10+ Plant Based Recipes to Enjoy Easy and Delicious Meals

Plant-based recipes use foods that come from plants, like vegetables, fruits, grains, beans, nuts, and seeds.

These recipes focus on whole, natural ingredients without meat or animal products.

You can enjoy a tasty, nutritious diet by trying different plant-based recipes that fit your lifestyle and taste.

Cooking this way is simple and fun, even if you are new to it.

1) Zucchini Verde Vegan Enchiladas

You’ll love these zucchini verde vegan enchiladas.

They are packed with fresh zucchini, poblano peppers, and tangy tomatillos.

The sauce is green and bright, giving a fresh taste without any cheese.

To add protein, use tofu or beans in the filling.

The tofu blends in well and adds creaminess.

These enchiladas are easy to make and perfect for a quick plant-based dinner.

You can prepare the sauce and filling ahead to save time.

Ingredients

• 2 medium zucchinis, chopped
• 2 poblano peppers, diced
• 8-10 tomatillos, husked and chopped
• 1 cup firm tofu, crumbled
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 8 corn tortillas
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Sauté onion and garlic in olive oil until soft.
3. Add zucchinis, poblano peppers, and tomatillos. Cook until tender.
4. Stir in tofu and season with salt and pepper.
5. Fill each tortilla with the mixture and roll up.
6. Place enchiladas in a baking dish and cover with extra tomatillo sauce if desired.
7. Bake for 20 minutes until heated through.

2) One Pot Cherry Tomato Basil Pasta

This one pot cherry tomato basil pasta is quick and simple.

You can make it in about 20 minutes.

It uses fresh cherry tomatoes and fragrant basil for a light flavor.

You just need one pot, which means less cleanup.

Everything cooks together, making it easy to follow even on busy days.

This dish is perfect if you want a plant-based meal that tastes great and feels satisfying.

You can find a similar easy recipe online at one of the one pot tomato basil pasta sites.

Ingredients

• 8 oz spaghetti
• 2 cups cherry tomatoes
• 3 cups vegetable broth
• 3 cloves garlic, sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Put spaghetti, cherry tomatoes, garlic, olive oil, and broth in a large pot.
2. Bring to a boil over medium-high heat.
3. Stir occasionally as it cooks for about 10 minutes, until pasta is tender.
4. Remove from heat and stir in chopped basil.
5. Season with salt and pepper. Serve warm.

3) Twice-Baked Potatoes with Creamy Chive Pesto

Twice-baked potatoes with creamy chive pesto make a tasty plant-based meal or side dish.

You start by baking the potatoes whole until soft.

Then, scoop out the inside and mix it with a smooth, flavorful chive pesto.

The pesto has chives, olive oil, and some plant-based cream or nuts for richness.

After mixing, fill the potato skins and bake them again.

This gives you a crispy outside and a creamy inside.

Your kitchen will smell great while these cook.

It’s a simple recipe that feels special, perfect for family dinners or when friends come over.

Ingredients

• 2 medium russet potatoes
• 5 tablespoons olive oil
• 1/2 cup plant-based cream or soaked cashews
• 1/4 cup chopped fresh chives
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Wash potatoes and prick with a fork. Bake 45-60 minutes until soft.
3. Cut potatoes in half, scoop out the inside.
4. Mix potato flesh with olive oil, cream or cashews, chives, salt, and pepper.
5. Spoon mixture back into skins.
6. Bake again 15-20 minutes at 400°F (200°C) until golden on top.

4) Mushroom Rice Recipe

Mushroom rice is a tasty, simple dish you can make quickly.

It’s perfect as a main meal or a side.

The mushrooms add a rich, savory flavor that pairs well with fluffy rice.

Start by cooking the rice with fresh ginger for extra taste.

Then, sauté mushrooms with spring onions and chili for a little kick.

Use vegan butter or oil to make the dish creamy.

You can add your favorite veggies or spices to change it up.

Ingredients

• ¾ cup Basmati rice
• 3 tbsp rapeseed oil or vegan butter
• 6 spring onions, chopped
• 1 red chili, deseeded and finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• Ginger slices
• Salt and pepper to taste

Cooking Instructions

1. Rinse the rice and place it in a pot with ginger slices. Add water and bring to a boil.
2. Cover and reduce heat to low. Let it simmer until rice is cooked, about 15 minutes.
3. In a pan, heat oil or vegan butter. Add garlic, chili, and spring onions. Sauté for 2-3 minutes.
4. Add mushrooms and cook until soft and caramelized. Season with salt and pepper.
5. Mix the mushrooms into the cooked rice. Heat for another 2 minutes and serve.

5) Grilled Cauliflower Wedges

Grilled cauliflower wedges make a tasty and healthy plant-based dish.

Start by steaming the cauliflower just enough to make it tender.

Then, grill the wedges over high heat until they get char marks and a smoky flavor.

You can add flavors like tahini yogurt, fresh herbs, or spices like sumac.

These wedges are great as a side or a main dish with other veggies or grains.

The grilling only takes a few minutes per side, so it’s quick and easy.

This method keeps the cauliflower firm yet tender.

Ingredients

• 1 large head of cauliflower
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: tahini, yogurt, sumac, fresh herbs

Cooking Instructions

1. Cut cauliflower into thick wedges.
2. Steam wedges for about 5-7 minutes until just tender.
3. Preheat grill to high heat (around 450°F / 230°C).
4. Brush wedges with olive oil and season with salt and pepper.
5. Place cauliflower wedges on grill, cut side down.
6. Grill 3-4 minutes per side until charred and cooked through.
7. Serve with your choice of sauces or toppings.

Try this recipe for a simple, flavorful grilled cauliflower dish like the one described on The First Mess.

6) Black Bean-Tomato Chili

This black bean-tomato chili is a warm and comforting plant-based meal.

You can make it in about 30 minutes using simple pantry staples and fresh ingredients.

The chili is packed with protein from black beans and has a rich tomato base.

Add spices like cumin and chili powder for bold flavors.

Ingredients:

• 2 cans black beans (drained and rinsed)
• 1 can crushed tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup vegetable broth

Cooking Instructions:

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic; cook until soft.
3. Stir in cumin, chili powder, and paprika.
4. Add black beans, crushed tomatoes, and vegetable broth.
5. Bring to a boil, then simmer for 20 minutes.
6. Season with salt and pepper before serving.

7) Pesto Pasta Salad

Pesto pasta salad is a fresh, tasty dish that’s easy to make.

You can use your favorite pasta shapes like fusilli or rotini.

Make the pesto sauce vegan with nuts like walnuts or pine nuts, blended with fresh basil and garlic.

This sauce brings a rich, herb-filled flavor.

Add colorful veggies like cherry tomatoes, corn, or beans for a vibrant and nutritious salad.

It tastes great cold or at room temperature.

Ingredients

• 1 pound fusilli or twirly pasta
• 1 pint cherry tomatoes, halved
• ½ cup walnuts, pine nuts, or pistachios
• 2 cups fresh basil leaves
• 2 cloves garlic
• 2 tablespoons lemon juice
• Salt to taste
• Optional: corn, cannellini beans, or vegan feta

Cooking Instructions

1. Cook pasta according to package instructions, then drain and cool.
2. In a blender, combine nuts, basil, garlic, lemon juice, and salt. Blend until smooth.
3. Toss the pasta with the pesto sauce and add cherry tomatoes and any optional veggies.
4. Chill in the fridge or serve right away.

For more ideas, check this vegan pesto pasta salad recipe.

8) Vegan Couscous Salad

Vegan couscous salad is quick and tasty.

It combines fluffy couscous with fresh veggies like cucumbers, tomatoes, and parsley.

Chickpeas add protein and make it filling.

Toast the couscous before cooking for a nutty taste.

You can enjoy it as a light meal or a side dish.

For a twist, toss the salad with a tahini curry sauce.

It adds a rich and creamy flavor.

This salad is great for warm days and keeps well in the fridge.

Ingredients

• 1 cup couscous
• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• Optional: 2 tbsp tahini and 1 tsp curry powder

Cooking Instructions

1. Toast couscous in a dry pan over medium heat for 3-4 minutes.
2. Add 1 cup boiling water, cover, and let it sit for 5 minutes.
3. Fluff with a fork.
4. In a large bowl, combine couscous, chickpeas, cucumber, tomatoes, and parsley.
5. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
6. Pour dressing over salad and toss well.
7. For curry flavor, mix tahini and curry powder into the dressing before tossing.
8. Chill before serving or eat immediately.

9) Sushi Salad

Sushi salad lets you enjoy the flavors of sushi without rolling. You get fresh veggies and rice in a bowl with tasty dressings.

It’s quick to make and works well for lunch or dinner. Use ingredients like avocado, cucumber, shredded carrots, and edamame.

Nori strips add classic sushi flavor. Dress with sesame-ginger miso sauce or spicy mayo for extra taste.

You can customize this salad easily. Add jalapeños for heat or keep it simple with just veggies and rice.

Ingredients

• Cooked sushi rice
• Avocado, sliced
• Cucumber, diced
• Shredded carrots
• Edamame, cooked
• Nori strips
• Sesame-ginger miso dressing or spicy mayo dressing

Cooking Instructions

1. Cook sushi rice according to package instructions and let it cool.
2. Slice avocado, dice cucumber, shred carrots, and cook edamame.
3. Mix rice with your choice of dressing in a bowl.
4. Add the vegetables and gently toss together.
5. Top with nori strips.
6. Serve immediately.

For a detailed recipe, visit Deconstructed Sushi Salad Vegan Plant-Based Healthy Recipe.

10) Gingery Noodle Salad

Gingery Noodle Salad tastes fresh and light. The ginger gives a nice zing that wakes up your taste buds.

Enjoy this dish on a warm day or for a quick lunch. Cold noodles mix with crunchy vegetables for a satisfying meal.

Sesame seeds and scallions add a nutty flavor. Make the dressing with ginger, garlic, soy sauce, and lime juice.

This salad stays good for hours, so it’s great for lunch boxes. Customize it with your favorite veggies or add edamame for extra protein.

Ingredients

• 8 oz noodles (any kind you like)
• 1 2-inch piece fresh ginger, peeled and grated
• 6 scallions, chopped (whites and greens separated)
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1 garlic clove, minced
• Optional veggies: shredded carrots, sliced bell pepper, edamame

Cooking Instructions

1. Cook the noodles according to the package instructions. Rinse them under cold water.
2. Toast sesame seeds in a dry pan until they turn golden. Set them aside.
3. Whisk ginger, garlic, soy sauce, sesame oil, and lime juice in a bowl.
4. Toss the noodles with veggies, scallion whites, and the dressing.
5. Sprinkle toasted sesame seeds and scallion greens on top before serving.