Vegans rely on plant-based proteins (tofu, tempeh, beans and lentils) and whole grains, plus veggies and fruits to stay full. Try these healthy, flavorful vegan recipes to see how easy it is to incorporate meatless meals into your weeknight rotation.
This hearty dinner features a healthy mix of roasted vegetables and protein-rich black beans. Serve it over brown rice or quinoa to make it a complete meal.
1. Savory Mushroom Galette with Leeks
If pastry intimidates you, rest easy — the crust in this savory mushroom galette is hearty and forgiving. The filling is rich and comforting, and the whole dish combines to make one delicious meal.
To Make the Dough: Process the flours, sugar, and salt in a food processor until combined, 3 to 4 pulses. Drizzle in the ice water and pulse until a dough forms (you may not need all of the water).
Place the pie crust on a baking sheet and sprinkle with the Fontina cheese, leaving a 2-inch border free. Spoon the mushrooms and leeks into the center of the crust, then use your fingers or a rolling pin to fold the edges around the filling, overlapping as you work your way around. Brush the crust with melted butter and bake. Serve hot or at room temperature.
2. Eggplant and Lentil “Meatballs”
Eggplant is a versatile vegetable that adds a meaty texture to these savory vegan meatballs. They are easy to make ahead and great for feeding the whole family or entertaining guests. They can be served in pasta with a classic marinara sauce or in a sandwich.
The eggplant is first roasted to give it a deep flavor. This is an optional step but helps to keep the meatballs from becoming too mushy. Lentils are added to give the balls a protein boost and to help them hold together better. They are a nutrient powerhouse that provide iron, fiber, and folate.
When making the meatballs, it is important to keep them all the same size so they cook evenly. If you can’t find Italian panko breadcrumbs, regular breadcrumbs work well. This recipe can be made gluten-free by replacing the flour with rice flour, which also works well in many other vegetarian recipes.
3. Sweet Potato and White Bean Burgers
Vegans get their protein from a variety of foods, including soy (tofu, tempeh, edamame), beans and legumes, nuts and seeds, whole grains and vegetables. This recipe uses a blend of all these ingredients to create a tasty, nutritious burger that tastes just like meat but is packed with wholesome goodness!
Bake a sweet potato and let cool, then mash in a large bowl. Mix in some white beans for fiber and protein and a bit of cornmeal to help the patties stay together without being too crumbly.
Form the mixture into 4 to 6 patties and refrigerate, if desired. When ready to eat, serve on a bun or atop a fresh green salad. These burgers also freeze well, if you want to make ahead for an easy meal later in the week! This vegan burger is sure to impress.
4. Cauliflower and Mushroom Tacos
This satisfying vegan taco recipe uses a combination of mushrooms and cauliflower for a meaty filling. It’s seasoned with all your favorite taco flavors and piled onto charred tortillas for an irresistible dinner!
A sheet pan is all you need for this easy and delicious vegetarian chili. The sweet roasted root veggies, fragrant herbs and a few warm spices make this healthy stew extra cozy.
This savory vegan taco “meat” can be used in all your favorite taco recipes, burritos or salads. Just pulse cauliflower, walnuts and a flavorful blend of spices in the food processor until it has a ground beef texture and can be crumbled like meat. It’s even delicious mixed into a batch of vegan nacho cheese for a fun party snack! Also great for sandwiches.
5. Thai Tofu with Broccoli
No collection of vegan dinner recipes would be complete without a satisfying and healthy take on “mac and cheese.” In this recipe, the rich, creamy sauce is made from a butternut squash puree that’s been seasoned with savory nutritional yeast, garlic, and white wine vinegar. The creamy texture is enhanced by chunks of savory, marinated jackfruit that’s shredded and tender in each bite. Learn more vegan recipes from ieatketo.com to have a healthy filling meal.
