Ask just about anyone that has witnessed a family member/friend/co-worker’s health transformation–or they’ve seen documentaries like Forks Over Knives, Food Choices, and Eating You Alive–what keeps them from switching to a plant-based diet, and one of the most common answers is going to be, “I just don’t have time to cook all those complicated recipes.” I am about to show you how easy it can be with these 10 Simple Plant-Based Diet Recipes for beginners and beyond.

Healthy eating can be made simple

Contrary to popular belief, eating healthy plant-based meals does not have to be difficult at all. There are many simple plant-based diet recipes that can be made in just a few minutes.

I completely understand long hours and crazy schedules, so let’s take a look at 10 quick and easy vegan recipes for beginners from nutrition expert, Jeff Novick, MS, RDN, LDN, that will show you just how uncomplicated it can be.

Nothing fancy or complex, just simple food that will keep you from making bad decisions when you are rushed and hungry (AKA: hangry--when you are so hungry that your lack of food causes you to become angry, frustrated or both).

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Easy plant-based diet recipes for beginners

Special thanks to Jeff Novick for graciously allowing a number of his Simple Recipes to be featured in this article.

“These are examples of some of my favorite simple recipes. Most all of them can be made in about 5 minutes, have less than 5 ingredients and cost much less than 5 dollars. These meals are very low in calorie density and very high in nutrient density so you can eat all you want till you are comfortably full without having to worry about portions size or going hungry. They are all based on my lecture, Calorie Density: How To Eat more, Weigh Less & Live Longer! Enjoy! —Jeff Novick (Use link for the the full, live presentation which is free on Youtube.)

You’re going to love these meals because they’re…

Super easy

Take less than 15 minutes for most of them

Require only a few ingredients

Easy cleanup

Perfect for beginners

Amazingly healthy

Taste great!

10 Easy Plant-Based Recipes from Jeff Novick, MS, RDN, LDN

#1 Pasta Primavera

Ingredients:

(1) 28 oz can whole tomatoes (no salt added)

8 oz frozen veggies (Italian blend)

8 oz frozen veggies (California blend)

garlic, basil, crushed red pepper, black pepper

Place all ingredients in a pot, bring to boil, simmer 10 minutes. Serve over whole-grain brown rice pasta, cooked according to package directions.

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#2 Mexican Fiesta

Ingredients:

(2) 28 oz can whole tomatoes (no salt added)

2 lbs frozen mixed peppers and onions (Birds Eye)

8 oz frozen corn

(1) 15 oz can pinto beans (Eden Foods or drained and rinsed)

(1) 15 oz can black beans (Eden Foods or drained and rinsed)

Spices (Jeff uses garlic, cumin, chili powder and cayenne)

Place all ingredients in a pot, bring to boil, simmer 10 minutes. Serve over cooked long-grain brown rice. Top with fresh cilantro.

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#3 Potato, Veggies, and Tahini Sauce

Ingredients:

1 large baked potato

(1) 1/2 lb bagged frozen veggie mix

8 oz bag frozen collards

Tahini Sauce

2 Tbsp tahini

2 Tbsp lemon juice

2 Tbsp water

Place vegetables in a pot, bring to boil, simmer 10 minutes. Mix sauce ingredients in a bowl and spoon over veggies. Serve over a baked potato.

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#4 Mediterranean Quinoa with Tahini Sauce

Ingredients:

8 oz frozen veggies (Italian blend)

8 oz frozen veggies (California blend)

8 oz frozen veggies (mixed peppers)

Place vegetables in a pot, bring to boil, simmer 10 minutes. Mix sauce ingredients in a bowl and spoon over veggies.

Serve over cooked quinoa made with 1 cup quinoa and 2 cups water.

Top with Tahini Sauce

1/8 cup tahini

1/8 cup water

1/8 cup lemon juice

fresh dill

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#5 Summer Rice Salad

Ingredients:

mixed vegetables (canned is fine)

shredded lettuce

diced tomatoes

black beans (drained and rinsed)

salsa

Place all ingredients in a bowl over cooked brown rice. Serve and eat.

