29 Delicious Vegan Dinner Recipes
Updated by Kathryne Taylor on October 8, 2026
If you’re looking for plant-based dinners, you’re in the right place! Below, you’ll find wholesome vegan recipes made with affordable and protein-rich whole grains, beans, and nuts. You’ll also see plenty of fresh, colorful produce and occasionally some tofu. You won’t find any weird meat substitutes here.
As a longtime vegetarian, many of my recipes happen to be vegan, or would be if I simply left off a sprinkle of cheese or a fried egg. I love the challenge of making my favorite suppers vegan, like when I figured out how to make the lasagna and enchiladas in my cookbook without the cheese. Honestly, the cheese-free variations are just as tempting as the originals. In total, the book offers 96 tested vegan/vegan-option recipes.
These recipes are only a small selection of the vegan recipes on Cookie and Kate. Browse the vegan recipe index to see them all!
Top Vegan Components
To make recipes vegan, I often rely on these simple substitutes.
Cashew Milk is the easiest plant-based milk to make. It’s super creamy with a neutral flavor that goes with everything.
Easy Vegan Parmesan Cheese comes together quickly with hemp seeds, nutritional yeast and spices.
Vegan Sour Cream is ultra creamy and tangy like regular sour cream. It’s also a great substitute for ricotta in lasagna and cheese on pizza.
Crispy Baked Tofu is my go-to tofu recipe. Add it to curries or bowls that need a boost of protein. Steamed edamame is an easier soy-based option.
Amazing Vegan Mac and Cheese
This vegan mac and cheese recipe is incredibly creamy and remarkably cheese-like! You won’t believe how delicious dairy-free mac and cheese can be. Recipe yields 2 large or 4 modest servings.
Vegetable Stir Fry
This vegetable stir fry recipe comes together beautifully for home cooks. It’s designed for cooking in a large skillet rather than a wok. Recipe yields 4 medium veggie servings; turn it into a full meal by adding rice and tofu.
Favorite Veggie Burgers
These sweet and spicy veggie burgers are both vegan and gluten free. You can bake them, grill them, or cook them on the stovetop! For best results when choosing the grill or stovetop method, prepare the burger mixture in advance and let it chill in the refrigerator (you can let it chill overnight or longer if you’d like). Recipe yields 8 patties.
Vegetable Paella
The best vegetable paella recipe! It’s loaded with vegetables, chickpeas, and savory, smoky rice. This Spanish dish is perfect for serving at dinner parties, since it’s vegetarian, vegan and gluten free. Recipe yields 6 hearty servings.
Mujadara (Lentils and Rice with Caramelized Onions)
Mujadara is a classic Arabic recipe featuring cooked lentils and rice, caramelized onions, herbs and yogurt. It’s a delicious vegetarian main dish! This version calls for brown rice instead of white (if you want to use white, see recipe notes). Recipe yields 4 generous servings.
Spaghetti Squash Burrito Bowls
This spaghetti squash burrito bowl recipe is easy to make and so good for you, too! These beautiful burrito bowls are also vegan and gluten free, but above all, delicious. Recipe yields 4 burrito bowls.
Best Lentil Soup
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.
Spicy Sweet Potato and Green Rice Burrito Bowls
Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious vegan dinner reheats well for lunch. Recipe yields 4 servings.
West African Peanut Soup
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don’t hesitate to use liberal amounts of ginger and garlic. Recipe yields 6 bowls.
Pinto Posole
This hearty vegan posole is made with pinto beans instead of pork! This easy Mexican posole recipe is healthy, spicy and delicious. Leftovers taste even better the next day. Recipe yields 4 bowls.
Burrito-Stuffed Sweet Potatoes
Fresh sweet potato burrito bowls from The First Mess Cookbook! This is a fun, hearty dinner recipe that happens to be vegan and gluten free. Recipe yields 4 stuffed sweet potatoes, enough for 2 to 4 servings.
Butternut Squash Chipotle Chili with Avocado
This sweet-and-spicy vegan chili is made with butternut squash and black beans. Top with creamy avocado for an easy meal that satisfies vegans, carnivores and gluten-free eaters alike. This recipe yields enough for 4 to 6 bowls. This chili is very hearty, but feel free to add another can of tomatoes or more vegetable broth if you want to thin it out a bit. Double the recipe for a crowd.
Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. Recipe yields 6 bowls or 8 cups of soup.
Hummus Quesadillas!
These quesadillas are made with hummus instead of cheese, and they are absolutely delicious! Hummus quesadillas are a healthy dairy-free and vegan meal. Recipe below makes one folded/half-moon quesadilla; multiply as necessary.
Best Vegan Lasagna
Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It’s the best! Recipe yields 8 servings.
Quick Chana Masala
Quick and easy chana masala recipe served over basmati rice. This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly. Recipe yields 4 bowls.
Vegan Spaghetti alla Puttanesca
This easy pasta alla puttanesca is perfect for busy weeknight dinners! It’s made with pantry staples but tastes super fresh and delicious. Recipe yields 4 generous servings.
Sofritas (Chipotle-Style)
This sofritas recipe was inspired by Chipotle’s. It’s hearty and well-spiced, and adds plant-based protein and veggies to a variety of meals. Turn it into tacos by adding avocado, cilantro and salsa. Recipe yields 4 to 6 servings, depending on your portion size.
Crispy Falafel
This homemade falafel recipe is absolutely delicious and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).
Spicy Black Bean Soup
This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it’s incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)—it is easily halved, or you can freeze the leftovers.
Thai Red Curry with Vegetables
This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. Recipe yields 4 servings.
Roasted Butternut Squash Tacos
Colorful butternut squash tacos with crisp slaw, black beans and guacamole! These tacos are a simple weeknight meal and a great option for vegan and gluten-free eaters. Recipe yields about 8 tacos (4 servings).
Peanut Slaw with Soba Noodles
Healthy Asian slaw made with cabbage, carrots and soba noodles, tossed in a bold peanut-sesame sauce. This slaw recipe is very flexible—feel free to omit the noodles and/or brussels sprouts and buy pre-shredded slaw mix for easier preparation (you’ll need about 8 cups slaw mix). Add tofu or edamame for more protein. Recipe yields 4 generous servings or 8 side servings.
Creamy (vegan!) Butternut Squash Linguine with Fried Sage
Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal. Recipe yields 4 large servings.
Buddha Bowl
This buddha bowl recipe is super fresh, delicious and versatile! The rice and veggies and dressing can be made in advance and stored in the refrigerator. Recipe yields 4 meal-sized bowls.
Thai Green Curry with Spring Vegetables
This healthy, vegetarian Thai green curry features fresh asparagus, carrots and spinach! It’s full of flavor and simple enough for weeknight dinners. Feel free to substitute sliced snow peas for the asparagus if it’s not in season where you live. Recipe yields two large servings (as shown) or four small servings.
Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
Think of these mango bowls as a Thai spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Recipe yields 4 bowls.
Vegetarian Burrito Bowl
This vegetarian burrito bowl features super flavorful components—lime-marinated kale, seasoned black beans, brown rice and avocado salsa verde. To make it vegan/dairy free, simply omit the feta cheese garnish. Recipe yields 4 burrito bowls.
Homemade Vegetarian Chili
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
More resources you might appreciate: 23 healthy make-ahead breakfast recipes, 45 recipes that pack well for lunch and my monthly seasonal produce guides.
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