Easy Vegan Recipes For Beginners I Karissa’s Vegan Kitchen

I’m sharing a simple five-ingredient vegan dinner that proves recipes for beginners can deliver bold, unexpected flavors.

I run Karissa’s Vegan Kitchen and I honestly think Vegan Recipes Beginner cooks will laugh at how simple this is. These Easy Vegan Recipes For Beginners prove vegan food does not need to be fussy.

I talk about things like chickpeas and banana oat pancakes because they’re real, cheap, and taste way better than you’d expect. I’m no perfectionist, I mess up, and sometimes I forget stuff, but that’s kind of the point right?

Come curious, try one recipe, decide for yourself. If you’re new to vegan cooking you might be surprised how fast you get hooked.

Ingredients

• Chickpea Salad Sandwich: Chickpeas bring protein and fiber, mayo adds cream and fat, lemon adds bright tang.
• Tomato Basil Pasta: Pasta’s carbs fill you up, tomatoes give vitamin C and acidity, basil fresh aroma.
• Lentil Curry: Lentils pack protein and fiber, coconut milk lends creamy fat, spices add warmth.
• Black Bean Tacos: Black beans add protein and fiber, avocado gives healthy fat, lime wakes flavors.
• Banana Oat Pancakes: Banana brings natural sweetness and potassium, oats give filling fiber and slow carbs.
• Roasted Veggie Buddha Bowl: Quinoa offers complete protein and carbs, veggies add fiber and vitamins, tahini rich fat.

Ingredient Quantities

• Chickpea Salad Sandwich serves 2: 1 can 15 oz chickpeas drained and rinsed, 2 tbsp vegan mayo, 1 tbsp Dijon mustard, 1/4 cup celery finely chopped, 2 tbsp red onion finely chopped, 1 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 4 slices whole grain bread, lettuce leaves
• Tomato Basil Pasta serves 2: 8 oz pasta (spaghetti or penne), 1 tbsp olive oil, 2 cloves garlic minced, 1 can 14.5 oz crushed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp sugar optional, 1/4 cup fresh basil chopped, 2 tbsp nutritional yeast optional, pinch red pepper flakes optional
• Lentil Curry serves 3 to 4: 1 cup dried red or brown lentils rinsed, 1 tbsp vegetable oil, 1 medium onion chopped, 2 cloves garlic minced, 1 tbsp fresh ginger minced, 1 tbsp curry powder, 1 tsp ground cumin, 1 can 14 oz coconut milk, 1 can 14.5 oz diced tomatoes, 2 cups vegetable broth or water, 1 tsp salt, 1/4 tsp black pepper, fresh cilantro for garnish optional
• Black Bean Tacos serves 4: 2 cans 15 oz black beans drained and rinsed, 1 tbsp olive oil, 1 small onion chopped, 2 cloves garlic minced, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, 8 small corn or flour tortillas, 1 ripe avocado sliced, 1 cup shredded lettuce or cabbage, 1 lime cut into wedges, salsa optional
• Banana Oat Pancakes makes about 8 pancakes: 2 ripe bananas mashed, 1 cup rolled oats, 1 cup non dairy milk (almond soy or oat), 1 tsp baking powder, 1/2 tsp vanilla extract, pinch salt, 1 tbsp maple syrup optional, oil for cooking
• Roasted Veggie Buddha Bowl serves 2: 1 cup uncooked quinoa rinsed, 2 cups water, 2 cups mixed vegetables like broccoli carrots bell pepper cut into bite size pieces, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 can 15 oz chickpeas drained and rinsed, 1 avocado sliced, 2 tbsp tahini or dressing of choice, lemon wedges

How to Make this

1. Preheat oven to 425 F, rinse 1 cup quinoa and 1 cup lentils, then start the quinoa: put quinoa in 2 cups water, bring to a boil, cover and simmer about 15 minutes until water is absorbed; set quinoa aside covered. Put the lentils in a bowl for now you’ll cook them later.

2. Toss 2 cups mixed vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed sheet pan; on the same pan toss one can 15 oz chickpeas (for the buddha bowl) with a little oil and a pinch of salt; roast everything 20 to 25 minutes until veggies are tender and chickpeas are a bit crisp.

