15 Plant-Based Recipe That Are Surprisingly Filling and Satisfying

Eating plant-based doesn’t mean you have to leave the table still feeling hungry. There are plenty of plant-based recipes that are not only healthy but also surprisingly filling and satisfying. Whether you’re a full-time vegan or just looking to add more plant-based meals to your diet, these recipes prove that you can enjoy a delicious and hearty meal without meat or dairy.

Sweet Potato & Black Bean Chili

Image Editorial Source: AS Foodstudio / Shutterstock

In a large pot, heat one tablespoon of oil and saute one diced onion, two minced garlic cloves, and one diced bell pepper until soft. Add two peeled and cubed sweet potatoes, one 14-ounce can of diced tomatoes, one 14-ounce can of black beans (drained), and two cups of vegetable broth. Stir in one teaspoon each of chili powder, cumin, and smoked paprika, plus a pinch of cayenne for heat. Bring to a boil, reduce heat, and let it simmer for 30 minutes until the sweet potatoes are tender. Adjust seasoning and serve with avocado slices or tortilla chips. This chili is hearty, flavorful, and perfect for any occasion.

Chickpea Salad Sandwiches

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In a bowl, mash one 14-ounce can of chickpeas (drained) with a fork until mostly broken down. Mix in two tablespoons of vegan mayo, one teaspoon of Dijon mustard, one tablespoon of lemon juice, and a sprinkle of salt and pepper. Add diced celery, red onion, and a handful of chopped parsley for crunch and flavor. Spread the chickpea salad onto whole-grain bread, top with lettuce or sprouts, and close the sandwich. Serve with a side of fresh veggies or chips. It is a quick, protein-packed meal perfect for lunch or dinner.

Spaghetti Squash with Marinara Sauce

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Preheat your oven to 400°F and cut one spaghetti squash in half lengthwise. Scoop out the seeds, drizzle with olive oil, and bake cut-side down on a baking sheet for 35-40 minutes. Meanwhile, heat your favorite marinara sauce in a pot, adding garlic, Italian seasoning, and fresh basil for extra flavor. Once the squash is tender, scrape the flesh with a fork to create spaghetti-like strands. Top the squash with the marinara sauce and sprinkle with vegan parmesan or nutritional yeast. Serve hot for a low-carb, satisfying meal.

Lentil and Mushroom Shepherd’s Pie

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Preheat your oven to 375°F and cook two cups of lentils in vegetable broth until tender. In a large skillet, sauté one diced onion, two minced garlic cloves, and two cups of sliced mushrooms in olive oil until softened. Stir in one cup of frozen peas, one cup of vegetable broth, one tablespoon of tomato paste, and a sprinkle of thyme. Spread the mixture in a baking dish and top with mashed potatoes made from boiled potatoes, plant-based milk, and vegan butter. Bake for 25 minutes until the top is golden. This dish is comforting and packed with hearty flavors.

Tofu Stir-Fry with Quinoa

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Press and cube one block of tofu, then toss it with one tablespoon of soy sauce and one teaspoon of cornstarch. Cook one cup of quinoa according to package instructions. In a large pan, heat one tablespoon of oil and saute the tofu until crispy, then set it aside. Stir-fry your favorite vegetables, like bell peppers, broccoli, and carrots, in the same pan. Add a sauce made from two tablespoons of soy sauce, one tablespoon of sesame oil, one teaspoon of garlic, and one teaspoon of ginger. Toss the tofu and cooked quinoa into the pan, mix well, and serve.

Avocado and Black Bean Burritos

Image Editorial Credit: Nataliya Arzamasova / Shutterstock

In a bowl, mash two ripe avocados with lime juice, salt, and a pinch of cumin. Heat one 14-ounce can of black beans with a sprinkle of chili powder and paprika. Warm whole-wheat tortillas and spread the mashed avocado down the center. Add the seasoned black beans, diced tomatoes, shredded lettuce, and a handful of chopped cilantro. Roll the tortillas into burritos, tucking in the sides as you go. Serve with salsa or hot sauce for extra flavor. These burritos are simple, nutritious, and incredibly filling.

Cauliflower & Chickpea Curry

Image Editorial Credit: Elena Veselova / Shutterstock

In a large skillet, heat two tablespoons of oil and sauté one diced onion and three minced garlic cloves. Add one teaspoon of curry powder, turmeric, and garam masala, and cook for 1-2 minutes until fragrant. Stir in one 14-ounce can of chickpeas, one small head of cauliflower (cut into florets), and one 14-ounce can of coconut milk. Simmer for 15 minutes, stirring occasionally, until the cauliflower is tender. Adjust seasoning with salt and pepper, and serve over rice or with flatbread. This curry is rich, creamy, and bursting with flavor.

