Eating a plant-based vegan diet can be incredibly easy and delicious! We’ve scoured the internet and compiled 101 easy vegan recipes to make plant-based eating enjoyable, accessible and easy. We’ve shared a few of our favorite home cooked meals as well as those of our favorite recipe bloggers and divided them into easy to search categories to make vegan cooking and eating as easy as could be. Whether you’re a seasoned vegan or just vegan curious, there are recipes on here to delight and inspire every eater and keep meal times fresh.
Breakfast
Tropical Yogurt Delight
Serves 2
- 1 banana
- 1 mango or papaya
- 1/2 container Coyo vanilla coconut yogurt
- 1 tbsp coconut nectar
- 1 tbsp raw cacao nibs
Cut up banana into thin rounds then cut mango or papaya into small, bite sized cubes. In two bowls, place equal amounts of banana and mango. Next, divide the yogurt amongst the bowls. Finally, drizzle ½ tbsp evenly on each bowl then top with ½ tbsp raw cacao nibs.
Grain-Free Raw Granola
- This granola is chewy and easy to change! Try subbing in different seeds and dried fruit for new flavors.
- 1 cup deglet dates, pitted
- 3/4 cup large coconut flakes
- 2-3 tbsp raw chia seeds
- 1/3 cup freeze dried raspberries
Throw all ingredients into a high-speed blender or food processor and pulse until broken down and crumbly.
Other Vegan Recipes for Breakfast
Best Ever Fluffy Vegan Pancakes
Healthy 3 Ingredient No Bake Cereal Bars
Savory Spinach & Mushroom Chickpea Scramble
Avocado + Heirloom Tomato Toast with Balsamic Drizzle
Flourless Banana Blender Muffins
5 Ingredient Quinoa Superfood Breakfast Bowl
Vegan Breakfast Potato Polenta Bowl
Smoothies
Easiest Cacao Drink
Serves 2
- 32 ounces raw coconut water
- 4 tbsp raw cacao powder
- 1/4 tsp green stevia powder or 2 tbsp maple syrup
Blend all ingredients on high until well mixed.
Low Sugar Super Green Shake
Serves 2
- 24-32 ounces of raw coconut water (depending on how thick you prefer your smoothies)
- 1 ripe hass avocado
- 2 tbsp chlorella powder
- 1 cup raw spinach
- 1/4 tsp green stevia powder or 3 deglet dates, pitted
Blend all ingredients on high until smooth.
Coconut Matcha Latte
Serves 2
- 4 tsp high-quality matcha powder
- 3 cups unsweetened vanilla coconut milk
- 1/2 ripe hass avocado
- 2 tbsp coconut sugar
Blend all ingredients on high until smooth.
Sweet Spirulina Drink
Serves 2
This smoothie is a delicious way to enjoy the detoxifying and alkalizing benefits of spirulina!
- 32 ounces of raw coconut water
- 2 tbsp spirulina powder
Blend ingredients on high until smooth.
Other Vegan Smoothies to Try
5 Ingredient Cold Brewed Vegan Frappuccino
Chocolate Cherry Superfood Protein Smoothie
Chunky Monkey Protein Smoothie
Golden Glow Pineapple Turmeric Smoothie
Healthy Strawberry Shortcake Smoothie
Extra Thick Mint Chip Superfood Smoothie
Salads and Soups
Beet and “Goat Cheese” Salad
Serves 2
- 1 bunch of curly kale
- 3-4 medium beets, any variety
- 1 ½ cup raw cashews
- juice of 2 lemons
- 1 medium-sized garlic clove
- 1/4- ½ tsp sea salt
- 1/4- ½ cup water
- 1 tsp fresh or dried chives
- 1 tsp dried or fresh rosemary
- 2 tbsp crushed raw walnuts (optional)
Preheat oven to 400 degrees. Rinse beets and cut off greens. On a baking sheet place all beets and roast for 2-4 hours or until easily pierced by a fork. Once cooled, cut into cubes. Alternately for a quicker option, simply dice beets and steam. Next, wash kale and pull off of stem. Rip kale into bite-sized pieces and put into a large bowl. Lightly salt the kale and massage with your hands until it turns bright green and is wilted. Crush or dice rosemary with kale, then set aside.
Next, in a food processor or high-speed blender, add cashews, lemon juice, garlic, sea salt (adjust to taste) and about ¼- ½ cup of water and blend until smooth. Add more water if you want a thinner dressing. Hand mix chives into cheese. Divide kale into two bowls, top with beets and a dollop of cheese on the side to scoop with your fork with each bite. Add crushed walnuts to the top for extra flavor and texture.
Other Vegan Salad Recipes
Rainbow Salad w/ Avocado & Meyer Lemon Dressing
Raw Kale Salad with Creamy Avocado Dressing + Baby Beets
Shredded Kale Salad with Tahini Miso Dressing
Creamy Mustard Brussels Sprouts Salad
Mushroom, Lemon, and Lentil Salad
Vegan Lemon Broccoli Pasta Salad
Vegan Mexican Chopped Salad with Avocado Dressing
Dairy Free Cheesy Vegetable Soup
5 ingredient (No cook!) Tomato Soup
Portobello Vegan Beef(less) Stew
Dinner
Fully Loaded Potato Sliders
While this meal has a lot of parts, it comes together quickly and easily.
- chipotle powder
- garlic powder
- sea salt
- 1 can refried beans
- 1 jar of favorite salsa
- 3-4 large russet potatoes
- 1 package guacamole or homemade guacamole
- cashew nacho cheese (optional) – see recipe below in sauces section
Preheat oven to 400 degrees. Rinse and scrub potatoes, then cut into roughly ¼ inch thick rounds. Place rounds flat on parchment lined baking sheets. Sprinkle lightly with chipotle powder, garlic powder and sea salt. Place into oven and bake for roughly 45 minutes to an hour, or until golden on top. Let cool.
Warm up refried beans in a small skillet with a splash of water to keep from sticking.
To assemble sliders, on each potato round do a layer of refried beans, guacamole, salsa and top with cashew nacho cheese or favorite vegan cheese shreds.
Easy Sweet Curry
- 5-6 cups chopped sweet potato
- 4 cloves garlic
- 1 tbsp chopped fresh ginger
- 1/2 large sweet onion, diced
- 1 tbsp red curry paste, such as Thai Kitchen
- 2 broccoli crowns
- 1 cup thinly sliced chopped cabbage
- 1 large carrot, julienned
- 4-6 tbsp coconut aminos
- toasted sesame oil
- 1/4-1/2 tsp sea salt
- 3 cups cooked quinoa or brown basmati rice
In a pot put diced sweet potatoes, two cloves of garlic, and half a tablespoon of ginger. Cover with water and let boil until sweet potato is soft. Strain out sweet potato, along with garlic and ginger and place into blender along with ½-1 cup of boiling water, depending on desired thickness. Add to blender red curry paste, sea salt to taste and blend until smooth. Next dice remaining two cloves of garlic and add the remaining ½ tablespoon of ginger, plus diced sweet onion to a pot with just enough water to cook. Cut up broccoli into bite-sized florets and cut up cabbage while garlic, ginger and onion cook.
Once onion is translucent, add in broccoli and cabbage and a little more water as needed just to keep things from sticking. Add in roughly four tablespoons of coconut aminos and mix well. Cover with lid and occasionally stir. Peel large carrot and julienne cut into small matchsticks while veggies cook. Once broccoli is about halfway cooked, add in carrots and another one to two tablespoons of coconut aminos and stir well, adding water as needed to prevent sticking. Once veggies are cooked, pour in sweet potato curry sauce and stir well. Serve over quinoa or brown basmati rice.
Simple Garlicky Brussel Sprouts Pasta
- 1 package of rotini pasta of choice, cooked according to instructions
- 1 pound of Brussel sprouts, rinsed and quartered
- 2-3 cloves of garlic
- 2-3 tbsp olive oil
- juice of 2 lemons
- 1/4 tsp sea salt
- 2-4 tbsp nutritional yeast
- sea salt and black pepper to taste
Cook pasta according to directions on package. While pasta is cooking, trim bottom and quarter brussels sprouts. Dice garlic cloves and add to a skillet along with one tbsp of olive oil. Cook garlic until golden, adding water as needed to prevent sticking. Next, add in brussels sprouts and about ¼ tsp sea salt. Adding water as needed to prevent sticking, cook Brussel sprouts until fork tender. Once pasta is done cooking and drained, add to the pot brussels sprouts with garlic, the juice of two lemons and roughly three tablespoons of nutritional yeast and toss until well mixed. Serve each bowl with a sprinkle of sea salt, black pepper and additional nutritional yeast.
Easy Coconut Milk Curry
Serves 2-4
This curry comes together so quickly and is an easy way to use up whatever veggies you may have in the fridge, so feel free to experiment and try different combinations!
- 1 small head cauliflower, diced into bite-sized pieces
- 4 medium sized golden potatoes, cubed
- 1 cup green peas
- 1 medium zucchini, cubed (roughly 1 ½ cups)
- 3 cloves of garlic, minced
- 1/2 tbsp minced ginger
- 1/2 onion, diced
- 1/4 tsp cumin powder
- 1/4 tsp sea salt
- 1 tbsp red curry paste, such as Thai Kitchen
- 1/4 tsp black pepper
- 1/4-1/2 tsp ground turmeric
- 1 tbsp coconut oil
- 1 can coconut milk
In a large skillet or wok, add coconut oil, minced garlic, minced ginger, and onion and cook on medium-low, adding water as needed to prevent sticking. Once onion is translucent, add in cumin, black pepper and turmeric and stir until evenly mixed. Next, add in red curry paste and stir until everything is well coated, adding water as needed to prevent sticking. Next, add in potatoes and cook until roughly halfway done or slightly tender. Add in cauliflower, zucchini and green peas. Cook, adding water as necessary only to prevent sticking. Once cauliflower is soft, add in coconut milk and stir well. Let curry cook on low for a few minutes then add sea salt and serve! Delicious over rice or quinoa.
Other Vegetarian Dinner Recipes
Cauliflower Macaroni and “Cheese”
Vegan Roasted Broccoli Steaks with Pistachios and Tahini Sauce
Paleo Vegan “Meaty” Taco Skillet
Vegan Ramen Soup w/ Zucchini Noodles
Thai Spaghetti Squash with Peanut Sauce
30 Minute Vegan Takeout: Broccoli in Garlic Sauce
Creamy Vegan Carrot Mac with Walnut Herb “Parmesan”
Brown Rice Spaghetti with Homemade Tomato Sauce
Crispy Baked Potatoes, Steamed Broccoli & Guacamole Bowl
Beet Tartare with Cashew Cheese
Snacks and Sides
Raw Super Green Wraps
- 4-6 inner crisp romaine leaves (4-7 inches long each)
- 1 cup alfalfa sprouts
- 1 avocado, cut into slices
- 1/4 cup thinly sliced sweet onion
- 1/4 cup vegan cashew cheese sauce
- Take a romaine leaf and spread it with a layer of cashew cheese sauce down the middle. Next, place slices of avocado going down the leaf. Layer onion slices on top of avocado and finally top with sprouts.
Not Ants on a Log
This updated take on the classic ants on a log uses new ingredients for a delicious, can’t stop at 2 snack.
- 4 inner crisp romaine leaves (4-7 inches long each)
- 2-3 tbsp raw almond butter
- 2 Medjool dates, pitted and chopped into small pieces
- 2 tbsp raw cacao nibs
Take a romaine leaf and spread it with a layer of almond butter down the center. Next, place a few pieces of chopped date on top of the almond butter, every inch or so. Finally, sprinkle a few cacao nibs on top. Repeat with all the ingredients and devour!
Superfood Avocado Pudding
This decadent chocolate pudding is loaded with nutrients such as magnesium, omega 3’s and fiber and will keep you full and buzzing for hours!
- 1 ripe Hass avocado
- 1 cup raw coconut water
- 2 tbsp raw cacao powder
- 1 tsp chlorella powder
- 1/4 tsp shilajit powder (optional)
- 1 tsp raw cacao nibs
- 1 tsp hemp seeds
- 1/4-1/2 tsp green stevia powder OR 2 pitted dates
Add all ingredients except cacao nibs and hemp seeds to a blender and blend until thick and smooth. Top pudding with cacao nibs and hemp seeds.
Other Vegetarian Snacks and Sides Recipes
Healthy Carrot Fries with Curry Dipping Sauce
4 Ingredient Broccoli Tater Tots
Vegan Garlic Bread with Kale Pesto
Sauces, Dressings, and Dips
Low Fat Cheese Sauce
This full flavor sauce is great for mac and cheese or poured over french fries.
- 1 ½ cup diced sweet potato
- 1 ½ cup diced gold/yellow potato
- 1/2 orange or red bell pepper
- 1/4 cup raw cashews
- 2 cloves of garlic
- juice of 2 lemons
- 1/4-1/2 tsp sea salt
- 1/4 cup water or more depending on desired thickness
In a pot toss garlic, sweet potato, gold potatoes, and bell pepper and cover with water. Boil until potatoes are fork tender. Add boiled ingredients to a blender along with cashews, lemon juice, salt and ¼ cup of water used to boil and blend until smooth. Add more water from pot to thin out sauce as needed.
Garlic Orange Tahini Sauce
This sauce is delicious tossed with stir-fried veggies or as a salad dressing.
- 5 tbsp tahini, roasted or raw
- 2 tbsp fresh squeezed orange juice
- 1 tbsp coconut aminos
- 2 heads of garlic, pressed or finely minced
- a sprinkle of Himalayan salt
In a bowl combine all ingredients and mash together until well mixed. Add water to thin if too thick.
Cashew Nacho Cheese
This sauce is addictive and full of vitamin C, so use it on everything!
- 2 cups raw cashews
- 1 small red bell pepper
- 1/2 fresh jalapeno or ¼ tsp cayenne pepper
- 1/4 tsp chipotle powder
- 1-2 cloves of raw garlic
- juice of 2 lemons
- 1/4- 1/2 tsp sea salt, depending on how salty you prefer it
- 1/4 -1 cup of water, depending on how thick you want your sauce
Place all ingredients in a blender, starting with ¼ cup of water and adding more as needed to facilitate blending and reach desired thickness.
Spicy Garlic Cream Sauce
This spicy sauce is perfect with sautéed veggies such as cauliflower and potatoes.
- 1 can coconut milk
- 1 head of roasted garlic
- 2 birds eye peppers or ¼ tsp cayenne powder
- 1/4 tsp pink Himalayan salt
- juice of one lemon (optional)
Peel head of roasted garlic and add to a blender with all other ingredients and blend until smooth.
Vegan Sauces, Dressings, and Dips
Balsamic Dijon Tahini Dressing
Sweet Treats and Desserts
Sweet Tahini Nice Cream
Serves 2
- 4 frozen bananas
- 2 medjool dates
- 2 tbsp raw or roasted tahini
- 1/4 tsp sea salt
Add all ingredients to a food processor or high-speed blender starting with ¼ cup of water and blend until smooth and thick. You may need to keeping adding a tbsp of water at a time to get it to blend and to achieve a slightly less thick texture if preferred.
Other Vegan Sweet Treats and Desserts
Gluten Free Vegan Pistachio and Matcha Truffles
Flourless Peanut Butter Zucchini Brownies
Chocolate Peanut Butter Pumpkins
Easy Paleo & Vegan Chocolate Pudding
Thanks for including my recipe in the mix!