Best Plant Based Dinner Recipes

Plant Based Dinner

A plant-based diet is not just for vegetarians. It’s a way of life that focuses on delicious, nutritious vegan meals. A plant-based diet has many benefits including weight loss or maintenance, lowering cholesterol levels, reducing risk for heart disease and type 2 diabetes, and it may even help prevent cancer! These plant based dinner recipes are healthy, easy to make, and tasty. So what are you waiting for? Get cooking!

Asian Sesame Cabbage Salad Recipe

A hand holding an object in his hand


1 medium green cabbage (about 2 pounds), shredded

1/2 cup frozen shelled edamame, thawed

3 tablespoons creamy peanut butter or almond butter

4 garlic cloves, minced (2 teaspoons)

1 tablespoon peeled and grated fresh ginger (1 teaspoon)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons low-sodium soy sauce or tamari, plus more for serving (soy-free if needed)

1/4 cup water, plus more as needed

3 green onions, thinly sliced on a diagonal


In a large bowl, combine the cabbage and edamame.

In a small bowl, whisk together the peanut butter, garlic, ginger, vinegar, oil, and soy sauce.

Pour the dressing over the cabbage mixture and toss well to coat.

If needed add salt to taste and add water by tablespoons until desired consistency is reached.

Garnish with green onions before serving.

Roasted Vegetable Pasta Primavera

A bowl of food with broccoli


1 small spaghetti squash (about 30 ounces)

2 red bell peppers, seeded and cut into 1-inch pieces

1 large sweet onion, peeled and quartered

4 garlic cloves, smashed with the flat side of a knife

3 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

1/2 teaspoon dried thyme leaves

5 cups chopped Swiss chard or kale leaves

8 ounces whole wheat penne pasta (or other short shape)


Preheat oven to 450 degrees F.

Line 2 baking sheets with parchment paper.

Cut spaghetti squash in half lengthwise; scoop out seeds.

Place halves on prepared baking sheet.

In a bowl, toss red bell peppers, onion, and garlic with 1 tablespoon olive oil.

Season vegetables with salt and pepper to taste.

Transfer vegetables to another prepared baking sheet.

Bake until tender and lightly browned, about 25 minutes.

Meanwhile, in the same bowl add Swiss chard or kale leaves and the remaining 2 tablespoons of olive oil; season with salt and pepper to taste.

Transfer the greens to a platter.

Cook pasta according to package instructions until al dente; drain well then transfer pasta into a large serving bowl.

When the veggies are done roasting add them on top of the cooked pasta along with the roasted spaghetti squash strands .

Add in chopped parsley if desired .

Cauliflower Ricotta Stuffed Shells


25 jumbo pasta shells (such as Barilla)

1 head of cauliflower, trimmed and cut into small pieces

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced (2 teaspoons)

1/4 teaspoon dried thyme leaves

3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)

3 ounces Parmesan cheese, grated (about 3/4 cup), plus more for serving if desired

Salt and freshly ground black pepper


Bring a large pot of salted water to a boil.

Add the shells and cook according to package instructions until al dente; drain well then transfer to a large bowl gently toss with 1 tablespoon of olive oil to prevent them from sticking.

Preheat oven to 400 degrees F.

In a food processor process cauliflower until it has a rice-like texture, about 4 minutes.

In a large pan over medium heat add 1 tablespoon of olive oil and the garlic cook for 30 seconds or until fragrant.

Add cauliflower, thyme, and 1/4 cup vegetable broth cook until liquid is absorbed and the mixture has thickened about 5 minutes.

Transfer mixture into a bowl and let cool slightly then stir in mozzarella cheese and Parmesan cheese season with salt and pepper to taste.

Spread cauliflower mixture on top of shells trying not to overstuff them as they might break while baking cover with aluminum foil spray with nonstick cooking spray and bake for about 25 minutes.

Beet And Citrus Salad With Mint Dressing


1 large orange, sliced crosswise into 1/4-inch rounds (rounds should be intact; do not cut apart)

3 small to medium beets (about 12 ounces), well-scrubbed, greens removed; red and golden beets can be used together

2 teaspoons extra-virgin olive oil

Kosher salt and freshly ground black pepper


Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper.

Working over the prepared baking sheet, use a mandoline fitted with a medium blade attachment to slice vegetables; alternatively, if you don’t have a mandoline, use a very sharp knife to slice vegetables as thinly as possible.

Toss the orange slices and whole beets with olive oil season with salt and pepper to taste then arrange in an even layer on one side of the baking sheet.

Bake until just tender, about 45 minutes for golden beets or 60 minutes for red beets stirring halfway through cooking time. Let cool completely.

Slice cooled beet into wedges remove orange slices from their skins and cut each slice in half crosswise toss together in a bowl along with the mint dressing.


At the end of a long, hard day it can be difficult to come up with plant based dinner recipes. This is especially true if you want something delicious but don’t have time or energy to prepare anything. We’ve created this roundup of our favorite dishes that are healthy, vegan, easy to make, and satisfy any appetite!

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter