Main Dishes featuring Grains and/or Beans
Paella is a popular Spanish dish that is full of flavor and usually filled with meats or seafood. This delicious dish can sometimes take over an hour to cook, but not with this vegan recipe. Perfect for date night at home or for a hearty family weeknight meal, all you need is about 35 minutes to create a paella with all the tasty flavor of traditional Spanish paella that satisfies your vegan diet. Read More→
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While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrée to serve over rice. Recipe reprinted from Let Them Eat Vegan by Dreena Burton (Da Capo, ©2012), by permission. Photo by Hannah Kaminsky.
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These enchiladas make for a perfect meal for the family or a small dinner party. This recipe is from Vegetariana by Nava Atlas. Read More→
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An invigorating melange of flavors, textures and colors, this is an attractive dish to serve hot or at room temperature. I just love the way the corn, black-eyed peas, and greens look against the dark rice, but if brown rice is what you’ve got on hand, that will work, too. From Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves, by Nava Atlas. Read More→
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Prepared polenta provides an easy way to add variety to the dinner repertoire. I often use it sliced and sautéed as a side dish, but occasionally, it will become an intrinsic part of a recipe, as it is here, topped with a simple combination of black beans and spinach. Look for this kind of polenta in natural foods stores, as well as in supermarkets’ Italian or gluten-free foods sections. Adapted from Vegan Express by Nava Atlas. Read More→
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Vegan, wheat-free, corn-free, heart smart, low fat, and best of all, delicious! Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers. Read More→
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This week’s recipe, by April Jones, a regular VegKitchen contributor, is one of those go-to recipes you can make even when you’re at the tail end of a wearisome day. It’s delicious with a big salad or coleslaw and baked sweet potatoes or, if time or patience aren’t an issue, sweet potato oven fries. Read More→
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Here’s an easy and unusual recipe that highlights fresh spinach. If you use baby spinach, you can skip stemming, making the recipe even quicker than it already is. This Persian recipe is a Sabzi—referring to a recipe using greens and herbs, ingredients so typical to this cuisine. Serve with a fresh flatbread and a salad of chickpeas and tomatoes. Read More→
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