15 Simple Plant-Based Recipes Perfect for New Vegans

Starting your plant-based cooking journey doesn’t have to be overwhelming or complicated. These beginner-friendly vegan recipes use simple ingredients you can find at any grocery store.

Each recipe focuses on bold flavors and easy techniques that’ll build your confidence in the kitchen while creating delicious, satisfying meals.

01. Fresh Ginger Vegetable Stir-Fry

Crispy vegetables tossed in a fragrant garlic-ginger sauce that’s better than takeout. This colorful stir-fry comes together in minutes and delivers perfect texture every time.

Ingredients: 2 tablespoons vegetable oil, 1 red bell pepper (sliced), 1 cup broccoli florets, 1 cup snap peas, 2 carrots (julienned), 3 cloves garlic (minced), 2 tablespoons fresh ginger (grated), 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 green onions (chopped).

How To Make Fresh Ginger Vegetable Stir-Fry

1. Heat vegetable oil in a large wok or skillet over high heat until shimmering. The high heat is crucial for achieving that perfect crispy-tender texture that makes restaurant-style stir-fries so irresistible.

2. Add carrots and broccoli first since they take longest to cook. Stir-fry for 2 minutes until bright and slightly softened, then add bell pepper and snap peas for another 2 minutes until all vegetables are crisp-tender.

3. Push vegetables to one side of the pan and add garlic and ginger to the empty space. Cook for 30 seconds until fragrant, then toss everything together with soy sauce, rice vinegar, and sesame oil.

4. Remove from heat and garnish with chopped green onions for a fresh pop of color and flavor.

02. Zesty Black Bean Corn Salad

A vibrant, protein-packed salad that works as a side dish or main course. The lime dressing brings all the flavors together beautifully and gets even better with time.

Ingredients: 2 cans black beans (drained and rinsed), 2 cups corn kernels (fresh or frozen), 1 red bell pepper (diced), 1/2 red onion (finely diced), 1/4 cup fresh cilantro (chopped), 3 tablespoons lime juice, 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon chili powder, salt and pepper to taste.

How To Make Zesty Black Bean Corn Salad

1. If using frozen corn, thaw completely and pat dry with paper towels to remove excess moisture. Fresh corn works beautifully too – just cut the kernels off the cob with a sharp knife.

2. Combine black beans, corn, diced bell pepper, red onion, and cilantro in a large mixing bowl. The combination of textures and colors makes this salad as beautiful as it is delicious.

3. Whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper in a small bowl until well combined. Pour over the bean mixture and toss gently to coat everything evenly.

4. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together perfectly.

03. Simple Vegan Kale Chickpea Pasta

Hearty pasta with wilted kale and protein-rich chickpeas in a garlic-nutritional yeast sauce. This satisfying dinner proves that simple ingredients can create something truly special.

Ingredients: 12 oz whole wheat pasta, 1 can chickpeas (drained and rinsed), 4 cups fresh kale (chopped), 4 cloves garlic (minced), 1/4 cup olive oil, 1/4 cup nutritional yeast, 1/2 teaspoon red pepper flakes, salt and black pepper to taste, 1/4 cup pasta water (reserved).

How To Make Simple Vegan Kale Chickpea Pasta

1. Cook pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water – this will help create a silky sauce that coats every strand perfectly.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.

3. Add chickpeas to the skillet and cook for 3-4 minutes until warmed through and slightly golden. Season with salt and pepper, then add chopped kale and cook until just wilted, about 2 minutes.

4. Add drained pasta to the skillet along with nutritional yeast and a splash of pasta water. Toss everything together until the nutritional yeast creates a creamy coating and the pasta is well combined with the vegetables.

04. Perfect Tofu Breakfast Bowl

Fluffy scrambled tofu with turmeric creates an egg-like breakfast that’s completely plant-based. These protein-packed bowls will keep you satisfied for hours and are perfect any time of day.

Ingredients: 1 block firm tofu (14 oz, drained), 2 tablespoons olive oil, 1/2 onion (diced), 1 bell pepper (diced), 2 cloves garlic (minced), 1/2 teaspoon turmeric, 1 teaspoon nutritional yeast, 1/4 teaspoon black pepper, salt to taste, 2 green onions (sliced), 1 avocado (sliced).

How To Make Perfect Tofu Breakfast Bowl

1. Press tofu between paper towels for 10 minutes to remove excess water, then crumble into bite-sized pieces with your hands. The irregular chunks will mimic scrambled eggs perfectly and absorb flavors beautifully.

2. Heat olive oil in a large non-stick skillet over medium-high heat. Add diced onion and bell pepper, cooking for 4-5 minutes until softened and lightly golden around the edges.

3. Add garlic and cook for another minute until fragrant. Add crumbled tofu, turmeric, nutritional yeast, salt, and pepper, stirring gently to coat everything in the golden turmeric without mashing the tofu.

4. Cook for 5-7 minutes, stirring occasionally, until tofu is heated through and has absorbed all the flavors. The turmeric should give it a beautiful yellow color that looks just like scrambled eggs.

5. Serve in bowls topped with sliced green onions and fresh avocado for a complete, satisfying breakfast that’ll fuel your entire morning.

05. Crispy Baked Tofu Bites

Sweet, salty, and smoky marinated tofu that bakes to golden perfection. These versatile protein bites work in salads, sandwiches, or straight from the oven as a snack.

Ingredients: 1 block extra-firm tofu (14 oz), 3 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon olive oil, 1 tablespoon rice vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 2 tablespoons cornstarch.

How To Make Crispy Baked Tofu Bites

1. Press tofu for 15 minutes between paper towels and a heavy book to remove moisture. Cut into 1-inch cubes and place in a shallow dish for marinating.

2. Whisk together soy sauce, maple syrup, olive oil, rice vinegar, smoked paprika, garlic powder, and black pepper in a bowl. Pour over tofu cubes and marinate for at least 20 minutes, turning occasionally.

3. Preheat oven to 400°F and line a baking sheet with parchment paper. Remove tofu from marinade and toss with cornstarch until evenly coated for extra crispiness.

4. Arrange tofu pieces on the prepared baking sheet with space between each piece. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy on all sides.

06. Creamy Red Lentil Butternut Soup

Silky smooth soup with red lentils and butternut squash in aromatic coconut milk broth. This warming bowl of comfort cooks down into pure creamy perfection without any dairy.

Ingredients: 1 cup red lentils (rinsed), 3 cups butternut squash (cubed), 1 onion (diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 1 can coconut milk (14 oz), 4 cups vegetable broth, 1 teaspoon curry powder, 1/2 teaspoon cumin, salt and pepper to taste, 2 tablespoons olive oil.

How To Make Creamy Red Lentil Butternut Soup

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Add garlic, ginger, curry powder, and cumin to the pot. Cook for 1 minute until fragrant and the spices are toasted, which deepens their flavor significantly.

3. Add cubed butternut squash, red lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and squash is easily pierced with a fork.

4. Use an immersion blender to puree the soup until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer to a regular blender in batches.

5. Season with salt and pepper to taste, and serve hot with a swirl of coconut milk on top for an elegant presentation.

07. Hearty Black Bean Veggie Burgers

Flavorful homemade patties that put frozen veggie burgers to shame. The secret ingredient of seafood seasoning adds an unexpected umami kick that makes these absolutely irresistible.

Ingredients: 2 cans black beans (drained and rinsed), 1/2 cup rolled oats, 1/2 onion (finely diced), 2 cloves garlic (minced), 1 tablespoon seafood seasoning, 1/4 cup breadcrumbs, 2 tablespoons ground flaxseed mixed with 5 tablespoons water, 1 tablespoon olive oil, salt and pepper to taste.

How To Make Hearty Black Bean Veggie Burgers

1. Prepare flax egg by mixing ground flaxseed with water and let sit for 5 minutes until gel-like. Pulse oats in a food processor until they form a coarse flour texture.

2. Mash black beans in a large bowl, leaving some chunks for texture. You want about half the beans completely mashed and half remaining chunky for the perfect burger consistency.

3. Mix in diced onion, garlic, seafood seasoning, breadcrumbs, ground oats, and flax egg until everything holds together. If the mixture seems too wet, add more breadcrumbs; if too dry, add a tablespoon of water.

4. Form mixture into 6 patties and refrigerate for 20 minutes to help them hold together during cooking. This chilling step is crucial for preventing the burgers from falling apart.

5. Heat olive oil in a large skillet over medium heat. Cook patties for 4-5 minutes per side until crispy and golden brown, handling them gently when flipping.

08. Mediterranean Pearl Couscous Salad

Chewy pearl couscous studded with briny olives and tangy sun-dried tomatoes. Pine nuts add the perfect crunch to this Mediterranean-inspired dish that’s elegant enough for entertaining.

Ingredients: 1 cup pearl couscous, 1/2 cup kalamata olives (pitted and halved), 1/3 cup sun-dried tomatoes (chopped), 1/4 cup pine nuts (toasted), 1/4 cup fresh basil (chopped), 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves garlic (minced), salt and pepper to taste.

How To Make Mediterranean Pearl Couscous Salad

1. Cook pearl couscous according to package directions until tender but still slightly chewy. Drain and rinse with cold water to stop the cooking process and cool it down for the salad.

2. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden brown and fragrant. Watch carefully as they can burn quickly once they start browning.

3. Whisk together olive oil, lemon juice, minced garlic, salt, and pepper in a large bowl to create a bright, zesty dressing that will coat every grain of couscous.

4. Add cooled couscous, olives, sun-dried tomatoes, toasted pine nuts, and fresh basil to the bowl. Toss everything together until well combined and let sit for 15 minutes before serving to allow flavors to meld.

09. Quick Chocolate Mug Cake

Single-serving chocolate cake that’s ready in minutes when sweet cravings strike. Vegan chocolate chips create gooey pockets of richness while toasted coconut adds delightful crunch on top.

Ingredients: 1/4 cup all-purpose flour, 2 tablespoons cocoa powder, 2 tablespoons sugar, 1/4 teaspoon baking powder, pinch of salt, 3 tablespoons non-dairy milk, 2 tablespoons vegetable oil, 2 tablespoons vegan chocolate chips, 1 tablespoon toasted coconut flakes.

How To Make Quick Chocolate Mug Cake

1. Mix flour, cocoa powder, sugar, baking powder, and salt in a microwave-safe mug using a fork. Make sure to break up any lumps of cocoa powder for a smooth cake texture.

2. Add non-dairy milk and vegetable oil to the dry ingredients, stirring until just combined into a smooth batter. Don’t overmix, as this can make the cake tough and dense.

3. Fold in vegan chocolate chips, then microwave for 90 seconds. The cake should spring back lightly when touched and pull away slightly from the edges of the mug when done.

4. Top with toasted coconut flakes while still warm for the perfect contrast of textures and flavors in every bite.

10. Colorful Vegetarian Chili

Hearty, veggie-packed chili that’s incredibly flavorful despite being so simple to prepare. This one-pot wonder delivers your daily dose of vegetables in the most delicious way possible.

Ingredients: 2 cans kidney beans (drained), 1 can diced tomatoes, 1 bell pepper (diced), 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced), 2 tablespoons chili powder, 1 teaspoon cumin, 2 cups vegetable broth, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Colorful Vegetarian Chili

1. Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, carrots, and celery, cooking for 8-10 minutes until vegetables are softened and onion is translucent.

2. Add garlic, chili powder, and cumin to the pot, stirring constantly for 1 minute until fragrant. This toasting step is crucial for developing deep, complex flavors in your chili.

3. Add kidney beans, diced tomatoes with their juice, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until flavors meld and chili thickens slightly.

4. Season with salt and pepper to taste, and let simmer for another 5 minutes. The chili should be thick enough to coat a spoon but still have some liquid for the perfect consistency.

11. Spiced Bean Taco Filling

Perfectly seasoned black beans with peppers and onions that transform Taco Tuesday forever. A touch of cornmeal thickens the mixture into the ideal consistency for stuffing into tortillas.

Ingredients: 2 cans black beans (drained and rinsed), 1 onion (diced), 1 bell pepper (diced), 2 cloves garlic (minced), 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 2 tablespoons cornmeal, 1/2 cup vegetable broth, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Spiced Bean Taco Filling

1. Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 6-8 minutes until softened and lightly caramelized around the edges for extra flavor.

2. Add garlic, chili powder, cumin, and paprika to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant and toasted, which intensifies their flavor significantly.

3. Add black beans and vegetable broth to the pan. Simmer for 10 minutes, mashing about half the beans with a wooden spoon to create a chunky, hearty texture that holds together well in tacos.

4. Sprinkle cornmeal over the mixture and stir well. Cook for another 3-4 minutes until the cornmeal thickens the filling to the perfect consistency for spooning into tortillas without dripping.

12. Perfect Creamy Guacamole

Fresh, creamy guacamole that brightens up any meal with its vibrant flavors. The key is using perfectly ripe avocados and the right balance of lime, garlic, and seasonings.

