61 Easy Vegan Recipes for Low-Effort Plant-Based Meals

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As much as we love a plant-based dinner party, we can’t labor over a centerpiece-worthy stuffed squash every day of the week. These easy vegan recipes, however, were designed to fit into your daily routine. They’re the quick, straightforward meals we keep on standby for last-minute hunger pangs or those nights when you don’t want to turn on the stove. Our best vegan recipes when ease is the top priority include breakfast bowls that use up leftovers, lunches to take on the go, dinner solutions for when you’re already starving, and secretly simple vegan desserts.
Each of these recipes qualifies as “easy” for a different reason. It might take less than 30 minutes to make, come together entirely in one pot, or rely on frozen or canned staples to do the heavy lifting. Maybe it calls for just three ingredients—like this recipe for lemony green beans—or all the cooking happens in the microwave (we have a feeling you’ll want to bookmark microwave mango sticky rice). Whether it’s time-saving, low-effort, one-dish, or a combination of all the above, your new favorite easy vegan meal is waiting below.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne1/61
Easy Vegan Mac and Cheese
Going plant-based doesn’t mean you have to give up your comfort food favorites. Case in point, this better-than-boxed vegan mac and cheese. Cashews bring creaminess to the simple sauce, while nutritional yeast adds cheesy umami. We have a feeling you’ll keep this easy vegan recipe on repeat.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich2/61
Vegan Chocolate Chocolate Chip Cookies
When the cookie craving hits and you think you can’t wait another minute, practice patience: These plant-based cookies will be done in just 30 minutes. Do future you a favor and stash a few dough balls in the freezer for future cookie emergencies.
- Photo by Joseph De Leo, Food Styling by Liza Jernow3/61
Chickpea-Mushroom Veggie Burgers
Made with just 10 ingredients, these gluten-free and vegan burgers crisp up like smash burgers in the oven. Serve with the BBQ fixings of your choice for a full plant-based meal—a little vegan cheese on top never hurts.
- Photo by Joseph De Leo, Food Styling by Stevie Stewart4/61
No-Fuss Vegan Blueberry Muffins
You’d be hard-pressed to find any differences between these tender, delicious muffins and our classic version—until you look at the recipe and see that it’s free of eggs and butter.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton5/61
Vegan Chili
Our best vegan chili recipe has two types of beans, lots of spice, fresh tomatoes, and tomato sauce—but feel free to use up any ingredients you have on hand. Canned corn? Add it in. You can also swap in canned tomatoes for fresh, or trade the bulgur for lentils or quinoa (or leave it out entirely).
- Photo by Joseph De Leo, Food Styling by Drew Aichele6/61
Quick and Easy Collard Greens
Typically braised for over an hour, collard greens can be a labor of love. This recipe takes a speedier approach, getting greens on the table in just 45 minutes—without sacrificing texture or flavor. One note: Be sure to seek out a vegan brand of brown sugar (not all are).
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich7/61
Easy Vegan Chocolate Cake
Vegan baking doesn’t have to be complicated. This plant-based chocolate cake—layered with fluffy vegan buttercream frosting—is easier to whip up than most non-vegan versions.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich8/61
Kimchi Fried Rice
To make this fried rice vegan, seek out a seafood-free kimchi like Mother-in-Law’s or Sinto Gourmet. From there, add in any droopy vegetables lingering in your fridge for an easy vegan dinner that’s big on flavor.
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Silken Tofu With Soy-Sauced Tomatoes
Topped with a quick sauce of burst tomatoes and soy, this silken tofu dish is so luxe and smooth that it can be eaten with a spoon. Oh, and it comes together in approximately 10 minutes.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton10/61
Vegan Banana Bread With Chocolate and Miso
Whip those browning bananas into the batter for this sweet-and-salty vegan banana bread, and coat the baked loaf in a sticky, golden caramel glaze.
- Photo by Joseph De Leo, Food Styling by Drew Aichele11/61
Quick Chana Masala
This recipe for chana masala has a few time-saving tricks up its sleeve, like boiling the canned chickpeas with their liquid—which mimics the texture of dried, soaked beans—and grating the tomatoes instead of chopping them.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton12/61
Lentils With Caramelized Onion Aioli and Crispy Chile Oil
The real genius of this vegan dinner recipe rests in the dairy- and egg-free aioli, made from white miso, Dijon mustard, and plant-based milk. Oh, and it only calls for pantry staples (looking at you, canned lentils).
