Cooking whole-food, plant-based meals that look and taste great doesn’t have to be complicated or time-consuming! These 29 easy plant-based recipes are oil-free; totally delicious; packed with fruits, veggies, whole grains, beans, herbs, and spices; and perfect for everyday cooking. With mac and cheese, pizza, pasta, creamy soups, chilis, curries, burritos, burgers, and more, you’ll find plenty of inspiration in this tasty collection of quick and easy plant-based recipes.
Feel like something sweet? Try our decadent desserts. And if you’re in need of vegan breakfast inspiration, try one of our 14 Boredom-Busting Plant-Based Breakfasts.
By Lisa Esile, MS,
Jul 14, 2017
Last Updated:
With pita bread as the base, these single-serve vegan pizzas come together in record time. Top with avocado and a corn and black bean mix for an easy family meal.
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This gluten-free chickpea flour base is super easy to make and light enough that you don’t leave the table feeling “bready.” Pro tip: Batch-cook a round of crusts and freeze them for busy weeknights.
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With everyday veggies and the rich, almost meaty texture of brown lentils, this easy lentil-vegetable soup is one of our all-time fan-favorite recipes.
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This vegan corn chowder has all the creaminess you expect in a chowder, but instead of using dairy, it relies on almond flour and potato to get there.
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Loaded with mushrooms, wild rice, and shots of red bell pepper, this is a great family soup that’s elegant enough to serve to company. Note: The recipe only makes six cups, so you may want to make a double batch.
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In this one-pot soup, a few basic veggies, whole grain noodles, and a handful of dried herbs come together to create a comforting dish with flavors similar to chicken noodle soup.
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For an easy, healthy meal, top a baked potato with beans, salsa, and avocado. Pro tip: Bake an oven-load of potatoes when you have time, and reheat as needed.
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In this scrumptious plant-based mac and cheese, potatoes and cashews add creaminess, turmeric adds a yellow hue, and nutritional yeast and garlic add a rich cheesy flavor.
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The secret to this seriously easy vegan penne is adding plant milk to the tomato mushroom sauce: It cuts the acidity of the tomatoes and makes it smooth-tasting and delicious. Don’t expect leftovers!
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Ready in just 10 minutes, this flavor-packed sandwich filling consists of mashed chickpeas mixed with capers, red onion, pickles, tahini, mustard, and a dash of maple syrup.
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With the perfect ratio of crunchy veggies to soft avocado and mashed white beans, these easy wraps make a delectable, satisfying lunch. They’re also great cut into bite-sized pieces and served as an appetizer.
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Tasty, healthy, and easy to make, these plant-based burritos make a great hearty lunch or dinner. If you have cooked rice on hand, they’re ready in no time.
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Unlike store-bought veggie burgers, which are often loaded with oil and highly processed ingredients, these scrumptious vegan patties rely on a handful of whole-food, plant-based pantry staples.
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There’s so much more to tacos than choosing which type of meat you want! For easy, yummy plant-based tacos, this tender spinach and potato filling really hits the mark.
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You won’t miss the cheese in these divine sweet potato quesadillas. Stuffed with salsa, rice, spinach, and beans, this Mexican-inspired dish is one for the whole family.
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If you’re at home at least an hour and a half before you need to eat, this recipe is a cinch: it takes 10 minutes to prepare; then it’s just a matter of letting it simmer. Pro tip: Make extra filling and freeze for a virtually instant weeknight meal.
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Serve these light and tasty fritters for brunch, lunch, or dinner. Enjoy them plain or topped with homemade (or store-bought) salsa and tofu sour cream.
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Baked, not fried, and coated with a tasty assortment of spices, these thick and crunchy homemade tortilla chips are just as addictive as their fried cousins!
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Ready in just 10 minutes, this oil-free hummus has the zesty flavor of traditional hummus. Feeling adventurous? Try different add-ins, such as spinach, olives, mint, or eggplant.
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Canned tomatoes, garlic, and a packet of vegetarian chili seasoning give this hearty plant-based chili oodles of flavor with minimal effort. Throw in some dried beans (e.g., kidney or pinto), and let your slow cooker do the rest. You’ll be amazed at the result.
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This plant-based sweet potato chili is a treat for your taste buds. Cooked with orange juice, the citrusy-spicy flavor pairs perfectly with sweet potato and kale.
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In this comforting dish, potato, cauliflower, and frozen peas soak up the complex flavors of a delicious homemade curry sauce. Like it hot? Dial up the cayenne pepper to taste.
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This satisfying grain bowl combines brown rice, mixed veggies, spinach, and tomato with a creamy Cilantro-Cashew Dressing. Don’t have rice? Use another whole grain, such as quinoa, teff, bulgur, or barley. Have fun experimenting with other veggies too; you can’t go wrong.
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This oil-free “fried” rice is packed with veggies. Pineapple adds juicy sweetness while a simple garlic-ginger-tamari sauce rounds out the dish to perfection.
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This easy vegan mashed potato recipe features cashews for creaminess, while mushrooms, veggie broth, and dried herbs create a full-bodied gravy.
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This colorful coleslaw calls for red and white cabbage, as well as apple, carrot, and celery. Toss with a tangy Dijon vinaigrette and serve alongside burgers, pizza, or just about any meal!
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Avocado is the key to this fresh and creamy plant-based potato salad. Pro tip: Cook the potatoes ahead of time so they have time to chill. Then when you’re ready to prepare the salad, all you have to do is chop and assemble. It’s that easy!
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Tender zucchini, tomato, and fresh basil is a classic flavor combination with melt-in-your-mouth appeal. This recipe adds canned chickpeas for extra heartiness.
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These spicy baked fries make a great snack or side dish. Spoiler alert: The secret to getting them crispy without using oil is to partially steam the potatoes first.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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