Let’s be honest, not all vegan food is healthy. And if it’s your aim to lose weight, vegan burgers and chips will help crush your goals at double speed.
What you need is low fat food which will give your body the nutrients it needs to exercise and lose that weight. So I present to you, the best easy vegan recipes for weight loss. Just don’t forget to take a before and after picture!
1. Vegan Mediterranean Quinoa Salad With Chickpeas by The Green Loot
This is one of the easy vegan recipes for weight loss that is perfect for summer when you want to keep your meals light and fresh. It’s also a great way to use up any leftover quinoa you’ve got lying around in the fridge.
The combination of herbs and spices makes this salad unique and delicious. The chickpeas help keep it filling, and the avocado adds some healthy fats that will help keep you full for longer.
2. Vegan Chickpea Salad by Vegan Heaven
This chickpea salad is a super simple, vegan recipe that you can throw together in 10 minutes, and it’s full of healthy stuff. It’s just canned kidney beans, chickpeas, tomatoes, and cucumber.
The dressing is olive oil, lemon juice, salt, and pepper—super easy! You can serve it on its own or as an appetizer for your next party with crackers or pita chips.
3. Overnight Chocolate Chia Seed Pudding by Minimalist Baker
If you’re looking for a delicious, healthy, and simple breakfast that’s easy to make in advance and tastes amazing, look no further: overnight chocolate chia seed pudding is here.
This recipe combines six basic ingredients (plus chocolate!) to create a thick and creamy pudding that will satisfy your sweet tooth and leave you feeling satisfied.
4. Falafel Salad With Lemon-Tahini Dressing by Eating Well
This recipe for falafel salad with lemon-tahini dressing is the perfect way to add protein and fiber to your lunchtime meal. You’ll love the crispy patties and the crunchy vegetables, but you won’t feel like you’ve done anything too heavy.
You don’t have to deep-fry your falafel to get it crispy—just pan-sear it instead! This salad is full of crunchy veggies, but you can make it your own by adding whatever you like.
5. Tofu Scramble by Chocolate Covered Katie
Tofu Scramble is a delicious and simple way to add a plant-based meal to your day. This recipe takes 15 minutes of prep time, and it’s 100% cholesterol-free.
To make a basic Italian tofu scramble, include zucchini and tomatoes and leave out the curry powder. Add oregano and basil for a classic Italian flavor.
Greek tofu scramble has a similar flavor profile but uses different ingredients: tomatoes, onions, olives, spinach, and lemon juice instead of curry powder. For an extra treat, sprinkle some vegan feta on top!
6. Spinach Artichoke Dip by It Doesn’t Taste Like Chicken
This vegan spinach artichoke dip is the perfect party food. It’s a healthy alternative to the cheese-filled, creamy goodness that you’re used to—but it still has the same zest and tang that you love.
The secret ingredient is apple cider vinegar, which gives this dip its tangy flavor. Cashew cheese sauce is essential here. Use raw cashews and nutritional yeast (which has a nutty flavor) to make a rich and creamy sauce that will blow your guests’ minds.
7. Spinach Apple Salad by A Couple Cooks
This salad will be the hit of your next party! It’s got just the right mix of sweet and savory flavors, with a touch of bright balsamic dressing to tie it all together.
The spinach and baby greens provide the perfect base for this tasty salad. The crisp apples add a light crunch that balances out all of the other textures. And don’t forget about those maple-glazed walnuts. They’re sure to be everyone’s favorite part!
8. Zoodles With Black Bean Meatball by Nutriciously
These zoodles with black bean meatballs are a great meal for any day of the week. The mushrooms, carrots, and oats add texture to the dish, while the black beans provide protein and flavor. For an easy weeknight meal, pair them with marinara sauce.
To make these vegan, use a flax “egg” binder instead of eggs in your meatballs and serve them over zucchini noodles or zoodles.
9. Pulled Jackfruit Barbeque by BBC Good Food
For all of you who have been craving barbeque, this is the vegan solution. Vegan Pulled Jackfruit is a delicious and cruelty-free alternative to pulled pork.