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton13/61
3-Ingredient Lemony Green Beans With Frizzled Leeks
Olive-oil-fried leeks add crunch to a pile of boiled and blanched green beans, while lemon juice and zest keep the whole dish bright and fresh.
- Photo by Hannah Che14/61
Vegan Mapo Tofu
Mapo tofu is one of our favorite weeknight dinners because the whole dish comes together quickly in a wok. This vegan version trades ground pork for dried mushrooms, rehydrated and flame-kissed to add texture to this lightning-fast dinner.
- Photo by Joseph De Leo, Food Styling by Christopher Barsch15/61
Peanut Butter Coconut Cream Cookie Sandwiches
When sandwiched with silky coconut frosting—which comes together entirely in the blender— these vegan peanut butter cookies resemble the whoopie pies of your childhood. But each component is also great on its own.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton16/61
Creamy Vegan Red Pepper Pasta With Garlic Bread Breadcrumbs
This main dish-worthy pasta trades jarred marinara for a silky, creamy red pepper sauce, thickened with white beans and brightened with lemon juice and zest.
- Photo by Travis Rainey, Food Styling by Erika Joyce17/61
Easy Hummus With Canned Chickpeas
A bowl of creamy, dreamy hummus is our go-to vegan appetizer, and this version uses canned, not dried, chickpeas for ultimate ease. Bonus: It can be made up to five days in advance.
- Photo by Marge Perry18/61
Sheet-Pan Cuban Rice and Black Beans
Don’t bother breaking out the rice cooker. In this recipe, rice cooks in the oven alongside peppers, onions, and beans on a sheet tray. It doesn’t get much easier than that.
- Photo and Food Styling by Anna Stockwell19/61
Big-Batch Marinated Lentils
What’s better than lentil soup? A big batch of these marinated lentils, which you can add to salads, pastas, soups, and more all week long.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks20/61
3-Ingredient Roasted Carrots With Pistachio Pesto
You might be used to tossing pesto in your favorite pasta dish, but why not give vegetables the same treatment? Often unused, carrot tops shine in this nutty sauce drizzled over sweet roasted carrots.
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Thai Coconut, Broccoli and Coriander Soup
Get your greens in with this comforting, low-effort soup full of spinach, broccoli, and cilantro. No need to dice onions, garlic, or ginger: Store-bought green curry paste forms an ample foundation of flavor.
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton22/61
Microwave Coconut Sticky Rice With Mango
Sure, you could soak your rice overnight and pull out the steamer to make mango sticky rice—or not. This version of the classic Thai dessert takes a shortcut (Hint: It involves the microwave) to get sticky rice on the table in as little as 30 minutes.
- Photo by Laura Murray, Food Styling by Yekaterina Boystova23/61
Crispy Tofu With Maple-Soy Glaze
Our simple technique of draining and squeezing the tofu before frying keeps the cubes extra-crispy, ideal for absorbing the salty-sweet sauce of maple syrup, soy sauce, and fresh ginger.
- Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich24/61
Warmed Spiced Olives
Looking for a simple date-night-worthy appetizer? Dress up a bowl of mixed olives with warm fennel-and-lemon-infused oil.
- Photo by Hannah Che25/61
Sesame Noodles
Sure, you could upgrade this dish with homemade chile oil, but if you don’t have time for that, the store-bought stuff will work. The velvety sesame sauce—made from Chinese sesame paste, soy sauce, and black vinegar—transforms a bowl of noodles into a true dinnertime delight.
- Photo by Joseph De Leo, Food Styling by Lillian Chou26/61
Fried Cashews With Lime Zest and Chile
This vegan party snack only requires a little effort (frying the cashews, zesting the lime) but yields a bowl of golden spiced nuts guests will rave about.
- Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton27/61
3-Ingredient Grilled and Fresh Tomato Salsa
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this speedy riff on pico de gallo.
- Photo by Joseph De Leo, Food Styling by Judy Haubert28/61
Roasted Sweet Potatoes With Spiced Maple Glaze
Add these diced, warmly spiced roasted sweet potatoes to breakfast bowls, tacos, or grain bowls, or serve them on their own.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova29/61
3-Ingredient Seeded Crackers
This whole wheat dough comes together quickly in the food processor, yielding rustic crackers you’ll snack on all week. The recipe calls for a tablespoon of honey—to keep it vegan, switch it out for a plant-based sweetener, like maple syrup or a vegan brand of blackstrap molasses.
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Sake-Braised Mustard Greens With Sesame
Instead of pouring out a glug of white wine, try braising your greens in sake. Garnish with toasted sesame seeds before serving.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton31/61
3-Ingredient Sweet Potato Casserole With Maple Pecans
Your favorite Thanksgiving side just got a plant-based makeover. This minimalistic three-ingredient take on sweet potato casserole features silky-smooth puréed sweet potatoes and a crown of peppery candied pecans.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell32/61
Persian Celery Stew With Mushrooms (Khoresh-e Karafs)
This vegan version of khoresh, a popular Persian stew, swaps lamb for crimini mushrooms, which keep their shape when cooked and bring a meaty, earthy note to the herby dish. Enjoy it over rice.
- Photo by Alex Lau, Prop Styling by Elizabeth Jaime, Food Styling by Susie Theodorou33/61
Pine Nut and White Bean Dip
Toasting the pine nuts until they’re thoroughly golden (all the way to the center, not just on the surface) is key for coaxing out maximum flavor. Keep a close eye on them as they cook to ensure they don’t burn.
- Photo by Joseph De Leo, Food Styling by Anna Stockwell34/61
Crispy Sheet-Pan Broccoli
Spreading the broccoli in a single layer on the sheet pan—with no florets overlapping—helps it achieve that wonderful crisp texture. Read up on more of our veggie-roasting tips.
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Miso–Butternut Squash Soup
Fresh ginger and white miso bring a big boost of flavor to this simple vegan soup. Don’t want to break down a whole butternut squash? (We don’t blame you.) Buy precut squash cubes at the grocery store.
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Vegan Sunflower Saag With Black-Eyed Peas
Sunflower seeds, fortified with kale and blended into a smooth gravy, form the base of this hearty green dish. Serve with black-eyed peas to add protein and spoon over fluffy jasmine rice.
- Photo by Johnny Miller37/61
Beet, Ginger, and Coconut Milk Soup
This burgundy-hued soup looks impressive, but with just 30 minutes of cook time, it’s surprisingly easy to whip up. No soup recipe is complete without a side of crusty bread.
- Photo by Alex Lau, Prop Styling by Kendra Smoot38/61
Big Beans and Tomato Vinaigrette
When tomatoes are in season, a big, juicy tomato salad is one of our favorite warm weather lunches. This one is extra-satisfying thanks to big, creamy butter beans. An overnight soak will help them cook quickly and evenly, but it’s not required for this recipe (find out why in this myth-busting bean guide).
- Photo by Joseph De Leo, Food Styling by Micah Marie Morton39/61
Fusilli in Creamy Vegan Asparagus Pesto
A great pesto recipe holds so many possibilities. This version gets its fresh flavor (plus an extra boost of greens) from a combination of basil and asparagus. Instead of pine nuts and Parmesan, this recipe relies on starchy cashews and a little extra olive oil for a thick, creamy plant-based sauce that coats each noodle.
- Photo and Food Styling by Joseph De Leo40/61
Beany Minestrone Soup
If you’re seeking a big bowl of comfort, look no further than this brothy tomato-hued minestrone. It’s thickened with refried beans for extra protein.
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Blood Orange and Mixed Bean Salad With Sprouts
While you might associate beans with warm, comforting pot of chili, they can roll with virtually any flavor profile. Here, they’re tossed with bright fresh citrus, lime juice, and chiles in a vibrant salad that’s so easy to pull together.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks42/61
Baked Falafel With Orange-Tahini Sauce
This weeknight-friendly falafel dinner includes a tangy orange-tahini sauce and an easy cabbage and tomato salad. Serve with store-bought hummus and pita.
- Photography by Haraala Hamilton43/61
Winter Stew
Inspired by boeuf bourguignon, this warming, plant-based winter stew has all the good stuff: mushrooms, veggies, and red wine. It’ll transport you right to a Parisian bistro—no meat, s’il vous plaît.
- Photo by Maggie Zhu44/61
Stir-Fried String Beans With Tofu
A simple stir-fry is one of our favorite formulas for dinner in a hurry. Fermented black beans give this dark, glossy sauce plenty of depth and funk; serve the finished dish over rice to soak up every last drop.
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Cauliflower Puttanesca
Salty and briny and showered with herbs, this gluten-free puttanesca uses cauliflower instead of pasta to soak up lots of flavor. But don’t worry, we haven’t diverged from Italian tradition too much—there are still 10 cloves of garlic.
