Plant Based Recipes for Beginners

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Plant Based Recipes for Beginners



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Embarking on a plant-based diet can be a refreshing and healthful change, especially for beginners eager to explore the benefits of a veggie-centric lifestyle. Whether you’re looking to improve your health, reduce environmental impact, or simply diversify your culinary skills, starting with simple, delicious recipes is the key. Here, we’ve compiled a list of beginner-friendly plant-based recipes that promise ease and enjoyment.

Hearty Vegetable Stir-Fry


1 tablespoon olive oil
2 cloves garlic, minced
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
1 zucchini, sliced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon maple syrup
Salt and pepper to taste
Cooked rice, to serve


Heat the olive oil in a large skillet over medium heat.

Add garlic and sauté until fragrant.

Increase heat to high and add all vegetables, stir-frying for about 5-7 minutes until just tender.

In a small bowl, whisk together soy sauce, sesame oil, and maple syrup. Pour over the vegetables and stir to coat.

Season with salt and pepper.

Serve hot over cooked rice.

Classic Lentil Soup


1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 cup dried lentils, rinsed
1 can diced tomatoes
4 cups vegetable broth
1 teaspoon thyme
Salt and pepper to taste


In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until onions are translucent.

Add garlic and cook for another minute.

Pour in lentils, diced tomatoes, and vegetable broth. Bring to a boil.

Reduce heat and simmer for about 30 minutes, or until lentils are tender.

Add thyme, salt, and pepper to taste. Ser Simple Avocado Toast


2 slices of whole-grain bread
1 ripe avocado
Lemon juice, to taste
Salt and pepper, to taste
Optional toppings: sliced radishes, sprouts, pumpkin seeds


Toast the bread to your preferred doneness.

Mash the avocado in a bowl with a fork. Stir in lemon juice, salt, and pepper.

Spread the mashed avocado evenly over the toasted bread.

Add any additional toppings as desired.

Banana Berry Smoothie


    1 banana
    1/2 cup mixed berries (fresh or frozen)
    1 cup almond milk
    1 tablespoon chia seeds
    1 tablespoon almond butter


    Combine all ingredients in a blender.

    Blend until smooth.

    Serve immediately, enjoying a refreshing and energy-boosting smoothie.

    Chickpea Salad Wrap


    1 can chickpeas, drained and rinsed
    1/4 cup diced red onion
    1/4 cup chopped fresh parsley
    1/4 cup chopped cucumber
    2 tablespoons olive oil
    1 tablespoon lemon juice
    Salt and pepper to taste
    Whole wheat wraps


    In a bowl, combine chickpeas, red onion, parsley, cucumber, olive oil, and lemon juice. Mix well.

    Season with salt and pepper.

    Spoon the mixture into wraps and roll up tightly.

    These plant-based recipes are not only easy for beginners to master but also offer a delicious introduction to a healthier eating pattern. Whether you’re making a quick breakfast or a nourishing dinner, each recipe provides a balance of nutrients and flavors that can help you sustain a plant-based diet with enjoyment and satisfaction.

    Quinoa and Black Bean Salad


    1 cup quinoa
    2 cups water
    1 can black beans, drained and rinsed
    1 red bell pepper, diced
    1/4 cup fresh cilantro, chopped
    1 avocado, diced
    1 lime, juiced
    2 tablespoons olive oil
    Salt and pepper to taste


    Rinse the quinoa under cold water. In a medium saucepan, bring quinoa and water to a boil.

    Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

    Allow quinoa to cool, then fluff with a fork.

    In a large bowl, combine cooled quinoa, black beans, red bell pepper, cilantro, and avocado.

    In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

    Pour dressing over the salad and toss to combine. Chill before serving.

    Sweet Potato and Chickpea Curry


    1 tablespoon coconut oil
    1 onion, diced
    2 cloves garlic, minced
    1 tablespoon grated ginger
    1 tablespoon curry powder
    1 can coconut milk
    1 can chickpeas, drained and rinsed
    2 sweet potatoes, peeled and cubed
    Salt to taste
    Fresh cilantro, for garnish


    Heat coconut oil in a large skillet over medium heat. Add onion and cook until soft.

    Add garlic, ginger, and curry powder, cooking until fragrant.

    Stir in coconut milk, chickpeas, and sweet potatoes. Bring to a boil, then reduce heat and simmer for about 20 minutes or until sweet potatoes are tender.

    Season with salt. Garnish with cilantro before serving.

    Vegan Mushroom Risotto


    1 tablespoon olive oil
    1 small onion, finely chopped
    2 cups mushrooms, sliced
    1 cup Arborio rice
    1/3 cup white wine (optional)
    4 cups vegetable broth, warmed
    1 tablespoon nutritional yeast (optional, for a cheesy flavor)
    Salt and pepper to taste


    Heat olive oil in a large pan over medium heat. Add onion and mushrooms, sautéing until onions are translucent and mushrooms are browned.

    Add Arborio rice, stirring to coat with oil. If using, pour in white wine and let it absorb into the rice.

    Gradually add warm broth, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir frequently.

    Once the rice is creamy and al dente, stir in nutritional yeast if using, and season with salt and pepper.

    Serve warm.

    Zucchini Noodles with Pesto


    2 large zucchini
    1/2 cup basil leaves
    1/4 cup pine nuts
    2 cloves garlic
    1/4 cup olive oil
    Salt and pepper to taste
    Cherry tomatoes for garnish


    Use a spiralizer to turn the zucchini into noodles. Set aside.

    In a food processor, blend basil, pine test, garlic, and olive oil until smooth. Season with salt and pepper.

    Toss zucchini noodles with pesto until well coated.

    Serve topped with cherry tomatoes.

    Oatmeal and Blueberry Breakfast Bars


    2 cups rolled oats
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup almond milk
    1/4 cup maple syrup
    1 cup fresh blueberries


    Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.

    In a bowl, mix oats, baking powder, and salt.

    Stir in almond milk and maple syrup to form a thick batter.

    Fold in blueberries gently.

    Spread the batter evenly in the prepared pan.

    Bake for 20-25 minutes or until the edges are golden brown.

    Let cool before cutting into bars.

    These beginner-friendly recipes showcase the versatility and flavor of plant-based cooking.

    From comforting soups and curries to refreshing salads and wholesome breakfast options, each dish brings a unique set of nutrients and benefits, making it easy to enjoy a diverse, plant-based diet. Whether you’re a seasoned vegan or just starting out, these recipes are designed to be straightforward and satisfying.


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