31 Vegan Dinner Recipes for Veganuary (Easy Weeknight Dinners and Meal Prep Ideas)

Finding dependable vegan dinner recipes can feel overwhelming when you’re cooking every night, which is exactly why this collection exists. These plant-based dinners focus on familiar flavors, simple prep, and cozy bowls and casseroles that fit easily into busy routines without sacrificing comfort. Lentils, beans, vegetables, and warm spices show up in all kinds of everyday recipes, giving you plenty of variety while still keeping things practical.

This lineup works beautifully for Veganuary and for anyone wanting easy vegan meals that feel hearty and satisfying. Each recipe is straightforward, customizable, and built around ingredients you can find anywhere, which keeps dinner planning relaxed and manageable. A dependable set of vegan dinners you can come back to again and again.

Vegan Lentil and Vegetable Casserole

This vegan lentil and vegetable casserole brings together tender lentils, hearty vegetables, and a cozy tomato-based sauce that bakes into a satisfying, family-friendly dinner. The flavors stay warm and familiar, the texture is comforting, and the whole dish works beautifully as an easy Veganuary staple. It’s a good option for busy evenings since everything comes together in one baking dish, and leftovers reheat nicely for lunches through the week.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 large carrots, peeled and sliced
• 1 zucchini, diced (or substitute yellow squash)
• 1½ cups baby spinach, roughly chopped
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 2½ cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon each of dried basil and dried oregano
• ½ teaspoon each of garlic powder and smoked paprika
• Salt and pepper to taste
• 1 tablespoon chopped parsley (optional, for garnish)

Instructions

1. Preheat oven to 375℉. Lightly grease a medium-sized baking dish (approximately 8 x 11 inches).
2. Combine the rinsed lentils, sliced carrots, diced zucchini, diced tomatoes, tomato paste, broth, olive oil, and all the dried seasonings in the prepared dish. Mix well and cover tightly with foil.
3. Bake for 55-60 minutes, until lentils are tender and the liquid is mostly absorbed.
4. Remove the foil and mix in the spinach. Bake uncovered for an additional 10-15 minutes.
5. Let cool slightly before serving. Sprinkle with fresh parsley if desired.

Butternut Squash and Black Bean Casserole

This butternut squash and black bean casserole leans into bold flavor and real comfort without any fuss. The roasted squash adds natural sweetness that plays well with the black beans, giving you a filling plant-based dinner. Everything bakes together into a hearty, scoopable casserole that’s perfect for busy nights and easy to pair with rice, tortillas, or a simple salad.

Ingredients

• 4 cups cubed butternut squash
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon each of ground cumin and smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped cilantro or parsley (optional)

Instructions

1. Preheat oven to 400℉. Toss butternut squash with olive oil and spread on a baking sheet. Roast for 20-25 minutes until just tender and lightly golden.
2. While the squash roasts, sauté the onion in a skillet over medium heat for 3-4 minutes. Add the garlic and cook for an additional 30 seconds. Turn off the heat.
3. Combine roasted squash, black beans, diced tomatoes (with juices), cumin, smoked paprika, salt, and black pepper with the onion-garlic mixture.
4. Pour everything into the baking dish. Bake at 375℉ for 20 minutes uncovered, until bubbling and slightly crisp on the edges.
5. Let rest for 5 minutes before serving. Garnish with chopped cilantro or parsley if using.

Slow Cooker Vegan Cottage Cheese Chili

A slow cooker dinner that tastes rich and comforting, this vegan cottage cheese chili gets its creaminess from a plant-based cottage cheese that melts beautifully into the sauce. It keeps the prep simple with beans, tomatoes, and warm spices, turning into a thick, cozy bowl perfect for Veganuary. You can easily adapt this recipe from a regular cottage cheese chili, just swap in a vegan cottage cheese to keep the dish fully plant-based. It’s an easy, hands-off option that works well for busy evenings and meal prep.
Get the recipe: Crockpot Cottage Cheese Chili.

