10+ Plant Based Recipes for Easy, Delicious Meals

Plant-based recipes are all about meals made mostly—or even entirely—from plants like veggies, fruits, grains, nuts, and seeds. These recipes let you enjoy healthy, tasty food without needing animal products.

You can explore a bunch of simple, nutritious dishes that fit your lifestyle and cravings.

Trying plant-based recipes can be a fun way to add more color and nutrients to your meals. Whether you’re new to this or just bored with your usual dinners, you’ll find plenty of easy, delicious options here.

1) Zucchini Verde Vegan Enchiladas

Zucchini verde vegan enchiladas are super simple and fresh. No cheese, but they still turn out creamy thanks to zucchini, poblano peppers, and tomatillos.

Tofu sneaks in some protein without messing with the flavor. The green sauce is tangy and bright—really perks up every bite.

You can toss in beans or corn if you want more texture. Totally customizable, honestly.

Ingredients

• 2 medium zucchinis, chopped
• 2 poblano peppers, diced
• 4 tomatillos, husked and chopped
• 1 block firm tofu, crumbled
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 corn tortillas
• 2 tbsp oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Heat oil in a pan over medium. Add onion and garlic, cook until soft.
3. Toss in zucchini, poblano, and tomatillos. Cook 5-7 minutes, stirring, until tender.
4. Stir in crumbled tofu, salt, and pepper. Cook 3 more minutes.
5. Warm tortillas so they’re flexible.
6. Fill each with veggie mix, roll up, and line them in a baking dish.
7. Pour extra sauce over the top if you want.
8. Bake 20 minutes, until heated through.

2) Creamy Thai Red Curry Noodles

Creamy Thai red curry noodles come together fast. The coconut milk sauce is bold but smooth, and the noodles soak up all that spicy, rich curry flavor.

Add tofu or your favorite crunchy veggies for a little extra oomph. You can have this on the table in about 15 to 20 minutes—pretty handy for busy days.

Use rice noodles to keep it gluten-free. It’s flexible and forgiving.

Ingredients

• Rice noodles
• Coconut milk
• Thai red curry paste
• Tofu (optional)
• Mixed vegetables (bell peppers, carrots, snap peas)
• Garlic
• Lime juice
• Soy sauce or tamari

Cooking Instructions

1. Cook rice noodles according to package.
2. Sauté garlic and veggies in a pan.
3. Stir in curry paste and coconut milk.
4. Simmer about 5 minutes, until sauce thickens a bit.
5. Add tofu and noodles, toss gently.
6. Finish with lime juice and soy sauce to taste.

Find a simple version of this recipe here.

3) Honey Garlic Tofu

Honey garlic tofu is honestly so easy. The tofu gets crispy in the oven, then you toss it in a sticky honey, garlic, soy, and sesame sauce.

Serve it with rice and whatever veggies you’ve got. You don’t need a ton of ingredients, and it’s ready in about half an hour.

The sauce hits that sweet-savory spot. If you like heat, add a pinch of chili flakes.

Baking the tofu keeps it firm and helps it soak up that glaze. Toss it in the sauce right out of the oven for max stickiness.

Ingredients

• Firm tofu
• Honey
• Garlic
• Soy sauce
• Sesame oil
• Sesame seeds (optional)

Cooking Instructions

1. Press and drain tofu, cut into cubes.
2. Preheat oven to 400°F (200°C).
3. Bake tofu 25 minutes until crispy.
4. Mix honey, garlic, soy sauce, and sesame oil in a bowl.
5. Toss baked tofu with sauce.
6. Sprinkle with sesame seeds.

For more details, check honey garlic tofu recipes here.

4) Hearty Veggie Burgers

Veggie burgers are a classic plant-based go-to. Beans, grains, and veggies come together for a satisfying, meaty-ish texture.

These hold up on the grill or in a skillet. Spice them up however you want—cumin and paprika work great.

They’re quick enough for lunch or a chill weekend dinner. Try black beans, rice, and peppers for that classic flavor.

Check out Minimalist Baker for more grillable patty ideas.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup cooked rice
• 1/2 cup finely chopped bell pepper
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup bread crumbs
• Salt and pepper
• 2 tablespoons olive oil

Cooking Instructions

1. Mash black beans in a bowl.
2. Mix in rice, bell pepper, onion, garlic, and spices.
3. Stir in bread crumbs until it holds together.
4. Form into 4 patties.
5. Heat olive oil in a pan over medium (350°F / 175°C).
6. Cook patties 4-5 minutes per side, until golden.
7. Serve on buns with your favorite toppings.

5) Vegan Couscous Salad with Feta and Mint

This vegan couscous salad is bright and refreshing. Fluffy couscous, plant-based feta, and mint make every bite pop.

It’s super easy, ideal for meal prep, and keeps well in the fridge. Great for lunch or dinner all week.

Mint gives it a cool, fresh note, and vegan feta adds creaminess. Throw in parsley if you’ve got it.

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 1/2 cup vegan feta, crumbled
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped (optional)
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper

Cooking Instructions

1. Put couscous in a bowl, pour boiling water over, cover, and let sit 5 minutes.
2. Fluff with a fork.
3. Add feta, mint, parsley, cucumber, and tomatoes.
4. Drizzle with olive oil and lemon juice.
5. Season, mix gently.
6. Chill at least 30 minutes.

Find the full recipe at PlantYou’s vegan couscous salad with feta and mint.

