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22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey

22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey

By Betty Gold

Updated January 10, 2020

Beatriz da Costa

We're all in. Not only is plant-based eating good for the environment and for your body, it can be incredibly satisfying and tasty, especially with these hearty recipes. And who doesn't love a theme party (and an excuse to BYO reusable water bottle to the table)? Grab your best chef's knife—you'll be needing it for all these veggies.

RELATED: These Are the 6 Food Trends We’ll All Be Lining up for in 2020, According to Real Simple’s Senior Food Editor

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Cauliflower Tartine With Romesco Sauce

Caitlin Bensel

You'll get rave reviews from guests with this delicious open-faced sandwich—it looks high-maintainance but is super simple to make. Golden raisins and fresh parsley are in the mix to freshen and sweeten the delectable combo of Romesco and cauliflower, but you can try using cilantro and chopped dates for a different spin. Heads up: make sure to buy vegan sourdough bread.

Get the recipe: Roasted and Pickled Cauliflower Sandwiches With Romesco

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Eggplant-Mushroom Meatball Sub

Caitlin Bensel

Eggplant meatballs mixed with umami-rich mushrooms, served on fluffy whole-wheat hoagies? These sandwiches are so flavorful, your dinner guests will forget they're made without any meat. To make them vegan, make sure to skip the Parmesan cheese. And if you want the salty, savory flavor of cheese without the dairy, use nutritional yeast.

Get the recipe: Eggplant-Mushroom Meatball Sub

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Spicy Coconut Noodles

Beatriz da Costa

This Asian-inspired dish gets its richness from coconut milk, tomato paste, and spices.

Get the recipe: Spicy Coconut Noodles

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Cool Southwestern Salad With Corn and Avocado

Con Poulos

Serve this refreshing salad with tortilla chips for added texture and flavor.

Get the recipe: Cool Southwestern Salad With Corn and Avocado

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Winter Lentil Soup

Kana Okada

Use kale, leeks, and sweet potatoes in this warming one-pot meal.

Get the recipe: Winter Lentil Soup

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Asian Hot Pot

John Kernick

Thinly sliced mushrooms lend an earthy flavor and richness to this brothy noodle soup.

Get the recipe: Asian Hot Pot

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Stir-Fried Rice Noodles With Tofu and Vegetables

Christopher Baker

To ensure that the tofu browns, pat it dry before cooking.

Get the recipe: Stir-Fried Rice Noodles With Tofu and Vegetables

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Three-Bean Chili With Spring Pesto

James Merrell

Three types of beans—chickpeas, cannellini, and kidney—ensures this chili is filling and full of protein.

Get the recipe: Three-Bean Chili With Spring Pesto

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Rigatoni Peperonata

Con Poulos

This recipe calls for pitted kalamata olives—you can buy them pre-pitted or remove the pits yourself. Just press down on the olives with the flat side of a chef’s knife to squeeze the pits out.

Get the recipe: Rigatoni Peperonata

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Pasta With Green Olive Pesto

Tria Giovan

The sauce gets its vibrant color from olives, parsley, and basil.

Get the recipe: Pasta With Green Olive Pesto

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Swiss Chard With Chickpeas and Couscous

John Kernick

Toasted pine nuts go a long way in providing flavor and texture to this sweet and savory dish.

Get the recipe: Swiss Chard With Chickpeas and Couscous

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Smashed White Bean and Avocado Club

John Kernick

Add this hearty vegetable-based sandwich to your no-cook dinner rotation.

Get the recipe: Smashed White Bean and Avocado Club

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Linguine With Caper and Green Olive Sauce

Hector Sanchez

Spanish olives and capers give this pasta an assertive, briny bite.

Get the recipe: Linguine With Caper and Green Olive Sauce

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Mediterranean Campanelle With Roasted Red Peppers and Almonds

Con Poulos

Stir some of the pasta cooking water into the finished dish to add moisture and bring all the components together.

Get the recipe: Mediterranean Campanelle With Roasted Red Peppers and Almonds

Related: This One Trick Will Make Your Pasta So Much Better

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Curried Eggplant With Tomatoes and Basil

Con Poulos

Eggplant’s meaty texture makes it a great ingredient for vegan and vegetarian dishes.

Get the recipe: Curried Eggplant With Tomatoes and Basil.

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Black Beans and Rice

Antonis Achilleos

This Latin American staple does double duty as a main or a side dish.

Get the recipe: Black Beans and Rice

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Black Beans and Escarole Salad

James Baigrie

Lightly grill escarole for a slightly charred flavor.

Get the recipe: Black Beans and Escarole Salad

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Peanut-Squash Stew

Stefen Andersen

Ladle this rich stew on top of rice and sprinkle with chopped roasted peanuts.

Get the recipe: Peanut-Squash Stew

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Cauliflower and Chickpea Stew With Couscous

Lisa Hubbard

Couscous is a miracle quick-cooking ingredient: Just cover it with hot water and allow it to steam for five minutes.

Get the recipe: Cauliflower and Chickpea Stew With Couscous

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Chickpeas With Chard and Pan-Roasted Tomatoes

Romulo Yanes

Fresh lemon juice and golden raisins give this dish unexpected brightness and sweetness.

Get the recipe: Chickpeas With Chard and Pan-Roasted Tomatoes

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Spicy Vegetable Tagine With Couscous

Susie Cushner

Cinnamon, turmeric, curry powder, and cumin are key to providing flavor and depth to this rich stew.

Get the recipe: Spicy Vegetable Tagine With Couscous

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Baked Potatoes With Artichoke, Olive, and Lemon

James Wojcik

Give the classic baked potato a makeover with bright Mediterranean ingredients.

Get the recipe: Baked Potatoes With Artichoke, Olive, and Lemon

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Related: The Easiest Way to Cut Winter Squash

Sturdy winter squashes can be tough to prep—but our easy guide is all you need to stop stabbing and start slicing and dicing like a pro. Start with a sharp knife to slice through the squash with ease, and place a kitchen towel underneath your cutting board to keep the squash from slipping.

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