RecepieplanningVegan meal planning
Fully plant-based, still dinner-worthy. 97 vegan recipes below — then personalize the week in the app.
About vegan
Vegan meal planning removes animal products and leans on legumes, tofu, tempeh, grains, nuts, and vegetables. The best weeks feel abundant, not sparse — sauces and textures matter.
Who it fits
- Fully plant-based households
- People cooking for mixed vegan guests often
- Anyone who wants allergy-friendly dairy-free defaults
Weeknight tip: Keep one creamy sauce (tahini, coconut, or cashew) to make bowls feel complete.
Educational content only — not medical advice. Talk with a clinician before using any diet for a medical condition.
Pros
- Clear filters for shopping and eating out
- Strong fiber and phytonutrient potential
- Excellent batch-cooking ROI
- Works across Thai, Indian, Mexican, Mediterranean plates
Health notes
- Can support cardiometabolic health patterns when whole foods lead
- Protein is achievable with tofu, tempeh, seitan, and legumes
- Pay attention to B12 and overall variety
Watch-outs
- Ultra-processed vegan convenience foods can crowd out whole foods
- Plan protein and calories so dinners stay satisfying
- Read labels for hidden dairy/eggs when needed
Pantry staples
- Tofu
- Lentils
- Chickpeas
- Tahini
- Coconut milk
- Spice pastes
Showing 97 vegan recipes
MediumVegetable Stir-Fry with Tofu
Crisp-fried tofu and colorful vegetables get tossed in a glossy garlic-ginger soy sauce for a fast, satisfying stir-fry. Pressing the tofu well and keeping the wok hot are the two keys to getting real texture and char instead of a soggy pile of vegetables.
MediumChickpea and Sweet Potato Curry
A cozy, warmly spiced curry where tender sweet potato and chickpeas simmer in a coconut-tomato base until rich and thick. It's entirely plant-based, freezes well, and gets better as the spices settle in overnight.
EasyCauliflower Fried Rice
All the flavor of takeout fried rice with a fraction of the carbs — cauliflower rice gets stir-fried with carrot, peas, garlic, and ginger until tender, then finished with a splash of soy and sesame oil.
HardLentil Shepherd's Pie
A hearty plant-based twist on the classic British comfort dish: green lentils simmered with carrots, celery, and tomato paste until rich and stew-like, then topped with fluffy mashed potatoes and baked until golden. Filling enough that no one will miss the meat.
EasyPeanut Noodle Bowl
Slippery rice noodles tossed in a creamy, tangy peanut sauce with crunchy cucumber and carrot on top. It's a no-fuss, mostly no-cook bowl that comes together in the time it takes the noodles to boil and drain.
EasyDairy-Free Pesto Pasta
A vibrant, dairy-free basil pesto made with nutritional yeast in place of parmesan, blended until smooth and tossed with pasta and sweet cherry tomatoes. Just as rich and herby as the classic, without a drop of dairy.
EasyAlmond Berry Breakfast Bowl
A grain-free, no-cook chia pudding sweetened with maple syrup and vanilla, topped with mixed berries and toasted almonds. Mix it the night before and it's ready to grab straight from the fridge in the morning.
MediumBlack Bean Burgers
Hearty, well-seasoned patties made from mashed black beans, breadcrumbs, and warm spices, pan-fried until crisp outside and tender within. A satisfying plant-based burger that holds together and doesn't fall apart on the bun.
MediumRainbow Buddha Bowl
Fluffy quinoa topped with crisped, oven-roasted chickpeas, shredded red cabbage, and julienned carrot, all pulled together with a creamy tahini-lemon dressing. A balanced, colorful bowl that's just as good served warm or chilled.
EasyTofu Scramble
Crumbled firm tofu turns golden and egg-like when sautéed with onion, bell pepper, and turmeric, then finished with wilted spinach and a savory dusting of nutritional yeast. It's a fast, protein-rich vegan breakfast that comes together in one pan.
MediumSweet Potato Breakfast Hash
Diced sweet potato cooks low and slow in a covered skillet until tender, then finishes uncovered with bell pepper, onion, and garlic for caramelized edges. A dusting of paprika and fresh parsley makes this hash a satisfying, naturally sweet start to the day.
MediumCoconut Curry Soup
Red lentils and carrots simmer in a fragrant curry-spiced coconut broth until soft and creamy, then get a final handful of spinach folded in at the end. It's a warming, one-pot vegan soup that's naturally thick without any cream.
MediumStuffed Bell Peppers
Bell pepper halves are packed with a savory rice, black bean, and corn filling seasoned with cumin and chili powder, then baked under a blanket of tomato sauce until tender. A hearty, plant-based dinner that's naturally colorful and freezer-friendly.
MediumPenne Arrabbiata
Sliced garlic and red chili flakes bloom in olive oil before crushed tomatoes simmer into a punchy, spicy sauce. Tossed with al dente penne and a splash of pasta water, this classic Roman dish comes together in about 25 minutes.
MediumMercimek Çorbası
Red lentils, carrot, and potato simmer together until completely soft, then get blended into a silky, golden soup finished with lemon and a warm paprika-oil drizzle. This Turkish lentil soup is simple, budget-friendly, and comes together almost entirely in one pot.
EasyVegetable Chow Mein
Springy egg noodles get tossed in a hot wok with crisp cabbage, carrot, and bean sprouts for a smoky, garlicky stir-fry that comes together faster than delivery. A splash of dark soy and sesame oil at the end gives it that classic takeout shine.
MediumChana Masala
A hearty, tangy chickpea curry simmered with onion, tomato, and warm spices until thick and comforting. It's a pantry-friendly weeknight staple that tastes like it simmered all day, and it only gets better the next day.
MediumVegetarian Burrito Bowl
A build-your-own bowl of warm cumin-spiced rice, black beans, charred corn, and creamy avocado, brightened with lime and salsa. Fast, filling, and endlessly customizable for a easy weeknight dinner.
MediumFalafel Wrap
Crisp-shelled, herby falafel made from soaked dried chickpeas, fried until deep golden and stuffed into warm pita with tahini sauce and fresh vegetables. Requires an overnight soak, but the payoff is a truly crackly falafel you can't get from canned chickpeas.
EasyMiso Soup with Tofu
A light, savory broth built from dashi and miso paste, studded with cubes of silken tofu and rehydrated wakame. Ready in about 15 minutes, it's the simplest possible way to start a meal the traditional Japanese way.
HardGreek Lemon Potatoes
Golden potato wedges roasted low and slow in a lemon, garlic, and oregano broth until the outsides crisp and the inside turns creamy. A classic Greek taverna side dish that's just as good as a light meal with a salad.
EasyOvernight Oats with Berries
Rolled oats and chia seeds soaked overnight in almond milk until creamy and thick, sweetened with maple syrup and topped with fresh mixed berries. A no-cook, make-ahead breakfast that's ready the moment you wake up.
EasyChia Pudding Bowl
Chia seeds are stirred into sweetened coconut milk and left to set into a creamy, tapioca-like pudding, then topped with fresh mango and toasted coconut flakes. It's a make-ahead breakfast that requires no cooking, just a little patience while it chills.
EasyApple Cinnamon Oatmeal
Rolled oats simmer in almond milk with warm cinnamon until creamy, then get stirred through with diced apple and plump raisins. It's a cozy, naturally sweetened breakfast that's ready in about 15 minutes and easy to double for meal prep.
MediumMediterranean Quinoa Salad
Fluffy quinoa is tossed with crisp cucumber, juicy cherry tomatoes, and briny olives, then dressed simply with lemon juice and olive oil. This bright, make-ahead salad works as a light lunch on its own or a side for grilled proteins.
EasyThai Peanut Salad
Crunchy shredded cabbage and carrot are tossed with edamame in a bold peanut-lime dressing for a bright, no-cook salad packed with texture. Inspired by Thai flavors, it's ready in 15 minutes and makes a satisfying light lunch or side dish.
MediumHearty Lentil Soup
Brown lentils simmer with carrot, celery, and onion in a cumin-spiced broth until thick and hearty. This one-pot soup is naturally vegan, budget-friendly, and only gets better as leftovers, making it perfect for meal-prepping lunches all week.
EasyHummus Veggie Wrap
A tortilla is spread thick with hummus and packed with crisp cucumber, carrot, bell pepper, and baby spinach, then rolled tight for an easy, no-cook lunch. It travels well and is easy to customize with whatever crunchy vegetables you have on hand.
EasyHoney Almond Energy Bites
Rolled oats, almond butter, and honey bind together into chewy, no-bake energy bites studded with chia seeds and dark chocolate chips. They take about 15 minutes to mix and roll, then just need a short chill before they're ready for snacking.
EasyGuacamole with Tortilla Chips
Ripe avocados are mashed with lime juice, diced tomato, red onion, and fresh cilantro for a bright, chunky guacamole. Ready in 10 minutes with no cooking, it's the perfect no-fuss snack or appetizer served with crisp tortilla chips.
