33 Vegan Recipes That Prove Plant-Based Eating Can Be Fun

Tender soba noodles mingle with sugar snap peas, edamame, julienned carrots, cilantro, and toasted sesame seeds. Tossed in a homemade ginger-sesame-lime dressing, this vibrant, veggie-loaded dish is fresh, flavorful, springy, and light. Perfect as a main or chilled side that keeps well.

A one-pot vegan stew brimming with sweet potatoes, tomatoes, onion, garlic, spinach, and peanut butter. Spiced with ginger, chili, coriander, and simmered until rich and hearty. Gluten-free and optionally oil-free. Comfort in a bowl for weeknights.

This high-protein vegan recipe features crispy, pan-fried tofu and roasted broccoli florets tossed in a savory soy-ginger sauce with garlic, rice vinegar, and cornstarch. Garnished with sesame seeds and scallions, it’s great over rice or quinoa—quick, nourishing, and packed with plant-based flavor.

This vegan, gluten-free pasta meal takes just five ingredients and two simple steps. Toss cooked pasta in a hummus-based garlic sauce, then stir in olives, walnuts, and optional dried cranberries for a sweet-savory contrast. Quick, creamy, and satisfying.

A speedy 10-minute vegan casserole loaded with eggplant cubes, cannelini beans, chickpeas, diced tomatoes, tahini, smoked paprika, and chili powder. This hearty, plant-based dish is comforting, rich, and perfect alongside rice or roasted potatoes. Totally satisfying, protein-packed, and great for weeknight meals.

A nourishing, gluten-free, fat-free take on pho featuring an aromatic broth of toasted spices (anise, cinnamon, cloves), lemongrass, ginger, garlic, and dried shiitake mushrooms. Rice noodles, mushrooms, bok choy, spinach, and snow peas join for warmth and comfort.

Silky chickpea-based Burmese tofu is pan-fried and served with a bold sauce of garlic, ginger, chilli, soy sauce, and rice vinegar. It’s savory, tangy, subtly spicy, and loaded with flavor. A great plant-based protein option that feels special yet stays simple.

This vegan, gluten-free curry mixes fresh mangoes with sweet-sour spices, mustard seeds, coconut milk, and heat from cayenne and serrano peppers. It’s vibrant in color and flavor. Mangoes need to be just ripe so the fruit holds its shape. A delicious fruity curry with punch.

A creamy, dairy-free Alfredo sauce made with soaked cashews, nutritional yeast, dairy-free milk, garlic, and onion over your pasta of choice. It’s rich, smooth, and umami-packed. Ready in under 30 minutes. Gluten-free and vegan, with optional add-ins like mushrooms and spinach

Colorful fried rice with red bell pepper, carrots, peas, soy sauce, and curry powder tossed with juicy pineapple chunks, cashews, green onions, and cilantro. Vegan, gluten-free, and takes just 15 minutes. Bright, tangy, slightly sweet, and great for busy nights.

Light and fresh soup with spiralized sweet potato, zucchini, and celery root “noodles” in a coconut milk broth flavored with lemongrass, garlic, ginger, Thai red curry paste, onion, and herbs. Ready in about 30 minutes, comforting yet fresh.

This 10-minute salad mixes cherry tomatoes, quick-pickled onions, parsley, and cannellini beans with a lemon-olive oil dressing. It’s delicious fresh or made ahead, works as a side or a main with crusty bread, and holds up well in the fridge.

This creamy vegan beet and coconut pasta blends sweet coconut milk, roasted beets, garlic, lemon zest, and fresh mint into a vivid, comforting sauce. Tossed with pasta and topped with toasted pine nuts, it’s quick to make, nutrient-packed, and versatile warm or chilled.

Instead of tomato sauce, this vegan pizza uses a hummus base topped with spinach, cherry tomatoes, mushrooms, artichokes, olives, and red onion. Made from scratch dough (or store-bought), it bakes until golden and is vibrant, hearty, and fully plant-based.

A budget-friendly vegan curry ready in about 30 minutes using just 8 ingredients: potatoes, green beans, onion, garlic, coconut milk, curry powder, cornstarch, plus basic seasoning. Creamy, comforting, and quick to pull together, it’s perfect for weeknight dinners or stretching your grocery budget.

Spicy, no-meat jambalaya made with rice, red beans, peppers, and optional vegan sausage. Cook it quickly on the stove, or let it simmer in the slow cooker. Uses Cajun spices, diced tomatoes, and hot sauce. Serves 6-8 with bold flavor and easy prep.