The base begins with young jackfruit in a brine solution that has been pulled apart and shredded. It’s ready to use as an alternative to meat—just throw it on your BBQ or in your sandwiches!
10. Sweet Potato Toast With Cashew Dill Cream by The Green Creator
Slice sweet potatoes thin and bake them in an air fryer. Top them with almost any kind of topping that you’d enjoy on bread, from savory things like avocado slices and pesto to sweet things like maple syrup or Nutella. And if you’re feeling adventurous and want to mix it up a little bit, why not try cashew dill cream with cucumber slices and cherry tomatoes?
11. Vegan Berry Crunch Smoothie Bowl by Domesticate Me
To make your smoothie bowl extra-special, add chia seeds and almond milk for a little added thickness and a boost of protein. Top it off with toasted coconut, blueberries, strawberries, or whatever else you want!
12. Acai Bowl With Almond Butter by Chelsea’s Messy Apron
Make this acai bowl with almond butter, and you’ll feel like you’re on a tropical vacation while you eat it.
Start by freezing a banana in advance. Then, blend the frozen banana with cocoa powder and chocolate almond milk until smooth. Add a scoop of almond butter and cacao nibs to the top of the bowl, and enjoy!
13. Spicy Quinoa and Black Bean Vegan Enchiladas by A Sweet Pea Chef
Spicy quinoa and black bean vegan enchiladas are the perfect easy weeknight meal. These enchiladas are made with corn tortillas, quinoa, and black beans and are ready in just 10 minutes. They can be frozen and reheated for a quick weekday dinner!
14. Hearty Vegan Lentil Soup by Simple Veganista
This hearty vegan lentil soup is the perfect way to warm up on a cold day. It’s full of potatoes, green beans, carrots, and tomatoes—all of which you can use frozen if you want to save time. The recipe takes 45 minutes from start to finish, so it’s a perfect treat to make on a busy day.
15. Paleo Cashew Yogurt Parfait by Nurture My Gut
This is a super easy nut-based yogurt that you can make in 10 minutes and then let sit overnight to ferment. It’s great for breakfast topped with chia seeds, pumpkin seeds, mixed berries, and pomegranate seeds.
16. Vegan Couscous Salad by The Spruce Eats
If you’re looking for a summer salad that’s not only delicious but also easy to prepare, look no further than this chickpea couscous salad.
This recipe is packed with protein, fiber, and folate. It’s got a great combination of chickpeas, green onions, tomatoes, and cucumbers in a lemon dijon dressing that will make you want to eat the whole bowl in one sitting.
17. Vegan Thai Veggie Burger Lettuce Wraps by Avocado Pesto
If you’re looking for a new take on the veggie burger, this recipe is for you. These Thai veggie burgers are made with quinoa, lentils, and squash. The panko breadcrumbs add crunch to the dish. Serve in lettuce wraps with a Thai-inspired sauce made from vegan mayo, lime juice, and tamari.
18. Instant Pot Vegan Lasagna Soup by Vegan Richa
This Instant Pot Lasagna Soup is super easy to make, and it’s perfect for a weeknight dinner or lunch!
The red lentils give it a rich, meaty flavor that you would expect from a classic lasagna, but without the meat. Because this recipe is so easy to make, it’s perfect for a quick weeknight meal. You can enjoy this soup as-is or top it with some warm garlic bread and garlic oil to bring out the flavors of the dish.
19. Vegan Pepper Steak Seitan Tofu Stir Fry by Connoisseurus Veg
This recipe is the perfect meaty substitute for your favorite stir-fry. You’ll need store-bought or homemade seitan (which is available in most grocery stores).
Then, all you have to do is cut up the bell peppers into strips and slice up the ginger and garlic. Throw it all in a pan and cook until golden brown. Serve it over rice, and enjoy!
20. Vegan Curried Split Pea Soup With Homemade Garlic Croutons by The Kitchen Magpie
Split peas are a great source of protein, and they’re super cheap. This curried split pea soup is the perfect way to get more veggies into your diet while saving a buck.
Serve with homemade garlic croutons (bake bread cubes with olive oil and minced garlic) for an extra-special touch!
21. Kale Caesar Salad With Tahini Dressing and Roasted Chickpeas by Detoxinista
Kale is a superfood loaded with iron, vitamin K, and antioxidants. This salad is a great way to get your greens in while also filling up on protein from the chickpea croutons. The dressing is made with raw tahini, which is ground sesame seed butter. The garlic and lemon juice give this dressing a fresh flavor that complements the salty chickpeas nicely!
22. Vegan Chicken Burrito Bowl by Lazy Cat Kitchen
This vegan chicken burrito bowl is a vegan’s dream come true. It’s so good, you’ll forget it’s tofu. The marinade makes it taste just like chicken, and you can add your favorite things to make it perfect for you. Black beans, brown rice, and cabbage slaw are all great choices. Top it off with an avocado and coriander dressing for the final touch!
23. Vegan Chili Cheese Fries by Ela Vegan
We all need some comfort food from time to time, and what could be more comforting than chili cheese fries?
Even if you’re not vegan, it’s hard to beat these oven-baked or air fryer seasoned fries topped with a creamy, spicy chili cheese sauce made from coconut milk, nutritional yeast, and tapioca flour. It’s like a little taste of heaven!
If you’re looking for something with extra heat, throw in some chili peppers or chili flakes before serving.
24. Quinoa Spring Rolls With Homemade Duck Sauce by Strength and Sunshine
Spring rolls are the perfect way to get your greens in without having to do any work. These spring rolls are made with red quinoa, cabbage, green onions, and celery.
The best part? They’re wrapped in rice paper, which means they’re gluten-free! With this homemade duck sauce recipe, you’ll never have to worry about what’s in store-bought duck sauce again.
25. Nutty Vegan Breakfast Cookies by The First Mess
These nutty vegan breakfast cookies are naturally sweetened with maple syrup, and they’re gluten-free too! Toss in oats, almond flour, shredded coconut, pumpkin seeds, pecans, chocolate chips, and peanut butter for a breakfast that’ll keep you going all morning long.
26. 30 Minute Peanut Sauce Sweet Potato Noodle by Darn Good Veggies
Sweet potato noodles are a delicious, healthy alternative to regular noodles. They’re easy to make and extremely versatile. They don’t need to be paired with a sauce, but they can be if you want to add some flavor.
This recipe calls for peanut butter, lime juice, maple syrup, soy sauce, and Sriracha. You’ll also need broccoli and onions. Customize this 10-ingredient recipe by swapping out ingredients if you prefer a different kind of sauce or no sauce at all!
27. Chickpea “Tuna” Salad Wrap With Avocado Dill Sauce by Love and Lemons
Chickpea salad is the perfect way to get your lunch on the go. With a blend of dijon mustard, celery, capers, and cornichons, this mock tuna is a flavorful and healthy alternative to traditional tuna salad. Topped with avocado dill sauce for an extra kick, these wraps are sure to be a crowd-pleaser!
28. Kale Smoothie by Simple Vegan Blog
It’s made with three ingredients, and it’ll take you less than five minutes to make. If you have frozen bananas on hand, all you have to do is add nut milk, ground cinnamon, and almond butter (or whatever other additions you like).
It’s perfect for when you need a quick pick-me-up or snack—and it’ll keep in the fridge for days, so you can make a batch once and then freeze individual servings in small containers or bags.
Vegan ricotta is so easy to make, and you can use it in so many recipes!
For this recipe, we recommend mixing tofu, non-dairy milk, and nutritional yeast to get a cheese-like texture. You can also add salt or other seasonings if you want your ricotta to be more savory.
Then, just stuff the baby eggplant with vegan ricotta and kale, top with pangritata (a breadcrumb mixture made with olive oil, garlic, thyme, and salt), and roast until tender!
30. Vegan Kale & White Bean Soup by Bakerita
This delicious, nutritious soup is perfect for a chilly day. It’s ready in about 30 minutes and is full of protein from the white beans. You’ll love how creamy it gets without any dairy! The kale and garlic give it a great flavor, and the lemon juice adds brightness at the end.
31. Pumpkin Soup With Coconut Milk by Any Reason Vegans
If you’re looking for a super-easy, low-carb soup that’s also vegan and keto-friendly, then look no further! This pumpkin soup with coconut milk has everything you need to get your veggies in while maintaining your diet.
Pumpkins are rich in beta carotene and vitamin A, which help with weight loss and management by helping to keep your body’s metabolism running smoothly. In addition to the pumpkin, this recipe also includes cauliflower, mushrooms, bell peppers, and vegetable bullion. The result is a delicious soup that will fill you up without weighing you down!
32. Pumpkin Spice Pancakes by Nora Cooks
These vegan pumpkin pancakes are so good that you’ll want to make a double batch, which you can also freeze for another day.
They’re moist and fluffy, sweetened with maple syrup, and made with canned pumpkin. Serve them with maple syrup, vegan butter, whipped cream, and pecans for a delicious fall breakfast.
33. Burrito With Refried Beans and Corn by Sharon Palmer
This burrito is a real winner. It’s so easy to make, and you can use store-bought salsa if you don’t have time to make your own.
This recipe calls for six ingredients—refried beans, corn, cabbage, tomatoes, avocado, and cilantro—and is ready in 15 minutes! Follow the recipe to make the refried beans yourself, or use vegetarian refried beans from the store.
34. Vegan Meatloaf With Gravy by A Virtual Vegan
A vegan meatloaf with gravy is a perfect way to satisfy your craving for comfort food without all the meat. This recipe makes good use of mushrooms with walnuts or oats as a healthy alternative to ground beef and also features red and green lentils to give it a hearty texture. The gravy is made from vegan red wine, so you can feel good about indulging in this dish!
35. Vegan Fall Nachos With Squash Queso and Pumpkin Chorizo by MN Veghead
The queso is made with butternut squash and cashews, plus nutritional yeast for a cheesy flavor. Add chipotle peppers in adobo sauce for a smoky kick—and voila! You’ve got yourself a healthy dip that will go great with your nacho toppings. If you want to get fancy, try adding black beans or tomato slices on top of your nachos—you won’t regret it!
36. Broccoli Sweet Potato Buddha Bowl by Bad to the Bowl
You can use whatever vegetables you have on hand—broccoli, sweet potatoes, squash, mushrooms. And if you want to add some protein to the mix, throw in some roasted chickpeas as well!
All that’s left is to cook up some spiced quinoa. Then, top your bowl with sunflower butter hummus or tahini dressing and dig in!
37. Avocado Hummus Toast With Miso Mushroom and Kale Sauté by Pick Up Limes
This dish is a perfect way to get the nutrients you need without feeling weighed down. The miso mushrooms have protein, iron, and healthy fats that help keep your body running smoothly. The kale sauté has antioxidants and cancer-fighting properties. And of course, there’s avocado hummus—just in case you need some extra fat to keep you full all day long.
38. Shiitake Mushroom Konbucha Ramen by Tiger Corporation
In the past, instant noodles have been a convenient choice for people who don’t have time to cook. But now, there’s another option: Konbucha Noodle Soup! The Konbucha Noodle Soup gives you the instant convenience of store-bought noodles but with the delicious taste of homemade soup.
Made with saifun bean thread noodles, shiitake mushrooms, and kombucha powder, this noodle soup is made with only natural ingredients that you can feel good about eating. With just a few minutes of prep time, you can have a satisfying meal on the table in no time!
39. Vegan Farro Risotto by Food 52
It’s time to ditch the rice and get cooking with farro. Farro is an ancient grain that is high in protein and fiber, and it cooks up into a light, fluffy texture that’s perfect for risotto.
This recipe calls for zucchini, olive oil, and tomato puree—all of which help balance out the earthiness of the farro. The final touch? Dry white wine and vegetable stock. You can serve this dish as-is or top it with freshly grated vegan cheese!
Easy Vegan Recipes for Weight Loss, Final Thoughts
As you can see, there are plenty of ways to make vegan meals that are easy, tasty, and satisfying.
Give some of these easy vegan recipes for weight loss a shot, integrate them into your weight loss journey, and see how much better your body feels after just a few weeks.