15 Delicious Vegan Paleo Recipes to Try

Vegan Paleo recipes combine plant-based ingredients with whole, unprocessed foods.

They focus on vegetables, fruits, nuts, seeds, and natural flavorings while avoiding grains, legumes, and processed sugars.

These meals are perfect for those seeking a healthy, nutrient-dense lifestyle without animal products.

From hearty mains to vibrant salads and wholesome snacks, vegan Paleo recipes are versatile and satisfying.

These 15 vegan Paleo recipes provide easy, flavorful ideas for breakfast, lunch, dinner, or meal prep.

They make clean eating simple, enjoyable, and delicious for any lifestyle.

15 Delicious Vegan Paleo Recipes to Try

Vegan Paleo recipes show that plant-based, whole-food meals can be nourishing and creative.

These 15 recipes include mains, sides, and snacks that are flavorful, filling, and nutrient-rich.

They emphasize natural ingredients while avoiding processed foods, grains, and legumes.

Perfect for meal prep, weeknight dinners, or special occasions, these dishes support a healthy lifestyle.

With these recipes, you can enjoy satisfying, wholesome, and vibrant plant-based meals that fit Paleo principles.

Eating clean has never been easier or more delicious.

Vegan Paleo Sweet Potato and Kale Stew

A hearty, nutrient-packed stew featuring tender sweet potatoes, earthy kale, and aromatic herbs.

It is naturally sweet, savory, and deeply satisfying.

Perfect for warming dinners or meal prep with clean, paleo-friendly ingredients.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 bunch kale, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can coconut milk (full-fat)
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp fresh lemon juice

Instructions:

• Heat olive oil in a large pot over medium heat so the vegetables cook evenly without burning.
• Add chopped onion and sauté for 5–6 minutes until translucent and aromatic.
• Stir in minced garlic and cook gently for 1–2 minutes to release fragrance without burning.
• Add diced sweet potatoes and toss so they become coated with the aromatic oil and spices.
• Sprinkle smoked paprika, cumin, salt, and pepper over the vegetables, stirring to combine evenly.
• Pour in vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
• Cover the pot and let the stew cook for 20–25 minutes until sweet potatoes are tender and flavors meld.
• Stir in chopped kale and cook for another 5–7 minutes until wilted but still vibrant.
• Remove from heat and add lemon juice, stirring gently to enhance brightness.
• Serve warm, optionally garnished with fresh herbs.

This sweet potato and kale stew is rich, creamy, and naturally paleo-friendly.

Sweet potatoes provide hearty sweetness, while kale adds earthiness and nutrients.

Coconut milk creates natural creaminess without dairy.

Vegan Paleo Zucchini Noodle Stir-Fry

A quick, vibrant stir-fry featuring zucchini noodles, colorful vegetables, and a flavorful sauce.

It is light, nutrient-dense, and perfect for a satisfying paleo lunch or dinner.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small carrot, julienned
• 3 garlic cloves, minced
• 2 tbsp coconut aminos
• 2 tbsp olive oil
• 1 tsp ginger, grated
• ½ tsp red pepper flakes
• Salt to taste
• 1 tbsp fresh cilantro, chopped

Instructions:

• Heat olive oil in a large skillet over medium-high heat so the vegetables sear without steaming.
• Add minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant.
• Toss in bell peppers and carrot, stirring frequently to cook evenly while retaining crunch.
• Sprinkle red pepper flakes and salt, tossing to coat vegetables thoroughly.
• Add zucchini noodles and stir gently to combine without breaking the noodles.
• Pour in coconut aminos and cook for 3–4 minutes until noodles are tender but firm.
• Stir constantly to prevent moisture from making the dish soggy.
• Remove from heat and fold in chopped cilantro for freshness.
• Serve immediately for best texture and flavor.

This zucchini noodle stir-fry is light, colorful, and packed with paleo-friendly nutrients.

The vegetables remain crisp, and the sauce adds depth without soy or gluten.

It is perfect for quick, healthy meals.

Vegan Paleo Butternut Squash Soup

A creamy, aromatic soup featuring roasted butternut squash, coconut milk, and warming spices.

It is smooth, comforting, and naturally paleo-friendly.

Perfect for cozy lunches or elegant dinners.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can coconut milk (full-fat)
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F and toss butternut squash with 1 tbsp olive oil, salt, and black pepper.
• Roast for 25–30 minutes until golden and tender for natural sweetness and depth.
• Heat remaining olive oil in a pot over medium heat, sautéing chopped onion for 5–6 minutes until translucent.
• Add minced garlic and cook gently for 1–2 minutes, releasing aroma without browning.
• Stir in ground coriander and cinnamon, letting the spices bloom in the oil.
• Add roasted squash and vegetable broth, bringing the mixture to a gentle simmer for 10–15 minutes.
• Use an immersion blender to puree until smooth and creamy.
• Stir in coconut milk and adjust seasoning with salt and black pepper.
• Serve warm, garnished with fresh parsley.

This butternut squash soup is velvety, naturally sweet, and rich in flavor.

Coconut milk adds creamy texture without dairy.

It is perfect for vegan and paleo meals alike.

Vegan Paleo Cauliflower “Mac” and Cheese

A low-carb, creamy vegan paleo version of mac and cheese using cauliflower.

It is cheesy, savory, and comfort food without grains or dairy.

Perfect for family dinners or meal prep.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 small carrot, chopped
• ½ cup soaked cashews
• 1 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

• Steam cauliflower and carrot for 10–12 minutes until tender but not mushy.
• Drain cashews and blend them with almond milk until smooth and creamy for a paleo-friendly “cheese” sauce.
• Heat olive oil in a skillet over medium heat, adding garlic powder and smoked paprika to bloom spices.
• Pour in the cashew cream, stirring constantly to incorporate seasonings and achieve smooth texture.
• Add steamed cauliflower and carrot to the skillet, gently tossing to coat in sauce.
• Cook for 5–7 minutes on low heat to allow flavors to meld and the sauce to thicken.
• Adjust seasoning with salt and black pepper.
• Garnish with chopped parsley before serving for color and freshness.

This cauliflower “mac” and cheese is creamy, savory, and satisfying.

It provides comfort food flavor without grains or dairy.

Perfect for paleo-friendly family meals.

Vegan Paleo Thai Coconut Curry Soup

A fragrant, warming Thai-inspired soup with vegetables and coconut milk.

It is spicy, creamy, and nutrient-dense while remaining paleo and vegan-friendly.

Perfect for dinner or a flavorful lunch.

Ingredients:

• 1 can coconut milk (full-fat)
• 3 cups vegetable broth
• 1 red bell pepper, sliced
• 1 small carrot, sliced thinly
• 1 cup broccoli florets
• 1 tbsp red curry paste
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat so the vegetables and spices cook evenly.
• Add minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
• Stir in red curry paste and cook gently for 30 seconds to release aroma.
• Add sliced bell pepper, carrot, and broccoli, sautéing for 3–4 minutes to slightly soften vegetables.
• Pour in coconut milk and vegetable broth, bringing the soup to a gentle simmer for 10–12 minutes.
• Stir occasionally to allow flavors to meld and the soup to thicken slightly.
• Add lime juice and adjust salt to taste.
• Serve hot, garnished with fresh cilantro for brightness and color.

This Thai coconut curry soup is creamy, fragrant, and slightly spicy.

Coconut milk and curry paste add richness while vegetables provide nutrients and texture.

It is perfect for vegan and paleo-friendly meal

Vegan Paleo Spaghetti Squash Primavera

A colorful, nutrient-packed pasta alternative featuring roasted spaghetti squash and fresh vegetables.

It is light, naturally paleo, and perfect for a quick, satisfying dinner.

The roasted vegetables absorb aromatic herbs and olive oil for depth of flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 small onion, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat the oven to 400°F so the spaghetti squash roasts evenly without drying out.
• Cut the squash in half lengthwise and scoop out the seeds to create hollow “boats.”
• Drizzle 1 tbsp olive oil on the cut sides and season lightly with salt and pepper.
• Place squash halves cut-side down on a baking sheet and roast for 35–40 minutes until tender.
• While squash roasts, heat remaining olive oil in a skillet over medium heat to sauté vegetables evenly.
• Add chopped onion and cook for 5–6 minutes until soft and aromatic.
• Stir in minced garlic and sauté gently for 1–2 minutes, ensuring it does not burn.
• Add zucchini and bell peppers, stirring to coat with olive oil and softening slightly while maintaining crunch.
• Sprinkle oregano, basil, salt, and pepper, stirring to blend flavors fully.
• Remove squash from oven and scrape into strands using a fork to create “noodles.”
• Toss roasted vegetables with the spaghetti squash strands gently to combine flavors.
• Serve warm, garnished with fresh parsley.

