This salad is full of flavor and texture. It combines black-eyed beans with herbs like parsley and dill, plus chopped spring onions, bell pepper, and pickled cucumbers. The dressing brings it all together with olive oil, lemon juice, pomegranate molasses, and sumac. The result is tangy, bright, and well-balanced.

It’s perfect as a lunch with crusty bread or as a side dish for dinner. You can make it ahead of time, and the flavors only improve as it sits. This is an ideal recipe for warmer weather or for when you want something light but filling.

Whether you’re meal prepping or hosting friends, this plant-based salad delivers on both nutrition and flavor. It’s a great way to explore Mediterranean and Middle Eastern influences in vegan cooking.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

A protein-packed summer lunch

This black-eyed bean salad is simple and nutritious with lots of fiber and plant protein.

No ratings yet

Servings4

Ingredients

• 320 g dried black-eyed beans or 2 x 570g jars, or 3 x 400g cans (see Note, below)
• 3½ tbsp salt
• 80 g parsley
• 25 g dill
• 8 spring onions
• 1 large red bell pepper about 200g
• 80 g pickled cucumbers or cornichons
• 90 ml extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp sumac

Instructions

• Soak the dried beans with 1½ tablespoons of salt in about 1.5 liters (6¼ cups) of water overnight.
• The next day, drain the beans and put them in a large pan (for which you have a lid) adding 2 liters (8½ cups) of water. Bring to a boil, then simmer partially covered for 1 hour or until tender. Add 1½ tablespoons of the salt, simmer for 10 minutes, then drain and set aside to cool for at least 30 minutes. Alternatively, cook with 1 tablespoon of salt and 1 liter (4⅓ cups) of water for about 8 minutes in a pressure cooker.
• Meanwhile, prepare the herbs and vegetables; trim the lower stems from the parsley and dill and finely chop the rest; finely chop the spring onions; dice the pepper and pickled cucumbers. Put them along with the remaining ingredients, including ½ tablespoon of salt, in a large bowl. When the beans have cooled to room temperature, tip them into the bowl and use your hands to toss everything well before serving.

If using jarred or canned beans, simply add them at the final stage of the recipe.

Excerpted from Naturally Vegan: Delicious Recipes From Around the World That Just Happen to Be Plant-Based by Julius Fiedler, published 15 May 2025. Julius shares more on Instagram @hermann, TikTok @bakinghermann, and YouTube @BakingHermann.

Read more: Chickpea And Veggie Pita Pockets

This article was written by Julius Fiedler on the PBN Website.

Javant is celebrated for his creative approach to plant-based cooking, focusing on simple, minimally processed ingredients that deliver maximum flavor. His recipes are designed to be accessible, making healthy eating enjoyable for everyone. In this particular video, he highlights three staple vegan ingredients – oyster mushrooms, young jackfruit, and his homemade cashew-based HV mayo – that serve as the foundation for these delicious salads.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Oyster mushrooms: a meaty plant-based alternative

Oyster mushrooms are a popular choice in vegan cooking due to their tender texture and ability to absorb flavors well. They provide a satisfying, meaty bite that makes them an excellent substitute for chicken in salads.

In the video, Javant uses a pressing technique with a cast iron pan to cook the mushrooms, enhancing their texture and flavor. He seasons them with a blend of spices and coconut aminos, creating a savory base for the first version of the no-chicken salad.

Read more: 10 Vegan Broccoli Recipes

Young jackfruit: the shredded sensation

Javant uses jackfruit to make his second vegan chicken salad. Young jackfruit is known for its fibrous texture, which closely resembles shredded chicken, making it a favorite in vegan cuisine.

Many people avoid jackfruit because of its natural bitterness and high sodium content when canned. Javant tackles both of these issues head-on by thoroughly soaking the fruit beforehand – something he strongly recommends for optimal taste and health.

Once prepped, the jackfruit is cooked with spices and coconut aminos, then mixed with HV Chipotle mayo to create a smoky, flavor-packed version of vegan chicken salad.

HV mayo: the creamy connector

No chicken salad is complete without a creamy dressing, and Javant’s HV mayo serves as the perfect binder for his creations. Made primarily with cashews, this oil-free alternative provides a rich and smooth texture while delivering a wealth of nutrients.

Because it’s made from whole foods, HV mayo avoids processed oils and additives while still offering creaminess and depth of flavor. Javant’s HV mayo comes in various flavors, including a chipotle version that adds a smoky kick to dishes.

Through his innovative use of oyster mushrooms, young jackfruit, and cashew-based mayo, Javant demonstrates that it’s entirely possible to enjoy the comforting flavors of chicken salad without compromising on health or ethics. His approach serves as an inspiration for those looking to explore plant-based cooking, proving that with the right ingredients and techniques, vegan dishes can be both nourishing and indulgent.

For more of Javant’s creative recipes and cooking tips, visit the HealthyVeganEating YouTube channel.

Read more: Cozy Up With This Vegan Chicken And Dumplings Recipe

This article was written by Editorial Team on the PBN Website.

The lentils bring fiber and protein to the meal, while the potatoes offer comfort and energy. Together, they create a balanced plate that’s nourishing without being heavy. This recipe uses simple ingredients like carrots, parsnips, and fine beans, all simmered with tomatoes, smoked paprika, and tamari for a deep, savory taste.

You can make it ahead of time and reheat it during the week, so it’s also great for meal prep. It keeps well and tastes just as good the next day. The recipe feeds four to six people, so it works well for gatherings or batch cooking.

Top it with fresh thyme or even a spoonful of vegan pesto before baking for extra flavor. However you serve it, this vegan shepherd’s pie is comfort food done right – wholesome, easy, and full of plant-based goodness.

Read more: Caramelized Shallot And Wild Mushroom Pizza

A wholesome vegan dinner

This popular dinner is easy to make and customize with your favorite vegan cheese.

No ratings yet

Servings6

Ingredients

Lentil and vegetable filling

• 2 onions
• 3 cloves of garlic
• 1 carrot
• 1 parsnip
• 10 fine beans
• 2 × 400g tins of lentils
• 1 tbsp oil
• 2× 400g tins of chopped tomatoes
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce

Mashed potato topping

• 1½ kg potatoes
• 100 ml oat milk
• 3 tbsp olive oil
• Salt and ground black pepper

Garnish

• Few sprigs of fresh thyme

Instructions

• Prep the veg: Preheat the oven to 200°C fan/425°F/gas 7. Peel the onions and garlic and finely dice. Chop the carrot, parsnip and fine beans into bite-sized pieces. Drain and rinse the lentils. Cut the potatoes into even, bite-sized pieces for even boiling, leaving the skins on.
• Cook the potatoes: Fill a large saucepan with boiling water. Add the chopped potatoes and 1 tablespoon of salt. Bring to a boil, then reduce to a simmer, and cook for 20 minutes or until soft. Drain and set aside.
• Sauté the aromatics and veg: Heat a large saucepan over a medium heat, add 1 tablespoon of oil, and sauté the onions for 5–6 minutes, until lightly browned. Add the garlic, chopped vegetables and lentils with a pinch of salt. Cover and sweat for 5 minutes, stirring occasionally. If necessary, add 2 tablespoons of water to prevent sticking.
• Make the lentil-vegetable filling: Stir in the chopped tomatoes, 1 teaspoon of salt, . teaspoon of black pepper, the smoked paprika, bay leaves, maple syrup and tamari or soy sauce. Mix well, bring to a boil, then reduce the heat to medium, and simmer for 5–6 minutes. Remove from the heat and adjust the seasoning to taste.
• Mash the potatoes: To the boiled and drained potatoes, add the oat milk, 3 tablespoons of olive oil, 1 teaspoon of salt, and . teaspoon of black pepper. Mash until smooth and adjust the seasoning to taste.
• Assemble the pie: In a casserole dish, add all the lentil filling, ⅔ of the way up the dish, then top with the mashed potato, spreading evenly.
• Texture the topping: Use a fork to create ridges on the mashed potato topping for a crispy finish.
• Bake: Bake in the preheated oven for 15 minutes, or until the potato topping is golden.
• Garnish and serve: Remove the thyme leaves from their stalks and sprinkle over the cooked pie. Serve hot with your favorite salads.

TIP: Top the potato with 100g of your favourite pesto before baking to take it to the next level!

The Happy Pear 20: Learnings and recipes from the first 20 years, is on sale now, priced £23.99. Published by Gill Books.

Read more: High-Protein ‘Pizza Night’ Salad

This article was written by David and Stephen Flynn on the PBN Website.

Bernard is known for his inventive takes on classic dishes, often making them more accessible for home cooks who want hearty, healthy meals with a plant-based focus. His style is casual and approachable, with helpful tips along the way, making it easy for beginners to feel confident in the kitchen. This video offers more than a recipe – it’s a tutorial on how to create a deeply satisfying dish using whole-food vegan ingredients that mimic the flavors and textures of traditional chicken and dumplings.

Below, we explore the three key ingredients that make this dish shine – chickpeas, coconut milk, and vegan dumplings – and how each one contributes to both the dish’s “chicken-like” feel and overall health benefits.

Read more: How To Make This 15-Minute Vegan Sheet Pan Gnocchi

Chickpeas: a protein-packed alternative to chicken

To replace the chicken, Bernard adds canned chickpeas, which hold their shape well and absorb the creamy broth. Their mild, nutty flavor works as a neutral base, much like chicken, while their texture provides a hearty bite.

Nutritionally, chickpeas are a powerhouse. They’re rich in plant-based protein, delivering about 14 grams per cup, and they’re high in fiber, which supports digestive health and helps regulate blood sugar levels. Chickpeas also contain iron, folate, and manganese – essential nutrients that support energy production and immune function.

Bernard says this swap delivers a meal that’s a crowd-pleaser: “Everyone in the household is just cleaning this pot out.”

Instead of heavy cream or dairy, Bernard opts for canned coconut milk to add body and richness to the broth. Its high fat content makes the soup velvety and indulgent – without any animal products.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Vegan dumplings: light, airy, and buttery

The final star of the dish is the dumplings – soft, fluffy balls of dough that sit atop the stew and soak up its flavor. Bernard combines flour, baking powder, vegan butter (or olive oil), nutmeg, maple syrup, and dairy-free milk to create a tender, biscuit-like texture.

This vegan chicken and dumplings recipe is a cozy, one-pot meal that’s perfect for chilly nights or when you’re craving something nostalgic and nourishing. With hearty chickpeas, rich coconut milk, and tender dumplings, it’s a comfort food that just happens to be entirely plant-based. As Bernard puts it: “This is happiness in a pot.”

You can find more plant-based recipes on The Nard Dog Cooks YouTube channel.

This article was written by Editorial Team on the PBN Website.

For vegans, brunch is no different. There are countless plant-based options that work beautifully for the occasion. From hearty dishes like breakfast bakes or tofu scrambles to sweet plates like French toast or chia pudding, the possibilities are endless. Whether you want something warm and savory or cool and refreshing, you’ll find a vegan brunch option that fits.

Brunch is also great for sharing. You can build a spread with a mix of flavors and textures. Toasts, baked dishes, and one-pan meals make it easy to serve a group. And if you’re cooking just for yourself, these recipes still hit the mark.

Vegan brunch doesn’t need to be complicated. It just needs good food and a little time to enjoy it. If you’re ready to switch up your weekend meals, these dishes offer fresh and tasty ideas to try.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

Tofu benedict

To start off this list of vegan brunch recipes is this vegan version of the classic brunch food: eggs benedict. This tofu benedict comes from Gaz Oakley and is completely egg-free and dairy-free. The look of the dish is so appealing that anyone will enjoy this 30-minute meal. Tofu replaces the egg, and a vegan hollandaise ties everything together.

Find the recipe here.

Vegan French Toast

This vegan-friendly French toast will be your next brunch go-to. The recipe from Viva’s Vegan Recipe Club uses silken tofu instead of egg for a high-protein brunch that can be savory or sweet. Top your French toast with vegan whipped cream, a berry coulis, or even some vegan chocolate spread for sweet options. Savory options can be anything from vegan cheese to roasted veggies.

Find the recipe here.

Smashed peas on toast

Try smashed peas on toast if you want to switch things up at brunch. This Romy London recipe is an underrated brunch idea that’s perfect for those looking for some protein. The dish comes together very quickly, just by mashing peas and roasting some cherry tomatoes.

Find the recipe here.

Boozy butter beans and greens

This weekend brunch recipe will impress, especially if you’re serving mimosas. These boozy butter beans and greens from Elly Smart are a tasty recipe perfect for a group. Taking less than 20 minutes to make, put all your veg and beans together, cook with prosecco, and serve on crisp sourdough. You may have to double the recipe if you’re serving more than four people.

Find the recipe here.

Sweet berry bake

This sweet berry bake can be eaten for breakfast or brunch if you want a sweet option full of high-protein quinoa. Vanilla, berries, full-fat coconut milk, chia seeds, and a topping of coconut whipped cream make this a decadent four-serving meal. This recipe from Yecenia Currie is an easy one-dish brunch idea worth trying this weekend.

Find the recipe here.

Read more: 12 Vegan Family Dinner Ideas

Mediterranean beans on toast

This Mediterranean beans on toast recipe by Natlicious Food is an excellent brunch option if you feel like something savory, a little spicy, and zesty. The beans are quickly fried with shallots, sun-dried tomatoes, capers, white wine, and olive oil. Then you can serve it on crusty bread with some hummus for a protein-rich meal.

Find the recipe here.

Oven-baked pumpkin French toast

For a comforting yet indulgent brunch dish, try this oven-baked pumpkin French toast by Yecenia Currie. The batter is made of pumpkin puree and plant milk and flavored with maple syrup, cinnamon, and vanilla. Use ciabatta bread to soak in the pumpkin batter and go on to add the finishing touches. You serve it with pecans and coconut whipped cream.

Find the recipe here.

Vegan shakshuka

Next, try this vegan shakshuka by Plantbaes. It features a rich tomato sauce with peppers, olives, spices, and a creamy tofu “egg” blend for extra protein. Butter beans add heartiness; toasted almonds and fresh parsley bring crunch and brightness. Serve it warm with bread for a warming plant-based brunch.

Find the recipe here.

Blueberries and cream chia pudding

For an easy brunch idea you can make overnight, try this blueberries and cream chia pudding by Melissa King. Make your own cashew cream, add chia seeds, vanilla, dates, and blueberries, and finish with your favorite extras like more blueberries, cocoa nibs, or even some nuts.

Find the recipe here.

Scrambled tofu burrito

A scrambled tofu burrito is just what you need around brunchtime. Try this Natlicious Food recipe with kidney beans, tofu with nutritional yeast, a loaded wrap with hummus, purple cabbage, and avocado cream. It’s great with some spring onion as well.

Find the recipe here.

Read more: 10 Vegan Cakes To Make This Weekend

This article was written by Kaitlyn Lourens on the PBN Website.

With frozen bananas providing a creamy base, this bowl blends rich raw cacao powder, a scoop of plant-based protein, and a generous spoonful of peanut butter for a combo that’s both energizing and indulgent. Soy milk adds extra protein and a smooth texture, turning this into a wholesome meal that fuels your morning or post-workout recovery.

Topped with your favorite fruit, seeds, or a sprinkle of granola, it’s a customizable go-to recipe that feels like a treat but delivers real nutritional value. If you’re looking for a way to enjoy chocolate for breakfast without the sugar crash, this bowl is it.

Read more: Homemade Bubble Tea

A protein-packed plant-based breakfast

This protein-packed chocolate smoothie bowl is a real winner, delivering a whopping 20g of plant-based protein in just minutes. Whether you need breakfast, a snack, or dessert, this has you covered!

5 from 1 vote

Servings1

Ingredients

• 2 frozen bananas
• 25 g plant-based protein powder (I used the almond from amino animo)
• 1 tbsp raw cacao powder
• 1 tbsp peanut butter
• 2 tbsp soy milk

Topping:

• Kiwi
• Blueberries
• Hemp and ground flax seeds
• Cacao nibs

Instructions

• Add all the ingredients in a food processor and blend until smooth.
• Serve in a bowl, and add your favourite toppings.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

This article was written by Natali Eleftheriou on the PBN Website.

With over 500,000 subscribers, Hutchings has built a reputation for no-nonsense, plant-based recipes that cater to vegans who want flavor and functionality. In this video, she reflects on her shifting health priorities. “I feel like I spent my 20s kind of just like eating whatever I wanted as long as it was vegan,” she says. Now in her late 30s, she focuses more on protein and hormone support. The recipes she shares use ingredients that many vegans already have on hand – soy milk, beans, tofu, and miso – making them budget-friendly and accessible.

Read more: ‘Why I Love These 4 Underrated Vegan Protein Sources’

Breakfast: coffee protein smoothie

Hutchings starts her day with a coffee-flavored smoothie. It includes soy milk, protein yogurt (with 12g of protein), unflavored plant-based protein powder, and peanut butter blended with agave. She also adds two shots of decaf espresso for flavor.

The smoothie balances fats, protein, and fiber, helping regulate blood sugar and reduce late-night snacking. “Having a breakfast does set me up to not eat as late into the night and also keeps my blood sugar level pretty stable,” she explains.

Soy milk and nut butter contribute to the protein count, and skipping the banana keeps the flavor profile neutral for coffee lovers. It’s a high-protein option that’s both creamy and customizable.

Lunch: miso white bean dip with naan chips and impossible crumble

Lunch is an improvised fridge clean-out turned gourmet. Hutchings blends cannellini beans, roasted garlic, miso, lemon juice, olive oil, and aquafaba into a protein-rich dip. She toasts leftover naan into chips, fries up some Impossible Meat, and finishes it all with parsley, chili crisp, and cherry tomatoes.

Beans and Impossible add a double hit of protein, while the topping brings color and crunch. “I knew it was going to be good, but this is really good,” she says.

This dish highlights how leftovers and pantry staples can be transformed into something hearty and tasty. It’s a strong reminder that high-protein vegan meals don’t have to be bland or repetitive.

Read more: ‘Why I Love These Easy, One-Pot, Protein-Packed Vegan Dinners’

Dinner: spicy sesame ramen with soft tofu and edamame

For dinner, Hutchings leans into comfort food with a twist. She uses a high-protein vegan ramen (21g per serving) as the base and adds corn, spinach, soft tofu, edamame, tahini, garlic chili oil, soy milk, and the included ramen broth packet.

The tahini and soy milk make the broth creamy and rich. Tofu and edamame add even more plant protein. “Ramen is always in the rotation… it just hits so good,” she says.

Despite being a cozy, comforting dish, the ramen packs in fiber, iron, and protein. It’s a great example of how to build a nutritious vegan dinner without giving up flavor or texture.

Hutchings’ video delivers on its promise – no bland food, just gains. With her realistic approach and use of affordable, familiar ingredients, this day of meals is proof that high-protein vegan eating can be both exciting and sustainable.

You can find more nutritious vegan recipes on the Edgy Veg YouTube channel.

Read more: Sheet Pan Crispy Black Pepper Tofu – With 34g Of Protein

This article was written by Editorial Team on the PBN Website.

Each recipe uses whole foods that offer fiber, plant-based protein, and lasting energy. For people with hectic schedules, prep-ahead meals make it easier to stay consistent and eat well. Instead of skipping breakfast or reaching for convenience foods, you can enjoy something homemade and nourishing.

Meal prep also supports healthy habits. It saves time, reduces stress, and helps avoid decision fatigue. Felice’s prep ahead breakfast ideas are made with this in mind. In the video, she shares three options: chickpea pancakes loaded with vegetables, a freezer-friendly tofu sandwich, and a creamy mango chia pudding. Each one is flavorful, practical, and made to keep you full.

Read more: How To Make Girl Scout Cookie-Inspired Vegan Thin Mints

Veggie-loaded chickpea pancakes

Felice starts with a savory recipe made from chickpea flour. “If you’ve been looking for ways to add more veggies to your breakfast, this first one is for you,” she says.

She sautés green onions, asparagus, cherry tomatoes, red onions, and mushrooms. These are the veggies on hand, but she encourages flexibility. “I’ve made these with kale, bell peppers, shredded zucchini, shredded Brussels sprouts… so just have fun with it.”

While the vegetables cook, she prepares the batter. It includes chickpea flour, nutritional yeast, baking powder, and spices like garlic powder, onion powder, and smoked paprika. She mixes it with soy milk to boost the protein.

Once combined, she adds the veggies to the batter. She lets it sit for a few minutes before cooking. On the skillet, the pancakes turn golden and crisp on the outside. The recipe makes six to eight pancakes, depending on size.

She notes the recipe is inspired by besan chilla, a traditional Indian pancake made from chickpea flour. She enjoys hers with dairy-free yogurt and garlic achar, a spiced Indian condiment. Other topping ideas include pesto, hummus, cashew cream, or roasted red peppers and microgreens.

Read more: Beyond Steak Makes UK Debut At Hundreds Of Tesco Stores Nationwide

Vegan tofu sausage and egg breakfast sandwich

The next recipe of the prep ahead breakfast ideas is a protein-packed freezer sandwich built with a homemade tofu “egg” patty and plant-based sausage. “I just about ate this sandwich every single day because it is that good,” Felice says.

To make the tofu egg, she prepares a custom seasoning blend with nutritional yeast, paprika, curry powder, turmeric, onion powder, garlic powder, and black pepper. That blend is mixed with dairy-free milk to create a marinade. Firm tofu slices are soaked in this for 30 minutes before baking or pan-cooking. Once cooked, she sprinkles on kala namak (black salt) to give it a classic eggy flavor.

She pairs the tofu with plant-based sausage (or tempeh bacon), vegan cheese, and an English muffin, though she says any bread will work. The sandwiches freeze well. Just wrap in parchment paper and microwave for 1–2 minutes when ready to eat.

To finish, she adds chia seed jam and microgreens. “I like to just save this [the kala namak] for the end because it really helps to make that flavor pop more when I go to enjoy these sandwiches,” she says.

Mango chia seed pudding

Finally, Felice shares what she confidently calls the best chia seed pudding you’ll try. “I stand behind it… if that doesn’t make you want to try this, I don’t know what will.”

The base includes diced mango, coconut or soy milk, and optionally, a mango-flavored high-protein plant-based yogurt. For each serving, she uses two tablespoons of chia seeds and a splash of vanilla extract. Adding yogurt, she says, improves the texture and eliminates the need to stir again after the initial whisking.

She recommends letting the pudding sit in the fridge longer than usual to allow the flavors to develop. “The longer you let this sit in the fridge, the better,” she says. Once set, she tops it with granola and more mango for a colorful, refreshing breakfast that’s rich in fiber and omega-3s.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Vegan YouTuber Shares ‘Failproof’ Granola Cup Recipe

This article was written by Editorial Team on the PBN Website.

It’s perfect for a family dinner or when you’re cooking for a group of friends. The recipe is simple, and cleanup is a breeze since it’s all made in one pot. Plus, it’s great for meal prep – make a large batch and store it in the fridge for a quick lunch or dinner during the week. It also freezes well for future meals.

Pair the tomato and coconut chickpea curry with rice, quinoa, or flatbread for a complete meal. Add pickled red onions or a dollop of plant-based yogurt on top for extra brightness and creaminess. This curry is a wholesome, flavorful dish everyone can enjoy!

Read more: Cauliflower, Butter Bean, And Chard Dhal

Making the coconut chickpea curry

For a warm and tasty dinner make this one pot tomato and coconut chickpea curry. It's spicy, rich, and full of wholesome ingredients.

5 from 1 vote

Servings6

Ingredients

• 1 onion diced
• ½ thumb-sized piece of fresh ginger root peeled and grated
• 4 garlic cloves very finely chopped
• 1 teaspoon ground turmeric
• ½ teaspoon ground fenugreek
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 tablespoon tomato purée paste
• 1 sweet potato chopped in small chunks
• 400 g chopped tomatoes fresh or tinned
• 600 g drained tinned chickpeas garbanzos
• 400 ml coconut milk
• 3–4 tablespoons nutritional yeast
• Vegetable stock as needed
• Olive oil for cooking

To serve

• Small handful of coriander cilantro, chopped
• Pickled red onions
• Plant-based cream or yoghurt
• Flatbreads
• Rice or quinoa

Instructions

• Heat a good glug of oil in a saucepan over a medium heat and fry the onion, ginger and garlic for 5–8 minutes until soft and golden.
• Add the turmeric, fenugreek, cumin and chili powder and stir to combine, then add the tomato purée.
• Stir again and let the flavor infuse for 6–8 minutes (if it starts sticking to the pan, add a splash of vegetable stock or water).
• Add the chopped sweet potato, tomatoes and just enough stock to partially cover the potatoes.
• Cover and simmer for 15–20 minutes until the potato is soft and you can mash it with a fork. If it starts to look dry at any point, add another splash of stock.
• Once the potato is soft, add the chickpeas and coconut milk and stir to combine. Bring to a gentle boil, then season with salt and pepper and remove from the heat.
• Allow to cool for 8–10 minutes, then add the nutritional yeast and stir to combine.
• Serve topped with coriander, pickled red onions and plant-based cream or yoghurt alongside rice or quinoa and flatbread.

Excerpted from Plant Protein by Gigi Grassia, published in 2025 by Greenfinch, an imprint of Quercus Editions Ltd. Photography by Kimberly Espinel.

Read more: This Miso Creamy Corn Pasta Is Completely Plant-Based

This article was written by Gigi Grassia on the PBN Website.

The goal of this meal prep is to keep things affordable, nutritious, and easy to execute, without sacrificing variety. Simnett shops at Walmart to keep costs low and uses a blend of canned ingredients, bulk items, and fresh produce to balance convenience and nutritional value. He also shows how to freeze meals, store ingredients properly, and build a plan that works for busy weeks.

Each recipe is high in protein, fiber, and complex carbohydrates. This is a practical example of budget-friendly vegan meal prep done right.

Read more: ‘4 Oil-Free Vegan Recipes I Can’t Stop Eating’

Tofu chickpea frittata for breakfast

Simnett starts with a hearty breakfast that combines chickpeas, tofu, and vegetables. He blends three blocks of extra-firm tofu with canned chickpeas and water to form a protein-rich base. Then he adds fresh parsley, tomatoes, bell pepper, green onion, and salsa to bring flavor and texture.

The mix is seasoned with garlic powder, onion powder, turmeric, salt, and pepper, then baked into a frittata. “This is so much food,” Simnett says while mixing, noting that the recipe makes breakfast for five days.

Lentil and tomato pasta for lunch

Lunch is a simple meal made from rotini pasta, canned lentils, and store-bought garlic and herb tomato sauce. Simnett sautés onion and mushrooms, then adds the lentils and pasta sauce. He boils over eight cups of pasta and mixes everything together to portion out.

This dish is high in carbohydrates but still packs 36 grams of protein per serving. “Carbs are cheap,” Simnett explains, noting that beans and lentils are a great way to add protein on a budget.

The pasta sauce he chooses is affordable but higher in sodium, which he flags as a common trade-off with canned and jarred products. Still, he says this meal freezes well and is easy to reheat throughout the week.

Read more: How To Make Girl Scout Cookie-Inspired Vegan Thin Mints

Black beans, rice, and broccoli with Pad Thai sauce for dinner

Dinner brings in a stir fry-style dish using cooked brown rice, black beans, broccoli, and a store-bought pad Thai sauce. Simnett sautés onion, adds chopped broccoli, and stirs in canned black beans. He finishes it with a generous pour of sauce.

This dish contains about 25 grams of protein per serving. He recommends adding avocado for healthy fats, but only if you’re not freezing the meal. “You probably don’t want to add the avocado at the beginning of the week,” he advises. Instead, add a few fresh slices when you reheat.

Snacks, prep tips, and storage suggestions

To keep things simple and well-rounded, Simnett adds apples and bananas for snacks. These fruits are affordable and add freshness to the daily plan. He also suggests freezing the last two or three days of meals to keep them fresh and safe.

You can find more videos from Simnett Nutrition on Derek’s YouTube channel.

Read more: ‘The Foods I Eat To Get Enough Iron In My Plant-Based Diet’

This article was written by Editorial Team on the PBN Website.

In the video, O’Neal explains that she created the lineup out of “a primal need to stop doing so many dishes.” Like many viewers, she doesn’t have a dishwasher, so these meals are designed for efficiency and batch cooking. They’re also ideal for anyone trying to boost protein intake while keeping meals simple.

The recipes featured are a red lentil dal, a creamy roasted vegetable pasta, and a hearty lentil soup. While not all hit the 30-gram protein mark on their own, O’Neal shares tips for adding ingredients like tofu, soy milk, or chickpeas to reach that target.

Read more: Eat Just Launches Single Ingredient Vegan Protein Powder At Whole Foods Market

Try all three recipes

One-pot red lentil dal

The first dish is a red lentil dal from Maya at FitGreenMind. O’Neal likes its simplicity and nutrition profile. “It’s simple. It’s minimal ingredients and super healthy,” she says.

She sautés garlic and ginger in olive oil, then adds a blend of cumin, coriander, curry powder, and paprika. Red lentils follow, along with tomato paste, water, and coconut milk. The dal simmers until thick and creamy.

Lentils are rich in magnesium, potassium, and fiber. One serving of red lentils contains 8 grams of fiber and 18 grams of protein, according to O’Neal. “That is something to write home about,” she says.

To boost the protein, she recommends several tweaks. “I would add some nutritional yeast… chickpeas… tofu,” she explains. She also suggests replacing part of the coconut milk with soy milk, which can add up to nine grams of protein per cup. With these adjustments, she estimates the dish can reach over 30 grams of protein per serving.

Read more: ‘I Tried The Viral Tofu Pancakes With 30g Of Protein’

Creamy roasted vegetable pasta

The second recipe comes from Carly at PlantYou. It’s a baked pasta dish loaded with vegetables, roasted garlic, and creamy cashew sauce. O’Neal says it’s not strictly one-pot if you make the sauce from scratch. “Technically it’s [not a] one pot because she calls for cashew cream (likely homemade) in this,” she says. “But she does say you can also use vegan cream cheese if you want to.”

She soaks cashews in boiling water, then blends them with garlic, lemon juice, and salt to create the cream. The roasted veg include red pepper, zucchini, cherry tomatoes, onion, artichokes, and a full head of garlic.

Once roasted, the vegetables are mixed with pasta and cashew cream. The result is rich, tangy, and deeply flavorful. “It’s such a rich, delicious sauce,” she says. “It’s creamy, it’s got the tomato. But then it has this really interesting acidity and briny flavor.”

To increase the protein, she recommends her classic silken tofu sauce, chickpeas, or nutritional yeast. “This is absolutely delicious,” she says. “I’ll make my own personal version of it, but it’s a brilliant idea.”

One-pot green lentil soup

The final meal is a lentil soup inspired by a recipe from Minimalist Baker. O’Neal uses green lentils for this one, which she says are more peppery and fibrous than red lentils.

The soup includes parsnips, carrots, celery, baby potatoes, garlic, and shallots, all simmered with broth and fresh thyme. O’Neal adds tomato paste for acidity and says a squeeze of lemon or crushed tomatoes would also work well.

“Legumes for life,” she says. “That’s a mantra to go by.”

To bump the protein further, she suggests adding nutritional yeast and more lentils. She also points out that this soup is great for freezing, meal prep, or making in large batches.

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: A Gut Doctor’s Survival Guide To Bloating On A Plant-Based Diet

This article was written by Editorial Team on the PBN Website.

Breakfast matters. It’s the first thing you eat after a night of fasting, and the right meal can set the tone for your entire day. While technically anything can be breakfast, having food that actually supports your energy, focus, and mood makes a difference. Many people tend to stick with toast or cereal, but there are a wide range of more unusual breakfasts you can try.

Whether you’re craving a hearty breakfast wrap or something light like chia pudding, it’s all on the table. Eating plant-based in the morning doesn’t need to be bland or complicated. In fact, it might become your favorite part of the day.

Here are seven unusual plant-based breakfast ideas to try.

Read more: 21 Kid-Friendly Vegan Recipes

Boozy butter beans and greens

Elly Smart starts breakfast off with boozy butter beans and greens, a high-protein dish with a kick that’s perfect for weekends. The beans are flavorful with vegan prosecco and parmesan sauce. Spinach, lemon, mustard, leek, garlic, and onion are added for good flavor and texture. Serve the beans on sourdough with some chili for maximum yumminess.

Find the recipe here.

Vegan oatmeal cookie granola

Next is this sweet and crunchy vegan oatmeal cookie granola by Elaine Skiadis. If you want something easy that you can make ahead, this granola recipe is for you. All you need to do is prepare the granola, bake it, and enjoy it with plant milk, over smoothie bowls, or even by the handful.

Find the recipe here.

Bubble bagel bites

For a high-protein, vegan take on bagels, try these bagel bites from Halle Burns. While making any kind of bread takes some time, these bites are quicker than most bagels and use vital wheat instead of regular wheat. These bites are rolled in everything seasoning and filled or dipped into tofu cream cheese.

Find the recipe here.

Read more: 10 Vegan Spring Lunch Ideas

Egg-free tofu benedict

For a showstopper brekkie, add this tofu benedict to the list. This high-protein breakfast from Gaz Oakley looks impressive and tastes just as good. Taking only 25 minutes to make, you’ll quickly make a vegan hollandaise with soy milk, then, after pressing tofu, you’ll cook it in a pan, and add some spinach. Put all of it on an English muffin and eat.

Find the recipe here.

Mango coconut chia seed pudding

Back to sweet breakfasts, this quick and easy mango and coconut chia seed pudding by Emani Corcran is creamy and filling with the tropical flavors of mango and coconut. You can make these in jars for meal prep, and you don’t need fresh mango; frozen will do. Just remember to let your chia seeds set overnight.

Find the recipe here.

Savory vegan muffins

If you need a breakfast on the go, these high-protein savory vegan muffins by Natlicious Food are your best bet. The muffin is made with flour, nutritional yeast, and garlic that is then mixed with orange juice, oils, smoked tofu, onion, and coriander. Your muffins should be pretty moist thanks to the mix of oils and the other additions.

Find the recipe here.

Scrambled tofu burrito

For the last recipe on this list, what better than a scrambled tofu burrito? This recipe is also from Natlicious Food and is perfect for long days ahead, after a morning workout, or if you simply want a nourishing and filling meal. Kidney beans are cooked in tomato and seasonings, and the tofu is made with nutritional yeast, mustard, and black salt. Then, you make the burrito. Include two wraps, some hummus, purple cabbage, spring onions, and avocado cream for a loaded morning meal.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

This article was written by Kaitlyn Lourens on the PBN Website.

A lime and coriander yogurt sauce adds a fresh, tangy finish. Serve everything with brown rice and a sprinkle of sesame seeds for a complete dinner. The sheet pan crispy black pepper tofu serves two to four people, so it works well for a shared meal or solo prep for the week.

Leftovers stay fresh in the fridge for up to three days. That makes it ideal for lunchboxes or no-fuss dinners later in the week. It reheats well and still holds its flavor and texture.

Whether you’re cooking for yourself or your family, this recipe keeps things simple without sacrificing flavor. It’s hearty, high-protein, and full of color – perfect for those busy nights when you want something nourishing and easy.

Read more: Creamy Gochujang Chickpeas And Lentils

How to make this sheet pan tofu

Busy? Make this sweet potato, broccoli, and crispy black pepper tofu traybake. This sheet pan dinner is full of fiber and protein and goes well with a vegan yogurt, lime, and coriander sauce.

5 from 1 vote

Servings4

Ingredients

• 300 g firm tofu drained and pressed, cut into cubes
• 2 tablespoons cornflour cornstarch
• Pinch of salt
• 1½ teaspoons ground black pepper
• 1 teaspoon garlic granules
• 2 sweet potatoes diced
• 150 g Tenderstem broccoli broccolini, chopped
• Olive oil for drizzling

Lime and coriander sauce

• 15 g coriander cilantro, plus extra to serve
• 3 tablespoons shelled hemp seeds
• 3 tablespoons nutritional yeast
• 3 tablespoons high-protein plant- based yoghurt
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and freshly ground black pepper

To serve

• 250 g brown rice cooked
• Sesame seeds

Instructions

• Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and line a baking tray (pan) with baking parchment.
• Combine the tofu cubes with the cornflour, salt, pepper and garlic granules in a large bowl. Drizzle with oil, then toss to coat evenly. Transfer the coated tofu to the prepared baking tray and set aside.
• In the same bowl, combine the diced sweet potatoes and broccoli. Season with salt, pepper and oil to taste. Toss to coat, then transfer them to the baking tray with the tofu.
• Roast in the oven for 40 minutes, or until the sweet potatoes are fork- tender and the tofu is crispy.
• Meanwhile, prepare the sauce by combine all the ingredients in a food processor and blending until smooth.
• Serve the crispy tofu, sweet potatoes and broccoli with brown rice, sprinkled with coriander and sesame seeds and drizzled with the sauce.

Excerpted from Plant Protein by Gigi Grassia, published in 2025 by Greenfinch, an imprint of Quercus Editions Ltd. Photography by Kimberly Espinel.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

This article was written by Gigi Grassia on the PBN Website.

Vegan family dinner ideas don’t have to mean complicated ingredients or long cooking times. Think cozy stews, cheesy pasta bakes, rich curries, and golden-topped cobblers. These meals are filling, full of color, and easy to scale up if you’re feeding a crowd. You can serve them with rice, crusty bread, or simple salads to keep things balanced.

If you like to cook solo, these are all straightforward options. But if you’re up for it, get the family involved – chopping, stirring, or picking toppings. It’s a fun way to spend time together and helps everyone feel part of the meal.

Whether it’s a weeknight dinner or a slower weekend evening, these ideas give you plant-based meals that are wholesome and tasty. Ready to dig in? Here are 12 easy dinners that are great for sharing.

Read more: 10 Vegan Broccoli Recipes

Meat-free cottage pie with leek and cauliflower topping

Starting this list is the beloved cottage pie with a vegan twist. This version uses leeks, mushrooms, carrots, and red pepper as part of the filling. The tomatoey sauce contains olive oil, garlic, onion, and herbs. Blend cauliflower with vegan cheese and oat milk to make a topping that ties the dish together nicely. Pop it in the oven and enjoy a warming bowl.

Find the recipe here.

Apple and ginger dahl

Next is an apple and ginger dahl recipe from Happy Skin Kitchen. This lentil dahl is naturally sweet and easy to make in advance and freeze. The ingredients are simple and great for a family meal. Serve with rice or flatbreads and enjoy the flavors of coconut milk, ginger, curry, apple, and onion in this dish.

Find the recipe here.

Vegan mac and beans

Romy London‘s vegan mac and beans is a plant-based take on mac and cheese with beans for added fiber and protein. Potato and cannellini beans make this dish filling and creamy. Nutritional yeast, miso, and vegan cheese add to the dish, making it nice and cheesy. You can make this recipe in under an hour, and it serves four.

Find the recipe here.

Vegan butter chickpea curry

Next, try Romy London’s vegan butter chickpea curry. It’s a creamy, flavorful curry with lots of spices and a warming tomato and coconut base. Chickpeas make this meal high in protein and fiber. Depending on your spice level, serve this curry with rice and/or homemade naan, some coriander, and chili.

Find the recipe here.

Vegan sweet potato and kale chili

A nutritious but tasty vegan sweet potato and kale chili is always a great option for a family dinner. Eat Move Rest‘s recipe is easy to make and full of veggies. Lentils, beans, kale, tomato, corn, and more go into this chili. Give it a try if you want to increase the variety of plants you eat at mealtime.

Find the recipe here.

Vegan cheesy hamburger pasta

Lauren Boehme Hartmann’s vegan cheesy hamburger pasta is the definition of comfort food. This vegan take on the famous cheeseburger pasta is high in plant protein with the use of vegan mince and dairy-free, thanks to the vegan cheese sauce. Try this recipe with some tomatoes, pickles, and green onions on top for more layers of texture and flavor.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

Moroccan-inspired vegan tagine

Claire Swift and Sarah Biagetti’s Moroccan-inspired vegan tagine is excellent for the whole family thanks to its sweet and savory flavor combinations. Chickpeas, sweet potatoes, and zucchini pair well with quinoa and many seasonings. The dish is finished with flaked almonds, parsley or mint, and pomegranate seeds.

Find the recipe here.

Sheet pan gnocchi alla norma

Sheet-pan meals are especially easy to make for dinner, and this gnocchi alla norma sheet-pan dinner by Elaine Skiadis is sure to be a crowd pleaser. It’s simple, comforting, and includes enough veggies to keep it nutritious. Just throw your veggies, like eggplant and tomato, in with your gnocchi, bake, and serve with fresh basil. You can also add legumes or tofu for protein.

Find the recipe here.

Vegan broccoli cheddar cobbler

Next is another Lauren Boehme Hartmann recipe, perfect for a comforting dinner. This vegan broccoli cheddar cobbler combines a cashew-based cheese sauce with broccoli and vegan cheese to make a sauce perfect for homemade biscuits to be placed on top. The pie-like dish is cooked in the oven and can feed at least six people.

Find the recipe here.

Cheesy smoky leek pasta bake

Romy London’s cheesy, smoky leek pasta bake is next. It’s also a great comfort food dish and is easy to make. Pasta bakes are popular because they’re generally made in one dish, like this one, and the ingredients are simple. Pasta, tomatoes, seasonings, leeks, and onions cook under crunchy vegan cheese and breadcrumbs, and the dish is complete. Finish with fresh parsley and some olive oil and serve.

Find the recipe here.

30-minute creamy vegan lentil curry

Natlicious Food‘s 30-minute creamy lentil curry should definitely be on your list. It uses silken tofu and lentils for protein, adds pumpkin for sweetness, and has a dairy-free creamy sauce that’s a must-try. The pumpkin and tofu lentil sauce is poured over basmati rice and peas and served.

Find the recipe here.

Creamy black bean, harissa, and almond butter stew

The final dish on this list of vegan family dinner ideas is Ella Mills‘ creamy black bean, harissa, and almond butter stew. It’s a one-pan recipe that allows you to omit the harissa without affecting the dish’s flavor if any family member can’t tolerate spice. The ingredients are simple: coconut milk, black beans, aubergine, and almond butter cooked with shallots, olive oil, harissa, maple syrup, and lime.

Find the recipe here.

Read more: 10 Vegan Spring Lunch Ideas

This article was written by Kaitlyn Lourens on the PBN Website.

The pancakes were originally created by Gigi Grassia (@gigi_goes_vegan), who shows in her viral video that it’s possible to make fluffy pancakes using silken tofu, flour, plant milk, a touch of oil, and baking powder. With around 30 grams of plant-based protein per serving, they’ve become a go-to breakfast option for anyone looking to boost their protein intake without using animal products. Watch Gigi’s original recipe here.

Read more: ‘12 Mistakes New Vegans Make – And How To Combat Them’

Silken tofu is a versatile ingredient commonly used in vegan baking, sauces, and desserts. It blends smoothly, adds creaminess, and offers a mild flavor that easily takes on other ingredients – making it an ideal egg replacer. In pancake batter, it helps create a soft, pillowy texture while increasing protein content.

High-protein breakfasts support energy levels, muscle recovery, and satiety throughout the day. For those following a plant-based diet, finding accessible, whole-food options like these pancakes can help meet daily nutritional needs without relying on supplements.

In her video, O’Neal first tries a modified version of the pancakes, adding protein powder and apple cider vinegar to the batter to boost protein and fluffiness. But the changes don’t go as planned. The batter sticks to the pan, the texture is overly custardy, and the pancakes fall apart. After that failed attempt, she decides to follow the original recipe exactly to see how it performs.

Read more: ‘Why I’m Obsessed With These Protein-Rich Vegan Buddha Bowls’

The high-protein pancakes recipe

Once O’Neal switches to the unmodified version, she immediately notices the difference. The batter is easier to manage, and the pancakes cook without sticking. “These are looking great. They’re not giving me any trouble,” she says.

The final result is a stack of fluffy, golden pancakes with a soft center and clean edges. “They’re gorgeous,” she says, “and I’m blown away by how fluffy they are.” Despite concerns about whether the tofu flavor would come through, O’Neal is pleasantly surprised. “I don’t really taste the tofu at all,” she adds.

She points out that while the texture is a bit gummier than traditional pancakes, the recipe still works well. “That’s nice. Wow. That’s really good,” she says while taste-testing the stack.

The original version contains about 30 grams of protein, but for those wanting an extra boost, O’Neal suggests combining maple syrup with peanut butter as a high-protein topping – a trick she uses often. “Turns out the original recipe works great,” she says. “Basically, if you add protein powder, it disintegrates before your very eyes.”

She finishes the video full of pancakes and impressed by the simplicity and success of Gigi Grassia’s recipe. “If you’re looking for a great vegan pancake recipe, this one is fantastic,” she says. “Very impressed. Shout out to them.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: Chia Seeds Could Help Lower Heart Disease Risk, Says Study

This article was written by Editorial Team on the PBN Website.