22 Totally Delicious and Truly Satisfying Vegan Main Dish Recipes

In this nutritious grain bowl, both the tofu and the broccoli will bring loads of calcium to your plant-based dinner table.

If you've never cooked fresh shelling beans before, then you're missing out on a flavor and texture paradise. This hearty soup that follows closely to a classic minestrone demonstrates the filling power of legumes like cannellini and butter beans.

Eggplant becomes velvety and tomatoes are saucy in this dish that starts with a curry paste made with coriander, cumin, and fenugreek seeds.

A natural candidate for when you need a make-ahead meal, this recipe calls for cooked brown rice, canned beans, and a handful of vegetables that will hold up just fine when chopped a day or so before. The real star of the show, however, is the easy tahini sauce that is drizzled over top.

When cooked, sweet potato will become creamy in texture but contains enough natural pectin hold its shape, which makes it perfect for a dish like this comforting coconut curry.

In this vegan tribute to the Vietnamese pork sandwich that is a banh mi, slices of eggplant are roasted until deeply caramelized, then layered into a baguette with pickled carrots, radishes, cucumber, sliced chiles, and cilantro.

Broiling the tofu is a great way to get a crispy texture in a mess-free, hands-free way. In this Mexican-inspired tomatillo stew, the tofu is served on top at the end so it stays crisp.

Absolutely no one will be able to call plant-based recipes boring or uninspired after being served a bowl of this vibrant and dynamic main course soup.

Roast a batch of these beautiful spuds on Sunday and you won't need to do much more than open a can of beans to have a healthy meatless main for lunches all week long. For a truly vegan meal, swap the crème fraîche in the recipe for this easy Whipped Coconut Cream (and omit the sugar!).

With just four ingredients, it couldn't be simpler to whip up this savory vegetable-packed pancake. Perfect for showing off fresh Brussels sprouts, you can make even quicker work out of this recipe by using the shredder attachment on your food processor.

It seems as if portobello mushrooms have been the vegetarian stand-in for beef patties for as long as we can remember, but that doesn't mean that burgers should get to have all the fun. Merge your theme nights and eat these delicious vegan tacos on meatless Monday.

Commit this five-ingredient recipe to memory, and the sky will be the limit for all the quick vegan meals you can make. This is a particularly great thing to make at the beginning of the week, so if a meal ever feels a little light on the protein, you can just toss a few cubes into your salad or sandwich.

Bolster your immune system before cold and flu season hits with this restorative broth. With nutrient-dense foods like shiitake mushrooms and sweet potatoes and a Japanese-inspired flavor profile with white miso paste and ginger, this flavorful soup will help keep you healthy and well-fed all winter long.

There's so much going on in this vegan main that no one will miss the meat. Crispy noodles and easy-prep vegetables like broccoli florets, carrots, and baby corn are tossed in a punchy fermented black bean sauce to create a quick and easy stir-fry.

In this satisfying vegan soup, the naturally bitter bite of broccoli rabe is tempered by the creamy lentils, sweet carrot, and crushed tomatoes.

A good main course salad must involve a lot of different textures and flavors to keep things interesting to the very last bite. This salad demonstrates just that with tender roasted sweet potatoes, creamy black beans, spicy pickled jalapeños, and crunchy crushed tortilla chips.

This vegan version of gumbo combines okra, yellow squash, canned black-eyed peas, and more to create a simple, satisfying bowl that will fill you up and delight your taste buds.

They take just 30 minutes and require minimal cooking, which is why we say that these ginger-spiced noodle bowls are just what you need to make for a vegan dinner on an extra-hot day.

Toasted ancho chiles provide a smoky layer of flavor in this fabulous, protein-packed sweet potato chili.

To make this recipe vegan, a smoky tea called lapsang souchong was used to flavor the broth to recreate a traditional dashi, which contains katsuobushi or bonito flakes which are made from tuna.

All you need to do to make this super simple pasta a strictly vegan affair is omit the Pecorino cheese. If you're serving this for a diverse group of diners, have the cheese on the side along with a bowl of cheese-like nutritional yeast.