17 Simple Plant-Based Dinners for Busy Weeknight Cooking
Weeknight dinners can feel overwhelming when you’re trying to eat plant-based and keep things simple. These vegan recipes prove that delicious, satisfying meals don’t require hours in the kitchen or complicated ingredient lists.
Each recipe focuses on wholesome ingredients and straightforward techniques that deliver maximum flavor with minimal effort for your busy schedule.
01. Hearty Black Bean Burgers
Protein-packed black bean patties with crispy edges and tender centers. These oven-baked burgers deliver satisfying texture without any frying mess.
Ingredients: 2 cans black beans (drained and rinsed), 1 cup whole wheat breadcrumbs, 1 medium onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), 2 tablespoons ground flaxseed, 1 teaspoon cumin, 1 teaspoon smoked paprika, salt and pepper to taste.
How To Make Hearty Black Bean Burgers
1. Preheat your oven to 375°F and line a baking sheet with parchment paper. Mash black beans in a large bowl, leaving some chunks for texture rather than making them completely smooth.
2. Sauté diced onion and bell pepper in a skillet over medium heat for 5-6 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Mix the sautéed vegetables into mashed beans along with breadcrumbs, flaxseed, and all spices. The mixture should hold together when pressed but not be too wet.
4. Form into 6 patties and place on prepared baking sheet. Bake for 15 minutes, flip carefully, then bake another 10-12 minutes until edges are crispy and patties hold their shape when lifted.
02. Mexican Enchilada Casserole
Layers of tortillas, seasoned seitan, and melted vegan cheese create this crowd-pleasing dinner. Everything bakes together for an easy one-pan meal.
Ingredients: 8 corn tortillas, 1 package seitan (crumbled), 1 can refried beans, 2 cups cooked brown rice, 1½ cups vegan cheese shreds, 2 cups enchilada sauce, 1 bell pepper (diced), 1 onion (diced), 2 teaspoons chili powder, 1 teaspoon cumin.
How To Make Mexican Enchilada Casserole
1. Preheat oven to 350°F and grease a 9×13 inch baking dish. Sauté diced onion and bell pepper until tender, about 6 minutes, then add crumbled seitan and spices.
2. Layer half the tortillas in the bottom of your prepared dish, overlapping slightly. Spread refried beans over tortillas, then add the seitan mixture and cooked rice.
3. Pour half the enchilada sauce over the filling, add remaining tortillas, then top with remaining sauce and all the vegan cheese for maximum melted goodness.
4. Cover with foil and bake for 25 minutes, then remove foil and bake 10 more minutes until cheese is melted and edges are bubbling. Let rest 5 minutes before serving.
03. Protein-Rich Three-Bean Chili
Hearty chili loaded with kidney beans, lentils, and vegetables simmered in rich tomato base. This one-pot wonder tastes even better the next day.
Ingredients: 1 can kidney beans (drained), 1 cup red lentils, 1 can diced tomatoes, 1 cup corn kernels, 2 medium potatoes (cubed), 1 large onion (diced), 3 cloves garlic (minced), 3 cups vegetable broth, 2 tablespoons chili powder, 1 teaspoon cumin, salt and pepper to taste.
How To Make Protein-Rich Three-Bean Chili
1. Heat oil in a large pot over medium heat and sauté diced onion for 5 minutes until softened. Add minced garlic, chili powder, and cumin, stirring for 30 seconds until fragrant.
2. Add cubed potatoes, diced tomatoes, kidney beans, lentils, and corn to the pot. Pour in vegetable broth and bring mixture to a rolling boil.
3. Reduce heat to low and simmer covered for 25-30 minutes, stirring occasionally, until lentils are tender and potatoes are fork-tender throughout.
4. Season with salt and pepper to taste. The chili will thicken as it cools, so add more broth if needed for your preferred consistency.
5. Serve hot with your favorite toppings like avocado, cilantro, or vegan sour cream. Leftovers make an excellent pasta sauce when thinned with a little broth.
04. Rainbow Chickpea Power Bowl
Colorful roasted vegetables and seasoned chickpeas served over fluffy quinoa. This nutrient-dense bowl comes together quickly for busy weeknights.
Ingredients: 1 can chickpeas (drained and rinsed), 2 cups cooked quinoa, 2 large carrots (sliced), 1 cup Brussels sprouts (halved), 1 large onion (sliced), 2 parsnips (cubed), 3 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, salt and pepper to taste.
How To Make Rainbow Chickpea Power Bowl
1. Preheat oven to 425°F and line two baking sheets with parchment paper. Toss chickpeas with 1 tablespoon olive oil, paprika, and garlic powder until evenly coated.
2. Spread chickpeas on one baking sheet and roast for 20-25 minutes until crispy and golden brown, shaking the pan halfway through cooking.
3. Meanwhile, toss all chopped vegetables with remaining olive oil, salt, and pepper. Spread on the second baking sheet and roast for 25-30 minutes until tender and caramelized.
4. Divide cooked quinoa among serving bowls and top with roasted vegetables and crispy chickpeas. Drizzle with tahini dressing or your favorite sauce before serving warm.
05. Korean Glass Noodle Stir-Fry
Chewy sweet potato noodles tossed with colorful vegetables in savory soy-based sauce. This Korean-inspired dish works perfectly served hot or at room temperature.
Ingredients: 8 oz sweet potato starch noodles, 2 cups fresh spinach, 8 oz mushrooms (sliced), 2 large carrots (julienned), 4 green onions (chopped), 3 tablespoons soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 cloves garlic (minced), 1 teaspoon sugar.
How To Make Korean Glass Noodle Stir-Fry
1. Soak sweet potato noodles in hot water for 15 minutes until softened, then drain thoroughly. Cook them in boiling water for 6-8 minutes until translucent and chewy.
2. Heat sesame oil in a large wok or skillet over high heat. Stir-fry sliced mushrooms for 3-4 minutes until golden brown and most liquid has evaporated.
3. Add julienned carrots and minced garlic to the pan, stir-frying for 2 minutes until carrots begin to soften but still have some crunch.
4. Toss in cooked noodles, spinach, soy sauce, rice vinegar, and sugar. Stir-fry everything together for 2-3 minutes until spinach wilts and noodles are heated through.
5. Remove from heat and stir in chopped green onions. Serve immediately while hot, or let cool to room temperature for a refreshing cold noodle dish.
06. Spiced Chickpea Soft Tacos
Seasoned chickpeas with warm Mexican spices make the perfect taco filling. These protein-packed tacos come together in just 15 minutes for quick dinners.
Ingredients: 2 cans chickpeas (drained and rinsed), 8 small corn tortillas, 1 onion (diced), 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 2 tablespoons olive oil, salt and pepper to taste, toppings of choice.
How To Make Spiced Chickpea Soft Tacos
1. Heat olive oil in a large skillet over medium heat and sauté diced onion for 4-5 minutes until softened and lightly golden around the edges.
2. Add drained chickpeas to the pan along with all the spices. Use a fork to lightly mash about half the chickpeas, leaving the rest whole for texture.
3. Cook the seasoned chickpeas for 5-7 minutes, stirring frequently, until heated through and slightly crispy on the outside. Season with salt and pepper to taste.
4. Warm tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds until soft and pliable.
5. Fill each tortilla with the spiced chickpea mixture and add your favorite toppings like avocado, salsa, lettuce, or vegan sour cream for a complete meal.
07. Creamy Coconut Lentil Soup
Velvety red lentil soup enriched with coconut milk and warming spices. This comforting bowl delivers restaurant-quality flavor with minimal prep work.
Ingredients: 1 cup red lentils, 1 can coconut milk, 2 cups butternut squash (cubed), 4 cups vegetable broth, 1 onion (diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 1 teaspoon turmeric, 1 teaspoon ground coriander, 2 tablespoons olive oil, salt to taste.
How To Make Creamy Coconut Lentil Soup
1. Heat olive oil in a large pot over medium heat and sauté diced onion for 5 minutes until softened. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
2. Stir in turmeric and coriander, cooking for 30 seconds to bloom the spices. Add cubed butternut squash and cook for 3-4 minutes, stirring occasionally.
3. Pour in vegetable broth and red lentils, bringing the mixture to a boil. Reduce heat to low and simmer for 20-25 minutes until lentils are tender and squash is easily pierced.
4. Stir in coconut milk and simmer for 5 more minutes. Use an immersion blender to partially blend the soup, leaving some texture while creating a creamy base.
5. Season with salt to taste and serve hot. The soup thickens as it sits, so thin with additional broth if needed when reheating leftovers.
08. Indian Potato and Pea Curry
Tender potatoes and sweet peas simmered in aromatic coconut curry sauce. This fragrant dish brings authentic Indian flavors to your weeknight dinner rotation.
Ingredients: 2 lbs potatoes (cubed), 1 cup frozen peas, 1 can chickpeas (drained), 1 can coconut milk, 1 onion (diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 teaspoons curry powder, 1 teaspoon garam masala, 1 teaspoon turmeric, 2 tablespoons oil, salt to taste.
How To Make Indian Potato and Pea Curry
1. Heat oil in a large pot over medium heat and sauté diced onion for 6-7 minutes until golden brown. Add minced garlic and grated ginger, cooking for 1 minute until aromatic.
2. Add all the spices to the pot and stir for 30 seconds until fragrant. Pour in a splash of water if the spices start to stick to prevent burning.
3. Add cubed potatoes and stir to coat with the spice mixture. Cook for 3-4 minutes, then pour in coconut milk and enough water to barely cover the potatoes.
4. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes until potatoes are fork-tender. Stir in chickpeas and frozen peas during the last 5 minutes.
5. Season with salt to taste and simmer uncovered for 5 more minutes to thicken the sauce. Serve over rice with fresh cilantro and naan bread on the side.
09. Healing Rice and Lentil Bowl
Simple combination of basmati rice and split mung beans cooked together until creamy. This Ayurvedic comfort food is gentle on digestion and deeply nourishing.
Ingredients: ½ cup basmati rice, ½ cup split yellow mung beans, 4 cups water, 1 tablespoon ghee or coconut oil, 1 teaspoon turmeric, 1 teaspoon cumin seeds, 1 inch fresh ginger (grated), 2 bay leaves, salt to taste, fresh cilantro for garnish.
How To Make Healing Rice and Lentil Bowl
1. Rinse basmati rice and mung beans together in cold water until water runs clear. This removes excess starch and helps prevent the mixture from becoming too sticky.
2. Heat ghee in a heavy-bottomed pot over medium heat and add cumin seeds. Let them sizzle for 30 seconds until fragrant, then add grated ginger and turmeric.
3. Add the rinsed rice and lentil mixture to the pot, stirring to coat with the spiced oil. Toast for 2-3 minutes until grains smell nutty.
4. Pour in water, add bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until creamy and porridge-like, stirring occasionally.
5. Season with salt and remove bay leaves before serving. Top with fresh cilantro and a drizzle of ghee or your favorite condiments like tamari or nutritional yeast.
10. Plant-Based Mushroom Meatloaf
Hearty loaf made with brown lentils and mushrooms delivers classic comfort food satisfaction. This family-friendly centerpiece slices beautifully and tastes amazing with gravy.
Ingredients: 1½ cups cooked brown lentils, 8 oz mushrooms (finely chopped), 1 cup rolled oats, ½ cup walnuts (chopped), 1 onion (diced), 2 cloves garlic (minced), 2 tablespoons ground flaxseed, 3 tablespoons water, 2 tablespoons soy sauce, 1 teaspoon dried thyme, salt and pepper to taste.
How To Make Plant-Based Mushroom Meatloaf
1. Preheat oven to 375°F and line a loaf pan with parchment paper. Mix ground flaxseed with water and let sit for 5 minutes to create a gel-like binding agent.
2. Sauté diced onion in a large skillet for 5 minutes until softened, then add finely chopped mushrooms and cook until most liquid evaporates, about 8-10 minutes.
3. Add minced garlic and thyme to the mushroom mixture, cooking for 1 minute until fragrant. Remove from heat and let cool slightly.
4. Pulse rolled oats in a food processor until they form coarse crumbs. In a large bowl, combine cooked lentils, oat crumbs, chopped walnuts, mushroom mixture, flax gel, and soy sauce.
5. Mix everything thoroughly and press firmly into the prepared loaf pan. Bake for 35-40 minutes until firm and golden brown on top. Let rest 10 minutes before slicing.
11. Fresh Ginger Vegetable Stir-Fry
Crisp-tender vegetables tossed in aromatic ginger and garlic sauce. This versatile stir-fry works with whatever fresh vegetables you have on hand.
