10 Easy Vegan Recipes for Beginners

10 Stupidly Easy Vegan Recipes That Will Make You Feel Like a Kitchen Rockstar

So, you’re thinking about eating more plants. Maybe you scrolled past a documentary, your friend won’t stop talking about oat milk, or you just looked at your grocery bill and had a small heart attack. Whatever brought you here, welcome! You’ve landed in a no-judgment zone.

I get it. “Vegan food” can sound intimidating. It conjures images of spirulina dust, complicated cheese substitutes, and a sad, lone carrot on a plate. But let me let you in on a secret: at its best, vegan cooking is just… good cooking. It’s about delicious, colorful, satisfying food that happens to be made from plants. And you don’t need a degree in culinary arts or a pantry full of weird ingredients to make it happen.

This list is your cheat sheet. We’re skipping the scary stuff and going straight for the gold: recipes that are stupidly easy, wildly delicious, and guaranteed to make you feel like a total pro. Who’s ready to cook?

1. The “I Can’t Believe It’s Vegan” Bolognese

Short Hook / Why It’s Awesome → This hearty, savory pasta sauce is so good it will fool your meat-loving uncle. It’s comfort food in a bowl, no sacrifice required.

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 8 oz mushrooms, finely chopped (this is the “meaty” secret!)
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 1 (24 oz) jar of your favorite marinara sauce
• 2 cups vegetable broth
• 1 tbsp soy sauce or tamari (for umami depth)
• Your favorite pasta, for serving

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and carrots until soft, about 5-7 minutes.
2. Add the chopped mushrooms and cook until they’ve released their water and started to brown.
3. Stir in the garlic and rinsed lentils, cooking for one more minute until fragrant.
4. Pour in the marinara sauce, vegetable broth, and soy sauce. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the lentils are tender and the sauce has thickened.
5. Serve over a heaping bowl of pasta and try not to swoon.

Why You’ll Love It

It’s hearty, satisfying, and packed with protein from the lentils. The mushrooms give it an incredible, meaty texture without any of the grease. This is the ultimate gateway recipe for skeptical family members.

2. 15-Minute Creamy Avocado Pasta

Short Hook / Why It’s Awesome → It’s like a hug in a bowl. This sauce requires zero cooking and comes together in the time it takes to boil water.

Ingredients

• 12 oz spaghetti or linguine
• 2 ripe avocados
• 1 large handful of fresh basil
• 2 cloves garlic
• Juice of 1 lemon
• 3 tbsp olive oil
• Salt and pepper to taste

Step-by-Step Instructions

1. Cook your pasta according to package directions. Remember to save a cup of pasta water before you drain it!
2. While the pasta cooks, scoop the avocado flesh into a blender or food processor. Add the basil, garlic, lemon juice, olive oil, salt, and pepper.
3. Blend until completely smooth. If it’s too thick, add a splash of that pasta water you saved.
4. Toss the creamy avocado sauce with the hot, drained pasta. Devour immediately.

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Why You’ll Love It

It’s the fastest, creamiest, most luxurious pasta you’ll ever make. IMO, it’s best eaten right away while the sauce is vibrantly green and perfect. It’s a weeknight hero.

3. No-Fuss Black Bean Burgers

Short Hook / Why It’s Awesome → Ditch the frozen, cardboard-like patties. These are flavorful, hearty, and won’t fall apart in the pan. Promise.

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro or parsley (optional)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp soy sauce

Step-by-Step Instructions

1. Mash the black beans in a bowl with a fork until mostly broken down, but with some chunks left for texture.
2. Add the breadcrumbs, red onion, cilantro, cumin, smoked paprika, and soy sauce. Mix well until everything is combined.
3. Form the mixture into 4 patties. Pro tip: chill them in the fridge for 20 minutes. This helps them hold their shape while cooking.
4. Pan-fry in a lightly oiled skillet over medium heat for 4-5 minutes per side, until crispy and heated through.

Why You’ll Love It

They are infinitely better than store-bought and you control the flavor. Serve them on a bun with all the fixings, or crumble one over a salad for a protein boost.

4. One-Pan Tofu Scramble

Short Hook / Why It’s Awesome → This is your new best friend for lazy weekend brunches. It’s fluffy, savory, and you only have one pan to wash.

Ingredients

• 1 block (14 oz) firm or extra-firm tofu, pressed
• 1 tbsp olive oil
• 1/2 tsp turmeric (for color)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp nutritional yeast (for a “cheesy” flavor)
• 1 tbsp soy sauce
• Any veggies you like: spinach, bell peppers, onions

Step-by-Step Instructions

1. Heat the olive oil in a non-stick skillet over medium heat.
2. Crumble the pressed tofu directly into the pan with your hands. It should look like scrambled eggs.
3. Add the turmeric, garlic powder, onion powder, nutritional yeast, and soy sauce. Stir well to combine and cook for 5 minutes.
4. Toss in any additional veggies and cook until they are warmed through and the tofu is slightly firm.

Why You’ll Love It

It’s crazy customizable and comes together in 10 minutes. I once added black salt (kala namak) for an eggy flavor and my mind was blown. FYI, it’s a game-changer.

5. 5-Ingredient Peanut Noodles

Short Hook / Why It’s Awesome → Savory, sweet, and a little spicy. This is the lazy dinner of your dreams, and the sauce is pure magic.

