Vegan Dinner Recipes
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→
Steel-cut oats mimic the mouthfeel of vegan crumbles while being completely free of processed ingredients. They also add heartiness to the veggie and bean mixture. This is the perfect way to sneak in some veggies for the picky eaters in your house. This is gluten-free, soy-free, oil-free. From OATrageous Oatmeals by Kathy Hester; photos by Kate Lewis. Reprinted with permission of Page Street Publishing, ©2014.
Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook. more→
My recipe testers who tried these vegan sausage links prefer them to commercial brands—and they’re a lot less expensive, too. Preparing the mixture in the food processor and baking the sausages in the oven are both time-savers. Once baked, they’re ready to brown up in a skillet to enjoy as is or in other recipes. Recipe from Vegan Planet* © 2014 by Robin Robertson and used by permission of The Harvard Common Press. more→
I lived in Fort Worth, Texas for eleven years, and while I lived there, I had some of the best BBQ I’ve ever eaten. This taco is an ode to my second home. It’s basically a BBQ sandwich served inside a flour tortilla. It’s messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top. From Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food* by Jason Wyrick, © 2014. Reprinted by permission from Vegan Heritage Press.
Here’s an enticing way to showcase tofu with colorful peppers in a stovetop sauté. It’s a good summer main dish when you want dinner on the table quickly. Serve with a simple cooked grain or potato dish and a big fresh salad. Photos by Evan Atlas. more→
Here’s the Chinese restaurant classic, peppersteak, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way! I enjoy this served with noodles, but serve with brown rice, or even just on its own, if you prefer. To complete the meal, serve with steamed broccoli, and a simple slaw or a platter of raw veggies. Photos by Evan Atlas.
Tempeh, portobello mushrooms, and miso contribute a “meaty” heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous stew-like sauce over a cooked grain—a mixture of long-grain rice with kasha or wild rice is one of my favorites—or on pasta. Contributed by Susan Jane Cheney, from Stir Crazy! Photos by Hannah Kaminsky. more→