5 Easy Plant-Based Dinner Recipes You’ll Love

Try these easy plant-based dinner recipes when you want filling meals built around vegetables, beans, lentils, grains, and bold flavour. From black bean burgers to vegan shepherd’s pie, these recipes are hearty enough for dinner.

Find these and hundreds more free recipes inDinner123.

Chickpea Stew

This is actually a spiced curry served over rice.

45 minServes 6

Black Bean Burgers

Crispy black bean patties with smoky spices, herbs, and classic burger toppings.

45 minServes 6

Falafel & Tabbouleh Bowl

A bright, herby dinner bowl with baked falafel, lemony grains, and fresh vegetables.

40 minServes 4

Vegan Shepherd's Pie

A cozy lentil-and-vegetable pie topped with golden mashed potatoes.

1 hr 15 minServes 6

Veggie Stir Fry

Cooked with a glossy ginger-garlic sauce in under 30 minutes.

25 minServes 4

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Overview

Chickpea Stew

45 min · Serves 6
Created and tested by real human beings.

These and hundreds more free recipes onDinner123.

Coming soon for Android and iPhone.

Chickpea Stew

This dish is a chickpea-vegetable curry, which will make a full meal when served with rice.

Ingredients
1 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1 small zucchini, chopped (about 2 cups)
1 (14 oz) can diced tomatoes
2 (15 oz) cans chickpeas, drained and rinsed
1½ cups vegetable broth
2 Tbsp peanut butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ tsp salt
¼ tsp black pepper
¼ tsp chili flakes (optional, to taste)
2 Tbsp fresh cilantro, chopped (optional, for garnish)
Rice, to serve
Method
•Cook the rice according to package directions and keep warm.
•Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 min until softened.
•Add garlic, bell pepper, and zucchini. Cook 5 min, stirring occasionally.
•Stir in tomatoes, chickpeas, broth, peanut butter, cumin, coriander, turmeric, salt, pepper, and chili flakes.
•Bring to a simmer, then reduce heat to medium-low and cook uncovered 20–25 min, stirring occasionally, until the sauce thickens.
•Taste and adjust seasoning. Garnish with cilantro and serve over rice.
Notes, tips & variations
•For a thicker stew, mash a few chickpeas against the side of the pot near the end of cooking.
•Add 2 tsp garam masala with the spices for a deeper, more authentic flavor.
•Leftovers keep 3–4 days in the fridge and freeze well for up to 2 months.
Adapted from the Wikibooks Cookbook, licensed under CC BY-SA 4.0.
Overview

Black Bean Burgers

45 min · Serves 6
Created and tested by real human beings.

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Black Bean Burgers

Ingredients
2 cans (15 oz / 425 g each) black beans, drained and rinsed
1/2 cup rolled oats
1/2 cup breadcrumbs
1/2 onion, finely diced
3 cloves garlic, minced
1 tbsp tomato paste
2 tbsp soy sauce
1 tsp cumin
1 tsp smoked paprika
1/4 cup chopped cilantro or parsley
2 tbsp ground flax + 5 tbsp water (flax egg)
Salt and pepper to taste
2 tbsp vegetable oil
6 burger buns
Lettuce, tomato, avocado for toppings
Method
•Whisk flax and water, let sit 5 min until gelatinous.
•Pat black beans very dry with paper towels. Spread on a baking sheet, bake at 325°F (160°C) for 15 min to dry out.
•Mash beans in a bowl, leaving some whole for texture.
•Add oats, breadcrumbs, onion, garlic, tomato paste, soy sauce, cumin, paprika, herbs, flax egg, salt, and pepper. Mix well.
•Form into 6 patties. Refrigerate 30 min.
•Heat oil in a skillet over medium heat. Cook patties 4–5 min per side until crisp.
•Serve on buns with desired toppings.
A Dinner123 kitchen recipe, licensed under CC BY 4.0.
Overview

Falafel & Tabbouleh Bowl

40 min · Serves 4
Created and tested by real human beings.

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Falafel & Tabbouleh Bowl

Falafel and tabbouleh are common Middle Eastern-style dishes often served with hummus, herbs, lemon, and fresh vegetables.

Ingredients
**Falafel**
1 15 oz can chickpeas, drained
4 green onions
¼ cup parsley
½ lemon
1 tbsp cumin
¾ cup chickpea flour
**Tabbouleh**
1 cup bulgur wheat
1 lemon
¼ cup mint
¼ cup parsley
1 cucumber
2 cups cherry tomatoes
**To Serve**
1 cup hummus
Method
Falafel
•Preheat oven to 350°F. Line a large baking sheet with parchment paper.
•In a food processor, add drained chickpeas, green onions, parsley, lemon juice, cumin, salt, pepper, and a little olive oil. Pulse until chopped and sticky, but not smooth.
•Add chickpea flour and pulse again until the mixture holds together. If it feels too wet, add a little more chickpea flour.
•With damp hands, form the mixture into small balls or patties. Place them on the baking sheet. Bake about 10 minutes, flip, then bake about 10 more minutes, until golden.
Tabbouleh
•While falafel bakes, put bulgur, 2 cups water, lemon zest, lemon juice, salt, and pepper in a medium pot. Bring to a boil on the stovetop.
•Cover the pot, reduce heat to low, and cook about 15 minutes, until water is absorbed. Let sit about 5 minutes, then fluff with a fork.
•In a large bowl, toss bulgur with mint, parsley, cucumber, cherry tomatoes, a little olive oil, salt, and pepper.
To Serve
•Serve tabbouleh in bowls with falafel and hummus.
A Dinner123 kitchen recipe, licensed under CC BY 4.0.
Overview

Vegan Shepherd's Pie

1 hr 15 min · Serves 6
Created and tested by real human beings.

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Vegan Shepherd's Pie

Ingredients
2 lb (900 g) russet potatoes, peeled and cubed
1/2 cup unsweetened plant milk
3 tbsp vegan butter
Salt and pepper to taste
3 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
8 oz (225 g) mushrooms, chopped
3 cloves garlic, minced
1 cup green or brown lentils
2 tbsp tomato paste
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tsp dried thyme
3 cups vegetable broth
1 cup frozen peas
Method
•Boil potatoes in salted water 15–18 min until tender. Drain. Mash with plant milk, vegan butter, salt, and pepper.
•Heat oil in a large skillet. Sauté onion, carrots, celery, and mushrooms 8 min.
•Add garlic, cook 30sec.
•Stir in lentils, tomato paste, soy sauce, vinegar, thyme, and broth.
•Simmer 25–30 min until lentils are tender and mixture is thick.
•Stir in peas. Transfer to a 9×13 baking dish.
•Spread mashed potatoes over top, fluff with a fork.
•Bake at 400°F (200°C) for 25 min until top is golden. Rest 5 min.
A Dinner123 kitchen recipe, licensed under CC BY 4.0.
Overview

Veggie Stir Fry

25 min · Serves 4
Created and tested by real human beings.

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Veggie Stir Fry

Ingredients
3 tbsp vegetable oil, divided
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
2 carrots, julienned
1 cup sliced mushrooms
3 cloves garlic, minced
1 tbsp grated ginger
1/3 cup soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp cornstarch
1/2 cup vegetable broth
1 tsp sesame oil
2 green onions, sliced
1 tbsp sesame seeds
Rice or noodles for serving
Method
•Cook the rice or noodles according to package directions and keep warm.
•Whisk soy sauce, rice vinegar, brown sugar, cornstarch, broth, and sesame oil.
•Heat 2 tbsp oil in a wok over high heat. Add broccoli, carrots, and peppers; stir-fry 4 min.
•Add snap peas and mushrooms, stir-fry 2 min.
•Push to one side, add remaining oil, garlic, and ginger; stir 30sec.
•Pour in sauce, toss everything together, and cook 1–2 min until glossy and thickened.
•Top with green onions and sesame seeds. Serve over rice or noodles.
A Dinner123 kitchen recipe, licensed under CC BY 4.0.