50 Plant Based Recipes to Lose Weight for Good - Lifestyle Body (2024)

Call it what you want – a “cheat” day, a girl’s night out, dinner at the in-laws – but you slipped up with eating junk food and now it’s time to pick yourself up and try again.

And if it was more than one day –ahem, four weeks isn’t really a month, right? –you can still turn it around.

This is the perfect time to restock your fridge and get some new cuisine rockin’ in your kitchen with plant-based recipes your body, wallet and conscience will feel great about.

50 Plant Based Recipes to Lose Weight for Good - Lifestyle Body (1)Does the cost of a night out with friends and family need to come with a more pronounced belly or butt though?

While your husband may not be complaining about the extra junk in your trunk, you’re probably feeling pretty weighed down.

And let’s be honest, you’ve probably been carrying the extra weight around all year and is only seeming to grow with each season that passes.

No more!

A plant-based diet doesn’t need to be hard and won’t leave you feeling deprived or hungry because you’ll be getting all the nutrients your body craves with foods that come from the earth.

Instead of attempting a crazy cleanse that leaves you feeling starved and bound for failure, a plant-based diet naturally detoxes your body and cleans your mind and organs of the gunk that’s holding you back from living your best life.

By eating mostly plants, you are following a plant-based diet which will naturally help you shed unwanted weight.

That’s it. Nothin’ crazy or complicated about it.

If you’re continuously living in stretchy pants (leggings are pants, right?), here are some easy plant-based recipes for weight loss to help you get back to feeling like yourself by ridding the ol’ ball and chain of chub you’ve been lugging around.

Before we dive into the best plant-based recipes for beginners, check out these awesome resources to help you be more successful when starting a vegan diet.

Vegan Resources

50 Plant Based Recipes to Lose Weight for Good - Lifestyle Body (2)

Simple Green Meals: 100+ Plant-Powered Recipes to Thrive from the Inside Out, by Jen Hansard is top notch because the meals she offers are delicious but super simple.

She knows what it’s like to battle extra pounds and feel tired all the time and how making a green transformation not only improved the quality of her family’s life but helped all her wildest dreams come true too.

She provides recipes that even your meat-loving SO will crave and believes that by correctly fueling your body, you’ll be able to feed your passions in life no matter how out of reach they seem right now.

You want climb that mountain, run that spring marathon or swim the seven seas? Let’s do it, sista. I’m totally on board with turning fantasies into reality this year, and Jen will help you get there.

Love Real Food: More Than 100 Feel-Good Vegetarian Favourites to Delight the Senses and Nourish the Body, by Kathryne Taylor is a book by the creator of Cookie and Kate, the internet’s most popular vegetarian blog.

This book is filled with amazing plant-based recipes and pictures to get you pumped up.

Kathryne has a cool approach to delving into this way of life and will have you singing praise to the kale and quinoa gods with the delicious food creations she and her doggie sidekick (Cookie, the sous chef) have in store for you.

How Not to Diet: Discover the Foods Scientifically Proven to Prevent and Reverse Disease, by Michael Greger M.D. has become my other go-to because it really drives home the message that certain foods can really change your life for the better in countless ways.

Disease brings dis-ease, and a plant-based diet has been scientifically proven to reverse and prevent disease and ailments and bring about a sense of ease and superhuman-like health in the process.

Instead of combating illness with prescription pills or surgery, Michael believes that plants are the answer for the cure.

Plant-Based Recipes for Breakfast

If you’re wondering how you’ll survive breakfasts without eggs and bacon or buttery, milky pancakes, no need to fret!

There are countless ways of spicing up your morning meals in a meatless but yummy way. Breakfast is the most important meal as they say, and there is no shortage of vegan dishes to get you moving and shaking on the start of another awesome day in your new life with these recipes!

1. Vanilla Rice Pudding Topped With Fresh Berries and Melted Nougat

This vanilla rice pudding with berries and nougat is calling my morning’s sweet-tooth name.

It looks almost like this dreamy-looking breakfast would be bad for you, but it’s made out of all natural ingredients that will have you singing and dancing around your kitchen table with its heaven-like appearance and taste.

2. Fancy Toast

View this post on Instagram

Fancy Toast Friday ?✨ Each slice is spread with a little #guthealthy miso and stacked with avocado and egg-like tofu scramble (thanks to kala namak black salt). Gut Health has ​been a super buzzy term​ the past couple years and rightfully so – Hippocrates actually said it best 2,000 years ago: “all disease begins in the gut.” Research has clearly backed this up too. However, having a healthy digestive system isn’t always as simple as loading up on sauerkraut and kombucha – especially when your gut may be in need of some TLC. If you have been wondering what your gut flora is like, if taking a probiotic is necessary or if you have been feeling poorly (constipation, gas, bloating, diarrhea, heartburn, cravings, skin issues etc​.​) but labs aren’t showing up with anything, then testing your microbiome could potentially provide you with some helpful insight​. ​SmartGut by @uBiome is the first at home, clinical microbiome screening test to help you get some answers about what’s going on in there. Pretty cool! Click the link in my bio to learn more. #feedyourdivine #vegan #sponsored

A post shared by Caroline Ginolfi (@plantbasedblonde) on

If you’re looking to jazz up your toast, this #fancytoastfriday inspo will do the trick and takes the classic avo toast up a few levels of awesome.

Healthy fats from foods like avocado are satisfying and contain lots of fibre to help keep you full and happy all morning long.

3. Cheesy Onion-y Pancakes With Pesto Cream Sauce

View this post on Instagram

Cheesy onion-y pancakes with pesto cream sauce for breakfast this morning. Demolished these!!! ? making again. Here’s the pancake recipe adapted from @chefchloe’s cookbook: 1 c. whole wheat flour, 1 tbsp baking powder, pinch salt (mix together). In separate bowl combine 3/4 c + 3 tbsp water, 1 tbsp oil, 1 tbsp maple syrup. Add wet to dry and combine. Cook in an oiled skillet 1/4 c. at a time. Add handful of grated dairy-free cheese and sprinkle of toasted sesame seeds to doughy side of pancake. Flip and repeat. For the pesto cream, add 1/4 c. cashews, 1/4 c. water, 1/4 c. vegan pesto to blender and purée until smooth. Today I sautéed onions for a garnish but next time would stick with quick pickled onions instead. To quick pickle, just add sliced red onions to a container of white vinegar and let sit for at least an hour (max multiple weeks in fridge). To assemble, stack pancakes, add vegan bacun bits (I used @plantbasefood from @vegansupplychinatown), avo wedges, onions, more sesame seeds, chopped basil. Serve with pesto cream. Swipe to see this glorious saucy mess and see stories for all the cooking steps ?? Happy Sunday!!!!!

A post shared by Erin Ireland (@erinireland) on

Oh, you fancy, huh?

If you’re digging something more savory and have a craving for pancakes, these ones will do the trick. These pancakes are chocked full of nutrients and vitamins (unlike the buttermilk variety).

The variety of colors in the plant-based breakfast dishes that you can make will awaken your body and soul and leave your mind wondering what’s next!

4. Vegan Ice Cream

Even vegan ice cream is healthy!

View this post on Instagram

My first breakfast back home just had to be nicecream ?✌?. Coloured with blue spirulina and pink pitaya powder and topped with gingerbread cookies, chocolate and puffed quinoa. And some warming mocha in my favourite mug afterwards ☕❤️. I had to catch up on sleep today because I only slept like 2 hours on the plane yesterday. But now I'm ready for the day ?. Can't wait to go to the gym later and I also have a lot of work to catch up on. I would have loved to stay in London much longer! We definitely used the 5 days well and explored as much as we could ?. But there's so much more to see and I can't wait to come back soon ??. Hopefully we'll get tickets for the Harry Potter studios next time ?. What is your favourite place in London (if you've ever been there)? Happy Thursday ? . Mein erstes Frühstück wieder zu Hause musste einfach Nicecream sein ?✌?. Mit blauem Spirulina & Pink Pitaya Pulver gefärbt und Lebkuchenmännchen, Schoki und gepufftem Quinoa oben drauf. Und eine Tasse Mocha zum Aufwärmen durfte natürlich auch nicht fehlen ☕❤️. Heute musste ich erstmal ein bisschen Schlaf nachholen, nachdem ich gestern nur 2 Stunden im Flugzeug geschlafen habe ?. Aber jetzt bin ich dann auch ready für den Tag und freu mich schon, später endlich wieder ins Gym zu gehen ?. Außerdem hab ich einiges an Arbeit nachzuholen ?. Ich wäre so gerne noch länger in London geblieben! Wir haben die 5 Tage auf jeden Fall gut ausgenutzt ?. Aber es gibt immernoch so viel mehr zu sehen und ich werde auf jeden Fall bald nochmal zurück kommen! ?? Hoffentlich bekommen wir dann auch Karten für die Harry Potter Studios ?. Was ist euer Lieblingsort in London (falls ihr schonmal dort wart)? Schönen Donnerstag euch ❤️ . . . . . . . . . #nicecream #veganicecream #bananaicecream #gingerbreadcookies #thevegansclub #plantbased #govegan #huffposttaste #buzzfeast #foodie #eattherainbow #veganism #carbs #highcarb #plantbaseddiet #wholefoodsfaves #thrivemags #forksoverknifes #vegandeutschland #gloobyfood #vegangermany #rainbowfood #instagood #cleaneats #veganfitness #foodphotography #buildmuscle #fitnessfood #bbg #foodstyling

A post shared by Grubzon™ (@grubzzon) on

Did someone say ice cream for breakfast?! Count me in!

5. Vegan Pancake

View this post on Instagram

? Vegan Pancake Goodness ? by @aveganfeed ??Recipe: (serves 2) 1 1/3 cups self raising flour 4 tablespoons sugar 2 teaspoons baking powder 1 1/4 plant milk Vanilla extract Combine all ingredients and whisk well. More or less milk may be required. To achieve a very fluffy pancake ensure the mixture is very thick, let it sit for a couple of minutes after whisking and it turns quite aerated and is barely pourable. Cook 1/4 cups of mixture on medium heat until golden on each side. Top with vegan nutella and some hazelnuts. Healthy Vegan Nutella: 2 cups raw hazelnuts (240g) 1 1/2 tbsp pure vanilla extract 1/4 cup cocoa powder 1/4 cup + 2 tbsp pure maple syrup, xylitol, or unrefined sugar pinch stevia, or 1 tbsp additional sugar 1/4 tsp + 1/8 tsp salt optional: 2 tsp oil for extra smoothness 1/2 cup plant milk of choice Instructions Homemade Nutella Recipe: Roast hazelnuts for 6-8 minutes at 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! Share With A Friend Who Would Love This! #thevegansclub ? Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Take a look at Our Vegan Store TheVegansClub.com? Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

Vegan pancakes with HEALTHY Nutella! Yes! For a beginner plant-based dieter, this is a great meal to try and find out that going vegan doesn’t mean starving or denying cravings!

6. Chocolate Blueberry Sandwhich

View this post on Instagram

? Chocolate blueberry sandwich ? by @miss_gruenkern ??Raw Chocolate Hazelnut Spread Recipe: 1 cup raw hazelnuts 1/3 cup pure maple syrup 1/4 cup cacao powder 1/4 cup filtered water 2 tablespoons melted virgin coconut oil 1 teaspoon natural vanilla extract Pinch of Celtic sea salt ​Throw all of the ingredients into your high-speed blender, and blast on high for about 1 minute, until smooth and creamy. Use the tamper, or stop the machine periodically and scrape down the sides of the container. Transfer to a sealed glass container, and keep in the fridge. Spread on a slice of your favorite bread and top with lots of fresh blueberrys. Share With A Friend Who Would Love This! #thevegansclub ? Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Take a look at Our Vegan Store TheVegansClub.com? Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

See Also
Easy Vegan Stuffing Recipe - Running on Real Food21 Weight Watchers Summer Recipes You Can Make in Your Slow CookerNigel Slater's 10 most popular recipesStarting a Lectin Free Diet? A Collection of Recipes to Get You Started

This can be made for a breakfast, right?

7. Pomegranate Raspberry Chia Pudding

View this post on Instagram

Pomegranate Raspberry Chia Pudding by @secretsquirrelfood. Recipe serves 2: Chia Pudding: Soak 4 tbsp chia seeds, 1 cup almond milk, 1 tbsp maple syrup. Mix really well and leave in the fridge overnight. In the morning, stir again before serving Raspberry ice-cream: Blend 1 frozen ripe banana, 1/2 cup frozen raspberries for a few minutes until smooth Chocolate tahini sauce: Mix 1 tbsp tahini, 1 tsp maple syrup, 2 tsp cacao powder, 2 tsp boiling water In a jar, add a handful of pomegranate seeds, smash it up, layer with chia pudding, pomegranate seeds, raspberry ice-cream and drizzle with chocolate sauce #veganbreakfast #chiapudding #nicecream #smoothie #smoothies #healthybreakfast #dairyfreerecipes #foodvideo #foodvideos #recipevideo #breakfastrecipe #breakfastrecipes #chiapuddingrecipe #chiaseedpudding #fruitp*rn #nicecreamrecipes #smoothierecipe #smoothierecipes

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

A hearty pudding for the morning to last you hours!

8. Healthy Sweet Potato Toasts

View this post on Instagram

Healthy sweet potato toasts by @tinashealthyworld. Ingredients: 1 sweet potato 1/8 tsp salt 1 tsp olive oil 1 avocado 1/2 lemon 1 tomato 1 tbs hemp seeds Steps: 1. Slice the sweet potatoes into thick slices. Bake the Sweet potatoes slices at 350 F for 25-30 minutes or until they are fully cooked 2. In a bowl, mix the avocado, lemon, and oil together until well combined. Add in the tomatoes, salt, and hemp seeds and continue to mix until well combined. 3. Add this avocado mixture on top of the baked sweet potatoes ? ? #healthyrecipes #paleo #paleorecipe #paleorecipes #keto #ketorecipes #whole30 #whole30recipes #whole30recipe #foodvideos #healthyfood #recetasfit #fitnessrecipes #bbg #bbgfood #plantbaseddiet #healthysnack #veganlunch #healthymeals

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

Full of healthy fat and healthy carbs, this is the perfect post workout breakfast!

9. Smoothie Bowls

These are the total plant-based rage right now.

10. Fruit Salad With Coconut

A simple and easy recipe any beginner vegan dieter can do!

Plant-Based Recipes for Beginners

If you’re looking for plant-based recipes on a budget and wanting to keep it simple and uncomplicated, just remember to fill your grocery basket with greens, fruits, nuts, seeds, whole grains, and healthy fats.

Shop in-season fruits and vegetables for the lowest prices and consider buying frozen and canned to save some money too.

Eating plant-based might require you to eat more rather than less to eat to satiety so buying in bulk is a great option to consider so that you don’t have to make as many trips to the store and will get you the best bang for your buck.

11. Vegan Macaroni

This is a vegan macaroni dish that looks easy to recreate and is much healthier than the processed box kind.

View this post on Instagram

Creamy pumpkin mac made with new @pureblendsbrand avocado oil plant based butter #sponsor ? Find the #vegan #glutenfree recipe below. Excited to share this one with you guys! Ingredients: 1 lb elbow macaroni, any variety 1 cup butternut squash or pumpkin 1 15oz can coconut milk 1 cup raw cashews 1/4 cup nutritional yeast 3 tbsp @pureblendsbrand avocado oil butter, melted 1 tbsp fresh lemon juice 1 tsp sea salt, to taste 1/2 tsp pumpkin pie spice* 1/4 tsp garlic powder 1/4 tsp white pepper, to taste Toppings: Fresh Sage, chopped Toasted panko or breadcrumbs, GF or regular 1. Cook macaroni according to package instructions. 2. In a high speed blender combine the rest of the ingredients and blend on high until creamy. 3. In a large pot, stir together macaroni and pumpkin sauce. If needed, warm over low heat. 4. Serve hot with toasted panko and fresh chopped sage sprinkled on top. *The pumpkin pie spice used did not have all spice in it. It was a blend of cinnamon, ginger, cloves and nutmeg. #feedyourdivine #dairyfree

A post shared by Caroline Ginolfi (@plantbasedblonde) on

Plantbasedblonde’s feed is full of other easy to recreate recipes with an endless supply of ideas for vegan tacos, pizza, burgers, salads, and sandwiches and more.

12. Vegan Margherita Pizza

Who said you have to give up pizza to be healthy?

13. Sweet and Sour Tofu With Broccoli and Noodles

View this post on Instagram

Sweet & spicy tofu with broccoli and noodles by @vegamelon ? . Gochujang tofu -1 onion, diced -3 cloves garlic, minced -2 carrots, diced -1 package extra firm tofu, pressed and cubed -2 cups chopped veggies, optional -2 tbsp sesame oil *Sauce: -3 tbsp gochujang -3 tbsp hot water -3 tbsp soy sauce -1 tbsp rice vineger -1 tbsp sriracha In a large skillet, saute the onion, and garlic for 4-5 minutes, until fragrant. Add in carrots and let cook; meanwhile, whisk together all the sauce ingredients in a bowl. Add the tofu and veggies to the pan, then pour in the sauce. Stir to incorporate, cooking until the veggies are tender. Toss with sesame oil and serve warm with pasta and steamed broccoli. #bestofvegan

A post shared by Best Of Vegan (@bestofvegan) on

Doesn’t this plant-based recipe look delish? While you may not have every ingredient for this dish – like gochujang – you can substitute heat with other types or make it spice-free.

14. Flatbread Melts

View this post on Instagram

? Who's ready for some Flatbread Melts? ? by @plantbased.traveler ??Recipe: 2 whole wheat flat breads 1/2 block organic tempeh 1/2 cup pinto beans 1/3 cup pineapple salsa 1 cup chopped kale 1/4 cup vegan cheese 1 tbsp taco seasoning 1/4 cup pineapple Grind up tempeh to achieve a minced texture and chop up kale and pineapple. Add tempeh, taco seasoning and salsa (if you don’t have pineapple salsa, any other kind will work as well ?) to a non stick pan and cook for a few minutes on medium to high heat. Stir in pinto beans, kale and pineapple. Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides (medium heat) until golden brown. Serve with a little bit of extra salsa or hot sauce and enjoy ? Share With A Friend Who Would Love This! #thevegansclub ? Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

After a long day at work, you just want to eat something that’s quick and easy. Well, this yummy flatbread recipe is just the ticket. With less than 10 ingredients, you can whip this up in no time!

15. Creamy Mushroom Soup

View this post on Instagram

? Creamy Mushroom Soup ? by @delight.fuel ??Recipe: 1/2 tablespoons olive oil or vegan butter 16 ounces/454g/5 1/2 cups mushrooms, sliced (including mushroom stems) 8 cloves garlic, minced 1/2 large onion (about 3/4 cup), finely diced 1 teaspoon sea salt & 1/2 teaspoon ground black pepper 3 cups high quality vegetable broth 1 13.5/383 can coconut milk (about 1 1/2 cups) 4 sprigs thyme, stems removed INSTRUCTIONS In a large, deep pot over medium high heat, add the olive oil or vegan butter to heat. Add the mushrooms, garlic, onion and salt and pepper. Stir together and sauté until mushrooms begin to release their natural juices and become fragrant, about 8 minutes. Pour in the vegetable broth and the coconut milk. Add in the thyme. Stir together and bring to a boil, then a simmer for 15 minutes. Scoop out two cups of soup (with some mushrooms) and pour into your blender. If you have a glass blender, ensure it cools down a bit first! Press the soup setting or blend until fully blended out. Pour back into soup pot and blend one more time. Serve the soup and top with your favourite toppings and enjoy! Share With A Friend Who Would Love This! #thevegansclub ? Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Take a look at Our Vegan Store TheVegansClub.com? Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

Having a hearty meal is a craving for a lot of vegans. Well, this hearty mushroom soup will fill your soul for days. With easy ingredients, any new plant-based beginners can make.

16. Wild Rice Sweet Potato Salad with Chili Lime Vinaigrette

View this post on Instagram

Wild Rice Sweet Potato Salad with Chili Lime Vinaigrette by @denise_sweetpeasandsaffron ? Ingredients: For the Roasted Sweet Potato⠀ 1 medium sweet potato peeled and cut into 1-inch cubes⠀ 1 tablespoon olive oil⠀ 1/4 teaspoon ground cumin⠀ 1/4 teaspoon chili powder⠀ For the Salad⠀ 3/4 cup uncooked wild rice blend⠀ 1 carrot peeled and grated⠀ 1 celery cut finely⠀ 1 red pepper seeded and diced⠀ 1 yellow pepper seeded and diced⠀ 1/4 cup red onion diced⠀ 1/4 cup cilantro leaves roughly chopped⠀ For the Vinaigrette⠀ 3 tablespoons olive oil⠀ 3 tablespoons white wine vinegar⠀ 2 teaspoons lime juice⠀ 1 teaspoon chili powder⠀ 2 teaspoons maple syrup 1 clove garlic minced⠀ 1/4 teaspoon salt Follow the steps in the video! And follow @plantbased.recipes #veganrecipe #healthy #healthyfood #healthyrecipe #healthyrecipes #buddhabowls #salad #saladrecipe #veganrecipes #recipes #recipe #foodvideo #recipevideo #recipevideos #foodvideos #healthyfoodvideo #healthylunch #healthydinner

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

Yum! This recipe does require more than 10 ingredients, but it’s super fresh and super tasteful. Make this for your lunch and watch your co-workers wanting some!

17. Vegan “Meatballs”

View this post on Instagram

Vegan & Oil-free Chickpea Meatball Recipe by @karissasvegankitchen. Ingredients: 2 cups chickpeas – reserve chickpea liquid 2.5 tablespoons ground flax seed 6 tablespoons water 1/2 cup breadcrumbs 1/2 tablespoon garlic powder 1 teaspoon onion powder 1/2 teaspoon salt – I prefer pink salt 1/2 teaspoon parsley 1/4 teaspoon marjoram 1/4 teaspoon black pepper 1/4 teaspoon basil Blend chickpeas in a blender. Make your flax seed "eggs" – mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Let sit for 10-15 minutes. Mix together the chickpeas and flax seed eggs. Mix in the remaining ingredients. If the mixture is too sticky, add more breadcrumbs half a tablespoon at a time. If too dry, add a little chickpea liquid or oil. You want a consistency that will be easy to roll into balls without sticking to your hands or cracking. Form the chickpea mixture into meatballs and place onto a greased or parchment-lined baking dish. In a 450 degree oven, bake the chickpea meatballs for 20-25 minutes, turning over halfway through. They will be golden and crispy on the outside when done! For meatball subs, simply top with your fav marinara sauce and vegan parm (I have a recipe for the parm on my website.) Eat them as is or bake in oven for a bit. #oilfree #oilfreevegan #cookingvideo #cookingvideos #cookingclass #cookingtutorial #vegetarianrecipes #veganrecipes #veganfoodvideos #veganrecipevideos #plantbasedrecipes #chickpeas #dairyfree #healthyrecipes #healthyrecipe #recipevideos #recipevideo #recetassaludables #recetasveganas

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

Spaghetti – a staple for most people. And it still can be for vegans!

