18 Vegan and Plant-Based Recipes to Try in the New Year

Starting a new year often feels like a fresh chance to try something different, and what better way than experimenting with vegan and plant-based recipes? These dishes aren’t just kind to the planet—they’re packed with flavors, textures, and nutrients that anyone can enjoy. Whether you’re curious about going plant-based or just looking to add more variety to your meals, this list has something for everyone.

Vegan Avocado Toast

This classic favorite features creamy avocado spread over crispy toast. Mash 1 ripe avocado with 1/4 teaspoon salt and a pinch of black pepper, then spread evenly over 2 slices of toasted whole-grain bread. Top with 1 tablespoon thinly sliced red onion and 1 teaspoon of vegan parmesan. Add a drizzle of 1 teaspoon olive oil or a sprinkle of 1/4 teaspoon red pepper flakes for extra flavor. It’s a quick and nourishing option, perfect for breakfast or a midday snack.

Vegan French Toast

Transform a breakfast staple with this egg-free alternative. Whisk together 1 cup chickpea flour, 1 cup unsweetened almond milk, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract. Dip 4 slices of day-old bread into the mixture, ensuring both sides are evenly coated. Cook in a non-stick skillet over medium heat for 3–4 minutes per side until golden. Serve warm with 1/4 cup fresh berries and a drizzle of 2 tablespoons maple syrup for a delightful start to the day.

Chickpea Flour Omelet

This savory vegan omelet is hearty and satisfying. Combine 1 cup chickpea flour with 1 cup water, 2 tablespoons nutritional yeast, 1/2 teaspoon turmeric, and 1/4 teaspoon black salt. Pour the batter into a lightly oiled skillet and cook over medium heat for 2–3 minutes. Add 1/2 cup sautéed mushrooms, 1/4 cup diced bell peppers, and a handful of spinach on one half, then fold and cook another minute. A high-protein, plant-based breakfast option.

Creamy Vegan Polenta with Mushrooms

Rich and hearty, this dish pairs creamy polenta with sautéed veggies. Cook 1 cup of polenta in 4 cups vegetable broth, whisking continuously until thickened, about 15 minutes. Meanwhile, sauté 2 cups sliced mushrooms and 2 cups spinach with 2 minced garlic cloves in 1 tablespoon olive oil. Season the vegetables with 1/4 teaspoon salt and a pinch of black pepper. Spoon the polenta into bowls and top with the vegetable mixture. A warm, satisfying meal ideal for cold evenings.

Vegan Soba Noodle Salad

Light and refreshing, this Japanese-inspired dish combines soba noodles and fresh veggies. Cook 8 ounces of soba noodles according to package instructions and rinse under cold water. Prepare a dressing by mixing 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 1 tablespoon sesame oil. Toss the noodles with the dressing, 1 cup julienned carrots, and 1 cup sliced cucumbers. Garnish with 1 tablespoon sesame seeds and chopped scallions for added flavor.

Quinoa, Corn, and Avocado Salad

This colorful salad is full of textures and nutrients. Cook 1 cup of quinoa and let it cool completely. In a large bowl, mix the quinoa with 1 cup corn kernels, 1 diced avocado, 1/2 cup halved cherry tomatoes, and 1/4 cup finely chopped red onion. Dress with 2 tablespoons lime juice and 1 tablespoon olive oil, stirring gently. Perfect as a side dish or a light meal for any occasion.

Lentil and Carrot Salad

A zesty, protein-packed salad for a healthy meal. Cook 1 cup of lentils until tender, then let them cool. Grate 2 large carrots and combine them with the lentils in a mixing bowl. Prepare a dressing with 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1/2 teaspoon cumin. Toss everything together with a handful of chopped parsley and serve chilled.

Chickpea Salad

Quick, fresh, and versatile, this salad makes a perfect light meal. In a large bowl, combine 2 cups cooked chickpeas with 1 diced cucumber, 1 diced tomato, and 1/4 cup chopped parsley. Toss with 2 tablespoons lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well and let sit for 10 minutes for the flavors to meld. Serve as a side dish or with pita bread for a light lunch.

Vegan Mac and Cheese

A creamy comfort food made entirely plant-based. Boil 2 cups of macaroni according to package directions and drain. Blend 1 cup soaked cashews, 1/2 cup nutritional yeast, 1 cup plant-based milk, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika until smooth. Heat the sauce in a pan, stirring frequently, and combine with the cooked pasta. Garnish with 1/4 cup breadcrumbs toasted in 1 tablespoon olive oil for extra texture.

