Vegan Meals

These nutritious, fresh, and fast vegan recipes highlight both classic family favorites and global cuisines.

  • Vegan Meals
    By: Amber Sandoval-Griffin, Oxmoor House

    Vegan Meals

    A plant-based diet is rich in healthy ingredients like whole grains, produce, nuts, legumes and soy. A vegan diet differs from a vegetarian diet because vegans exclude all animals and animal products from their diet like meat, seafood, poultry, eggs, dairy, honey and gelatin. It is possible to follow a healthy, well-balanced vegan diet by including a wide variety of foods.

  • One-Pan Ratatouille
    By: Amber Sandoval-Griffin, James Carrier

    One-Pan Ratatouille

    This classic vegetable stew is simple to make and loaded with nutrients like Vitamins C and A, potassium, fiber, and folate. You can serve it over pasta, polenta, or bread to create a hearty, complete meal in one bowl.

    Recipe: One-Pan Ratatouille

  • Pad Thai With Tofu
    By: Amber Sandoval-Griffin, Photo: Becky Luigart-Stayner; Styling: Jan Gautro

    Pad Thai With Tofu

    It's easy to eat your vegetables when you feast on this popular Thai dish. Light coconut milk, tofu, and peanuts add plenty of protein while bean sprouts, carrots and green onions top flavored noodles for extra crunch and flavor.

    Recipe: Pad Thai With Tofu

  • Vegetarian West African Soup
    By: Amber Sandoval-Griffin, Karry Hosford

    Vegetarian West African Soup

    A long-time staple in the Middle East, the chickpea, also known as the garbanzo bean, is a great source of protein and is easy on your budget. Peanuts and sweet potatoes pack this dish with fiber and Vitamin E creating a nutritious and flavorful meal. Recipe: West African Soup

  • Tofu Marsala
    By: Amber Sandoval-Griffin, Becky Luigart-Stayner

    Tofu Marsala

    For a vegan twist on the traditional marsala, substitute tofu for chicken. Thyme, bay leaves, and black peppercorns create a rich and aromatic sauce while green onions and fresh parsley add a burst of color and flavor.

    Recipe: Tofu Marsala

  • Black Bean Tacos
    By: Amber Sandoval-Griffin, Photo: Becky Luigart-Stayner; Stying: Jan Gautro

    Black Bean Tacos

    Fill these vegan tacos with black beans and seitan (wheat gluten) for a generous dose of protein and fiber. Seitan has a chewy, meat-like texture and can be found in health food stores or Asian markets. Top the tacos with tangy avocado salsa for a zesty kick.

    Recipe: Black Bean Tacos

  • Open-Faced Falafel Burgers
    By: Amber Sandoval-Griffin, Randy Mayor

    Open-Faced Falafel Burgers

    A falafel is a Middle-Eastern specialty made by deep-frying ground chickpea patties. This recipe cuts the fat by pan-frying the patties in a small amount of oil. Serve the burgers open-faced on a pita, top with veggies and drizzle with the tangy sauce.

    Recipe: Open-Faced Falafel Burgers

  • Marinara Sauce over Rotini
    By: Amber Sandoval-Griffin, Becky Luigart-Stayner

    Marinara Sauce over Rotini

    Capers add a tangy boost to this quick and easy marinara sauce. Use any shape pasta and finish off the meal with a side salad and warm bread.

    Recipe: Marinara Sauce over Rotini

  • Slow-Cooker Veggie Chili
    By: Amber Sandoval-Griffin, Photo: Jennifer Davick; Buffy Hargett; Styling: Vanessa McNeil Rocchio

    Slow-Cooker Veggie Chili

    This comforting classic warms you up and curbs your hunger with fiber-and protein-rich beans. Instead of using 4 cans of the same beans, mix and match pinto, red kidney, great Northern, and black beans to give this chili even more variety. Finish with fresh chopped green onions and a dash of hot sauce for a flavor boost.

    Recipe: Slow-Cooker Veggie Chili

  • Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil
    By: Amber Sandoval-Griffin, Randy Mayor

    Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

    Make use of garden fresh tomatoes and basil with this Mediterranean-inspired pasta dish. Serve warm with a crisp side salad and garlic bread or chill and enjoy at an afternoon picnic.

    Recipe: Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

  • Spicy Asparagus-Tempeh Stir-Fry
    By: Amber Sandoval-Griffin, Oxmoor House

    Spicy Asparagus-Tempeh Stir-Fry

    A heart-healthy and protein-rich alternative to meat, tempeh is a soy cake that's made by fermenting and pressing cooked soybeans. Its chewy consistency is complemented by the crunchy asparagus while red pepper flakes add heat.

    Recipe: Spicy Asparagus-Tempeh Stir-Fry

  • Quick Vegetarian Paella
    By: Amber Sandoval-Griffin, Becky Luigart-Stayner

    Quick Vegetarian Paella

    This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.

    Recipe: Quick Vegetarian Paella

  • Lentil-Edemame Stew
    By: Amber Sandoval-Griffin, Photo: Becky Luigart-Stayner; Styling: Jan Gautro

    Lentil-Edemame Stew

    Double the protein and get more bang for your buck by combining two types of legumes, lentils and soy beans. Both are inexpensive sources of protein that are commonly used in many exotic cuisines. A variety of fresh herbs and spices adds a deep, rich flavor.

    Recipe: Lentil Edemame Stew

  • Peanut-Broccoli Stir-Fry
    By: Amber Sandoval-Griffin, Photo: Jennifer Davick; Buffy Hargett; Styling: Vanessa McNeil Rocchio

    Peanut-Broccoli Stir-Fry

    Stir-fry is an easy go-to meal option for vegans because of its versatility. Create a new recipe each time you cook simply by combining different vegetables or throwing in extras like tofu and nuts.

    Recipe: Peanut Broccoli Stir-Fry

  • Chunky Vegetarian Chili
    By: Amber Sandoval-Griffin, Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

    Chunky Vegetarian Chili

    It's no wonder why our readers love this recipe. Not only is it a fiber-rich alternative for vegans, it's so flavorful and hearty that even meat-eaters enjoy it. The juicy tomatoes, bell peppers, and spices pack in tons of flavor.

    Recipe: Chunky Vegetarian Chili

  • Curried Kidney Beans and Cauliflower (Rajma Masala)
    By: Amber Sandoval-Griffin, Iain Bagwell

    Curried Kidney Beans and Cauliflower (Rajma Masala)

    Add some Indian flair to your table with this spicy curry dish. Serve raita, a yogurt-based condiment, on the side to help cool down the heat from the cayenne and the garam masala.

    Recipe: Curried Kidney Beans and Cauliflower

  • Marinated Tofu with Sticky Rice and Asparagus
    By: Amber Sandoval-Griffin, Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

    Marinated Tofu with Sticky Rice and Asparagus

    Who needs steak? Tofu can have just as much flavor with the right seasoning. Brown sugar and hoisin sauce add a bold sweetness to the thick, barbeque-like marinade. Even though the word "hoisin" translates to "seafood" in Mandarin, this sauce is made from sweet potatoes and does not contain fish.

    Recipe: Marinated Tofu with Rice and Asparagus

  • Stir-Fried Tofu with Vegetables
    By: Amber Sandoval-Griffin, Randy Mayor

    Stir-Fried Tofu with Vegetables

    Unlike traditional stir-fry dishes, this one uses white wine to bring out the flavors of the vegetables. The mushrooms, carrots and squash are great sources of vitamins, fiber, and potassium and combined with tofu, make for a nutritious and filling meal.

    Recipe: Stir-Fried Tofu with Vegetables

  • Tofu with Red Curry Paste, Peas, and Yellow Tomatoes
    By: Amber Sandoval-Griffin, Randy Mayor

    Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

    The red curry paste adds a punch of heat to this dish but you can add more or less depending on your preference. Serve on a bed of long grain or jasmine rice and finish with a squeeze of lime. The tartness of the lime juice contrasts nicely with the heat of the curry.

    Recipe: Tofu with Red Curry Paste

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