10+ Vegan Dinner Recipes for Easy and Delicious Meals

When you’re craving something healthy, tasty, and gentle on animals, vegan dinner recipes hit the spot. They use plant-based ingredients that are easy to find and don’t take much work.

Vegan dinners can be both satisfying and full of flavor without needing meat or dairy.

You don’t have to be vegan to love these meals. They fit into any lifestyle and help you eat more plants while shaking up your usual routine.

With just a few basic ingredients, you can whip up dinners that everyone will actually want to eat.

Ingredients

• Vegetables like tomatoes, spinach, or chickpeas
• Basic spices such as garlic, salt, and pepper
• Plant-based staples like pasta, rice, or beans

Cooking Instructions

1. Wash and chop your veggies.
2. Cook grains like rice or pasta following the package.
3. Sauté or roast your veggies with spices until tender.
4. Throw everything together and let it cook for a few minutes to blend flavors.
5. Serve warm and dig in.

1) Vegan Chickpea and Spinach Curry

You can make a vegan chickpea and spinach curry in just about half an hour. It’s packed with protein and uses stuff you probably already have in your kitchen.

The curry gets its flavor from spices like cumin and turmeric, but it’s not too spicy. Coconut milk makes the sauce extra creamy.

Cook it all in one pot—less mess, more flavor.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 can coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, cook until soft.
3. Stir in curry powder, cumin, and turmeric for about a minute.
4. Add chickpeas and coconut milk, simmer for 10 minutes.
5. Stir in spinach and cook until wilted.
6. Season with salt and pepper. Serve warm.

Find similar recipes at My Goodness Kitchen.

2) Creamy Cauliflower Soup

This creamy cauliflower soup is a cozy, easy meal. You blend cooked cauliflower with garlic, onion, and broth for a smooth, rich soup.

Roast the cauliflower first for more flavor. If you want it extra creamy, toss in some cashews or white beans.

It cooks up fast in just one pot. Freezes well too, so leftovers are no problem.

Ingredients

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• ½ onion, chopped
• 2 cups vegetable broth
• ½ cup cashews or cannellini beans (optional)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon olive oil and roast for 20 minutes until golden.
3. In a pot, heat the rest of the oil, sauté garlic and onion until soft.
4. Add roasted cauliflower and broth, simmer for 10 minutes.
5. Blend the soup until smooth.
6. Add cashews or beans if you want, season with salt and pepper.
7. Heat through and serve warm.

3) BBQ Jackfruit Pulled Pork Sandwiches

You can make BBQ jackfruit pulled pork sandwiches that are totally vegan. Jackfruit has a meaty texture and soaks up BBQ sauce like a champ.

These sandwiches come together in about 30 minutes. Add crunchy slaw or avocado for a fresh twist.

Shred canned jackfruit, then cook with onion, garlic, and BBQ sauce. Pile it on a bun and you’re set.

Ingredients:

• 2 cans (20 oz each) green jackfruit in water
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup BBQ sauce
• Buns for serving
• Optional: avocado slaw or coleslaw

Cooking Instructions:

1. Drain and rinse jackfruit, then shred it.
2. Heat a pan with oil and sauté onion and garlic until soft.
3. Add jackfruit and cook for 5 minutes, stirring.
4. Pour in BBQ sauce and mix. Cook 10 more minutes.
5. Toast buns if you want, then pile on the jackfruit.
6. Add slaw or toppings and serve warm.

Check out Minimalist Baker for more details.

4) Tofu and Cabbage Slaw

Tofu and cabbage slaw is fresh, crunchy, and satisfying. Tofu gives you protein, cabbage brings the crunch.

Try it with a tangy dressing or creamy tahini sauce. Bake or fry the tofu if you want more texture.

Add sesame seeds or a splash of soy sauce for extra zing. There’s a great tofu coleslaw recipe if you need more inspiration.