Lentil and Onion Shepherd’s Pie

Slow-cooked onions give this plant-based take on shepherd’s pie a deeper, sweeter base that makes the whole dish feel extra comforting. Lentil and onion shepherd’s pie layers a savory lentil filling under a fluffy mashed potato topping, creating the kind of vegan comfort food that works beautifully for colder evenings. It’s hearty without being heavy, simple to assemble, and ideal for anyone who wants a satisfying vegan dinner that still feels classic.

Ingredients

• For the filling:
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 garlic cloves, minced
  • 1½ cups cooked green or brown lentils (about ¾ cup dry or 1 can)
  • 1 cup frozen peas
  • 1½ cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 teaspoons soy sauce or tamari
  • 1 teaspoon each of dried thyme, smoked paprika, and dried rosemary
  • Salt and pepper to taste
• For the mashed potato topping:
  • 2 pounds potatoes, peeled and cubed
  • 4 tablespoons vegan butter
  • ½ cup unsweetened plant milk (more if needed)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt (adjust to taste)

Instructions

1. Preheat oven to 400°F.
2. Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with vegan butter, plant milk, garlic powder, and salt until smooth and fluffy. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onion and carrots, and cook for 5-6 minutes until softened. Stir in garlic and cook for 1 minute more.
4. Add cooked lentils, peas, vegetable broth, tomato paste, soy sauce, thyme, smoked paprika, rosemary, black pepper, and salt. Simmer 5-7 minutes until thickened.
5. Spoon filling into a 9-inch baking dish. Spread mashed potatoes evenly over the top, creating swirls with a fork for texture.
6. Bake for 20- 25 minutes until the top is golden brown. For extra crispness, broil 1-2 minutes at the end. Garnish with thyme or parsley and serve warm.

Vegan Mexican Enchilada Casserole

This vegan Mexican enchilada casserole has all the layered, saucy comfort of classic enchiladas without any of the rolling or extra steps. It bakes together tortillas, a hearty bean-and-veggie filling, and plenty of tomato-chili flavor, giving you a warm, scoopable dinner that feels bold and satisfying. It’s an easy choice for nights when you want something flavorful, family-friendly, and fully plant-based with minimal prep.

Ingredients

• For Enchilada Sauce
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chili powder
  • ½ teaspoon each of garlic powder, onion powder, and ground cumin
  • ¼ teaspoon each of smoked paprika, salt, and black pepper
  • 1¾ cups water
  • 2 tablespoons tomato paste
• 8 corn tortillas, halved or torn
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 zucchini, diced
• ½ cup vegan cheese (optional)
• 2 tablespoons chopped cilantro (for garnish)

Instructions

1. In a small saucepan, whisk together olive oil and flour over medium heat until it forms a smooth paste, about 1 minute. Stir in the chili powder, garlic powder, onion powder, cumin, paprika, black pepper, and tomato paste.
2. Slowly add water while whisking to prevent lumps. Simmer for 4-5 minutes, stirring often, until slightly thickened. Remove from heat and set aside.
3. Preheat oven to 375℉. Lightly grease a baking dish.
4. In a skillet over medium heat, sauté bell pepper and zucchini for 4-5 minutes until just softened. Add the black beans and corn. Cook for 2 minutes and remove from the heat.
5. Spoon a thin layer of enchilada sauce into the bottom of the baking dish. Layer half the tortillas, half the veggie mixture, and a drizzle of sauce. Repeat layers.
6. Pour remaining sauce on top and sprinkle with vegan cheese.
7. Cover with foil and bake for 20 minutes. Uncover and bake 5-10 minutes more until heated through and bubbly. Let rest 5 minutes before serving. Garnish with chopped cilantro.

Veggie-Loaded Ratatouille Casserole

A mix of tender vegetables, herbs, and a slow-simmered tomato base gives this dish a cozy, rustic feel. Veggie-loaded ratatouille casserole turns classic ratatouille into an easy baked dinner, letting the flavors concentrate into a hearty, spoonable meal. It works well when you want a plant-based option that’s vibrant, comforting, and simple enough for weeknights while still feeling special on the table.

