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50 Whole Food Plant-Based Recipes for Beginners

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New to whole food plant-based recipes? Start here. These 50 beginner-friendly dinners, soups, sides and sweets are easy, filling and use everyday ingredients. If a whole food plant-based diet feels like a big leap, begin with the Getting Started Dinner Menu below.

If you’d rather not plan the week yourself, my free plant-based meal plan does it for you. Also, many of the dinners below list their protein and fiber.

Table of Contents

  • Getting Started on a Plant-Based Diet
  • What Are Plant-Based Whole Foods?
  • Main Dishes
  • Soup Recipes
  • Side Dishes
  • Dessert Recipes
  • Plant-Based Staples
  • Make-Ahead Recipes and Freezer Picks
  • Common Questions

Getting Started on a Plant-Based Diet

If you only cook five things from this list, make it these five plant-forward meals:

  • Monday: Crispy Chickpea Tacos take 30 minutes and have 24 grams of protein and 21 grams of fiber.
  • Tuesday: 30-Minute Vegan One-Pot Pasta with 9 grams of protein and 6 grams of fiber.
  • Wednesday: Red Lentil Soup with 21 grams of protein and 25 grams of fiber, and it doubles as a make-ahead lunch.
  • Thursday: Mediterranean Falafel Bowl with 16 grams of protein and 9 grams of fiber.
  • Friday: Vegetarian Shepherd’s Pie tastes even better as leftovers, plus it has 24 grams of protein and 25 grams of fiber.

What Are Plant-Based Whole Foods?

Plant-based whole foods come from plants, and you eat them close to their natural form. That means vegetables, fruit, beans, lentils, whole grains, nuts and seeds. For example, think a bowl of lentil soup instead of a veggie burger with a dozen ingredients you can’t pronounce.

Main Dishes

Plant-based main dishes can feel just as hearty as the dinners you grew up on. The trick is texture. Meaty mushrooms, crispy tofu and thick lentils give every bite something to sink your teeth into. Start with whatever sounds good tonight, and you probably won’t miss the meat.

Cozy Dinners

Serving spoon in a serving dish of vegetarian shepherd's pie.

1

Vegetarian Shepherd’s Pie

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5 (3)
Savory lentils, mushrooms and vegetables simmer into a hearty, spiced filling that tastes rich and comforting. Everyday ingredients keep the steps simple, and leftovers taste even better the next day.

Vegetarian Shepherd’s Pie

Chopped vegan enchiladas ready to eat

2

Vegan Enchilada Skillet

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5 (4)
Torn corn tortillas simmer in smoky red sauce with a savory walnut-and-bean filling and melty cheddar. It’s one pan and about 45 minutes, with no tortilla rolling to learn.

Vegan Enchilada Skillet

vegan potato curry with cashew cream and rice in a bowl with a gold spoon.

3

Creamy Potato Curry

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5 (2)
Tender potatoes, chickpeas and carrots simmer in a velvety, fragrant coconut sauce with warming spices. It comes together in about 30 minutes, and you can adjust the heat to suit you.

Creamy Potato Curry

vegan stuffed portobello mushrooms

4

Stuffed Portobello Mushrooms

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5 (3)
Meaty portobello caps are packed with bold, Mediterranean-inspired flavor and a tender, juicy bite. They’re easy enough for a weeknight, yet pretty enough to serve to guests.

Stuffed Portobello Mushrooms

Whole roasted cauliflower on a bed of mashed potatoes

5

Whole Roasted Cauliflower

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5 (1 vote)
Golden roasted cauliflower rests on creamy mashed potatoes, drizzled with garlicky rosemary-sage sauce and crunchy pine nuts. You roast one whole head, so the prep is simple and the result looks impressive.

Whole Roasted Cauliflower

Baked spaghetti squash in a bowl

6

Baked Spaghetti Squash

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5 (8)
Tender squash strands meet briny olives, juicy sun-dried tomatoes and earthy artichoke hearts for a bright, savory bowl. Baking does most of the work, and the toppings come straight from jars and a bunch of parsley.

Baked Spaghetti Squash

Veggie Bowls

spicy marinated tempeh bowl recipe.

7

Marinated Tempeh Bowl

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5 (1 vote)
Hearty tempeh slices soak up a spicy marinade of tamari, sriracha and garlic for a bold, chewy bite. A simple marinade does the flavoring, and each serving delivers 29 grams of protein.

Marinated Tempeh Bowl

Mediterranean falafel bowl with fresh basil on top.

8

Mediterranean Falafel Bowl

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5 (3)
Crisp, herby falafel sits beside creamy hummus and a colorful mix of fresh, crunchy veggies. Everything goes in one bowl, so it’s easy to build and easy to customize.

Mediterranean Falafel Bowl

Chipotle veggie bowl with beans, peppers, and a lime wedge.

9

Chipotle Veggie Bowl

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5 (3)
Smoky chipotle spices coat sautéed peppers and colorful veggies for a vibrant, savory bowl. Simple sautéing and bold seasoning make it a friendly first bowl for family dinner.

Chipotle Veggie Bowl

Bowl of vegetables topped with a hemp heart sauce.

10

Hemp Veggie Bowl

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4.85 (13)
Roasted vegetables turn tender and golden under a creamy, nutty hemp heart sauce. Double the recipe for easy leftovers, and each serving has 21 grams of protein.

Hemp Veggie Bowl

Quick Stovetop Dinners

Colorful cabbage stir fry with crispy tofu

11

Cabbage Stir Fry

Tender-crisp cabbage meets golden, crispy tofu in a savory sauce for a light but satisfying stir fry. It cooks in minutes with everyday spices, and each serving has 26 grams of protein.

Cabbage Stir Fry

savory sweet potato noodles

12

Sweet Potato Noodles

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5 (20)
Roasted spiralized sweet potatoes get tossed in a creamy almond butter sauce that’s sweet, savory and gently spicy. Roast the noodles, stir the sauce and toss, so there’s no fancy technique.

Sweet Potato Noodles

Thai lettuce wraps with small bowls of fillings.

13

Thai Lettuce Wraps

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4.88 (31)
Crisp, cool lettuce cups hold a bold, savory filling inspired by a favorite restaurant dish. You assemble each wrap at the table, so it’s a fun, low-pressure dinner.

Thai Lettuce Wraps

14

Vegan One-Pot Pasta

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5 (2)
Hearty mushrooms, juicy cherry tomatoes and garlic simmer with the pasta into a savory, satisfying dinner. Everything cooks in one pot in 30 minutes, so cleanup stays easy.

Vegan One-Pot Pasta

Veggie Burgers, Tacos and Pizza

portobello mushroom burger on a white plate topped with arugula, sauce and tomatoes.

15

Portobello Mushroom Burgers

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5 (3)
Marinated portobello caps turn juicy and meaty, with savory flavor that delights meat eaters and plant eaters alike. They’re surprisingly easy to make, which makes them a great first veggie burger.

Portobello Mushroom Burgers

Plate full of crispy chickpea tacos.

16

Crispy Chickpea Tacos

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5 (4)
Lightly roasted chickpeas turn crispy and perfectly seasoned, then pile into tacos with creamy avocado and crunchy veggies. They take about 30 minutes and have 24 grams of protein per serving.

Crispy Chickpea Tacos

plant based pizza

17

Savory Plant-Based Pizza

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5 (6)
A quinoa batter bakes into a crisp-edged, tender gluten-free crust, ready for pesto and your favorite toppings. Because it’s a simple batter, there’s no dough to knead.

Savory Plant-Based Pizza

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Soup Recipes

Soup is the easiest way to get a pot of plant-based comfort on the table. The trick is creaminess. Blended cashews, coconut milk, red lentils and potatoes make every spoonful feel rich and satisfying without any dairy. Most of my soups start the same way: sauté garlic and onion, add homemade vegetable stock, then simmer. Soup freezes well too, so portion it into Souper Cubes for a ready lunch one thaw away.

Vegetarian split pea soup in a white bowl next to a spoon on a blue striped tea towel.

18

Split Pea Soup

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4.77 (56)
Tender carrots, savory garlic and fragrant thyme simmer into a thick, hearty, cozy soup. It’s a one-pot recipe, so it’s an easy first soup for lunch or dinner.

Split Pea Soup

bowl of vegan potato soup topped with crunchy kale croutons.

19

Vegan Potato Soup

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4.62 (341)
Creamy, velvety potato soup tastes rich and comforting without any dairy. Top it with crunchy kale croutons for an easy way to add texture.

