples, sliced
  • 1/2 cup oats
  • 1/4 cup almond flour
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon

Instructions:

  1. Preheat oven to 375°F.
  2. Place apples in baking dish.
  3. Mix oats, flour, syrup, and cinnamon.
  4. Sprinkle over apples.
  5. Bake 25–30 minutes.

88. Vegan BBQ Cauliflower Sandwich

Ingredients:

  • 1 cup roasted BBQ cauliflower
  • Whole wheat bun
  • 1/4 cup coleslaw

Instructions:

  1. Fill bun with BBQ cauliflower.
  2. Add coleslaw on top.
  3. Serve warm.

89. Vegan Carrot Cake

Ingredients:

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/3 cup oil
  • 1 cup grated carrots
  • 1/2 cup plant milk

Instructions:

  1. Preheat oven to 350°F.
  2. Mix dry and wet ingredients separately, then combine.
  3. Pour into pan and bake 30–35 mins.
  4. Cool and frost with vegan cream cheese.

90. Vegan Fruit Popsicles

Ingredients:

  • 1 cup chopped fruit
  • 1/2 cup plant milk
  • 1 tbsp maple syrup

Instructions:

  1. Blend all ingredients.
  2. Pour into molds.
  3. Freeze 4–6 hours.

91. Vegan Chickpea Stew

Ingredients:

  • 1 can chickpeas
  • 1/2 onion, chopped
  • 1 cup tomatoes
  • 1/2 cup spinach
  • 1 tsp cumin

Instructions:

  1. Sauté onion, add tomatoes and chickpeas.
  2. Simmer 10–15 mins. Add spinach.
  3. Serve warm.

92. Vegan Garlic Bread

Ingredients:

  • 1 baguette
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp parsley

Instructions:

  1. Mix oil, garlic, and parsley.
  2. Spread on sliced baguette.
  3. Bake at 375°F for 10 mins.

93. Vegan Chia Jam

Ingredients:

  • 1 cup berries
  • 1 tbsp maple syrup
  • 2 tbsp chia seeds

Instructions:

  1. Mash berries, heat gently.
  2. Stir in syrup and chia seeds.
  3. Chill until thickened.

94. Vegan Orange Tofu

Ingredients:

  • 1 block tofu, cubed
  • 1/4 cup orange juice
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp cornstarch

Instructions:

  1. Fry tofu until golden.
  2. Mix sauce, simmer until thick.
  3. Toss tofu in sauce and serve.

95. Vegan Polenta with Mushrooms

Ingredients:

  • 1 cup instant polenta
  • 2 cups veggie broth
  • 1 cup sautéed mushrooms

Instructions:

  1. Cook polenta in broth.
  2. Top with mushrooms and fresh herbs.

96. Vegan Breakfast Skillet

Ingredients:

  • 1 cup cubed potatoes
  • 1/2 cup bell peppers
  • 1/4 cup onions
  • 1/4 block tofu, crumbled

Instructions:

  1. Sauté all ingredients in olive oil.
  2. Cook until crispy and golden.

97. Vegan BBQ Pizza

Ingredients:

  • Pizza crust
  • 1/2 cup BBQ sauce
  • 1/2 cup chickpeas
  • 1/4 cup red onion
  • Vegan cheese

Instructions:

  1. Spread BBQ sauce on crust.
  2. Add toppings.
  3. Bake at 400°F for 15 minutes.

98. Vegan Pasta Salad

Ingredients:

  • 2 cups cooked pasta
  • 1/4 cup cherry tomatoes
  • 1/4 cup cucumber
  • 2 tbsp vinaigrette

Instructions:

  1. Mix all ingredients in a bowl.
  2. Chill and serve.

99. Vegan Goulash

Ingredients:

  • 1 cup elbow pasta
  • 1/2 cup tomato sauce
  • 1/2 cup lentils
  • 1/4 tsp paprika

Instructions:

  1. Cook pasta and lentils.
  2. Combine with sauce and spices.

100. Vegan Cauliflower Rice Bowl

Ingredients:

  • 1 cup cauliflower rice
  • 1/2 cup stir-fried veggies
  • 1 tbsp tahini sauce

Instructions:

  1. Sauté cauliflower rice.
  2. Add veggies and drizzle tahini.

101. Vegan Chocolate Banana Ice Cream

Ingredients:

  • 2 frozen bananas
  • 1 tbsp cocoa powder
  • Splash of almond milk

Instructions:

  1. Blend all until creamy.
  2. Serve immediately or freeze for 1 hour for firmer texture.

Cooking plant-based doesn’t have to be boring or complicated. These recipes are proof that you can enjoy hearty, satisfying, and absolutely delicious meals while keeping things 100% plant-based. Whether you’re in the mood for something quick, something cozy, or something indulgent, I’ve made sure there’s something here for every craving. Bookmark this post, try a few this week, and let me know which ones become your favorites!

Food Lover and Storyteller ????️✨ With a fork in one hand and a pen in the other, Shivani brings her culinary adventures to life through evocative words and tantalizing tastes. Her love for food knows no bounds, and she's on a mission to share the magic of flavors with fellow enthusiasts.
Related Articles from the same category:
This is a blog for Travellers & Travel Lovers
Copyright 2023 - All Rights Reserved.
crossmenu