This spaghetti squash primavera is light, colorful, and packed with paleo-friendly vegetables.

Roasting brings out sweetness, while herbs and olive oil create depth.

It is satisfying, wholesome, and perfect for weeknight dinners.

Vegan Paleo Roasted Red Pepper Soup

A smooth, creamy, and slightly sweet roasted red pepper soup.

It is naturally paleo, rich in antioxidants, and perfect for cozy lunches or dinners.

The roasting intensifies the flavor while coconut milk provides creaminess without dairy.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can coconut milk (full-fat)
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

• Preheat the oven to 425°F so the bell peppers roast evenly and develop natural sweetness.
• Slice peppers in half, remove seeds, and drizzle with 1 tbsp olive oil before placing cut-side down on a baking sheet.
• Roast for 25–30 minutes until skins blister and peppers soften.
• Heat remaining olive oil in a large pot over medium heat to sauté onion evenly.
• Add chopped onion and cook for 5–6 minutes until translucent and fragrant.
• Stir in minced garlic and cook gently for 1–2 minutes, releasing aroma without browning.
• Peel roasted peppers and add to the pot, stirring with onions and garlic.
• Pour in vegetable broth and bring to a gentle simmer for 10–12 minutes to blend flavors.
• Use an immersion blender to puree the soup until smooth and creamy.
• Stir in coconut milk, adjusting salt and pepper to taste.
• Serve warm, garnished with fresh basil.

This roasted red pepper soup is velvety, sweet, and aromatic.

Coconut milk enhances creaminess without dairy.

It is a perfect paleo-friendly soup for any season.

Vegan Paleo Mushroom and Spinach Stew

A savory, earthy stew with mushrooms, spinach, and aromatic herbs.

It is hearty, low-carb, and naturally paleo, ideal for comforting dinners.

The slow simmer brings out umami and depth in the mushrooms.

Ingredients:

• 2 cups mushrooms, sliced
• 3 cups fresh spinach
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp thyme
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

Instructions:

• Heat olive oil in a large pot over medium heat so mushrooms and onion cook evenly.
• Add chopped onion and cook for 5–6 minutes until translucent and aromatic.
• Stir in minced garlic and cook gently for 1–2 minutes without burning.
• Add sliced mushrooms, sautéing until they release moisture and begin to brown for depth of flavor.
• Sprinkle thyme, smoked paprika, salt, and pepper, stirring to coat mushrooms evenly.
• Pour in vegetable broth and bring mixture to a gentle simmer for 10–15 minutes.
• Stir in fresh spinach gradually, allowing it to wilt into the stew evenly.
• Adjust seasoning and simmer for another 3–5 minutes so flavors meld fully.
• Remove from heat and garnish with fresh parsley before serving.

This mushroom and spinach stew is earthy, rich, and satisfying.

The slow simmer develops bold flavors while keeping the dish naturally paleo.

Perfect for cozy dinners or meal prep.

Vegan Paleo Carrot Ginger Soup

A bright, warming soup with roasted carrots, fresh ginger, and coconut milk.

It is naturally sweet, lightly spicy, and paleo-friendly.

Perfect for lunches or starter courses with creamy texture and vibrant flavor.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 cups vegetable broth
• 1 can coconut milk (full-fat)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat oven to 400°F to roast carrots evenly, bringing out natural sweetness.
• Toss chopped carrots with 1 tbsp olive oil, salt, and pepper before placing on a baking sheet.
• Roast for 25–30 minutes until tender and slightly caramelized.
• Heat remaining olive oil in a pot over medium heat so onion cooks evenly.
• Add chopped onion and cook for 5–6 minutes until translucent.
• Stir in minced garlic and grated ginger, cooking gently for 1–2 minutes until fragrant.
• Add roasted carrots and vegetable broth, bringing the mixture to a gentle simmer for 10 minutes.
• Use an immersion blender to puree the soup until smooth and creamy.
• Stir in coconut milk and adjust seasoning as needed.
• Serve warm, garnished with fresh cilantro.

This carrot ginger soup is sweet, spicy, and creamy.

Coconut milk provides richness without dairy.

It is perfect for vegan and paleo-friendly meals.

Vegan Paleo Stuffed Bell Peppers with Quinoa and Veggies

Colorful bell peppers stuffed with a flavorful mix of quinoa, vegetables, and herbs.

It is hearty, nutrient-dense, and completely vegan and paleo-friendly.

Perfect for lunch or dinner, offering satisfying textures and aromas.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 zucchini, diced
• 1 small carrot, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Preheat oven to 375°F to soften peppers without overcooking.
• Heat olive oil in a skillet over medium heat so vegetables cook evenly.
• Add chopped onion and cook for 5–6 minutes until soft and aromatic.
• Stir in garlic, zucchini, and carrot, cooking gently for 3–4 minutes to combine flavors.
• Add paprika, oregano, salt, and pepper, tossing to coat vegetables thoroughly.
• Remove from heat and mix cooked quinoa into vegetable mixture until fully combined.
• Spoon filling into hollowed bell peppers, pressing gently to fill evenly.
• Place stuffed peppers in a baking dish and bake for 25–30 minutes until peppers are tender.
• Remove from oven and garnish with fresh parsley before serving.

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

Quinoa provides texture and nutrients while vegetables and herbs add freshness.

They are perfect for vegan paleo-friendly meal

Vegan Paleo Sweet Potato Coconut Curry

A rich, creamy curry made with roasted sweet potatoes and coconut milk.

It is naturally paleo, filling, and full of aromatic spices.

Perfect for cozy dinners or meal-prep bowls.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can coconut milk (full-fat)
• 1 tbsp red curry paste (check paleo-friendly)
• 2 tbsp olive oil
• 1 tsp turmeric
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Preheat the oven to 400°F to roast sweet potatoes evenly without drying.
• Toss diced sweet potatoes with 1 tbsp olive oil, salt, and pepper, spreading them on a baking sheet.
• Roast for 25–30 minutes until tender and lightly caramelized for natural sweetness.
• Heat remaining olive oil in a large skillet over medium heat to sauté aromatics evenly.
• Add chopped onion and cook for 5–6 minutes until translucent and fragrant.
• Stir in minced garlic and grated ginger, cooking gently for 1–2 minutes until aromatic.
• Add red curry paste, turmeric, and paprika, stirring to coat the aromatics thoroughly.
• Pour in coconut milk and stir to blend, creating a creamy curry base.
• Add roasted sweet potatoes and gently fold them into the curry to absorb flavors.
• Simmer on low heat for 10 minutes so all ingredients meld.
• Adjust seasoning with salt and pepper as needed.
• Serve warm, garnished with fresh cilantro.

This sweet potato coconut curry is creamy, spicy, and comforting.

The roasted sweet potatoes add natural sweetness.

It is perfect for paleo and vegan dinners.

Vegan Paleo Cauliflower “Rice” Stir Fry

A nutrient-packed, low-carb stir fry with cauliflower rice and fresh vegetables.

It is naturally paleo, colorful, and satisfying.

Quick to prepare yet full of depth from garlic and coconut aminos.

Ingredients:

• 1 medium cauliflower, riced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 small carrot, diced
• 3 garlic cloves, minced
• 2 tbsp coconut aminos
• 2 tbsp olive oil
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large skillet over medium heat to sauté vegetables evenly.
• Add diced carrot and bell pepper, cooking for 4–5 minutes until slightly softened.
• Stir in zucchini and continue sautéing for another 3–4 minutes, maintaining slight crunch.
• Add minced garlic and cook gently for 1–2 minutes, allowing aroma to infuse.
• Sprinkle smoked paprika, salt, and pepper over the vegetables and stir thoroughly to coat evenly.
• Add riced cauliflower to the skillet, tossing to combine with vegetables and absorb flavors.
• Pour coconut aminos over the mixture, stirring to coat every grain of cauliflower.
• Continue cooking for 5–7 minutes until cauliflower is tender but not mushy.
• Remove from heat and garnish with fresh parsley for a burst of freshness.

