easy vegan dinner

Sesame Ginger Tempeh Stir Fry- this vegan dinner is delicious and surprisingly easy to throw together!

Sesame Ginger Tempeh Stir Fry

tempeh,

ginger paste (sub

garlic paste (sub

sesame oil

rice vinegar

soy sauce or coconut aminos

maple syrup

cornstarch

nut butter

olive oil

green beans,

carrots, thinly sliced (or baby carrots)

In a blender, combine the sauce ingredients: ginger, garlic, sesame oil, rice vinegar, soy sauce, maple syrup, cornstarch, and nut butter. The sauce can also be whisked together in a bowl but I find the blender much easier.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned. Toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to carmelize a bit. Remove to a clean plate and return skillet to the heat.

Add in the remaining tablespoon of olive oil and toss together the green beans and the carrots in the skillet. Cook for about 5 minutes. Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is nicely coated in the sauce. Cook about 2-3 more minutes.

Serve over rice or quinoa and ENJOY!! Also great on its own!

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Easy to make, balanced flavours and textures, and absolutely delicious. My guests and I enjoyed it enormously and I will certainly make it again.

way too salty!!!! cut back the soy sauce. otherwise good

The dish was delish ! A newbie to tempeh, I used a 3 grain that I'm not too crazy about. Will try another next time. The sauce was yummy (with the green beans ;) ). Made a side of Thai coconut basmati rice :D Thank you for sharing !

My family thought this was pretty good. We will have it again but will maybe use about 1 tbsp less of maple syrup in the sauce. The only complaint from the family was maybe the sauce was a "bit sweet." I also think it's a pretty versatile recipe and other vegetables that are on hand could be substituted and/or added. Also, fwiw, I used fresh minced garlic and ginger in the recipe and not from the tubes.

This was good but needed less corn starch. With that much the sauce quickly turned to a sticky goo. I will try with 1 tsp next time. 

YAY! So glad that you liked it! This is def one of my favorites on the blog!

I served with rice noodles. Delicious easy and healthy! Five stars! 

Not a great texture. I followed the recipe but my sauce turned out thick and gluggy. Will need to make again to see where I went wrong. 

Super easy to make! Delicious!
I used broccolini, carrot, green beans and mushroom
and substituted corn starch for arrowroot powder, rice malt syrup instead of maple syrup and tamari instead of soy sauce. SO delicious, will make again!

This turned out really well. I didn't have any green beans so I used spinach, red bells pepper and carrots. I substituted the Corn flour with Arrowroot and served with cauliflower rice . This will definitely be a go to recipe.

This is really tasty and easy to put together. We've had it about 4 times and I've always used peanut butter for the sauce. I would like to also try it with almond butter. Also, I've always used fresh ginger and fresh garlic in the sauce instead of the paste in a tube. The last time we had this we also had a small amount of broccoli that was uncooked and was going to go to waste so I also included that. One of my daughters is vegan and the other will eat almost anything. Both like this recipe. Everyone I've served this to has liked it.

https://www.youtube.com/watch?v=cUD4Z1nnuPg

Sesame Ginger Tempeh Stir Fry- this vegan dinner recipe is super easy to make and so delicious!!

Get the full recipe here: https://foodwithfeeling.com/sesame-ginger-tempeh-stir-fry/

This vegan sweet potato soup is healthy and easy! Made creamy with coconut milk and spicy with curry powder, this vegan soup recipe is the perfect solution to putting an easy vegan dinner on the table. 

Coconut Curry Sweet Potato Soup

coconut oil

yellow onion (roughy chopped)

garlic (minced

tbsp fresh ginger (minced)

carrots

potatoes

curry powder

cayenne pepper

vegetable broth

14 oz can full fat, unsweeteded coconut milk

lime zest and juice

cilantro

salt & pepper (to taste)

coconut yogurt (optional garnishment)

In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger.  Cook for 1-2 minutes more. 

Add the spices &amp; cook until fragrant. Add the sweet potato and carrots and stir to coat.

Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork. 

Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through. 

Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.

A twist on Aloo Gobi - an easy and healthy vegetable traybake. Spiced potato, cauliflower, chickpeas and tomato, roasted together and served with creamy coconut yoghurt.

Aloo Gobi Traybake with Chickpeas

Coconut yoghurt

coriander

500 g / 17.5 oz baby potatoes

lime

tsp cumin seeds

tomato puree

Salt and pepper,

red onion,

tomatoes,

Preheat oven to 200C / 180C fan /...

Preheat oven to 200C / 180C fan / 390F and line a large baking tray with greaseproof paper.

Par-boil the potatoes in a large pan of...

Par-boil the potatoes in a large pan of boiling water for about 5 minutes, until tender.

Meanwhile, make a dressing by combining the oil,...

Meanwhile, make a dressing by combining the oil, lime juice, spices, seasonings and tomato puree in a small bowl.

Drain the potatoes and add to the prepared...

Drain the potatoes and add to the prepared tray, along with the onion, cauliflower, tomatoes and chickpeas. Drizzle over the dressing and gently toss the veg, to coat.

Cook for 25 minutes, until golden. Serve with...

Cook for 25 minutes, until golden. Serve with fresh, torn coriander leaves and a generous dollop of coconut yoghurt.

Looking for the perfect vegan dinner? Make these healthy stuffed vegetable peppers filled with meatless crumbles.

Vegan Stuffed Bell Peppers

large bell peppers, tops removed & seeded (2.70)

olive oil (0.06)

½ large white onion, diced (0.12)

celery, diced (0.15)

mushrooms, diced (0.36)

garlic, minced (0.12)

meatless crumbles, tempeh, or tofu (2.27)

corn kernels (0.16)

Italian seasoning (0.03)

red pepper flakes (0.02)

½ cups cooked white or brown rice (0.20)

tomato sauce (0.25)

fresh parsley, minced (0.04)

Salt & pepper

For the bell peppers

Preheat your oven to 350 degrees F. Lightly grease a casserole dish with olive oil. Slice the tops off the peppers, then remove the seeds and veins inside.
Place the peppers upside down in the casserole dish. Pour about 1 cup of water into the dish, then cover it with aluminum foil. Par-bake the peppers for 20 minutes.

For the filling

In the meantime, heat olive oil in a large skillet over medium. Sauté the onion, celery, and mushrooms for 3-4 minutes, or until the onions appear translucent. Add in the garlic and cook for another 30 seconds.
Add the meatless crumbles (or crumbled tempeh or tofu), corn kernels, Italian seasoning, and red pepper flakes. Cook for another 5 minutes, then add the rice and tomato sauce. Cook for 2 more minutes to heat through, then add in minced parsley. Taste and season with salt & pepper.

For the serving

Remove the peppers from the oven and drain the water. Flip them over and stuff each one with the filling, packing it in quite firmly. Top each pepper with a sprinkle of vegan cheese (optional).
Cover and bake for another 20 minutes. Uncover and bake for 5 more minutes, or until the peppers are tender.
Let them cool for a few minutes, then sprinkle the peppers with extra parsley before serving. Enjoy!

Miso butter pasta proves that the simplest pasta dishes are the most delicious! Perfect for a busy weeknight, it comes together in minutes.

Miso Butter Pasta

spaghetti

avocado oil

vegan butter

shiitake mushrooms (sliced)

sea salt and black pepper

garlic (minced)

white miso

parsley (chopped (or herb of your choice))

Prepare pasta as per instructions on the box in a large pot of well salted water. Drain pasta.

Heat 1/2 tablespoon of oil and the full tablespoon of vegan butter in a large pan over medium-high heat.

Add the mushrooms into the pan and sauté until the mushrooms are golden, about 5 to 8 minutes. Season lightly with sea salt and ground black pepper. Remove mushrooms from the pan and set aside.

Lower heat to medium low and let the heat drop for about 3 minutes to ensure the pan is at the right temperature (so the garlic you&#39;re about to add in doesn&#39;t burn and the sauce doesn&#39;t dry out).

In the remaining 1/2 tablespoon of oil, add in the minced garlic and sauté for about 1 minute. Add in the miso, and the pasta water. Stir all the ingredients together with a whisk until miso is dissolved and thoroughly combined.

Add in the vegan Parmesan and stir to combine.

Add in the pasta, mushrooms and the parsley and toss together until all ingredients are mixed and turn off heat (you don't want to dry out the pasta). Feel free to add a little pasta water 2 tablespoons at a time for a creamier sauce too.

Taste and adjust seasonings as desired. Enjoy!

This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It's the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!

Tomato Basil Cream Pasta

2–3 large, ripe tomatoes*

raw cashews

tomato paste

water

garlic, minced (optional)

whole wheat pasta (or gluten-free pasta)

salt

black pepper

basil leaves, chopped

Put a large pot of salted water on to boil. Core the tomatoes and roughly chop. Add the tomatoes to your blender or food processor — seeds, skin and all. Add the cashews, tomato paste, and water and blend until very smooth.

Add the olive oil to a large sauté pan and warm over medium-high heat. Add the garlic and sauté until golden, being careful not to burn. Once the water is boiling, add the pasta.

Pour the sauce from the blender into the sauté pan and bring to a simmer. Add the salt and let it cook for 4 to 5 minutes, stirring occasionally. Let the sauce simmer until pasta is finished cooking.

Once the pasta is cooked, reserve 1 cup of pasta water and drain. Add the pasta to the sauté pan with black pepper and freshly chopped basil leaves. Toss to coat and use reserved pasta water to thin the sauce to your desired consistency.

Serve immediately, garnishing with more pepper and basil.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1574532425/mbxyzaggin9pmioid4kb.mp4

This Tomato Basil Cream Pasta gets its creaminess from cashews – making it decadent, yet light. It’s the perfect end-of-summer meal for when you need to use up extra tomatoes from your garden!

Savory, 15-minute, plant-based japchae noodles are going to be your new favorite easy dinner.

Sweet Potato Noodle Japchae

oz clear sweet potato noodles

tbsp sesame oil

onion

red bell pepper

zucchini

mushrooms

bok chop

kale spinach

onions

sesame seeds

optional: add protein like tofu

coconut aminos

soy sauce

tsp minced garlic

tbsp toasted sesame oil

Chop veggies.

Boil + cook noodles

While noodles cook, saute veggies on medium high heat in a pan with some oil until tender but not mushy.

Whisk the sauce ingredients together in a bowl.

Add the noodles to the large pan with the veggies and then pour the sauce on top. Turn heat to low and mix until combined well!

Serve with sesame seeds on top and enjoy!

This is one of those down-home comfort food meals that make you feel all warm and cozy inside. Saucy, sloppy beans and veggies are covered in a hearty cornbread crust. you&#x27;ll want to lick your plate clean.

Sloppy Joe Cornbread Casserole

green bell pepper

(15 ounces) red kidney beans (drained and rinsed)

(15 ounces) cannellini beans

(15 ounces) tomato sauce

(60 g) ketchup

(60 g) organic brown sugar

(28 ml) vegan Worcestershire sauce

yellow mustard

oregano

liquid smoke (optional)

salt (or

black pepper (or

(164 g) fresh or frozen corn kernels

(175 g) cornmeal

(94 g) white whole wheat flour

baking powder

(285 ml) unsweetened plain almond milk

(160 g) pure maple syrup

(60 ml) vegetable oil

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celcius, or gas mark 6)

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic, carrots, and bell pepper and sauté for 4 to 5 minutes until starting to soften. Add the remaining ingredients, except the corn, and stir well. Simmer for 10 to 15 minutes, stirring occasionally, until thick and bubbly. Add the corn and stir to combine.

For the Casserole

Meanwhile, whisk the cornmeal, flour, baking powder, and salt in a mixing bowl. Whisk the almond milk, maple syrup, and vegetable oil in a separate mixing bowl. Pour the dry ingredients into the wet ingredients and stir well to combine.

For the Cornbread Crust

Pour the sloppy joe mixture into an 8- x 11- inch (20 x 28 cm) or similar casserole dish. Pour the cornbread mix over the top and gently smooth out in an even layer. Be careful not to push the cornbread mix into the sloppy joe mixture, although it&#x27;s okay if a little bit seeps through.

Bake for 25 to 28 minutes until a toothpick inserted in the cornbread comes out clean. Let rest for 10 minutes before serving.

To Assemble

This was so easy to make and my family loved it! I can’t wait to try your other recipes!

your re cpe landed in my mailbox just as I was wondering what to make us for lunch (and dinner and lunch again!!!) I added a jalapeño and I didn't have cannelini beans so I added TVP (and extra liquid) Awesome meal! Thank you!!!

I LOVE this recipe! It's very easy to make, delicious, and filling. The casserole dish I used is slightly larger than the 8 x 11 recommended, so the cornbread crust wasn't as thick as I would have liked, which is OK.

I may try adding a jalapeno pepper next time for a fun twist. 

So far, every recipe I've tried from The Meatless Mondays cookbook has been a hit!!

I've been making more recipes from your book and they have all been awesome! I really didn't think veggie meals would be so filling. I have one question that I hope is OK to ask here- it's for a recipe that's only in the book. I made the tortilla enchilada casserole, and had about half the enchilada sauce left over. I froze it for next time I make it, but I'm wondering if it's meant to be stirred into the sauteed vegetables? Or is it normal to have a lot left? Thank you so much for any help!

My husband gave me your cookbook for Christmas. I made this for dinner last night and it was so delicious!! We're trying to work in more veggie meals and this one will be in regular rotation. The only thing I changed was that I used all purpose flour because I didn't have white whole wheat on hand.

I was so impressed with the punch of flavor in this recipe! The worcestershire sauce and liquid smoke i think were what I really loved about it. It looked like chili, but definitely tasted more like sloppy joes. I think even better than many vegan sloppy joe recipes I have tried. Most are all lentil based, so I was surprised this didn't call for any. But, it worked just fine without it!

The kids and I loved it.  My husband who does not tolerate legumes well had a little bit and asked me to make it with meat so he could enjoy it as well!  

My son cannot eat gluten, and I substituted a gluten free flour blend from the America Test Kitchen recipe, and it worked.  It may have been a little dry because I let it sit for a bit before putting it on top of the beans, but we liked that for a crust.  

Thank you so much for sharing your vegan recipes!  I'm trying to transition the family to more plant based options, and it's so nice to have some easy family meals that aren't the same old quinoa/riced bowls with roasted garbanzo's or tofu.  Your blog seems to be filling that void!

LOVED the cornbread crust and smoky-flavored bean casserole. Yum! It is so much fun to be inspired by other cooks who enjoy plant-based recipes. I made my own version last night to rave reviews.

I don't eat sugar, so I eliminated the brown sugar, ketchup, and maple syrup — instead for sweetness, I stirred cooked butternut squash flesh into the bean mixture. To use up other vegetables I had on hand, I added fresh tomatoes instead of tomato sauce, chopped mushrooms, red sweet pepper, zucchini, kale leaves, golden beet, fennel bulb, green onion, and jalapeño to the bean mixture. Instead of Worcestershire sauce, I used Sriracha, Bragg aminos, and balsamic vinegar along with fresh oregano and cilantro. That all says to me that your bean casserole ingredients can be quite flexible and still be yummy! :-)

The cornbread topping was unbelievable.  I will definitely top other casseroles with it. Thanks so much for that inspiration.

-gloria

Top 8 easy vegan dinner recipes from across the web

The most viewed easy vegan dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sesame Ginger Tempeh Stir Fry

Coconut Curry Sweet Potato Soup

Aloo Gobi Traybake with Chickpeas

Vegan Stuffed Bell Peppers

Miso Butter Pasta

Tomato Basil Cream Pasta

Sweet Potato Noodle Japchae

Sloppy Joe Cornbread Casserole

Top 8 easy vegan dinner recipes from across the web

The most viewed easy vegan dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame Ginger Tempeh Stir Fry

Coconut Curry Sweet Potato Soup

Aloo Gobi Traybake with Chickpeas

Vegan Stuffed Bell Peppers

Miso Butter Pasta

Tomato Basil Cream Pasta

Sweet Potato Noodle Japchae

Sloppy Joe Cornbread Casserole

The most viewed easy vegan dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine