vegan dinner recipes

40 Mouthwatering Vegan Dinner Recipes!

fresh veggies

grains

legumes and beans

coconut oil

nut and seeds

This Vegan Chili from Delish.com is just as satisfying and comforting as the original. 

Vegan Chili

olive oil

bell peppers, diced

yellow onion, chopped

celery,

garlic,

chili powder

smoked paprika

cumin

oregano

kosher salt

black pepper

(12-oz) bottle Mexican beer

sweet potato,

black beans, drained and rinsed

pinto beans, drained and rinsed

tomatoes

vegetable broth

avocado, sliced

Lime wedges

scallions

This was very good.  I used a dark beer that we had.
We like to eat a veg. dish at least once a week.  I also substituted pinto beans in chili sause which I use in other dishes.

That was super easy and delicious. I used an immersion blender to blend half of it to make it a bit creamier. Also used an instant pot (20 mins) so that I could do it quickly and all in one pot. We added cheese, like and tortilla chips on top for crunch. So good!

Thanks for the wonderful recipe! My whole family enjoyed it and 3 out of 4 people aren’t vegan!

Delicious. Added a bit of cinnamon with the other spices.

This meal is now a staple in my household.

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!

21 Vegetarian Dinner Ideas - Perfect for busy evenings

broccoli ((or use green beans))

spring onions

sweet potato

carrot

zucchini

lemongrass

curry powder

tbsp yellow curry paste ((or red

coconut milk

chickpeas ((15 oz = 435 grams, drained and rinsed))

maple syrup

salt

lemon ((juiced; lime works too!))

basmati rice ((cooked; whole grain rice is nice too))

cashews ((roasted;

If serving with rice, get that cooking now according to package instructions.

Grate the sweet potato and the carrots.

Chop the spring onion, broccoli, and zucchini.

Add the olive&nbsp;oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.

Next, add the curry powder and curry paste, and the beaten (smack it with a heavy spoon a few times to let out the flavour) lemongrass.

Drain and rinse the chickpeas.

Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.

Alright, that&#x27;s it. Take out the lemongrass. Serve with rice and top with roasted cashews or peanuts. Easy. Awesome.

This Southwest salad is a delicious plant based dinner recipe, a mix of sweet potatoes, veggies, and rice drizzled with a green chile vinaigrette.

Southwest Salad

teaspoon kosher salt

sweet potatoes (1 1/2 pounds)

garlic powder

olive oil,

corn, enough corn

can diced mild green chiles

soy sauce (or tamari or coconut aminos)

sherry vinegar

pepper

greens

cherry tomatoes

red onion

pepitas

Make the rice: Follow the package instructions or use our Instant Pot rice method. Then stir in the olive oil, cumin, chili powder, and kosher salt.

Meanwhile, make the roasted vegetables: Chop the sweet potatoes into bite-sized pieces. Mix with garlic powder, salt and olive oil. Place on a parchment lined baking sheet and roast for 20 to 25 minutes, until tender.

Shuck the corn cobs and cut off corn kernels. Place on a parchment lined baking sheet in a single layer, and roast in the same oven for about 5 minutes until tender and bright yellow.

Make the dressing: Thoroughly drain the green chilies. Using an immersion blender or blender, blend the chilies, soy sauce, and sherry vinegar. Add 2 tablespoons of olive oil and blend. Then gradually add another 2 tablespoons olive oil at a time and blend, until a creamy emulsion forms. (Makes more than enough for the bowls; leftovers keep in the refrigerator; warm to room temperature prior to serving.)

Serve: Slice the tomatoes and dice the red onion. Sprinkle the tomatoes with a bit of kosher salt. To serve, place the greens in bowls, then top with rice, roasted sweet potatoes and corn, tomatoes, red onion, and pepitas. Serve the dressing on the side; store leftover dressing refrigerated.

Vegan baked taquitos with a cheesy potato filling

Easy Baked Potato Taquitos

Yukon Gold Potatoes

tbsp vegan cream cheese

almond milk (unsweetened)

cilantro

tsp kosher salt

flour tortillas

vegan mozzarella cheese

white onion

salsa verde (mild

Start by chopping the potatoes (peel first if desired) and transfer to a large pot. Cover with cold water and add a generous pinch of sea salt. Boil the potatoes for 15 minutes or until fork tender. 

In the meantime, dice the onion, chop the cilantro, and set both aside for now.

Then turn off the heat and drain the water from the potatoes. Add the vegan cream cheese and almond milk to the pot with the potatoes and mash to create a &quot;chunky mashed potatoes&quot; texture. You may want to add an extra tbsp or two of almond milk if needed. Add 1-2 tbsp of the chopped cilantro along with the salt and mix well. Taste to see if it needs more salt and season accordingly. Set aside.

Preheat the oven to 400 degrees. 

Next, warm up the flour tortillas to prevent them from cracking. I do this in the microwave by pilling the tortillas onto a plate and covering them with a clean, damp cloth. Microwave for about 30 seconds. 

Then evenly distribute the potato mixture in the center of 8 flour tortillas, roll, and place onto a baking tray, folded side down to help them stay closed while cooking. Lightly spray the taquitos with cooking spray - like a natural olive oil or coconut oil spray - or brush lightly with oil olive, then top with shredded vegan cheese. 

Bake for 12-15 minutes, then turn the broiler to high and cook for 1-2 more minutes to melt the cheese. To serve, top with salsa verde, a sprinkle of chopped onion and the remaining chopped cilantro. Enjoy!

A simple but elegant side dish made with savory roasted green beans, crisp vegan bacon, and a touch of sweet cranberry sauce.

Vegan Green Bean and Bacon Bundles

lb green beans (trimmed)

tsp nutmeg

tsp garlic granules (or garlic powder)

tsp black pepper

vegan bacon

cranberry sauce

ice (optional, see instructions below)

Preheat the oven to 350 degrees. Line a large cookie sheet with a nonstick baking mat or parchment paper. Fill a large mixing bowl half way up with ice and water to create an ice bath. Set aside.

Wash and trim the ends of the green beans. Then steam for one to two minutes, or until the beans turn bright green. Immediately remove from the heat and place the green beans in the bowl of ice water (or rinse thoroughly with very cold water until completely cool if you don&#039;t have ice water) Tip: This technique is called blanching. It means we&#039;re not trying to fully cook the green beans at this point, we&#039;re just getting them started so that they cook perfectly in the oven later on. Pre-steaming really improves the final texture and makes them a lot more delicious, so just steam lightly and then stop the cooking with ice water. Drain well and set aside.

Next warm a large frying pan over medium/high heat and add the vegan bacon. Allow the bacon to cook for 1-2 minutes or until the edges begin to crisp slightly. Again, this is giving the bacon a head start but don&#039;t cook it all the way through. We still want it to be pliable enough to roll around the green beans. Set aside to cool.

Prep

In a large bowl, add the green beans, olive oil, salt, nutmeg, garlic granules, and black pepper. Toss to coat evenly, then lay one slice on bacon on a cutting board and place 5-6 green beans on top. Roll the bacon tightly around the center of the green beans to create a bundle and place the bundles fold side down on the cookie sheet.

Assemble

Bake for 20-25 minutes or until the green beans are cooked through and the bacon is crisp. Serve warm with a cranberry sauce on top or on the side. Enjoy!

Bake

Similar to the way that Pasta Primavera celebrates the freshness of Springtime vegetables, this dish is a salute to Summer ☀️ It starts summery yellow squash and zucchini - which are so fresh this time of year, they&#039;re tender and sweet, and exceptionally flavorful - lightly sautéed in a white wine garlic sauce along with a sun ripened cherry tomatoes, fresh basil, and lots of lemon. Summer in a bowl!

Creamy Zucchini Spaghetti with Vegan Feta Sauce

onion

garlic

tsp red pepper flakes

dry white wine

yellow squash (chopped)

zucchini (chopped)

cherry tomatoes (the yellow/orange ones

pasta water (aka the liquid the noodles were cooking in*)

Whipped Vegan Feta (roughly 1.5 cups, recipe below*)

capers (optional) (drained)

basil leaves (plus more for serving)

spaghetti

lemon

tbsp nutrtional yeast (optional)

salt and pepper

Start by dicing the onion, mincing the garlic, and chopping the squash and zucchini into small bite-sized pieces. Then set aside.

Warm a large pot on medium heat, add 2 tbsp of oil, and sweat the onions for 2 to 3 minutes or until softened. Lower the heat if they start to brown, we don&#039;t want a lot of color on the onions.

Then add the garlic and feel free to add a small splash of water to the pan if it gets too dry.

Then add the miso paste, red pepper flakes, oregano, and mix. Add the white wine and simmer for 2-3 minutes to allow the liquid to cook down.

Then add in the squash, zucchini, and tomatoes and toss to coat. Cook only for 1-2 minutes to soften slightly. It will cook more later so you don&#039;t want the veggies to be too soft. Season with salt and pepper, remove from the heat, and set aside.

The Veggies 🌱

In another large pot, add spaghetti to boiling water and cook until al dente. In the meantime, you can prep your Creamy Feta Spread (recipe below) (unless you already made it, in which case...put on some cooking tunes and pour yourslf a glass of wine? 😊)

Make the Noodles

About two minutes before the noodles are done cooking, you can return the veggies to the stove on low heat. Laddle in 1/2 cup of the water that the noodles were cooking in - and it&#039;s a good idea to laddle out another 1/2 cup to have on hand in case the sauce gets too thick and you want to thin it out later.

Then add 1.5 cups of the Creamy Feta Spread to the pot along with the basil, vegan parmesan, and capers.

Drain the noodles and add to the pot with the veggies. Toss for 1-2 minutes oven low heat to bring the sauce together. It will be thin at first and then thicken as it simmers and the motion of tossing the pasta will help to emoulsify and thicken it. You&#039;ll know it&#039;s ready for the next step when it&#039;s glossy and thick, and clings to the noodles nicely.

The Sauce

Finishing touches are more than garnish, which is often though of as optional. In this recipe, the finsihing touches are what make the dish and it&#039;s where you can really customize the flavors to your liking 😊

The way I do it is to taste one noodle to see what it needs. At this stage it usually needs a good amount of salt and pepper - you&#039;d be amazed at how much salt and pepper can really make the flavors pop! I also find that a good squeeze of lemon really makes the tanginess in the Feta Sauce sing, and I  usually sprinkle in just a touch of nutritional yeast or additional vegan parmesan just before serving too. Taste and adjust until it tastes perfect to you! It should be creamy, salty, tangy, garlicy, and bursting with flavor! Once it&#039;s just right, your&#039;e ready to serve!

For optimal Summery vibes, serve this spaghetti in a big bowl along side a fresh green salad, and chilled glass of wine ☀️ Enjoy!

The Finishing Touches  🍋

Our 40 BEST quick and easy dinner recipes that take less than 30 minutes to make, or very little hands-on time before baking in the oven. Loaded up with healthy veggies, many are Vegan and GF Adaptable!

40 Easy Dinner Ideas 

veggies

beans

fish

Pick a few of your favorites to make this week. Print them out and make a shopping list!

(5 years later...) Costco has some great frozen mini-wontons!

Such a great selection of dinner recipes- so excited to try these.

Thanks for making my life so much easier. Some of my favorites are the Thai curry Noodles, Photon Soup and my kids love the Baked tacos with refried beans! So fast and easy.

Now  my favorite go to recipe site! Love so many of the offering here. Thanks for all you do  in making this happen.

Wonderful!! Feeds the soul also! Thanks my friend! Peace,Love and sharing wonderful food. ❤️✌️

People Often Think of Vareniki or Pierogi As a Savory Dish, but These Vareniki (Pierogi) with Cherries Are One of the Most Delicious Sweet ...

Vareniki (Pierogi) with Cherries

lb + 12 oz

All-purpose flour 2 cups

Salt ¼ tsp

Water ¾ cup + 1 tbsp

Make filling

Combine ½ a cup of sugar with 1 pound of cherries. Mix and leave to stand for about 1 hour until the cherries release their juice.


Make dough

Mix 2 cups of sifted flour with ¼ teaspoon of salt in a large bowl and add ¾ cup of cold water. Mix until the dough comes together.


Knead dough

Knead the dough until completely smooth. Slice the dough ball in half and cover one of the portions while you are not using it to ensure it doesn’t dry out. 


Cut out pierogi wrappers

Roll the dough to ¼-⅛-inch thickness on a floured surface. Cut out 3-inch dough circles using a floured glass or cookie cutter.


Fill dumplings

Place two halved cherries in the center of each dough circle.


Shape the dumplings

Fold each dough piece in half and press the edges together firmly using your fingers. Make sure that the seal is tight enough for your filling not to fall out. Use your fingers to pinch along the sealed dough to create a scalloped edge.


Repeat

Repeat the process until all the dough and cherries are used. 


Cook

Bring a large saucepan of water to boil. Season with salt and place the vareniki in the pan in batches and cook until the dumplings float to the top. Drain and add some melted butter to stop them sticking together.


Make cherry compote

Mix the remaining 12 ounces of cherries with ½ a cup of sugar and 1 tablespoon of water. Bring the contents of the pan to a boil then reduce the heat to medium-low and simmer, uncovered for about 15 minutes until the mixture reduces and thickens.


Serve 

Serve with cherry compote and/or sour cream.


First time making Ukranian food I hope it goes well cause these look fantastic!

Pierogi is officially my all time favorite dessert after making this, I might even move over to Ukraine LOL. 

Sooo soo yummy and fun to make too would recommend it.

Little bit of powdered sugar and cinnamon on the top does this recipe good.

Amazing flavor and so simple to make I love homemade desserts like these with fruits.

Making your own dumplings is actually kinda hard I couldn't shape mine at all so I ended up with oddly shaped circles hahaha.

Cool idea going to try it out today hopefully all goes well and I don't mess anything up lol.

Didn't even think to serve mine with sourcream i went with marshmellow fluff instead which was delicious.

The easiest sweet dumplings EVER and it's vegan ;)

Mine turned out soggy and were falling apart not exactly sure what I did wrong though since I followed the instructions exactly as written

Adorable little dumplings the design is so cute and cherries go great with any type of dough.

Wonderful recipe this and the cherry cake are my two personal favorites from this website and aren't too difficult to do yourself at home. 

Tasty and overwhelming sweet that's for sure, my kids liked it more than I did. 

It's like putting a spoonfull of overly sweet cherries into your mouth, less sugar the better on this one

Vareniki used to be my grandmas favorite she made it with blueberries or strawberries though and a bit of butter on the top or jam.

https://www.youtube.com/embed/slh573j3e8Y?feature=oembed

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

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Top 22 vegan dinner recipes recipes from across the web

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

Top Tags

40 Mouthwatering Vegan Dinner Recip...

Vegan Chili

21 Vegetarian Dinner Ideas - Perfec...

Southwest Salad

Easy Baked Potato Taquitos

Vegan Green Bean and Bacon Bundles

Creamy Zucchini Spaghetti with Vega...

40 Easy Dinner Ideas

Vareniki (Pierogi) with Cherries

25 Vegan Dinner Recipes: Vegan Curr...

60+ Must-Try Vegan Recipes: Easy Gr...

Vegan "Butter" Chickpeas

15-Minute Sesame Ginger Noodles

Zucchini, Corn and Basil Stir-fry w...

Vegan Mushroom Barley Soup with Chi...

Courgette curry with lemon rice

Eggplant Stew with Summer Vegetable...

Cajun Tofu Sheet Pan Dinner

Sweet and Sour Tofu

Cheesy Vegan Beef and Cauliflower S...

Vegan Stuffed Peppers (Oven or Air ...

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