12 Quick and Easy Vegan Dinner Recipes

When life gets busy, the last thing you want to worry about is spending hours in the kitchen.

That’s why quick and easy vegan dinner recipes are a lifesaver. Whether you’re a seasoned plant-based eater or just dabbling in vegan cuisine, these 12 recipes are here to save the day—and your time!

Each of these recipes offers a unique combination of flavors, textures, and nutrients, making them perfect for any night of the week.

1. One-Pot Vegan Chili

Recipe:

• Ingredients: 2 cans of beans (kidney, black, or pinto), 1 can diced tomatoes, 1 onion (diced), 2 garlic cloves (minced), 1 tbsp chili powder, 1 tsp cumin, salt, and pepper to taste.
• Instructions: In a large pot, sauté onions and garlic until fragrant. Add beans, diced tomatoes, and spices, stirring to combine. Let the chili simmer for 20 minutes, allowing the flavors to meld together. For a creamy touch, stir in a dollop of vegan sour cream before serving. Serve with avocado slices, tortilla chips, or even a sprinkle of nutritional yeast for added flavor.

2. Easy Vegan Stir-Fry

Recipe:

• Ingredients: 2 cups mixed veggies (broccoli, bell peppers, carrots), 1 block tofu (cubed), 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp maple syrup.
• Instructions: Heat sesame oil in a large skillet or wok over medium heat. Add cubed tofu and cook until golden and crispy on all sides. Toss in mixed veggies, soy sauce, and maple syrup, stirring frequently. Cook for 5-7 minutes, or until the veggies are tender but still vibrant. Serve over steamed rice or noodles, garnished with sesame seeds and green onions.

3. Vegan Chickpea Tikka Masala

Recipe:

• Ingredients: 1 can chickpeas, 1 cup coconut milk, 1/2 cup tomato paste, 1 tsp garam masala, 1 tsp turmeric, 1 onion (diced), 2 garlic cloves (minced).
• Instructions: In a skillet, sauté onion and garlic until golden. Stir in garam masala and turmeric, allowing the spices to bloom. Add chickpeas, tomato paste, and coconut milk, mixing well. Simmer the mixture for 10-15 minutes until thickened and fragrant. Pair with basmati rice or warm naan bread for an authentic touch.

4. Avocado Pesto Pasta

Recipe:

• Ingredients: 2 ripe avocados, 1 cup fresh basil, 2 garlic cloves, 2 tbsp lemon juice, 1/4 cup olive oil, salt to taste, 12 oz pasta.
• Instructions: In a blender or food processor, combine avocados, basil, garlic, lemon juice, and olive oil. Blend until smooth and creamy. Cook pasta according to package instructions, then drain and toss with the pesto sauce. For added texture, sprinkle with toasted pine nuts or vegan parmesan cheese.

5. Vegan Burrito Bowls

Recipe:

• Ingredients: 1 cup cooked rice, 1 can black beans, 1/2 cup corn, 1/2 cup salsa, 1/2 avocado (sliced), cilantro for garnish.
• Instructions: In a bowl, layer cooked rice, black beans, corn, and salsa. Top with sliced avocado and fresh cilantro. For extra flavor, drizzle with lime juice or add a dollop of vegan sour cream. These bowls are easily customizable—swap in quinoa or add roasted veggies for variety.

6. Lentil and Veggie Curry

Recipe:

• Ingredients: 1 cup red lentils, 2 cups mixed vegetables (zucchini, carrots, spinach), 1 can coconut milk, 1 tbsp curry powder.
• Instructions: Heat a large pot over medium heat and sauté the vegetables until slightly softened. Add red lentils, coconut milk, and curry powder, stirring to combine. Bring to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the curry is thick. Serve with rice or naan, and garnish with chopped cilantro.

7. Vegan Pad Thai

Recipe:

• Ingredients: 8 oz rice noodles, 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp maple syrup, 1 cup tofu (cubed), 1 cup bean sprouts.
• Instructions: Cook rice noodles according to package instructions and set aside. In a small bowl, whisk together peanut butter, soy sauce, lime juice, and maple syrup to create the sauce. Stir-fry tofu until crispy, then add noodles and sauce, tossing to coat. Add bean sprouts and cook for another minute. Serve with crushed peanuts and lime wedges.

8. Stuffed Sweet Potatoes

Recipe:

• Ingredients: 2 sweet potatoes, 1 can black beans, 1/2 cup salsa, 1/4 cup vegan sour cream.
• Instructions: Preheat the oven to 400°F and roast sweet potatoes for 45 minutes until tender. Once cooled slightly, slice open and fill with black beans and salsa. Top with vegan sour cream and a sprinkle of green onions or jalapeños for a spicy kick.

9. Vegan Buddha Bowl

Recipe:

• Ingredients: 1 cup cooked quinoa, 1 cup roasted vegetables (sweet potatoes, Brussels sprouts), 1 cup leafy greens, 2 tbsp tahini dressing.
• Instructions: Assemble a bowl with cooked quinoa as the base. Add roasted vegetables and leafy greens. Drizzle generously with tahini dressing, and sprinkle with sesame seeds or pumpkin seeds for added crunch.

10. Tofu Scramble Tacos

Recipe:

• Ingredients: 1 block tofu (crumbled), 1/2 tsp turmeric, 1/2 tsp cumin, 1/4 tsp paprika, tortillas, avocado slices, salsa.
• Instructions: In a skillet, cook crumbled tofu with turmeric, cumin, and paprika until heated through and slightly golden. Warm tortillas and fill with tofu scramble, avocado slices, and salsa. For added flavor, top with hot sauce or a squeeze of lime.

11. Vegan Ramen

Recipe:

• Ingredients: 4 cups vegetable broth, 2 tbsp soy sauce, 1 tsp grated ginger, 2 garlic cloves (minced), 1 block tofu (cubed), 2 cups bok choy, 8 oz ramen noodles.
• Instructions: In a pot, bring vegetable broth, soy sauce, ginger, and garlic to a simmer. Add tofu and bok choy, cooking until tender. Stir in ramen noodles and cook for an additional 3-5 minutes. Garnish with green onions, sesame seeds, or a drizzle of chili oil.

12. Chickpea Salad Sandwiches

Recipe:

• Ingredients: 1 can chickpeas (mashed), 2 tbsp vegan mayo, 1 tsp mustard, 1 stalk celery (chopped), 2 slices bread.
• Instructions: Mash chickpeas with a fork or potato masher. Mix in vegan mayo, mustard, and chopped celery. Spread the mixture onto slices of bread or use as a filling for wraps. Add lettuce or tomato slices for extra freshness.