Some people tend to have the misconception that eating vegan means compromising on delicious, hearty meals — but this couldn’t be further from the truth. I used to feel bad for people who chose to eat vegan and would wonder why they would sacrifice so many of those ingredients that make meals so good (I’m looking at you, cheese). But, nowadays, being vegan is easier than ever because of all the dairy-free and meatless options available. And, luckily, there are so many easy vegan recipes you can make easily in your own home in 30 minutes or less.
Whether you want something “cheesy” and warm, or a meal chock-full of nutrients and good-for-you ingredients, we’ve got you covered. Check out our favorite vegan recipes below.
Burgers are one of those meals that are good for any occasion: a lazy night in, a barbecue, a family meal. But, for vegans, there obviously has to be some adjustment, which is where these tasty and easy chickpea mushroom burgers from Epicurious come in. Meat substitutes are so popular right now, but why not make your own meatless meat from the comfort of your own home?
1/2 c. red or black quinoa, rinsed
1/2 c. extra virgin olive oil, divided, plus more for drizzling
2 (14.5-oz.) cans chickpeas, rinsed, drained
1 tsp. garlic powder
1/2 tsp. smoked paprika
8 oz. cremini mushrooms, trimmed, cut into 1/4" pieces
1/4 c. tahini
1/4 c. white miso
1/4 c. oat flour or all-purpose flour
8 slices vegan cheese
Mustard, hamburger buns, shredded iceberg lettuce, and sliced pickles (for serving; optional)
Head over to Epicurious.com to learn how to prepare these delicious chickpea mushroom burgers.
Pasta is undeniably an easy and crowd-pleasing meal — and this simple alfredo pasta recipe from Rainbow Nourishments is sure to please vegans and non-vegans alike. This creamy and smooth alfredo sauce is perfect for a quick and easy weeknight dinner, and you can customize this dish by using the shape of pasta you prefer best.
4 servings of pasta of choice
Dash of any vegetable oil or sub with 1 tbsp. of vegan butter or water
1 medium-size brown onion, chopped
3 cloves garlic, crushed
1 c. raw cashews
1 c. dairy-free milk
¼ c. nutritional yeast
½ tsp. any good-quality salt, or to taste
¼ c. vegan cheese, grated (optional)
For complete vegan alfredo pasta instructions, visit rainbownourishment.com.
Stir-fry is a great dinner option for anyone looking for a meal with flexibility because you can add so many different ingredients and spices to suit your taste buds. With this healthy vegan recipe from AllRecipes, you can fill yourself up with warm and savory flavors, and save the rest for leftovers.
Explore how you can make (and customize!) this ginger veggie stir-fry at allrecipes.com.
Calling all spice lovers: this tofu “chorizo” recipe from The New York Times is perfect for those looking to kick their cooking up a notch. Tofu is an extremely popular meat substitute for vegetarians and vegans alike. In about 30 minutes of prep, you can add this “chorizo” to any meal for an added source of flavor and protein.
2 tbsp. olive oil
1 small onion, chopped
1 tbsp. garlic, chopped
Salt and ground black pepper
2 blocks firm tofu
1 tbsp. chili powder
1 tsp. cumin
⅛ tsp. cinnamon
1 tsp. cider vinegar
Chopped fresh cilantro for garnish
Chopped scallions for garnish
Find complete instructions for this delicious tofu ‘chorizo’ at cooking.nytimes.com.
There’s nothing like a warm bowl of chili after a long day. You can still indulge in a savory bowl of this three-bean chili even if you’re vegan. Luckily, this Epicurious recipe is incredibly simple, and you probably already have a lot of these ingredients in your pantry, so no need to head to the grocery store to prepare this hearty recipe.
2 tbsp. vegetable oil, plus more for frying (about 2 c.)
3/4 c. mild or medium chunky tomato corn salsa
1 1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
1 (15-oz.) can black beans, rinsed, drained
1 (15-oz.) can pinto beans, rinsed, drained
1 (15-oz.) can red kidney beans, rinsed, drained
1 (15-oz.) can puréed tomatoes or tomato sauce
3 c. low-sodium vegetable broth
3/4 tsp. kosher salt, plus more
1/4 tsp. (or more) freshly ground black pepper
2 (5–6") corn tortillas, sliced into 1/4"-wide strips
Sliced pickled jalapeños (for serving; optional)
Head over to Epicurious.com to review this vegetarian three-bean chili recipe for full instructions.
About the author
Maddie is a writer and lover of all things wellness and lifestyle. She’s been featured on doctoroz.com, The TODAY Show Digital, PureWow, The Knot, and now Playbook! When she’s not working on a story, you can find her searching for a perfectly constructed charcuterie board, laying in the sun, or at a yoga class (mostly to work off the charcuterie board).
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