This cauliflower stir fry is light, colorful, and nutrient-dense.

The coconut aminos provide savory depth without soy.

It is perfect as a main or side for vegan paleo meals.

Vegan Paleo Butternut Squash Soup

A creamy, naturally sweet soup made with roasted butternut squash and coconut milk.

It is warming, paleo-friendly, and perfect for fall or winter meals.

Spices and roasting enhance the natural sweetness and aroma.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can coconut milk (full-fat)
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground ginger
• ½ tsp cinnamon
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

• Preheat oven to 400°F to roast squash evenly without drying out.
• Toss cubed squash with olive oil, salt, and pepper on a baking sheet.
• Roast for 25–30 minutes until tender and lightly caramelized for natural sweetness.
• Heat a large pot over medium heat and add a small amount of olive oil to sauté onion.
• Cook chopped onion for 5–6 minutes until translucent and fragrant.
• Add minced garlic and sauté gently for 1–2 minutes, releasing aroma.
• Add roasted butternut squash and vegetable broth to the pot, stirring to combine flavors.
• Bring to a gentle simmer and cook for 10 minutes to allow flavors to meld.
• Use an immersion blender to puree soup until smooth and creamy.
• Stir in coconut milk and adjust seasoning with salt, pepper, ginger, and cinnamon.
• Serve warm, garnished with fresh thyme.

This butternut squash soup is smooth, aromatic, and lightly sweet.

The coconut milk adds creaminess while keeping it paleo.

It is perfect for comforting meals.

Vegan Paleo Lentil and Vegetable Stew

A hearty, protein-packed lentil stew with root vegetables and warming spices.

It is naturally vegan and paleo-friendly, perfect for cozy meals.

The slow simmer creates rich depth and umami flavors.

Ingredients:

• 1 cup green lentils, rinsed
• 2 carrots, diced
• 1 zucchini, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• Heat olive oil in a large pot over medium heat to sauté vegetables evenly.
• Add chopped onion and cook for 5–6 minutes until soft and aromatic.
• Stir in garlic, cumin, and smoked paprika, cooking gently for 1–2 minutes to release fragrance.
• Add diced carrots and zucchini, sautéing for 3–4 minutes to blend flavors.
• Pour in vegetable broth and add rinsed lentils, stirring to combine.
• Bring mixture to a gentle boil, then reduce heat to simmer slowly.
• Cook for 25–30 minutes until lentils and vegetables are tender and stew thickens naturally.
• Season with salt and pepper to taste, stirring gently to distribute seasoning.
• Serve warm, garnished with fresh parsley.

This lentil and vegetable stew is hearty, satisfying, and rich in flavor.

The spices add warmth while keeping it paleo-friendly.

It is perfect for weeknight dinners or meal prep.

Vegan Paleo Thai Peanut Veggie Bowl

A flavorful Thai-inspired bowl with roasted vegetables and creamy peanut sauce.

It is naturally paleo, rich in flavor, and full of satisfying textures.

Perfect for quick lunches or dinner bowls.

Ingredients:

• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp almond butter or peanut butter (paleo-friendly)
• 1 tbsp coconut aminos
• 1 tbsp lime juice
• 1 tsp grated ginger
• 2 tbsp olive oil
• 1 tsp sesame seeds for garnish
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F to roast vegetables evenly.
• Toss broccoli, bell pepper, and carrot with olive oil, salt, and pepper, spreading on a baking sheet.
• Roast for 15–20 minutes until tender but still slightly crisp for texture.
• While vegetables roast, whisk together almond butter, coconut aminos, lime juice, and grated ginger to create sauce.
• Heat a small skillet over low heat and warm the sauce gently, stirring to combine flavors.
• Remove roasted vegetables from oven and place in serving bowls.
• Drizzle Thai peanut sauce generously over roasted vegetables.
• Sprinkle with sesame seeds and additional lime juice if desired.
• Serve immediately while warm.

This Thai peanut veggie bowl is creamy, tangy, and lightly spicy.

The roasted vegetables retain slight crispness, adding texture.

It is perfect for vegan and paleo-friendly meals.