6 Easy & Healthy Recipes: Plant-Based, Vegan, and Delicious Meals for Any Day

If you're looking for easy meals that are both delicious and healthy, you've come to the right place. These healthy dinner and lunch recipes are quick to make and packed with flavour, making them perfect for busy days. Whether you're interested in vegan or plant-based recipes or need an easy lunch idea, these meals have you covered. Let's dive into seven recipes that will become staples in your weekly meal planning.

1. Potato Curry with Naan, Yoghurt Sauce, and Tomato Salsa

Potato Curry with naan , yoghurt sauce and tomato salsa

Serving Size: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

• 4 medium potatoes, peeled and cubed

• 1 onion, diced

• 2 garlic cloves, minced

• 1 tbsp curry powder

• 1 can coconut milk (or yoghurt for a non-vegan option)

• 1 cup vegetable stock

• Salt and pepper to taste

• 4 naan breads (use vegan naan if necessary)

Yoghurt Sauce (vegan option: use coconut or soy yoghurt):

• 1 cup plain yogurt

• 1 tbsp lemon juice

• Salt and pepper

Tomato Salsa:

• 2 tomatoes, diced

• 1 red onion, diced

• 1 tbsp lime juice

• Fresh cilantro, chopped

• Salt to taste

Instructions:

1. Make the curry: In a pot, sauté onions and garlic in oil for 3-4 minutes. Add curry powder and cook for another minute. Add potatoes, coconut milk, vegetable stock, and seasoning. Simmer for 25-30 minutes until potatoes are soft.

2. Yoghurt sauce: Mix the yoghurt, lemon juice, salt, and pepper in a bowl.

3. Tomato salsa: Mix all salsa ingredients in another bowl.

4. Serve the curry with warm naan, yoghurt sauce, and tomato salsa.

2. Creamy Pea Orzo

Creamy Pea Orzo

Serving Size: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1 cup orzo pasta

• 1 cup frozen peas

• 1/2 cup heavy cream (vegan option: use coconut cream or cashew cream)

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 cup vegetable stock

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Instructions:

1. Cook the orzo according to package instructions.

2. While orzo cooks, heat olive oil in a pan, add garlic, and sauté for 1-2 minutes.

3. Add the vegetable stock and peas, simmering for 5 minutes.

4. Stir in cream and cooked orzo, seasoning with salt and pepper.

5. Garnish with parsley and serve.

3. Eggplant Parmesan

Eggplant Parm

Serving Size: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients:

• 2 large eggplants, sliced

• 2 cups marinara sauce

• 1 cup breadcrumbs (use vegan or gluten-free if needed)

• 1 cup shredded mozzarella (vegan option: use dairy-free cheese)

• 1/2 cup grated parmesan (vegan option: use nutritional yeast)

• Fresh basil for garnish

• Olive oil

Instructions:

1. Preheat oven to 375°F (190°C).

2. Drizzle eggplant slices with olive oil, and bake for 20 minutes.

3. Spread marinara sauce in a baking dish, and layer eggplant, mozzarella, and parmesan. Repeat layers.

4. Top with breadcrumbs and bake for 20 minutes until golden and bubbly.

5. Garnish with fresh basil and serve.

4. Red Dhal Curry with Coconut Milk, Sautéed Baby Squash, and Carrot Salad with Naan

Red Dhal Curry with Coconut Milk, Sautéed Baby Squash, and Carrot Salad with Naan

Serving Size: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1 cup red lentils

• 1 can of coconut milk

• 2 garlic cloves, minced

• 1 tbsp curry powder

• 1 small onion, chopped

• 1 cup vegetable stock

• 1 cup baby squash, halved

• 2 large carrots, grated

• 4 naan breads (use vegan naan if needed)

Carrot Salad:

• 2 tbsp lemon juice

• 1 tbsp olive oil

• Salt and pepper

Instructions:

1. Dhal curry: Sauté onions and garlic, add curry powder and cook for 1 minute. Add red lentils, coconut milk, and vegetable stock. Simmer for 20 minutes until the lentils are soft.

2. Sauté baby squash: In a separate pan, sauté baby squash in oil for 5-7 minutes until tender.

3. Carrot salad: Toss-grated carrots with lemon juice, olive oil, salt, and pepper.

4. Serve the dhal with sautéed baby squash, carrot salad, and naan.

5. Butter Bean Curry with Roti

Butter Bean Curry with Roti

Serving Size: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

• 2 cans butter beans, drained and rinsed

• 1 onion, diced

• 2 garlic cloves, minced

• 1 tbsp curry powder

• 1 can of coconut milk

• 1 cup vegetable stock

• Salt and pepper to taste

• 4 rotis (use vegan roti if needed)

Instructions:

1. Sauté onions and garlic in oil for 3-4 minutes.

2. Add curry powder and cook for 1 minute.

3. Add butter beans, coconut milk, and vegetable stock. Simmer for 15 minutes until the sauce thickens.

4. Season with salt and pepper and serve with roti.

6. Creamy Tomato Pasta with Toasted Bread and Homemade Garlic Butter

Creamy Tomato Past with Toasted bread & homemade garlic butter

Serving Size: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 12 oz (340g) pasta of your choice

• 1 can crushed tomatoes

• 1/2 cup heavy cream (vegan option: use coconut cream)

• 2 garlic cloves, minced

• 1 tbsp olive oil

• Salt and pepper

• 4 slices of bread

• 2 tbsp butter (vegan option: use plant-based butter)

• 1 tsp garlic powder

Instructions:

1. Cook the pasta according to package instructions.

2. In a pan, sauté garlic in olive oil for 2 minutes, then add crushed tomatoes and cream. Simmer for 10 minutes, seasoning with salt and pepper.

3. Toast bread slices, and spread with garlic butter (mix butter and garlic powder or two cloves of fresh garlic).

4. Toss pasta with sauce and serve with toasted garlic bread.

These recipes are perfect for anyone looking to maintain a healthy eating lifestyle without sacrificing flavour. From vegan healthy recipes to easy lunches and dinners, each meal is designed to be nutritious, delicious, and simple to make. Save this list and try them out in your weekly meal rotation for hassle-free cooking.