Vegan Dinner Recipes

40 Best Vegan Recipes

A collection of our 40 Best Vegan Recipes on the blog will excite you to cook (and eat!) plant-based meals at home. This recipe for Vegan Broccoli Mac and Cheese is one of our weeknight “go-to” vegan meals! It’s super easy, healthy and delicious. Top it with vegan cheesy Sprinkle.

Prep: 10min

Total: 25min

Yield: 3

Nutrition Facts: servingSize None, calories 431 calories, Sugar 7.2 g, Sodium 625.7 mg, Fat 16.7 g, Saturated Fat 3 g, Trans Fat 0 g, Carbohydrate 58.3 g, Fiber 6.9 g, Protein 16.5 g, Cholesterol 0 mg

Ingredients:

• 5-6 ounces dry pasta- fettucine, linguini, orechiette, etc.
• 3 cups fresh broccoli, steamed
• 1–2 tablespoons olive oil
• 1/2 white onion
• 4 fat garlic cloves
• 1/2 cup raw cashews, soaked (or hemp seeds) see notes
• 1 cup veggie broth (or 1 cup water and boulllion)
• 1-2 tablespoons nutritional yeast
• 1 teaspoon white miso paste
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt

Instruction:

1. Set salted water to boil in a large pot and cook pasta according to directions. During the last 2-3 minutes, add the broccoli to the pasta, and cook for few minutes until tender. Drain.
2. Heat oil over med-low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, mustard salt. Blend until creamy and smooth.
3. Drain the pasta and broccoli, and toss with the Vegan Mac and Cheese Sauce and toss, and gently warm over low heat.
4. among bowls.
5. with optional Vegan Cheesy Sprinkle.

25 Vegan Dinner Recipes: Vegan Curry & More!

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

Prep: 10min

Total: 22min

Yield: 4

Ingredients:

• White or brown basmati rice, to serve*
• 1 yellow onion
• 2 medium bell peppers (we used 1 yellow and 1 orange)
• 1 large garlic clove
• 1 teaspoon grated ginger
• 1 tablespoon olive oil
• 6 cups (5 ounces) baby spinach leaves (or chopped spinach)
• 28-ounce can crushed fire roasted tomatoes (or best quality crushed tomatoes)**
• 1 tablespoon curry powder (or garam masala)
• 1 teaspoon cumin
• 3/4 teaspoons kosher salt
• 1 15-ounce can chickpeas
• 1 cup frozen peas
• 3/4 cup full fat coconut milk

Instruction:

1. If serving with rice, start the basmati rice (or use an Instant Pot.)
2. 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).
3. 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.
4. 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.

Vegan Recipes: Creamy Vegan Pasta

This creamy vegan pasta is the perfect weeknight meal and one of our favorite vegan recipes!

Prep: 10min

Total: 18min

Ingredients:

• Creamy vegan pasta sauce
• 2½ cups small shell pasta
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion (chopped)
• 5 cups broccoli florets (chopped stems, and leaves)
• ¼ cup toasted pine nuts
• lemon wedges (for serving)
• sea salt and freshly ground black pepper

Instruction:

1. Make the sauce.
2. Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes.
4. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.
5. Season to taste with more salt, pepper and lemon juice, as desired, and portion into bowls. Divide the remaining sauce onto each bowl. Top with the pine nuts and serve with lemon wedges on the side.

One Pot VEGAN Meals I Eat All The Time, Restaurant Quality ‍

FAQ

What do vegan people have for dinner?

• Amazing Vegan Mac and Cheese. …
• Sugar Snap Pea and Carrot Soba Noodles. …
• Kale, Black Bean and Avocado Burrito Bowl. …
• Creamy (vegan!) Butternut Squash Linguine with Fried Sage. …
• Favorite Veggie Burgers. …
• Vegetable Paella. …
• Mujadara (Lentils and Rice with Caramelized Onions)

What is the most popular vegan food?

What to cook for my vegan friends?

• CHEESY MEXICAN TORTILLA BAKE…. …
• SWEET POTATO, CHICKPEA AND SPINACH COCONUT CURRY.
• VEGAN STUFFED RICOTTA SHELLS.
• VEGAN LAZY DAY TOMATO BISQUE… …
• SMOKY WHITE BEAN POTATO STEW WITH BROILED POBLANO PEPPERS.
• CLASSIC VEGAN NOODLE SOUP.
• BUFFALO HUMMUS.
• 4 INGREDIENT CHOCOLATE ICE CREAM.

What I eat in a day vegan meals?

• Breakfast: tempeh bacon with sautéed mushrooms, avocado, and wilted arugula.
• Lunch: whole-grain pasta with lentil “meatballs” and a side salad.
• Dinner: cauliflower and chickpea tacos with guacamole and pico de gallo.
• Snacks: air-popped popcorn, kale chips, and trail mix.