As someone who adheres to a vegan diet, I am always on the lookout for visually stunning, mouthwatering meals that highlight plant-based ingredients. In this blog, I aim to share some of my very favorite, quite easy-to-prepare recipes for vegan dinners.
A rich and creamy Vegan Butter Cauliflower served with brown rice or quinoa is my current favorite meal. I’m also really into flavorful, easy-to-make Chickpea Tacos that have terrific texture.
The 11 Best vegan dinner easy recipes
1. Vegan Butter Cauliflower
Buttery Vegan Cauliflower is an amalgamation of tender cauliflower florets with rich coconut milk, savory tomato purée, and aromatic spices like garam masala and turmeric. This comforting dish can be served alongside rice or naan for a truly satisfying meal.
Certainly! Here’s a brief recipe for Vegan Butter Cauliflower:
Ingredients
1 medium cauliflower, cut into florets
1 can (14 oz) coconut milk
1 can (14 oz) tomato puree
2 tablespoons vegan butter
1 tablespoon garam masala
1 teaspoon turmeric powder
Salt to taste
Instructions
1. In a spacious skillet, melt the plant-based butter over medium heat. Stir in the garam masala and turmeric powder, and cook for 1-2 minutes until the spices release their aroma.
2. Put the cauliflower florets in the pan, stirring them to mix with the spices. Cook for 5-7 minutes until they begin to soften.
3. Add the tomato puree and coconut milk. Combine everything nicely, then drop the heat to low and allow it to simmer for 20-25 minutes. You want the cauliflower tender and the sauce thickened.
4. Add salt to taste and serve hot with naan or rice.
2. Chickpea Tacos
Chickpea Tacos
are a satisfying and easy meal made with roasted chickpeas generously sprinkled with taco seasoning and served in corn tortillas with shredded lettuce, diced avocado, and salsa. Packed full of flavor, they’re a delightful plant-based, protein-packed alternative to traditional tacos.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 8 small corn tortillas
- 2 cups shredded lettuce
- 1 avocado, diced
- 1/2 cup salsa
Instructions
1. Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Place the chickpeas on a baking sheet and mix them thoroughly with olive oil and taco seasoning. They should then be placed in the oven to roast for “20-25 minutes, or until crispy.”
2. In a dry skillet or in the oven, warm the corn tortillas.
3. Assemble the tacos by filling each tortilla with roasted chickpeas, shredded lettuce, diced avocado, and a spoonful of salsa. Serve immediately.
3. One-Pot Vegan Pasta
Whole wheat spaghetti, fresh spinach, cherry tomatoes, and garlic combine in One-Pot Vegan Pasta for a quick and wholesome meal. It’s a one-pot dinner seasoned with oregano, waiting to be devoured.
And, considering it’s a dish with “pasta” in the name, it takes almost no time at all to prepare.
Ingredients
- 8 ounces of whole wheat spaghetti
- 2 cups of chopped fresh spinach
- 1 cup of cherry tomatoes, halved
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of dried oregano
- Salt and pepper to taste
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Instructions
1. In a sizable pot, add the whole wheat spaghetti, chopped spinach, cherry tomatoes, minced garlic, and vegetable broth.
2. Introduce the dried oregano and season to taste with salt and pepper.
3. Over medium-high heat, stir the mixture occasionally while bringing it to a boil. When it reaches a boil, reduce the heat and let it simmer until the pasta is cooked and the broth has mostly absorbed, about 10-12 minutes.
4. Serve the hot pasta, optionally garnished with nutritional yeast or fresh basil, for an added flavor boost.
4. Quinoa Stuffed Bell Peppers
Quinoa Stuffed Bell Peppers
are an enchanting, healthful dish in today’s world. Focusing on bell peppers, these delightful vessels hold an array of savory flavors.
Their build—a simple, mouthwatering medley of quinoa, black beans, corn, and cumin—combines the heartiness and nutrition that make a dinner fall into the category of “good for you.”
Ingredients
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
1. Set the oven to 375°F (190°C). Cut the tops off of the bell peppers, and take out the seeds and membranes.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, reduce heat, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. In a spacious mixing bowl, bring together the quinoa that has been cooked, the black beans, the corn, the ground cumin, and the salt and pepper. Combine thoroughly.
4. Fill each bell pepper with the quinoa mixture. Stuff the peppers into a baking dish, cover with foil, and place in the oven. Bake for 25-30 minutes, or until the peppers are tender. Serve warm.
5. Lentil Soup
Hearty and wholesome, lentil soup is a nourishing meal featuring lentils, onions, carrots, garlic, and cumin simmered in vegetable broth. This comforting soup is seasoned simply with salt and pepper, making it the perfect vehicle to deliver the subtle, smoky flavors of cumin.
Ingredients
1 cup dry lentils, rinsed
1 onion, chopped
2 carrots, diced
3 cloves garlic, minced
6 cups vegetable broth
1 teaspoon cumin
Salt and pepper to taste
Instructions
1. In a sizable saucepan, sauté the diced onion in a small amount of oil over medium heat until it is translucent.
2. Add the carrots, diced, and the garlic, minced, and cook for an additional 2-3 minutes, stirring occasionally.
3. Combine the lentils that have been rinsed with water, broth made from vegetables, and cumin. Bring the mixture to a boil, and then turn the heat down and let it simmer for about a half hour. The lentils should be tender and ready to eat.
4. Add an appropriate amount of salt and pepper to taste, and then serve in a warm state.
6. Vegan Buddha Bowl
The Vegan Buddha Bowl is a vibrant meal packed with nutrients. It has quinoa, roasted chickpeas with cumin, fresh baby spinach, cherry tomatoes, and avocado.
Perfect for a plant-based dish that’s nourishing and hearty.
Ingredients
1 cup quinoa, rinsed and drained
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
2 cups baby spinach
1 cup cherry tomatoes, halved
1 avocado, sliced
Instructions
1. Prepare the quinoa following the instructions on the packaging. After you have done so, put it aside and let it cool for a brief time.
2. Set the oven to 400°F (200°C). Mix the chickpeas with olive oil and ground cumin. Spread them on a baking sheet, and place in the oven. Roast for 20 minutes, or until you notice a crispiness that means they’re done.
3. In a substantial bowl, mix the quinoa that’s been cooked, spinach, halved cherry tomatoes, and chickpeas roasted to perfection. Toss them lightly to stir things up a bit.
4. Separate the blend into bowls, place atop each the avocado cut into wedges, and serve right away. If you wish, adjust the seasoning with salt and pepper.
7. Cauliflower Buffalo Wings
Buffalo Cauliflower Wings are plant-based perfect for serving as appetizers. I take a medium-sized head of cauliflower, batter it up with a spicy coating of all-purpose flour, garlic powder, smoked paprika, and almond milk, and then roast (‘deep fry’ in the oven) the florets until crispy.
Ingredients
1 medium head of cauliflower
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 cup unsweetened almond milk (or any plant-based milk)
1 cup buffalo sauce
2 tablespoons olive oil or melted vegan butter
Instructions
1. Set your oven to a temperature of 450 degrees Fahrenheit (232 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.
2. In a large bowl, combine the flour, garlic powder, smoked paprika, and almond milk to create a smooth batter.
3. Cut the cauliflower into small, bite-sized florets. Dip each floret into the batter and place it on the baking sheet.
4. After 20 minutes in the oven, take the baking sheet out and either brush or toss the cauliflower in a mixture of buffalo sauce, olive oil, and/or vegan butter, and put it back in for another 15 minutes until crispy.
8. Mushroom Stroganoff
A medley of mushrooms—cremini, shiitake, and portobello—makes this Mushroom Stroganoff a dish that’s full of flavor and texture. Add to that some sautéed onions, chopped garlic, and a base of creamy coconut milk or blended cashew nuts, and you have a hearty, heart-healthy sauce to pour over your favorite pasta or rice.
Ingredients
Mushroom medley (such as cremini, shiitake, portobello)
3 cups, sliced
Onion
1, finely chopped
Garlic
2 cloves, minced
Vegetable broth
1 cup
Coconut milk or cashew cream
1 cup
Soy sauce or tamari
2 tablespoons
Fresh parsley
for garnish
Instructions
1. In a large skillet, over medium heat, sauté the onions and garlic until the onions become translucent.
2. To the skillet, add the sliced mushrooms, and cook until they give up their juices and start to brown.
3. Add the vegetable broth and soy sauce. Stir well and let it simmer for about 5 minutes.
4. Incorporate the coconut milk or cashew cream into the mixture and continue to cook for 5 more minutes until the sauce thickens. Before serving, add a flourish of fresh parsley for garnish.
9. Sweet Potato Curry
Sweet Potato Curry is a robust, plant-driven dish composed of sweet potatoes, coconut milk, onion, garlic, curry powder, spinach, and chickpeas. It’s a meal that’s as healthful as it is delicious.
Ingredients
Sweet potatoes, peeled and cubed
Coconut milk
Onion, chopped
Garlic, minced
Curry powder
Spinach
Chickpeas, drained and rinsed
Instructions
1. In a big saucepan, cook the onion, chopped, and the garlic, minced, in medium heat until they smell good and are see-through, which is to say, until they’ve gotten a bit brown.
2. Incorporate the curry powder, then add the cubed sweet potatoes and blend everything nicely so that the sweet potatoes are dressed well with spices.
3. Add the coconut milk and bring the mixture to a simmer. Cover and let it cook for around 15 to 20 minutes, until the sweet potatoes become tender.
4. Include the chickpeas and spinach, and stir until the spinach wilts. Serve hot.
10. Vegan Bolognese
The classic Italian sauce takes a plant-based turn in this recipe. The sauce features canned lentils, crushed tomatoes, and a medley of vegetables like onions, garlic, carrots, and celery.
The result is a comforting, not-to-mention, flavorful sauce that would make any Italian nonna proud.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup canned lentils, drained and rinsed
1 can (14-ounce) crushed tomatoes
Instructions
1. In a large pan, over a medium flame, heat the olive oil. Into the oil, add the minced onion, along with the garlic, and the finely chopped carrot and celery. Sauté these together until softened, about 5-7 minutes.
2. Add the lentils and crushed tomatoes. The next part will commence holding a reading of 15-20 minutes. As the sauce thickens and flavors combine, be attentive.
3. Add salt and pepper to taste. Serve over the pasta of your choice, and enjoy your vegan Bolognese!
11. Vegetable Stir-Fry
Here is a Vegetable Stir-Fry that bursts with the colors and textures of its main ingredients: broccoli florets, bell peppers, snow peas, carrots, and mushrooms. Cooking the vegetables with garlic and soy sauce not only brings forth several vibrant flavors but also allows them to retain a satisfying crunch.
Ingredients:
Broccoli florets
Bell peppers (red, yellow, or green), sliced
Snow peas, trimmed
Carrots, julienned
Mushrooms, sliced
Garlic, minced
Soy sauce
Instructions
1. In a large pan or wok, over medium-high heat, warm a tablespoon of oil.
2. Stir-fry the minced garlic for approximately 30 seconds until fragrant.
3. Mix in the broccoli, bell peppers, snow peas, carrots, and mushrooms. Stir-fry for 5-7 minutes until all the veggies are tender-crisp.
4. Add the soy sauce and stir so that it coats the vegetables evenly. Cook for another 1-2 minutes and serve right away.
