10 Easy Vegan Recipes

You've probably noticed that vegan cooking doesn't have to be complicated or time-consuming. These 10 recipes will show you how to create satisfying plant-based meals in 30 minutes or less, using ingredients you can find at any grocery store. From creamy pasta dishes to protein-packed curries, each recipe combines simple techniques with flavorful results. Let's explore how you can transform everyday vegetables, legumes, and grains into restaurant-worthy dishes that'll impress both vegans and meat-eaters alike.

15-Minute Chickpea Curry

Minute Chickpea Curry is a delicious, protein-rich vegan dish that combines the heartiness of chickpeas with aromatic Indian spices. This convenient meal can be prepared in under 30 minutes, making it perfect for busy weeknight dinners or when you need a quick but satisfying meal.

The beauty of this curry lies in its versatility and simplicity. Using canned chickpeas speeds up the cooking process significantly, while the combination of curry powder, ginger, and garlic creates a depth of flavor that tastes like it's been simmering for hours.

• 2 cans chickpeas, drained and rinsed
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 can coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 cup vegetable broth

Heat oil in a large pan over medium heat and sauté onions until translucent. Add garlic and ginger, cooking for another minute until fragrant. Stir in curry powder and cumin, then add chickpeas, coconut milk, tomato paste, and vegetable broth. Bring to a simmer and cook for 15-20 minutes, stirring occasionally until the sauce thickens to desired consistency.

For best results, let the curry rest for 5-10 minutes before serving to allow the flavors to develop further. The sauce will also naturally thicken during this time. Garnish with fresh cilantro and serve over rice or with naan bread.

Store leftovers in an airtight container for up to 3 days, and note that the curry often tastes even better the next day as the spices have more time to meld. If the sauce becomes too thick when reheating, simply add a splash of water or coconut milk to reach desired consistency.

One-Pot Lentil Spaghetti

One-Pot Lentil Spaghetti is a protein-rich, comforting meal that combines the heartiness of lentils with traditional Italian pasta flavors. This dish eliminates the need for meat while providing a satisfying and nutritious alternative that even non-vegans will enjoy.

The beauty of this recipe lies in its simplicity – everything cooks in a single pot, allowing the flavors to meld together while minimizing cleanup. The lentils break down slightly during cooking, creating a thick, rich sauce that coats the spaghetti perfectly.

• 16 oz spaghetti
• 1 cup red lentils
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cans (14 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil for garnish

Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent. Add the dried herbs, red pepper flakes, and lentils, stirring to coat with oil. Pour in the diced tomatoes and vegetable broth, then add the spaghetti. Bring to a boil, reduce heat to medium-low, and cover. Cook for 15-18 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and lentils are tender.

For best results, use regular spaghetti rather than thin or thick varieties, as this ensures proper cooking time alignment with the lentils. Remember to stir the pot every few minutes to prevent clumping, and add more hot water or broth if the mixture becomes too dry before the pasta is fully cooked.

Creamy Mushroom and Spinach Pasta

Creamy mushroom and spinach pasta is a comforting, dairy-free dish that combines earthy mushrooms with vibrant spinach in a rich, velvety sauce. The dish comes together in under 30 minutes, making it perfect for busy weeknight dinners while still delivering restaurant-quality flavors.

This recipe uses cashew cream as its base, creating a silky texture that rivals traditional cream-based pasta dishes. The combination of fresh herbs, garlic, and mushrooms creates deep, savory notes that make this vegan alternative just as satisfying as its non-vegan counterparts.

Ingredients:

• 1 pound pasta (penne or fettuccine)
• 16 oz mushrooms, sliced
• 6 oz fresh spinach
• 1 cup raw cashews, soaked
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups vegetable broth
• 1/2 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste

First, soak the cashews in hot water for at least 30 minutes, then blend them with 1 cup of vegetable broth until completely smooth. Cook the pasta according to package instructions while preparing the sauce. In a large pan, sauté onions and garlic in olive oil until translucent, then add mushrooms and cook until they release their moisture and become golden brown.

Add the cashew cream mixture to the pan along with remaining vegetable broth, nutritional yeast, thyme, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly. Add the spinach and cook until wilted, then toss in the cooked pasta, ensuring everything is well-combined and heated through.

For best results, use fresh mushrooms rather than canned, and avoid overcooking the pasta as it will continue to soften slightly when combined with the hot sauce. The cashew cream sauce can be made ahead of time and stored in the refrigerator for up to three days, though you may need to thin it out with additional broth when reheating.

Black Bean and Sweet Potato Tacos

Black Bean and Sweet Potato Tacos combine the earthy richness of black beans with the natural sweetness of roasted sweet potatoes, creating a satisfying plant-based filling that's both nutritious and flavorful. The combination delivers a perfect balance of protein, complex carbohydrates, and fiber while offering a variety of textures and tastes.

This Mexican-inspired dish transforms simple ingredients into a memorable meal that appeals to both vegans and non-vegans alike. The sweet potatoes provide a creamy texture and natural sweetness that complements the savory black beans, while traditional taco seasonings add depth and complexity to the overall flavor profile.

Ingredients:

• 2 large sweet potatoes, cubed
• 2 cans black beans, drained and rinsed
• 12 corn tortillas
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Optional toppings: avocado, lime wedges, cilantro, salsa

Preheat the oven to 425°F (220°C). Toss sweet potato cubes with olive oil, chili powder, cumin, and salt on a baking sheet. Roast for 25-30 minutes until tender and slightly crispy, stirring halfway through.

Meanwhile, in a large skillet, sauté diced onion until translucent, add minced garlic, and cook for another minute. Add black beans and remaining spices, cooking until heated through and well-seasoned.

Warm the tortillas in a dry skillet or directly over a gas flame until slightly charred. Fill each tortilla with the roasted sweet potatoes and seasoned black bean mixture. Top with your choice of garnishes.

For best results, avoid overcrowding the sweet potatoes on the baking sheet as this can lead to steaming rather than roasting. The sweet potatoes should be cut into uniform sizes to ensure even cooking. Store leftover filling separately from tortillas and reheat as needed. The filling can be made ahead and will keep well in the refrigerator for up to 3 days.

Quick Mediterranean Quinoa Bowl

The beauty of this recipe lies in its versatility and simplicity. While the base relies on perfectly cooked quinoa, the Mediterranean toppings bring color, texture, and a burst of flavors that transport you to the sunny shores of the Mediterranean Sea. This bowl can be prepared in advance and serves well both warm or cold.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth
• 1 cucumber, diced
• 2 tomatoes, chopped
• 1 red onion, finely sliced
• 1 cup Kalamata olives, pitted
• 2 cups fresh spinach
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Rinse quinoa thoroughly under cold water using a fine-mesh strainer. In a medium pot, combine quinoa and vegetable broth, bringing to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy.

While quinoa cooks, prepare the vegetables and create a simple dressing by whisking together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

Once quinoa has cooled slightly, transfer to serving bowls and top with cucumber, tomatoes, red onion, olives, and chickpeas. Add fresh spinach and drizzle with the prepared dressing. Gently toss all ingredients together just before serving to ensure even distribution of flavors and textures.

For best results, cook quinoa a day ahead and store it in the refrigerator – this prevents the grain from becoming too mushy when mixed with other ingredients. Consider roasting the chickpeas with spices for added crunch, and always adjust the amount of lemon juice and seasonings to your taste preferences. The bowl can be customized with additional Mediterranean ingredients like artichoke hearts, roasted red peppers, or fresh herbs such as parsley and mint.

Cauliflower and Tofu Stir-Fry

Cauliflower and tofu stir-fry combines the meaty texture of tofu with the versatile and nutritious cauliflower, creating a satisfying plant-based meal. The dish incorporates Asian-inspired flavors through a savory sauce that coats both main ingredients, while maintaining their distinct textures and tastes.

This quick and easy stir-fry takes less than 30 minutes to prepare, making it perfect for busy weeknight dinners. The key to success lies in properly pressing the tofu to remove excess moisture and cutting the cauliflower into uniform pieces to ensure even cooking.

Ingredients:

• 1 block firm tofu (14 oz)
• 1 medium cauliflower head
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1/2 cup vegetable broth
• 2 green onions, sliced
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes

Press the tofu for at least 15 minutes by wrapping it in paper towels and placing a heavy object on top. While the tofu drains, cut the cauliflower into bite-sized florets. Cut the pressed tofu into 1-inch cubes. Mix the sauce by combining soy sauce, rice vinegar, cornstarch, and vegetable broth in a small bowl.

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside. In the same pan, add the cauliflower and stir-fry for 3-4 minutes. Add garlic and ginger, cooking for another minute. Return the tofu to the pan, pour in the sauce mixture, and cook until the sauce thickens and coats everything evenly, about 2-3 minutes. Finish with sesame oil and green onions.

For best results, ensure your pan is very hot before starting to stir-fry, and don't overcrowd the pan as this will cause the ingredients to steam rather than fry. The cauliflower should remain slightly crisp, and the tofu should be golden brown and crispy on the outside while maintaining its soft interior. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Three-Bean Chili

This hearty three-bean chili is a protein-packed vegan alternative that delivers all the rich, smoky flavors of traditional chili without any animal products. The combination of different beans creates varying textures and depths of flavor, while the blend of spices provides that signature chili warmth that's perfect for cold evenings.

The beauty of this recipe lies in its simplicity and flexibility. You can adjust the spice levels to your preference, and the dish actually tastes better the next day as the flavors continue to develop. This chili freezes well and makes an excellent meal prep option for busy weekdays.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 2 medium onions, diced
• 3 cloves garlic, minced
• 2 bell peppers, chopped
• 2 cans diced tomatoes
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 cups vegetable broth

Heat olive oil in a large pot over medium heat. Add onions and bell peppers, cooking until softened, about 5-7 minutes. Add garlic and all spices, stirring frequently for 1 minute to bloom the spices. Add the three types of beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.

For best results, serve this chili slightly thickened and cook it a day ahead of time to allow flavors to fully develop. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Consider garnishing with fresh cilantro, diced avocado, or vegan sour cream for added texture and flavor.

Creamy Coconut Vegetable Soup

Creamy coconut vegetable soup is a comforting and nourishing dish that combines the richness of coconut milk with fresh vegetables and aromatic spices. This warming soup is perfect for cold evenings and can be customized with whatever vegetables you have on hand.

This recipe takes approximately 30 minutes to prepare and serves 4-6 people. The combination of coconut milk and vegetable broth creates a silky smooth base, while the vegetables add texture and nutritional value. The dish is naturally gluten-free and can be made low-carb by adjusting the vegetable selection.

• 2 cans (14 oz each) full-fat coconut milk
• 4 cups vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup mushrooms, sliced
• 1 tablespoon coconut oil
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat coconut oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes. Add curry powder, turmeric, and ginger, stirring frequently for 1 minute to bloom the spices.

Add all vegetables except broccoli and cauliflower, cooking for 5 minutes until they begin to soften. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Add broccoli and cauliflower, then cook for 10-15 minutes until all vegetables are tender but not mushy. Season with salt and pepper to taste, and remove from heat.

For best results, use full-fat coconut milk as it provides the creamiest texture. The soup can be stored in an airtight container in the refrigerator for up to 4 days, though the vegetables may soften slightly. When reheating, do so gently over low heat to prevent the coconut milk from separating. Adding a squeeze of lime juice just before serving can enhance the flavors.

Roasted Vegetable Buddha Bowl

A Buddha bowl is a nourishing meal that combines roasted vegetables, grains, and protein-rich ingredients in one satisfying dish. This vegan version features a colorful array of seasonal vegetables, perfectly roasted to bring out their natural sweetness and served over a bed of quinoa.

The beauty of this recipe lies in its versatility and simplicity. While this version suggests specific vegetables, you can easily substitute them with whatever produce you have available or is currently in season. The key is maintaining a balance of colors, textures, and flavors.

• 2 cups quinoa
• 1 sweet potato, cubed
• 2 cups brussels sprouts, halved
• 2 carrots, sliced
• 1 red bell pepper, chunked
• 1 cup chickpeas, drained and rinsed
• 2 cups kale, chopped
• 3 tablespoons olive oil
• 2 tablespoons tamari sauce
• 1 tablespoon maple syrup
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 avocado, sliced
• 2 tablespoons sesame seeds

Preheat the oven to 400°F (200°C). Toss the sweet potato, brussels sprouts, carrots, and bell pepper with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through. Meanwhile, cook the quinoa according to package instructions and prepare the chickpeas by tossing them with tamari sauce and maple syrup.

In the last 5 minutes of roasting, add the seasoned chickpeas to the baking sheet. While waiting, massage the kale with a small amount of olive oil and a pinch of salt. To assemble, divide the quinoa between bowls, arrange the roasted vegetables and chickpeas on top, add fresh kale and sliced avocado, and sprinkle with sesame seeds.

For optimal results, cut all vegetables into similarly sized pieces to ensure even cooking. The vegetables can be prepped and stored in the refrigerator up to two days in advance, and the quinoa can be cooked ahead of time and reheated. If meal prepping, keep the avocado separate and add it just before serving to prevent browning.

Easy Tempeh and Broccoli Rice

Tempeh and broccoli rice combines the protein-rich fermented soybean cake with tender broccoli florets, creating a nutritious and satisfying meal. The dish offers a perfect balance of textures, with the meaty tempeh complementing the light, fluffy rice and crisp-tender broccoli.

This recipe takes approximately 30 minutes to prepare and serves four people. The dish isn't only rich in protein but also provides essential vitamins, minerals, and fiber, making it an excellent choice for a wholesome vegan dinner.

Ingredients:

• 8 oz tempeh, cut into 1-inch cubes
• 2 cups broccoli florets
• 2 cups cooked brown rice
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes
• 2 green onions, sliced
• Salt and pepper to taste

Heat sesame oil in a large skillet over medium heat. Add tempeh cubes and cook until golden brown on all sides, about 5-7 minutes. Add minced garlic and ginger, stirring frequently for 1 minute. Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.

Pour in soy sauce and rice vinegar, then add the cooked rice. Stir well to combine all ingredients and ensure the rice is heated through. Season with red pepper flakes, salt, and pepper. Cook for an additional 2-3 minutes, stirring occasionally. Remove from heat and garnish with sliced green onions.

For best results, use day-old rice as it will be less sticky and better for stir-frying. If using fresh rice, cook it slightly less than usual and let it cool completely before adding to the pan. Steam the broccoli slightly before adding if you prefer it more tender, and press excess moisture from the tempeh before cooking to achieve better browning.