plant based recipes

Here are 20 of our BEST Plant-based Recipes! All are full of healthy veggies and fruits, whole grains and plant-based proteins and fats.

20 Plant-Based Recipes!

fresh veggies

fresh fruit

grains

plant-based protein – tofu, seitan, beans, legumes

plant-based fats- avocado, olive oil, nuts, seeds

things

Pick out a couple of plant-based recipes to make this week.

Make a plan for the week ahead, prep ahead!

Always have a plant-based recipe prepared ahead for hunger &#8220;emergencies&#8221;!

Imagine how energized and nourished you will feel.

I was drawn to your site by all the wonderful photos. I've stayed because not only do the recipes look good- they taste even better. I have yet to be dissapointed. Thanks for all your work!

These buddha bowls are one of our favorite plant based recipes!

Plant Based Recipes: Buddha Bowls

sweet potato (cubed)

Extra-virgin olive oil (for drizzling)

watermelon radish radishes

carrots

red cabbage

lemon

kale leaves (chopped)

cooked brown rice or quinoa

lentils

sauerkraut

sesame seeds or hemp seeds

Turmeric Tahini Sauce (for serving)

Microgreens (optional)

Sea salt and black pepper

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.

Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.

Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.

Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

You&#039;ll find 60+ wholesome vegan recipes and vegan dinner ideas in my post, but why not start with this simple Greek-style eggplant recipe with chickpeas? You&#039;ll love the Greek flavors with a little extra virgin olive oil and a combination of spices. I like to serve this hearty vegan eggplant stew over my 15-minute couscous or with a side of warm pita bread. 

60+ Must-Try Vegan Recipes: Easy Greek-Style Eggplant Recipe

eggplant

Kosher salt

Virgin Olive Oil,

yellow onion, (chopped)

green bell pepper, (stem and innards removed, diced)

carrot, (chopped)

garlic cloves, (minced)

dry bay leaves

sweet paprika OR smoked paprika

coriander

dry oregano

cinnamon

organic ground turmeric

black pepper

tomato

herbs

Heat oven to 400 degrees F.

Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.

In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.

Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)

When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

https://content.jwplatform.com/videos/Ln04PfH0.mp4

Flavor packed Greek Style Braised Eggplant with Chickpeas

Greek Braised Eggplant Recipe

Looking for an easy, healthy, and affordable lunch recipe? Make this Moroccan Carrot Salad for under $1 a serving.

Moroccan Carrot Salad 

almonds (0.64)

carrots, peeled and shredded (1.12)

lemon zest

½ cups cooked chickpeas (0.43)

¼ medium red onion, thinly sliced (0.06)

raisins dates (0.45)

cilantro, parsley, or mint, chopped (0.09)

olive oil (0.66)

navel orange, juiced (0.22)

lemon juice (0.36)

cumin (0.02)

coriander (0.03)

cinnamon (0.02)

ginger (0.01)

paprika (0.02)

Salt & pepper

For the almonds

Preheat your oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for about 5 minutes, or until golden and fragrant.

For the dressing

In the meantime, add all of the dressing ingredients to a mason jar.
Shake to combine, then taste and adjust seasonings to your preferences.
Add lemon juice for tang, orange juice for sweetness, paprika or cayenne for heat, or salt to enhance the other flavors.

For the salad

Add all salad ingredients to a large mixing bowl.
Pour the dressing over top and toss to combine.
Cover the bowl and refrigerate for 30-60 minutes, or until ready to serve. Enjoy!


How to make vegan tamales with 8 filling options, step-by-step instructions, top tips, FAQs, storage recommendations, and more! These vegan/vegetarian tamales are perfect for enjoying during the holidays, potlucks, and celebrations year round!

How To Make Vegan Tamales

dried corn husks

corn masa flour

vegetable oil oil

baking powder

garlic powder

salt

Batch of filling

Pour hot water in a large baking dish or stock pot and add the dried corn husks. Let them sit for 15 to 20 minutes, until they have softened.

Using an electric mixer, beat together the corn flour, vegetable broth, vegetable oil (or shortening), baking powder, garlic powder, and salt. You can also mix it by hand, but it’s a much easier process with an electric mixer.

Pat dry a corn husk, lay it flat, and spread a spoonful of dough to cover most of the corn husk. All corn husks are different sizes, so each tamal may look differently. Once the dough is spread out, add one to two tablespoons of filling vertically to the middle of the tamal. Bring both sides of the corn husks together until the dough seals. Then, close up the husks (see above for photos of how to do it).

