Healthy Vegan Recipes

Find healthy, delicious vegan snack recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Cabbage Diet Soup

Rating: Unrated
4
Loaded with cabbage, carrots, bell pepper, tomato and plenty of seasoning, this healthy vegetable soup packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunches or veggie-packed snacks all week. If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.
By Carolyn Casner

Vegan Mediterranean Lentil Soup

This vegan Mediterranean lentil soup is packed with fresh ingredients and plenty of lentils that deliver a healthy dose of fiber in each bite. This vegan soup is the perfect cold-weather lunch or healthy dinner the whole family will love.
By Julia Levy

Veggie & Hummus Sandwich

Rating: Unrated
11
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
By Katie Webster

Slow-Cooker Mediterranean Stew

Rating: Unrated
3
This Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. Any way you vary it, this stew is sure to go into heavy rotation when you are looking for healthy crock-pot recipes.
By Sarah Epperson

Mexican Cabbage Soup

Rating: Unrated
25
Based on a popular weight-loss plan, this healthy cabbage soup recipe gets tons of flavor and a metabolism-boosting kick from spicy chiles.
By Breana Killeen

Vegan Superfood Buddha Bowls

Rating: Unrated
3
This nutrient-packed vegan Buddha bowl recipe comes together in 15 minutes with the help of a few convenience-food shortcuts like prewashed baby kale, microwavable quinoa and precooked beets. Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
By Carolyn A. Hodges, R.D.

Vegan Weight-Loss Lentil Soup

This vegan weight-loss lentil soup recipe has the familiar flavors of turmeric, ginger and cumin that pair so well with lentils. Lentils, green beans and spinach give this vegan soup a healthy dose of fiber that helps you feel fuller, longer. Serve this soup with a little extra lemon and cilantro.
By Julia Levy

Sweet Potato-Black Bean Burgers

Rating: Unrated
8
These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.
By Robin Bashinsky

Roasted Root Veggies & Greens over Spiced Lentils

Rating: Unrated
3
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.
By Sylvia Fountaine

Cinnamon Roll Overnight Oats

Rating: Unrated
1
It takes just minutes to assemble this healthy no-cook breakfast and you'll have meal-prepped grab-and-go breakfasts on hand for the rest of the week. Top these delicious vegan oats--inspired by classic cinnamon bun flavors--with fresh or frozen fruit and your favorite nuts and seeds.
By Carolyn Casner

White Bean & Veggie Salad

Rating: Unrated
5
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
By Katie Webster

Vegan Coconut Chickpea Curry

Rating: Unrated
9
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice. When shopping for simmer sauce, look for one with 400 mg of sodium or less and check the ingredient list for cream or fish sauce if you want to keep this vegan. If you like a spicy kick, add a few dashes of your favorite hot sauce at the end.
By Katie Webster

Inspiration and Ideas

Rainbow Veggie Spring Roll Bowl

Rainbow Veggie Spring Roll Bowl

This deconstructed version of a spring roll packs in tons of colorful vegetables for a delicious gluten-free and vegan noodle bowl.
Vegan Pancakes

Vegan Pancakes

These pancakes are the real deal –classic, light and fluffy—you wouldn't even know they're vegan!
Vegan Smoothie Bowl

Vegan Smoothie Bowl

A Month of Gluten-Free Vegan Lunch Ideas for Work

A Month of Gluten-Free Vegan Lunch Ideas for Work

31-Day Veganuary Dinner Plan for Beginners

31-Day Veganuary Dinner Plan for Beginners

34 Delicious Vegan Christmas Dinner Recipes

34 Delicious Vegan Christmas Dinner Recipes

Lemon-Roasted Vegetable Hummus Bowls

Rating: Unrated
2

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.

All Healthy Vegan Recipes

Sweet Potato & Black Bean Chili

Rating: Unrated
92
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.
By EatingWell Test Kitchen

Chickpea Curry (Chhole)

Rating: Unrated
31
Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.
By Shefaly Ravula & Amee Meghani

Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette

Rating: Unrated
15
In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.
By Carolyn Casner

15 Vegan Lentil Soup Recipes to Warm You Up on a Cold Day

These vegan lentil soup recipes will keep you warm as temperatures start to drop. Lentils are a great source of protein and fiber, plus they’re easy to cook. Lentils cook much faster than most other legumes so they’re a great choice for healthy weeknight dinners. We pack these soups with plenty of other vegetables like potatoes and carrots to create a filling soup. Recipes like Vegan Mediterranean Lentil Soup and Lemony Lentil Soup with Collards are hearty and delicious.

Curried Sweet Potato & Peanut Soup

Rating: Unrated
4
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.
By Lauren Grant

Black Bean-Quinoa Buddha Bowl

Rating: Unrated
4
Treat your Buddha bowl to a vacation south of the border! This black bean and quinoa Buddha bowl has the usual hallmarks of a taco salad, minus the greasy fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
By Katie Webster

Mug Brownie

Rating: Unrated
2
You might want to keep a copy of this recipe in the pantry beside the cocoa for those moments when you crave a chocolaty treat. Cook this fudgy brownie in a mug in the microwave and it's ready in less than a minute!
By Carolyn Casner

Citrus Vinaigrette

This versatile citrus salad dressing gets a touch of natural sweetness from orange juice, which balances the acidity of the lemon juice. Use it in coleslaw for a mayo-free dressing, or drizzle it over winter greens with dried fruit and nuts.
By Katie Webster

Peanut Butter-Oat Energy Balls

Rating: Unrated
6
Sweet, sticky dates act as the glue for these no-bake energy balls. Perfect for hikes or during sports, this healthy snack travels well. For the best flavor and texture, use Medjool dates--the largest and most luscious date variety. Look for them in the produce department or near other dried fruits.
By EatingWell Test Kitchen

Everything Bagel Avocado Toast

Rating: Unrated
2
Get all the flavor of an everything bagel married with the creaminess of avocado toast in one healthy breakfast. Just toast, top, sprinkle and go for this quick morning meal when you need to get out the door fast. Want to take it up a notch? Top with a poached or fried egg.
By Devon O'Brien

Crispy Peanut Butter Balls

Rating: Unrated
2
All you need are four simple ingredients to make healthier crispy peanut butter balls that kids and grownups will love. Make this easy recipe for a bite-size treat, on-the-go snack or easy homemade gift. You can swap the peanut butter for almond butter or even sunflower seed butter if you need a nut-free snack for school.
By Devon O'Brien

Brussels Sprouts Salad with Crunchy Chickpeas

Rating: Unrated
3
This healthy high-fiber salad comes together in just 10 minutes. Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead. To cut down on prep time, we're using preshredded Brussels sprouts from the produce department and store-bought roasted chickpeas. Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.
By Carolyn A. Hodges, R.D.

Delicata Squash & Tofu Curry

Rating: Unrated
12
This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet. To speed up the prep, use bagged chopped kale. Delicata squash's thin skin is tender when it's cooked, so there's no need to peel--another time saver. Serve with quinoa or brown rice.
By EatingWell Test Kitchen

Instant-Pot Cabbage Soup

This Instant-Pot cabbage soup is a light vegetarian soup with a surprisingly rich flavor. Fire-roasted tomatoes add depth, but regular canned tomatoes will work well too. There is cabbage in every bite, and vinegar added at the end brightens the flavor. Serve this soup on a cold day with a side of toasted bread or a slice of crusty sourdough.
By Julia Levy

Old-Fashioned Oatmeal

Rating: Unrated
1
Unlike quick-cooking oats, old-fashioned oatmeal has time to turn extra-creamy and luscious with just a few minutes more of cooking time. With a bit of milk and the toppings of your choice, old-fashioned oats can be your go-to morning staple for filling, healthy breakfasts.
By Erin Alderson

Vegan Minestrone Soup

Rating: Unrated
1
Is minestrone soup vegan? It can be, with the right ingredients! This vegan minestrone soup is heavy on the green vegetables (it has peas, zucchini and kale, to name a few!), setting this quick healthy soup recipe apart from the rest. If you miss the tomatoes, feel free to add them to the mix. Last but not least, enjoy the crispy garlic croutons that float on top and soak up the flavorful broth.
By Robin Bashinsky

Easy Plant-Based Recipes for Beginners

Looking to start a plant-based diet? EatingWell is here to help with simple vegan recipes to help you make the transition in the easiest and most delicious way possible.

Peanut Butter-Banana Cinnamon Toast

Rating: Unrated
3
This satisfying peanut butter-banana toast gets a sprinkle of cinnamon for an extra flavor boost.
By Victoria Seaver, M.S., R.D.

Andrew Zimmern’s Carrot-Ginger Vinaigrette

Chef Andrew Zimmern shared this recipe for zesty carrot salad dressing with ginger, tamari and toasted sesame oil. Serve it with salads and noodles or use it as a dipping sauce.

Whipped Frozen Lemonade

Rating: Unrated
4
Whipped frozen lemonade combines the creaminess of a milkshake with the thirst-quenching tanginess of freshly squeezed lemonade for an incredibly refreshing treat. And this simple frozen lemonade treat comes together with just four ingredients and a blender. You can use light coconut milk or refrigerated coconut milk in place of full-fat coconut milk, though the end result won't be as rich and creamy. Leftover simple syrup will keep for up to 1 week in the refrigerator.
By Casey Barber

Sheet-Pan Roasted Root Vegetables

Rating: Unrated
7
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
By Sylvia Fountaine

Roasted Vegetable & Black Bean Tacos

Rating: Unrated
2
These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.
By Sylvia Fountaine

Apple-Cinnamon Overnight Oats

Rating: Unrated
1
It takes just a few minutes in the evening to mix rolled oats and almond milk and you have a head start on a healthy breakfast the following morning. In the morning, top the oatmeal with fresh fruit and toasted nuts. Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week.
By Sylvia Fountaine

Mushroom Pate

Rating: Unrated
4
Serve this vegetarian pâté recipe as an appetizer with crackers and pickled onions or try it as a sandwich spread. Nutritional yeast, rich in vitamin B12, adds a cheesy flavor without any dairy. Look for the yellow yeast powder or flakes in natural-foods stores.
By EatingWell Test Kitchen
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