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19 Delicious Vegan Dinner Recipes

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vegan dinner recipes

Are you looking for vegan dinner recipes? Vegan recipes don’t have to be complicated and time-consuming. These vegan dinner recipes are perfect after a long day at work or school. Fortunately, with a little preparation and some simple recipes, you can whip up a delicious vegan meal in no time.

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vegan dinner recipes

1. SIMPLE VEGAN PITA PIZZAS


Simple vegan pita pizzas loaded with olives, zucchini, smoked tofu and peperoncino make the best quick and lazy weekend food.

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vegan dinner recipes

INGREDIENTS

For the tomato sauce
  • 2 large tomatoes, diced
  • 4 sun-dried tomatoes
  • 3 tbsp tomato puree
  • 1 tbsp apple cider vinegar
  • 1,5 tsp maple syrup
  • 2 cloves of garlic
  • 1 large handful of fresh basil
  • 1 tbsp dried oregano
  • 1,5 tsp dried thyme
  • salt, pepper
Toppings
  • 1 cup of olives, halved
  • ½ cup of smoked tofu, diced
  • 10-12 pickled peperoncino, sliced
  • ½ zucchini, thinly sliced or shaved
  • 3 tbsp vegan parmesan
  • Fresh basil

INSTRUCTIONS

  1. Prepare toppings. Dice tofu, slice peperoncino, halve olives and shave zucchini.
  2. Combine ingredients for the tomato sauce in a blender and blend until smooth.
  3. Place the pitas on a baking sheet and spread tomato sauce on top. Scatter the olives, tofu, peperoncino and shaved zucchini over the pitas.
  4. Bake for 15-20 minutes at 200°C/400°F. Serve with vegan parmesan and fresh basil on top.
  5. Enjoy!

NOTES

  • Prep/Total Time: 30 Minutes

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vegan dinner recipes

2. POTATO, SPINACH ANDSAUSAGE SOUP


Potato, Spinach and Vegan Sausage Soup. You are going to love this vegan and gluten-free soup! Similar to Olive Garden's zuppa toscana, but healthier!

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vegan dinner recipes

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup diced white onion
  • 2 large garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 12 ounces vegan sausage, chopped
  • 1.5 pound bag potatoes, quartered
  • 4 cups vegetable broth
  • 6 ounces fresh baby spinach
  • 1/4 cup cashew cream

INSTRUCTIONS

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, oregano, basil, red pepper flakes, pinch of salt and pepper, and sausage and
  2. cook for 8-10 minutes, or until sausage is lightly browned and onion has cooked down. Stir often so the sausage doesn’t stick to the bottom of the pan.
  3. Add the potatoes and cook another 2-3 minutes, stirring often.
  4. Add in the vegetable broth and increase heat to a low boil, then reduce to low and simmer for 10- 15 minutes until potatoes are tender.
  5. Stir in the spinach until wilted, then remove from heat. Stir in the cashew cream, mixing to just combine, and taste for seasoning. Depending on the saltiness of your broth (I typically favor a lowsodium broth), you may need more salt/pepper.
  6. Serve!

NOTES

  • Prep/Total Time: 25 Minutes

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vegan dinner recipes

3. VEGAN PASTA CARBONARA


You can enjoy a delicious and creamy vegan pasta carbonara in just 25 minutes. This is a gluten-free version, which is also healthier and lower in fat.

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vegan dinner recipes

INGREDIENTS

  • 18 ounces pasta of your choice (500 g), we used brown rice spaghetti
  • 10 ounces firm tofu (275 g)
  • 1/2 cup plant milk of your choice (125 ml), we used soy milk
  • 1/2 cup vegan parmesan cheese or nutritional yeast (8 tbsp)
  • 1/4 cup nutritional yeast (4 tbsp)
  • 2 tbsp lemon juice
  • 1 tbsp tahini (or extra virgin olive oil)
  • 1 tsp turmeric powder
  • 1/2 tsp sea salt
  • 1/8 ground black pepper
  • Vegan bacon to taste, we usually add 3 slices for each serving
  • Fresh parsley to taste

INSTRUCTIONS

  1. Cook the pasta according to package directions.
  2. Place the rest of the ingredients (except the bacon and the parsley) in a blender and blend until smooth.
  3. When the pasta is ready, strain it and place it in a frying pan or in the same pot you’ve cooked the pasta, add the sauce and the bacon (chopped) and cook over medium-high heat for about 2 to 3 minutes, stirring constantly.
  4. Serve with some fresh parsley on top, more pepper and more bacon (optional).
  5. Store the pasta carbonara in the fridge in a sealed container for up to 4 days.

NOTES

  • Use any type of pasta you want.
  • Adding 1 tsp of turmeric powder you’ll get a beautiful color, but if you’re not a big fan of this ingredient, omit it or add just 1/2 tsp.
  • If you don’t eat soy, you could try to use overnight soaked cashews instead of the tofu and any other plant milk instead of the soy milk.

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vegan dinner recipes

4. MANGO CURRY WITHCHICKPEAS


This Mango Curry is creamy, mangoey and perfect when paired with chickpeas, vegetables or baked tofu. Easy and so flavorful. Vegan Gluten-free Soy-free Nut-free Recipe.

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vegan dinner recipes

INGREDIENTS

  • 3/4 cup (105 g) chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon (0.25 teaspoon) cumin seeds
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon (0.25 teaspoon) ground cinnamon
  • ½ teaspoon (0.5 teaspoon) or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon (0.25 teaspoon) or more cayenne
  • 1¼ cups (282.5 ml) canned or culinary coconut milk
  • ¾ cup (177 g) ripe mango pulp or puree unsweetened or lightly sweetened canned
  • ½ teaspoon (0.5 teaspoon) or more salt depends on if the chickpeas are salted
  • 1.5 cups (246 g) cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

INSTRUCTIONS

  1. In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons or more of water. Alternatively, mince the onion, ginger and garlic and set aside.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds and cook for 1 minute or until the seeds change color. Add bay leaves, and cloves and cook until the bay leaf changes color.
  3. Add the pureed onion and cook until the onion mixture is dry and does not smell raw (if you dont cook the onion long enough the sauce will taste oniony in the end). Stir occasionally to avoid sticking, 8 to 10 minutes (Cook time will be shorter with minced onion etc vs pureed.). Add cinnamon, garam masala and cayenne and mix well. Add the coconut milk, mango pulp, salt, and mix well.
  4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Add chickpeas and mix in. Reduce the heat to low medium and cook uncovered until the sauce thickens and desired consistency is achieved, 10-15 minutes. Taste and adjust the salt and tang. Add lemon or vinegar for tang, add 1/2 tsp sugar or maple for sweetness if the mango was not sweet enough. Add a dash of black pepper. At this point you can fold in some baby greens. For creamier, fold in some vegan cream (cashew cream, soy cream etc).
  5. Remove the Bay leaf and discard. If you can find the whole cloves, fish them out and discard. Garnish with cilantro and a good dash of garam masala and cayenne and serve hot over rice with roasted vegetables, or with flatbread. You can also add some cubed ripe mango as garnish.

NOTES

  • Variation: Fold in spinach in the last 5 minutes. Use a cup of vegetables and a cup of chickpeas, instead of all chickpeas. Use lentils, lentil balls, kofta balls or other beans. For Tofu, use Mango Curry Tofu recipe that adds spice to the tofu.
  • To sub whole spices (cumin seeds/whole cloves) Use ground spices (1/2 tsp ground cumin, 1/8 tsp ground cloves) and add them to the pan when you add garam masala.
  • Onion garlic mixture sometimes turns green depending on the pan, age of the onion and garlic and other factors. The mix is edible, the curry will just look grey brown in the end.To make mango puree from ripe mango. Peel and cube a very ripe mango. Blend with a few tbsp of water until it is a smooth puree.

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vegan dinner recipes

5. DIJON VEGGIES WITH COUSCOUS


Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side.

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vegan dinner recipes

INGREDIENTS

  • 1/2 pound medium fresh
  • mushrooms, quartered
  • 1 medium zucchini, halved
  • lengthwise and cut into 1/4-inch slices
  • 1 medium sweet red pepper, cut
  • into 1-inch pieces
  • 1/4 cup dry red wine or reducedsodium chicken broth
  • 3 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup water
  • 1 cup uncooked couscous

INSTRUCTIONS

  1. Place an 18x12-in. piece of heavy-duty foil on a large baking sheet; set aside.
  2. In a large bowl, combine the mushrooms, zucchini and red pepper. Combine the wine, mustard, oil, garlic, horseradish, salt and pepper; drizzle over vegetables. Toss to coat; transfer to baking sheet. Top with a second large piece of foil. Bring edges of foil pieces together; crimp to seal, forming a large packet.
  3. Bake at 350° for 20-25 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
  4. Meanwhile, in a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Transfer couscous and vegetables to a large serving bowl; toss to combine.

NOTES

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6. GRILLED BOK CHOY WITH SALTY + SPICY OYSTER MUSHROOMS


Bok Choy, grilled and topped with salty + spicy chopped oyster mushrooms.

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vegan dinner recipes

INGREDIENTS

FOR THE MUSHROOM TOPPING
  • 1 TB toasted sesame oil
  • 2 cups finely chopped oyster mushrooms (or any mushroom of your choice)
  • 4–6 cloves garlic, minced
  • 4 scallions, chopped (reserve 1/4 for garnish)
  • 1 TB hoisin
  • 1 TB soy sauce
  • 2 tsp cornstarch, combined with 2 TB water
  • chili oil, sriracha or sambal  
  • sesame seeds
FOR THE BOK CHOY
  • neutral oil
  • 6 pieces of baby bok choy, base left intact, but sliced lengthwise

INSTRUCTIONS

TO MAKE THE MUSHROOM TOPPING
  1. Warm the sesame oil in a medium-sized saucepan over medium heat. Add in the mushrooms, stir to coat, then allow to slightly brown for a few minutes. Don’t stir during this time.
  2. After a few minutes, give it a stir and allow to develop a slightly golden color throughout. Add in the garlic, adding in a few splashes of water or turning the heat own slightly if it starts to stick. Allow to saute for a couple of minutes. Add in the scallions and stir until soft.
  3. Stir in the hoisin and soy sauce. Turn the heat up slightly, then add in half of the cornstarch slurry and stir. It should start to thicken up. Add the other half to achieve the desired consistency. Set aside to cool.
TO GRILL THE BOK CHOY
  1. Preheat a grill pan over medium high heat. Drizzle with a little oil and, working in batches, place the boy choy flat-side down. Place a weight on top (like a cast iron pan) to get darker grill marks.
TO SERVE
  1. Transfer the bok choy to plates. Spoon the mushroom topping over the top. Add the desired amount of spicy sauce and finish with a sprinkle of sesame seeds and reserved scallions. Serve immediately.

NOTES

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vegan dinner recipes

7. TOFU IN PURGATORY


Silky, soft tofu rounds cooked gently in a fiery, garlicky and chunky tomato sauce. A simple & quick recipe that is absolutely jam packed with flavour!

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vegan dinner recipes

INGREDIENTS

  • 1 tablespoon olive oil (optional)
  • 1 796 ml can diced tomatoes
  • Salt & pepper to taste I used 1 teaspoon salt & ½ teaspoon pepper
  • 2 teaspoons dried herbs see recipe note
  • 1/2 teaspoon dried chili flakes use less if you prefer less heat
  • 1 teaspoon sugar optional but helps to bring out the tomato flavour
  • 1 block of unpressed medium tofu cut into rounds (around 350g although this doesn’t have to be exact) see recipe note
  • Indian Black Salt (Kala Namak) optional

INSTRUCTIONS

  1. Warm the olive oil in a skillet and cook the garlic over medium heat until just starting to turn a little brown. (use a drop of water instead of the oil to keep the recipe oil-free).
  2. Add the tomatoes, salt, pepper, chili flakes, herbs and optional sugar.
  3. Simmer over a medium heat for 5 minutes then add the tofu rounds.
  4. Turn down the heat to medium-low and simmer for 15 minutes until the sauce is thickening up a little and the tofu is soft and heated through.
  5. Sprinkle the tofu with a little Indian Black Salt just before serving if you would like an eggy flavour.
  6. Serve with toast, crusty bread or baguette to mop up the juice!

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8. FARRO CANNELLINI BEAN AND PARSLEY PESTO SALAD


Farro, Cannellini Bean, and Parsley Pesto Salad makes for a healthy, brightly flavoured lunch. Full of fibre, protein, and texture, this is a fresh way to fuel your body.

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INGREDIENTS

Parsley Pesto:
  • 1 bunch of parsley (roughly 2 cups once stems are picked)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup brazil nuts (or almonds/walnuts/pine nuts)
  • 1 tsp coarse salt
  • 4 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/2 lemon, juiced
Salad
  • 2 cups, farro, rinsed and drained well
  • 6 cups water
  • 2 cups spinach
  • 1 can (540 mL/19 fl oz) white kidney/cannellini beans
  • 1/3 cup parsley pesto
  • Pepper and salt to taste
  • 1/2 lemon juiced

INSTRUCTIONS

  1. To make the parsley pesto, in a food processor, combine parsley, olive oil, nuts, salt, garlic, nutritional yeast and lemon juice and process until uniform in texture and the parsley has been completely chopped into small bits.
  2. Cook farro in 6 cups of water over medium heat. Cover and stir occasionally to check texture. Once cooked through (the ends will have popped a bit and they'll be tender and chewy), add the spinach and cook until wilted. Drain and rinse with cold water and drain.
  3. To make the salad, toss farro, spinach, beans, and parsley pesto until well combined. Add salt and pepper to taste, and drizzle lemon juice on top to serve!

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9. RUSSIAN STYLE QUINOA SALAD WITH WINTER VEGETABLES


Flavorful Russian Style Quinoa Salad with some of my favorite winter vegetables.

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vegan dinner recipes

INGREDIENTS

  • ½ cup of quinoa
  • 1 cup of diced carrot
  • 1 cup of diced beetroot
  • 1 cup of chopped kale
  • 1 cup of chopped sauerkraut
  • ⅔ cup of diced pickles
  • 1 bunch of fresh dill, chopped
  • ⅔ cup of toasted walnuts, chopped
For the dressing
  • 1 lemon, juice
  • 1 tbsp mustard
  • ½ tsp maple syrup
  • ½ tsp sweet paprika powder
  • salt, pepper

INSTRUCTIONS

  1. Add quinoa, diced carrots and beets with slightly salted water to a pot and bring to a boil. Reduce to a simmer and cook for 10-15 minutes, or until quinoa is ready. Let cool a bit then add to a big salad bowl.
  2. Meanwhile prepare kale, sauerkraut, pickles, dill and walnuts, then add to the bowl too.
  3. For the dressing whisk together lemon juice, mustard, maple syrup and paprika powder, and season with salt and pepper. Pour dressing over the salad and mix well.
  4. Serve immediately or chilled with a dollop of cashew sour cream. Enjoy!

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10. VEGAN THAI SOUP


You only need one pot to make this delicious vegan Thai soup. It’s made with easy to get ingredients and you can add your favorite veggies.

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vegan dinner recipes

INGREDIENTS

  • 1/2 julienned red onion
  • 1/2 julienned red bell pepper
  • 3 sliced mushrooms
  • 2 cloves of garlic, finely chopped
  • 1/2-inch piece of ginger root (about 1 cm), peeled and finely chopped
  • 1/2 Thai chili, finely chopped*
  • 2 cups vegetable broth or water (500 ml)
  • 1 14-ounce can coconut milk (400 ml)
  • 1 tbsp coconut, cane or brown sugar
  • 10 oz firm tofu, cubed (275 g)
  • 1 tbsp tamari or soy sauce
  • The juice of half a lime
  • A handful of fresh cilantro, chopped

INSTRUCTIONS

  1. Place all the veggies (onion, red bell pepper, mushrooms, garlic, ginger and Thai chili), broth, coconut milk and sugar in a large pot.
  2. Bring it to a boil and then cook over medium heat for about 5 minutes.
  3. Add the tofu and cook for 5 minutes more.
  4. Remove from the heat, add the tamari, lime juice and fresh cilantro. Stir and serve.
  5. Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.

NOTES

  • Feel free to use any type of chili you want.

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11. VEGAN JAMBALAYA


This recipe is a dish that is very tasty, delicious and also nutritious. A food that is perfect for your dinner. This recipe is also oil free, very good if you are required to diet, because this recipe is also low in fat.The origin of this recipe is from Louisiana, French dishes and also spanyaol. 

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vegan dinner recipes

INGREDIENTS

  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 1/2 cups diced tomatoes about 3 tomatoes or a 14 ounce can
  • 4-5 cups vegetable broth
  • 2 tbsp. paprika
  • 2 tbsp. ground cumin
  • 2 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 2 tbsp. cayenne pepper hot sauce adjust to heat preference
  • 2 cups long grain brown rice
  • 1 3/4 cups cooked or one 14 oz. can red kidney beans drained
  • 2 cups chopped vegan sausage optional, I like Field Roast brand
  • 2-3 scallions chopped

INSTRUCTIONS

  1. Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic. Sauté for 5 minutes, until veggies are softened.
  2. Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes. Remove from heat and allow to sit for about 5 minutes, covered.
  3. If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.
  4. Remove lid, fluff rice with a fork, and stir in the beans and sausage. Serve topped with scallions.

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12. PENNE BOLOGNESE


This healthy, budget-friendly pasta dinner is inspired by pricey antipasti platters. 

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vegan dinner recipes


INGREDIENTS

  • 2 cups egg-free penne
  • 1 teaspoon olive oil
  • 1/2 red onion
  • 8 green asparagus
  • 1/3 zucchini
  • 1/2 teaspoon salt + more to taste
  • 15 cherry tomatoes, halved
  • 1 1/2 cup tomato purée/passata
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • fresh oregano for garnish
  • cashew parmesan

INSTRUCTIONS

  1. Boil the penne in a large pot with water.
  2. Meanwhile, peel and chop the onion. Remove the woody ends off the asparagus and peel the 1/3 lower end. Cut the asparagus in bite-sized chunks. Cut the zucchini in cubes.
  3. In a large pan, heat the olive oil and toss in the chopped onion. Let it cook on medium to high heat until the onion is translucent. Then add in the asparagus and zucchini. Season with salt and let it cook while stirring occasionally until the asparagus softens. Add the halved cherry tomatoes and let it cook until they’re warm.
  4. Reduce the heat and add in the tomato passata and dried herbs. Add more salt to taste.
  5. Once the sauce is hot, the penne should be done by now. Drain them and add them to the pan. Give everything a good mix. Sprinkle with fresh oregano. Serve and sprinkle with Cashew Parmesan!

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13. TIKKA MASALA


Vegan tikka masala leaps over two hurdles: dairy and meat. Tikka masala is typically a chicken dish, but in this version from Registered Dietitian Ashley Koff, tofu is used to make it vegetarian. For the dairy, everyday dairy-free alternatives are used and the cheese is skipped. Trust me, it really isn’t needed with all of these delicious spices!

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vegan dinner recipes

INGREDIENTS

  • 5 teaspoons lemon juice
  • 1 teaspoon ginger, grated
  • 2 garlic cloves, crushed
  • 1 gram jalapeno chile, chopped
  • 3 tablespoon cilantro, chopped and divided
  • 1 teaspoon chili powder
  • Salt to taste
  • ½ pound organic sprouted firm or extra-firm tofu
  • 2 tablespoons vegetable oil or other neutral-tasting oil
  • ½ medium onion, chopped in 1-inch long thin slices
  • ¼ teaspoon turmeric
  • 3 to 4 tablespoons plain or unsweetened dairy-free yogurt
  • 1 cup plain unsweetened soymilk or coconut milk beverage
  • Chopped cilantro, for garnish

INSTRUCTIONS

  1. In a bowl, mix the lemon juice, ginger, garlic, jalapeno, half of the cilantro, and chili powder. Season to taste with salt, and stir in the tofu until well-coated. Let marinate for 1 hour.
  2. Heat the oil in a pan over medium heat and stir in the onions. Cook for 3 to 5 minutes, or until translucent.
  3. Slowly add the turmeric, yogurt, milk alternative and remaining cilantro to the pain. Stir and cook for a few minutes until sauce thickens.
  4. Add the tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
  5. Garnish with fresh cilantro and serve immediately with dairy-free Indian Naan bread or heated rice.

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14. TIKKA MASA EASY MEXICAN BROWN RICE BAKE


Easy Mexican Brown Rice Bake is a quick and easy meal with lower calories, great nutrition and big flavor! Fits with vegetarian, vegan, gluten free diets.

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vegan dinner recipes

INGREDIENTS

  • 4 cups cooked brown rice, instant brown rice or pre-cooked frozen brown rice
  • 1 15.25 oz. can no-salt-added black beans, drained
  • 3/4 cup corn kernels, fresh or frozen
  • 1 16 oz. bottle taco sauce, any kind
  • 1/2 a small onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 c shredded cheddar cheese or cheese alternative
  • Optional garnishes and toppings:
  • Taco seasonings like cumin, chili powder, garlic powder, onion powder, paprika, black pepper, chipotle, etc, no salt seasoning, or a pre-made taco seasoning mix
  • Veggie toppings for burritos/tacos (lettuce, onion, jalapeno, salsa, etc)
  • Sour cream or equivalent (Greek yogurt, vegan alternatives, etc)
  • Suggested topping - 3 chopped tomatoes & 1/2 bunch of cilantro leaves, plus anything else you want to add

INSTRUCTIONS

  1. Heat the oven to 350.
  2. Combine the cooked rice, beans, corn, taco sauce, pepper and onion. Spread in a 9" x 9" or similar-sized pan (grease the pan or apply cooking spray first if it isn't nonstick).
  3. Top with cheese or alternative, sprinkle with seasonings (optional) and bake 30 minutes.
  4. Let stand a minute or so before serving. Top portions with extra taco sauce, chopped tomatoes and cilantro leaves, or any (optional).

NOTES

  • Also try this Chicken Dinner Recipes

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15. COLD PEANUT NOODLE SALAD


This is an easy vegan and gluten-free dish that you can whip up for weeknight dinners during hot summer days.

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vegan dinner recipes

INGREDIENTS

  • 8 ounces rice noodles can substitute with linguini or spaghetti pasta
  • 1/2 red bell pepper thinly sliced
  • 1 cup shredded carrots
  • 2 scallions chopped
  • 1/3 cup peanuts chopped
  • 1/2 teaspoon black sesame seeds
For the peanut dressing:
  • 1/3 cup crunchy peanut butter
  • 3 tablespoons sriracha
  • 1 tablespoon rice vinegar
  • 2 garlic cloves minced
  • 2 tablespoons hot water

INSTRUCTIONS

  1. Cook noodles according to package directions. Drain and rinse with cold water in a colander until cool. Set aside.
  2. Combine all of the peanut dressing ingredients in a mixing bowl. Mix until smooth. Set aside.
  3. Combine the noodles with all other ingredients including the peanut dressing. Toss and mix well. Refrigerate until ready to serve.

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16. AIR FRIED RADISHES


Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. 

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vegan dinner recipes


INGREDIENTS

  • 2-1/4 pounds radishes, trimmed and quartered (about 6 cups)
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

INSTRUCTIONS

  1. Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan.
  2. Roast until crisp-tender, about 30 minutes, stirring once.

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17. MUSHROOM AND SWEET POTATO POTPIE


These deeply flavored, satisfying beauties will make the vegans (or vegetarians) at your Thanksgiving table happy, because they'll each get something special rather than being told to forage among the side dishes. 

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vegan dinner recipes

INGREDIENTS

  • 1/3 cup olive oil, divided
  • 1 pound sliced fresh shiitake mushrooms
  • 1 pound sliced baby portobello mushrooms
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh rosemary, plus more for topping
  • 1 bottle (12 ounces) porter or stout beer
  • 1-1/2 cups mushroom broth or vegetable broth, divided
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 cup cornstarch
  • 3 to 4 small sweet potatoes, peeled and thinly sliced
  • 3/4 teaspoon coarsely ground pepper
  • 1/2 teaspoon salt

INSTRUCTIONS

  1. Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oíl over medíum heat. Add shíítake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat wíth 1 Tbsp. oíl and the portobello mushrooms.
  2. In same pan, heat 1 tablespoon oíl over medíum heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.
  3. Bríng to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom míxture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 mínutes. Remove and discard bay leaves; transfer mushroom mixture to eíght greased 8-oz. ramekins.
  4. Layer sweet potatoes ín a círcular pattern on top of each ramekin; brush with remaining oil and sprínkle with pepper, salt and additíonal rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake untíl potatoes are lightly browned, 8-10 minutes. Let stand 5 mínutes before serving.

NOTES

  • Instead of beer, you could use dry red wíne, marsala or even more mushroom broth.
  • We're not sticklers for specifíc types of mushrooms. Go ahead and experíment with whatever mushrooms you have; just be sure to saute them untíl they turn a rích golden brown. This really adds a lot of flavor.

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vegan dinner recipes

18. SLOW COOKER SPICY SWEET POTATO CHILI


While this recipe contains no meat, it still has plenty of protein—plus vitamins and minerals. I love sweet potatoes, and they're even better mixed with black beans. Serve the chili with crackers or even spooned into tortilla shells.

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vegan dinner recipes

INGREDIENTS

  • 2 large sweet potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup minced fresh cilantro

INSTRUCTIONS

  1. In a 3- or 4-qt. slow cooker, combine first nine ingredients. Cook, covered, on low until sweet potatoes are tender, 4-5 hours. Just before serving, stir in cilantro.

NOTES

  • Top with avocado or sour cream to soothe the heat.

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vegan dinner recipes

19. ROASTED PUMPKIN AND BRUSSELS SPROUTS


While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts.

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vegan dinner recipes

INGREDIENTS

  • 1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes
  • 1 pound fresh Brussels sprouts, trimmed and halved lengthwise
  • 4 garlic cloves, thinly sliced
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons minced fresh parsley

INSTRUCTIONS

  1. Preheat oven to 400°. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat.
  2. Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.

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vegan dinner recipes

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