Vegan Stuffed Peppers

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Preheat your oven to 375°F and cut the tops off four bell peppers, removing the seeds. Cook one cup of quinoa and mix it with one 14-ounce can of black beans, diced tomatoes, corn, and one teaspoon of chili powder. Stuff the mixture into the peppers and place them in a baking dish. Cover with foil and bake for 30 minutes, then uncover and bake for 10 more minutes. Serve with avocado slices or salsa on top. These stuffed peppers are colorful, healthy, and perfect for meal prep.

Cauliflower Tacos

Image Editorial Credit: Elena Veselova / Shutterstock

Roast cauliflower florets tossed with olive oil, chili powder, cumin, and smoked paprika in a 400°F oven for 25 minutes. Warm corn tortillas and fill them with the roasted cauliflower, shredded red cabbage, and avocado slices. Top with a quick sauce made from vegan mayo, lime juice, and a touch of hot sauce. Sprinkle with fresh cilantro for garnish. Serve with lime wedges on the side. These tacos are full of bold flavors and make for a fun, plant-based dinner.

Vegan Mac and Cheese

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Cook your favorite pasta according to package instructions. While the pasta cooks, blend one cup of soaked cashews, one cup of plant-based milk, three tablespoons of nutritional yeast, one tablespoon of lemon juice, and a pinch of garlic powder until smooth. Drain the pasta and return it to the pot, then stir in the creamy sauce. Heat over low, stirring until the sauce thickens and coats the pasta. Add a sprinkle of paprika or vegan cheese shreds for extra flavor. This dish is creamy, cheesy, and perfect for comforting cravings.

Creamy Vegan Mushroom Stroganoff

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This creamy vegan mushroom stroganoff is a comforting dish that feels indulgent without any dairy. The sauce is made from cashews blended with vegetable broth, garlic, and nutritional yeast for a velvety texture. Sauté mushrooms and onions until golden, then toss them with cooked pasta and the creamy sauce. Add a sprinkle of fresh parsley for a pop of color and flavor. The mushrooms provide a meaty texture that makes this dish incredibly satisfying. Pair it with a side of steamed green beans or a crisp salad to balance the richness. It is the perfect plant-based comfort food for any day of the week.

Zucchini Noodles with Pesto

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Spiralize two medium zucchinis into noodles or use store-bought zoodles. Blend two cups of fresh basil, one-quarter cup of walnuts, two tablespoons of nutritional yeast, one clove of garlic, and a quarter cup of olive oil into a smooth pesto sauce. Sauté the zucchini noodles in a skillet for 2-3 minutes to soften slightly. Toss the warm noodles with the pesto sauce until evenly coated. Garnish with cherry tomatoes and a sprinkle of vegan parmesan or pine nuts. Serve immediately as a light yet satisfying meal. This dish is vibrant, fresh, and perfect for summer.

Vegan Falafel with Hummus and Pita

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In a food processor, blend one 14-ounce can of chickpeas, one cup of parsley, one minced garlic clove, one teaspoon of cumin, and a tablespoon of flour until it forms a coarse mixture. Shape into small patties and bake at 375°F for 20 minutes or pan-fry until golden. Warm pita bread and spread a layer of hummus inside. Add the falafel, shredded lettuce, diced cucumbers, and a drizzle of tahini. Serve with a side of tabbouleh or fresh veggies. This meal is packed with Mediterranean flavors and perfect for any occasion.

Avocado Toast with Chickpeas and Kale

Image Editorial Credit: Nina Firsova / Shutterstock

Toast a slice of whole-grain bread and spread a mashed ripe avocado on top. In a skillet, saute one cup of kale with olive oil, garlic, and a pinch of salt until wilted. Mash one-quarter cup of chickpeas with a fork and layer them over the avocado. Add the sautéed kale and sprinkle with red pepper flakes or nutritional yeast for extra flavor. This toast is quick, nutritious, and ideal for a filling breakfast or snack. It combines creamy, crunchy, and savory elements for a delicious bite.

Butternut Squash & Kale Risotto

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In a pot, heat two tablespoons of olive oil and sauté one diced onion until soft. Add one cup of Arborio rice and stir for 1-2 minutes. Slowly add three cups of vegetable broth, one ladle at a time, stirring until the liquid is absorbed before adding more. Meanwhile, roast cubed butternut squash in a 400°F oven for 20-25 minutes. Stir the roasted squash and one cup of sautéed kale into the risotto during the last few minutes of cooking. Finish with a tablespoon of vegan butter and a sprinkle of nutritional yeast. This risotto is creamy, comforting, and bursting with seasonal flavors.

This article originally appeared on RetailShout.

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