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Creamy Ginger Dressing
If you learn how to make just one vegan salad dressing, let this recipe from Bryant Terry’s Vegetable Kingdom be it. This creamy ginger dressing is great in any grain salad, but you can also drizzle it over grilled vegetables or serve it as a dip for crudités.
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Turmeric Black Pepper Tempeh
Serve this quick tempeh stir-fry with rice, quinoa, or any grain of your choice. A medley of soft herbs brightens the plate, but skip them if you don’t have any on hand.
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Chickpea and Seeds Sandwich
Chickpeas, capers, and herbs, tossed in a creamy sunflower seed-tahini dressing and tucked into pita pockets, make an easy, portable lunch (pack it up in one of our favorite lunch boxes). Nutritional yeast adds a savory, cheesy note to the dressing while keeping it entirely plant-based.
- Photo by Chris Terry49/61
Butter Beans, Paprika, and Piquillo Peppers
This jumble of creamy butter beans and jammy peppers, marinated in olive oil, tomato purée, and sherry vinegar, makes a lovely addition to salads or grain bowls.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich50/61
Vegan Sweet Potato Date Muffins
Don’t want to bother roasting a sweet potato for this muffin batter? No problem: Swap it for canned pumpkin.
- Photo by Joanne Lee Molinaro51/61
Dooboo Jorim (Braised Tofu)
Sear tofu planks in a hot skillet, then drizzle them with spicy soy dressing for a super-speedy dinner. Stash any extra dressing in the fridge; it keeps for up to a month.
- Photo by Joseph De Leo, Food Styling by Susan Kim52/61
Scallion Salad With Sesame
If you have a bunch of scallions in your fridge, slice them into thin ribbons and toss them with sesame to make this Korean barbecue mainstay.
- Photo by Emma Fishman, Food Styling by Kate Schmidt53/61
Vegan Banana Ice Cream
All you have to do to make this vegan dessert is purée frozen bananas in a food processor. Yes, really. Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.
- Photo by Joseph De Leo, Food Styling by Kaitlin Wayne54/61
Roasted Asparagus With Garlic
Garlic-infused olive oil upgrades a tray of snappy yet tender roasted asparagus in this vegetable side dish, which comes together in just 15 minutes. It would be at home beside a pot of spaghetti aglio e olio and vegan meatballs.
- Photo by Carl Kravats55/61
Chocolate Chip, Peanut Butter, and Banana Cookies
These simple vegan cookies are free of butter, added sugar, and even eggs—peanut butter and applesauce bind everything together. Keep them on hand for breakfast or a quick midday snack.
- Photo by Joseph De Leo, Food Styling by Judy Haubert56/61
Creamy Black Beans
You can use dried black beans for this recipe, but using canned ones makes it even easier. Simmer the beans with garlic, chiles, and dried oregano before blitzing to a purée, then use as a base for Mexican breakfast bowls or burritos.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell57/61
Vegan Sour Cream and Onion Dip
Hosting can be an effortless endeavor with the help of a few plant-based dairy products. Here, plant-based cream cheese forms the base of a creamy, zingy, and entirely vegan sour cream and onion dip that everyone at the party can enjoy.
- Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich58/61
Curried Black-Eyed Peas
Similar in spirit to chickpea curry, this recipe trades garbanzos for black-eyed peas to make a hearty vegan main, enriched with a swirl of coconut milk.
- Photo by Chelsea Kyle, Food Styling by Katherine Sacks59/61
Spicy Black Bean and Corn Tacos
Trade the sour cream in this recipe for a dairy-free sour cream substitute, like cashew cream, to make completely vegan tacos (or burritos!). Tuck them into corn tortillas and top them with cilantro, pickled red onions, and chipotle sauce.
- By Nassima Rothacker60/61
Jackfruit Curry
In recent years, jackfruit has skyrocketed in popularity as a nutrient-dense vegan meat substitute. Here, canned jackfruit shines in a richly spiced Indian curry, ready in less than an hour.
- Photo by Alex Lau, Food Styling by Rebecca Jurkevich61/61
Lentil-Smothered Greens on Fried Bread
This easy vegan recipe is one of our all-time favorite dinners. The key to making it meatless while still packed with flavor? Lots and lots of garlic.

Katie Okamoto

Tiffany Hopkins

Tiffany Hopkins