Ingredients: 3 cups broccoli florets, 1 cup snow peas, 2 large carrots (sliced), 1 cup green beans (trimmed), 3 cloves garlic (minced), 2 tablespoons fresh ginger (grated), 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 tablespoons vegetable oil.
How To Make Fresh Ginger Vegetable Stir-Fry
1. Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add sliced carrots first since they take longest to cook, stir-frying for 2 minutes.
2. Add broccoli florets and green beans to the pan, continuing to stir-fry for 3-4 minutes until vegetables are bright green and crisp-tender.
3. Push vegetables to one side of the pan and add minced garlic and grated ginger to the empty space. Stir-fry for 30 seconds until fragrant.
4. Add snow peas and toss everything together with soy sauce, rice vinegar, and sesame oil. Stir-fry for 1-2 more minutes until snow peas are bright green.
5. Serve immediately over steamed jasmine rice while vegetables retain their crisp texture and vibrant color. Add cubed tofu during step 2 for extra protein if desired.
12. Colorful Mixed Vegetable Stir-Fry
Quick and flexible vegetable stir-fry perfect for using up whatever produce you have available. Purple cauliflower adds beautiful color but regular works perfectly too.
Ingredients: 2 cups cauliflower florets, 1 red bell pepper (sliced), 1 yellow bell pepper (sliced), 2 cups snap peas, 1 large carrot (sliced), 1 onion (sliced), 3 tablespoons soy sauce, 2 tablespoons vegetable oil, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), 1 teaspoon sesame oil.
How To Make Colorful Mixed Vegetable Stir-Fry
1. Heat vegetable oil in a large wok over high heat until smoking. Add sliced onion and carrot first, stir-frying for 2-3 minutes until they start to soften.
2. Add cauliflower florets and continue stir-frying for 3-4 minutes until they begin to develop golden brown spots on the edges while remaining crisp inside.
3. Toss in bell pepper slices and snap peas, stir-frying for 2 minutes until peppers are crisp-tender and snap peas turn bright green.
4. Create a well in the center of vegetables and add minced garlic and grated ginger. Stir-fry for 30 seconds until aromatic, then mix with vegetables.
5. Drizzle with soy sauce and sesame oil, tossing everything together for 1 final minute. Serve immediately over rice or noodles while vegetables maintain their vibrant colors and crisp textures.
13. Simple Brown Lentil Soup
Clean and nourishing soup featuring brown lentils and fresh vegetables. This wholesome bowl proves that simple ingredients can create incredibly satisfying and flavorful meals.
Ingredients: 1 cup brown lentils, 4 cups vegetable broth, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 3 cloves garlic (minced), 2 bay leaves, 1 teaspoon dried thyme, 2 tablespoons olive oil, 1 can diced tomatoes, salt and pepper to taste, fresh parsley for garnish.
How To Make Simple Brown Lentil Soup
1. Heat olive oil in a large pot over medium heat and sauté diced onion, carrots, and celery for 6-8 minutes until vegetables are softened and onion is translucent.
2. Add minced garlic and dried thyme, stirring for 1 minute until fragrant. Pour in diced tomatoes with their juice and cook for 2 minutes.
3. Add brown lentils, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce heat to low and simmer covered for 25-30 minutes.
4. Continue cooking until lentils are tender but still hold their shape. Brown lentils take longer than red lentils, so be patient for the best texture.
5. Remove bay leaves and season with salt and pepper to taste. Serve hot garnished with fresh chopped parsley and crusty bread on the side for dipping.
14. Tofu in Creamy Peanut Sauce
Crispy tofu and fresh vegetables smothered in rich, addictive peanut sauce. This restaurant-quality dish comes together in just 20 minutes for busy weeknights.
Ingredients: 1 block firm tofu (cubed), 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup snap peas, 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), 3 tablespoons vegetable oil.
How To Make Tofu in Creamy Peanut Sauce
1. Press tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Add cubed tofu to the hot oil and cook for 3-4 minutes per side until golden brown and crispy on all surfaces. Remove tofu and set aside.
3. Add remaining oil to the same pan and stir-fry broccoli and bell pepper for 3-4 minutes until crisp-tender and bright in color.
4. Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger with 2 tablespoons warm water until smooth.
5. Return crispy tofu to the pan with snap peas and pour peanut sauce over everything. Toss gently for 1-2 minutes until heated through and vegetables are coated in creamy sauce.
15. Spicy Sichuan Tofu
Authentic Chinese comfort food featuring silky tofu in aromatic, spicy sauce. This quick version delivers traditional Sichuan flavors without complicated ingredients or techniques.
Ingredients: 1 block silken tofu (cubed), 2 tablespoons fermented black beans, 3 green onions (chopped), 2 tablespoons soy sauce, 1 tablespoon chili garlic sauce, 1 teaspoon sesame oil, 2 cloves garlic (minced), 1 tablespoon cornstarch, 1 cup vegetable broth, 2 tablespoons vegetable oil.
How To Make Spicy Sichuan Tofu
1. Gently cube silken tofu and set aside. Rinse fermented black beans under cold water, then mash them lightly with the back of a spoon to release their flavor.
2. Heat vegetable oil in a wok or large skillet over medium heat. Add mashed black beans and minced garlic, stir-frying for 1 minute until aromatic.
3. Whisk cornstarch with 2 tablespoons of the vegetable broth until smooth, then add remaining broth, soy sauce, and chili garlic sauce to create the sauce base.
4. Pour sauce mixture into the pan and bring to a simmer. Gently add cubed tofu and simmer for 3-4 minutes until sauce thickens and tofu is heated through.
5. Remove from heat and stir in sesame oil and chopped green onions. Serve immediately over steamed rice while the sauce is glossy and aromatic.
16. Hearty Yellow Split Pea Soup
Thick and satisfying soup that’s both light and filling at the same time. Split peas break down naturally to create a creamy texture without any dairy.
Ingredients: 1 cup yellow split peas, 4 cups vegetable broth, 2 carrots (diced), 2 celery stalks (diced), 1 onion (diced), 2 bay leaves, 1 teaspoon dried thyme, 2 tablespoons olive oil, 3 cloves garlic (minced), salt and pepper to taste, hot sauce to taste.
How To Make Hearty Yellow Split Pea Soup
1. Rinse split peas under cold water and pick through them to remove any debris. Heat olive oil in a large pot over medium heat.
2. Sauté diced onion, carrots, and celery for 6-7 minutes until vegetables are softened and onion becomes translucent around the edges.
3. Add minced garlic and dried thyme, stirring for 1 minute until fragrant. Add split peas, vegetable broth, and bay leaves to the pot.
4. Bring to a boil, then reduce heat to low and simmer partially covered for 45-60 minutes, stirring occasionally, until split peas break down completely and soup thickens.
5. Remove bay leaves and season with salt, pepper, and hot sauce to taste. The soup will continue to thicken as it cools, so thin with additional broth if needed.
17. Vietnamese Vegetable Pho
Aromatic rice noodle soup with fragrant broth infused with star anise and lemongrass. This comforting bowl lets everyone customize their toppings for the perfect personalized meal.
Ingredients: 8 oz rice noodles, 6 cups vegetable broth, 8 oz mushrooms (sliced), 2 cups bean sprouts, 2 stalks lemongrass (bruised), 3 star anise pods, 1 onion (sliced), 3 cloves garlic (minced), 1 inch fresh ginger (sliced), lime wedges, fresh cilantro, fresh basil, green onions for serving.
How To Make Vietnamese Vegetable Pho
1. Cook rice noodles according to package directions until tender but still slightly firm. Drain and rinse with cold water to stop cooking, then divide among serving bowls.
2. Char onion slices and ginger in a dry skillet over high heat for 3-4 minutes until slightly blackened and aromatic. This adds authentic smoky flavor to the broth.
3. Combine vegetable broth, charred onion and ginger, lemongrass, star anise, and minced garlic in a large pot. Simmer for 20 minutes to develop deep flavors.
4. Strain the aromatic broth and return to pot, discarding solids. Add sliced mushrooms and simmer for 5 minutes until tender and flavorful.
5. Ladle hot broth and mushrooms over prepared noodles in bowls. Serve immediately with bean sprouts, lime wedges, fresh herbs, and green onions for everyone to customize their perfect bowl.
Final Thoughts
These plant-based dinners prove that vegan cooking doesn’t have to be complicated or time-consuming. Each recipe focuses on simple techniques and wholesome ingredients that deliver maximum satisfaction.
Keep these recipes in your rotation for those busy weeknights when you want something nourishing, delicious, and ready in no time.
