22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey
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Cauliflower Tartine With Romesco Sauce
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
Eggplant-Mushroom Meatball Sub
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
Spicy Coconut Noodles
This Asian-inspired dish gets its richness from coconut milk, tomato paste, and spices.
Get the recipe: Spicy Coconut Noodles
Cool Southwestern Salad With Corn and Avocado
Serve this refreshing salad with tortilla chips for added texture and flavor.
Get the recipe: Cool Southwestern Salad With Corn and Avocado
Winter Lentil Soup
Use kale, leeks, and sweet potatoes in this warming one-pot meal.
Get the recipe: Winter Lentil Soup
Asian Hot Pot
Thinly sliced mushrooms lend an earthy flavor and richness to this brothy noodle soup.
Get the recipe: Asian Hot Pot
Stir-Fried Rice Noodles With Tofu and Vegetables
To ensure that the tofu browns, pat it dry before cooking.
Get the recipe: Stir-Fried Rice Noodles With Tofu and Vegetables
Three-Bean Chili With Spring Pesto
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
Pasta With Green Olive Pesto
The sauce gets its vibrant color from olives, parsley, and basil.
Get the recipe: Pasta With Green Olive Pesto
Swiss Chard With Chickpeas and Couscous
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
Smashed White Bean and Avocado Club
Linguine With Caper and Green Olive Sauce
Spanish olives and capers give this pasta an assertive, briny bite.
Get the recipe: Linguine With Caper and Green Olive Sauce
Mediterranean Campanelle With Roasted Red Peppers and Almonds
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
Curried Eggplant With Tomatoes and Basil
Black Beans and Rice
This Latin American staple does double duty as a main or a side dish.
Get the recipe: Black Beans and Rice
Black Beans and Escarole Salad
Lightly grill escarole for a slightly charred flavor.
Get the recipe: Black Beans and Escarole Salad
Ladle this rich stew on top of rice and sprinkle with chopped roasted peanuts.
Get the recipe: Peanut-Squash Stew
Cauliflower and Chickpea Stew With Couscous
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
Chickpeas With Chard and Pan-Roasted Tomatoes
Fresh lemon juice and golden raisins give this dish unexpected brightness and sweetness.
Get the recipe: Chickpeas With Chard and Pan-Roasted Tomatoes
Spicy Vegetable Tagine With Couscous
Baked Potatoes With Artichoke, Olive, and Lemon
Give the classic baked potato a makeover with bright Mediterranean ingredients.
Get the recipe: Baked Potatoes With Artichoke, Olive, and Lemon
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.