20 Vegan Dinner Recipes That’ll Make You Forget About Meat

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I’ve attached a video for every recipe below from my favorite home cooks.

Are you looking for tasty and easy vegan dinner ideas? You’re in luck! Vegan cooking has come a long way, with lots of yummy options that even meat-eaters will love. From hearty lentil bolognese to crispy BBQ tofu sandwiches, there are vegan recipes to suit every taste and occasion.

Plant-based meals can be quick, healthy, and full of flavor. Many use common ingredients like beans, whole grains, and fresh veggies. With a few simple swaps, you can turn classic comfort foods into vegan versions that are just as satisfying. Get ready to try some new favorites that will make your taste buds happy and keep you feeling good!

Lentil And Vegetable Curry

Here’s what you’ll need:

  • 1 cup red lentils
  • 1 can coconut milk
  • 1 can crushed tomatoes
  • 2 cups vegetable stock
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Your favorite veggies (carrots, bell peppers, spinach)

How to make it:

  1. Rinse the lentils in a strainer.

  2. In a large pot, sauté the onion and garlic until soft.

  3. Add the spices and cook for 1 minute until fragrant.

  4. Pour in the stock, tomatoes, and lentils. Bring to a simmer.

  5. Cook for about 20 minutes, stirring often, until lentils are tender.

  6. Add your veggies and coconut milk. Simmer for 5-10 more minutes.

  7. Season with salt and pepper to taste.

Your curry is ready! Serve it over rice or with naan bread for a filling meal. This recipe is super flexible, so feel free to swap in different veggies or spices you like.

Quinoa Stuffed Bell Peppers

You’ll need:

  • 4 bell peppers
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 can black beans, drained
  • 1 cup corn
  • 1 diced tomato
  • 1/2 diced onion
  • 2 minced garlic cloves
  • 1 tsp chili powder
  • 1 tsp cumin
  • Salt to taste

Here’s how to make them:

  1. Cook the quinoa in vegetable broth according to package instructions.

  2. Preheat your oven to 375°F (190°C).

  3. Cut the bell peppers in half and remove the seeds.

  4. In a pan, sauté the onion and garlic until soft. Add tomatoes, beans, and corn.

  5. Mix in the cooked quinoa, chili powder, cumin, and salt.

  6. Stuff the pepper halves with the quinoa mixture.

  7. Place the stuffed peppers in a baking dish and cover with foil.

  8. Bake for 20 minutes, then uncover and bake for 10 more minutes.

Your quinoa stuffed peppers are ready! Enjoy this tasty and filling vegan meal.

Chickpea And Spinach Stew

You’ll need:

  • 2 cans chickpeas, drained
  • 10 oz frozen spinach
  • 1 can diced tomatoes
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Olive oil

Directions:

  1. Heat olive oil in a large pot. Add onion and garlic, cooking until soft.

  2. Toss in cumin and paprika. Stir for 30 seconds to release the flavors.

  3. Add chickpeas, tomatoes, and broth. Bring to a boil, then simmer for 10 minutes.

  4. Stir in spinach and cook for 5 more minutes.

  5. Season with salt and pepper. Your stew is ready!

This hearty meal is perfect for chilly nights. It’s packed with protein and fiber from the chickpeas and lots of vitamins from the spinach. You can serve it over rice or with crusty bread for a filling dinner.

Feel free to add some lemon juice or a sprinkle of red pepper flakes if you want to jazz it up. Enjoy your cozy, flavorful stew!

Vegan Lasagna

Ready to make a delicious vegan lasagna? Here’s what you’ll need:

• 1 package lasagna noodles
• 2 cups cashews, soaked
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 2 cloves garlic
• 1 jar marinara sauce
• 1 block firm tofu, crumbled
• 1 cup spinach, chopped
• 1 zucchini, sliced thin

Now let’s get cooking!

  1. Preheat your oven to 375°F.

  2. Blend the cashews, nutritional yeast, lemon juice, and garlic until creamy.

  3. In a baking dish, start with a layer of marinara sauce. Add noodles, then spread on some cashew cream.

  4. Top with crumbled tofu, spinach, and zucchini slices. Repeat layers until dish is full.

  5. Cover and bake for 45 minutes. Uncover and bake 15 more minutes until bubbly.

  6. Let cool for 10 minutes before serving. Enjoy your tasty vegan lasagna!

See also  Gluten Free Pancakes Recipe

Cauliflower And Chickpea Tacos

You’ll need:

  • 1 head cauliflower, chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt to taste
  • 1 lime, juiced
  • 8 corn tortillas
  • Your favorite taco toppings

Here’s how to make these yummy tacos:

  1. Preheat your oven to 400°F (200°C).

  2. Mix the cauliflower and chickpeas in a bowl with olive oil and spices.

  3. Spread the mixture on a baking sheet and roast for 25-30 minutes. Give it a stir halfway through.

  4. While that’s cooking, warm up your tortillas and prep your toppings.

  5. Once the cauliflower and chickpeas are golden and crispy, squeeze some lime juice over them.

  6. Fill your tortillas with the roasted mix and add your favorite toppings.

Enjoy your tasty vegan tacos!

Mushroom Risotto

You’ll need these ingredients:

  • 1 1/2 cups arborio rice
  • 4 cups vegetable broth
  • 1 pound mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup vegan butter
  • 1/4 cup white wine (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste

Here’s how to make it:

  1. Heat olive oil in a large pan. Add onions and garlic, cooking until soft.

  2. Add mushrooms and cook until browned. Remove and set aside.

  3. In the same pan, add rice and stir for 1-2 minutes.

  4. Pour in wine if using. Stir until absorbed.

  5. Add broth 1/2 cup at a time, stirring often. Wait for each addition to absorb before adding more.

  6. When rice is creamy and tender (about 20-25 minutes), stir in mushrooms, vegan butter, and thyme.

  7. Season with salt and pepper. Serve hot and enjoy your creamy vegan risotto!

Eggplant Parmesan

Here’s what you’ll need:

  • 1 large eggplant, sliced
  • Salt
  • 1 cup all-purpose flour
  • 1 cup plant-based milk
  • 2 cups panko breadcrumbs
  • 1/4 cup nutritional yeast
  • 1 tsp garlic powder
  • 2 cups marinara sauce
  • 1 cup vegan mozzarella cheese

Directions:

  1. Sprinkle salt on eggplant slices and let sit for 15 minutes. Rinse and pat dry.

  2. Mix flour and plant milk in one bowl. Combine breadcrumbs, nutritional yeast, and garlic powder in another.

  3. Dip eggplant slices in flour mixture, then coat with breadcrumb mix.

  4. Bake at 400°F (200°C) for 20 minutes, flipping halfway.

  5. Spread marinara in a baking dish. Layer half the eggplant, more sauce, and cheese. Repeat layers.

  6. Bake for 15-20 minutes until cheese melts.

Your vegan eggplant parmesan is ready! Enjoy this comforting dish with a side salad or your favorite pasta.

Sweet Potato And Black Bean Burritos

You’ll need:

  • 2 sweet potatoes
  • 1 can black beans
  • 4 large tortillas
  • 1 red onion
  • 1 red bell pepper
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Optional: avocado, lettuce, salsa

Here’s how to make them:

  1. Preheat your oven to 400°F (200°C).

  2. Peel and cube the sweet potatoes. Toss them with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper.

  3. Spread the sweet potatoes on a baking sheet. Roast for 20 minutes, flipping halfway through.

  4. While the potatoes cook, chop the onion and bell pepper.

  5. Heat 1 tbsp olive oil in a pan. Sauté the onion and pepper until soft.

  6. Rinse and drain the black beans. Add them to the pan and warm through.

  7. Warm your tortillas in the microwave or oven.

  8. Fill each tortilla with the sweet potatoes, bean mixture, and any optional toppings.

  9. Roll up your burritos and enjoy your tasty vegan meal!

Vegan Shepherd’s Pie

You’ll need these ingredients:

  • 4 large potatoes, peeled and chopped
  • 1/4 cup vegan butter
  • 1/4 cup plant-based milk
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup lentils
  • 2 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and pepper to taste

Here’s how to make it:

  1. Boil the potatoes until tender. Drain and mash with vegan butter and milk. Set aside.

  2. Sauté onion, carrots, celery, and garlic in a pan until soft.

  3. Add lentils, broth, and thyme. Simmer until lentils are cooked.

  4. Preheat your oven to 400°F (200°C).

  5. Spread the lentil mixture in a baking dish. Top with mashed potatoes.

  6. Bake for 20-25 minutes until the top is golden.

Your vegan shepherd’s pie is ready! It’s a comforting meal perfect for chilly evenings. Enjoy the hearty flavors and creamy texture.

Stir-Fried Tofu With Vegetables

You’ll need:

  • 1 block firm tofu
  • 2 cups mixed veggies (broccoli, peppers, carrots)
  • 2 tbsp oil
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp cornstarch
  • Salt and pepper to taste

Directions:

  1. Press the tofu for 10 minutes to remove excess water. Cut into cubes and coat with cornstarch.

  2. Heat oil in a large pan over medium-high heat. Add tofu and cook until golden, about 5-6 minutes per side. Set aside.

  3. In the same pan, stir-fry your veggies for 5-7 minutes until tender-crisp.

  4. Mix soy sauce, sesame oil, garlic, and ginger in a small bowl.

  5. Add the tofu back to the pan with the veggies. Pour the sauce over everything and stir gently.

  6. Cook for 2 more minutes until everything is hot and well-coated.

See also  Chicken Soup Without Vegetables (Easy Recipe)

Serve your yummy stir-fry over rice or noodles. Enjoy your quick and tasty vegan dinner!

Zucchini Noodles With Avocado Pesto

Ingredients:

  • 2-3 medium zucchini
  • 1 ripe avocado
  • 1 cup fresh basil leaves
  • 2 cloves garlic
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons nutritional yeast (optional)
  • Salt and pepper to taste

Directions:

  1. Spiralize your zucchini to create noodles. Pat them dry with paper towels to remove excess moisture.

  2. In a food processor, combine the avocado, basil, garlic, and lemon juice. Pulse until finely chopped.

  3. With the processor running, slowly drizzle in the olive oil until you get a smooth, creamy sauce.

  4. Add nutritional yeast if using, and season with salt and pepper to taste.

  5. Toss the zucchini noodles with the avocado pesto sauce.

  6. Serve immediately for a refreshing cold dish, or gently warm in a pan for a minute if you prefer it slightly heated.

You can garnish with extra basil leaves or a sprinkle of pine nuts for added crunch. Enjoy your healthy, tasty meal!

Vegan Chili

You’re going to love this hearty vegan chili! Here’s what you’ll need:

Ingredients:

  • 2 cans kidney beans
  • 1 can black beans
  • 1 can diced tomatoes
  • 1 onion, diced
  • 2 bell peppers, chopped
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Directions:

  1. Heat oil in a large pot. Add onions, peppers, and garlic. Cook for 3-5 minutes until soft.

  2. Stir in the spices and cook for another minute.

  3. Add the beans and tomatoes. Bring to a boil, then reduce heat and simmer.

  4. Let it cook for about 30 minutes, stirring occasionally.

  5. Taste and adjust seasoning as needed.

Your chili is ready! Serve it hot with your favorite toppings like avocado, cilantro, or vegan sour cream. This recipe is perfect for chilly nights or when you need a comforting meal.

Roasted Vegetable Pizza

Here’s a tasty vegan pizza recipe you’ll love! Let’s get cooking.

Ingredients:

  • 1 pizza dough (store-bought or homemade)
  • 2 cups mixed vegetables (bell peppers, zucchini, mushrooms, onions)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup tomato sauce
  • 1/4 cup vegan cheese (optional)

Directions:

  1. Preheat your oven to 400°F (200°C).

  2. Chop the veggies into bite-sized pieces. Toss them with olive oil, oregano, salt, and pepper in a bowl.

  3. Spread the veggies on a baking sheet. Roast for 15-20 minutes, stirring once halfway through.

  4. While the veggies roast, roll out your pizza dough on a baking sheet.

  5. Spread tomato sauce over the dough, leaving a small border around the edges.

  6. Take the roasted veggies out of the oven and spread them over the sauce.

  7. If using vegan cheese, sprinkle it on top.

  8. Bake the pizza for 15-20 minutes until the crust is golden brown.

  9. Let it cool for a few minutes, then slice and enjoy your delicious vegan pizza!

Mushroom Stroganoff

You’ll love this creamy vegan mushroom stroganoff! It’s comforting and delicious.

Ingredients:

  • 8 oz pasta of choice
  • 1 lb mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup non-dairy milk
  • 2 tbsp flour
  • 1 tbsp mustard
  • 1 tsp thyme
  • Salt and pepper to taste

Directions:

  1. Cook pasta according to package instructions. Set aside.

  2. Sauté onions in a large pan until golden. Add garlic and mushrooms, cooking for 5 minutes.

  3. Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute.

  4. Pour in broth and non-dairy milk. Simmer for 5-10 minutes until sauce thickens.

  5. Stir in mustard, thyme, salt, and pepper.

  6. Add cooked pasta to the pan and toss to coat with the sauce.

Your vegan mushroom stroganoff is ready! Serve hot and enjoy your comforting meal.

Jackfruit Pulled “Pork” Sandwiches

Here’s what you’ll need:

  • 2 cans of young jackfruit in water
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup BBQ sauce
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp brown sugar
  • Salt and pepper to taste
  • Burger buns

Let’s get cooking!

  1. Drain and rinse the jackfruit. Remove the core and shred the pieces with your fingers.

  2. Heat oil in a pan over medium heat. Add onions and garlic, cooking until soft.

  3. Toss in the jackfruit, spices, and brown sugar. Stir well to coat.

  4. Pour in the BBQ sauce and 1/2 cup water. Simmer for 20 minutes, stirring now and then.

  5. Preheat your oven to 425°F (220°C).

  6. Spread the jackfruit mixture on a baking sheet. Bake for 20 minutes until crispy.

  7. Toast your buns and pile on the jackfruit “pork”.

See also  Slow Cooker Cranberry Orange Pork Roast

Enjoy your tasty vegan sandwich! It’s perfect for a quick and easy dinner.

Vegetable Paella

Ready to make a colorful, tasty meal? Try this vegetable paella! It’s packed with veggies and flavor.

Ingredients:

  • 2 cups rice
  • 4 cups vegetable broth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup green peas
  • 1 cup artichoke hearts
  • 1/2 cup olives
  • 2 tsp smoked paprika
  • 1 tsp saffron threads
  • Salt and pepper to taste
  • Lemon wedges for serving

Directions:

  1. Heat olive oil in a large pan. Add onion and garlic, cook until soft.

  2. Stir in rice, paprika, and saffron. Toast for 1-2 minutes.

  3. Pour in broth and add peppers. Bring to a boil, then simmer for 15 minutes.

  4. Add tomatoes, peas, artichokes, and olives. Cook for 5 more minutes.

  5. Remove from heat and let stand for 5 minutes.

  6. Fluff the rice with a fork and serve with lemon wedges.

Enjoy your homemade veggie paella! It’s perfect for sharing with friends and family.

Vegan Sushi Rolls

You can make tasty vegan sushi rolls at home! Here’s what you’ll need:

Ingredients:

  • 2 cups sushi rice
  • 4 nori sheets
  • 1 avocado, sliced
  • 1 cucumber, cut into strips
  • 1 carrot, julienned
  • 1/4 cup vegan cream cheese
  • Soy sauce for dipping

Directions:

  1. Cook the sushi rice according to package instructions. Let it cool.

  2. Place a nori sheet on a bamboo mat. Spread a thin layer of rice over 3/4 of the sheet.

  3. Add your fillings in a line across the center of the rice. Include avocado, cucumber, carrot, and a dollop of vegan cream cheese.

  4. Using the mat, roll the nori tightly around the fillings. Wet the exposed edge of nori to seal.

  5. With a sharp knife, slice the roll into 6-8 pieces.

  6. Repeat with remaining nori sheets and fillings.

  7. Serve your vegan sushi rolls with soy sauce on the side. Enjoy your homemade creation!

Lentil Loaf

Ready to try a tasty vegan twist on meatloaf? Lentil loaf is a hearty and satisfying option for dinner. Here’s what you’ll need:

Ingredients:

  • 2 cups cooked lentils
  • 1 cup cooked rice
  • 1 diced onion
  • 2 minced garlic cloves
  • 1 grated carrot
  • 1 cup chopped mushrooms
  • 1/2 cup oats
  • 1/4 cup flour
  • 2 tbsp ground flax mixed with 5 tbsp water
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 350°F (175°C).

  2. Mix the flax and water in a small bowl. Set aside for 5 minutes to thicken.

  3. Sauté onion, garlic, carrot, and mushrooms in olive oil until soft.

  4. In a large bowl, combine lentils, rice, sautéed veggies, oats, flour, and flax mixture. Mix well.

  5. Press the mixture into a parchment-lined loaf pan.

  6. Bake for 40-45 minutes until firm and golden.

  7. Let it cool for 15 minutes before slicing.

Serve your lentil loaf with your favorite veggies or gravy. Enjoy your homemade vegan meal!

Buddha Bowl With Tahini Dressing

Ingredients:

  • 1 sweet potato, cubed
  • 1 can chickpeas, drained and rinsed
  • 1 cup kale, chopped
  • 1/2 cup quinoa, cooked
  • 1 carrot, peeled into ribbons
  • 1/4 cup red cabbage, shredded
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup
  • Water as needed

Directions:

  1. Preheat your oven to 400°F (200°C).

  2. Toss sweet potato cubes with olive oil and roast for 20 minutes.

  3. Cook quinoa according to package instructions.

  4. Make the dressing by whisking tahini, lemon juice, and maple syrup. Add water until you reach a pourable consistency.

  5. Assemble your bowl: Start with quinoa, then add roasted sweet potatoes, chickpeas, kale, carrot ribbons, and red cabbage.

  6. Drizzle the tahini dressing over your bowl.

  7. Enjoy your colorful and nutritious Buddha bowl!

This easy recipe is perfect for a quick and tasty vegan dinner. You can swap ingredients based on what you have on hand. The tahini dressing adds a creamy touch that brings all the flavors together.

Vegan Pad Thai

Here’s what you’ll need for this tasty vegan pad thai:

  • Rice noodles
  • Firm tofu
  • Carrots
  • Broccoli
  • Bell pepper
  • Green onions
  • Garlic
  • Ginger
  • Lime juice
  • Soy sauce
  • Brown sugar
  • Peanuts
  • Bean sprouts
  • Cilantro

Now let’s make it! First, cook your rice noodles according to the package directions. While those soak, press and cube your tofu.

Heat some oil in a large wok or skillet. Add garlic, ginger, and the white parts of the green onions. Cook for 1-2 minutes until fragrant.

Toss in your tofu cubes and stir-fry until golden. Add the veggies and cook until slightly tender.

Push everything to one side of the pan. Whisk together lime juice, soy sauce, and brown sugar, then pour it in. Let it bubble for a moment.

Add your drained noodles and toss everything together. Cook for another minute or two until the noodles are heated through.

Serve your pad thai topped with crushed peanuts, bean sprouts, cilantro, and a lime wedge. Enjoy your delicious vegan meal!