19 Delicious Plant Based Recipes Nutritious

Feeling inspired to add more greens to your plate but unsure where to start? You’re in luck! Our roundup of 19 Delicious Plant-Based Recipes is packed with nutritious, mouthwatering dishes that’ll make you forget meat was ever an option. From quick weeknight dinners to hearty comfort foods, these recipes are sure to delight your taste buds and nourish your body. Let’s dive into the vibrant world of plant-based cooking!

Spicy Black Bean Tacos with Avocado Crema

Zesty and satisfying, these tacos pack a punch with minimal effort. Perfect for weeknights or casual gatherings.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp chili powder (adjust to taste)
• 1/4 tsp salt
• 1/4 cup water
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 clove garlic, minced
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Red onion, thinly sliced (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add black beans, cumin, chili powder, and salt. Stir to combine.
3. Pour in water. Simmer for 5 minutes, mashing beans slightly with a fork.
4. While beans cook, blend avocado, sour cream, lime juice, and garlic until smooth for the crema.
5. Warm tortillas in a dry skillet for 30 seconds per side.
6. Spread bean mixture on tortillas. Drizzle with avocado crema.
7. Garnish with cilantro and red onion.

Packed with creamy and spicy flavors, these tacos offer a delightful contrast. Serve with extra lime wedges for a zesty kick.

Vegan Lentil and Sweet Potato Curry

Perfect for a cozy night in, this vegan lentil and sweet potato curry is hearty, flavorful, and easy to make.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1 cup dried red lentils, rinsed
• 1 large sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• Salt, to taste

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté until onion is translucent, about 5 minutes.
3. Stir in curry powder and cook for 1 minute to toast the spices.
4. Add lentils, sweet potato, coconut milk, and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils and sweet potato are tender.
6. Season with salt to taste before serving.

Warm and comforting, this curry has a creamy texture with a hint of sweetness from the potatoes. Serve over rice or with naan for a complete meal.

Roasted Vegetable Quinoa Salad

This roasted vegetable quinoa salad packs a nutritious punch with minimal effort. Toss together for a quick, satisfying meal.

Ingredients

• 1 cup quinoa (rinsed well)
• 2 cups water
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes), chopped
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp lemon juice (freshly squeezed)
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. Preheat oven to 400°F.
2. Spread chopped vegetables on a baking sheet. Drizzle with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.
3. Roast vegetables for 20-25 minutes, stirring halfway, until tender and slightly charred.
4. While vegetables roast, combine quinoa and water in a saucepan. Bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
6. Remove quinoa from heat. Let stand, covered, for 5 minutes. Fluff with a fork.
7. In a large bowl, mix roasted vegetables, quinoa, remaining olive oil, lemon juice, remaining salt, and pepper. Toss gently to combine.
8. Top with crumbled feta cheese before serving, if desired.

The salad offers a delightful mix of textures, from the fluffy quinoa to the crisp-tender vegetables. Serve it warm or at room temperature for a versatile dish that suits any occasion.

Creamy Coconut Mushroom Risotto

You’ll love how this creamy coconut mushroom risotto brings a tropical twist to a classic dish. It’s rich, flavorful, and surprisingly easy to make.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 cup Arborio rice
– 3 cups vegetable broth (keep warm)
– 1 cup coconut milk (full-fat for creaminess)
– 1 cup sliced mushrooms (cremini or button)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– Salt (adjust to taste)
– Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced onion and cook until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add Arborio rice to the pan, stirring to coat with oil, toast for 1 minute.
5. Pour in 1 cup of warm vegetable broth, stir until absorbed.
6. Add sliced mushrooms, cook until they start to soften, about 5 minutes.
7. Continue adding broth 1 cup at a time, stirring frequently, until rice is al dente, about 18 minutes.
8. Mix in coconut milk, cook for another 2 minutes until creamy.
9. Season with salt to taste.
10. Garnish with fresh parsley before serving if desired.
Tip: Keep the broth warm to help the rice cook evenly.
Tip: Stir the risotto frequently to release the starches for a creamier texture.
Tip: Taste the rice as you go to ensure it’s cooked to your preference.
This risotto is luxuriously creamy with a subtle coconut flavor that pairs beautifully with the earthy mushrooms. Try serving it with a sprinkle of toasted coconut flakes for an extra crunch.

Chickpea and Spinach Stuffed Bell Peppers

Ready to elevate your weeknight dinner? These Chickpea and Spinach Stuffed Bell Peppers are a hearty, flavorful option that comes together with minimal fuss.

Ingredients

– 4 large bell peppers (any color, tops cut off and seeds removed)
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 cup frozen spinach, thawed and squeezed dry
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 cup vegetable broth
– Salt and pepper (adjust to taste)
– 1/2 cup shredded mozzarella cheese (optional for topping)

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
3. Stir in chickpeas, spinach, cumin, and smoked paprika. Cook for 2 minutes to blend flavors.
4. Pour in vegetable broth, simmer until slightly reduced, about 3 minutes. Season with salt and pepper.
5. Arrange bell peppers in a baking dish. Fill each pepper with the chickpea mixture.
6. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with cheese if using, and bake uncovered for another 10 minutes.
7. Let cool for 5 minutes before serving.
Unbelievably satisfying, these stuffed peppers offer a creamy interior with a slight crunch from the bell pepper. Try serving them over a bed of quinoa for an extra protein boost.

Vegan Butternut Squash Soup

Rich in flavor and easy to make, this vegan butternut squash soup is a comforting choice for any season. Ready in under an hour, it’s perfect for busy weeknights.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F).
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add cubed butternut squash to the pot. Stir to combine with onions and garlic.
4. Pour in vegetable broth, ensuring the squash is fully submerged. Bring to a boil.
5. Reduce heat to low. Cover and simmer until squash is tender, about 20 minutes.
6. Remove from heat. Use an immersion blender to puree the soup until smooth. Tip: For a creamier texture, blend longer.
7. Stir in salt, pepper, cinnamon, and nutmeg. Tip: Taste and adjust seasoning as needed.
8. Simmer for an additional 5 minutes to meld flavors. Tip: If soup is too thick, add more broth until desired consistency is reached.

Great served hot, this soup boasts a velvety texture with a sweet and spicy flavor profile. Top with roasted pumpkin seeds or a drizzle of coconut milk for added richness.

Zucchini Noodles with Pesto and Cherry Tomatoes

Always looking for a quick, healthy meal? Zucchini noodles with pesto and cherry tomatoes is your answer.

Ingredients

• 4 medium zucchinis, spiralized (use a julienne peeler for thinner noodles)
• 1 cup cherry tomatoes, halved (or grape tomatoes for sweetness)
• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F).
2. Add spiralized zucchini to the skillet. Cook for 2-3 minutes, stirring occasionally, until just tender.
3. Tip: Do not overcook to maintain a slight crunch.
4. Remove skillet from heat. Immediately stir in pesto until zucchini is evenly coated.
5. Tip: Adding pesto off the heat preserves its fresh flavor.
6. Gently fold in cherry tomatoes. Season with salt and pepper.
7. Tip: Let the dish sit for 2 minutes before serving to allow flavors to meld.

Light and refreshing, the zucchini noodles offer a perfect bite against the creamy pesto. Serve chilled for a summer pasta salad twist.

Vegan Thai Green Curry with Tofu

Savory and aromatic, this Vegan Thai Green Curry with Tofu brings a burst of flavor to your table in under 30 minutes.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 block firm tofu, pressed and cubed
• 2 tbsp green curry paste (adjust to taste)
• 1 can coconut milk (13.5 oz)
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sugar
• 1/2 cup Thai basil leaves

Instructions

1. Heat coconut oil in a large pan over medium heat.
2. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
3. In the same pan, add green curry paste and sauté for 1 minute until fragrant.
4. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a simmer.
5. Add red bell pepper and bamboo shoots. Cook for 5 minutes until vegetables are tender.
6. Stir in soy sauce and sugar. Return tofu to the pan and heat through.
7. Remove from heat and fold in Thai basil leaves.

Lusciously creamy with a hint of spice, this curry pairs perfectly with jasmine rice. For an extra crunch, top with roasted peanuts.

Cauliflower and Chickpea Buddha Bowl

Overflowing with nutrients, this bowl combines roasted cauliflower and chickpeas for a hearty meal. It’s quick to assemble and packed with flavor.

Ingredients

• 1 cup cauliflower florets (cut into bite-sized pieces)
• 1 cup cooked chickpeas (drained and rinsed if canned)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup cooked quinoa (cooled)
• 1/4 cup tahini (stir well before using)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp water (adjust for desired consistency)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss cauliflower florets and chickpeas with olive oil, salt, garlic powder, and smoked paprika until evenly coated.
3. Spread the mixture on the prepared baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until golden and crispy.
4. While roasting, whisk tahini, lemon juice, and water in a small bowl until smooth. Adjust water for a thinner consistency if needed.
5. Divide cooked quinoa between two bowls. Top with roasted cauliflower and chickpeas.
6. Drizzle tahini sauce over each bowl. Serve immediately.

The roasted edges of the cauliflower add a satisfying crunch, while the creamy tahini sauce balances the spices. Try adding avocado slices or a sprinkle of sesame seeds for extra texture.

Vegan Chocolate Avocado Mousse

Rich, creamy, and surprisingly healthy, this dessert swaps traditional dairy for avocado’s smooth texture.

Ingredients

• 2 ripe avocados (peeled and pitted)
• 1/4 cup cocoa powder (unsweetened, for deep chocolate flavor)
• 1/4 cup maple syrup (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 cup almond milk (unsweetened, or any plant-based milk)
• Pinch of salt (enhances chocolate flavor)

Instructions

1. Place avocados in a food processor. Blend until completely smooth, about 2 minutes.
2. Add cocoa powder, maple syrup, vanilla extract, and salt. Blend until well combined, scraping down sides as needed.
3. Slowly add almond milk while blending, until desired consistency is reached. Tip: Start with less milk; you can always add more.
4. Transfer mousse to serving dishes. Chill in refrigerator for at least 1 hour before serving. Tip: Chilling enhances the flavors.
5. Serve chilled. Garnish with fresh berries or shaved chocolate if desired. Tip: A sprinkle of sea salt on top elevates the taste.

Yielding a silky texture with a rich chocolate flavor, this mousse pairs wonderfully with fresh fruit or as a decadent standalone dessert.

Stuffed Portobello Mushrooms with Quinoa

Great for a hearty vegetarian meal, these stuffed Portobello mushrooms are packed with quinoa and savory flavors. Ready in under an hour, they’re perfect for weeknight dinners.

Ingredients

• 4 large Portobello mushrooms (stems removed, gills scraped)
• 1 cup cooked quinoa (cooled)
• 1/2 cup grated Parmesan cheese (plus extra for topping)
• 1/4 cup chopped fresh parsley (or substitute with basil)
• 2 tbsp olive oil (or any neutral oil)
• 1 clove garlic (minced)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush mushrooms with 1 tbsp olive oil. Place on baking sheet, gill side up.
3. In a bowl, mix quinoa, Parmesan, parsley, garlic, salt, and pepper. Tip: For extra flavor, toast the quinoa before cooking.
4. Divide quinoa mixture among mushrooms, pressing lightly to pack. Tip: Overfilling can lead to spillage; leave a small border.
5. Drizzle remaining olive oil over stuffed mushrooms. Sprinkle with extra Parmesan.
6. Bake for 25 minutes, until mushrooms are tender and topping is golden. Tip: For a crispier top, broil for the last 2 minutes.

Rich in texture, the mushrooms are juicy while the quinoa filling is pleasantly cheesy and herby. Serve atop a bed of arugula for a fresh contrast or alongside roasted vegetables for a fuller meal.

Vegan Lentil Shepherd’s Pie

Kickstart your vegan meal prep with this hearty lentil shepherd’s pie. It’s packed with flavor and perfect for cozy nights.

Ingredients

• 1 cup dried green lentils (rinsed)
• 2 cups vegetable broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion (diced)
• 2 carrots (diced)
• 2 cloves garlic (minced)
• 1 tsp thyme (dried)
• 1 tsp rosemary (dried)
• 1 cup frozen peas
• 4 cups mashed potatoes (prepared, keep warm)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F.
2. In a medium pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat to simmer. Cook for 25 minutes or until lentils are tender. Drain any excess liquid.
3. Heat olive oil in a large skillet over medium heat. Add onion and carrots. Cook for 5 minutes until softened.
4. Add garlic, thyme, and rosemary to the skillet. Cook for 1 minute until fragrant.
5. Stir in cooked lentils and frozen peas. Season with salt and pepper. Cook for 2 minutes to combine flavors.
6. Transfer the lentil mixture to a baking dish. Spread evenly.
7. Top with mashed potatoes, spreading to cover the lentils completely.
8. Bake for 20 minutes or until the top is golden and edges are bubbly.
9. Let stand for 5 minutes before serving.

Yield a pie with a creamy potato top and a savory lentil base. Try serving with a side of steamed greens for a complete meal.