Ingredients

• 1 eggplant, sliced
• 2 zucchinis, sliced
• 1 red pepper, diced
• 1 onion, thinly sliced
• 1 cup button mushrooms, sliced
• 3 cloves garlic, minced
• ¼ cup tomato sauce
• 2 tablespoons olive oil 
• 1 teaspoon each of dried basil and dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375℉.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion. Sauté for about 2-3 minutes or until softened.
3. Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender. Add dried basil, oregano, salt, and pepper. Add the tomato sauce and mix well.
4. Transfer the vegetable mixture to a casserole dish and spread it evenly.
5. Bake in the preheated oven for 20-25 minutes or until the vegetables are tender and the top is lightly browned. Garnish with fresh basil before serving.

Chickpea Lentil Curry

This curry brings together two pantry staples in the best possible way. Chickpea lentil curry simmers down into a thick, aromatic sauce that’s full of warm spices and soft, tender legumes. It’s the kind of plant-based dinner that feels deeply satisfying, and it fits neatly into busy weeknight cooking. A reliable bowl you can pair with rice, naan, or whatever you already have on hand.
Get the recipe: Chickpea Lentil Curry.

Chickpea Mango Curry

Sweetness from ripe mango balances the warm spices in this simple stovetop curry. Chickpea mango curry cooks down into a creamy, lightly fruity sauce that makes the whole dish feel bright and comforting at the same time. It’s an easy plant-based dinner that comes together quickly, delivers plenty of flavor without extra effort, and works well with rice or quinoa for a complete meal.

Ingredients

• 2 15-oz cans chickpeas
• 1 cup mango puree
• 2 tablespoons oil 
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 inch of ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½-¾ teaspoon cayenne, adjust as per taste
• 1 14-oz can diced tomatoes
• 1 14-oz can of coconut milk
• Salt to taste
• 2 tablespoons cilantro for garnish

Instructions

1. Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown. Add minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add diced tomatoes, curry powder, ground cumin, cayenne, and salt. Let it simmer for about 5 minutes.
3. Add the chickpeas and mango purée. Cook for 2-3 minutes. Next, reduce the heat to low and add the coconut milk. Let it simmer for another 10 minutes until the curry thickens slightly.
4. Turn off the heat. Garnish with fresh cilantro and serve hot with rice or naan.

Roasted Cauliflower and Lentil Tacos

Roasting the cauliflower gives these tacos a deeper flavor and a little crisp around the edges, which pairs perfectly with the tender lentils. Roasted cauliflower and lentil tacos give a hearty, plant-based filling that feels satisfying without being heavy, and the textures make every bite interesting. They’re an easy weeknight option that you can dress up with your favorite toppings and serve with warm tortillas for a simple, flavorful dinner.
Get the recipe: Roasted Cauliflower and Lentil Tacos.

Lentils, Peas, and Potato Curry

Slow-simmered lentils, peas, and potatoes create a naturally thick, comforting base in this straightforward stovetop curry. Lentils, peas, and potato curry lean on familiar spices and simple ingredients, giving you a plant-based dinner that feels hearty and balanced. It’s easy to pair with rice or flatbread, and the flavors only get better as it rests, making it a great make-ahead option for busy evenings.

Ingredients

• 1 cup red lentils, rinsed
• 2 cups of peas, fresh or frozen
• 2 medium potatoes, diced
• 2 tablespoons oil
• 1 onion chopped
• 2 teaspoons ginger garlic paste (sub with minced ginger and garlic)
• 1 can diced tomatoes
• 2 tablespoons curry powder
• ½ teaspoon chili powder, adjust as per taste
• Salt to taste
• 1 can of coconut milk
• 2 tablespoons each of cilantro and lemon juice

Instructions

1. In a large frying pan or skillet, heat oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic-ginger paste and cook for another 2 minutes, stirring frequently.
2. Add the tomatoes, curry powder, chili powder, and salt. Mix well and cook the tomato and spices for 4-5 minutes.
3. Add the potatoes, rinsed red lentils, and one cup of water. Mix well and bring it to a boil. Simmer for about 15-20 minutes, stirring occasionally, until the lentils and potatoes are cooked and the mixture has thickened.
4. Add the peas and coconut milk. Stir to combine everything. Simmer for 5-7 minutes or until the peas are done. Turn off the heat and add the lemon juice and cilantro. Serve warm with naan or rice.

