In a recent video, he revealed a long-kept family favorite: a vegan take on rasta pasta. This colorful dish is infused with Jamaican-inspired spice blends, offering a hearty, meat-free meal packed with plant-powered flavor. Through the video, Bernard not only walks viewers through the method but also explains his ingredient choices and offers tips to elevate the dish nutritionally.

Rasta pasta ingredients

Bell peppers are a key ingredient in rasta pasta. They bring vibrant color, crunch, and a natural sweetness. They’re packed with vitamin C, antioxidants, and fiber, making them a great addition to pasta dishes.

Bernard carefully demonstrates how he slices the peppers for maximum ease and flavor impact, using red, orange, and green varieties to showcase both their taste and aesthetic appeal. Their inclusion brings a fresh and energizing contrast to the warm spices of the dish.

Garlic and onion are also used, and Bernard offers a step-by-step on mincing garlic for maximum flavor release. He also shows you how to minimize your chances of crying when cutting an onion.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Coconut milk for creaminess

Coconut milk provides creaminess and richness, meaning there’s absolutely no need for dairy in this recipe. Bernard prefers a thicker coconut milk for this dish and notes how it balances the heat of the spices while giving the sauce its signature velvety texture.

The dish isn’t complete without Bernard’s homemade jerk seasoning – which includes nineteen spices. “What makes this pasta dish so unique with flavor is that your entire cabinet is going to take a crack at seasoning it” he says. Another key ingredient is scotch bonnet chili, which adds a spicy kick to the pasta.

Whether you’re new to plant-based eating or a seasoned vegan, this hidden gem from Bernard’s kitchen might just become your new favorite.

Read more: Kid-Approved Vegan Packed Lunches (That Adults Will Love Too!)

This article was written by Editorial Team 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.

Food & Wine named pistachio the flavor to watch this year, highlighting its subtle sweetness, soft green color, and versatility across savory and sweet recipes. Meanwhile, California pistachio production is booming, with the Guardian reporting strong demand and record crops as pistachios find their way into more kitchens than ever.

For plant-based eaters, this trend is easy to love. Pistachios are naturally vegan, rich in protein, and packed with healthy fats. They blend seamlessly into creamy sauces, pestos, desserts, and snacks, all without any dairy. The flavor is mellow yet distinct, making it perfect for layering into both simple and elevated vegan dishes.

Whether you’re looking for a quick snack, a dinner twist, or a dairy-free dessert that still feels indulgent, pistachios have you covered.

Here are 10 vegan recipes that show that pistachio is the tending flavor of 2025 — from pistachio pesto minestrone to chocolate cheesecake and homemade pistachio milk.

Read more: 10 Vegan Spring Recipes

Spiced roasted squash with pomegranate molasses & pistachios

This spiced roasted squash with pomegranate molasses and pistachios is a tasty vegan dinner. Pistachios blend well with sweet or savory dishes, and this recipe by Christina Soteriou combines sweet, tangy, and warm roasted flavors in this Middle Eastern-style tray bake. Chickpeas, spices, tahini, dates, and lemon complement the butternut for a flavorful dish.

Find the recipe here.

Pistachio and chocolate cheesecake

Natlicious Food’s pistachio and chocolate vegan cheesecake doesn’t have to be eaten at Christmas. It’s a dairy-free fridge dessert made with vegan chocolate, digestive biscuits, pistachio spread, vegan cream cheese, and dark chocolate shavings.

Find the recipe here.

Nutty pistachio fettuccine

BOSH’s nutty pistachio fettucine is a great comfort food choice. It uses a homemade pistachio pesto with green olives, artichokes, olive oil, and lemon. It’s a simple yet flavorful recipe. To finish the dish, add chopped pistachios and fresh basil leaves and enjoy.

Find the recipe here.

Pistachio energy balls

For a tasty, high-energy snack, try Natlicious Food’s pistachio energy balls. They’re great for after a workout. All you need to make them is some cashews, almonds, dates, cocoa powder, and pistachio paste.

Find the recipe here.

Halloumi and pistachio salad

This vegan halloumi and pistachio salad by BOSH! is nutrient-dense and tasty. Using tofu for the halloumi with quinoa, nutritional yeast, pomegranate seeds, and more, this salad is fresh and filling. Mint, spring onion, lemon, and cucumber add to the refreshing quality of this high-protein salad.

Find the recipe here.

Read more: 5 Vegan Cabbage Recipes

Vegan pear and pistachio pizza

Nuts & Twigs’ vegan pear and pistachio pizza is a must-try. The pizzas use vegan pistachio pesto, caramelized onions, mozzarella, pear slices, arugula, and balsamic glaze for a tangy, sweet, and savory pizza.

Find the recipe here.

Green minestrone with pistachio pesto

Make BOSH!’s green minestrone with pistachio pesto for the perfect spring dish. It’s warm, comforting, and uses seasonal vegetables. Use orzo, frozen peas, green beans, mangetout, lemon, and vegan parmesan to help the vegan pesto shine.

Find the recipe here.

Matcha, pistachio & cardamon babka

Natalie Penny’s matcha, pistachio, and cardamon babka are vibrant, nutty, and sweet. It’s a sweet bread filled with pistachio, matcha, and cardamon sugar butter and finished with a glaze and sugar pearls. Give it a try if you love intense flavors.

Find the recipe here.

Vegan pistachio ice cream

A vegan pistachio ice cream should always be on your list of pistachio recipes. This version with coconut milk and soaked pistachios by Addicted to Dates is perfect for warm days. The ice cream contains almond, vanilla extract, and maple syrup for sweetness and flavor. Finish with some pistachios and dark chocolate.

Find the recipe here.

Pistachio milk

Finally, end off with some pistachio milk by Remy Morimoto Park. It’s a great plant milk that’s creamy and slightly green. It’s easy to make and requires vanilla, shelled pistachios, salt, water, and sweetener. Try it in your coffee or with cereal.

Find the recipe here.

Read more: 11 Brain-Boosting Vegan Recipes

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

With markets full of seasonal vegetables, now is the time to embrace fresh flavors and simple, nourishing meals. Crisp salads, herb-packed mains, and bright, tangy desserts make the most of spring’s natural variety. These recipes work for any occasion, from quick lunches to weekend gatherings. Here are 10 vegan spring recipes to try.

Read more: Asparagus Is In Season Right Now – 7 Vegan Recipes To Try

Asparagus pasta

This recipe by Natlicious Food uses asparagus and vegan cheese to make an easy, comforting, and fresh pasta. Nutritional yeast, lemon, and vegan pesto make the dish bright and cheesy, while pepper, garlic, and chili top it off for a great variety of flavors.

Find the recipe here.

Quinoa and cherry salad

Makini Howell’s quinoa-millet and cherry salad is perfect for spring and full of protein. Sweet cherries work well with red onion, lime, and jalapeño. The salad is topped with almonds, mint, and cilantro. It’s a naturally gluten-free salad ideal for spring BBQs or picnics.

Find the recipe here.

10-minute creamy beetroot pasta

This effortless beetroot pasta is finished in just 10 minutes. This Natlicious Food recipe is perfect for busy spring days. This simple pasta dish uses blended beetroot and cashews to make a dairy-free creamy sauce. Garlic, nutritional yeast, herbs, and olive oil add flavor and help coat the pasta. Use any pasta you like with this dish, and enjoy the leftovers the next day.

Find the recipe here.

Easy vegan asparagus tart

A vegan asparagus tart is perfect for a spring lunch when hosting friends. The recipe from Natlicious Food only needs eight ingredients and 30 minutes to make. This tart looks as good as it tastes with springtime flavors like dill, lemon, and arugula. The tart also uses vegan cream cheese and ready-rolled puff pastry to add a creaminess and crunch.

Find the recipe here.

Vegan halloumi and pistachio salad

This halloumi and pistachio salad from BOSH! is entirely vegan and uses firm tofu with nutritional yeast to make the halloumi. Quinoa adds more protein, and the salad uses fresh flavors from cherry tomatoes, pistachios, pomegranate seeds, cucumber, mint, and lemon to make a vibrant dish.

Find the recipe here.

Read more: 15 Vegan Picnic Recipes

Vegan lentil salad

Jeanine Donofrio’s vegan lentil salad is a must-try this spring. This lemony lentil salad is perfect for meal prep, and it’s easy to make. Mini cucumbers, watermelon radish, mint, and snap peas make up the veggies in this salad. Green lentils are paired with a green tahini dressing made of parsley, tahini, lemon, tarragon, and other ingredients for extra flavor.

Find the recipe here.

Vegan tortellini soup with lemon peel broth

This tortellini soup with lemon peel broth is just what you need when spring is still a bit chilly. Jeanine Donofrio’s brothy soup is full of lemon and uses spinach, peas, and vegan tortellini of your choice. This simple dish is well-flavored with chili, basil, and homemade lemon peel broth.

Find the recipe here.

Upside-down rhubarb coconut cake

Next is a dessert by Romy London that makes for an excellent spring dessert. This upside-down rhubarb coconut cake is pretty and tasty and takes only 45 minutes to make. After making the coconut and lemon sponge, you’ll decorate the cake with slices of fresh rhubarb and some sugar before finishing off with toasted coconut and whipped coconut cream.

Find the recipe here.

Vegan caramelized veg and feta pie

Try this vegan caramelized veg and feta pie from BOSH! for an attractive lunch centerpiece. This recipe uses silken tofu to make this vegan cheese pie with spinach and leeks. The filling is topped with asparagus, basil, and plant-based burrata to combine all the flavors.

Find the recipe here.

Spring miso ramen bowl

The last dish on this list of vegan spring recipes is this spring miso ramen bowl, which is gluten-free and vegan. It comes from Kris Carr and is an excellentt combination of spring veggies and a traditional ramen base. Mushrooms and tofu add plant protein, while the peas, snap peas, baby greens, and scallions add freshness.

Find the recipe here.

Read more: 10 Vegan Power Bowl Recipes

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

The pasta cooks quickly in boiling water with a little salt, while the sauce comes together in a skillet. Garlic and corn are sautéed in olive oil, creating a fragrant base. Then, miso, nutritional yeast, and black pepper are added to make a creamy, savory sauce. If you like a thinner sauce, you can always add a bit more pasta water.

Once the sauce is ready, toss the cooked pasta in the skillet, making sure it’s coated well. You can finish the dish with red chili flakes for a little heat and fresh parsley for color. For an extra special touch, top it with walnut parmesan.

