20 Quick Vegan Family Meals

In a dinner rut?  Need some inspiration?  Here’s a list of 20 Quick Vegan Family Meals to choose from!

Each nourishing recipe can be made in under an hour (or in a crock pot!) and with easy-to-find ingredients.  This list of plant-based meals will please even the meat-eaters in the family!

Try one out this week!

20 Quick Vegan Family Meals

Swiss Chard with Chickpeas and Couscous from Real Simple

Avocado Pasta from Damn Delicious

Quick Vegan Chana Masala from Cookie and Kate

Loaded Sweet Potatoes from Kara Lydon

Crock Pot Lentil Bolognese (pictured below)

25 Quick Vegan Family Meals

Sweet Potato Chickpea Buddha Bowl from Minimalist Baker

Sloppy Joe’s with Quinoa from Petite Allergy Treats

Healthy Sesame-Orange Ginger Chickpea Stir-Fry from Ambitious Kitchen

Quinoa Enchilada Bake (pictured below)

25 Quick Vegan Family Meals

Lighter Sesame Noodles from Martha Stewart

Slow Cooker Lentil Soup with Baked Sweet Potato from Veggie Primer

Thai Tofu Pizza (pictured below)

25 Quick Vegan Family Meals

Linguini with Caper and Green Olive Sauce from Real Simple

Crock Pot Quinoa and Lentil Tacos (pictured below)

25 Quick Vegan Family Meals

Teriyaki Peanut Tofu with Stir-Friee Veggies & Brown Rice from I Love Vegan

Baked Tofu Sushi Bowls from Connoisseurus Veg

Butternut Squash Pasta with Toasted Breadcrumbs from Natural Girl Modern World

Rice and Bean Casserole (pictured below)

25 Quick Vegan Family Meals

Black Bean Croquettes with Fresh Salsa from Eating Well

Quinoa, Broccoli, and Kale Curry from Serious Eats

Did you know?  Preparing meals at home is not only easier on your budget, it’s better for your health too!  Restaurant portions are typically way too big (2 to 3 times larger than a single serving), loaded with sodium and unhealthy fats.  At home, you know what ingredients are used and how they are cooked, putting you in control of your health!

green enchiladas with avocado cream

Spring Green Enchiladas with Avocado Cream for a family friendly meatless Monday meal!

Green Enchiladas with Avocado Cream, Kale, Sweet Potato, and Black Beans ~vegan~

These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky-high making for a hearty meal that any meat-eater can appreciate!  Plus, they are ready in under an hour, which makes for an easy “whip-together” weeknight meal!  You can even prepare the filling the day before or in the morning for an even faster cook time!

Green Enchiladas with Avocado Cream, Kale, Sweet Potatoes and Black Beans ~vegan~

I used corn tortillas from Whole Foods, which are not gluten-free.  Make sure to buy pure corn tortillas for a gluten-free option, if needed.  I also used a jarred green enchilada sauce from Whole Foods, which contained minimal ingredients.  I used store-bought sauce because a) tomatillos are impossible to find on Cape Cod right now and b) I didn’t have the time to make my own sauce!  However, if you’re feeling adventurous, can find the ingredients and have the free time, go ahead make your own!  This recipe looks delicious!

Recipe adapted from Two Peas and their Pod

green enchiladas with avocado cream
Prep time
Cook time
Total time
Makes 4 servings (2 enchiladas per serving)
Recipe type: Main
Cuisine: Vegan
Serves: 4
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • sea salt to taste
  • ¼ teaspoon chili powder
  • 2 cups kale, destemmed and chopped
  • 1 can black beans (drained and rinsed)
  • 8 corn tortillas
  • 1 (15 oz) can green enchilada sauce
  • scallions and cilantro for topping
  • Avocado Cream:
  • 1 avocado
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 1-2 tablespoons water
  • 2 tablespoons fresh cilantro
  • sea salt to taste
  1. Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender.
  2. In a large pan heat olive oil over medium heat. Add onion and sauté until translucent, add garlic and sauté another 2-3 minutes.
  3. Add cumin, sea salt and chili powder.
  4. Add kale and sauté until wilted. Add beans and roasted sweet potatoes. Taste and adjust seasoning as needed.
  5. Preheat oven to 350 degrees. Lightly oil or spray a cooking dish.
  6. Place a scoop of sautéed kale/sweet potato/black bean mixture into the center of a corn tortilla. Roll up and transfer to cooking dish. Repeat until all 8 enchiladas are stuffed.
  7. Pour green enchilada sauce on top and bake for 15 minutes.
  8. Top with chopped scallions, cilantro and avocado cream. Enjoy!
  9. To make Avocado Cream:
  10. Place all ingredients into a food processor and blend until creamy. Add 1 tablespoon of water at a time to get desired consistency.
Nutrition Information
Serving size: 2 enchiladas Calories: 450 Fat: 19 Carbohydrates: 58 Fiber: 16 Protein: 11

 Green Enchiladas with Avocado Cream, Kale, Sweet Potato and Black Beans ~vegan~

mango and veggie spring rolls with peanut sauce

  I’m sure I’m not the only one who has been anxiously waiting to say Happy Spring!  However, with a morning outside temperature reading of 28 degrees it hardly feels like spring.  So, what to do?  Make your own spring…Mango and Veggie Spring Rolls with Peanut Sauce!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

These may look difficult to make, but I promise they are not!  Just a little time spent slicing and dicing is all it takes!  Fresh basil, avocado, cucumber, carrot, asparagus and mango wrapped in a spring roll and served with a peanut sauce that delivers just the right amount of heat.

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Other options for fillings include:

Fresh mint leaves

Rice Noodles



Red onion



Fresh cilantro leaves


Sugar snap peas



You get the idea, options are endless!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

veggie spring rolls with peanut sauce
Makes 12 Spring Rolls
Recipe type: Appetizer
Cuisine: Vegan
Serves: 12
  • 1 avocado, thinly sliced
  • 1 mango, thinly sliced
  • 2 carrots, julienne sliced
  • 1 cucumber, julienne sliced
  • 12 fresh basil leaves
  • 12 stalks asparagus, cut in half and lightly steamed and cooled
  • 12 spring roll wraps
  • For the Peanut Sauce
  • ¼ cup chunky or creamy all-nautral peanut butter
  • ¼ cup hot water
  • 1 tablespoon Bragg's Amino Acids or Tamari
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • ½ tablespoon fresh lime juice
  • ¼ teaspoon chili oil
  • dash crushed red pepper flakes
  1. Have all prepared ingredients lined out in front of you.
  2. Fill a shallow bowl with warm water.
  3. Dip spring roll wraps in warm water until they become pliable, transfer to a clean plate or cutting board.
  4. Arrange small amounts of prepared ingredients in the center of the spring roll wrap. Fold in edges and gently roll up.
  5. To make the Peanut Sauce:
  6. Add all ingredients to a small bowl and whisk until well combine. Let cool to room temperature.
  7. Dip and enjoy!

Mango and Veggie Spring Rolls with Peanut Sauce ~vegan, gluten free~

Spring Detox Tip:  In the spring our bodies start their own sort of spring cleaning…help it along with adding a lot more fresh vegetables to your diet!  The best foods for spring detoxification are bitter greens such as dandelion greens, mustard greens, arugula and watercress.  Other spring detoxifying vegetables are asparagus, radishes and celery.  Don’t forget to add a little lemon and lime as well!