Ingredients: 3 ripe avocados, 2 tablespoons fresh lime juice, 1 small onion (finely minced), 2 cloves garlic (minced), 1 jalapeño (seeded and minced), 1/4 cup fresh cilantro (chopped), 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 small tomato (diced and drained).

How To Make Perfect Creamy Guacamole

1. Cut avocados in half, remove pits, and scoop flesh into a large bowl. The avocados should yield slightly to pressure but not be mushy – this ensures the perfect creamy texture.

2. Add lime juice immediately and mash avocados with a fork to your desired consistency. I like to leave some chunks for texture, but you can make it completely smooth if you prefer.

3. Mix in minced onion, garlic, jalapeño, cilantro, salt, and pepper until well combined. Fold in diced tomato last to maintain its shape and prevent excess moisture from making the guacamole watery.

4. Press plastic wrap directly onto the surface of the guacamole before refrigerating to prevent browning. This technique keeps it looking fresh and green for hours.

13. Fresh Quinoa Tabbouleh

Traditional Middle Eastern tabbouleh gets a gluten-free makeover with protein-rich quinoa. Fresh herbs and lemon dressing make this salad bright, refreshing, and incredibly satisfying.

Ingredients: 1 cup quinoa (rinsed), 2 cups fresh parsley (chopped), 1/4 cup fresh mint (chopped), 3 tomatoes (diced), 1 cucumber (diced), 3 green onions (sliced), 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

How To Make Fresh Quinoa Tabbouleh

1. Cook quinoa according to package directions until tender and fluffy. Spread on a baking sheet to cool completely – warm quinoa will wilt the fresh herbs and make the salad soggy.

2. Dice tomatoes and place in a fine-mesh strainer for 10 minutes to drain excess liquid. This prevents the tabbouleh from becoming watery and helps maintain the perfect texture.

3. Combine cooled quinoa with chopped parsley, mint, drained tomatoes, cucumber, and green onions in a large bowl. The ratio of herbs to quinoa should be generous for authentic tabbouleh flavor.

4. Whisk together lemon juice, olive oil, salt, and pepper, then pour over the quinoa mixture. Toss well and refrigerate for at least 30 minutes before serving to allow flavors to develop fully.

14. Aromatic Vegan Potato Curry

Rich, creamy curry loaded with tender potatoes and warming spices that pack incredible flavor. Coconut milk creates the perfect silky base for this comforting dish that’s absolutely perfect over rice.

Ingredients: 2 pounds potatoes (cubed), 1 can coconut milk (14 oz), 1 onion (diced), 3 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons curry powder, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1 can diced tomatoes, 2 tablespoons vegetable oil, salt to taste, fresh cilantro for garnish.

How To Make Aromatic Vegan Potato Curry

1. Heat vegetable oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden, stirring occasionally to prevent sticking.

2. Add garlic, ginger, curry powder, turmeric, and cayenne to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and toasted, which creates the flavor foundation for the curry.

3. Add cubed potatoes and stir to coat with the spice mixture. Pour in coconut milk and diced tomatoes with their juice, then bring to a boil over high heat.

4. Reduce heat to medium-low and simmer for 20-25 minutes, stirring occasionally, until potatoes are fork-tender and the sauce has thickened to a creamy consistency.

5. Season with salt to taste and garnish with fresh cilantro before serving over steamed basmati rice or with warm naan bread for scooping.

15. Basic Vegan Vanilla Cupcakes

Light, fluffy cupcakes that prove vegan baking can be simple and delicious. You can easily customize the flavor by switching out the vanilla extract for any extract you love.

Ingredients: 1 1/2 cups all-purpose flour, 1 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup non-dairy milk, 1/3 cup vegetable oil, 2 tablespoons white vinegar, 2 teaspoons vanilla extract, 1/2 cup boiling water.

How To Make Basic Vegan Vanilla Cupcakes

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking soda, and salt until well combined.

2. In a separate bowl, mix non-dairy milk, vegetable oil, vinegar, and vanilla extract. The vinegar will react with the baking soda to create lift, so don’t skip this ingredient.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. Slowly add boiling water while stirring – the batter will be thin, but this creates incredibly moist cupcakes.

4. Divide batter evenly among prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean and tops spring back when lightly touched.

Final Thoughts

These simple vegan recipes prove that plant-based cooking doesn’t have to be complicated or intimidating for beginners. Each dish uses accessible ingredients and straightforward techniques.

Start with a few favorites and gradually expand your repertoire as you build confidence in creating delicious, satisfying vegan meals.