Vegan Dinner Recipes

Super-Easy Stuffed Green Bell Peppers

Stuffed green peppers by Laura Theodore

I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.

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Well-Crafted Vegan Macaroni and Cheese Mix

Vegan mac n cheese mix by Miyoko Schinner

Unless you were raised by macrobiotic hippies, you’ve had it. I’ve had it. And there’s no shame in saying it— we’ve all had macaroni and cheese out of the box. My kids would plead with me to buy it, and I was thrilled when the vegan stuff came on the market. Maybe you don’t crave it anymore, but it sure is convenient to have some on hand for the kids or the babysitter. But there’s no need to buy it, because you can make the instant cheese sauce mix yourself in just a few minutes! It makes enough to coat the equivalent of 5 store-bought boxes instant macaroni and cheese.Reprinted by permission from The Homemade Vegan Pantryby Miyoko Schinner, © 2015. Photographs by Eva Kolenko, © 2015 Published by Ten Speed Press, an imprint of Penguin Random House LLC. more→

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Pasta Primavera

Vegan Pasta Primavera

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it’s an especially nice way to welcome spring, as its name implies. It’s also a pleasing main dish at spring holiday or special occasion meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens.

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Butternut Squash & Swiss Chard “Lasagna”

Butternut-Squash Lasagna by Jenne Claiborne from Sweet Potato Soul

In this hearty vegan and gluten-free lasagna I used a mixture of shiitake and white button mushrooms, fresh rosemary and tarragon, swiss chard, homemade sauce (so easy!!!), tofu “cheese”, and squash. The flavor and texture are excellent, everything you’d want from a meal on a cold winter day.  more→

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Sweet Potato and Black Bean Chili with Tomatillos

Sweet Potato and Black Bean Chili by Leslie Cerier

This sweet and spicy stew is a fun and unusual take on chili. And if you happen to have leftovers, it tastes even better a day or two later. Kelp may seem like an unusual ingredient here, but it has several benefits: it makes the beans more digestible, and it also contains flavor-enhancing compounds and loads of minerals and vitamins. Copyright © 2010 Gluten-Free Recipes for the Conscious Cook* by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

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Tofu Rancheros

Tofu Rancheros

A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato or bean dish (shown here with Beer-Stewed Pinto Beans) and a platter of sliced avocado and oranges for a complete meal.  more→

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Yellow Rice and Black Bean Burritos

Yellow rice and black bean burritos

Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to complete, though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas. more→

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Easy Vegan Bean Burritos

basic vegan bean burritos recipe

Burritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling. This makes 8 burritos. A serving is two burritos per person; or 1 for a lighter meal or if serving with more accompaniments. Photos by Hannah Kaminsky. more→

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