Easy Vegan Recipes For Beginners I Karissa’s Vegan Kitchen

I’ve got Vegan Dishes made from pantry staples that actually taste like something you’d brag about, so keep scrolling.

I adore messy, honest vegan food. I love that my Vegan Kitchen is full of loud flavors and simple stuff that actually satisfies.

I’m obsessed with recipes that don’t show off, like a Chickpea Salad Sandwich that slams with tang and texture, or Banana Oat Pancakes that flop with sweetness and chew. Vegan Recipes Beginner?

Yes, please. I enjoy ripping into plates that look like real meals, not lab experiments.

And I want you to taste this kind of food and stop assuming plant-based means boring. Simple, bold, fast.

No fuss, just real flavor. Trust me, your stomach will agree.

Ingredients

• Chickpeas give creamy, nutty protein and make it hearty; celery adds crunchy freshness.
• Basically lentils bring cheap, filling protein and earthy bite; coconut milk makes it silky.
• Tofu soaks up sauce, gives protein; broccoli and peppers add crunch and color.
• Plus banana sweetens naturally and binds; oats add chewiness and healthy whole grain.
• Crushed tomatoes bring bright tang; garlic and herbs make it cozy, it’s simple.

Ingredient Quantities

• Chickpea Salad Sandwich
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup vegan mayo
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 celery stalk, finely chopped
• 1/4 small red onion, finely chopped
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• 4 slices whole grain bread
• Lettuce leaves and tomato slices for serving

• Easy One Pot Lentil Curry
• 1 cup dried brown or green lentils, rinsed
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

• Quick Tofu Veggie Stir Fry
• 14 oz firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or sugar
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 medium carrot, thinly sliced
• 2 green onions, chopped
• 1 teaspoon sesame oil (optional)
• Cooked rice or noodles to serve

• Banana Oat Pancakes (no eggs)
• 1 large ripe banana, mashed
• 1 cup rolled oats
• 1 cup non dairy milk
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Oil or vegan butter for cooking
• Maple syrup and fresh fruit for topping

• Simple Vegan Pasta with Marinara
• 12 oz pasta of choice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil or 1 tablespoon fresh chopped
• 1/2 teaspoon sugar (optional, to cut acidity)
• Salt and pepper to taste
• Fresh basil or parsley for serving

How to Make this

1. Make the chickpea salad: mash the drained chickpeas in a bowl with a fork until chunky, mix in vegan mayo, lemon juice, Dijon, chopped celery, red onion, parsley, then season with salt and pepper; spread on whole grain bread with lettuce and tomato slices.

2. Start the lentil curry: heat oil in a large pot, sauté diced onion until soft, add garlic and grated ginger and cook 1 minute more, then stir in curry powder and cumin so the spices wake up and get fragrant.

3. Add rinsed lentils, diced tomatoes and vegetable broth to the pot, bring to a boil, reduce heat and simmer 20 to 25 minutes until lentils are tender; stir in coconut milk, season with salt and pepper, simmer 5 more minutes and top with fresh cilantro.

4. Prep the tofu and sauce for the stir fry: press and cube tofu, whisk soy sauce or tamari with rice vinegar and maple syrup; set aside.

5. Cook the stir fry: heat 1 tablespoon vegetable oil in a large skillet or wok, sear tofu cubes until golden on all sides then remove; add the remaining oil, toss in broccoli, bell pepper and carrot, stir fry until crisp tender, return tofu to pan, pour sauce over and cook 1 to 2 minutes so everything glazes; finish with green onions and a splash of sesame oil if you like.

6. Make banana oat pancakes: blend mashed banana, rolled oats, nondairy milk, baking powder, vanilla and pinch of salt until smooth or just stir well for a rustic batter; heat a skillet, grease lightly, pour batter to form pancakes and cook 2 to 3 minutes per side until set and golden.

7. Keep pancakes warm and serve with maple syrup and fresh fruit.

8. Quick marinara pasta: heat olive oil in a saucepan, sauté chopped onion until translucent, add minced garlic and cook briefly, pour in crushed tomatoes, oregano, basil and sugar if using, simmer 10 to 15 minutes, season with salt and pepper.

9. Cook pasta according to package instructions, drain and toss with the marinara and a drizzle of olive oil; serve with fresh basil or parsley on top.

10. Timing and serving tips: while lentils simmer you can make the chickpea salad and prep veggies, cook pancakes or pasta last so they are hot; taste and adjust salt, acid and sweetness as you go, and dont be afraid to swap veggies or herbs based on what you have.

Equipment Needed

1. Large mixing bowl (for the chickpea mash and pancake batter)
2. Fork (to mash chickpeas)
3. Large pot (for the lentil curry)
4. Large skillet or wok (for the tofu stir fry and pancakes)
5. Blender or food processor (optional but handy for smooth pancake batter)
6. Cutting board and a sharp chef knife (veggies, herbs, tofu)
7. Spatula and wooden spoon (flip pancakes, stir curry and stir fry)
8. Colander or fine mesh strainer (rinse lentils, drain chickpeas, drain pasta)
9. Measuring cups and spoons + can opener (measure liquids/spices and open cans)

You could probably get by with fewer items if you want to save washing up, but this covers everything you need.

FAQ

Easy Vegan Recipes For Beginners I Karissa’s Vegan Kitchen Substitutions and Variations

• Chickpea Salad Sandwich
  • Swap vegan mayo with mashed avocado or hummus for creaminess
  • Use lemon juice instead of vinegar like apple cider for tang
  • Replace red onion with chopped green onions or shallot if you want milder flavor
  • Try baby spinach or arugula instead of lettuce for more nutrients

• Easy One Pot Lentil Curry
  • Substitute brown/green lentils with red lentils for faster cooking (cooks quicker and gets creamier)
  • Use coconut oil, olive oil or any neutral oil instead of vegetable oil
  • Replace canned diced tomatoes with 1 1/2 cups fresh chopped tomatoes plus 1/2 cup water
  • Swap coconut milk for canned cashew cream or oat milk for a lighter curry

• Quick Tofu Veggie Stir Fry
  • Use tempeh or extra-firm seitan instead of tofu if you want chewier texture
  • Swap soy sauce/tamari for coconut aminos to cut sodium
  • Replace maple syrup with agave or a little brown sugar if you dont have it
  • Use sesame seeds or a splash of tahini instead of sesame oil for that nutty note

• Banana Oat Pancakes (no eggs)
  • Replace rolled oats with oat flour or blended quick oats for smoother batter
  • Use applesauce or mashed pumpkin instead of banana if bananas arent ripe
  • Swap non dairy milk with soy, almond, oat or even water plus a tbsp oil
  • Sub baking powder with 1/2 tsp baking soda plus 1 tbsp lemon juice for lift

Pro Tips

1. Taste and fix as you go. Salt, acid and sweetness change everything, so before you call a dish done, taste it. If the chickpea salad tastes flat add a little more lemon or a tiny splash of pickle juice. If the lentil curry is dull add a pinch of sugar or more tomatoes, and if the marinara is too sharp add a little sugar or a splash of olive oil to round it out. Small changes make big differences.

2. Press tofu well and double-cook for best texture. Press for at least 20 minutes to get out moisture, then pan-sear until really golden. If you want extra chew toss the tofu in a little cornstarch before frying for a crispier outside. Don’t skip pressing, it makes the stir fry feel less soggy.

3. Stagger your timing and use one pot to save dishes. While the lentils simmer you can mash the chickpeas, press tofu, or blend the pancake batter. Keep pancakes warm on a low oven rack so everything can be served hot. Also, cook pasta last so it doesn’t sit and get gummy.

4. Make small tweaks to save time or boost flavor. Use canned lentils in a pinch to cut simmer time, swap maple for sugar in the stir fry for a cleaner flavor, and let the pancake batter rest 5 minutes so the oats hydrate better. Fresh herbs at the end brighten everything so add cilantro or parsley right before serving.

Easy Vegan Recipes For Beginners I Karissa's Vegan Kitchen

Recipe by Noel Matthews

0.0 from 0 votes

I've got Vegan Dishes made from pantry staples that actually taste like something you'd brag about, so keep scrolling.

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Servings

servings

Calories

kcal

Equipment: 1. Large mixing bowl (for the chickpea mash and pancake batter)
2. Fork (to mash chickpeas)
3. Large pot (for the lentil curry)
4. Large skillet or wok (for the tofu stir fry and pancakes)
5. Blender or food processor (optional but handy for smooth pancake batter)
6. Cutting board and a sharp chef knife (veggies, herbs, tofu)
7. Spatula and wooden spoon (flip pancakes, stir curry and stir fry)
8. Colander or fine mesh strainer (rinse lentils, drain chickpeas, drain pasta)
9. Measuring cups and spoons + can opener (measure liquids/spices and open cans)

You could probably get by with fewer items if you want to save washing up, but this covers everything you need.

