This article was written by Julius Fiedler on the PBN Website.
]]>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
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.
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.
]]>This article was written by Kaitlyn Lourens 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.
]]>This article was written by Kaitlyn Lourens 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.
]]>This article was written by Kaitlyn Lourens on the PBN Website.
]]>People have been eating cabbage for thousands of years. It’s popular in cuisines all over the world, from Eastern European stews to Asian stir-fries and fermented foods like kimchi and sauerkraut. In vegan cooking, cabbage plays well in both cooked and raw dishes. You can braise it until tender, char it for a smoky flavor, grill it in thick slabs, steam it for a softer bite, or even boil it for soups and stuffed rolls.
It’s an easy vegetable to work with, and it keeps well in the fridge — great for weekly meal planning. Whether you’re cooking red, green, savoy, or hispi cabbage, it offers something different every time.
Let’s dive into these five vegan cabbage recipes and get inspired to cook with this humble, hearty veg.
Read more: 11 Brain-Boosting Vegan Recipes
Red cabbage with apple
The first recipe on this list is this braised red cabbage with apple. It’s perfect for Thanksgiving, but that shouldn’t stop you from making it whenever you feel like it. Slow-cooked cabbage is paired with apple, red onion, and cinnamon for a sweet and savory flavor. Add sweet potato mash, vegan sausages, and greens to complete the meal.
Find the recipe here.
Cabbage and walnut lasagna
Romy London’s cabbage and walnut lasagna is a great way to use the veg in a comforting classic. Savoy cabbage is part of the layers, along with the lentil tomato sauce, pasta sheets, and vegan mozzarella. Top with basil and vegan Parmesan, and enjoy.
Find the recipe here.
Charred cabbage in spiced tomatoes with tahini
Nisha Vora’s buttery charred cabbage in spiced tomatoes with tahini is caramelized, tangy goodness. Char cabbage on a skillet and make your tahini sauce with lemon and maple syrup. Add the tomato to your pan and cook the sauce while adding the cabbage wedges to the pan. This makes the dish flavorful, smoky, tangy, and creamy all in one.
Find the recipe here.
Seared balsamic cabbage on harissa butter beans
This seared balsamic cabbage on harissa butter beans is another Romy London recipe, and it’s ready in 30 minutes. The cabbage is smoky and tangy and the butter beans are spicy and tomatoey. Add some panko breadcrumbs for crunch, and finish with coconut yogurt and herbs for a flavorful weeknight dish.
Find the recipe here.
Baked hispi cabbage in smokey tomatoes & tahini
The last recipe on this list is Rebel Recipe’s hispi cabbage in smokey tomatoes and tahini. You bake this dish and add cabbage to a smokey tomato sauce. Once done, add a tasty tahini dressing and finish with some herbs.
Find the recipe here.
Read more: 3 Vegan Pasta Bake Ideas
This article was written by Kaitlyn Lourens on the PBN Website.
]]>This article was written by Claire Hamlett on the PBN Website.
]]>Dan Buettner, a National Geographic explorer and journalist, described beans as “the ultimate longevity food” in a recent Instagram post. Buettner has written several books on the diets of people living the longest, healthiest lives in the world’s “blue zones.” He notes in the post that beans are “a staple in every long-living culture.”
Research shows that people could gain four extra years of life by eating a cup of beans a day, said Buettner. According to one study, for every 20g increase in daily consumption of beans, there was a seven to eight percent reduction in risk of death among older people. So what makes beans such an incredible longevity superfood? A more recent meta-analysis found that multiple studies show a link between eating more legumes and lower risk of death. Beans are great for your heart, too, as eating them four or more times a week can lower the risk of heart disease by 22 percent.
So what makes beans a longevity superfood?
Read more: Eating A Higher Ratio Of Plant Protein Supports Heart Health, Finds Study
Dietary powerhouses
As Buettner points out, beans are complex carbohydrates and are packed with protein. Complex carbs, made up of fiber and starches, break down slowly in the digestive system, helping it to absorb vitamins and minerals, and providing protective benefits. Beans are a type of pulse, as are lentils and peas, and all these fall broadly under the category of legumes. They are the edible seed of the legume plant.
Many beans are a good source of resistant starches, which support gut health as they are fermented by microbes in the large intestine. This process produces short-chain fatty acids that can help lower the risk of colorectal cancer, one of the most common types of cancer.
Most people don’t get enough fiber in their diet, which can lead to a higher risk of diseases including some cancers and cardiovascular disease, as well as systemic inflammation. Eating a high-fiber diet is essential for digestive health, can lower cholesterol, regulate blood sugar levels, and help maintain a healthy weight. A diet high in fiber has been linked to a lower risk of death from cardiovascular disease, respiratory illnesses, and even infectious diseases.
Read more: 5 Elite Vegan Athletes Weigh In On The Best Foods For Protein
Legumes are an excellent source of plant protein. Soybeans in particular have a huge amount, with around 31g per cup, while others such as chickpeas and black beans containing around 15g. Particularly when paired with other high-protein plant foods such as whole grains, beans are a great replacement for meat. One analysis found that per serving, eating beans as a meat replacement reduces chronic disease risk by 5 percent.
Cheap and sustainable
Not only are beans very good for you, they are cheap and good for the environment. While some plant-based meat alternatives can be expensive, beans are one of the cheapest foods available, and give you the most bang for your buck nutritionally. An analysis of the cost benefits of replacing meat with unprocessed beans found that the beans cost 88 percent less than beef and 72 percent less than chicken.
Growing beans for human consumption takes up far less land and water than animal products, and produces significantly fewer greenhouse gas emissions. On top of that, beans fix nitrogen in the soil, which enriches the soil and helps plants to grow.
While beans may be a staple food in some parts of the world, in others they are a seriously underutilized ingredient. On average, people in the UK buy only 30g of canned beans and pulses a week. A cup of cooked beans is between 150 to 190g, so 30g a week is far less than Buettner’s recommended cup a day.
Best types of beans
While all beans are good for you, some have higher proportions of protein or fiber than others. Soybeans come out on top for protein, but have slightly less fiber, at 10.3g per cup, compared to some other beans. Kidney beans have 13.1g of fiber, for example, while lentils have 15.6g.
Beans are packed with vitamins and minerals, too, in varying amounts. Most are a good source of iron, but once again soybeans take the lead by delivering 49 percent of your daily iron needs. Manganese, vitamins B1 and B9, copper, and zinc are among the other nutrients you can get from beans.
If you’re looking to get more beans in your diet, try these caramelized onion butter beans, or add cannellini beans to your vegan mac and cheese. Foods made from beans such as tofu and tempeh are also a great way to up your bean intake. Combine tempeh and black beans to make a satisfying burger, or give this tandoori tofu traybake a go.
Read more: Healthy Plant-Based Diets Lower Risk Of Death From Cardiometabolic Disorders, Finds Study
This article was written by Claire Hamlett on the PBN Website.
]]>This article was written by Editorial Team on the PBN Website.
]]>Butter beans (or lima beans) are a great source of plant-based protein. They become rich and creamy when baked in a vegan cheese and black pepper sauce. The vegan cheese provides the cheesy flavor, while the black pepper adds a bold kick.
This dish is perfect on its own or served with a fresh salad or toasted sourdough. It’s simple, comforting, and full of flavor. The butter beans are filling and great with any side, making this a great choice for a vegan meal. The dish delivers all the creamy goodness of cacio e pepe without any dairy.
These butter beans are easy to make and ideal for a cozy meal. The protein in the butter beans makes this dish not only delicious but also nourishing. It’s a wonderful way to enjoy a vegan twist on a beloved Italian classic.
Read more: 30-Minute Spicy Swede Soup With Ginger
Cacio e pepe-style butter beans
Ingredients
- 50 g vegan butter
- 50 g plain all-purpose flour
- 500 ml unsweetened soya or oat milk
- 200 g hard cheddar-style vegan cheese grated
- 1 x 600g jar of giant butter beans (lima beans), drained and rinsed
- Sea salt and black pepper
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- Add the butter to a pan and gently melt over a low heat. Stir in the flour and keep stirring until a thick paste (roux) is created. Cook for a further 2 minutes.
- Using a balloon whisk, gradually pour over the milk, whisking as you go. If the mixture appears to separate or split, whisk until it comes together before adding any more milk. Once all of the milk is added, whisk continuously for 5–6 minutes and keep the pan on the heat until you have a thick, smooth sauce.
- Remove from the heat and fold in the grated cheese, then season with a pinch of salt and plenty of black pepper.
- Stir in the butter beans, then pour into an ovenproof dish. Bake in the oven for 20–25 minutes until golden and bubbling.
This recipe was republished with permission from Vegan Pantry by Katy Beskow (Quadrille, £22), Photography © Luke Albert
Read more: How To Make This Vegan Butter Bean Tikka Curry
This article was written by Editorial Team on the PBN Website.
]]>This article was written by Kaitlyn Lourens on the PBN Website.
]]>These recipes are all full of flavor, rich textures, and cozy vibes that make rainy days feel a little brighter. Plus, with so many plant-based ingredients like lentils, potatoes, and coconut milk, vegan comfort food can be just as hearty as traditional favorites. If you’re looking for ideas to enjoy while the rain falls outside, here are 10 rainy day vegan dinner ideas that will fill you up and keep you warm.
