15 Easy Plant-Based Clean Eating Recipes

Chickpea Salad Sandwich

Experience a delightful twist on the classic sandwich with this protein-packed and flavorful chickpea salad.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper, to taste
• 4 slices of whole grain bread
• Lettuce leaves

Cooking method:

1. In a large bowl, mash the chickpeas with a fork until coarsely mashed.
2. Stir in the vegan mayonnaise and Dijon mustard until well combined.
3. Add the celery, red onion, salt, and pepper. Mix well.
4. Spread the chickpea mixture onto slices of bread and top with lettuce.
5. Assemble the sandwich and serve immediately.

Quinoa and Black Bean Tacos

These tacos are a fiesta of flavors with nutrient-rich quinoa and hearty black beans.

Ingredients:

• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 8 taco shells
• 1 avocado, sliced
• Salsa, to serve

Cooking method:

1. Cook quinoa according to package instructions.
2. In a skillet, combine cooked quinoa, black beans, cumin, and chili powder.
3. Spoon the mixture into taco shells.
4. Top with avocado slices and salsa.
5. Serve warm.

Lentil and Veggie Stir-Fry

This vibrant dish brings together lentils and colorful vegetables for a quick and healthy meal.

Ingredients:

• 1 cup cooked lentils
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 clove garlic, minced

Cooking method:

1. Heat olive oil in a wok or large pan over medium heat.
2. Add garlic and sauté until fragrant.
3. Add red bell pepper and broccoli, and stir-fry for 5 minutes.
4. Stir in the cooked lentils and soy sauce.
5. Cook for an additional 2 minutes and serve hot.

Sweet Potato and Kale Curry

A comforting curry that combines sweet potatoes and kale in a rich coconut sauce.

Ingredients:

• 2 sweet potatoes, peeled and cubed
• 1 bunch kale, chopped
• 1 can coconut milk
• 1 tbsp curry powder
• 1 onion, diced
• Salt, to taste

Cooking method:

1. In a large pot, sauté the onion until translucent.
2. Add the sweet potatoes and curry powder, and cook for 2 minutes.
3. Pour in the coconut milk and bring to a simmer.
4. Add kale and cook until sweet potatoes are tender.
5. Season with salt and serve with rice.

Cauliflower Buffalo Wings

Spicy and crispy, these cauliflower wings are a perfect appetizer or snack.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 cup flour
• 1 cup water
• 1 cup hot sauce
• 2 tbsp olive oil

Cooking method:

1. Preheat oven to 450°F (230°C).
2. Combine flour and water to make a batter.
3. Dip cauliflower florets into the batter, then place on a baking sheet.
4. Bake for 20 minutes.
5. Toss with hot sauce and olive oil, and bake for an additional 10 minutes.

Zucchini Noodles with Avocado Pesto

A fresh and creamy pasta alternative made from zucchini noodles and avocado pesto.

Ingredients:

• 2 large zucchinis, spiralized
• 1 avocado
• 1/4 cup basil leaves
• 2 tbsp lemon juice
• 1 clove garlic
• Salt and pepper, to taste

Cooking method:

1. Blend avocado, basil, lemon juice, and garlic until smooth.
2. Season with salt and pepper.
3. Toss zucchini noodles with avocado pesto.
4. Serve immediately as a light and refreshing dish.

Mushroom and Spinach Stuffed Peppers

These stuffed peppers are filled with a savory mushroom and spinach mixture, perfect for a hearty meal.

Ingredients:

• 4 bell peppers, halved and seeded
• 2 cups mushrooms, chopped
• 2 cups spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper, to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Sauté onion and garlic until softened.
3. Add mushrooms and spinach, and cook until wilted.
4. Stuff bell peppers with the mushroom mixture.
5. Bake for 25-30 minutes and serve hot.

Roasted Beet and Orange Salad

A vibrant and refreshing salad that combines sweet roasted beets with juicy oranges.

Ingredients:

• 3 medium beets
• 2 oranges, segmented
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Wrap beets in foil and roast for 45 minutes.
3. Peel and slice the roasted beets.
4. Combine beets, orange segments, and walnuts in a bowl.
5. Drizzle with olive oil and balsamic vinegar before serving.

Vegan Thai Green Curry

This aromatic and spicy Thai green curry is packed with vegetables and exotic flavors.

Ingredients:

• 1 can coconut milk
• 2 tbsp Thai green curry paste
• 1 cup eggplant, cubed
• 1 cup bell peppers, sliced
• 1 cup green beans
• Rice, for serving

Cooking method:

1. In a pot, bring coconut milk to a simmer.
2. Stir in the green curry paste.
3. Add eggplant, bell peppers, and green beans.
4. Simmer until vegetables are tender.
5. Serve with rice.

Carrot and Ginger Soup

A warm and soothing soup that highlights the natural sweetness of carrots with a hint of ginger spice.

Ingredients:

• 5 large carrots, sliced
• 1 onion, chopped
• 2 tbsp ginger, grated
• 4 cups vegetable broth
• Salt and pepper, to taste

Cooking method:

1. In a pot, sauté onion and ginger until fragrant.
2. Add carrots and vegetable broth.
3. Simmer until carrots are tender.
4. Blend until smooth and season with salt and pepper.
5. Serve hot.