10+ Vegan Recipes You’ll Love to Try Today

Vegan recipes are meals made without any animal products. They focus on using plants like vegetables, fruits, grains, nuts, and legumes.

Many people try vegan cooking to explore new flavors, eat healthier, or for ethical reasons. I’ll admit, there’s something pretty cool about whipping up a meal that’s both good for you and the planet.

You can enjoy tasty meals that are good for you and the planet by cooking vegan dishes. These recipes can be simple or creative. There’s a wide range of options for any meal of the day.

Whether you’re new to vegan food or you’ve tried it before, you’ll find something here to suit your taste and lifestyle.

1) Harissa-Spiced Lentil and Carrot Stuffed Flatbread

This flatbread is warm and hearty—honestly, it’s perfect when you want something filling but still plant-based. The filling combines lentils, grated carrot, and harissa for a spicy kick.

You get soft flatbread with a flavorful stuffing, which is a pretty satisfying combo. Making this dish is straightforward and healthy.

It uses common ingredients like whole wheat flour and spices, so you probably have most of what you need already. Serve it for lunch, dinner, or even as a snack.

Cook the flatbread on a hot pan until golden brown. Inside, the lentils and carrots stay soft and tasty.

It’s a good way to sneak in extra protein and veggies, and honestly, it never gets boring.

Ingredients

• 2 cups green lentils
• 1 grated carrot
• 3 tablespoons harissa
• 1 ½ cups wheat flour
• 1 finely chopped onion
• 1 teaspoon ground cumin
• 1 teaspoon salt
• Water (as needed)
• Oil for cooking

Cooking Instructions

1. Cook lentils until soft, then drain.
2. Mix lentils with grated carrot, onion, harissa, cumin, and salt.
3. Combine wheat flour with water to make a dough.
4. Divide dough into balls and flatten each.
5. Place lentil mixture on one half, fold dough over.
6. Cook flatbread on medium heat in a lightly oiled pan until golden, about 3-4 minutes per side.
7. Serve warm.

You can find more details in this harissa-spiced lentil and carrot stuffed flatbread recipe.

2) Vegan Spanakopita with Spinach and Tofu

You can make a delicious vegan spanakopita by swapping out traditional feta for tofu. Marinate the tofu in lemon juice, miso, and mustard to give it a tangy flavor that complements spinach really well.

The filling mixes fresh spinach, onions, dill, and that marinated tofu. Crispy filo pastry on the outside gives you that classic crunch.

It takes a little time to assemble, but baking at 350°F (175°C) makes the filo golden and the filling warm. It’s a tasty vegan twist on Greek spinach pie.

Ingredients

• 1 block firm tofu
• 3 cups fresh spinach, chopped
• 1 onion, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon miso paste
• 1 teaspoon mustard
• 1/4 cup fresh dill, chopped
• 8-10 sheets filo pastry
• Olive oil for brushing

Cooking Instructions

1. Press tofu to remove water, then crumble it.
2. Mix tofu with lemon juice, miso, mustard, dill, and salt.
3. Sauté onions until soft, add spinach, and cook until wilted.
4. Combine tofu mixture with spinach and onions.
5. Preheat oven to 350°F (175°C).
6. Layer filo sheets in a baking dish, brushing each with olive oil.
7. Spread filling evenly over filo layers.
8. Cover with remaining filo sheets, brushing each with oil.
9. Bake for 30-40 minutes until golden and crispy.

This recipe riffs on vegan spanakopita ideas with tofu like this one.

3) Spicy Cauliflower Shawarma Wraps

You can make spicy cauliflower shawarma wraps at home without much fuss. Start by roasting cauliflower tossed in a shawarma spice blend—cumin, paprika, garlic powder, and a bit of chili.

Once it’s roasted, the cauliflower turns smoky and tender. Add chickpeas or bell peppers for extra texture.

Wrap it all up in warm flatbread or naan with hummus and tahini dressing. The creamy sauce ties it together.

These wraps are great for lunch or a quick dinner. They even hold up well as leftovers, which is always a bonus.

