# Easy vegan recipes

Plant-based meals with real staying power. Beans, grains and well-browned vegetables do the work, with umami and acid making every bite taste complete.

- [Chickpea spinach curry with rice](https://cookingscientist.com/recipes/chickpea-spinach-curry-rice): 30 min, 560 kcal. A pantry chana palak-style curry: two cans, one onion, a jar of curry powder and two handfuls of spinach, simmered thick and served over basmati. Vegan, 30 min.
- [Red lentil and tomato soup](https://cookingscientist.com/recipes/red-lentil-tomato-soup): 30 min, 340 kcal. Curried red lentil and tomato soup with 19 g of plant protein a bowl. Vegan, one pot, pantry staples, and it freezes beautifully for batch-cooked lunches.
- [Peanut soy noodles](https://cookingscientist.com/recipes/peanut-soy-noodles): 20 min, 550 kcal. Spaghetti makes brilliant peanut noodles: a peanut soy lime sauce made in the empty pot, crunchy carrot and cabbage, and chili heat. Vegan, 21 g protein.
- [Aloo Gobi (Potato and Cauliflower Curry)](https://cookingscientist.com/recipes/aloo-gobi): 45 min, 240 kcal. Aloo gobi is a dry-style Indian curry of potatoes and cauliflower in warm spices. Vegan, easy to make in one pan and ready in about 45 minutes.
- [Crispy Baked Sweet Potato Fries](https://cookingscientist.com/recipes/baked-sweet-potato-fries): 50 min, 200 kcal. Crispy baked sweet potato fries with golden edges and a tender center. A cornstarch coating and hot oven keep them from going soggy. Ready in 50 minutes.
- [Basic Vinaigrette](https://cookingscientist.com/recipes/basic-vinaigrette): 5 min, 140 kcal. Basic vinaigrette with the classic 3 to 1 oil to vinegar ratio, Dijon and shallot. Ready in 5 minutes and better than any bottle. Perfect for every salad.
- [Roasted Butternut Squash Soup](https://cookingscientist.com/recipes/butternut-squash-soup): 1 h 5 min, 230 kcal. Roasted butternut squash soup with apple, warm spices and coconut milk. A silky, dairy-free fall soup that takes about 1 hour and needs only one blender.
- [Easy Chana Masala](https://cookingscientist.com/recipes/chana-masala): 40 min, 360 kcal. Easy chana masala with tender chickpeas in a spiced tomato and onion sauce. A vegan chickpea curry ready in about 40 minutes with pantry staples.
- [Creamy Chia Pudding](https://cookingscientist.com/recipes/chia-pudding): 5 min, 290 kcal. Creamy chia pudding with just 5 minutes of prep and a simple 1 to 4 ratio. A make-ahead breakfast that keeps for 5 days and works with any milk.
- [Fluffy Cilantro Lime Rice](https://cookingscientist.com/recipes/cilantro-lime-rice): 30 min, 240 kcal. Fluffy cilantro lime rice with bright citrus and fresh herbs, burrito bowl style. Ready in 30 minutes on the stovetop with 5 ingredients.
- [Crispy Oven Fries](https://cookingscientist.com/recipes/crispy-oven-fries): 1 h, 210 kcal. Crispy oven fries with golden edges and a fluffy middle, no deep fryer needed. Soak, dry and bake hot for fries that really crunch. Ready in about an hour.
- [Crispy Roasted Potatoes](https://cookingscientist.com/recipes/crispy-roasted-potatoes): 1 h 10 min, 230 kcal. Crispy roasted potatoes with a crunchy golden crust and fluffy middle. Parboil with baking soda, then roast hot. Ready in 70 minutes with pantry staples.
- [Dal Tadka (Yellow Lentil Dal)](https://cookingscientist.com/recipes/dal-tadka): 40 min, 290 kcal. Dal tadka is creamy yellow lentils topped with a sizzling garlic and cumin tempering. Simple vegan comfort food ready in about 40 minutes.
- [Crispy Homemade Falafel](https://cookingscientist.com/recipes/falafel): 35 min, 380 kcal. Crispy homemade falafel made from soaked dried chickpeas and fresh herbs, with a fluffy green middle. Vegan, fried in minutes, and easy to bake or air fry.
- [Easy Focaccia Bread](https://cookingscientist.com/recipes/focaccia): 50 min, 230 kcal. Easy focaccia with a crisp golden bottom, airy chew and olive oil dimples, mixed in one bowl with 50 minutes of hands-on time plus rising. Makes 12 pieces.
- [Easy Guacamole](https://cookingscientist.com/recipes/guacamole): 15 min, 150 kcal. Easy guacamole with ripe avocado, lime, cilantro and jalapeño. Ready in 15 minutes and stays green longer with a trick. Great with chips and tacos.
- [Homemade Marinara Sauce](https://cookingscientist.com/recipes/homemade-marinara-sauce): 40 min, 110 kcal. Homemade marinara sauce with canned tomatoes, garlic and basil that tastes bright and fresh. Ready in 40 minutes, simple and freezer friendly.
- [Homemade Pizza Dough](https://cookingscientist.com/recipes/homemade-pizza-dough): 35 min, 260 kcal. Homemade pizza dough with a chewy bite and crisp crust, made with bread flour and a short knead. Makes two 12-inch pizzas in 35 minutes plus rising.
- [Creamy Homemade Hummus](https://cookingscientist.com/recipes/hummus): 15 min, 170 kcal. Creamy homemade hummus that is silky smooth with tahini and lemon. A simple whipping trick makes it fluffy. Ready in 25 minutes from pantry staples.
- [Easy Minestrone Soup](https://cookingscientist.com/recipes/minestrone-soup): 55 min, 290 kcal. Easy minestrone soup full of vegetables, beans and small pasta in a rich tomato broth. A hearty, meal-prep friendly Italian soup ready in about 55 minutes.
- [No-Knead Dutch Oven Bread](https://cookingscientist.com/recipes/no-knead-bread): 1 h 5 min, 170 kcal. No-knead bread with a crackly crust and chewy, open crumb from just four ingredients and a Dutch oven. 65 minutes hands-on plus an overnight rest.
- [Fresh Pico de Gallo](https://cookingscientist.com/recipes/pico-de-gallo): 15 min, 25 kcal. Fresh pico de gallo with ripe tomatoes, onion, cilantro, jalapeño and lime. Ready in 15 minutes and never watery with this simple draining trick.
- [Crispy Roasted Broccoli](https://cookingscientist.com/recipes/roasted-broccoli): 30 min, 130 kcal. Roasted broccoli with crispy browned edges and tender stems. High heat and a dry start make it crunchy, not soggy. Ready in 30 minutes.
- [Crispy Roasted Brussels Sprouts](https://cookingscientist.com/recipes/roasted-brussels-sprouts): 35 min, 150 kcal. Crispy roasted Brussels sprouts with caramelized edges and a tender middle. A balsamic maple glaze balances the bitterness. Ready in 35 minutes.
- [Roasted Cauliflower Steaks](https://cookingscientist.com/recipes/roasted-cauliflower-steaks): 40 min, 230 kcal. Roasted cauliflower steaks with crisp caramelized edges and a creamy lemon tahini sauce. A simple vegan main ready in about 40 minutes.
- [Crispy Sesame Tofu Stir Fry](https://cookingscientist.com/recipes/sesame-tofu-stir-fry): 35 min, 410 kcal. Crispy sesame tofu stir fry with broccoli, peppers and a sticky soy ginger sauce. A vegan weeknight dinner ready in about 35 minutes over rice.
- [Spaghetti Aglio e Olio](https://cookingscientist.com/recipes/spaghetti-aglio-e-olio): 20 min, 600 kcal. Spaghetti aglio e olio with golden garlic, olive oil and chili. A silky pantry pasta ready in 20 minutes with no bitter garlic. Learn the method.
- [Classic Tomato Bruschetta](https://cookingscientist.com/recipes/tomato-bruschetta): 25 min, 170 kcal. Classic tomato bruschetta with garlic-rubbed crisp toast and a fresh tomato basil topping. Ready in 25 minutes. A simple, vegan appetizer for any party.
- [Vegan Buddha Bowl with Tahini Dressing](https://cookingscientist.com/recipes/vegan-buddha-bowl): 50 min, 620 kcal. Vegan buddha bowl with roasted sweet potato, crispy chickpeas, quinoa and a lemon tahini dressing. Colorful, filling and ready in about 50 minutes.
- [Vegetarian Three-Bean Chili](https://cookingscientist.com/recipes/vegetarian-three-bean-chili): 55 min, 320 kcal. Vegetarian three-bean chili with black, kidney and pinto beans in a smoky tomato base. Hearty, budget friendly and ready in about 55 minutes in one pot.
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Source: https://cookingscientist.com/recipes/vegan (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846