Healthy Eating

Simple Vegan Recipes If You’re Just Getting Started With a Plant-Based Diet

Recipes that all will love, whether you’re vegan or not!

By: Lexy Parsons

Yet again, plant-based eating continues to be a wellness trend — for good reason! It’s proven to be good for your health and the environment — there are so many benefits. For starters, plant-based eating has been shown to lower the risk of many serious conditions, such as heart disease, diabetes, and obesity. Plus, with an emphasis on fruits, vegetables, nuts, seeds, and legumes, a whole food plant-based diet is loaded with nutrients (protein included!) and linked to healthier eating and lifestyle habits. 

If you’re late to the plant-based party, don’t worry! Getting started with a plant-centric diet is simple. And, you don’t have to be fully vegan or even vegetarian to get on board! Adding more plants to your diet is something anyone can do — no matter your dietary choices or eating style. That said, if you’re just beginning this journey and looking for some support, we’re sharing simple vegan recipes to inspire you! From tacos and pasta to dessert and easy-prep breakfast options, you’ll be satiated and satisfied, no matter if you’re vegan or not.

Ready to Start a Plant-Based Diet? Here Are Easy Plant-Based Recipes to Inspire You

Ahead, healthy vegan recipes for all your eating needs:

  • Easy-prep breakfast options
  • Protein-packed ideas for lunch
  • Family-friendly dinner recipes
  • Healthy plant-based snacks, and desserts! 

Easy-Prep Plant-Based Breakfast Recipes

Spicy Southwest-Inspired Tofu Scramble

If you love eggs for breakfast, this protein-packed vegan breakfast scramble will satisfy all your needs. It’s made with tofu and black beans for plant-based protein and flavorful spices like turmeric, cumin, and paprika. Simple, savory, and made with less than 10 ingredients! 


  • 16 oz tofu, extra firm
  • 15 oz. can black beans, rinsed and drained
  • ½ medium onion, diced (red or sweet onion)
  • ⅓ cup red bell pepper, finely chopped
  • ½ cup fresh tomatoes, chopped (or sub ¼ cup salsa)
  • 2 garlic cloves, minced
  • 2 tbsp avocado oil

Southwest Sauce:

  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp turmeric powder (optional)
  • ¼ tsp chili powder (optional)
  • Filtered water, as needed to thin

Toppings (optional)

  • Nutritional yeast
  • Avocado, sliced
  • Salsa
  • Guacamole
  • Hot sauce


Step #1: First, prep the tofu. Using a kitchen towel or a tofu press, squeeze out as much liquid as possible. Once fully drained of water, add to a bowl and use a fork to roughly crumble the tofu into small chunks.

Step #2: Meanwhile, make the sauce. In a small bowl, add all the spices and stir until well combined. Add water as needed to thin (½ – 2 tbsp), until a thick paste forms. 

Step #3: Next, add 1 tbsp oil to a skillet with garlic and onion. Cook over medium-high heat until soft and fragrant. Add the bell pepper and tomatoes, cooking for 1-2 minutes. Add the black beans, stirring until well combined. Reduce heat to simmer and cook for 4-5 minutes.

Step #4: In a separate skillet, heat the remaining tablespoon of avocado oil over medium-high heat. Add the crumbled tofu and cook until golden brown. Stir in the sauce and mix until well combined. Reduce heat to a simmer and cook until liquid has been absorbed, 4-5 minutes. 

Step #5: Add the tofu scramble to the skillet with the veggies and black beans and stir well. Taste test, adding any optional add-ins such as fresh cilantro, salsa, or nutritional yeast. Serve with toppings of choice, such as avocado and hot sauce. Option to pair with a warmed tortilla.

PB Chocolate Overnight Oats 

This meal prep-friendly recipe truly tastes like dessert for breakfast. Not only is this overnight oats recipe fully plant-based, but it’s also low in sugar, packed with minerals, and full of fiber and healthy fats. Make a few servings and store in the fridge for breakfast made easy.


  • ½ cup oats, rolled
  • 1 tbsp chia seeds
  • 1 cup oat milk
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 1 tbsp peanut butter
  • ½ banana, sliced
  • 1 tbsp cacao nibs, to serve


Step #1: In a bowl or jar, add the oats and chia seeds. Pour milk over top and stir well. Cover and set in the fridge overnight.

Step #2: In the morning, add the cinnamon and cocoa powder and stir well.

Step #3: Top with peanut butter, sliced banana, and cacao nibs.

Step #4: Enjoy!

Overnight Blueberry Chia Pudding

For another easy-prep breakfast option, give this vegan Blueberry Chia Pudding recipe a try. It’s loaded with antioxidants, full of omegas, and naturally sweetened with banana. For an even creamier option, try blending this in a high-speed blender before setting in the fridge overnight!


  • 3 tbsp chia seeds
  • 1 cup almond milk
  • 1 banana, mashed
  • 1 tsp vanilla extract
  • 1 tbsp almond butter
  • 1 tsp cacao nibs
  • 1 tsp shredded coconut
  • ½ cup blueberries

Optional toppings to serve: 

  • Chopped nuts or seeds (such as walnuts, almonds, or hemp seeds)
  • Raw cacao nibs
  • 1 tbsp almond butter (or favorite nut or seed butter)
  • Fresh berries or sliced fruit of choice 


Step #1: Add the chia seeds to a bowl or jar and cover with almond milk.

Step #2: Add the mashed banana and vanilla. Stir to combine.

Step #3: Set in the fridge overnight.

Step #4: Before serving, top with almond butter, cacao nibs, shredded coconut, and blueberries.

RELATED: How to Make Chia Pudding + 6 Delicious Flavor Variations

Loaded Yogurt Bowl

Another quick-and-easy breakfast option that never disappoints is a loaded yogurt bowl! To make, simply grab your favorite non-dairy yogurt of choice (we love Kite Hill, Cocojune, and Harmless Harvest) and add a serving to any bowl or to-go jar. Top it with fresh or frozen fruit, nut butter, vegan granola, or nuts and seeds. Simple and delicious!

Plant-Based Lunch & Dinner Ideas (Simple & Family-Friendly!)

Simple Sheet Pan Chickpea Fajitas

Fajita night with a plant-based twist. Grab your favorite healthy plant-based tortillas (we love Siete grain-free tortillas) and load them up with all this vegan goodness! Packed with plant protein from chickpeas and full of natural flavor from herbs and spices, the whole family will surely love this recipe. Serve with your favorite toppings, such as avocado, fresh herbs, or dairy-free yogurt!


  • 15 oz can chickpeas, rinsed and drained
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 red onion, thinly sliced
  • 2 tbsp olive oil
  • 2 tsp ground chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • ¼ tsp black pepper
  • 8 grain-free tortillas
  • ½ tsp salt


Step #1: Preheat the oven to 375 degrees.

Step #2: While the oven is preheating, grease a baking sheet with a drizzle of oil and prepare spice mix. Combine chili powder, cumin, paprika, garlic, salt, and pepper.

Step #3: In a large bowl, add chickpeas and chopped veggies. Add remaining oil and spice mix, and toss until well combined and fully coated. Evenly spread in a single layer on greased baking sheet.

Step #4: Bake for 15-18 minutes until golden and crispy. Serve with warmed tortillas and toppings of choice.

Chipotle Black Bean Tacos

For another Mexican-inspired dish, give these Chipotle Black Bean Tacos a try! They’re made with just 10 whole food ingredients and come together in minutes. Serve with Siete tortillas and load them up with any toppings of choice, such as salsa or guac. You could even skip the tortilla and enjoy this recipe over a bed of salad greens!


  • 2 (15 oz) cans of black beans, rinsed and drained
  • 1 tbsp olive oil
  • 1 small sweet onion, finely diced
  • 1-2 chipotle peppers (canned in adobo sauce), finely minced
  • 2 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp oregano
  • ½ tsp coriander
  • 1 tbsp tomato paste
  • Sea salt & black pepper, to taste 
  • Water or vegetable broth (as needed)

To serve:

  • Fresh cilantro, chopped
  • 8 tortillas of choice 
  • Guacamole
  • Salsa
  • Unsweetened coconut yogurt


Step #1: In a large skillet, heat the olive oil over medium-high heat.

Step #2: Add the onion and chipotle pepper and cook for 4-5 minutes until soft and fragrant. Add the garlic and cook for another 1-2 minutes. Add the paprika, cumin, coriander, oregano, salt, and black pepper. Stir well to combine. Then, add the black beans and tomato paste. If needed, add 1 tbsp of vegetable broth or water at a time to thin. Cook for 4-5 minutes, until the mixture is thick and the liquid is fully dissolved. Taste and season as needed.

Step #3: Serve over warmed tortillas and optional toppings of choice!

Healthy & Hearty Italian Veggie White Bean Soup

Filled with fresh veggies like celery, tomatoes, carrots, and zucchini, this light yet hearty soup is the perfect vegan comfort meal. Plus, with the addition of white beans, you’re getting a creamy and delicious dose of plant-based protein. Serve it for a quick-and-easy dinner option (that you can meal prep in advance) and save the leftovers for a healthy lunch! 


  • 1 tbsp cold-pressed olive oil
  • 3 carrots, peeled and cubed
  • 1 large sweet onion, diced
  • 1 bunch of celery, diced
  • 3-4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil 
  • ½ tsp dried thyme
  • 2 tbsp tomato paste
  • 2 cups green beans, chopped
  • 2 zucchinis, chopped
  • 3-4 cups low-sodium vegetable broth
  • 30 oz cannellini beans, rinsed and drained
  • 14 oz canned fire roasted diced tomatoes
  • 3 cups baby spinach
  • 1 cup lacinato kale, de-stemmed and chopped


Step #1: In a deep soup pot, heat the olive oil over medium-high heat. Then, add the onion, carrots, and celery. Cook for 5-8 minutes until soft and fragrant. Once cooked, add the minced garlic, tomato paste, oregano, basil, parsley, and thyme. Cook for 1-2 minutes until fragrant.

Step #2: Add the zucchini and green beans, seasoning with salt and pepper to taste. Cook for 2-3 minutes, then add the diced tomatoes, white beans, and veggie broth. Bring soup to a boil, then reduce to a simmer. Cook for 15-20 minutes.

Step #3: Add the spinach and kale and cook for an additional 2-3 minutes (until greens soften). Season as needed, adding optional nutritional yeast or fresh lemon zest. Serve with fresh basil or red pepper flakes.

Veggie Asian Spring Rolls with Peanut Lime Sauce

If you’ve never made your own spring rolls, you’re in for a treat. Despite being much healthier than any take-out spring rolls (often full of sodium and sneaky sugars), this simple-prep recipe won’t disappoint. Full of colorful veggies and tofu for protein and nutrients and served with a tasty PB lime dipping sauce. Customize with any additional ingredients (such as avocado, mango, or cucumber) and enjoy as a yummy lunch!


  • 8-10 rice paper wraps
  • 10 oz firm tofu
  • 1 cup red cabbage, finely shredded
  • 1 red bell pepper, thinly sliced into matchsticks
  • 1 English cucumber, thinly sliced into matchsticks
  • 1 carrot, thinly sliced into matchsticks
  • 1 cup romaine lettuce
  • ⅛ cup each: fresh basil, mint, and cilantro

Optional add-ins:

  • Sliced mango
  • Sliced avocado

Peanut Lime Dipping Sauce

  • 3 tbsp creamy peanut butter
  • 1 tbsp low-sodium soy sauce (or coconut aminos)
  • 1 tbsp lime juice
  • 2-3 tsp maple syrup
  • ¼ tsp ground ginger
  • 1 tsp Asian garlic chili paste, optional
  • Hot water, as needed to thin


Step #1: Prep the veggies by cutting them into thin strips. Then, cut the tofu into thin rectangles.

Step #2: To assemble spring rolls, pour warm water into a shallow bowl or dish. Then, dip one piece of rice paper at a time into the water for 10-15 seconds. Remove and place on a damp towel or cutting board. 

