10 Delicious Plant-Based Recipes

In this post I am sharing 10 delicious plant-based recipes. Oftentimes women ask me if they can get the protein and nutrients they need, while still losing weight on a vegan diet. Here are some recipes that will do JUST that. And I bet even your kids and husband will be asking for seconds!

If you have been wanting to begin a plant-based diet or are struggling with coming up with meal ideas, I have done the legwork for you! At times we all need a little inspiration in the kitchen and I have come prepared to BLOW your mind. 😂

As hard as it may seem at first, plant-based meals do not have to be tasteless or boring! In fact, some of my favorite dishes are plant-based (I’ll share a few below)! A lot of people are starting to transition to a plant-based diet because of the many health benefits. Eating plant based does more than just helping weight loss and disease prevention! 

Why choose a plant-based diet?

  • It supports your immune system & reduces inflammation… hellllloo antioxidants!
  • Can help you maintain a healthy weight or even help weight loss
  • Increase Fiber – Fiber is present in all unprocessed plants. 
  • And it can reduce your risk for heart disease, stroke, diabetes, and some mental health illnesses.

So if you are wanting to focus your meals that are primarily from plants, here are 10 delicious plant-based recipes! And like always, tag me on Instagram (@nathaliamelofit) when you’re cooking! I love cooking with you and seeing how these recipes turn out for you. 

10 Delicious Plant-Based Recipes

Delicious Plant-Based Breakfast Recipes

Green Smoothie Bowl

Servings: 2

Preparation Time: 10 minutes

Green Smoothie with Strawberries on Top for the Perfect Plant-Based Breakfast

Ingredients:
For Smoothie Bowl:
  • 2 cups fresh spinach
  • 1 medium avocado, peeled, pitted and chopped roughly
  • 2 scoops unsweetened vegan protein powder
  • 3 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 cup unsweetened almond milk 
  • ¼ cup ice cubes
For Topping:
  • 2 tablespoons chia seeds
  • 2 tablespoons fresh blueberries
  • 1 tablespoon almonds
  • 2 tablespoons fresh blackberries
  • 1 tablespoon pistachios
Instructions:
  1. In a high-speed blender, add all the ingredients and pulse until smooth.
  2. Transfer into 2 serving bowls and serve with topping ingredients.
Nutritional Information per Serving:
  • Calories: 464
  • Fat: 24.6g
  • Sat Fat: 4.2g
  • Carbohydrates: 36.2g
  • Fiber: 10.7g
  • Sugar: 20.2g
  • Protein: 31.2g

Nuts, Seeds & Coconut Granola 

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Nuts and Seeds ready to be made into a granola for this delicious plant-based recipe

Ingredients:
  • ½ cup unsweetened coconut flakes
  • 1 cup raw almonds
  • ¼ cup raw sunflower seeds, shelled
  • ¼ cup raw pumpkin seeds, shelled
  • 1 cup raw cashews
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ½ cup golden raisins
  • ½ cup black raisins
  • Salt, to taste
Instructions:
  1. Preheat the oven to 275 degrees F. Line a large baking sheet with baking paper.
  2. In a food processor, add the coconut flakes, almonds, cashews and seeds and pulse until chopped finely.
  3. In a medium non-stick pan, add the oil, maple syrup and vanilla on medium-high heat and cook for about 2-3 minutes, stirring continuously
  4. Remove from heat and immediately stir in nuts mixture.
  5. Transfer the mixture onto the prepared baking sheet and spread evenly.
  6. Bake for about 20-25 minutes, stirring twice.
  7. Remove from oven and immediately stir in raisins. 
  8. Sprinkle with a little salt.
  9. With the back of a spatula, flatten the surface of mixture.
  10. Set aside to cool completely. 
  11. Then break the granola into desired size chunks.
  12. Serve with your choice of non-dairy milk and fruit topping.
Nutritional Information per Serving:
  • Calories: 546
  • Fat: 36.7g
  • Sat Fat: 15.8g
  • Carbohydrates: 51.1g
  • Fiber: 5.3g
  • Sugar: 32.6g
  • Protein: 10.2g

Delicious Plant-Based Lunch Recipes

Mixed Grains Salad

Servings: 6

Preparation Time: 20 minutes

A bowl of mixed grains salad with pomegranate and cucumber

Ingredients:
For Dressing:
  • ¼ cup fresh lime juice 
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground cumin
  • 1 teaspoon garlic powder
  • Salt and ground black pepper, as required
  • ½ cup extra-virgin olive oil
For Salad:
  • 2 cups fresh mango, peeled, pitted and cubed
  • 2 tablespoon fresh lime juice, divided 
  • 1 cup cooked quinoa
  • 2 avocados, peeled, pitted and cubed 
  • Pinch of salt
  • 1 (15¼-ounce) can corn, rinsed and drained
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 small red onion, chopped
  • 1 jalapeño, seeded and chopped finely
  • ½ cup fresh cilantro, chopped
  • 6 cups romaine lettuce, shredded
Instructions:
  1. For dressing: in a blender, add all the ingredients except oil and pulse until well combined. 
  2. While the motor is running, gradually add the oil and pulse until smooth.
  3. For salad: in a bowl, add the mango and 1 tablespoon of lime juice and toss to coat well. 
  4. In another bowl, add the avocado, a pinch of salt and remaining lime juice and toss to coat well.
  5. In a large serving bowl, add the mango, avocado and remaining salad ingredients and mix.
  6. Place the dressing and toss to coat well.
  7. Serve immediately.
Nutritional Information per Serving:
  • Calories: 631
  • Fat: 33.6g
  • Sat Fat: 5.5g
  • Carbohydrates: 73g
  • Fiber: 16.4g
  • Sugar: 15.2g
  • Protein: 15.9g

