15 Easy Vegan Entrees for Quick and Flavorful Meals

Vegan entrees can be flavorful, satisfying, and full of creativity.

With plant-based ingredients, you can craft dishes that are both nutritious and indulgent.

From hearty grain bowls and stuffed vegetables to savory tofu, tempeh, and legume-based creations, the possibilities are endless.

These 15 vegan entree recipes are designed to inspire your weekly meals with bold flavors, vibrant colors, and wholesome ingredients.

Whether cooking for family, friends, or just yourself, these recipes make plant-based dining exciting, delicious, and completely cruelty-free.

15 Easy Vegan Entrees for Quick and Flavorful Meals

Vegan entrees show that plant-based meals can be both nourishing and satisfying.

These 15 recipes highlight a variety of flavors and textures, from hearty mains to creative vegetable-forward dishes.

Incorporating these entrees into your meal rotation adds nutrients, fiber, and protein while keeping your diet completely plant-based.

Experimenting with these recipes can elevate everyday dinners into memorable meals.

Whether for weeknight dinners or special occasions, these vegan entrees are sure to delight, inspire, and satisfy every palate.

Vegan Lentil Shepherd’s Pie

This vegan lentil shepherd’s pie is hearty, comforting, and full of rich flavors.

Cooked lentils are combined with vegetables in a savory gravy and topped with creamy mashed potatoes, baked until golden and bubbling.

It’s a wholesome plant-based twist on the classic dish, perfect for cozy dinners or family meals.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 3 cups mashed potatoes (vegan butter and plant milk)

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat.
• Sauté onion, carrots, celery, and garlic until softened.
• Stir in lentils, tomato paste, vegetable broth, thyme, rosemary, salt, and pepper.
• Simmer for 10 minutes until thickened.
• Transfer lentil mixture to a baking dish and spread mashed potatoes evenly on top.
• Bake for 25–30 minutes until the top is golden and slightly crispy.

This vegan lentil shepherd’s pie is hearty, flavorful, and deeply satisfying.

It combines tender lentils, vegetables, and creamy potatoes in a comforting meal.

Perfect for family dinners, it delivers warmth, nutrition, and a classic homemade taste.

Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are colorful, nutritious, and packed with flavor.

Quinoa, black beans, corn, and spices fill the peppers, which are baked to perfection and topped with a savory tomato sauce.

They’re ideal as a main course, offering a balanced, plant-based meal that’s visually appealing and satisfying.

Ingredients:

• 4 large bell peppers, tops removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• ½ cup tomato sauce

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet, sauté onion and garlic until fragrant.
• Stir in black beans, corn, quinoa, cumin, smoked paprika, salt, and pepper.
• Stuff each bell pepper with the mixture and place in a baking dish.
• Pour tomato sauce over peppers and cover with foil.
• Bake for 25–30 minutes until peppers are tender.

These vegan stuffed bell peppers are hearty, flavorful, and colorful.

They offer a perfect balance of protein, fiber, and fresh vegetables.

Ideal for a main course, they are nutritious, satisfying, and visually appealing.

Vegan Eggplant Parmesan

This vegan eggplant parmesan is crispy, saucy, and full of savory flavor.

Breaded and baked eggplant slices are layered with marinara sauce and vegan cheese, then baked until golden and bubbling.

It’s a plant-based take on the classic Italian favorite, perfect for dinner or special occasions.

Ingredients:

• 2 large eggplants, sliced into ½-inch rounds
• 1 cup flour
• 1 cup plant-based milk
• 1 cup breadcrumbs
• 1 tsp garlic powder
• 2 cups marinara sauce
• 1 cup vegan mozzarella cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C).
• Set up a breading station with flour, plant-based milk, and seasoned breadcrumbs.
• Dip eggplant slices in flour, then milk, then breadcrumbs.
• Heat olive oil in a skillet and fry slices until golden, then drain on paper towels.
• In a baking dish, layer eggplant, marinara sauce, and vegan cheese.
• Repeat layers and finish with cheese on top.
• Bake for 25–30 minutes until bubbly and golden.

This vegan eggplant parmesan is crispy, cheesy, and flavorful.

The combination of tender eggplant, savory sauce, and melted vegan cheese is irresistible.

It’s a comforting, plant-based entrée that’s perfect for weeknight dinners or entertaining.

Vegan Mushroom Stroganoff

This vegan mushroom stroganoff is creamy, savory, and rich in flavor.

Tender mushrooms are cooked in a dairy-free sour cream and vegetable broth sauce, served over noodles or rice for a comforting main dish.

It’s a plant-based alternative to the classic stroganoff, perfect for cozy dinners.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 16 oz mushrooms, sliced
• 1 tsp paprika
• 1 cup vegetable broth
• ½ cup vegan sour cream
• 1 tbsp flour
• Salt and pepper to taste
• 8 oz pasta or rice for serving
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté onion and garlic until translucent.
• Add mushrooms and paprika, cooking until mushrooms release moisture and brown.
• Sprinkle flour over mushrooms and stir to coat.
• Gradually add vegetable broth, stirring until thickened.
• Remove from heat and stir in vegan sour cream.
• Serve over cooked pasta or rice and garnish with parsley.

This vegan mushroom stroganoff is creamy, savory, and satisfying.

The tender mushrooms and rich sauce make it a comforting plant-based entrée.

It’s perfect for cozy dinners, offering a delicious and hearty alternative to traditional stroganoff.

Vegan Thai Green Curry with Tofu

This vegan Thai green curry with tofu is aromatic, spicy, and creamy.

Cubes of tofu and mixed vegetables are simmered in a fragrant coconut milk-based green curry sauce, creating a flavorful and satisfying dish.

It’s perfect served over rice or noodles for a filling plant-based entrée.

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp green curry paste
• 1 can coconut milk
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• Fresh basil or cilantro for garnish
• Cooked rice for serving

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté garlic and ginger until fragrant.
• Add tofu cubes and cook until lightly golden.
• Stir in green curry paste and cook for 1–2 minutes.
• Pour in coconut milk and add vegetables, simmering for 10–12 minutes until tender.
• Add soy sauce, stir, and remove from heat.
• Serve over rice and garnish with fresh herbs.

This vegan Thai green curry with tofu is aromatic, creamy, and flavorful.

The combination of tofu, vegetables, and fragrant curry sauce is deeply satisfying.

It’s a perfect plant-based entrée for dinner, bursting with color, flavor, and wholesome nutrition

Vegan Chickpea and Spinach Curry

This vegan chickpea and spinach curry is hearty, flavorful, and richly spiced.

Tender chickpeas simmer in a fragrant tomato and coconut milk sauce with fresh spinach, creating a comforting plant-based entrée.

It’s perfect for weeknight dinners or meal prep, offering protein, fiber, and bold flavors in every bite.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 cups fresh spinach
• 1 can coconut milk
• 1 can diced tomatoes
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Sauté onion, garlic, and ginger until fragrant and softened.
• Add curry powder, cumin, and turmeric, stirring for 1 minute.
• Stir in chickpeas, diced tomatoes, and coconut milk, bringing to a simmer.
• Cook for 15–20 minutes until the sauce thickens.
• Add fresh spinach and cook until wilted.
• Season with salt and pepper and garnish with cilantro.
• Serve over rice or with naan bread.

This vegan chickpea and spinach curry is rich, aromatic, and comforting.

It delivers a perfect balance of creamy sauce, tender chickpeas, and vibrant spinach.

Ideal for a wholesome dinner, it’s satisfying, nutritious, and full of bold, warming flavors.

Vegan Stuffed Portobello Mushrooms

These vegan stuffed portobello mushrooms are hearty, savory, and elegant.

Large mushroom caps are filled with a mixture of quinoa, vegetables, and herbs, then baked until tender and flavorful.

Perfect as a main course or dinner party entrée, they’re visually appealing, nutritious, and satisfying.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup cooked quinoa
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste
• ¼ cup chopped fresh parsley
• 2 tbsp nutritional yeast (optional)

Instructions:

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet and sauté onion, garlic, zucchini, and bell pepper until tender.
• Stir in cooked quinoa, thyme, salt, pepper, and nutritional yeast.
• Spoon mixture into mushroom caps and place on a baking sheet.
• Bake for 20–25 minutes until mushrooms are tender and filling is golden.
• Garnish with chopped parsley before serving.

These vegan stuffed portobello mushrooms are flavorful, hearty, and satisfying.

They combine earthy mushrooms with savory, nutrient-packed filling.

Perfect for a main dish, they’re both elegant and comforting, ideal for dinner or entertaining.

Vegan Eggplant and Tomato Roulade

This vegan eggplant and tomato roulade is elegant, flavorful, and packed with vegetables.

Thin slices of eggplant are roasted, layered with a savory tomato and herb filling, and rolled into a beautiful entrée.

It’s perfect for special occasions, dinner parties, or a gourmet plant-based meal.

Ingredients:

• 2 large eggplants, sliced lengthwise
• 2 cups marinara sauce
• 1 cup cooked quinoa
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp basil
• 1 tsp oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Brush eggplant slices with olive oil, season with salt and pepper, and roast for 15 minutes.
• Sauté onion and garlic until soft, then mix with cooked quinoa, basil, and oregano.
• Spread a layer of filling on each eggplant slice and roll up.
• Place roulades in a baking dish, pour marinara sauce over, and bake for 20 minutes.
• Garnish with fresh basil before serving.

This vegan eggplant and tomato roulade is flavorful, tender, and elegant.

It combines roasted vegetables with savory quinoa filling for a gourmet plant-based entrée.

Perfect for special occasions, it impresses both visually and in taste.

Vegan Thai Peanut Noodles with Tofu

These vegan Thai peanut noodles with tofu are creamy, tangy, and satisfying.

Tofu cubes are pan-fried until golden, then tossed with noodles, vegetables, and a rich peanut sauce for a flavorful entrée.

Perfect for dinner or meal prep, this dish is packed with protein, fiber, and bold Asian-inspired flavors.

Ingredients:

• 8 oz rice noodles
• 1 block firm tofu, cubed
• 1 cup shredded carrots
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp ginger, minced
• 1 garlic clove, minced
• 2 tbsp olive oil
• 2 tbsp chopped cilantro for garnish

Instructions:

• Cook rice noodles according to package instructions, drain, and set aside.
• Heat olive oil in a skillet, pan-fry tofu until golden on all sides.
• Steam or sauté broccoli, carrots, and bell pepper until tender.
• In a small bowl, whisk peanut butter, soy sauce, lime juice, ginger, and garlic to make the sauce.
• Toss noodles, tofu, vegetables, and peanut sauce together until evenly coated.
• Garnish with cilantro and serve.

These vegan Thai peanut noodles with tofu are creamy, tangy, and flavorful.

The combination of tender tofu, crisp vegetables, and rich peanut sauce is satisfying and nourishing.

Perfect for a plant-based entrée, they’re quick to prepare and packed with bold, Asian-inspired flavors.

Vegan Butternut Squash Risotto

This vegan butternut squash risotto is creamy, rich, and comforting.

Arborio rice is cooked slowly with vegetable broth and roasted butternut squash, creating a luxurious, plant-based entrée full of flavor and texture.

It’s perfect for cozy dinners or special occasions, delivering a creamy, satisfying meal.

Ingredients:

• 1 ½ cups arborio rice
• 3 cups vegetable broth, warmed
• 2 cups roasted butternut squash, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• ½ cup dry white wine (optional)
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Fresh sage or parsley for garnish

Instructions:

• Heat olive oil in a large skillet, sauté onion and garlic until soft.
• Add arborio rice and toast for 2 minutes.
• Pour in white wine, if using, and stir until absorbed.
• Gradually add vegetable broth, ½ cup at a time, stirring constantly until absorbed.
• Stir in roasted butternut squash and continue cooking until rice is creamy and tender.
• Mix in nutritional yeast, season with salt and pepper, and garnish with fresh herbs.

This vegan butternut squash risotto is creamy, rich, and comforting.

The tender squash and savory rice create a luxurious plant-based entrée.

Perfect for cozy dinners or entertaining, it’s flavorful, hearty, and deeply satisfying

Vegan Mushroom and Spinach Wellington

This vegan mushroom and spinach Wellington is elegant, savory, and packed with flavor.

A savory mixture of mushrooms, spinach, garlic, and herbs is wrapped in flaky puff pastry and baked until golden brown.

It’s perfect for special occasions, dinner parties, or a festive plant-based entrée.

Ingredients:

• 2 cups mushrooms, finely chopped
• 2 cups fresh spinach
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1 sheet vegan puff pastry, thawed
• 1 tbsp plant-based milk for brushing

Instructions:

• Preheat oven to 400°F (200°C).
• Heat olive oil in a skillet, sauté onion and garlic until translucent.
• Add mushrooms, thyme, rosemary, salt, and pepper, cooking until moisture evaporates.
• Stir in spinach and cook until wilted.
• Roll out puff pastry and place mushroom-spinach mixture in the center.
• Fold edges over to seal and brush with plant-based milk.
• Bake for 25–30 minutes until golden and crisp.

This vegan mushroom and spinach Wellington is savory, flavorful, and visually impressive.

The combination of tender mushrooms, spinach, and flaky pastry creates a luxurious entrée.

Perfect for special occasions, it’s a plant-based dish that delights both taste and presentation.

Vegan Sweet Potato and Chickpea Tagine

This vegan sweet potato and chickpea tagine is aromatic, hearty, and rich in spices.

Tender sweet potatoes and chickpeas simmer in a fragrant tomato and Moroccan-inspired spice sauce, creating a satisfying plant-based entrée.