6) Grilled Cauliflower Wedges

Grilled cauliflower wedges are surprisingly satisfying. The grill adds smoky flavor and crispy edges, while the inside stays soft.

Serve with sauces like tahini yogurt or herb tarator if you want more flavor. You don’t need much—just olive oil, salt, and pepper.

Cook them over medium heat until you see grill marks and they’re tender. These wedges work as a main or a side.

Pair with salad or other grilled veggies for a full meal.

Ingredients

• 1 large cauliflower head
• 3 tbsp olive oil
• Salt and pepper
• Optional: tahini yogurt or herb tarator sauce

Cooking Instructions

1. Cut cauliflower into thick wedges.
2. Brush with olive oil, season.
3. Preheat grill to medium (about 375°F / 190°C).
4. Grill 5-7 minutes per side, until browned and soft.
5. Serve with sauce if you like.

7) Black Bean-Tomato Chili

Black bean-tomato chili is hearty and filling. Simple ingredients like black beans and roasted tomatoes bring out deep flavors.

Change up the spices to suit your mood. This chili cooks in about 30 minutes with pantry staples.

It’s cozy, healthy, and packed with protein.

Ingredients

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

Cooking Instructions

1. Heat olive oil in a pot over medium.
2. Add onion and garlic, cook until soft.
3. Stir in chili powder, cumin, and paprika, cook 1 minute.
4. Add black beans, tomatoes, and broth.
5. Bring to simmer, reduce heat, cook 20 minutes.
6. Season to taste.
7. Serve hot.

8) Mushroom Rice Recipe

Mushroom rice is one of those easy, comforting dishes. Tender rice meets caramelized mushrooms and fresh herbs for maximum flavor.

You can make it on the stove or bake it—either way, it’s a one-pot wonder. Vegan butter makes it creamy and rich.

It works as a side or a main. Play around with herbs and spices to match your taste.

Ingredients

• 1 cup rice
• 8 oz mushrooms, sliced
• 2 tbsp vegan butter
• 1 clove garlic, minced
• 1 tsp fresh thyme or parsley
• 2 cups vegetable broth
• Salt and pepper

Cooking Instructions

1. Melt vegan butter in a pot over medium heat.

2. Toss in mushrooms and garlic, then cook until the mushrooms soften.

3. Stir in the rice and let it toast for a minute or two.

4. Pour in vegetable broth, throw in thyme, and season with salt and pepper.

5. Bring everything to a boil.

6. Cover the pot, turn the heat down low, and let it cook for 15-20 minutes until the rice is tender.

7. Fluff the rice with a fork and serve warm.

If you want to bake it instead, just mix all the ingredients in a casserole dish.
Pop it in the oven at 350°F (175°C) and bake until the rice cooks through.

Find more details about easy mushroom rice recipes here.

9) Twice-Baked Potatoes with Creamy Chive Pesto

Twice-baked potatoes are a tasty way to enjoy a classic side with a plant-based twist.
You start by baking the potatoes whole, then scoop out the insides and mix them with a creamy chive pesto.

This adds fresh herbs and a smooth texture that makes the dish special.
After mixing, stuff the potato skins again and bake them until golden brown.

The chive pesto gives a mild onion flavor, not too strong.
It works as a side or even a light meal if you’re feeling like keeping things simple.

Ingredients

• 2 medium russet potatoes, scrubbed
• 5 tablespoons olive oil, divided
• Kosher salt and pepper to taste
• 1 cup fresh chives, chopped
• 1 cup fresh arugula, chopped
• 2 cloves garlic
• 2 tablespoons lemon juice
• 2 tablespoons unflavored nut milk

Cooking Instructions

1. Preheat oven to 400°F (200°C).

2. Bake potatoes for 45-60 minutes until they’re fork-tender.

3. Let them cool a bit, then slice in half and scoop out the insides.

4. In a blender, combine the potato insides, chives, arugula, garlic, lemon juice, nut milk, 3 tablespoons olive oil, salt, and pepper.

5. Blend until it’s smooth.

6. Fill the potato skins with this mixture.

7. Drizzle the rest of the olive oil on top.

8. Bake again at 400°F (200°C) for 15-20 minutes until you get that golden finish.

You can find a detailed version of this recipe for Twice-Baked Potatoes with Creamy Chive Pesto here.

10) Sushi Salad

Sushi salad is a fresh and easy dish you can throw together pretty much anytime.
It uses simple ingredients like rice, avocado, cucumber, and carrots.

No rolling needed, so it’s way less fussy than regular sushi.
A good dressing—maybe a sesame-ginger miso or a spicy mayo—really brings it all together.

The salad gets extra flavor and honestly, it just tastes more fun that way.
It works for lunch or dinner and lets you use whatever veggies you’ve got kicking around.

Try tossing in your favorite toppings, like edamame or nori strips.

Ingredients

• 2 cups cooked sushi rice
• 1 avocado, sliced
• 1 cucumber, diced
• 1 carrot, shredded
• 1/2 cup edamame (optional)
• Nori strips or seaweed flakes

Cooking Instructions

1. Cook the sushi rice and give it time to cool down.

2. Slice up the avocado. Dice the cucumber and shred the carrot.

3. If you’re using edamame, just cook it according to the package instructions.

4. Toss the rice into a bowl and mix in your favorite dressing.

5. Add the veggies and gently toss everything together.

6. Sprinkle nori strips over the top right before serving.

If you’re feeling adventurous, try a sesame-ginger miso dressing from this vegan sushi salad recipe.