Stuffed Sweet Potatoes

Servings: 2

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Stuffed Sweet Potatoes in a Serving Dish (Delicious Plant-Based Recipes)

Ingredients:
For Sweet Potatoes:
  • 1 large sweet potato, halved
  • ½ tablespoon olive oil
  • Salt and ground black pepper, as required
For Filling:
  • ½ tablespoon olive oil
  • 1/3 cup canned chickpeas, rinsed and drained
  • 1 teaspoon curry powder
  • 1/8 teaspoon garlic powder
  • 1/3 cup cooked quinoa
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fresh cilantro, chopped
  • Salt and ground black pepper, as required
  • Top with 1 teaspoon sesame seeds
Instructions:
  1. Preheat the oven to 375 degrees F.
  2. Rub each sweet potato half with oil evenly.
  3. Arrange the sweet potato halves onto a baking sheet, cut side down and sprinkle with salt and black pepper. 
  4. Bake for 40 minutes or until sweet potato becomes tender.
  5. Meanwhile, for filling: in a skillet, heat the oil over medium heat and cook the chickpeas, curry powder and garlic powder for about 6-8 minutes, stirring frequently.
  6. Stir in the cooked quinoa, salt and black pepper and remove from the heat.
  7. Remove from the oven and arrange each sweet potato halves onto a plate.
  8. With a fork, fluff the flesh of each half slightly.
  9. Place chickpeas mixture in each half and drizzle with lime juice
  10. Serve immediately with the garnishing of cilantro and sesame seeds. 
Nutritional Information per Serving:
  • Calories: 340
  • Fat: 8.2g
  • Sat Fat: 1.1g
  • Carbohydrates: 50g
  • Fiber: 10g
  • Sugar: 8.7g
  • Protein: 12.6g

Delicious Plant-Based Dinner Recipes 

Barley & Lentil Stew

Servings: 8

Preparation Time: 15 minutes

Cooking Time: 55 minutes

A white, square shaped bowl filled with lentil and barley stew

Ingredients:
  • 2 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 1 large red onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 1 cup barley
  • 1 cup red lentils
  • 5 cups tomatoes, chopped finely
  • 5-6 cups vegetable broth
  • 6 cups fresh spinach, torn
  • Salt and ground black pepper, as required 
Instructions:
  1. In a large pan, heat the oil over medium heat and sauté the carrots, onion, celery and celery for about 5 minutes.
  2. Add the garlic and spices and sauté for about 1 minute.
  3. Add the barley, lentils, tomatoes and broth and bring to a rolling boil.
  4. Reduce the heat to low and simmer, covered for about 40 minutes.
  5. Stir in the spinach, salt and black pepper and simmer for about 3-4 minutes.
  6. Serve hot.
Nutritional Information per Serving:
  • Calories: 264
  • Fat: 5.8g
  • Sat Fat: 1g
  • Carbohydrates: 41.1g
  • Fiber: 14.1g
  • Sugar: 5.8g
  • Protein: 14.3g 

Beans, Corn & Salsa Chili

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 40 minutes

A rustic bowl of beans, corn and salsa chili topped with vegan cheddar cheese

Ingredients:
  • 1 tablespoon canola oil 
  • Large white onion, chopped finely
  • 1 green bell pepper, seeded and chopped finely
  • 1 teaspoon dried oregano, crushed
  • 5 garlic cloves, minced
  • 1½ teaspoons red chili powder
  • 1 teaspoon ground cumin
  • 2 (15-ounce) cans red kidney beans, rinsed and drained
  • 4 cups tomatoes, crushed
  • ½ cup mild salsa
  • 3 cups frozen corn kernels
  • 1 cup vegetable broth
  • Salt and ground black pepper, as required
  • ¼ cup fresh cilantro, chopped
Instructions:
  1. In a large pan, heat oil over medium-high heat and sauté the onion and bell pepper for about 5 minutes.
  2. Add the garlic, oregano and spices and sauté for about 1 minute.
  3. Add the beans, tomatoes, salsa and broth and bring to a boil.
  4. Now, reduce the heat to low and simmer for about 15-20 minutes.
  5. Stir in the corn and simmer for about 5-10 minutes.
  6. Season with the salt and black pepper and remove from the heat.
  7. Serve hot with the topping of cilantro.
Nutritional Information per Serving:
  • Calories: 279
  • Fat: 5.1g
  • Sat Fat: 0.4g
  • Carbohydrates: 49.3g
  • Fiber: 12.6g
  • Sugar: 8.8g
  • Protein: 14g 

Delicious Plant-Based Snacks Recipes

Mango Salsa

Servings: 6

Preparation Time: 15 minutes

Delicious Plant-Base Recipe for Mango Salsa, in a rustic bowl

Ingredients:
  • 1 avocado, peeled, pitted and cut into cubes
  • 2 tablespoons fresh lime juice
  • 1 mango, peeled, pitted and cubed
  • Cup of cherry tomatoes, halved
  • 1 jalapeño pepper, seeded and chopped
  • 1 tablespoon fresh cilantro, chopped
  • Sea salt, to taste
Instructions:
  1. In a large bowl, add and lime juice and mix well.
  2. Add the remaining ingredients and stir to combine.
  3. Serve immediately.
Nutritional Information per Serving:
  • Calories: 108
  • Fat: 6.8g
  • Sat Fat: 1.4g
  • Carbohydrates: 12.6g
  • Fiber: 3.6g
  • Sugar: 8.7g
  • Protein: 1.4g 

Oatmeal Cookies

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 14 minutes

Plant Based Oatmeal Cookies in a wooden decorative box

Ingredients:
  • 2 medium ripe bananas, peeled 
  • 1 cup old fashioned oats
  • 2 scoops unsweetened vegan protein powder
  • 2 tablespoons unsalted peanut butter
  • And 2 tablespoons vegan mini chocolate chips
Instructions:
  1. Preheat the oven to 350 degrees F. Line a large baking sheet with greased parchment paper.
  2. In a bowl, add bananas and with a fork, mash well. 
  3. Add the oats, whey protein powder and peanut butter and mix until well combined.
  4. Gently, fold in the chocolate chips.
  5. Spoon the mixture onto prepared cookie sheet in a single layer and with your finger, flatten each cookie slightly.
  6. Bake for about 12-14 minutes or until golden brown. 
  7. Remove from oven and place the cookie sheet onto a wire rack to cool for about 5 minutes.
  8. Now, place the cookies onto the wire rack to cool before serving.
Nutritional Information per Serving:
  • Calories: 242
  • Fat: 7.6g
  • Sat Fat: 3.4g
  • Carbohydrates: 29.1g
  • Fiber: 4.6g
  • Sugar: 6g
  • Protein: 14.2g

Delicious Plant-Based Dessert Recipes

Banana Brownies

Servings: 8

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Plant-Based Banana Brownies with a raspberry on top

Ingredients:
  • 6 bananas 
  • 2 scoops unsweetened vegan vanilla protein powder
  • 1 cup creamy peanut butter 
  • ½ cup cacao powder 
Instructions:
  1. Preheat the oven the 350 degrees F. Line a square baking dish with greased parchment paper.
  2. In a food processor, add all the ingredients and pulse until smooth. 
  3. Transfer the mixture into the prepared baking dish evenly and with the back of a spatula, smooth the top surface.
  4. Bake for about 18-20 minutes.
  5. Remove from oven and place onto a wire rack to cool completely.
  6. With a sharp knife, cut into equal-sized brownies and serve.
Nutritional Information per Serving:
  • Calories: 310
  • Fat: 17.8g
  • Sat Fat: 29.1g
  • Carbohydrates: 5.7g
  • Fiber: 10g
  • Sugar: 13.7g
  • Protein: 16.4g 

Tofu & Strawberry Mousse

Servings: 4

Preparation Time: 10 minutes

Small glass container of strawberry and tofu mousse

Ingredients:
  • 2 cups fresh strawberries, hulled and sliced
  • 2 cups firm tofu, pressed and drained
  • 3 tablespoons maple syrup
  • 4 tablespoons walnuts, chopped
Instructions:
  1. In a blender, add the strawberries and pulse until just pureed.
  2. Add the tofu and maple syrup and pulse until smooth.
  3. Transfer the mousse into serving bowls and refrigerate to chill before serving.
  4. Garnish with walnuts and serve.
Nutritional Information per Serving:
  • Calories: 199
  • Fat: 10.1g
  • Sat Fat: 1.4g
  • Carbohydrates: 18.5g
  • Fiber: 3.1g
  • Sugar: 13.3g
  • Protein: 12.7g

And just like that, you have 10 healthy and delicious plant-based recipes! Whether it’s breakfast, lunch, dinner or anytime in between, there’s a recipe in here for you.

I hope you love these amazing recipes as much as I did creating them! And you HAVE to tell me if they passed the picky eater test in your home! I have the pickiest eaters and my kids loved these plant-based recipes! Let me know which is your favorite by tagging me on Instagram (@nathaliamelofit) when you’re cooking!

If you are looking for MORE inspiration on a plant-based/vegan diet & want to learn more about creating your OWN meal plans & how to lose weight (and keep it off) the Ultimate Nutrition Mastery Workshop is for you! I’ll teach you how to eat the foods you enjoy (like ice cream 🤤🍦) and do it all on a plant-based/vegan diet!

Click HERE to learn more!

Alright, now you know the drill! Help other mamas find these 10 delicious plant-based recipes by sharing this post to Pinterest today! And make sure you’re follow me (@nathaliamelofit) for more.