Easy Vegan Dinner Recipes for the Whole Family: Delicious and Nutritious Meal Ideas

Feeding the whole family on a plant-based diet daily can seem daunting, but it’s far easier than you thought. All you need are everyday ingredients from your pantry, plenty of fresh fruits and vegetables, nuts and seeds, and some inspiration to whip up hearty favorites.

Below you will find some complete meal delicious and nutritious ideas for meat-free soups, stews, pasta dishes, stir-fry, or pizza options that will please the whole family.

The recipes yield 4 servings.

1.     Quick One Pot Pasta

Since we first discovered this recipe online, my family and I cannot get enough because it’s fast and delicious. Combine all the ingredients in one pot, simmer, and serve.


  • 2 tablespoons lemon juice and 4 thin strips of zest
  • 12 oz. pasta of choice
  • 2 cloves thinly sliced garlic
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • Half a cup of white wine
  • About 2 cups of small tomatoes of your choice (cherry or grape)
  • 1/2 cup chopped parsley leaves
  • Salt and pepper to taste
  • 1 cup roughly chopped basil leaves
  • Vegan Parmesan (optional)

Place all the pasta flat on the bottom of a large pot. Add all the ingredients except the lemon zest, basil, parsley, and tinned tomatoes. Next, place the 4 cups of water into the saucepan. Bring to a gentle boil, and keep stirring for about 5 minutes.

Add the tomatoes and boil until the pasta is al dente and has absorbed almost all the liquid. Finally, stir in the lemon zest, parsley, and basil. Serve with or without the vegan parmesan.

2.     Butternut, Spinach, and Leeks Risotto

Risottos make it easy to feed your family with filling and delicious vegan fare. Combine the creaminess of butternut with the freshness of spinach and leeks. Add a hint of sage, and you get this tasty risotto seen on Feasting at Home. You can prepare the risotto in an instant pot or on the stovetop. Then, top it off with a dash of oil and some nuts for a nutritious vegan meal that will satisfy the whole family.

3.     Flavorful Lentil Bolognaise

Another firm favorite in our home is this robust lentil bolognese recipe, which you can serve with pasta, rice, or polenta. You can also top it with potato mash and bake it for a hearty vegan shepherd’s pie.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 1/2 cup finely diced carrots
  • 1 1/2 cups diced celery
  • 4–6 cloves chopped garlic
  • Salt and pepper
  • ¼ teaspoon Chili flakes (optional)
  • 2 tablespoons dried Italian herbs or oregano
  • ¼ cup tomato paste and a can of crushed tomatoes
  • ¼ cup red wine
  • 1 ¼ cup lentils (small lentils work best, so use caviar lentils or other small lentil varieties)
  • 3 ½ cups of vegetable stock or broth
  • ¾ cup toasted walnuts, pecans, or hemp seeds
  • 2 teaspoons balsamic vinegar

Heat oil in a large pot and add the onion. Sauté for a few minutes, and then add the carrots, celery, and garlic, lowering the pot to medium heat. Add the salt, pepper, herbs, and chili flakes and continue to sauté for a while, stirring for about 7 minutes.

At this point, add the tomato paste, letting it brown for a minute or two. Next, add the wine and deglaze the pan. When the wine has almost cooked off, add the tinned tomatoes, letting them cook for a few minutes before adding the lentils, stock, and seeds.

Bring to a boil. Lower the heat and place the lid in the pot. Allow to simmer until the lentils feel cooked—about 25 minutes. Now cook uncovered to reduce any liquid to your preferred consistency. Stir in balsamic vinegar, adjust the seasoning, and you are ready to serve with your carb of choice.

4.     Healthy ad Filling Tofu Bowl

Quinoa, cucumber, tofu, and cashews are great combinations for any meal. Follow this recipe from Good Housekeeping and present your family with refreshing and filling bowls topped with crispy tofu.

