10 Best Vegan Recipes for Beginners: Easy and Delicious Plant-Based Meals

Starting a vegan diet can feel overwhelming, but it doesn’t have to be. The key is simple, flavorful recipes that make cooking easy and fun.

This list is all about beginner-friendly vegan dishes—comforting pasta, hearty soups, and quick, protein-packed meals that prove plant-based eating is both delicious and satisfying.

When I first started cooking vegan meals, I worried about missing my favorite dishes. But once I learned a few basics, everything changed.

Swapping dairy, experimenting with new ingredients, and discovering bold plant-based flavors made cooking exciting. It wasn’t about restriction—it was about creativity, and that made all the difference.

These 10 easy vegan recipes are perfect for beginners. Whether you need a quick dinner, a cozy soup, or a simple, satisfying meal, these dishes will help you feel confident in the kitchen. Let’s dive in and start cooking!

1. Vegan Queso Blanco

Smooth, creamy, and just the right amount of cheesy, this vegan queso blanco is a game-changer for nacho nights. Blended cashews and white beans create the perfect velvety base, while a kick of green chilies and fresh lime juice adds brightness.

Whether dipping tortilla chips, drizzling it over tacos, or spooning it straight from the bowl (no judgment), this queso delivers bold, dairy-free flavor with every bite. It’s the ultimate crowd-pleaser for game days, parties, or whenever a cheesy craving strikes.

Servings: 8

Ingredients:

• 1 cup raw cashews
• 1 cup peeled and chopped yellow or white potato (1-2 potatoes)
• 8 ounces canned green chiles, mild or medium
• 2 tablespoons pickled jalapeños
• 2 tablespoons pickled jalapeño juice from the jar
• 2 tablespoons lemon juice (about 1 lemon squeezed)
• 1 cup water
• 1 teaspoon salt

Instructions:

• Add cashews and diced potatoes to a small pot and cover with water.
• Bring to a boil and cook for about 10 minutes until potatoes are fork-tender.
• Drain and transfer to a blender with the remaining ingredients.
• Blend until smooth and creamy.
• If using a high-speed blender, blend until hot.
• If using a regular blender, transfer the mixture to a pot and heat over medium, stirring frequently.
• Add more water if needed to thin the sauce.
• Serve with tortilla chips, tacos, burritos, or any Mexican-inspired dish. Enjoy!

2. Vegan Ranch Dip

Cool, creamy, and packed with herby goodness, this vegan ranch dip will make you forget all about the bottled stuff. A mix of soaked cashews (or dairy-free yogurt), fresh garlic, and a blend of dill and chives gives it that signature tangy kick.

Whether you’re dunking veggies, drizzling it over salads, or slathering it on a sandwich, this dip is pure magic. Plus, it’s ridiculously easy to whip up—just blend, chill, and enjoy. It’s perfect for summer barbecues, snack platters, or a quick weeknight treat.

Servings: 6

Ingredients:

• 1 tablespoon unsweetened plant-based milk of choice
• 1/4 teaspoon apple cider vinegar*
• ½ cup (112g) vegan mayo**
• 1 tablespoon freshly squeezed lemon juice, more as needed
• 1 large or 2 small garlic cloves, crushed with a press or grated
• ½ teaspoon Dijon mustard
• ½ teaspoon onion powder
• ½ tablespoon nutritional yeast
• Scant ¼ teaspoon sea salt
• Freshly cracked black pepper
• 2 tablespoons finely minced chives (or scallions)
• 2 teaspoons of chopped fresh dill (1 tablespoon if you love dill)

Instructions:

• In a medium bowl, mix milk and vinegar and let it sit for a few minutes to curdle.
• Add mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, pepper, scallions, and dill.
• Whisk everything until smooth and well combined.
• Taste and adjust the seasoning with more salt, pepper, lemon juice, or vinegar if needed.
• If the dressing tastes too sharp, stir in a tablespoon of unsweetened vegan yogurt.
• Chill the dressing for better flavor, or serve immediately.
• Store leftovers in an airtight jar in the fridge for up to a week.
• Enjoy with salads, sandwiches, or as a dip!

3. Vegan Cheesy Pull-Apart Bread

Picture this: golden, buttery bread, baked to perfection, oozing with melty vegan cheese in every tear-apart bite. This pull-apart bread is the ultimate appetizer, snack, or side dish for any gathering.

Made with soft, pillowy dough and stuffed with a garlicky, herbed cheese filling, it’s the kind of recipe that disappears fast.

Serve it warm with marinara for dipping, and watch everyone reach for seconds. Trust me, you won’t miss the dairy one bit.

Servings: 20

Ingredients:

Vegan Garlic Bread Dough:

• 1 1/2 cups unsweetened dairy-free milk, such as soy milk, oat milk, or almond milk
• 2 tbsp maple syrup, room temperature
• 2 1/4 tsp (7 g) active dry yeast
• 4 1/2 cups flour (560 g) + 1 tsp bread flour or all-purpose flour*
• 2 tbsp applesauce or dairy-free yogurt
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1/2 cup (113 g) salted vegan butter, room temperature
• 1 tsp finely ground sea salt

Garlic butter filling:

• 1/2 cup (113 g) salted vegan butter, room temperature
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh or store-bought minced garlic 
• 1 cup shredded vegan cheese, such as Forager Project mozzarella, cheddar, or Colby Jack

Instructions:

• Prep: Measure all ingredients, grease a large bowl, and set it aside.
• Bloom the yeast: Heat dairy-free milk to 110°F, mix with maple syrup and flour, then add yeast. Let it sit in a warm spot for 10-12 minutes until foamy.
• Make the dough: In a stand mixer, combine flour, applesauce, herbs, and garlic. Mix, then add vegan butter and salt. Knead for 10-15 minutes until smooth.
• First proof: Place dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 hour.
• Make the filling: Mix softened vegan butter, garlic, and herbs into a spread.
• Shape and spread: Roll dough into a rectangle, spread the filling, and cut into squares. Stack squares with shredded vegan cheese.
• Assemble and proof: Place stacked dough in a loaf pan, cover, and let it rest for 30 minutes.
• Bake and serve: Bake at 375°F for 40-45 minutes, then cool before serving. Enjoy!

4. Raspberry Overnight Oats

These raspberry overnight oats are like a fresh summer morning in a jar. Juicy raspberries bring a bright, tangy sweetness, while creamy oats soak up plant-based milk for a rich, pudding-like texture. A drizzle of maple syrup and a sprinkle of chia seeds add just the right amount of flavor and nutrition.

Whether you’re meal-prepping for busy mornings or just want a no-fuss, make-ahead breakfast, this one’s a keeper. Best served cold, straight from the fridge, with an extra handful of berries on top.

Servings: 12

Ingredients:

• 1/2 cup old-fashioned oats
• 1/4 cup plain Greek yogurt
• 2 tablespoons chia seeds optional
• 1 tablespoon honey or your sweetener of choice
• 1 cup almond milk or your milk of choice
• 1/2 cup raspberries fresh or frozen
• 1 tablespoon sliced slivered or chopped almonds

Instructions:

• In a jar or container, layer oats, yogurt, chia seeds, honey, and milk. Stir well.
• Seal the jar and refrigerate for at least 6 hours or overnight.
• When ready to eat, give it a good stir.
• Add fresh raspberries and almonds on top.
• Enjoy your delicious overnight oats!

5. Whole Wheat Pancakes

Hearty, fluffy, and just the right amount of nutty, these whole wheat pancakes make every breakfast feel extra special. Made with 100% whole wheat flour, a splash of vanilla, and a touch of maple syrup, they have a wholesome depth of flavor that pairs beautifully with fresh fruit or a drizzle of syrup.

The best part? They stay light and tender, never dense or dry. Perfect for slow Sunday mornings or a quick weekday treat—just whip up a batch, stack ’em high, and dig in.

Servings: 6

Ingredients:

• 1 cup milk of choice
• 1 tablespoon apple cider vinegar or distilled white vinegar
• 1 cup white whole wheat flour or regular whole wheat flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 egg
• 2 tablespoons unsalted butter, melted
• 2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract

Instructions:

• In a measuring cup, mix milk and vinegar. Let it sit for 5 minutes to curdle.
• In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• Add egg, melted butter, maple syrup, and vanilla to the buttermilk mixture. Whisk well.
• Pour the wet ingredients into the dry ingredients and mix gently. Let the batter rest for 5 minutes.
• Heat a skillet or griddle over medium-low heat and lightly grease if needed.
• Pour ⅓ cup of batter per pancake onto the skillet. Cook until bubbles form, then flip and cook until golden.
• Serve warm with your favorite toppings, or store leftovers in the fridge for 3 days or freezer for 2 months.

6. Blueberry Overnight Oats

Thick, creamy, and bursting with juicy blueberries, these overnight oats make mornings effortless. The oats soak overnight, absorbing plant-based milk until they reach a perfect, spoonable consistency.

A touch of cinnamon, a drizzle of maple syrup, and a handful of fresh or frozen blueberries make every bite feel like dessert—without the guilt.

Meal prep a few jars, and you’ll have a grab-and-go breakfast that tastes like summer, no matter the season.

Servings: 4

Ingredients:

Blueberry Oats

• 2 cups rolled oats
• 1/2 cup milk of choice
• 1 cup frozen blueberries
• 1 cup thick natural yogurt or Greek yogurt
• 2 tsp vanilla extract
• 1-2 tsp maple syrup (or sweetener of choice) optional
• 1/8 tsp salt

Chocolate Shell Topping

• 80-gram dark chocolate melted
• 1/2 tbsp coconut oil optional – helps to thin chocolate topping

Instructions:

• Blend all the oat ingredients until smooth and batter-like.
• Divide 1 cup of blueberries between jars.
• Pour the blended oat mixture over the blueberries and smooth the top.
• If using, mix melted chocolate with coconut oil until combined.
• Pour the chocolate over each jar of oats.
• Seal the jars and refrigerate overnight or for at least 90 minutes.
• Enjoy chilled!

7. Vegan Raspberry Muffins

Light, fluffy, and packed with bursts of tart raspberries, these vegan muffins are pure breakfast (or snack) bliss. A touch of vanilla and maple syrup balances out the berries’ natural tang, while the soft crumb makes them feel bakery-worthy.

No eggs, no dairy—just simple, wholesome ingredients that come together in minutes. Enjoy them warm from the oven with a little dairy-free butter, or grab one on the go for a quick treat. Either way, they won’t last long.

Servings: 12

Ingredients:

Dry ingredients

• 3 cups all-purpose plain flour, spooned and leveled
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ⅛ teaspoon baking soda
• Pinch of salt

Wet ingredients

• 1 ¼ cup dairy-free milk
• ½ cup neutral-flavored oil
• 1 tablespoon lemon juice, apple cider vinegar, or white vinegar, optional
• ~1 tablespoon lemon zest, optional (about 2 lemons)
• 2 teaspoons vanilla extract
• 2 cup fresh or frozen raspberries,

Crumble topping (optional)

• ½ cup all-purpose plain flour
• 3 tablespoons granulated sugar
• 2 ½ tablespoons vegan butter, melted and cooled
• ¼ teaspoon ground cinnamon

Instructions:

• Preheat the oven to 350°F (180°C) and line a 12-hole muffin tray with liners.
• Chop the white chocolate into small pieces and set aside.
• In a bowl, whisk together milk, apple cider vinegar, oil, and vanilla.
• In another bowl, mix flour, sugar, salt, and baking powder.
• Gently fold the dry ingredients into the wet until just combined.
• Stir in the chopped white chocolate and raspberries.
• Divide the batter into the muffin cups and bake for 25-35 minutes.
• Let cool completely before glazing, then drizzle with icing and decorate if desired.

8. Vegan Blackberry Muffins

Soft, moist, and studded with juicy blackberries, these vegan muffins are everything a great muffin should be. The blackberries burst as they bake, creating little pockets of jammy sweetness in every bite.

A hint of lemon zest adds a fresh, citrusy twist, making these muffins perfect for summer mornings or cozy afternoon snacks. Best of all, they’re easy to make—just mix, scoop, and bake!

Servings: 12

Ingredients:

• 100g vegan butter
• 80g white caster sugar
• 80g light brown sugar
• 1 tsp baking powder
• 0.5tsp baking soda
• 165g plain flour
• 1tsp apple cider vinegar
• 150ml plant-based milk (I use oat milk)
• 200g fresh blackberries, lightly chopped

Streusel topping

• 1.5 tsp cinnamon
• 2 tbsp white sugar
• 2 tbsp light brown sugar
• 2 tbsp vegan butter, softened
• 70g plain flour

Instructions:

• Preheat the oven to 180°C and line a muffin tin with muffin cases.
• Make the streusel by mixing sugar, butter, and cinnamon, then adding flour until a crumble forms.
• In a bowl, beat together vegan butter and sugar.
• Add flour, baking powder, and baking soda, then mix until combined.
• Gradually stir in plant-based milk, then add apple cider vinegar and blackberries, folding gently.
• Scoop the batter into muffin cases and top with the streusel.
• Bake for 20-25 minutes or until a skewer comes out clean.

9. Vegan Chocolate Donuts

Chocolate lovers, this one’s for you. These baked vegan chocolate donuts are rich, fudgy, and topped with a glossy chocolate glaze that melts in your mouth. Made with cocoa powder and a splash of coffee (for that extra depth), they’re soft, moist, and irresistible.

And because they’re baked, not fried, you can enjoy one (or two) without the grease. Perfect for weekend treats, birthdays, or just because.

Servings: 12

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup soy milk
• 3 tablespoons melted vegan butter
• 1 teaspoon pure vanilla extract

Chocolate Glaze

• 1 cup powdered sugar
• 3 tablespoons cocoa powder
• 1/2 teaspoon pure vanilla extract
• 3-4 tablespoons soy milk

Instructions:

• Preheat the oven to 350°F and spray a donut pan with non-stick spray.
• In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
• Add soy milk, melted vegan butter, and vanilla, then mix until combined.
• Spoon the batter into the donut pan, filling each about ¾ full.
• Bake for 10-12 minutes, then let cool for a few minutes before transferring to a wire rack.
• Make the glaze by mixing powdered sugar, cocoa, vanilla, and soy milk until smooth.
• Dip the cooled donuts into the glaze, then place them back on the rack to set.

10. Vegan Blackberry Donuts

If summer had a flavor, it might just be these blackberry donuts. Soft, fluffy, and bursting with juicy blackberries, they’re naturally sweet with just a hint of tartness. A light glaze drizzled over the top adds the perfect touch of sweetness, making them a treat you’ll want to bake again and again.

Whether you enjoy them with your morning coffee or as an afternoon snack, these donuts deliver bakery-quality flavor—without the dairy or eggs.

Servings: 12

Ingredients:

Blackberry Donuts

• 1/4 cup vegan butter, melted & cooled
• 1/3 cup granulated sugar
• 3 tablespoons aquafaba
• zest of 1 lemon
• 1 teaspoon lemon extract 
• 1/3 cup unsweetened flax milk (or dairy-free milk of choice)
• 1 teaspoon vinegar (white or apple cider)
• 1 cup Bob’s 1-1 gluten-free flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup fresh raspberries (gently diced or use blueberries)

For Glaze

• 1 cups confectioners’ sugar
• 1/2 tablespoon unsalted vegan butter, melted
• 1 tablespoon lemon zest
• pinch of salt
• 4-5 tablespoons fresh lemon juice

Instructions:

• Preheat oven to 375°F and lightly spray a 6-cavity donut pan with nonstick spray.
• In a small bowl, mix milk and vinegar, then set aside to curdle.
• In a large bowl, whisk cooled butter and sugar, then add aquafaba, lemon zest, lemon extract, and buttermilk.
• In another bowl, whisk flour, baking powder, and salt, then add to wet ingredients. Fold in blackberries.
• Transfer batter to a piping bag and fill donut pan cavities 2/3 full.
• Bake for 8-10 minutes or until donuts spring back when pressed lightly. Cool on a wire rack.
• Make the glaze by mixing confectioners’ sugar, butter, lemon zest, and salt, then whisk in lemon juice until smooth. Dip donuts in glaze.