14 Delicious Vegan Recipes for Beginners

Starting a vegan diet can feel overwhelming, but it doesn’t have to be. With the right recipes, you can create delicious, wholesome meals that are easy to make and packed with nutrition. We’ve gathered 15 beginner-friendly vegan recipes that are not only tasty but also quick and simple to prepare. These recipes will help you ease into vegan cooking with confidence and excitement.

Creamy Avocado Toast

Mash a ripe avocado with a squeeze of lemon juice, salt, and pepper. Spread it over toasted whole grain bread and top with sliced cherry tomatoes and a sprinkle of red pepper flakes. For a boost of protein, add a handful of chickpeas or hemp seeds.

Simple Vegetable Stir-Fry

In a hot pan, sauté chopped onions, garlic, and ginger in a splash of sesame oil. Add a mix of your favorite vegetables, like bell peppers, broccoli, and carrots, and stir-fry until tender. Drizzle with soy sauce and serve over cooked brown rice or noodles.

Easy Vegan Pancakes

Mix together 1 cup of flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, and a pinch of salt. Add 1 cup of almond milk and 1 tablespoon of vegetable oil, stirring until smooth. Pour the batter onto a hot, greased pan and cook until bubbles form. Flip and cook until golden brown, then serve with maple syrup and fresh fruit.

Quick Chickpea Salad

Rinse and drain a can of chickpeas, then mix with chopped cucumber, cherry tomatoes, red onion, and fresh parsley. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss everything together. Serve on its own or with whole grain pita.

Vegan Tacos

Warm soft corn tortillas and fill them with seasoned black beans, chopped lettuce, diced tomatoes, and sliced avocado. Top with a squeeze of lime, a sprinkle of cilantro, and your favorite salsa or hot sauce.

Creamy Coconut Curry

In a large pot, sauté chopped onions, garlic, and ginger in a bit of coconut oil. Add diced sweet potatoes, bell peppers, and a can of chickpeas. Pour in a can of coconut milk and a few tablespoons of curry paste. Simmer until the vegetables are tender, then serve over rice.

Fresh Summer Rolls

Soak rice paper wrappers in warm water until soft. Fill with a mix of thinly sliced carrots, cucumber, avocado, and fresh mint. Roll them up tightly and serve with a dipping sauce made of soy sauce, lime juice, and a bit of peanut butter.

Hearty Lentil Soup

In a large pot, sauté chopped onions, carrots, and celery in olive oil. Add garlic, dried thyme, a can of diced tomatoes, and a cup of dried lentils. Pour in vegetable broth and let it simmer until the lentils are tender. Season with salt and pepper, and serve hot.

Vegan Spaghetti Bolognese

Cook spaghetti according to package instructions. In a separate pan, sauté chopped onions, garlic, and diced mushrooms in olive oil. Add a can of crushed tomatoes, a tablespoon of tomato paste, and dried oregano. Simmer for 10 minutes, then toss with the cooked spaghetti.

Roasted Veggie Buddha Bowl

Roast a mix of sweet potatoes, Brussels sprouts, and chickpeas with olive oil, salt, and pepper until crispy. Serve over cooked quinoa or brown rice, and drizzle with tahini sauce. Add avocado slices and a sprinkle of sesame seeds on top.

Banana Oat Smoothie

Blend together 1 ripe banana, 1/2 cup of oats, 1 cup of almond milk, a tablespoon of peanut butter, and a handful of spinach. Blend until smooth and creamy, then pour into a glass and enjoy as a quick breakfast or snack.

Tofu Scramble

Crumble firm tofu into a hot pan with olive oil. Add turmeric, garlic powder, salt, and pepper, and cook until heated through. Mix in chopped spinach, diced tomatoes, and a bit of nutritional yeast. Serve with toast or in a breakfast burrito.

Baked Sweet Potato Fries

Cut sweet potatoes into wedges and toss with olive oil, paprika, garlic powder, and salt. Spread on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy. Serve with a side of ketchup or a vegan dipping sauce.

Chocolate Chia Pudding

Mix 1/4 cup of chia seeds with 1 cup of almond milk, 1 tablespoon of cocoa powder, and a tablespoon of maple syrup. Stir well and let it sit in the fridge for a few hours or overnight until thickened. Serve with fresh berries or a sprinkle of coconut flakes.

This article originally appeared on RetailShout.

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