3. While the oven runs make the banana oat pancake batter: mash 2 ripe bananas, stir in 1 cup rolled oats, 1 cup non dairy milk, 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, a pinch of salt and 1 tablespoon maple syrup if you want it sweeter; let rest 5 minutes then cook pancakes in a lightly oiled skillet over medium heat about 2 to 3 minutes per side until golden.

4. Bring a pot of salted water to boil for pasta and cook 8 ounces pasta until al dente 8 to 11 minutes, reserve 1/2 cup pasta water then drain. Meanwhile heat 1 tablespoon olive oil in a saucepan, sauté 2 minced garlic cloves 30 seconds, add 1 can 1
4.5 oz crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon sugar if tomatoes are very acidic, simmer 8 to 10 minutes, stir in 1/4 cup chopped fresh basil, 2 tablespoons nutritional yeast if using and a pinch of red pepper flakes if you want heat, toss sauce with pasta adding reserved pasta water to loosen.

5. Make the lentil curry while pasta simmers: heat 1 tablespoon vegetable oil in a pot, sauté 1 medium chopped onion until soft 4 to 5 minutes, add 2 minced garlic cloves and 1 tablespoon minced fresh ginger for 1 minute, stir in 1 tablespoon curry powder and 1 teaspoon ground cumin and toast 30 seconds, add the rinsed lentils, 1 can 1
4.5 oz diced tomatoes, 1 can 14 oz coconut milk, 2 cups vegetable broth or water, 1 teaspoon salt and 1/4 teaspoon pepper, simmer 20 to 25 minutes until lentils are tender, finish with fresh cilantro if you like.

6. Make black bean taco filling: heat 1 tablespoon olive oil in a skillet, sauté 1 small chopped onion until translucent 3 to 4 minutes, add 2 minced garlic cloves 30 seconds, stir in 2 cans 15 oz black beans drained and rinsed, 1 teaspoon chili powder, 1 teaspoon ground cumin and 1/2 teaspoon salt, mash a few beans with the back of a spoon and cook 4 to 5 minutes until heated through; warm 8 tortillas and serve with sliced ripe avocado, shredded lettuce or cabbage, lime wedges and salsa.

7. Make the chickpea salad for sandwiches: mash one can 15 oz chickpeas in a bowl leaving some texture, stir in 2 tablespoons vegan mayo, 1 tablespoon Dijon mustard, 1/4 cup finely chopped celery, 2 tablespoons finely chopped red onion, 1 tablespoon lemon juice, 1/4 teaspoon each salt and black pepper and 1/4 teaspoon garlic powder; split onto 4 slices whole grain bread with lettuce leaves.

8. Finish roasted veggie buddha bowls: split the cooked quinoa between 2 bowls, top with the roasted mixed vegetables and the roasted chickpeas, add sliced avocado, drizzle 2 tablespoons tahini or your favorite dressing and squeeze lemon wedges over everything.

9. Taste and adjust salt pepper and lemon across everything, reheat anything that cooled, plate the pasta and lentil curry separately and enjoy; don’t worry if you messed up the timing a bit, this menu is perfect for doing multiple things at once.

Equipment Needed

1. Rimmed sheet pan, for roasting veggies and chickpeas, you can use two if you wanna separate things
2. Large pot, big enough for quinoa, pasta and the lentil curry
3. Large nonstick skillet, for banana pancakes and the black bean filling
4. Medium saucepan, for the tomato basil sauce
5. Mixing bowls, at least one large and one medium for tossing, mixing and mashing chickpeas
6. Cutting board and a sharp chef knife, you’ll use them a lot
7. Colander or fine mesh strainer, for pasta, rinsing quinoa and beans
8. Measuring cups and spoons, and a can opener for the canned stuff
9. Wooden spoon and a heatproof spatula, for stirring and flipping pancakes
10. Potato masher or fork, for mashing the chickpeas for the sandwich

FAQ

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

• Chickpeas: Cannellini or great northern beans for a similar, mild mash; mashed firm tofu if you want a softer, protein rich filling; cooked green or brown lentils for bowls or tacos — they hold up well
• Coconut milk: Cashew cream blended smooth for a rich, creamy curry; silken tofu plus a splash of plant milk, blended; unsweetened almond or oat milk thickened with a little cornstarch for a lighter option
• Vegan mayo: Mashed avocado for creaminess and healthy fats; hummus for extra flavor and protein; tahini thinned with lemon juice for a nutty, tangy spread; blended silken tofu with lemon and mustard for a neutral, mayo like base
• Quinoa: Cooked brown rice for a hearty base; farro or barley for a chewier texture; couscous for faster cooking; cauliflower rice if you want a low carb swap

Pro Tips

– Stagger your timing so nothing cools off: get the grains and oven going first, then roast the veg and chickpeas, and while those are in you can knock out pancakes and the pasta sauce. If something finishes early keep it covered in a low oven or under foil so you don’t reheat and dry it out later.

– For a great chickpea salad texture, dry the chickpeas really well, then mash most of them but leave some whole for bite. Fold in the celery and onion at the end so they stay crisp, and let the mixture rest in the fridge at least 15 minutes so the flavors settle.

– Want extra-crispy roasted chickpeas: pat them bone dry, toss with just enough oil, spread in a single layer without crowding, and bake at a high temp. A light dusting of cornstarch before oiling helps them get crunchy faster.

– Use the pasta water and brighteners to glue and balance saucy things: save some hot pasta water to loosen and emulsify the tomato sauce, and finish the lentil curry and sauces with a splash of lemon or vinegar and a quick taste for salt right at the end, it’ll lift everything up.

Easy Vegan Recipes For Beginners I Karissa's Vegan Kitchen

Recipe by James Level

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I’m sharing a simple five-ingredient vegan dinner that proves recipes for beginners can deliver bold, unexpected flavors.

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Servings

servings

Calories

kcal

Equipment: 1. Rimmed sheet pan, for roasting veggies and chickpeas, you can use two if you wanna separate things
2. Large pot, big enough for quinoa, pasta and the lentil curry
3. Large nonstick skillet, for banana pancakes and the black bean filling
4. Medium saucepan, for the tomato basil sauce
5. Mixing bowls, at least one large and one medium for tossing, mixing and mashing chickpeas
6. Cutting board and a sharp chef knife, you’ll use them a lot
7. Colander or fine mesh strainer, for pasta, rinsing quinoa and beans
8. Measuring cups and spoons, and a can opener for the canned stuff
9. Wooden spoon and a heatproof spatula, for stirring and flipping pancakes
10. Potato masher or fork, for mashing the chickpeas for the sandwich

Ingredients

• Chickpea Salad Sandwich serves 2: 1 can 15 oz chickpeas drained and rinsed, 2 tbsp vegan mayo, 1 tbsp Dijon mustard, 1/4 cup celery finely chopped, 2 tbsp red onion finely chopped, 1 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 4 slices whole grain bread, lettuce leaves

• Tomato Basil Pasta serves 2: 8 oz pasta (spaghetti or penne), 1 tbsp olive oil, 2 cloves garlic minced, 1 can 14.5 oz crushed tomatoes, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp sugar optional, 1/4 cup fresh basil chopped, 2 tbsp nutritional yeast optional, pinch red pepper flakes optional

• Lentil Curry serves 3 to 4: 1 cup dried red or brown lentils rinsed, 1 tbsp vegetable oil, 1 medium onion chopped, 2 cloves garlic minced, 1 tbsp fresh ginger minced, 1 tbsp curry powder, 1 tsp ground cumin, 1 can 14 oz coconut milk, 1 can 14.5 oz diced tomatoes, 2 cups vegetable broth or water, 1 tsp salt, 1/4 tsp black pepper, fresh cilantro for garnish optional

• Black Bean Tacos serves 4: 2 cans 15 oz black beans drained and rinsed, 1 tbsp olive oil, 1 small onion chopped, 2 cloves garlic minced, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, 8 small corn or flour tortillas, 1 ripe avocado sliced, 1 cup shredded lettuce or cabbage, 1 lime cut into wedges, salsa optional

• Banana Oat Pancakes makes about 8 pancakes: 2 ripe bananas mashed, 1 cup rolled oats, 1 cup non dairy milk (almond soy or oat), 1 tsp baking powder, 1/2 tsp vanilla extract, pinch salt, 1 tbsp maple syrup optional, oil for cooking

• Roasted Veggie Buddha Bowl serves 2: 1 cup uncooked quinoa rinsed, 2 cups water, 2 cups mixed vegetables like broccoli carrots bell pepper cut into bite size pieces, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 can 15 oz chickpeas drained and rinsed, 1 avocado sliced, 2 tbsp tahini or dressing of choice, lemon wedges

Directions

• Preheat oven to 425 F, rinse 1 cup quinoa and 1 cup lentils, then start the quinoa: put quinoa in 2 cups water, bring to a boil, cover and simmer about 15 minutes until water is absorbed; set quinoa aside covered. Put the lentils in a bowl for now you’ll cook them later.
• Toss 2 cups mixed vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed sheet pan; on the same pan toss one can 15 oz chickpeas (for the buddha bowl) with a little oil and a pinch of salt; roast everything 20 to 25 minutes until veggies are tender and chickpeas are a bit crisp.
• While the oven runs make the banana oat pancake batter: mash 2 ripe bananas, stir in 1 cup rolled oats, 1 cup non dairy milk, 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, a pinch of salt and 1 tablespoon maple syrup if you want it sweeter; let rest 5 minutes then cook pancakes in a lightly oiled skillet over medium heat about 2 to 3 minutes per side until golden.
• Bring a pot of salted water to boil for pasta and cook 8 ounces pasta until al dente 8 to 11 minutes, reserve 1/2 cup pasta water then drain. Meanwhile heat 1 tablespoon olive oil in a saucepan, sauté 2 minced garlic cloves 30 seconds, add 1 can 1
• 5 oz crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon sugar if tomatoes are very acidic, simmer 8 to 10 minutes, stir in 1/4 cup chopped fresh basil, 2 tablespoons nutritional yeast if using and a pinch of red pepper flakes if you want heat, toss sauce with pasta adding reserved pasta water to loosen.
• Make the lentil curry while pasta simmers: heat 1 tablespoon vegetable oil in a pot, sauté 1 medium chopped onion until soft 4 to 5 minutes, add 2 minced garlic cloves and 1 tablespoon minced fresh ginger for 1 minute, stir in 1 tablespoon curry powder and 1 teaspoon ground cumin and toast 30 seconds, add the rinsed lentils, 1 can 1
• 5 oz diced tomatoes, 1 can 14 oz coconut milk, 2 cups vegetable broth or water, 1 teaspoon salt and 1/4 teaspoon pepper, simmer 20 to 25 minutes until lentils are tender, finish with fresh cilantro if you like.
• Make black bean taco filling: heat 1 tablespoon olive oil in a skillet, sauté 1 small chopped onion until translucent 3 to 4 minutes, add 2 minced garlic cloves 30 seconds, stir in 2 cans 15 oz black beans drained and rinsed, 1 teaspoon chili powder, 1 teaspoon ground cumin and 1/2 teaspoon salt, mash a few beans with the back of a spoon and cook 4 to 5 minutes until heated through; warm 8 tortillas and serve with sliced ripe avocado, shredded lettuce or cabbage, lime wedges and salsa.
• Make the chickpea salad for sandwiches: mash one can 15 oz chickpeas in a bowl leaving some texture, stir in 2 tablespoons vegan mayo, 1 tablespoon Dijon mustard, 1/4 cup finely chopped celery, 2 tablespoons finely chopped red onion, 1 tablespoon lemon juice, 1/4 teaspoon each salt and black pepper and 1/4 teaspoon garlic powder; split onto 4 slices whole grain bread with lettuce leaves.
• Finish roasted veggie buddha bowls: split the cooked quinoa between 2 bowls, top with the roasted mixed vegetables and the roasted chickpeas, add sliced avocado, drizzle 2 tablespoons tahini or your favorite dressing and squeeze lemon wedges over everything.
• Taste and adjust salt pepper and lemon across everything, reheat anything that cooled, plate the pasta and lentil curry separately and enjoy; don’t worry if you messed up the timing a bit, this menu is perfect for doing multiple things at once.

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