In a large stockpot with a steamer basket, add all the tamales and bring water to a boil. Once boiling, lower to a simmer for 45 minutes.

This simple Tomato Cucumber Salad recipe is bright, light, fresh, and delicious. It's an easy summer salad made with English cucumbers, cherry tomatoes, crunchy red onion, and covered in a sweet and tangy oil-free dressing.

Tomato Cucumber Salad (No Oil)

cucumber,

cherry tomatoes, sliced in half

onion

cup red wine vinegar

Tbsp maple syrup

Tbsp water

oregano

salt and pepper

Slice the cucumber, tomatoes, and onion and place them in a large mixing bowl. 

Add the dressing ingredients to a separate small bowl and whisk until everything is well combined.

Pour over the cukes, tomatoes, and onion. Toss well to coat.

You can serve immediately but I think it&#8217;s best once it&#8217;s chilled in the fridge for 30 minutes. 

I made this salad for a small gathering we had for the 4th. It was a hit! Delicious, super quick and easy. Thank you for sharing your recipes!

Because my vegetable garden is giving me so much tomatoes and cucumbers and wanted to make a oil free salad, your recipe was a big hit! simple to make and a dressing that I will be using often when I want to make a simple salad. Thank You!

Thanks for posting this. Was looking for a no oil recipe of this classic and this worked great. Only recommendation would be to eat that same day, or remove dressing for leftovers as it gets over saturated over night.

So yummy!!  My husband and I cut most of our oil usage four years ago when we switched our family to a plant based diet.  This was delicious and had no need for oil!! This is a spring/summer keeper for sure!! Thank you!

This is so simple and delicious! Made it in 5 minutes from the early bounty of my small garden. Will definitely make again. Thank you!

AMAZING!!!  We tripled the recipe and added a can of cannellini beans to it, served it with warm pita bread and had a fantastic super easy meal! Definitely a keeper!!  Would be great for a potluck! :)

Do you crave some good Mexican-inspired food, but are you sick of the traditional fajitas? Or are you looking for a lighter alternative that doesn&#039;t involve the use of tortillas? My Veggie Fajita Bowls are perfect for you!

Veggie Fajita Bowl with Soy Curls and Cilantro Lime Rice

oz Soy curls

Black beans (low sodium)

Salsa ( restaurant style)

Vegetable broth (or beef broth)

Lime, juice

Salad greens

tbsp Avocado oil

tsp Tajin Classic Mexican Seasoning

½ tsp Cayenne (or less if sensitive to spice)

Garlic powder

Onion powder

tsp Cumin

Paprika

Chili powder

oz Mushrooms (sliced)

Yellow squash (quartered then diced)

Zucchini (quartered then diced)

Bell pepper (sliced)

Onion

Garlic

Lime juice

Prepared brown or wild rice

cilantro

Salsa

Avocado or guacamole

sauce

Greek yogurt (a sour cream substitute)

Cilantro

Pickled red onions

Lime wedges

Add soy curls, broth, salsa, and lime juice to a bowl. Soak at least 10 minutes.

Heat a large pan with a tablespoon of avocado oil.

Add the prepared veggies and cook until desired tenderness.

Put the cooked veggies in a bowl or heat another pan. Add another tablespoon of oil.

Drain the soy curls and add them to the hot pan.

Drain and add the black beans.

Add all of the seasonings and stir to combine.

Reduce the heat and simmer until much of the liquid has evaporated.

Meanwhile, stir the chopped cilantro, juice of one lime, and quarter teaspoon salt into the rice and combine.

To assemble the bowls: Add salad greens to a bowl. Top with 1/2 cup Cilantro rice, fajita veggies, and black beans and soy curls. Optionally top with the &quot;optional toppings&quot; above. Enjoy!

Sick of the usual veggie burgers? These Tofu Burgers are here for you! 🍔🥕Made with just 5 basic ingredients (plus a couple of spices and herbs), these plant-based patties are incredibly tasty, high in protein and fiber, and super quick to make!

Tofu Burgers with Veggies

potatoes

block tofu

carrot

zucchini

corn

yeast (optional)

paprika powder

tsp sea salt

tsp black pepper

olive oil

Boil the potatoes, remove the excess water and let them cool down.

Heat a pan and cook the celery, carrot and onion (finely diced)  with a tablespoon of olive oil for a couple of minutes, or until lighly golden.

Drain the excess water from the tofu (ideally, pat it with a clean towel), crumble it in small pieces and add it to the pan with the veggies.

Cook everything for a couple of minutes at medium heat, and add the salt. Let everything cool down.

In a food processor, add the tofu and veggies, the potatoes, the 3 tbsp of breadcrumbs (or corn starch), the nutritional yeast and all the herbs and spices. Add more salt if needed. Blend everything until obtaining a well combined, yet firm mixture. (if the mixture is too soft, add more breadcrumbs. If it&#39;s too firm, some plant-based milk).

Create 4 burgers and roll them into the remaining breadcrumbs on both sides.

Cook them in a pan with two tablespoons of olive oil for a couple of minutes, or until they have formed a crust on the outside.

Alternatively, cook them in the oven at 338°F (or 170°C) for about 10-15 minutes.

Serve them with some veggies, some slices of bread (or a multi-grain bun) and the sauces of your liking!

This vegan Apple Butternut Squash Soup is perfect for cool weather. Creamy and loaded with fall flavor, it's easy to make, requiring only 5 ingredients. It's completely oil-free and gluten-free and perfect for your fall or winter holiday table, especially Thanksgiving.

Easy Apple Butternut Squash Soup

butternut squash (approximately 4 cups), peeled and diced

apples,

onion, chopped

vegetable broth

Salt and pepper

Prep Your Ingredients: Start by peeling and dicing the butternut squash, chopping the apples and onion, and gathering your vegetable broth, ground cinnamon, salt, and pepper.

Simmer to Perfection: In a large pot, combine all the ingredients: the diced butternut squash, chopped apples, and onions, along with the vegetable broth. Bring the mixture to a gentle simmer over medium heat. Cover the pot and cook for about 20-25 minutes or until the squash and apples are tender and easily pierced with a fork.

Season to Taste: Once the butternut squash and apples are soft, it&#8217;s time to add some seasoning. Stir in the ground cinnamon and season with salt and pepper to taste.

Blend Until Smooth: Using an immersion blender, carefully blend the mixture until it becomes velvety smooth. Be very careful when blending hot liquids because they can splatter.

Adjust Consistency: If you prefer a thinner soup, you can add more vegetable broth until you achieve your desired consistency.

Serve and Enjoy: Ladle the creamy Apple Butternut Squash Soup into bowls and garnish with a sprinkle of cinnamon or a few apple slices if you feel like being fancy.

This vegan Apple Butternut Squash Soup recipe is perfect for cool weather. Creamy and loaded with fall flavor, this delicious soup recipe is easy to make, requiring only 5 ingredients. It’s completely oil-free, gluten-free, and perfect for your fall or winter holiday table, especially Thanksgiving.

Made this for dinner tonight and it’s a keeper! Simple, healthy and delicious. For the apples I used 1 Granny Smith and 1 Honeycrisp (reserving a few thinly sliced pieces for garnishing).  I chose not to peel them since they were organic and I wanted to retain all the fiber and nutrients. Also used 4 cups of broth ( water + 2 “not chicken” bullion cubes) and it turned out perfect. Served with garlic bread. Thank you Shane!

Shane, I love this recipe! I've made it twice. The first time I cut a carrot up and it tasted great. I didn't think about the carrot until after it cooked tonight. It'll still be great! I do add more cinnamon, my favorite spice. 
I put a tablespoon into the soup. It is such a great, simple recipe. Also, I make your 3 ingredient banana oatmeal bites each week. they're the perfect breakfast!!

Delicious!!  I roasted the squash and apples first, then added garlic clove as well.  Yum!

Top 10 plant based recipes recipes from across the web

The most viewed plant based recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

20 Plant-Based Recipes!

Plant Based Recipes: Buddha Bowls

60+ Must-Try Vegan Recipes: Easy Gr...

Moroccan Carrot Salad

How To Make Vegan Tamales

Tomato Cucumber Salad (No Oil)

Veggie Fajita Bowl with Soy Curls a...

Tofu Burgers with Veggies

Easy Apple Butternut Squash Soup

Cookie Dough Bark (healthy) - VIRAL...

Top 10 plant based recipes recipes from across the web

The most viewed plant based recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

20 Plant-Based Recipes!

Plant Based Recipes: Buddha Bowls

60+ Must-Try Vegan Recipes: Easy Gr...

Moroccan Carrot Salad

How To Make Vegan Tamales

Tomato Cucumber Salad (No Oil)

Veggie Fajita Bowl with Soy Curls a...

Tofu Burgers with Veggies

Easy Apple Butternut Squash Soup

Cookie Dough Bark (healthy) - VIRAL...

The most viewed plant based recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine