vegan dinner recipe

Do you like the world-famous American Mac and Cheese dish? Then I have the right recipe for you here. A vegan Mac and Cheese powder that leaves the Mac and Cheese box in the shade from the store shelf. This cheese sauce powder is super easy to prepare and ideal if you don&#x27;t have time to cook. In no time, you have a dinner on the table that tastes great for grown-ups and kids.

Vegan Mac and Cheese Powder

(150 g) cashews, raw and unsalted

(40 g) nutritional yeast

tbsp white whole grain flour or oat flour

tbsp tapioca flour

paprika powder

garlic powder

onion powder

mustard powder

tsp sea salt

tsp smoked paprika

tsp white pepper

turmeric

lemon peel -opt

The best mushroom tacos are made with portobello mushrooms, peppers, onions, and plenty of spices. This meatless taco recipe won't leave you hanging!

The Best Mushroom Tacos

portobello mushrooms caps

olive oil, divided

Worcestershire sauce or soy sauce

chili powder

salt

cumin

smoked paprika

onion,

sweet bell peppers,

juice of 1 lime

tortillas

toppings

To prepare the mushrooms, rinse them under water and rub your fingers along the dark &#8220;gills&#8221; on the underside to remove the gills. Remove any debris or dirt. Slice into 1/4 to 1/2 inch wide pieces.

In a small bowl, toss the prepared mushroom slices with 1 tablespoon of olive oil and the Worcestershire or soy sauce. Then add the chili powder, paprika, cumin, and salt, and stir to combine. Set aside.

Heat a large cast iron or non-stick skillet over medium-high heat.

Add the remaining 1 tablespoon of oil to the pan. Add the onion and peppers and cook, stirring often, until the vegetables are just starting to soften, about 5 minutes. Remove the vegetables from the pan.

Add the marinating mushrooms and all of the accumulated juices into the hot pan. Add a little more oil if needed. Cook until the mushrooms are tender, 4-5 minutes.

Returned the vegetables to the pan and cook until heated through. Cook until the vegetables are to your liking without overcooking. Adjust salt and pepper to taste.

 Add the juice of one lime and stir to incorporate.

Remove from the heat and serve as you do other tacos, in a tortilla with all the toppings. Also makes a great topping for taco salad.

VEGAN DAL MAKHANI (BLACK LENTIL DAL)

black urad dal

water

extra virgin olive oil (or coconut oil)

red onion, finely diced

ginger

bay leaves

cinnamon

coriander

ground garam masala

sweet paprika

can diced tomatoes

coconut milk

sea salt flakes

red chilli, thinly sliced

ginger piece, julienned

coriander leaves

coconut cream

Wash, rinse and soak the urad dal in the soaking water for 2 hours.

Place soaked dal along with the soaking water in the bowl of a slow cooker and cook on high for half an hour.

Prepare the tempering &#8211; heat olive oil in a large shallow frying pan. Sauté onion, ginger, bay leaves and cinnamon on medium for a couple of minutes until onion is caramelised. Add turmeric, coriander, cumin, garam masala and paprika. Sauté for a couple of minutes until spices are toasted and aromatic.

Add the tempering to the dal in the slow cooker. Add the tomatoes, coconut milk and salt. Mix well. Cover and slow cook on low for 6 hours. The consistency of the finished dal should be that of a loose porridge. If it is drier than that, add half a cup of water to loosen the dal in the last stages of cooking.

To finish the dal &#8211; Heat oil in a small frying pan. Sauté the chilli and ginger strips for a minute. Remove from heat and pour over the dal. Garnish with coriander and swirl through the coconut cream. Serve hot with rotis or steamed rice and lemon wedges on the side.

This dish was so delicious - thank you. I think I may have used the wrong lentils also however adjusted the cooking time and bang - a winner. Finished it off with a dollop of cream and some grated lemon rind. Thank you so much I will definitely be doing this again.

This recipe is delicious. I love the stories and information behind your recipes too. It made a big difference adding the coconut cream and ginger/chilli at the end. So yummy. I had roasted cauliflower and pumpkin with mine. I can’t wait to try more recipes of yours. I can’t believe it’s taken me so long to try some of your new ones out! What next...,hmm

Made for dinner tonight and it was super tasty! Only tweaks were some lemon juice and tomato paste as it lacked some acidity (I think the tomato acidity cooked off because of the time).

Delicious with no modifications, thank you!

This is finger-licking good! This is my first time cooking dal, and it's simply amazing.
Thank you so much for sharing your recipe, Sneh!

This was simply amazing, one of the best dishes I have ever made. I found it needed less than 3 hours simmering on the cooker top at the lowest possible heat, even though I used black gram. If slow cooking in the oven, what would the timing and temperature be I wonder?

This is a fantastic recipe, I loved it as did my whole family.Thank you and keep them coming, you are an inspiration.

I loved this recipe, it has become one of our household favourites!
Thank you 

I simply cooked the beans in the instant pot with the sauteed onions and spices instead of boiling them ahead of time. It’s absolutely delicious.

Absolutely love this recipe. Simple to make and delicious!

Excellent and so easy.  I had Whole Foods black lentils, so glad I saw the comment regarding the difference in cooking times.

Personal taste I thought it needed a bit of black pepper.  I actually used ground grains of paradise, which I often use in place of pepper. Also added some corn starch at the end to thicken to consistency I remember from restaurants, because the wonderful smell made me too impatient to reduce by simmering.

This falafel salad bowl is the ultimate Mediterranean inspired bowl meal! It features a baked vegan falafel recipe and creamy cilantro dressing.

Baked Falafel Salad Bowl

chickpeas

garlic

½ large or 1 small red onion

parsley

cilantro

cayenne pepper

kosher salt (do not substitute table salt)

olive oil

red cabbage

cucumber

cherry tomatoes

lettuce

Greek yogurt

lemon or lime juice

tahini

cilantro leaves

Soak chickpeas 1 hour. Preheat oven to 375°F.

Peel the garlic; place them in the bowl of a food processor and process until minced. Peel the onion and cut it into rough chunks; add to the bowl and process again until chopped. To the bowl, add soaked chickpeas, parsley, cilantro, cumin, ground coriander, cayenne pepper, kosher salt, and olive oil. Process until smooth and a dough comes together, stopping occasionally to scrape down the sides of the bowl.

Line a baking sheet with parchment paper. To form the falafel patties, take a few tablespoons of dough, roll it into a ball and then pat it flat. Keep the patties as uniform as possible so they have a similar thickness. Bake the patties for 24 minutes, flipping halfway through.

Meanwhile, make the creamy cilantro dressing: Peel the garlic cloves. Place all ingredients for the dressing into a blender and blend until smooth.

Thinly slice the red cabbage and cucumber. Cut the cherry tomatoes in half. Clean the salad greens.

To serve, place greens in a large bowl. Top with falafel patties, cabbage, cucumber, and tomatoes. Drizzle with dressing and serve.

Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu is an easy to make, healthy, and super delicious vegan and gluten-free dinner recipe that is perfect for Meatless Monday.

Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu

soy sauce (gluten-free, if needed)

rice vinegar

each: dark sesame oil and corn starch

each: brown sugar

2- inch piece of ginger (finely minced)

garlic (finely minced)

lime

Asian carrots (or 5 large regular carrots)

neutral-flavored oil

baby boy choy

Cilantro (lime, and sesame seeds, to garnish)

In a medium-sized bowl, whisk together all of the Ginger Sesame Sauce ingredients.

Heat a medium-sized frying pan (cast iron works great) over medium-high heat. When the pan is hot, add enough oil to cover the bottom of the pan. Working in batches, if necessary, fry the tofu on all sides until it is brown and crispy. Remove the tofu from the pan and place it into a small dish. Toss with the 1 teaspoon of soy sauce.

While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.

Heat the 1 teaspoon of oil in a wok or a large skillet over medium-high heat. Add the carrot noodles and bok choy and toss a few times. Cover and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the Ginger Sesame Sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir through the crispy tofu.

Serve topped with any or all of the garnishes.

Make a filling vegan mushroom risotto, full of rich umami flavours. This easy, family-friendly recipe makes a super-satisfying midweek dinner

Vegan mushroom risotto

dried porcini mushrooms or dried wild mushrooms

vegetable stock

butter

shallot,

garlic cloves, crushed

chestnut mushrooms

risotto rice

white wine

Put the dried mushrooms and stock in a saucepan over a high heat and bring to a boil, then lower the heat and keep warm while you start the risotto.

Heat 2 tbsp vegan butter and oil in a wide, shallow pan over a medium heat, and fry the shallot for 6-8 mins or until tender. Stir in the garlic for a minute, then add the chestnut mushrooms. Strain the rehydrated mushrooms from the stock with a slotted spoon and add those, too. Fry for 8-10 mins or until tender and golden. Stir in the rice and coat in the vegan butter and oil. Add the wine and simmer for 2 mins to reduce.

Add the stock a ladleful at a time, stirring regularly until absorbed before adding the next ladle. Keep adding and stirring for 20-25 mins until most of the stock has been absorbed (leave the last bit of stock in the pan as this will hold any grit from the dried mushrooms) and the rice is tender.

Remove from the heat, stir the remaining 2 tbsp vegan butter and the herbs into the risotto, then rest, covered, for 5 mins before serving.

This easy low carb vegan egg roll in a bowl with tofu is a light, tasty, healthy and easy vegan dinner that you can make using a few very basic ingredients whenever you crave takeout. This low carb vegan recipe is also gluten-free and a good source of protein.

Low Carb Vegan Egg Roll In A Bowl (Low Carb)

tofu

garlic cloves,

carrot, chopped

tbsp tamari sauce

tsp crushed red pepper

scallion, thinly chopped

tsp sesame oil

sesame seeds

Crumble tofu, chop carrot, thinly slice the scallion,...

Crumble tofu, chop carrot, thinly slice the scallion, mince garlic, slice the cabbage in strips.

Heat a large non-stick pan at medium/medium high,...

Heat a large non-stick pan at medium/medium high, add some olive oil and the crumbled tofu. Cook it like this for a 2-3 minutes to reduce moisture content and to brown it a bit, stirring.

Add the garlic, crushed red pepper and a...

Add the garlic, crushed red pepper and a tbsp of tamari sauce. Cook for another 3-4 more minutes, stirring so that the tofu can absorbed those flavors.

Then add in the cabbage and carrot. Put...

Then add in the cabbage and carrot. Put in the rest of the tamari sauce and the sesame oil, stir so that everything is combined. Next cover with a lid for 2-3 minutes, then remove and stir for a few more minutes until the cabbage is cooked.

Lastly stir in the chopped scallion, and chopped...

Lastly stir in the chopped scallion, and chopped cilantro if desired and available.

Serve immediately and garnish with sesame seeds.

This cozy vegetarian pot pie has a creamy, healthy filling made with white beans, carrots, peas, and mushrooms. Easy, protein-packed, and good for you too!

Vegetarian Pot Pie

unsalted butter

cremini baby bella mushrooms

celery

black pepper

all-purpose flour (swap 1:1 gluten free flour to make GF)

almond milk

beans

peas

pearl onions (no need to thaw)

thyme (or 1 teaspoon dried thyme)

balsamic vinegar

pie crust

egg (lightly

Preheat

Place rack in the lower third of the oven. Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.

Cook

Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the butter. Once hot, add the mushrooms and cook for 6 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the celery begins to soften, about 3 additional minutes.

Boil

Sprinkle the flour over the top of the vegetables and cook 2 minutes, until the white disappears (the vegetables will seem dry). Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes, stirring very often and scraping a spatula along the bottom of the pot to prevent sticking. Stir in the beans, peas and carrots, onions, thyme, and vinegar.

Brush

Spoon the mixture into the prepared pie dish. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 5 slits in the top.

Bake

Line a rimmed baking sheet with parchment and place the pie dish on top. Bake until the pie is hot and bubbly on the inside and the crust is deeply golden, about 20 to 25 minutes, rotating the pan 180 degrees F halfway through. Let rest a few minutes. Serve hot.

https://content.jwplatform.com/videos/g1yjIrl3.mp4

Pumpkin isn’t just for sweet recipes—it is also great in this savory and spicy One Pot Pumpkin Curry. 

Vegan One Pot Pumpkin Curry

coconut oil

red bell pepper,

garlic,

red chili pepper, minced

tomato paste

red curry paste (see notes)

Sriracha

pie pumpkin,

unsalted raw cashews

sea salt,

Brown rice, cauliflower rice, or cooked brown rice stir-fry noodles,

cilantro and fresh lime wedges,

In a large skillet or wok, heat the...

In a large skillet or wok, heat the coconut oil over medium-high heat until melted. Add in the red bell pepper, garlic, and chili pepper. Cook until veggies are just slightly tender and fragrant, about 3 minutes.

Add in the tomato paste, curry paste, turmeric,...

Add in the tomato paste, curry paste, turmeric, cinnamon, and Sriracha. Stir well and cook over heat for 1-2 minutes to activate the spices. 

Add in the pumpkin and coconut milk. Bring...

Add in the pumpkin and coconut milk. Bring to a boil, and then reduce heat and simmer until the pumpkin is just fork-tender, but not mushy—about 10 minutes. 

Remove from heat. Stir in the cashews, lime...

Remove from heat. Stir in the cashews, lime juice and zest, and salt. Serve over top of rice or noodles, and garnish with fresh cilantro and fresh lime wedges before serving.

Super tasty easy 15-minute red curry noodles  - an easy healthy dinner recipe that you'll want to eat again and again and again. These red curry noodles are vegan and can be made gluten-free by using rice noodles or soba noodles.

Top 13 vegan dinner recipe recipes from across the web

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

Top Tags

Vegan Mac and Cheese Powder

The Best Mushroom Tacos

VEGAN DAL MAKHANI (BLACK LENTIL DAL...

Baked Falafel Salad Bowl

Sesame Ginger Carrot Noodle Stir Fr...

Vegan mushroom risotto

Low Carb Vegan Egg Roll In A Bowl (...

Vegetarian Pot Pie

Vegan One Pot Pumpkin Curry

15-Minute Red Curry Noodles (Vegan)

Vegan Dinner Recipes: Vegan Stir Fr...

Sesame Tofu Salad

Hearty Vegetable Stew

Top 13 vegan dinner recipe recipes from across the web

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

Top Tags

Vegan Mac and Cheese Powder

The Best Mushroom Tacos

VEGAN DAL MAKHANI (BLACK LENTIL DAL...

Baked Falafel Salad Bowl

Sesame Ginger Carrot Noodle Stir Fr...

Vegan mushroom risotto

Low Carb Vegan Egg Roll In A Bowl (...

Vegetarian Pot Pie

Vegan One Pot Pumpkin Curry

15-Minute Red Curry Noodles (Vegan)

Vegan Dinner Recipes: Vegan Stir Fr...

Sesame Tofu Salad

Hearty Vegetable Stew

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