Easy Vegan Dinner Recipes
Are you in the process of transitioning to a plant-based diet? Maybe you’ve tried before, only to fall back on old habits because you just couldn’t figure out what to eat? Don’t worry, it’s common for plant-based beginners to struggle with what to make for dinner, but having this incredible collection of easy vegan dinner recipes at the ready is going to make things so much easier. You’ll never be stuck wondering what to make for dinner again!
Easy Vegan Dinner Recipe Criteria
As I gathered these easy vegan dinner recipes, I had a few requirements. All of the recipes on this list had to fit this criteria:
- ready in 30 minutes or less
- reasonable number of ingredients
- reasonable number of steps required
- no hard-to-find ingredients
- made from whole foods
- can be made in advance
Dinner Recipe Categories
I have organized these recipes into the following categories:
- soups and stews
- tacos and burritos
- stir-fries, rice and noodles
- curries (Asian and Indian)
- sandwiches, burgers and wraps
- salads and buddha bowls
- nachos and pizza
Easy Vegan Dinner Recipes
Never be at loss for what to make for dinner again! These easy vegan dinner recipes are all you need to make weeknight, plant-based dinners simple, healthy and delicious. You can also follow my Vegan Dinner Ideas Board on Pinterest for tons more healthy and tasty options! Looking for breakfast recipes, check out my list of easy and healthy vegan breakfasts.
Soup and Stew Recipes
Soups are one of my favourite ways to make a quick and healthy meal. They’re nourishing, comforting, great for food prep and a good way to eat extra veggies.
This black bean soup is so easy to make it it’s a good one for weeknight dinners. The flavours get even the better the next day too so the leftovers are perfect for lunch. This is one of the most popular recipes on the blog, I’d highly recommend giving it a try!
This soup is my favourite way to use up cauliflower or kale that needs to be eaten. It’s easy to make, creamy but hearty and can be made in advance. Gluten-free and oil-free.
I love the slightly sweet flavour of this coconut ginger soup. It’s super easy to make, tastes even better next day, loaded with nutrition and can be on the table in less than 30 minutes. Gluten-free and oil-free.
This amazing chickpea chowder is a much-loved Running on Real Food classic. It’s easy to make and loaded with nutrition. Gluten-free and oil-free.
This easy, pureed soup is high in protein thanks to nutritional yeast. It comes together quickly, has a rich, cheesy flavour and is loaded with nutrition.
If you’ve got half and hour then you’ve got time to whip up vegan ramen. Ramen is the ultimate cold-weather comfort food, don’t you think? These hearty, protein-rich noodle bowls feature an extra flavourful broth that tastes slow simmered, plus you’ll only need a handful of basic ingredients to make it.
This quinoa stew is awesome during the Winter when you want something warm and hearty. It’s gluten-free, oil-free, easy to make and full of flavour.
This delicious, nourishing lentil dahl is a Running on Real Food favourite. It’s so flavourful and comforting you’ll want this dish frequenting your weekly meal plans. It’s also easy to make with basic pantry ingredients and can be served on it’s own or over rice. I listed it soups and stews as it’s somewhat of a stew but it could also be considered a curry, either way, it’s delicious.
This delicious stew with peanut butter and sweet potatoes has so much flavour everyone will love it. You could try it with almond butter if you can’t do peanuts. Gluten-free and oil-free.
This soup is very easy to make and has the most amazing flavour. It’s made in the blender with homemade roasted red peppers, diced tomato and nutritional yeast. Gluten-free, oil-free.
This roasted butternut squash soup is made with red curry paste, carrots and onion for flavourful, nutritious and filling soup. This recipe is gluten-free and oil-free. If you love Thai red curry, you’ll love this creamy squash soup.
This lentil sweet potato stew with kale is extra hearty and nutritious and packs in a ton of dietary fibre plus 12 grams of plant-based protein per serving. Gluten-free and oil-free.
Love curry? Try this easy chickpea curry stew with rice and spinach. It’s gluten-free, oil-free, easy to make and ready in under 30 minutes.
Taco, Burritos and Enchilada Recipes
I love Mexican food. I mean, avocado, corn, black beans, salsa, tortillas, lime, cilantro, what’s not to love? Bonus, not only easy to make quick and healthy tacos and burritos, Mexican is an easy cuisine to do plant-based.
This BBQ Burrito Bowl from Contentedness Cooking is easy to make, loaded with flavour and would be a perfect dish to do for food prep. All you need to do is cook the rice and make the black beans and then add them to a bowl with avocado, BBQ sauce and if desired, tortilla chips. You could also roll the ingredients up in a tortilla to make a delicious burrito. To make these gluten-free, serve with corn tortillas and gluten-free BBQ sauce such as Annie’s or a homemade version.
Burrito bowls are one of my favourite meals. They’re so easy and you can make them a little different every time depending on what you have on hand, that being said, I don’t think I’d change a thing about these amazing burrito bowls from Brita Britnell. Inspired by Chipotle, they feature sautéed veggies, rice, corn, black beans, rice and lettuce. Beautiful, easy, healthy and delicious!
These Mexican-inspired quinoa wraps from Contentedness Cooking are a good one for food prep, packed with nutrition and only require a few basic ingredients. You’ll need quinoa, onions, black beans, red pepper, jalapeno, corn and if desired, guacamole, sour cream and/or BBQ sauce. You can sub the guacamole with avocado, skip the sour cream and use store-bought BBQ sauce to save time. To make these, it’s just a matter of cooking the quinoa and sautéing the veggies then rolling it all up in a tortilla with the corn and black beans.
This taco salad by She Likes Food is quick and easy to make and features a delicious seasoned chickpea and walnut filling. Add your favourite taco salad ingredients such as lettuce, corn, black beans and olives then top it off with an easy, creamy avocado ranch dressing.
You can’t get much easier than these simple but yummy pinto bean tacos. All you need is either canned or home-cooked pinto beans, tomatoes, corn, avocado and whatever other taco fillings you like such as salsa, jalapeno, grated carrot or lettuce. They’ll be on the table in no time and dissapear even faster.
Stir-Fry, Rice and Noodle Recipes
Stir-fries are the ultimate quick and healthy meal. They can be made with pretty much any vegetables, many different homemade or store-bought sauces and are a great way to sneak a ton of extra veggies into your diet. Asian stir-fry, rice and noodle recipes are veg-friendly and a great way to explore new flavours and ingredients.
I look a good zucchini noodle recipe and this one from Table for Two looks fantastic. Cooking with zucchini noodles is a great way to take advantage of extra nutrition while reducing the calories in your meals, which is perfect because that means more room for sauce and cashews! You’ll need pantry basics such as soy sauce, hoisin sauce, sesame oil, rice vinegar, arrowroot powder and brown sugar for this recipe but other than that all you need is some veggies and the whole dish can be on the table in less than 30 minutes.
I love this cauliflower fried rice for a super quick dinner. It takes about 20 minutes including chopping time and the flavour is awesome. You can add your favourite protein such as baked tofu or tempeh to boost the protein content. To make this dish gluten-free, use gluten-free soy sauce or tamari.
I like dishes like this where you can just throw everything in one pot and let it cook until it’s ready. This Spicy Vegan Jamabalya from My Life as a Strawberry is perfect to make in advance or if you have some other chores you need to get done while it cooks. All you need is rice, spices and veggies.
The ingredient list for this seems on the longer side but it’s mostly common pantry ingredients you most likely already have on hand, such as soy sauce, rice vinegar, sriracha and cornstarch. The veggies are customizable and you can serve it over rice or noodles for a complete meal. Ready in 30 minutes.
This recipe features a homemade hoisin sauce made from everyday pantry ingredients. You can use your choice of noodles and customize the veggies as needed. It uses a very small amount of oil for cooking and it can be made gluten-free.
With simple ingredients and an addictive creamy miso peanut sauce, you’ll want to have this recipe on repeat. It’s really easy to make in under 20 minutes, packed with nutrition and has the most amazing flavour. Gluten-free.
This recipe is loaded with flavour and easy to make. With yummy ingredients like cashews, green peas, carrot and pineapple, it’s always a hit with anyone who tries it. It comes together in under 20 minutes, is low in calories and gluten-free.
If you cook the brown rice ahead of time, this recipe takes just 25 minutes to make. It’s a healthy version of fried rice that no one will guess is healthy! Tofu and cashews add protein and healthy fats. Can be made gluten-free.
You can beat spaghetti for the ultimate quick dinner. Sauce, noodles, done. How easy is is that? From zucchini noodles to pesto to linguine, there’s a pasta to please everyone!
You only need 6 ingredients and under 20 minutes to make these high-protein, healthy, easy, cheesy zoodles. Gluten-free, oil-free.
This pasta recipe by Well Vegan uses cashews to create a creamy, dairy-free tomato sauce. I love tomato basil for a quick, weeknight pasta dish, it’s so easy to make but still packed with flavour. Try it with chickpea pasta, brown rice pasta or zucchini noodles for a gluten-free option.
Serve this easy vegan tofu ricotta with tomato sauce and zoodles for a super quick vegan meal. Gluten-free, oil-free.
A quick and easy hearty lentil tomato sauce that can be served over zoodles or your favourite pasta. Easy to make in about 20 minutes, gluten-free, oil-free.
Creamy, garlic pasta in one pot? Yes, it’s true. Less fuss, less dishes, less mess! This fettuccine from Yup, It’s Vegan is cooked in one pot using with vegetable stock and non-dairy milk that’s reduced down over 20 minutes to create a thick and creamy sauce.
You only need a few ingredients to make this beautiful, rich, creamy and flavourful pumpkin penne. Stir in some spinach or kale for some added nutrition. Gluten-free, oil-free.
Asian Curries and Indian Food
From Thai to Indian, red to green, curries are always a good choice for dinner. They’re easy to make, can be customized with different vegetables and either served on their own or with rice or noodles.
This is my go-to green curry recipe. You can use whatever vegetables you have on hand, it can be served on it’s own or with rice, noodles, cauliflower rice or zoodles and it can be ready in about 20 minutes.
Curries like this are one of my favourite things to make. They’re quick and easy, work for food prep, one require one pot and can be paired with rice or noodles or eaten on their own. I always stock coconut milk in my pantry so I’m always ready to make a quick curry. They’re also a great way to use up veggies at the end of the week.
I make chana masala often but I’ve never gotten around to making my own recipe for it. This recipe is from the Oh She Glows cookbook and is posted on Cookie and Kate. I’ve made it before and indeed it’s very easy and totally delicious! Enjoy it on it’s own or pair it with rice for a complete meal
This recipe uses tofu instead of chicken and features a creamy sauce made from cashews. It’s rich and flavourful and has been a bit on the blog.
Vegan Sandwiches, Burgers and Wraps
You can’t beat a nice, big, full-loaded sandwich for dinner and there’s nothing better than a perfect veggie burger on a fresh bun. I love sandwiches and wraps on Friday nights when I don’t feel like cooking much else except maybe some baked yam fries to have on the side.
This spicy chickpea burger is a Running on Real Food classic. They hold together beautifully, have the most amazing flavour and can be served in a bun or on top of a big salad for a healthy and delicious meal. You can make these on the stove top, BBQ or in the oven.
Cook up some buffalo cauliflower wings and roll them up in a tortilla with vegan ranch sauce, kale, carrot, avocado and cucumber. So good! This recipes slightly longer than 30 minutes but it’s mostly just waiting for the cauliflower wings to cook. Can be made gluten-free with gluten-free wraps, oil-free.
This reicpe is quite easy to amke and simply involves baking some tofu then lateying in a bun with lettuce, tomato and if desired, dairy-free cheese. This would make a quick and easy dinner served with baked fries, perfect for a Friday night.
These beet burgers are easy to make in your food processor and hold together well through cooking. Enjoy them on a bun with lettuce, tomato and avocado or add a couple of patties to a big salad.
Vegan Salads and Buddha Bowls
By including salad ingredients in my weekly food prep, I can throw together healthy and delicious salads and buddha bowls in in minutes during the week. Some of my favourite ingredients to prep are baked tofu, grated beet and carrot, steamed broccoli, tahini sauce, balsamic vinaigrette, sweet potato, zucchini noodles, spaghetti squash and roasted brussel sprouts. You can find all of my weekly food prep posts here.
These beautiful bowls feature homemade roasted red peppers, healthy farro, chickpeas, kale, parsley, olives and a perfect lemon tahini sauce. Gluten-free, oil-free.
Roasted potatoes in a kale salad? Trust me, it works. And it works even better with cranberries, walnuts, roasted brussel sprouts and a sweet and tangy balsamic vinaigrette. This one has a longer cooking time than 30 minutes but the prep is quick and easy. Gluten-free, oil-free.
This buddha bowl from Well and Full is the ultimate easy vegan dinner recipe. Grain, avocado, greens, chickpeas, sauce, done. You could easily swap out the quinoa for a different whole grain, try a different legume and switch up the sauce to make the recipe work for what you have on hand.
This buddha bowl is full of healthy ingredients like lentils, hummus, sweet potato, avocado and red cabbage. Gluten-free, oil-free.
Broccoli, brown rice, carrot, coconut bacon, baked tofu and easy almond satay sauce will have you counting down the hours until you can eat the leftovers for lunch the next day. Gluten-free, oil-free.
You only need a few ingredients to make this hearty salad. Kale, chickpeas, avocado, hemp seeds and a simple lime tahini dressing. Gluten-free, can be oil-free.
This quinoa salad features quinoa, roasted beets and squash so it can be enjoyed as a main dish. Topped with a simple dijon dressing.
Whole roasted carrots are the star of these kale and quinoa bowls with tahini sauce. Chickpeas and pumpkin seeds add extra protein and healthy fats. Gluten-free.
These healthy, high-protein bowls feature carrot, edamame, carrot, brown rice and baked tofu. Gluten-free, oil-free.
These bowls are easy to make but loaded with flavour. Tofu feta and pickled onions add a tangy bite that works well with the quinoa and tahini. Gluten-free, oil-free.
You can’t go wrong with a colourful everyday rainbow salad for dinner. Customize this salad to what you have on hand while aiming to get in as many different colours as possible. Gluten-free, oil-free.
This yummy bowls features broccoli, carrot, baked tofu, cauliflower rice and greens and is topped off this an insanely delicious coconut peanut sauce. Gluten-free, oil-free.
This simple but delicious salad recipe from She Likes Food features kale, chickpeas, roasted sweet potatos, almonds and cranberries for a healthy vegan meal that is sure to fill you up. Gluten-free.
This delicious broccoli quinoa bowl is easy to make with quinoa, broccoli, almonds, nutritional yeast, lemon and avocado. Gluten-free, oil-free.
Vegan Casserole Recipes
Casseroles are the ultimate easy meal. Throw a bunch of stuff in a pan and bake it. It doesn’t get much easier than that! Casseroles are perfect for food prep, great for families and with this selection of recipes, everyone will love casserole night.
This popular Mexican bake from The Vegan 8 is easy to make with minimal ingredients. I’ve been meaning to try it forever! All you need is cashews, tortillas, dairy-free yogurt, salsa and a few other basic ingredients. Gluten-free, oil-free.
This casserole features a creamy sauce made from cashews, a crunchy topping and a veggie-loaded mushroom wild rice filling. Prep it in 20 minutes then forget it in the oven for an hour and you’re ready to eat! Gluten-free (use GF breadcrumbs), oil-free.
Vegan Nachos and Pizza
I’m including nachos and pizza because everyone loves a good nacho or pizza night! Making vegan nachos is a lot of fun and so yummy. My favourite way to make nachos is topped with vegan cheese sauce, refried beans and diced veggies. As for pizza, you can either make your own vegan cheese or go with one of the amazing vegan cheeses available today. My favourites are Chao and Earth Island.
Friday night, Saturday night, any night! These vegan nachos are easy to make and will satisfy any craving for traditional nachos that night come your way. They’re made with healthy toppings like guacamole, black beans and salsa and smothered in easy, vegan queso sauce.
This pizza recipes features a 20 minute crust but you could use store-bought if you’re not into making dough. Either way, loaded up with the healthy veggie toppings, it will be delicious.
Tips for Plant-Based Beginners
Before we get into the dinner recipes, I wanted to share a couple of posts that might help you along in your plant-based journey.
- How to Transition to a Plant-Based Diet
- Easy Healthy Vegan Breakfast Recipes
- Beginner Tips for Eating a Plant-Based Diet
- All Weekly Meal Prep Posts
- All One Day Vegan Meal Plan Posts
- Healthy Eating on a Budget
- How to Stock a Vegan Pantry
- Vegan Protein Sources
- Vegan Nutrition Guide
- Best Plant-Based Diet Books and Resources
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