Vegan Recipes — 31 USDA Bean, Lentil & Tofu Dishes
Chilis, tacos, grain salads, and skillet dinners with no animal ingredients — full nutrition and community ratings on every card. Free, no signup.
Cooking vegan gets easier when the nutrition is already on the page. These 31 dishes from the USDA MyPlate Kitchen use no animal ingredients at all — lentil tacos and tofu skillets, chilis and grain salads, overnight oatmeal and one chocolate pumpkin muffin — each with its full nutrition panel and the rating home cooks gave it.
Vegan Recipes — 31 recipes
- Tropical Morning Treat (88 cal, 0.8 g protein)
- Corn and Cucumber Salad (27 cal, 1 g protein)
- Farmers Market Gazpacho (138 cal, 5.4 g protein)
- Confetti Grain Salad (233 cal, 4.4 g protein)
- Rise and Shine Cobbler (217 cal, 3.7 g protein)
- 3-Can Chili (126 cal, 6.5 g protein)
- Vegetarian Chili (276 cal, 11.5 g protein)
- Dave’s Herb-Stuffed Mushrooms (135 cal, 5.1 g protein)
- Garden Cannellini Bean Salad (409 cal, 20.2 g protein)
- Sautéed Cabbage and Onion (53 cal, 1.8 g protein)
- Simmered Beans (113 cal, 7 g protein)
- Spring Vegetable Sauté (138 cal, 4.1 g protein)
- Lentil Vegetable Soup (163 cal, 9 g protein)
- Crusty Rice with Tofu and Vegetables (425 cal, 19.3 g protein)
- Chickpeas and Spinach Sauté (193 cal, 9.7 g protein)
- Red Beans and Rice (479 cal, 17.5 g protein)
- White Bean Bruschetta (341 cal, 10.2 g protein)
- Rainbow Bell Pepper Boats with Garbanzo Beans and Kale (347 cal, 11.6 g protein)
- Butternut Squash with Black Beans (173 cal, 9.6 g protein)
- Baked Tofu (99 cal, 10.7 g protein)
- Baked Tortilla Chips (111 cal, 3.5 g protein)
- Hearty Mexican Soup (249 cal, 13.2 g protein)
- Caribbean Casserole (182 cal, 5.8 g protein)
- Overnight Oatmeal (369 cal, 8.5 g protein)
- Tofu with Broccoli (206 cal, 16 g protein)
- Lentil Stew (117 cal, 6.6 g protein)
- Veggie Bean Wrap (474 cal, 16 g protein)
- Pumpkin Chocolate Muffins (95 cal, 1.8 g protein)
- Hummus (111 cal, 4.1 g protein)
- Quinoa and Black Bean Salad (167 cal, 7.1 g protein)
- Lentil Tacos (193 cal, 14.2 g protein)
What makes this list
Not a keyword search. We scanned all 1,072 MyPlate Kitchen recipes for animal ingredients and kept only the ones whose USDA nutrition panel also reads 0 mg cholesterol, then picked 31 that add up to a real spread of meals — ranked by their community rating. Check your own labels on the packaged items: tortillas, bread crumbs, granola, and chocolate chips vary by brand, so buy certified-vegan versions where a recipe calls for them.
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Vegan recipes — FAQ
What are some easy vegan recipes?
Start with the ones built on pantry staples — 3-Can Chili is four ingredients, Simmered Beans is five, and Overnight Oatmeal needs no cooking at all. Every recipe here lists its full ingredients and directions, so you can judge the effort before you start.
What should a vegan eat for dinner?
Something with a legume or soy at the center — lentil tacos, a tofu skillet over brown rice, a black bean casserole, or a pot of vegetarian chili. Those are the dinner-shaped dishes on this list, each with calories and protein per serving so “filling” isn't a guess.
How do I get enough protein on a vegan diet?
Beans, lentils, tofu, nuts, seeds, and whole grains cover it. Garden Cannellini Bean Salad clears 20 grams of protein per serving here, and the tofu, lentil, and bean dishes land in the teens — the grams are printed on every card. Use the free MyPlate calculator to see your own daily target.
Is there a USDA vegan meal plan?
The Dietary Guidelines publish a Healthy Vegetarian Pattern, not a vegan one — but it's still the closest official target. Fortified soy beverages and soy yogurt count toward the dairy group, and the pattern's weekly eggs allocation can come from legumes, soy, nuts, and seeds instead. Our methodology page shows the full weekly protein-subgroup table.
Are these vegan recipes healthy?
They're USDA MyPlate Kitchen recipes developed around the Dietary Guidelines, and every one shows its full nutrition and which of the five food groups it covers. That makes it easy to spot where a dish is short — a vegetable side or a piece of fruit usually rounds it out.