Read more: 10 Spicy Vegan Dinner Recipes
Vegan broccoli cheddar cobbler
For a super cozy dinner perfect for groups, try Lauren Hartmann’s vegan broccoli cheddar cobbler. The filling is creamy, thanks to the vegan cheese and cashew sauce. The key ingredient is broccoli, cooked in the vegan cheese sauce and then topped with scratch-made vegan, American-style biscuits. The biscuits are flaky and buttery, perfect for finishing off this rainy-night cobbler.
Find the recipe here.
Vegan chicken noodle soup
Rebecca Hincke’s vegan chicken noodle soup is a great choice for dinner on a cold night. It contains all the best ingredients for a chicken noodle soup: carrots, celery, corn, small pieces of pasta, lemon, and chewy baked tofu. If you want a warming and nostalgic meal, try this vegan soup.
Find the recipe here.
Vegan cheesy hamburger pasta
A vegan cheesy hamburger pasta is just what you need on a cold and gloomy evening. Lauren Hartmann’s vegan mince and cheese pasta is high in plant-based protein and a take on the American dish Hamburger Helper. It is a one-pot recipe, making it a simple dinner dish.
Find the recipe here.
Vegan beef stew
A vegan beef stew is a great option for a cozy dinner. This recipe by ZardyPlants is rich and hearty, packed with vegetables and vegan beef chunks. It takes only 25 minutes to make and uses simple ingredients like potatoes, mushrooms, lentils, and seasonings to make a tasty dish. Enjoy the stew with rice or your favorite sides.
Find the recipe here.
Read more: 20 Incredible Vegan Recipes To Help You Continue Veganuary
Comforting coconut curried beans
These coconut curried beans include chickpeas and cannellini beans in a simple and creamy coconut-based sauce. Sarah Doig’s recipe is straightforward and uses Korma-style curry spices to add a warming effect to this rich curry. Garnish with toasted almonds and fresh cilantro, and pair with crusty bread, rice, or veggies.
Find the recipe here.
Pulled aubergine ragu with hummus mashed potatoes
Try Christina Soteriou’s pulled aubergine ragu with hummus and mashed potatoes for the ultimate comfort dish. This slow-cooked vegan dish uses tomato, mushrooms, and eggplant to create a flavorful ragu. Then, creamy mash is mixed with hummus for a filling twist. Enjoy the dish with some homemade walnut parmesan.
Find the recipe here.
Lazy lentil dahl
Next, try this lazy lentil dahl from BOSH! for a one-pot, high-protein dinner. The dahl is made with a combination of spices, spinach, tomatoes, and coconut milk. This South Asian classic has a creamy tomato base and uses green chili, ginger, and seasonings to make this effortless meal.
Find the recipe here.
Meat-free cottage pie
A cottage pie is a cold-weather staple, and this vegan version by World of Vegan is an excellent choice for dinner. Lentils are used as the meat alternative in this dish, and paired with mushrooms, they create a meat-like texture. The rest of the ingredients are straightforward. Add onion, carrot, sun-dried tomatoes, and seasonings like nutritional yeast. The filling is topped with mash, and then the pie is baked.
Find the recipe here.
Creamy vegan coconut curry ramen
Cheynese Khachame’s vegan creamy coconut curry ramen is quick and easy to make. For dinner, add some heat from Thai green curry paste and other curry spices mixed with coconut broth and wheat noodles. Add soft tofu on top and drizzle with lime for a flavorful ramen dish.
Find the recipe here.
Creamy lemon and herb beans
The last recipe on this list is Sarah Doig’s creamy lemon and herb beans. These beans are great with any side of your choice and come together quickly. You need cannellini and butter beans for this dish, with garlic, fresh herbs, nutritional yeast, and soy milk for the base. Add lemon and chili for a zesty and zingy touch to the one-pot dish.
Find the recipe here.
Read more: 10 Vegan Valentine’s Day Recipes: Starters, Mains, And Desserts
This article was written by Kaitlyn Lourens on the PBN Website.
]]>This article was written by Kaitlyn Lourens on the PBN Website.
]]>Spicy vegan dinners offer all the flavor without the need for animal products. You can use ingredients like chili, ginger, garlic, and hot sauces to create bold and exciting meals. You can customize the heat level to suit your tastes, whether you like just a hint of spice or something that really packs a punch. These dishes are perfect for anyone looking to enjoy the fiery flavors they love, while still keeping things plant-based and nutritious. If you’re a spice lover, there’s no reason you can’t enjoy a deliciously hot vegan dinner every night of the week.
Read more: 10 Vegan Valentine’s Day Recipes: Starters, Mains, And Desserts
15-minute spicy sweet sour tofu broccoli stir fry
This spicy, sweet, and sour tofu broccoli stir-fry from Janet Gronnow takes only 15 minutes to make and is great for cold weather. It’s high in plant protein thanks to the tofu stir fry made with a gochujang sauce. The dish includes broccoli, sesame, and scallions and is best served with jasmine rice. Try this easy meal for a spicy protein kick.
Find the recipe here.
30-minute spicy swede soup with ginger
Romy London’s spicy swede and ginger soup will keep you warm on a rainy evening. The recipe takes only 30 minutes to make and has a very simple ingredient list. You need onion, celery, white potatoes, carrots, swede, and ginger. To top the soup off, add chili flakes and dairy-free yogurt.
Find the recipe here.
Spicy chickpea curry
If you want a spicy and comforting curry, try this chickpea and lentil curry by Rose Wyles. The dish contains ginger, curry powder, and plenty of chili, perfect for spice lovers. Adding soya yogurt makes the dish creamy, and the coriander and lemon wedges add a fresh and zesty flavor to the curry. Eat it as is or with your favorite side.
Find the recipe here.
Spicy red lentil dahl
For a super spicy and tasty dahl, try this red lentil dahl from BOSH!. This dahl has a coconut milk base with curry spices and a fresh temper made of onion, mustard seeds, and curry spices. You can serve this curry with lemon, crispy onions, coriander, and slices of green chili. This dish is excellent with chapati or pita, too.
Find the recipe here.
Vegan ginger noodle & vegetable curry soup
Janet Gronnow’s vegan ginger noodle and vegetable red curry soup is a warming and cozy dish that’s quick and easy to make. This noodle soup is full of vegetables like zucchini, bell pepper, and shiitake mushrooms. This soup also has textured vegetable protein alongside Thai red curry paste, ginger, coconut milk, garlic, and lemon juice.
Find the recipe here.
Read more: 15 Gluten-Free Plant-Based Recipes
Gochujang mac and cheese with crispy sesame tofu
There’s nothing like a comforting bowl of mac and cheese paired with gochujang and crispy tofu. This dish is comforting, creamy, and spicy. It has a great balance of textures thanks to the crispy tofu and spring onions alongside the chewy macaroni shells. This dish is perfect for rainy days when you want something familiar with a kick.
Find the recipe here.
Seared balsamic cabbage on harissa butter beans
Harissa is a perfect spicy addition to seared balsamic cabbage and butter beans. This Romy London recipe is made in 30 minutes and is just what you want when it’s cold outside. The caramelized sweetness of the cabbage, pairs beautifully with the spicy harissa butter beans, which also pair well with bell pepper and a drizzle of coconut yogurt.
Find the recipe here.
Spaghetti with garlic, oil, chili, and breadcrumbs
If you want a very simple dish on a rainy night, try Romy London’s garlic, chili, oil, and breadcrumb spaghetti. The ingredients are in the name save for the sun-dried tomatoes that add a wonderful tang to the spicy dish. This spaghetti comes together in under 40 minutes from start to finish, making it a quick dinner.
Find the recipe here.
Spicy Indian pasta
For a complete contrast to the last pasta dish, try this loaded Indian pasta made for spice lovers. This vegan dish comes from Radhi Devlukia-Shetty, and it’s a comforting meal inspired by good childhood memories. The pasta blends chilis, Indian spices, coconut milk, plenty of veggies, and heaps of vegan cheese.
Find the recipe here.
Spicy arrabbiata butter beans
The final spicy dinner dish on this list is another Romy London recipe, spicy arrabbiata butter beans. The one-pan dish simmers tomato and chili with typical Italian spices to make a flavorful and protein-rich dish. Have these high-protein beans with some toasted bread or as is.
Find the recipe here.
Read more: 5 Vegan Lunch Recipes Ready In 10 Minutes Or Less
This article was written by Kaitlyn Lourens on the PBN Website.
]]>This article was written by Kaitlyn Lourens on the PBN Website.
]]>Whether you’re looking for a fresh salad, a chickpea bowl, or scrambled tofu, you’ll have a tasty meal whipped up in no time. These quick lunches are not only convenient but also full of fiber, vitamins, and minerals, helping you stay energized throughout the day.
Read on for five vegan lunch recipes ready in 10 minutes or less.
Read more: Easy Vegan Crispy Oyster Mushroom Burgers
Creamy 10-minute vegan chickpea bowl
This list starts with Romy London’s creamy 10-minute vegan chickpea bowl. This meal is perfect for a chilly day and great with crusty bread. To make this wholesome dish, you need chickpeas, vegan cream cheese, vegan pesto, tomatoes, and fresh spinach. Plenty of seasonings include garlic, olive oil, lemon, and salt and pepper.
Find the recipe here.
5-minute creamy tahini kale salad
Next is this creamy tahini kale salad, which is done in just 5 minutes. The recipe from Viva’s Vegan Recipe Club is a speedy, nutrient-rich salad. To make the salad, add a big bunch of kale to any combination of extras you like. These can be pulses, artichokes, avocados, tomatoes, croutons, cucumber, quinoa, tofu, nutritional yeast, etc. The recipe includes a dressing made with olive oil, tahini, vinegar, tamari, and maple syrup. Serve it with pasta, roast vegetables, or even some couscous.
Find the recipe here.
10-minute vegan scrambled tofu
Another recipe by Viva is their 10-minute vegan scrambled tofu. Scrambled tofu can be eaten anytime, but most people enjoy it as an egg replacement. This lunch-brunch recipe is perfect for when you want something high in protein. Seasoned tofu pieces with tahini, soy, nutritional yeast, and turmeric pair beautifully with thick slices of fresh bread and avocado. Top your tofu with roasted tomatoes, and enjoy.
Find the recipe here.
Butter beans pesto salad
Happy Skin Kitchen’s butter bean pesto salad is an excellent lunch. A bean salad is a great choice when you want fresh vegetables with lots of plant protein and tasty seasonings. The salad has simple ingredients like butter beans, cherry tomatoes, cucumber, red onion, and rocket. You can also add vegan feta. The pesto dressing is homemade with walnuts or pine nuts, basil, nutritional yeast, lemon, olive oil, and salt. This 10-minute recipe is easy to make and tasty.
Find the recipe here.
Beautiful vegan lentil salad
The Garden Party’s vegan lentil salad is the last recipe on this list and is best served at room temperature or cold. It’s great as a meal on its own or as a side. The key ingredients of this 10-minute recipe include lentils, mini peppers, beefsteak tomatoes, cucumber, and parsley. The dressing, a simple lemon, olive oil, garlic, cumin, and onion sauce, coats the ingredients perfectly.
Find the recipe here.
Read more: 30-Minute Vegan Buttery Black Dhal
This article was written by Kaitlyn Lourens on the PBN Website.
]]>This article was written by Erin and Dusty Stanczyk on the PBN Website.
]]>The chili combines simple ingredients like tomatoes, celery, bell peppers, and spices like cumin and chili powder, giving it a warm, smoky flavor. Sweetcorn and kale top off the dish at the end for freshness and texture. This dish is versatile, making it great for weeknight dinners or meal prepping.
Top the chili with sliced avocado for creaminess or enjoy it on its own or with rice. It’s a comforting option for cozy evenings, bringing flavor, warmth, and nourishment to your table. This recipe comes from Erin and Dusty Stanczyk’s new cookbook The Happy Healthy Plant-Based Cookbook.
Read more: Gochujang Mac And Cheese With Crispy Sesame Tofu
Sweet potato and kale chili
Ingredients
- 1 small red onion diced
- 3 garlic cloves minced
- 3 celery stalks sliced
- 1 red orange, or yellow bell pepper diced
- 3 medium tomatoes diced
- 1 15-ounce can diced tomatoes
- 2 teaspoons ground cumin
- 4 teaspoons dried oregano
- 1 cup dried green lentils
- 1¾ cups cooked kidney beans or 1 [15.5-ounce] can
- 13/4 cups cooked navy beans or 1 [15.5-ounce] can
- 3 medium sweet potatoes garnet and/or Japanese white flesh varieties, cubed
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Sea salt and freshly ground black pepper to taste
- 1 cup sweet corn kernels
- 2 cups shredded kale or collards
- 1 avocado cubed or sliced (optional)
Instructions
- In a medium to large pot over medium heat, simmer the onion, garlic, celery, bell pepper, fresh tomatoes, canned tomatoes, cumin, and oregano for 10 minutes. Add half of the mixture to a high-speed blender, blend until smooth, and return to the pot.
- Add the lentils, kidney beans, navy beans, sweet potatoes, paprika, chili powder, salt, pepper, and 2 cups filtered water. Bring to a boil, reduce to medium-low heat, and cook covered for about 20 minutes, or until lentils and sweet potatoes are fork-tender.
- Add the sweet corn and kale and cook for another 2 to 3 minutes, or until the kale turns dark green.
- Serve with sliced avocado on top! Leftovers keep best in an airtight container in the refrigerator for up to 3 days.
Excerpted from The Happy Healthy Plant-Based Cookbook by Erin and Dusty Stanczyk and reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2025. UK pre-order here and US release here.
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This article was written by Erin and Dusty Stanczyk on the PBN Website.
]]>This article was written by Kaitlyn Lourens on the PBN Website.
]]>You’ll find easy ingredient lists and straightforward cooking methods on these recipes, making them great for using up pantry staples or fridge leftovers. The following list contains seven 15-minute vegan dinner recipes: salads, soups, and dhals. It couldn’t be easier to whip up something delicious and vegan.
Read more: 10 Easy One-Pot Vegan Recipes
Peanut butter stir fry
A stir fry is easy to whip up in a rush. This recipe by So Vegan incorporates simple ingredients to make a high-protein dinner. It uses chickpeas, broccoli, mange tout, carrot, and peanut butter. Add some lime, fresh coriander, and roasted peanuts for garnish when you’ve cooked your stir fry.
Find the recipe here.
Creamy lemon and herb beans
For a creamy and comforting dish with a zesty kick, try these creamy lemon and herb beans by Sarah Doig. This recipe uses lemon and chili flakes with a creamy soy milk sauce to cook the beans in. Dill, nutritional yeast, and parsley add a herby and cheesy flavor. Serve with some crusty bread.
Find the recipe here.
Vegan Thai soup
Viva’s Vegan Recipe Club’s vegan Thai soup is an easy, Thai-inspired mug soup. It includes carrot, red pepper, apple, unsalted cashews, Thai curry paste, and coconut milk. You make the soup in one pot and blend the ingredients to achieve a smooth consistency. Add salt and pepper to taste, and add lime and fresh coriander for extra flavor. Serve alongside plenty of bread for a filling and wholesome dinner.
Find the recipe here.
High protein crunchy peanut salad
Try this high-protein, crunchy peanut salad with quinoa and edamame for a fast meal. With cabbage, carrot, and spring onion, this peanut salad has a great texture. To add to the salad, make a peanut butter, maple, lemon, and soy dressing. Coat the whole salad in the dressing and let the flavors combine for a tasty dinner. This recipe from Natlicious Food is great for meal prep as well.
Find the recipe here.
15-minute easy noodles
This 15-minute easy noodle recipe by So Vegan is completely plant-based and requires only a handful of ingredients. The noodles are coated in a soy, maple, and sesame dressing with some ginger. Tenderstem broccoli and red pepper provide some nutrients, while spring onion adds a savory flavor.
Find the recipe here.
Sheet-pan gnocchi
This vegan sheet pan gnocchi is a simple, high-protein dinner that you’ll come back to again and again. It includes kale, mushrooms, gnocchi, and herbs and spices. The gnocchi and veg cook on a pan with vegetable broth, balsamic vinegar, and Dijon mustard for a flavor kick.
Coconut dhal with toasted naan fingers
A cozy coconut dhal is a great quick dinner. It’s filling, comforting, and high in protein. Try this recipe by Rose Wyles. It has simple ingredients and only needs one pan. You make the dish with red split lentils and coconut milk. Vegan vegetable stock and korma curry paste help add depth to the dish. It’s an effortless plant-based dinner, great for cold nights.
Find the recipe here.
Read more: 10 High Protein Recipes To Make For Veganuary
This article was written by Kaitlyn Lourens on the PBN Website.
]]>This article was written by Kaitlyn Lourens on the PBN Website.
]]>From creamy one-pot gnocchi bake to protein-packed green cannellini bean stew, these recipes are designed to be flavorful and filling without the hassle. They’re ideal for anyone who wants to spend less time cooking while still enjoying wholesome, plant-based meals.
Easy one-pot orzo soup
The first one-pot recipe on this list comes from Romy London. This easy one-pot orzo soup is quick and easy to make. It combines orzo pasta, chickpeas, and a rich tomato base flavored with garlic, onion, and celery. A drizzle of vegan basil pesto adds a fresh finishing touch.
Find the recipe here.
One-pot spaghetti with lentil ragu
Next is a one-pot spaghetti with lentil ragu, also by Romy London. This dish combines spaghetti, lentils, and a rich tomato-based sauce in one pan, making cleanup easy. It’s made in 30 minutes and is great for a cozy night in. Lentils are high in plant protein and make a lovely texture alongside the celery, spinach, and spaghetti.
Find the recipe here.
Caramelized onion butter beans
These caramelized onion butter beans must be on your easy one-pot vegan recipes list. It comes from Catherine Perez and uses jammy caramelized onions and sun-dried tomatoes with creamy beans for a tasty meal. This dish is best served with toasted sourdough and some vegan Parmesan cheese.
Find the recipe here.
Read more: 8 Vegan Creamy Bake Recipes
Vegan beans alla vodka
This beans alla vodka is a vegan twist on the classic penne alla vodka. Instead of pasta, Romy London uses butter beans for a protein-packed alternative. The creamy tomato vodka sauce combines vegan butter, cream, garlic, onions, and seasonings like chili flakes for a rich, flavorful dish. Serve this dish with crusty bread or roasted vegetables.
Find the recipe here.
Rustic tomato bean stew
This rustic tomato bean stew from Nadia Fragnito is a classic Tuscan dish perfect for winter. It’s quick and flavorful, made with simple ingredients like cannellini beans, cherry tomatoes, garlic, sage, and chili. This one-pot dish starts by sautéing garlic, sage, and chili in olive oil. Then, it adds cherry tomatoes. Finally, it stirs in cannellini beans and water to create a tasty stew. It’s high in protein and pairs well with crusty bread, greens, or vegan meats.
Find the recipe here.
Vegan cannellini vegetable soup
Romy London’s vegan cannellini vegetable soup is a quick, protein-rich, one-pot meal. Made with simple ingredients like leeks, carrots, onions, and cannellini beans, this hearty dish is flavored with garlic and thyme. This easy recipe is great for meal prep, kid-friendly, and ideal for busy days when you need something warm.
Find the recipe here.
Cheesy haricot beans and leeks skillet
This cheesy haricot beans and leeks skillet is a filling and high-protein vegan meal. This one-pan dish combines leeks, haricot beans, and aquafaba for creaminess, topped with melted vegan cheese. Flavored with miso paste, nutritional yeast, and sage, it’s both simple and flavorful. Serve this Romy London recipe with toasted bread or roasted potatoes for a comforting dinner.
Find the recipe here.
Read more: 20 Easy Veganuary Recipes
Creamy one-pot gnocchi bake
Ready in just 30 minutes, this creamy one-pot gnocchi bake is a quick and filling vegan dinner. This dish combines gnocchi with a rich tomato and coconut milk sauce seasoned with basil, oregano, and garlic. Everything cooks in one skillet, making it fuss-free and perfect for busy nights. Fresh spinach adds greens, while dairy-free cheese and breadcrumbs create a golden, bubbly topping after baking.
Find the recipe here.
Coconut dhal with toasted naan fingers
Rose Wyles’ coconut dhal with toasted naan fingers is a quick, protein-packed, one-pan vegan meal. This creamy dish features red split lentils, coconut milk, and korma curry paste, creating a flavorful one-pan meal. Serve it with toasted naan fingers for dipping and freshly chopped coriander for garnish. The recipe is perfect for busy nights, as it is ready in just 15 minutes with minimal cleanup.
Find the recipe here.
Green cannellini bean stew
Beans are packed with plant protein, and Romy London’s green cannellini bean stew is a great example of a protein-rich dish ideal for cold winter evenings. This creamy vegan stew is packed with nutritious veggies and made with cannellini beans, kale, peas, and artichokes. Ingredients like vegan cream, miso, and Dijon mustard add depth and richness to the flavor. Serve this one-pot meal hot with crusty bread or a side salad for a complete dinner.
Find the recipe here.
Read more: 6 Protein-Packed Vegan Bean Stew Recipes
This article was written by Kaitlyn Lourens on the PBN Website.
]]>This article was written by Romina Callwitz on the PBN Website.
]]>Read more: Cabbage And Walnut Lasagna
The homemade cheesy sauce is made with blended butter beans, cashews, nutritional yeast, and plant milk, offering a delicious and protein-rich alternative to traditional cheese. After baking, the dish comes out golden and bubbling, with fresh basil adding a fragrant finishing touch.
This versatile bake pairs wonderfully with garlic bread, crusty rolls, or even a side salad. It’s an excellent option for dinner parties or cozy family meals, offering a plant-based take on Italian-inspired comfort food. Enjoy this bean-filled delight as a nutritious and flavorful centerpiece for any occasion.
Read more: How To Make This Easy Vegan Chestnut And Mushroom Pithivier
Caprese bean bake
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tins butter beans drained and rinsed
- 2 tbsp balsamic vinegar
- 1 tin chopped tomatoes
- 1 tsp dried oregano
- A handful of fresh basil leaves torn
- Salt and pepper to taste
For the cheesy bean sauce
- 120 g of the butter beans listed above
- 120 ml unsweetened plant milk
- 50 g raw cashews soaked and rinsed
- 4 tbsp nutritional yeast
- 1 clove garlic minced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (160°C fan).
- Add 1 ½ tins of butter beans to a baking dish and drizzle with olive oil and balsamic vinegar. Swirl them around to evenly coat the beans.
- Pour in the tin of chopped tomatoes, then season with oregano and add a few torn basil leaves – keeping some aside for later. Season with salt and pepper, then stir to evenly mix everything.
- To make the cheesy bean sauce, combine the remaining butter beans, plant milk, cashews, nutritional yeast, garlic, mustard and lemon juice in a high-speed blender. Once smooth, season to taste with salt and pepper.
- Pour the cheesy bean sauce over the butter beans in the oven dish. Sprinkle a few torn basil leaves over the top and transfer to the oven. Bake for 25-30 minutes or until golden on top.
- Garnish with the remaining fresh basil leaves and serve this delightfully cheesy bean bake with a slice of garlic bread or as a bean-loaded side dish.
This recipe was republished with permission from Romy London.
Read more: Creamy 10-Minute Vegan Chickpea Bowl
This article was written by Romina Callwitz on the PBN Website.
]]>This article was written by Nadia Fragnito on the PBN Website.
]]>To make the stew, you sauté garlic, chili flakes, and sage in olive oil before adding halved cherry tomatoes. Once the tomatoes soften, stir in the beans with a little water to create the stew’s base. This recipe goes well with richer dishes. If you choose to serve the stew alongside vegan meats, arancini, or plenty of roasted vegetables, you’ll find the tanginess cuts through heavier flavors.
This high-protein dish is versatile and pairs well with crusty bread or a side of greens. It’s quick to prepare and makes a wholesome dinner for cold evenings, whether you’re cooking for yourself or feeding a group.
Read more: This ‘Beef’ Braised In Wine Is Completely Vegan
Rustic tomato bean stew
Ingredients
- Olive oil
- 3 garlic cloves halved
- Large pinch of chili flakes
- About 5 fresh sage leaves
- 350 g cherry tomatoes halved
- 450 g cooked cannellini beans
- Salt
Instructions
- Pour generous glugs of oil into a frying pan and add the garlic, chili, and sage. As soon as the garlic begins to sizzle, stir through the tomatoes.
- Sauté for a few minutes until the tomatoes begin to soften and release their juices.
- Add a splash of water if it becomes too dry.
- Add the cannellini beans, a good dash of salt and about 125 ml of water.
- Simmer for 10-15 minutes, adding extra water as needed for a slightly soupy consistency.
- Serve with a generous drizzle of olive oil.
This recipe was reprinted with permission from Nadia Fragnito from The Vegan Italian Kitchen and excerpted from NATALE: Recipes for a Vegan Italian Christmas. You can find her website here and her Instagram here.
Read more: Protein-Packed Spinach, Tomato, And Tofu Curry
This article was written by Nadia Fragnito on the PBN Website.
]]>This article was written by Romina Callwitz on the PBN Website.
]]>Read more: Black Mole With Oyster Mushrooms
This recipe comes together quickly and you don’t need more than a skillet to make it. The leeks are sautéed with garlic and sage before adding haricot beans and aquafaba for extra creaminess. Melt vegan cheese on top to create a golden crust that makes the dish feel indulgent.
Serve this skillet with freshly toasted bread or roasted potatoes for a complete meal. It’s perfect for weeknight dinners or even a casual dinner party. The dish is full of plant protein and rich flavors, and it’s sure to be a hit. Give this recipe a try if you like a completely vegan, cheesy meal perfect for sharing.
Read more: Vegan Coconut Dhal With Toasted Naan Fingers
Cheesy haricot beans and leeks skillet
Ingredients
- 1 tbsp vegan butter
- 3 stalks of leeks sliced
- Pinch of salt
- 2 cloves garlic grated or crushed
- 1 tsp dried sage
- 1 tbsp white miso paste
- 2 tbsp nutritional yeast
- 1 tin haricot beans drained
- 60 ml aquafaba from the tin of Haricot Beans
- 400 ml vegetable stock
- 150 g vegan cheese shredded
- A handful of fresh sage leaves + oil to fry
- Salt and pepper to taste
To serve
- Freshly toasted bread or roasted potatoes
Instructions
- Melt the vegan butter in a large skillet and pan fry the sliced leeks. Sprinkle with a bit of salt and cook until the leeks are softened.
- Add the grated garlic and cook for another minute, then add the sage, miso paste and nutritional yeast.
- Drain the beans, keeping the water from the tin, and add them to the skillet. Stir to mix, then pour in the aquafaba and mash part of the beans in the skillet using a potato masher.
- Pour in the vegetable stock and stir to mix evenly. Simmer on low heat for 10 minutes or until the beans are creamy. Season to taste with salt and pepper.
- Remove the skillet from the heat and sprinkle the top with vegan cheese. Place the skillet under the grill of your oven to melt the cheese and give it a delicious melty crust on top.
- In the meantime, fry a few fresh sage leaves in olive oil over medium heat until crispy.
- Serve the creamy bean skillet with the crispy sage leaves on top and enjoy alongside potatoes or with freshly toasted bread.
This recipe was republished with permission from Romy London.
Read more: Try These Gluten-Free Longevity Zoodles
This article was written by Romina Callwitz on the PBN Website.
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