Vegan Dinner Recipes
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. Though you can serve it any time of year, as its name implies, it’s an especially nice way to welcome spring, and is a pleasing main dish at spring holiday meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens.
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→
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.
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→
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. Photos by Hannah Kaminsky. more→
If you like the kind of vegetarian baked beans that come in a can, you’re sure to love this yummy, quick homemade version even more. White beans are cooked in a skillet with a sweet and savory sauce. It’s a dish that comes together quickly. For a simple meal, serve with baked sweet potatoes or a grain dish, and one of VegKitchen’s slaw-style salads. Photos by Evan Atlas. more→
This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too. more→
Here’s a delectably different kind of pizza—a white vegan pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combined with most any kind of salad, this pizza makes a delicious cool-weather dinner. Photos by Evan Atlas. more→