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#6 Simple Lunch

Ingredients:

(2) large bags of Success Instant Brown Rice

2 lbs. mixed frozen vegetables

(1) 15 oz can pinto beans (drained and rinsed)

salsa

Place vegetables in a pot, bring to boil, simmer 10 minutes. Serve over rice, and top with salsa.

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#7 Bean Burgers and Steak Fries

Bean Burgers

(1) can kidney beans, no salt added (Jeff uses Eden Foods)

1/2 cup cooked brown rice

1/2 cup regular rolled oats

2 Tbsp salsa

spice



Mash beans by hand with a fork or potato masher. Mix in all other ingredients and form into patties. One batch will make 4-5 patties. Let sit uncovered in the fridge for 20 minutes to set.

Grill or broil burgers on each side till done.

Can use ~1/4 cup cornmeal instead of the oats.

Can substitute other cooked whole grains for the cooked brown rice.

Steak Fries

– Bake several large potatoes

– Let cool in the fridge for an hour or more.

– Cut cold potatoes lengthwise into steak fries

– Place under the broiler till golden brown

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#8 Curried Split Pea, Potato, Broccoli, & Veggie Soup

Ingredients

1 box Tabtachnick Frozen Split Pea Soup

4 medium potatoes

8 oz frozen broccoli

8 oz frozen mixed vegetables

curry powder (salt-free)

While the frozen soup is cooking (boil in the bags), dice potatoes and place in the pot. Use enough water to cover the potatoes, bring to a boil and simmer 5 minutes. Add frozen veggies and cook a few more minutes. The boil-in-the-bag soup should be done now, so add it to the pot. Add curry powder. Stir well and serve.

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#9 Quinoa, Brown Rice, & Veggies

Ingredients

1 lb frozen Deloro mixed vegetables

1/2 lbs frozen mixed veggies

1/4 lbs frozen turnip greens

cooked quinoa

cooked brown rice

toasted sesame seeds (for garnish)

Cook quinoa and brown rice according to package directions and set aside. Place vegetables in a pot, bring to boil, simmer 10 minutes. Remove from heat. Spoon brown rice and quinoa into a bowl, add cooked vegetables.

In a medium bowl, mix sauce ingredients and spoon over veggies and grains.

Topped With Tahini Sauce

1/8 cup tahini

1/8 cup water

1/8 cup lemon juice

fresh dill

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#10 Vegan Hoppin John

Ingredients

cooked brown rice

(1) 15 oz can black eye peas

diced celery

dice onion

diced red pepper

diced yellow pepper

diced green pepper

garlic, pepper

tomato sauce

whole tomatoes

fresh garlic

sun-dried tomatoes

Italian seasoning mix

crushed red pepper (if you like spicy)

Place ingredients in a pot, bring to boil, simmer 10 minutes. Serve immediately. The story behind Hoppin John.

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If you are new to the plant-based lifestyle, these articles will also be very helpful:

Jeff Novick, is truly a unique dietitian and nutritionist. With over 30 years of experience in nutrition, health and fitness , he offers expert health advice distilled into powerful, easy-to-understand language on a variety of current topics. His insightful and humorous approach to nutrition and health has helped thousands worldwide make the transition to healthy living. He holds both undergraduate and graduate degrees from Indiana State University in Nutrition with minors in Exercise Science. Jeff currently lectures at the McDougall Program in Santa Rosa, California. Previously, he served as Vice President of Health Promotion for Executive Health Exams International, lectured at the Engine 2 Immersion programs and served as Director of Nutrition for the Meals for Health community project, which helped empower low-income families to achieve optimal health. Jeff has also worked closely with Whole Foods Market in assisting them with the development of their Wellness Club program, their healthy eating initiatives and their food rating system.

https://www.youtube.com/watch?v=0CdwWliv7Hg&t=248s

Jeff Novick has some great DVDs. Click picture to view on Amazon. Affiliate Link.

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