EasyApple Peanut Butter Slices
Crisp apple rounds are spread with creamy peanut butter and dusted with cinnamon for a simple, no-cook snack that balances sweet, salty, and crunchy in every bite. It takes just 5 minutes to put together and needs nothing more than a knife and a plate.
MediumCrispy Roasted Chickpeas
Canned chickpeas are dried, tossed with olive oil and smoky spices, then roasted until crisp and golden for an addictive, protein-packed snack. This simple method turns a pantry staple into a crunchy alternative to chips.
EasyBanana Chocolate Smoothie
A thick, creamy smoothie blending ripe banana, cocoa powder, almond milk, and peanut butter for a quick breakfast or post-workout snack with rich chocolate flavor.
EasyHomemade Trail Mix
A customizable no-cook snack mix combining toasted nuts, dried cranberries, dark chocolate chips, and pumpkin seeds for a portable, energy-boosting bite.
EasyCucumber Hummus Bites
Cool cucumber rounds topped with creamy hummus, smoky paprika, and fresh parsley make a light, refreshing appetizer or snack that comes together with no cooking.
EasyStuffed Dark Chocolate Dates
Soft Medjool dates filled with almond butter and finished with a drizzle of melted dark chocolate and a pinch of sea salt — an elegant no-bake sweet treat.
EasyEdamame with Sea Salt
Steamed edamame pods tossed with sesame oil and flaky sea salt — a quick, protein-rich snack or appetizer ready in under 10 minutes.
EasyNo-Bake Fruit and Nut Bars
Sticky dates, almonds, dried apricots, and coconut are pulsed together and pressed into bars for a wholesome no-bake snack you can make ahead and grab on the go.
MediumGarlic Roasted Broccoli
Broccoli florets roasted until crisp-tipped and tender, tossed with garlic and finished with a bright squeeze of lemon — an easy weeknight side that comes together on one sheet pan.
EasyCilantro Lime Rice
Fluffy white rice brightened with fresh lime juice and cilantro — a versatile side that pairs perfectly with tacos, burrito bowls, or grilled meats.
EasySimple Mixed Green Salad
A crisp, refreshing salad of mixed greens, cucumber, and cherry tomatoes tossed in a simple olive oil and red wine vinegar dressing — an easy side for any meal.
MediumHerb Quinoa Pilaf
Fluffy quinoa simmered in vegetable broth with sautéed onion and finished with fresh parsley — a light, protein-packed grain side that works with almost any main.
MediumMaple Roasted Sweet Potatoes
Cubed sweet potatoes roasted until caramelized and tossed with maple syrup and warm cinnamon — a naturally sweet, cozy side dish for fall and winter meals.
EasyCucumber Tomato Salad
A refreshing chopped salad of cucumber, ripe tomatoes, and thinly sliced red onion in a simple olive oil and red wine vinegar dressing — perfect alongside grilled meats or as a light lunch.
EasyFul Medames Breakfast
A warming Middle Eastern breakfast of stewed fava beans mashed with garlic, lemon, and cumin, finished with olive oil, fresh tomato, and parsley. Scoop it up with warm pita for a simple, protein-packed morning meal.
EasyMediterranean Chickpea Wrap
A no-cook lunch wrap loaded with lemony smashed chickpeas, crunchy cucumber and tomato, red onion, and a smear of garlicky hummus. Fast to assemble and easy to pack for lunch on the go.
EasyThai Green Mango Salad
A crunchy, tangy Thai salad of julienned unripe mango and carrot tossed with a spicy lime and fish sauce dressing, topped with crushed peanuts and fresh herbs. Light, refreshing, and full of contrast.
HardMoroccan Chickpea Tagine
A fragrant Moroccan stew of chickpeas, carrots, and dried apricots simmered in warm cinnamon, ginger, and cumin spiced tomato broth, served over fluffy couscous with toasted almonds. A cozy, plant-based dinner.
EasyTurkish Ezme Pepper Side
A finely chopped Turkish relish of tomato, red pepper, and onion mixed with garlic, tangy pomegranate molasses, and a touch of chili. Serve alongside grilled meats or with warm bread as a lively side.
MediumIndian Jeera Rice Side
Fragrant basmati rice tempered with whole cumin seeds, bay leaf, and warm whole spices in ghee. A simple, aromatic side that pairs beautifully with any curry or dal.
MediumMediterranean Baba Ganoush Side
Smoky roasted eggplant blended with tahini, garlic, and lemon into a creamy, savory dip. Finished with a drizzle of olive oil and pomegranate seeds, and served with warm pita for scooping.
EasyAsian Sesame Cucumber Side
Smashed cucumbers tossed in a savory-sweet dressing of soy sauce, rice vinegar, garlic, and sesame oil, with a hit of chili for warmth. A refreshing, crunchy side that comes together in minutes.
HardSoft Idli Sambar Breakfast
Pillowy steamed rice-and-lentil cakes served with a tangy, vegetable-packed lentil sambar. A light yet filling South Indian breakfast that is naturally vegan and gluten-free.
EasySavory Chickpea Flour Chilla Breakfast
Thin, savory pancakes made from chickpea flour batter loaded with onion, tomato, and fresh herbs. Naturally vegan and protein-rich, they cook in minutes and make a satisfying, gluten-free breakfast.
MediumDaal Chawal Lunch Bowl
Comforting yellow lentils simmered soft and finished with a sizzling garlic-cumin tempering, served over fluffy steamed rice. A humble, nourishing everyday lunch that is naturally vegan.
HardMix Vegetable Curry
A colorful medley of seasonal vegetables simmered in an onion-tomato masala with warm ground spices. Wholesome and naturally vegan, it makes a comforting dinner with rice or roti.
MediumBhindi Masala
Tender okra stir-fried with onions, tomatoes, and aromatic spices until lightly caramelized and no longer sticky. A beloved dry vegetable dish that pairs beautifully with roti and dal.
HardCrispy Potato Samosa Side
Golden, flaky pastry triangles stuffed with a spiced potato and pea filling and deep-fried until shatteringly crisp. A classic South Asian snack and party side served with tangy chutney.
MediumMixed Vegetable Pakora Side
Crispy fritters of onion, potato, and spinach bound in a spiced chickpea-flour batter and fried until golden. A rainy-day favorite and popular tea-time side, especially during Ramadan.
MediumClassic French Fries Side
Crispy, golden fries with fluffy interiors made by double-frying hand-cut potatoes. A universally loved side that beats any takeout when made fresh at home.
MediumVegetable Spring Rolls Side
Thin, crackly wrappers filled with a savory stir-fried mix of cabbage, carrot, and glass noodles, then fried until golden. A crispy, crowd-pleasing side or appetizer served with sweet chili sauce.
MediumCrispy Jalebi Dessert
Coils of fermented batter fried until crisp and instantly soaked in fragrant saffron sugar syrup. Crunchy on the outside and juicy within, jalebi is a vibrant, festive street sweet.
HardRamadan Recipe: Hot Cumin Spiced Potato Filling for Samosas, Pastries, etc.
Potato-filled samosas are a favourite loved by everyone and make a regular appearance at South-East Asian Iftar tables. This filling is distincly flavoured with cumin, both powdered and whole and coriander, fresh, whole and powdered. This filling isn't limited to samosas, you can use it for spring rolls, parathas or cutlets too!
HardAloo Chana Salan
Aloo Chana Salan is a Pakistani recipe adapted from Fatima Cooks. Firstly, chop the potatoes and soak them in cold water till needed.
HardPlum Chutney - Aloo Bukhara Ki Chatni
Plum Chutney - Aloo Bukhara Ki Chatni is a Pakistani recipe adapted from Fatima Cooks. In a pan, add all the ingredients except the vinegar and enough water to cover by 2-3 inches
HardMaash Ki Daal - Urad Lentils
A delicious, creamy daal cooked in a typical onion and tomato masala and served with lashings of butter
HardTadka Dal
Tadka Dal is a Pakistani recipe adapted from Fatima Cooks. Wash your lentils well, then add 4-5 cups of water and all the powdered spices.
HardLeftover Curry Biryani - Transform Last Night's Curry Into a Fancy Dinner!
Leftover Curry Biryani - Transform Last Night's Curry Into a Fancy Dinner! is a Pakistani recipe adapted from Fatima Cooks. Prepare the rice by first soaking it in water for at least half an hour.
HardMatar Pilau
Matar Pilau is a Pakistani recipe adapted from Fatima Cooks. In a pot, heat up the oil and add the sliced onions.
MediumTimatar Aloo Ki Bhujia
Timatar Aloo Ki Bhujia is a Pakistani recipe adapted from Fatima Cooks. In a pot, heat up the oil and add the kalonji and cumin seeds.
MediumAloo Anday Ka Salan
A delicious, simple and traditional Pakistani lunch - this Aloo Anday recipe is a pure comfort food. Serve with plain white basmati rice
MediumAloo Baingan - Potato And Aubergine Curry
Just some classic, wholesome comfort food - Aloo Baingan was a huge favourite of ours growing up and I'm certain you will enjoy it just as much as we did!
HardAloo Gobi
A super easy and simple vegetarian dish, an Aloo Gobi is a classic many of us will remember our Mums making.
EasyKhatte Aloo
Tangy Pakistani potatoes cooked with spices in about 25 minutes — a quick vegetarian side or light dinner with roti or rice.
Medium15 Minute Pakistani Courgette Curry (Zucchini)
15 Minute Pakistani Courgette Curry (Zucchini) is a Pakistani recipe adapted from Fatima Cooks. Heat the oil or ghee in a pan.
MediumGreen Bean and Potato Curry
This delicious green bean and potato curry comes together SO quickly you'll be surprised! Goes perfect as an easy weeknight meal, as a main or a side.
MediumDal Tadka Lunch Bowl
Comforting yellow lentils simmered until creamy, finished with a sizzling ghee tadka of cumin, garlic, and dried chilies. Served in bowls over steamed rice with a wedge of lemon.
MediumMinestrone Vegetable Soup Lunch
Hearty Italian minestrone with beans, seasonal vegetables, and small pasta in a tomato-herb broth. A satisfying lunch soup that tastes even better the next day.
EasyBruschetta Tomato Side
Toasted bread rubbed with garlic and topped with ripe tomatoes, basil, and extra-virgin olive oil. A simple Italian side that showcases summer tomatoes at their peak.
MediumEzogelin Lentil Soup Lunch
Creamy Turkish red lentil soup with bulgur, tomato, and a cumin-butter finish. A comforting lunch soup served with lemon and crusty bread across Anatolia.
EasyThai Cucumber Nam Jim Side
Thai cucumber salad with chili, lime, and nam jim dressing — crisp, spicy, and refreshing. A classic side that cools the palate alongside rich curries.
MediumMediterranean Tabbouleh Side
Herb-forward Mediterranean tabbouleh with bulgur, parsley, mint, and lemon. A lemony side salad that is mostly greens, not mostly grain.
MediumFul Medames Bean Breakfast
Egyptian-style ful medames — slow-simmered fava beans with garlic, lemon, and olive oil. A protein-packed Middle Eastern breakfast served with bread and boiled eggs.
EasyFattoush Herb Salad Lunch
Levantine fattoush salad with crisp pita chips, cucumber, tomato, and sumac dressing. A bright Middle Eastern lunch salad with plenty of crunch.
MediumMuhammara Pepper Side
Syrian muhammara — roasted red pepper and walnut dip with pomegranate molasses. A smoky, tangy Middle Eastern side spread for bread and grilled meats.
HardDolmades Grape Leaf Side
Greek dolmades — rice and herb-filled grape leaves simmered in lemon broth. A delicate side staple of meze spreads across Greece.
HardRatatouille Provençal Side
Provençal ratatouille — summer vegetables stewed in olive oil with herbs until silky. A versatile French side that improves overnight.
EasyPan con Tomate Breakfast
Catalan pan con tomate — rustic bread rubbed with garlic and ripe tomato, drizzled with olive oil. A simple Spanish breakfast that celebrates quality ingredients.
EasyAndalusian Gazpacho Lunch
Chilled Andalusian gazpacho — raw tomato, cucumber, and pepper soup blended until silky. A refreshing Spanish lunch perfect for hot summer days.
MediumPatatas Bravas Potato Side
Spanish patatas bravas — crispy fried potatoes with smoky bravas sauce and garlic aioli. The iconic tapas side found in every Madrid bar.
MediumManakish Zaatar Bread Breakfast
Lebanese manakish — soft flatbread slathered with zaatar and olive oil, baked until fragrant. A morning staple from Beirut bakeries served with labneh and vegetables.
MediumLebanese Tabbouleh Lunch Bowl
Lebanese tabbouleh served as a lunch bowl — parsley-heavy salad with bulgur, tomato, and lemon. Fresh, lemony, and the defining salad of Lebanese cuisine.
HardBaba Ganoush Aubergine Side
Smoky Lebanese baba ganoush — charred eggplant blended with tahini, lemon, and garlic. A creamy side dip essential to mezze spreads.
MediumSambal Goreng Tempeh Side
Indonesian sambal goreng tempeh — fried tempeh in spicy chili sambal with kecap manis. A protein-rich side that brings heat and crunch to any rice plate.
HardMaple Baked Beans Side
Slow-baked navy beans sweetened with maple syrup and mustard until thick and glossy. A Canadian barbecue and breakfast side.
HardVegetable Spring Roll Side
Crisp fried spring rolls filled with shredded vegetables and vermicelli, served with sweet chili sauce. A takeaway favorite across Australia.
EasyAvocado Smash Toast Breakfast
Sourdough toast with lemony smashed avocado, chili, and seeds. The café breakfast that defined modern Australian mornings.
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