Step #3: Add the fillings, placing the tofu in the middle of the rice paper. Top with a small handful of sliced vegetables, fresh herbs, and any additional add-ins. Gently fold over one end, then fold over the sides and carefully roll until the spring roll is closed. Repeat with remaining spring rolls until all the toppings are used.

Step #4: Meanwhile, in a small bowl, prepare the sauce. Add the peanut butter, soy sauce, lime juice, maple syrup, ginger, and optional garlic chili paste. Whisk together, adding a splash of hot water at a time, as needed to thin. Mix until the sauce is thick but creamy enough to stir. Taste test and adjust ingredients as desired.

Super Greens Pesto Noodles

Pesto pasta made plant-based and healthy! For a lightened-up option, we used zucchini noodles in place of white pasta. Plus, for a punch of protein, we filled this pesto dish with broccoli and cannellini beans — yum! Serve warm or cold, and enjoy for a healthy lunch or dinner.


  • 2 cups zucchini noodles
  • 2 tbsp olive oil
  • 1 cup broccoli floret, chopped
  • 2 tbsp pesto
  • 1 green onion, chopped
  • Sea salt & black pepper, to taste
  • ½ cup cannellini beans
  • 1 tsp crushed red pepper
  • Basil leaf, to serve


Step #1: Start by heating 1 tablespoon of olive oil in a skillet over medium heat.

Step #2: Add the zucchini noodles to the pan and sauté for 2-3 minutes or until the zucchini noodles start to soften.

Step #3: Add the chopped broccoli, pesto, green onion, and the other 1 tablespoon olive oil. Season with salt and pepper and sauté for an additional 2 minutes.

Step #4: Serve with cannellini beans, red pepper flakes, and fresh basil.

Step #5: Enjoy!

Healthy Vegan Snacks & Desserts

The Ultimate Healthy Chocolate Chip Cookies

Good news, you can still enjoy delicious (and nutritious!!) cookies — even if you’re going vegan! By simply swapping out the egg for a vegan-friendly alternative, we transformed our Ultimate Healthy Chocolate Chip Cookies into a delicious plant-based treat.

Made with simple ingredients like almond flour, honey, and peanut butter, these plant-based cookies are perfect for a healthy snack or tasty dessert. Here’s how to make them!


  • 1½ cups almond flour
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp sea salt
  • 2 tbsp coconut oil, melted
  • 3 tbsp honey
  • 1 tbsp peanut butter
  • 1 tsp vanilla extract
  • 1 egg (sub with a flax egg to make vegan)
  • ¼ cup dark chocolate chips


Step #1: Preheat the oven to 320°F and line a baking sheet with parchment paper.

Step #2: Add the almond flour, baking powder, cinnamon, and salt to a mixing bowl and stir.

Step #3: In a separate bowl add the coconut oil, honey, peanut butter, and vanilla and whisk to combine.

Step #4: if using egg, add the egg to the wet mixture and whisk. If using a vegan alternative, prep the flax egg. To make a flax egg, simply whisk 1 tbsp of ground flax with 3 tbsp of warm water. Allow it to sit for 10-15 minutes, until a gel-like consistency forms.

Step #5: Next, fold the dry ingredients into the wet mixture, and add the chocolate chips.

Step #6: Drop the dough by the rounded tablespoon onto the lined baking sheet and flatten slightly. Bake for 10-15 minutes or until the edges are golden.

Step #7: Cool and enjoy with your favorite dairy-free milk! Store leftovers in an airtight container for up to 3 days.

Microwave Flourless Chocolate Banana Mug Cake

Need we say more?! Almond butter, cocoa, banana, and dairy-free chocolate chips make up this decadent recipe. And with ingredients like these, you can enjoy it totally guilt-free. Plus, it comes together in less than five minutes — your healthy sweet tooth awaits!


  • 1 medium banana, ripe or brown
  • 2 tbsp nut or seed butter of choice (such as almond or cashew)
  • 2 tbsp cocoa powder, unsweetened 
  • 1-2 tbsp dairy-free chocolate chips
  • ½ tsp vanilla extract
  • Pinch sea salt
  • Additional chocolate chips, to top 


Step #1: Lightly grease a microwave-safe mug or ramekin with oil or cooking spray. 

Step #2: In a small bowl, mash the ripe banana. Then add the nut or seed butter, cocoa powder, vanilla, and sea salt. Mix until well combined. Next, stir in chocolate chips.

Step #3: Pour mixture into the greased bowl or ramekin, then top with chocolate chips.

Step #4: Microwave for 60-90 seconds or option to bake for 10 minutes at 350 degrees F. The cake is fully baked when a toothpick comes out clean. Option to serve with fresh fruit, yogurt, or coco whip. Enjoy!

Creamy Cookie Dough Smoothie

Tastes like dessert, but really, this cookie-like smoothie is a nutritious treat! Naturally sweetened with banana and full of fiber and minerals. And based on the taste, you’d never know there’s hidden cauliflower! Trust us, you can’t taste it, and it adds another level of creaminess. 


  • 1 – 1 ½ cups almond milk, unsweetened (for a creamier smoothie, add less liquid)
  • ½ – 1 cup cauliflower rice, frozen
  • 2 tbsp cashew butter (sub almond or peanut butter)
  • 1 large banana, frozen
  • ⅓ cup oats
  • 1 tbsp maple syrup (or 1-2 pitted Medjool dates)
  • 1 tbsp ground flax
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of sea salt


Step #1: In a high-speed blender, add the almond milk liquid base. Then, add the remaining ingredients.

Step #2: Blend until smooth and creamy, adding more or less liquid for your desired consistency. Taste test, adjusting ingredients as desired.

Loaded Hummus Rice Cakes

A quick and customizable snack option that is nutritious and delicious. Perfect when you need something simple and satisfying! 

To make, simply load up your favorite rice cake of choice (such as a brown rice or quinoa rice cake) with hummus and your favorite toppings! 

Start by smearing a serving of (homemade or store-bought) hummus onto your rice cake, then top with your favorite add-ons. 

Here are some ideas. Once you have your hummus base, add:

  • Fresh-sliced tomato + sprouts + cucumber
  • Avocado + red pepper flakes + basil + nutritional yeast
  • Sliced bell pepper + sundried tomato + olives

Not fully vegan? Here are some Vegetarian and Pescatarian-friendly ideas

  • Red pepper hummus + smoked salmon
  • Hummus + avocado + hard or soft-boiled egg

No-Bake Chocolate Chip Chickpea Cookie Dough Bites 

Considering they taste like cookie dough, you’d never guess these plant-based bites were packed with protein-rich chickpeas! Make a big batch and keep on hand for a healthy snack or dessert. Perfect post-workout or whenever your sweet tooth strikes!


  • 15 oz can chickpeas, rinsed and drained
  • ½ cup creamy sunflower seed butter, unsweetened
  • 1 tbsp chia seeds
  • 2 tbsp maple syrup
  • 1-3 tbsp oat flour, as needed
  • ⅓ cup dark chocolate chips
  • 1-3 tbsp unsweetened almond milk, as needed
  • 2 tsp vanilla extract
  • 1 tsp cinnamon


Step #1: Drain and rinse the chickpeas. Then, place between two paper towels to dry, removing and discarding any chickpea skins that fall off. Option to remove all skins for a creamier texture (though not necessary).

Step #2: Add the chickpeas, nut butter, maple syrup, chia seeds, vanilla, cinnamon, and almond milk to a food processor. Blend until smooth and creamy, adding 1 tbsp of oat flour at a time as needed to thicken (option to omit this step). Stop and scrape down the sides as needed, adding 1 tbsp of almond milk at a time as necessary if the dough is too thick. Once dough consistency is achieved, gently fold in chocolate chips.

Step #3: Place dough in the fridge for 10-15 minutes to harden. Then, use your hands to roll into 1-inch balls. Serve immediately or store in the fridge for up to 4 days.

Delicious Recipes That Make It Easy to Be Powered By Plants!

From healthy breakfast to dessert and every meal in between, we’re making it easier than ever to get started on your plant-based journey. Use these simple vegan recipes to inspire your cooking, no matter if you’re going fully vegan or not! Easy to customize, delicious and nutritious to enjoy, and guaranteed to be loved by all.