Ingredients

• Chickpea Salad Sandwich

• 1 can (15 oz) chickpeas, drained and rinsed

• 1/4 cup vegan mayo

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 celery stalk, finely chopped

• 1/4 small red onion, finely chopped

• 2 tablespoons chopped fresh parsley

• Salt and black pepper to taste

• 4 slices whole grain bread

• Lettuce leaves and tomato slices for serving

• Easy One Pot Lentil Curry

• 1 cup dried brown or green lentils, rinsed

• 1 tablespoon vegetable oil

• 1 medium onion, diced

• 3 garlic cloves, minced

• 1 tablespoon grated fresh ginger

• 1 tablespoon curry powder

• 1 teaspoon ground cumin

• 1 can (14 oz) diced tomatoes

• 3 cups vegetable broth

• 1 can (14 oz) coconut milk

• Salt and pepper to taste

• Fresh cilantro for garnish

• Quick Tofu Veggie Stir Fry

• 14 oz firm tofu, pressed and cubed

• 2 tablespoons soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 tablespoon maple syrup or sugar

• 2 tablespoons vegetable oil, divided

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 medium carrot, thinly sliced

• 2 green onions, chopped

• 1 teaspoon sesame oil (optional)

• Cooked rice or noodles to serve

• Banana Oat Pancakes (no eggs)

• 1 large ripe banana, mashed

• 1 cup rolled oats

• 1 cup non dairy milk

• 1 teaspoon baking powder

• 1/2 teaspoon vanilla extract

• Pinch of salt

• Oil or vegan butter for cooking

• Maple syrup and fresh fruit for topping

• Simple Vegan Pasta with Marinara

• 12 oz pasta of choice

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 can (28 oz) crushed tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil or 1 tablespoon fresh chopped

• 1/2 teaspoon sugar (optional, to cut acidity)

• Salt and pepper to taste

• Fresh basil or parsley for serving

Directions

• Make the chickpea salad: mash the drained chickpeas in a bowl with a fork until chunky, mix in vegan mayo, lemon juice, Dijon, chopped celery, red onion, parsley, then season with salt and pepper; spread on whole grain bread with lettuce and tomato slices.
• Start the lentil curry: heat oil in a large pot, sauté diced onion until soft, add garlic and grated ginger and cook 1 minute more, then stir in curry powder and cumin so the spices wake up and get fragrant.
• Add rinsed lentils, diced tomatoes and vegetable broth to the pot, bring to a boil, reduce heat and simmer 20 to 25 minutes until lentils are tender; stir in coconut milk, season with salt and pepper, simmer 5 more minutes and top with fresh cilantro.
• Prep the tofu and sauce for the stir fry: press and cube tofu, whisk soy sauce or tamari with rice vinegar and maple syrup; set aside.
• Cook the stir fry: heat 1 tablespoon vegetable oil in a large skillet or wok, sear tofu cubes until golden on all sides then remove; add the remaining oil, toss in broccoli, bell pepper and carrot, stir fry until crisp tender, return tofu to pan, pour sauce over and cook 1 to 2 minutes so everything glazes; finish with green onions and a splash of sesame oil if you like.
• Make banana oat pancakes: blend mashed banana, rolled oats, nondairy milk, baking powder, vanilla and pinch of salt until smooth or just stir well for a rustic batter; heat a skillet, grease lightly, pour batter to form pancakes and cook 2 to 3 minutes per side until set and golden.
• Keep pancakes warm and serve with maple syrup and fresh fruit.
• Quick marinara pasta: heat olive oil in a saucepan, sauté chopped onion until translucent, add minced garlic and cook briefly, pour in crushed tomatoes, oregano, basil and sugar if using, simmer 10 to 15 minutes, season with salt and pepper.
• Cook pasta according to package instructions, drain and toss with the marinara and a drizzle of olive oil; serve with fresh basil or parsley on top.
• Timing and serving tips: while lentils simmer you can make the chickpea salad and prep veggies, cook pancakes or pasta last so they are hot; taste and adjust salt, acid and sweetness as you go, and dont be afraid to swap veggies or herbs based on what you have.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts