If youโre trying to cook healthy meals at home but are tired of salads and quinoa bowls, here are 10 Healthy Vegan Dinner Recipesย that won’t disappoint!
All of these healthy vegan dinner recipes are made with wholesome, plant-based ingredients, and they’re all either gluten-free or easy to make gluten-free. But they certainly don’t skimp on flavor and are extremely satisfying, and even comforting!
1. 10-Ingredient Vegan Red Lentil Bolognese
Lentil Bolognese
What people are saying about this recipe
- Blog reader Kiesha says, “Hi Nisha, Thank you soooo much for this recipe! It turned out awesome for my friends. They were literally licking the bowl!! I didnโt have walnuts on hand but a handful of mixed nuts, and it still worked well. My favorite meal this month. ๐”.
- Blog reader Iliana says, “Iโve made many different red lentil bolognese recipes on the internet and I must say this is the BEST one. So packed with flavor! Every other time Iโve made this recipe on other blogs its been disappointing but this did not disappoint!!”

2.ย Creamy White Bean Soup with Kale and Gremolata
Creamy White Bean Soup with Kale
What people are saying about this recipe
- Blog reader Susan says, “Made this soup tonight and OMG itโs fabulous. I almost didnโt make the Gremolata because it just didnโt sound right but Iโm so glad I did. This soup is a homer in that goes perfectly with a loaf of crusty bread. This is going in the regular rotation thank you and well done!”
- Blog reader Savanna says, “Oh my GOSH, this is sooo delicious you guys!!! Holy cow! I canโt even think of the right words to describe it except, DIVINE and AMAZING. Itโs great for cold, cozy evenings and the gremolata on top was absolute perfection. If you can, donโt skip the gremolata!!! Even my omni boyfriend raved about how good this soup is. I will absolutely make this againโฆ and soon!”

3.ย Vegan Palak Paneer with Tofu
Vegan Palak Paneer with Tofu
What people are saying about this recipe
- Blog reader Raj says, “I made both versions of the tofu, soft and baked! Enjoyed both of them. Soft one was a big hit in our family. My husband who hates tofu said it tasted like cheese.”
- Blog reader Christina says, “I just made this recipe for a second time and it was SO delicious still! This says a lot because I havenโt made any recipe twice for the last 3 months of quarantine! Since it seems relatively healthy, I donโt feel as guilty eating 2 large bowls of it haha!”

4.ย Thai Butternut Squash Chickpea Curry
Butternut Squash Curry with Chickpeas
What people are saying about this recipe
- Blog reader Reyann says, “This is on my “food to make” list for the weekend! It has all of my favorite foods โ chickpeas, butternut squash, coconut milk. I am literally drooling thinking about it! Thanks for sharing, Nisha!”
- Blog reader Miranda says, “I made this for my family tonight and everyone loved it (even my “meat and potatoes” dad). Itโs so rich and satisfying. I just wish I had made a second batch for leftovers!”
5. Creamy White Beans with Kale and Wild Rice
Creamy White Beans with Kale and Wild Rice
What people are saying about this recipe
- Blog reader Emily says, “I LOVE this recipe. I made this last night for my boyfriend and I. Super flavorful. I subbed about 3/4 cup of almond milk with a tablespoon of arrowroot starch for the coconut milk because I was out and it tasted great!”
- Blog reader Kate says, “Nisha!! I thought adding vegan meals to our rotation at least 1-2x weekly would be great for the environment AND my waistline, but your recipes are SO GOOD that I keep having too many portions for dinner! This was another great one that weโll be repeating often.”
6. Vegan Red Lentil Curry
Red Lentil Curry
What people are saying about this recipe
- Blog reader Ammi says, “I absolutely love this recipe!! I made it for the first time last night for my carnivorous family, and after complaining a bit about it not having meat, they all went back for seconds! I look forward to trying out variations with spinach and sweet potato in the future.”
- Blog reader Missy says, “I just made this, minus the Serrano peppers, I canโt do too much spice, its FANTASTIC!!! Thank you SOO much for the recipe!! Iโve tried so many online recipes and most times they suck or donโt turn out well at all. Iโm SO happy that this is amazing!! Itโll likely become why go to curry โฆand SO EASY to make!! Thanks Nisha..xo”

7. Healthy Vegan Lentil Shepherdโs Pie
The Best Vegan Lentil Shepherd's Pie
What people are saying about this recipe
- Blog reader Leigh says, “Iโm not vegan BUT I am trying to eat less meat and I want to at least go vegetarian. I made this last week and it is just amazing. If you like shepherdโs pie, you will love this. Bonus points for not making me feel heavy after eating it.”
- Blog reader Amy says, “Couldnโt be easier! My husband has been wanting to make A Shepardโs pie for months but have been dreading it with all the time it took. This recipe saves sooo much time and is sooo easy! We couldnโt stop eating it! Our friends stopped by and enjoyed some as their 2nd dinner and went back for seconds. Will be making this recipe again. Also will be easy to pre-make then heat up in the oven if you have a busy week.”
8. One-Pot Vegan Chili Mac
One-Pot Vegan Chili Mac
What people are saying about this recipe
- Blog reader Monica says, “Made this tonight and it was a big hit. My hubby and 2 boys loved it as much as I did! Thank you for this great recipe!”
- Blog reader Diane says, “Hi Nisha, I just made this for the Super Bowl. So simple to put together and the flavors are delish. I made just as your recipes reads and itโs perfect as is. Love your recipes!!”
9. Creamy Mushroom and Black Beluga Lentil Stew
Creamy Mushroom and Black Beluga Lentil Stew
What people are saying about this recipe
- Blog reader Rasika says, “Hi Nisha! I made this soup for the second time in a month last night and it is the BOMB! My entire family loves it so much. The depth of umami flavors is amazing. Will be making again and again. Thank you for this keeper!”
- Blog reader Autumn says, “Wow…I made it and the whole family loved it… I couldnโt stop saying how good it was. So happy to find a most delicious recipe that uses beluga (black) lentils.”
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10. 10-Ingredient Creamy Vegan Pantry Pasta

Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Creamy Vegan Pantry Pasta

Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 3/4 cup (180 mL) vegetable broth or water
- 1 tablespoon reduced-sodium tamari (gluten-free soy sauce or soy sauce)
- 2 tablespoons all-purpose flour*
- 3/4 cup (180 mL) canned โliteโ coconut milk or unsweetened oat milk**
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt + more to taste
- Freshly cracked black pepper to taste
- 1/4 teaspoon Dijon mustard or coarse-grain mustard
- 6 ounces (170g) linguine, fettuccine, or any pasta of choice (including gluten-free)
- Optional garnishes: chopped flat-leaf parsley, toasted pine nuts or Cashew Parmesan
Instructions
- Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.
- Meanwhile, heat a medium sautรฉ pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for 5-7 minutes, stirring occasionally, until browned around the edges. Add the garlic and thyme, and stir to combine for 1 minute, until fragrant.
- While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.
- Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring to a simmer and cook for 5-10 minutes, or until the sauce is thickened and very creamy, whisking occasionally.1. NOTE: if you double the recipe, youโll probably want to cook it closer to 10 minutes.
- Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Add the hot cooked pasta directly into the sauce and toss to coat until all the pasta is coated.
Notes
** I used oat milk because I usually have it on hand, but any creamy plant-based milk will work. If all you have is canned full-fat coconut milk, be sure to stir well and water it down a bit. Or add more broth/water.
What people are saying about this recipe
- Blog reader Gaby says, “One of my very favorite dishes! Itโs so easy and the ingredients are so simple. The ending result is just an explosion of flavor in your mouth! Iโve made this a few times now and will continue to do so!”
- Blog reader Elyse says, “We had no plans for dinner tonight and weโre looking for something easy, with ingredients already on hand. This was the perfect option. So full-flavored and a perfect pair with roasted Brussels and a glass of wine. Thank you for yet another delicious dinner Nisha!”
If you try one of these healthy vegan dinner recipes, be sure to rate and review it and tag me with your remakes on Instagram!
Fairly quick and easy. Simple yet flavorful. Used homemade Cashew milk and added in green peas right before serving. Very creamy and satisfying!
We appreciate your feedback and support, C. Thank you for leaving a review!
This was so good and easy to make! One of the better pasta dishes I have made. I add mushrooms cause they were about to good bad, it didnโt seem to take way from the pasta dish.
That sounds tasty Amanda! Thanks for trying the recipe, we are so glad you liked it!
It took longer to make than expected, but came out pretty good. I added some field roast smoked apple & sage plant based sausage to it.
Sorry to hear that, Tiana. Glad you enjoyed it despite the longer cook time!
I added sun dried tomatoes and it was even more delicious!!!!
Thanks for sharing, Jess!