5.     Fresh Minestrone

This minestrone is packed with spring ingredients, making it colorful, fresh, and satisfying for the whole family.


  • 2 tablespoons olive oil
  • 2 medium carrots, cubed or chopped
  • 1 medium leek, sliced
  • 8 sprigs of fresh thyme, tied together
  • 3 large red potatoes, washed and chopped with skins on
  • 2 qt. lower-sodium vegetable broth
  • 1 bunch green asparagus, trimmed and sliced
  • 1 can of beans, drained and rinsed
  • 2 tbsp. chopped fresh dill
  • Salt and pepper to taste

Sauté the carrots, leek, and thyme for about 8 minutes on medium heat, stirring. Add the red potatoes and some salt and pepper. Continue stirring for one more minute.

Now add the broth and bring to the boil. Reduce heat and cook for about 25 minutes until the potatoes are soft.

Add the asparagus and beans and boil for about three minutes until the asparagus is tender. Discard the thyme. Add the dill, stir, adjust the seasoning, and serve.

Vegan Smashed Burgers

Vegan families enjoy a burger meal as much as everyone else. So try EatingWell’s idea for this delicious bought plant-based smashed burger with a caramelized onion relish is a brilliant vegetarian fast-food idea to prepare at home.

6.     Quick One Pot Lentils, Rice and Spinach

Combining rice with lentils creates a complete protein dish. Adding the spinach to the lentils also packs a double punch of iron. This hearty dish might remind you of the popular Mediterranean classic of Spinach and Rice, but it packs more Oriental flavors thanks to the addition of red pepper and cumin.


  • 3 tablespoons oil (preferably olive oil)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon salt and ¼ pepper
  • 2 bay leaves
  • ¼ teaspoon crushed red pepper
  • ¾ cup long-grain brown rice
  • 3 ¾ cups water
  • ¾ cup brown or green lentils
  • 10 oz pack of frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon sherry vinegar
  • Sliced scallions and chopped cilantro for garnish

Heat the oil in your pot. Add the chopped onion and saute for about three minutes, until starting to brown lightly.

Add the garlic, cumin, salt, pepper, red pepper, and bay leaves, stirring for about 1 minute to release their fragrance.

Add rice and stir for about 1 minute to coat with the flavors. Pour in the required water and bring the food to a simmer. Lower the heat and cook for 15 minutes. Add the lentils and cook for 15 to 20 minutes or until everything is tender and the ingredients have absorbed most of the liquid.

Remove the saucepan from the stove. Gently stir in the spinach. Place a clean dishtowel over the saucepan and replace the lid. Allow to stand got ten minutes. Before serving, remove the bay leaves, stir in the vinegar, and garnish.

7.    Vegan Shepherd’s Pie

A classic Shepherd’s Pie is a great comfort food in any home. This vegan version from the Minimalist Baker uses mushrooms, lentils, and veggies instead of meat while maintaining the same flavorsome taste. Top with mashed potatoes or sweet potatoes to make this protein-packed meal complete.


·       1 cup (192 g) raw green or brown lentils

·       3 cups vegetable broth or water, divided

·       1/2 cup walnuts

·       1 onion, diced (115 g)

·       4 cloves garlic, minced (12 g)

·       10 ounces baby bella mushrooms* (280 g), cleaned and roughly chopped

·       2 teaspoons fresh thyme leaves (or 1 tsp dried)

·       1 teaspoon smoked paprika

·       3 tablespoons tomato paste

·       3 tablespoons vegan Worcestershire sauce**

·       Salt and pepper to taste

Preheat oven to 375 degrees F. Cook lentils in 2 cups of broth for 25 minutes or until tender. Drain, rinse and set aside.

While lentils are cooking, heat a large skillet over medium-high heat. Once hot, add walnuts and toast for 1 minute. Remove from heat and set aside.

Add onion to the same skillet with a pinch of salt and pepper and cook for 4 minutes or until softened. Then add garlic, mushrooms, thyme, smoked paprika, and sauté for 3-4 minutes more until fragrant.

Add tomato paste, 1 cup vegetable broth (or water), Worcestershire sauce, cooked lentils, and toasted walnuts to the skillet. Stir to combine, then reduce heat to low/medium-low so the mixture is bubbling. Simmer for 5-8 minutes more, stirring occasionally so it doesn’t burn. Taste and adjust seasonings as needed.

Spread the prepared filling into an 8×8 inch baking dish (or a similar size) and spread mashed potatoes on top. Bake in preheated oven for 25 minutes or until the topping is golden brown on top and the filling is bubbly below.

This vegan Shepherd’s Pie makes a great easy vegan dinner recipe for all family members! With lentils, mushrooms, and veggies, this meal offers plenty of protein to keep you full and satisfied while also being incredibly delicious. Serve with a side salad or roasted vegetables to complete your meal.

8.  Vegan Paella

Paella is a traditional Spanish dish that usually uses seafood and meat. Still, this vegan version from Love and Lemons uses plant-based ingredients instead to create a delicious, flavorful meal. With artichoke hearts, tomatoes, peppers, and olives, it’s sure to be a hit with the whole family.


·       1 tablespoon olive oil (or two tablespoons water)

·       1 onion, diced

·       2 cloves garlic, minced

·       1 bell pepper (any color), chopped

·       3/4 teaspoon smoked paprika

·             3/4 cup uncooked long-grain white or brown rice

·       1 1/2 cups vegetable broth

·       1 (14-ounce) can of diced tomatoes, drained

·       1/2 teaspoon sea salt

·       Freshly ground black pepper, to taste

·       1 (14-ounce) can of artichoke hearts, drained and chopped

·       10 kalamata olives, pitted and halved

In a large skillet over medium heat, heat oil or water. Add onion and sauté for 5 minutes or until softened. Add garlic and bell pepper and cook for 2 minutes more. Stir in smoked paprika, rice, broth, and tomatoes. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until all liquid is absorbed and the rice is tender.

Stir in sea salt, freshly ground black pepper, artichoke hearts, and olives. Cook for 1 minute more until everything is warmed and the olives are softened. Taste and adjust seasonings as needed.

Serve this vegan paella with some crusty bread for an easy vegan dinner recipe that the whole family will love! It’s packed with flavor from the smoked paprika and fresh veggies, plus it offers plenty of plant-based protein from the artichoke hearts and olives. Enjoy!

These easy vegan dinner recipes will surely be a hit with your family. From Shepherd’s Pie to Paella, there’s something for everyone! These recipes are nourishing and delicious, so you can feel good about feeding them to your loved ones. They’re all straightforward to make – perfect for busy weeknights or lazy Sunday afternoons. Enjoy!


What are some easy vegan dinner recipes for the family?

Some great options include Shepherd’s Pie, Vegan Paella, Spaghetti with Lentil Bolognese, Coconut Curry Soup, and Teriyaki Tofu Stir Fry.

Does vegan food have to be boring?

Not! These easy vegan dinner recipes are full of flavor and texture – you won’t even miss the meat! They’re all straightforward, so you can quickly whip up a delicious meal.

Are vegan meals good for kids?

Yes! These recipes are packed with nutritious ingredients that are great for growing bodies. They’re delicious and easy to make – perfect for busy families.

Do I need special ingredients for vegan recipes?

Not necessarily! While some recipes may call for a few specialty items, most use everyday ingredients you can easily find in your local grocery store.

What are the benefits of eating vegan meals?

Eating vegan meals helps promote a more sustainable lifestyle while providing loads of health benefits. Plant-based diets are naturally high in vitamins and minerals, low in saturated fat, and rich in fiber – making them great for overall well-being. Additionally, these recipes require few meat-based animal products, reducing one’s environmental footprint and supporting animal welfare initiatives.

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