Vegan Red Lentil Pasta (One Pot)

Ingredients

• 9 ounces red lentil pasta
• 2 tablespoons oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 inch of ginger, grated
• 1 14.5-oz can diced tomatoes
• 1 tablespoon tomato ketchup
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon chili powder, adjust as per taste
• Salt to taste
• 1 bell pepper, diced
• ½ cup frozen peas
• 1 cup broccoli florets
• 1-1¼ cup vegetable broth or water
• 1 can full-fat coconut milk
• 5 oz baby spinach

Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Add the diced onion, ginger, and garlic. Cook for 4-5 minutes or until the onions are softened.
2. Add the diced tomatoes, tomato ketchup, cumin, curry powder, chili powder, and salt. Cook for 3-4 minutes.
3. Add bell peppers, frozen peas, and broccoli florets along with vegetable broth or water. Simmer for 3-4 minutes or until the vegetables are tender-crisp.
4. Add the red lentil pasta directly to the pot and stir well. If any pasta sticks out above the liquid, gently push it down to ensure even cooking. If needed, you can add a small amount of additional liquid to fully submerge the pasta.
5. Bring the mixture back to a simmer, cover, and cook for 5 minutes, or according to the package instructions for the red lentil pasta.
6. Reduce the heat to low. Slowly pour the coconut milk into the pot along with the spinach. Cook for 1-2 minutes or until the spinach is wilted and the sauce has thickened slightly.

Spinach Kitchari Bowl

Warm spices and slow-cooked grains give this bowl a naturally cozy feel. Spinach kitchari bowl brings lentils, rice, and wilted spinach together into a soft, comforting mix that’s simple to assemble and easy to enjoy any night of the week. It’s a straightforward plant-based dinner that relies on pantry ingredients, comes together with minimal fuss, and tastes even better as it rests.

Ingredients

• ½ cup moong dal, split yellow lentils
• ½ cup rice
• ¼ teaspoon ground turmeric
• Salt to taste
• 3 cups water, add more as needed
• 2 cups baby spinach, tightly packed
• Tempering:
  • ¼ cup vegan butter (or oil)
  • ½ teaspoon cumin seeds
  • 2-3 cloves garlic minced
  • 1-2 dried red chili
  • ¼ teaspoon red chili powder

Instructions

1. Place a large pot or pan on medium heat and add the moong dal. Dry roast it for 2-3 minutes. Transfer the dal to a bowl and wash it thoroughly along with the rice.
2. Add the dal and rice to the pot along with turmeric powder, salt, and water. Mix well and bring it to a boil. Reduce the heat to medium, cover, and let it simmer for 25-30 minutes or until the dal and rice are fully cooked. Keep checking every few minutes and add more water as needed.
3. Once the dal and rice are cooked, add the spinach leaves and mix well. Let the spinach wilt for a minute. In the meantime, prepare the tempering.
4. Heat vegan butter/oil in a small pan and add cumin seeds. Once they splutter, add garlic and saute for about a minute. Add the dried chili and red chili powder. Sauté for a few seconds and turn off the heat.
5. Reserve some oil from the tempering and pour the remaining tempering into the khichdi. Mix well.
6. Spoon a generous amount of khichdi into serving bowls. Top with the tempering oil. Serve with papadum and Indian pickle.

Brown Rice and Lentil Stir Fry

A quick sauté brings everything together in this simple, hearty dinner. Brown rice and lentil stir fry uses cooked rice and tender lentils as the base, with vegetables and seasoning added for a balanced, satisfying mix. It’s an easy plant-based meal that feels filling without much prep, and it works well for weeknights when you want something dependable with familiar flavors.

