If you’ve never tried these 3 vegan recipes, you’re missing out

I used to think new recipes had to be complicated to be impressive.

That mindset came from my years in finance. If the model wasn’t complex, I wondered whether it was even serious. Cooking cured me of that belief. These days, I get more joy from dishes that feel generous without demanding a whole weekend.

The three recipes below deliver exactly that: they are simple, bold, and deeply satisfying. If you’ve never tried them, you are in for a treat.

A quick note before we dive in: I am not trying to convert anyone to a strict “this way or nothing” approach to eating. As writer Michael Pollan put it, “Eat food. Not too much. Mostly plants.”

I love that this idea leaves room for pleasure and practicality, two things these recipes deliver in abundance.

1. Harissa butter bean bake with lemony gremolata

If you have ever wished dinner would cook itself while you go live your life, this one comes very close. It is a saucy, oven-baked pan of comfort that tastes like you worked much harder than you did.

What you’ll need (serves 4):

• 2 cans butter beans, also called large lima beans, drained and rinsed
• 1 jar, about 12 to 14 ounces, roasted red peppers, drained and sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 1 to 2 tablespoons harissa paste, adjust heat to taste
• 1 can, 14 ounces, crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon salt, plus black pepper to taste
• 2 cups baby kale or spinach
• Gremolata topping:
• Zest of 1 lemon plus 1 tablespoon lemon juice
• ½ cup fresh parsley, finely chopped
• 1 small garlic clove, very finely minced
• ¾ cup coarse breadcrumbs, panko works well
• 1 tablespoon olive oil
• Pinch of salt

How to make it:

1. Heat your oven to 400°F, 200°C. In a large ovenproof skillet or a 9 by 13 inch baking dish, toss butter beans, roasted peppers, onion, garlic, harissa, tomatoes, olive oil, paprika, cumin, salt, and pepper.
2. Bake uncovered for 20 minutes. Stir in the baby kale or spinach and return to the oven for 5 to 7 minutes, just until the greens wilt and the mixture turns saucy.
3. While the beans bake, mix the gremolata ingredients in a bowl. Scatter over the hot beans and bake for 5 more minutes to crisp the breadcrumbs.
4. Serve with crusty bread or spoon the beans over creamy polenta.

Why it works: Butter beans are silky and substantial. The harissa brings smoky heat. The lemony crumbs add crunch and brightness. It is friendly to weeknights because you assemble the ingredients, the oven takes over, and you get a few quiet minutes to reset your brain.

Tiny habit tip: I keep a “rotation shelf” in my pantry. It holds three or four versatile anchors that make dinner inevitable. Butter beans and harissa live there all year. As habit expert James Clear likes to say, “You do not rise to the level of your goals. You fall to the level of your systems.” Set up your system, and dinner becomes the default. (Source: James Clear)

2. Charred miso maple eggplant bowls with crunchy rice

I used to avoid eggplant because I thought it was fussy. Then I discovered that a hot pan, a simple glaze, and a little patience can turn it into the star of the show. This recipe lands in that sweet spot where it feels easy enough for a weeknight and impressive enough for company.

What you’ll need (serves 3 to 4):

• 2 medium eggplants, cut into thick half moons, about three quarters of an inch
• 2 tablespoons neutral oil such as avocado or grapeseed
• 2 tablespoons white or yellow miso
• 1½ tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 to 2 teaspoons soy sauce or tamari
• 1 teaspoon grated fresh ginger, optional
• 2 cups cooked, cold rice, day old is perfect
• 1 small cucumber, thinly sliced
• 1 small bunch scallions, thinly sliced
• Sesame seeds, chili crisp, fresh lime, and cilantro for serving

How to make it:

1. Whisk miso, maple syrup, vinegar, sesame oil, soy sauce or tamari, and ginger in a small bowl.
2. Heat a large nonstick or cast iron skillet over medium high. Add 1 tablespoon neutral oil, then arrange the eggplant in a single layer. Let it sit undisturbed for 3 to 4 minutes until deeply browned. Flip and repeat, adding a splash more oil if the pan looks dry.
3. Reduce heat to medium low. Brush or spoon on the miso maple mixture and let it bubble and coat the eggplant for 1 to 2 minutes, turning pieces to glaze both sides. Remove to a plate.
4. In the same pan, add the cold rice with a teaspoon of oil. Press it down and let it pan fry until crispy edges form. Think of it as fried rice that borrows the crunchy bits from paella.
5. Build bowls with crunchy rice, glazed eggplant, cucumber, scallions, sesame seeds, and a drizzle of chili crisp. Finish with lime and cilantro.

Why it works: The sweet and salty umami glaze satisfies a takeout craving. The crispy rice brings texture you can hear. It is the kind of dish that makes you look around the kitchen and think, Wait, I cooked this?

Nourishment note: Eggplant is mostly water, yet it plays a great supporting role for fiber rich add ins. When your plate leans plant based, you usually get more fiber, which is great for gut health and satiety. Researchers at the Harvard T. H. Chan School of Public Health note that dietary fiber is linked with better digestion and a lower risk of chronic disease, and most of us do not get enough. (Source: Harvard T. H. Chan School of Public Health)

Make ahead move: Double the glaze. It keeps for a week in the fridge and turns roasted carrots, tofu, or mushrooms into quick wins.

3. Chocolate tahini date bark, a freezer treat

There is a reason this disappears from my freezer at suspicious speed. It is a grown up chocolate bar with layers of chewy, crunchy, and salty sweet. You do not need to bake anything. You need about ten minutes of effort. The payoff feels huge.

What you’ll need, makes 12 to 16 pieces:

• 16 to 18 soft Medjool dates, pitted and opened like butterflies
• ½ cup tahini, stirred until smooth
• ¼ cup salted roasted pistachios, roughly chopped
• ¼ cup toasted coconut flakes, or crushed cornflakes for extra crunch
• ¾ cup dark chocolate chips or chopped bar, dairy free, melted
• Flaky sea salt
• Optional add ons: orange zest, sesame seeds, or a pinch of espresso powder

How to make it:

• Line a small sheet pan with parchment. Arrange the dates in a snug rectangle, slightly overlapping so there are no gaps.
• Spread tahini over the dates. Sprinkle pistachios and coconut or cornflakes.
• Pour melted dark chocolate over the top and nudge it to the edges. Add flaky salt and any optional extras.
• Freeze for 25 to 30 minutes, then break into bark.

Why it works: The dates taste like caramel. Tahini adds a nutty backbone. Dark chocolate ties everything together. If you like contrasts such as chewy with crunchy and silky with crisp, this is your dessert.

Pro cook psychology: Making treats that live in your freezer creates a helpful pause between impulse and action. You can still say yes to dessert, only now there is a tiny buffer that turns mindless snacking into a mindful choice. The friction is small, yet it makes a difference.

How to make these recipes your new weeknight staples

You do not need to overhaul your life to cook more plants. You need a few reliable levers that keep dinner moving forward.

1. Create one point decisions. Add “butter beans and harissa,” “white miso,” and “dates with tahini” to your recurring grocery list. A recurring list is one decision that saves you from twenty smaller ones later in the week.
2. Batch the boring, not the joy. Cook a pot of rice or quinoa on Sunday and roast a tray of broccoli. Call this your foundation work. The fun parts, such as the glaze, the gremolata, and the chocolate pour, take minutes and feel rewarding.
3. Design for delight. A squeeze of lemon, a dusting of sesame, and a crack of sea salt can turn a simple dinner into something that feels restaurant level. I keep a “finishers” caddy by the stove so I remember to use these touches.
4. Respect your future self. Double the sauces and freeze half the bark. Tomorrow you will be very glad you did.

Frequently asked questions I get from friends, now including you

Can I make the butter bean bake without harissa?
Yes. Mix 1 teaspoon smoked paprika, ¼ teaspoon cayenne, more if you like heat, 1 teaspoon tomato paste, and an extra glug of olive oil. The flavor will be different, yet still bold and satisfying.

Is there a gluten free path here?
Absolutely. Use certified gluten free breadcrumbs or crushed gluten free crackers for the gremolata. Choose tamari instead of soy sauce for the eggplant. Pick a dark chocolate that is clearly labeled dairy free and gluten free for the bark.

What if I am cooking for someone who “doesn’t like eggplant”?
Slice it thicker so it stays meaty, char it well, and do not skimp on the glaze. Eggplant acts like a sponge. Load it with flavor and you will win over skeptics.

Can I swap the nuts in the bark?
Go right ahead. Almonds, hazelnuts, and peanuts all work. If nuts are off the table, use toasted pumpkin seeds along with sesame seeds for crunch.

I will leave you with this: cooking more plants is not only about nutrition or ethics, even though both matter. It is also about adding more color, texture, and curiosity to your week.

Trying one new recipe today can ripple into a more confident and more creative kitchen life. When you feel competent in the kitchen, that confidence tends to spill into other places, such as work, relationships, and even the way you talk to yourself.

If one of these dishes becomes a keeper in your rotation, I would love to hear which one. If you tweak them, even better. The best recipes behave like living documents. We change a little, and they change with us.

Happy cooking, and happy eating.