This miso creamy corn pasta is simple, quick, and full of flavor. It’s perfect for a vegan weeknight dinner or when you want something comforting without being too heavy.

Read more: How to Make Vegan Cypriot Souvlaki

Miso creamy corn pasta

Try this fusion pasta dish with corn and miso for a comforting dinner.

No ratings yet

Servings4

Ingredients

• 2 tablespoons kosher salt
• 8 ounces linguine
• 3 tablespoons extra-virgin olive oil plus more for drizzling
• 3 garlic cloves minced
• 1 cup corn kernels fresh or frozen
• Sea salt
• 2 teaspoons mellow white miso
• 2 tablespoons nutritional yeast
• ½ teaspoon freshly ground black pepper plus more to taste
• 1 teaspoon red chili flakes optional
• Fresh parsley for garnish walnut parmesan

Instructions

• Bring a pot of water to a boil for the pasta. Add the kosher salt and linguine and cook according to the package directions (I usually cook my linguine for 8 to 9 minutes). Reserving at least ½ cup of the pasta water, drain the pasta. Don’t rinse, but toss with a drizzle of olive oil.
• In a large skillet, heat the 3 tablespoons olive oil over medium heat. Add the garlic and corn, plus a dash of sea salt, and cook until the garlic is fragrant and slightly golden, about 3 minutes.
• Dissolve the miso in ¼ cup of the hot pasta water, then pour it into the skillet with the garlic and corn. Sprinkle in the nutritional yeast and pepper and stir well. Bring the mixture to a simmer and continue to stir until it is creamy, about 2 minutes. Add more pasta water if you want a thinner sauce.
• Add the pasta to the skillet and use tongs to toss and coat. Season to taste with salt and pepper. Serve with red chili flakes (if using), parsley, and walnut parmesan.

Excerpted from SWEET POTATO SOUL VEGAN VIBES by Jenné Claiborne. Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Read more: Butter Beans In Tomato, Olive, And Caper Sauce Is An Easy Weeknight Meal

This article was written by Jenné Claiborne on the PBN Website.

Spinach, a key ingredient in this recipe, brings a host of health benefits. It’s rich in vitamins A, C, and K, as well as iron, which makes this pasta both nutritious and delicious. The green egg foam’s texture helps bind the dough together, mimicking the role of egg whites in traditional pasta recipes.

This spinach pasta is perfect for any Italian-inspired vegan dish. Serve it with a simple tomato sauce, pesto, or a creamy cashew-based sauce for a comforting meal. It’s also great for special occasions or when you want to impress guests with homemade vegan pasta that’s as tasty as it is beautiful.

Read more: Spiced Roasted Squash With Pomegranate Molasses & Pistachios

Fresh spinach pasta

This fresh vegan spinach pasta recipe uses only a handful of ingredients and is super easy to make.

No ratings yet

Servings14 ounces

Ingredients

For the spinach pasta

• 2 cups “00” flour plus more for flouring work surface
• ½ cup green egg foam recipe below
• 1 tablespoon olive oil
• Pinch of sea salt
• 2 teaspoons water

For the green egg foam water

• 4 cups spinach leaves packed
• ½ cup room temperature water

Instructions

Prepare your work surface by sprinkling it with flour.

• Put the flour, green egg foam, oil, and salt in the bowl of a food processor. With the machine running, drizzle in the water. The mixture will first look flaky and then start to come together into a dough. Stop the processor after about 1 minute, when the dough is slightly crumbly but
• holds together when you press it between your fingers.
• Set the dough on the floured work surface and knead it for a few minutes, forming a smooth round ball. (It should be tacky to the touch. If it crosses the line into stickiness, add more flour, 1 tablespoon at a time.
• Conversely, if it’s dry and won’t hold together, add water 1 tablespoon at a time.) Wrap the dough ball in plastic wrap and let it rest in the refrigerator for about 1 hour. (If you’re rolling the pasta by hand, let it rest on the counter instead of in the fridge; it’ll be easier to handle.)
• Cut the dough in half and flatten each half with a rolling pin. Using a pasta machine or a stand mixer’s pasta attachment, roll it through a few times on the thickest setting. If the dough is sticking, add a bit more flour. When it holds together in a well-shaped rectangle and is flattened to about ¼ inch, turn up the settings according to your machine’s directions for ravioli and fettuccini (I use setting #4 on my KitchenAid attachment) and continue rolling it through to the thickness you want.
• Repeat with the other half of the dough. If you’re rolling the dough by hand, put the chunk of dough between 2 pieces of wax paper and roll it with a pin until it’s as thin as possible without breaking—less than 1/16 inch thick.

For the green egg foam water

• Heat a large pot of water to boiling. Boil the spinach leaves until they have wilted, about 15 to 30 seconds. Drain the leaves but do not squeeze out the excess water. You should have about ½ cup of wilted spinach.
• Add the spinach and water to a blender and blend until smooth. Pour the mixture into a measuring cup and add enough room-temperature water to make 1 cup of liquid.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: Balsamic Tomato Macaroni With Olive Pangrattato

This article was written by Makini Howell 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.

Beetroot is known for its health benefits, as it is rich in antioxidants, nitrates, and essential vitamins. Studies suggest that the nitrates in beetroot may help improve blood circulation and support heart health, while its high fiber content aids digestion. The addition of cashews provides healthy fats and plant-based protein, making this dish a well-balanced option. Nutritional yeast contributes a savory, cheese-like flavor while offering a natural source of B vitamins.

This Natlicious Food pasta recipe can be made with any preferred pasta variety, including gluten-free options. The minimal ingredients and quick preparation time make it a practical meal without compromising on nutrition. Stored leftovers can be reheated easily, making it a convenient choice for meal prep.

Read more: This Broccoli Cheddar Soup Is Completely Vegan

Creamy beetroot pasta

During the week I'm all about quick meals. This 10-minute creamy beetroot pasta with save any busy day!

No ratings yet

Duration10 minutes mins

Servings2

Ingredients

• 300 g pasta of choice (I used tagliatelle)
• 60 g cashews, soaked overnight
• 1 clove of garlic
• 2 beetroots, steamed
• 2 tbsp olive oil
• 1 tsp of each garlic granules, chilli flakes (optional), dried parsley and oregano
• 2 tbsp nutritional yeast
• Salt and pepper

Instructions

• Cook the pasta in salted water according to the package instructions.
• Whilst the pasta is cooking start preparing your beetroot sauce. Rinse the sauced cashews and blend them for few minutes.
• Then add the rest of the ingredients along with 2-3 tablespoons of the pasta water and blend until you get a nice creamy consistency.
• Taste and adjust the seasoning to your preference.
• Drain the pasta, add in a large bowl with the beetroot sauce and stir to combine.
• Serve with mint leaves and freshly cracked black pepper.

If you haven’t soaked the cashews overnight, you can soak them in boiling water for 30 minutes.

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

Read more: How To Make This Game-Changing Vegan Lasagna Soup

This article was written by Natali Eleftheriou 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.

The dish features shell pasta coated in a creamy, dairy-free cheese sauce. The vegan mince is seasoned and cooked before being mixed into the pasta, creating a hearty and comforting meal.

This pasta is great for a cozy dinner at home, whether you’re making it for yourself or sharing with friends and family. It’s an easy way to enjoy a nostalgic meal without animal products. Serve it with garlic bread or a simple salad for a complete meal.

Read more: Vegan Ginger Noodle & Vegetable Red Curry Soup

Cheezy hamburger pasta

This pasta dish is a fully plant-based and dairy-free take on the American 'Hamburger Helper'. This one pot recipe uses tasty vegan ground beef, a creamy sauce, and vegan cheddar to make a dish fit for the whole family.

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Servings6

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• ½ yellow onion diced
• 4 cloves garlic chopped
• 1 package vegan ground beef (12- to 16-oz [336- to 448-g], I prefer Beyond Beef®)
• Salt and pepper to taste
• 6 cups (1.4 L) vegetable broth
• ¼ cup (60 ml) ketchup
• 2 tbsp (30 ml) soy sauce or liquid aminos
• 16 oz (448 g) pasta shells, medium or large
• ½ cup (120 ml) oat milk or other non dairy milk
• 3 cups (339 g) vegan Cheddar-style shreds
• Green onions tomatoes and pickles, for topping (optional)

Instructions

• In a large nonstick skillet or pot over medium-heat, heat the olive oil. (The pot should be large enough to cook the pasta.) Add the onion and garlic, and sauté, reducing the heat as needed, for 2 to 3 minutes, until the onion is translucent.
• Add the beef, breaking it up into crumbles using a wooden spoon. Toss with the onion and garlic, and sauté until the beef is brown, 8 to 10 minutes. Season with a pinch of salt and pepper. Transfer the beef, onion and garlic to a medium bowl. Set aside.
• In the same skillet or pot, add the vegetable broth, ketchup, soy sauce and a pinch of salt and pepper, and whisk to combine. Heat over medium-high, and bring the liquid to a simmer. Reduce the heat to medium so it is still at a simmer but not at a high boil.
• Add the pasta and stir to combine everything. Make sure the pasta is submerged in the liquid, and simmer, stirring frequently and pressing the pasta back down into the liquid until the pasta is al dente. Check your package for timing; it may need a few extra minutes. I usually simmer for about 15 minutes. The pasta will absorb most of the liquid. Reduce the heat to medium-low.
• Return the beef, onion and garlic back to the skillet or pot, and toss to combine everything. Add the milk, cheese and another pinch of salt and pepper. Stir to combine everything, letting the cheese melt, and stirring a few more times until the cheese is fully melted and the sauce is creamy. Taste and adjust seasonings, adding more salt and pepper, if needed.
• Serve immediately with green onions, tomatoes and/or pickles on top, if desired.

Reprinted with permission from Delicious AF Vegan by Lauren Boehme Hartmann. Page Street Publishing Co. 2023. Photo credit: Lauren Boehme and Julie Grace.

Read more: Pulled Aubergine Ragu With Hummus Mashed Potatoes

This article was written by Lauren Hartmann on the PBN Website.

The recipe also includes vegan feta, which brings a tangy contrast to the tomatoes and greens. Toasted breadcrumbs add a bit of crunch, but they’re optional if you want to keep things simple.

This pasta is best enjoyed fresh rather than stored for later. It’s great for a quick lunch at home, a casual dinner, or even a meal to share with friends. The fresh flavors and simple preparation make it a go-to for busy days.

Read more: 30-Minute Creamy Vegan Lentil Curry

Angel hair with lemon kale and tomatoes

Enjoy this flavorful pasta dish with fresh tomato, leafy greens, and beans. You can eat this anytime you like but this 15-minute dish is perfect for busy days.

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Servings4

Ingredients

• 3 tsp kosher salt divided
• 8 oz (226 g) angel hair pasta
• ⅓ cup panko breadcrumbs optional
• 1 large shallot
• 2 tbsp olive oil
• ½ tsp black pepper
• 3 large cloves garlic
• 1 pint (298 g) cherry or grape tomatoes
• 1 cup (240 ml) vegetable broth
• 1 tbsp dried basil
• 3 large kale leaves
• 1 425-g can cannellini beans, drained and rinsed
• 2–3 tbsp fresh dill to taste (see Note)
• 3 tbsp lemon juice about 1½ lemons
• ½ cup crumbled plant-based feta optional
• 1 tbsp plant-based butter optional

Instructions

• Fill a large pot with around 2 inches (5 cm) of water, enough to fully submerge the pasta, cover, and bring to a boil. Then add 2 teaspoons (10 g) of salt and the angel hair pasta, stir, and cover to bring to a boil again. Uncover and cook until just al dente, according to the package directions, then drain.
• Meanwhile, over medium heat, preheat a large pan or skillet, as well as a small saucepan for the breadcrumbs, if using. Add the breadcrumbs to the small saucepan and toast them for 1 to 3 minutes, stirring occasionally, or until they’re lightly golden brown. Then transfer them to a plate or bowl to cool.
• While those are toasting, finely chop the shallot and add it to the large pan, along with the olive oil, remaining 1 teaspoon of salt, and pepper. Stir and let it cook while you mince the garlic. Add the garlic, and let it cook while you halve the tomatoes. Add the tomatoes to the pan, along with the vegetable broth and dried basil. Stir the broth and simmer while you prepare the kale.
• De-stem and thinly slice the kale, then add it to the pan along with the cannellini beans. Stir and cook for 1 minute while you finely chop the dill. Add the dill, lemon juice, and optional feta and plant-based butter to the pan. Stir and serve, topping with the toasted panko breadcrumbs, if using.

Note: If you’re out of fresh dill, use around ½ teaspoon of dried dill if you have it. Feel free to drizzle in another tablespoon (15 ml) of olive oil just prior to serving.

Reprinted with permission from 15-Minute Vegan Meals by Janet Gronnow. Page Street Publishing Co. 2022.

Read more: Vegan Quinoa Bowl With Tofu Feta

This article was written by Janet Gronnow on the PBN Website.

These recipes are perfect for beginners. They are simple, full of flavor, and many are takes on classic non-vegan meals. With breakfast to dessert options, you’ll find that eating vegan is far from boring. Use these recipes as inspiration to make it easier to stick to plant-based eating for the rest of 2025 and beyond.

Read more: 15 Gluten-Free Plant-Based Recipes

Scrambled tofu burrito

Let’s begin this list with breakfast. Most people are familiar with breakfast sandwiches or burritos. They’re convenient, tasty, and filling, and now you can enjoy a vegan version full of plant protein. Tofu is one of the best vegan ingredients for replicating the texture of eggs, using nutritional yeast and black salt for flavor and texture.

Natlicious Food’s scrambled tofu burrito combines scrambled tofu with kidney beans, hummus, purple cabbage, and avocado cream neatly packed into two wraps.

Find the recipe here.

Easy vegan breakfast burger

For more vegan breakfast ideas, try this (massive) easy breakfast burger by Romy London. If you want to treat yourself and get your protein in, this recipe is for you. This dish contains plant-based meat alternatives, vegan cheese, avocado, hashbrowns, and gherkins. These ingredients sit between two English muffins, which you can toast. To top it off, add some chili jam and vegan burger sauce.

Find the recipe here.

Vegan ‘Snickers’ smoothie bowl

Vegans can’t eat Snickers, but why not make this super nutritious vegan ‘Snickers’ smoothie bowl instead? This bowl can be eaten for dessert or breakfast, depending on how much of a sweet tooth you have. It features Medjool dates, frozen ripe bananas, plant milk, and optional vegan chocolate protein powder. This recipe comes from Erin and Dusty Stanczyk’s Happy Healthy Plant-Based Cookbook.

Spicy tofu nuggets with tahini ranch

Not into plant-based meat? Try tofu; it’s a high-protein meat alternative with its own texture and a trusty staple in many plant-based diets. These spicy tofu nuggets by Desiree Nielsen are the perfect vegan treat for newbies. The nuggets are spicy and crispy and pair beautifully with the homemade tahini ranch.

Find the recipe here.

Vegan fried chicken

Toriano Gordon’s ‘Mobby’ vegan fried chicken is a classic American comfort food with a plant-based twist. Use any vegan chicken strips you prefer and follow the steps to making a Cajun-flavored coating that gives the chicken strips the perfect fried chicken texture. The vegan fried chicken isn’t difficult to make, and it’s a great way to make vegan changes to a dish you already know and love.

Find the recipe here.

High protein vegan lasagna

Many people love meal prepping. It makes your week easy and helps simplify choosing what to eat. There’s no reason why you can’t do that with plant-based dishes, too. That’s why you should add this vegan high-protein lasagna by Plantbaes to your meal prep list. The classic dish is transformed with soy mince, a vegan basil cream, and a liquid mozzarella. It takes under an hour to make and is great for lunch prep.

Find the recipe here.

Vegan grilled ‘chicken’

If you’re new to meat alternatives, you may be wondering what seitan is. Seitan is simply wheat flour and water mixed and kneaded together until gluten protein forms. It’s fairly cheap and easy to make, and this recipe from Romy London is no different. After making your gluten protein, you’ll mix together a BBQ-esque sauce with tomato, tamari, paprika, etc., before grilling your chicken pieces on a pan or BBQ grill.

Find the recipe here.

Vegan Caesar pasta salad

Caesar salads are great for lunch or dinner, but adding pasta to it, as Rebecca Hincke does in her recipe, makes this salad ideal for dinner. The recipe shows you how to make each element, such as the dressing and the croutons, and how to assemble the salad with the addition of tofu bacon crumbles and almond parmesan.

Find the recipe here.

Vegan mushroom and Guinness pie

For cold evenings, this vegan mushroom and Guinness pie is a no-brainer. This Irish pub dish traditionally uses beef, but mushrooms make a great replacement. The filling is made by roasting mushrooms in a tasty Guinness, soy, and mustard sauce. A vegan puff pastry-lined dish and lid complete the savory pie, keeping the hearty goodness bubbling inside a buttery crust. The recipe comes from Kim-Julie Hansen and pairs well with mash or more veggies.

Find the recipe here.

Gochujang mac and cheese with crispy sesame tofu

Dairy-free mac and cheese is just as good as the classic, if not better, when using the right recipe. This dish, which comes from the Grubby Recipes cookbook, combines creamy macaroni with fiery gochujang paste and crispy tofu. The crispy tofu is high in protein and gives the gooey mac and cheese a nice crispiness. You can also add some spring onions on top for extra flavor.

Find the recipe here.

Vegan butter chickpea curry

Easy dinners during winter can be lifesavers, depending on your needs. For a meal in under an hour, make this vegan butter chickpea curry. It’s a vegan twist on the well-loved Indian dish. Chickpeas are an affordable, high-protein option that has an excellent texture for curries. Romy London’s recipe uses simple ingredients such as coconut milk, typical curry spices, tomatoes, nutritional yeast, and vegan butter. It’s great with basmati rice and naan bread.

Find the recipe here.

Char Siu tofu

Instead of barbecued pork, try this tofu version of the Chinese dish “char siu.” Jeeca Uy’s recipe takes the classic dish’s flavor and puts it into these fried tofu slabs. The texture of the tofu is crispy on the outside and tender on the inside. Once the sauce is ready, toss your tofu into your pan and let the sauce absorb into your protein. Finish the dish with sesame seeds and scallions, and enjoy it with your favorite side.

Find the recipe here.

Vodka pasta

BOSH’s vegan vodka pasta is a dairy-free alternative to the classic. The recipe includes creamy cashews, sun-dried tomatoes, vodka, and a generous helping of nutritional yeast for a cheesy flavor. It takes under 30 minutes to make and is great for dinner or lunch if you work from home.

Find the recipe here.

‘Beef’ braised in wine

This seitan ‘beef’ braised in wine by Nadia Fragnito is not just a dinner option; it’s also ideal for special occasions. Make a flavorful crush for the seitan and marinate it in a red wine sauce. Finish it off with homemade vegan gravy, and you can also make some polenta on the side.

Find the recipe here.

Read more: 10 Quick And Easy Vegan Lentil Recipes

Easy one-pot chili mac

Why not mix up some vegan chili with macaroni? While this Nisha Vora dish may seem unusual, the vegan bean chili pairs well with elbow pasta, plus you can add vegan cheese and sour cream for creaminess. The chili is tomato-based and includes mushrooms, corn, onion, and tempeh, a plant protein. Try this dish if you like fun mashups easily made in one pot.

Find the recipe here.

Vegan beans alla vodka

Step aside, vodka pasta: these Romy London beans alla vodka are a new and fun twist. Butter beans are high in protein and go well with any savory sauce. This dish works well with vegan parmesan and crispy bread to dip it in. The sauce is creamy and tomatoey and very simple to make. Add some chili and serve it with bread, as is, or with roasted vegetables for a tasty dinner.

Find the recipe here.

Cheesy butternut squash and potato bake

Many people love potato bakes, but what about a vegan version with added butternut squash? Joe Yonan’s squash and potato bake is bound to be a crowd-pleaser. It’s sweet, savory, and cheesy with alternating butternut and potato layers. Instead of dairy, the sauce is made with plant milk, miso, nutritional yeast, and seasonings. You top it with panko breadcrumbs and bake it until it’s bubbly and golden.

Find the recipe here.

Vegan churro cookies

For dessert, try these vegan churro cookies by Stine Andersen. Inspired by traditional churros, these baked cookies are soft and fluffy on the inside with a crunchy sugar coating on the outside. They take under an hour to make and have a creamy frosting for a finishing touch. Make a super simple cookie recipe using vegan ingredients, dust your cookies with cinnamon sugar, and top with cinnamon-infused vegan vanilla frosting for a delicious treat.

Find the recipe here.

Biscoff no-bake cheesecake

Next up on the sweet treats list is this easy Biscoff no-bake cheesecake by Viva’s Vegan Recipe Club. If you love Biscoff, you’ll love this vegan cheesecake. Biscoff makes up the base, part of the filling, and tops the cheesecake. Also, you only need 20 minutes to prep this dessert before letting it set in the fridge.

Find the recipe here.

Easy vegan chocolate chunk cookies

The last recipe on our list is Amanda Bankert’s chocolate chunk cookies. Everyone needs a go-to chocolate chip or chunk cookie recipe; this vegan version doesn’t disappoint. It’s made with dark chocolate chunks, a sugary dough, and sea salt. This batch makes 16 cookies, so if you love chocolate chunks, try this recipe.

Find the recipe here.

Read more: 10 Vegan Recipes To Boost Your ‘Plant Points’

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

Adding balsamic vinegar brings a tanginess to the dish, making it a delicious plant-based option. The macaroni is topped with olive pangrattato, a crunchy breadcrumb topping made with Kalamata olives, lemon zest, and garlic for extra texture and flavor.

This recipe is perfect for weeknight dinners or when you want a hearty yet quick meal. It’s a great way to use pantry staples like pasta and olive oil while incorporating fresh tomatoes. Plus, it can easily be adjusted for dietary preferences. Serve it on its own or with a side salad for a complete meal.

The creamy tomato sauce pairs beautifully with the al dente macaroni, and the pangrattato adds a nice crunch. If you have leftovers, simply add a splash of water or plant-based milk before reheating to keep the sauce smooth and flavorful.

Read more: Seasonal Super Green Spaghetti With Chestnuts

Balsamic tomato macaroni

Try this balsamic tomato macaroni with olive pangrattato for a rich and tasty pasta dish ideal for winter.

No ratings yet

Duration45 minutes mins

Servings4

Ingredients

• 3 Shallots
• 4–6 Garlic cloves
• 450 G Ripe cherry or plum tomatoes
• 75 ML Olive oil plus extra for drizzling
• 200 G Macaroni
• 3 TBSP Balsamic vinegar
• Salt and freshly ground black pepper

For the pangrattato

• 1 Garlic clove
• 8–10 Kalamata olives
• 1 Large slice of sourdough bread stale works best
• Zest of 1 lemon optional
• 1 TBSP Olive oil

Instructions

• Preheat the oven to 220°C/200°C fan.
• Peel the shallots and garlic, cut the shallots into eighths and leave the garlic whole. Add these to a small casserole dish or a roasting tin – a dish into which everything will fit snugly so that not too much liquid escapes.
• Add the tomatoes, olive oil and a sprinkle of salt, and shake to coat. Cover with a lid (or cover tightly with foil) and bake for 40 minutes, until everything is very soft. The garlic should melt when pushed with a fork, and the shallots should be completely softened. Everything should be swimming in a pool of garlicky tomato juice.
• Meanwhile, make the pangrattato. Mince the garlic and finely chop the olives. Whizz the bread into breadcrumbs in a food processor, then put in a bowl. Add the minced garlic, lemon zest and olive oil, and crumble together with your fingers. Set aside.
• Heat a large, dry frying pan over a medium-high heat. Add the chopped olives and fry for 3–4 minutes, stirring often, until they start to get crispy. Add the breadcrumbs and cook for 3–4 minutes until golden and fragrant. Taste before you season as the olives can be salty. Remove from the pan and set aside.
• Cook your pasta in a large saucepan of salted boiling water until al dente (1 minute less than the packet instructions). Drain and set aside, drizzling with a little olive oil to prevent from sticking.
• When the tomatoes are ready, remove about a third of them and set aside. Blend the remaining, juice and all, with a stick blender or in a stand blender, until smooth or almost smooth.
• Stir the cooked pasta into the sauce. Add the balsamic vinegar and season well with salt and pepper.
• Ladle the pasta into bowls and top with the reserved tomatoes and olive pangrattato.

Extracted from Big Veg Energy by Christina Soteriou (Ebury Press, £26), Photography by Joe Woodhouse.

Read more: Vietnamese-Style Cucumber Salad

This article was written by Christina Soteriou on the PBN Website.

The key to these lunches is simplicity. Many of the recipes in the following list are ready in under 30 minutes. This means less time in the kitchen and more time to relax before heading back to work. These meals don’t require fancy equipment or hard-to-find ingredients, making them perfect for even the busiest work-from-home schedules.

If you’re looking for tasty, plant-based meals that don’t sacrifice convenience, these options are a must-try. Here are 10 vegan lunches to make when working from home that are simple, quick, and filling.

Read more: 5 Veganuary Lunch Ideas

Creamy 10-minute vegan chickpea bowl

To start off, you should make this 10-minute chickpea bowl by Romy London. It is an effortless recipe that uses simple ingredients like spinach and tomatoes with chickpeas and vegan cream cheese. Pesto, lemon, and garlic season the dish, and olive oil adds extra depth. Eat this one-person serving with some bread or as is.

Find the recipe here.

Miso lemon broccoli with whipped spring onion tofu

For a high-protein lunch, try this miso lemon broccoli with whipped spring onion tofu by Elly Smart. The dish has two components: the tender stem broccoli and the whipped spring onion tofu. You will bake the tender stem broccoli after seasoning each floret with miso, maple, nutritional yeast, chili, and garlic dressing. Then you’ll make your whipped tofu by taking silken tofu and adding lemon, nutritional yeast, spring onion, and garlic powder and blending it.

Find the recipe here.

Creamy tuna and leek pasta

This creamy tuna and leek pasta by Rose Wyles is also great for a work-from-home lunch. The recipe gives you a change of pace with the plant-based tuna while keeping the dish very simple and high in protein. Make the sauce with garlic, extra virgin olive oil, leeks, vegan dry white wine, plant-based cream, and parsley. Add a rocket salad to serve if you feel like it.

Find the recipe here.

Baked pesto tofu bowl

This high-protein tofu and quinoa bowl features pesto as the star. This recipe, from Calum Harris, is fresh, filling, and flavorful. This green and red bowl is simple to put together. Most of the work goes into making the tofu and baking it coated in pesto. After you blitz your homemade pesto (or use your favorite store-bought option) and cook your tofu, you simply assemble your bowl.

Find the recipe here.

Read more: 10 Easy One-Pot Vegan Recipes

Fiery tofu sandwich

A fiery tofu sandwich with cooling cucumber, arugula, and spring onions makes for a great at-home lunch. This recipe from Natlicious Food is just what you need if you like spicy tofu sandwiches. You simply coat and fry your tofu, add your spicy and sweet glaze, prepare your yogurt mayo sauce, and add all your ingredients to your favorite bread.

Find the recipe here.

Vegan chickpea Caesar salad

Who doesn’t love a vegan Caesar salad? Kim-Julie Hansen’s version uses high-protein chickpeas instead of chicken. First, you’ll make the chickpeas and homemade croutons crispy in the oven. Then, you’ll just make the salad — it’s that easy. You’ll also make a cheesy and tangy vegan dressing that pairs well with the salad base.

Find the recipe here.

Pimped instant ramen

Instant ramen is a go-to lunch for many people. Since you’re at home, why not make this pimped version from Saskia Sidey? With extra seasonings and charred veggies, this ramen becomes more of a meal than a snack. Follow the packet instructions, add soy and chili oil, and cook your veg on a frying pan. Use two single-portion packets if you’re extra hungry or sharing with someone. Serve by sprinkling over some spring onions, chili, and coriander.

Find the recipe here.

Peanut miso chickpea salad sandwich

Catherine Perez’s peanut miso chickpea salad sandwich is speedy and tasty. With a filling that’s easy to use as meal prep and a simple recipe, you’ll make this a go-to for lunch. The smashed chickpea filling uses sriracha, white miso, scallions, peanut butter, and extra seasonings to make it spicy. On the sandwich, you can add romaine lettuce, red cabbage, tomato, cucumbers, sprouts, or anything you like. Mayo and mustard are also great additions.

Find the recipe here.

30-minute vegan buttery black dhal

Aside from sandwiches and bowls, maybe you want a warming 30-minute dhal. This recipe from Calum Harris is effortless, affordable, and quick to make. You can cook this dhal in one pot with Puy lentils, coconut milk, and tomato. The curry is flavored with garam masala, garlic, chili powder, and miso paste. Top the buttery black dhal with herbs and lime and serve with brown rice or poppadom.

Find the recipe here.

Caesar chickpea pitta pocket

The last recipe on this list is Elly Smart’s Caesar chickpea pitta pockets. Pita bread is naturally vegan, but always check the labels in case animal products such as eggs, honey, or dairy are added. This tasty pitta pocket takes just 17 minutes to make in total. It’s portable and easy to eat with your hands. The ingredients include baked chickpeas, a simple dressing, gem lettuce, tomato, and a Caesar-style vegan dressing.

Find the recipe here.

Read more: 15-Minute Vegan Dinner Recipes

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

The Japanese company, which makes pasta using high-protein yellow peas, as well as vegan sauces and crackers, launched in the UK in 2020. A statement from ZENB said “the very challenging global economic climate” had made it “unsustainable to continue.”

ZENB began with the aim of “reimagining” a staple food with the use of a healthier, single ingredient that is also gluten-free. It used as much of the yellow pea as possible, including the skin. Yellow peas are high in protein, fiber (from the skin), iron, potassium, and phosphorous. They are also environmentally beneficial as they have a lower water and carbon footprint than durum wheat, the conventional main ingredient in pasta. As a legume, yellow peas also fix nitrogen in the soil, reducing the need for fertilizers and improving soil health.

Read more: THIS Collaborates With Fresh Pasta Brand Dell’Ugo To Launch Vegan Ravioli

ZENB products were never sold in grocery stores and have only been available online. Orders can be made in the UK until 21 February.

Alternative pasta

ZENB has been part of a growing trend for making pasta from beans and pulses instead of wheat. Retailers such as Sainsbury’s and Tesco make own-brand pasta from red lentils. Swiss brand Explore Cuisine makes pastas from black bean spaghetti, chickpea fusilli, and edamame and mung bean fettucine. Each legume lends its own texture and taste to the pasta, making it a bit of trial and error to find one you prefer.

A 2020 study found that swapping wheat for chickpea flour to make pasta would provide better nutrition and reduce environmental impacts. It suggested that the higher protein content of chickpeas means that chickpea pasta could help meet protein needs in place of animal products.

Read more: Waitrose Adds 9 ‘New And Improved’ Products To Redesigned PlantLiving Range

This article was written by Claire Hamlett on the PBN Website.