Ingredients

• 1 block firm tofu, pressed and cubed
• 3 cups shredded cabbage
• 2 tablespoons tahini or vegan mayo
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Cooking Instructions

1. Press tofu to get rid of extra water, then cube it.
2. Cook tofu in a non-stick pan until golden on all sides.
3. Mix tahini, lemon juice, soy sauce, sesame oil, salt, and pepper in a bowl.
4. Toss cabbage with the dressing.
5. Add cooked tofu and mix gently.
6. Serve right away or chill for 30 minutes if you want the flavors to meld.

5) Vegan Mac and Cheese

Vegan mac and cheese is creamy and cheesy—without any dairy. You can use cashews or sweet potatoes for the sauce.

It’s quick, ready in about 20 minutes. You can bake it with breadcrumbs or just eat it creamy from the pot.

Nutritional yeast gives it that cheesy kick. For a nut-free version, swap cashews for potatoes and carrots.

Ingredients

• 8 oz elbow macaroni (gluten-free if needed)
• 1 cup raw cashews (soaked)
• 1/2 cup nutritional yeast
• 1 cup cooked sweet potato or potato
• 1 cup unsweetened plant milk
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt to taste
• 1/2 cup breadcrumbs (optional)

Cooking Instructions

1. Cook macaroni according to package.
2. Blend cashews, sweet potato, nutritional yeast, plant milk, lemon juice, garlic powder, and salt until smooth.
3. Mix the sauce with macaroni.
4. For baked mac, transfer to a dish, top with breadcrumbs, and bake at 350°F (175°C) for 15 minutes.
5. Serve warm.

Check out this vegan mac and cheese guide for more ideas.

6) Mediterranean Chickpea Salad

Mediterranean chickpea salad is bright, fresh, and super easy. You’ll get chickpeas, tomatoes, cucumbers, peppers, and red onions all mixed together.

A splash of lemon juice and fresh parsley keeps things light but filling. It takes just 15 minutes to make.

Add vegan feta or olives if you want a little extra something. This salad is great on its own or as a side.

Ingredients

• 2 cups cooked or canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• ½ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cooking Instructions

1. Combine chickpeas, tomatoes, cucumber, bell pepper, red onion, and parsley in a big bowl.
2. Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
3. Pour dressing over the salad and toss gently.
4. Chill for 10 minutes if you like it cold.
5. Serve and enjoy!

For more details, here’s a Mediterranean chickpea salad recipe from Simply Whisked.

7) Garlic Peanut Noodles

Garlic peanut noodles are fast, tasty, and totally vegan. The sauce is creamy, garlicky, and loaded with flavor.

Mix in fresh veggies like carrots or bell peppers for crunch. You can have this meal on the table in less than 30 minutes.

Adjust the taste with chili flakes or vinegar if you want. It’s warm, comforting, and honestly—hard to mess up.

Ingredients

• 8 oz noodles (rice or wheat)
• 3 tablespoons peanut butter
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili flakes (optional)
• 1 tablespoon oil
• 1/4 cup water
• 1 cup sliced bell peppers or carrots (optional)

Cooking Instructions

1. Cook the noodles following the package directions, then drain them.

2. Heat oil in a pan over medium heat. Aim for around 350°F (175°C), but honestly, you don’t have to be exact.

3. Toss in the minced garlic and sauté for about a minute.

4. In a bowl, mix up the peanut butter, soy sauce, rice vinegar, chili flakes, and water.

5. Pour that sauce into the pan and stir until it looks smooth and creamy.

6. Add the cooked noodles and your veggies. Give everything a good toss so it’s all coated.

7. Serve while it’s still warm.

If you want to see a step-by-step version, check out garlic peanut noodles recipes like this one from Rainbow Plant Life.

8) Vegan Lasagna with Cashew Cheese

You can whip up a genuinely tasty vegan lasagna using cashew cheese instead of dairy. The cashew cheese comes out creamy and gives the dish a rich texture.

