65 Wholesome Vegan Recipes for a Plant-Based, Nutritious Meal

Eating vegan doesn’t mean rotating through the same salad every night. From hearty mains to sweet breakfasts, the recipes below prove plants can satisfy any craving. All sixty-five dishes rely on everyday produce, pantry staples, and straightforward techniques, making them friendly for newcomers and seasoned cooks alike. Grab your favorite cutting board and let’s cook something vibrant.

1. Creamy Coconut Oatmeal with Berries

Simmer rolled oats in light coconut milk until thick and silky. Finish with a pinch of salt, maple syrup, and a splash of vanilla for depth. Fresh berries add natural sweetness and color, while toasted coconut chips deliver crunch.

2. Tofu Scramble with Spinach & Turmeric

Crumbled firm tofu takes on the sunny hue of turmeric and the aroma of sautéed onions. A handful of spinach wilts into the mix for iron and vibrant green flecks. Serve it with whole-grain toast or wrap it in a tortilla for a quick breakfast.

3. Chickpea Pancakes with Tomato Relish

Besan (chickpea flour) batter fries up crisp edges and soft centers in minutes. Cumin and black pepper lend gentle spice, while the fresh tomato relish brightens each bite. These pancakes double as a protein-rich lunch when paired with salad greens.

4. Avocado Toast with Lemon & Hemp Seeds

Choose bread with a hearty crust to support the creamy avocado. A squeeze of lemon juice keeps flavors lively and prevents browning. Nutty hemp seeds contribute extra protein and a pleasant crunch.

5. Sweet Potato Breakfast Hash

Roast sweet potato cubes until caramelized, then toss with sautéed red onion and kale. Smoked paprika ties everything together with subtle warmth. Scoop onto plates with a dollop of salsa for a morning kick.

6. Green Power Smoothie Bowl

Blend frozen banana, spinach, and almond milk for a spoonable base. Spirulina or matcha can deepen the color and nutrient profile. Finish with vibrant toppings for texture and visual appeal.

7. Quinoa & Black Bean Salad

Cooked quinoa cools while canned black beans drain, cutting prep time. Sweet mango balances a zesty cumin-lime vinaigrette. Serve chilled for picnic-ready protein.

8. Rainbow Veggie Sushi Rolls

Sushi rice seasoned with rice vinegar wraps around crunchy vegetables and creamy avocado. Nori sheets provide umami without fish. Dip into tamari or wasabi for an extra kick.

9. Classic Hummus & Veggie Wrap

Spread a thick layer of hummus on a tortilla, then pile on crisp vegetables. Rolling tightly prevents filling fallout. Pack it for work or slice into pinwheels for party platters.

10. Mediterranean Lentil Soup

Brown lentils simmer with tomatoes, onion, and oregano until tender. A final squeeze of lemon wakes up every spoonful. Leftovers develop even deeper flavor overnight.

11. Roasted Cauliflower Tacos with Lime Slaw

Cauliflower florets roast in chili powder until lightly charred. Pile them into warm tortillas and crown with crunchy lime-dressed slaw. Avocado slices add creaminess without dairy.

12. Thai Peanut Noodle Salad

Rice noodles cool quickly, making this dish ideal for hot days. A simple sauce of peanut butter, soy, and lime coats each strand. Chopped peanuts on top supply extra crunch.

13. Spinach & Mushroom Stuffed Peppers

Cook mushrooms until their moisture evaporates, then mix with wilted spinach and cooked quinoa. Spoon the filling into pepper boats and bake until tender. A drizzle of tomato sauce keeps everything moist.

14. Smoky Tempeh BLT Sandwich

Marinate tempeh in soy sauce, smoked paprika, and maple syrup, then pan-sear for charred edges. Stack with juicy tomato and crisp lettuce. The familiar BLT spirit lives on, minus the bacon.

15. Butternut Squash Coconut Curry

Sweet butternut squash simmers in fragrant coconut milk flavored with red curry paste. Chickpeas bulk up the stew for extra protein. Serve with rice to soak up the luscious sauce.

16. Falafel Lettuce Cups with Tahini Sauce

Baked or air-fried falafel keeps things light while maintaining a crisp exterior. Swapping pita for lettuce reduces carbs and adds crunch. Tahini, lemon, and garlic create a silky dressing.

17. Creamy Cashew Alfredo Pasta

Soaked cashews blend with nutritional yeast and garlic into a velvety sauce. Toss with hot pasta so the noodles absorb the creaminess. A touch of sautéed spinach rounds out the dish.

18. BBQ Jackfruit Sliders

Canned young jackfruit shreds easily once simmered in tangy barbecue sauce. Toasted slider buns hold the juicy filling without falling apart. Add crunchy pickles for contrast.

19. Chickpea & Kale Stew

Onions, garlic, and crushed tomatoes form a cozy base. Chickpeas and kale simmer until flavors meld and greens soften. Serve with crusty bread for dunking.