Ingredients

• 2 cups cooked brown rice
• 1 15-oz can brown lentils
• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 1 medium onion, thinly sliced
• 1 cup scallions, both green and white parts
• 3 cups assorted vegetables chopped (e.g., green beans, carrots, bell peppers, cabbage)
• For Stir Fry Sauce:
  • ⅓ cup sot sauce
  • 3 tablespoons rice vinegar
  • 1½ tablespoons sesame oil
  • 1 teaspoon sugar
  • 2 teaspoons sriracha
  • ½ teaspoon chili flakes, adjust as per taste

Instructions

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, sriracha, chili flakes (if using), salt, and pepper.
2. Heat oil in a large pan or wok over medium-high heat. Add the garlic and ginger and cook for 30 seconds, until fragrant. Add the onion and scallions. Cook for 3-4 minutes, until softened. Then, add the remaining vegetables and cook for another 5-7 minutes, until crisp-tender.
3. Push the vegetables to the side of the pan and add the cooked rice and lentils. Stir-fry them for 1-2 minutes to warm through.
4. Add the prepared sauce to the pan and toss everything together to coat evenly. Cook for another 2-3 minutes until the sauce is heated through. Taste the stir-fry and adjust the seasonings. Transfer the stir-fry to plates and garnish with scallion and crushed peanuts.

Dump and Go Chickpea Tikka Masala

Everything goes straight into the pot, so this version stays as weeknight-friendly as it gets. Dump-and-go chickpea tikka masala simmers down into a creamy, tomato-spiced sauce that coats the chickpeas beautifully, giving you a full-flavored plant-based dinner with almost no hands-on time. It’s reliable, cozy, and easy to pair with rice or naan for a simple meal that still feels special on the table.
Get the recipe: Chickpea Tikka Masala.

Dump and Go High-Protein Quinoa Chili

A true set-it-and-forget-it option, dump-and-go high-protein quinoa chili builds a thick, hearty base as the quinoa cooks directly in the sauce. The mix of beans, tomatoes, spices, and quinoa creates a warm, scoopable chili with plenty of texture and flavor. It’s the kind of plant-based dinner that works well for Veganuary dinner, busy nights, meal prep, or anyone who wants a simple bowl that feels reliably satisfying.
Get the recipe: Slow Cooker Quinoa Chili.

Dump and Go Smoky Three-Bean Vegan Chili

Slow cooking gives this chili a deeper flavor without any extra steps. This three-bean vegan chili brings together a mix of beans, tomatoes, and spices that blend into a thick, comforting base as it simmers. The hint of smokiness makes it feel a little richer and more robust, and it’s an easy plant-based dinner that holds up well for leftovers and busy weeknights.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup tomato sauce
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon each of smoked paprika and ground cumin
• Salt and pepper to taste
• 2 cups vegetable broth
• Juice of half a lime
• Optional toppings: chopped green onions, cilantro, dairy-free sour cream, avocado

Instructions

1. Add all ingredients (beans, tomatoes, tomato sauce, onion, bell pepper, garlic, spices, and broth) to the crockpot. Stir well to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours. Stir in lime juice just before serving. Top with green onions, cilantro, or your favorite toppings and serve with tortilla chips or warm cornbread.

Dump and Go Crockpot Vegan Bolognese

Everything cooks low and slow so the flavors can concentrate without any effort from you. Dump-and-go crockpot vegan bolognese turns lentils, tomatoes, aromatics, and seasonings into a thick, richly textured sauce that feels surprisingly close to the classic version. It’s a dependable plant-based dinner that works well with any pasta shape and gives you plenty of leftovers for easy lunches through the week.

Ingredients

• ¾ cup dry brown lentils, rinsed
• 1 cup finely chopped mushrooms
• 1 can (14.5 oz) crushed tomatoes
• 1 cup marinara or pasta sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon each of dried basil, dried oregano, and dried thyme
• ¼ teaspoon chili flakes (optional)
• 1 tablespoon olive oil
• 1½ cups vegetable broth
• Salt to taste

Instructions

1. Add lentils, mushrooms, crushed tomatoes, marinara, onion, garlic, spices, olive oil, and broth to the crockpot. Mix well.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the lentils are soft and the sauce is thick. Taste and adjust seasoning. Serve over spaghetti or your favorite pasta with fresh basil and optional vegan Parm-style topping.

Dump and Go Vegan Gumbo

This hands-off version keeps all the cozy, simmered flavor you expect from a good gumbo. Dump-and-go vegan gumbo brings together okra, beans, and warm spices that develop depth as they cook low and slow, giving you a bowl that feels right at home during Veganuary. It’s a hearty plant-based dinner with familiar comfort and almost no prep, perfect for nights when you want something warm and easy.

Ingredients

• 1½ cups okra, sliced (fresh or frozen)
• 1 can of red kidney beans, drained
• 1 cup diced tempeh or vegan sausage-style chunks
• 1 red bell pepper, chopped
• 1 stalk celery, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1½ teaspoons smoked paprika
• 1 teaspoon thyme
• ½ teaspoon cayenne or Creole seasoning
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2½ cups vegetable broth
• Salt to taste

Instructions

1. Add all ingredients to the Crockpot and give it a good stir.
2. Cook on low for 6-7 hours or high for 3-4 hours, until the tempeh is tender and the gumbo has thickened. Adjust salt and spice levels as needed. Serve over fluffy rice with a sprinkle of green onion and parsley, and don’t forget that splash of hot sauce.

Golden Turmeric Chickpea Soup

Warm spices and a mellow turmeric base give this soup a soothing, cozy character. Golden turmeric chickpea soup cooks down into a creamy, broth-forward bowl with tender chickpeas and soft vegetables, making it a comforting option for Veganuary. It’s simple to prepare, easy to reheat, and fits beautifully into nights when you want something light but still satisfying.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 1 teaspoon ground turmeric
• ½ teaspoon each of ground cumin and smoked paprika
• 4 cups vegetable broth
• 1 (15 oz) can chickpeas, drained and rinsed
• 4 cups chopped kale or spinach
• Salt and pepper to taste
• Juice of ½ lemon

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Stir in garlic and carrots, cooking for 2-3 minutes.
2. Add turmeric, cumin, and smoked paprika; cook for 30 seconds until fragrant.
3. Pour in vegetable broth and stir in chickpeas. Bring to a boil, then reduce the heat and simmer 15 minutes until carrots are tender. Add greens and cook 2-3 minutes until wilted. Stir in lemon juice and adjust seasoning.
4. Serve hot, garnished with parsley and black pepper.

Vegan Lasagna Soup

All the flavor of classic lasagna without the layering or the baking. Vegan lasagna soup simmers pasta, tomatoes, aromatics, and a creamy plant-based mix into a rich, spoonable bowl that feels cozy and familiar. It’s the kind of weeknight dinner that tastes like it took far more effort than it actually does, and it reheats beautifully for easy lunches.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 12 ounces vegan ground meat substitute
• 1 teaspoon each of dried oregano and dried basil
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 8-10 lasagna noodles, broken into large pieces
• 4 cups fresh spinach leaves
• For topping: 1 cup vegan ricotta cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute.
2. Add vegan ground, oregano, basil, red pepper flakes, salt, and pepper. Cook for 5-6 minutes until browned. Stir in vegetable broth and crushed tomatoes. Bring to a boil.
3. Add lasagna noodles and simmer for 10-12 minutes until pasta is tender. Stir in spinach until wilted. Adjust seasoning as needed.
4. Serve hot, topped with dollops of vegan ricotta and fresh basil.

Vegan Mushroom Stroganoff with Cottage Cheese Sauce

Earthy mushrooms and a silky cottage cheese sauce make this stroganoff feel warm and deeply comforting. Mushroom stroganoff with cottage cheese sauce comes together quickly on the stovetop, with tender noodles, sautéed mushrooms, and a creamy, savory base that coats every bite. It’s a cozy dinner that feels familiar and satisfying without much effort. To make this recipe vegan, replace the butter with plant-based butter and the cottage cheese with a plant-based cottage cheese.
Get the recipe: Mushroom Stroganoff with Cottage Cheese Sauce.

Vegan Crockpot Lasagna with Cottage Cheese Layers

Layers of tender noodles, a rich tomato base, and a creamy vegan cottage cheese mixture turn this slow-cooked dinner into pure comfort. Vegan crockpot lasagna builds its flavor as it cooks, giving you soft, saucy layers without any stovetop fuss. It’s the kind of set-and-forget meal that feels hearty and familiar, perfect for nights when you want something warm and hands-off.

Ingredients

• 9 lasagna noodles (or enough to make 3 layers)
• 2 cups chopped zucchini
• 2 cups chopped mushrooms
• 1 small onion, diced
• 3 cups marinara sauce
• 1½ cups vegan cottage cheese
• 1 teaspoon each of dried oregano and garlic powder
• Salt and pepper to taste

Instructions

1. Spray the bottom of your crockpot with oil. Spread a thin layer of marinara, followed by a layer of noodles, veggies, seasonings, and spoonfuls of vegan cottage cheese.
2. Repeat twice, ending with sauce and dollops of cottage cheese on top. Cover and cook on LOW for 4-5 hours or until noodles are tender and everything is bubbly. Let it rest for 15 minutes before scooping and serving.

Warm Farro Salad with Roasted Veggies

Roasted vegetables bring sweetness and depth to this hearty grain bowl. Warm farro salad with roasted veggies and tahini dressing blends chewy farro, caramelized vegetables, and a smooth, nutty drizzle that ties everything together. It’s a simple, satisfying plant-based dinner that works well on busy evenings and holds up beautifully for leftovers the next day.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups vegetable broth (plus extra water if needed)
  • 2 cups Brussels sprouts, halved
  • 2 large carrots, cut into thick sticks
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
• For the tahini drizzle:
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2-3 tablespoons warm water (to thin)
  • Salt, to taste

Instructions

1. Preheat oven to 400°F.
2. Cook farro in vegetable broth according to package instructions until tender, then drain any excess liquid.
3. Meanwhile, toss Brussels sprouts and carrots with olive oil, salt, and pepper, and roast on a baking sheet for 20-25 minutes, flipping halfway, until golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and salt, then add warm water until the mixture is smooth and pourable.
5. To serve, spread farro on a large plate or bowl, top with roasted vegetables, drizzle generously with tahini sauce, and garnish with fresh parsley.

Vegan Lentil and Kale Stew with Smoky Paprika

Slow-simmered lentils and kale give this stew a naturally hearty base, and the smoky paprika adds a deeper, richer flavor without complicating the recipe. Lentil and kale stew thickens as it cooks, turning into the kind of comforting bowl that works well for chillier evenings. It’s a dependable plant-based Veganuary dinner that comes together with simple ingredients and tastes even better after it rests.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1½ cups dried brown lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 1 teaspoon each of smoked paprika, ground cumin, and dried thyme
• Salt and pepper to taste
• 4 cups chopped kale, stems removed

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and carrots, cooking 5-6 minutes until softened. Stir in garlic and cook for 1 minute.
2. Add lentils, crushed tomatoes, vegetable broth, smoked paprika, cumin, thyme, salt, and pepper. Stir to combine. Bring to a boil, then reduce the heat and simmer uncovered for 30-35 minutes until the lentils are tender.
3. Stir in kale and cook 3-4 minutes until wilted. Adjust seasoning as needed. Serve hot, garnished with fresh parsley and a side of crusty bread.