18. Red Lentil Pasta With Fresh Tomatoes and Basil

View this post on Instagram

Red lentil pasta with fresh tomatoes and basil by @yummyyatra. Ingredients: 1 pound red lentil pasta (or any dry pasta) A pound of fresh ripe tomatoes, chopped 2-3 cloves of garlic 3 tbsp olive oil 2 yellow onion, sliced Fresh basil 2-3 tbsp of nutritional yeast 1/2 tsp red chili flakes Salt and pepper Add all the ingredients in a deep pot (except the basil and nutritional yeast). Add about 3 cups of water or veggie stock and bring to a boil. Stir frequently, Reduce heat and cook until the pasta is al dente and the water has evaporated depending on the type of pasta you use- check the package). Once done, add lots of fresh basil, nutritional yeast. You can add some veggies too (I added some leftover steamed broccoli) #plantbasedrecipes #plantbased #vegan #veganrecipes #veganrecipe #vegetarian #vegetarianrecipes #healthyrecipes #highcarbvegan #pasta #veganpasta #veganmeals #easyveganmeals #easyveganrecipes #recetas #receta #recetasfaciles #recetassanas #recetasveganas

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

If you are also avoiding processed wheat, this red lentil pasta recipe is perfect!

19. Veggie Bagels

View this post on Instagram

? Veggie bagels for lunch ? by @bos.kitchen ??Recipe: 1 tbsp rice malt syrup 400ml lukewarm water 800g strong white or wholemeal bread flour 7g fast action yeast 2 tsp fine salt olive oil for greasing and brushing 1 tbsp baking soda Toppings – sesame, pumpkin, sunflower seeds INSTRUCTIONS Start bagels the night before you want to serve them. Mix water and rice syrup in a small bowl. Add flour, yeast and salt in a large bowl and make a well in the middle. Stir in the liquid and mix with a wooden spoon until a dough is formed. Knead for at least 15 minutes until smooth and elastic. Pop dough into a large, oiled bowl. Cover with clingfilm and leave to rise for about an hour, until doubled in size. Line 2 cookie sheets with lightly oiled and floured greaseproof paper. Divide dough into 12 pieces – I weigh mine to around 100g each to make sure they're even. Shape into balls and make a hole in the middle using a wooden spoon. You want the hole to be at least 3cm big as it will close slightly when the dough proves. Gently place bagels onto prepared cookie sheet and lightly brush bagels with oil. Cover with clingfilm and place cookie sheets into fridge overnight, at least 12 hours. The next day, remove trays from the fridge and place on the side to come to room temperature. Preheat oven to 220•c. Heat up a large, wide pot of boiling water with the baking soda. When bubbling, add in bagels three at a time (or however many will fit in your pot comfortably) and cook for 2 minutes on each side. Place back onto the cookie sheets and bake in the oven for 8-10 minutes until lightly golden. Put bagels on wire racks to cool. Keep well for up to 4 days in an airtight tin, or you can freeze for up to 3 months. Place boiled bagels, rounder side up, back onto the cookie sheets and sprinkle with seeds, if using. Share With A Friend Who Would Love This! #thevegansclub ? Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclub.shop Shop Our Vegan Store At TheVegansClub.com ? Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

A perfect lunch that you can make the night before!

20. Easy Falafel and Tahini Sauce

View this post on Instagram

Easy falafel and tahini sauce recipes by @wearesovegan. Recipe makes 20 falafels: For the falafel: 2 x 400g tinned chickpeas 1 cup coriander leaves 1 cup parsley leaves 1/2 tsp each of salt, pepper and paprika 2 cloves garlic 1 small onion 1/4 cup breadcrumbs 8 sun-dried tomatoes 1/2 cup olive oil for frying 1. Prepare ingredients by draining the chickpeas and sun-dried tomatoes, then roughly chopping the onion and garlic. It’s important you remove as much excess water from the chickpeas as possible. 2. Place all the falafel ingredients into a food processor and process until everything is roughly combined and easy to handle. Make sure you don’t process the mixture for too long, otherwise the falafel will fall apart when it’s frying. 3. Remove roughly a tablespoon of the mix and roll into a ball shape. Repeat until all the mix is used up. 4. Heat oil to a high temperature in a frying pan, then add all the balls and fry for 3 minutes on each side or until evenly golden brown. Tahini Dressing Recipe: 3 tablespoons lemon juice 2 tablespoons water 2 tablespoons tahini paste Pinch of salt and pepper Mix ingredients together well and serve #SoVegan #Vegan #Veganism #VeganRecipes #VeganRecipe #Falafel #VeganFoodLovers #Vegansofig #Vegansofinstagram #GoVegan #plantbased #meatlessmonday #plantbaseddiet #recipevideos #foodvideos #healthyfoodvideos #veganvideos #tastyvegan #tastyrecipes

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

Chickpeas is a huge staple in the plant-based diet. And it’s highly versatile too! You can make burgers, meatballs and falafels!

Plant Based Dessert Recipes

You’re not suppose to indulge when dieting, but with a vegan dessert, you’re only eating healthy ingredients. So, go ahead – indulge!

21. Chai Hot Chocolate

View this post on Instagram

☕️ Chai Hot Chocolate With "whipped Cream" ? by @bos.kitchen ??Recipe: 2 cups almond milk 1-2 tbsp cacao powder (according to taste) 1 tbsp chai spices 1 cinnamon stick 1/2 cup aquafaba (water from a tin of chickpeas) 1/2 tsp cream of tartar 1 tsp vanilla extract 4 tsp rice malt syrup Add almond milk, cacao, 2 tsp of rice malt syrup and chai spices to a small pan and heat gently. While the hot chocolate is simmering, add aquafaba to a clean mixing bowl and whisk for at least 5-6 minutes until it starts to form stiff peaks. Add in cream of tartar, vanilla extract and 2 tsp rice malt syrup slowly while whisking. Keep beating for a further five minutes, the mix should be thick and stiff. Scoop into a piping bag and swirl on top of your hot chocolate. Sprinkle with chocolate and a dusting of cacao to serve. Share With A Friend Who Would Love This! #thevegansclub ☕️ Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

Only the vegans can come up with an awesome drink! Have your friends come over and serve this beautiful smelling drink!

22. Chocolate Mugcake

View this post on Instagram

? Chocolate Mugcake w/ raspberries & melted chocolate ? by @dani_fitlifestyle ??Recipe: 1/2 c buckwheat flour (50g) 1 scoop vegan protein powder (30g) 1/2 cup unsweetened applesauce (140g) 1 Tbsp cocoa powder sweetener of choice 1/2 tsp cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda a pinch of salt 2/3 cup water (75g) 1 tsp apple cider vinegar mix up all ingredients and fill in a microwave-safe bowl microwave for about 2,5 min and check every minute untill you arrived 5,5 min if the batter has firmed up just like a cake let cool down and enjoy! Share With A Friend Who Would Love This! #thevegansclub ? Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclubhub Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

You had me atmugcake. Yes! Perfect size for a treat.

23. Vegan Chocolate Brownies

View this post on Instagram

Vegan chocolate brownies with salted caramel peanut butter frosting by @nm_meiyee. Recipe: Brownies 2 cups gluten-free flour 1/2 cup cocoa powder i used @tropeaka 1 cup coconut sugar 1 1/2 tsp baking powder 1 tsp baking soda 100g melted dark chocolate 1/2 cup + 2 tbsp coconut oil 1 cup almond milk 1/4 cup water 1 tbsp apple cider vinegar 1 tsp vanilla bean extract 1/2 tsp salt Frosting 1 cup cashew nuts soaked 1/2 cup peanut butter 1/2 cup coconut condensed milk 1-2 tbsp almond milk 1 tsp salt Instructions Preheat oven to 180 celsius.Prepare an 8×8 baking pan. Set aside.
In a large bowl, add all brownie ingredients and mix until smooth.
Pour mixture into prepared pan. Bake at 180 celsius for 25 minutes or until a tooth pick is inserted and comes out clean. Let cool completely Frosting In a saucepan add coconut condensed milk and cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Continue to boil until mixture just turns a deep caramel colour. Remove from heat.In a food processor, add all frosting ingredients and caramel sauce processor until creamy and smooth. Spread frosting evenly over brownies. Refrigerate at least 1 hour. Slice and enjoy. #plantbaseddessert #veganbrownies #veganbrownie #vegandessert #vegandesserts #veganchocolate #recipes #dessert #dessertrecipe #dessertrecipes #desserts #dessertp*rn #dairyfreerecipes #veganfood #vegansweets #vegan #dessertheaven

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

Even kids won’t know this isn’t a real brownie!

24. Choc Chunk S’Mores and Oreo Chocolate Chip Cookies

View this post on Instagram

Choc Chunk, S’mores and Oreo Chocolate Chip Cookies Recipe ? by @sixvegansisters Ingredients (~12 cookies) 2 1/4 cup flour 1 tsp salt 1 tsp baking soda 2 tsp cornstarch 3/4 cup vegan margarine (from a tub, not the sticks) 1/4 cup nondairy milk (like almond or soy) 1 cup brown sugar 1/4 cup sugar 2 tsp vanilla extract 1 1/2 cup mini vegan chocolate chips Directions: Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a small mixing bowl, whisk the flour, salt, baking soda, and cornstarch. In a larger mixing bowl, add the margarine, milk, sugars, and vanilla. Beat with an electric mixer. Add ~half of the flour mixture to the wet mixture and use a rubber scraper to combine. Add the rest and mix until combined. Fold in the chocolate chips. Using a large scooper, place balls of dough on your baking sheet. Bake for 11-13 minutes, until they are baked to your liking (smaller cookies should be baked for 9-11 minutes). #vegancookies #vegandessert #vegandesserts #cookierecipe #plantbaseddessert #plantbaseddesserts #vegan #veganfood #veganrecipe #veganrecipes #plantbasedrecipe #plantbasedrecipes #veganchocolate #vegansweets #recetasveganas #receitasveganas #dessertrecipe #dessertrecipes

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

Another creation that only vegans can come up with!

25. Vegan Donuts

View this post on Instagram

Vegan donuts! ? Recipe by @thetastyk ? Ingredients- Donuts: ½ cup almond flour 1 cup oat flour (or all-purpose flour) 1 Tbsp cornstarch (or tapioca flour) 2 Tbsp coconut sugar ¼ tsp ground nutmeg pinch of sea salt 1 tsp baking powder 1 tsp baking soda 1 tsp vanilla bean powder (or vanilla extract) 10 Medjool dates, pitted ½ cup coconut milk ⅓ cup apple sauce, unsweetened 1 Tbsp apple cider vinegar Toppings: iChoc vegan chocolate (white vanilla, classic, almond orange & nougat crisp) + ½ tsp coconut oil 1. Preheat the oven to 175°C/350°F and slightly grease your donut pan. 2. Place the dates and the coconut milk into a high-speed blender and blend until you get a smooth date paste. 3. Place a sieve over a medium-sized bowl and add the almond flour, oat flour, cornstarch, baking powder and baking soda and sieve it all into the bowl to remove any clumps. 4. Remove the sieve and add the coconut sugar, vanilla powder, nutmeg and sea salt and combine lightly with a spatula. 5. Pour in the date paste, apple sauce and apple cider vinegar and mix well until you have a smooth dough. 6. Take a tsp and scoop the dough into the donut tin. Use your fingers/the back of a spoon and a little water to even out the surface and place in the oven. 7. Bake for 5-7 minutes (make sure to watch closely as they burn very quickly – mine were good after 5 minutes and a bit too dark after 7 but it depends on your oven), take them out and let cool down inside the tin for 5 minutes. 8. In the meantime, melt your chocolates. Add in about ½-1 tsp coconut oil to each chocolate to make it more smooth. 9. Once cooled down, dip the surface of each donut into the chocolate and place on a cooling rack (or into the fridge) to dry. 10. Keep them in an airtight container for 3 days in the fridge or enjoy immediately! #vegandessert #vegandesserts #dairyfreedessert #vegandonuts #veganrecipe #veganrecipes #dairyfreerecipes #recipevideos #recipevideo #dessertp*rn #dessertvideo #veganchocolate #vegansweets #foodp*rn #foodvideo #foodvideos #bakingvideo #baking

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

Homer from the Simpsons would attack these donuts for sure!

26. Best Chocolate Chunk Flax Muffins

View this post on Instagram

? Best Chocolate Chunk Flax Muffins Ever! ? by @tumblinbumblincrumblincookie ??Recipe: 1 ripe banana, mashed – 1.5 flax eggs – 1/4 cup coconut sugar – 1/4 cup avocado oil – 1/4 cup roasted tahini – 1 tsp vanilla bean paste – 1/2 tsp pink himalayan salt – 1 tsp grated fresh ginger – 1/2 tsp cinnamon – 1/4 tsp baking soda – 1/3 cup self raising flour – 1/3 cup dutch cocoa – dark chocolate chunks Whisk the ingredients up to the ginger together in a metal bowl. sift in cinnamon, baking soda, flour and cocoa. fold in with a spatula, adding in the dark chocolate chunks halfway. fill paper liners to the top and bake for 20-25 minutes at 180 degrees celsius until a toothpick emerges with a few moist crumbs. enjoy! Share With A Friend Who Would Love This! #thevegansclub ? Take A Look At Our Other Pages: ? @thevegansclub @thevegansclubtv @thevegansclublifestyle @thevegansclub.shop Shop Our Vegan Store At TheVegansClub.com ? Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

A chocolate muffin that keeps you regular! Sign me up!

27. Tiramisu Crepes

View this post on Instagram

☕ If You Love Tiramisu and Crepes, You’re Going to Love This Tiramisu Crepes! ? by @gaspic_healthyberry ??Recipe: Crepes 2 cups chickpea flour 350g 1 1/4 cups almond milk 300ml 1/4 cups espresso 60ml 3/4 cup muscovado or coconut sugar 1/2 tsp vanilla extract 1/4 tsp sea salt Filling 300 g silken tofu 1/4 cup maple syrup 1/3 cup coconut cream 80ml 2 tsp vanilla extract Instructions Crepes Beat the wet ingredients with the sugar, add the flour little by little while you continue beating until everything is well integrated. Let stand 10 minutes and beat again. Heat a non-stick pan and add a fifth of the mixture so that it is distributed over the entire surface of the pan. Cook over low heat until the edges of the crepe can be lifted. Turn and cook approximately 2 minutes on the other side. Each time a crepe is ready put it on a plate and cover it with another so that it stays flexible, the ideal thing is to stack and cover them instantly. Filling Process all the ingredients together until you get a cream. If you want you can add a little extra sweetener. Fill the crepes and sprinkle with cocoa. You can decorate it with some berries that give a good touch of acidity. Share With A Friend Who Would Love This! #thevegansclub ☕ Take A Look At Our Other Pages: ? @thevegansclub @thevegansclub.videos @thevegansclub.health @thevegansclub.shop Shop Our Vegan Store At TheVegansClub.com ? Join Our Facebook Group TheVegansClub Group ?

A post shared by Daily Vegan Recipes ? (@thevegansclub) on

So decadent and healthy too!

28. Watermelon Nicecream

Do I need to say more?

29. Raw Caramel Brownies

View this post on Instagram

Raw Caramel Chocolate Brownies by @lazycatkitchen. Follow the steps in the video or use the recipe below: * 400 g dates * 150 g pumpkin seeds (shelled)* * 150 g almonds * ½-¾ tsp fine sea salt * ½ cup raw cacao * 4 tbsp / 60 ml espresso (optional) * 1/8 cup smooth (all natural) almond butter * 1 tbsp / 15 ml coconut oil, refined is preferred (optional) * 20 g chopped almonds, to garnish Pit the dates. Soak them in a warm water to soften if needed. Line a tray with baking paper. I used a 20 cm by 15 cm tray. Process pumpkin seeds and almonds into a coarse meal. Transfer them both into a big mixing bowl. Put soaked dates (without water) into the food processor with a good pinch of salt and about 2-3 tbsp of coffee (use just enough to get a smooth paste) and process until you get a smooth date paste. Measure out 150 ml (½ cup + 1/8 cup) of date paste and set aside for the frosting. Transfer the rest of the date paste into the mixing bowl with ground pumpkin seeds and nuts and combine into a ‘dough’. Add ½ cup of sifted cacao and work it into the ‘dough’. I found that it is best to use your hands (unless you have a very good food processor), plus it’s also easier to judge if the paste isn’t too dry. If you find it too dry, add another 10 ml of coffee (or water), but do it gradually so that you only add as little moisture as necessary. Spread the brownie ‘dough’ in the lined tray, pressing it down well and into the corners. Make sure the base layer is even. Pop it into the freezer to set. Clean your food processor. Put 150 ml of date paste back into the food processor with almond butter and ½ tsp of salt (you can add more to taste). Add 1 tbsp of water to make it more spreadable. You can also add 1 tbsp of coconut oil if you want the top to be a bit less tacky after it has set, but that’s absolutely not necessary. Process until you get a smooth, spreadable salted caramel. Take the base layer out of the freezer and spread salted caramel on top. Sprinkle with chopped almonds. Put into a freezer for 2 hours before cutting. #veganrecipes #rawfood #rawrecipes #rawfoodrecipes #rawdessert #rawdesserts #rawvegan #rawbrownies #veganbrownies #recipevideo #recipevideos #vegan

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

No cooking involved for these delicious vegan brownies.

30. Plant-Based Peppermint Patties

View this post on Instagram

Plantbased Peppermint Patties by @thedreamyleaf 1 cup raw cashews, soaked in water at least for 4 hours (or better overnight) 1 cup macadamias (roasted) ½ cup maple syrup 2 tbsp water 1 tbsp coconut oil 2 tsp pure peppermint extract 8.5 oz dark chocolate Steps: Drain and rinse the cashews Blend all the ingredients, except the chocolate, in a high speed blender Spread parchment paper over a tray. Distribute the batter over the parchment paper, making several circular patties, a spoonful each, leaving gaps between them Put the tray in the freezer and let it wait overnight, or until they are thoroughly frozen Melt the chocolate in a microwave or bain-marie. If you are using a microwave, make sure the chocolate is just hot enough to be fully melted and not scalding hot Take the tray out of the freezer and pour chocolate over each patty Put the tray back in the freezer for 10 minutes, take it out, flip the patties and cover the other side with the melted chocolate as well Put the patties back in the freezer. After 10 more minutes, they are ready to eat. You can enjoy them right off the freezer or you can thaw them slightly, depending on preference #desserts #chocolate #mintchocolate #veganchocolate #vegandessert #vegandesserts #dessertp*rn #plantbaseddessert #rawdessert #peppermint #peppermintpatties #veganfoodlovers #healthydessert #recipeoftheday #recipe

A post shared by Plantbased Vegan Recipes (@plantbased.recipes) on

A classic dessert plant-based style!

20 More Quick Plant Based Recipes

Check out these super easy and super quick plant-based recipes:

  1. Cream of Ginger Carrot Soup
  2. Mojo Fries
  3. Roasted Pepper and Chickpea Burger
  4. Mediterranean Pasta Salad
  5. Rainbow Summer Rolls
  6. Veggieballs in Creamy Masala Sauce
  7. Spinach Pizza with Vegan Cheese
  8. Vegan Nachos
  9. Vegan Wild Mushroom Stroganoff Soup
  10. Easy Grillable Veggie Burgers
  11. Pulled “Pork” Jackfruit Tacos
  12. Smoky Portobello Mushroom Tacos
  13. Crispy Roasted Ravioli with Basil Walnut Pesto
  14. Buffalo Cauliflower Wings
  15. Monster Green Burgers
  16. Tofu Scramble Breakfast Tacos
  17. Lemon Poppy Seed Chia Pudding
  18. Golden Milk
  19. Tomato Curry Soup
  20. Vegan hotdogs (using carrots)

After making these 50 recipes, you’ll be on your way to graduating to a Level 5 vegan like this guy:

And, this will have you wondering why you didn’t find this way of life sooner.

With so many communities online supporting a plant-based lifestyle, it is easy to get started, and there is plenty of support and resources out there to help you reach the life you deserve.

Following a plant-based diet is a surefire way to start feeling lighter and freer. It will put you on a path to celebrating a healthier body and mind as you’ve never thought possible before.

50 Plant Based Recipes to Lose Weight for Good - Lifestyle Body (3)And who knows, your skinny jeans might just turn into your “fat pants.”

The thing is, though, you won’t have to count calories, and you don’t have to think of it as a diet at all. This is a way of being, and natural weight loss will just be a side effect of bringing your life into better balance and harmony.

Are you ready to see what the fuss is all about? Go get it, girl!

Tell me in the comments your favorite vegan recipe from this list!

Please remember to pin me!

Share this post with your friends!

Shares

Share this post with your friends!

Shares

50 Plant Based Recipes to Lose Weight for Good - Lifestyle Body (2024)

References

Top Articles
Baguette (The Easiest Recipe)
30+ Fall Cake Recipe Ideas - Sally's Baking Addiction
not quite Hallmark - Chapter 12 - rhinestoneangels (almondrose)
Ice cream scoop: Try these flavorful shops in Stark County
Latest Posts
6 No-Bake Energy Ball Recipes
Learn to Make Hardtack | Easy Traditional Recipe
Article information

Author: Allyn Kozey

Last Updated:

Views: 6056

Rating: 4.2 / 5 (63 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Allyn Kozey

Birthday: 1993-12-21

Address: Suite 454 40343 Larson Union, Port Melia, TX 16164

Phone: +2456904400762

Job: Investor Administrator

Hobby: Sketching, Puzzles, Pet, Mountaineering, Skydiving, Dowsing, Sports

Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.