20. Vegan Pad Thai

Tamarind paste, soy sauce, and coconut sugar create the iconic sweet-tart sauce. Pan-fried tofu adds protein and texture. A quick sprinkle of cilantro brightens each forkful.

21. Hearty Mushroom Bourguignon

Cremini and portobello mushrooms cook down with red wine, carrot, and thyme. The sauce reduces to a glossy glaze reminiscent of the French classic. Serve over mashed potatoes or polenta for comfort.

22. Spicy Black Bean Burrito Bowl

Cumin-infused black beans simmer quickly from canned beans. Assemble bowls with rice, vegetables, and a dollop of guacamole. A sprinkle of chili flakes tailors heat to taste.

23. Eggplant & Chickpea Tagine

Warm spices like cinnamon and cumin perfume the tomato base. Dried apricots lend gentle sweetness that balances smoky eggplant. Couscous absorbs the flavorful broth perfectly.

24. Lemon-Garlic Roasted Brussels Sprouts

High-heat roasting caramelizes the sprouts’ edges. A quick toss with lemon juice and minced garlic after baking keeps flavors bright. Enjoy as a side or mix into grain bowls.

25. Edamame Quinoa Poke Bowl

Red quinoa stands in for rice, providing nutty flavor. Shelled edamame supplies plant protein often found in traditional poke. A soy-sesame vinaigrette ties the bowl together.

26. Sweet Chili Tofu Stir-Fry

Crisping tofu before adding sauce locks in structure. A homemade sweet chili glaze balances heat and sweetness. Serve over jasmine rice for a fast weeknight dinner.

27. Baked Zucchini Fritters

Grated zucchini sheds moisture when salted, ensuring crisp patties. Flaxseed meal acts as an egg replacement to bind the batter. Baking instead of frying cuts back on oil without sacrificing crunch.

28. Vegan Shepherd’s Pie with Lentils

Brown lentils mimic traditional ground meat texture. Carrots, peas, and corn make the filling colorful and sweet. Creamy mashed potatoes seal in moisture and bake to a golden crust.

29. Miso-Ginger Noodle Soup

White miso dissolves into ginger-infused broth for umami depth. Udon noodles cook right in the pot, saving dishes. A sprinkle of sesame seeds adds aroma.

30. Cauliflower Buffalo Bites

Bake battered florets until edges crisp, then toss with hot sauce mixed with vegan butter. Serve with celery and dairy-free ranch for a pub-style snack. They disappear fast during game night.

31. Pumpkin & White Bean Chili

Pumpkin purée creates a velvety base that clings to every bean. Chipotle powder brings gentle smokiness. Leftovers freeze beautifully for a future chilly evening.

32. Green Goddess Buddha Bowl

Roasted green vegetables layer over fluffy quinoa. A tahini, parsley, and lemon dressing earns the bowl its “goddess” name. Pepitas supply a satisfying crunch.

33. Pesto Veggie Flatbread

Blend basil with walnuts and nutritional yeast for dairy-free pesto. Spread over store-bought flatbread and top with thin vegetable slices. Bake just until edges crisp, then shower with fresh greens.

34. Sesame-Ginger Roasted Carrots

A marinade of soy sauce, fresh ginger, and maple syrup coats carrot sticks. Roasting concentrates sweetness and adds charred bits. Serve hot or at room temperature.

35. Creamy Tomato Basil Soup

Blistered tomatoes blend with sautéed onion and garlic for depth. Coconut milk lends silky body instead of heavy cream. Pair with crusty bread for classic comfort.

36. Spaghetti Squash Primavera

Roast spaghetti squash halves until tender, then rake into noodles. Toss with sautéed zucchini, tomatoes, and a splash of olive oil. Fresh basil finishes the light meal.

37. Kale & White Bean One-Pot Pasta

Pasta cooks directly in seasoned broth, soaking up flavor and starch for a creamy finish. Kale wilts in the final minutes, keeping its color. Cannellini beans turn the dish into a complete dinner.

38. Crispy Baked Chickpeas

Drying canned chickpeas thoroughly ensures a shattering shell once baked. Toss with olive oil and spices like cumin or smoked paprika. Enjoy by the handful or sprinkle over salads.

39. Coconut-Lime Rice with Edamame

Cook jasmine rice in a mixture of water and light coconut milk for subtle richness. Fold in thawed edamame and bright lime juice before serving. It pairs beautifully with curries and stir-fries.

40. Peanut Butter Energy Balls

Blend oats, natural peanut butter, and maple syrup into a pliable dough. Mini chocolate chips or chia seeds add texture. The bites store well in the fridge for quick snacks.

41. Roasted Beet & Orange Salad

Roasting beets concentrates their earthy sweetness. Juicy orange slices brighten the dish and cut richness. A simple balsamic dressing ties it all together.

42. Spinach-Avocado Pasta Salad

Blend ripe avocado with lemon juice and garlic for a dairy-free dressing. Toss with cooked pasta and fresh spinach while noodles are still warm. Chill for a refreshing summer meal.

43. Vegan Stuffed Portobello Caps

Portobellos act as edible bowls after removing the stems and gills. Spoon in a savory quinoa mixture and bake until mushrooms soften. A sprinkle of almond “parm” gives a cheesy finish.

44. Sweet Potato & Black Bean Enchiladas

Mashed roasted sweet potatoes and black beans form a hearty filling. Roll into tortillas, cover in enchilada sauce, and bake until bubbly. Fresh cilantro adds a pop of green before serving.

45. Lentil-Walnut Taco Meat

Pulse cooked lentils and toasted walnuts for a texture reminiscent of ground meat. Sauté with chili powder, cumin, and tomato paste. Spoon into tacos or over nachos.

46. Carrot-Ginger Soup

Sweat onions and fresh ginger before adding carrots and vegetable broth. Blend until silky for a soothing, aromatic bowl. A splash of citrus juice sharpens flavors.

47. Moroccan-Spiced Quinoa

Cinnamon, cumin, and coriander scent the cooking liquid. Raisins plump up and lend sweetness, while toasted almonds offer crunch. Serve alongside roasted vegetables or grilled tofu.

48. Teriyaki Tofu Skewers

Pressing tofu removes excess moisture for better grill marks. Brush with homemade teriyaki during roasting to build layers of flavor. Sesame seeds finish each skewer with nuttiness.

49. Cauliflower Rice Sushi Bowls

Pulsed cauliflower lightly sautéed with rice vinegar stands in for sushi rice. Arrange classic toppings over the grain-free base. Soy sauce on the side lets diners control saltiness.

50. Mango Black Bean Salsa with Chips

Dice ripe mango and mix with black beans, red onion, and jalapeño. Lime juice marries sweet, savory, and spicy notes. Scoop with chips or spoon over grilled vegetables.

51. Millet & Veggie Stuffed Cabbage

Blanched cabbage leaves wrap around herbed millet and diced vegetables. A slow bake in tomato sauce softens leaves and melds flavors. Leftovers reheat nicely for lunch.

52. Chocolate Chia Pudding Parfait

Whisk cocoa powder and maple syrup into almond milk before adding chia seeds. Overnight, the mixture thickens to pudding. Layer with fruit and crunchy toppings for breakfast or dessert.

53. Spiced Apple Overnight Oats

Combine oats, plant milk, shredded apple, and warm spices in a jar. By morning, the oats are tender and the flavors melded. Eat cold or warmed briefly on the stove.

54. Vegan Greek Salad with Tofu Feta

Marinate firm tofu in lemon juice, oregano, and salt to mimic feta’s tang. Toss with crisp vegetables and a simple olive oil dressing. It holds up well for picnic-style meals.

55. Broccoli & Cashew Stir-Fry

Flash-cook broccoli to keep stems snappy and heads vibrant. Cashews contribute buttery richness without added oil. A quick corn-starch slurry thickens the soy-garlic sauce.

56. Ginger-Garlic Ramen with Bok Choy

Sauté ginger and garlic, then pour in vegetable broth for an aromatic base. Add mushrooms and bok choy before slipping in ramen noodles. A swirl of chili oil turns up the warmth.

57. Cranberry-Pecan Wild Rice Pilaf

Wild rice blends nutty flavor with chewy texture. Sweet-tart cranberries contrast smoky pecans. Fresh thyme ties the side dish together, especially alongside roasted vegetables.

58. Banana Oat Cookies

Mashed ripe bananas act as both binder and sweetener. Rolled oats form the bulk, while chocolate chips keep things indulgent. Bake until edges turn lightly brown for soft-chewy treats.

59. Turmeric Lentil Dal

Red lentils cook quickly, absorbing turmeric, cumin, and mustard seed flavors. Coconut milk softens spices and gives a creamy body. Enjoy with warm naan or over rice.

60. Maple Roasted Root Vegetables

Cut root vegetables into similar sizes for even roasting. A light maple glaze highlights their natural sweetness. Fresh rosemary adds a woodsy aroma.

61. Veggie-Packed Paella

Short-grain rice absorbs vegetable broth seasoned with smoked paprika and saffron. Artichoke hearts and bell peppers deliver Mediterranean flair. Let the bottom layer crisp slightly for a prized socarrat.

62. Coconut Yogurt Berry Parfait

Dairy-free coconut yogurt offers creamy tang without added prep. Fresh seasonal berries keep sugar minimal and color vibrant. Assemble just before serving to maintain granola crunch.

63. Roasted Garlic Mashed Cauliflower

Steam cauliflower until fork-tender, then purée with softened roasted garlic. Olive oil stands in for butter, lending richness. Serve as a light alternative to mashed potatoes.

64. Rainbow Spring Rolls with Peanut Sauce

Fill rice papers with julienned veggies and fresh herbs for a crunchy bite. Rolling tightly helps them hold shape. The creamy peanut-lime dip ties everything together.

65. Citrus Kale Smoothie

Blend kale with orange segments, frozen pineapple, and almond milk for a zingy drink. A small piece of ginger adds warmth. Sip it chilled as an afternoon pick-me-up.