These stuffed peppers are vegan, frugal, and totally no-bake. Bell peppers are softened in boiling water, then filled with a hearty mix of brown rice, mushrooms, carrots, onions, tomato sauce, herbs, and smoked paprika. It’s a simple, budget-friendly meal ready in 30 minutes.

This vegan, gluten-free soup blends zucchini, spinach, leeks, potato, green chilli, spices, and light coconut milk for a vibrant flavor. Topped with crispy garlic croutons, it’s comforting, filling, and made in about 30 minutes, perfect for warming up on cooler days.

Roasted red pepper, sweet plantain slices, vegan cheese & fresh arugula fold into tortillas for sweet-savory quesadillas. Best with melted block cheese (shredded right before cooking) for gooey texture. Serve with creamy avocado sauce, pico de gallo or salsa. Hands-off, delicious, fun to eat.

Roasted butternut squash, sage, thyme, garlic and cashews combine into a creamy, nutty pasta sauce reminiscent of mac & cheese. Tossed with rotini and optionally garnished with sautéed broccoli. Cozy, autumnal, and show-stopping while remaining vegetarian and satisfying.

A vegan twist on the holiday classic using fresh green beans, sautéed mushrooms and shallots, a creamy sauce, baked until bubbly, topped with twice the crispy fried onions. Just 10 ingredients, 30 minutes, all in one pan. Comfort food that vegan and non-vegan alike will love.

These tacos feature cauliflower bites fried or roasted to crisp, paired with vibrant toppings like slaw, herbs, creamy sauce or salsa. Texture, flavor contrast, and easy prep combine for a vegan/vegetarian taco option that feels indulgent without being heavy.

A quick, 5-ingredient spread combining ripe avocados, tahini, lemon, and garlic into a silky, creamy dip or sandwich option. Bright lemon juice balances the richness. Creamy, nutty, versatile, and great as a spread, dip, or toast topper.

Savory cabbage rolls packed with a hearty blend of lentils, brown rice, garlic, onion, tomato paste and spices, all wrapped in tender red cabbage leaves and baked in tomato sauce. This vegan, gluten-free dish is filling, affordable, and perfect for soothing, wholesome meals.

Shredded potatoes and onions mixed with flour, salt, pepper, and nutmeg. Shaped into pancakes and fried until golden and crispy. Vegan friendly (no eggs used). Served hot, often with condiments or as a snack/side dish.

This hearty, vegan Danish pea soup is packed with green split peas, carrots, celery root, and onions. Fresh dill brightens the earthy flavors, while blackened onions add depth. Thick, satisfying, and wholesome, it’s a cozy plant-based take on a classic Nordic comfort dish.

A one-pan, 30-minute vegan shakshuka where silken tofu takes the place of eggs in a smoky tomato-pepper sauce. Spiced with cumin, paprika, and chili, it’s bold, savory, and satisfying. Perfect with warm bread for dipping, this dish is easy enough for weeknights yet impressive for brunch.

A rich, smoky dip made from roasted red peppers, walnuts, breadcrumbs, olive oil, garlic, and pomegranate molasses. This Middle Eastern favorite is velvety, nutty, and slightly sweet with a gentle kick from spices. Perfect for dipping bread, spreading on sandwiches, or serving with mezze platters.

This vegan version of Colombia’s beloved soup features golden potatoes, corn, carrots, peas, and herbs in a savory broth flavored with scallions, garlic, and cumin. Creamy and hearty, it’s traditionally served with avocado and rice for a comforting, filling bowl with authentic Latin American flavors.

Crunchy garlic-rubbed toasted bread is topped with smashed chickpeas, chopped sun-dried tomatoes, lemon, olive oil, parsley, salt & pepper. This vegan bruschetta is flavour-packed, ready in about 10 minutes, affordable, and perfect as an appetizer or quick snack.

Roast cherry tomatoes low and slow with garlic, thyme, olive oil, salt & sugar till caramelized. Blend with chickpeas, tahini, lemon, and garlic until creamy. This dip/spread is rich, savoury, delights on toast, in bowls, or alongside fresh veggies. A spoiling spin on classic hummus.

Fresh vegan summer rolls filled with baked tofu and crisp veggies are served with two dipping sauces: a sweet-spicy mango-chili and a creamy peanut-coconut blend. Light, colourful, and perfect for warm-weather lunches or snack time.

Crisp, bubbly pizza crust topped with homemade cashew-mozzarella, sliced tomatoes, garlic, basil, and drizzled balsamic reduction. Takes just over 30 minutes. Fresh, bright, and impressively vegan, with all the charm of Caprese in pizza form.