Ingredients

• 1 head cauliflower, cut into florets
• 1 cup canned chickpeas, drained
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp chili powder
• 2 tbsp olive oil
• 1 lemon, juiced
• Flatbreads or naan
• Hummus and tahini for sauce

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower and chickpeas with spices, olive oil, and lemon juice.
3. Spread on a baking sheet in a single layer.
4. Roast for 25-30 minutes until golden and tender.
5. Warm flatbread, then spread hummus and tahini.
6. Add roasted cauliflower mix, wrap, and enjoy.

For more, see this cauliflower shawarma recipe.

4) Plant-Based Tacos with Black Bean and Avocado

You can make super tasty tacos using just black beans and avocado. These tacos come together quickly and pack in a lot of flavor.

Start with cooked or canned black beans. Heat them with a few spices for a savory filling.

Add fresh avocado for creaminess. Use corn tortillas to keep it gluten-free.

Top your tacos with salsa or a squeeze of lime for extra zing. This recipe is easy and works for any day.

Ingredients

• 1 can black beans, drained and rinsed
• 1 ripe avocado
• 8 small corn tortillas
• 1 cup salsa or pico de gallo
• 1 tsp chili powder
• ½ tsp cumin
• Salt and pepper to taste
• Lime wedges

Cooking Instructions

1. Heat a pan over medium (about 350°F / 175°C).
2. Add black beans, chili powder, cumin, salt, and pepper. Warm for 5-7 minutes.
3. Mash the avocado in a bowl until creamy.
4. Warm tortillas in a separate pan or microwave.
5. Fill tortillas with black beans, avocado, and salsa.
6. Serve with lime wedges.

5) Creamy Vegan Mushroom Étouffée

You’ll love this creamy vegan mushroom étouffée. It’s simple but full of rich, spicy Creole flavors.

The mushrooms give it a meaty texture, even though there’s no animal products. Serve it over rice for a cozy dinner.

You can adjust the spices to your liking—make it as mild or as fiery as you want. Using basic ingredients like onions, bell peppers, and garlic makes it easy to pull together.

Cooking it slowly helps the flavors get deep and satisfying. It’s one of those dishes that feels like a warm hug.

Ingredients

• 3 tablespoons oil (grapeseed or coconut)
• 3 tablespoons all-purpose flour
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 small green bell pepper, diced
• 8 oz mushrooms, sliced
• 2 cups vegetable broth
• 1 teaspoon Creole seasoning
• Salt and pepper to taste
• Cooked rice, for serving

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Stir in flour and cook until golden brown, about 5 minutes.
3. Add onion, garlic, and bell pepper. Cook until soft.
4. Add mushrooms and cook until tender.
5. Pour in vegetable broth and bring to a simmer.
6. Stir in Creole seasoning, salt, and pepper.
7. Cook until thickened, about 10 minutes.
8. Serve hot over cooked rice.

6) Vegan Caesar Salad with Crispy Chickpeas

You can make a tasty vegan Caesar salad by swapping out the usual chicken for crispy chickpeas. These chickpeas add a nice crunch and bring in protein.

The dressing is creamy but totally dairy-free. A lot of people use cashews, tahini, or miso to get that rich flavor.

This salad usually has fresh greens like romaine or kale. Toss in some crunchy pita croutons for texture.

The dressing blends garlic, mustard, and caper brine for that classic Caesar vibe. It’s easy and quick—perfect for lunch or dinner.

You’ll love how the crispy chickpeas give it a satisfying bite while keeping it plant-based.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 4 cups chopped romaine or kale
• 1 cup pita bread croutons

Dressing:

• 1/2 cup raw cashews (soaked)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon caper brine
• 1 clove garlic
• Salt and pepper to taste
• Water to thin

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, smoked paprika, and garlic powder.
3. Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
4. Blend all dressing ingredients until smooth. Add water to reach the thickness you like.
5. Toss greens with dressing, chickpeas, and croutons.
6. Serve right away and enjoy!

7) Mapo Tofu Made with Mushrooms and Vegan Sauce

Mapo tofu is a classic spicy dish, usually made with ground pork. In this vegan take, you swap in chopped shiitake mushrooms.

The mushrooms bring a meaty texture and a big hit of umami. The sauce? Spicy chili bean paste, soy sauce, and garlic—bold and rich, but totally plant-based.

