13 Top-Rated Recipes for a Plant Based Diet

Here's a quick and easy vegan sheet pan dinner of roasted baby potatoes, green beans, chickpeas, and tomatoes seasoned with basil. "Easy to make, inexpensive, and an instant hit with the family!" says JayPee. "Cleanup took 1 minute."

Cauliflower, black beans, corn, and onion saute with taco seasonings. Top with your favorite taco fixings. "Get as creative as you want here! Add as many veggies as you like," says Julie Weigand. "Experiment with Mexican seasonings or make this into a taco salad instead of using it as a tortilla shell . Have fun with it and know you are eating healthy!"

A savory vegetarian pilaf of millet with spinach, peas, onions, garlic, and tomatoes flavored with rosemary and wine. "I made this for my non-vegetarian friends and they loved it!" says Lori. "I loved it too. It will be a family staple for sure."

A vegetable-rich curry with spinach, sweet potato, eggplant, bell peppers, carrots, onion, garlic, and zucchini, plus garbanzo beans, almonds, and raisins. "Serve this curry over your favorite rice and you're sure to have a tasty meal," says NIBLETS. "If you have carrot-ginger juice available to you, try using it in place of the orange juice--either one is delicious!"

Cauliflower, tomatoes, and garbanzo beans are seasoned with garlic, lime, and cilantro. "A wonderful, quick and easy, one-pan vegan dinner for 2 made in no time!" says Fioa.

This comforting soup features dark green kale, potatoes, tomatoes, cannellini beans, and Italian seasonings. "This wonderful soup will warm your insides, delight your taste buds, and fill your stomach on a cold winter's night," says Donna B.

Great for a flavorful weeknight meal, this quick curry with broccoli, tofu, red bell peppers, and carrots is easy to prepare. Try it over brown rice. "Simple and delicious," says Tammy Watson. "Very easy to make and a great vegetarian option if you're looking to find a meatless recipe."

Sauteed broccoli, red bell pepper, mushrooms, and tofu simmer briefly in a tasty sauce of peanut butter, vinegar, soy sauce, molasses, and cayenne pepper. Susan says, "I have a good trick for cooking with tofu, though. I freeze tofu first, then thaw it out and squeeze it gently to get as much fluid out as possible. THEN I dice it up. This process gives tofu a much more cohesive and 'meaty' texture, and also causes it to marinate and brown more effectively.

Chickpeas sizzle on a sheet pan with butternut squash, onions, sweet potato, carrots, and potatoes. "Make sure to cut all the vegetables the same size or they won't cook properly," says Kim.

Cucumbers, tomatoes, olives, oregano, feta cheese, and a simple vinaigrette give this classic Greek salad big flavor and serious crunch. "Deceptively simple and -- delicious!" raves Maura Alia Badji. "The two key instructions made all the difference: 1. Salting and draining the cucumbers to get a note of crispness and lose the slight bitterness is a game-changer. 2. Adding the red wine vinegar and tossing before adding the olive oil allows the salad to soak up the vinegar instead of being made water-proof by adding oil first."

This vegan version of the popular veggie balls from IKEA® are loaded with healthy plant-based foods, like spinach, bean flour, and chickpeas, along with bell peppers, corn, and peas. "Mine are even better," says Buckwheat Queen. "I made some changes to make it easier on the wallet and taste buds. Some assembly required. Serve your baked veggie balls bowl-style with rice and your favorite sauce."

The perfect recipe for the peak of tomato season! This savory vegan tart pairs miso paste with buttery cashews, chickpeas, fresh tomatoes, and jalapeno pepper. 

These translucent sweet-potato noodles combine with stir-fried shiitake mushrooms, scallions, carrots, garlic, onions, and spinach in a simple but flavorful sauce. "The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles,'" says grk_tigris. "They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets."