vegan dinner ideas

You won't believe the flavor in these Mexican sweet potatoes, topped with black bean pico de gallo and creamy cilantro sauce!

Mexican Sweet Potatoes

sweet potatoes

Olive oil, for rubbing

Kosher salt

recipe Black Bean Salsa

corn kernels

Creamy Cilantro Sauce

Mexican hot sauce (such

Start soaking the cashews for the Creamy Cilantro Sauce (or make it in advance; you can also soak the cashews the night before for easy day-of prep). If you&#8217;re planning to make the Creamy Cilantro Dressing, skip this part. 

Wash the sweet potatoes and slice them in half. Place on a parchment paper lined baking sheet and rub lightly with olive oil, just enough to coat. Sprinkle with kosher salt. Bake until tender and lightly browned on the edges, about 25 to 35 minutes depending on the size of the potatoes. 

Make the Creamy Cilantro Sauce (or Creamy Cilantro Dressing). Save out a few cilantro leaves and chop the cilantro for a garnish.

To serve, top the roasted sweet potatoes with Black Bean Pico de Gallo, corn kernels, cilantro, and dollops of Creamy Cilantro Sauce.

These cauliflower tacos with breaded cauliflower, refried beans and silky Yum Yum sauce are all about one thing: big flavor!

Cauliflower Tacos with Yum Yum Sauce

recipe Crispy Breaded Cauliflower

vegetarian refried beans (or Easy Refried Black Beans

cumin

red cabbage, shredded

limes (1

Yum Yum Sauce (use vegan mayo

corn tortillas

cilantro,

Make the Crispy Breaded Cauliflower (about 40 minutes total; use the remaining time to complete the steps below.)

If using purchased refried beans, taste and if needed, mix with 1/2 teaspoon cumin and/or a pinch or two kosher salt. (Or, you can make our Supremely Simple Refried Black Beans but for this recipe we preferred using storebought so we could focus on the cauliflower!)

Thinly slice the cabbage, enough for 2 cups. Mix it with 2 tablespoons lime juice and a pinch or two of salt. Allow it to stand at room temperature until serving.

Warm the tortillas, or char them by placing them on grates above an open gas flame on medium heat for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve, place refried beans in a tortilla, top with cabbage, breaded cauliflower, Yum Yum sauce, and cilantro. Serve with lime wedges to spritz prior to serving. (If you have leftover cauliflower, you can reheat them in a 350F oven for 10 minutes, flipping once.)

A vegan take on spaghetti bolognese that is cooked in one pot - yes, even the pasta is cooked at the same time as the sauce! This recipe cannot get easier and the result is so delicious as well! Lentils give the dish a boost in plant protein as well as fiber and will keep you full for a long time. Perfect for a quick lunch or dinner and meal prep!

One Pot Vegan Spag Bol

lentils

tinned tomato

spaghetti

water

yellow onion

garlic

tsp salt

tsp Italian herbs

olive oil

red pepper flakes (optional)

Vegan Parmesan (optional)

Heat up olive oil in a large pot (big enough to hold all the spaghetti), add onion and garlic and stir fry until fragrant and slightly golden.

Add tomatoes to pot, and crush tomatoes with your spatula. Let simmer for 1 minute.

Add the rest of the ingredients to the pot and increase heat to high. Bring to a boil then reduce heat back to a simmer, and cook for 8-10 minutes or until the spaghetti is al dente, stirring frequently.

Remove from heat and transfer spaghetti to serving bowls. Top with vegan parmesan if desired. Enjoy!

This vegetarian sweet potato chili recipe is all star and a family favorite! It's a delicious healthy dinner recipe where you won't miss the meat.

Best Sweet Potato Chili

red onion

green bell peppers

potatoes

tomatoes

corn (fresh

vegetable broth

chili powder

cayenne pepper

cocoa powder

salt

black pepper

masa harina (optional)

balsamic vinegar (optional)

Garnishes: Hot sauce, sour cream cheese

Dice the onion. Dice the green pepper. Dice the sweet potatoes into a small dice (cubes about 1/2-inch thick). Make sure to cut the sweet potatoes as directed so they cook quickly and to obtain the correct chili consistency. Mince the garlic.

In a large Dutch oven or stockpot (at least 5 quarts), heat the olive oil. Sauté onion, peppers and sweet potatoes on medium-high heat for 8 minutes, stirring frequently. Then turn down the heat to medium low.

Add the garlic, tomatoes and their liquid, beans, corn, vegetable broth, chili powder, cumin, cayenne pepper, cocoa powder, kosher salt, and black pepper. Stir, then cover and cook for 25 minutes, stirring occasionally.

After the 25 minutes, mix the masa harina with ½ cup water and stir it together in a small bowl. Add the mixture to the chili to thicken, and cook 10 minutes more. Stir in the balsamic vinegar.

Season with additional kosher salt and pepper to taste.

Thinly slice the green onions. Divide the chili into individual bowls and garnish with hot sauce, sour cream, green onions, and sour cream. Store leftovers refrigerated or freeze for up to 3 months.

These loaded quinoa tacos are a delicious vegetarian taco recipe, featuring quinoa taco filling, bell pepper slaw, spicy sour cream, and feta!

Loaded Quinoa Tacos

Simply Nature Organic Quinoa

Simply Nature Organic Vegetable Broth

Simply Nature Organic Coconut Oil

each: cumin and paprika

each: garlic powder, onion powder, and oregano

kosher salt, divided

green onions

lime

bell peppers (we used 1/2 red and 1/2 orange)

Simply Nature Organic Spring Mix

Salsa, store bought or Salsa Fresca

Sour cream, spicy mayo,

Feta cheese crumbles (omit for vegan)

red onions, pickled radishes

Cook the quinoa

In a dry pan over medium heat, add the dry quinoa and toast it over medium heat, stirring frequently. After a few minutes you&#8217;ll start to hear a popping sound; continue stirring until the quinoa just starts to brown and smell toasty, about 3 to 4 minutes total.

Immediately transfer the quinoa to a fine mesh strainer and rinse it in the sink. Return it to the pot and add the vegetable broth and 1/4 teaspoon kosher salt. Bring it to a boil, then reduce the heat to low. Cover the pot and simmer where the broth is just bubbling for about 15 to 20 minutes, until the broth has been completely absorbed. (Check by pulling back the quinoa with a fork to see if broth remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.

Prepare the toppings*

While the quinoa cooks, make a quick bell pepper slaw: Thinly slice the peppers, then cut them in half. Place them in a bowl and mix with 1 tablespoon lime juice and a few pinches kosher salt, and allow to stand until serving. If serving with spicy sour cream, stir in few shakes hot sauce to taste (or do the same with hummus for a vegan option).

Finish the quinoa taco filling

When quinoa is done, melt the coconut oil in large nonstick pan over medium heat. Add cooked quinoa and stir to combine. Add the cumin, paprika, garlic powder, onion powder, oregano, and 1/4 teaspoon kosher salt and stir. Then cook without stirring for about 5 minutes or until the bottom starts to get crispy. Remove from the heat and stir in 1 tablespoon lime juice and green onions. (Add any remaining lime juice to the bell pepper slaw.)

Serve the quinoa tacos

Warm the tortillas**, or char them by placing a tortilla on an open gas flame on medium for a few seconds per side, flipping with tongs, until slightly blackened and warm. Top the tortillas with the greens, quinoa filling, bell peppers, pickled onions, sour cream (mixed with a little hot sauce if desired) and feta crumbles. Serve immediately. If desired, serve with a side of Refried Black Beans.

https://www.youtube.com/watch?v=P75QmZ23R4w

Wondering how to make quinoa perfectly every time? Here's our master method! We've showed you how to make perfect quinoa and shared 2 tips for next level quinoa. Then, a delicious 30 minute meal using quinoa: our Loaded Quinoa Tacos!  Full recipe is below.

FULL TACOS RECIPE: https://www.acouplecooks.com/loaded-quinoa-tacos/

How to Make Quinoa Perfectly!
INGREDIENTS: 
1 cup quinoa (white, red, or mixed)
2 cups water
Kosher salt

METHOD:
1. Rinse the quinoa and drain completely.
2. Place quinoa in a saucepan with 2 cups water and 1/4 teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
3. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. If desired, add additional kosher salt and pepper to taste. 
RECIPE at: https://www.acouplecooks.com/master-recipe-perfect-quinoa/ 

FOLLOW:
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How to Make Quinoa Perfectly + Loaded Quinoa Tacos

The best veggie stir fry out there! This stir fry vegetables with homemade teriyaki sauce is a favorite tasty and easy vegetarian recipe.

Teriyaki Vegetable Stir Fry

recipe homemade teriyaki sauce

tempeh

broccoli

bell peppers: red,

ginger root, minced

sesame oil

Sesame seeds,

Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.

Thinly slice the tempeh into rectangles. Cut the broccoli into florets. Dice the peppers into large chunks. Peel and mince the ginger. Thinly slice the green onion.

In your largest skillet, heat 1 tablespoon sesame oil over medium high heat. Add the tempeh in a single layer, sprinkle with a few pinches kosher salt, and 2 to 3 minutes per side until lightly browned. Remove from the pan.

Add 1/2 tablespoon sesame oil to the same skillet. Add the broccoli and a few pinches kosher salt. Cook, stirring constantly, for 1 minute. Add 1/2 cup water and continue to saute; when the water cooks out (about 1 minute), add the ginger, peppers, green onion, and another pinch of kosher salt. Saute until the vegetables are just tender, about 3 to 5 minutes.

Turn off the heat. Add the tempeh and teriyaki sauce and stir together until everything is coated with sauce. Taste and add a pinch or two of kosher salt as desired. Garnish with sesame seeds and serve with rice.

Thank you Sonja and Alex for sharing such great recipe…. Not only was it fast and easy to prepare, it got higher praises from both my husband and son in the form of kisses for the cook (me 🥰). I used your teriyaki sauce as a marinate for my tofu before stir frying with mixed veggies 😋 . I will definitely be making this many, many times again. Greetings from Germany. ★★★★★

Here are the best easy vegan dinner recipes that are delicious AND filling! All dinner ideas are listed with cook time for easy planning.

25 Vegan Dinner Recipes: Vegan Curry &amp; More!

White or brown basmati rice, to serve*

medium bell peppers (we used 1 yellow and 1 orange)

garlic clove

ginger

(5 ounces) baby spinach leaves (or chopped spinach)

curry powder (or garam masala)

kosher salt

chickpeas

peas

full fat coconut milk

Cook the rice

 If serving with rice, start the basmati rice (or use an Instant Pot.)

Prep the vegetables

 Dice the onion and bell peppers. (For super speed, you can go to Step 3 and mince the garlic and ginger while they cook.) Mince the garlic. Peel and mince the ginger (or grate it).

Saute the veggies

 In a large skillet, heat the oil over medium high heat. Add the onion and peppers saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

Simmer

 Carefully pour in the crushed tomatoes and their juices, then add the curry powder, cumin, salt, chickpeas, peas, and coconut milk. Cook for 5 minutes until bubbly. Remove from the heat. If desired, stir in a little more coconut milk (depending on the tomato brand*). Serve with rice.

For a healthy, filling, refreshing summer salad, make this French-style vegan Chickpea Salad Niçoise with Dairy-Free Lemon Dijon Dressing.

Chickpea Salad Niçoise

lemon juice

Dijon mustard

shallots

agave

white miso

fine sea salt

oregano

(14 ounces 400 mL) chickpeas, drained and rinsed (see Tip)

romaine lettuce

grape tomatoes, halved

cucumber

Greek olives

red onion, thinly sliced

chives

capers

Make the Lemon Dijon Dressing

In a small bowl, combine the olive oil, lemon juice, mustard, shallots, garlic, agave, miso, salt, pepper, and oregano. Whisk to combine. Set aside to allow the flavors to meld together.

 Prepare the Chickpeas

In a medium bowl, combine the chickpeas, lemon juice, mustard, oregano, and salt. Stir to combine. Set aside.

Make the Salad

Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. When the water is boiling, reduce the heat to medium-high, add the green beans, and cook until the beans are vivid green and just tender, 3 to 4 minutes. Using a slotted spoon, scoop out the green beans and submerge them in the ice water. Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes. Drain the potatoes and rinse under cool running water.
Drain the green beans. Pat dry the potatoes and green beans.

Assemble the salad

Spread the romaine lettuce on a large serving platter. Evenly arrange the green beans, potatoes, tomatoes, cucumber, olives, and red onion over the romaine. Sprinkle with seasoned chickpeas, chives, capers, and a pinch each of salt and pepper.

Serve with dressing 

Serve the Lemon Dijon Dressing on the side for drizzling. (Alternatively, you can toss all the ingredients together in a large salad bowl and toss with the dressing to taste just before serving.)

Watch how to make Hoisin BBQ Pulled “Duck” Shroom Sandwiches by Derek and Chad Sarno from the Wicked Kitchen.

Hoisin BBQ Pulled “Duck” Shroom Sandwiches

King oyster mushrooms

tsp garlic

tsp Chinese five-spice powder

tsp black pepper

Tbsp toasted sesame oil

soy sauce

Cooking oil

tsp agave syrup

(120 ml) Wicked Kitchen Sticky Teriyaki Sauce

English cucumber

cayenne-type chiles

green onion

Tbsp chopped fresh mint

butter

-4 large firm-ish sandwich buns, split

Prep your oven

Heat your oven to 400ºF (200ºC) with the convection fan on if you have it.


Shred the mushrooms

To shred the shrooms, run a fork along the stem of the mushroom a few times to score the outside. Then hold it over a bowl and shred into biggish pieces by hand. The score
marks really just help to guide the pulls. Shred up the caps too.


Add spices and seasonings

Add the garlic, five-spice, salt, pepper, sesame oil, and soy sauce to the bowl. Toss everything together with your hands until it’s all good and coated.


Heat the pan and cook mushrooms

Heat up a large cast-iron pan over medium-high heat. Swirl in a little cooking oil, then add the shrooms and get ‘em into a somewhat even layer. Let ‘em cook a few minutes. You want them to brown pretty good on the bottom. Drizzle on the agave when the shrooms start to soften up and brown.


Make the sauce

Meanwhile, mince up the garlic and ginger together. Julienne the cucumber into thin strips about 3 inches (7.5 cm) long. I use a mandoline but a knife and steady hand works too. Chop 1 of the chiles, the green onion, and the mint. Put the cucumber strips in a bowl and add about half the garlic-ginger mix. Add the chiles, green onion, and mint too, along with the remaining 1 1/2 tsp sesame oil and pinch of black pepper. Hold off on salt: it’ll just draw moisture out of the cukes and make the sandwich soggy. Mix that all together, then pop it in the fridge to keep it cool.

Caramelize the mushrooms

Stir the mushrooms so they caramelize all over; some bits will be dark brown, some lighter brown. When they’re good and brown, add the rest of the ginger-garlic mix and
the Wicked Kitchen Sticky Teriyaki Sauce. Stir it in good as it sizzles and bubbles. Then transfer the pan to the oven and cook for 10 to 15 minutes to crisp it up a bit. Transfer the cooked mushrooms to a bowl.

Cook with butter

Put the shroom pan back over medium heat and add the vegan butter. When it’s melted, toast the buns in the pan, swishing them around to soak up all the flavor bits in the pan. I like to put a lid on to help steam the buns a bit to soften them up.

Garnish and enjoy

Load the crispy “duck” shrooms on the bottom buns then top with the cucumber salad.
Chomp down on those bad boys. You won’t be disappointed!

Chewy tofu is tossed in a sweet, citrusy sauce with loads of black pepper for a flavour-packed vegan protein perfect for meal prep.

Lemon Pepper Tofu

lb block extra firm tofu (pressed

Lemon Pepper Seasoning Blend

cornstarch

oil (to fry it in)

maple syrup or agave nectar

lemon zest

parsley and freshly grated lemon zest (for garnish)

In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the Lemon Pepper Seasoning Blend and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasoning and the cornstarch.

Top 15 vegan dinner ideas recipes from across the web

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

Top Tags

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Top 15 vegan dinner ideas recipes from across the web

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

Top Tags

Mexican Sweet Potatoes

Cauliflower Tacos with Yum Yum Sauc...

One Pot Vegan Spag Bol

Best Sweet Potato Chili

Loaded Quinoa Tacos

Loaded Quinoa Tacos

Teriyaki Vegetable Stir Fry

25 Vegan Dinner Recipes: Vegan Curr...

Chickpea Salad Niçoise

Hoisin BBQ Pulled “Duck” Shroom San...

Lemon Pepper Tofu

Vegan Stuffed Acorn Squash

Thai Peanut Stuffed Sweet Potatoes ...

Cajun Tofu Sheet Pan Dinner

Braised Asparagus with Leeks and Bu...

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