Everything comes together in about 20 minutes. Silken tofu soaks up the sauce and keeps things soft and smooth.

Serve it with rice for a cozy, flavorful meal.

Ingredients:

• 1 block silken tofu
• 1 cup chopped shiitake mushrooms
• 2 tbsp chili bean paste
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 tbsp vegetable oil
• 1/2 cup vegetable broth
• 1 tsp cornstarch mixed with 2 tbsp water

Cooking Instructions:

1. Heat oil in a pan over medium heat.
2. Sauté garlic, ginger, and mushrooms until soft.
3. Add chili bean paste and soy sauce, stir for 1 minute.
4. Pour in vegetable broth and bring to a simmer.
5. Gently add tofu and cook for 5 minutes.
6. Stir in the cornstarch mixture to thicken the sauce.
7. Cook for another 2 minutes, then serve warm.

Learn more about vegan mapo tofu with shiitake mushrooms.

8) Rainbow Quinoa Buddha Bowl

This bowl is fresh and packed with color. You get quinoa, roasted sweet potatoes, crunchy red cabbage, and bright yellow bell peppers.

It’s easy to throw together for lunch or dinner. For extra protein, toss in chickpeas or tofu.

Top with creamy avocado and a tangy dressing to tie it all together. Honestly, it’s a great way to eat a rainbow of veggies.

It’s vegan, gluten-free, and looks gorgeous on the table.

Ingredients

• 1 cup quinoa, cooked
• 1 cup purple sweet potatoes, roasted
• 1 cup shredded red cabbage
• 1 yellow bell pepper, sliced
• 1 cup cooked chickpeas
• 1 avocado, sliced
• 2 tablespoons sesame miso dressing (or preferred dressing)

Cooking Instructions

1. Cook quinoa as the package says.
2. Roast sweet potatoes at 400°F (200°C) for 25 minutes until tender.
3. Wash and cut cabbage, bell pepper, and avocado.
4. Arrange quinoa, sweet potatoes, cabbage, bell pepper, chickpeas, and avocado in a bowl.
5. Drizzle with sesame miso dressing before serving.

9) One-Pan Baked Chickpea and Vegetable Dinner

This one-pan baked chickpea and veggie dinner is a lifesaver on busy nights. Toss chickpeas and veggies like bell peppers, zucchini, and carrots with olive oil and spices.

Bake everything on one sheet pan. The chickpeas crisp up, and the veggies roast until tender.

It’s filling, healthy, and the cleanup’s a breeze. Want more flavor? Sprinkle on fresh herbs or a squeeze of lemon juice.

This recipe works well for meal prep if you’re into that.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups mixed vegetables (bell peppers, zucchini, carrots)
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley or lemon juice (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas and chopped veggies with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Bake for 25-30 minutes until chickpeas are crispy and veggies are tender.
5. Garnish with parsley or lemon juice if you want.

This easy recipe comes from a One Pan Baked Chickpea and Vegetable Recipe.

10) Vegan Chocolate Pudding Pie

This vegan chocolate pudding pie is creamy and smooth, perfect for chocolate lovers. It’s quick to make, especially if you blend silken tofu with melted chocolate.

You end up with a rich, chocolatey filling that sets up nicely in a basic crust. Go for a baked vegan pie crust or a no-bake graham cracker crust—both work.

If you’re in the mood, try a chocolate cookie crust for extra crunch. It’s a classic dessert, just without the dairy fuss.

Ingredients

• 1 baked vegan pie crust or no-bake graham cracker crust
• 12 oz silken tofu
• 6 oz vegan dark chocolate, melted
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Cooking Instructions

1. Melt the vegan chocolate. Set it aside so it can cool a bit.

2. Toss silken tofu, sugar, and vanilla into a blender. Blend until the mixture turns smooth.

3. While the blender’s running, slowly pour in the melted chocolate. Keep going until everything looks creamy.

4. Pour the filling into your crust. Smooth out the top with a spatula or whatever you have handy.

5. Pop it in the fridge and chill for at least 4 hours. Seriously, let it set before you dig in.

Looking for more inspiration? Check out this vegan chocolate pudding pie recipe.