Just blend soaked cashews with lemon juice, garlic, and a splash of veggie broth. That’s your cheese.

Layer up your lasagna with marinara sauce, noodles, spinach, and the cashew cheese.

Bake it until the top gets bubbly and golden.

This is a solid pick if you’re after a plant-based dinner that still feels super comforting.

This recipe skips fake meats and vegan cheese substitutes. You get real veggies and fresh flavor.

Ingredients:

• 1 cup raw cashews (soaked overnight)
• 2 garlic cloves
• 1/4 cup lemon juice
• 1/4 cup vegetable broth
• 9 lasagna noodles
• 3 cups marinara sauce
• 2 cups fresh spinach

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).

2. Blend the cashews, garlic, lemon juice, and broth until you’ve got a smooth mixture.

3. Boil the lasagna noodles according to the package.

4. Spread a bit of marinara in your baking dish.

5. Start layering: noodles, spinach, cashew cheese, and more sauce. Keep going until you run out.

6. Finish with the rest of the cashew cheese and sauce on top.

7. Bake for 35-40 minutes, or until everything’s bubbly and golden.

8. Let it cool for about 10 minutes before you serve. Maybe you’re patient—maybe not.

9) Air Fryer Jackfruit Cutlets

You can make jackfruit cutlets in an air fryer with barely any effort. They come out crispy on the outside, soft inside, and honestly, they’re a fun vegan dinner.

No deep frying here, so you dodge the extra oil.

Raw jackfruit is the star. Mash it up with potatoes and spices for a flavorful mix.

Shape everything into little patties or cutlets.

The air fryer does the rest, turning them golden and crisp.

It’s a pretty quick way to get a plant-based main that feels a bit special.

Ingredients

• Raw jackfruit, steamed and shredded
• Mashed potatoes
• Green chili, finely chopped
• Ginger, minced
• Cumin powder
• Garam masala
• Salt
• Fresh coriander leaves, chopped
• Bread crumbs or cornflour for coating
• Oil spray (optional)

Cooking Instructions

1. Mix the jackfruit, mashed potatoes, and all the spices together.

2. Shape that mixture into small cutlets.

3. Coat each cutlet lightly with bread crumbs or cornflour.

4. Preheat your air fryer to 375°F (190°C).

5. If you like, spray the cutlets with a little oil.

6. Arrange them in the air fryer basket.

7. Cook for 12-15 minutes, flipping halfway, until they’re crispy.

Curious for more details? There’s a good recipe for air fryer jackfruit cutlets here.

10) Tomato-Fennel Braised Chickpeas

Here’s a warm, unfussy vegan dinner you can throw together in one pot. Fennel and tomatoes bring a fresh, almost bright flavor to the chickpeas.

It feels cozy but never sits heavy, and you get a solid hit of protein and fiber. I love meals like this—simple, but you don’t get bored halfway through.

Start by cooking sliced fennel and shallots until they’re nice and soft. Next, toss in canned chickpeas and tomatoes to let everything braise together.

You’ll end up with a filling meal that’s honestly pretty easy to pull off on a random weeknight. Sometimes I eat it just as is, other times I grab some crusty bread or rice to soak up the sauce.

Ingredients:

• 1 medium or large fennel bulb (with fronds if possible)
• 1 large shallot, thinly sliced
• 2 (15-oz/425 g) cans chickpeas, drained and rinsed
• 1 can diced tomatoes
• Olive oil
• Salt and pepper

Cooking Instructions:

1. Heat olive oil in a pot over medium heat.
2. Add sliced fennel and shallots. Cook until softened, about 5–7 minutes.
3. Stir in chickpeas and canned tomatoes.
4. Season with salt and pepper.
5. Simmer on low heat for 20 minutes until the flavors come together.
6. Serve warm, and if you’ve got fennel fronds, toss them on top.

Find the recipe details at Rainbow Plant Life.