Dump and Go Curried Chickpea Stew

A long, gentle simmer brings out a mellow curry flavor that works beautifully with tender chickpeas and soft, sweet potatoes. Crockpot curried chickpea stew thickens as it cooks, turning into a warm, scoopable dinner with almost no hands-on time. It’s a simple plant-based option for nights when you want something comforting, reliable, and ready the moment you lift the lid.
Get the recipe: Crockpot Curried Chickpea Stew.

Vegan High-Protein Black Bean Soup

This bowl leans on simple ingredients but still delivers plenty of flavor. High-protein black bean soup cooks down into a thick, cozy mix with soft beans, warm spices, and a broth that develops depth as it simmers. It’s a reliable option for Veganuary, especially on nights when you want something filling, easy to prep, and generous enough for next-day leftovers.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 3 cups vegetable broth
• Salt and pepper, to taste
• Juice of ½ lime

Instructions

1. Heat olive oil in a pot and sauté the onion until soft. Add garlic, cumin, and smoked paprika, and cook for another minute.
2. Stir in black beans, tomatoes, and broth. Simmer for 15–20 minutes.
3. Blend about half the soup with an immersion blender or mash with a spoon for a thicker texture. Add lime juice, season to taste, and serve hot with toppings.

Crockpot Red Lentil Dal

Slow cooking lets the lentils break down into a soft, creamy base without any extra effort. Crockpot red lentil dal builds steady flavor as the spices mellow and the lentils thicken, giving you a comforting bowl that’s perfect for Veganuary. It’s simple to prepare, works well with rice or flatbread, and slips easily into any weeknight routine.
Get the recipe: Crockpot Red Lentil Dal.

Miso Tofu and Vegetable Ramen

A flavorful miso broth gives this ramen a warm, savory depth that comes together quickly. Miso tofu and vegetable ramen layers soft noodles, tender vegetables, and tofu for a bowl that feels both comforting and bright. It’s an easy plant-based dinner with familiar flavors and enough flexibility to use whatever vegetables you already have in the fridge.
Get the recipe: Miso Tofu and Vegetable Ramen.

Vegan Bean and Lentil Burgers

Vegan bean and lentil burgers come together with a hearty mix of legumes, aromatics, and simple seasonings that hold their shape beautifully once cooked. The patties develop a crisp exterior and a soft, satisfying center, making them a great plant-based option for weeknights or casual weekend dinners. They’re easy to stack with your favorite toppings, work well on the stovetop or in the air fryer, and fit neatly into any dinner rotation.

Ingredients

• 1 can black beans, drained and rinsed
• 1 cup cooked green or brown lentils
• ½ cup quick oats
• 2 tablespoons tomato paste
• 1 teaspoon each of smoked paprika, garlic powder, and cumin
• Salt to taste
• 2 tablespoons olive oil, for cooking
• Burger buns, lettuce, tomato slices, cucumber slices, and condiments for serving

Instructions

1. In a bowl, mash the black beans, then stir in lentils, oats, tomato paste, and spices. Mix well until combined. Shape into four patties.
2. Heat olive oil in a pan or campfire skillet over medium heat. Cook patties for 4–5 minutes per side until crisp and browned. Serve in buns with lettuce, tomato, cucumber slices, and condiments of your choice.

Vegan Smoked Tofu Poke Bowl

Vegan smoked tofu poke bowl brings together crisp vegetables, smoked tofu, and warm noodles for a dinner that feels fresh, colorful, and easy to assemble. The smoked tofu adds depth without extra work, and the mix of textures keeps every bite interesting. It’s a simple plant-based bowl you can customize with whatever toppings you love, making it great for quick weeknights or make-ahead lunches.
Get the recipe: Vegan Smoked Tofu Poke Bowl.

Broccoli and Lentil Stir Fry

Broccoli and lentil stir fry blends tender lentils, crisp broccoli, and a savory sauce that comes together in just a few minutes. The balance of textures makes it a satisfying choice for Veganuary, especially on nights when you want something fast but still comforting. It’s easy to customize and works well with rice or noodles for a complete, low-fuss dinner.
Get the recipe: Broccoli and Lentil Stir Fry.