Our 40 Favorite Plant-Based Recipes You’ll Want to Eat on Repeat

updated Dec 19, 2022
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vegetarian mushroom stew in bowls, served at the table
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

The term “plant-based” is one that’s been slowly trending over the past handful of years. If you’re unfamiliar with it, this style of eating is one that unabashedly celebrates vegetables, fruits, whole grains, and plant-based proteins like beans and lentils. While it’s similar to vegetarianism and veganism in many ways, it’s less of a strict diet and more of an approach to eating. Although some who follow a plant-based diet avoid meat and things like eggs and dairy completely, others take a more moderate approach and still enjoy these foods while putting produce and other plant-based foods at the center of their plate.

All in all, it’s really just a totally feel-good, colorful way of eating. Whether you’re curious or you’re already well-seasoned in this style of eating but looking for new ideas, you’ve come to the right place. We’ve rounded up our very favorite plant-based recipes, from breakfast through dinner, to inspire you.

Plant-Based Breakfast Ideas

Starting your morning off right is easy when you focus on filling your bowl or plate with fruits and veggies, whether that means loading your oatmeal with berries or digging into a breakfast salad.

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Quinoa-Oatmeal Cereal
Made with coconut milk, maple syrup, quinoa, and gluten-free oats, the warming dish is topped with fresh fruit for a delicious and quick first meal of the day.
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Farmers Market Frittata
This veggie-packed frittata is studded with the rich, creamy tang of goat cheese and whatever you happen to tote home from the farmers market. It's easy to omit the cheese is you're not eating dairy.
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Raspberry and Almond Butter Smoothie
Almond butter supplies the protein needed to give this smoothie staying power, but the real secret here is the addition of frozen zucchini, which makes it incredibly creamy and thick.
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Radish and Turnip Hash with Green Garlic and Fried Eggs
If green garlic isn't in season, don't hesitate to swap regular garlic in when making this feel-good hash.
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The Easiest Chia Pudding
We promise no fuss and no slimy texture in this classic dairy-free chia seed pudding.
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Black Beans and Plantains Breakfast Bowl
A pot cumin-spiced black beans becomes the perfect canvas for a vegetarian breakfast with sweet, fried plantains, and runny fried eggs.
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The Best Breakfast Salad
You'll never regret starting your day with a feel-good breakfast salad. Swap any berries you have on hand, and feel free to skip the bacon and fried egg if it doesn't fit with your plant-based approach.
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Plant-Based Lunch Ideas

Lunch is a golden opportunity to eat plant-based since so many favorites like salads and soups center around the wholesome things this way of eating embraces. Don’t be afraid to get creative, though, and try things like stuffed sweet potatoes and veggies fritters, too.

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Farro and Broccoli Salad
This hearty make-ahead salad has farro, broccoli, smoked almonds, aged cheddar, golden raisins, and dried cranberries, and is served with a quick pickled shallot viniagrette.
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Herby French Lentil Salad with Carrots, Goat Cheese, and Pistachios
This satisfying lentil salad is the ultimate make-ahead option for lunch. Carrots and pistachios lend crunch and color, while crumbles of goat cheese provide creaminess with every bite.
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Mediterranean-Style Chopped Salad with Oregano Vinaigrette
This vegetarian chopped salad — packed with farro, chickpeas, and plenty of fresh veggies— gets even better as it sits.
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No-Chop Cold Veggie Noodle Bowls With Soy Lime Vinaigrette
This summer sauté served over rice noodles is everything you'll crave in a cold noodle bowl.
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Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing
Dates lend sweetness and chewy texture to this extra-satisfying salad.
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Marinated White Beans
Enjoy these garlicky marinated white beans on toast, tossed with grains, or eaten on their own.
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Mediterranean Quinoa Salad
This easy, make-ahead recipe for quinoa salad is filled with fresh vegetables, herbs, and cheese. It's perfect for a packable lunch.
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Easy Cabbage & White Bean Soup
If you have a large enough pot, it's well worth making a double batch of this soup. Freeze half and you'll have an easy meal to reach for another day.
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Spicy Lentil Wraps with Tahini Sauce
To save time, pick up a package of pre-cooked lentils for these light, make-ahead wraps.
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Sweet Potatoes with Chickpea Tomato Sauce
If you happen to have roasted sweet potatoes leftover from dinner the night before, this recipe comes together in just minutes.
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3-Ingredient Pesto Zoodle Bowl
This three-ingredient lunch is so quick and satisfying that you just might find yourself making it again for dinner.
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Cold Lentil Salad with Cucumbers and Olives
Feel free to adapt this recipe: If you have other veggies like tomatoes or peppers, toss them in, too!
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Zucchini-Chickpea Fritters with Red Onion Jam
The sweet and savory jam that's served with these fritters is unbeatable, so definitely don't skip it.
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Plant-Based Dinner Ideas

Make things like veggies, beans, and whole grains the stars of your dinner table and you won’t be disappointed. These colorful recipes are easy, tasty, and totally satisfying.

