quick vegan dinner

In this easy, creamy Miso Mushrooms recipe, mushrooms are roasted and tossed in a garlic miso sauce for a Japanese side dish or main meal.

Creamy Miso Mushrooms

oz 400 gramsrams mixed mushrooms

onions (sliced)

olive oil

miso paste (white or brown miso)

water

garlic

soy sauce or tamari sauce

sea salt and black pepper

cream (or vegan cream)

Rice and steamed spinach

Preheat

Roast

Add the mushrooms to a large, high-sided baking tray and roast for 10 minutes.

Whisk

In a bowl, whisk the oil with the garlic, soy sauce, miso, water, salt and pepper, stirring to combine well, then mix in the onions.

Bake

Pour the mixture over the mushrooms in the baking tray and gently stir to coat. Return the tray to the oven and cook for a further 20-25 minutes, stirring occasionally or until the mushrooms and onions are cooked and soft. Add the cream to the baking tray and stir. Place back in the oven for a minute to heat.

Serve

Serve the creamy miso mushrooms with rice and steamed spinach.

Looking for a quick and simple recipe that can help you to have a healthy and tasty vegan meal on the table in as little as 15 minutes? Kidney bean tacos are your friend, amigo.

15-Minute Kidney Bean Tacos

cooking oil

garlic cloves, chopped

cumin seeds ((see notes for easy spice substitutes))

fennel seeds ((see notes))

2x 14 oz (400 g) tins kidney beans, drained and rinsed

1x 14 oz (400 g) tin tomatoes

sage

½ teaspoon smoked paprika

cayenne pepper ((or chilli powder))

nutritional yeast ((optional))

coriander

Salt and pepper

flour tortillas

Heat the oil in a pan on medium heat and add the garlic, cumin seeds, and fennel seeds. Season with salt and pepper, stir, and fry gently for a couple of minutes until the garlic has softened and the spices are fragrant.

Add the drained kidney beans, tinned tomatoes, sage, smoked paprika, cayenne pepper, and nutritional yeast. Mix well and cook for 5-6 minutes, stirring now and then.

After 5-6 minutes, use a potato masher to mash roughly half of the mix in the pan while leaving some of the beans whole. Add a splash of water if necessary to loosen up the mix.

Stir and cook for another couple of minutes. The mashed beans will thicken the mix, so reduce the heat and add small amounts of extra water if it starts to stick in the pan.

After a couple of minutes, stir in the chopped fresh coriander. Season to taste and serve in tacos with your choice of toppings (see serving suggestions for ideas).📸 See recipe steps &gt;📖 Table of contents &gt;

Wonderful quick recipe for our dinner! We used vegan mayo this time but definitely want to try the lime crema :)

No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

Deconstructed Wonton Soup

extra virgin olive oil

white onion

ginger

garlic (smashed)

vegan chicken broth

oz dried shiitake mushrooms (optional)

soy sauce

rice vinegar

sesame oil

oz vegan ground sausage

panko breadcrumbs

vegan eggs

chives

black pepper

sugar

baby bok choy (roughly chopped)

wonton wrappers (quartered

green onion (for serving)

Chili oil (for garnish)

To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.

Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.

Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.

Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.

Stir in the bok choy and simmer until just tender, 2 to 3 minutes.

Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.

To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.

Top 3 quick vegan dinner recipes from across the web

The most viewed quick vegan dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Miso Mushrooms

15-Minute Kidney Bean Tacos

Deconstructed Wonton Soup

Top 3 quick vegan dinner recipes from across the web

The most viewed quick vegan dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Miso Mushrooms

15-Minute Kidney Bean Tacos

Deconstructed Wonton Soup

The most viewed quick vegan dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine