5-Simple Vegan Dinner Recipes With Everyday Ingredients You’ll Crave On Repeat

Want dinner that tastes amazing, costs less, and uses what’s already in your kitchen? These simple vegan recipes check every box. We’re talking big flavors, minimal fuss, and zero weird specialty items. Ready to upgrade weeknights without breaking a sweat?

1. Creamy One-Pot Tomato Basil Pasta That Basically Cooks Itself

This pasta pulls off weeknight magic: everything simmers in one pot, the starches thicken the sauce, and dinner lands in bowls fast. It’s silky, cozy, and somehow tastes like you had time to make sauce from scratch. Perfect for when you want comfort food without any effort.

Ingredients:

• 12 oz spaghetti or linguine
• 1 (14 oz) can crushed tomatoes
• 3 cups vegetable broth
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 1 tbsp olive oil
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tsp dried oregano
• 1/2 cup unsweetened plant milk or coconut milk
• 1/4 cup nutritional yeast (for cheesy flavor)
• 1/2 cup fresh basil, torn (or 1 tsp dried basil)
• Lemon juice, to finish

Instructions:

1. Place the spaghetti, crushed tomatoes, broth, onion, garlic, olive oil, salt, pepper, red pepper flakes, and oregano in a large pot.
2. Bring to a boil over medium-high heat, then reduce to a lively simmer. Stir frequently so the pasta doesn’t stick.
3. Cook 9–11 minutes until pasta is al dente and the liquid turns saucy and glossy.
4. Stir in the plant milk and nutritional yeast. Simmer 1–2 minutes until creamy.
5. Turn off heat, toss in basil, and squeeze in a little lemon juice. Taste and adjust salt.

Swirl in a spoon of tahini for extra richness if you like. Add spinach in the last minute for bonus greens. Serve with garlicky breadcrumbs on top—trust me, that crunch slaps.

2. 20-Minute Chickpea “Chicken” Salad Wraps You’ll Make All Week

Craving something crunchy, creamy, and ultra-satisfying? This chickpea salad tastes like deli-style nostalgia without the mayo or meat. It packs for work, road trips, or Netflix marathons like a champ.

Ingredients:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1/3 cup vegan mayo or mashed avocado
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp maple syrup (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup pickles or relish, chopped
• Tortillas or lettuce leaves, for wrapping
• Lettuce, tomato slices, and cucumber, for layering

Instructions:

1. Add chickpeas to a mixing bowl and roughly mash with a fork or potato masher until some chunks remain.
2. Stir in vegan mayo, Dijon, lemon juice, maple syrup, garlic powder, onion powder, salt, and pepper.
3. Fold in celery, red onion, and pickles. Taste and adjust seasoning.
4. Layer tortillas with lettuce, tomato, and cucumber. Spoon chickpea salad over and roll tightly.

No tortillas? Pile it high on toasted sourdough or scoop over greens. Add a dash of smoked paprika or a handful of chopped dill for personality. FYI, it tastes even better the next day.

3. Sheet-Pan Roasted Veggie Bowls With Garlicky Tahini That Crush Takeout

Big flavor, minimal dishes—this is the sheet-pan dinner to beat. Roast whatever veg you’ve got, drizzle with a punchy tahini sauce, and dump it over grains. It’s the “I cleaned out the crisper” meal that somehow feels restaurant-level.

Ingredients:

• 3 cups broccoli florets
• 2 cups sweet potatoes, 1-inch cubes
• 1 large red bell pepper, chopped
• 1 red onion, sliced into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp salt and 1/4 tsp black pepper
• 2 cups cooked rice, quinoa, or farro
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, grated
• 2–4 tbsp warm water to thin
• 1/4 tsp salt, plus to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Toss broccoli, sweet potatoes, bell pepper, and onion with olive oil, smoked paprika, cumin, salt, and pepper. Spread in an even layer.
3. Roast 20–25 minutes, stirring once, until edges char and sweet potatoes turn tender.
4. Meanwhile, whisk tahini, lemon juice, garlic, salt, and warm water until pourable and creamy.
5. Warm the chickpeas in a skillet or microwave with a pinch of salt, or toss them on the pan for the last 5 minutes.
6. Divide grains into bowls, top with roasted veg and chickpeas, and drizzle generously with tahini sauce.

Add chopped parsley or cilantro and a sprinkle of sesame seeds if you’re feeling fancy. Swap in cauliflower, carrots, or zucchini based on what’s lurking in your fridge. IMO, a squeeze of hot sauce never hurts.

4. Creamy White Bean Skillet With Lemon, Spinach, And Crispy Breadcrumbs

Beans for dinner? Absolutely, when they taste this luxurious. This skillet brings bright lemony vibes, silky beans, and a crunchy topping that makes it feel special—ready in under 25 minutes.

Ingredients:

• 2 tbsp olive oil, divided
• 1/2 cup panko breadcrumbs
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup unsweetened plant milk (or 1/3 cup coconut milk)
• 2 tbsp nutritional yeast
• Zest and juice of 1 lemon
• 3 cups baby spinach
• Black pepper and salt to taste
• Red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Add panko, garlic powder, and salt. Stir until golden and toasty, 2–3 minutes. Transfer to a bowl.
2. In the same skillet, add remaining 1 tbsp olive oil and sauté onion 3–4 minutes until translucent. Add garlic and cook 30 seconds.
3. Stir in beans, broth, plant milk, and nutritional yeast. Simmer 5–7 minutes, stirring, until creamy and slightly thickened.
4. Add lemon zest and juice, then fold in spinach until wilted, 1–2 minutes. Season with salt, black pepper, and red pepper flakes.
5. Scatter the crispy breadcrumbs on top right before serving.

Serve with crusty bread for dunking or spoon over rice. Stir in a spoonful of miso or tahini for extra depth. If you like a thicker texture, mash some beans against the pan while simmering.

5. Speedy Peanut Noodle Stir-Fry That Wins Leftover Night

Peanut sauce has main-character energy, and these noodles prove it. You’ll whisk, toss, and inhale this faster than delivery can ring your doorbell. Bonus: it’s prime for clearing out stray veggies.

Ingredients:

• 10 oz rice noodles or spaghetti
• 1 tbsp neutral oil (like avocado or canola)
• 2 cups mixed vegetables (carrots, bell pepper, snap peas, cabbage), sliced
• 2 green onions, sliced
• 1 cup edamame or frozen peas, thawed
• 1/4 cup peanut butter (creamy)
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or lime juice
• 1 tbsp maple syrup or brown sugar
• 1 tsp sesame oil
• 1–2 tsp sriracha or chili-garlic sauce
• 1/4–1/3 cup warm water to thin
• Sesame seeds and extra lime, for serving

Instructions:

1. Cook noodles according to package directions. Drain and rinse under cool water to prevent sticking.
2. Whisk peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and warm water until smooth and pourable.
3. Heat oil in a large skillet or wok over medium-high. Stir-fry mixed vegetables 3–4 minutes until crisp-tender.
4. Add edamame and green onions, then toss in noodles. Pour over the peanut sauce and toss until glossy and hot.
5. Taste and adjust with extra soy sauce or lime juice. Finish with sesame seeds.

Add baked tofu or leftover roasted veg to bulk it up. Swap peanut butter for almond or sunflower seed butter if needed. Seriously, double the sauce and stash it—future you will cheer.

See? Everyday ingredients, big payoffs. Mix and match these for the week, and your dinners will feel effortless but never boring. Now grab that can of beans or box of pasta and let’s cook—your taste buds are ready.

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