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Skillet Gnocchi with Sage Brown Butter Mushrooms
Skip the boiling and pan-fry gnocchi instead for an even more streamlined, and arguably more tasty, dinner.
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Brussels Sprout Melts
If you think the magic of the patty melt feels out of reach for vegetarians, this gooey Brussels sprouts sandwich will make you reconsider.
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Quesadilla de Quelite y Champiñón (Mushroom and Purslane Quesadillas)
Earthy mushrooms, tender verdolaga (purslane), and herbaceous epazote star in these super satisfying vegan tacos.
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Roasted Mushroom and Poblano Tacos
These quick and easy tacos are filled with roasted portobello mushrooms and poblano peppers and topped with creamy goat cheese.
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Slow Cooker Black Bean Chili
One bite into this ultra-hearty slow cooker chili and you just might question if it's really meatless after all.
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Curried Veggie Galette
This savory pie is filled with roasted eggplant, zucchini, and bell peppers, spiced with curry, and topped with a tangy yogurt sauce. If you're keeping dairy-free use a yogurt that follows suit, or sub green tahini sauce.
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Stuffed Portobello Mushrooms
These roasted portobello mushrooms are stuffed with spinach, sun-dried tomatoes, and cheese. Prefer to skip the cheese? No problem, you've still got a satisfying supper.
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Farmers Market Pizza
This veggie-filled pizza is cheesy and indulgent, thanks to a layer of herby ricotta and stringy mozzarella, and balanced with a mess of fresh toppings. Use your choice of regular or dairy-free cheese.
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Creamy One-Pot Butternut Squash Pasta with White Beans and Kale
This 30-minute, one-pot dinner is packed with protein, thanks to a can of white beans a dollop of Greek yogurt.
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Slow Cooker Veggie Burrito Bowls
Veggie burrito bowls are a one-stop shop, delivering the best part of a burrito — the filling! — with tender brown rice, smoky pinto beans, and fresh veggies, all topped with a dollop of citrusy sour cream.
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Cheesy Chickpea Melts
A stewy mixture of tomato-y chickpeas and greens are piled onto garlicky toast, then topped with cheese and broiled until browned and bubbly.
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Toasted Grain Soup with Crispy Mushrooms and Kale
This vegetarian soup is supremely satisfying, thanks to a winning combination of veggies, herbs, beans, and grains.
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Weeknight Vegetable Stir-Fry
This easy weeknight veggie stir-fry is more template than recipe. Make it once a week to clear out the crisper and ensure you're eating your veggies!
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Sesame Soba Noodle Bowl with Crispy Tofu
These warm and spicy sesame soba noodles are topped with crispy pan-fried tofu and vegetables.
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One-Pot Pasta Primavera
This light and buttery pasta primavera is the best way to bring the fresh flavors of colorful produce to your table.
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Roasted Eggplant and Brown Rice Bowl with Turmeric Tahini
This vibrant vegan grain bowl is topped with chickpeas, roasted eggplant, and a vibrant turmeric tahini sauce.
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Caramelized Cabbage Butter Pasta
This buttery caramelized cabbage isn't just perfect with pasta — try it piled onto toast, with eggs, or in sandwiches and wraps.
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Za’atar Tofu Naan Wraps
These vegan sandwiches are packed with za'atar-seasoned tofu, creamy hummus, and plenty of veggies.
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Ratatouille Stir-Fry
This quick-cooking version of this classic French dish features crisp-tender eggplant, zucchini, and bell peppers.
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Curry-Spiced Roasted Cauliflower with Saucy Lentils

This dish is full of contrasting flavors and textures — tender roasted cauliflower, chewy dried cherries, al dente lentils. And then there’s that yogurt sauce to pull everything together.

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Vegetarian Mushroom Stew
A hearty mix of mushrooms, nutty chickpeas, and greens in a thick and creamy coconut and tomato broth.
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