29 Plant-Based Recipes That Make It Easy to Eat Meatless (2024)

01 of 29

Bang Bang Cauliflower

Brighten up your dinner table with crispy, crunchy, delicious bang bang cauliflower. Vegetarians and carnivores alike will go back for seconds of this battered and baked cauliflower side dish covered in a flavorful, sweet and spicy Asian inspired sauce.

02 of 29

Easy Vegan Ratatouille

Ratatouille is a classic French vegetable stew that just happens to be vegan. Made with eggplant and bell pepper, simmered down with tomatoes and herbs until tender and saucy, it's also versatile for serving as a topping for crostini, a warm first course at dinner, or a meal in itself when ladled over rice.

03 of 29

Butternut Squash With Chickpeas, Tahini, and Za'atar

Sweet, roasted butternut squash stuffed with za'atar-seasoned chickpeas, all smothered in earthy tahini sauce, is a fantastic way to enjoy Middle Eastern flavors while eating vegetarian. Serve it over a bed of hot cooked rice or couscous for a guilt-free, protein-rich, meatless entree.

04 of 29

Vegetarian Japanese Udon Noodle Soup

This Japanese restaurant-style vegetarian and vegan udon noodle soup is so unbelievably tasty, and packed with pleasing textures, you won't even notice it's meatless. The secret is in the intensely-flavored broth, made with ginger, rice vinegar and soy sauce. With thick udon noodles, Chinese broccoli, scallions, fresh cilantro, and peanuts, it makes a filling and comforting meal at any time of year.

05 of 29

Creamy Vegan Mushroom Pasta

Craving a creamy bowl of pasta? This luscious, dairy-free mushroom pasta makes it all possible. Coated in thick, velvety mushroom sauce made with soy milk and dairy-free sour cream, this 20-minute pasta dish is impressive enough for company, but quick and easy enough to feed your family on busy weeknights.

06 of 29

Classic Eggplant Parmesan

Eggplant Parmesan is gooey, hearty, and can stand on its own as a main dish. Salting the eggplant first, and leaving in a colander to drain for 30 minutes, before you batter, fry, and bake it, will remove any bitterness. Try making it with smoked mozzarella cheese, for a deeper, smoky flavor.

07 of 29

Classic Homemade Falafel

Perfectly delicious, crispy on the outside, soft on the inside, restaurant-style falafel balls are easy to make at home with this must-know recipe. Fry them up quickly, for loading into pita pockets with crunchy veggies and tahini sauce.

08 of 29

Vegan Mushroom Bean Burger

Two classic veggie burger ingredients combine to produce the perfect patty in this recipe. Mushrooms make a great substitute for ground meat in texture and flavor, and beans add extra protein and healthy fiber. Serve them on toasted GF buns for a satisfying meal that isvegetarian, vegan, and gluten-free.

09 of 29

Vegan Chickpea and Cauliflower Tacos

Make taco night a healthier affair with these yummy chickpea and cauliflower tacos. The legumes and veggies take on a nicely nutty flavor when roasted in a hot oven that makes these tacos a good substitute for meatier versions. Serve them with Spanish rice, vegetarian refried beans, or fresh guacamole on the side for a filling family meal.

10 of 29

Artichoke and Sun-Dried Tomato Pasta

Wow dinner party guests with this colorful, Roman-style pasta dish you can make in 20 minutes. Bright, fresh, and bursting with flavor from artichoke hearts, sun-dried tomatoes, black olives, and red bell pepper, it's an elegant, vegetarian and vegan Italian entree.

11 of 29

Black Bean and Sweet Potato Chili

Make this easy black bean and sweet potato chili for potlucks, or an easy weeknight supper. It makes a hearty, nutritious bowlful, with plenty of protein and fiber to fill you up. Cook up a big batch and freeze in airtight containers for a make-ahead meal.

12 of 29

Easy Quinoa with Pesto and Spinach

Get dinner on the table in 20 minutes with this powerfully healthy pesto quinoa bowl. It's an excellent vegetarian entree, and super-easy to make with prepared pesto sauce. Top it off with some freshly-grated Parmesan cheese or nutritional yeast for the perfect finishing touch.

13 of 29

Vegan Pumpkin Risotto

Put a delicious, Italian-style dinner on the table in just 30 minutes with this vegetarian and vegan twist on classic Italian risotto. Whether or not you're eating meatless, pumpkin risotto is a unique, delicious, tummy-warming entree for cool fall evenings.

14 of 29

Savory Spinach and Mushroom Strudel

Flaky, savory, and elegant, mushroom strudel is a fabulous recipe for entertaining. It's quite easy to make with store-bought puff pastry. Roll and slice it for serving, or bake it in muffin tins, for an easy party appetizer.

15 of 29

Vegan Oven-Roasted Cauliflower Buffalo Wings

Trying to eat meatless, but missing the crunch and spice of Buffalo chicken wings? These vegan wings made with oven-roasted cauliflower give you the best of both worlds. Enjoy them as an appetizer with vegan Ranch dressing for dipping, or make them a meal by serving with a tossed green salad.

16 of 29

Thai Vegetarian Pineapple Fried Rice

Give everyday fried rice a tropical twist with this fruit-forward, Thai-style pineapple fried rice studded with cashew nuts and currants. It's an inspired way to use up leftover cooked rice, and makes a gorgeous display served in a hollowed-out pineapple half.

17 of 29

Vegan Lentil Meatballs

This clever recipe lets you satisfy a spaghetti and meatball craving without cheating on your resolution to avoid animal proteins. Lentil meatballs are just as yummy as "real" meatballs, with plenty of flavor from mushrooms and seasonings, and make a nutrient-rich meal, with or without pasta.

18 of 29

Vegan Couscous Stuffed Bell Peppers

Stuffed peppers filled with couscous salad and fresh herbs, and baked in the oven until soft and tender, make a nutritious family lunch, a hearty side dish, or even a lighter vegetarian main course. If you have a slow cooker, tips are included for using it.

19 of 29

Kale and Sweet Potato Soup

Super-nutritious, full of hearty flavor, and easy to prepare, this kale and sweet potato soup is an excellent thermos soup to bring to work when you're trying to lunch virtuously. Because you need no butter or oil to make it, it's also fat-free.

20 of 29

Curried Sweet Potato Latkes

Curry powder lends tons of flavor and a touch of heat to these vibrant sweet potato latkes. The crispy, fried potato bundles are a cinch to make, and make a great-tasting potato side dish. Serve with sour cream, and a fruity preserve such as applesauce or mango chutney.

21 of 29

Vegetarian Bean and Rice Burritos

Quick, healthy, and delicious, vegetarian bean and rice burritos are just the thing to satisfy a Tex-Mex craving. Make them with canned beans, leftover rice, and plenty of Mexican spices, adding whatever toppings you have on hand.

22 of 29

Vegetarian Moroccan Lentils

Moroccan stewed lentils are cooked down with tomatoes, onions, garlic and generous quantities of spices and herbs in this aromatic vegetarian stew that makes a nutritious family dinner. Prepare it on the stovetop in under an hour, using common pantry ingredients.

23 of 29

Grilled Cauliflower Steaks With Fresh Herb Sauce

Transform a head of cauliflower into a smoky, tangy, savory vegan entree. Slicing the mild vegetable into "steaks" and dusting these with spice for the grill infuses cauliflower with tons of taste. A generous drizzle of olive oil infused with fresh herbs, garlic, and lemon adds even more flavor.

24 of 29

Vegetarian Pasta e fa*gioli

Pasta e fa*gioli, or Italian pasta with beans, is a great high-protein pasta to enjoy on cold fall and winter days, when you crave something warm and rib-sticking. The pasta and beans are cooked until tender in a garlicky, well-seasoned tomato sauce that will fill your kitchen with its wonderful, homey scent.

25 of 29

Chickpea and Brussels Sprout Salad with Tahini Dressing

You could serve this creamy, crunchy, tangy, delicious salad as a holiday side dish, but it could easily make filling lunch on its own any time of year. Assemble it in minutes by combining canned chickpeas with fresh, shredded, za'atar-dusted Brussels sprouts, tossed together in an ultra-tasty lemon tahini dressing.

26 of 29

Grilled Eggplant and Fresh Basil Vegetarian Pizza

Grilled eggplant adds meaty flavor and texture to this scrumptious vegetarian pizza that makes it easy to skip delivery. Prepare it with store-bought pizza dough, jarred sauce, and plenty of shredded mozzerella cheese, for a family-pleasing dinner any night of the week.

27 of 29

Slow Cooker Vegetarian Taco Soup (With Vegan Option)

Mexican-inspired vegetarian taco soup with three kinds of beans is easy, deliciously satisfying, full of protein, and quick to prepare when you use the slow cooker. Add everything to the appliance, leave to cook, and come home to warming soup. Garnish with crumbled tortilla chips for extra crunch.

28 of 29

Baked Avocado Chips

Sure, potato chips are already plant-based, but why not try this healthier, baked version made with nutrient-dense avocados? Flavored to perfection with chili flakes, lime juice, and Parmesan cheese, they make a yummy, unique snack you can feel good about serving to your family.

29 of 29

Grilled Stuffed Chili Rellenos

Stuffed poblano peppers (or green bell peppers) loaded up with baked beans, melted cheese, and seasonings are a fantastic vegetarian game day option. Make them vegan by skipping the cheese, and add or omit jalapeno peppers to adjust the spice level to taste.