This collection of 15 delicious and satisfying plant-based meals is perfect for those looking to add more plants to their plate! All of these recipes are vegetarian, vegan-friendly, and most are gluten free or have suggested gluten free substitutions.
Whether you’re looking to add more plant-forward recipes to your meal rotation, or maybe just trying out vegan recipes for the month of January/Veganuary, I’ve got you covered! Below you’ll find 15 of my favorite plant-based recipes that are perfect for breakfast, lunch, and dinner. All of the recipes are vegetarian with most being vegan as well. Gluten free? No problem! Most of these are gluten free or include easy swaps to make sure you can adapt the recipe to your needs.
1. One-Pot Orzo with Broccoli and Butter Beans
If you’re easing into plant-based meals or just want something easy, I highly recommend this one-pot orzo with broccoli! Everything cooks together in one pot which means less dirty dishes and it’s ready in just 25 minutes.
2. Stuffed Acorn Squash with Fennel and Mushrooms
These cozy stuffed acorn squashes work as either a side or main dish. The filling is layered with tons of flavor thanks to a combination of mushrooms, fennel, pecans, rice, and herbs while lentils lend some protein and fiber.
3. Shredded BBQ Tofu Bowls with Apple Fennel Slaw
If you are new to eating tofu, I highly recommend starting with this recipe! A block of tofu is shredded, cooked in a pan until crisp, then slathered in BBQ sauce. Fluffy quinoa and a fresh apple fennel slaw ensure a well-rounded plant-based meal.
4. Pumpkin Tofu Curry with Thai Red Curry Paste
Skip the takeout and set aside 30 minutes to try this pumpkin tofu curry! This is another one pot meal that is packed with veggies and protein — about 22g per serving.
5. High Protein Overnight Oats with Macerated Strawberries
Oats themselves don’t have a huge amount of protein so I paired them with hemp seeds, pumpkin seeds, chia seeds, and soy milk in this protein-packed vegan breakfast. Feel free to swap in your favorite fruit in place of the macerated strawberries!
6. Crispy Tempeh Vermicelli Bowls with Sweet and Sour Lime Sauce
Craving something fresh and light? These crispy tempeh vermicelli bowls with sweet and sour lime sauce are packed with colorful raw veggies, thin rice noodles, and crispy tempeh! These bowls are ready in about 20 minutes and are perfect for days when you want to keep cooking at a minimum.
7. Tofu Ricotta Stuffed Shells with Spinach
These stuffed shells were in the top two most popular recipes throughout 2025 and for good reason – they are really darn good! The tofu ricotta packs a plant-based protein punch while the shells and marinara sauce put these in comfort food territory.
8. Roasted Broccoli Farro Salad with Orange Vinaigrette
This grain salad combines chewy cooked farro with roasted broccoli, creamy white beans, and a bright and sunny orange vinaigrette. Ready in 30 minutes or less, this salad is great for lunch as the leftovers can be eaten straight from the fridge or gently reheated.
9. Easy Black Beans and Rice with Grapefruit Avocado Salsa
These easy black beans and rice are my pared down version of a burrito bowl that is ready in 30 minutes or less. An easy grapefruit avocado salsa keeps things fresh and makes a humble bowl of rice and beans feel extra special.
10. Veggie Sushi Bowl with Tofu and Spicy Mayo
If you love veggie sushi rolls, I have a feeling you’ll dig this veggie sushi bowl! It packs all of the elements of a sushi roll into a bowl: cooked rice, crispy tofu, carrots, cucumber, avocado, crushed seaweed snacks, and a spicy mayo drizzle to finish everything off.
11. Tofu Ricotta Toast
I love avocado toast but it doesn’t have nearly as much protein as tofu ricotta toast! This toast makes a great breakfast, lunch, or snack and you can top the tofu with ANYTHING you want, including avocado.
12. Kohlrabi and Tatsoi Stir-Fry with Ginger Rice and Tofu
Stir-fries are a great way to enjoy seasonal veggies! This late winter/early spring version features kohlrabi, tatsoi, and spring onions with easy veggie swaps included in the post. The addition of tofu and ginger scented rice makes this a satisfying meal.
13. Caramelized Cabbage with Capellini, White Beans, and Lemon
If you’ve been on the fence about cabbage I HIGHLY recommend trying it in this recipe! Thinly sliced cabbage is cooked down until caramelized and jammy then tossed with cooked capellini or spaghetti, lemon, parsley, and white beans.
14. Winter Minestrone with Collards, Sweet Potatoes, and Fennel
If you like brothy soups that are absolutely PACKED with veggies, you’ll love this winter minestrone soup! The savory broth is flavored with fire roasted tomatoes, rosemary, garlic, red pepper, and bay leaves and filled with chunks of sweet potato, fennel, collard greens, white beans, and pasta.
15. Fonio Bowl with Garlicky Kale and Roasted Carrots
Fonio is a less common grain but honestly, it’s my absolute favorite quick cooking grain — it’s ready in just 5 minutes! These bowls combine fluffy cooked fonio with garlicky sauteed kale, roasted carrots, lentils, and a cilantro mint yogurt sauce.
Want event more recipes to choose from? Check out all of my vegan recipes here!
I’m excited to make my way through all these delicious looking recipes this winter!
Hope you enjoy them!