vegan dinners

40 Mouthwatering Vegan Dinner Recipes!

fresh veggies

grains

legumes and beans

coconut oil

nut and seeds

Delicious, crispy, melty quesadillas with beans and roasted sweet potatoes.

Roasted Sweet Potato And Bean Quesadillas.

potatoes

olive oil

cumin

sea salt

gluten free tortillas

refried beans

Daiya Jalapeno Havarti cheese block (sliced)

avocado

Roasted Sweet Potato and Bean Quesadillas.

Preheat the oven to 425 degrees. Place the sweet potatoes, olive oil, cumin and sea salt in a glass baking dish. Roast the sweet potatoes for about 40 minutes, until they are tender and lightly caramelized on the edges.

Once the potatoes are done, heat a half tablespoon of vegan buttery spread in a skillet over medium heat. Place one tortilla in the pan, and spread refried beans over half of it.

Layer the roasted sweet potatoes on top.* Place two pieces of the Jalapeno Havarti Daiya Cheese on top. Fold the tortilla over and press flat with a spatula.

Cook until the tortilla is golden brown on one side, then filp over. Cook until golden brown on the other side and cheese is melted.

Repeat with remaining ingredients.

Slice quesadillas and serve with avocado.

*Depending on the size of your sweet potatoes, you may have some left over. They are delicious to enjoy on the side.

Super simple, satisfying, and comforting roasted sweet potato and delicata squash soup (or the winter squash of your choosing) in under an hour. This roasted squash soup is packed with fall flavors, a perfect balance of sweet and savory, and 100% dairy-free, gluten-free, paleo, whole30, and vegan!

Roasted Delicata Squash and Sweet Potato Soup

delicata squash, (peeled and diced (or other squash

potato,

olive oil, (divided)

garlic cloves, (minced)

onion, (diced)

pear, (chopped)

vegetable broth

thyme

poultry seasoning

hazelnuts ((optional))

orange juice

Salt and pepper, (to taste)

Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper, add the squash and sweet potato, and toss the pieces with 1 tablespoon olive oil. Roast for about 25 minutes. The pieces will continue cooking once added to the soup pot.

While the squash and sweet potato are roasting, add 2 tablespoon olive oil to a soup pot along with the garlic and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.

After your oven veggies are done roasting, set the oven temperature to 350 degrees F. Add the vegetable broth, spices, and roasted veggies to the soup pot. Simmer for 15 to 20 minutes.

While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.

Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.

This 30-minute Indian-inspired vegan coconut curry is packed with tofu and vegetables in a curry powder and coconut milk curry sauce for a super simple yet flavor and nutrient-packed, low-budget, comforting, super satisfying meal!

Easy Tofu Vegetable Coconut Curry

neutral oil

onion

garlic

ginger (grated)

curry powder

turmeric

salt

coconut milk

veggie broth

½ block of extra firm tofu

carrot (chopped)

cauliflower florets

broccoli florets

snow peas

Heat oil in a large pot, then add in onion and cook for about 4 minutes then add in garlic, ginger, and all the spices.

When it becomes fragrant, add in coconut milk, broth, potatoes, and tofu.

When potatoes begin to soften, add in carrots and cauliflower.

When all veggies soft enough, mix in broccoli and snow peas and turn off heat. Let is sit a few minutes with the lid on. Serve with rice or quinoa

This hearty culinary masterpiece is packed with nutrient rich seasonal vegetables for a dinner the whole family will love!

Ratatouille

basil

garlic, minced

black pepper

white onion, diced

red bell pepper, diced

oregano

red pepper flakes

oz crushed tomatoes

fresh basil, minced

eggplants,

roma tomatoes, thinly sliced

yellow squash, thinly sliced

zucchini, thinly sliced

Preheat oven to 375 degrees F. 

Heat olive oil in a large oven safe...

Heat olive oil in a large oven safe pan. Add the onion, garlic, and bell pepper and sauté till softened. Add the salt, pepper, oregano, red pepper flakes, and thyme. Add the crushed tomatoes and fresh basil. 

Let sauce simmer for 20-35 minutes to let...

Let sauce simmer for 20-35 minutes to let flavors combine. Spread sauce with a spatula to smooth it out. 

In a large bowl make the herb topping...

In a large bowl make the herb topping by combining the basil, garlic, salt, pepper, and olive oil. Add the sliced eggplant, tomatoes, squash, and zucchini and toss to coat them in the topping.

Arrange the seasoned vegetable slices alternating the vegetables...

Arrange the seasoned vegetable slices alternating the vegetables (eggplant, tomato, squash, zucchini) on top of the sauce. Work from the outer edge of the pan inward. 

Cover the pan with foil and bake for...

Cover the pan with foil and bake for 40 minutes. Uncover and bake for another 20 minutes until the vegetable are softened. 

Top with more fresh herbs or parmesan cheese...

Top with more fresh herbs or parmesan cheese and enjoy!

This vegan Wellington features a savory minced mushroom center loaded with layers of flavors - including sage, thyme and onion and a slight balsamic sweet tang - all wrapped in light and crispy puff pastry. It&#39;s an elegant dish that&#39;s surprisingly easy to make!

Mushroom Wellington (Vegan + GF option)

puff pastry

lb. white mushrooms (454 g)

c. chopped red onion (256 g)

garlic (minced)

Tbsp. balsamic vinegar (30 ml)

½ Tbsp. chopped fresh thyme (or ½ tsp. dried thyme)

½ Tbsp. chopped fresh sage (or ½ tsp. dried sage)

(plus

black pepper (plus more to taste)

raw baby spinach, roughly chopped (113 g)

½ Tbsp. unsweetened unflavored non-dairy milk ((optional))

Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper.

Take your sheet of puff pastry out of the freezer and set aside to thaw.

Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10–11 times. Do not over process.

Heat 2 Tbsp. of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3–4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes.

Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10–12 minutes.

Push the mushroom mixture to the side of the skillet and add 1 Tbsp. of oil to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. (Allow this mixture to cool at least 10 minutes before adding to the puff pastry.)

Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1–2 inches (2.5–5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet.

Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Cut about an inch (2.5 cm) of the excess pastry from the two short ends and set those pieces aside. Then, fold the short ends up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 

Place the two scraps of pastry that were trimmed from the ends side by side and then overlap the pieces to create a pretty design to add to the surface of the Wellington. Be sure to pinch the top and bottom of the braid to secure it.

Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce each side with a fork a few times, as well. .

Optional: Combine 1/2 Tbsp. of each oil milk and very lightly brush a small amount over the entire surface of the Wellington. This makes the Wellington a light golden brown and a bit more tender so it&#39;s easily sliceable without excess flaking. But if you desire a Wellington darker in color, skip this step

Bake for 40 minutes, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

https://www.youtube.com/watch?v=w1SRZsp7CyU

It seems any recipe that involves puff pastry is sure to be a winner, and this vegan Mushroom Wellington is truly no exception. Aside from its lightly crispy exterior, this Wellington’s minced mushroom center is loaded with layers of flavors, including sage, thyme and onion and a slight balsamic sweet tang. This is one of my husband, Jeff’s, most favorite recipes, and is fantastic to serve as a vegan main dish on Thanksgiving, Christmas, or any other holiday!

For more info on this special holiday cookbook and to buy your copy, please visit my online store:
https://shop.audreydunham.com

For the full recipe, click here:
https://audreydunham.com/mushroom-wellington/

Thank you, Matt McNeil, for filming and editing this video, and to Andrew Appel for adding your special touch, as always.

To buy pre-cut flat parchment sheets (a total game-changer!), click here:
https://amzn.to/3qMBfv6

TRY THE COOKIES THAT MY HUSBAND,   @Jeff Dunham  CALLS "HIS CRACK!"
SHOP HERE:
www.PeanutsBakeShop.com

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Vegan Mushroom Wellington - my husband's FAVORITE!

This Tempeh Stir fry is so easy to make and PACKED with flavor! It's one of my all time favorite quick and delicious vegan dinner recipes!

Vegan Dinner Recipes: Vegan Stir Fry

tempeh,

Sesame ginger stir fry sauce

cups of green beans, ends trimmed

cups of carrots, thinly sliced (or baby carrots)

If you haven&#8217;t already done so, make the sauce according to THIS recipe.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the tempeh and cook for about 8 minutes, flipping every few minutes so that all sides are browned. Turn the heat to low and toss in 2 tablespoons of the sauce and continue to cook until the tempeh is fully coated in the sauce and it has started to caramelize a bit. Remove to a clean plate and return skillet to the heat.

Turn the heat back to medium, and add in the remaining tablespoon of olive oil and toss together the green beans and the carrots in the skillet. Cook for about 5 minutes. Add in a few tablespoons of water and place a lid on the skillet to steam the veggies a bit until tender. About another 5 minutes. Remove the lid and take out any excess water.

Pour in the remaining sauce as well as the tempeh. Toss to coat everything and continue to cook until sauce thickens and everything is nicely coated in the sauce. Cook about 2-3 more minutes.

Serve over rice or quinoa and ENJOY!! Also great on its own!

This one pan Mexican quinoa has a spicy, cheesy taste - without the cheese! It's a super easy, healthy and gluten free vegan-friendly weeknight meal that is under 300 calories!

Delicious One-Pan Mexican Quinoa

red pepper (finely chopped)

onion (finely chopped)

corn kernels

salsa (of choice)

chickpeas (drained and rinsed)

black beans

nutritional yeast

Pepper

quinoa (uncooked)

Cilantro (for garnish)

Preheat your oven to 350°F.

Heat the oil in a 12 inch Saute Pan on medium heat.

Add in the pepper, onion and garlic and cook until lightly golden brown, stirring frequently.

Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.

Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.

Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.

Garnish with cilantro and DEVOUR.

Top 8 vegan dinners recipes from across the web

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

Top Tags

40 Mouthwatering Vegan Dinner Recip...

Roasted Sweet Potato And Bean Quesa...

Roasted Delicata Squash and Sweet P...

Easy Tofu Vegetable Coconut Curry

Ratatouille

Mushroom Wellington (Vegan + GF opt...

Vegan Dinner Recipes: Vegan Stir Fr...

Delicious One-Pan Mexican Quinoa

Top 8 vegan dinners recipes from across the web

The most viewed vegan dinners 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...

Roasted Sweet Potato And Bean Quesa...

Roasted Delicata Squash and Sweet P...

Easy Tofu Vegetable Coconut Curry

Ratatouille

Mushroom Wellington (Vegan + GF opt...

Vegan Dinner Recipes: Vegan Stir Fr...

Delicious One-Pan Mexican Quinoa

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