Simple Vegan Dinner Recipes For Beginners

Simple Vegan Dinner Recipes For Beginners

It is not so easy to track down the vegan recipes for beginners. The people who have turned vegan very recently would crave for meat at times. This is the reason why we have created some of the simple vegan dinner recipes that can be made with ease and satisfies your meat cravings too. Do try these recipes and let us know whether you liked them or not.

Vegan Black Bean Burgers


  • Drained and rinse black beans- 15 ounces
  • Sweet Onion- 1 chopped
  • Minced garlic- 1 tablespoon
  • Chili Powder- 1 teaspoon
  • Baby carrots- 3 grated (optional)
  • Salt- ¼ teaspoon
  • Seafood seasoning- ¼ teaspoon
  • Ground cumin- 1 teaspoon
  • 2 Whole wheat bread crumbs
  • Unbleached flour- ¾ cup
  • Cornstarch- 1 tablespoon
  • Warm water- 1 tablespoon
  • Chile Garlic Starch- 3 tablespoons


  • Preheat the oven to 350 degrees Fahrenheit and grease a baking sheet.
  • Take a bowl, mash the black beans into a rough paste. Now add onion, green bell pepper, carrots, and garlic. Mix all the ingredients together.
  • Take another bowl, whisk the cornstarch , chile-garlic sauce, water, chili powder, seafood seasoning, cumin powder, salt, and black pepper together.
  • Mix cornstarch mixture along with the black bean mixture. Mix it until a smooth batter forms.
  • Scoop burger patty sized mounds of batter onto the baking sheet. Each mound should have 3/4 inches and shape them into a burger.
  • Bake the mounds in the preheated oven until they are cooked perfectly. The mounds should be crisp on the outside. Bake both sides for 10 minutes.
  • Now take a burger bun, place lettuce first and on that keep a mound. If you like the mustard sauce, you can add it on top.
  • Serve the burger with fries if you want.
Simple Vegan Dinner Recipes For Beginners
Simple Vegan Dinner Recipes For Beginners

Vegan Lentil Soup

Simple Vegan Dinner Recipes For Beginners
Simple Vegan Dinner Recipes For Beginners


  • Brown lentils- 1 ¾ cup
  • Olive Oil- 2 tablespoons
  • Water- 8 cups
  • Bay leaves- 2
  • Salt- 1 teaspoon
  • Onions- 2 chopped
  • Garlic- 3 cloves minced
  • Tomato paste- 3 tablespoons
  • Ground black pepper- to taste
  • Fresh Parsley- 1 bunch chopped
  • Celery- 1 stalk
  • Red wine vinegar- 1 tablespoon
  • Bay leaves- 2
  • Dijon mustard- 1 tablespoon


  • Take a bowl full of cold water and place all the lentils in it. Soak the lentils for some time, and the broken ones will come up and float.
  • Drain the water.
  • Heat olive oil in a large pot on medium heat and cook the onions until they change into translucent color. It will take 5 to 7 minutes. Add garlic and cook for 30 seconds more.
  • Stir in parsley, tomato paste, celery, carrot, 1 teaspoon salt and bay leaves — Cook all of them for three minutes.
  • Pour lentils and eight cups of water into the pot and boil it. Reduce the heat and cook it partially. Just make sure that lentils attain the soft texture for 30 or 35 minutes. Add mustard and red wine to it. Take an immersion blender and make a puree. Season the soup with salt and pepper.
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