easy vegan dinners

Chana saag is a creamy chickpea and spinach curry that comes together quickly, is full of warm spices, filling, and vegan! Perfect for meal prep!

Chana Saag Curry

long grain white rice (0.95)

onion

garlic (0.16)

Tbsp grated fresh ginger (0.30)

olive oil (0.32)

Tbsp curry powder

tsp cumin (0.10)

salt (0.03)

tomato (0.31)

lb. frozen chopped spinach (1.60)

15 chickpeas (0.49)

water (0.00)

coconut milk (2.79)

Begin the rice first. Add the rice and 3 cups water to a sauce pot. Cover with a lid, place the pot over high heat, and bring it up to a boil. Once boiling, reduce the heat to low and let simmer for 15 minutes. After 15 minutes, turn the heat off, and let the rice rest for 10 minutes, undisturbed, with the lid in place. Fluff with a fork just before serving.

While the rice is cooking, begin the curry. Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large skillet with the olive oil and sauté over medium-low heat for about 5 minutes, or until the onion is soft. While these are cooking, dice the tomato.

Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down.

Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes to allow the flavors to blend.

After five minutes, turn the heat down to medium-low and add the coconut milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. Leave your chana saag chunky ,or, if preferred, use an immersion blender to purée some of the mixture. Once it’s heated through, adjust the salt to your liking.

Serve the creamy chickpeas and spinach over a bowl of warm rice.

These California Veggie Burgers from Dr. Praeger's are made into a burrito bowl dinner that is easy to prep and super satisfying! Vegan-friendly.

California Veggie Burger Burrito Bowl

Dr. Praeger’s California Veggie Burgers

salad greens (spring mix, spinach, kale, etc.)

brown rice

sweet sweet potato, cubed

black beans

avocado,

pico de gallo

favorite dressing (I like this one

Prepare rice and sweet potato: cook rice according to package instructions; set aside when done. Meanwhile, preheat oven to 375ºF and line baking sheet with parchment paper. Place cubed sweet potatoes on lined baking sheet and drizzle with olive oil; use hands to fully coat. Bake sweet potatoes for about 18-20 minutes or until soft. Note: the larger the cubes, the longer they will take to cook. I cut my sweet potato up into fairly small cubes.

Cook Dr. Praeger&#8217;s California Veggie Burger according to package instructions and preferred method.

Assemble the burrito bowls: Evenly distribute leafy greens, rice, cooked sweet potatoes, black beans, sliced avocado and pico de gallo between two bowls. Top with slightly cooled California Veggie Burger and drizzle on favorite dressing. Enjoy!

I love this recipe its simply delicious!!

<em>This Vegan Sheet-Pan BBQ Meal is loaded up with crispy BBQ soy curls, tender roasted vegetables, and lots of hearty flavor! Perfect for a weeknight OR weekend dinner, without all the fuss.</em>

Sheet-Pan Vegan BBQ with Roasted Vegetables

(115 g) dehydrated soy curls

(180 ml) BBQ sauce, divided

avocado oil*

(150 g) fresh or frozen corn

sweet potato,

red cabbage, chopped

smoked paprika

cumin

garlic powder

cayenne (pepper optional)

salt

avocado oil

green onions, sliced

Prep: 

Preheat the oven to 425F and set a baking sheet aside. Bring ~4 cups of water to a boil, then carefully pour over (or add in) the soy curls and soak for 5 minutes. Drain the soy curls well, pressing or squeezing out as much water as possible.

Vegetables: 

add the corn, sweet potato, red cabbage, paprika, cumin, garlic, salt, and oil to a large bowl. Mix well, then transfer to the baking sheet, spreading the vegetables out evenly across 2/3 of the sheet.

Soy Curls: 

add the rehydrated soy curls to the same bowl with 1/2 cup (120 ml) of the BBQ sauce and oil. Mix well, then transfer to the other 1/3 of the baking sheet and spread out evenly.

Bake: 

Bake on the top rack of the oven for 20 minutes, then quickly remove and flip the vegetables and soy curls, keeping them separate. Return to the oven and bake for an additional 10 minutes, until the soy curls begin to crisp up around the edges.

Garnish and Serve: 

Remove the baking tray from the oven and toss the soy curls with the remaining BBQ sauce. You can mix everything together at this point, or keep it separate for serving. Garnish with sliced green onions and serve warm. Leftovers will keep in the fridge for up to 5 days.

I got really bored by cooking the same dinner dishes every now and then. The Sheet-Pan Vegan BBQ with Roasted Vegetables dish is a welcome change to my cooking routine.

This was very easy and fast to prepare -- It was on the table in 45 minutes. I also liked the the vegetables you chose and the spices! I used Gardein Chick'n Strips, as I didn't have access to soy curls.

This was perfect!  My whole family gobbled it up and I went and ordered several more bags of soy curls just so I can make this again!  Thanks for another amazing by recipe

Loved this one. So quick and easy. I didn’t have soy curls on hand so I used a Gardein chick’n strips. I took them out after 20 minutes while the rest finished cooking.

This is hands down one of my favorite recipes ever.  It's the most comforting meal, doesn't take much work, and I feel so healthy yet indulgent eating it.  I use a half head of cabbage because my husband and I fight over it if not, and I also slice up a jalapeno to roast with the veggies for a tiny bit extra spice.  Amazing!

https://content.jwplatform.com/videos/BJbaQxFC.mp4

This Vegan Sheet-Pan BBQ Meal is loaded up with crispy BBQ soy curls, tender roasted vegetables, and lots of hearty flavor!

Looking for a healthy dinner option to serve the family? Make this saucy summer rainbow ratatouille with fresh vegetables.

Healthy Summer Rainbow Ratatouille 

olive oil

red onion, finely chopped

garlic,

fine sea salt, divided

red bell pepper, finely chopped

(28 ounces 800 mL each) of crushed tomatoes

herbes de Provence

thyme leaves, divided

basil

green zucchini,

yellow summer squash,

eggplant,

Roma tomatoes, sliced into ½-inch rounds

black pepper

basil leaves,

Prep the oven

Prep the skillet

Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the red onion, garlic, and ¾ teaspoon of salt.

Cook and stir

Cook, stirring often until the onion has softened, about 10 minutes.


Add the peppers, tomatoes, and thyme

Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Pour in the crushed tomatoes and season with the herbes de Provence and 2 teaspoons of thyme.

Cook the sauce and add basil

Cook at a low simmer until the sauce has slightly thickened, 10 to 15 minutes. Add the basil and stir to combine. Remove from the heat.


Assemble the vegetables

Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternate the colors (zucchini, summer squash, eggplant, and tomato). Fan them apart slightly, if needed, to cover the entire pan with no large gaps.
Sprinkle with the remaining 1 teaspoon thyme, remaining ¼ teaspoon salt, and the black pepper.


Bake the ratatouille

Cover the skillet with foil or an oven-safe lid and bake the ratatouille for 40 minutes.


Remove the foil and bake

Remove the foil and continue cooking until the vegetables are very soft and the ratatouille is bubbling, another 20 to 30 minutes.


Garnish and serve

Garnish with basil leaves just before serving, if desired.

These vegan peanut noodles are vegan, gluten-free, and loaded with healthy fat. Vegetable stir fry is tossed with rice noodles and a creamy peanut sauce for a delicious, satiating meal. Ready in just 20 minutes, peanut butter noodles are perfect for a quick weeknight dinner.

Vegan Peanut Noodles

brown rice noodles

carrots, ribboned *

red bell pepper, julienned

onion,

peanut butter (use natural peanut butter

water

soy sauce (sub tamari if gluten-free)

maple syrup

rice vinegar

sesame oil (optional but recommended)

ginger powder

Sriracha, for some heat

Cilantro onions

peanuts

Cook rice noodles per packaging instructions

Boil some water and soak rice noodles for specified time on the package. Drain, rinse, and set aside. 

Make the peanut sauce

 In a small bowl, whisk together all the peanut sauce ingredients except the hot water. Once smooth, slowly whisk in the hot water until creamy. If too thin, add more peanut butter. If too thick, add more water. 

Stir fry the veggies

Heat a little oil or water in a large pan over medium high heat. Once hot, stir fry sliced onion and julienned red bell pepper 2-3 minutes. Then add in the ribboned carrot and minced garlic and stir fry an additional 5 minutes until veggies are tender. 

Stir it all together

Reduce heat to low, then add rice noodles and peanut sauce to the pan and toss until well incorporated and evenly heated. 

Serve immediately and top with cilantro, green onions, chopped peanuts, or Sriracha! Peanut noodles keep in the fridge about 2-3 days. 

Peanut butter lover's delight! Treat yourself to a little slice of heaven with this recipe. It's easy peasy, especially when your daughter makes dinner lol.  We topped our noodles with cilantro and peanuts, which made for a lovely presentation. We did not add the siracha, as the flavor was delicious enough. This recipe can literally be ready in 20 minutes which makes this a great weeknight meal!

Top 8 easy vegan dinners recipes from across the web

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

Top Tags

Chana Saag Curry

Chana Saag Curry

Chana Saag Curry

Chana Saag Curry

California Veggie Burger Burrito Bo...

Sheet-Pan Vegan BBQ with Roasted Ve...

Healthy Summer Rainbow Ratatouille

Vegan Peanut Noodles

Top 8 easy vegan dinners recipes from across the web

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

Top Tags

Chana Saag Curry

Chana Saag Curry

Chana Saag Curry

Chana Saag Curry

California Veggie Burger Burrito Bo...

Sheet-Pan Vegan BBQ with Roasted Ve...

Healthy Summer Rainbow Ratatouille

Vegan Peanut Noodles

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