Our Best Plant-Based Recipes

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Photo By: Teri Lyn Fisher

Photo By: Teri Lyn Fisher

Photo By: Matt Armendariz©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz©© 2014, Television Food Network, G.P. All Rights Reserved

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Photo By: Teri Lyn Fisher

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Photo By: Matt Armendariz©2014, Television Food Network, G.P. All Rights Reserved

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Photo By: Matt Armendariz©2013, Television Food Network, G.P. All Rights Reserved

15-Minute Tofu and Vegetable Stir-Fry

Tofu sometimes gets a reputation for being bland, but that’s not the case in this quick stir-fry. We toss meaty baked tofu in a spicy Asian-inspired marinade with tons of bold flavor. Packaged stir-fry mix and pre-sliced shiitake mushrooms can easily be found in the produce section of most grocery stores, and make it possible for this healthy meal to come together in 15 minutes or less.

Get the Recipe:15-Minute Tofu and Vegetable Stir-Fry

BBQ Pulled Jackfruit Sandwiches

This recipe will have everyone fooled! Simmered in barbecue sauce, jackfruit looks just like pulled pork. Stuff it in a potato roll and top it with a bright, easy slaw and you won’t even miss the meat.

Get the Recipe:BBQ Pulled Jackfruit Sandwiches

Almond Cherry Pepita Bars

This completely plant based fruit-and-nut snack has a light and chewy texture that comes from brown rice cereal and syrup. Dried cherries give it a burst of sweet-tart flavor that is balanced by flaky sea salt, almonds and pepitas. Wrap them individually for a satisfying snack that can be made ahead and taken on the go.

Get the Recipe:Almond Cherry Pepita Bars

Vegan Mac ‘n’ Cheese

This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to vegan Cheddar and turmeric — but it’s packed with a secret ingredient: pureed cauliflower.

Get the Recipe:Vegan Mac ‘n’ Cheese

Vegan Black Bean and Sweet Potato Soup

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone (even your favorite omnivore) will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it’s optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Get the Recipe:Vegan Black Bean and Sweet Potato Soup

Vegan Chickpea Crab Cakes

All the flavors are here — Old Bay, lemon and that distinct brininess — but there’s no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.

Get the Recipe:Vegan Chickpea Crab Cakes

Instant Pot Hummus

You will never again use canned chickpeas to make hummus after you try this easy no-soak, from-scratch version in the Instant Pot multi-cooker. The dried beans get super tender in just under an hour and whip up into the creamiest hummus ever.

Get the Recipe:Instant Pot Hummus

Vegan Cream of Broccoli Soup

We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.

Get the Recipe:Vegan Cream of Broccoli Soup

Baked Falafel with Cucumbers and Tahini

These chickpea-based fritters come together without too much fuss and are on the table in under an hour — making this meatless meal easy to serve up any night of the week.

Get the Recipe:Baked Falafel with Cucumbers and Tahini

Vegan Wild-Rice-Stuffed Butternut Squash

This impressive autumn-inspired dish can be served as a main course for vegan and vegetarian eaters or can be enjoyed by everyone at the table as a side dish. The small amount of curry powder gives the squash a nice warmth and depth.

Get the Recipe:Vegan Wild-Rice-Stuffed Butternut Squash

Vegan Lentil Burgers

These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side.

Get the Recipe:Vegan Lentil Burgers

The Best Gazpacho

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you’ll want to make all year long.

Get the Recipe:The Best Gazpacho

Healthy Seed and Oat Crackers

These crackers are super crispy, loaded with nutrients and they couldn’t be easier. Just give them a quick soak in hot water — this helps them create a gel, for binding — and pop them in the oven. They’re a great gluten-free and vegan alternative to traditional crackers as the perfect accompaniment to cheese, dips or hummus and, when broken into small pieces, for lending salads added crunch. They’re so good you may never buy crackers again!

Get the Recipe:Healthy Seed and Oat Crackers

Simple Broccoli Stir-fry

Stir-frying has stood the test of time. It’s a wonderful way to cook small pieces of vegetables quickly, without a lot of fat. Prepping your ingredients ahead of time and having them near your stovetop is the key to success. This recipe can be made in a large nonstick skillet, but consider purchasing a wok: Carbon steel and cast-iron take on high heat well, and the concave shape makes stir-frying foods easy and fast.

Get the Recipe:Simple Broccoli Stir-fry

Vegan Cheddar Wheel

This vegan Cheddar looks and tastes the part! Made with cashews and sweet potatoes, it has a firm texture, sharp flavor and natural coloring. It looks beautiful on a cheese board, but you can slice it up for sandwiches, too.

Get the Recipe:Vegan Cheddar Wheel

Moroccan Harissa Roast Cauliflower

Bright and flavorful, this Moroccan-inspired roasted cauliflower with homemade harissa makes the perfect meatless option for your next meal or get-together.

Get the Recipe:Moroccan Harissa Roast Cauliflower

Chickpea Salad Sandwiches

This plant-based riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.

Get the Recipe:Chickpea Salad Sandwiches

The Best Lentil Soup

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix (onion, celery and carrot) as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

Get the Recipe:The Best Lentil Soup

Vegan Blueberry Muffins

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. Plus, they’re packed with good-for-you berries. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

Get the Recipe:Vegan Blueberry Muffins

Vegan Scalloped Potatoes

No need for dairy in this classic comfort food! We used nutritional yeast — which is grown on molasses and then dried out — to add a nutty cheesiness (plus an extra helping of vitamin B12) to these bubbly spuds. Silken tofu and tender new potatoes add creaminess.

Get the Recipe:Vegan Scalloped Potatoes

Vegan Lentil Chili

This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables.

Get the Recipe:Vegan Lentil Chili

The Best Crispy Tofu

The key to getting tofu nice and crispy is to first remove excess moisture. We wrap the block of tofu in a clean kitchen towel and place a heavy pan on top of it to press out as much water as possible. When searing the tofu, resist the urge to move it around. Instead, allow it to form a crust before flipping, and then again let it cook undisturbed on the other side until browned.

Get the Recipe:The Best Crispy Tofu

Green Smoothie Bowl

While you may enjoy smoothies for their refreshing, delicious flavors, some days you just might crave more texture and crunch. Transform your favorite smoothie by using less base liquid or adding a thickener like avocado, chia seeds or even dried dates.

Get the Recipe:Green Smoothie Bowl

Vegan “Pulled Pork” Sliders

Meat eaters don’t get to have all the fun. The pulled pork in these vegan sliders is made from mushrooms that have been slowly roasted in a marinade of molasses and spices. Slap them on a slider roll, top with some creamy vegan coleslaw and enjoy.

Get the Recipe:Vegan “Pulled Pork” Sliders

Vegan Curried Vegetable Chowder

This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn’t overpower the other components.

Get the Recipe:Vegan Curried Vegetable Chowder

Healthy Cauliflower Rice

Cauliflower can shine in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb meal or side dish–our version has only about 1/4 of the carbohydrates in rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir fries, beans and rice or anything else you would eat with rice.

Get the Recipe:Healthy Cauliflower Rice

Spicy Vegan Sloppy Joes

Mushrooms make these kicked-up sloppy Joes ultra-meaty. But there’s no meat here, making this vegan sandwich one of the lightest sloppy Joes you’ll probably every make.

Get the Recipe:Spicy Vegan Sloppy Joes

Vegan Tofu and Spinach Scramble

This low-calorie breakfast scramble is high in fiber and protein. The lemon juice adds a little brightness. Serve with whole-wheat toast to round out the meal.

Get the Recipe:Vegan Tofu and Spinach Scramble

Vegan Banana Bread

This banana bread is eggless and dairy-free, but you’ll hardly notice the difference. The crumb is moist and tender, and the flavor gets better each day (if it lasts!).

Get the Recipe:Vegan Banana Bread

Vegan Queso

Nuts play an important role in a plant-based diet, providing extra protein and healthy fats. And, what better way to eat them than in a creamy and flavorful, dairy-free dip? We’ve taken raw cashews and transformed them into a vegan queso that is sure to satisfy any craving.

Get the Recipe:Vegan Queso

Vegan Dal

Richly flavored with curry paste and garam masala, this filling dal comes together fast. Plus, lentils are a great way to boost your daily intake of fiber.

Get the Recipe:Vegan Dal

Shaved Brussels Sprouts Salad with Pecans

The best way to eat more good-for-you green vegetables? Toss thinly sliced Brussels sprouts with a lemony dressing and toasted pecans for a quick and simple salad that’s sure to satisfy.

Get the Recipe:Shaved Brussels Sprouts Salad with Pecans

Mushroom Bacon

Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.

Get the Recipe:Mushroom Bacon

The Best Ratatouille

This southern French staple is the perfect way to get lots of veggies into one meal. As the stew slowly simmers, the flavors mingle in the most perfect of ways, giving you a dish that is stunning on its own or equally fabulous served alongside a loaf of crusty bread.

Get the Recipe:The Best Ratatouille

Marinated White Beans

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on (or with) just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Get the Recipe:Marinated White Beans


Though falafel takes a little planning ahead to soak the chickpeas, it still couldn’t be simpler. The fritters come out of the fryer super crisp and perfectly seasoned. Stuffed in a warm pita with lots of veggies, a drizzle of tahini and a dash of hot sauce, they make for a wonderful weeknight dinner.

Get the Recipe:Falafel

Kale Pesto and White Bean Dip

This rich vegan dip is packed with healthful ingredients. It even includes nutritional yeast, a great alternative to cheese if you’re looking to eliminate dairy in a recipe.

Get the Recipe:Kale Pesto and White Bean Dip

Roasted Cauliflower Steaks with Raisin Relish

The relish is a bold, savory-sweet combo that works well with mild cauliflower, transforming the veggie into a sophisticated, meatless main dish.

Get the Recipe:Roasted Cauliflower Steaks with Raisin Relish

Lentil-Mushroom Meatballs

These uber savory meatballs are packed with tons of ingredients with glutamate, the compound responsible for umami. Lentils, onions, garlic, tomato paste, soy sauce and nutritional yeast all play their part in making these vegan meatballs taste meaty. Plus they are full of protein and fiber.

Get the Recipe:Lentil-Mushroom Meatballs

Vegan Basil Pesto

The combination of smoked almonds, pistachios and green tea gives a depth of flavor that cheese would normally provide, making this a great vegan condiment for pasta or crostini. Freeze leftovers in an ice cube tray and store for up to one month.

Get the Recipe:Vegan Basil Pesto

Vegan Roasted-Garlic Mashed Potatoes

Yellow-fleshed potatoes, like Yukon gold, are dense, creamy and moderately starchy, making them perfect for mashed potatoes-especially these vegan spuds, which have no dairy and are low in calories and fat.

Get the Recipe:Vegan Roasted-Garlic Mashed Potatoes

Vegan Green Bean Casserole

Green bean casserole is a true fall comfort dish; its creamy sauce, tender green beans and crunchy onion topping will have everyone coming back for seconds. We substituted a few vegan ingredients, such as unsweetened almond milk and vegan sour cream, for an equally comforting side dish that all can enjoy. Assemble the entire casserole in a large oven-proof skillet for easy cooking and minimal cleanup.

Get the Recipe:Vegan Green Bean Casserole

Instant Pot Indian Spicy Eggplant

Inspired by the flavorful eggplant dish bhartha, this version skips the lengthy roasting and peeling steps and instead uses an instant pot to pre-cook the eggplant in 20 minutes.

Get the Recipe:Instant Pot Indian Spicy Eggplant

Vegan Pinto Bean Breakfast Sausage

These meatless, bean-packed sausages taste just like the real thing — and they’re full of fiber (5 grams per link).

Get the Recipe:Vegan Pinto Bean Breakfast Sausage

Vegan Spinach and Mushroom Lasagna

We love the combination of mushrooms and fennel seeds, which adds a nice earthiness to this dairy-free, meatless lasagna. You can prepare the lasagna a few hours before baking. Be sure to use no-boil noodles that aren’t made with egg.

Get the Recipe:Vegan Spinach and Mushroom Lasagna

Quinoa with Roasted Butternut Squash

Cooking quinoa in vegetable broth makes it extra savory and flavorful. We up the deliciousness in this simple, protein-packed dish by adding some subtly sweet butternut squash and dried cranberries into the mix.

Get the Recipe:Quinoa with Roasted Butternut Squash

Vegan Sunflower Seed Tuna Salad

This vegan take on a deli classic uses soaked sunflower seeds two ways: both in place of the tuna and mayonnaise. With bright flavors of lemon and fresh herbs and a little crunch from fresh celery and shallots, you won’t miss the fish in this satisfying salad.

Get the Recipe:Vegan Sunflower Seed Tuna Salad

Vegan Quinoa-Cranberry Stuffed Acorn Squash

This stuffed squash isn’t trying to trick you into thinking it’s stuffed with meat. And it doesn’t have to — the quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries).

Get the Recipe:Vegan Quinoa-Cranberry Stuffed Acorn Squash

Vegan Stuffing

All the usual suspects are here (minus the butter and eggs) plus some meaty, sliced mushrooms. Although green tea may seem like an oddball ingredient, we like its earthy flavor and find it a better replacement for chicken stock than vegetable stock, which can be too sweet and high in sodium.

Get the Recipe:Vegan Stuffing

Roasted Okra and Chickpeas

This mixture makes a great snack — just salty, crispy and spicy enough to go along with an ice cold lager.

Get the Recipe:Roasted Okra and Chickpeas

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