More and more families are trying out plant-based meals these days. They’re looking for ways to eat healthier, help the planet, or just try something new. But many worry that veggie dishes might be boring or hard to make. That’s where these amazing recipes come in!
I’ve found 16 plant-based dishes that are winning over even the pickiest eaters. These meals are easy to cook, full of flavor, and use ingredients you can find at any grocery store.
Zucchini Noodle Stir-Fry
This light and fresh dish swaps pasta for spiralized zucchini. It’s tossed with colorful veggies and a savory sauce. Tofu adds protein, making it a complete meal. It’s quick to make and perfect for hot summer nights when you want something light.
Quinoa Stuffed Bell Peppers
Colorful bell peppers are filled with a flavorful mix of quinoa, black beans, and corn. They’re baked until tender and topped with vegan cheese. It’s a protein-packed meal that’s both pretty and delicious. Leftovers make great lunches.
Chickpea “Tuna” Salad Sandwiches
Mashed chickpeas mimic the texture of tuna in this plant-based sandwich filling. It’s mixed with vegan mayo, celery, and pickles for a classic flavor. Serve on whole grain bread with lettuce and tomato. It’s perfect for picnics or quick lunches.
Lentil and Mushroom Meatballs
These hearty meatballs are made with lentils, mushrooms, and oats. They’re packed with flavor from Italian herbs and spices. Serve with marinara sauce over pasta or in sub sandwiches. They freeze well for easy meal prep.
Sweet Potato and Black Bean Enchiladas
Roasted sweet potatoes and black beans make a hearty filling for these enchiladas. They’re wrapped in corn tortillas and topped with a homemade enchilada sauce. Vegan cheese makes them extra gooey and delicious. It’s a crowd-pleasing dinner for any night of the week.
Cauliflower Buffalo “Wings”
Crispy cauliflower florets are coated in spicy buffalo sauce for a veggie twist on wings. They’re baked, not fried, for a healthier snack. Serve with vegan ranch dressing for dipping. They’re great for game day or movie nights.
Creamy Broccoli Soup
This velvety soup is made creamy with cashews instead of dairy. It’s packed with nutrients from broccoli and spinach. A squeeze of lemon adds brightness. It’s comforting on cold days and easy to make in big batches.
Portobello Mushroom Burgers
Marinated portobello caps make a meaty substitute for these satisfying burgers. They’re grilled and served on buns with all the classic toppings. Add some avocado for extra creaminess. They’re perfect for summer cookouts.
Buddha Bowl with Peanut Sauce
This colorful bowl is packed with brown rice, roasted veggies, and crispy tofu. A creamy peanut sauce ties it all together. It’s endlessly customizable with whatever veggies you have on hand. It’s a great way to use up leftovers.
Crispy Tofu Nuggets
These bite-sized nuggets are crispy on the outside and tender on the inside. They’re coated in seasoned breadcrumbs and baked until golden. Serve with various dipping sauces for a kid-friendly meal. They’re also great in wraps or on salads.
Jackfruit “Crab” Cakes
Shredded jackfruit mimics the texture of crab in these crispy cakes. They’re seasoned with Old Bay and served with a tangy vegan remoulade sauce. Panko breadcrumbs give them a golden, crunchy exterior. They’re perfect as an appetizer or main dish.
Eggplant Parmesan
Slices of eggplant are breaded and baked until crispy, then layered with marinara sauce and vegan cheese. It’s a healthier take on the Italian classic that’s just as comforting. Serve with a side of pasta or a fresh salad for a complete meal.
Lentil Walnut Taco “Meat”
This crumbly mixture of lentils and walnuts makes a convincing stand-in for ground beef. It’s seasoned with taco spices and perfect for tacos, burritos, or taco salads. Kids love assembling their own tacos with all the toppings. It’s a fun, interactive dinner.
Creamy Pumpkin Pasta
This autumn-inspired pasta dish is rich and comforting. Pumpkin puree and cashew cream create a velvety sauce. Sage and nutmeg add warm, cozy flavors. It’s a great way to sneak extra veggies into a family favorite.
Veggie-Loaded Minestrone Soup
This hearty soup is packed with a variety of vegetables, beans, and pasta. It’s a great way to use up odds and ends from the fridge. The tomato-based broth is flavorful and comforting. It’s perfect for batch cooking and freezes well.
Banana Oat Pancakes
These fluffy pancakes are made with just a few simple ingredients. Ripe bananas and oats form the base, making them naturally sweet and gluten-free. They’re perfect for lazy weekend breakfasts or breakfast-for-dinner nights. Top with fresh fruit and maple syrup for a treat.
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