55+ Fast and Easy Vegan Dinners That'll Fill You Up

Get the recipe: chickpea, garlic, and rosemary soup

Get the recipe: herb-roasted veggie bowl with kale-tahini sauce

Get the recipe: curried coconut quinoa and greens with roasted cauliflower

Get the recipe: vegan pumpkin chili

Get the recipe: Spanish brown rice with plantains, swiss chard, and black beans

Get the recipe: vegetarian mulligatawny soup

Make it vegan: use vegetable stock instead of chicken and coconut cream instead of yogurt.

Get the recipe: avocado tabbouleh lettuce wraps

Get the recipe: black pepper stir-fried noodles with spinach and tofu

Make it vegan: use sugar instead of honey.

Get the recipe: baked sweet potatoes with cannellini beans and spinach

Get the recipe: pumpkin-chickpea soup

Get the recipe: black bean, corn, and radish salad

Get the recipe: veggie and hummus sandwich

Get the recipe: Lebanese lemon-parsley bean salad

Get the recipe: West African peanut soup

Get the recipe: Korean tofu with spicy garlic sauce

Get the recipe: farro salad with delicata squash and pomegranate

Get the recipe: lemony lentil and chickpea salad

Make it vegan: use agave nectar instead of honey.

Get the recipe: microwaveable mug Indian red beans and rice

Get the recipe: raw beet salad with quinoa, carrots, edamame, and spinach

Make it vegan: use maple syrup or agave nectar instead of honey.

Get the recipe: chickpea soup with carrots, kale, noodles, and garlic tortilla triangles
Make it vegan: use vegetable stock instead of chicken.

Get the recipe: spicy roasted ratatouille with spaghetti

Get the recipe: vegan bibimbap

Make it vegan: use vegan kimchi.

Get the recipe: farro salad with citrus vinaigrette, almonds, apples, and arugula

Get the recipe: zucchini, mint, and millet salad with cilantro dressing

Get the recipe: vegan lentil walnut tacos

Get the recipe: peanut soba noodles with broccoli rabe

Make it vegan: use agave nectar instead of honey.

Get the recipe: quinoa tabbouleh

Get the recipe: quick vegan chana masala

Get the recipe: sesame ginger miso cucumber salad

Get the recipe: maple-roasted butternut squash and freekeh salad with kale

Get the recipe: Spring wheat berry salad with radishes, asparagus, and red onion

Get the recipe: miso soup with soba, mushrooms, and bok choy

Get the recipe: Spanish chickpeas with kale

Get the recipe: kale, black bean, and avocado burrito bowl

Get the recipe: lemony lentil soup with Swiss chard

Get the recipe: Thai green curry with Spring vegetables

Get the recipe: ginger roasted pumpkin and quinoa salad with mint, chili, and lime

Get the recipe: warm kimchi rice bowl with roasted broccoli

Get the recipe: snap pea and carrot soba noodles

Get the recipe: brussels sprout, kale, lentil, and cranberry salad

Make it vegan: use agave nectar instead of honey.

Get the recipe: sun-dried tomato pesto pasta

Get the recipe: roasted cauliflower, chickpea, and quinoa salad with jalapeño-lime dressing

Get the recipe: marinated chickpea salad

Get the recipe: Japanese miso, kale, and tofu soup

Get the recipe: roasted sweet potato, wild rice, and arugula salad

Get the recipe: one-pot vegan Mexican freekeh

Get the recipe: sweet potato chickpea Buddha bowl

Get the recipe: creamy broccoli rabe soup with crispy quinoa and vegan yogurt

Get the recipe: sesame-ginger soba noodle salad

Get the recipe: vegan Korean nourish bowl with barley

Get the recipe: cowboy caviar

Get the recipe: arugula salad with grapes, farro, and black pepper vinaigrette

Get the recipe: roasted cauliflower, freekeh, and garlic-tahini sauce

Get the recipe: Thai peanut quinoa salad

Get the recipe: Mediterranean wheat berry salad

Get the recipe: farro salad with toasted pine nuts, currants, and mustard greens