10 Easy Vegan Recipes Even Beginners Can Make Tonight

Yes, you read that right - two ingredients. Just flour and water. No eggs, no pasta machine, no culinary degree required. This recipe proves that homemade pasta is way easier than you think, and you can go from dry flour to cooked pasta in about 13 minutes.

The texture is slightly al dente but softer and more pliable than dried pasta, which means it soaks up whatever sauce you pair it with. I actually prefer this water-based pasta over egg pasta for that exact reason.

This isn't your typical watery, sad oatmeal. This is thick, chunky, stick-to-your-ribs oatmeal that feels like a warm hug in a bowl. Top it with frozen blueberries, almonds, peanut butter, and a drizzle of agave, and you've got a breakfast that keeps you full for hours.

I make this at least twice a week during the colder months. It takes under 10 minutes and uses ingredients you probably already have in your pantry. Use plant milk instead of dairy and it's fully vegan.

If you loved the two-ingredient pasta above, this takes it to the next level with a rustic pomodoro sauce. The trick is using both air-fried and stovetop tomatoes together - the air-fried ones get sweet and caramelized while the stovetop ones stay bright and acidic. That combination creates layers of flavor that taste like you spent way more time on it than you did.

The pasta is the same simple flour-and-water dough, so you're really just learning one extra skill here: a killer tomato sauce.

If you've ever said "I don't like tofu," I need you to try this recipe before you write it off forever. The secret is pressing the tofu well and air-frying it until it's genuinely crispy on the outside. Then you coat it in a savory peanut sauce, pile it on crunchy carrot slaw, and wrap it all in cool lettuce leaves.

These wraps are light but surprisingly filling at 18-20g of protein per serving. They're one of my go-to dinners when I want something fresh, flavorful, and quick.

Don't let the name fool you - this rainbow bean salad is anything but scary. It's a colorful mix of beans tossed in a tangy-sweet dressing that gets better the longer it marinates. I eat this 3-4 times a week because it's that good, and it's one of the best meal prep recipes I've ever made.

It's packed with protein, iron, magnesium, and zinc. High in fiber so it keeps you full. Zero cooking required - just chop, mix, and let it sit. You can eat it as a main, a side, or scoop it up with chips.

I've converted more Brussels sprouts haters with this recipe than I can count. The sprouts get crispy and caramelized in the oven or air fryer, then get tossed in a creamy, sweet, and spicy bang bang sauce that makes them completely addictive.

These work as a side dish, an appetizer, or honestly just a snack you eat standing at the kitchen counter. They're naturally vegan and paleo-friendly, and they disappear fast every time I make them.

Five minutes. That's all it takes to make this edible cookie dough that's completely plant-based, safe to eat raw, and packs 28-32g of protein per batch. It was born on one of those days where I came home from work and needed something sweet immediately.

The base uses peanut butter powder for protein without the heaviness, and you can customize it with chocolate chips, sprinkles, or whatever makes you happy. It's the kind of recipe that makes people say "wait, this is vegan?"

Can you believe that these blondies - AND the whipped cream on top - are both made from chickpeas? The base goes into a food processor, gets blended smooth, and bakes into these rich, fudgy bars. Then the liquid from the chickpea can gets whipped into a fluffy topping that's honestly indistinguishable from whipped cream.

This is one of those recipes that blows people's minds when you tell them what's in it. It's also gluten-free for anyone avoiding wheat.

If you like mochi, you need these in your life. They have a crispy shell on the outside and a soft, chewy, mochi-like texture inside. And at only 20 calories per ball, you can eat the entire batch without guilt - which I have done. Multiple times. No regrets.

They're naturally gluten-free and use just sweet potato and tapioca starch as the base. They look impressive but they're surprisingly simple to make.

Once you make your own plant-based milk, you'll never look at store-bought the same way. This guide walks you through four different milks - hemp, rice, almond, and cashew - so you can find your favorite.

The surprise winner? Hemp milk. It has the most flavor and the most interesting taste. Rice milk gives off nostalgic horchata vibes. Almond is the most versatile for cooking and baking. And cashew is thick like heavy cream - perfect for sauces and coffee. Each one takes about 10 minutes of active time.