Easy Vegan Dinners
Easy does not mean boring. These are the vegan dinners that our students make most often — straightforward enough to cook on a weeknight without thinking too hard, but satisfying enough that nobody is looking for something else to eat afterwards. Most come together in one pan or pot, which keeps the washing up manageable too.
Recipes
Tips
- One-pan meals are the easiest — everything goes in together and the oven or hob does the work.
- Prep mise en place first: chop everything before you start cooking and the meal practically makes itself.
- A good sauce or broth does most of the work — invest in a quality vegetable stock and you're halfway there.
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See Cook Like a Pro →Frequently Asked Questions
What is the easiest vegan dinner to make? +
Dal (red lentil soup) is arguably the easiest complete vegan dinner — one pot, 20 minutes, minimal chopping, very hard to get wrong, and nutritionally complete with rice or bread.
What vegan dinners can I make with basic ingredients? +
With tinned chickpeas, tomatoes, coconut milk, garlic and spices you can make a satisfying curry. With pasta, lentils and tomatoes you have a bolognese. Most great vegan dinners start with a small set of versatile pantry ingredients.
How do I make vegan dinners more filling? +
Ensure each meal has a protein source (lentils, chickpeas, tofu, tempeh), a slow-release carbohydrate (brown rice, whole grain pasta, sweet potato) and healthy fats (olive oil, tahini, nuts or avocado). This combination keeps you satisfied.
Can I prep vegan dinners in advance? +
Most plant-based dinners keep well in the fridge for three to four days and reheat well. Soups, stews, curries, dals and grain-based dishes are particularly good for batch cooking.
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