Ideal for dinner or meal prep, it’s packed with flavor, protein, and fiber.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups sweet potatoes, peeled and diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked couscous or rice for serving

Instructions:

• Heat olive oil in a large skillet or tagine over medium heat.
• Sauté onion and garlic until fragrant.
• Add sweet potatoes, cumin, coriander, cinnamon, salt, and pepper, stirring to coat.
• Pour in diced tomatoes and chickpeas, bring to a simmer.
• Cover and cook for 20–25 minutes until sweet potatoes are tender.
• Garnish with fresh cilantro and serve over couscous or rice.

This vegan sweet potato and chickpea tagine is aromatic, hearty, and flavorful.

The combination of tender sweet potatoes and spiced tomato sauce is deeply satisfying.

Perfect for a plant-based entrée, it’s comforting, wholesome, and full of Moroccan-inspired flavors.

Vegan Thai Green Curry with Vegetables

This vegan Thai green curry is creamy, fragrant, and bursting with fresh vegetables.

A coconut milk-based curry is infused with green curry paste, garlic, ginger, and lime, simmering tender vegetables to perfection.

It’s a quick and satisfying plant-based entrée, ideal served with rice or noodles.

Ingredients:

• 1 block firm tofu, cubed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 can coconut milk
• 2 tbsp green curry paste
• 1 tsp ginger, minced
• 1 garlic clove, minced
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Fresh basil for garnish
• Cooked jasmine rice for serving

Instructions:

• Heat olive oil in a skillet over medium heat.
• Sauté garlic and ginger until fragrant.
• Add tofu cubes and cook until lightly golden.
• Stir in green curry paste and cook for 1–2 minutes.
• Pour in coconut milk and add vegetables, simmering for 10–12 minutes until tender.
• Add soy sauce, stir, and remove from heat.
• Serve over jasmine rice and garnish with fresh basil.

This vegan Thai green curry is creamy, aromatic, and full of flavor.

The tender vegetables and tofu soak up the rich coconut-curry sauce beautifully.

It’s a vibrant, satisfying entrée that’s quick to prepare and packed with plant-based goodness.

Vegan Mediterranean Stuffed Eggplant

This vegan Mediterranean stuffed eggplant is hearty, savory, and full of bold flavors.

Roasted eggplants are filled with a mixture of quinoa, olives, tomatoes, and herbs, baked until tender and aromatic.

It’s perfect as a main dish, offering a colorful, nutrient-rich plant-based entrée.

Ingredients:

• 2 large eggplants, halved and scooped
• 1 cup cooked quinoa
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• ¼ cup kalamata olives, chopped
• 2 tbsp olive oil
• 1 tsp oregano
• 1 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 400°F (200°C).
• Brush eggplant halves with olive oil and roast for 20 minutes until tender.
• Heat olive oil in a skillet and sauté onion and garlic until soft.
• Stir in cherry tomatoes, olives, quinoa, oregano, thyme, salt, and pepper.
• Fill roasted eggplants with the mixture and bake for another 10–15 minutes.
• Garnish with fresh parsley before serving.

This vegan Mediterranean stuffed eggplant is colorful, flavorful, and satisfying.

The combination of tender eggplant, savory quinoa, and Mediterranean flavors makes it a standout entrée.

Perfect for dinner or entertaining, it’s a nutritious and visually appealing plant-based dish.

Vegan Butternut Squash and Sage Risotto

This vegan butternut squash and sage risotto is creamy, comforting, and full of rich flavors.

Arborio rice is slowly cooked with roasted squash, vegetable broth, and fresh herbs to create a luscious plant-based entrée.

It’s perfect for cozy dinners or special occasions, delivering warmth, creaminess, and flavor in every bite.

Ingredients:

• 1 ½ cups arborio rice
• 3 cups vegetable broth, warmed
• 2 cups roasted butternut squash, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp fresh sage, chopped
• Salt and pepper to taste
• 2 tbsp nutritional yeast (optional)

Instructions:

• Heat olive oil in a large skillet, sauté onion and garlic until soft.
• Add arborio rice and toast for 2 minutes.
• Gradually add vegetable broth, ½ cup at a time, stirring constantly until absorbed.
• Stir in roasted butternut squash and sage, cooking until rice is creamy and tender.
• Mix in nutritional yeast, if using, and season with salt and pepper.

This vegan butternut squash and sage risotto is creamy, rich, and comforting.

The tender squash and fragrant sage create a luxurious plant-based entrée.

Perfect for cozy dinners or special occasions, it’s flavorful, satisfying, and deeply nourishing.