Roasted Beet and Arugula Salad with Walnuts

Here’s a vibrant salad that balances earthy beets, peppery arugula, and crunchy walnuts. Perfect for a quick lunch or a side dish.

Ingredients

• 3 medium beets, trimmed and scrubbed (about 1 lb)
• 5 oz arugula, washed and dried (about 5 cups)
• 1/2 cup walnuts, roughly chopped (toast for extra flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp balsamic vinegar (adjust to taste)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 400°F. Wrap each beet tightly in aluminum foil.
2. Place wrapped beets on a baking sheet. Roast for 50-60 minutes, or until tender when pierced with a fork.
3. Let beets cool slightly, then peel and cut into 1/2-inch cubes. Tip: Use gloves to avoid staining your hands.
4. In a large bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
5. Add arugula to the bowl and toss gently to coat with the dressing.
6. Add roasted beets and walnuts to the bowl. Toss lightly to combine. Tip: Add walnuts last to maintain crunch.
7. Serve immediately. This salad pairs well with grilled chicken or as a standalone dish.

This salad offers a delightful mix of textures and flavors. The sweetness of the beets contrasts beautifully with the sharpness of the arugula. Try serving it with a sprinkle of goat cheese for added creaminess.

Vegan Jackfruit Pulled BBQ Sandwiches

You won’t believe how close this vegan alternative gets to the real deal. Young jackfruit’s texture mimics pulled pork perfectly when cooked right.

Ingredients

– 2 cans young green jackfruit in water (drain and rinse)
– 1 tbsp olive oil (or any neutral oil)
– 1 cup BBQ sauce (choose a smoky flavor for depth)
– 1/2 tsp smoked paprika (adjust to taste)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp salt
– 4 whole wheat buns (toasted for crunch)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add drained jackfruit to the skillet. Cook for 5 minutes, breaking apart with a fork to resemble pulled pork.
3. Stir in BBQ sauce, smoked paprika, garlic powder, onion powder, and salt. Mix well.
4. Reduce heat to low. Simmer for 10 minutes, stirring occasionally, until jackfruit is tender and sauce is thick.
5. Toast whole wheat buns lightly for added texture.
6. Pile jackfruit mixture onto buns. Serve immediately.

Dive into these sandwiches for a smoky, sweet, and satisfying meal. The jackfruit’s fibrous texture holds up well against the rich BBQ sauce. Try topping with coleslaw for a crunchy contrast.

Spicy Peanut Butter and Sweet Potato Stew

Cooking this Spicy Peanut Butter and Sweet Potato Stew brings warmth and depth to your table with minimal effort. Combine sweet potatoes’ natural sweetness with peanut butter’s richness for a comforting dish.

Ingredients

– 2 tbsp olive oil (or any neutral oil) – 1 large onion, diced – 3 garlic cloves, minced – 1 tbsp ginger, grated – 1 tsp cumin – 1 tsp smoked paprika – 1/4 tsp cayenne pepper (adjust to taste) – 2 medium sweet potatoes, peeled and cubed – 4 cups vegetable broth – 1/2 cup smooth peanut butter – Salt to taste – Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. 2. Add diced onion, sauté until translucent, about 5 minutes. 3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant. 4. Add cumin, smoked paprika, and cayenne pepper, stirring to coat the onions. 5. Incorporate sweet potatoes, stirring to mix with spices. 6. Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until sweet potatoes are tender. 7. Whisk in peanut butter until fully blended. Simmer uncovered for 5 minutes to thicken. 8. Season with salt to taste. 9. Garnish with fresh cilantro before serving. Mashing some sweet potatoes against the pot’s side can thicken the stew further. The stew’s creamy texture and spicy-sweet flavor profile pair wonderfully with crusty bread or over rice. For an extra kick, drizzle with sriracha before serving.

Vegan Blueberry Chia Pudding

Just when you thought breakfast couldn’t get any easier, this Vegan Blueberry Chia Pudding proves you wrong. Packed with nutrients and flavor, it’s a no-cook, make-ahead dream.

Ingredients

• 1 cup almond milk (or any plant-based milk)
• 3 tbsp chia seeds
• 1 cup fresh blueberries (frozen works too, thaw before use)
• 1 tbsp maple syrup (adjust to taste)
• 1/2 tsp vanilla extract

Instructions

1. In a medium bowl, combine almond milk, chia seeds, maple syrup, and vanilla extract. Whisk well to prevent clumps.
2. Let the mixture sit for 5 minutes, then whisk again. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Mash half of the blueberries with a fork in a separate bowl, leaving some texture.
4. Layer the chia pudding and mashed blueberries in serving glasses. Top with remaining whole blueberries.
5. Serve chilled. For an extra touch, garnish with a mint leaf or a drizzle of maple syrup.

Perfectly creamy with a slight crunch from the chia seeds, this pudding offers a delightful contrast. The burst of blueberries adds a fresh, tangy sweetness. Try it with granola for added texture or as a filling for overnight oats.

Grilled Eggplant and Hummus Wrap

Yes, grilled eggplant and hummus wraps are the perfect blend of smoky and creamy. They’re quick to make and packed with flavor.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds (choose firm, shiny skin)
• 1 cup hummus (store-bought or homemade)
• 4 large whole wheat tortillas (or any preferred wrap)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 cup arugula (for a peppery bite)
• 1/2 cup crumbled feta cheese (optional for tanginess)

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. Brush both sides of eggplant slices with olive oil. Season with salt and pepper.
3. Grill eggplant for 4-5 minutes per side, until char marks appear and slices are tender.
4. Warm tortillas on the grill for 30 seconds per side to make them pliable.
5. Spread 1/4 cup hummus evenly over each tortilla.
6. Layer grilled eggplant slices, arugula, and feta cheese (if using) on top of hummus.
7. Roll tortillas tightly, tucking in the sides as you go to secure the filling.
8. Cut wraps in half diagonally for easier eating.

Fresh off the grill, the eggplant adds a smoky depth, while the hummus keeps it creamy. Serve with a side of pickled vegetables for an extra crunch.

Vegan Spinach and Artichoke Dip

A creamy, dreamy vegan spinach and artichoke dip that’s perfect for any gathering. This version skips the dairy but keeps all the flavor you love.

Ingredients

– 1 cup raw cashews (soaked for 4 hours or overnight for creaminess)
– 1 tbsp lemon juice (freshly squeezed for best flavor)
– 1 tbsp olive oil (or any neutral oil)
– 1/2 cup unsweetened almond milk (adjust for desired thickness)
– 2 garlic cloves (minced)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground)
– 10 oz frozen spinach (thawed and squeezed dry)
– 14 oz artichoke hearts (drained and chopped)
– 1/4 cup nutritional yeast (for a cheesy flavor)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Drain the soaked cashews and blend them with lemon juice, olive oil, almond milk, garlic, salt, and pepper until smooth.
3. In a large bowl, mix the blended cashew mixture with the spinach, artichoke hearts, and nutritional yeast.
4. Transfer the mixture to a baking dish and bake for 20-25 minutes, until bubbly and slightly golden on top.
5. Let the dip cool for 5 minutes before serving. It thickens as it cools.
Grab your favorite chips or veggies and dive into this dip. The texture is luxuriously creamy with chunks of artichoke for bite. Serve it warm for the best experience.

Baked Falafel with Tahini Dressing

Make this Baked Falafel with Tahini Dressing for a healthy, flavorful twist on a classic. Perfect for meal prep or a quick dinner.

Ingredients

• 1 cup dried chickpeas, soaked overnight (do not use canned)
• 1 small onion, roughly chopped
• 3 garlic cloves
• 1/4 cup fresh parsley, packed
• 1/4 cup fresh cilantro, packed
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• 1 tbsp olive oil (or any neutral oil)
• Salt, to taste
• 1/2 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• Water, as needed to thin
• Salt, to taste

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Drain soaked chickpeas. Pat dry with a towel to remove excess moisture.
3. In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, lemon juice, olive oil, and salt. Pulse until mixture is finely ground but not pureed.
4. Form mixture into 12 equal-sized balls. Flatten slightly into patties.
5. Place patties on prepared baking sheet. Bake for 25 minutes, flipping halfway, until golden and crisp.
6. While falafel bakes, make tahini dressing: Whisk together tahini, lemon juice, minced garlic, and salt. Thin with water until desired consistency is reached.
7. Serve falafel warm with tahini dressing. Tip: For extra crunch, broil falafel for 1-2 minutes at the end of baking.

Serve these falafel in pita with veggies, or atop a salad for a lighter option. The tahini dressing adds a creamy, tangy contrast to the crispy falafel.

Summary

Kickstart your journey to healthier eating with these 19 delicious plant-based recipes that promise both nutrition and flavor. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. We’d love to hear which recipes became your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!