10 Easy and Delicious Plant-Based Recipes for Beginners (2024)

Not only are plant-based diets beneficial for our health, but they also have a positive impact on the environment.

If you're new to the world of plant-based eating, you might be wondering where to start.

Fortunately, there are plenty of delicious and easy recipes to help you make the transition seamlessly.

Whether you're a seasoned chef or a beginner in the kitchen, these 10 plant-based recipes are sure to satisfy your taste buds and leave you feeling nourished and energized.

• 2 slices of whole-grain bread.
• 1 ripe avocado.
• Salt and pepper to taste.
• Optional toppings: cherry tomatoes, red pepper flakes, sliced radishes.

1. Toast the bread until it reaches the crispiness you like.
2. Mash the avocado in a bowl and season with salt and pepper.
3. Spread the mashed avocado onto the toast.
4. Add your favorite toppings and enjoy!

Ingredients:

Instructions:

• a variety of veggies, including snap peas, broccoli, carrots, and bell peppers
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• Cooked rice or noodles for serving

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Once aromatic, sauté the minced garlic for one minute.
3. Add the assorted vegetables to the skillet and stir-fry for 5-7 minutes until tender.
4. Stir in the soy sauce and cook for an additional 2-3 minutes.
5. Serve the vegetable stir-fry over cooked rice or noodles.

• 1 cup of quinoa, rinsed
• 2 cups of veggie broth or water
• Assorted vegetables (such as cucumber, cherry tomatoes, bell peppers)
• Fresh herbs (such as parsley, cilantro, mint)
• Lemon juice
• Olive oil
• Salt and pepper to taste

1. In a medium saucepan, bring the water or vegetable broth to a boil.
2. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed.
3. Fluff the quinoa with a fork and let it cool.
4. In a large bowl, combine the cooked quinoa with chopped vegetables and herbs.
5. Drizzle with lemon juice and olive oil, and season with salt and pepper to taste.

• 1 can of black beans, drained and rinsed
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• Corn or flour tortillas
• Avocado slices, salsa, sliced tomatoes, and shredded lettuce are the toppings.

1. In a small saucepan, heat the black beans over medium heat.
2. Stir in the cumin, chili powder, and garlic powder, and cook for 5 minutes until heated through.
3. Warm the tortillas in a dry skillet or microwave.
4. Fill each tortilla with the seasoned black beans and your favorite toppings.

• 2 sweet potatoes, peeled and diced
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• Salt and pepper to taste

1. In a large pot, heat a drizzle of olive oil over medium heat.
2. Add the diced onion and garlic, and cook until softened.
3. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
4. Bring the chili to a simmer and cook for 20-25 minutes until the sweet potatoes are tender.
5. Serve hot, garnished with your favorite toppings such as avocado slices or chopped cilantro.

• 1 ripe banana
• 2 tablespoons of peanut butter
• 1 cup of almond milk (or any plant- based milk)
• 1 tablespoon of flaxseed meal (optional)
• Ice cubes

1. In a blender, combine the ripe banana, peanut butter, almond milk, flaxseed meal, and ice cubes.
2. Blend until smooth and creamy.
3. Pour into glasses and enjoy as a nutritious breakfast or snack.

• Rice noodles
• Assorted vegetables (such as bell peppers, carrots, cabbage)
• Tofu, diced
• 1/4 cup of soy sauce
• 2 tablespoons of maple syrup
• 1 tablespoon of rice vinegar
• 1 tablespoon of lime juice
• 2 cloves of garlic, minced
• Crushed peanuts for garnish

1. Prepare the rice noodles as directed on the packet.
2. In a large skillet or wok, stir-fry the diced tofu until golden brown.
3. Add the assorted vegetables and minced garlic to the skillet and stir-fry until tender.
4. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and lime juice.
5. Add the cooked rice noodles and sauce to the skillet and toss to combine.
6. Serve hot, garnished with crushed peanuts.

• 1/4 cup of chia seeds
• 1 cup of coconut
• milk
• 1 ripe mango, diced
• 1 tablespoon of maple syrup or agave syrup (optional)
• Shredded coconut for garnish

1. In a bowl or jar, mix together the chia seeds and coconut milk. Stir well to combine.
2. Cover and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
3. In a blender, puree half of the diced mango until smooth. Sweeten with maple syrup or agave syrup if desired.
4. To serve, layer the mango puree and chia pudding in glasses or bowls. Place the leftover chopped mango and shredded coconut over top.

• Assorted vegetables (such as sweet potatoes, Brussels sprouts, cauliflower)
• Cooked quinoa or brown rice
• A one can of rinsed and drained lentils
• Olive oil
• Salt and pepper to taste
• Tahini dressing (optional)

1. Set oven temperature to 400°F, or 200°C.
2. Chop the assorted vegetables into bite- sized pieces and spread them out on a baking sheet.
3. Add a drizzle of olive oil and season with pepper and salt.
4. Roast the vegetables in the preheated oven for 20-25 minutes until tender and caramelized.
5. While the vegetables are roasting, heat a skillet over medium heat and add the drained chickpeas. Cook until crispy, about 5-7 minutes.
6. Assemble the Buddha bowls by layering cooked quinoa or brown rice, roasted vegetables, and crispy chickpeas.
7. Drizzle with tahini dressing if desired and serve.