Healthy Recipes Healthy Lifestyle Diets Healthy Vegan Recipes Healthy Vegan Dinner Recipes 30-Day Vegan Weight-Loss Dinner Plan By Lauren Wicks Lauren Wicks Instagram Website Lauren Wicks is a freelance writer and editor with a passion for food, wine, design and travel. Her work has also appeared on CookingLight.com, Veranda.com., Redbook.com, TravelandLeisure.com and FoodandWine.com, among other top lifestyle brands. Lauren currently lives in Birmingham, Alabama, with her husband, Price, and spends her free time haunting her favorite natural wine shop, reading cookbooks like novels, exploring the best food and wine destinations in the country, and hosting dinner parties for friends and neighbors. If she's not poring over a cookbook, she's likely working her way through a stack of historical fiction from the 19th and 20th centuries. EatingWell's Editorial Guidelines Updated on April 1, 2021 Reviewed by Dietitian Victoria Seaver, M.S., RD Reviewed by Dietitian Victoria Seaver, M.S., RD Instagram Twitter Victoria Seaver is a registered dietitian and Associate Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. EatingWell's Editorial Guidelines Share Tweet Pin Email Trending Videos U.S. News & World Report named the vegan diet as one of the best weight-loss diets in 2021, and for good reason. Ditching animal products can help you fill up on high-fiber plant protein, which is typically lower in calories than animal protein—making it a prime option for those looking to lose weight. This vegan weekly meal plan delivers just that. Check out some of our delicious vegan dinners for weight loss that could please any meat-eater. 01 of 30 Curried Sweet Potato & Peanut Soup View Recipe View Recipe In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their inexpensive price and versatile flavor. They're also a great source of protein--1 ounce has 7 grams. 02 of 30 Citrus Lime Tofu Salad View Recipe View Recipe This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work. 03 of 30 Vegan Burrito Bowls with Cauliflower Rice View Recipe View Recipe These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time. 04 of 30 Beefless Vegan Tacos View Recipe View Recipe Take taco night in a new direction with these healthy vegan tacos. We've swapped crumbled tofu for the ground beef, without sacrificing any of the savory seasonings you expect in a taco. You can also use the filling in burritos, bowls, taco salads and to top nachos. 05 of 30 Vegan Shepherd's Pie View Recipe View Recipe Lentils take the place of ground meat and vegan butter adds creaminess to the mashed potatoes in this easy vegan shepherd's pie recipe. If you want to cut down on the cooking time, use precooked lentils and omit most of the vegetable broth, adding some in only if the mixture seems dry. 06 of 30 Thai Spaghetti Squash with Peanut Sauce View Recipe View Recipe This gluten-free, vegan version of peanut noodles has a high protein content thanks to edamame and peanut butter. Spaghetti squash turns delicately sweet when roasted, which pairs wonderfully with the Thai-inspired peanut sauce. 07 of 30 Chickpea & Quinoa Grain Bowl View Recipe View Recipe It seems grain bowls have as many variations as there are stars in the sky, and there is no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies! 08 of 30 Sichuan Ramen Cup of Noodles with Cabbage & Tofu View Recipe View Recipe The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet. 09 of 30 Tofu & Roasted Vegetable Grain Bowl with Pumpkin Seeds View Recipe View Recipe Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work. 10 of 30 Stuffed Sweet Potato with Hummus Dressing View Recipe View Recipe Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one! 11 of 30 Tofu Poke View Recipe View Recipe This fast vegan version of poke (the traditional Hawaiian salad of diced raw fish tossed in a soy-sesame sauce) swaps in extra-firm tofu for fish while loading your bowl with vegetables and crunchy toppers like pea shoots and peanuts. Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber. 12 of 30 Asian Tofu & Edamame Salad View Recipe View Recipe Craving crunch? Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots, and chow mein noodles. This salad is slightly sweetened with baked tofu, mandarin oranges, and Asian sesame vinaigrette. 13 of 30 Rainbow Grain Bowl with Cashew Tahini Sauce View Recipe View Recipe This vibrant bowl is packed with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce department. 14 of 30 Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing View Recipe View Recipe This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers. 15 of 30 Vegetarian Sushi Grain Bowl View Recipe View Recipe Skip the hassle of making sushi rolls at home and just go for this grain bowl. Start with a base of brown rice and add veggies, dressing and creamy avocado for a delicious and easy meal. 16 of 30 Sweet Potato & Black Bean Chili View Recipe View Recipe Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw. 17 of 30 Falafel Salad with Lemon-Tahini Dressing View Recipe View Recipe Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe--canned chickpeas add too much moisture. 18 of 30 Edamame & Veggie Rice Bowl View Recipe View Recipe The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies. 19 of 30 Vegan Kale Caesar Salad with Tofu Croutons View Recipe View Recipe Swapping tofu for the bread in these meal-prep Caesar salad bowls bumps up the satiety factor with 18 grams of protein. These crispy tofu croutons originally appeared in Lauren Grant's recipe for Diabetic Living magazine (see Associated Recipes). Lacinato kale, also known as dinosaur kale or Tuscan kale, has flat, dark green-blue leaves--and its tenderness makes it perfect for eating raw, like in this salad. 20 of 30 Dan Dan Noodles with Spinach & Walnuts View Recipe View Recipe In this riff on Asian dan dan noodles, spinach and red bell peppers are tossed with a sesame-chile-soy sauce and topped with walnuts. If you want to bump up the protein, add tofu, seitan or even chopped egg. 21 of 30 Roasted Root Veggies & Greens over Spiced Lentils View Recipe View Recipe This earthy bowl of lentils bursting with Middle Eastern flavors is topped with leftover roasted root veggies from a large batch for an easy weeknight dinner. Keep it vegan or add a drizzle of plain yogurt for extra richness. 22 of 30 Vegetarian Lo Mein with Shiitakes, Carrots & Bean Sprouts View Recipe View Recipe A hit of Sriracha gives a sweet and spicy edge to this healthy vegetarian recipe. Traditional lo mein is made with fresh lo mein noodles, which can be found in Asian markets. You can also use fresh or dried linguine noodles--fresh linguine is in the refrigerated section of some grocery stores. This easy dinner comes together in just 30 minutes, so it's perfect for weeknights. 23 of 30 Grilled Cauliflower Steaks with Almond Pesto & Butter Beans View Recipe View Recipe Need some new meatless dinner ideas? This vegan recipe for grilled cauliflower steaks with buttery (but butter-free!) butter beans and almond pesto comes together in just 25 minutes but is impressive enough to serve to guests. We're sorry to ask you to buy 2 heads of cauliflower to make this recipe when you only cut a couple of "steaks" from each, but it guarantees the best results. Just think of it this way: having leftovers gives you an excuse to try one of our many other healthy cauliflower recipes! 24 of 30 Tofu & Snow Pea Stir-Fry with Peanut Sauce View Recipe View Recipe A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead. 25 of 30 Edamame Lettuce Wrap Burgers with Peanut Sauce View Recipe View Recipe Edamame make these homemade veggie burgers mean, green protein machines. Peanut sauce, curry paste and quick-pickled carrots give them Thai-inspired flair. 26 of 30 Slow-Cooker Creamy Lentil Soup Freezer Pack View Recipe View Recipe Prep the ingredients for this soup months in advance for a total hands-off meal that's ready when you are. Vegetarian lentils and vegan coconut milk make this soup creamy and pack in plenty of plant-based protein and a hearty amount of fiber. To keep it vegan, opt for vegetable broth instead of chicken broth. 27 of 30 Teriyaki Tofu Rice Bowls View Recipe View Recipe With a handful of shortcut ingredients from the grocery store, you can prepare an entire week's worth of high-fiber meals in about 15 minutes. Look for precooked wild rice packets to cut down on prep time. Plus, wild rice is a good source of fiber and each pouch of cooked rice heats in 3 minutes. Topping these bowls with prebaked tofu also cuts down on the total time. We love going to Trader Joe's for easy healthy convenience ingredients like what we use in this meal-prep lunch. See Tip (below) for our product recommendations. 28 of 30 Vegan Meatballs View Recipe View Recipe For these hearty and healthy vegan meatballs, we've swapped out the traditional ground beef and pork for protein-packed chickpeas and quinoa--without skimping on any of those Italian flavors that you look for in a classic meatball. Mushrooms up the umami factor, and a simple tomato sauce completes the picture. Serve over your favorite pasta. 29 of 30 Vegan Freezer Breakfast Burritos View Recipe View Recipe Who doesn't love breakfast for dinner? Having a stash of flavorful bean burritos in your freezer means you'll always have a satisfying plant-based meal ready for a grab-and-go breakfast on a busy morning or to take to the campsite for an easy campfire meal. Our vegan breakfast filling--made with tofu and prepared to mimic scrambled eggs--is tossed with beans, veggies and salsa for a delicious and ultra-satisfying meal 30 of 30 Grain Bowl with Chickpeas & Cauliflower View Recipe View Recipe This beautiful grain bowl is packed with healthy ingredients like quinoa, chickpeas, kale and cauliflower--all drizzled with a lemony tahini sauce. The fast one-bowl meal makes a satisfying weeknight dinner or packable work lunch. If you don't have za'atar, you can substitute 1/2 teaspoon each ground cumin and coriander. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit