These 85 Best Vegan Recipes are a celebration of vibrant flavors and wholesome ingredients, perfect for any meal. From creamy textures to zesty bursts of freshness, each dish is crafted to delight your taste buds.
With a quick prep time of just 10 minutes, you’ll have more time to savor every bite. Whether you’re a seasoned vegan or just exploring plant-based options, these recipes promise to satisfy and inspire.
In under 20 minutes of cooking, you can create meals that are as nourishing as they are delicious. Think crispy roasted veggies, hearty grain bowls, and indulgent desserts—all bursting with bold, natural flavors.
These recipes prove that vegan cooking can be simple, satisfying, and utterly irresistible. Dive in and let your kitchen come alive with creativity and joy!
Ingredients for Creamy Vegan Pasta
- 2½ cups small shell pasta (or substitute with your favorite pasta shape)
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 5 cups broccoli florets, chopped stems, and leaves (save the stems for added texture)
- ¼ cup toasted pine nuts (substitute with slivered almonds or walnuts if preferred)
- Lemon wedges, for serving
- Sea salt and freshly ground black pepper, to taste
- 1 batch creamy vegan pasta sauce (prepare ahead or use store-bought)
- Splash of water or vegetable broth (as needed for steaming and adjusting sauce consistency)
Step-by-Step Instructions
- Make the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the onion: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Cook the broccoli stems: Stir in the chopped broccoli stems and cook for 3 to 5 minutes, or until tender.
- Steam the broccoli florets and leaves: Add the broccoli florets and leaves to the skillet along with a splash of water or vegetable broth. Cover and turn off the heat. Let steam for 2 to 3 minutes, or until tender but still bright green.
- Combine pasta and sauce: Add the cooked pasta to the skillet. Stir in ¾ of the creamy vegan pasta sauce, adding more broth if the sauce is too dry.
- Season and serve: Season to taste with salt, pepper, and a squeeze of lemon juice. Portion into bowls, divide the remaining sauce on top, and garnish with toasted pine nuts. Serve with lemon wedges on the side.
Creative Sauce and Topping Ideas
While the creamy vegan pasta sauce is delicious as is, you can *elevate* it by adding a pinch of smoked paprika or a drizzle of truffle oil for extra depth. For toppings, try swapping pine nuts with toasted almonds or sunflower seeds for a nut-free option. A sprinkle of nutritional yeast or vegan parmesan can add a cheesy flavor boost!
Perfect Pairings for Serving
This dish pairs wonderfully with a *crisp green salad* or a side of garlic bread for a complete meal. For a refreshing touch, serve it with a chilled glass of lemon-infused water or a light white wine. Don’t forget the lemon wedges—they add a zesty finish that ties everything together!
Storage and Reheating Tips
Store leftovers in an *airtight container* in the fridge for up to 3 days. To reheat, add a splash of vegetable broth or water to the pasta and warm it in a skillet over medium heat, stirring occasionally. This helps restore the creamy texture without drying it out.
Quick Time-Saving Hacks
To save time, *pre-chop your broccoli and onion* the night before and store them in the fridge. You can also use pre-made vegan pasta sauce if you’re in a pinch. Cooking the pasta and steaming the broccoli simultaneously in the same pot can also cut down on prep and cleanup time!
Recipe Variations to Try
Swap the broccoli for *zucchini, spinach, or kale* for a different veggie twist. If you’re gluten-free, use your favorite gluten-free pasta instead of shells. For a protein boost, add chickpeas, tofu, or tempeh to the dish. The possibilities are endless!
85 Best Vegan Recipes
Ingredients
Creamy vegan pasta sauce
- 2½ cups small shell pasta
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 5 cups broccoli florets, chopped stems, and leaves
- ¼ cup toasted pine nuts
- Lemon wedges, for serving
- Sea salt and freshly ground black pepper
Instructions
- Make the sauce.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
- Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green.
- Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
- Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.