Vegan Potato Soup

bowl of thai coconut soup on table with fresh-cut limes.

20

Thai Coconut Soup

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4.51 (453)
Creamy coconut milk, zesty lime and fragrant lemongrass wrap around earthy mushrooms, sweet carrots and buttery cashews. Everyday vegetables and a gentle chili kick make this a friendly first take on tom kha.

Thai Coconut Soup

21

Vegan Tomato Soup

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4.64 (670)
Canned tomatoes, herbs, zucchini and carrots blend into a creamy, savory soup that tastes like a childhood favorite. Canned tomatoes keep it easy, so you can make it any time of year.

Vegan Tomato Soup

Bowl of red lentil soup topped with diced avocado.

22

Red Lentil Soup

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4.77 (255)
Red lentils melt into a thick, satisfying soup with fire-roasted vegetables and warming spices. They cook down without soaking, and each serving has 21 grams of protein and 25 grams of fiber.

Red Lentil Soup

A black bowl filled with Carrot ginger Soup topped with swirls of cashew cream, fresh cilantro, and pepitas.

23

Carrot Ginger Soup

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4.64 (268)
Blended cashews make this carrot ginger soup silky, creamy and satisfying, with a bright, warming zing. You simply blend it smooth, so it’s an easy first soup.

Carrot Ginger Soup

24

Red Pepper Soup

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4.89 (9)
Smoky roasted red peppers and creamy sweet potatoes meet smoked paprika and lemon in a velvety soup. A swirl of cashew cream finishes it, which makes a simple soup feel special.

Red Pepper Soup

Spoon in a bowl of vegetable noodle soup.

25

Vegetable Noodle Soup

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4.45 (170)
Tender noodles and plenty of vegetables fill this cozy, savory broth. It cooks in one pot, and it freezes well for easy meals later.

Vegetable Noodle Soup

Pumpkin seeds in a bowl of bright pumpkin soup.

26

Vegan Pumpkin Soup

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5 (13)
Roasted pumpkin, toasted garlic and sweet onion blend with coconut milk into a velvety, deeply flavored soup. The method is beautifully simple: roast, blend and serve.

Vegan Pumpkin Soup

Spoon in a bowl of vegetable barley soup.

27

Vegetable Barley Soup

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4.82 (16)
Chewy barley and tender vegetables make a hearty, filling soup full of savory flavor. It’s made in one pot in under an hour, and leftovers reheat well.

Vegetable Barley Soup

Side Dishes

Plant-based side dishes can steal the show at any dinner. The trick is browning. Roasting turns Brussels sprouts, butternut squash and cabbage wedges sweet and crispy-edged, while garlic, lemon and fresh herbs add brightness. Every side here goes with any dinner on this list. In fact, I’d happily put the Oven Roasted Brussels Sprouts and Sautéed Green Beans on a holiday table.

Oven roasted brussels sprouts on a baking sheet.

28

Roasted Brussels Sprouts

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5 (5)
Caramelized, crisp-edged Brussels sprouts get tossed with sweet, crunchy maple walnuts. Roasting does the work, so it’s an easy way to win over sprout skeptics.

Roasted Brussels Sprouts

29

Roasted Butternut Squash

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5 (1 vote)
Crispy-edged, melt-in-your-mouth butternut cubes taste savory with garlic, rosemary, thyme and sage. Just chop, season and roast for an easy, cozy autumn side.

Roasted Butternut Squash

Sautéed green beans recipe with savory topping, and a lemon wedge for garnish

30

Sautéed Green Beans

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5 (6)
Crisp-tender green beans sizzle in garlic, lemon and a little crushed red pepper heat. They cook in a skillet in just a few minutes, which suits beginners well.

Sautéed Green Beans

roasted cabbage wedges

31

Roasted Cabbage Wedges

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5 (5)
Caramelized cabbage wedges turn rich and tender, with garlic, lemon zest and fresh parsley. Just season and roast, so it’s an easy way to cook cabbage for the first time.

Roasted Cabbage Wedges

Large bowl of vegan dill potato salad.

32

Vegan Potato Salad

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4.41 (420)
Tender potatoes, crunchy celery, briny olives and tangy pickles toss in a zesty dill and mustard dressing. There’s no mayo to whisk, so the dressing is a simple stir-together.

Vegan Potato Salad

healthy pasta salad

33

Healthy Pasta Salad

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4.71 (247)
Farfalle pasta, peppery arugula, creamy cannellini beans and crisp red pepper make a fresh, hearty salad. Toss everything together in one bowl for an easy, make-ahead lunch.

Healthy Pasta Salad

cold noodle salad

34

Cold Noodle Salad with Thai Peanut Sauce

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5 (5)
Cool, chewy noodles come coated in a rich, nutty Thai peanut sauce. It’s served cold, so it’s a refreshing, make-ahead lunch or side.

Cold Noodle Salad with Thai Peanut Sauce

Edamame on a plate.

35

Steamed Edamame

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4.50 (4)
Steamed or boiled edamame turns tender, bright green and lightly salted, ready to eat straight from the pod. It takes just minutes, so it’s the easiest high-protein snack to start with.

Steamed Edamame

Dessert Recipes

Plant-based desserts can taste just as indulgent as the treats you grew up on. The trick is creaminess. Fruit and coconut milk blend into silky sorbets, and dates and peanut butter make creamy fudge. Chocolate keeps the brownies and smoothie bowl rich. Enjoy them with abandon, share them with friends or eat them curled up with a good book. Not sure where to start? Try these six: two sorbets, banana nice cream, brownies, fudge bites and a chocolate smoothie bowl.

Spoon in a glass of mango sorbet.

36

5-Minute Mango Sorbet

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5 (4)
Mango blends into a smooth, bright and tropical sorbet that tastes like pure fruit. It needs only three ingredients, five minutes and no ice cream maker.

5-Minute Mango Sorbet

Close-up of freshly baked, fudgy brownie squares

37

Fudgy Gluten-Free Brownies

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5 (6)
Thick, fudgy brownies deliver deep chocolate flavor in a vegan, gluten-free treat. The batter is simple to mix, so they’re a friendly first plant-based bake.

Fudgy Gluten-Free Brownies

peanut butter fudge topped with chocolate and crushed peanut butter cups.

38

Peanut Butter Fudge

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5 (6)
Creamy peanut butter fudge sweetened with Medjool dates gets a chocolate drizzle and flaky sea salt. No baking is required, so you can whip them up in minutes and freeze.

Peanut Butter Fudge

Blackberry coconut sorbet in clear glass on teal countertop with fresh fruit.

39

Blackberry Coconut Sorbet

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4 (6)
Rich coconut milk and juicy blackberries freeze into a creamy, scoopable, dairy-free sorbet. It needs just four ingredients, and you simply blend, freeze and stir.

Blackberry Coconut Sorbet

banana nice cream turned blue with spirulina powder in a white bowl topped with fresh fruit and white sprinkles.

40

Banana Nice Cream

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4.75 (8)
Frozen bananas blend into a creamy, soft-serve-style treat with a vivid blue color from spirulina. Blending is the only step, so it’s a fun, easy dessert or breakfast.

Banana Nice Cream

41

Chocolate Smoothie Bowl

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4.93 (13)
Rich cacao makes this chocolate smoothie bowl thick, creamy and spoonable. Just blend and top, so it’s an easy, no-cook breakfast or dessert.

Chocolate Smoothie Bowl

Plant-Based Staples

Plant-based staples can taste even better than the jars and cartons at the store. The trick is blending your own. A lot of processing sneaks in through store-bought sauces, milks and toppings, so I make them at home. That way, you control every ingredient, from silky cashew cream to herby pesto. For cashew cream and homemade nut milks, I rely on a high-speed blender like the Vitamix Ascent Series.

Small bowl of cashew cream.

42

Silky Cashew Cream

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4.94 (32)
Silky, mild cashew cream blends smooth, then turns into sour cream, ranch dip or whipped topping. Only three ingredients and one big batch make it simple to freeze and flavor later.

Silky Cashew Cream

dairy-free coconut whipped cream getting scooped over fresh strawberries in a clear glass.

43

Coconut Whipped Cream

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5 (3)
Light, airy, creamy coconut whipped cream is a dairy-free topping for fruit, breakfast foods and desserts. Simple ingredients and a quick whip keep it easy for first-timers.

Coconut Whipped Cream

vegan parmesan cheese in a white bowl with a spoon.

44

Vegan Parmesan Cheese

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5 (7)
Savory vegan parmesan sprinkles over pizza, pasta and veggies with a salty, cheesy flavor. It’s easy to whip up and store, so it’s a simple pantry topper.

Vegan Parmesan Cheese

Almond milk in a glass carafe with jar of almonds in background.

45

Homemade Almond Milk

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5 (6)
Raw almonds, water and a little maple syrup blend into fresh, creamy almond milk. A blender is all you need, so it’s an easy first homemade milk.

Homemade Almond Milk

Bottle of oat milk recipe with rolled oats and water next to it

46

Homemade Oat Milk

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4.88 (8)
Rolled oats blend into super creamy oat milk with warm maple, vanilla and a hint of coconut. Oats and water in a blender make it a simple first homemade milk.

Homemade Oat Milk

Small bowls of flaxseed, ground flaxseed, and flax egg.

47

Flax Egg

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5 (2)
Ground flaxseed and water turn into a thick, gel-like binder in minutes. It’s the easiest vegan swap for eggs when a recipe needs something to bind.

Flax Egg

vegan basil pesto in a glass jar surrounded by basil and walnuts.

48

Vegan Basil Pesto

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5 (3)
Fresh basil and garlic blend with walnuts into a bright, herby pesto with authentic Italian flavor. Just blend and spoon it over pasta for a great first homemade sauce.

Vegan Basil Pesto

How to make sun-dried tomato pesto

49

Sun-Dried Tomato Pesto

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5 (2)
Sun-dried tomatoes blend into a rich, tangy, savory pesto with deep, concentrated flavor. Stir it into pizza, salads, soups, toast or bowls for easy flavor.

Sun-Dried Tomato Pesto

tahini salad dressing

50

Citrus Tahini Dressing

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5 (2)
Bright citrus and creamy, nutty tahini make a smooth, zesty dressing. Just mix it up to drizzle over salads or dip veggies.

Citrus Tahini Dressing

Make-Ahead Recipes and Freezer Picks

  • Cashew Cream: blend one big batch and freeze it in half-cup portions. Then season each portion as the recipe calls for it.
  • 1-Pot Vegetable Noodle Soup: make a pot early in the fall and freeze portions for later.
  • Vegetarian Split Pea Soup: one pot turns into make-ahead lunches for the week.
Wooden outdoor table spread with whole food plant-based recipes and people seated around it in evening light

Common Questions

What are whole food plant-based recipes?

Whole food plant-based recipes center on vegetables, fruits, beans, lentils, whole grains, nuts and seeds. They use as little processing as possible and no meat. In this collection, that means dinners like chickpea tacos and shepherd’s pie, plus soups, sides and homemade staples.

Can you use oil in whole food plant-based recipes?

Some people who follow a strict whole food plant-based approach skip oil completely, and others use a little. In this collection, most dinners cook with a bit of olive, avocado or coconut oil. However, the coconut Thai soup, banana nice cream, cashew cream and several others use none. If you’d rather skip it, sauté in a splash of vegetable broth or water.

What are the easiest whole food plant-based recipes for beginners?

Start with the Crispy Chickpea Tacos, which take about 30 minutes. Next, try the 30-Minute Vegan One-Pot Pasta or Red Lentil Soup, and the soup makes lunches for days. Then follow the five-dinner week near the top, which strings those together with two more. That way, you’ll know exactly what to cook each night.

Where do you get protein in whole food plant-based recipes?

Protein comes from beans, lentils, tempeh, tofu, hemp and nuts. For example, per serving, the Spicy Marinated Tempeh Bowl has 29 grams and the Cabbage Stir Fry has 26 grams. Also, the Vegetarian Shepherd’s Pie and Crispy Chickpea Tacos each have 24 grams, per their recipe cards.

Are whole food plant-based recipes the same as vegan recipes?

Not quite. A whole food plant-based approach focuses on minimally processed plants, while vegan simply means no animal products. Eggs aren’t plant-based, so there’s a flax egg recipe on this list. That said, a few recipes, such as the Vegetarian Shepherd’s Pie, call for grass-fed butter. If you’re cooking fully dairy-free, check the recipe card first.

The post 50 Whole Food Plant-Based Recipes for Beginners appeared first on Simple Green Smoothies.

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