Ingredients

• 8 oz rice noodles or spaghetti
• 1/4 cup smooth peanut butter
• 3 tbsp soy sauce
• 1 tbsp maple syrup or agave
• 1 tbsp sriracha (or to taste)
• Juice of 1/2 lime
• Water to thin

Step-by-Step Instructions

1. Cook your noodles according to package directions. Drain and rinse.
2. In a large bowl, whisk together the peanut butter, soy sauce, maple syrup, sriracha, and lime juice.
3. Slowly add warm water, a tablespoon at a time, until the sauce is smooth and pourable.
4. Toss the sauce with the noodles and add any extras like chopped cucumbers, carrots, or cilantro.

Why You’ll Love It

It’s the perfect meal when you have “nothing” in the fridge. The sauce is so addictive you’ll want to eat it with a spoon.

6. Ridiculously Easy Chickpea “Tuna” Salad

Short Hook / Why It’s Awesome → This sandwich filling is a classic for a reason. It’s briny, creamy, and perfect for a no-cook lunch.

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 1/4 cup vegan mayonnaise
• 1 tbsp yellow mustard
• 2 tbsp relish or finely chopped pickles
• 1 stalk celery, finely chopped
• Salt and pepper to taste

Step-by-Step Instructions

1. Add the chickpeas to a bowl and mash them with a fork or potato masher until flaky.
2. Stir in the vegan mayo, mustard, relish, and celery.
3. Season with salt and pepper. That’s it. Seriously.

Why You’ll Love It

It takes 5 minutes and is perfect in a sandwich, on crackers, or stuffed in a pita. It’s a lifesaver for busy days.

7. Dump-and-Stir Banana Oat Pancakes

Short Hook / Why It’s Awesome → No eggs, no dairy, no weird flours. Just whiz everything in a blender and pour. Fluffy pancakes in minutes.

Ingredients

• 2 very ripe bananas
• 1 cup rolled oats (gluten-free if needed)
• 1 cup plant-based milk
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

Step-by-Step Instructions

1. Add all ingredients to a blender and blend on high until completely smooth.
2. Let the batter rest for 5 minutes to thicken up.
3. Cook on a lightly oiled griddle or non-stick pan over medium heat, flipping when bubbles form on the surface.

Why You’ll Love It

They are naturally sweetened, whole-grain, and so simple a toddler could make them (with supervision, obviously). Top with berries and maple syrup for the perfect start to your day.

8. Speedy Black Bean and Corn Salsa

Short Hook / Why It’s Awesome → This isn’t just a dip. It’s a salad, a taco topper, and a burrito filler. It’s the multi-tasking MVP of your fridge.

Ingredients

• 1 can (15 oz) black beans, rinsed
• 1 cup corn (frozen and thawed, or canned)
• 1/2 red onion, finely diced
• 1 jalapeño, seeds removed and finely diced
• Juice of 2 limes
• 1/4 cup chopped cilantro
• Salt to taste

Step-by-Step Instructions

1. Dump the black beans, corn, red onion, and jalapeño into a bowl.
2. Squeeze the lime juice over everything and toss with the cilantro and salt.
3. Let it sit for at least 10 minutes for the flavors to mingle. Or just eat it straight from the bowl, I won’t tell.

Why You’ll Love It

It’s fresh, zesty, and adds a punch of flavor to everything it touches. It also keeps for days, making it a perfect meal-prep staple.

9. Cozy Lentil Soup

Short Hook / Why It’s Awesome → This is the culinary equivalent of your favorite cozy sweater. It’s simple, wholesome, and makes the whole house smell amazing.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 (14 oz) can diced tomatoes
• 1 tsp dried thyme

Step-by-Step Instructions

1. In a large pot, heat the oil and sauté the onion, carrots, and celery until soft.
2. Add the garlic and cook for one more minute.
3. Stir in the lentils, broth, diced tomatoes, and thyme. Bring to a boil.
4. Reduce heat, cover, and simmer for 40 minutes, until the lentils are tender.

Why You’ll Love It

It’s a set-it-and-forget-it kind of meal that is both nourishing and incredibly satisfying. Make a big pot on Sunday and eat well all week.

10. 3-Ingredient Banana “Nice” Cream

Short Hook / Why It’s Awesome → Craving ice cream? You’re 5 minutes away from a creamy, dreamy, guilt-free dessert.

Ingredients

• 3-4 spotty, ripe bananas, sliced and frozen
• 1-2 tbsp plant-based milk
• 1 tsp vanilla extract (optional)

Step-by-Step Instructions

1. Add the frozen banana slices to a high-powered blender or food processor.
2. Blend. It will go from crumbly, to a ball, to beautifully creamy. Be patient!
3. Add a splash of plant milk if it needs help blending and the vanilla extract if using. Blend until it looks like soft-serve.
4. Eat immediately for soft-serve, or freeze for 30 minutes for a scoopable texture.

If you want plant-based meals that actually taste amazing without spending hours in the kitchen, this cookbook is honestly the easiest way to start.
👉 Check out the 200+ easy vegan recipes here.
This link is an affiliate link. I may earn a small commission at no extra cost to you.

Why You’ll Love It

It’s a miracle. You can customize it endlessly—add peanut butter, cocoa powder, or frozen berries. It’s the perfect healthy-ish treat.

See? I told you it wasn’t scary. The best part about starting your easy vegan recipes journey is discovering a whole new world of flavor that just happens to be good for you and the planet. These beginner vegan recipes aren’t about restriction; they’re about exploration.

You don’t need to be perfect. Just start with one recipe. Whip up that avocado pasta on a busy Tuesday, or treat yourself to banana nice cream on a Friday night. Each time you make something delicious, you’re building confidence and proving that plant-based food is anything but boring. Now get in that kitchen and show those veggies who’s boss