To make this simple plant-based dinner, you’ll need a packet of long noodles (such as udon, soba, or linguine) tossed with sesame oil and soy sauce, along with some crisped tofu and fresh steamed broccoli florets. For a heartier meal, add some cooked rice or quinoa. Tofu can be replaced with seitan or chopped chicken. Tofu is best pressed before cooking to ensure it gets nice and crispy. If you don’t have a press, try using a heavy skillet or a cast iron pan to get the tofu nice and brown on one side before flipping.
6. Butternut Squash and Mushroom Orzo Soup
The savory flavors of fall come together in this creamy butternut squash orzo soup. It’s vegan and a hearty meat-free meal that will satisfy the whole family.
This is a slow-cooker recipe, so it’s hands-off until the end when you blitz it with an immersion blender for a silky smooth soup. The roasted butternut squash and mushrooms are delicious and flavorful, but you can also switch it up by adding thawed frozen peas (add them when the orzo is almost done cooking) or even kale.
Pair this plant-based dinner with a simple green salad, like a spinach or arugula salad with cranberries and cashews. Or serve it with air-fried veggies, like these smashed plantains. It’s a great way to show that eating plant-based doesn’t mean you need to skip appetizers!
7. Black Bean and Corn Pasta Salad
This savory plant-based salad is a go-to at barbecues and cookouts. It combines fusilli pasta with black beans, corn and bell pepper for a fresh Southwestern flavor. It’s also easy to make ahead, thanks to the homemade herbed lime vinaigrette that ties it all together.
Even your meat-loving family members will want to dive into this rich, creamy risotto made with butternut squash, vegan cheese, and sage. This hearty dish is a Love and Lemons favorite.
Get a full serving of fiber and protein from this savory morning meal. Quinoa, tofu, and spinach provide ample protein while a mix of mushrooms and kale adds extra nutrients. The recipe, created by Palmer, also has a bit of spice and multiple vitamins to fuel your day. This healthy breakfast also makes a great on-the-go meal for busy days.
8. Kale and Sweet Potato Soup
This hearty sweet potato and kale stew will warm you right up! It’s full of flavor with a hint of sweetness from the sweet potatoes, acidity from the crushed tomatoes, and bitterness from the kale.
This cozy soup is part of our Soup-er Simple Series with a short ingredient list, fast cook time, and loads of delicious flavor. This recipe is vegan but you can easily add some smoky sausage to make it a complete meal.
The best part about this soup is that it’s super easy to make! Plus, it comes together in a quick 30 minutes. Serve with some toasted no kneed bread for the perfect comforting dinner. This soup also freezes well too! This is a great recipe to make ahead for busy weeknights. The flavors develop even more over night in the fridge!
9. Thai Coconut Curry Noodles
Khao soi (pronounced kuah-soy) is a rich fragrant coconut curry noodle soup from Northern Thailand. This vegan version is fast, flavorful and easy!
Crispy fried tofu, tender cauliflower and kale, and fresh herbs are tossed in a flavor-packed sauce made from the base of roasted vegetables. A side of lime wedges and cilantro is a must for the perfect balance of flavors.
Smoky roasted nuts give a classic broccoli salad a new delicious twist, and the dish is naturally sweetened without any added sugar. Enjoy it as a light lunch or dinner, or pack the leftovers for a healthy and satisfying snack!
10. Avocado and Black Bean Pasta Salad
A vegan diet is packed with protein from whole grains, nuts and beans. Add a little chicken or shrimp to this vegan pasta salad for more meaty flavor.
This simple salad is the perfect light lunch or side dish for tacos, enchiladas and nachos. It also makes a great choice for a potluck, picnic or summer barbecue. For added flavor and crunch, stir in sliced or crumbled cheddar, feta or cotija cheese or chopped black olives. Cilantro is a must, so use fresh cilantro in the salad and more blended into the dressing.
Roll into a wrap, pile on toasted bread or mound over quinoa bowls for an easy lunch with plenty of plant-based protein. This tasty sandwich is a great way to eat more veggies without over-crowding your diet. The smashed avocado is creamy and satisfying, and the pickles and mustard are an excellent source of vitamin A.