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.

A delicious, aromatic dinner with creamy, zesty sauce, tofu for protein, and fragrant rice.

Coconut Lime Tofu

jasmine rice (dry)

375 gram extra firm tofu (1 block, cubed)

avocado oil (or olive oil, divided)

soy sauce (divided)

cornstarch

avocado oil (or olive oil)

shallot (diced)

thumb ginger (minced)

garlic (minced)

13.5 oz full fat coconut milk (1 can)

maple syrup

paprika

limes (juiced)

cilantro (chopped)

Cook the rice according to package directions.

Preheat the oven to 400F and prepare a baking sheet with parchment. 

To a bowl, toss the tofu in one tablespoon of the oil, soy sauce and cornstarch until evenly coated. Bake for 20 minutes, until crispy. 

In the meantime, to a pan over medium heat, add the other tablespoon of oil, shallot, ginger and garlic. Saute for 1 to 2 minutes, until fragrant. Pour in the coconut milk, soy sauce, maple syrup and paprika, and stir. 

Now add the cooked tofu, and lime juice. Finish with a handful of chopped cilantro. Serve with rice, as desired. 

A recipe that truly highlights corn in all of its glory! The creamy corn sauce, along with seasonings and natural sweetness, goes perfectly with pasta!

Creamy Corn Pasta

pasta

cobs corn

tsp miso paste

salt

black pepper (to taste)

lemon (juiced)

tsp chili crisp (optional)

yeast (optional)

parsley (chopped, for serving)

Bring a large pot of salted water to a boil. While waiting for it to heat, slice the kernels off the corn cobs and set the kernels aside. Add the empty cobs to the boiling water and simmer for 10 minutes to create a flavorful broth.

Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Add the corn kernels and simmer for 3 to 5 minutes, until slightly charred. 

Add the garlic, miso paste, salt and a few cracks of black pepper, along with a few tablespoons of corn cob broth or water. Sauté for 3 to 5 minutes, until the corn is tender and beginning to brown slightly.

Once cooled slightly, transfer the sautéed corn mixture to a high-speed blender. Squeeze the lemon juice straight into the blender. Ladle in about 1 cup of the corn cob broth and blend until completely smooth and creamy, adding more of the broth as needed until you achieve a spoonable consistency, similar to Alfredo pasta sauce.

Remove the corn cobs from the pot and discard them. Bring the broth back to a boil, then cook the pasta in the same water according to package instructions until al dente, adding more water as needed to cook the pasta. 

Drain the pasta and return it to the pan over low heat. Pour in the creamy corn sauce and stir to coat. Stir in the chili crisp, vegan parm and nutritional yeast if using. 

Serve topped with fresh parsley as desired. Enjoy!

Delicious plant-based take on a classic middle eastern dish, served with creamy tzatziki and quick pickled onions.

Vegan Shawarma

375 gram extra firm tofu (one block, thinly sliced)

soy sauce (or tamari for GF)

tsp cumin

cinnamon

red onion (thinly sliced)

vinegar

vegan yogurt (unsweetened)

dill (chopped)

Persian cucumber (grated)

tomato (finely diced)

Persian cucumbers (finely diced)

pickled radishes

flatbreads (pita

Preheat the oven to 400F and prepare a parchment lined baking sheet. 

Create the marinade, by combining soy sauce, olive oil, lemon juice, cumin, maple syrup, paprika and cinnamon. 

Using a potato peeler or the slicing side of a box grater, thinly slice the tofu into strips, then transfer to a large bowl. Pour the marinade over top and toss the strips until coated. Then transfer to the baking sheet, and bake for 20 minutes, until crispy. 

Next, prepare the quick pickled onions. Add the thinly sliced red onion to a jar with the sugar, hot water and vinegar. Stir, and set aside. 

Finally, prepare the quick tzatziki. In a bowl, combine the yogurt, olive oil, dill, cucumber, and salt. Stir until mixed. 

Build the sandwiches. Spread the tzatziki onto the pitas, top with the cooked tofu shawarma and fresh vegetables. Carefully wrap the sandwich in foil or parchment to help it stay closed, and enjoy. 

Top 6 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

Coconut Lime Tofu

Creamy Corn Pasta

Vegan Shawarma

Top 6 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

Coconut Lime Tofu

Creamy Corn Pasta

Vegan Shawarma

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