Sweet Potato Buddha Bowl

This nourishing bowl is a colorful mix of roasted vegetables and grains. Roast 2 medium sweet potatoes (cut into cubes) and 1 cup broccoli florets with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, and a pinch of salt at 400°F (200°C) for 25 minutes. Cook 1 cup quinoa and let it cool slightly. Assemble the bowl by layering the quinoa, roasted vegetables, 1/2 cup chickpeas, and 1/4 avocado sliced. Drizzle with a dressing made of 2 tablespoons tahini, 1 tablespoon lemon juice, and 1 teaspoon maple syrup.

Spaghetti with Vegan Pesto

This quick pasta dish bursts with herby flavors. Cook 12 ounces of spaghetti according to package instructions. Blend 2 cups fresh basil leaves, 1/4 cup pine nuts, 2 tablespoons nutritional yeast, 1 clove garlic, and 1/3 cup olive oil until smooth. Toss the cooked pasta with the pesto sauce, adding 1/4 cup reserved pasta water to thin if needed. Garnish with halved cherry tomatoes and crushed walnuts for added texture and serve immediately.

Vegan Lentil Curry

A rich and flavorful curry that’s perfect for cozy nights. Sauté 1 chopped onion and 2 minced garlic cloves in 1 tablespoon coconut oil until soft. Add 2 cups cooked lentils, 1 can coconut milk (13.5 ounces), 1 cup diced tomatoes, 1 teaspoon turmeric, and 1/2 teaspoon cumin. Simmer for 15 minutes, stirring occasionally, until the flavors combine. Serve over 2 cups cooked basmati rice and garnish with chopped cilantro.

Vegan Tofu Stir-Fry

A vibrant and nutrient-packed dish loaded with veggies. Cut 1 block of firm tofu (14 ounces) into cubes and toss with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Stir-fry the tofu in 1 tablespoon sesame oil until crispy, then set aside. In the same pan, cook 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots) with 1/4 cup vegetable broth. Combine the tofu and vegetables, then drizzle with a sauce made from 2 tablespoons soy sauce, 1 tablespoon hoisin, and 1 teaspoon sriracha.

Vegan Stuffed Bell Peppers

This vibrant dish is as delicious as it is colorful. Cut 4 bell peppers in half lengthwise and remove the seeds. In a pan, sauté 1 cup cooked quinoa, 1 cup black beans, 1/2 cup diced tomatoes, and 1 teaspoon chili powder. Stuff each pepper half with the mixture, then bake at 375°F (190°C) for 20 minutes. Top with 1/4 cup vegan cheese shreds and bake for an additional 5 minutes until melted. Serve with a sprinkle of fresh parsley.

Vegan Ramen

This comforting bowl of noodles is packed with umami flavors. In a large pot, bring 4 cups vegetable broth, 2 tablespoons soy sauce, 1 tablespoon miso paste, and 1 teaspoon sesame oil to a simmer. Add 8 ounces of ramen noodles and cook until tender. Top with sliced shiitake mushrooms, spinach, shredded carrots, and cubed tofu. Garnish with green onions, sesame seeds, and a dash of chili oil for an extra kick.

Vegan Mushroom Risotto

A creamy and elegant plant-based dish. Heat 1 tablespoon olive oil in a pan and sauté 1 cup chopped mushrooms and 1 minced garlic clove until softened. Add 1 cup Arborio rice and cook for 2 minutes, stirring. Gradually add 4 cups vegetable broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed. Finish with 1/4 cup nutritional yeast and a sprinkle of fresh parsley. Serve hot and enjoy this rich, savory meal.

Cauliflower Tacos

These tacos are flavorful and easy to make. Toss 1 head of cauliflower florets with 2 tablespoons olive oil, 1 teaspoon smoked paprika, and 1/2 teaspoon cumin. Roast at 400°F (200°C) for 20 minutes. Fill 6 small corn tortillas with the roasted cauliflower, shredded lettuce, and diced tomatoes. Drizzle with a sauce made from 1/4 cup vegan yogurt and 1 tablespoon lime juice. Garnish with chopped cilantro for a fresh finish.

Vegan Chocolate Avocado Mousse

A decadent dessert that’s surprisingly healthy. Blend 2 ripe avocados, 1/4 cup unsweetened cocoa powder, 1/4 cup maple syrup, and 1/2 teaspoon vanilla extract until smooth. Chill for at least 1 hour before serving. Divide into 4 small bowls and top with fresh raspberries or shaved dark chocolate. The creamy texture and rich flavor make it an indulgent treat. Perfect for ending any meal on a high note.

This article originally appeared on RetailShout.

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